• 대한가정학회지
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• 제12권2호
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• pp.601-607
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• 1974

The results of the manufacturing of instant sweet potatoes from Korea native sweet potatoes and researching nutritional aspects from it. 1. The optimum cooking time for the manufacturing of instant sweet potatoes are 30 minutes, then it water contents are 5%. 2. Along to increasing cooking time, the contents of saccharides and another nutritive is increased, and it has almost constant value in the contents of saccharides. 3. Instant sweet potatoes are a good vitamin food because Vitamin C n the sweet potatoes is destroyed a little through cooking process, but instant sweet potatoes contain much of Vitamin C more than cereal, as 0.146%.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.94-98
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• 2000

To produce liquor and vinegar using potatoes needs to liquefy and sacchrify potatoes . So selecting the efficient fermenter for proceeding these process successfully is very important . This study was investigated several fermenter and crush types of potatoes for alcohol fermentation. Final sugar contents was high in pottoes saccharificatiion by nuruk or crude enzyme. But pure enzyme and blucoamylase ended liquefaction and saccharificatiion within short ime. So complex type fermenter mixed several fermenters was superior to single type fermenter. Complexfermenter III using crude enzyme and glucoamyulase saccharificed excellently potatoes with 150% of water contents by treatment of 3 hours. Through alcohol fermentation using pressure steamed potatoes (PSP), it could be obtained 6.4% , 150%, of alcohol content and yield. However to perform a series process efficiently , crush steamed pottoes (CSP) was suitable. When it was fermented after saccharification using crush steamed potatoes and complex fermenter III, it could be obtained 6.6% of alcohol and 6.7% of acidity.

• 사상체질의학회지
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• 제9권2호
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• pp.301-312
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• 1997

아메리카가 원산지인 감자(Solanum tuberosum L)와 고구마(Ipomoea batatas L)는 신대륙 재발견 이후 전세계에 알려지게 되었다. 감자와 고구마를 문헌학적 고찰을 통하여 다음과 같은 결론을 얻게 되었다. 1. 메꽃과(Convolvulaceae)에 속하는 고구마와 가지과(Solanaceae)에 속하는 감자는 동양학적 분류방법으로는 같은 서류(薯類)에 속하지만 계통학적으로 서로 다르다. 2. 호냉성(好冷性)이 있는 감자는 온성(溫性)이 있어 소음인(少陰人)의 양난지기(陽煖之氣)를 도와주고, 호온성(好溫性)이 있는 고구마는 뻗쳐 나가는 기상이 좋아 태음인(太陰人) 호산지기(呼散之氣)를 도와준다. 고구마의 효능이 산약(山藥)(마)과 같으므로 태음인(太陰人)에게 좋은 음식이라 할 수 있다. 3. "본초강목(本草綱目)"의 "고구마"에 인용된 "남방본초상(南方本草狀)"의 내용은 고구마를 표현한 것이 아니라 산에서 자생하 고 있는 산약(山藥)(마)의 일종을 가리키는 것이다. 후세 의학자들이 무비판적으로 "남방본초상(南方本草狀)"의 내용을 재인용함으로서 고구마를 잘못 이해한 부분이 많다. 4. 사상의학(四象醫學)에서는 고구마는 태음인(太陰人) 변비에, 감자는 소음인(少陰人) 위장질환에 응용이 가능하여 한약을 복용하면서 체질 식이요법으로 권장된다. 5. 신만(申曼)의 "주촌신방(舟村新方)"(1687)은 1930년 재발간하는 과정에서 고구마가 첨가되었다.

• 한국식품과학회지
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• 제8권2호
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• pp.80-84
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• 1976

Lasoda와 Sebago 두 종류의 감자를 사용하여, 조리 조건을 달리 하여 conventional oven에 $218^{\circ}C$에서와 microwave oven에서 구어내어 껍질을 베끼고 cortex 부분만 취하여 전체 phenol을 분석하였다. 또한 chlorogenic acid와 caffeic acid를 표준으로 하여 thin-layer chromatography로 감자의 phenol화합물을 분석 하였다. Phenol양은 구운 감자보다 생 감자에 더 많았고, Sebago 보다 Lasoda에 많았다. 수분손실은 conventional oven에서 구운 감자에 컸고, microwave oven에서 구운 Lasoda에는 phenol양이 많았다. 또한 phenol양이 많은 Lasoda가 chlorogenic acid도 많았다.

