Physicochemical Characteristics of Powder from Cryogenic Grinding of Aronia, Grapefruit, Black Bean, and Germinated Brown Rice

동결분쇄에 따른 아로니아, 자몽, 서리태, 발아현미의 이화학적 특성

전형주¹, 이일남¹, 한예은^1,2, 정호준¹, 박하은², 정주영², 이진규²*

1한국맥널티㈜

2이화여자대학교식품공학과

Received: December 20, 2017 / Accepted: December 20, 2017

서 론

식품을분말로제조하기위해서

^,

^,

^.

^.

^.

(Mailard reaction)

[1, 2]

,

에의한소화를촉진하는긍정적인효과가있다

^.

^[3]

^.

동결건조는영양성분및기능성성분의손실을최소화하 기위하여사용한다

^{. Jin}

^{Vitamin C}

^-carotene

^[2].

동결건조로영양성분과기능성성분의손실을최소화하기 위해대부분동결건조방법을사용하지만

^[4],

^.

¹⁹⁰

^[5

^7].

건조방법에따른영양소의보존에대한연구가있었다

^. Physicochemical Characteristics of Powder from Cryogenic Grinding of Aronia, Grapefruit, Black Bean, and Germinated Brown Rice

Hyeong-ju Jeon

, Il-nam Lee

, Ye-eun Han

, Ho-jun Jeong

, Ha-eun Park

, Ju-yeong Jung

, and Jin-Kyu Rhee

*

1

Korea Mcnulty, Cheunan 31009, Republic of Korea

2

Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea

We compared the ingredients present in freeze-dried ground food samples with those present in hot air- dried and ambient ground food samples to optimize processing conditions for preserving nutrients in and for improving the ingestion of different foods. The freeze-dried ground sample of black bean showed 4.57%

higher retention rate than the ambient ground sample of black bean. Mineral content was also significantly different between these two samples. Moreover, the freeze-dried ground sample of black bean contained 11.54% higher content of β-carotene, a precursor of vitamin A, than the ambient ground sample of black bean. Total anthocyanin content was 453.49 mg in the freeze-dried ground sample of Aronia compared with 158.98 mg in the ambient ground sample of Aronia. Contents of β-carotene and niacin increased by 129.47%

and 439.39%, respectively, in the freeze-dried ground sample of grapefruit. Retention rates of proteins, car- bohydrates, and niacin were 107.74%, 103.87%, and 156.52%, respectively, in the freeze-dried ground sample of germinated brown rice. Protein digestibility increased by 120.5% and 101.14% in the freeze-dried ground samples of Aronia and black bean, respectively, but did not increase in the freeze-dried ground samples of grapefruit and germinated brown rice.

Keywords: Retention rate, aronia, black bean, germinated brown rice, grapefruit, freeze grinding

*Corresponding author

Tel: +82-2-3277-4297, Fax: +82-2-3277-4213 E-mail: [email protected]

© 2017, The Korean Society for Microbiology and Biotechnology

수창포

(Acorous calamus L.)

^,

방법에 따라 유의적 차이가 없다고 하였다

^[8].

(Crataegi frucuts)

15.78 mg/g

^{9.29 mg/g}

^,

^{26.46 mg}

^{9.41 mg/}

g

^,

화합물이변형되어함량이감소된것이라하였다

^[3].

아의 총탄닌은진공동결건조

2.46 g TE/100 g,

1.87 g TE/100 g,

0.68 g TE/100 g

^,

743.09 mg C3G/100 g,

^101.10

mg C3G/100 g

^,

딘은진공동결건조가

6.21 g/100 g,

3.18 g CE/

100 g

,

(Chlorogenic acid)

180.08 mg/100 g,

112.28 mg/100 g

^{[9, 10].}

^{[11, 12],}

(Yam) [13],

[14],

^[15],

(Gastrodiae Rhizoma) [16],

^[17],

^[18],

^[19],

^[20],

^[21].

[22],

^[23],

^[24]

^,

^.

한편

^,

^.

(Black pepper)

^50%

[25, 26].

(fenugreek)

⁹⁵

며휘발성기름은약

^30%

^,

들어진다고하였다

^.

^Sapogenin

^3.61

^8.103%,

^9.35

^10.023%

^123.7%

^141.5%

^,

^Diosgenin

^1.393

1.577%,

^2.113

^2.557%

^51.7

^174.6%

^{[27]. Lee}

^9.88

분쇄방법이라하였다

^[28].

