초록 ▼

1. 들깨의 볶음조건 확립 : 들깨로 부터 들기름을 착유하기 위해서는 들깨의 볶음 공정이 반드시 필요한데 기호성이 좋으면서 동시에 산화 안정성이 우수한 들기름 생산을 위한 들깨의 최적 볶음조건을 확립한다.2. 들기름의 착유조건 확립 : 들깨로 부터 들기름을 착유하는데 일반적으로 압착법을 많이 이용하고 있다. 이때 압착기의 압력은 들기름 생산에 중요한 요소가 되며 따라서 들기름 착유시 압착기의 최적 압력조건을 설정한다.3. 착유 들기름의 이화학적 특성조사 : 여러가지 볶음조건에서 볶은 들깨로 부터 착유한 들기름의 지방산 조성, 인 및

1. 들깨의 볶음조건 확립 : 들깨로 부터 들기름을 착유하기 위해서는 들깨의 볶음 공정이 반드시 필요한데 기호성이 좋으면서 동시에 산화 안정성이 우수한 들기름 생산을 위한 들깨의 최적 볶음조건을 확립한다.2. 들기름의 착유조건 확립 : 들깨로 부터 들기름을 착유하는데 일반적으로 압착법을 많이 이용하고 있다. 이때 압착기의 압력은 들기름 생산에 중요한 요소가 되며 따라서 들기름 착유시 압착기의 최적 압력조건을 설정한다.3. 착유 들기름의 이화학적 특성조사 : 여러가지 볶음조건에서 볶은 들깨로 부터 착유한 들기름의 지방산 조성, 인 및 인 지방질, 토코페롤 함량, 형광물질, 향기성분 및 관능적 특성 등을 조사하고 동시에 들깨박의 아미노산과 당 성분을 살펴본다.4. 들기름의 산화 안정성 기술개발 및 혼합조건 확립 : 최적 볶음조건에서 볶아 착유한 들기름에 천연 및 인공 항산화제를 첨가하여 산화 안정성을 향상 시키는 방법과 산화 안정성이 가장 좋은 들기름을 혼합하여 산화 안정성을 높이는 방법을 조사한다.

Abstract ▼

The main objective of this study is to characterize physicochemical property, oxidative stability and sensory property of perilla oil and defatted cake obtained by various roasting temperature and time. Roasting temperature of perilla seed conducted from 150℃ to 210℃ every 20℃ and roasting time of t

