• 한국식품조리과학회지
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• 제17권5호
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• pp.478-482
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• 2001

This experiment was carried out to clarify the effect of frying temperature and gelatinization method on the quality of popped rice for Salyeotgangjung. Frying at 220$^{\circ}C$ or 230$^{\circ}C$ gave a good expansion and score of sensory evaluation. But the frying oil began to smoke at 230$^{\circ}C$. There was no significant difference in the quality of popped rices between the treatments of minimum gelatinization after washing rice and moderate gelatinization after soaking for 80 minutes at 30$^{\circ}C$. In conclusion, frying washed rice with minimum gelatinization at 220$^{\circ}C$ would be considered as the best method for making Salyeotganagjung.

• 한국식품영양학회지
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• 제7권4호
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• pp.318-322
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• 1994

Aluminium alloy, comprising water, silicone manganese and porous aluminium carrier added into soybean oil in order to investigated its effect on polar lipid content, polymer content, conjugated dienoic acid and free fatty acid value during deep-fat frying at 185$^{\circ}C$. Increase rates of polar lipid and polymer content of the frying ell were reduced about one thirds of the oil without aluminium alloy during deep-fat frying. The aluminium alloy, however, have no significantly effect to inhibit the increase of conjugated dienoic acid and free fatty acid value. Treatment of the frying oil with aluminium alloy was found to be able to inhibit polymer and polar lipid formation.

• 동아시아식생활학회지
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• 제18권2호
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• pp.181-189
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• 2008

In this study, changes in total trans fatty acid (tFA) and fat contents were determined in soybean oil, shortening, and olive oil after potato sticks were fried 30 consecutive times, respectively. Prior to frying, the potato sticks contained 3.8% fat, with 43.2% tFAs, After the first frying in soybean oil, the total tFA content of the potato sticks sharply decreased to 3.2%, and then it gradually increased to 8.1 % after 30 consecutive times of frying. However, the total fat content of the potato sticks, fried in soybean oil increased to 15.2% after the first frying and thereafter it decreased to 9.75% with 30 repeated episodes of frying. When the potato sticks were fried in olive oil, similar changes in tFA and fat contents were shown; while such changes were not observed when shortening was used. After 30 consecutive frying events, the tFA contents in the soybean oil and olive oil increased to 4.15 and 5.75%, respectively; however, such an increase was not observed in the shortening. One can assume that most of the tFAs in the fried oils were from the potato sticks, which contained relatively high tFA content during the repeated deep-frying process.

• 한국식품과학회지
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• 제22권2호
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• pp.215-220
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• 1990

라면을 $140^{\circ},\;150^{\circ}$ 및 $160^{\circ}C$에서 각각 30-70초 튀겨 만든 다음 조리성질을 비교하였다. 튀김조건에 따른 라면의 수분과 지방질 함량은 유의적인 부의 상관을 보였다. 조리 중 무게증가율은 부피증가율보다 컸으며 무게와 부피증가율은 높은 정상관을 보였다. 조리 중 무게증가속도 상수값은 $140^{\circ}$및 $150^{\circ}C$에서 튀긴 라면은 튀김시간에 따라 증가하였으나, $160^{\circ}C$에서 튀긴 라면은 반대로 감소하였다. 조리속도는 조리시간 4분을 경계로 2단계로 구분되었으며, 초기 조리속도는 모든 라면에서 튀김시간이 길어질수록, 일정한 튀김시간에서는 튀김 온도가 높아질수록 감소하였다.

• 한국식품영양학회지
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• 제13권6호
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• pp.534-538
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• 2000

대두유를 기초로 한 튀김유에 capsicum, butter flavor, 규소수지를 각각 0.20, 0.15%($\omega$/$\omega$) 및 10ppm 처리하여 가열안정성의 향상 및 육두향 약화에 효과가 있는 것으로 확인되었다. 즉, capsicum과 규소수지를 병행처리한 튀김유는 185$\pm$2$^{\circ}C$의 온도조건 하에서 3시간 동안 연속적으로 열처리할 경우 AV 및 SP가 각각 무처리군의 0.385, 22$0^{\circ}C$에 비하여 크게 향상된 0.301, 232$^{\circ}C$를 나타내었다. 이러한 효과는 capsicum의 항산화 효과와 함께 소포제의 일종인 규소수지의 작용에 따라 가열처리에 따른 튀김유의 표면적 팽창을 방지하여 유리지방산생성 및 연기발생을 억제한데 따른 효과인 것으로 판단되었다. 또한, 0.15%($\omega$/$\omega$)의 butter flavor처리에 따라 튀김유 및 튀김물에서 발생하는 육두향 및 기름타는 냄새를 막아주는 효과가 인정되어 새로운 형태의 튀김유 제품 생산이 가능할 것으로 기대되었다.

