• 한국식품영양학회지
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• 제25권2호
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• pp.253-258
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• 2012

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

• 동아시아식생활학회지
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• 제3권2호
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• pp.165-173
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• 1993

Jung-Pyun is a traditional steamed rice bread made of fermented rice dough. A series of the Jung-Puyn samples were prepared according to the experimental design of five factors. Factors were fermentation sources(milky rice wine, activated yeast), weight of added water(60, 65, 70, 75% of rice powder), fermentation temperature(30$^{\circ}C$, 40$^{\circ}C$), fermentation times(2,3,4,5,6,12hours) and weight of added baking powder(1, 2% of rice powder). Trained panels judged the steamed rice bread samples to determine the effects of these factors on the sensory characteristics. The results of sensory evaluation revealed that the most preferable steamed rice bread on the overall eating quality was at the 70% adding water and 1% baking powder, 30$^{\circ}C$ for 5 hours incubation made by 1% addition of yeast.

• 대한영양사협회학술지
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• 제11권3호
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• pp.341-352
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• 2005

This study was based on the information provided by 1,180 elementary school children (630 boys and 550 girls) of 5th or 6th grade in Changwon and Gimhae of Gyeongnam province. They were asked about perception and preference for rice foods by questionnaires. The purpose of this survey was to find the way of encouraging rice intake and preference which is currently getting lower because of increasing simple westernized eating habits, and to provide basic information needed for inheriting and improving our traditional rice-based dietary culture. The results are summarized as follows. Most of subjects (91.2%) thought that steamed rice is better than bread for own health. The reason why they chose to eat steamed rice was 'because it is good for health' (61.2%), and 'because it is staple food item that we eat everyday' (26.4%). Seventy one percent of girls and 52.7% of boys gave the answer 'because it is good for health' as the reason for eating steamed rice. The reasons for the importance of the rice-based dietary culture were 'because of its superior nutritional value' (40.8%), and 'because it is our traditional eating culture' (28.6%). While significantly more girls (42.9%) answered as 'because of its superior nutritional value', more boys (39.0%) answered as 'because it is our traditional dietary culture'. More boys (59.0%) preferred noodles than girls' (54.7%), and fruits were preferred more by girls than boys as substitution foods for steamed rice showing significant difference (p<0.01). They wanted rice product developed in the forms such as Ssalamyun (29.8%), Ssalmandoo (24.1%), rice noodles (20.6%), and rice bread (15.6%). The preference score on rice products of subjects was one dish meals (4.27) and drinks (4.26), snacks (3.72), convenience foods (3.61), and steamed rice (3.44) in order. Preferred food showing points over 4 were Ssalbap (plain steamed rice) (4.29) in steamed rice type food, Kimchi bokeumbap (4.56), Bokeumbap (4.55), Bibimbop (4.45), Omelet rice (4.44), Kimbap (4.42), Ddukkuk (4.33), Curried rice (4.33), Jajangbap (4.28), and Ddukmandookuk (4.24) in one dish meal type food, Samgak Kimbap (4.26) in convenience type food, Songpyun (4.48), Injulmi (4.18), Teokbokki (4.71), Ddukkochiguyi (4.46), and rice cookies (4.24) in snack type food, and Shikhye (4.61) and Misugaru (4.28) in drink type food. Based on these results, it may be said that elementary school children think the rice-based diet is good for health and this dietary culture should be inherited and developed not only in a traditional aspect but also in a nutritional aspect. Therefore, more studies are needed to develop various forms of rice food products and cooking recipes.

• 한국포장학회지
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• 제18권1_2호
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• pp.33-38
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• 2012

흑미를 첨가하여 제조한 기능성 찐빵에 변형기체포장으로 적용하여 저장성에 미치는 영향을 살펴보았다. 흑미 첨가 찐빵은 미생물적으로 매우 민감하여서 쉽게 부패될 수 있는 특성을 가지고 있으며, 이를 억제할 수 있는 변형기체 포장이 저장성 향상과 유통기한 연장에 기여할 수 있는 것으로 확인되었다. 미생물적 품질과 관능적 품질에 근거하여 각 포장조건 별 저장수명은 함기 포장에서는 5일 미만, 질소 포장에서는 5일, 이산화탄소 60%/질소 40% 포장에서는 8일, 이산화탄소 100% 포장에서는 15일로 설정할 수 있었다. 하지만 이산화탄소 포함 변형기체 조건에서도 노화에 의한 texture 변화는 계속 진행되므로, 이러한 저장수명 연장에의 변형기체 포장의 적용은 찐빵의 재가열 등의 상황에서 이루어져야 할 것으로 판단된다.

