• Journal of Biosystems Engineering
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• 제36권3호
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• pp.187-194
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• 2011

In this study an automatic germinating system for germinated brown rice (GBR) was developed for accelerating germination and sprouting of brown rice. With the developed germinating system, the effects of anion radiation treatment on germination ratio, sprout growth, color quality and ${\gamma}$-aminobutyric acid (GABA) content of brown rice were investigated. This system can fast produce GBR by controlling the environmental conditions such as ambient temperature, relative humidity, and proper anion radiation. Air-phase germination with intermittent water spraying improved both germination ratio and sprout growth by about 2.2 and 2.3 times, respectively, compared to the conventional water soaking method. Our results strongly suggest that this germinating system that provides air-phase germination with intermittent water spraying and anion radiation can produce germinated brown rice with good color quality, high GABA content, and fast germination ratio as well as sprout growth.

• Journal of Biosystems Engineering
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• 제31권4호
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• pp.363-368
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• 2006

The effects of germinating types and treatments of acetic acid, water-soluble and water-insoluble chitosan on the germination ratio and sprout length of brown rice were investigated in this study. The treatment of 0.001% acetic acid improved the germination ratio and sprout growth of brown rice in the germinating types of a air-exposure method after water-soaking (Type II) and a repetitive method of water-soaking & air-exposure (Type III), not water-soaking method (Type I). The treatment of water-soluble chitosan with higher concentration caused higher germination ratio and faster sprout growth. The treatment of water-insoluble chitosan repressed the germination and the sprout growth of brown rice. The germination ratios of brown rice germinated by the Type III were higher than those by Type I and Type II for all the treatments of acetic acid and water-soluble & water-insoluble chitosan as more than 97% germination ratio. Also, the Type III method accelerated the sprout growth of brown rice compared with Type I and Type II.

• Preventive Nutrition and Food Science
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• 제10권3호
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• pp.251-256
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• 2005

An extract obtained from germinated brown rice was evaluated for protective effects against the adverse effects of a chronic high fat diet. C57BL6/J mice were divided into three groups; normal diet + water group (ND), high fat diet + water group (HD), high fat diet + brown rice water extract group (HD + BE) and fed for 8 weeks (6 day/week). The ND group diet was 11 kcal fat $\%$. The HD group and HD + BE group diet were 42 kcal fat $\%$. Weight gains were not significantly different between groups. However, abdominal fat $\%$ was 1.6-fold higher in the HD group than HD + BE group. Feed consumption was significantly higher in the ND group than HD group. Serum triglyceride, total cholesterol and LDL-cholesterol increased with a high fat diet, but decreased by brown rice water extract administration to the high fat diet group. Serum HDL-cholesterol decreased by the high fat diet, but increased by the brown rice wate extract administration. Also, serum HDL-cholesterol/total cholesterol ratio was 2.3-fold higher in the HD + BE than the HD. Liver triglyceride and total cholesterol were not significantly different among groups. These data suggest that brown rice water extract administration improves the serum lipid profiles of C57BL/6J mice.

• 생명과학회지
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• 제23권4호
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• pp.554-559
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• 2013

현미에는 탄수화물 뿐 아니라 비타민, 미네랄 등과 같은 영양성분이 함유되어 있다. 현미는 당뇨 등과 같은 질환관리에 매우 유용하지만, 취반 등의 어려움 등으로 대중적인 소비가 어려운 실정이다. 본 연구에서는 현미 표면에 풍부한 섬유소를 제거하기 위해 분해 효소를 이용하는 가공 방법의 가능성을 수행하였다. 일정시간 물에 담근 후 현미의 무게 변화를 측정하였을 때, 대조군 또는 collagenase 가공한 현미에 비해 pectinase 가공한 현미의 무게가 심하게 증가하는 것을 알 수 있었다. 수용액에서 현미를 침지한 후 pectinase를 처리하면 현미의 미강 부분이 거칠어지고, 미세한 구멍이 형성되는 것을 전자현미경 관찰을 통하여 확인하였다. 또한 이러한 pectinase를 이용한 현미 가공에도 불구하고 현미고유의 영양성분은 거의 완벽하게 보존되고 있음을 알 수 있었다. 한편, pectinase 가공 전후의 현미를 대상으로 수분 흡수력, 녹말 반응도의 차이를 조사하였을 때, pectinase 처리 현미에서 높은 수분흡수력, 녹말 반응도가 있음을 알 수 있었다. 이러한 결과는 기존의 현미 도정 방법에 비해 pectinase 처리에 의해 현미 가공방법은 영양성분이 보존될 뿐 아니라 식감, 미감 등에서 우수한 가공방법임을 제시할 수 있다.

