• 한국생활과학회지
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• 제19권1호
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• pp.191-201
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• 2010

This study attempted to examine the application of retrograded starch (RS3) isolated from rice flour into Madeleine which is easy to make, supply enough energy and micro nutrients with adequate drinks, and prevent an adult disease. This could be a popular food to anyone regardless of age and gender who avoid rice and become high value-added, processed rice foods. For this, control Madeleine was made from wheat flour and an experimental one was made from 5 or 10% rice RS3 addition as well as wheat flour. Four different types of rice were produced from Premium Ho-Pyong Rice, that is, dry milled rice flour(RFD), soaked for 8 hours and milled, followed by air-dried rice flour(RFW), rice starch(RST), and retrograded rice starch or enzyme-resistant starch(RS3). The results found were as follows: Proximate compositions were decreased with soaking to make RFW, RST and RS3, compared to RFD. RS3 had the highest L, +a and ${\Delta}E$ with the lowest +b, changing it to a dark color, explaining the need for heat control during processing. At $80^{\circ}C$, the swelling power was shown in the order of RST>RFW>RFD>RS3 and the solubility of RS3 was the highest. There were significant differences in viscosities of peak, trough, cold, breakdown and total setback of all rice samples using RVA (p<0.001). Due to the pH of RS3, the Madeleine batter became acidic (p<.01) and expanded, resulting in more air cells and open texture. With an increasing RS3 level in Madeleine, several textural attributes among 'fresh' and 'stored at room temperature' Madeleine samples were significantly different by using Texture Analyzer. While the addition of RS3 in Madeleine did not significantly affect the sensory evaluation, indicating RS3 isolated from rice as a beneficial ingredient for processed rice products.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.276-276
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• 2017

This study was examined to establish a conditions for producing Tteokbokki using dry-milling rice flour which can save manpower and labor time. Since the cost of producing rice flour milled in a wet condition is 500 to 700 won/kg, which is more than twice as much as that of 300 won wheat flour, it is necessary to directly make rice flour from raw rice. The dry-milling rice flour used in the experiment was produced by Air mill (Nara machinary co. ltd., Tokyo, Japan) from 5 rice cultivars (Samkwang, Dasan-1, Boramchan, Seolgaeng, Hanareum-2), which were cultivated in A-san in 2015 year. Their particle sizes were 50, 100 and $150{\mu}m$ for each cultivar, respectively. A control was a wet-milled rice flour milled with a roll mill after the rice was soaked in water for 4 hours. The moisture content of dry-milling rice flour based on cultivars was 11 ~ 12%, and added water up to 50~55% of dry-milling rice flour weight. The RVA characteristic of peak viscosity was the highest in Dasan-1 and Hanareum-2, the lowest in Seolgaeng. The setback value used as an indicator of aging was the highest in Dasan-1, therefore Dasan-1 was expected to be quick solidification, resulting in the low tendency of sensory evaluation. The damaged starch was high in Dasan-1 and Boramchan (p<0.05) compared to others. The Hunter color L were no significant among cultivars and b value increased in all cultivars of dry-milling rice flour compared with control. The hardness of dry-milling rice flour was higher than that of the control, especially Dasan-1 and Hanareum-2 were the highest. Based on the sensory evaluation, the best cultivars were Boramchan, Hanareum-2 and Samkwang. The overall preference of dry-milling rice flour was good in particle size of 50~100um.

• 한국식품과학회지
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• 제28권5호
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• pp.959-964
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• 1996

동진 품종의 현미를 2분도미, 5분도미, 7분도미로 도정하여, 도정도에 따른 쌀의 수화와 쌀가루의 이화학적 성질 및 호화 특성을 조사하였다. 쌀의 도정도가 증가하면 일반성분 중에서 단백질, 회분, 지방질, 섬유소의 함량이 감소되고, 쌀의 수분 증가량은 감소되고 SEM으로 관찰하였을 때 틈이 점점 현저하였다. 도정도가 증가할수록 쌀가루의 물결합능력, 팽윤력과 용해도는 증가하였다. 아밀로그람에서의 초기 호화온도는 도정도가 증가할수록 낮아졌고 최고점도, breakdown과 consistency는 높아졌다.

