• Title, Summary, Keyword: roasting process

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Changes of Ginsenosides in Ginseng Marc by Roasting Process (볶음처리한 인삼박의 Ginsenosides 변화)

  • 박명한;박채규
    • Journal of Ginseng Research
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    • v.20 no.2
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    • pp.184-187
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    • 1996
  • As one of the studies relating to utilization of ginseng marc for food stuff, the changes of ginsenosides during roasting ginseng marc was examined varying roasting temperature (140~23$0^{\circ}C$) and time (10-30 min). BuOH-soluble fraction of ginseng marc roasted at 23$0^{\circ}C$ for 30 min increased up to 3 times higher than that of the unfrosted one. Some minor biol-ginsenosides were detected on the TLC by roasting above 20$0^{\circ}C$, while the contents of ginsenoside $Rg_1$, $Rg_1$ and Re, major ginsenoside components of ginseng, decreased by one fourteenth, one eighth, and one fourth fold, respectively, which indicates that these components are unstable to heat. When ginseng marc was roasted at 23$0^{\circ}C$, most of the ginsenosides except glnsenoside Re were not detected by HPLC.

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Changes of the Physicochemical Characteristics of Cassia tora L. by Roasting Conditions (결명자 종실의 볶음조건에 따른 이화학적 특성변화)

  • 김종국;김귀영
    • Journal of the East Asian Society of Dietary Life
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    • v.6 no.3
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    • pp.317-323
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    • 1996
  • Physicochemical characteristics of Cassia tora seeds roasted at different conditions were investigated. Intact Cassia tora seeds were composed of water 11.6% crude protein 13.1%, crude fat 4.4%, curde fiber 13.8%, N-free extract 47.2% and ash 4.9%. Stacking volume ratio was increased generally by swelling, but soluble solids were decreased by rosating process L and B values decreased conspicuously as roasting temperature increase, but $\Delta$E value increased. The content of anthraquinones was 1, 200mg% in unroasted Cassia tora seeds, it increased as roasting time and temperature increase and reached maxium amount at 19$0^{\circ}C$-30min, 21$0^{\circ}C$-20min. and 23$0^{\circ}C$-10min. agter that it decreased remarkably. Optimum roasting condition of Cassia tora seeds was 21$0^{\circ}C$-20min.

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Leaching of Vanadium and Tungsten from Spent SCR Catalysts for De-NOx by Soda Roasting and Water Leaching Method (소다배소(焙燒) 및 수침출법(水浸出法)에 의한 탈질용(脫窒用) 폐(廢) SCR 촉매(觸媒)로부터 바나듐과 텅스텐 침출(浸出))

  • Kim, Hye-Rim;Lee, Jin-Young;Kim, Joon-Soo
    • Resources Recycling
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    • v.21 no.6
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    • pp.65-73
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    • 2012
  • Selective catalytic reduction(SCR) catalysts are obtained from de-NOx system of thermoelectric power plant. A process was developed for valuable metals such as vanadium and tungsten recovery from spent SCR catalyst by using soda roasting followed by water leaching. Spent SCR catalyst having $V_2O_5$(1.23 mass %) and $WO_3$(7.73 mass %). For getting soluble metal forms of the targeted metals like vanadium and tungsten soda roasting process was implemented. In soda roasting process, sodium carbonate added 5 equivalent ratio at roasted temperature $850^{\circ}C$ with 120 min roasted time for $544{\mu}m$ particle size of spent SCR catalyst. After soda roasting process moved to water leaching for roasted spent catalyst. Before leaching process the roasted spent catalyst was grinded up to $-45{\mu}m$ size. The leaching time is 30 min at $40^{\circ}C$ temperature, 10 % pulp density. The final leaching efficiency obtained 46 % of vanadium and 92 % of tungsten from present process.

Development of Optimum Rutin Extraction Process from Fagopyrum tataricum (쓴 메밀에서의 루틴 추출 최적 공정 개발)

  • Yoon, Seong-Jun;Cho, Nam-Ji;Na, Seog-Hwan;Kim, Young-Ho;Kim, Young-Mo
    • Journal of the East Asian Society of Dietary Life
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    • v.16 no.5
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    • pp.573-577
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    • 2006
  • The rutin content of Fagopyrum tataricum is 100-fold higher than that of Fagopyrum esculentum. For the development of a rutin-containing beverage, a suitable method to extract rutin from buckwheat (Fagopyrum tataricum) with high rutin yield was investigated. A roasting temperature range of $310/240^{\circ}C$ (Ed-confirm that this is indeed a range; otherwise perhaps, 'Roasting temperatures ranging from 310 to $240^{\circ}C$ were considered$\ldots$') was considered to be the best as the basic color reference. Rutin content varied according to the roasting time and heating temperature; i.e., it decreased with increasing roasting time and temperature. (Ed- this sentence is unnecessarily complicated and should be simplified to 'Rutin content decreased with increasing roasting time and heating temperature.') The optimal extraction temperature and processing time were obtained as $80^{\circ}C$ and 10 minutes to maximize the rutin concentration in the extract.