• 한국식품조리과학회지
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• 제27권2호
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• pp.73-81
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• 2011

Two kinds of steamed sweet potatoes were dried with mild hot air to improve quality, convenience and preference as a snack. Steamed sweet potatoes were dried at temperatures ranging from 35 to $65^{\circ}C$ for 12 hr, and moisture contents, colors, texture, and taste were evaluated. The lowest moisture content was 0.25% at $65^{\circ}C$. Color values (L, a, b and ${\Delta}E$) decreased with increasing drying temperature and drying time in both chestnut-sweet potatoes and pumpkin-sweet potatoes. Reducing sugars and soluble solids increased quickly at high drying temperatures. The highest hardness value for chestnut-sweet potatoes was $26.31\;kg_f /cm^2$when they were dried at $65^{\circ}C$ for 12 hrs. Springiness and cohesiveness were higher than those in chestnut-sweet potatoes. The highest taste score was for a dried chestnut-sweet potatoes at $55^{\circ}C$ for 6 hr and a dried pumpkin-sweet potatoes at 45 or $55^{\circ}C$ for 6 hr.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.43-43
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• 2022

This study was carried out to investigate planting density suitable for technology that can produce a lot of small seed potatoes to machine sowing, the test material was made of less than 3 g of seed potatoes, and planting density was 75×10, 75×15, 75×20cm. the results of the test study were as follows, number of potatoes per 10a and number of potatoes under 50 g were the most 75×10cm in 2sowing methods. In view of these results, planting density suitable for technology that can produce a lot of small seed potatoes to machine sowing is judged 75×10cm in 2sowing methods. In order for this study to be applied in the agricultural field, cultivation management such as adequate water supply will be required.

• 한국조리학회지
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• 제20권3호
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• pp.80-89
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• 2014

본 연구에서는 칼라꼬마감자의 영양성분 등의 품질특성을 분석하였고, 항산화활성 효과를 평가하였다. 칼라꼬마감자 100 g(wet weight basis)중에는 수분 79.7%, 탄수화물 17.9%, 조단백질 1.0%, 조지방 0.1%, 조회분 1.3%가 함유되어 있으며, 탄수화물 중 총 식이섬유소 함량은 11.45%이었다. 총 식이섬유의 함량은 4.0%로 나타났다. 또한 칼라꼬마감자 100 g의 총 열량은 337.3 kcal로 분석되었다. 칼라꼬마감자의 구성아미노산 중 asparagine (1,514.3 mg/100g)과 glutamic acid(1,240.3 mg/100g)함량이 가장 높은 함량을 차지하고 있는 것으로 나타났으며, 무기질 함량은 칼륨이 약 1,454.7 mg으로 가장 함량이 높았으며, 인(245.3 mg), 마그네슘(82.8 mg), 칼슘(62.1 mg)순이었다. 미량영양소인 철분(28.1 mg), 망간(28.1 mg), 구리(3.4 mg) 및 아연(2.5 mg)이 함유되어 있었다. 칼라꼬마감자 추출물의 페놀 함량은 chlorogenic acid가 $3,730.60{\pm}0.62mg/100g$로서 가장 많은 양이 함유 되어 있었고 catechin, caffeic acid, gallic acid의 함량이 높은 것으로 나타났으나, p-coumaric acid, ferulic acid는 확인되지 않았다. 칼라꼬마감자의 우수한 영양성분 및 항산화 활성을 나타내는 성분 및 그 활성에 대한 연구가 추가로 필요할 것으로 생각된다. 칼라꼬마감자의 우수한 생리활성을 나타내는 성분에 대해서는 더욱 연구가 필요할 것으로 사료되며, 이러한 결과로 보아 칼라꼬마감자의 영양성분 및 항산화 활성 천연소재로 이용할 수 있을 것으로 사료된다. 따라서 칼라영양성분 및 항산화감자 추출물 제조시 기능성 향상을 위한 추출공정의 개선 및 최적화 등의 추후 연구가 필요한 것으로 사료된다.

