• Applied Biological Chemistry
• /
• 제27권3호
• /
• pp.198-203
• /
• 1984

열에 의한 호화전분을 사용하는 에탄올 발효공정에서 증자과정을 생략하기 위한 방법으로 알칼리호화 및 생전분으로 부터 직접 발효시키는 가능성을 여러가지 전분종류에 따라 검토하였다. 5.4% NaOH를 사용하여 전분을 호화시키고 $H_{2}SO_4$와 $KH_{2}PO_4$용액을 사용하여 중화시켰다. 이어상법에 따라 에탄올 발효를 시킨 결과 $CO_2$발생속도에 있어서는 화학적 호화방법에 비해 약간 떨어지나 최종 에탄올함량은 동일하였다. 한편 생전분에 당화효소와 효모를 첨가하고 동시 당화, 발효시켰을때 쌀의 생전분은 가열호화시킨 전분과 $CO_2$생성속도 및 최종 에탄올함량이 거의 비슷하였다. 옥수수, 보리, 타피오카 및 고구마등의 생전분은 초기의 $CO_2$생성속도가 늦었고 발효종료에 걸리는 시간은 길었으나 최종 에탄올함량은 종류에 따라 비슷하거나 약간 떨어졌다. 감자생전분은 분해, 발효시 초기의 $CO_2$발생속도와 발효율이 현저히 낮았다.

• 한국식생활문화학회지
• /
• 제22권3호
• /
• pp.359-364
• /
• 2007

Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2% and 4% wheat flour in sample II and III, respectively. The lightness(L) of uncooked noodles was decreased, whereas that of cooked noodles was increased with increasing amount of extract added. Redness(a) and difference of total color(${\Delta}$E) were significantly increased according to the amount of extract added in uncooked and cooked noodles. Yellowness(b) of the noodles containing 2% Takju lees water extract powder was exhibited lowest values in uncooked and cooked noodles. In cooking property of noodles, turbidity of soup decreased in proportion to amount of extract added, 2% and 4% in sample II and III, respectively whereas the weight and volume of noodles were not significant than those of control. Tension of cooked noodle was highest in sample II and lowest in sample III. Texture profile analysis of cooked noodle showed an significant increase of hardness in addition of Takju lees water extract powder but not significant different in springiness, chewiness, adhesiveness. Cohesiveness was significantly lowest in sample II. The sensory evaluation showed that significant difference between noodles with 2% addition groups and control was not recognized but was recognized 4%. Therefore, based on cooking properties and sensory evaluation, Takiu lees water extract powder up to 4% could be substituted for wheat flour.

• 한국식품조리과학회지
• /
• 제24권4호
• /
• pp.405-411
• /
• 2008

This study examined the quality characteristics of noodles prepared with Pleurotus (P.) eryngii paste. Different ratios of P. eryngii paste were added to wheat flour(15%, 30%, and 45%) in the noodle formation. Then, the noodles were evaluated in terms of their cooking, color, texture properties, and sensory properties. The weight and water absorption of the cooked noodles increased with increasing P. eryngii paste content, but the turbidity of cooking water decreased. According to texture profile analyses both the cooked and uncooked and cooked noodles had significant increases in springiness and cohesiveness with the addition of P. eryngii paste. And when compared to the control, hardness and gumminess were significantly lower in the samples containing P. eryngii paste. The lightness, redness, and yellowness of the cooked and uncooked noodles increased with increasing with increasing P. eryngii paste content. Finally sensory evaluation results indicated that the noddles containing 30% and 45% P. eryngii paste had higher quality as compared to the other samples. Overall the results suggest that P. eryngii paste is effective for improving the texture and quality of noodles.

