• 한국조리학회지
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• 제21권1호
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• pp.30-41
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• 2015

보리의 이용증대와 식혜 제조 시 개선되어야 할 문제점인 엿기름 함량의 부족을 해결하기 위하여 보리의 종류(자수정보리, 검정보리, 늘보리, 늘찰보리, 쌀보리, 쌀찰보리)를 달리하여 전통음료인 식혜를 제조한 후 품질특성을 조사한 결과는 다음과 같다. 보리 입자의 장폭비를 측정한 결과, 검정보리가 가장 높았으며, 자수정보리가 가장 작았다. 보리밥알의 수분은 54.96~71.74%의 함량을 보였다. 당화액의 pH는 5.40~5.63의 범위였으며, 가용성 고형분 함량은 15.37~18.73 brix%의 범위로, 늘찰보리로 제조한 식혜의 당화액의 가용성 고형분 함량이 가장 높으며, 검정보리로 제조한 식혜에서 가장 낮았다. 환원당 측정결과, 4.35~7.42 mg/ 100 g의 값을 보였으며, 늘찰보리에서 가장 높은 환원당의 값을 검정보리에서 가장 낮은 환원당 값을 보여, 가용성 고형분함량과 유사한 결과를 보였다. 밥알과 당화액의 명도, 적색도, 황색도 모두 검정보리에서 낮게 나타났다. 보리식혜의 특성차이 검사 결과, 밥알의 통통함은 검정보리가 강하게 평가되었으며, 늘찰보리가 낮게 평가되었다. 밥알의 삼킨 후의 느낌은 검정보리가 강하게, 늘찰보리가 낮게 평가되었으며, 밥알의 통통함 항목과 상관관계를 보였다. 기호도 검사 결과, 외관은 쌀찰보리와 쌀보리로 만든 식혜가 높았으며, 냄새는 자수정보리가 가장 좋게 평가되었다. 텍스처에서는 쌀보리와 쌀찰보리가 높은 기호도를 보였다. 전체적인 기호도에서 쌀보리로 제조한 식혜가 높은 기호도를 보였다. 위와 같이 보리의 품종에 따라 식혜 품질의 차이를 보였다. 특히, 늘찰보리와 쌀보리로 식혜 제조 시 엿기름의 함량을 늘리지 않으면서도 당도를 높이는 데 도움을 줄 수 있을 것으로 판단된다.

• 한국식품저장유통학회지
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• 제1권2호
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• pp.117-124
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• 1994

To investigate characterization of the ${\alpha}$-amylase inhibitors from cereals and legumes produced in Korea, inhibitory activities against ${\alpha}$-amylase with the inhibitor from barley(Hordeum vulgare), wheat(Triticum aestivun), black bean(Glycine max), bean(Cajanus cajon) and pea(Pisum sativum) were measured. Among the samples tested, inhibitors from naked barley and black bean(sabong) which showed the highest inhibitor activities of cereals and legumes, respectively, were characterized according to treatment condition. The results obtained were summarized as follows. During the germination of naked barley and black bean, ${\alpha}$-amylase activities were gradually increased but inhibitory activities against ${\alpha}$-amylases were decreased. Both activities were gradually decreased when naked barley and black bean were stored. More than 50% of activities of the inhibitors from naked barley and black bean were remained at 100$^{\circ}C$ for 15 min and 20 min, respectively, indicating that the inhibitor from black bean was more stable to heat than that of barley.

• Journal of Nutrition and Health
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• 제38권8호
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• pp.613-625
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• 2005

This study was designed to evaluate impact of kinds of dietary grain and dietary lipid level on the glucose metabolism and antithrombogenic capacity in obesity induced rats. Total of 80 Sprague-Dawley male rats were raised for one month with control diet containing $50\%$ (w/w) well-milled rice powder and $20\%$(w/w) of dietary lipids. The rats were blocked into 8 groups and raised for two months with diets containing well-milled rice, brown rice, black rice, or glutinous barley powder and 8 or $20\%$(w/w) of dietary lipids. The contents of total dietary fiber in experimental grains were in following order; glutinous barley > black rice > brown rice > well-milled rice. Weekly food intake were lower in glutinous barley group among all experimental groups. Body weight gain was high in high level of fat groups ($50\%$w/w) than medium level of fat groups ($8\%$ w/w). Plasma glucose concentration was not different significantly in each groups. But brown rice group was a little lower than others. Plasma insulin concentration was lower in black rice and glutinous barley group than rice group. Plasma glucagon concentration did not differ significantly among all experimental groups. Hexokinase activities in skeletal muscle are different significantly according to level of dietary fat and grain variety factors. Brown rice group was significantly highest among all experimental groups in hexokinase activity. Plasma $TXB_2$ concentrations in black rice and glutinous barley groups were lower as compared to rice and brown rice groups. Plasma 6-keto-$PGF_{1\alpha}$ concentrations in glutinous barley group was higher as compared to others. In conclusion brown rice has a little lowering effect glucose concentration. Black rice and glutinous barley intakes enhance antithromboenic capacity. It is suggested that the intakes of mixed gains are recommend.

