• 한국식품영양학회지
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• 제23권4호
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• pp.600-606
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• 2010

The objective of this study was to develop functional rice coated with yacon roots extracts and to evaluate the antioxidant properties and physiological activity of rice coated with yacon extract. The washed rice was coated by spraying yacon extract at 10, 20, 30, and $40^{\circ}Brix$ and dried at room temperature. The moisture contents, color changes, antioxidant properties as total polyphenolics and DPPH radical scavenging activity and instrumental texture property and sensory evaluation change in the yacon root extracts coated rice and uncoated cooked rice were observed during 3 days of storage. Increasing the coating concentration was associated with lower color values(L value) and moisture contents. Total phenolics and DPPH radical scavenging properties generally increased in the cooked rice coated with yacon root extract more than the control (non-coated rice). However, D-20($20^{\circ}Brix$ of the yacon root concentration) resulted in better textural properties and sensory overall acceptability in cooked rice on 0 and 3 storage days. It was concluded that the optimum coating ration of rice and added functional yacon rice were $20^{\circ}Brix$ and 7% respectively, in proportion to the total weight of raw rice.

• 한국식품조리과학회지
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• 제23권5호
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• pp.720-730
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• 2007

This study was investigated (replaced) the sensory and physicochemical properties of Jeungpyun substituted with 30% or 60% of brown rice and barley flours, respectively. The quality changes of the functional Jeougpyun during the storage periods were analyzed by a texturometer. We found that batter pH was decreased as fermentation progressed, but showed a higher pH resulted after steaming. The brown rice replaced Jeungpyun had higher specific gravity and lower viscosity; however, the barley-replaced Jeungpyun had lower specific gravity and higher viscosity compared to those of the control(0% replace with brown rice or barley flour). The barley-replaced samples showed significantly larger volume indexes than that of the control. The L-value of the for lightness decreased significantly within the replaced samples(p<0.001). All samples had negative a-values, with slight peen colors rather than red. The barley-replaced samples were darker than those of the brown rice sample groups, with less green and yellow color. The brown rice-replaced samples had larger values for adhesiveness, overall, and moistness, and the barley-replaced samples showed intensities greater in cell size, springiness, hardness, and flavor by sensory evaluation. The 30% flour-replaced samples of the comparisons had higher values for overall desirability(p<0.001). The replaced samples showed slow increases in hardness when measured by a texturometer, indicating that, the retrogradation rates decreased as the storage periods increased. The control stored for 72 hr had a hardness value that was 8.0 times harder than that of the control stored for one hour. The 30 and 60% brown rice-replaced samples stored for 72 hr were 5.8 times and 4.7 times harder of their replacement level, respectively, and the 30 and 60% barley-replaced samples stored for 72 hr were 5.7 times and 4.2 times harder of their replacement level, respectively. The adhesiveness and cohesiveness of all samples tended to decrease as the storage period increased. The barley-replaced samples showed significantly the lower adhesiveness and cohesiveness during the storage periods. The springiness of all samples decreased slowly during the storage periods. In conclusion, Jeungpyun that was substituted with brown rice and barley flours demonstrated improved functionality and higher dietary fiber replaced effect. Furthermore, the storage period of was extended as the retrogradation rate was delayed as a result of the dietary fibers.

• 한국식품위생안전성학회지
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• 제33권6호
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• pp.483-487
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• 2018

본 연구는 저장 중 조랭이떡에 존재하는 자연균총의 생장특성 및 프로피온산 생성능을 조사하여 떡류에서 프로피온산의 천연유래를 입증하고자 한다. 실험은 저장 중 신선한 조랭이떡과 cocktail Propionibacterium을 오염시킨 조랭이떡 두 가지를 약 3개월까지 저장하여 진행하였다. 저장온도와 저장기간에 따른 조랭이떡에서의 프로피온산 생성량을 측정하였으며, 프로피온산 분석은 GC-FID (Gas chromatograph with Frame ionization detector)를 사용하였다. $30^{\circ}C$에 저장한 주정처리하지 않은 신선한 조랭이떡에서는 1주만에 프로피온산이 약 95 mg/L 검출되었고, 4주 후에 약 330 mg/L, 6주 후에 약 850 mg/L, 8주 후에 약 970 mg/L, 12주 후에 약 1,040 mg/L이 검출되었다. Cocktail Propionibacterium에 오염시킨 조랭이떡은 $30^{\circ}C$에서 1주만에 프로피온산이 약 100 mg/L이 검출되었고, 2주 후에 270 mg/L, 4주 후에 약 470 mg/L, 8주 후에 약 660 mg/L이 검출되었다. 본 연구는 조랭이떡에 존재하는 자연균총인 프로피온산 생성균이 조랭이떡 저장 중 프로피온산을 생성하는 것을 증명하였으며, 이러한 떡류 중 천연유래 프로피온산 생성을 예방하기 위해서는 철저한 위생관리와 $20^{\circ}C$이하에서의 보관이 필요한 것으로 판단된다.

