• Title, Summary, Keyword: roasting process

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The Historycnl Study of Deer and Roe Deer Cooking in Korea (우리나라 사슴고기와 노루고기 조리법(調理法)의 역사적(歷史的) 고료(考寮))

  • Kim, Tae-Hong
    • Journal of the Korean Society of Food Culture
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    • v.12 no.3
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    • pp.275-287
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    • 1997
  • The purpose of this paper is to examine the various kinds of recipes of deer and roe deer through classical cookbooks written from 1670 to 1943. The recipes of deer and roe deer are found 31 times in the literature written in classical Chinese from 1715 to the mid-l8th century, which can be classified six groups. Their records are less than other recipes such as beef, chicken, pork, lamb, and dog, but the deer recipe is recorded frequently as four times as the roe deer one The deer were cooked and preserved by the following six ways like large-size drying, drying, boiling, soup, roasting, and gruel, while three ones such as boiling, roasting, and drying were applied to the roe deer. However, there is little difference in recipes between deer and roe deer. In case of deer, boiling and drying were the most popular ones with the frequency of 28%. But the recipes of the roe deer, boiling, roasting, and drying are recorded with the same frequency of 33.3%. The recipes were introduced from China, and had many characteristics different from other kinds of meat, of which most process reflected the mordern cooking scientific aspect. The main ingredients were flesh meat, tail, and tongue and horn was used with uniqueness. Salt, vinegar, oil soy sauce, and the white part of the green onion were used as main seasonings. Alcohol, chuncho, sesame flower powder, and cinnamon powder are frequently added.

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Changes in Functional Constituents of Grape (Vilis vinifera) Seed by Different Heat Pretreatments

  • Lee, Ki-Teak;Lee, Jun-Young;Kwon, Yun-Ju;Yu, Feng;Park, Sang-Won
    • Preventive Nutrition and Food Science
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    • v.9 no.2
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    • pp.144-149
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    • 2004
  • Changes in functional constituents of grape (Vitis vinifera) seeds prepared by three different heat pretreatments were determined and compared with those of non-treated grape seed. The recovery of grape seed oils was generally increased by roasting, steaming and microwave processes, although the recovery of specific constituents varied among three heat pretreatments. The recovery of MeOH extracts of the seeds increased following the roasting process, whereas that of MeOH extracts decreased gradually with steaming and microwave treatments. Levels of four catechins in grape seeds: (+)-catechin, procyanidin B$_2$, (-)-epicatechin, and (-)-epicatechin gallate, were decreased with increased roasting and steaming time, but were unaffected by microwave treatment. During the three different heat pretreatments, levels and compositions of fatty acid did not change, whereas those of phytosterol compositions decreased greatly. These results suggest that a mild heat pretreatment, controlled for temperature and time, is needed to prevent a considerable loss in the level of valuable functional components in grape seed.

A Study on the Recovery of the Valuable Metals from VRDS Spent Catalyst (VRDS 폐촉매로부터 유가금속 회수 연구)

  • 장희동;이희선;박형규;이후인;김준수
    • Resources Recycling
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    • v.4 no.3
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    • pp.19-25
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    • 1995
  • A Study on the recovery of the valuable metals(Vanadium Molybdenium) was carried out using spent catalysts originated from desulfurizing process of oil refinery. Experiments consisted of pre-roasting for Sulfur and Carbon removal, soda roasting and leaching for the extraction of valuable metals, and selective precipitation of Vanadium and Molybdenium. Effects of temperature and time in roasting for Sulfur removal, of $Na_2CO_3$ concentrations in soda roasting, and of pulp density, temperature and time in leaching were investigated for the recovery of Vanadium and Molybdenium. A optimum condition having over 85% in yield of Vanadium and Molybdenium was found. In the selective precipitation, more than 98% of Vanadium and Molybdenium were obtained by the variation of pH and concentration of additives.

