• 동아시아식생활학회지
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• 제26권5호
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• pp.457-465
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• 2016

Effects of soaking time on the physicochemical and structural characteristics of waxy rice flours and starches purified from flours using the alkaline steeping method were investigated. Korean cultivar Sinseonchal waxy rice was washed and soaked in tap water (1:2 w/w) and stored at room temperature for 15 days. On each day of soaking for 0, 1,2 3, 5, 10, and 15 days, pH of soaking water was measured and rice grains were dried, ground, and passed through 100 mesh sieve. The pH was reduced to 3.90 by day 5 and increased to 4.60 by day 15. The protein and ash contents, swelling powers and solubilities of flours and starches decreased with increasing soaking time. The water-binding capacities increased while trends were not similar to soaking time. The flour particle size distribution ranged from two to four peaks with increasing soaking times. Starch granule size decreased with increasing soaking time. The peak, trough, and final viscosities of flours and starches showed similar trends until 10 days and 15 days, respectively. The starches presented higher viscosities than the flours. The branch chain length distributions of amylopectin of starches showed an increaseed DP6~12 portion and decreased DP13~24 portion with increasing soaking time of waxy rice grains.

• 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 $50^{\circ}C$.

• 한국조리학회지
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• 제14권4호
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• pp.1-13
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• 2008

The antioxidant activity and quality characteristics of bread made from waxy black rice flour(WBRF) and green tea powder were investigated. The bread was manufactured with 1% of green tea powder and 10, 20, 30 or 40% of WBRF(w/w). The group of 40% of WBRF and green tea powder significantly showed the highest bread weight and volume. Lightness(L value) and yellowness(b value) decreased, but redness(a value) increased with increasing WBRF contents in mixture. Hardness, gumminess and chewiness were the lowest in the control group, but springiness was the lowest in the group of 40% of WBRF and 1% of green tea powder. The sensory scores of appearance, external and crumb color, grainy in the group of 40% of WBRF and 1% of green tea powder were the significantly lowest. Overall acceptabilities of the groups of 10% and 30% of WBRF with 1% of green tea powder were not significantly different from the control group. The group of 40% of WBRF and 1% of green tea powder showed the highest DPPH radical scavenging effect and TEAC content. Thus, if the mixture of green tea powder and WBRF would be used, it might be proper to use 1% of green tea powder and 10% of WBRF mixture considering the quality and antioxidant activity of bread.

• 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.

• 한국식품조리과학회지
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• 제22권2호
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• pp.147-157
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• 2006

멥쌀가루의 특성을 개선하여 제빵을 비롯한 가공 적성을 증가하기 위해 습식제분쌀가루를 이용하여 수분함량을 30%와 50%로 조절하고, 50과 $70^{\circ}C$로 6시간과 18시간 열처리하여 수분-열처리 쌀가루를 제조하였다. 제조한 수분-열처리 쌀가루의 특성인 입도분포, 형태적, 이화학적특성과 호화특성을 건식제분과 습식제분 쌀가루와 비교하였다. 30% 수분함량으로 처리한 쌀가루입자는 습식제분쌀가루와 같이 $4-20{\mu}m$와 $100-200{\mu}m$ 범위에 분포하였으며 열처리온도가 증가하면 $200{\mu}m$이상의 입자가 형성되었다. 주사전자현미경으로 형태를 보면 30% 수분으로 처리한 경우에는 전분입자를 뚜렷하게 볼 수 있었으나 50%로 처리한 쌀가루는 쌀가루 입자끼리 엉겨 붙거나 호화된 상태를 보여주었다. 색도는 수분함량과 열처리온도가 높은 경우 명도는 감소하고 황색도는 증가하였으며 30% 수분함량으로 처리한 쌀가루의 물결합능력은 SWRF와 비슷하였다. $70^{\circ}C$에서 쌀가루의 팽윤력은 수분함량에 따른 차이는 없었으며 같은 수분함량에서 열처리 온도가 낮은 $50^{\circ}C$일 때 더 높았고 용해도는 더 낮았다. 신속점도 측정기에 의한 호화개시온도는 수분-열처리로 모두 높아졌으며 최고점도는 30%로 처리한 쌀가루가 높았고 setback은 30%로 $50^{\circ}C$에서 처리하였을 때 낮아 노화에 안정성을 보였다. 그러므로 수분함량을 30%로 조절하고 호화온도 이하의 온도인 $50^{\circ}C$로 처리한 수분-열처리 쌀가루의 특성이 쌀가루의 가공용으로 습식제분쌀가루보다 개선된 것으로 생각되었다.

