Changes in the Physico-Chemical Properties of the Meals from the Defatted Sesame Seeds at Various Roasting Temperature and Time

볶음온도와 시간을 달리하여 얻은 참깨박의 이화학적인 특성의 변화

Changes in physicochemical properties of the defatted sesame meals at various roasting temperature and time have been studied. The roasting temperatures were $190^{\circ}C,\;210^{\circ}C,\;and\;230^{\circ}C,$ whereas roasting times were 5, 10, 20 and 30 minutes, The protein content of defatted sesame meals decreased during roasting and the oil content of the meals roasted at$210^{\circ}C$ for 10 minutes was 8.4%. The yields of sesame mea]s and oil, when roasted at $210^{\circ}C$ for 10 minutes, were 50.1% and 46.9%, respectively. The amino acids in sesame meals gradually decreased as roasting conditions became severe. Sucrose (162.6 mg%), glucose (37.7 mg%) and fructose (18.7 mg%) were detected in the raw sesame meals. The color of roasted sesame seeds and oils extracted from them became darker as the roasting temperature and time increased and the change in lightness greatly affected the total color change. The browning pigment of the sesame meal roasted at $190^{\circ}C$ was separated into a fraction I, II and III. When roasted at $230^{\circ}C$ for longer than 10 minutes, the soluble browning pigment decreased.

참깨를 여러 가지 조건에서 유은 다음 참기름을 채취하고 남은 참깨박의 이화학적인 특성의 변화를 펄사하였다. $210^{\circ}C$에서 10분간 처리한 경우 참깨약과 참기름의 최고수율은 각각 50.1%및 46.9%이었고 참깨박에 잔류되는 시름은 8.4%로 가장 낮았다. 참깨박중의 단백질 함량은 볶음온도가 높아지고 볶음시간이 길어짐에 따라 점차 감소하였다. 참깨박의 아미노산함량은 볶음조건에 따라 점차 감소하였으며 가장 크게 감소한 아미노산은 serine, cystine, Iysine이었다. 유리당을 분석 한 결과 sucrose, glucose, fructose가 각각 162.6mg%, 37.7mg%, 18.7mg% 함유되었고 유음온도가 높아지고 볶음시간이 길어짐에 따라 그 함량은 현저히 감소하였다. 수용성 갈색색소는 볶음온도가 $190^{\circ}C$인 경우는 3개의 분획(분획 I, II, III)으로 뚜렷하게 나누어졌으나 볶음온도가 높아지고 유음시간이 길어짐에 따라 분획 II는 점차 불분명해졌다.