튀긴 마늘 flake 제조조건의 최적화 및 이화확적 특성
분야
농학 > 식물
저자
김경이 ( Kyeong Yee Kin ) , 이은경 ( Eun Kyung Lee )
발행기관
한국식품조리과학회(구 한국조리과학회)
간행물정보
한국식품조리과학회지 2012년, 제28권 제6호, 805~811페이지(총7페이지)
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25332632.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    This study was carried out in order to optimize the manufacturing condition of fried garlic flakes as well as to investigate the physicochemical properties of the flakes. Fried garlic flake samples were prepared as follows: was sliced by a thickness of 1.5 mm, 2.0mm, 2.5mm, which were measured by a thickness gage. The samples were fried in vegetable oil under different temperatures of 140~150℃, 160~170℃ and 180~185℃. The compression strength depending on the height (h) was measured in order to find the thickness effect by the rhcometer (force control: 50 N, h: 3.25 mm). Moreover, the sample with 1.5 mm thickness showed crisp phenomena of the split compared with the crush shape of the 2.0 mm and 2.5 mm thick samples. The result of strength for time dependence showed a sample with a thickness of 1.5 mm, which was measured 5~9 times more than the 2.0 mm and 2.5 mm thick samples. We thought the reason that the 1.5 mm sample had less response power equivalent to compression force that the other samples. Alliin has been found to affect the immune responses in the blood, it is a derivative of the amino acid cysteine and is also quite heat stable. The LC system with a UV detection at 210 mm consists of a separation on a Zorbax TMS column and isocratic elution with water and ACN as a mobile phase. The alliin contents of raw and fried garlic flake under 140~150℃, 160~170℃ and 180~185℃ were 18.10 mg/ml, 14.0 mg/ml, 11.6 mg/m: and 11.1 mg/ml, respectively. The decrement of alliin content under different temperature was a small quantity hence, we confirmed that the increasing manufacturing temperature was not affected by the alliin content. Examining for the particle structure of fried garlic flakes by a polarization microscope, the color of the sample treated at 160~170℃ was pure yellow. Furder, the fiber shaped particle, which has an effect on the tough texture, almost did not appear compared to the different temperature conditions. Finally, the sensory test for the perference of fried garlic flake under different conditions was carried out and the scores for various sensory characteristics were surveyed. According to the physicochenmical measurements and sensory evaluation, we confirmed that the optimum manufacturing condition of fried garlic flake was 1.5 mm thick at a temperature of 160~170℃.
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