아로니아의활성성분은안토시아닌아로니아의가열온도에 따른총안토시아닌함량변화는

⁴⁰

⁴⁰

⁶⁰

^{, 60}

^[29].

서리태는대두와마찬가지로게니스테인

(genistein)

^(daizein)

(isoflavone)

^,

(Phytoestrogen),

^,

Tyrosine kinase

, DNA topoisomerase

^{[29, 30].}

기능성성분에대한건조방법에의한함량의변화는상기 한바와같이다수있으나

^,

^,

^,

^,

^,

^,

^,

-carotene, Ca, Fe, K, P,

^.

^,

^,

^,

^,

^.

재료 및 방법

실험재료

아로니아는충북영동군소재삼도봉농장에서재배된아 로니아를기증받았다

^.

^.

²⁰¹⁶

^.

시료준비

건조시열에의한영양성분의변화를비교하고자일반건 조시료를준비하였다

^.

(SH-40C, SH Scientific, Korea)

10%

⁶⁰

³

^.

^.

^.

(DHM-7000CW, Daesung Artlon, Korea)

9

^{80 mesh}

Table 1. Conditions of freeze-drying.

Item Pre-

freeze 1 2 3 4 5 6 7 8 Total

Temp. ( ℃) -40 -10 -10 0 0 20 20 30 30

Time (h) 3 3 20 2 8 2 8 3 20 69

Vaccum (mbar) 200 200 200 200 200 200 200 50 20

Fig. 1. Powder analysis of ambient ground and freezing ground samples.

반분쇄시료로사용하였다

^.

발아현미는동결분쇄가잘될수있도록

⁴

²

^.

^.

^(FDT-8620, Operon, Korea)

^{0.02 torr}

(Table 1).

^Hosokwa

(Linrex Mill LX1, Japan)

^-90

^{6,200 rpm}

^.

영양성분 분석

원료를시료준비방법에따라원물

^,

^,

^,

^,

^,

^,

^,

^,

^,

^-carotene, Ca, Fe, K, P,

^.

^,

^,

^.

^.

입도 분석

입도모양분석은주사전자현미경

(TM3030Plus, Hitachi,

Japan)

다

^.

(SALD-2300, Shimadzu, Japan)

³

^.

Protease

단백질소화율을비교하기위하여식품공전의프로테아제

역가를 측정하는 방법을 변형하여 사용하였다

^.

protease (SLBT3383, Sigma Aldrich, USA)

L-tyrosine

^,

(Spectraman iD3, Molecular Devices, USA)

^{660 nm}

^.

통계처리

본연구의결과는모든측정을

³

, SAS 9.3 (SAS Institute Inc., USA) program

^(ANOVA)

p < 0.05

Duncan’s multiple range test

^.

결과 및 고찰

영양성분 분석

아로니아

^,

^,

^,

^,

^,

^{Table 2}

⁵

^.

^0%

^.

아로니아의원물에대한열량

(Calorie),

^,

115.87%, 91.43%, 102.53%

^.

^,

^,

^,

^77.25

^99.1%

^{, Ca}

^, Fe

, Mg

, K

¹

²

틴산

(Phytic acid)

Table 2. Nutritional analysis of aronia.

Nutrients Raw Aronia Aronia ambient ground Aronia freezing ground

Contents Retention rate (%) Contents Retention rate (%)

Calorie (Kcal/100 g) 339.31 346.74 102.19 393.16 115.87

Fat (g/100 g) 1.93 2.22 115.03 0.27 13.99

Protein (g/100 g) 3.50 3.12 89.14 3.20 91.43

Ash (g/100 g) 2.43 2.29 94.24 2.05 84.36

Carbohydrate (g/100 g) 92.15 92.36 100.23 94.48 102.53

β-carotene (μg/100) 3,753.65 4,164.97 110.96 298.74 7.96

Ca (mg/100 g) 161.80 160.34 99.10 131.67 81.38

Fe (mg/100 g) 2.33 1.80 77.25 1.30 55.79

K (mg/100 g) 923.71 869.91 94.18 722.81 78.25

P (mg/100 g) 168.95 153.99 91.15 ND ND

Niacin (mg/100 g) 5.32 ND ND 2.16 40.60

Vitamin B2 (mg/100 g) 0.56 0.22 39.29 0.32 57.14

Dietary fiber (g/100 g) 30.29 27.59 91.09 24.36 80.42

Total anthocyanoside (mg/g) 552.18 877.85 158.98 2,504.65 453.59

추정된다

^[31].

