• 제목/요약/키워드: Steaming treatment

검색결과 168건 처리시간 0.025초

Arginyl-fructosyl-glucose and Arginyl-fructose, Compounds Related to Browning Reaction in the Model System of Steaming and Heat-drying Processes for the Preparation of Red Ginseng

  • Suzuki, Yukio;Choi, Kang-Ju;Uchida, Kei;Ko, Sung-Ryong;Sohn, Hyun-Joo;Park, Jong-Dae
    • Journal of Ginseng Research
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    • 제28권3호
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    • pp.143-148
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    • 2004
  • Brown color intensity has been a major factor to estimate the quality of red ginseng and its products. This study deals with the relationship between the browning reaction of ginseng root and two compounds, arginyl-fructosyl-glucose(Arg-fru-glc) and arginyl-fructose (Arg-fru), in the model system of steaming and heat-drying processes for the preparation of red ginseng. During the steaming process, a marked decrease of starch and a considerable formation of maltose occurred in main roots of raw ginseng, but the formation of glucose was scarcely observed. After the heat-drying process, the brown color intensity of the powdered preparation of steamed main roots was 3 to 4 times higher than that of the powdered preparation of raw main roots. Also, when the heat- drying process was done with the addition of L-arginine, brown color intensity of the powdered preparation of steamed main roots was 12 to 13 times higher than that of the powdered preparation of raw main roots. The amount ratios of browning reaction products formed from sugar compounds and amino acids in the model system of steaming and heat-drying treatments in vitro were in order of xylose > glucose > fructose > maltose > dextrin (DE 9) > sucrose > dextrin (DE 8) and soluble starch. Each solution of Arg-fru-glc and Arg-fru that were synthesized chemically from maltose plus L-arginine and glucose plus L-arginine, respectively, changed from colorless to brown color during the heat-drying treatment. Amino acids or sugars were effective on the acceleration of each browning reaction of Arg-fru-gIc and Arg-fru during the heat-drying treatment.

전처리 방법에 따른 민들레 볶음차의 특성 (Properties of Dandelion Tea by Pre-treatment Process)

  • 오상룡;양진무;허향옥;박준희;강우원;강미정;김광수
    • 동아시아식생활학회지
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    • 제10권2호
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    • pp.136-141
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    • 2000
  • 천연에 널리 존재하는 민들레를 차라는 식품형태로 접목시켜 상용식품으로 개발하고자 전처리 과정에 따른 특성변화를 분석하였다. 그 결과, 고형분 함량과 추출수율은 예비건조구보다 예비건조를 하지 않은 비처리구에서 낮은 값을 나타내었다. 탁도와 갈색도는 예비건조 유무에 따라 큰 차이가 없었지만 비처리구보다 예비건조구에서 다소 높은 갈색도를 나타내었고 찌는 시간이 길어질수록 낮은 탁도와 갈색도를 나타내었다. 관능검사 결과, 각 변수간에 교우작용이 생겨 유의적인 차이는 없었으나 예비건조 하지 않고 찌는 시간 60초로 처리할 경우, 산 맛, 풋내 및 떫은맛이 가장 적었다. 전체적인 기호도는 비처리구보다 예비건조구에서 유의적으로 매우 높은 평가를 나타내었고. 예비건조 하지 않은 비처리구는 60초간 찐 뒤 볶음처리 하는 것이 기호도면에서 유의적으로 높은 점수를 나타내었다. 송풍건조 시간이 길어질수록 고형분 함량, 추출수율. a값, b값, 탁도 및 갈색도는 높았고, L값은 낮았다. 볶음시간도 같은 경향을 나타내었다. 전체적인 기호도는 10시간 송풍 건조하여 5분간 볶음처리 하는 것이 가장 높은 기호도를 나타내었다. 위의 결과를 종합해 볼 때 비처리구에서 60초 찐 후 볶음 차 제조 공정에 따라 제조한 것과 3$0^{\circ}C$에서 10시간 송풍건조 후 볶음 차 제조공정에 따라 제조한 것이 좋은 민들레 차를 제조하기 위한 공정이라고 말할 수 있다.

