볶음 및 참기름용 참깨 가공방법 개선에 관한 연구

• 영문명: Studies on the Improvement of Roasting Condition of Sesame Seeds for Producing Seed Season and Oil
• 발행기관: 한국작물학회
• 저자명: 박장환(Chang-Hwan Park) 최경진(Kyoung-Jin Choi) 심강보(Kang-Bo Shim) 하태정(Tae-Joung Ha) 이명희(Myoung-Hee Lee) 황정동(Joung-Dong Hwang) 배석복(Suk-Bok Pae) 박금룡(Kum-Young Park) 백인열(In-Youl Baek)
• 간행물 정보: 『한국작물학회지』제56권 제3호, 205~211쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.09.30

영문 초록

This study was carried out to find optimum roasting condition of sesame seeds for making seed season and oil treated with different temperatures and time intervals. Sesame seeds with 17~18% of moisture content were treated under fixed and changed roasting temperature conditions. The fixed temperatures are ranged from 160 to 240℃ with 20℃ intervals. The changed temperatures were treated at low(160 and 180℃) and medium(200 and 220℃) for 10 minutes, and at high(220 and 240℃) for 3 minutes. Meanwhile, roasting times were 20-30 minutes longer under low temperature condition and 3-5 minutes shorter under high temperature condition. The optimum roasting temperature and time were determined as 220℃ and 3 minutes for producing seed season, and as 220℃ and 5 minutes for sesame oil, respectively, in roasting with small quantity of sesame seeds. On the other hand, in the large scale roasting condition, those showed 240℃ and 15 minutes in for producing seed season, and 280℃ and 10 minutes and 260℃ and 15 minute for producing seed season in white-colored sesame variety and black-colored sesame variety, respectively.

목차

재료 및 방법

결과 및 고찰

적요

인용문헌

키워드

sesame roasting temperature roasting time processing