• 동아시아식생활학회지
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• 제16권6호
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• pp.677-683
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• 2006

Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.

• 한국조리학회지
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• 제20권5호
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• pp.34-42
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• 2014

The study explores the sensory properties of Backsulgi prepared with dry non-glutinous rice flour sweetened with various sweeteners(sugar, honey, oligosaccharide, trehalos, erythritol and accesulfame K). Sensory attributes of Backsulgi were evaluated by quantitative descriptive analysis(QDA), PCA and PLSR. The QDA results revealed that the sample sweetened with trehalose showed highest value in dryness, and samples with accesulfame K, honey and erythriol had relatively high levels in moisture and springiness. Principle component analysis (PCA) results showed 78.89 % of the total variation with PC1 (54.92%) and PC2 (23.98%), respectively. The samples with accesulfame K(AF) and honey, which showed high values in moisture level, springiness and sweet taste, showed similar attributes which led to a positive direction of PC1. The correlation between the sensory attributes and consumer acceptance showed that the most important factors for high consumer acceptance were moistness, springiness, sweet taste and sweet flavor. Overall, the samples with accesulfame K(AF) had the closest position in the PLSR results with highest overall consumer satisfaction.

• 한국식품조리과학회지
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• 제30권5호
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• pp.517-525
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• 2014

The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.

• 한국식품조리과학회지
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• 제11권5호
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• pp.463-471
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• 1995

"Suck-injulmi" is one of the Korean traditional rice cake made from glutinous rice and mugworts. The optimun conditions for the preparation of "Ssuck-injulmi" were investigated. The best recipe of "Ssuck-injulmi" was 1) adding 240 g (80%) glutinous rice flour and 60 g (20%) raw or boiled mugworts by hand milling, or boiled mugworts after steaming glutinous rice by hand milling. 2) adding 210 g (70%) glutinous rice and 90 g (30%) boiled mugworts by mechanical method. The Moisture of "Ssuck-injulmi" was 43.39%-51.33%. The Hardness of "Ssuck-injulmi" was high in the order of 54,53, 52, 51 and The Cohesiveness was 53, 54,51,52 and The Elasticity was 51,53,54,52 and The Gumminess and The Chewiness were 54, 53, 51, 52 and The Adhesiveness was 52, 53, 51, 54. The value of ′L′ was high in the 52, the value of ′a′ was 54 and the value of ′b′ was 53.

• 동아시아식생활학회지
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• 제3권2호
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• pp.175-180
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• 1993

This study was attempted to examine the sensory quality, color and moisture content of Ssooksulgis added with Mugworts. In sensory quality, Ssooksulgis made by 100% rice flour added with 20% Mugworts showed the most favorite characteristics. In view of color, flavor, afterswallowing and overall quality, 10% Ssooksulgis was more preferable than those of other Ssooksulgis added 50% glutionus rice flour. Moisture contents was not different from other reports. L-value on the control group was high showing 86.78 and 85.81, respectively.

• 한국식품조리과학회지
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• 제14권3호
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• pp.225-231
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• 1998

본 연구는 유과의 수침기간 단축을 위한 방안으로 찹쌀가루에 효소를 가하여 pH 및 온도를 달리하여 제조한 찹쌀가루와 28일간 수침시켜 제조한 찹쌀가루간의 이화학적 특성을 비교, 분석함으로써 효소처리 찹쌀가루의 최적 조건 확립을 위한 기초자료를 제공하고자 하였다. 1. 총당 함량은 28일간 수침시켜 제조한 찹쌀가루가 가장 높게 나타났고 환원당의 경우는 효소 처리시킨 찹쌀가루가 28일간 수침시킨 것에 비해 높은 수치를 보였다. 2. 점도는 효소 처리시킨 찹쌀가루의 경우 28일간 수침시켜 제조한 찹쌀가루에 비해 유의적으로 낮았으며 특히, $65^{\circ}C$에서 제조한 찹쌀가루의 점도가 가장 낮게 나타났다. 3. 무기이온의 함량은 $Ca^{2+}$, $Mg^{2+}$ 및 $Na^{+}$의 경우 28일간 수침시킬 경우 2시간 수침시킨 것에 비해 많은 양이 용출되었고 효소처리 시료는 28일간 수침시킨 것에 비해 $Ca^{2+}$ and $Mg^{2+}$의 양이 높았던 반면 P$^{+}$함량은 낮게 나타나 다소 차이를 보였다. 4. 유리당은 28일간 수침시킨 찹쌀시료의 경우 glucose만 존재하였고 효소처리 시킬 경우 glucose외 에 maltose도 소량 검출되었다. 또한 효소처리시 총 유리당 함량은 28일간 수침시킨 것보다 매우 높게 나타났다. 5. 찹쌀가루의 미세구조 관찰 결과, 2시간 수침시킨 찹쌀가루는 다른 처리군에 비해 표면이 매끄럽고 입자의 손상이 적은 반면, 28일간 수침시킨 시료와 효소 처리 시료는 2시간 수침시킨 것에 비해 입자 크기가 작아진 것이 많았고 표면에 구멍이 관찰되어 서로 유사한 양상을 나타내었다. 이상의 결과를 통하여 효소처리 시킨 찹쌀가루와 28일간 수침시킨 찹쌀가루간의 이화학적 특성이 다소 차이를 나타내기는 하나 미세구조에 있어 비슷한 양상을 보임에 따라 유과의 수침시 어느 정도 전분 분해를 받는다는 사실을 확인할 수 있었고 전보 8)에서 효소처리 찹쌀가루를 pH 6.5$\longrightarrow$pH 3.5, 30~45$^{\circ}C$ 온도 조건에서 제조할 경우, 28일간 수침시켜 제조한 유과와 비교할 만한 품질의 유과를 제조할 수 있었던 점으로 미루어 찹쌀가루를 효소 처리시킬 경우 유과 제조가 가능하며 이 자료를 토대로 후속적인 연구를 통해 효소처리 찹쌀가루의 최적조건을 확립한다면 수침공정없이 유과를 제조할 수 있을 것으로 사료된다.

