• 한국지역사회생활과학회지
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• 제24권2호
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• pp.221-231
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• 2013

This study was carried out to investigate the quality characteristics of Jeung-pyun using high yielding type rice (Dasan, Keunseom) and processing type rice (Daerip, Seolgang, Yangjo) for applying a new processes in rice food industry. The weight, volume, specific volume and expansion of Jeung-pyun were the highest in Dasan. The shapes of cross section showed that the air cell of Jeung-pyun made from Dasan and Daerip were smaller and more regular than Keunseom, Seolgang, and Yangjo. The Jeung-pyun of Daerip was the highest in L value, springiness, cohesiveness and chewiness, Keunseom was the highest in a value and hardness; Yangjo was the highest in b value, adhesiveness and gumminess. Jeung-pyun of Dasan was shown, through sensory evaluation, to be the highest in flavor, appearance and overall preference. The Jeung-pyun of Daerip was the highest in color and taste preference, while Seolgang was the highest in texture preference.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.269-269
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• 2017

Germination is one of the techniques used to enhance the texture properties and nutritional value of the brown rice (BR). Therefore, germinated BR (GBR) has received significant attention during the last decade. Physicochemical and cooking properties of brown rice were examined before and after germination. Germination raised the cooking properties, such as water absorption, expanded volume and soluble solid of cooked BR (brown rice). The texture, measured using tensipresser, was significantly improved by germination. The hardness of cooked BR was decreased by germination, but the GBR was sticker. In RVA, all viscosity value (peak viscosity, break down, set back, and final viscosity) of germinated rice flour was also reduced while gelatinization temperature did not change. Amylose content and amylopectin chain length distribution of BR starch were slightly changed by germination. Overall results revealed that germination was an effective tool to improve texture and cooking properties of BR.

• 동아시아식생활학회지
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• 제12권6호
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• pp.502-516
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• 2002

Imwonshibyukji is a copying manuscript written around 1825, the 27th year of king Soonjo of the Chosun Period. It is a massive home encyclopedia of total 52 books and 100 volumes. It was quoted from many Chinese literatures The unpublished 'Jeongjoji'of its 17-20th volumes was analyzed to study the cooking methods on the Korean rice cakes (dduck) and studied for the degree of their usefulness and medical values in the light of the cooking and processing science. The book introduced 6 kinds of Korean rice cake: sirudduck (steamed rice cake), chinundduck (steamed and struck rice cake), zizinundduck (small oil fried rice cake), danggui (steamed rice cake mixed with rice power and honey), hondon (=danja: boiled and stuffed rice cake) and butu (fermented rice cake), all of which were composed of total 64 items. The main materials fur the Korean rice cake were as follows: sirudduck and butu were nonwaxy rice powder, chinundduct dinggui and hondon were glutinous rice powder, and zizinundduck was wheat flour. The side material was mainly natural food with the effect of a medicine. The literatures quoted in Imwonshibyukji are as follows: 4 Korean books including Ongheejabji were quoted total 28 times (41.5%), 5 Chinese books including Junsengpaljeon were quoted total 35times (52.2%), and I Japanese book Whawhansamjedohoi was quoted total 4 times (6.0%). The Korean rice cakes quoted in the Korean literature so far exist but the Chinese ones no longer exist. In the comparative analysis of Imwonshibyukji and other contemporary literatures, Chosunmoossangsinsikyorijebub was the most similar one to the book among others.

• 한국식품조리과학회지
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• 제16권1호
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• pp.36-39
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• 2000

