• Food Science and Biotechnology
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• 제15권2호
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• pp.232-237
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• 2006

Bacillus cereus group comprising B. cereus, B. thuringiensis, and B. mycoides was differentiated by polymerase chain reaction (PCR) and colony morphology. Prevalence of B. cereus group in rice and distribution of enterotoxin genes were determined as possible food poisoning agents. PCR using primers targeted for gyrB and cry genes could distinguish B. thuringiensis from B. cereus, and B. mycoides was differentiated by rhizoid morphological characteristics on nutrient agar. Among 136 rice and their processed products, prevalence of B. cereus group was 40%. B. cereus group consisted of 54 B. cereus, 11 B. thuringiensis, and 1 B. mycoides. Major isolates were B. cereus, with B. thuringiensis detected up to 10% among edible rice tested. Five enterotoxin genes, hbl, nhe, bceT, entFM, and cytK, were broadly distributed among B. cereus group, especially in B. cereus and B. thuringiensis. Prevalence of B. cereus group in rice and enterotoxin distribution suggest B. thuringiensis and B. cereus are toxigenic strain that should be controlled in rice and its products.

• 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.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.71-77
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• 2003

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.898-904
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• 2006

본 연구에서는 유색미를 미강과 배유 부분으로 분리 활용함으로써 쌀 가공제품의 다양화에 대한 연구의 일환으로, 유색미 미강층 에탄올 추출물 일정량 첨가시켜 제조한 도병의 가공적성을 검토하였다. 일반미에 유색미 미강층 에탄올 추출물 0.5% 첨가하여 제조한도병과 유색미로만 만든 도병을 비교분석하였다. 연구결과 유색미 도병이 유색미 미강추출물을 첨가한 도병에 비해 부피가 줄어들어 있고 조직도 거침을 알 수 있다. 유색미 도병에 비해 유색미 에탄올 추출물을 첨가한 도병에서 점도가 더 낮게 나타나 유색미 단독으로 도병을 제조하는 것보다 일반미에 미강 추출분획을 첨가하여 도법을 제조하는 것이 노화억제 효과가 더 큼을 알 수 있다. 탄력성, 부착성, 응집성, 껌성 및 씹힘성은 유색미 도병에 비해 유색미 분획추출을 첨가한 도병에서 유의하게 증가하였고, 유색미 도병과 유색미 추출분획을 첨가한 찹쌀도병 간에 경도 차이는 없었다. 유색미 도병에 비해 유색미 에탄올 추출물을 첨가한 찹쌀도병은 유색미의 강한 향은 반감시키고, 노화가 덜 일어났으며 색감과 전반적인 기호도에서 높은 점수를 나타내었다. 따라서 유색미 미강추출물을 첨가하여 도병을 제조 할 경우 식품에서 중요한 기능인 기호성도 고려하면서 유색미의 생리활성물질까지 이용할 수 있으므로 건강 기능성 쌀 가공식품 제조용 신소재로서의 적극적인 활용이 가능할 것으로 사료된다.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1996년도 International Conference on Agricultural Machinery Engineering Proceedings
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• pp.270-282
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• 1996

The four subjects which we human beings are going to face and negotiate toward the 21 st century are (1) Population , (2) Food 93) Energy and (4) Environment . In this paper, rice is recommended and proposed as one of the most valuable key resources for the purpose of covering those four subjects with harmonic progress and promotion of the economic development and growth . The historical background and the current status force producting in world wide were reviewed. To meet those subjects, various methods of utilizing rice were introduced and proposed, how could be usefully utilized and processed as food, energy and the role played by rice plant in absorbing carbon dioxide produced.

• 한국식품조리과학회지
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• 제30권2호
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• pp.153-160
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• 2014

The purpose of this study was to develop a rice education program and rice cooking practice for university students majoring in foodservice and nutrition. To achieve this purpose, 2 rounds of delphi survey was used by convenience sampling including total of 27 experts in the food and nutrition industry. Below are the findings. First, both the importance and suitability for macro-theme of theory education were in the following order: 'nutrition and health of rice', 'characteristics of rice in food science', 'history and culture of rice' and 'the consumption of rice. Second, the history and culture of rice(traditional culture related to rice, and the origin & history of rice), nutrition and health of rice(main nutritive components and efficacy of rice and prevention of disease), characteristics of rice as food(processed-products of rice and storage, the structure of rice), and the consumption of rice(current status of rice production and consumption) were found to be suitable for the micro-theme of theory education. Third, the education theme for rice cooking practice was determined. Barley sprout song-pyeon and beet song-pyeon were chosen for rice cake. For bread, coconut & walnut muffin, tofu & bean muffin, citron bread, red bean & sweet persimmon pound cake, and sweet potato bread were selected. Dong-rae-pa-jeon, Kimch-jeon-byeong, fried sweet potato fried shrimp were developed for the main dishes.

