• Food Science and Biotechnology
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• 제15권4호
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• pp.606-611
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• 2006

The chemical composition of Smilax china leaves and the quality characteristics of seolgitteok (rice cake) prepared with a water extract of these leaves were evaluated. Sucrose, glucose, maltose, and fructose were found as free sugars in the leaves, while the main fatty acids were stearic and palmitic acids. Glutamic acid and potassium were found at the highest levels among the analyzed amino acids and minerals in the leaves, respectively. On a fresh weight basis, the content of total phenolics and condensed tannin was 1.26 and 0.74%, respectively. As the amount of S. china leaf extract increased, the lightness of seolgitteok significantly decreased (p<0.001) in the rice cake, while redness and yellowness of the cake increased. Texture evaluation showed that springiness, strength, and cohesiveness were higher in rice cakes prepared with 2% S. china leaf extract compared to rice cakes made with 1% extract. At the beginning of the storage period ($20^{\circ}C$), there were no significant differences in viable aerobic cell and mold counts among rice cakes, but after four days in storage, a significant reduction in microorganisms was observed in rice cakes prepared with increasing amounts of leaf extract. On sensory evaluation, rice cakes made with 1% water extract from S. china leaves scored the highest on flavor, taste, texture, and overall acceptability.

• 한국미생물·생명공학회지
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• 제45권4호
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• pp.277-283
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• 2017

전통 양조법을 활용하여 인공감미료를 첨가하지 않고 단맛이 보완된 전통주를 개발하기 위하여 고문헌에 기록된 주류 제조 시 쌀의 전처리 8가지 방법 즉, 죽, 범벅, 설기떡, 구멍떡, 물송편, 인절미, 개떡, 고두밥과 누룩에 존재하는 당화효소인 ${\alpha}$-, ${\beta}$-glucoamylase에 의한 당의 생성을 확인하였다. ${\alpha}$-amylase에 의해 생성된 maltose의 경우 반응 초기에는 개떡 > 설기떡 > 범벅 > 물송편 > 죽 > 인절미 > 구멍떡 > 고두밥의 순이었으나 48시간 후에는 인절미 > 범벅 = 고두밥 > 구멍떡 > 개떡 = 물송편 > 설기떡 > 죽의 순서로 생성양의 차이를 보였다. ${\beta}$-amylase 처리구의 maltose 생성은 ${\alpha}$-amylase 처리구와 유사한 결과를 보였으며, glucoamylase는 고두밥에서 약 10 mg/ml의 glucose가 생성되어 maltose의 생성과는 달리 8가지 전처리 방법 중 최대의 glucose 생성을 보였다. ${\alpha}$-amylase, ${\beta}$-amylase, glucoamylase 병행 처리한 경우는 ${\alpha}$-와 ${\beta}$-amylase에 의해 가수분해 되어 생긴 말단에 glucoamylase가 작용하여 glucose의 생성이 증가되었다. 술덧의 당 함량 변화를 보면 쌀의 전처리 방법에 따라 최종 잔당 함량에 차이를 보여 감미료를 첨가하지 않고 멥쌀로도 단맛이 보완된 술을 제조할 수 있는 배합비와 제조공정이 가능하게 되었다.

• 한국가정과학회지
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• 제5권2호
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.