니아신은일반분쇄에서검출되지않았고동결분쇄에서

40.6%

^,

에더많은영향을받아감소한다는것과비슷한결과를보

였다

^[4].

453.49 mg/g

158.98 mg/g

^.

,

,

,

^.

^,

^129.47%,

^439.39%,

에의한분해를막았기때문으로생각된다

^[4].

^,

^,

^1/2.88

^.

(mailard reaction)

,

,

,

,

,

역

^,

^50–60

시료와비교할때

^3%

^5%

Table 3. Nutritional analysis of grapefruit.

Nutrients Raw Grapefruit Grapefruit ambient ground Grapefruit freezing ground Contents Retention rate (%) Contents Retention rate (%)

Calorie (Kcal/100 g) 337.72 336.78 99.72 339.03 100.39

Fat (g/100 g) 1.86 2.42 130.11 2.17 116.67

Protein (g/100 g) 4.78 4.90 102.51 5.10 106.69

Ash (g/100 g) 3.12 3.58 114.74 3.75 120.19

Carbohydrate (g/100 g) 90.24 89.09 98.73 88.99 98.61

Vitamin C(mg/100g) 310.69 35.63 11.47 74.79 24.07

β-carotene (μg/100g) 7846.55 7801.43 99.42 10159.13 129.47

Ca (mg/100 g) 277.69 370.57 133.45 356.97 128.55

Fe (mg/100 g) 0.80 0.78 97.50 1.82 227.50

K (mg/100 g) 1316.53 1295.29 98.39 1434.81 108.98

P (mg/100 g) 172.84 149.58 86.54 153.73 88.94

Niacin (mg/100 g) 0.33 ND - 1.45 439.39

Vitamin B1 (mg/100 g) 0.13 0.02 15.38 0.04 30.77

Vitamin B2 (mg/100 g) 0.20 0.18 90.00 0.18 90.00

Dietary fiber (g/100 g) 29.55 30.50 103.21 28.40 96.11

Table 4. Nutritional analysis of black soybean.

Nutrients Raw Black Soybean Ambient ground of Black soybean Freezing ground of Black soybean Contents Retention rate (%) Contents Retention rate (%)

Calorie (Kcal/100 g) 383.48 390.34 101.79 401.3 104.65

Fat (g/100 g) 13.50 14.27 105.70 17.43 129.11

Protein (g/100 g) 38.74 39.64 102.32 39.72 102.53

Ash (g/100 g) 5.44 5.28 97.06 5.52 101.47

Carbohydrate (g/100 g) 42.32 40.81 96.43 37.33 88.21

β-carotene (μg/100 g) 16.85 36.64 217.45 38.57 228.90

Ca (mg/100 g) 216.02 209.43 96.95 205.75 95.25

Fe (mg/100 g) 10.49 10.32 98.38 10.07 96.00

K (mg/100 g) 2,085.50 2,086.98 100.07 2,075.98 99.54

P (mg/100 g) 683.09 759.37 111.17 730.68 106.97

Vitamin B2 (mg/100 g) .24 0.36 150.00 0.32 133.38

Dietary fiber (g/100 g) 31.13 29.95 96.21 31.87 102.38

하였다

^[2]

^.

서리태의영양성분분석에

Vitamin C,

^{, Vitamin} B1

(Table 4).

^,

^,

^,

^101.56%

106.13%

^4.57%

^.

^.

^,

^,

^,

^,

100.73%, 99.85%

^0.88%

^.

^A

^-carotene

^228.9%

분쇄

^217.45%

^.

발아현미의영양성분분석에

Vitamin B2

(Table 5).

^E

^44.57%

^,

행하여산소와접촉에의해산화된영향으로생각된다

^.

^,

^,

^107.74%, 103.87%, 156.52%

^.

^,

^,

^,

^78.73

^110.68%

^{, Ca}

^{, Fe}

^{, K}

^{, P}

¹

⁴

(Phytic acid)

^[32

^35].

