• Clinical and Experimental Reproductive Medicine
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• 제46권2호
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• pp.60-66
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• 2019

Objective: To compare black rice (Oryza sativa L) extract with three different staining methods for human sperm head assessment. Methods: Semen samples were collected from 34 volunteers. Four smears of each ejaculate were prepared for staining using the rapid Papanicolaou (PAP) stain, SpermBlue, DipQuick, and black rice extract. The percentage of defective sperm heads (mean${\pm}$standard deviation) was compared. Results: Black glutinous rice extract, a natural dye, was used instead of hematoxylin to stain the nuclei of the sperm heads. The percentage of defective sperm heads showed a significant difference between black rice extract and DipQuick (p= 0.000). In contrast, black rice extract and rapid PAP showed no statistically significant difference (p= 0.974). A strong correlation (r = 0.761) was found between the findings obtained using rapid PAP and black rice extract. In contrast, a weak correlation (r = 0.248) was obtained between DipQuick and black rice extract for the percentage of defective sperm heads. Conclusion: The results showed good agreement and a strong correlation between the rapid PAP and black rice extract stains. The advantages of black rice extract as a novel substitute for hematoxylin for nuclear staining include ease of preparation, local availability, and favorable nuclear staining properties. Further studies could also focus on comparing staining techniques in clinical samples.

• 동아시아식생활학회지
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• 제19권1호
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• pp.89-95
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• 2009

This study was conducted to evaluate the textural and sensory properties of Kong-sulgidduk prepared with two types of soyflour (yellow and black) according to the amount of added glutinous riceflour. The rheological properties of Kong-sulgidduk were changed by the amount of added glutinous riceflour. When the amount of added glutinous riceflour was increased from 10% to 40%, hardness, gumminess, and brittleness were significantly increased in the sulgidduk prepared with yellow soyflour. In the case of black soyflour, the addition of 10% glutinous riceflour began to increase in the gumminess and brittleness. The addition of 30% glutinous riceflour effected a significant increase in hardness. The addition of yellow soyflour resulted in higher cohesiveness, gumminess and brittleness scores than those of black soyflour. The results of color assessments demonstrated that the more glutinous riceflour was added to the sulgidduk, the lower were the L-values; however, as the b- and a-values of the sulgidduk prepared with yellow soyflour increased. The addition of the same quantity of glutinous riceflour to the sulgidduk prepared with black soyflour resulted in a reduction in a- and b-values as compared to the sulgidduk prepared with yellow soyflour. In our sensory evaluation, with to the increasing quantities of added glutinous riceflour, the moisture and chewiness values clearly increased. However, the addition of 10% glutinous rice flour resulted in the highest overall quality. Also, the addition of 20% and 30% black soyflour resulted in better scores than the yellow soyflour samples in terms of color, moisture, and overall acceptability. These results demonstrated that the addition of glutinous riceflour to Kong-sulgidduk improves the textual and sensory properties.

• 한국식품조리과학회지
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• 제19권6호
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• pp.685-693
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• 2003

