• 한국식품과학회지
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• 제4권2호
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• pp.77-83
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• 1972

맥분(麥粉)의 가공적성(加工適性)을 알아보기 위해서 나맥(裸麥) Sedohadaka(1971년도(年度) 수확(收穫), 전남지방산(全南地方産))을 정맥(精麥)한 후 다시 제분(製粉)하여, 이것의 일반성분(一般成分) 및 아미노산조성(酸組性)과 점성(粘性), 팽화력(膨化力) 나맥전분(裸麥澱粉)의 amylose 함량(含量), 이것의 alkali number와 blue value, 및 X 선회절상(線廻折像)을 조사(調査)한 결과(結果)는 다음과 같다. 1) 조나맥(粗裸麥)을 81.6%, 79.2%, 74.1%로 제분(製粉)하는 경우 조섬유(粗纖維)의 함량(含量)이 $2.48{\sim}2.36%$로서 소맥분(小麥粉)에 비해서 높은 편이다. 2) 나맥분(裸麥粉)의 호화개시온도(糊化開始溫度)는 소맥분(小麥粉)과 비슷하였으나 나맥전분(裸麥澱粉)의 그것은 $89.5^{\circ}C$로 곡류전분중(穀類澱粉中)에서 높은 편이다. 나맥전분(裸麥澱粉)의 amylose 함량(含量)은 28.5%로 소맥전분(小麥澱粉)과 비슷하였다. 3) 나맥분(裸麥粉)의 팽화력(膨化力)은 곡류전분(穀類澱粉)보다 낮은 편이다. 4) 나맥전분(裸麥澱粉)의 X 선회절도(線回折圖)에 의하면 그 결정화도(結晶化度)가 멥쌀전분보다 낮은 경향이다.

• 한국식품과학회지
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• 제46권3호
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• pp.269-275
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• 2014

메밀로부터 분리한 메밀단백질(BWP)을 토끼에게 면역하여 생산한 특이항체를 이용하여 가공식품 중 메밀의 검출을 위한 간접경합 효소면역측정법(ciELISA)을 확립하였다. 이때, BWP의 검출범위는 $0.05-100{\mu}g/mL$이었다. 특이항체 교차반응 결과, BWP, 메밀가루, 통메밀에 대한 반응성은 각각 100, 17.9, 11.8%를 나타내었으며 그 외 곡물 14종에 대한 반응성은 거의 나타나지 않아 메밀에 대한 특이성이 매우 높았다. 메밀가루는 $60-90^{\circ}C$에서 반응성이 평균 83.0%를 나타내었으며 $100^{\circ}C$에서는 44.5%로 반응성이 감소하였다. 메밀가루에 대한 spike test에서 메밀 생면, 삶은 면, 묵, 메밀곡물가루에서 평균 분석회수율이 각각 99.1, 98.6, 81.1, 104%로 매우 높게 나타났다. ciELISA에 의하여 22점의 시판시료 중 메밀의 함유량을 조사한 결과, 메밀 함유 표시된 12점에서 평균 분석회수율은 31.6%로 나타났으나 시료 중 메밀의 정성적 검출은 100%로 매우 우수하였다. 본 연구에서 개발한 ciELISA는 가공식품에 함유된 메밀을 검출하는데 매우 효과적으로 활용할 수 있을 것이다.

• Journal of Biosystems Engineering
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• 제27권3호
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• pp.219-226
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• 2002

Desorption equilibrium moisture contents of oak mushroom were measured by the static method using salt solutions at flour temperature levels of 35$\^{C}$, 45$\^{C}$, 55$\^{C}$ and 6$\^{C}$ and five relative humidity levels in the range from 11.0% to 90.8%. EMC data were fitted to the modified Henderson, Chung-Pfost, modified Halsey and modified Oswin models using nonlinear regression analysis. Drying tests far oak mushroom were conducted in an experimental dryer equipped with air conditioning unit. The drying test were performed in triplicate at flour air temperatures of 35$\^{C}$, 45$\^{C}$, 55$\^{C}$ and 65$\^{C}$ and three relative humidities of 30%, 50% and 70% respectively. Measured moisture ratio data were fitted to the selected four drying models(Lewis, Page, simplified diffusion and Thompson models) using stepwise multiple regression analysis. The results of comparing root mean square errors for EMC models showed that modified Halsey was the best model, and modified Oswin models could be available far oak mushroom. The results of comparing coefficients of determination and root mean square errors of moisture ratio for four drying models showed that Page model were found to fit adequately to all drying test data with a coefficient of determination of 0.9990 and root mean square error of moisture ratio of 0.00739.