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증기(蒸氣) 전처리(前處理)에 의(依)한 낙엽송(落葉松) 심재(心材)의 방부제(防腐劑) 처리도(處理度) 개선(改善)에 관(關)한 연구(硏究) (Studies on Improving Preservative Treatability of Japanese Larch Heartwood by Presteaming)

  • 강승모;백기현;김규혁
    • Journal of the Korean Wood Science and Technology
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    • 제25권1호
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    • pp.15-22
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    • 1997
  • The effectiveness of presteaming for improving CCA treatability on refractory Japanese larch heartwood was investigated in this study. Presteaming was effective on improving treatability, and the extent of improvement was dependent on moisture contents of wood specimen and steaming conditions. Green wood showed higher average value in both preservative retention and penetration than dry wood, and steaming under pressure conditions also had higher treatability than steaming at atmospheric conditions. The degree of improvement for treatability was increased with the extension of steaming period. Treatability of dry wood pres teamed under pressure conditions more than 6 hours and green wood for 3 hours was similar to that enhanced by conventional incising. Presteaming green wood under pressure conditions more than 6 hours was more effective than conventional incising in improvement of CCA treatability, and resultant treatability satisfied a minimum value required for CCA-treated wood for being used at the regions of hazard class H3 and H4. In addition, an improvement of treatability by presteaming was due to an increase in permeability resulted from the degradation of hemicelluloses within aspirated pit membrane and cell wall, not the removal of extractives from pit membrane. The reduction in strength, measured as longitudinal compressive strength, due to pres teaming was related with the degradation of hemicelluloses, and was increased as steaming conditions were severe. The degree of strength reduction associated with presteaming treatment to obtain required treatability could be quantified from the relatively good relation between the increase in treatability and the decrease in strength.

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Dimensional Stability of Plastic Processing Wood Material - Compression Wood and Bentwood -

  • Hwang, Kweon-Hwan;Lee, Won-Hee
    • 한국가구학회지
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    • 제18권2호
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    • pp.143-146
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    • 2007
  • This study was carried out to assess the dimensional stability of wood material treated by plastic processing for bentwood and compression wood. The evaluation method was different between two wood materials, but the treatments for them were very similar to each other. One of the main methods is heat treatment with sufficient water vapor. In bentwood, the used species were painted maple (Acer mono), bitter wood (Picrasma quassioides) and birch (Betula schmidtii). Steaming was the worst treatment method for dimensional stabilization of bentwood. The best results could be attained with PEG treatment for dimensional stabilization of bentwood. Dimensional stability of bitter wood was found to be conspicuous. However the steaming treatment at lower temperatures, i.e., about $130^{\circ}C$ was not suitable for dimensional stability of bentwood. In compression wood, the used specimen was Italian poplar wood (Populus euramericana). Two heat compressive pressing conditions, an open-press system and an air-tighten closed-press system, were used. The recovery rate was measured after boiling and/or absorbing in water to estimate the dimensional stability of heat compressed wood. The best dimensional stability of compressed wood in the air-tighten closed-press system was found to be better at $200^{\circ}C$ than $180^{\circ}C$. The best compression rate for dimensional stability was 73 percent.

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흑임자의 조리 조건에 따른 항산화 효과의 비교 (A Comparison of Antioxidant Activities in Black Sesame Seeds according to Preparation and Cooking Conditions)

  • 박정리;채경연;홍진숙
    • 동아시아식생활학회지
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    • 제17권4호
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    • pp.520-531
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    • 2007
  • In this study, we found that the moisture content of black sesame seeds increased in proportion to steaming time, and it decreased in reverse proportion to the roasting temperature and time. The crude fat and crude ash contents were shown to be in the order of steamed black sesame>raw black sesame and roasted black sesame>raw black sesame, Crude protein decreased in reverse proportion to the steaming time, and more crude protein was found in the raw black sesame samples than in the roasted black sesame samples. The contents of sesamin, sesamolin, and total lignans were shown to be in the order of roasted black sesame>raw black sesame>steamed black sesame. In the steamed black sesame samples, sesamin showed its highest level with 20 minutes of treatment, and sesamolin showed its highest level with 15 minutes of treatment. In the roasted black sesame samples, sesamin, sesamolin, and total lignans showed their highest levels with 15 minutes of treatment at $100^{\circ}C$. The phenolic compound content increased in proportion to steaming time in the steamed samples, and reached a peak after 15 minutes of treatment at $100^{\circ}C$, and then decreased after 20 minutes. SOD-like activity reached a peak after 15 minutes of treatment, and in the roasted sample it reached a peak after 15 minutes of treatment, and then decreased after 20 minutes. SOD-like activity was comparatively lower than tocopherol and higher than sesamol. The intensity of electron donating ability, following 30 minute treatments, was shown to be highest in the steamed black sesame samples after 25 minutes of treatment, and next highest in the roasted black sesame samples after 15 minutes at $100^{\circ}C$. The electron donating ability was comparatively lower than tocopherol and sesamol. With regard to lecithin's antioxidant effects, the steamed samples showed a higher oxidation restriction rate in proportion to time, and the roasted samples showed the highest rate after 15 minutes of treatment, and then decreased after 20 minutes of treatment. for hydroxyl radical scavenging, similar scavenging activity to tocopherol, and comparatively higher scavenging activity than sesamol, was shown in all samples: all samples showed scavenging abilities of 90% or higher. In summary, this study applied three different treatment methods to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and functional characteristics. The results showed that roasting can be used for other purposes than producing oil, and also suggested that methods other than roasting can be used in a variety of ways in cooking. Also, the different treatment methods can be applied in cooking in a variety of ways, to enhance functionality and preference.

