KR101014202B1 - 원적외선 건조를 이용한 항산화 활성이 증가된 건포도 - Google Patents
원적외선 건조를 이용한 항산화 활성이 증가된 건포도 Download PDFInfo
- Publication number
- KR101014202B1 KR101014202B1 KR1020080031373A KR20080031373A KR101014202B1 KR 101014202 B1 KR101014202 B1 KR 101014202B1 KR 1020080031373 A KR1020080031373 A KR 1020080031373A KR 20080031373 A KR20080031373 A KR 20080031373A KR 101014202 B1 KR101014202 B1 KR 101014202B1
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- KR
- South Korea
- Prior art keywords
- far
- infrared
- grapes
- raisins
- grape
- Prior art date
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
Campbell Early | Thompson Seedless | |||
Non - FIR y) | FIR | Non - FIR | FIR | |
TEx ) (g/100gF.W.) | 18.3 | 24.2 | 14.6 | 20.9 |
TPs (μg/mg) | 11.1 ±0.2bz ) | 33.4 ±1.2a | 4.1 ±0.5a | 4.8 ±0.4a |
50% RSA (mg/mL) | 5.4 ±0.1a | 2.1 ±0.1b | 23.0 ±2.6a | 18.6 ±0.1b |
Contents of ten phenolics (mg/100g F.W. ±SE, n=3) | ||
Non - FIR | FIR | |
Catechin | 8.7 ±0.3bz ) | 32.2 ±1.4a |
Epicatechin | 0.9 ±0.2b | 3.1 ±0.0a |
Epigallocatechin | 12.3 ±0.3b | 28.3 ±3.2a |
Epigallocatechin gallate | 6.9 ±0.1b | 21.6 ±2.0a |
Epicatechin gallate | NDy) | ND |
Gallic acid | 6.4 ±2.0b | 22.1 ±0.4a |
Rutin | ND | ND |
Ellagic acid | 1.1 ±0.0 | ND |
Resveratrol | 1.3 ±0.1b | 7.0 ±0.2a |
Quercetin | 3.4 ±0.1b | 5.9 ±0.5a |
n-Hexane fr. | EtOAc fr. | n-BuOH fr. | Aqueous fr. | |||||
Non - FIR y ) | FIR | Non - FIR y ) | FIR | Non - FIR y ) | FIR | Non - FIR y ) | FIR | |
TEx ) (g/100gF.W.) | 0.7 | 0.8 | 0.3 | 0.4 | 5.2 | 6.1 | 11.8 | 16.8 |
TPs (μg/mg) |
12.7±1.0z) | 57.4±1.4 | 101.9±2.8 | 158.3±4.8 | 12.0±0.5 | 33.1±1.5 | 2.0 ±0.3 |
8.3 ±1.4 |
TFs (μg/mg) |
9.5 ±0.4 |
12.3±1.5 | 20.5±1.3 | 27.9±1.5 | 10.6±0.6 | 13.4±0.9 | 9.4 ±0.4 |
9.5 ±0.8 |
IC50 of RSA (mg/mL) | 2.93±0.07 | 1.09±0.00 | 1.09±0.00 | 1.08±0.00 | 3.48±0.05 | 1.49±0.01 | 11.71±0.35 | 5.18±0.03 |
향 | 맛 | 기호도 | ||
건포도 | 비교예 1 | 3.7 | 3.9 | 3.8 |
실시예 1 | 4.3 | 4.2 | 4.2 | |
포도주스 | 비교예 2 | 3.8 | 3.7 | 3.7 |
실시예 2 | 4.3 | 4.3 | 4.2 | |
포도잼 | 비교예 3 | 3.9 | 3.8 | 3.8 |
실시예 3 | 4.3 | 4.2 | 4.3 |
Claims (13)
- 건포도를 제조하는 방법에 있어서,2 내지 14㎛ 범위의 파장을 방출하는 원적외선으로 70℃의 온도에서 30분간 캠벨얼리에 조사하여 건조처리함으로써 항산화 활성이 증가된 건포도를 제조하는 방법.
- 삭제
- 삭제
- 삭제
- 삭제
- 삭제
- 삭제
- 삭제
- 삭제
- 건포도를 제조하는 방법에 있어서,2 내지 14㎛ 범위의 파장을 방출하는 원적외선으로 70℃의 온도에서 30분간 캠벨얼리에 조사하여 1차 건조처리한 후, 상기 원적외선 처리하여 준비된 캠벨얼리를 70℃에서 5일간 열풍건조하여 건포도를 제조하는 방법.
- 삭제
- 삭제
- 제1항 또는 제10항의 방법으로 제조되는 건포도.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080031373A KR101014202B1 (ko) | 2008-04-03 | 2008-04-03 | 원적외선 건조를 이용한 항산화 활성이 증가된 건포도 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080031373A KR101014202B1 (ko) | 2008-04-03 | 2008-04-03 | 원적외선 건조를 이용한 항산화 활성이 증가된 건포도 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20090105739A KR20090105739A (ko) | 2009-10-07 |
KR101014202B1 true KR101014202B1 (ko) | 2011-02-14 |
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020080031373A KR101014202B1 (ko) | 2008-04-03 | 2008-04-03 | 원적외선 건조를 이용한 항산화 활성이 증가된 건포도 |
Country Status (1)
Country | Link |
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KR (1) | KR101014202B1 (ko) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9839661B2 (en) * | 2010-05-11 | 2017-12-12 | Kemin Industries, Inc. | Plant material drying methods |
KR101642802B1 (ko) * | 2014-06-02 | 2016-07-28 | 대한민국 | 원적외선을 이용하여 형태가 유지되는 반건조 오디의 제조방법 및 이를 이용하여 제조된 반건조 오디 |
KR101686424B1 (ko) * | 2014-11-11 | 2016-12-16 | 대한민국 | 원적외선을 이용하여 c3g 색소 안정성이 향상되며, 형태가 유지되는 반건조 오디의 제조방법 및 이를 이용하여 제조된 반건조 오디 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20060083280A (ko) * | 2005-01-14 | 2006-07-20 | 학교법인 한마학원 | 농산 부산물에서 천연 항산화 물질의 추출방법 및 그 물질 |
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- 2008-04-03 KR KR1020080031373A patent/KR101014202B1/ko active IP Right Grant
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20060083280A (ko) * | 2005-01-14 | 2006-07-20 | 학교법인 한마학원 | 농산 부산물에서 천연 항산화 물질의 추출방법 및 그 물질 |
Non-Patent Citations (2)
Title |
---|
논문1:한국식품영양과학회지* |
논문2:한약작지 |
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KR20090105739A (ko) | 2009-10-07 |
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