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Emission Characteristics of Odors and Odorants Released from Grilling Mackerel and Pork Belly by Different Cooking Tools

  • Kim, Hyun-Jeong;Yu, Mee-Seon;Yang, Sung-Bong
    • Journal of Environmental Science International
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    • v.23 no.10
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    • pp.1763-1773
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    • 2014
  • It is known that mackerel and pork belly release a strong odor in the process of roasting. We evaluated a dilution factor of odor arising during roasting mackerel or pork belly and the relative odor strength using several cooking tools and analyzed compounds causing odors with gas chromatograph/mass detector. Roasting pans used were grill with lid, electric grill without lid and general roasting pan, and a grill with lid can attach the activated carbon charcoal deodorant at the inside of lid. And all electric grills have a drip tray under the heater. We investigated characteristics of odor emission depending on the presence of water and deodorants in these cooking tools. Study has shown that roasting mackerel produces approximately 36 time more odors than roasting pork belly, and the reduced odor emission when roast with water. And it shows the reduced deodorant effect when cooked with water after attaching activated carbon charcoal in the cooking pan. Major odor causing compounds arising when cooking mackerel and pork belly were aldehydes with high boiling point such as octyl aldehyde with a low odor threshold value.

Optimization of Roasting Conditions of Polygonatum sibiricum Roots by a Pressure Roaster (가압볶음장치에서 둥굴레(황정) 근경의 볶음조건 최적화)

  • 권중호;김만배;김동길;이기동
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.1
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    • pp.80-86
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    • 1998
  • This work was designed to determine the optimum roasting conditions with application of a pressure roaster for improving the roasting process of the Polygonatum sibiricum tea which has been roasting with a traditional method. Soluble solid content of the Polygonatum cibiricum tea was 63.16% in the tea roasted at 0.85kgf/$\textrm{cm}^2$(roasting pressure) and 13.9min(roasting time) which were maximum point by the ridge analysis. The optimum conditions predicted for each corresponding sensory properties of the Polygonatum cibirium tea were 0.87kgf/$\textrm{cm}^2$ and 9.2min in color, 0.89kgf/$\textrm{cm}^2$ and 9.7min in sweet 0.72kgf/$\textrm{cm}^2$ and 5.4min in burnt flavor, 0.89kgf/$\textrm{cm}^2$ and 9.9min in appetizing flavor, 0.87kgf/$\textrm{cm}^2$ and 9.3min in aftertaste, 0.89kgf/$\textrm{cm}^2$ and 10.0min in aroma, and 0.88kgf/$\textrm{cm}^2$ and 9.6min in overall acceptability of the tea. The optimum conditions based on the soluble solid content and sensory properties of the Polygonatum cibiricum tea, were 0.83~0.88kgf/$\textrm{cm}^2$ and 9.7~10.4min.

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Changes in Properties of Dandelion Tea Induced by Roasting Conditions (볶음조건에 따른 민들레 잎차의 특성 변화)

  • 오상룡;양진무;차원섭;조영제;강우원;강미정;김광수
    • Journal of the East Asian Society of Dietary Life
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    • v.10 no.2
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    • pp.129-135
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    • 2000
  • This study was attempted to develop dandelion tea under various roasting conditions. The quality properties of tea were evaluated by measuring soluble solid. total yield, pH, color value, turbidity, browning degree, and sensory evaluation induced by various roasting time and temperature. The total yield and soluble solid content were the highest at the roasting process at 23$0^{\circ}C$ for 10 min. pH value was higher in non-treatment than pre-drying treatment and was not different among the roasting times. L value was reduced with increasing roasting time. Turbidity and browning degree of dandelion tea were the highest at the roasting condition at 23$0^{\circ}C$ for 10 min. Palatability was the highest at the roasting condition at 23$0^{\circ}C$ for 5 min without pre-drying. The higher solid yield was obtained with an increase in roasting temperature. Turbidity and browning degree increased under the roasting conditions at 230 and 26$0^{\circ}C$, respectively. Palatability in sensory evaluation increased at the roasting condition at 26$0^{\circ}C$ for 10 min. The higher savory taste value was obtained with an increase in roasting temperature.

