• 제목/요약/키워드: rice Processing

검색결과 528건 처리시간 0.029초

건조 Instant Rice의 제조방법이 제품의 품질에 미치는 영향 (Effects of Processing Methods on the Quality of the Dehydrated Instant Rice)

  • 이영춘;이동우
    • 한국식품과학회지
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    • 제21권2호
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    • pp.294-299
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    • 1989
  • Japonica 계통의 쌀을 원료로 instant rice를 제조하는데 적합하게 개발한 방법과 이미 보고된 방법중 우수하다고 평가되어 선정한 방법으로 제품을 만들어 품질특성을 비교한 결과를 요약하면 다음과 같다. Instant rice의 복원율은 process 2가 가장 우수하였으며, 정부미와 아키바레간의 차이는 현저하지 않았다. 그러나 instant rice의 surface color는 processes 1과 2로 제조된 것이 연한 갈색과 낮은 lightness를 보였다. Instron으로 측정한 texture 특성은 제조방법에 뚜렷한 차이를 구분하기가 어려웠고, microstructure는 ammonium carbonate를 처리한 processes 1및 2로 제조한 instant rice가 균일한 air cell 조직을 가졌고, 정부미와 아키바레간에 microstructure의 차이를 관찰할 수 있었다. Instant rice의 관능적 color는 processes 1및 2로 제조한 것이 낮은 score를 보여 surface color결과와 일치하였고, cohesiveness는 processes 2와 4의 것이 우수하여 Instron으로 측정한 cohesiveness 결과와 일치하였다. 이상의 결과를 종합해 보면 process 2의 방법으로 제조한 instant rice가 전체적으로 우수한 품질특성을 가지나, color는 약간 갈색을 띄는 단점이 있다. 따라서 process 2를 instant rice 제조방법으로 활용하려면 이런 단점을 보완할 계속적 연구가 필요하다고 평가된다.

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삼해주 양조에 관한 문헌적 고찰 (A Bibliographical Study on the Processing Methods of Samhaeju)

  • 이성우;배상면
    • 동아시아식생활학회지
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    • 제1권2호
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    • pp.115-127
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    • 1991
  • Information on brew time for Samhaeju can get from the 26 kinds of classical literature, which deal with Samhaeju. Usually, Samhaeju is brewed on any day of the Boar in January of the lunar calendar. However, any day of the Boar in a year seams to be possible for the brew time. In the first step of the manufacture procedure, nonglutinous and glutinous rice are used with the same propontion. The nonglutious and glutinous rice ratio become higher on the 2nd and the 3rd step than in the 1st step. The amount of water adding to the Samhaeju-base is increased step by step. In the first step, processing type of the cereal is predominantly gruel type, which is followed by rice calce. In the 2nd step, rice cake and doughnut-type rice cake are more common type than gruel type. In the 3rd step, processing type of the cereal in Samhaeju is mostly steamed water-soaked rice. Companing China and Japan with Korea, there is difference in the processing types of the cereal. They use steamed water-soaked rice in any step. Nuruk(fermenter) is added to the cold processed cereal in the first step.

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클린라이스 제조방식에 따른 백미의 품질 특성 (Quality characteristics of clean rice with the processing system)

