• 제목/요약/키워드: Fermented white rice

검색결과 33건 처리시간 0.038초

발효 백미와 현미를 이용한 국수제조 및 품질특성 (Noodle Development and Its Quality Characteristics Using Fermented White and Brown Rice)

  • 서민정;강병원;박정욱;김민정;이혜현;정영기
    • 생명과학회지
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    • 제22권10호
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    • pp.1378-1383
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    • 2012
  • 쌀을 이용하여 국수제조에 한계점을 개선하기 위하여 다양한 영양소를 함유한 현미를 사용하여 이를 발효한 후 국수를 제조하여 특성을 확인하였다. 국수는 백미와 현미를 이용하여 백미국수, 발효백미국수, 현미국수, 발효현미국수를 각각 제조하여 사용하였다. 제조된 국수의 일반성분 분석 결과 발효하였을 때 조단백질 함량은 증가 되었으며, 조지방, 탄수화물의 함량은 감소하였다. 또한 수분의 함량은 현미국수가 백미보다 2배 이상의 함량을 보였으며 발효하였을 때 약간 감소하는 것을 확인하였다. 색도는 발효함에 따라 약간의 변화는 있었으나 유의적인 차이는 나타나지 않았다. 조리시 중량, 부피는 증가하였으나 백미로 만든 국수에서 그 변화가 가장 낮았으며, 조리된 국물의 탁도는 백미로 만든 국수에서는 높게 나타났지만 다른 국수에서는 일정한 탁도를 나타내었다. 조리된 국수의 texture은 조리시에 수분의 함유로 조직이 부드러워짐에 따라 대부분 감소되었으나, 발효함에 따라 탄성도는 증대되었다. 따라서 영양학적 성분을 다량 함유하는 현미를 이용한 발효현미국수를 제조함으로서 쌀을 이용한 국수제조의 단점을 개선하고 현대인의 기호도에 적합한 쌀 가공식품으로의 개발이 가능하다고 사료된다.

찰녹미 첨가 발효음료 품질 특성 (Quality Characteristics of Fermented Rice Beverage Prepared with Green Glutinous Rice)

  • 조민정;정희선
    • 한국식품영양학회지
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    • 제36권5호
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    • pp.341-353
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    • 2023
  • In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

쌀겨, 발효쌀겨 그리고 쌀겨유의 첨가에 따른 제빵특성의 변화 (Changes of Breadmaking Characteristics with the Addition of Rice Bran, Fermented Rice Bran and Rice Bran Oil)

  • 박현실;최경민;한기동
    • 한국식품영양과학회지
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    • 제37권5호
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    • pp.640-646
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    • 2008
  • 쌀겨와 발효쌀겨, 쌀겨유의 쇼트닝 대체에 따른 제빵특성 변화에 대하여 조사하였다. 빵 반죽에 대한 쌀겨의 첨가는 제빵 후 명도의 감소, 황색도 및 적색도의 증가와 전반적 물성 변화를 가져오나, 5% 정도의 쌀겨 첨가는 쌀겨의 기능성을 가지면서 대조구와 외관 및 물성적으로 큰 차이를 보이지 않았다. 효모로 예비 발효한 발효쌀겨의 첨가는 대조구와 큰 차이를 보이지 않으면서 texture 및 풍미가 향상되었다. 빵 반죽에 대한 쌀겨유의 쇼트닝 대체는 첨가 수준이 클수록 반죽 내 비 용적이 감소되었다. 황색의 쌀겨유의 첨가는 반죽의 명도를 낮추고 황색도를 증가시켰다. 또한 쇼트닝의 쌀겨유 대체는 경도, 씹힘성 그리고 부서짐 등의 증가를 가져오는 불리한 점이 있으나, 50% 정도의 쌀겨유 대체는 빵의 물성변화에 있어 대조구와 큰 차이를 나타내지 않았다. 또한 쌀겨유의 대체는 관능평가에서 부피의 상대적 감소 및 경도의 증가로 인한 질감의 저하를 가져오나, 제빵 후 풍미 향상을 유도하는 것으로 나타났다. 이상의 결과로 볼 때 쌀겨, 발효쌀겨 그리고 쌀겨유의 제빵과정 중 첨가는 빵의 색, 부피 등 외관상 대조구에 비하여 다소 변화를 가져올 수 있으나, 쌀겨 특히, 발효쌀겨의 첨가는 오히려 맛 과 풍미 향상을 가져오는 것으로 사료된다.