• 한국식품영양과학회지
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• 제44권10호
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• pp.1543-1549
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• 2015

농업 부산물인 흑미 미강으로부터 식품 원료로 활용하기 위한 안토시아닌을 최적으로 추출하기 위하여 추출 조건을 평가하였다. 흑광 품종 미강의 안토시아닌을 분석한 결과 주요 안토시아닌 성분은 cyanidine-3-glucoside(C3G)인 것으로 조사되었다. 흑미 미강의 안토시아닌을 추출하기 위하여 추출 용매, 추출 온도, 추출 시간에 따라 추출 분말의 수율 및 C3G 함량을 분석한 결과 흑미 미강은 50% 에탄올 용매, $70^{\circ}C$, 2시간 추출에서 안토시아닌이 최적으로 추출되는 것으로 평가되었다. 흑미 미강으로부터 최적 조건에서 추출된 안토시아닌 분말을 식품 원료로서 안정성을 평가하기 위하여 저장 온도($-20^{\circ}C$, $4^{\circ}C$, 실온)와 기간(168일)에 따라 색차와 C3G 함량의 변화를 측정하였다. 흑미 미강에서 추출한 안토시아닌 분말의 색차는 명도(L), 적색도(a), 황색도(b) 모두 저장 기간이 늘어남에 따라 증가하는 경향을 나타내었으며, 저장 온도가 높을수록 증가폭이 크게 나타났다. 반면 안토시아닌 분말의 C3G 함량은 저장 기간이 늘어남에 따라 서서히 감소하여 안토시아닌 함량과 색도 간에 유의한 부의 상관관계를 나타내었다. 흑미 미강의 안토시아닌 분말은 저장 168일 후에도 모든 저장 온도에서 C3G 함량이 초기 함량의 90% 이상을 유지하여 매우 안정한 것으로 확인되었다. 안토시아닌이 풍부하며 저장 안정성이 높은 흑미 미강의 추출 분말은 식품 산업에서 천연색소 및 기능성 원료로서 활용 가치가 매우 높을 것으로 기대된다.

• 한국식품조리과학회지
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• 제19권1호
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• pp.114-120
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• 2003

The purpose of this study was to investigate the effects of the addition of various amounts (0, 1, 3, 5%) of Mokdanpi(P. suffruticosa) powder on the shelf life and the physicochemical, sensory characteristics of rice cakes and noodles to examine the possibility of using Mokdanpi as a natural food preservative for food products. The decrease in the moisture content of rice cake and noodle samples during storage was much less in Mokdanpi-added groups than the control group. The color L value increased and a and b values decreased in the rice cake samples, and color L value, b value decreased and a value increased in the noodle samples during storage. The microbial growth was less in Mokdanpi-added groups than the control group. In sensory evaluation, there were no significant differences among the control and 1, 3%-added groups in terms of color, flavor, taste, moistness, cohesiveness and overall quality; however, 5%-added groups received significantly less score than others (p＜0.05). As the storage time increased, the sensory scores decreased significantly in the control and 1 %-added groups of both rice cakes and noodles (p＜0.05), but no changes were observed in 3, 5%-added samples. The results suggested that Mokdanpi is effective in increasing the shelf life and inhibiting the staling of rice cakes and noodles.

• 한국식품조리과학회지
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• 제26권6호
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• pp.772-780
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• 2010

This study investigated the quality of rice noodles containing different amounts of Allium victorialis powder. Rice noodles were prepared at ratios of 1, 3 and 5% Allium victorialis powder based on flour weight. The rice noodles containing Allium victorialis powder had higher moisture contents than that of control, whereas the levels of water binding capacity were lower. Regarding the cooking properties of the rice noodles, weight and water absorption were significantly lower in the 1, 3% Allium victorialis rice noodles compared to control. : 5% Allium victorialis rice noodle showed the highest score. Further, volume of the 5% Allium victorialis rice noodle showed the highest score. Allium victorialis rice noodles had lower L-values and a-values than those of control, and these values decreased with increasing amounts of Allium victorialis powder while the b-value increased. Sensory evaluation showed that high quality cooked noodles could be produced by 1, 3% inclusion of Allium victorialis powder. The pH of the rice noodles decreased gradually over 15 days of storage time. Rice noodles with added Allium victorialis powder had lower total and fungus plate counts than that of control during 15 days of storage.