• 한국식품영양학회지
• /
• 제30권4호
• /
• pp.728-734
• /
• 2017

After being subjected to different cooking methods, small black beans (Rhynchosia nulubilis) were investigated in order to assess the effects of the retained bioactive compounds. Using uncooked, pan broiled, boiled, steamed, and pressure cooked beans, the inhibitory effects of MCF-7 cell migration were evaluated at protein concentrations of 40, 160, and $640{\mu}m/mL$, using the Boyden's chamber assay. All protein concentrations (40, 160, and $640{\mu}m/mL$) of pan broiled beans showed significant reduction (59.83, 32.48, and 21.37%, respectively) in the rate of cell migration to the lower chambers (p-value less than 0.001). Estimated cell migration rates correlated to the exponential decay between experimentally measured cell migration rates and converted samples. The range of estimated cell migration rate for each 100 mg/mL of cooked sample was as follows: pan broiled (21.16%), boiled (22.48%), steamed (22.48%), pressure cooked (29.52%), and uncooked (35.03%) beans. Our study indicated that selective modifications of cooking methods for small black beans, such as pan broiling, ameliorated the inhibitory effects of MCF-7 cell migration. This suggests that optimized cooking methods increase the nutritional contents of the cooked food.

• 대한영양사협회학술지
• /
• 제19권3호
• /
• pp.195-208
• /
• 2013

The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with turmeric (Curcuma longa L.) powder (T) during storage at $4^{\circ}C$ for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P<0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P<0.01) than the control for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P<0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis revealed that total plate counts of uncooked and cooked control sausages were significantly higher (P<0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric powder demonstrate antioxidative activity and lipid oxidative stability during storage.

• 한국수산과학회지
• /
• 제50권5호
• /
• pp.473-480
• /
• 2017

We investigated the nutritional characteristics of the uncooked Skipjack tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was $5.0-8.2^{\circ}$, being highest in U-STF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.

• 한국축산식품학회지
• /
• 제36권6호
• /
• pp.799-806
• /
• 2016

The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked and cooked reduced-fat chicken patties with wheat sprout were higher than those in the control, while displaying fat content, calorie content, and pH of uncooked and cooked lower in reduced-fat chicken patties than in the control. Cooking loss, reduction in diameter, and reduction in thickness were the highest in the reduced-fat chicken patties with 10% fat level. Cooking loss, reduction in diameter, and reduction in thickness were decreased when fat levels and wheat sprout levels were increased. Control samples without wheat sprout dietary fiber had significantly (p<0.05) higher color and flavor scores compared to reduced-fat chicken patties containing wheat sprout dietary fiber. The overall acceptability of the control and treatment with 15% fat and 2% wheat sprout dietary fiber (T3) was the highest. Therefore, 15% fat level in reduced-fat chicken patties with the addition of 2% wheat sprout dietary fiber can be used to improve the quality and sensory characteristics of regular-fat chicken patties containing 20% fat level.

• Journal of Nutrition and Health
• /
• 제36권9호
• /
• pp.898-907
• /
• 2003

본 연구에서는 비타민과 무기질을 sub-optimal 수준으로 섭취시키고 고콜레스테롤식이와 에탄올을 병행 섭취시키는 흰쥐를 대상으로 5주간 생식제품을 20％ (생식20군) 및 40% (생식40군) 수준으로 보충 섭취시킨 후, 체내 항산화체계에 미치는 영향을 평가하여 다음과 같은 결과를 얻었다. 일일 식이섭취량, 체중증가량 및 식이효율은 일반대조군과 영양불균형대조군 간에 유의적인 차이가 관찰되지 않았고, 생식40군의 경우 영양불균형대조군에 비해 식이효율이 유의하게 향상되었다 (p < 0.05) . 간조직의 지질과 산화물농도는 일반대조군에 비해 영양불균형대조군에서 유의하게 더 낮았으며 (p < 0.05), 식이내 생식첨가에 의해 영향을 받지 않았다. 간조직의 SOD 활성은 일반대조군에 비해 영양불균형대조군에서 유의적으로 증가하였고, 생식 섭취군의 경우 영양불균형대조군에 비해 유의하게 감소하였다 (p < 0.05), 간조직의 catalase 활성은 영양불균형대조군에서 일반대조군에 비해 유의하게 더 낮았으며 (p <0.05), 생식섭취에 의해 영향을 받지 않았다. 간조직의 (GSH-Px + catalase)/SOD 비율은 영양불균형대조군에서 일반대조군보다 유의하게 더 낮았으며, 영양불균형대조식이에 생식을 20％ 수준으로 첨가시킨 결과 유의하게 증가하였다 (P < 0.05). 영양불균형대조식이는 일반대조식이에 비해 혈중 Cu 농도를 유의하게 증가시켰다. 생식분말 섭취군의 경우 영양불균형대조군에 비해 Fe, Se, Mn, Zn 및 Cu 등의 무기질 섭취량이 더 많음에도 불구하고 혈중 농도는 오히려 더 낮게 나타났으며, 특히 Fe 및 Cu농도는 유의적으로 감소하였다. 이는 생식제품이 phytate 및 섬유질이 풍부한 전곡류 및 식물성식품들로 구성되어 있어 무기질의 생체이용률을 저하시키기 때문으로 사료되며, 생식제품의 장기 섭취시 이들 무기질 영양상태가 저하되지 않도록 주의가 필요할 것으로 생각된다.