• 한국식품조리과학회지
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• 제12권1호
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• pp.46-53
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• 1996

To investigate physicochemical and cooking properties of parboiled rice, choochung paddy processed to parboiled rice by three methods (PL, PT, PA) milled and examined hydration, cooking qualities and firming rate of cooked parboiled rice. The results were obtained as follows. The longer the steaming time during parboiling the larger EMC of soaked parboiled rice. Water uptake rate constants (k) of all the parboiled rice during soaking except for PT rice were generally increased than those of raw rice. The longer the steaming time during parboiling the greater volume increase rate constants ( $k_{v}$) of parboiled rice samples. The glelatinization temperature of parboiled rice flour by DSC was more increased than that of raw rice flour. Gelatinized entalpy was decreased and gelatinization content (%SG: degree of starch gelatinization) was increased by parboiling process. In cooking tests, parboiled rices were harder than raw rice and softness (reciprocal of hardness) was greater PT30, PA, PL30 in turns the cooking time of the parboiled rice took longer 3-10 min than that of raw rice, PL30 took longer time than anyother rices. Cooking water of parboiled rices could be observed lighter turbidities than that of raw rice. Firming rate constants of cooked rice during storage 24 hours were generally decreased by parboiling-processing. The time constants, reciprocal of firming constants of cooked PL30 rice were 2 times slower than those of cooked raw rice.e.

• 한국식품과학회지
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• 제36권6호
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• pp.879-884
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• 2004

일품벼 유래 돌연변이 품종의 호화, 노화 및 취반 특성들이 원품종인 일품벼와 현저한 차이를 나타내었다. 외관은 백진주, 설갱이 불투명한 배유 특성을 나타내었고 고아미2호는 상당히 심한 심복백의 특성을 나타내었다. 아밀로스 함량은 백진주가 6.42%로 반찹쌀의 특성을 나타내었으며 고아미2호는 33.96%로 매우 높았다. RVA에 의한 쌀가루 현탁액의 호화 특성은 일품쌀에 비해 백진주는 강하점도치가 높은 반면, 치반점도치는 낮은 특징을 보였다. 그러나 고아미2호는 강하점도치가 현저히 낮았고 치반점도치는 두드러지게 높은 특징을 보였다. DSC와 rheometer를 이용한 전분의 노화도는 고아미2호 > 설갱 ${\fallingdotseq}$ 일품쌀 > 백진주의 순으로 낮아졌다. 밥의 물리적 특성 중 백진주와 설갱이 유의적으로 높은 찰기를 나타내었다. 토요식미계로 측정한 식미지수는 일품쌀 > 백진주 > 설갱 > 고아미2호의 순으로 낮아졌다. 관능평가에서의 식미는 백진주에서 가장 양호하게, 고아미2호에서 가장 나쁘게 평가되었다.

• 한국식품조리과학회지
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• 제7권4호
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• pp.9-13
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• 1991

Nochi is a kind of Korean traditional food made from glutinous rice or millet. This study attempted to examine the effects o( the various factors and to clarify the factors which affect the overall eating quality of Noch. The results were summarized as follows. 1. Starch content of waxy rice was 72.4% and IBC was 0.017%. 2. $\alpha$-amylase and $\beta$-amylase activity of malt were 40.13 and 8.94 units respectively. 3. Waxy rice soaked for 3 hours was ground to flour then sifted 20 mesh sieve. The mixture of waxy rice and malt was steamed for 20 minutes. 4. In sensory evaluation on varying the amount of malt and incubation time, the most favorite tendancy of the overall eating quality was at the level of 8hours incubation made by 5% addition of malt. 5. Total sugar contents, reducing sugar contents and the intensities of iodine stain at the incubation temperature of $60^{\circ}C$ were significantly different from those at $50^{\circ}C$.

• 한국식품조리과학회지
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• 제28권6호
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• pp.813-820
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• 2012

To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.