• 한국식품과학회지
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• 제48권3호
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• pp.296-300
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• 2016

The effect of different temperatures (45, 55, 65, and $75^{\circ}C$) on the extraction of ${\beta}$-glucan and the properties of extracted ${\beta}$-glucan were investigated with four different varieties of barley. Jeju naked barley, blue barley, beer barley, and black barley contained 6.85, 5.13, 3.58, and 4.16% of ${\beta}$-glucan, respectively. ${\beta}$-glucan in barley was extracted in the range of 64.88 to 93.84% depending on the extraction temperature and barley variety. The ${\beta}$-glucans in Jeju naked barley, Jeju blue barley, and black barley were optimally extracted at $65^{\circ}C$ for 3 h and Jeju beer barley at $75^{\circ}C$. The extracted ${\beta}$-glucan resolubilized to 43.48-81.73% and the ratio of ${\beta}(1{\rightarrow}3)$ to ${\beta}(1{\rightarrow}4)$ linkage was in the range of 1:3.8-5.8. These results suggest that purification and properties of ${\beta}$-glucan depend not only on the water extraction temperature, but also on the barley variety.

• 한국식품영양과학회지
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• 제27권3호
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• pp.367-375
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• 1998

The physicochemical properties of the $\alpha$-amylase inhibitors from black bean and naked barley is Korea were investigated. Preincubation time for maximum inhibition was 30min and no activity change was seen after that time. Optimum pH of the $\alpha$-amylase inhibitors from the black bean and naked barley was pH 7.0 and the inhibitory activities were stable in the range of pH 6.0~8.0 in both phosphate and Tris-HCI buffer solutions. Both inhibitors maintained more than 50% of activity after incubation for 17 min at 7$0^{\circ}C$. The inhibitors from the black bean and naked barley maintained more than 50% of activities after treatment for 40 min and 30 min with pepsin, and 30 min and 50 min with trypsin, respectively. Both inhibitors functioned via a noncompetitive mechanism and were active against porcine pancreatic and human salivary $\alpha$-amylases. The activities of both inhibitors were linear for the ionic stength ranging from 0 to 0.9. The addition of 70 mM maltose to the reaction mixture caused a maximum increase in the relative activities of both inhibitors, but it did not affect the dissociation of the EI complex. The activities of both inhibitors were significantly enhanced by adding 1mM of K+ or Mg2+.

• 한국식생활문화학회지
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• 제16권5호
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• pp.399-406
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• 2001

This study was carried out to investigate the effects of addition ratio(0, 5, 10 and 20%) of various minor ingredients(prosomillet, glutinous barley, oat, wheat, yellow and black soybean, safflower seed, chocolate etc.) on mechanical and sensory characteristics of Sulgiduk. In mechanical evaluation, hardness, cohesiveness and gumminess were increased with increasing the content of prosomillet, glutinous barley, oat and wheat to be added, and did not show any relationship the content of them to be added on yellow and black soybean, safflower seed and chocolate. In sensory evaluation, quality characteristics of Sulgiduk added with prosomillet, oat, yellow and black soybean and chocolate with $5{\sim}10%$, respectively was better than those of Sulgiduk without the minor ingredients. Change of hardness on Sulgiduk added with oat, yellow soybean, black soybean and chocolate was lower than those of Sulgiduk without them during storage of room temperature.