  • 김의웅;김훈;이효재;안재환
    • 한국식품저장유통학회지
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    • 제23권4호
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    • pp.522-529
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    • 2016
  • 클린라이스의 제조방식에 따른 품질 특성을 제시 및 비교하기 위하여 건식, 반건식, 가수정미방식으로 각각 제조하여 품질 특성에 대해 연구하였다. 건식 제조방식에서 도정도를 변화시키며 백도에 따른 CBB index, 탁도, 건고물량의 변화를 고찰하였다. 건식 방식에서 백도가 증가할수록 호분층이 완전히 제거되어 CBB index와 탁도는 감소하였고 우수한 클린라이스 품질을 나타내었으나, 높은 백도는 과도한 중량 감소로 수율이 낮아지게 되므로 백도 42 이하로 도정할 필요가 있다. 건식, 반건식, 가수정미방식의 품질을 비교하기 위해 건식, 반건식에서는 백도 39, 40, 41, 42 수준으로 가공하였고, 가수정미방식은 건식에서 제조된 시료를 사용하여 수세 및 건조하였으며, 백도에 따른 품질 특성을 측정하였다. 도정이 진행될수록 곡물온도가 상승하고, 강도가 저하하여 싸라기 발생량이 증가하는데, 도정, 수세와 건조의 여러 과정을 거치는 가수정미방식이 싸라기 발생량이 가장 높게 나타났으며, 반건식이 가장 낮게 나타났다. 국내 탁도 품질기준안 16.0 NTU를 클린라이스의 기준으로 하였으며, 건식과 반건식에서는 백도 42에서 만족하였으며, 가수정미방식에서는 39~42 범위의 모든 백도에서 만족하였다. 백도 16.0 NTU를 만족하는 각 제조방식의 백도에서 완전미수율을 비교하였을 때, 백도 40의 가수정미방식에서 완전미수율은 백도 42의 건식 방식보다 1.4% 높게 나타났으며, 백도 39의 가수정미방식에서 완전미수율은 백도 42의 건식 방식보다 3.0% 높게 나타났다. 그러나 가수정미방식은 저장성이 떨어지기 때문에 높은 저장성이 요구될 경우 반건식 방식이 유리하며, 백도 39~42에서 건식보다 평균 2.2% 높은 완전미수율을 나타냈다.

국내 쌀 가공식품의 개발현황과 당면과제 (Current Status and Recent Subjects of Rice Products Development in Korea)

  • 금준석
    • 한국식품저장유통학회:학술대회논문집
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    • 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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    • pp.109-119
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    • 2002
  • Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.

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컴퓨터 시뮬레이션에 의한 미곡 도정공장의 적정설계 및 개발(II) -미곡 도정시스템의 개발 및 성능평가- (Optimal Design and Development of a Rice Mill Pilot Plant by Computer Simulation (II) -Development and Performance Evaluation of a Rice Mill Pilot Plant-)

  • 정종훈;김보곤;최영수
    • Journal of Biosystems Engineering
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    • 제20권3호
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    • pp.262-274
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    • 1995
  • A rice mill pilot plant was designed and developed in the basis of the simulation results on the mill plants. The performance of the developed rice mill plant was evaluated, and the simulation model on the mill system was validated with the experimental data in the mill plant. The results of this study were as followings : 1. A rice mill pilot plant with the capacity of 0.5 t/h was designed and developed. 2. The hulled ratio of the mill plant was 87.3%, and the milled rice recovery and the head rice recovery of the cleaned rice were 74% and 87% , respectively. The degree of milling of the cleaned rice was 10.6% with a high polish. The intensity of the cleaned rice appeared high compared with that of the milled rice in the analysis of whiteness test using an image processing system. 3. The bottleneck, processing time, and production amount of the developed mill system almost coincided with those of the simulation of the rice mill plant. The developed simulation model of the rice mill plant was proven to be applicable to the design of a rice mill plant through experiments.

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쌀 품종별 증편 가공적성에 관한 연구 (Studies on processing adaptability of rice varieties for the preparation of Jeung pyun)

  • 최영희;강미영
    • 동아시아식생활학회지
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    • 제4권3호
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    • pp.67-74
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    • 1994
  • The sensory and instrumental characteristics of Jeung pyun made from varietal difference in physicochemical characteristics of rice grain were investigated to obtain the basis information for developing various rice cultivars adaptable to rice food processing. In sensory evaluation of Jeung pyun, aroma, springiness, and stickiness revealed significant difference between the rice cultivars. Acceptability of springiness was highly correlated with amylose content. And loaf volume of Jeung pyun was also highly correlated with the protein content of rice grain. In textural analysis, Jeung pyun made from the higher amylose content rice became harder during storage. Jeung pyun made from the lower alkali digestible rice showed the more sticky and elastic.

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미곡종합처리장(米穀綜合處理場)의 적정입지분석(適正立地分析) (The Analysis of Optimum Locations of Rice Processing Complex)

  • 장홍희;장동일;김동철
    • Journal of Biosystems Engineering
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    • 제18권4호
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    • pp.390-401
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    • 1993
  • This study was conducted to analyze the optimum capacity of Rice Processing Complex (RPC) and to select the optimum location of RPC based on the analysis of rice production and its commercializing rate for each county of major area of paddy field nationally. The study results showed that 500 of RPC having a drying capacity of 3,000 tons of rice would be needed nationally based on the selection analysis.