• 한국산학기술학회논문지
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• 제10권5호
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• pp.1148-1156
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• 2009

쌀을 주원료로 국수를 제조하기 위해 유기산과 증점제를 이용하고 단백질, 텍스트린, 정제염을 첨가하였다. 혼합 유기산과 증점제를 사용한 쌀가루 반죽의 증숙 후 물성은 최대응력(max weight)은 평균 $2040.00\;g/cm^2$ 이었고 탄성 139.12%, 응집력 66.05%, 씹음성 1,396.13 g, 깨짐성 190,456.12 g으로 나타났다. 이상의 결과 쌀가루를 이용한 쌀국수제조에 적합한 조건은 다음과 같다. 원료쌀의 수침은 $20{\sim}25^{\circ}C$에서 12시간 실시하고 $35^{\circ}C$이하 온도에서 분쇄를 2회 실시하는 것이 적합하였고, 쌀가루의 물성을 변화시키기 위해 혼합유기산 0.255%(무수 구연산 0.10%, 사과산 0.75%, adipic acid 0.03%, 양조식초 0.05%), 혼합 증점제 2.820%(산탄검 1.00%, 구아검 0.80%, 알긴산나트륨 0.96%, 폴리아크릴산나트륨 0.06%), 글루텐 3.00%, 덱스트린 1.00%, 카제인나트륨 1.00%, 정제염 3.88%를 혼합한 쌀가루로 국수를 제조하는 것이 적합한 조건으로 판단되었다.

• 동아시아식생활학회지
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• 제2권1호
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• pp.83-94
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• 1992

As the result of the research on the manufacturing procedure of Sogog-ju in the classical literature(35 kinds), it was found that Sogog-ju is usually brewed on the first Boar day of January and Sogog-ju base is added to it in about 7days and then the fermentation of Sogog-ju comes to end in about 21 days. The material grains out of 48 items, used in the first step of brewing Sogog-ju, are nonglutnous rice 47 items(98%), flour 20items(42%), somnuruk 9 items(19%) out of nuruk (fermenter) 48 items (100%) and nuruk water 5 items(17%), and flour 3 items(6%) are used, but fermenter nuruk is not used. When the grains are used in the first step of brewing, they are usually in the form of gruel and rice cake, and in the second step of brewing, they are usually made into steam water soaked rice. Nuruk, Which is largely used in the first step, is usually put after the processed grains get cold, but in the second step of brewing, it may be put into the still warm grains. There are hardly any cases when nuruk is used in conspicously small quantity.

• Journal of Applied Biological Chemistry
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• 제51권6호
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• pp.277-284
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• 2008

유과 품질에 큰 영향을 주는 수침 처리가 찹쌀, 찹쌀 가루 및 찹쌀 전분의 물리화학적 특성에 미치는 영향을 조사하였다. 수침처리는 세 가지 시료 모두의 등온흡습곡선에 큰 영향을 주었으나 특정한 경향을 나타내지는 않았다. 용해도는 세 가지 시료 모두 호화개시온도 이후 급격히 증가하였고 수침기간이 증가함에 따라 점차 증가하는 경향을 나타내었다. 팽윤력은 찹쌀 및 찹쌀가루의 경우 수침기간이 증가함에 따라 감소하였으나 찹쌀 전분의 경우 감소하였다가 증가하는 경향을 나타내었다. X-선 회절 분석 결과, 수침처리를 한 시료 모두 A형 결정형 형태를 유지하였고, 상대적 결정화도는 수침이 진행될수록 감소하였다. 이로 보아 수침 과정 동안 전분의 일부 결정형 영역이 분해된다는 것을 확인할 수 있었다. RVA 점도 특성을 분석한 결과, 찹쌀과 찹쌀 가루의 경우 유사한 경향을 나타내었고, 찹쌀 전분의 경우 이들과 다른 RVA 점도 특성을 나타내었다. 이처럼 Native 상태의 찹쌀, 찹쌀 가루와 찹쌀 전분의 RVA 점도 특성 차이는 수침 초기에 단백질과 지질 등이 용출되어 제거되는 것에 기인한 것으로 보이며, 점도가 감소하는 이유는 수침동안 일어나는 미생물의 생육작용에 의한 것으로 생각된다.