항생제 대체제로서 Clostridium butyricum IDCC 9207 백미 발효물의 항균작용과 장관 면역증진효과 (White Rice Fermented by Clostridium butyricum IDCC 9207 as an Alternative to Antibiotic having Antibacterial and Immunostimulatory Activity)

  • 이승훈;김성범;강재훈;강대중
    • Journal of Animal Science and Technology
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    • 제53권4호
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    • pp.341-348
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    • 2011
  • 이 연구는 천연소재 probiotics 발효물을 대상으로 가축의 장내 유해세균으로 알려진 S. typhimurium KCTC 2054와 E. coli O157:H7의 생장을 억제시키는 유효 발효물을 선발하여 특성을 연구하는 데 있다. 실험 샘플 444개 중 유해 세균에 대한 항균력이 가장 우수한 것으로 C. butyricum IDCC 9207 백미 발효물(FWR)을 최종 선발하였다. C. butyricum IDCC 9207이 함유된 백미 발효물 (FWRCb9207)을 S. typhimurium KCTC 2054로 감염시킨 ICR-mice에 일정기간 투여하였을 때, salmonella의 생육이 억제됨을 확인하였으며, 장관에서 분비되는 secretory immunoglobulin A (sIgA)의 양이 증가됨을 확인하였다. FWRCb9207은 기존의 생균제 보다 빠른 정장효과를 나타낼 수 있으며, 발효물보다 생균보강을 통해 정장작용의 기간을 늘릴 수 있는 것이 장점이다. 또한 FWRCb9207의 급여를 통해 사료로부터 쉽게 감염되는 S. typhimurium, S. gallinarum, S. pullorum, S. choleraesuis ssp. choleraesuis 등의 유해세균 증식을 효과적으로 억제시키고 면역력을 증진시킴으로써 가축의 증체율을 높였다. 이러한 FWRCb9207의 synbiotic effects는 궁극적으로 기존 항생제를 대체함으로써 항생제 오남용으로 발생되는 문제점을 해소할 수 있을 것으로 기대된다.

미생물에 의하여 영양가를 높인 밀기울이 흰쥐의 성장 발달에 미치는 영향 (The Effect of White Rat's Growth Supplemented by Fermented Wheat Bran.)

  • 김숙희
    • 대한가정학회지
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    • 제8권1호
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    • pp.124-145
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    • 1970
  • The author carried out this study to research the biological value of the protein fermented wheat bran. This study mainly devided into two parts. First part includes seven subgroups composed of five rats and second part fourteen subgroups composed of six rats each. In the first part of this study forty weanling male rats, aged 40${\pm}$5 days were fed by fermented wheat bran diet for seven weeks. In second part of this study 90 male weanling rats were fed by rice and soybean diet supplemented by fermented wheat bran. In the first part of this study food consumption rate of fermented group showed higher than standard group but the former group is lower than the later in the body weight gains. In the second part of this study, rice groups showed same trend of the result of the first part, but soybean groups did not go along with the result of rice group. In regard to body nitrogen retention rate, fermented wheat diet group showed higher than the standard group in the first part of this study. In the second part of this study rice diet groups revealed same result as that of the first part of this study but soybean diet did not give the same result in this respect. There was no significant difference in organ weight in all experimental groups but devided by 100 gram of body weight, the reverse is true in compare with body weight gains. Hematological investigation did not show the significance in both experimental and standard groups of the first and the second studies. It is conclusion of this study that rice which is inferior to soybean in protein quality, increases the rate of supplementary effect by fermented wheat bran in all respects of this study.

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발효쌀겨의 첨가에 따른 식빵 반죽의 물리적 특성 (Effect of Fermented Rice Bran on Rheological Properties of White Bread Dough)

  • 박현실;한기동
    • 한국식생활문화학회지
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    • 제25권1호
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    • pp.82-90
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    • 2010
  • In this study, the rheological properties of doughs blended with 5% to 20% fermented rice bran (FRB) were investigated using farinographs, amylographs, extensographs, and SEM. In the farinograph analysis, the water absorption decreased and the replacement ratio of FRB increased over the time of development of the dough. The stability time of the dough was shortened, and the degree of softening decreased with added volume of FRB. The amylograph analysis showed that the temperature at the beginning of gelatinization showed a tendency to increase with increasing replacement ratio of FRB, but the gelatinization temperature showed no significant difference between the FRB-added groups and control group. The extensograph analysis showed that when the replacement ratio of FRB was over 10%, the extension of the dough decreased while the resistance was increased. In the SEM analysis, the added dough with less than 10% FRB had similar characteristics in gluten matrix and gas bubbles to those of the control of wheat flour alone. It was concluded that an added FRB volume of below 10% is most suitable for bread making.

