• 동아시아식생활학회지
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• 제21권6호
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• pp.877-881
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• 2011

전통누룩에서 분리한 A. oryzae N041 균주를 서로 다른 4종류의 곡물에 접종하여 낱알누룩을 제조하였고, 이를 이용하여 빚은 막걸리의 품질특성을 조사하였다. 곡물별 낱알 누룩의 품질특성을 분석한 결과, 쌀 낱알누룩보다 녹두 낱알누룩에서 산도와 아미노산도, 당화력이 높게 나타났다. 제조한 곡물별로 막걸리를 빚어 양조적성을 분석한 결과, 녹두 낱알누룩이 타 곡물 낱알누룩보다 당도와 환원당 함량이 높았으며, 반면 알코올 함량은 낮게 나타났다. 술덧의 유기산은 citric acid, malic acid, succinic acid 등의 주요한 유기산이 확인되었으며, 전체 유기산의 총량은 쌀(1,748.5 mg%), 녹두(1,551.2 mg%), 보리(1,003.2 mg%), 율무(940.8 mg%) 순으로 유기산 생성량이 많았다. 특히, 녹두 낱알누룩으로 빚은 막걸리는 아미노산도와 유기산 함량이 높아 소비자가 마시기 쉬운 감칠맛과 녹두가 가지는 깊은 풍미를 가질 것으로 기대된다.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.370-370
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• 2017

This study was carried out to investigate the current use and the demand for Jeonju-bibimbab rice and to suggest the suitable range of bibimbab rice. We conducted a survey on varieties and rice quality of Jeonju bibimbab restaurants from April to August 2016. In a survey of 12 bibimbab restaurants in Jeonju, the restaurants showed that 83% of the 10 restaurants were using shindongjin rice variety. Characteristics of rice suitable for bibimbab were showed low stickiness, high hardness, so it should keep the shape of rice when cooked and mixed with the ingredients. and people tend to prefer a large grain of rice. Also, the rice used in bibimbab restaurants were examined the average percentages of head rice ratio 89%, protein content 6% and moisture content 14.5%. These results suggest that the quality of rice, which is suitable for bibimbab, is similar to the range of common rice. Thousand grain weight over 24g is especially preferred. In conclusion, the quality and grain size of rice preferred for bibimbab rice was the level of Shindongjin.

• 한국식생활문화학회지
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• 제22권5호
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• pp.609-614
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• 2007

Quality characteristics of dasik were studied with varied the levels of rice grain particle size and green tea powder and compared them with commercially sold dasik. Among the samples with the same number of grinding times, the sample groups with the higher amount of green tea showed significantly the less mosture content(p<0.05). Hardness was higher in the samples containing higher amount of green tea among the ones with the same grain size (p<0.05). The M13G0.5 was evaluated to have the highest savory aroma with significance (p<0.05), and C1 to have the highest sweetness by sensory analysis. The developed dasik samples with lower rice grain particle size had significantly lower adhesiveness, chewiness, gumminess, and cohesiveness compared to those of commercial sample groups. In sensory tests, the compared groups showed significantly the higher savory aroma and flavor and very lower hardness when compared to those of commercial sample groups. With the results above, dasik with with varied the levels of rice grain particle size and green tea powder were developed with improved qualities compared to those of commercially sold dasik.

• 한국작물학회지
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• 제47권1호
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• pp.13-20
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• 2002

Bread baking parameters and relationships between bread baking properties and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, with Korean winter wheat cultivars and lines. Among the bread baking parameters, lightness of crumb grain showed differences between years. No significant differences were found in dough mixing time, bread loaf volume, crumb grain score or firmness. Keumkangmil, Suwon 278 and Tapdongmil showed higher bread loaf volume, good structure of crumb grain and softer crumb firmness. However, compared to commercial flours for baking, cultivar means averaged over years and locations of nineteen Korean winter wheats showed poor bread baking quality because of low protein content and unsuitable protein quality. Protein content and flour swelling volume showed better relationships with the bread baking parameters than other flour characteristics. Friabilin-absence lines showed softer crumb firmness than those of friabilin-presence lines.

