Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Changes on the Components of Yam Snack by Processing Methods

제조방법에 따른 마 스낵의 성분 변화

  • 신승렬 (대구한의대학교 한방식품과학부)
  • Published : 2004.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

The study was intended to develop a yam snack to increase the consumption and the added value of the yam which has many kinds of medicinal effects and functions. Moisture content of a freeze-drying yam snack was higher than those of hot wind drying and vacuum drying yam snack. However, carbohydrate content was opposed to it. The content of soluble proteins in freeze drying yam snack was 6.43 mg/100g, and lower than that those in hot wind drying and vacuum drying yam snack. The contents of total sugar and reducing sugar were not noticeably different by processing methods. The major organic acids of yam snack were malic, acetic, acids, and acetic acid. Citric acid were rich contented in hot wind and vacuum dried yam snack, but the content of malic acid in freeze dried yam snack was higher than those in hot wind and vacuum dried yam snack. The contents of the amino acids and total amino acids showed the highest contents in vacuum dried snack and the next came in hot wind dried snack and freeze dried snack order. The content of free amino acids were not different by processing methods. Total content of vitamin C were not different by processing methods, but a ascorbic acid was higher in freeze dried yam snack than those in other. The dehydroascorbic acid contents of the hot-air and vacuum dried snack was higher than those of the freeze dried snack, Potassium, sodium and magnesium were the main minerals of the yam snacks.

본 연구는 각종 약리 및 기능성을 함유한 마의 소비증대와 부가가치 증대를 위하여 새로운 마의 가공식품인 마 스낵을 개발하고자 당절임 최적조건에서 당절임한 마스낵의 제조방법에 따라 성분변화를 조사하였다. 수분함량은 열풍, 진공 건조한 것에 비해 동결건조한 것이 높았고, 탄수화물 함량은 반대되는 경향이었다. 수용성 단백질 함량은 동결건조한 것에서 6.43 mg/100 g으로서 열풍 및 진공 건조한 것에 비해 낮았으나, 총당과 환원당의 함량은 건조방법에 따라 뚜렷한 차이가 없었다. 주요 유기산은 malic, acetic, citric acid이었고, acetic acid와 citric acid의 함량은 동결 건조한 것에 비해 열풍, 진공 건조한 것에 많았고, malic acid는 열풍 및 진공 건조한 것에 비해 월등히 높았다. 구성아미노산 중대부분의 아미노산과 총 유리아미노산의 함량은 진공 건조한 것에 가장 많았고, 다음으로 열풍, 동결 건조한 순이었으며, 유리아미노산의 함량은 큰 차이가 없었다. 총 비타민 C의 함량은 건조방법에 따라 차이가 없었으나, 환원형 비타민 C는 열풍, 진공 건조한 것에 비해 동결 건조한 것에서 많았고, 산화형 비타민 C는 동결건조한 것에서 가장 낮았다. 무기질의 함량은 칼륨, 나트륨, 마그네슘의 함량이 높았다.

