가열 전처리 조건에 따른 톳 성분의 변화

• 영문명: Changes in chemical components of Hijiki during heat processing
• 발행기관: 군산대학교 수산과학연구소
• 저자명: 구재근(Jae-Geun Koo) 김건배(Geun-Bae Kim)
• 간행물 정보: 『군산대학교 수산과학연구소 연구논문집』제4집, 33~39쪽, 전체 7쪽
• 주제분류: 농수해양 > 해양학
• 파일형태: PDF
• 발행일자: 2004.07.02

영문 초록

This study was conducted to find optimum pre-treatment method of Hijiki(Hijikia fushiformis} which is one of the most favorable seaweeds in Korea as food materials. Dried hijiki was too hard, tough and astringent and pre-treatment was needed to remove tannin and to improve its texture. To explore effective pre-treatment condition, dried hijiki was boiled or steamed with different times, and then their physicochemical and sensory characteristics were analyzed. The tissues of hijiki was generally stable to boiling and steaming. However, when hijiki was subjected to high press steaming(110℃) thermal breakdown appeared to occur after 10 min, resulting in decolorization and deformation. Arsenic was rapidly removed during heat treatments, 71% at steaming for 5 min, and 63% at boiling for 30 min. Removal rate of tannin is slower than that of arsenic, 44% of tannin was removed at boiling for 10 min and 37% of tannin was removed at steaming for 3 hours. Dietary fiber and iron were generally stable to both heat treatments, iron was slightly decreased and soluble dietary fiber was slightly increased during steaming for 3 hours. Considering sensory characteristics and the contents of dietary fiber, iron, tannin, and arsenic, the most effective heating conditions were boiling for 10 minutes and steaming for 3 hours.

목차

Abstract

Ⅰ.서론

Ⅱ.재료 및 실험 방법

Ⅲ.결과 및 고찰

Ⅳ.요약

Ⅴ.참고문헌