• 한국조리학회지
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• 제22권5호
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• pp.1-12
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• 2016

본 연구에서는 찐빵의 영양성과 품질을 향상시키기 위한 현미발효액, 현미 sourdough을 만든 후, 첨가량을 달리하여 찐빵을 제조한 다음 이화학적, 관능적 특성을 측정하였다. 반죽의 pH 및 적정산도를 측정한 결과는 현미 sourdough 첨가량에 따라 유의적으로 낮아지는 경향을 보였으며, 대조구의 적정산도는 시료간의 유의한 차이가 있었다. 발효시간에 따른 반죽의 부피는 대조구와 각 시료간의 유의적인 차이가 없었으며, 발효 15분에는 대조구에서 가장 크게 부피가 증가하였고, D시료에서 가장 낮은 부피를 보였다. 찐빵의 부피 및 비용적의 경우, B 시료에서 3.34로 가장 높았고, 각각의 시료에서 발효시간에 따른 유의한 차이를 보였다. 지름은 B 시료에서 88.11로 가장 높았고, D 시료에서 79.04로 가장 낮았으며, 시료간의 유의한 차이가 나타났다. 찐빵의 높이는 대조구에서 42.91로 가장 높았고, D 시료에서 41.87로 가장 낮았으며, 시료간의 유의한 차이를 보였다. 찐빵의 단면구조를 살펴본 결과, 부피와 비용적이 가장 높게 나타난 B 시료의 기공이 가장 크고 조직의 결이 일정하게 분포되어 있었다. L값은 대조구보다 첨가구에서 높은 경향을 보였고, a값은 현미 sourdough의 첨가량이 증가할수록 높게 나타났고, b값은 찐빵의 부피와 비용적이 클수록 낮게 나타나 L값과 유사한 경향을 보였다. 경도, 점착성, 씹힘성에서 D 시료에서 가장 높았고, B 시료에서 가장 낮았으며, 시료간의 유의한 차이가 나타났다. 전체적인 선호도를 측정한 결과, 향, 맛, 외형 및 질감에서 가장 높은 선호도를 나타낸 B 시료에서 가장 높았고, 맛, 외형 및 질감 등에서 가장 낮은 선호도를 나타낸 D 시료에서가장 낮았으며, 각 시료간의 유의한 차이를 보였다.

• 한국농촌생활과학회지
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• 제4권1호
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• pp.13-22
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• 1993

증편 제조조건의 표준화 방법설정을 위하여 다섯가지(발효원, 가수량, 발효온도, 발효시간, 팽창제) 발효조건을 완전임의 배치법으로 시험, 유의성 검정을 하였으며, 증편의 팽화도 측정 및 팽화된 증편의 생장(증편의 부푼모양, 스폰지감의 생성여부, 기공의 균일성)에 대한 관능검사를 실시하여 다음과 같은 결론을 얻었다. 1. 팽화도에 영향을 미치는 요인으로는 발효원, 가수량, 발효온도, 발효시간 둥이었으며 Yeast 1% 보다는 탁주 또는 Yeast 2%를 사용하는 것이 그리고 3$0^{\circ}C$ 보다는 4$0^{\circ}C$에서 발효시키는 편이 발효시간의 단축효과가 있는 것 같았다. 2. 증편의 팽화가 가장 잘 이루어질 수 있는 발효조건으로는 발효원으로서 탁주를 사용하며 가수량을 75%로 하여 4$0^{\circ}C$에서 4시간 발효시킨 후 성형하여 제조하는 것이었다. 3. 증편 성장에 대한 기호도에 영향을 미치는 발효조건으로는 가수량, 발효온도, 발효시간, 팽창제 둥이었으며 가수량에 관계없이 팽창제를 첨가하여 제조하는 것이 좋고 가수량이 낮을수록 발효시간을 길게하는 편이 나을듯 하다. 4. 증편 성장에 대한 기호도가 가장 높은 증편 제조조건으로는 발효원을 Yeast 1%를 사용하고 반죽의 팽창을 돕기 위해 베이킹파우더 1%를 첨가하며 4$0^{\circ}C$에서 4시간 발효시킨 후 성형하여 찌는 것이었다.