본 연구는 보양식으로 이용해 왔던 흑임자죽의 제조 조건을 최적화하기 위해 적정한 표준 조리법의 재료배합비에 따른 품질적 특성을 비교하여 최적 recipe를 산출하였다. 이로써 흑임자죽 제조를 위해 주재료인 깨의 첨가량과 쌀의 종류 및 첨가형태에 따른 죽의 물성 특성과 전체적인 선호도를 분석한 결과는 다음과 같다. 1 깨의 첨가량에 의한 흑임자죽의 품질 특성으로, 색도 변화는 깨의 첨가량이 증가할수록 명도는 감소하였고, 적색도와 황색도는 증가하였다. 또한 점도(p＜0.05), 색상(p＜0.01), 고소한 맛(p＜0.01), 쓴맛(p＜0.01), 외관(p ＜0.01), 전체 선호도(p＜0.05)에서 깨의 첨가량에 따라 유의적인 차이를 나타내었다. 점도, 색상, 고소한 맛과 외관에 대한 선호도의 평가는 흑임자 함량 33g(40%)일 때 높은 것으로 나타났으며, 흑임자 함량 44g(52%)일 때 쓴맛에 대한 선호도가 가장 높았다. 전체적인 선호도는 흑임자 함량 40%일 때 가장 좋은 것으로 나타났다. 2. 쌀의 종류에 따른 흑임자죽의 특성으로, 색도 변화는 찹쌀 50g(60%) 첨가한 것이 명도, 적색도, 황색도 모두 높게 나타났다. 쌀의 형태에 의한 변화로는 찹쌀가루 60%를 첨가한 것이 명도가 높게 나타났고 적색도는 멥쌀가루 15g(18%), 황색도는 멥쌀가루 25g(30%)를 첨가하였을 때 높게 나타났다. 또한 점도, 색상, 고소한 맛, 쓴맛, 외관, 전체 선호도에서 유의적인 차이가 없었다. 점도에 대한 선호도의 평가는 멥쌀만 50g (멥쌀 : 찹쌀=100% : 0%) 첨가했을 때 높은 것으로 나타났으며, 색상과 고소한 맛에 대한 선호도 평가는 멥쌀 50g(60%)일 때 가장 높았으며, 쓴맛에 대한 선호도는 멥쌀 50g, 멥쌀:찹쌀=35g : 15(7:3)g과, 멥쌀 : 찹쌀=15g : 35(3:7)g일 때 가장 높았다. 외관에 대한 선호도는 멥쌀 : 찹쌀=35g:15g, 전체적인 선호도는 멥쌀 50g일 때 가장 좋은 것으로 나타났다. 쌀의 형태를 달리하여 첨가하였을 때 점도(p＜0.05), 색상(p＜0.01), 고소한 맛(p＜0.01), 쓴맛(p＜0.01), 외관(p＜0.01), 전체 선호도(p＜0.01)에서 유의적인 차이를 나타내고 있다. 점도, 색상, 고소한 맛, 쓴맛, 외관, 전체적인 선호도에 대한 평가는 모두 결과가 멥쌀가루 50g(60%) 첨가했을 때 가장 좋은 것으로 나타났다. 3. 소금 첨가량에 의한 흑임자죽의 색도 변화는 소금의 첨가량이 7g(9%)일 때 명도가 높게 나타났고, 적색도와 황색도는 소금함량 5g(6%)일 때 높았다. 또한 점도(p＜0.01), 색상(p＜0.01), 고소한 맛(p ＜0.01), 쓴맛(p＜0.01), 외관(p＜0.01), 전체 선호도(p＜0.01)에서 유의적인 차이를 보였다. 점도, 색상, 고소한 맛, 쓴맛, 외관, 전체적인 선호도에 대한 평가는 모두 소금 함량 2.5g(3%)일 때 가장 좋은 것으로 나타났다. 4. 흑임자죽의 점도 특성으로는 재료의 첨가량에 비례하여 전반적으로 증가하였고, 온도 변화에 따라 온도가 높아질수록 낮은 점도를 나타내었고, 온도가 낮아질수 록 점도 값이 높았다. 5. 당도와 퍼짐성의 특성으로는 첨가재료의 첨가량에 비례하여 전반적으로 증가하는 경향을 나타냈다. 흑임자죽 제조의 최적화를 위해 첨가재료와 배합비에 따른 흑임자죽의 물성 특성 변화와 선호도 분석 결과를 통하여 흑임자죽의 최적 배합 조건이 산출되었다. 즉 흑임자죽 제조를 위한 최적 재료 배합 비는 주재료에서는 흑임자 첨가량 33g(40%), 쌀의 형태와 종류별 첨가량은 멥쌀(가루) 50g(60%), 소금 2.5g, 물 500$m\ell$ 첨가가 최적 비율로 산출되었다.

• 농업과학연구
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• 제39권4호
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• pp.511-514
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• 2012

In this study, the comparison of antioxidative effect of the methanol (MeOH) extracts from grains were investigated in vitro radical scavenging system. Ten grains (black rice, rice, barley, wheat, millet, sorghum, glutinous millet, buckwheat, phellines linteus rice and brown rice) were extracted with MeOH. Among the MeOH extracts of grains, sorghum and black rice showed effective scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The $IC_{50}$ values of sorghum and black rice were $47.4{\mu}g/mL$ and $50.6{\mu}g/mL$, respectively. In addition, black rice also exerted the strongest activities on hydroxyl radical (${\cdot}OH$) scavenging activity. Furthermore, the MeOH extracts of black rice showed effective and dose dependant scavenging activities of DPPH radical and ${\cdot}OH$. These results indicated that black rice showed strong free radical scavenging activity. It suggested that black rice could be a promising natural antioxidant against free radical-induced oxidative damage.

• 한국식품위생안전성학회지
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• 제27권4호
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• pp.415-419
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• 2012

선식용 원료로 사용되는 검정쌀, 검정콩, 차조를 원료로 사용하여 열풍건조에 따른 물리화학적 효과와 미생물학적 효과를 조사하였다. 일반성분의 경우 대조구에 비해 수분함량은 8%정도로 건조하였으며 이에 따라 단백질, 탄수함량, 지질, 회분의 성분이 대조구에 비해 증가하는 경향을 나타내고 있었으나 건조온도에 따라서는 유의차가 없는 범위에서 차이가 없었다. 색차의 경우 L값, a값, b값이 증가하였으나 흑미의 경우 b값이 변화가 없었으며, 차조는 L값이 차이가 없었다. 건조조건에 선식원료의 물성을 측정한 결과, 대조구에 비해 건조 선식용 시료는 물성이 감소하였으며 건조온도가 높을수록 물성치는 증가하였다. 건조조건에 따른 선식용 원료의 미생물 변화를 살펴본 결과 총균수는 2 log 내지 3 log 감소하였으며 B. cereus를 제외하고는 다른 병원성 미생물은 검출되지 않았다.