• 한국식품조리과학회지
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• 제11권5호
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• pp.527-535
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• 1995

현미밥의 취반조건이 맛에 미치는 영향을 알아보기 위해 가수량과 취반기구를 달리한 현미밥의 형태변화와 관능적, 기계적 특성 변화를 알아보았다. X-선 회절도로부터 Peak높이가 멥쌀밥보다 찹쌀밥이 낮았고, 가수량이 증가함에 따라 압력밥솥을 사용하였을때가 감소하였으며, 이는 SEM으로 관찰하였을 때에도 붕괴정도가 현저하게 보였다. 가수량을 달리하여 멥쌀현미와 찹쌀현미를 전기밥솥으로 취반한 결과 1.4배의 멥쌀현미밥과 1.2배의 찹쌀현미밥이 관능검사 결과 전체적인 선호도가 가장 높았으며 가수량이 증가할수록 수분함량과 수분활성도가 증가하였다. 가수량이 증가하면 텍스쳐 특성치의 차이가 커서 견고성, 탄성, 껌성 , 응집성 , 씹힘성은 감소하였고 조리기구에 따른 차이는 전기밥솥으로 취반한 경우가 압력밥솥으로 취반한 경우보다 견고성 , 응집성, 탄성, 껌성 및 씹힘성의 모든 특성값이 더 낮았다.

• 한국식품조리과학회지
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• 제7권3호
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• pp.29-36
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• 1991

Analysis of major nutritional components and Sensory evaluation in two kinds of beef bone stocks (White & Brown) have been Carried out in this study, these stocks were prepared with four different parts of beef bone (Knee bone, Rumpbone, Legbone, Backbone). White bone stocks were made of each beef bone boiling in water & hours, while brown bone stocks were prepared with roasted beef bone in the oven at $230^{\circ}C$ for half an hour and boiled 8 hours with water. Fatty acids were determined by GLC (Gas Lipids Chromatogram), the minerals were analysed by Automic spectrometer. The results of these analysis were obtained as followes; 1. Neutral lipids was gradually becreased, and glycolipids phospholipids were increased in quantity in Brown stocks for 8 hours. Unsaturated fatty accid of Brown stocks was highly decreased due to roasting of bores in the oven at 23$0^{\circ}C$ for half an hour. But they appeared in large quantity in white stocks. 2. The minerals also contained of high percentage in almost Brown stock except backbone Stock 3. Four materials (Kneebone, Rumpbone, Legbone, and backbone) were used for this study and the paired comparison of flavor test presented the recognition of different flavor at 5% level of Least Significant Difference (LSD) on brown stocks (Kneebone, and Legbone). Ranking preference test showed that white Kneebone stock and brown legbone stock had good taste.

• Journal of Biosystems Engineering
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• 제31권6호
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• pp.506-513
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• 2006

The effects of ultrasound stimuli on the germination and sprout growth of brown rice were investigated. Ultrasound was applied to brown rice at the frequencies of 28, 40, and 60 kHz before germination test and it was germinated in three methods (Type I, II and III). Type I was to soak brown rice into water for 60 hours. Type II was to expose brown rice to air for 48 hours after soaking them into water for 12 hours. Type III was a repetitive method of water-soaking and air exposure for 12 hours respectively. The most effective method for the germination was Type III without ultrasound. However, Type I was a best method after ultrasound treatment. As power of ultrasound increased, sprouts grew faster after brown rice were treated in 40%, 70%, and 100% power (0.137, 0.241, and 0.344 $W/cm^2$) at 40 kHz. The good treatments for fast sprout growth of brown rice at each frequency were the 28 kHz-10min group, the 40 kHz-5min group, and the 60 kHz-20min group of Type I. The best effective treatment was the 40 kHz-5min group at 0.344 $W/cm^2$ and at that condition the time required for sprout growth of 2.5 m was 51.9 hours. The ultrasound stimuli was very effective in the beginning of the rice germination, and the germination ratio was more than 95% in all ultrasound treatments.

• 동아시아식생활학회지
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• 제11권2호
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• pp.131-139
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• 2001

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.

• 한국식물병리학회지
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• 제10권4호
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• pp.333-335
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• 1994

In 1991, the leaves and roots brown rot disease of scarlet kafir lily were found in Taejon and Seoul. The symptoms were appeared as dark-brown and water soaked on leaves. The discolored area of the leaves become halo. The roots revealed blight gray and water soaked. The pathogenic bacteria were isolated from the diseased leaves of the scarlet kafir lily were identified as Erwinia cypripedii on the bais of bacterial characteristics. E. cypripedii is first described bacteria which cause the disease on scarlet kafir lily in Korea. Therefore, we would like to propose to the name of scarlet kafir lily disease caused by E. cypripedii as“bacterial brown-rot of scarlet kafir lily”hereafter.

• Journal of Biosystems Engineering
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• 제28권2호
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• pp.137-142
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• 2003

The water conditioning experiments of brown rice were performed to analyze the variation of the milled rice recovery using a continuous type conditioner at Jin-ju, Yeo-ju, and Yong-in RPC(Rice Processing Complex). About 8,000 kgf, 6,000 kgf and 10,000 kgf of the brown rice of 13-14 %(wb) initial moisture contents were used as experimental materials at Jin-ju, Yeo-ju, and Yong-in respectively. The broken rice and rice bran were collected and weighted to calculate the milled rice recovery. The amounts of broken rice with water conditioned occurred lower than that of broken rice without water conditioned. And the milled rice recovery of water conditioned ones were increased as 1.22%, 0.87%, and 1.00% compared with those of the non water conditioned ones at Jin-ju, Yeo-ju. and Yong-in respectively. Especially, the result of the experiments of Jin-ju RPC showed that about 33% and 35% of total increased milled rice recovery were the portion of the moisture content increment and the broken rice reduction respectively.