• 한국식생활문화학회지
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• 제33권1호
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• pp.62-69
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• 2018

The purpose of this study was to investigate the antioxidative and physical properties of finger food type rice snacks and pumpkin rice snacks for infants aged 6 to 12 months old. The addition of rice germ did not affect density or porosity, and there was no significant difference when compared with commercial products. The addition of rice germ to the rice snack group did not reduce the longitudinal expansion quality of the rice snack. The WAI of RW and SW values were 9.83 and 8.93, respectively, which were significantly higher than those of other samples (p<0.05). The results of this study show that the addition of rice germ to rice snack resulted in reduced density and porosity of rice snacks and maintenance of a high water absorption index, which are more desirable characteristics for products. The products with rice germ showed significantly higher antioxidative activities among all samples (p<0.05).

• 동아시아식생활학회지
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• 제25권1호
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• pp.153-161
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• 2015

This study measured the functionality and quality characteristics of rice noodles pulverizing Cedrela sinensis leaves, whose antioxidant effects and various bioactive components were confirmed, and then producing rice noodles with different amounts of Cedrela sinensis powder. Total phenolic contents of Cedrela sinensis rice noodles, the control group lowest phenolic content, significantly increased as the amount of Cedrela sinensis powder increased. DPPH free radical scavenging activity was lowest in the control group and significantly increased as Cedrela sinensis powder content increased. In the sensory evaluation, all items significant differences, and 1% content specimen showed the highest values overall acceptability including color, appearance, taste and texture but not flavor. The possibility of developing rice noodles with Cedrela sinensis powder and rice noodles with functionality were confirmed through the above results.

• Current Research on Agriculture and Life Sciences
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• 제27권
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• pp.21-28
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• 2009

벼의 약 및 현미 배양효율과 관련된 DNA marker를 이용하여 인디카형 벼 품종인 'IR 36'의 조직배양 효율을 개선하기 위하여 실험한 결과를 요약하면 다음과 같다. 벼품종 간에 약 및 현미배양 효율을 비교한 결과 자포니카 > 통일형 > 인디카 형의 순으로 나타났다. 그러나 MGRI집단의 약배양에서 식물체분화율이 높은 계통으로 선발된 'MGRI 079'와 'MGRI 036'의 약배양 효율은 각각 19.8%, 19.9%로 가장 높게 나타났다. 'MGRI 079'에 'IR 36'이 여교배되어 양성된 $BC_2F_4$ 90 계통에 대한 marker검정을 실시하여 positive band를 나타내는 34계통을 선발할 수 있었다. 선발된 34계통 중 10 계통의 약배양에서 캘러스 형성률은 'IR 36' 보다 현저히 높았다. 선발된 10 계통의 현미배양에서도 캘러스형성 능력과 식물체재분화율이 'IR 36' 보다 높게 나타났다. $BC_2F_4$ 계통 중에서 식물체분화능력이 높은 계통으로 선발된 $BC_2F_4$-28은 간장이 'IR 36'보다 큰 편이었으나 출수기와 미립특성은 'IR 36'과 비슷하였다.

• 한국식생활문화학회지
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• 제15권1호
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• pp.1-8
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• 2000

This study was to investigate the effects of concentration of malt extract in Sikhye manufacture on saccharification time, shapes of saccharified rice(the cooked rice) and sensory evaluation score of Sikhye. The optimum concentration of malt extract to reduce saccharification time and to keep desirable shapes of saccharified rice was 4 times (rice 24g, malt 28g and D.W. 240ml) as suitable as base composition formula(rice 6g, malt 7g and D.W. 240ml). The shapes of saccharified rice were influenced by the concentration of malt extract, the saccharification time and the shapes of steamed rice before saccharification. A good taste(softness) of Sikhye rice and the desirable shapes of saccharified rice were more suitable in the case of a small amount of unsaccharified starch than in the case of finishing saccharification. The optimum saccharification time to keep the desirable shapes of saccharified rice was 240min and also was desirable between 210 and 270min. To keep a good taste(softness) and the desirable shapes of saccharified rice, and to reduce the manufacturing time, it is desirable to in mass production of Sikhye add 3 times more water after making Sikhye in the ratio of rice 24g, malt 28g and water 240ml. In this case the whole amount will become 4 times as much as the original one.