• 한국광물학회지
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• 제22권4호
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• pp.371-383
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• 2009

고품위석회석의 품질 개념에서 특히 중요한 결정도 및 조직 관계는 계측상의 어려움 때문에 석회석 평가에서 그 동안 효과적으로 잘 적용될 수 없었다. 이를 극복하기 위해서 이 연구에서는 석회석 원광의 품질을 평가하는 방식으로서 영상분석시스템 하에서 결정의 형상계수 및 경계 빈도수의 측정법을 처음으로 적용하였다. 이 같은 석회석 원광 품질 평가방식을 국내산 소성용 석회석에 적용하여 광석별로 비교 검토하였다. 그 결과, 원광의 방해석 함량, 즉 품위와 그 결정 입도가 비슷하더라도 결정 형상계수와 경계빈도수에 의해서 생석회의 품질은 현격한 차이를 보인다. 즉, 원광의 결정 형상이 불규칙하고 경계 빈도수가 높을수록 이로부터 합성된 생석회는 소성율, 공극률, 반응성, 소결 정도 및 분화율과 같은 모든 품질 부문에서 우수한 특성을 보였다. 그렇지만 결정 형상계수와 경계빈도수가 상대적으로 너무 클 경우에는 쉽게 과소성되기 때문에 고품질의 생석회를 제조하는 데에는 가열처리 시간을 최소화하는 공정상의 기술이 요구된다. 석회석 산업에서 이같은 품질 평가 방식은 결정 입도는 물론 수치화할 수 없었던 결정 형상 및 조직적 사항들이 모두 고려되어 기존의 평균 입도 등에 의거한 평가보다 훨씬 합리적인 것으로 사료된다.

• 한국작물학회지
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• 제42권3호
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• pp.357-366
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• 1997

우리 나라에서 재배되고 있는 주요 벼품종들의 입형을 조사하여 입형에 따른 품종군을 구분하고 도정율과 발의 상품가치를 높히고자 1995년 경기도 여주군 가남면 건국대학교 농과대학 실습농장에서 47개의 주요 품종을 재배, 수확하여 실험한 결과를 요약하면 다음과 같다. 1. 공시품중의 현미 장폭비는 1.57∼2.25범위로서 통일형 품종을 제외하면 장폭비가 모두 2.0이하의 단원형에 속하였다. 2. 단립(장폭비 2.0이하)에 속하는 품종들의 평균 장폭비는 1.77, 변이계수는 4.79％로서 입형의 균일도에 차이가 심하였다. 3. 현미의 장폭비에 의하여 1군은 1.75이하, 2군은 1.76∼l.80, 3군은 1.81∼l.90, 4군은 1.91∼2.00, 5군은 2.01 이상으로 5등급하면 현재 분류방법보다 더 균일한 입형을 가진 품종군으로 분류할 수 있었다. 4. 1군과 2군에 속하는 품종들은 도정시 체눈의 크기가 1.7mm(001체)를 사용하는 것이 도정율과 쌀알의 균일도를 높일 수 있으며 3군과 4군에 속하는 품종들은 체눈의 크기가 2.0mm를 사용하는 것이 좋았다. 5. 쌀의 이화학적 및 취반특성은 품종 고유의 특성으로 위에서 분류한 등급간에는 뚜렷한 차이가 없으며 일반적으로 1군에 속하는 품종들이 밥맛이 좋다고 평가되었다.