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증숙 횟수에 따른 천마 추출물의 급성 위염 개선효과 (Protective effects of Gastrodia elata extract by steaming time on acute gastritis)

  • 이아름;권오준;노정숙;노성수
    • 한국식품과학회지
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    • 제48권6호
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    • pp.597-603
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    • 2016
  • 본 연구는 증숙 횟수에 따른 천마 추출물의 경구 투여가 산화방지 효과를 통한 위 점막 손상 억제에 미치는 효과를 평가하는 실험이다. 증숙 횟수를 달리한 천마 추출물을 준비하여 DPPH, ABTS 라디칼 소거능, total phenol, flavonoid, gastrodin, gastrodigenin 성분 분석 결과, 1회 증숙 천마와 9회 증숙 천마 추출물간의 급성 위염 개선 효능 평가가 가능할 것으로 판단되었다. HCl/ethanol로 유발된 급성 위염 동물 모델에 GE1과 GE9 (100 mg/kg body weight)과 sucralfate (10 mg/kg body weight)를 HCl/ethanol 처리 전 경구 투여하였다. 그리고 이를 정상군과 대조군과 비교 분석하였다. 급성 위염 개선 효능 실험에서 증숙 천마 추출물의 섭취는 HCl/ethanol로 유발된 위 점막 손상 마우스에서 위 조직의 육안적 손상을 감소시켰다. 9회 증숙 천마 추출물의 섭취는 위 점막 손상마우스에서 혈청의 ROS와 조직의 $ONOO^-$를 감소시켰고, 위 조직에서 염증성 매개인자인 $TNF-{\alpha}$ 또한 감소시켰다. 결론적으로 9회 증숙한 천마의 경구투여는 1회 증숙한 천마에 비하여 효과적으로 위 점막 손상을 억제하였다. 따라서 9회 증숙 천마 추출물의 투여가 급성 위염 유발 마우스 모델에서 위점막 손상 억제에 효과가 있다고 사료된다.

포도씨 기름의 수율증진을 위한 추출 방법 개선 (Improved Method for Increasing of the Oil Yields in Grape Seed)

  • 강명화;정혜경;송은승;박원종
    • 한국식품과학회지
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    • 제34권5호
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    • pp.931-934
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    • 2002
  • 폐기화 되고 있는 포도씨를 대체 식용유지 자원으로 개발하고자 포도씨에 함유되어 있는 기름의 최적 추출 방법을 확립하고자 실시하였다. Campbell early 포도씨의 일반 성분 분석 결과 압착 법으로 추출한 기름의 수율은 분쇄 후 볶아 증숙한 처리구, 분쇄 후 볶음 처리구, 분쇄 후 증숙 처리구순이었고 볶음 후 분쇄 처리구에서 가장 낮은 수율을 나타내었다. 용매 추출에 의한 수율은 정치 추출하였을 때 ether 처리구가 24시간 77.4%, 48시간 80.9%로 가장 높았고, 그 다음이 methanol과 n-hexane으로 나타났다. 포도씨 기름의 추출수율을 높이기 위한 방법으로 여러 가지 처리를 조합하여 실시한 결과 다음과 같은 순으로 방법이 확립되었다. (1) 수분 $10{\sim}12%$의 포도씨를 $95{\sim}100^{\circ}C$에서 20분 정도 볶음 처리하고 30분간 실온으로 방냉한다. (2) 분쇄기로 1차 $1{\sim}2\;mm$ 정도 입자로 하여 2차 분쇄로 0.5 mm 이하 입자크기로 분쇄한다. (3) 분쇄된 씨를 steam boiler에서 $0.8{\sim}0.9\;kg{\cdot}f/cm^2$의 압력으로 10분 정도 증숙 시킨 후 열 교환 장치가 부착된 압착 추출기에 $6{\sim}\;8kg$ 정도 넣어 추출한다. (4) 이때의 압착력은 $400\;kg/cm^2$에서 $2{\sim}3$분, $550{\sim}600\;kg/cm^2$에서 10분 그리고 $700\;kg/cm^2$에서 기름 흔적이 없어 질 때까지 추출한다. 추출 방법을 달리하여 추출한다. 추출 방법을 달리하여 추출한 포도씨 기름에 대한 관능검사를 실시한 결과, 최적조건으로 추출한 기름이 맛, 향기 및 색깔에서 가장 좋은 것으로 나타났고 그 다음이 분쇄 후 볶아 추출한 기름이 좋게 나타났으며 분쇄 후 볶아 증숙하여 압착한 기름순으로 나타났다.