• 한국식생활문화학회지
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• 제11권5호
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• pp.601-608
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• 1996

Fermentation characteristics of Baikhaju (a typical Korean traditional alcoholic beverage) were investigated during fermentation with differently treated rice samples, which were steamed rice (SR), plain steamed rice bread (RB), rice porridge (RP) and roasted rice (RR). The RB sample showed an excellent fermentation efficiency with the highest alcohol production (20.84%). The SR and RR samples showed 17.79% and 17.31% of alcohol production, respectively. The RP sample was the lowest alcohol production (11.47%). The pH values of all the beverage samples were similar and were ranged from 3.6 to 3.9. The fermentation periods of RB and RR samples were longer than the SR and RP. The inner temperature and microbial growth in all the beverages increased at each of input steps of the rice and Nuruk (a Korean-style bran koji). Fusel oil content of the SR and RP samples (613.6 ppm) was higher than that of RR (482.7 ppm). The RB sample with the best fermentation efficiency had the lowest fusel oil content (341.8 ppm). The RP sample showed the highest score in sensory evaluation and RB sample showed the lowest. The results on sensory evaluation were contrary to those on the fermentation efficiency.

• 대한가정학회지
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• 제8권1호
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• pp.100-119
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• 1970

In finding an improved and generalized method of making Jung-pyun, a type of scientific experimental cookey has been attempted with the use of yeast in place of Korean native rice wine named "Takju" The result is shown as follows; 1. Starta prepared with yeast and rice powder was mixed again with fresh rice powder as fermenting and aging agents in Jung-pyum making. 2. Recommendable methods of starta making are shown as follows; a. Recipe Rice powder--Certain amount Yeast--1% Sugar--10% Water--65%(by volume) b. Temperature and Time of Fermentation Temperature--30$^{\circ}C$ Time--20 hrs. 3. Recommendable method of dough making are shown as follows; a. Recipe Starta--Certain amount Rice powder--Two times the starta(2-3 times) Sugar--10% Water--50%(by volume) b. Temperature and Time of Aging Temperature--35$^{\circ}C$ Time--3 hrs. (3-4 hrs) 4. Steaming Time 25-30 min.

• 한국식생활문화학회지
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• 제12권3호
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• pp.289-299
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• 1997

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

• 한국식품영양과학회지
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• 제26권5호
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• pp.878-885
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• 1997

Effect of various ingredients and cooling methods on the quality of modified Jeung-pyun(traditional Korean steamed rice cake) were studied. Three different kinds of wheat flours(strong, medium, and weak) were studied to evaluate the volume and firmness of Jeung-pyun. Weak flour showed the maximum volume and good sensory results. The optimum ratio of ingredients was flour : water ; sugar ; Tak-Ju=100 : 20 : 20 : 50 for steaned Jeung-pyun. When three different cooking methods were compared, the maximum volume showed from convection oven method, but the crust color of Jeung-pyun was like bread. Steaming method showed higher volume than that of product heated by microwave method. The optimum formula ratio for the microwave method was flour ; water ; sugar ; Tak-Ju = 100 : 30 : 20 : 50, which required 10% higher added water content than that of steaming. When wheat flour was used instead of rice flour, the addition of 5% normal corn starch increased volume of both steamed and microwave cooked products. In the case of added modified starches to Jeung-pyn, 5% $\alpha$-waxy corn starch showed the highest volume in steaming method. When rice flour was used, the addition of 5%$\alpha$-waxy corn starch also showed highest volume f both steamed and microwave cooked products. The firmness of steamed wheat flour Jeung-pyun, containing 5%$\alpha$-corn starch was higher firmness than that of control and other added samples. Microwave cooked products showed two or three times higher firmness of steaming products. The use of wrap(uni-wrap) and stabilizer(METHOCEL) decreased the firmness of microwave cooked wheat flour Jeung-pyun to 200~300g compared with that of untreated Jeung-pyun.