본 연구에서 김은 현대인들 입맛에 잘 맞는 식품이며, 단백질이 많이 들어있어 마른김 5장에 들어있는 양이 달걀 1개에 들어있는 양과 비슷하다. 그리고 필수아미노산을 비롯하여 비타민도 많이 들어있고 소화도 잘 되기 때문에 아주 좋은 영양식품으로 동맥경화와 고혈압을 예방하는 식품으로 알려진 김의 이용 방법은 단순한 가공식품의 건조김, 조미김 등 다양하지 못하고 있습니다. 이러한 기존의 김이 사용되는 조미김 재료에 비하여 산패에 안전한 실험을 하기 위해서 식물추출물을 이용한 산화방지능 실험에 대한 변화를 살펴보았다.
첫째, 일반성분, 질소함량, 아미노산 분석등 무산김 분석에 필요한 실험을 통한 결과 김은 1,2,3,4월 중 1,2,3월에 양식 되는 김이 적합하다는 결론이 나왔다.
둘째, 식용유지를 선정하기 위하여 참기름, 대두유, 옥배유, ...
본 연구에서 김은 현대인들 입맛에 잘 맞는 식품이며, 단백질이 많이 들어있어 마른김 5장에 들어있는 양이 달걀 1개에 들어있는 양과 비슷하다. 그리고 필수아미노산을 비롯하여 비타민도 많이 들어있고 소화도 잘 되기 때문에 아주 좋은 영양식품으로 동맥경화와 고혈압을 예방하는 식품으로 알려진 김의 이용 방법은 단순한 가공식품의 건조김, 조미김 등 다양하지 못하고 있습니다. 이러한 기존의 김이 사용되는 조미김 재료에 비하여 산패에 안전한 실험을 하기 위해서 식물추출물을 이용한 산화방지능 실험에 대한 변화를 살펴보았다.
첫째, 일반성분, 질소함량, 아미노산 분석등 무산김 분석에 필요한 실험을 통한 결과 김은 1,2,3,4월 중 1,2,3월에 양식 되는 김이 적합하다는 결론이 나왔다.
둘째, 식용유지를 선정하기 위하여 참기름, 대두유, 옥배유, 카놀라유, 현미유, 면실유 6종 중 가격, 낮은 불포화도, 천연 산화방지물질 존재, 자동산화와 열산화 실험을 통하여 산화안정 개선용 바탕유지 선택 실험을 하여 최종 대두유, 옥배유, 현미유를 선정하였습니다.
셋째, 식물 5종 산화방지능 실험에서는 톳, 마늘착즙액, 마늘증자액, 율피, 솔잎추출물을 시료로 색택, 아니시딘가, 산가, 과산화물가의 변화도 측정과 TBA변화 측정 결과, 전반적으로 보았을 때 추출물 5~7%에서 산가는 늘어나고, 과산화물가가 줄어드는 변화를 보였기에 적합하다는 판단이 되었다.
넷째, 산화개선용 조미김의 배합 결과 대조군과 비교해 보았을 때 큰 차이를 보이지 않았고, 남녀 20~25세, 비흡연자로 패널 50인으로 외관, 색 택, 조직감, 미각, 풍미의 5종 관능평가를 해 본 결과 전반적으로 크게 열하되지 않은 결과를 보였습니다.
본 실험의 결과 국내산이어서 가격은 조금 높으나, 조미김의 생산에 차별성을 두어 불포화도가 있으면서 항산화 물질을 많이 가지고 있는 현미유가 선정되었고, 식물추출물은 마늘착즙액과 솔잎추출물의 5~7% 함량이 대조군과 비교했을 때 적합하다는 결과를 보여 식물추출물에 따른 조미김의 유지산패도 변화를 알아 낼 수 있었다.
본 연구에서 김은 현대인들 입맛에 잘 맞는 식품이며, 단백질이 많이 들어있어 마른김 5장에 들어있는 양이 달걀 1개에 들어있는 양과 비슷하다. 그리고 필수아미노산을 비롯하여 비타민도 많이 들어있고 소화도 잘 되기 때문에 아주 좋은 영양식품으로 동맥경화와 고혈압을 예방하는 식품으로 알려진 김의 이용 방법은 단순한 가공식품의 건조김, 조미김 등 다양하지 못하고 있습니다. 이러한 기존의 김이 사용되는 조미김 재료에 비하여 산패에 안전한 실험을 하기 위해서 식물추출물을 이용한 산화방지능 실험에 대한 변화를 살펴보았다.
첫째, 일반성분, 질소함량, 아미노산 분석등 무산김 분석에 필요한 실험을 통한 결과 김은 1,2,3,4월 중 1,2,3월에 양식 되는 김이 적합하다는 결론이 나왔다.
둘째, 식용유지를 선정하기 위하여 참기름, 대두유, 옥배유, 카놀라유, 현미유, 면실유 6종 중 가격, 낮은 불포화도, 천연 산화방지물질 존재, 자동산화와 열산화 실험을 통하여 산화안정 개선용 바탕유지 선택 실험을 하여 최종 대두유, 옥배유, 현미유를 선정하였습니다.
셋째, 식물 5종 산화방지능 실험에서는 톳, 마늘착즙액, 마늘증자액, 율피, 솔잎추출물을 시료로 색택, 아니시딘가, 산가, 과산화물가의 변화도 측정과 TBA변화 측정 결과, 전반적으로 보았을 때 추출물 5~7%에서 산가는 늘어나고, 과산화물가가 줄어드는 변화를 보였기에 적합하다는 판단이 되었다.
