• 한국식품조리과학회지
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• 제23권5호
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• pp.770-776
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• 2007

The aim of this study was to determine the optimum addition amount of Job's tears flour, in place of rice flour, in the preparation of Yulmoo Jeolpyon (Job's tears rice cake). The moisture contents of the Jeolpyon samples with added Job's tears flour were 43-45%. With increasing additions of Job's tears flour, the L-value decreased, whereas the a- and b-values increased. In the mechanical evaluation of the Job's tears Jeolpyon, hardness decreased with increasing amounts of Job's tears flour. Cohesiveness, springiness, gumminess and chewiness were lower in the Jeolpyon samples with added Job's tears flour with more than 0% Job's tears flour, respectively. The adhesiveness did not differ significantly with the addition of Job's tears flour. In the sensory evaluation, overall acceptability was highest at the 20% level of Job's tear flour. In conclusion the Jeolpyon made with 20% Job's tear flour to rice flour was found to be the best formulation, in terms of its overall acceptability and textural qualities.

• 한국응용과학기술학회지
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• 제8권2호
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• pp.169-174
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• 1991

These studies were carried out to investigate the effects of Korean Job's tears on increasing control of body weight and organ and lipid in rats which were devided into control group, 10% Job's tears group(A), 20% Job's tears group(B), 30% Job's tears group(C), 60% Job's tears group(D) during 10 week administration after 3 week adaption before the experiment. 1. Food intake amount and food efficiency ratio decreased much better Job's tears amount in diet controled of body weight increasing. 2. The organ weight in 100g body weight heavier better 60% Job's tears group(D) then control group. 3. Serum lipid level are rowed Total cholesterol, Free-cholesterol levels in 60% Job's tears group, showed highed of HDL-cholesterol, TG levels.

• 한국식품조리과학회지
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• 제25권1호
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• pp.1-7
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• 2009

The aim of this study was to determine the optimum amount of Job's tears flour to add to glutinous rice flour in the preparation of Dasik. As the Job's tears flour level in the formulation increased, the moisture contents of samples increased (9.70-10.97%), L- and b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness decreased with increasing amounts of Job's tears flour, cohesiveness was highest in the 60% Job's tears flour sample, springiness and adhesiveness were highest in the 40% sample, and gumminess and chewiness did not differ significantly according to the level of Job's tears flour. From the sensory evaluation results, the 30% sample received the highest color, nutty taste, roughness, softness, chewiness, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 30% Job's tears flour added to glutinous rice flour.

• 대한가정학회지
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• 제24권1호
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• pp.59-64
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• 1986

The contents of proximate components of the polished adn unpolished Job's tears, Coix agrestis, were determined. And also the phisical and the chemical properties of fatty acids composition and the oxidative rancidity of the crude oil extracted from Job's tears were examined. RESULTS : 1.The contnets of moisture, total ash, crude protein, crude fat, and carbohydrate in Job's tears were shown to be about 9.2%, 2.1~5.0%, 19.5~20.8%, 3.7~7.2%, 60.7~67.0%. 2. The average values of specific gravity, refractive index iodine value, saponification value, acid value of the crude oil extracted from Job's tears were 0.917~0.920, 1.47574, 107~111, 198~199, 1.3~2.0, respectively. 3. The fatty acids composition in the crude Job's tears oil showed oleic acid 48.97~49.97%, linoleic acid 37.33~36.16%, palmitic acid 13.70~13.87%. 4. Generally, the peroxide values and thiobarbituric acid values of the Job's tears oils and control during 40 storage days at 40±1℃ showed very low increase. After 32 days, the peroxide values and TBA values of soybean oil showed higher than those of the Job's tears oils. Conclusively, the Job's tears oils were shown to be more stable than the soybean oil.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.17-21
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• 1999

The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour brad. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.

• Preventive Nutrition and Food Science
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• 제2권3호
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• pp.214-218
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• 1997

The purpose of this study was to investigate the potential hypolipidemic effect of job's tears diet with the controlled intake of fiber in streptozotocin induced diabetic rats. Forty eight rats were fed either control diet or experimental diets (Raw, milled job's tears(RMJ); Raw, whole grain job's tears(RWJ);Steamed, milled job's tears(SMJ);Roasted, milled job's tears(OMJ)) for 3 weeks. The levels of total cholesterol (TC), low density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C), free fatty acid(FFA) and triglyceride (TG) in plasma, liver and skeletal muscle were compared. Compared to diabetic control group, the level of plasma TC was lower in OMJ an SMJ fed rats, and was not different from that in RMJ and RWJ fed rats. The level of LDL-C was significantly lower in RMJ, OMJ and SMJ fed rats. For plasma HDL-C levels, no difference was observed among all group. Plasma FFA level significantly lower in RMJ, SMJ and RWJ fed rats, Plasma TG a levels of all job's ears fed groups were 50∼70% lower and liver TG levels of all job's tears fed groups were 70∼80% lower than those fo diabetic control group. For muscle TG, no differences were seen among all groups. These results suggest that steamed job's tears and roasted job's tears could have the potentaila on improving lipid profile fo diabetes in clinical setting and the different cooking methods of job's tears might affect the lipid profile of the diabetic rats.

