Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Changes of Physicochemical Characteristic and Functional Components of Cereals for Saengsik, Uncooked Food by Drying Methods

건조방법에 따른 생식 원료 곡류의 이화학적 특성 및 기능성 성분의 변화

  • Jin, Tie-Yan (Department of Food Science and Technology, Functional Food Research Center, Chonnam National University) ;
  • Oh, Deog-Hwan (School of Biotechnology and Bioengineering, Kangwon National University) ;
  • Om, Ae-Son (Department of Food Science and Nutrition, College of Human Ecology, Hanyang University) ;
  • Lee, Heon-Ok (Department of Food Science and Nutrition, College of Human Ecology, Hanyang University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology, Functional Food Research Center, Chonnam National University)
  • 김철암 (전남대학교 식품공학과 기능성 식품연구센터) ;
  • 오덕환 (강원대학교 바이오산업공학부) ;
  • 엄애선 (한양대학교 생활과학대학 식품영양학과) ;
  • 이헌옥 (한양대학교 생활과학대학 식품영양학과) ;
  • 은종방 (전남대학교 식품공학과 기능성 식품연구센터)
  • Published : 2005.10.01
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Abstract

To develop efficient drying method, one of important process in manufacturing of Saengsik, uncooked food, the change of physicochemical characteristics and functional component contents of cereals dried by various drying methods was investigated. The proximate composition and dietary fiber content of rice, brown rice, glutinous rice and barley showed little changes during hot-air drying (50$\circC$, 55$\circC$, 60$\circC$) and freeze-drying. Yellowness(b) value of hot-air dried products was higher than one of freeze-dried products. The content of niacin was 0.77 mg% in milled rice, 1.84 mg% in brown rice, 0.68 mg% in glutinous rice, 1.00 mg% in barely dried by hot-air at 60$\circC$ and was lower than those of other samples. $\beta$-glucan content in barely was not changed by hot-air drying and freeze-drying method. In conclusion, hot-air drying would be recommended for barley having $\beta$-glucan, a kind of functional components and freeze-drying should be used for raw materials having heat-labile components such as niacin.

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.

Keywords

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