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Changes in Flavonoid Contents of Safflower Leaf during Growth and Processing

  • Lee, Jun-Young;Park, Kyeng-Seok;Choi, Sang-Won
    • Preventive Nutrition and Food Science
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    • v.10 no.1
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    • pp.1-5
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    • 2005
  • Eight flavonoids, apigenin-6-C-β-D-glucopyranosy l-8-C-β-D-glucopyranoside (AGG), quercetin 7-O-β-D­glucopyranoside (QG), luteolin 7-O-β-D-glucopyranoside (LG), quercetin 7-O-(6'-O-acetyl)-β-D-glucopyranoside (QAG), luteolin 7-O-(6'-O-acetyl)-β-D-glucopyranoside(LAG), quercetin (Q), luteolin (L) and acacetin 7-O-β­D-glucuronide (AG) were determined by HPLC in the safflower (Carthamus tinctorius L.) leaf during growth and processing. During growth, levels of five flavonoid glycosides (AGG, QG, LG, QAG, & LAG) in the leaf increased progressively at over time according to growth stages, reached a maximum before June 11, and then decreased sharply, while those of three flavonoid aglycones (Q, L, & AG) increased greatly at the early stage of growth, reached a peak before May 28, and then decreased rapidly. During the steaming process, contents of five flavonoid glycosides increased rapidly with increased steaming time, reached a maximum after 5 min of steaming, and then decreased, whereas those of flavonoid aglycones except for AG decreased sharply with increased steaming time. During the roasting process, contents of three flavonoid glycosides decreased rapidly with increased roasting time, whereas those of two acetylflavonoid glycosides (QAG & LAG) and three flavonoid aglycones increased progressively with increased roasting time, reached a maximum after 3 min of roasting, and then decreased. These results suggest that appropriate steamed and roasted safflower leaves are a rich source of flavonoids, and may be a good source of bioactive components as a functional leaf tea.

Preparation of Barley Leaf Powder Tea and Its Quality Characteristics (보리잎 분말차의 제조와 그 품질특성)

  • Kim, Dong-Chung;Kim, Dong-Won;Lee, Sung-Dong;In, Man-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.6
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    • pp.734-737
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    • 2006
  • This study was carried out to establish the manufacturing process of barley leaf powder tea. The optimal manufacturing process among many trials was determined with sensory evaluation. Finally established process and operation conditions were as follows: pretreatment (cutting and washing), steaming ($100^{\circ}C$, 30 sec), primary drying and roasting ($130^{\circ}C$, 40 min), rolling (RT, 25 min), middle drying and roasting ($60^{\circ}C$, 30 min), final drying and roasting ($55^{\circ}C$, 25 min), drying ($60^{\circ}C$, 20 min), roasting ($85^{\circ}C$, 20 min), and powdering (120 mesh). The barley leaf powder tea produced by this process mainly consisted of dietary fiber (33.8%), amino acids (12.9%), minerals (4.7%) and ${\beta}-carotene$ (6.9 mg%).

Separation and Characteristics of the Extract Solution from Ginseng Marc by Roasting Process (볶음처리로 생성된 인삼박 추출액의 분리와 특성)

  • 박명한;김영호
    • Journal of Ginseng Research
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    • v.19 no.2
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    • pp.153-159
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    • 1995
  • Roasting ginseng marc was roasted at different temperatures (140, 170, 200, 23$0^{\circ}C$) and for different periods (10, 20, 30 min) produced aqueous soluble brown pigments, gel filtration of which over Sephadex G-50 yielded 3 fractions A, B, C. The treatment at higher temperature and for longer time lead to increase of peak A and decrease of peak C. The contents of the brown pigments and the degree of brown color increased about 4 times and over 6 times, respectively, by roasting at 23$0^{\circ}C$ and for 30 min as compared to the control. 5-Hydroxymethyl furfural in aqueous and 50% ethanol extracts of treated samples at 23$0^{\circ}C$ and for 30 min was increased to 3.6 times and 8 times, respectively, and carbonyl compound in both aqueous and 50% ethanol extracts was increased 3 times. Also pyroxene-like substance was increased apparently in both aqueous and 50% ethanol extracts of treated samples.

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