굴은 타우린, 글리코겐 등의 함량이 높아 심장, 간장의 기능 강화 외에 콜레스테롤 감소에 의한 고혈압, 동맥경화 예방 효과 및 에너지 증진 등에 효과가 있다고 알려져 있다. 이러한 각종 기능성을 살리고 굴의 저장성 증진 및 부가가치 증진을 위하여 효소 가수분해 후 기능성 고형환, 음료, 캡슐의 형태로 제품을 제조하였다. 굴은 protamex와 neutrase를 이용하여 ...
굴은 타우린, 글리코겐 등의 함량이 높아 심장, 간장의 기능 강화 외에 콜레스테롤 감소에 의한 고혈압, 동맥경화 예방 효과 및 에너지 증진 등에 효과가 있다고 알려져 있다. 이러한 각종 기능성을 살리고 굴의 저장성 증진 및 부가가치 증진을 위하여 효소 가수분해 후 기능성 고형환, 음료, 캡슐의 형태로 제품을 제조하였다. 굴은 protamex와 neutrase를 이용하여 가수분해 후 이용하였으며, 기능성과 맛의 증진을 위해 100℃에서 5시간 동안 열수 추출한 인진과 오미자 추출물을 함께 첨가 하였다. 고형환과 음료 모두에서 free radical 소거에 의한 항산화성이 발현됨을 확인할 수 있었으며, 고형환의 최적 건조 공정은 52.3℃, 41.5 시간으로 나타났다. 또한 이때의 수분함량은 10.24 %, antiradical activity는 79.53 %로 예측되었다. 음료제조의 최적 배합비는 굴 효소가수분해물 3%, 인진추출물 3.83%, 오미자추출물 8.17%로 나타났으며, 이때의 antiradical activity는 90.68%, preference는 4.52로 예측되었다. 캡슐은 유화법으로 제조하였으며, 염화칼슘의 농도가 높을수록, 캡슐의 크기가 클수록, 굴 효소가수분해물의 농도가 낮을수록 그리고 교반속도가 낮을수록 수율이 증가하였다.
굴은 타우린, 글리코겐 등의 함량이 높아 심장, 간장의 기능 강화 외에 콜레스테롤 감소에 의한 고혈압, 동맥경화 예방 효과 및 에너지 증진 등에 효과가 있다고 알려져 있다. 이러한 각종 기능성을 살리고 굴의 저장성 증진 및 부가가치 증진을 위하여 효소 가수분해 후 기능성 고형환, 음료, 캡슐의 형태로 제품을 제조하였다. 굴은 protamex와 neutrase를 이용하여 가수분해 후 이용하였으며, 기능성과 맛의 증진을 위해 100℃에서 5시간 동안 열수 추출한 인진과 오미자 추출물을 함께 첨가 하였다. 고형환과 음료 모두에서 free radical 소거에 의한 항산화성이 발현됨을 확인할 수 있었으며, 고형환의 최적 건조 공정은 52.3℃, 41.5 시간으로 나타났다. 또한 이때의 수분함량은 10.24 %, antiradical activity는 79.53 %로 예측되었다. 음료제조의 최적 배합비는 굴 효소가수분해물 3%, 인진추출물 3.83%, 오미자추출물 8.17%로 나타났으며, 이때의 antiradical activity는 90.68%, preference는 4.52로 예측되었다. 캡슐은 유화법으로 제조하였으며, 염화칼슘의 농도가 높을수록, 캡슐의 크기가 클수록, 굴 효소가수분해물의 농도가 낮을수록 그리고 교반속도가 낮을수록 수율이 증가하였다.
The objective of this work was to investigate the optimum processing condition for solid tablet with unacceptable three major components, such as oyster hydrolysate, injin and omija extract powders. The oyster hydrolysate was obtained by enzymatic hydrolysis of oyster using protamex and neutrase, wh...