• 한국지역사회생활과학회지
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• 제23권4호
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• pp.537-552
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• 2012

This study was conducted to investigate the quality characteristics of cooked rice with cereals frequently consumed in Korea by blending ratio. Seven kinds of cereals, white rice, glutinous barley, brown rice, black rice, glutinous rice, glutinous foxtail millet and proso millet, were chosen for the study. According to the results from rapid viscosity analyzer, glutinous barley had the lowest pasting temperature($66.55^{\circ}C$) and black rice had the highest values in the peak(231.77 RVU), trough(162.25 RVU), final viscosity(295.81 RVU) and set back(64.05 RVU)(p<0.05). Water absorption rate by soaking time for black rice and brown rice was increased only 18.77% and 14.57%, respectively, even after 120 minutes, whereas those of other cereals were increased up to 20.28~39.32% after 50 minutes. The pasting characteristics of white rice blended with cereals tended to be lower than white rice in the peak, trough, and final viscosity. Textural property of cooked white rice blended with black rice, brown rice, and glutinous foxtail millet showed a significantly higher value for hardness than that of cooked white rice only(p<0.05). The most preferred blending ratio of the respective cereals was 25% for glutinous barley, 10% for black rice, brown rice and proso millet, and 5% for glutinous foxtail millet and glutinous rice in the sensory evaluation for overall quality, but there were no significant differences except glutinous barley, brown rice and glutinous foxtail millet.

• 한국식품과학회지
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• 제45권2호
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• pp.180-190
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• 2013

흑맥가루와 올리브유를 첨가하여 식빵의 영양성과 기호성을 개선하기 위해, 밀가루 대체 흑맥가루 첨가량은 6-34%로, 쇼트닝 대체 올리브유 첨가량은 0.6-3.4%로 첨가량을 달리 하여 식빵을 제조한 후 반응표면분석법으로 최적화하여 최적조건을 구하고자 하였다. 실험결과 이화학적 특성과 물성 중 무게, 부피, 비용적, 명도, 적색도, 황색도, 경도, 탄력성, 응집성, 씹힘성이 linear 모델이 채택되었으며, 검성은 quadratic 모델이 채택되었다. 관능적 특성 중에서는 색, 외관, 조직감, 맛, 전체적 기호도가 quadratic 모델이 채택되었고, 향은 이차 회귀분석에 대한 설명력이 부족한 것으로 나타났다. 이화학적 특성과 물성 중 흑맥가루와 올리브유 첨가량이 증가할수록 무게, 적색도, 경도, 응집성, 검성, 씹힘성이 증가하였고 부피, 비용적, 명도, 황색도, 탄력성은 감소하였다. 이화학적 특성과 물성 특성에 흑맥가루 첨가량에 대한 영향이 올리브유 첨가량에 대한 영향 보다 컸다. 관능특성 검사 결과 향을 제외한 모든 관능검사 항목에서 흑맥가루와 올리브유 첨가량에 의해 증가하다가 감소하는 경향을 볼 수 있었으며, 올리브유에 대한 영향은 흑맥가루 첨가량에 대한 영향보다 적었다. 관능특성 검사 결과 중 유의성이 있었던 모든 항목의 최대값을 목표범위를 충족시키는 최적의 배합비율은 흑맥가루 18.00%, 올리브유 1.80%로 산출되었다. 본 연구 결과는 흑맥가루와 올리브유를 이용한 식빵을 비롯한 기능성 식품의 개발에 있어 기초자료로 이용될 것으로 기대된다.

• 한국작물학회지
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• 제57권1호
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• pp.16-21
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• 2012

유색보리를 맥주의 원료로 이용하기 위하여 맥아 및 양조 특성을 검정한 결과를 요약하면 다음과 같다. 1. 자색 겉보리, 자색 쌀보리 및 청색 쌀보리의 안토시아닌은 침맥 20시간 후 약 30%, 22% 및 80%가 잔존하였다. 2. 일반적인 제맥 조건으로 제조된 자색보리 맥아는 안토시아닌 성분이 거의 소실되었으나 청색보리는 58% 정도 잔존하였다. 3. 흑색보리는 일반적인 제맥 및 당화 조건에서 색소성분이 손실되지 않았으며, 맥즙의 색도는 종피색의 농담이 아니라 가용성 질소 함량이 많아짐에 따라 진해지는 경향을 나타내었다. 4. 자색과 청색보리 맥아로 제조된 맥주에는 안토시아닌 성분이 존재하지 않았으나, 호품보리 맥아로 만든 맥주보다 색도가 높았다.

• 한국식품영양학회지
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• 제26권2호
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• pp.266-272
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• 2013

This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.