• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.50-61
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• 2007

The aim of this study was to determine the optimum amount of astringent persimmon concentrate to add to rice(polished rice, brown rice, and black rice) flour in the preparation of GamJeopyeon (persimmon rice cake). The moisture contents of polished rice, brown rice, and black rice persimmon Jeolpyeon were 50.37${\sim}$51.65%, 49.52${\sim}$52.44%, and 48.82${\sim}$51.87%, respectively. With increasing astringent persimmon content, the L value of all of the Jeolpyeon decreased, whereas the values of polished rice and brown rice persimmon Jeolpyeon increased. The b values of polished rice, brown rice, and black rice persimmon Jeolpyeon were the highest at addition levels of 8%, 4%, and 12%, respectively. In the mechanical textural evaluation, the hardness of polished rice and brown rice, persimmon Jeolpyeon decreased with increasing astringent persimmon concentrate content during storage time, and was the highest at the 0% addition level in black rice Jeolpyeon after 2 days storage. In the sensory evaluation, the overall acceptability of polished rice, brown rice, and black rice persimmon Jeolpyeon was higher at 4, 8, 12, and 16% compared to the 0% addition level. According to the above study. Jelopyeon made with the addition of up to 16% astringent persimmon concentrate to polished rice, brown rice, and black rice flour was found to be the best recipe in terms of overall acceptability and textural qualities.

• 한국식품영양과학회지
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• 제4권1호
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• pp.97-100
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• 1975

Degree of polished rice so called 70 percentage of polished rice sold at the 19 places of rice dealer's store in Gwang - Ju city were surveyed through the New M.G.color reaction reagent, from 24th to 30th of January, 1975. The results were as follows ; 1. Nearly the 70 percentage polished rice sold at the rice dealer's store showed some differences in the degree of polishing of rice, with respect to color reaction in comparison with standard 70 percentage polished rice. 2. There have been no rice which are over excessive 70 percentage polished rice. 3. The place were more than 90 percentage of 70percentage polished rice amount, were 3 places in the 19 places rice dealer's store and 50 percentage of below 70 percentage polished rice amount were 8 places in the 19 places.

• Journal of Nutrition and Health
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• 제9권2호
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• pp.40-53
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• 1976

This study was designed to comparse the metabolic effects of Korean diet pattern which contained all-polished rice and 70% polished rice, and to compare dietary restriction. The results were as follows. 1. Food intake survey to catch the Korean diet pattern The calory intake showed women took much more than men and farm village was higher than city, However, protein intake showed men were higher than women and decrease gradually from city, fishing village, and farm village. Calcium intake showed Seoul was the first rank of all, but was merely 70% of recommended quantities. Fe intake was greatly short especially in women and vitamin C also showed same situation. In the view of food group intake, grains and potatoes were 70.06%, vegetables and fruits 13.05%, meats fishes and beans 11.99%, respectivelly. Oil and fat intake showed lowest percentage as 0.77%. 2. Nutritional experiments albino rats have been fed for 7 weeks with three different diet: all-polished rice diet, 70% polished rice diet, and the standard diet for contral group. Dietary restriction were at 4 levels: 5% , 10%, 15%, 20% in 70% polished rice det. Body weight of 70% polished rice group gained value compare to all polished rice group. In the final organ weight all-polished rice group and 70% polished rice group and 70% polished rice group revealed similar results, but organ weight almost decreased dued to dietary restriction and statistical data showed significant differences between dietary restriction group and none-restriction group. In the femur length, 70% polished rice group was longer than all polished rice group but there was no significant differences. The nitrogen content of liver and muscle of 70% polished rice group was higher than all-polished rice group. Furthermone there was significant differences in the female (P<0.1). In the 10% restriction group(female) and 15% restriction group(male), nitrogen retention was higher than 0% restriction group. The other biochemical analysis such as liver lipid, serum cholesterol, glucose of urine, feces and serum were not revealed any significant differences. As a result of studying, it seems clear that 70% polished rice intake influenced much nourshment to white rat growth than all-porished rice intake, and there is no significant influence to animal growth and metabolic effect even if it was restricted $5{\sim}10%$ of diet.

• 한국식품저장유통학회지
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• 제17권2호
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• pp.208-213
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• 2010

환경친화적 저농약 재배로 생산된 쌀을 이용하여 제조한 올벼쌀의 소비를 촉진하기 위한 기초자료로 활용하고자 이화학적 성분을 조사하여 다음과 같은 결과를 얻었다. 일반성분 중 조지방의 경우 올벼쌀이 1.13%로 백미(0.32%) 보다 높게 나타났으며 이는 현미찹쌀과는 비슷한 수준이었고 조회분은 멥쌀보다 약간 높게 나타났으며, 조단백질 함량은 비슷하였다. 총 식이섬유는 올벼쌀이 3.79%, 백미가 1.67%로 올벼쌀이 높게 나타났다. 무기질의 경우 올벼쌀이 Mg, Na, K, P 등은 멥쌀보다 더 많이 함유하고 있었으며, 그 외 성분은 비슷하였다. 지방산 조성과 구성 아미노산은 멥쌀, 올벼쌀, 찹쌀과 현미찹쌀 모두 큰 차이를 보이지 않았으며, 현미상태인 올벼쌀의 경우 C15:0, C22:0 등이 소량 분석되어 멥쌀과는 차이를 보였다. 쌀의 색도 및 경도의 경우 올벼쌀이 멥쌀에 비해 백색도가 더 낮았으며 경도는 올벼쌀이 19.76 kg, 멥쌀이 4.96 kg으로 큰 차이를 보여 올벼쌀의 가공 중 경도가 증가하는 것으로 나타났다.

