한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제15권1호
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- Pages.77-89
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- 1983
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- 0367-6293(pISSN)
국산(國産) 미강유(米糠油)의 성상(性狀)과 튀김적성(適性)에 관(關)한 연구(硏究)
Studies on the Properties and Frying Performance of Domestic Rice Bran Oil
- Kim, Gum-Sik (Department of Industrial Chemical, College of Engineering, Han Yang University) ;
- Yum, Cho-Ae (Department of Food Nutrition, College of Home Economics, Sook Myung Women's University)
- 발행 : 1983.01.01
초록
국산(國産) 미강유(米糠油)의 성상(性狀)과 튀김적성(適性)을 조사(調査)하기 위하여 여러 가지 물리화학적(物理化學的) 실험(實驗)을 한 결과(結果) 다음과 같은 결론(結論)을 얻었다. 1) Gas chromatography에 의한 국산(國産) 미강유(米糠油)의 지방산조성(脂肪酸組成)을 조사(調査)한 결과(結果), 즉(卽) 보고(報告)된 바와 같고 외국미강유(外國米糠油) 지방산조성(脂肪酸組成)과도 비슷한 수치임을 알 수 있었다. 또한 TLC, column chromatography 및 high performance liquid chromatography 분석법(分析法)에 의하여 국산(國産) 미강유(米糠油)의 mono-, di-, 및 triglyceride 함량(含量)을 측정(測定)한 결과(結果), monoglyceride
Properties and frying performance of domestic rice bran oil were studied. For this purpose, the analyses on the following characteristics were performed and their comparison with the characteristics of soybean oil was made: fatty acid composition, glycerides, composition, acid value, specific gravity, color, petroleum ether insoluble oxidized fatty acid, viscosity, smoke point, foam test, and water solubility. The results were as follow: 1) Fatty acid composition of domestic rice bran oil by gas chromatography was same as perviously reported, and similar to the fatty acid composition of the rice bran oil in foreign countries. Also the glyceride composition of domestic rice bran oil was analyzed by the methods of TLC, column chromatography, and high performance liquid chromatography. The results were monoglyceride ranged from one to four percent; diglyceride 30-30% and triglyceride 66-80%. Consequently, the composition was proven completely different from that of the other edible oils. 2) The high contents of mono-glyceride in rice bran oil resulted in high values of specific gravity and water-solubility respectively. However, high contents mono glyceride and diglyceride indicated little affection to changes of acid value, color, petroleum ether insoluble oxidized fatty acid, and smoke point on frying. 3) Because of low contents of linoleic acid, domestic rice bran oil was estimated stable on frying, whereas soybean oil was easily polymerized. 4) A serious foaming and low smoke point on Frying in domestic rice bran oil were caused by its impurities. It seems that monoglyceride and diglyceride had little relation with foaming and smoke point. 5) Oils with serious foaming and low smoke point on frying caused a substantial quality loss in terms of flavor and appearance of fried materials.
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