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Tie-Yan Jin,Deog-Hwan Oh,Jong-Bang Eun 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.1
In this study, changes in the physicochemical properties and functional components of uncooked foods, including carrots, cabbage, shiitake (Lentinus edodes) and white button (Agaricus bisporus) mushrooms, sea mustard, and laver treated with electrolyzed water were investigated. No changes were observed in the primary compositions of any of the materials that were hot air- or freeze-dried after being treated with electrolyzed water. The lightness (L), redness (a), and yellowness (b) values of the carrots, shiitake, and laver were not affected by drying, while changes did occur in the cabbage (L-, a-, and b-values), mushrooms (a-value), and sea mustard (b-value) specimens that were hot air- or freeze-dried following the treatments with electrolyzed water. The dietary fiber contents of all the materials increased when they were hot air-dried. Vitamin C content decreased when the samples were treated with alkalic electrolyzed water. No changes occurred in the lectin, β-carotene, or total phenolic compound contents after the electrolyzed water treatments, suggesting that electrolyzed water could be used effectively as a pasteurization step for uncooked carrots, cabbage, shiitake and white button mushrooms, sea mustard, and laver.
김철암(Tie-Yan Jin),허성일(Seong-Il Heo),이완규(Wan-Gyu Lee),이인숙(In-Sook Lee),왕명현(Myeong-Hyoen Wang) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.1
복분자, 복분자즙, 설탕, 펙틴을 원료로 하여 복분자잼을 제조하였으며 제조된 복분자잼에 대한 이화학적 특성 및 관능적 특성을 조사하였다. pH, 총산의 함량, 당도는 복분자, 복분자즙, 복분자와 복분자즙에 펙틴을 첨가하여 제조한 잼에서 차이가 없는 것으로 나타났다. 색도 중 L값은 복분자즙을 원료로 하여 제조된 잼이 높게 나타났고, 펙틴을 첨가하여 제조한 잼은 a값은 증가, b값은 감소되는 것으로 나타났다. 기계적 강도는 펙틴을 첨가한 시험구가 크게, spreadmeter value는 펙틴을 첨가한 시험구가 작게 나타났다. 관능검사 중 종합적 기호도는 복분자즙에 0.5%의 펙틴을 첨가한 시험구가 가장 높게 나타났다. 복분자잼 제조 시 복분자즙에 0.5% 펙틴을 첨가하여 제조하는 것이 바람직하다고 생각된다. The manufacturing characteristics and physicochemical component analysis of Bokbunja jam made with different additions of materials (Bokbunja, Bokbunja extract, sugar, and pectin) were investigated. There were no changes in the pH, total acidity, and sugar content of all Bokbunja jams that were prepared with different amounts of materials. L-value of color in the jam from the Bokbunja extract was the highest. a-value increased, but b-value decreased with the addition of pectin in jam. Spreadmeter value decreased while hardness increased in the jam added by pectin. The highest overall acceptability values in the sensory test for color, sweetness, adhesiveness, and overall favorite were 4.07, 5.33, 4.33, and 6.00, respectively, with the addition of 0.5% pectin.
건조방법 달리하여 제조한 더덕 생식의 이화학적 및 관능적 특성 변화
김철암(Tie-Yan Jin),권오영(Wu-Rong Quan),왕명현(Myeong-Hyeon Wang) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.6
더덕을 생식 원료로 동결건조 및 열풍건조를 통하여 생식을 제조하여 제조된 생식의 이화학적 및 관능적 특성, 기능성 성분의 함량 조사를 통하여 합리한 제조방법을 찾고자 하였다. 수분, 단백질, 탄수화물, 지방, 회분 등 일반성분 함량은 동결건조 및 열풍건조를 실시한 시험구들 사이에 변화가 없는 것으로 나타났고 색도는 동결건조는 실시한 시험구가 열풍건조를 실시한 시험구에 비해 L값은 높게, b값은 낮게 나타났다. 식이섬유 함량은 열풍건조를 실시한 시험구가 동결건조를 실시한 시험구보다 높게 나타났고 총 페놀성 화합물과 조 사포닌 함량은 동결건조를 실시한 시험구가 높게 나타났다. 관능검사 결과 동결건조를 실시한 시험구가 색, 맛, 향, 전체적 기호도 등에서 모두 열풍건조를 실시한 시험구 보다 높게 나타났다. 위의 결과로부터 더덕을 원료로 생식을 제조 시 동결건조 방법을 사용하는 것이 적절하다고 생각된다. Changes in the physicochemical and sensory characteristics of the uncooked food, Codonopsis lanceolata saengsik, were investigated to determine an efficient drying method, one of the most important manufacturing processes in the preparation of C. lanceolata saengsik. No changes in the proximate compositions of all samples were observed during hot-air drying at 50 and 60℃ and freeze-drying. The L value in the freeze-dried sample was higher than that in the hot-air dried samples, whereas the b value in the freeze-dried sample was reduced. Dietary fiber content in the hotair dried samples were higher than that in the freeze-dried sample, whereas the total phenolic compounds and crude saponin contents were lower than those in the freeze-dried sample. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall acceptability were 5.63, 5.45, 5.75, and 5.85, respectively. In conclusion, the freezedrying method was the most favorable of the tested method for the manufacture of C. lanceolata saengsik.