• 동아시아식생활학회지
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• 제8권4호
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• pp.360-378
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• 1998

Imwonshibyukji was a copying manuscript written around 1825, the 27th year of king Soonjo of the Josun Dynasty. It was a massive home encyclopedia of total 52 books and 100 volumes. The unpublished 'Jeongjoji' of its 17-20th volumes analyzed the cooking methods on the steamed rice and gruel and studied the degree of their usefulness and medical values in the light of the cooking process science. The cooking method on the steamed rice was composed of 14 items, and the general introduction outlined 6 kinds of the rice. These were all quoted from Chinese literatures. The 11 items present the methods on the general production of the rice, 2 on the cooking process, and 1 on the preservation. The main material of the rice was rice, and others were naked barley, prosomillet, foxtail millet, glutinous millet, etc. , and the secondary materials were glutinous rice, small red bean, black soybean, potato, bamboo seed, jujube, taro, gaertner, chestnut powder, persimmon power, julib(Zizania caduciflora), mangcho(Erigeron canadensis), namchok(Nandina domestica), licorice root, nitrous, peach, palmicha(schizandra, jinseng, cheonmoondong(Asparagus), and honey are mixed), etc. The literatures quoted in the rice were all 33, in which 23 were Chinese (69.7%) and 10 were Korean (30.3%). In the case of gruel, the cooking methods on the general gruel were described in 41 items, and on the gruel for a medical treatment were in 48 items, in which there was not a cooking method on the gruel but only its medical values were presented. The materials used for the general gruel were approximately 60 kinds: rice, glutinous rice, munbean, job's tears, rye, soybean, black sesame seed, antler of cervidae, chicken, crucian carp, and various medical materials, etc. The gruel was mainly used for protection and medical treatment, and partly for food for hungry people. The literatures quoted in the gruel were total 57, in which 26 were Korean(45.6%), and 31 were Chinese (54.4%). It can be their characteristics that Almost all of the Chinese literatures on the methods of the steamed rice and gruel do not exist.

• 한국식품조리과학회지
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• 제15권6호
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• pp.591-594
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• 1999

찹쌀가루의 첨가수준을 0%, 10%, 20%, 30%, 40%, 50%로 달리하여 제조한 산약병의 기계적 측정 및 관능적 특성을 통해 품질평가를 하였다. 산약병의 수분함량은 찹쌀가루의 첨가량이 증가함에 따라 수분함량은 감소하는 것으로 나타났다. 색도의 것을 L 값은 찹쌀가루 첨가량이 많아질수록 증가하였으나, a 값과 b 값은 감소하는 것으로 나타나, 이는 마가루에 함유된 단백질 함량의 영향 및 마가루 자체의 색으로 인해 마를 첨가할수록 육안으로 보기에도 검어지며, 황색도 및 적색도가 증가하는 것으로 판단할 수 있었다. Two bite compression test에 의한 텍스쳐 특성치를 살펴보면, hardness, gumminess, chewiness, cohesiveness 등은 찹쌀가루의 첨가량이 증가할수록 감소하는 경향을 나타냈고, springiness는 각 시료간의 큰 차이를 보이지 않아, 마가루의 함량이 높을수록 조직이 잘 결착되며 점성을 띄는 것을 알 수 있었다. 관능검사 결과에서는 항목별로 유의적인 차이를 나타냈는데, 색의 것은 10% 첨가한 것을, 향미는 20% 첨가한 것을, 맛은 40% 첨가한 것을 가장 선호하는 것으로 나타났다. 구강 내에서의 조직특성을 나타내는 adhesivenes와 consistency 역시 유의적인 차이를 나타냈는데, adhesiveness 및 consistency의 경우 40% 첨가한 것을 가장 선호하는 것으로 나타났다. 이는 마의 함량이 높을수록 점성이 증가하게 되는데, 일반적으로 떡을 먹을 때 이에 달라붙어 점착성이 큰 것보다는 부드러운 것을 선호함을 알 수 있었다. Overall acceptance의 경우, 40% 첨가한 것을 선호하는 것으로 나타나 찹쌀가루가 40% 정도 첨가되는 것이 바람직할 것으로 보인다.

• 한국식생활문화학회지
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• 제2권1호
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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• pp.109-119
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• 2002

Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.

• 한국식품과학회지
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• 제42권1호
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• pp.119-123
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• 2010

쌀을 주원료로 누룩 원료만을 교체하여 제조한 약주의 경우도 시료별 다양한 관능특성을 나타내어 누룩 원료 사용 변화를 통한 관능특성 다양화가 가능한 것으로 나타났다. 선행연구(20)에서 떫은맛, 쓴맛, 곰팡이냄새, 유기용매 냄새는 기호도 저해 요인으로 나타났고 누룩향미에 대해서는 상반된 의견이 나타났다. 따라서 본 묘사분석 결과 바람직한 관능특성을 나타낸 누룩의 원료로 찹쌀, 찹쌀흑미, 멥쌀, 쌀보리, 메밀, 현미를 선정하고 흑미의 경우 신맛은 높았으나 전반적인 패널의견에서 가장 높은 기호도를 나타내어 선정에 포함하였다. 향후 선정된 7종의 곡물을 바탕으로 미생물 분리 및 동정을 통해 우수 균주를 선발하고 이를 통해 누룩 원료 및 미생물 다양화에 기여하고자 한다.