• Food Science and Preservation
• /
• v.11 no.2
• /
• pp.154-159
• /
• 2004

In order to develop of health-oriented convenience foods for rice consumption, functional Misutkaru drink was made by adding several medicinal herbs extracts to fundamental Misutkaru based cereal powder(rice, barley and soybean). Fundamental Misutkaru drink was prepared with the ratio of cereal mixed rice(5g), barley(5g) and soybean(5g) on water (100 mL) and several medicinal herbs extracts. Liriopis Tuber(50%), Omija(15%), Ginseng(10%) and Jujube(25%) were mixed to fundamental Misutkaru as functional Misutkaru. And then it was extracted to added water of 10times during 36hrs at 75$^{\circ}C$. For instant Misutkaru drink of health-oriented convenience foods, mixture of them was made with fundamental Misutkaru drink(80%), extract of several medicinal herbs(20%), and it's sensory score was high. Autoclaved functional Misutkaru drink for long storage period was changed rheological type badly. Overall acceptability and storage period of nonautoclaved functional Misutkaru drink to added extract of several medicinal herbs was higher than fundamental Misutkaru drink.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.11
• /
• pp.1805-1812
• /
• 2013

The quality and sensory characteristics of Misutkarus, made from immature-whole green rice (IWGR) and barley (IWGB), and their cookies were assessed. Misutkarus of IWGR and IWGB showed a significantly higher water absorption index and viscosity, as well as higher hydrolysis rate by ${\alpha}$-amylase, resulting in higher amount of reducing sugar than those of mature brown rice and barley. The cookies made with 30% Misutkarus of IWGR and IWGB showed harder texture, lower spread ratio, darker and more reddish color than cookies with 100% wheat flour (control). For sensory evaluation, the beverage was prepared by mixing Misutkarus, milk and honey, and the beverages of IWGR and IWGB could not provide acceptable sensory quality due to reduced nutty taste and stronger greenish aroma. However, when added to prepare cookies, 30% Misutkarus of IWGB imparted the favorable taste, aroma, texture and overall preference by presenting no significantly different sensory characteristics with wheat flour.

• Journal of Convergence for Information Technology
• /
• v.9 no.5
• /
• pp.40-47
• /
• 2019

The purpose of this study aimed to develop the misutkaru water drink intake program that was possible to compare the effects of misutkaru drink on relieving constipation and physiological measurementson relieving constipation of the patients with hemodialysis. This study was non-equivalent control group pretest-posttest design with 42 patients in a general hospital in S city, Korea. During the experiment, the participants had to drink misutkaru water in the morning and past the 7 days after intake as constipation assessment scale, potassium and phosphorus were measured. The data were examine using t-test, Fisher's exact test, paired t-test. After misutkaru drinking intervention, constipation (z=-2.66, p=.002) decreased significantly improvement. This suggests that misutkaru water drinking intervention improved constipation in patients with hemodialysis.

• Journal of the Korea Convergence Society
• /
• v.7 no.1
• /
• pp.137-143
• /
• 2016

This study was understanding the application of Misutgaru in Diabetes mellitus. To address these concerns, this study was performed to provide basic ideas to further the understanding oriental medicinal cuisine and its application. Also this study designed to provide basic information applicable to promotion of health and medical cure for modern people through the Korean traditional dietary treatment. Basic data on the nutritional composition and oriental diet therapy area approach of Misutgaru was acquired to predict the usefulness of Misutgaru as tonify the liver and kidney. Thus nourish the blood through tonify the liver & kidney. Misutgaru energy was 309.76Kcal per 100g, crude protein was 39.27 g, crude fat was 4.40g, crude ash was 5.21g and carbohydrate was 28.27g per 100g. This study realize the value of functional effects on various foods with oriental theory. I want that many researchers concerning our traditional theory for dietary food effects.

• The Hankook-Saengyark Bo
• /
• no.255
• /
• pp.6-6
• /
• 2003

민들레 김치 개발 추진 전북도 임실군농기센터 - 홍주 원료 지초에 항산화 성분 다량 함유(진도군 농업기술센터 연구결과) - 한방 미숫가루 개발(충남농기원 인삼$\cdot$오미자등 첨가 맛 산뜻)

• Korean Journal of Food Science and Technology
• /
• v.30 no.2
• /
• pp.385-390
• /
• 1998

The effect of agglomeration treatment was examined to prevent the parched cereal powder from clumping when it is blended with water. Parched cereal powder was composed of 66.9% carbohydrate, 7% water, 12.1% crude protein, 12.1% crude fat and 1.9% ash, respectively. Particle size of parched cereal powder was generally enlarged by agglomeration treatment. This phenomenon was confirmed by particle size analyzer and microscopic observation. The color of agglomerated sample was shown to be slightly darker than the untreated sample. The water absorption indices of agglomerated samples which were steamed for 2min and re-dried were significantly increased as compared with the untreated sample. The water solubility indices of agglomerated samples showed generally lower values than those of untreated samples. In views of quality and processing time, the optimum condition of agglomeration treatment for manufacturing well-dispersable parched cereal powder in water was 15min re-drying after 2min steaming. It is concluded that the agglomeration treatment improves the dispersibility of parched cereal powder and thus facilitates the intake of it after mixing with water.