The objective of this work was to investigate the optimum processing condition for solid tablet with unacceptable three major components, such as oyster hydrolysate, injin and omija extract powders. The oyster hydrolysate was obtained by enzymatic hydrolysis of oyster using protamex and neutrase, while injin and omija were extracted with water at 100℃ for 5 hours and powdered after freeze drying. Wheat flour was used as a basis of the tablet forming. Optimum drying condition for the solid tablet was determined by RSM with manufacturing process and functionality. Antiradical activity existed before and after manufacturing of the tablet. Antiradical activity and moisture content showed non-linear canonical form indicating the high interaction among processing factors. The optimum drying condition was determined to be 44.8 hours at 53.8℃to obtain 9.9% of optimum moisture content and 93.5% of antiradical activity.Functional drink was made with a hydrolysate obtained from oyster and extracts from injin and omija. Interaction effects of these ingredients were investigated by modified distance based design and analyzed by linear, nonlinear regression model, and trace plot. The optimization of mixture ratio was made by statistical modeling using antiradical activity and sensory properties which are the important target constraints in drink. Sensory properties showed a linear canonical form, while antiradical activity, color and viscosity of drink showed a nonlinear canonical form, indicating the higher interaction among mixtures. The response trace plot revealed that antiradical activity, sensory properties, color and viscosity were quite sensitive to the drink blending. The optimum formulation of drink was set at 3% of oyster hydrolysate, 3.83% of injin extract, and 8.17% omija extract.Possiblility of capsulation of oyster hydrolysate was investigated due to a low score of preference from oyster drink and solid tablet. Capsulation was made by emulsification to protect functional properties of oyster hydrolysate. Sodium alginate and calcium chloride were used as a wall material. Capsulation yield increased with increasing the capsule diameter and calcium chloride concentration, whereas capsulation yield decreased with increasing the oyster concentration and stirring speed. Feasilbility of capsulation of oyster hydrolysate was discussed for the processing of the functional food.
The objective of this work was to investigate the optimum processing condition for solid tablet with unacceptable three major components, such as oyster hydrolysate, injin and omija extract powders. The oyster hydrolysate was obtained by enzymatic hydrolysis of oyster using protamex and neutrase, while injin and omija were extracted with water at 100℃ for 5 hours and powdered after freeze drying. Wheat flour was used as a basis of the tablet forming. Optimum drying condition for the solid tablet was determined by RSM with manufacturing process and functionality. Antiradical activity existed before and after manufacturing of the tablet. Antiradical activity and moisture content showed non-linear canonical form indicating the high interaction among processing factors. The optimum drying condition was determined to be 44.8 hours at 53.8℃to obtain 9.9% of optimum moisture content and 93.5% of antiradical activity.Functional drink was made with a hydrolysate obtained from oyster and extracts from injin and omija. Interaction effects of these ingredients were investigated by modified distance based design and analyzed by linear, nonlinear regression model, and trace plot. The optimization of mixture ratio was made by statistical modeling using antiradical activity and sensory properties which are the important target constraints in drink. Sensory properties showed a linear canonical form, while antiradical activity, color and viscosity of drink showed a nonlinear canonical form, indicating the higher interaction among mixtures. The response trace plot revealed that antiradical activity, sensory properties, color and viscosity were quite sensitive to the drink blending. The optimum formulation of drink was set at 3% of oyster hydrolysate, 3.83% of injin extract, and 8.17% omija extract.Possiblility of capsulation of oyster hydrolysate was investigated due to a low score of preference from oyster drink and solid tablet. Capsulation was made by emulsification to protect functional properties of oyster hydrolysate. Sodium alginate and calcium chloride were used as a wall material. Capsulation yield increased with increasing the capsule diameter and calcium chloride concentration, whereas capsulation yield decreased with increasing the oyster concentration and stirring speed. Feasilbility of capsulation of oyster hydrolysate was discussed for the processing of the functional food.
AI-Helper
※ AI-Helper는 부적절한 답변을 할 수 있습니다.