Keywords

References

  1. Cho, J.H., Oh, S.M., Lee, S.P. and Bea, S.D. (1996) Effects of irrigation time on growth and yield of Dioscorea batatas DECNE. Korean J. Medicinal Crop Sci., 4, 205-211
  2. Onayemi, O. (1986) Some chemical factors affecting the quality of processed yam. J. Food Sci., 51, 161-164 https://doi.org/10.1111/j.1365-2621.1986.tb10860.x
  3. 김일혁. (1988) 약품 식물학 개론., 학창사, 서울, p.107-109
  4. 한국식품개발연구원. (1992) 대추, 마(산약) 가공식품개발연구 용역 - II. 마의 이화학적 특성과 마를 이용한 제품개발. 재단법인 한국식품개발연구원, 연구용역보고서, p.107-113
  5. 과학백과사전출판사. (1984) 약초의 성분과 이용., 일월서각, p.690-693
  6. Bajaj, Y.P.S., Furmanowa, M,A. and Olszowska, O. (1998) Biotechnology of the micropropagation of medicinal and aromatic plants in agriculture and forestry. Medicinal and aromatic plants I, 4, p.60-103
  7. 중국의학과학원 약용식물자원개발 연구소 (1991) 중국약용식물재배학. 농업출판사, 서울 p.1375
  8. Stohs, S.J. and Andel-Olemy, M.M. (1972) Metabolism of progesterone by Dioscorea deltoidea suspension cultures. Phytochemistry, 11, 1397-1400 https://doi.org/10.1016/S0031-9422(00)90092-X
  9. Stohs, J.S., Wegner, C.L. and Rosenberg, H. (1975) Steroids and sapogenins of Dioscorea deltoidea tissue culteres. Planta Med,, 28, 101-105 https://doi.org/10.1055/s-0028-1097836
  10. Tang, S., Zhang, H., Dong, Y.L.F. and Ding, Z. (1979) The quantitative analysis and identification of steroidal sapogenins of the Dioscorea Plant. Acta. Bot. Sci., 21, 171-176
  11. Ponting, J.D,, Watters, G.G., Forrey, R.R., Jackson, R. and Stanley, W.R. (1966) Osmotic Dehydration of Fruits. Food Technol., 20, 1365-1371
  12. Kim, M.H. (1990) Mass transfer and optimum processing condition for osmotic concentration of potatoes prior to air dehydration. Kor. J. Food Sci. Technol., 22, 497-503
  13. Biswal, R.N., Bozorgmehr, O.K., Tompkind, F.D. and Liu, X. (1991) Osmotic concentration of green bean prior to freezing. J. Food Sci., 56, 1008-1015 https://doi.org/10.1111/j.1365-2621.1991.tb14628.x
  14. Lee, B.W., Shin, G.J., Kim, M.H. and Choi, C.U. (1989) Effect of pretreatment before air drying on the quality of carrot flake. Kor. J. Food Sci. Technol., 21. 430-434
  15. Yang, C.S.T. and Atallah, W.A, (1985) Effect of four drying methods on the quality of intermediate moisture lowbush blueberries. J. Food Sci., 50, 1233-1239 https://doi.org/10.1111/j.1365-2621.1985.tb10450.x
  16. Han, J.y., N.W. Hwang, S.H. and Youn, S., Shin, S.R. (2003) Optimization for the Sugaring Process of Yam for Snack Food Using Response Surface Methodology, Lirean J. Food Preserv., 10, 320-325
  17. AOAC (1984) Official Methods for Analysis, 14th ed. Association of official analytical chemists. Washington D.C., USA
  18. Lowry, O.H., Roserbrough, N.J., Farr, A.L. and Randall, R.J. (1951) Protein measurement with the folin phenol reagent. J. Biol. Chem., 193, 265-269
  19. Nelson, N. (1994) A photometric adoptation of the somogyi method for determination of glucose. J. Biol, Chem., 153, 375-380
  20. Cho, Y.S., Park, S.K. and Lee, H.Y. (1991) Composition of free sugars, organic acids and free amino acids in loquat flesh. J. Korean Soc. Food Nutr., 20, 89-93
  21. 식품영양실험핸드북-식품편. 한국식품영양과학회 (2000), 효일, 서울, p.258-259
  22. Kim, M.H. and Toledo, R.T. (1987) Effect of osmotic dehydration and high temperature fluidized bed drying on properties of dehydrated rabbiteye blueberries. J. Food Sci., 52, 980-984 https://doi.org/10.1111/j.1365-2621.1987.tb14256.x
  23. Dixon, G.M., and Jen, J.J.. (1977) Changes of sugars and acids of osmovac-dried apple slices. J. Food Sci., 42, 1126-1127 https://doi.org/10.1111/j.1365-2621.1977.tb12684.x
  24. Labuza, T.P. and Riboh, D. (1982) Theory and application of Arrbenius kinetics to the prediction of nutrient losses in foods. Food Technol., 36, 66-74