• 한국식품위생안전성학회지
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• 제22권4호
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• pp.375-381
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• 2007

전 세계 인구의 주식인 곡물에 주로 오염되는 Fusarium 곰팡이독소인 DON과 ZEN을 70개 시료(옥수수, 백미, 현미, 보리, 옥수수통조림, 시리얼, 밀가루)에서 HPLC를 이용하여 분석하였다. DON은 70개 시료 중 37개 시료에서 $7.4-379.4{\mu}g\;kg^{-1}$ 수준으로 검출되었고, ZEN은 17개 시료에서 $22.0-42.8{\mu}g\;kg^{-1}$ 수준으로 검출되었다. 검출된 시료중 12개 시료는 DON과 ZEN이 동시에 검출되었고 평균 오염농도는 $319.7{\mu}g\;kg^{-1}$과 $37.3{\mu}g\;kg^{-1}$이었다. 본 연구에서 곡물시료 중 DON및 ZEN의 오염수준은 높지 않았으나 곰팡이독소의 생성은 기후변화의 영향을 많이 받기 때문에 이를 반영한 오염도 자료가 향후 지속적으로 축적되어야 할 것으로 사료된다.

• 동아시아식생활학회지
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• 제8권4호
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• pp.441-453
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• 1998

Varieties of the cereals produced in the Biblical times and the ways these cereal foods have been grafted into Korean food culture has been pursued, and the regulations of agricultural life and the metaphors or parables of cereals represented throughout the Bible have been studied. The word "grain" appears eight times in the KJV and one hundred seventeen times in the RSV. On the other hand, the word "corn" shows up one hundred and one times in the KJV but not in the RSV at all. Wheat, one of the earliest cultivated and the most important grains for food is mentioned fifty two times in KJV and generally the rich in those days lived on wheat in the parched state or in the form of bread. Barley, one of the staple cereal crops of Palestine is referred to thirty six times in the KJV. It was less expensive than wheat and so was used mainly for the food of such animals as horses, donkeys and cattle, but sometimes it was mixed with flour and used for making bread for men, mostly for Poor men. The spelt (in ASV and RSV) and the rie(in KJV) appearing in Exodus 9:32 is a kind of grain, which is translated into Na-mack (in Hangul Revised Bible ; HRB), Ssal-bori (in Hangul Common Translated Bible : HCB) and Ho-mil (in Hangul King James Bible; HKJB) but which should be put into Spelt-mil in Korean. The lentil appearing in Genesis 25 : 34 is translated into Pat (red-bean) and Bul-kong respectively in HRB and HCB but the same word in the Second Book of Samuel is translated into Pat in both HRB and HCB. HCB translates lentil into Bul-kong in Genesis and into Pat in the Second Book of Samuel (23:11). HCB and HKJB which put lentil into Pat in previous parts translate the word into Nok-tu in the Second Book of Samuel. The word, lentil here should be put into lentil-kong and parched pulse into "Poken-Chong-ja" not into Poken-Nok-tu. Millet which is translated into Cho should be put into Gui-jang. filches should not be classified as a grain or a cereal but as a flavor or a condiment, so the word filches should be put into So-Hoi-hyang or Hoi-hyang. Regulations in reference to agriculture are included in the Bible. That is, it is seen that the Bible regulates the observance of the sabbatical year and feasts, the partition of land, how to sow and so on. It is also observed that grains are used for metaphors or parables: wheat represents the peaceful times and straws are compared to trifles. As seen above, there should be more prudent examinations and standards for the translation of grains into Pat, Pul-kong, Nok-tu, Gui-ree, Ssal-bo-ri and Na-mack.i-ree, Ssal-bo-ri and Na-mack.

• 한국조리학회지
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• 제21권1호
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• pp.267-280
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• 2015

조국, 분국, 맥국 누룩으로 각각 탁주, 약주, 증류주를 제조하여 이들의 품질특성 평가를 위하여 발효 시 pH, 당도, 효모 생균수, 알코올 농도 등을 분석하였고, GC를 이용하여 향기성분, LC를 이용하여 유기산을 분석하였으며 관능검사를 실시하였다. 발효가 진행되는 동안 pH는 낮아졌으나, 당도는 높아졌고 누룩의 종류에 따라 값에 차이가 있었다. 알코올 농도는 발효 12일째까지 증가 하였으나, 이후에는 유의적 차이가 없었다(p<0.05). 효모 생균수는 발효 5일째까지 급격하게 증가하였으나, 이후에는 감소하기 시작하여 발효 13일째에 주류 간에 차이가 없었다. 향기성분 중 acetone과 n-amyl alcohol은 모든 주류에서 검출되지 않았으나, fusel oil은 맥국에서 494.65 mg/L, 분국에서 525.4 mg/L가 검출되었다. 유기산 중에는 lactic acid가 가장 많이 검출되었다. 관능검사에서 탁주는 조국과 분국에서, 약주는 맥국에서 높은 점수를 얻었다. 증류주는 조국, 분국, 맥국 모두에서 유사한 점수를 얻었다.

