韓國産 밤의 貯藏에 關한 硏究

신두호(Doo Ho Shin),배정설(Jung SurI Bae),배국웅(Kook Woong Bae) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.3

銀寄 玉光 筑波 3品種의 밤의 貯藏性을 究明하기 위하여 움貯藏, polyethylene film 包藏貯藏, 상자貯藏, 放射線照射貯藏을 行하여 貯藏期間 동안 化學成分 變化, 腐敗率, 發芽率에 대하여 調査한 結果는 다음과 같다.<br/> (1) 原料밤의 化學成分은 水分 59~63%, 總糖 28~29% 還元糖 0.1~0.2% 粗織維 0.6~0.9% 粗蛋白質 3.5% vitamin C 27~28㎎% 탄닌 50~58㎎%이었다.<br/> (2) 總糖과 vitamin C 含量은 貯藏期間 동안 減少하였으며 還糖과 tannin은 增加하였다.<br/> (3) 發芽率은 筑波가 貯藏期間동안 銀寄나 玉光에 비해 현저히 減少하였으며 6個月 貯藏時 움貯藏 93~100%, 상자貯藏 35~57% 放射線照射貯藏 1~4%였고 polyethylene film 包藏貯藏은 전혀 發芽되지 않았다.<br/> (4) 腐敗率은 筑波가 貯藏期間동안 銀寄나 玉光보다 낮았고 6個月間 貯藏했을 때 상자貯藏 4~6&, 放射線照射貯藏 7~12%, polyethylene film 包藏貯藏 5~8% 그리고 움貯藏 30~54%였다. To elucidate the preservative characteristics of chestnuts, three varieties, Ungi, Okkang and Chuckpa, were stored in cellar, polyethylen film packing, and box with or without γ-irradiation, and chemical compositions, rates of sprouting and rotting were determined during the period of storage.<br/> The chemical compositions of raw chestnuts were: moisture, 59 to 63%; total sugar, 28 to 29%; reducing sugar, 0.1 to 0.2%; crude fiber, 0.6 to 0.9%; crude protein, 3.5%; vitamin C, 27 to 28㎎%; and tannin, 50 to 58㎎%.<br/> Total sugar and vitamin C were decreased during the period of storage, and of reducing sugar and tannin were increased.<br/> The rates after 6 months of storage after three vareitia were; 93 to 100% by the cellar storage; 35 to 57% by the box storage without γ-irradiation and 1 to 4% with γ-irradiation; and none by the polyethylene film packing.<br/> The sprouting rate in Chuckpa decreased markedly as compared with the other two varieties.<br/> The rotting rates when stored for 6 months were: 4 to 6% by the box storage without γ-irradiation and 7 to 12% with γ-irradiation; 5 to 8% by the polyethylene film packing; and 30 to 54% by the cellar storage.<br/> The rotting rate in Chuckpa was lower than the other varieties during the period.

톱밥가루의 加水分解에 의한 糖生産

김동우(Dong woo Kim),조광연(Kwang yun Cho),배국웅(kook Woong Bae) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.4

성장이 빠르며 임산가공학적으로 많이 이용되지 않고 있는 이태리 포플라를 이용하여 6탄당과 5탄당으로 가수분해를 시켰으며 다음과 같은 결과를 얻었다.<br/> 기질을 산으로 가수분해 시킨결과 황산 농도 15%에서 1시간 작용시에는 14.82%, 산과 효소 가수 분해시에는 산 농도 20%에서 3시간 처리시 20.20%가 분해되었다.<br/> NaOH의 알카리로 처리시에는 1%의 농도 3시간이 지나 9.8%의 분해도를 보였고, 알카리 효소 처리시에는 10.48%까지 분해되었다.<br/> 또한 이와같은 실험에서 톱밥 가수분해에 대한 최적조건은 H₂SO₄ 25%의 농도에서 3시간 처리후 또한 3시간동안 효소처리를 받았을때 기질 100g으로 부터 10.70g의 당이 생성되었음을 확인하였다. The hydrolytic conversion of sawdust was studied by sulfuric acid-enzymatic and sodium hydroxide-enzymatic treatments.<br/> Sugars were identified by paper chromatography and quantified colorimetrically.<br/> Sawdust yielded dextrose and xylose in concentrations ranging from 3.01 to 3.64 and 3.48 to 6.61 grams per 100g.<br/> Under optimum conditions, the total concentration of sugars was 10.7 grams per 100 grams.