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Changes in rutin contents and antioxidant properties of tartary buckwheat seeds and groats induced by roasting

  • Kim, Su Jeong;Sohn, Hwang Bae;Kim, Geum Hee;Lee, Yu Young;Hong, Su Young;Kim, Ki Deog;Chang, Dong Chil;Suh, Jong Taek;Koo, Bon Cheol;Kim, Yul Ho
    • Proceedings of the Korean Society of Crop Science Conference
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    • pp.271-271
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    • 2017
  • Tartary buckwheat is known for its high rutin (quercetin 3-rutinoside) content which has antioxidant, anti-inflammatory, and anticarcinogenic effects. The buckwheat tea which is popular in Korea, is dependent on the quality of applied processing methods (steaming, dehuling, and roasting). This study focused on the evaluation of changes in rutin and anti-oxidant contents during the processing of tartary buckwheat tea. Raw tartary buckwheat seeds contains the highest quantities of rutin (2,212 mg/100 g D.W.). Soaking in water and steaming the whole seeds of tartary buckwheat significantly decreased its rutin and quercetin contents. Whereas the contents of rutin and quercetin in dehulled groats increased after steaming. The process of roasting with $70-80^{\circ}C$ for 2-3 min significantly decreased the contents of rutin (992 mg/100 g D.W.) and quercetin (12.8 mg/100 g D.W.). In the processing of tartary buckwheat tea, rutin content dropped about 45% in comparison with raw whole seeds.

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The Characterization of Pyrophyllite Based Ceramic Reactive Media for Permeable Reactive Barriers (투수성반응벽체 적용을 위한 납석광물 기반 세라믹 반응매질의 특성평가)

  • Cho, Kanghee;Kim, Hyunsoo;Choi, Nag-Choul;Park, Cheon-Young
    • Journal of the Mineralogical Society of Korea
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    • v.31 no.4
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    • pp.227-234
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    • 2018
  • In this work, we have prepared the reactive media with the pyrophyllite based using ceramic extrusion process. The characteristics of pyrophyllite were analyzed using XRD, XRF, DSC-TGA and Zeta-potential analysis. The study of pyrophyllite based ceramic reactive media were conducted under various roasting temperature (500 to $1,300^{\circ}C$) conditions. With increasing the roasting temperature, strength was increased but BET surface area was decreased. Thermally treated pyrophyllite were analyzed by means of weight loss and structural changes as detected by using XRD, DSC-TGA and SEM analysis. Pyrophyllite primarily transforms to pyrophyllite dehydroxylate after roasting at $1,000^{\circ}C$. Pyrophyllite dehydroxylate transforms to mullite and cristobalite at $1,300^{\circ}C$. This study demonstrates that pyrophyllite could be used as a reactive media for ceramic support layers from Permeable Reactive Barriers.

Physicochemical properties of acorn (Quercus acutissima Carr.) tea depending on steaming and hot-air drying treatments (증숙 및 열풍 건조 공정에 따른 도토리차의 품질특성)

  • Nam, San;Kwon, Yu-ri;Youn, Kwang-Sup
    • Korean Journal of Food Preservation
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    • v.24 no.1
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    • pp.21-26
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    • 2017
  • This study was performed to determine the effects of preconditioning process (Con, roasting; SR, steaming and roasting; HDR, hot air drying and roasting; SHDR, steaming hot air drying and roasting) and roasting on the antioxidant and physicochemical properties of acorn (Quercus species) tea. Each sample was extracted in $95^{\circ}C$ hot water for 5 min. The color values of lightness and yellowness were the highest in HDR, and redness were the highest in the control. The total sugar content was the highest in SHDR. Total polyphenol and total flavonoid contents of HDR tea were higher than those of teas prepared by the different processes. DPPH and ABTS radical scavenging abilities of HDR were 75.66% and 98.16%, respectively, which were higher than those of other teas. In the sensory evaluation, HDR tea was ranked significantly higher than other teas in terms of flavor, taste and overall acceptability. Finally, acorn tea treated with drying was superior to other treatments in antioxidant and quality properties. The result suggests that HDR can be applied to acorn tea to achieve better quality and functionality.

Changes in Major Chemical Constituents of Green Coffee Beans during the Roasting (커피 원두의 배전공정중 변화되는 주요 화학성분에 대한 연구)

  • Kim, Kwan-Jung;Park, Seung-Kook
    • Korean Journal of Food Science and Technology
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    • v.38 no.2
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    • pp.153-158
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    • 2006
  • Changes in contents of amino acids, caffeine, trigonelline, chlorogenic acid, and monosaccharides in green coffee beans during roasting were investigated. During roasting, amino acid contents of Arabica and Robusta coffees decreased by 30%, among which cysteine, serine, lysine, and arginine contents markedly decreased, whereas those of glutamic acid, glycine, alanine, valine, isoleucine, leucine, and phenylalanine slightly decreased or increased. Caffeine contents of Arabica and Robusta were 1 and 2%, respectively, and remained unchanged during roasting. Trigonellin content of Arabica (0.87%-0.90%) was slightly higher than that of Robusta (0.74%), and 50 to 65% trigonellin degraded when green beans were heavily roasted. Chlorogenic acid levels of Robusta and Arabica were 4.82, and 4.38-4.66%, respectively. About 90% chIorogenic acid degraded with heavy roating. Total monosaccharide contents of Arabica and Robusta were 38.1-38.7 and 37.7%, respectively, and gradually decreased with roasting.