• 한국작물학회지
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• 제43권2호
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• pp.89-94
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• 1998

Granule bound starch synthase (GBSS), also known as the '"waxy protein'", is responsible for the synthesis of amylose in the amyloplasts of cereal crops. In hexaploid wheat (Triticum aestivum L.), GBSS is involved in amylose synthesis and rolls as an important factor to determine flour quality and end-use quality in food products. Genes on three Wx loci have been found to encode GBSS in common wheats. We developed techniques for the purification and separation of GBSS in wheat. Three major GBSS isoforms, which were encoded by the genes on three loci, Wx-A1, Wx-B1, and Wx-D1 migrating differently by one dimensional SDS-po-lyacrylamide gel electrophoresis (1D SDS-PAGE), were identified. GBSS from 66 Korean hard and soft winter wheats were purified and determined for their Wx loci and four of them were identified possessing a null allele either at the Wx-A1 and Wx-B1 loci. With help of identification of three GBSS isoforms using 1D SDS-PAGE system, we are able to identify and monitor Wx gene expressions in breeding materials for developing waxy or partial waxy wheats without experiencing consecutive selecting generations.cting generations.

• 동아시아식생활학회지
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• 제22권6호
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• pp.782-794
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• 2012

The objective of this study was to determine the optimal conditions for preparation of cooked brown rice by blending brown rice, white rice and glutinous rice to improve the palatability. Formulations composed of brown rice (10~100%), white rice (0~90%) and glutinous rice (0~90%) were generated from an extreme-vertices of mixture experimental design, which showed ten experimental points for brown rice, with white rice and glutinous rice as the independent variables. The sensory evaluation, color, and texture profile analysis (TPA) of cooked brown rice and pasting characteristics of blending cereals flour were measured as response variables. Regression analysis showed that all responsible variables fit linear, quadratic or special cubic models (p<0.1), except for the cohesiveness of TPA. The goals of optimization of the blending ratio of brown rice, white rice and glutinous rice were given as appearance, flavor, texture and overall acceptability (lower: 5.50, target: 6.62). The optimal conditions were determined to be 34.55% brown rice, 42.71% white rice and 22.74% glutinous rice.

• 한국식품조리과학회지
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• 제12권2호
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• pp.166-177
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous millet flour Aspergillus and Penicillium developed in glutinous millet Noti dough from 40th day. The reducing sugar content of glutinous millet Noti was higher than that of the Noti dough during the same period and almost similar as the first day even 90 day storage. The moisture content of glutinous millet Noti was less than 20％. Moisture content of glutinous millet Noti to compare with the common rice cake was from 1/2 to 1/3. While gelatinization degree significantly decreased in the rice cake that did not add malt, glutinous millet Noti did not show decreasing gelatinization degree in comparison with the common rice cake. Overall acceptability was to add 15％ malt and keep 6 hr saccharification time at 60$^{\circ}C$. The hard ness of glutinous millet Noti by Instron measurement was slowly increased after the l0th day. Cohesiveness and elasticity were increased during the period of storage.

• Applied Biological Chemistry
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• 제50권4호
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• pp.276-280
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• 2007

메밀은 과민한 사람에게 식품알레르기를 일으킬 수 있다. 메밀 보통종의 BW10KD 단백질은 알레르기 유발단백질중의 하나로 알려져 있다. 가공식품에 함유된 메밀성분을 검출하기 위하여 메밀의 알레르기 유발단백질인 BW10KD의 유전자에 특이적인 primer를 사용하는 Polymerase Chain Reaction(PCR) 방법을 개발하였다. BW10KD유전자의 cDNA 염기서열을 이용한 5종의 primer sets로 7종의 다른 곡류 및 두류(보리, 밀, 조, 수수, 대두, 팥, 검은콩)에 대해 PCR을 수행한 결과, 사용한 primer set 모두 메밀에만 특이적인 반응을 나타냈다. 메밀 특이적 PCR방법을 이용하여 12종의 가공식품(메밀가루, 메밀국수, 메밀묵, 밀국수, 라면, 검은깨죽, 선식, 과자, 미숫가루 및 3종류의 시리얼)을 조사한 결과 메밀가루, 메밀묵 그리고 메밀국수가 메밀 성분을 함유하고 있는 것으로 나타났다. 메밀특이적 PCR 방법은 메밀 보통종의 DNA를 1 ng까지 검출할 수 있었다. 본 PCR 방법은 식품 중에 함유된 메밀 성분을 신속 정확하게 검출하는데 활용할 수 있을 것으로 기대된다.