• 한국생활과학회지
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• 제5권1호
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• pp.81-88
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• 1996

가수량을 달리하여 취반한 멥쌀밥과 찹쌀밥을 저장하면서 관능적 특성을 비교한 결과 맛, 냄새에 대한 특성치들 보다는 대부분 텍스쳐에 대한 특성치들 보다는 대부분 텍스쳐에 대한 특성치들이 유의한 차이를 보였다. 또, 가수량이 증가할수록 견고성은 감소하였고 질음성과 풍만성은 증가하였으며 가수량 1.4배의 멥쌀밥과 1.2배의 찹쌀밥이 선호도가 가장 높았다. 저장기간이 길어지면 기계적인 특성치 중 견고성이 가장 유의한 차이를 보이며 증가하였고 멥쌀밥의 증가폭이 훨씬 컸다.

• Journal of Applied Biological Chemistry
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• 제66권
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• pp.289-298
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• 2023

보관된 벼는 시간이 지남에 따라 물리화학적인 변성이 일어난다. 쌀알의 변성에 영향을 주는 중요한 요인으로 온도와 함수율을 들 수 있다. 가급적 저온보관과 밀폐보관이 중요하다. 미시적인 관점에서, 쌀에 함유된 단백질과 지질의 변성은 이미 많은 연구들이 보고되었다. 한편, 실제 보관 현장에서 확인되는 벼의 중량 감소, 즉 감모현상은 현재 진행형이며 다양한 원인으로 발생될 수 있다. 본 논문에서는, 쌀의 주성분인 탄수화물의 분해과정이 감모현상에 중요한 역할을 한다고 가정하였으며, 효소에 의한 탄수화물 분해과정들을 살펴보았다. 관심의 대상이 되는 주요 탄수화물로는 전분과 세포벽에 포함된 탄수화물이 있다. 쌀의 보관 과정 중 중량 감소는 주로 전분의 주성분인 아밀로스와 아밀로펙틴의 분해가 원인일 것으로 보이지만, 단백질과 지질을 포함한 다른 성분들의 변성 또한 종합적으로 영향을 주고 있다고 유추된다.

• Journal of Biosystems Engineering
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• 제36권3호
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• pp.195-203
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• 2011

Not only does the labor of manufacturers used most in the drying process after rice harvest, but it also is having huge influence in quality. Also, because drying storage of rice production around the whole country is scarce with original facility, it has become a very important matter that farms develop their own safe and high-quality facilities to store and dry rice. Therefore, this study developed a small scale accumulated storage and drying bin, assessed nalyzed drying properties, and conducted analysis of research on the property of quality when storing for a long time. As a result, the drying speed of the small scale accumulated storage and drying bin was adequate of 0.042%/hr and was shown that the experimental static pressure and theoretical static pressure corresponded. Also, it was shown that drying cost was up to about 6 times inexpensive that heated air drying. For the storage of the small scale accumulated storage and drying bin, average of moisture content was around 16.5 until early April and decreased to 15.7% in July. Inside storage was maintained to 12.13% until early April and slightly increased to 14% after May. It was shown that inside storage had higher hardness and rate of cracking than the small scale accumulated storage and drying bin by storage conditions and germination rate was shown a little higher when stored in the small scale accumulated storage and drying bin.

• Journal of Biosystems Engineering
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• 제20권3호
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• pp.275-287
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• 1995

The rice processing complex(RPC) consisted of the rice handling, drying, storage, and milling processes. It has been established at 83 locations domestically by April 1994, and 200 of RPC will be built more throughout the country. Therefore, this study has been performed to achieve two objectives as the followings : 1) Development of mathematical models which can assess the requirement of electricity, fuel, and labor for four model systems of rice processing complex. 2) Development of a computer simulation model which produce the improved designs of RPC by the evaluation results of energy requirements of four RPC models. The results from this study are summarized as follows : 1) Mathematical models were developed on the basis of result of mass balance analysis and required power of machines for each process. 2) A computer simulation model was developed, which can produce the improved designs of RPC by the evaluation results of energy requirements. The computer simulation model language was BORLAND $C^{++}$. 3) The results of simulation showed that total energy requirements were ranged from 75.94㎾h/t to 124.30㎾h/t. 4) From the results of computer analysis of energy requirement classified by drying type, it was found that energy requirement of the drying type A{paddy rice (PR) for storage-natural air drying(15%), PR for milling-heated air drying(16%)} were less than that of the drying type B{1 step-natural air drying(PR for storage : 18%, PR for milling : 20%), 2 step-heated air drying(PR for storage : 15%, PR for milling : 16%)}. 5) The energy efficient drying method is that all the incoming rough rice to RPC should be dried by national air drying systems. If it is more than the capacity of national air drying system, the amount of surplus rough rice is recommended to be dried by the heated air drying method.