• 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.

• 한국식품조리과학회지
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• 제27권2호
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• pp.1-8
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• 2011

The aim of the study was to determine the optimum amount of Baekbokryung powder to add to lutinous rice flour in the preparation of Dasik. As the Baekbokryung powder level in the formulation increased, the moisture contents of samples increased (10.97~12.19%), Land b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness increased with increasing amounts of Baekbokryung powder and springiness decreased. Cohesiveness, gumminess and adhesiveness did not differ significantly according to the level of Baekbokryung powder. Chewiness was highest in the 0% Baekbokryung powder sample. From the sensory evaluation results, the 6% sample received high color, nutty taste, bitterness, softness, chewiness, after taste, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 6% Baekbokryung powder added to glutinous rice flour.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.294-294
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• 2017

Rice (Oryza sativa L.) is one of the main agricultural crops in Asian countries, including Korea, and is considered as the most important staple food in the world. Rice is also processed into flour, which is consumed through various foods such as cake, noodle, bread, and confectionary. Rice flour quality is highly dependent on variety and milling conditions. Producing rice flour with fine particles is more difficult than wheat flour because of its grain hardness. The Korean rice varieties representing different amylose contents were selected for this study. The relationship between the morphological and starch characteristics of rice kernels and the appropriate varieties for producing good-quality, dry-milled rice flour were examined. The hardness of the rice kernels was determined by measuring the pressure at the grain breakage point. The damaged starch content of the rice flour was determined using a Megazyme starch damage assay kit. The particle-size distribution of the rice flour was measured as the volume-base distribution using a laser-diffraction particle size analyzer. The mean particle-size distribution of the dry-milled flour obtained was between $65.3{\sim}105.1{\mu}m$ among the rice varieties. The opaque, non-glutinous, Seolgaeng rice demonstrated a narrow peak at the fine size, whereas the entire particle-distribution range for other varieties was wide. Seolgaeng exhibited significantly lower damaged starch content of dry-milled flour than the other varieties (p < 0.05). Seolgaeng showed lowest in energy consumption on rice flour production with 200 mesh particle size. Accordingly, it is possible to produce dry-milled rice flour which is similar to wheat flour that would considerably reduce milling costs.

• 한국식품영양과학회지
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• 제38권12호
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• pp.1760-1766
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• 2009

찹쌀가루, 쌀가루, 탈지콩가루 및 소금을 첨가하여 수분함량 16-18%, screw 속도 300 및 400 rpm, feed rate 43.4kg/hr 조건에서 extruder로 제조한 유과바탕의 특성은 다음과 같았다. 길이, 직경 및 비용적은 extruder에서 공급되는 수분함량이 낮을수록 크게 나타났다. 유과바탕의 색도 중 L값은 수분함량이 많을수록 높은 반면, a값 및 b값은 낮게 나타났다. 유과바탕의 수분흡착지수는 수분 함량이 많을수록 유의적으로 증가되었다. 유과바탕의 x-ray 회절도는 수분함량 16% 및 17%에서는 B도형을 나타냈으며, 수분함량 18%에서는 A도형을 나타냈다. 상대적 결정화도와 breaking strength는 수분함량 16%에서 가장 낮게 나타났으며, 17%, 18%에서는 유의적인 차이가 없었다. TPA에서 hardness는 수분함량 16% 및 17%, screw 속도 400 rpm에서 가장 낮게 나타났다. 유과바탕의 단면을 40배로 확대하여 관찰한 유과바탕은 수분함량이 증가할수록 기공의 크기가 컸고 세포벽은 두꺼웠다. 유과바탕의 관능검사 결과 수분함량에 따른 색과 향미에 대한 기호도는 유의적인 차이는 없었으나, 맛, 외관, 입안에서의 느낌 및 전체적인 선호도는 수분함량이 낮을수록 기호도는 높게 나타났다.