Effects of Cooking Conditions on the Protein Quality of Chub Mackerel Scomber japonicus

  • Oduro, Frieda A.;Choi, Nam-Do;Ryu, Hong-Soo
    • Fisheries and Aquatic Sciences
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    • 제14권4호
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    • pp.257-265
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    • 2011
  • The effects of cooking method (grilling, frying, steaming, and microwaving) on the proximate composition and protein quality of chub mackerel Scomber japonicus treated with 2, 6, and 10% sodium chloride (NaCl) brine were investigated. Moisture content decreased in all cooked samples from 60.22% in the raw sample to 48.7% in the fried samples. Brine (10% NaCl) treatment recorded the highest moisture loss. All cooked samples showed a decrease in fat content, except fried samples. Protein content increased in all cooked samples, from 47.21% in the raw sample to 63.87% in the grilled sample. Brine treatment resulted in the highest degree of fat oxidation (thiobarbituric acid-reactive substances), which was highest in the fried samples and lowest in the microwaved samples. The trypsin inhibitor (TI) concentration was highest in the microwaved samples and lowest in the fried samples. In all samples, 6% salt treatment caused the lowest TI level and the highest in vitro protein digestibility. In vitro digestibility increased from 79.4% in the raw sample to 86.43% in the fried samples. The total essential amino acids of all cooked samples increased. Results suggested that grilling and steaming had beneficial effects on the protein quality of chub mackerel.

H-ZSM-5 촉매에서 n-옥탄의 촉매분해반응: 소성 및 스팀 처리 효과 (Catalytic Cracking of n-Octane over H-ZSM-5 Catalysts: Effect of Calcination and Steam Treatment)

  • 이현주;신채호;최원춘;이철위;박용기
    • Korean Chemical Engineering Research
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    • 제46권2호
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    • pp.291-300
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    • 2008
  • 경질올레핀을 제조하기 위한 n-옥탄의 접촉분해반응에서 H-ZSM-5 촉매의 소성 및 스팀 처리 영향을 $550{\sim}750^{\circ}C$ 범위에서 조사하였다. 소성 및 스팀 처리 온도를 높이면 H-ZSM-5 촉매의 비표면적, 기공부피 및 강산점이 줄어들었다. $650^{\circ}C$ 이상에서 스팀 처리는 제올라이트 구조 내 알루미늄의 탈알루미늄화 및 미세기공의 붕괴로 강산점이 소멸되어, 미세 기공부피가 줄어들며 입자 간 결합에 의한 중기공이 형성되었다. $^{27}Al$$^{29}Si$ MAS NMR 스펙트럼으로부터 스팀 처리로 발생하는 탈알루미늄의 과정을 검토하였다. 제올라이트 격자의 알루미늄이 사면체 배위구조 알루미늄 ${\rightarrow}$ 5개 배위구조 알루미늄 ${\rightarrow}$ 팔면체 배위구조 알루미늄으로 변화과정을 거침을 알 수 있었다. n-옥탄 접촉 분해반응의 전환율, 경질올레핀 수율 및 에틸렌/프로필렌 비가 H-ZSM-5의 소성 및 스팀 처리 온도가 증가함에 따라 감소하는 경향을 나타내었으며, 스팀 처리는 소성 처리보다 활성저하 정도가 더욱 심하여 $750^{\circ}C$에서 24시간 스팀 처리 후에는 H-ZSM-5가 촉매로서의 기능을 상실하여 열분해반응에 근접하는 전환율, 경질올레핀 수율 및 에틸렌/프로필렌 비의 결과를 나타내었다.

Changes in Functional Constituents of Grape (Vilis vinifera) Seed by Different Heat Pretreatments

  • Lee, Ki-Teak;Lee, Jun-Young;Kwon, Yun-Ju;Yu, Feng;Park, Sang-Won
    • Preventive Nutrition and Food Science
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    • 제9권2호
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    • pp.144-149
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    • 2004
  • Changes in functional constituents of grape (Vitis vinifera) seeds prepared by three different heat pretreatments were determined and compared with those of non-treated grape seed. The recovery of grape seed oils was generally increased by roasting, steaming and microwave processes, although the recovery of specific constituents varied among three heat pretreatments. The recovery of MeOH extracts of the seeds increased following the roasting process, whereas that of MeOH extracts decreased gradually with steaming and microwave treatments. Levels of four catechins in grape seeds: (+)-catechin, procyanidin B$_2$, (-)-epicatechin, and (-)-epicatechin gallate, were decreased with increased roasting and steaming time, but were unaffected by microwave treatment. During the three different heat pretreatments, levels and compositions of fatty acid did not change, whereas those of phytosterol compositions decreased greatly. These results suggest that a mild heat pretreatment, controlled for temperature and time, is needed to prevent a considerable loss in the level of valuable functional components in grape seed.