• 한국응용과학기술학회지
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• 제10권2호
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• pp.7-10
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• 1993

감자튀김시 Silicone oil의 튀김유 산화방지효과에 대하여 검토하였다. 1. 감자튀김시 SO가 첨가된 튀김유가 SO가 첨가되지 않은 튀김유에 비하여 튀김유의 AV, Dielectiric constant, Smoke point, Oxidative stability 저하지연효과가 좋았으며, SO의 첨가량이 $1{\sim}10ppm$사이에 있어서는 튀김초기에는 큰 차이가 없으나 튀김시간이 길어질수록 SO의 첨가량이 많은 것이 산화에 대한 안정성이 높았다. 2. 감자튀김의 경우 SO를 $1{\sim}10ppm$의 사이로 첨가하면 튀김시 튀김유의 열화를 실용적으로 지연시킬 수 있었다.

• 한국식품조리과학회지
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• 제17권6호
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• pp.533-541
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• 2001

This research was carried out to obtain the information about the use of deep-fat-fried foods and treatment of oils used for deep-fat-frying at home. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The frequency of taking deep-fat-fried foods was affected by ages and residential area. Average score for the preference of deep-fat-fried foods was 3.60 in the 5 point scale. Fifty three percent of the respondents prepared deep-fat-fried foods by themselves at home. The oil most commonly used for deep-fat-frying was soybean oil followed by com oil. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Oil color was used as a parameter for determining the life of frying oils by 81.2% of the respondents. Most of the respondents appealed to use oils one more time after filtering. For the disposal of used frying oil, 65.7% of the respondents used some kinds of absorbing papers; 16.1% made soaps and 10.7% discarded into a sink. According to correlation analysis, the frequency of taking deep-fat-fried food had positive relationships with housewives's health status, preference for foods prepared with oil and fats and family's preference for deep-fat-fried foods.

• 한국식품과학회지
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• 제20권5호
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• pp.637-643
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• 1988

대두유를 튀김유로 사용하여 french fried potato를 $185^{\circ}C$에서 제조하면서, 1일 7시간씩 총 56시간동안 가열 및 튀김후 composited powder (citric acid, 물, rhyolite 혼합물)를 처리한 대두유와 처리하지 않은 대두유의 기능성, 발연점, 기포성 및 점도와 물리화학적 성질을 비교 분석하였다. Composited powder를 처리하면 극성지질의 생성을 억제하고, 불포화 지방산의 가열산패를 억제시켜, 튀김유의 수명을 약 50% 증가시켰음을 확인하였다. 그러나 산가증가의 억제 및 발연점 저하의 효과가 없었다.

• 동아시아식생활학회지
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• 제27권3호
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• pp.243-256
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• 2017

This study attempted to improve frying powder products based on 272 consumers' purchase conditions. Factor analysis by type was conducted on purchase attributes of consumers who purchased frying powder by categorizing them based on five factors-namely, convenience, information, diversity, safety, and economy. Five main factors were divided into four purchase attributes named various pursuit, convenience pursuit, economical pursuit, and inform/safety pursuit. Purchasing status of frying powder products was analyzed according to three independent variables such as age, meal preparation type, and purchase attributes. The top motivation for using frying powder was convenience. According to the importance-satisfaction analysis survey, taste, expiration date, and certification mark were chosen as highly important and high satisfaction characteristics for frying powder (p<0.001), whereas nutrition, oil absorption, adhesiveness, crispiness, origin, and food additives were highly important and low satisfaction characteristics (p<0.001). In the conjoint analysis, crispiness was the most important attribute of fried food.

• 한국식품영양과학회지
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• 제39권7호
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• pp.1011-1017
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• 2010

본 연구에서는 감자튀김 횟수에 따른 각종 식용유지의 화학적 특성 변화를 측정하였다. 식용유지로서는 sunflower oil(SO), canola oil(CO) 및 frying oil(FO)을 사용하였으며, 튀긴 감자에서 추출한 기름의 지방산 조성 변화와 산화 안정성에 대하여 실험하였다. 튀긴 감자에서 추출한 기름의 산화정도는 산가와 과산화물가를 측정하였다. CO 및 FO를 사용하여 튀긴 감자에서 추출한 기름에 대한 산가는 튀김 횟수가 30회의 경우 초기보다 각각 0.20, 0.17 증가한 결과를 나타내었다. SO의 산가는 CO와 FO에 비하여 그 값이 낮게 나타났다. 과산화물가 측정 결과는 일률적으로 증가하지는 않았다. 지방산 조성 변화에 대하여 측정한 결과 SO 및 FO를 사용하여 감자를 튀긴 경우 튀김 반복횟수가 증가할수록 oleic acid 함량은 감소하고 linoleic acid 함량은 증가하였다. 벤조피렌 생성 유무 측정 결과는 SO, CO 및 FO에서 튀김 초기와 반복횟수에 따라서 큰 변화는 나타나지 않았다. 이러한 결과 튀김에 사용한 식용유지 종류 및 튀김 반복 횟수에 따라서 지방산 조성에 변화가 나타나며 그로 인하여 유지의 산화 안정성에 영향을 미침을 알 수 있었다.