• Monthly Korean Chicken
• /
• s.146
• /
• pp.76-77
• /
• 2007

한 여름에 가장 많이 찾게 되는 음식은 무엇일까? 시원한 냉면부터 얼음이 사각거리는 빙수, 달디 단 수박이며 포도에 고소하고 든든한 미숫가루까지 수많은 음식이 스쳐가지만, 여름이면 그냥 지나치지 못하고 이삼일에 한 번은 반드시 먹고야 마는 것이 바로 '닭고기'다. 든든한 보양식 삼계탕부터 눈물이 쏙 빠지도록 칼칼한 닭복음과 시원한 맥주 한잔의 단짝인 후라이드 치킨까지, 닭고기 없는 여름은 상상이 되지 않을 정도이다.

• Korean Journal of Food Science and Technology
• /
• v.18 no.1
• /
• pp.48-54
• /
• 1986

Influencing factors on the instant properties of agglomerated parched barley powder prepared by fluidized bed agglomerator were investigated. Instant effect was measured by the determination of wettability, sinkability, dispersibility and solubility of agglomerated particles. Instant effect of agglomerated particle was influenced by sorts of binding materials, concentration of aqueous binder solution and agglomerated particle diameter. The binding materials for agglomerated process were water and aqueous solution of glucose, maltose and gelatin. Instant effect of agglomerated particles increased as the concentration of aqueous sugar solution increased. However, the effect of aqueous solution of gelatin on instant effect was inversely proportional to the concentration. The size of agglomerated particle had an outstanding effect on instant properties and the diameter of agglomerated particle ranging from 0.1 mm - 0.3 mm showed the excellent instant effect.

• Korean Journal of Food Science and Technology
• /
• v.44 no.6
• /
• pp.658-665
• /
• 2012

A survey of zearalenone contamination was conducted on cereal-based products by using an immunoaffinity column with LC-MS/MS. The calibration curve showed good lineality, with correlation coefficients ($R^2$) of 0.999 in the concentration range from 1 to 250 ng/mL. The limits of detection and quantification were approximately $0.3{\mu}g/kg$ and $1.0{\mu}g/kg$, respectively. The recoveries in the barley tea, Misutgaru and snack ranged from 73.6-107.8%. Zearalenone was detected in 10 samples (11.2% incidence). The highest zearalenone contamination level was $29.7{\mu}g/kg$ in the Misutgaru. This survey was conducted with uncertainty of measurement. The expanded uncertainty for zearalenone was estimated to be $44.9{\pm}5.0{\mu}g/kg$ (k=2, 95% confidence level) and $128.7{\pm}7.9{\mu}g/kg$ (k=2, 95% confidence level) for barley tea, $30.7{\pm}5.8{\mu}g/kg$ (k=2, 95% confidence level) and $173.7{\pm}14.9{\mu}g/kg$ (k=2.26, 95% confidence level) for Misutgaru, and $37.2{\pm}7.4{\mu}g/kg$ (k=2.31, 95% confidence level) and $151.0{\pm}10.4{\mu}g/kg$ (k=2, 95% confidence level) snack at the level of $41.7{\mu}g/kg$ and $166.7{\mu}g/kg$, respectively.

• Applied Biological Chemistry
• /
• v.50 no.4
• /
• pp.276-280
• /
• 2007

Buckwheat often causes severe allergic reactions in sensitive people. One of the major allergenic proteins in common buckwheat (Fagopyrum esculentum) has been found to be a BW10KD protein. In this study, we developed a PCR method to detect buckwheat ingredients in food using primers corresponding to the allergenic BW10KD gene. Five pairs of oligonucleotide primers successfully enabled PCR amplification of the specific regions of the genomic BW10KD DNA from buckwheat, but no amplification from seven other cereals and beans (barley, wheat, German millet, African millet, soybean, red bean, and black bean). The proposed PCR method was applied to analyze 12 processed foods (buckwheat flour, buckwheat noodle, buckwheat jelly, wheat noodle, instant noodle, black sesame gruels, sunsik, cookie, misutkaru, and three kinds of cereal); among them, only three samples including buckwheat flour, buckwheat noodle and buckwheat jelly showed a positive reaction to the detection. This PCR method was able to detect as little as 1 ng of common buckwheat DNA. This rapid and specific PCR method would be applicable to detect allergenic buckwheat ingredients in food.