넷째, 산화개선용 조미김의 배합 결과 대조군과 비교해 보았을 때 큰 차이를 보이지 않았고, 남녀 20~25세, 비흡연자로 패널 50인으로 외관, 색 택, 조직감, 미각, 풍미의 5종 관능평가를 해 본 결과 전반적으로 크게 열하되지 않은 결과를 보였습니다.
본 실험의 결과 국내산이어서 가격은 조금 높으나, 조미김의 생산에 차별성을 두어 불포화도가 있으면서 항산화 물질을 많이 가지고 있는 현미유가 선정되었고, 식물추출물은 마늘착즙액과 솔잎추출물의 5~7% 함량이 대조군과 비교했을 때 적합하다는 결과를 보여 식물추출물에 따른 조미김의 유지산패도 변화를 알아 낼 수 있었다.
Laver in the study is believed to be food that suits taste of modern people. As laver is high in protein, the protein content found in five sheets of laver is equal to that of one egg. In addition, as food that has a great deal of vitamins including essential amino acids, laver would help people wit...
Laver in the study is believed to be food that suits taste of modern people. As laver is high in protein, the protein content found in five sheets of laver is equal to that of one egg. In addition, as food that has a great deal of vitamins including essential amino acids, laver would help people with digestion. Although this nutrient food laver has been prove efficient in preventing arteriosclerosis and high blood pressure, it has been used in a form of simple processed food only as dried laver and seasoned laver. An experiment on oxidation preventing function by using plant extract was conducted to measure rancidity safety of the plant extract in comparison with the seasoned dried laver made of current laver.
First, according to results of an experimentation to analyze non-acid dried laver by general components, nitrogen content and amino acid, laver which would be cultivated in January, February and March among January, February, March and April was observed to be appropriate.
Second, experiments on autoxidation and thermal oxidation were conducted in order to select edible oil and fat from sesame seed oil, soybean oil, corn oil, canola oil, brown rice oil and cottonseed oil. During the experiments, price, low unsaturated acidity and natural antioxidants were examined and in the end, soybean oil, corn oil and brown rice oil were selected through an oxidation stability improvement-based feed preference test.
Third, in the oxidation preventing function experiment with five plants, sea weed fusiforme, garlic juice, garlic stock, chestnut shell and pine leaf extract were used as samples. Changes in color and gloss, anisidine, acid value as well as peroxide value were measured as TBA color was also looked into. According to the measured results, the acid value was learned to be increased by 5~7% in the extract while the peroxide value got decreased. That was a proof for suitability.
Fourth, the combination of the seasoned laver for oxidation improvement appeared not to have much difference from the comparison group. The seasoned laver was determined to be generally agreeable after the five categories as appearance, color and gloss, texture, taste and flavor were tested by a total of 50 male and female participants in age of 20~25 who were non-smokers.
In the study, the brown rice oil was selected. Despite the high price because of the oil's being produced in Korea, the degree of unsaturation as well as high antioxidant content contributed to the brown rice oil to be picked as the most appropriate oil to make seasoned laver. With regard to plant extracts, garlic juice and pine leaf extract of 5~7% were determined to be most agreeable after they were compared to the comparison group. The result was a confirmation that tells each plant extract would cause difference changes in the oil and fat rancidity.
Laver in the study is believed to be food that suits taste of modern people. As laver is high in protein, the protein content found in five sheets of laver is equal to that of one egg. In addition, as food that has a great deal of vitamins including essential amino acids, laver would help people with digestion. Although this nutrient food laver has been prove efficient in preventing arteriosclerosis and high blood pressure, it has been used in a form of simple processed food only as dried laver and seasoned laver. An experiment on oxidation preventing function by using plant extract was conducted to measure rancidity safety of the plant extract in comparison with the seasoned dried laver made of current laver.
First, according to results of an experimentation to analyze non-acid dried laver by general components, nitrogen content and amino acid, laver which would be cultivated in January, February and March among January, February, March and April was observed to be appropriate.
Second, experiments on autoxidation and thermal oxidation were conducted in order to select edible oil and fat from sesame seed oil, soybean oil, corn oil, canola oil, brown rice oil and cottonseed oil. During the experiments, price, low unsaturated acidity and natural antioxidants were examined and in the end, soybean oil, corn oil and brown rice oil were selected through an oxidation stability improvement-based feed preference test.
Third, in the oxidation preventing function experiment with five plants, sea weed fusiforme, garlic juice, garlic stock, chestnut shell and pine leaf extract were used as samples. Changes in color and gloss, anisidine, acid value as well as peroxide value were measured as TBA color was also looked into. According to the measured results, the acid value was learned to be increased by 5~7% in the extract while the peroxide value got decreased. That was a proof for suitability.
Fourth, the combination of the seasoned laver for oxidation improvement appeared not to have much difference from the comparison group. The seasoned laver was determined to be generally agreeable after the five categories as appearance, color and gloss, texture, taste and flavor were tested by a total of 50 male and female participants in age of 20~25 who were non-smokers.
In the study, the brown rice oil was selected. Despite the high price because of the oil's being produced in Korea, the degree of unsaturation as well as high antioxidant content contributed to the brown rice oil to be picked as the most appropriate oil to make seasoned laver. With regard to plant extracts, garlic juice and pine leaf extract of 5~7% were determined to be most agreeable after they were compared to the comparison group. The result was a confirmation that tells each plant extract would cause difference changes in the oil and fat rancidity.
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