볶음 및 참기름용 참깨 가공방법 개선에 관한 연구 = Studies on the Improvement of Roasting Condition of Sesame Seeds for Producing Seed Season and Oil

다국어 초록 (Multilingual Abstract)

This study was carried out to find optimum roasting condition of sesame seeds for making seed season and oil treated with different temperatures and time intervals. Sesame seeds with 17~18% of moisture content were treated under fixed and changed roasting temperature conditions. The fixed temperatures are ranged from 160 to 240℃ with 20℃ intervals. The changed temperatures were treated at low(160 and 180℃) and medium(200 and 220℃)for 10 minutes, and at high(220 and 240℃) for 3 minutes.
Meanwhile, roasting times were 20-30 minutes longer under low temperature condition and 3-5 minutes shorter under high temperature condition. The optimum roasting temperature and time were determined as 220℃ and 3minutes for producing seed season, and as 220℃ and 5minutes for sesame oil, respectively, in roasting with small quantity of sesame seeds. On the other hand, in the large scale roasting condition, those showed 240℃ and 15minutes in for producing seed season, and 280℃ and 10minutes and 260℃ and 15 minute for producing seed season in white-colored sesame variety and black-colored sesame variety, respectively.

참고문헌 (Reference)

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