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14품종 찹쌀의 유과 가공성 비교 (Varietal Differences in Quality Characteristics of Yukwa(Fried Rice Cookie) made from Fourteen Glutinous Rice Cultivars)

  • 강미영;성유미
    • 한국식품과학회지
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    • 제32권1호
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    • pp.69-74
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    • 2000
  • 14품종 찹쌀을 시료로하여 유과제조에 대한 가공적성을 비교하였다. 유과의 가공성과 상관 관계가 있는 찹쌀의 이화학적 특성으로는 수침에 의해 유리되는 환원당 함량이었으며, 유리되는 환원당 함량의 양이 많은 품종의 찹쌀일수록 유과의 가공성이 좋았다. 14품종의 찹쌀 중 유과의 팽화도, 아삭아삭한 정도, 관능검사에 의한 기호도 등의 수치가 골고루 높아 유과제조에 적합한 품목으로는 CB243, 산동 71 이었다.

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Cold Tolerance Characteristic Test of High Yield Tongil-type Rice Breeding Lines for Processing

  • Kang-Su Kwak;Sea-Kwan Oh;Kuk-Hyun Jung;Dae-Ha Seo
    • 한국작물학회:학술대회논문집
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    • 한국작물학회 2022년도 추계학술대회
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    • pp.278-278
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    • 2022
  • Recently, the yield potential of high yield Tongil-type rice varieties has greatly increased, reaching 817kg/10a(Geumgang No.1). Moreover, in order to promote rice consumption and strengthen the competitiveness of the rice processing industry, the R&D of high yield Tongil-type rice varieties for each processing purpose, such as rice noodles, grain feed and industrial materials, has been continuously carried out. However, because Tongil-type rice varieties or lines are generally very vulnerable to cold damage, cold tolerance test can be said to be absolutely necessary to improve the cultivation safety. This study is the result of the seedling and field cold tolerance characteristic tests carried out in 2021 of high yield Tongil-type rice breeding lines. For the cold tolerance characteristic test of seedlings, total 303 high yield rice breeding lines for processing were treated in cold water of 13℃ and irrigation depth of 4cm for 10 days from the third-leaf age, then it was evaluated by comparing the degree of discoloration and withering with the checked varieties(Boramchan, Hanahreum No.2). Also, for the test of field, total 186 high yield rice breeding lines for processing were treated in cold water of 17℃ by keeping pouring day and night from 30 days after transplanting to ripening stage, then it was evaluated by comparing the degree of discoloration, delay of heading, shortening rate of stem length and percent of fertile grain etc. with the checked varieties. And the cold tolerance evaluative criteria were classified as strong(1~3), medium(4~6) and weak(7~9) in overall cold tolerance. (Seedling test) As for the degree of cold tolerance of the check variety, 'Boramchan' and 'Hanahreum No.2' showed a response of 'medium' and 'weak', respectively. However, there was no 'strong' line in the high yield rice breeding lines, 2 lines showed a 'medium' response, and 301 lines showed a 'weak' response. Therefore, except for a few lines(0.7%), most lines(99.3%) showed a 'weak' response. (Field test) In terms of the overall cold tolerance of the check variety, both 'Boramchan' and 'Hanahreum No.2' showed a 'medium' response. Similarly, there was no 'strong' line in the case of high yield rice breeding lines, 20 lines showed a 'medium' response, and 166 lines showed a 'weak' response. Therefore, except for some(10.8%) lines, most(89.2%) lines showed a 'weak' response. From the above results, we selected about 100 individuals with less seed shattering and degeneration of the ear tip, and with a relatively high percent of fertile grain, and are continuing to select lines with improved cold tolerance in the F4~F5 group in this year. As such, most of the Tongil-type rice varieties have poor cold tolerance and thus have low cultivation safety at low temperatures. However, it is important to select improved lines through generational progress because there are some lines that still have a certain level of cold tolerance among them.

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