• 한국식품저장유통학회지
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• 제13권4호
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• pp.438-444
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• 2006

감자와 고구마의 박피 방법별 초기 품질을 비교 검토하였다. 박피 방법별 감모율은 회전식 마찰형 박피기로 박피한 감자가 평균 7.9%, 고구마가 7.3%로 가장 우수하였다. 박피후 수분함량은 박피방법별로는 큰 차이가 없었으며 박피후 3시간까지 대체적으로 감소하였다. pH는 박피후 감자는 5.8-6.8, 고구마는 6.23-6.63이었으며 박피후 시간의 경과에 따라 다소 감소하였다. 경도는 일반과도를 이용한 수작업 박피가 우수하였다. 감자의 갈변도는 $100^{\circ}C$, 10% NaOH 90초 침지한 화학적 박피가 가장 컸으며, 고구마의 경우에서도 화학적 박피가 가장 큰 것으로 나타났다. 감자의 박피후 색차는 박피 전용도구를 이용한 수작업 박피, 회전식 칼날 삭피형 박피기와 회전식 브러시형 박피기를 이용한 박피가 변화량이 작았다. 고구마의 색차 변화는 회전식 칼날 삭피형 박피기를 이용한 박피가 가장 작았으며, 마찰형 박피기와 $100^{\circ}C$ 10% NaOH 처리 박피 고구마의 색차 변화가 상대적으로 모두 큰 것으로 나타났다.

• Journal of Biosystems Engineering
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• 제43권2호
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• pp.103-109
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• 2018

Purpose: This study has been conducted to develop a potato yield monitoring system, consisting of a segmentation algorithm to detect potatoes scattered on a soil surface and a counting system to count the number of potatoes and convert the data from two-dimensional images to masses. Methods: First, a segmentation algorithm was developed using top-hat filtering and processing a series of images, and its performance was evaluated in a stationary condition. Second, a counting system was developed to count the number of potatoes in a moving condition and calculate the mass of each using a mass estimation equation, where the volume of a potato was obtained from its two-dimensional image, and the potato density and a correction factor were obtained experimentally. Experiments were conducted to segment potatoes on a soil surface for different potato sizes. The counting system was tested 10 times for 20 randomly selected potatoes in a simulated field condition. Furthermore, the estimated total mass of the potatoes was compared with their actual mass. Results: For a $640{\times}480$ image size, it took 0.04 s for the segmentation algorithm to process one frame. The root mean squared deviation (RMSD) and average percentage error for the measured mass of potatoes using this counting system were 12.65 g and 7.13%, respectively, when the camera was stationary. The system performance while moving was the best in L1 (0.313 m/s), where the RMSD and percentage error were 6.92 g and 7.79%, respectively. For 20 newly prepared potatoes and 10 replication measurements, the counting system exhibited a percentage error in the mass estimation ranging from 10.17-13.24%. Conclusions: At a travel speed of 0.313 m/s, the average percentage error and standard deviation of the mass measurement using the counting system were 12.03% and 1.04%, respectively.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2020년도 춘계학술대회
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• pp.75-75
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• 2020

Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's food. Potatoes were first introduced into Europe in the 16th century and Korea in the early 19th century. Potatoes have a short growing season, high production per unit area, relatively strong environmental adaptability, and are cultivated in more than 130 countries around the world. It is the world's fourth-largest crop, following rice, wheat, bean and maize. In the nutritional aspects, potatoes contain abundant vitamins and minerals, as well as an assortment of phytochemicals such as carotenoids and natural phenols. Due to the high content of potato functional compounds, it has known that potatoes are effective in the prevention of various human diseases. In particular, the potato contains a large amount of polar compounds, including the saponin in the polar compounds, and the physiological activity of the saponins, such as immunity enhancement, antioxidant and anti-inflammatory is known. In this study, the antioxidative activity of polar compounds from five potatoes was examined by cell based anti-oxidation assay. The smallest amount of ROS(Reactive oxygen species) was generated when the compound was derived from 'Haryung' and 'hongyoung' and strong SOD(Superoxide dismutase) activity was observed in 'Sumi' and 'Jayoung'. The results of this study reveal the antioxidative effect of polar compounds extracted from various kind of potatoes, which will enable the acquisition of new bioactive candidates and the establishment of new profit generation models for farmers