• Applied Biological Chemistry
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• 제31권4호
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• pp.387-393
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• 1988

밀가루, 보리쌀, 쌀, 찹쌀을 각각 전분질원료로 사용한 고추장의 숙성중 화학성분, 점도 및 색도의 변화를 조사하고 관능검사를 한 결과, 수분, 환원당, 아미노태 질소, pH 및 적정산도는 네 가지 고추장 모두 그 변화 경향이 비슷하였으며, 점도는 처음 10일 동안에 급격히 감소하였다. 색도는 숙성중 lightness, redness 및 yellowness가 점차로 감소하였는데 60일 후의 total color difference는 쌀고추장이 가장 컸다. 관능검사 결과 점도만 쌀고추장과 다른 고추장 사이에 유의차가 있었고, 색, 향기, 맛은 유의차가 없어 전체적으로 전분질원료에 따른 품질의 차이는 없었으며 Hunter a값은 육안으로 판정한 주관적 평가의 순위와 높은 상관관계를 보였다.

• 한국식품영양학회지
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• 제30권4호
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• pp.635-643
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• 2017

The properties of rice were studied, and 8 rice flour cultivars were used to study the effect of particle size on the physicochemical properties, color value, RVA viscosities, water absorption index (WAI), and water solubility index (WSI) of rice flours. The mean particle size by the 3 particle size classification of 150 mesh, 200 mesh, and 250 mesh was, $90.75{\mu}m$, $60.73{\mu}m$, $39.94{\mu}m$, respectively. Thai rice had the highest amylose content and Samkwang rice had the lowest amylose content. Protein content of rice flours prepared was decreased as the particle size of rice flour decreased. In terms of color values, the L-value and the a-value of rice flour were increased as the particle size of rice flours decreased, while the b-value was decreased as the particle size of rice flours decreased. Using a rapid visco analyzer (RVA), the initial pasting temperature of Thai rice cultivar was found to be the highest; the peak viscosities of Sunpum cultivar and Misomi cultivar, and Samkwang rice were higher than those of other rice flours. The water absorption index and water solubility index were increased as the particle size of rice flour decreased. In order to use processed rice flour for the development of processed foods, proper characteristics of the cultivars and particle size should be considered.

• 한국식품영양과학회지
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• 제33권3호
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• pp.582-586
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• 2004

면역결핍 환자들에게 공급하기 위한 무균식 제품 기술개발의 일환으로 쌀밥에 0, 5, 10 kGy로 감마선 조사하여 3$0^{\circ}C$에서 저장하면서 색, 물성 및 저장성에 미치는 영향을 조사하였다. 감마선 조사선량과 저장기간이 증가할수록 yellowness는 유의적으로 증가하는 경향을 나타내었으며, 10 kGy 조사구의 부착성은 유의적으로 감소하여 부착성과 경도의 비가 감소하는 경향을 나타내었다. 총균수는 비조사구의 경우 저장 3일 후 7 log cycle까지 증가하였으나 5 kGy 조사구는 저장 4주 후 4 log cycle수준을 유지하였으며 10 kGy 조사구의 경우는 검출되지 않았다. 감마선 조사의 선량은 색도, 물성 및 미생물적인 측면을 고려하였을 때 5 kGy 내외가 적당할 것으로 생각되며 5 kGy로 조사하였을 경우 3$0^{\circ}C$ 저장시 1개월 이상의 저장기간을 연장시킬 수 있을 것으로 사료된다. 또한 장기 저장을 위한 고선량 적용을 위해 색도의 변화 및 물성 변화를 최소화할 수 있는 방안에 대한 연구가 계속되어야 할 것으로 생각된다.

• Journal of Biosystems Engineering
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• 제27권2호
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• pp.133-142
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• 2002

This is a fundamental study to develop a sensor to detect weeds in paddy field using machine vision adopted spectralphotometric technique in order to use the sensor to spread herbicide selectively. A set of spectral reflectance data was collected from dry and wet soil and leaves of rice and 6 kinds of weed to select desirable wavelengths to classify soil, rice and weeds. Stepwise variable selection method of discriminant analysis was applied to the data set and wavelengths of 680 and 802 m were selected to distinguish plants (including rice and weeds) from dry and wet soil, respectively. And wavelengths of 580 and 680 nm were selected to classify rice and weeds by the same method. Validity of the wavelengths to distinguish the plants from soil was tested by cross-validation test with built discriminant function to prove that all of soil and plants were classified correctly without any failure. Validity of the wavelengths for classification of rice and weeds was tested by the same method and the test resulted that 98% of rice and 83% of weeds were classified correctly. Feasibility of CCD color camera to detect weeds in paddy field was tested with the spectral reflectance data by the same statistical method as above. Central wavelengths of RGB frame of color camera were tried as tile effective wavelengths to distingush plants from soil and weeds from plants. The trial resulted that 100% and 94% of plants in dry soil and wet soil, respectively, were classified correctly by the central wavelength or R frame only, and 95% of rice and 85% of weeds were classified correctly by the central wavelengths of RGB frames. As a result, it was concluded that CCD color camera has good potential to be used to detect weeds in paddy field.