• 한국식생활문화학회지
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• 제30권6호
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• pp.797-803
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• 2015

Atopic dermatitis (AD) is usually caused by foods such as wheat, egg, milk, and peanuts, leading to common health problems in early childhood with complications like urtication. The aim of this study was to evaluate ethanol extracts of rice and rice snacks concentrated until the ethanol was completely eliminated and hot-air dried. In vitro analyses were carried out using murine macrophage RAW 264.7 cells. We measured cytotoxicity, nitric oxide (NO) production, and inflammatory cytokine level. The NO level of the cells exposed to lipopolysaccharide (LPS) was significantly reduced by rice and rice snack extracts. $TNF-{\alpha}$ level decreased in contrast to the LPS group, although a significant difference was not observed. On the other hand, IL-6 significantly decreased in both rice and rice snack extracts in a dose-dependent manner. The results of the present study suggest that rice and rice snack decreased NO and inflammatory cytokine levels. Therefore, rice could be useful as a raw material for relieving child atopic dermatitis caused by snacks made from wheat.

• 한국식생활문화학회지
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• 제33권6호
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• pp.580-587
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• 2018

The baking properties of rice bread with polydextrose (3, 6, and 9%), enzymes (0.006, 0.009, and 0.018%) and egg (1.32 and 2.64%) were investigated. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. The springiness, chewiness, gumminess (p<0.01) and hardness (p<0.001) of the rice bread tended to increase as the amount of added polydextrose increased. Replacement of rice flour with hemicellulase, glucose oxidase and fungal amylase are effective for producing rice bread. Replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). Replacement of rice flour with 1.32% egg white also had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). These results suggest that replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase, and 1.32% egg white are effective for producing rice bread with good volume and hardness.

• 한국식생활문화학회지
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• 제34권4호
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• pp.456-462
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• 2019

This study investigated the bread-making properties of rice bread supplemented with HPMC (hydroxypropyl methylcellulose) 1~3% and gluzyme (glucose oxidase), fungamyl (fungal ${\alpha}$-amylase) and pentopan (xylanase+hemicellulases) (0.0015~0.0090%). The viscoelastic properties of the dough with HPMC 1~3% were analyzed. When the rice flour was supplemented with HPMC 1~3%, the viscoelastic properties of the dough tended to increase as the amount of added HPMC was increased. The physicochemical characteristics of the rice bread with HPMC, gluzyme, fungamyl, and pentopan were analyzed. Supplementing the rice flour with HPMC, gluzyme, fungamyl, and pentopan had a significant effect on the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC and 0.0045% or 0.0090% pentopan had a significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC, 0.0023% gluzyme and 0.0015% fungamyl had a significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. These results suggest that supplementing the rice flour with HPMC, gluzyme, fungamyl and pentopan is effective for the production of rice bread.

• 미생물학회지
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• 제40권2호
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• pp.160-166
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• 2004