• 한국식품저장유통학회지
• /
• 제12권5호
• /
• pp.442-448
• /
• 2005

생식 제조공정 중 주요공정인 건조방법에서 효율적인 방법을 찾기 위하여 건조방법에 따른 생식 원료 곡류의 이화학적 특성 및 기능성 성분의 변화를 조사하였다. 쌀, 현미, 찹쌀, 보리의 단백질, 지방, 탄수화물, 회분, 식이섬유 등 성분의 함량은 열풍건조(50$\circC$, 55$\circC$, 60$\circC$) 및 동결건조를 통하여서는 거의 변화가 없는 것으로 나타났다. 색도 중의 b값이 열풍건조를 실시한 시료가 동결건조를 실시한 시료에 비하여 높게 나타났다. niacin의 함량은 60$\circC$에서 열풍건조를 실시한 백미, 현미, 찹쌀, 보리가 각각 0.77 mg %, 1.84 mg%, 0.68 mg%, 1.00 mg%로 다른 시험구 보다 낮게 나타났다. 보리 중의 $\beta$-glucan의 함량은 열풍건조 및 동결건조 통하여 거의 변화가 없는 것으로 나타났다. $\beta$-glucan과 같은 기능성 물질을 함유한 보리 등의 생식 원료는 열풍건조방법을 이용하는 것이 경제적일 것으로 생각되며 niacin과 같이 열에 약한 비타민을 많이 함유한 생식 원료는 동결건조 방법을 사용하는 것이 바람직할 것으로 생각된다.

• 한국식품과학회지
• /
• 제30권4호
• /
• pp.794-802
• /
• 1998

천연항산화제의 실용화를 위한 기초자료로서 천연항산화제 상호간의 항산화력 차이를 구명하고자 분쇄돈육에 ${\alpha}-tocopherol$, GFSE, carnosine, rosemary 등 천연항산화제를 첨가하여 비가열 또는 가열처리하여 $4^{\circ}C$에서 10일간 저장하였다. 저장기간에 따른 지질의 산화 및 지방산 조성의 변화에 대한 연구결과를 요약하면 비가열 분쇄돈육을 냉장온도에서 저장할 때 육중의 지질 산화에 대해 carnosine > rosemary > ${\alpha}-tocopherol$ > GFSE의 순으로 강력한 항산화력을 나타내었다. Carnosine은 육의 pH를 상승시키는 결과를 가져왔으나, 이는 육의 가공시 유리한 성질로 작용할 수도 있어 큰 문제점은 되지 않으리라 사료된다. 또한, 가열 분쇄돈육을 냉장온도에서 저장할 때는 carnosine >rosemary > ${\alpha}-tocopherol$ > GFSE의 순으로 강력한 항산화력을 나타내었고, 열처리로 인해서 항산화력을 상실하지는 않았으나 생육에서 보다는 지방산화를 효과적으로 방지하지는 못하였다. Carnosine은 가열육에서도 pH를 상승시키는 결과를 가져왔다.