• 한국식품영양학회지
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• 제32권5호
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• pp.571-579
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• 2019

For the purpose of promoting the consumption of rice powder, 5 cultivars were applied differently to establish the optimal manufacturing conditions and measured Hunter color values, hardness and expansion rate of Yakgwa for the optimal conditions. Looking into the optimal manufacturing conditions of Yakgwa, the commercial flour-facilitating Yakgwa is shown to have a great shape when the mold is made with a thick paste for C-2 manufacturing method, Hangaru 100 mesh for H100-2 manufacturing method, Hangaru 200 mesh for H200-2 manufacturing method, Shingil 100 mesh for S100-2 manufacturing method, and Shingil 200 mesh for S200-1 manufacturing method. It also showed a trend of chewy taste after frying without cracks. Hunter color values (L) and red chromaticity and value b of yellow chromaticity indicated a lower value for the commercial flour and Hangaru 200 mesh in its entirety. The hardness of Yakgwa is within the range of 1,981.41~3,756.45 g and the degree of hardness is shown differently for each rice powder exclusive cultivars. Rice flour developed as rice powder 5 cultivars, and as a result of measuring chromaticity, hardness and expansion rate of Yakgwa for the quality characteristics, the item of hangaru 200 mesh had outstanding quality characteristics for Yakgwa.

• 동아시아식생활학회지
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• 제17권6호
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• pp.883-893
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• 2007

To optimize the preparation process for oven-roasted glutinous rice cake, an experiment was derived using a central mixing composite design to determine the optimal conditions. The addition of flour by soaking time as well as sucrose and water, were the independent variables, with the moisture content, color, sensory, and texture properties of the ovenroasted glutinous rice cakes selected as response variables. For the moisture content, color, sensory, and textural properties, we found significant effects for moisture, lightness, redness, hardness, and cohesiveness in the oven-roasted glutinous rice cakes, and water was one of the most influential factors. The optimal mixing conditions for the highest quality oven-roasted glutinous rice cake, in terms of sensory and textural properties, were 266.0 g of water, 25.4 g of sucrose, and 61.5 minutes of soaking time for the glutinous rice flour. The soaking time was in close to the median, whereas the water and sucrose values were slightly above the median.

• 동아시아식생활학회지
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• 제3권1호
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• pp.67-71
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• 1993

This study ws prepared to evaluate sensory characteristics about appearance, color, texture and overall acceptability of rice extrudate with added glycerin fatty acid ester by balance incomplete block design. According to evaluated mean of adjusted treatments, appearance and color were represented maximum value in rice extrudate with added 3.0% and 1.0% glycerin fatty acid ester respectively. Extrudate with added 1.5% emulsifier revealed best texture and overall acceptability among whole treatments. On the results of this research about sensory characteristics, extrudate with added 1.5% glycerin fatty acid ester was considered excellent because of highest score of texture and overall acceptability, and predominent score of appearance and color.

• 한국식생활문화학회지
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• 제21권6호
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• pp.685-694
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• 2006

The quality characteristics of cookies containing brown rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of brown rice flour to the wheat flour-mixture did not affect the pasting temperature for up to 30% inclusion. The total dietary fiber and total polyphenol content increased and color of the cookies became darker with increasing brown rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly(p<0.001, p<0.05, respectively) with increasing brown rice flour content. From the acceptance test, the aroma and texture of the cookies with added brown rice flour were significantly(p<0.001) lower than those of the wheat flour cookies. However, the appearance, taste, and overall acceptance of the cookies with added brown rice flour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the savory aroma of the cookie with 30% brown rice flour was significantly strong(p<0.001). The brown rice flavor of the cookies with brown rice flour was significantly stronger(p<0.001) than that of the wheat flour cookie, but there were no significant differences among the cookies with brown rice flour in it. The crispness of the cookies increased significantly(p<0.001) with the inclusion of brown rice flour in the mixture, especially for the mixture with 30% brown rice flour which had the highest value of crispness among the cookies. The graininess and brown color of the cookies increased significantly(p<0.001) with increasing brown rice flour content, especially for the mixture with 30% brown rice flour which had the highest values among the cookies.

• 한국식품조리과학회지
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• 제18권5호
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• pp.471-475
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• 2002

유색미(수원415)로 제조한 절편의 저장기간에 따른 품질 특성 변화를 현미 및 일반미로 제조한 절편과 비교하였다. 유색미, 현미 및 백미의 일반성분 분석 결과, 조단백의 함량은 유사하였으나 조지방과 조회분 함량은 유색미와 현미가 백미와 비교하여 높게 나타났다. 기계적 조직감에 있어서, 100% 유색미떡은 백미떡과 비교하여 경도가 낮아 부드러운 조직감을 보였으며 24시간 저장 후에도 유사한 결과를 보여 노화가 지연됨을 알 수 있었다. 응집성, 탄력성 및 씹힘성 등도 백미떡과 비교하여 낮았으나 부착성은 높은 것으로 나타났다. 50% 유색미떡은 100% 유색미떡에는 미치지 못하지만 백미떡과 비교하여서는 경도가 낮았다. 현미떡은 백미떡과 비교하여 부착성에는 차이가 없으나 경도, 응집성, 탄력성 및 씹힘성의 경우는 100% 유색미떡과 유사한 결과를 보였다. 관능검사 결과, 100% 유색미떡은 색, 경도 및 종합적 기호도 등이 우수하게 평가되었다. 반면, 현미떡은 백미떡과 비교하여 경도는 좋으나, 색에 대한 기호도가 백미, 50% 및 100% 유색미떡과 비교하여 낮은 것으로 나타났다. 결론적으로, 100% 유색미 절편이 백미 및 현미 절편과 비교하여 기계적 및 관능적 품질특성이 좋은 것으로 나타났다.

• 한국식품영양학회지
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• 제27권3호
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• pp.414-420
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• 2014

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at $85{\sim}90^{\circ}C$ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at $56{\sim}60^{\circ}C$ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.