제조법을 달리한 호박떡의 기계적 측정 및 관능적 특성을 통해 품질평가를 하였다. 호박떡의 수분함량은 제조방법에 따른 차이를 나타냈는데, 단호박을 쌀가루와 함께 빻아 만든 경우의 경우 가장 수분함량이 높았다. 색도의 경우 L 값은 단호박을 쌀가루와 함께 내려 제조한 단호박을 쌀가루와 함께 빻아 만든 경우가 유의적으로 낮았으며, a값과 b값은 단호박을 쪄서 가루에 섞는 방법으로 만든 경우, 단호박을 삶아서 가루에 섞는 경우 보다 유의적으로 높게 나타났다. 이는 carotenoids계 색소의 영향으로 제조방법에 따라 그 차이를 보였다. Two bite compression test에 의한 물성특성치를 살펴보면, hardness, gumminess, chewiness 등이 단호박을 쌀가루와 함께 빻아 만든 경우가 단호박을 쪄서 가루에 섞는 방법으로 만든 경우, 단호박을 삶아서 가루에 섞는 경우 보다 유의적으로 낮은 수치를 보였고, cohesiveness 및 springiness는 각 유의적인 차이를 보이지 않았다. 관능검사 결과에서는 항목별로 유의적인 차이 (p<0.05)를 나타냈는데, 모든 항목, 즉 color, flavor, taste, moistness, consistency, overall acceptance에서 단호박을 쌀가루와 함께 빻아 만든 경우를 선호하는 결과를 보여 가장 기호도가 높은 것으로 나타났다. 기계적 물성치와 관능적 물성치를 비교해 볼 때, 떡의 조직감이 견고한 것 보다는 부드러운 것을 선호하는 것으로 나타났다.

• 한국식품조리과학회지
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• 제9권3호
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• pp.187-194
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• 1993

송피와 모시풀을 첨가하여 시루, 찜통, 압력솥 그리고 전자레인지를 이용하여 떡을 제조하고 관능검사 및 기계적텍스쳐 측정을 통하여 저장기간에 따른 떡의 품질변화를 비교, 검토하였다. 송피와 모시풀의 첨가량을 17.28%로 하여 이용 조리기기를 달리하여 제조한 경우의 수분함량은 시루, 찜통, 그리고 압력솥 조리가 각각 약 44∼48%였고, 송피와 모시풀떡 모두 전자레인지에 의한 조리에서 약 39∼42%로 가장 낮게 나타났다. 송피와 모시풀의 첨가량을 17.28%로 하여 조리기기를 달리하여 제조한 경우의 호화도 변화는 전자레인지를 이용하여 조리한 시료가 가장 급격한 감소현상을 보여주었으며, 시루를 이용하여 조리한 시료가 가장 완만한 감소현상을 보여주었다. 송피와 모시풀의 첨가량을 17.28%로 하여 조리기기를 달리하여 제조한 시료의 저장기간별 관능검사 결과 조직의 부드러운 정도, 촉촉한 정도, 쫄깃한 정도는 시루와 찜통을 이용한 것이 가장 높았고, 전자레인지 조리에서는 유의적으로 낮게 나타났다. 전반적인 바람직한 정도는 시루가 가장 높게 나타났으며, 찜통, 압력솥, 전자레인지 조리의 순서로 선호도를 보였다. 이들 모두 저장시간이 경과함에 따라 평가치가 낮아졌다. 조리기기별 기계적 측정에서는 견고성, 씹힘성은 전자레인지로 조리한 것이 가장 높았으며, 시루와 찜통을 이용하여 조리한 것이 가장 낮은 값을 보여주었다. 점착성은 시루와 찜통을 이용하여 조리했을 때 높게 나타났으며 저장시간이 경과함에 따라 압력솥, 전자레인지 조리시료가 가장 큰 감소를 보여주었다.

• Agricultural and Biosystems Engineering
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• 제5권2호
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• pp.60-63
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• 2004

Demand for development of processing systems for pre-washed rice and propagation of the systems has recently been on the rise, because rice-cooking requires watering 15 times the rice quantity to cook, as in case of the regular rice currently being circulated in Korean market, in addition to paying the trouble of washing it for cooking, and besides the milky turbid water coming from the rice-washing contributes to water contamination. In this study, therefore, a processing system for pre-washed rice was designed and built with rice surface polishing devices that adopted abrading and airing methods, an electrostatic method and a method using a fine watering, to conduct its performance test. The result showed that turbidity of the wash water, which is the base to determine the pre-washed rice standard, turned out 47.33 ppm and 48.00 ppm respectively for 800 kg/hr and 1,000 kg/hr supplies, which meets the standard for the processing system free from rice-washing for cooking. The quantity of watering at this experiment was only 0.43 times the rice, thus resulting in curtailment of process-watering by approximately $69\%$ compared with the existing wet-type pre-washed rice processing system popular in Korean market.