The optimal conditions for production of Monascus sp. KM100l cell mass on submerged culture and production of monacolin K on rice solid culture were investigated. An overproducing mutant of Monascus pigments, KM 1001 mutant, from Monascus purpureus KCCM60016 was selected by NTG treatment. The optimal medium for the production of KM100l mutant cell mass is instructed to be composed of 3% glucose, 2% yeast extract, 0.1 % KH$_2$PO$_4$, 0.05% The optimal conditions for production of Monascus sp. KM100l cell mass on submerged culture and production of monacolin K on rice solid culture were investigated. An overproducing mutant of Monascus pigments, KM 1001 mutant, from Monascus purpureus KCCM60016 was selected by NTG treatment. The optimal medium for the production of KM100l mutant cell mass is instructed to be composed of 3% glucose, 2% yeast extract, 0.1 % KH$_2$The optimal conditions for production of Monascus sp. KM100l cell mass on submerged culture and production of monacolin K on rice solid culture were investigated. An overproducing mutant of Monascus pigments, KM 1001 mutant, from Monascus purpureus KCCM60016 was selected by NTG treatment. The optimal medium for the production of KM100l mutant cell mass is instructed to be composed of 3% glucose, 2% yeast extract, 0.1 % $(KH_2PO_4$, 0.05% $MgSO_4{\cdot}7H_2O$, 0.2% L-asparagine, pH 4.5, and the optimal inoculum size and shaking speed were $1.5{\times}10^6$ spores/50 m1 medium and 150 rpm, respectively. On optimal conditions, 4.1 g/l of the cell mass was obtained at 28$^{\circ}C$ for 3 days. The mycelium were inoculated on 500 g of steamed rice using vinyl bag ($30.6{\times}44$ cm) and incubated at $30^{\circ}C$, 85% humidity for 21 days. Lactone form monacolin K was rapidly increased for 2 days and reached highest concentration of monacolin K (2,930 mg/kg) for 15 days, and monacolin K was decreased after 15 days.

• 한국잡초학회지
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• 제8권1호
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• pp.59-63
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• 1988

수도(水稻) 담수직파재배(湛水直播栽培)에서 제초제(除草劑) 처리(處理)에 따라 야기되기 쉬운 약해(藥害)가 안전성(安全性)이 있는 제초제(除草劑)를 선발하기 위하여 이앙답(移秧畓)에서 사용되고 있는 4종(種)의 제초제(除草劑)를 공시(供試)하여 간척답(干拓畓)과 보통답(普通畓)의 토양(土壤)을 사용하여 폿트실험으로 벼의 안전성(安全性)을 조사하였다. 1. Pyrazolate는 300, 600 g ai/10a에서 벼에 안전하여 입모율(立毛率)이 높고 벼의 초장(草長), 경수(莖數) 및 건물중(乾物重)의 감소가 적었다. 2. Bensulfuron methyl 5.1g ai/10a을 파종직후(播種直後)에 처리(處理)하면 약해(藥害)가 유발되었으나 파종(播種) 5 일 후(後)에 처리(處理)하므로써 약해(藥害)가 현저히 감소되었으며, 10.2g ai/10a에서는 다소 약해(藥害)가 크게 나타났다. 3. Chlormethoxynil은 210g ai/10a에서도 약해(藥害)가 나타나 입모율(立毛率)이 낮아지고 벼의 초장(草長), 경수(莖數) 및 건물중(乾物重)도 크게 감소되었다. 4. Benthiocarb는 210g ai/10a을 파종(播種) 5 일(日) 후(後)에 처리(處理)하면 약해(藥害)가 적었으나, 파종직후처리(播種直後處理)와 420g ai/10a 처리(處理)에서는 약해(藥害)가 많은 경향이었다.

• 한국식생활문화학회지
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• 제30권5호
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• pp.650-655
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• 2015

Bamboo sprout powder was added to rice cake in an effort to improve the quality and functional properties of dough. The contents of crude protein and carbohydrates increased as the amount of bamboo sprout powder increased, whereas moisture contents decreased. According to increasing contents of bamboo sprout powder, total amino acid contents significantly increased. Hunter's L value decreased as contents of bamboo sprout powder increased, whereas sucrose contents increased. Addition of bamboo sprout powder to rice cake increased dietary fiber contents. Sensory scores of rice cake containing 90 g of bamboo sprout powder were the highest of all rice cakes tested. According to the results, adding bamboo sprout powder could improve the quality and sensory characteristics of rice cake.