입도분석

시료들의동결분쇄분말의평균크기는발아현미

^,

^,

^,

^{(Table 6).}

이미징데이터와입도분포는

^{Fig. 1}

^.

^,

가작음에도

^1,000

^m

Table 5. Nutritional analysis of germinated brown rice.

Nutrients Raw Germinated brown rice

Ambient ground of Germinated brown rice

Freezing ground of Germinated brown rice

Contents Retention rate (%) Contents Retention rate (%)

Calorie (Kcal/100 g) 398.17 402.7 101.14 410.97 103.21

Fat (g/100 g) 2.29 2.47 107.86 2.17 94.76

Protein (g/100 g) 8.12 7.54 92.86 8.18 100.74

Ash (g/100 g) 1.49 1.24 83.22 1.24 83.22

Carbohydrate (g/100 g) 88.1 88.75 100.74 91.51 103.87

Vitamin E (mg/100 g) 0.92 0.9 97.83 0.41 44.57

Ca (mg/100 g) 12.7 16.99 133.78 13.66 107.56

Fe (mg/100 g) 1.03 1.46 141.75 1.14 110.68

K (mg/100 g) 257.44 242.63 94.25 202.69 78.73

Na (mg/100 g) 1.03 2.59 251.46 2.69 261.17

P (mg/100 g) 312.81 357.93 114.42 301.24 96.30

Niacin (mg/100 g) 0.46 0.45 97.83 0.72 156.52

Vitamin B1 (mg/100 g) 0.34 0.22 64.71 0.21 61.76

Dietary fiber (g/100 g) 3.66 2.59 70.77 3.73 101.91

Table 6. Particle size analysis of ambient and freezing ground powders.

Sample Particle diameter (

^m)

Mean Median D10 D90

Aronia Ambient ground 095.72 142.1 44.5 318.1

Freezing ground 065.41 201.8 25.08 898.4

Black bean Ambient ground 049.95 365.7 16.09 1143

Freezing ground 040.26 046.49 21.33 171.4

Germinated brown rice

Ambient ground 055.41 142.6 29.77 371.8

Freezing ground 034.92 043.93 17.21 165.4

Grapefruit Ambient ground 104.4 180.7 43.28 497.4

Freezing ground 036.14 046.48 19.07 109.0

하여분쇄되지않고빠져나가는분말의양을조절하거나쉽 게잘녹는아로니아의특성을반영하여온도를

^-80

^.

서리태의분쇄양상은일반분쇄에서

^1,000

^m

이분포되고

²⁰⁰

^m

량이높아분쇄물을뭉치게하여분쇄를방해하기때문으로 판단된다

^.

²⁰

³⁰

^m

^.

¹⁰⁰

^1,000

^m

여 중간 값이

^142.6

^m

^.

100

^m

^.

자몽전체를열풍건조하여일반분쇄하였기때문에섬유 질이많아약

²⁰⁰

^m

^.

^14.48

^m

^.

단백질 소화율 분석

Protease

로니아가

^120.5%,

^101.14%

^.

^,

^94.06%

^93.14%

^.

protease inhibitor

정할수있다

^[7].

은탄수화물과단백질이상호작용하여구조가안정되거나 탄수화물에의한단백질

^gel

stiffness

(Table 7) [35].

요 약

식품중의영양성분을잘보존하고섭취가용이하며소화 가잘될수있는가공방법의최적화를위하여식품원료의 동결분쇄물과일반분쇄물을비교하였다

^.

로알려진서리태는동결분쇄한것이일반분쇄한것에비해 미세하나에너지원으로서영양성분보존율

⁽

⁾

4.57%

^,

^.

^,

^-carotene

^,

^11.54%

^A

^.

^{453.49 mg}

158.98mg

^.

카로틴은동결분쇄가

^129.47%,

^439.39%

^.

^,

^,

107.74%, 103.87%, 156.52%

다

^{. Protease}

로니아가

^120.5%,

^101.14%

^.

^,

^94.06%

^93.14%

^.

Acknowledgments

This research was supported by the Functional Districts of the Sci- ence Belt support program, Ministry of Science, ICT and Future Plan- ning, Republic of Korea (2017K000017) and the Ewha Womans University Research Grant of 2017.

Conflict of Interest

We declare that there is no conflict of interest with any researcher or funding agency.

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