• 한국식품조리과학회지
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• 제9권1호
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• pp.25-29
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• 1993

This study was attempted to enhance taste and quality value of cooked rice by adding fat, vinegar, cellulose in cooking water. Cooked rice with five different levels of material in cooking water (100% water A: 10% vinegar B: 10% fat C: 10% fat and 10% vinegar D: 10% fat, 10% vinegar and 10% celloulose) was tested for rheology, fine structural changes, sensory evaluation, in vitro digestion. 1) Cooked rice by adding 10% fat rate was higher than A, B, D, E samples for softness, Jelly and increased in vitro digestion. 2) sensory evaluation conducted by tweenty university students a panelists showed that B, D sample were low value in flavour, texture and taste, but higher than A sample for softness, Jelly and in Vitro digestion. 3) E sample (l0% fat, 10%s vinegar, 10% cellulose) was more significant for taste, texture, and digestion than A sample. From these results, it was concluded that rice cooked with 10% of fat in cooking water was quite acceptable, in terms of practical food value consisting of palatability rheology and digestibility.

• 한국식품과학회지
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• 제28권4호
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• pp.644-649
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• 1996

산지와 품종을 달리한 94년산 일반미 6개 품종(오대벼(마현, 동송), 추청벼, 오까비, 동진벼, 히도메보레)과 통일미 1개 품종을 대상으로 최적의 밥맛을 내는 취반가수율을 관능검사를 통하여 조사하였다. 실험 목적이 품종간의 식미 차이를 평가하는 것이 아니고 품종별로 최적의 밥맛을 내는 가수율을 결정하는데 중점을 두었다. 그리고 각각의 쌀의 물리, 화학적 특성치들을 측정한 후 관능검사치와 비교하여 상관관계를 구함으로써 최적의 가수율에 영향을 미치는 인자들을 규명하고자 하였다. 취반시 최적 가수율은 아밀로즈 함량이나 쌀의 초기 수분함량과는 무관하였고 입폭과는 부의 상관관계 (r=-0.80)를 보였다. 단백질 함량과 최적 가수율과의 관계는 통일벼를 제외할 경우 상관관계를 갖지 않는 것으로 나타났으나 입폭, 취반팽창용적, 아밀로그램 최고점도가 최적 가수율에 유의적 영향인자로 나타났다.

• 한국식품과학회지
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• 제16권4호
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• pp.457-462
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• 1984

아끼바레와 밀양 23호 현미의 취반에 있어서 취반중의 경도 변화에 의하여 취반 속도를 속도론적으로 분석하고 X-ray와 scanning electron microscope를 사용하여 호화양상을 비교하였다. 현미 취반의 최적 가수량은 아끼바레와 밀양 23호가 각각 1.65 및 1.73 배로써 다수확계가 다소 높은 최적 가수율을 보였다. 현미의 취반속도는 밀양 23호가 아끼바레보다 약간 빨랐으며, 백미보다는 약 2배 느렸다. 두 품종의 취반시 활성화에너지는 비슷하였으며 $80{\sim}100^{\circ}C$ 범위에서는 $15{\sim}16kcal/mol$, 100 - $130^{\circ}C$ 범위에서는 약 8. 5 kcal/mol이었다. 또한 X-ray 회절도로 호화도를 측정한 결과 연화도로 판정한 취반 종료점의 호화도는 거의 100%였다.

• Food Science and Biotechnology
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• 제17권1호
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• pp.180-183
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• 2008

Digestion properties of 3 types of cereals, white rice, brown rice, and barley, were measured after cooking or grinding. Regardless of the processing methods, white rice showed the highest rate and the greatest extent of digestion, whereas barley showed the lowest values. During the early digestion period, cooked white rice kernels had a larger k (kinetic constant) value than uncooked white rice flour, indicating that cooking induced faster digestion than grinding. In the case of brown rice and barley, the cell wall in cooked kernels remained intact and resulted in a lower k values than those of uncooked flour. However, after 3 hr of digestion, the total digestion extent was greater for the cooked brown rice and barley than that for uncooked flours. The high content of slowly digestible starch (SDS) in cooked brown rice and barley might be due to the starch fraction which was protected by the cell wall. The resistant starch (RS) content, however, was greater for the uncooked flours than that for cooked kernels. The cooked kernels of 3 cereal samples tested showed higher glycemic index (GI) values than the uncooked flours.