쌀누룩과 수수를 사용한 고체발효 증류주의 제조 특성 (Manufacturing Characteristics of Solid-State Fermentation Distilled Spirits Using Rice Nuruk (Fermented Starter) and Sorghum)

  • 신제영;정다솜;강창수;최한석
    • 현장농수산연구지
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    • 제23권1호
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    • pp.39-48
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    • 2021
  • In this study, characteristics of solid-state fermentation distilled spirits with nuruk (fermentation starter) and sorghum were investigated. The starch digestion activity was highest in black koji (A. usamii) at 359.15 U/g dry base, white koji (A. luchuensis) at 306.98 and yellow koji (A. oryzae) at 15.31 was followed. The pH of the solid-state fermented mash in yellow, white and black koji showed 5.09, 4.46 and 4.50 respectively with significant differences (p<0.001). The total acid content of white and black koji was 0.73% as citric acid. The alcohol content of mash prepared with yellow, white and black koji was 4.34, 4.24, 3.89% respectively. The contents of reducing sugar showed 3.28, 3.23 and 2.64%. Total sugar were 14.88, 17.84 and 17.60% respectively. The alcohol content of each distillate ranged from 44.3 to 39.9%, and the furfural content in yellow koji was 1.25 times lower than the others.

상황현미 분말이 첨가된 식빵의 품질 특성 (Quality Characteristics of White Pan Bread Containing Brown Rice Fermented with Phellinus linteus)

  • 정인창;손호용;배종호;김기주
    • 동아시아식생활학회지
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    • 제20권3호
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    • pp.445-451
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    • 2010
  • This study was carried out to investigate the quality characteristics of breads with added Phellinus linteus grown in brown rice (BRPL). For color values, with increasing added BRPL powder, "lightness" decreased in the crumb while "redness" and "yellowness" increased ($^{***}$ p<0.001). The highest scores in volume and specific volume were observed in white pan bread with 5% BRPL powder added. When 10%, 15%, and 20% BRPL powder were substituted for equal amounts of strong flour, the volume and specific volume ratios of white pan bread decreased ($^{***}$ p<0.001). In texture measurements for white pan breads, hardness decreased slightly with the addition of 5% BRPL powder, but significantly ($^{***}$ p<0.001) increased with addition of 10%, 15%, and 20% BRPL powder. The addition of the BRPL powder significantly increased the springiness, gumminess, and brittleness of the white pan bread. The highest sensory scores for color, flavor, taste, and overall acceptance were obtained from white pan bread with 5% BRPL powder added ($^{***}$ p<0.001). By the results of these experiments, we can conclude that the hightest quality of bread with added BRPL powder has no more than 10% added BRPL powder content.

광주와 전라남도의 음식문화 연구 (I) - 일상식 - (Traditional Food Use of Frequency of Gwangju City and Chollanamdo Area - In food everyday -)

  • 김경애;정난희;전은례
    • 한국가정과학회지
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    • 제5권2호
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    • pp.9-21
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    • 2002
  • This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

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ALC 축분 발효퇴비 시용 및 논오리 사육이 벼 수량 및 미질에 미치는 영향 (Effects of Fermented Cattle Manure Compost Incoporated Autoclaved Lightweight Concrete (ALC) Waste and Raising Duck in Rice Paddy Field on Rice Yield and Quality.)

  • 김현호;이주열;박기선
    • 한국환경농학회지
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    • 제17권1호
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    • pp.54-58
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    • 1998
  • 축산폐기물을 산업에서 발생하는 무기계 ALC폐기물을 이용하여 발효된 퇴비의 효과를 벼 재배논에서 검토하고 유기농법과 관련하여 논오리 사육에 의한 쌀 품질 및 수량에 미치는 영향을 분석한 결과를 요약하면 다음과 같다. 1. ALC이용 축분발효퇴비 10a당 2,000kg 시용하였을 때 쌀 수량은 468kg/10a로서 표준비(화학비료)대비 2.9% 정도 감수되었으며 ALC이용 퇴비 1,000kg + 오리방사 처리구에서도 4.1% 감수된 근소한 수량차이를 보여 신유기질비료로서 그 효과가 인정되었다. 2. 쌀의 품질은 처리가 큰 차이는 없었으나 ALC이용 퇴비 $1,500{\sim}2,000kg$ 시용구에서 완전미 비율이 다소 높았고 심복백도 적어 외형미질이 양호하였으며 Mg/K 비율은 ALC이용 퇴비 1,000kg + 오리방사구에서 0.26으로 가장 높았으며 ALC이용 퇴비 1,500${\sim}$2,000kg시용에서도 $0.23{\sim}0.24$로 높은 경향으로 미질개선 효과가 기대되었다. 3. 아밀로그램 특성에서도 ALC 이용 퇴비 1,000㎏ + 오리방사, 1,500kg, 2,000kg 시용시 최고, 최저 점도가 높고 응집성이 낮아 미립 물리성이 양호하였다. 4. 오리방사에 의한 잡초방제효과는 93%로서 제초제 처리구와 대동소이하여 제초제를 사용치 않고 오리사육에 의해 잡초방제가 가능하였으며, 오리수확후 증체량이 마리당 1,159g으로서 유기물공급원 및 잡초방제효과 뿐만 아니라 농가소득원으로서도 그 가치가 있었다.

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