• 한국작물학회지
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• 제48권6호
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• pp.501-505
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• 2003

보리호위축병 피해지역에 대한 수량감소의 예측을 위하여, 보리호위축병(BaYMV)에 대한 저항성 품종과 이병성 품종간 수량구성요소, 수량 및 증질 변이를 건전구와 이병구에서 비교 조사하였다. 1. 보리호위축병의 이병주는 BaYMV에 감염된 것으로 나타났으며, 이병정도는 감수성 품종인 백동에서 9, 저항성 품종인 내한쌀보리에서 1정도 발병하였다. 2. 감수성 품종인 백동은 천립중을 제외한 간장, 수당립수, $\textrm{m}^2$당 수수 등의 수량구성요소가 유의하게 감소하였으며, 수량은 대조구의 20%수준으로 현저히 감소하였다. 3. 보리호위축병 감염구에서 종자의 발아율은 감수성 품종과 저항성 품종간에 차이가 없었으나, 정립률은 감수성 품종인 백동에서 설립중이 유의하게 증가하였으며, 대조구에 비하여 정립률과 조단백질 함량 모두 유의한 차이를 보였다. 4. 보리호위축병은 간장, 수량, 정립률, 수수, 천립중, 1수립수 등의 피해와 부의 상관을, 조단백질 함량과는 정의 상관을 보여 보리호위축병에 이병이 되면 수량 및 품질에 크게 피해를 주는 것으로 나타났다.

• 한국작물학회지
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• 제45권1호
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• pp.38-43
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• 2000

The environment in which a given genotype is grown may influence its grain quality characteristics. When varieties are $\times$ evaluated over numerous environments, a variety environment interaction usually is observed, but the relative magnitude of environmental(E), genetic(G), and G $\times$ E effects on quality is unclear. In order to determine relative contribution of genotype, environment, and G $\times$ E interaction to the variations observed in grain quality characteristics, 18 Korean wheat cultivars and experimental lines were evaluated in two environments in 1998 and 1999. Correlation coefficients between grain quality and agronomic characteristics were also estimated. The analysis of variance for the optical density obtained by reaction bet- ween gliadin and anti-gliadin polyclonal antibody (AGPab) indicated that gliadin content measured by Enzyme-Linked Immunosorbent Assay(ELISA) was significantly in- fluenced by environment and cultivar differences. The significant differences of year and year $\times$ location were also found. The ratio of the variances associated with environmental effects to the variances associated with genetic effect gave relatively greater influence of environmental factor on gliadin content. The different protein content from same genotype grown in different environment might be associated with degree of storage protein accumulations. Significant relationships between ELISA and protein content, yield, ten spike weight, and ten spike number were detected. Polyphenol oxidase (PPO) activity was significantly influenced by year, location, cultivar and year $\times$ location. The variance in grain PPO activities among growing years appeared larger than the variation produced by the cultivar examined. This suggested that the growing environment contributed more to variability in grain PPO concentration.

• 한국유기농업학회지
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• 제25권3호
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• pp.537-554
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• 2017

This study had purpose to examine the consumers preference and buying property of processed products by rice, barley, wheat, bean. For the study, the interview was conducted of 300 samples more than 19 years of age. We attempt to examine consumers' preference and individual properties when purchasing processed grain products. Questionnaire was filled for the 23 variable by referring to previous studies to investigate the properties to consider when consumer purchasing the products. To conceptualize, reduce the high correlation parameters by factor analysis. The results attribute to seven factors that safety, brand/image, taste/shelf life, convenience seeking, preferred high-quality, price, consumption patterns. These properties showed significant differences in demographics. First, there was statistically difference by age in safety, brand/image, high quality preference, taste/shelf life. Second, Safety and high-quality preference were the difference between jobs, and depending on household income were significant difference in consumption patterns. We analyzed the purchasing preference by purchase frequency. Ramen, bread, beer are higher purchase frequency than any processed grain products. On the other hand, frozen rice, soybean paste, red pepper paste that are used primarily domestic raw, were lower purchase frequency. But the difference of purchase property according to products was very similar that the highest factor is price, the following factor as taste. Based on these findings, the implications and the limitations of the study were presented.