• Applied Biological Chemistry
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• 제35권6호
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• pp.475-478
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• 1992

습식연미 도정조건 및 습식연미 도정쌀의 특성을 구명하기 위하여 일반도정시 강층 제거량별 및 가습량별로 습식연미 도정시험을 실시하였던 바 도정 적정 습식연미 도정조건은 일반도정으로 강층을 95% 제거한 후 5% 가습 연미하는 것이 가장 좋았다. 그리고 습식연미 도정쌀이 일반도정쌀 보다 현백률은 0.75% 낮았으며, 수분함량은 같았으나 백도는 3.5%나 높았고, 윤기가 매우 좋았다. 그리고 쌀을 수세하여 용출된 고형물 및 취반용액 중 용출고형물은 각각 0.30 및 2%, 정도 낮았다. 또한 습식연미 도정쌀의 저장성도 일반도정쌀 보다 좋았다.

• Journal of Nutrition and Health
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• 제17권2호
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• pp.154-162
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• 1984

This study was done to see effects of feeding a 77% polished or brown rice diet with corn oil, rice bran oil or butter on the lipid metabolism in weanling rats. The results are summarized as follows : 1) Food consumptions, body weight gains and tissue weights were not different among experimental groups. 2) Weights of daily fecal output and daily fecal excretions of total lipids, cholesterols, nitrogen and glucose were higher in brown rice groups than in polished rice groups. 3) Polished rice - rice bran oil group had the highest concentrations of total lipids and cholesterols in serum 4) Polished rice groups tended to have higher serum lipid and cholesterol concentrations than brown rice groups.

• 한국식품조리과학회지
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• 제27권2호
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• pp.9-17
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• 2011

In this study, the physicochemical properties of polished rice flour, brown rice flour, and Jeung-pyun dough were studied. The protein, lipid, dietary fiber, pH of brown rice flour were higher than those of polished rice flour. The total polyphenol contents and electron donating ability (EDA) of brown rice flour (83.60 mg%, 2.44%, respectively) were higher than those of polished rice flour (56.91 mg%, 1.43%, respectively). The temperature gelatinization of brown rice flour higher than that of polished rice flour. The counts in Jeung-pyun dough were not significantly decreased brown-rice flour. The addition of brown rice flour decreased the amount of carbon dioxide gas evoluted from Jeung-pyun dough. The pH values of brown rice Jeung-pyun dough generally decreased fermentation time.

• 한국응용곤충학회지
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• 제29권1호
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• pp.31-42
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• 1990

벼, 현미 및 백미를 실내에 저장하면서 저곡생태계의 구성, 군집의 천이 및 이에 따르는 군집의 에너지 변환 양상을 1987년 2월부터 1988년 11월까지 조사하였다. 곡물의 온도 변화는 약 4주간의 시차를 두고 저장실의 온도 변화에 따랐다. 벼, 현미, 백미의 함수량은 실내 상대습도가 39-90% 의 범위에서 변화하였음에도 각각 12.7 $\pm$ 0.4, 13.1 $\pm$ 0.4, 및 13.5 $\pm$ 0.3%로 안정된 수준에 있었다. 마다발동물의 군집천이는 벼, 현미, 백미에서 각각 다르게 나타났다. 벼의 경우 우점종이 가루민다드미벌레에서 어물다드미벌레로 천이하였다. 현미 및 백미의 정우에는 밀가루줄명나방에서 쌀바구미, 미동정 기생충, Anisopteromalus calandrae Howard와 거짓쌀도둑의 우점으로, 다시 쌀바구미로 천이하였다. 그러나 백미에서는 호미와는 달리 다드미벌레목 2종의 일시적인 우점 현상이 관찰되었다. 대체적으로 벼에서의 군집은 현미냐 백미에서의 군집에 비해 단순하게 구성되었으며 불안정하였다. 천립중의 약화는 벼와 백미의 경우에는 관찰할 수 없었으나 현미의 경우 마디발동물의 활동이 활발했던 시기에 다소 감소하였다. 그러나 회분함량은 현미, 백미 및 벼에서 공히 증가한 자취를 불 수 없어 저장기간 중 곡물생태계의 에너지의 손실은 미미하였단 것으로 판단되었다.

• 한국식품영양학회지
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• 제4권2호
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• pp.199-206
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• 1991

Rheological properties of $\alpha$-rice powder were investigated in comparison with those of polished rice powder. Flow behavior for cooked solutions of two powdered samples(5~11%) were Binghampseudo plastic. Consistency index and yield stress of cooked solution of powdered a-rice were much lower than those of polished rice powder while flow behavior index was nearly similar. 9% cooked solution of powdered $\alpha$ -rice showed slightly weaker thixotrophic behavior and more ease tendency to relax under the steady shear than those of polished rice powder.

• Journal of Nutrition and Health
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• 제3권2호
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• pp.113-117
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• 1970

1) It was found that the polished rice is short of Iysine, methionine, cystine, and tryptophan among the essential amino acids, and that it shows no significant variations with regard to its pattern of geographical region. 2) Comparing in the contents of essential amino acids in the cereals, such as polished barley, wheat, great millet, and soy bean, the soy bean is found to be better than the polished rice, while the others to be either poorer or similar than the polished rice. 3) The aminal experiments observed with the mixed diet revealed that the most ideal composition of the mixed diet is the one composed of 70% polished rice, 20% polished barley, and 10% soy bean.