• 식품기술
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• 제26권2호
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• pp.160-169
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• 2013

본 내용은 일본 동경에서 개최한 식품첨가물 및 첨가물전 참가 및 쌀 가공 식품 소비 형태가 유사한 일본의 쌀 가공 제품 시장 조사를 하여 본 연구과제의 최종목표인 쌀소비 촉진을 위한 활성화 방안을 마련하고자 한다.

• Nutrition Research and Practice
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• 제6권1호
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• pp.61-67
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• 2012

The Korean diet, including breakfast, is becoming more Western, which could increase the risk of metabolic syndrome. Our aim was to assess whether breakfast patterns are associated with risk for metabolic syndrome in Korean adults. The study subjects (n=371; 103 men, 268 women) were employees of Jaesang Hospital in Korea and their acquaintances, and all subjects were between 30 and 50 years old. The data collected from each subject included anthropometric measurements, three-day food intake, blood pressure (BP) and blood analyses. The three breakfast patterns identified by factor analysis were "Rice, Kimchi and Vegetables", "Potatoes, Fruits and Nuts" and "Eggs, Breads and Processed meat". The "Rice, Kimchi and Vegetables" pattern scores were positively correlated with systolic (SBP) and diastolic blood pressure (DBP) measurements in men (P<0.05) and with serum triglyceride (TG) levels in women (P<0.05). The "Eggs, Breads and Processed meat" pattern scores correlated positively with weight, body mass index (P<0.05) and serum TGs (P<0.01) in men. The "Potatoes, Fruits and Nuts" pattern was associated with lower risk of elevated BP (OR 0.49, 95% CI 0.28-0.88) and fasting glucose levels (OR 0.51, 95% CI 0.26-1.00). In contrast, the "Eggs, Breads and Processed meat" pattern was associated with increased risk of elevated TGs (OR 2.06, 95% CI 1.06-3.98). Our results indicate that reducing the consumption of eggs, western grains and processed meat while increasing fruit, nut and vegetable intake for breakfast could have beneficial effects on decreasing metabolic syndrome risk in Korean adults.

• 대한지역사회영양학회지
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• 제14권5호
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• pp.545-555
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• 2009

School foodservice customers are likely to be tired of repeated cycle menus and their satisfaction for meals offered in school is inclined to be low. The menu variety is an important factor in increasing customer satisfaction. The purpose of this study was to investigate customer perspectives for applying rice based bread menus in order to add menu variety and promote using rice processed products in school foodservice. The questionnaire was distributed to 760 parent samples in elementary schools and 520 student samples in middle/high schools and a total of 665 and 387 usable data were collected, respectively. Food habits such as preference for cooking method, menu preference, food allergy and nutritional perspectives for menu and customer perception for rice based bread like quality, reliability, price, and purchasing convenience were investigated using 7 Likert scale. Also expected menu types applying rice based bread and offering frequency of rice bread menu were examined. Preference level for bread-based meals were moderate and students' preferences were slightly higher than parents. Menu types applying rice bread expected by middle/high school students were western food (49.4%), spaghetti (28.4%), set menu (13.7%), noodle (17.6%), Korean food (11.1%), Chinese food (10.9%) and porridge (4.5%). The most occupied rate was once in a week for expected offering frequency. Most respondents perceived that rice bread was more nutritive and qualitative than the wheat based one.

• 한국식품조리과학회지
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• 제27권2호
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• pp.31-43
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• 2011

The purpose of this study was to develop Zingiber officinale Roscoe powder(ginger powder) sweet rice muffins. The process included substituting sweet rice flour for cake flour and adding ginger powder. The mixing conditions for the ginger powder sweet rice muffins were a control and three levels of ginger powder (A), whole egg (B), and soybean oil (C) using central composite design, and were optimized by response surface methodology. The optimization was analyzed with regard to physical, textural, and sensory properties. Among the sensory properties, variables that appeared to show significant values, such as appearance, flavor, softness and overall quality were used to identify optimums. The numerical and graphical methods used in this study determined that the optimum formulation for ginger powder sweet rice muffins was 8.39 g of ginger powder, 215.37 g of whole egg, and 54.40 g of soybean oil. Ginger increases appetite, enhances metabolism and reduces the speed of aging. These health advantages of ginger provide evidences that ginger powder sweet rice muffins are a good healthy snack, particularly for the elderly.