초록 ▼

■ 1차년도 (90)○ 고추 oleoresin의 추출조건 설정 - 적정 용매 선정 - 적정 추출온도 및 추출시간 - 추출 용매와 시료의 혼합비 - 고추의 particle sizes 및 부위별(parts)추출 - 연도별 및 품종별○ 생강 제품의 가공 및 품질특성 조사 - 생강 착즙 농축제품 (생강제품)의 가공 - 생강 제품의 품질 특성 조사■ 2차년도(91)○ 국산 향신 원료를 이용한 성분 추출방법 연구 - 고추 및 생강 oleoresin 추출물의 정제 조건 확립 - 생강 oleoresin 추출물의 gingerols

■ 1차년도 (90)○ 고추 oleoresin의 추출조건 설정 - 적정 용매 선정 - 적정 추출온도 및 추출시간 - 추출 용매와 시료의 혼합비 - 고추의 particle sizes 및 부위별(parts)추출 - 연도별 및 품종별○ 생강 제품의 가공 및 품질특성 조사 - 생강 착즙 농축제품 (생강제품)의 가공 - 생강 제품의 품질 특성 조사■ 2차년도(91)○ 국산 향신 원료를 이용한 성분 추출방법 연구 - 고추 및 생강 oleoresin 추출물의 정제 조건 확립 - 생강 oleoresin 추출물의 gingerols 정량방법 확립○ 복합 양념류 제조를 위한 기존 간장의 탈염 및 저염화 테크놀로지 개발○ 추출한 향신료 oleoresin 및 저염 간장들을 이용한 복합 양념류 개발○ 가공한 양념류의 품질 안정성 시험

Abstract ▼

Attempt was made in this study to establish the optimum conditions for red pepper oleoresin extracts, to develop ginger product from raw ginger, and then investigate their physicochemical properties.For red pepper oleoresin extracts five single-solvents such as ethyl alcohol, hexane, acetone, methyl

Attempt was made in this study to establish the optimum conditions for red pepper oleoresin extracts, to develop ginger product from raw ginger, and then investigate their physicochemical properties.For red pepper oleoresin extracts five single-solvents such as ethyl alcohol, hexane, acetone, methylene dichloride and ethylene dichloride were applied, respectively. Yield content and color unit of oleoresin were highest ethyl alcohol and capsaicin content was lowest in ethylene dichloride.For red pepper oleoresin extracts with complex-solvents, five solvents such as acetone, ethyl alcohol, hexane, methylene dichloride and water were mixed with two or three kinds of solvents. In case of the mixed solvent of water and ethyl alcohol the content of oleoresin yield was highest, 25.6-35.7%, but of capsaicin and color unit were lowest. Color unit of red pepper capsaicin extracted with complex solvents was almost similar in comparison with single-solvents, but yield content was high.In three kinds of red pepper varieties, such as Juktoma, Jinsol and Dabok, yield and capsaicin content, and color unit of oleoresin extracts from Jinsol with ethyl alcohol were higher than those from the other varieties.Optimum extracting time for red pepper oleoresin was 3 to 5 hours.Yield and capsaicin content, and color unit of oleoresin from red pepper of long- term storage were remarkably decreased in comparison with short-term storage. Capsaicin content of oleoresin from red pepper in 1988 was 40% level of that in 1990.Oleoresin extracts from red pepper grinded with 40 mesh was more increased in yield and capsaicin content, and color unit than those grinded with 10 mesh.In oleoresin extracts from different parts of red pepper, content of yield and capsaicin, and color unit were highest in whole(including seed, pericarp and stalk), seed with pericarp, and pericarp, respectively.Optimum mixing ratio of red pepper powder to solvent was suitable for 1/3 to 1/4 in oleoresin extraction.To obtain ginger product, ginger juices by electronic juicer were blanched at 85℃ for 10 min., concentrated until 10 Brix, and then seasoned 0.5% xanthan gum as food stablizer and 5% NaCl.To investigate storage stability of ginger product, it was stored at 20℃ for 60 days. The results indicated that total ascorbic acid, reduced ascorbic acid, dehydroascorbic acid content decreased.Major free sugars identified were fructose, glucose and sucrose, their contents were below 0.01% after 60 days.Major organic acids were oxalic acid, citric acid, malic acid and succinic acid, organic acid contents except succinic acid decreased while succinic acid content increased rapidly.Fifteen free amino acids were identified in ginger product, major free amino acids were aspartic acid, threonine, serine, glutamin acid and arginine. Aspartic acid, serine and arginine content have high variation but the other amino acids were on changed during storage for 60 days.Optimum shelf-life of ginger product was 20 to 30 days at 20℃, in the point of view physicochemical components.

목차 Contents

• 제1장 서론...23
• 제1절 연구개발의 목적 및 범위...23
• 제2절 고추의 추출 농축물...23
• 제3절 생강의 추출 농축물...27
• 제2장 재료 및 방법...29
• 제1절 재료...29
• 제2절 실험방법...29
• 1. 고추 및 생강 제품의 가공...29
• 가. 고추 oleoresin의 가공...29
• 나. 생강제품의 가공...31
• 2. 고추 및 생강제품의 물성시험...32
• 가. 고추 추출물의 물성시험...32
• 나. 생강 제품의 물성시험...32
• 3. 성분분석...32
• 가. 일반성분...32
• 나. Capsanthin 정량...32
• 다. Capsaicin 정량...32
• 라. Ascorbic acids(AA) 정량...32
• 1) Total ascorbic acid(TAA) 정량...32
• 2) Dehydroascorbic acid(DHA) 정량...33
• 3) Reduced ascorbic acid(RAA) 정량...33
• 마. Organic acid 정량...33
• 바. Free sugar 정량...34
• 사. Free amino acid 정량...34
• 아. 갈변도 측정...35
• 자. 관능검사...35
• 제3장 결과 및 고찰...36
• 제1절 고추 가공품...36
• 1. 고추의 일반성분...36
• 2. 고추 oleoresin의 성분추출 조건 설정...37
• 가. 추출 용매별에 따른 oleoresin의 수율 및 화학적인 성질...37
• 1) 단일용매에 의한 oleoresin의 수율 및 화학적인 성질...37
• 2) 혼합용매에 의한 oleoresin의 수율 및 화학적인 성질...38
• 나. 품종별에 따른 oleoresin의 수율 및 화학적인 성질...40
• 다. 추출온도 및 추출시간에 따른 oleoresin의 수율 및 화학적인 성질...41
• 라. 저장기간에 따른 oleoresin의 수율 및 화학적인 성질...43
• 마. Particle size에 따른 oleoresin의 수율 및 화학적인 성질...44
• 바. 부위별(parts)에 따른 oleoresin의 수율 및 화학적인 성질...45
• 사. 고추 시료와 추출 용매의 혼합비에 따른 oleoresin의 수율 및 화학적인 성질...46
• 제2절 생강의 가공품...47
• 1. 생강 제품의 가공조건...47
• 2. 원료 생강 및 생강 제품의 일반성분...48
• 3. 저장중 생강제품의 품질변화...49
• 가. Ascorbic acid 함량의 변화...49
• 나. Free sugar 함량의 변화...50
• 다. Free sugar 함량의 변화...51
• 라. Free amino acid 함량의 변화...52
• 마. 생강 제품의 갈색도...54
• 참고문헌...55