Modulation of Cellulalr Quinone Reductase Inducibility by Roasting Treatment and Acid Hydrolysis of Perilla (들깨의 볶음처리와 산가수분해에 의한 세포모델계 Quinone Reductase 활성유도능의 변화)

  • Hong, Eun-Young;Kang, Hee-Jung;Kwon, Chong-Suk;Nam, Young-Jung;Suh, Myung-Ja;Kim, Jong-Sang
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.2
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    • pp.186-192
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    • 1997
  • Increased activities of phase 2 enzymes including quinone reductase(QR) have been reported to be associated with protection of animals from neoplastic, mutagenic, and other toxic effects of many carcinogens. In previous study, we found that methanol extract of roasted and defatted perilla meal induced the activity of quinone reductase, an anticarcinogenic marker enzyme, in murine hepalc1c7 cells. Current study showed that unroasted perilla had a limited QR-inducing activity, suggesting that roasting cause the generation of active component(s). Thus we hypothesized that QR inducer in perilla might be covalently linked to sugar moiety and released during roasting process. Methanol extract of defatted raw perilla was subject to acid treatment in order to hydrolyze the potential sugar moiety. Prolonged hydrolysis of methanol extract of defatted raw perilla at $98{\sim}100^{\circ}C$ increased the ability to induce cytosolic QR activity of hepalclc7 cells. Furthermore roasting at 180 and $200^{\circ}C$ resulted in significant induction of QR activity. The result strongly support the idea that QR inducer(s) is present in bound form in raw perilla and released during roasting. Cellular QR activity was induced proportionately with the increase of concentration of methanol extract of roasted perilla. The induction of QR by defatted perilla was also examined in the cytosols of liver, small intestine, stomach, lung and kidney of male ICR mice. Induction patterns showed specificity with respect to target tissue and roasting of perilla. Unroasted perilla meal (defatted) significantly induced QR in liver and lung, while roasted perilla meal induced QR in liver and stomach. The observation that raw perilla showed similar QR induction patterns to roasted perilla is consistent with our proposal that QR inducer(s) is present in bound form and released by physical and chemical treatments as digestive or microbial enzymes could release the inducers from inactive glycoside forms in gastrointestinal tract of mice. In conclusion, perilla could exert protective effect against chemically induced carcinogenesis by inducing phase 2 enzymes in biological systems regardless of chemical and physical process such as roasting.

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Study on the Manufacturing Process of Complex Oxide by Co-Roasting Process and Magnetic Properties Mn-Zn Ferrite (분무 배소법에 의한 복합산화물의 제조공정 및 Mn-Zn ferrite의 자기 특성에 관한연구)

  • 유재근;이경익;이성수
    • Resources Recycling
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    • v.8 no.4
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    • pp.45-56
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    • 1999
  • The purpose of tlus sludy was to preparc raw material powder for Mn-Zn iclrile, h m mined mill scale and fero-Mn, usins a co-spray roasting process The mill scale and ferra-Mn uscd in this raalins process was rcf~nedb y mesn-ns of a slxc~apl rxcss ~nvolvinm~a te~ialsc ontalning imp~u-ltleso r less than 100 pprn In this study an effeclive spray roaster system. wllich produces fme complex oxide powder, collects produccd ~owder.,m d prcvel~tse ~~llssiooifi HCI gas. was also manufactured. By means of spray~ngp urifcd raw malerial solu~lionl nln a manufacued high tcmpervture rumace. &-ferrite powder and a comnpleu o ~ d e powder of Fe,O; and M,x203 were manufactured. The chmcterlstics of the composllion. surface urca, and p'miicle size dismbulion or the produced powder were exmined. ptoduced powdcr was then ~ m e dwi tli ZnO powder. aid olher addilives of defined cornposnion, and Mn-Zn femite cares werc praiuccil by meuns of Sorlning and closely controlled sintering processes. The magpelic p~oprlieso f c olo~ss, initlal permeability. mauin~u~mnn agnehc flux. coz~civcr orcc and residual magnccic flux for the above cores we,= measured, and fmm Il~ase I-csulls the eflicacy of lhe co-spray roasling pncess to pl.ellare raw material powder lor Mn-Zn ferntc was established

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