韓國産고추의 品質에 關한 綜合的 硏究

裵國雄,李盛雨 漢陽大學校 韓國生活科學硏究所 1990 韓國 生活 科學 硏究 Vol.- No.9

In order to evaluate the overall Korean red pepper's quality, Jeongseon-Jaerae and Hot-Portugal varieties were selected as samples and purchased from Kyungdong market located in Seoul which confirmed the varieties and drying methods(sun drying and hot air drying). The pericarp, seed, placenta and stem were separated and then general properties, general compositions, capsaicinoids, chromatocity, free amino acids, organic acids, free sugars, vitamin C, fatty acids and 5'-nucleotides were analyzed. The results are summarized as follows. 1.Properties of red pepper were not affected by the drying methods. In the weight ratio of each part, there were no difference between drying methods, however some varieties of Hot -Portugal contained a smaller amount of pericarps(45%) and higher content of seed(44∼45%) compared to the Jeongseon-Jaerae variety (49% in pericarps, 42∼43% in seed ). 2.General compositions of red peppers were as follows. Moisture content was 7∼9%, total sugar was 63%, crude protein was 15∼16.5%, crude fat was 15∼16% and the crude ash was 5∼6.5%. Varieties and drying methods of red peppers did not produce any significant difference in the composition of general constituents. 3.Capsaicinoids of red peppers were quantitatively analyzed by HPLC and then identified with GC -MS. As a result, 3 kinds of homologous such as nordihydrocapsaicin, capsaicin and dihydrocapsaicin were confirmed. Dihydrocapsaicin was mainly detected in the placenta. Capsaicinoids content in each part of red peppers were higher in placenta. There was no remarkable tendency of capsaicinoids content in each part of red peppers according to varieties, but the total amount of capsaicinoids in Jeongseon-Jaerae was 2∼3 times larger than what was found in the Hot -Portugal. The total amount of capsaicinoids in sun dried red peppers was larger than the amount in hot air dried red peppers. 4.The pericarp powder of red poppers was suitable for sample of color evaluation. On Hunfer-lab values, L value(brightness) and a value(red) of pericarp powder were higher in Jeongseon-Jaerae than in Hot-Portugal. In Jeongseon-Jaerae, it was about 15% higher in sun dried red peppers compared to hot air dried. On the other hand, there was no significant difference in Hot-Portugal according to drying methods. Also b value(yellow) showed same tendency of L and a value. The ratio of a to b(a/b) was higher in Hot -Portugal than in Jeongseon-Jaerae. The ratio was higher in sun dried red poppers of both varieties. In means sun dried red peppers show more intense color than hot air dried ones. 5.Total seventeen kinds of free amino acids were identified in each part of red peppers and amount of free amino acids of the Jeongseon-Jaerae were larger than in the Hot-Portugal. Pro-line was contained comparatively larger amount in all parts of the red peppers regardless of varieties and drying methods, except seed portion. And except seed, amount of free amino acids were larger in sun dried red peppers of both varieties. 6.As organic acids contained in each part of red poppers were succinic acid, fumaric acid, malic acid, citric acid and quinic acid, and these five kinds of organic acids were isolated. Among these acids, the content of quinic acid was highest in each part, namely Jeongseon-Jaerae showed 93∼97% and in Hot-Portugal showed 92% of total organic acid content. As a whole, total amount of organic acids were larger in Jeongseon-Jaerae than in Hot-Portugal regardless of drying methods. In the Jeongseon-Jaerae, the amount of organic acids were slightly larger in hot air dried red pepper. 7.Total amount of free sugary were larger in Hot -Portugal than in the Jeongseon-Jaerae. As reducing sugars, fructose and glucose were mostly contained in the pericarp in both varieties of red peppers regardless of drying methods, and sucrose was mainly contained in seeds. Also in Jeongseon-Jaerae, in each part, larger amount of free sugars were contained in hot air dried red pepper compared to the sun dried ones. But there was not much difference in the Hot-Portugal according to drying methods. 8.Vitamin C was mainly distributed in pericarp, and in placenta only small amount was contained. Under the same drying method, the vitamin C content of Hot-Portugal was slightly higher than Jeongseon-Jaerae. The vitamin C content in pericarps was higher in hot air dried red pepper than in the sun dried ones regardless varieties. 9.In the twelve kinds of fatty acids which were isolated and confirmed, the highest content of fatty acid was linoleic acid and next was oleic acid or palmitic acid. There was no difference between drying methods. Especially, there was no difference in unsaturated fatty acids content according to drying methods. 10.Using HPLC, 5'-nucleotides such as CMP, AMP and IMP of red peppers were isolated and identified. Total amount of 5'-nucleotides were 4 times lager in Jeongseon-Jaerae than in the Hot -Portugal. The CMP content was highest in the pericarp of the Jeongseon-Jaerae, mean while IMP was highest in the pericarp of Hot-Portugal. 5'-Nucleotides content of hot air dried red peppers were smaller in both varieties. 11.Regardless of varieties or drying methods, capsaicinoids content and 5'-nucleotides content were in direct proportion but vitamin C content comparing to capsaicinoids or 5 -nucleotides was in inverse proportion. Free sugars and vitamin C content were higher in Hot-Portugal. Organic acids, capsaicinoids. 5'-nucleotides and total flavoring amino acids content were higher in the Jeongseon-Jaerae. The red pepper of sun dried Jeongseon-Jaelae contained a relatively small amount of free sugar, but capsaicinoids content was large, so it has strong hot taste and the palatability is also excellent. The color intensity was also proper, and will show high acceptability as a food stuff.