• 한국식품영양학회지
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• 제21권1호
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• pp.1-6
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• 2008

Job's Tears(Yul-Moo) is a grass crop long-used as a traditional medicine; it is also a nourishing food. There are reports of its anti-inflammatory, stomachic, antiallergic activity, and antispastic effects and Job's Tears has been used in China to treat rheumatism, and neuralgia although its warts, rheumanism remains unclear. Thus, the present study was performed to investigate the in vitro effect of Job's Tears extracts on immune function. Here mouse splenocyte proliferation and cytokine production$(IL-1{\beta},\;IL-6,\;TNF-{\alpha})$ by peritoneal macrophages cultured with ethanol and water extracts of Job's Tears were examined. splenocytes proliferation increased with Job's Tears water extracts supplement at concentrations investigated The cytokine production$(IL-1{\beta},\;IL-6,\;TNF-{\alpha})$ by ELISA using a cytokine kit And $IL-1{\beta}$, IL-6 and $TNF-{\alpha}$ production increased water extracts supplementation. This in vitro study suggests that supplementation with Job's Tears water extracts may enhance immune function by regulating the splenocyte proliferation and enhancing cytokine production of activated macrophages.

• 한국식품조리과학회지
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• 제3권2호
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• pp.59-67
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• 1987

율무쌀을 식량으로서의 적합여부를 규명하기 위해 천안산, 횡성산, 의성산 율무쌀을 임의로 선택하여 전분의 분리, amylose 함량 측정, amylogram특성 등의 물성을 측정하고, 율무쌀가루를 여러 혼합비율로 혼합한 식빵과 떡을 제조하여 조리, 적합여부에 대하여 조사한 결과 다음과 같이 요약할 수 있었다. 1. 율무쌀의 전분 함량은 12~20%정도로 쌀이나 찹쌀의 전분함량의 1/3정도이었으며 율무전분의 amylose와 amylopectin의 함량을 측정한 결과 거의가 amylopectin으로 되어있어 찰전분임을 알 수 있었다. 2. 율무쌀전분, 쌀전분, 찹쌀전분의 amylogram에서 호화개시 온도는 각각 $69.5^{\circ}C$, $68.8^{\circ}C$, $68.5^{\circ}C$로 율무쌀전분이 다른 전분에 비해 약 $1^{\circ}C$ 정도 높게 나타냈다. 최고 점도는 율무쌀전분이 860 B.U, 쌀전분, 420 B.U., 찹쌀전분 610 B.U.로 율무쌀전분이 가장 높으며 쌀전분의 약 2배 정도였다. 그리고 $95^{\circ}C$에서부터 $50^{\circ}C$로 냉각된 때에는 쌀전분이 500 B.U.로 가장 높았으며, 찹쌀전분 310 B.U.보다는 율무쌀전분이 410 B.U.로 쌀전분과 찹쌀전분의 중간 성질을 보였다. 3. 율무쌀가루를 혼합한 때의 제빵성을 검토한 결과 l0% 혼합시 빵의 식미는 밀가루빵보다 우수하였으며 20% 혼합시에는 빵의 부피 및 내부 특성이 밀가루빵과 비슷하였다, 30% 이상일 때는 빵의 부피 및 조직과 관능검사 결과가 좋지 못하였다. 따라서 제빵시 율무쌀 가루를 20%정도까지는 혼합하여 사용할 수 있다고 본다. 4. 율무쌀가루를 이용한 떡은 율무쌀가루를 25% 혼합시켰을 때 조직 향미, 식미등이 가장 좋았으며 50% 이상 혼합되면 떡의 부피 및 조직과 관능검사 결과가 나쁘게 판정되었다. 따라서 떡을 제조할 때에도 율무쌀가루를 25%까지는 혼합 사용할 수 있다고 판단되므로 식빵과 떡제조시 율무쌀가루를 혼합사용하여 율무의 이용면을 넓힐 수 있다고 생각한다.

• 한국식품영양학회지
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• 제24권1호
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• pp.85-93
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• 2011

Job's tears(Coix lachryma-jobi L.) chungkukjang powder and wheat bran powder were added to American cookies for practical use as healthy compounds. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts(as ratios of 10%, 20%, 25% to the flour quantity) of Job's tears chungkukjang & wheat bran powder. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Job's tears chungkukjang & wheat bran powder and cookies. The quality characteristics of Job's tears chungkukjang & wheat bran powder American cookie were estimated in terms of bulk density, pH of the dough, spread ratio, color, texture profile analysis, proximate composition, and sensory evaluations. While the spread ratio and the total polyphenol contents, flavonoid contents and DPPH free radical scavenging activity of cookies significantly increased, pH, hardness and L value of the cookies decreased with increasing Job's tears chungkukjang & wheat bran powder(p<0.01). The consumer acceptability score for the 10~20% Job's tears chungkukjang & wheat bran powder American cookie ranked significantly(p<0.05) higher than those of the other groups in texture andoverall preference. This suggests that Job's tears chungkukjang and wheat bran powder are good ingredient candidates for increasing consumer acceptability and functionality of cookies.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1244-1250
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• 1999

Job,s tears powder and green tea powder were added to bread mixture and their effects on the quality of bread were investigated using sensory evaluation and some physical tests. Sensory evaluation showed that flavor, hardness and chewiness were increased as the amount of Job's tears powder and green tea powder was increased. Lightness and redness values decreased with the addition of Job's tears powder and green tea powder, while yellowness values increased. Texture measurement showed that springiness was highest in bread with 3% green tea powder among the batches tested, while gumminess showed highest in control. Hardness of 3% green tea powder was lower than that of control. It appears that the higher the moistness, the higher the value of redness. Chewiness was positively correlated with yellowness. Gumminess was negatively correlated with color and flavor. Bread with 1% green tea powder and 10% Job's tears powder showed good overall preference. Scanning electron microscopy revealed that the addition of Job's tears powder and green tea powder to bread exhibited small pores and crude surface.