The main objective of this study is to characterize physicochemical property, oxidative stability and sensory property of perilla oil and defatted cake obtained by various roasting temperature and time. Roasting temperature of perilla seed conducted from 150℃ to 210℃ every 20℃ and roasting time of that also conducted from 10 min to 30 min every 10 min. Oxidative stabilities of perilla oils from eachroasting condition estimated by peroxide value, oxygen content of head space, conjugated dienoic acid content, electron donating ability and fluorescence. Sensory properties of those oil also estimated flavor, color, taste and platability by sensory evalution. 1. Unsaturated fatty acid in fatty acid compositions of perilla oil represented above 88%. Linolenic acid, one of unsaturated fatty acids is most abundant and presented up 60% of all fatty acid composition. 2. The optimum pressure on the basis of yield of perilla oil from seed showed as 600 - 700kg/cm2 in the press extraction. On the other hand, the optimum pressure and temperature showed 5,000 - 6,000psi and 40 - 50℃ in the supercritical carbon dioxide extraction. 3. Contents of phosphorous in perilla oil decreased with the roasting temperature and time increased. Their contents significantly decreased under the roasting conditions conducted at 190℃ for 30 min, at 210℃ for 20 - 30min. PE, Pl, PC and PA were identified in perilla oils. PC, which was the most abudant phospholipid, significantly decreased under the roasting conditions at 190℃ for 20 min. Tocopherol contents unchanged at the roasting conditions of present study and gamma-tocopherol showed major tocopherol. 4. Contents of amino acid in defatted perilla cake decreased with the roasting temperature and time increased. The contents of serine, arginine, threonine, cysteine and lysin among total amino acids significantly decreased with the roasting temperature and time increased. Arabinose, xylose, mannose, galactose and glucose were presented in defatted perilla meal and glucose was major free sugar. Contents of free sugars affected by the present roasting conditions. Content of total free sugars in the unroasted defatted perilla cake was 16%, while that of in the defatted cake roasted at 210℃ for 30min was 3.9%. 5. The oxidative stabilities of perilla oils increased with the roasting temperature and time increased. Induction period of the unroasted perilla oil showed 3.9 days but that of the perilla oil roasted at 210℃ for 30min showed 55 days. 6. The electron donating ability(EDA) on DPPH by perilla oils increased with the roasting temperature and time increased. EDA of the unroasted perilla oil showed 24% but that of the perilla oil roasted at 210℃ for 30min showed 64%. These results suggest that the reducing compounds are formed by the roasting, The fluorescence intensity in perilla oil increased with the roasting temperature and time increased. This result indicated that Maillard reaction was occurred by the roasting and these Maillard reaction products were probably attribute to stabilize perilla oil. 7. Major flavor compounds of perilla oil showed pyrazine, pyrrole, indole and phenol. Pyrazine, one of flavor compounds in perilla oil increased with the roasting temperature and time increased. 8. Sensory evaluation of perilla oil roasted by various conditions showed significance differences in taste, color, flavor and platability. The best platability estimated from oil roasted at 190℃ for 20 min. 9. The browning intensity in perilla oil increased with the roasting temperature and time increased. The browning intensity of perilla oil from seed roasted at 210℃ for 30min indicated 13 times than that of perilla oil from seed at 150℃ for 10 min. Electron donating ability on DPPH of browning materials presented in perilla oils increased with the roasting temperature and time increased. The electron donating ability of browning materials in perilla oil from seed reasted at 210℃ for 30min indicated 3 times than those of perilla oil from seed at 150℃ for 10 min. 10. To improve the oxidative stability of perilla oils, tocopherols(100, 200, 300 and 400 ppm) known as natural antioxidants and BHA(50, 100, 150 and 200 ppm) and TBHQ(50, 100, 150 and 200 ppm) known as synthetic antioxidants were added to perilla oils obtained from optimum roasting conditions. TBHQ exhibited very strong antioxidant activity in the used all concentrations and its antioxidant activity increased as concentration increased. However, tocopherols and BHA did not exhibit some antioxidant activity in the used all concentrations. In conclusion, for the improvement of oxidative stability of perilla oil, perilla seed should be roasted at 210℃ for 30 min. These results suggest that browning materials formed between sugars and amino acids attribute to improve quality of oil such as sensory properties and oxidative stabilities. Oxidative stability of oil linearly also related with browning intensity and electronn donating ability. For the improvement of sensory property of oil, perilla seed should be roasted at 190℃ for 20 min.

목차 Contents

• 제 1 장. 서 론...25
• 제 2 장. 재료 및 방법...33
• 1. 재 료...33
• 2. 방 법...33
• 가. 들깨의 볶음 조건...33
• 나. 들기름의 제조...33
• (1)압착법...33
• (2)초임계 유체 추출법...34
• 다. 들기름의 성분...34
• (1)수율 및 수분함량...34
• (2) 지방산...35
• (3) 인...35
• (4) 인 지방질...36
• (5) Tocopherol...37
• 라. 들기름의 산화안정성...38
• (1) 과산화물가...38
• (2) Headspace oxygen...39
• (3) 공액이중결합 지방산...39
• (4) 전자 공여 작용...40
• (5) Fluorescence...40
• 마. 들기름의 향기성분 분석...41
• 바. 관능검사...43
• 사. 들기름 갈색도 및 갈색물질 분리...43
• 아. 들깨박의 성분...43
• (1) 아미노산...43
• (2) 당...46
• 제 3 장. 결과 및 고찰...47
• 1. 볶음조건 및 착유방법에 따른 들기름의 수율변화...47
• 가. 압착법에 따른 수율변화...47
• 나. 초임계 유체를 이용한 추출법에 따른 수율변화...49
• 2. 볶음조건에 따른 들기름의 성분변화...54
• 가. 수분...54
• 나. 지방산 조성...56
• 다. 인 및 인지방질...58
• 라. Tocopherol...68
• 3. 볶음조건에 따른 들기름의 특성변화...70
• 가. 산화안정성...70
• 나. 전자공여작용...85
• 다. Fluorescence 특성...87
• 라. 향기성분...89
• 4. 들기름의 관능적 특성변화...100
• 5. 항산화제 첨가에 따른 들기름의 산화 안정성 변화...102
• 6. 혼합 들기름의 기호성 및 산화 안정성 변화...112
• 7. 들기름으로부터 추출한 갈색물질의 갈색도 및 전자공여작용...116
• 가. 갈색도 변화...116
• 나. 전자공여작용...117
• 8. 들깨박의 성분변화...119
• 가. 아미노산함량 변화...119
• 나. 당함량 변화...124
• 참 고 문 헌...127