• 농업과학연구
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• 제40권4호
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• pp.377-383
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• 2013

Premature-green rice is typically obtained by early harvest when culms of rice still appear green in color, and the rice and its food products have been considered as wellbeing foods. This study was carried out to determine the quality characteristics of cookies made from flour added with 10, 20, and 30% whole green rice powde r(WGRP) of two kinds of Hopum and Shinsun waxy rice. The quality characteristics of cookies, including pH, spread factor, color, hardness, and sensory properties, were estimated. WGRP with different levels of 10, 20, and 30% was added into powder for preparing cookies, and their quality properties were evaluated. The pH and hardness of the cookies increased, while spread factor showed highest added with 20% Hopum and Shinsun waxy rice. The color (L) of cookies decreased 20% added with Hopum and Shinsun waxy rice. The sensory properties of cookies was highest added with 20% Hopum and 10% Shinsun waxy rice. The result of this study suggest that addition of 20% Hopum and 10% Shinsun waxy rice are available rice cookies. It was concluded that WGRP may have a potential in bakery industry as a new food material.

• 한국식품조리과학회지
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• 제33권2호
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• pp.198-208
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• 2017

Purpose: To improve the quality of basic gluten-free rice bread composed of white rice flour, salt, sugar, yeast, skim milk powder, olive oil, and water, the effects of transglutaminase (TGase), whey protein (WP), propylene glycol alginate (PGA), and hydroxypropylmethylcelluose (HPMC) were investigated. Methods: TGase, WP, PGA, and HPMC were added to rice flour cumulatively. The pasting properties of rice flour blends as well as volume, shape, color value, textural properties and sensory evaluation of basic rice bread (RB1) RB1+TGase (RB2), RB1+TGase+WP (RB3), RB1+TGase+WP+PGA (RB4), and RB1+TGase+WP+PGA+HPMC (RB5) were compared. Results: Consistency of rice batter increased upon addition of TGase, WP and PGA, and RB3 and RB4 had higher specific volumes than others. PGA improved volume, crumb air cell uniformity, and resilience but lowered elasticity and moistness of RB. HPMC increased, hardness, moistness and softness, and slightly reduced volume. Conclusion: Therefore, it is suggested that hydrocolloids, PGA and HPMC may be necessary to improve volume, crumb structure, textural properties and overall eating quality of gluten-free rice bread.

• 한국생활과학회지
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• 제7권2호
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• pp.149-159
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• 1998

This study was carried out to examine the role soy milk in the preparation of Yukwa, possibility of substitution of soy milk to isolated soy protein and the effect of drying condition of Yukwa dough on the quality of Yukwa for the purpose of standardization of Yukwa preparation process. Although isolated soy protein did not make any particular effect on the gelatinization characteristics of waxy rice flour, soy milk lowered peak viscosity to half of waxy rice flour. The optimum moisture content of dried Yukwa dough was about 25%, and it can be reached by drying at $60^{\circ}C$ under atmosphere pressure for $4{\sim}5$ hours. On the basis of the results of morphological observations, mechanical and sensory measurement of hardness, and sensory test of the internal structure, mouthfeel and overall acceptability, soy milk was more desirable than isolated soy protein for the quality improvement of yukwa.

• 한국식품영양과학회지
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• 제38권8호
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• pp.1076-1083
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• 2009

국내 소규모 쌀 가공 산업현장에서 적용될 수 있는 쌀가루의 습식제분방법을 모색하고자 수침시간(3, 6, 9 및 12 hr)을 달리한 세 가지 제분방법에 의해 제조된 쌀가루의 이화학적 특성을 비교분석하였다. 사용된 제분방법은 roller mill, pin mill 그리고 roller & pin mills 등 세 가지이다. 모든 제분기에서 수침시간이 증가할수록 미세입도 분포율이 상승하였다. 쌀가루의 미세 정도는 roller mill의 쌀가루가 가장 거칠었고 roller & pin mills는 중간정도, pin mill의 쌀가루가 가장 미세하였다. 조단백질, 조지방, 조회분은 수침시간 증가에 따라 감소하였다. 조단백질 함량은 pin mill 9, 12시간 수침에서 각각 7.66%와 7.58%로 낮게 나타났다. 수침시간 증가에 따라 L값은 증가하였고, a, b값은 감소하였다. 손상전분은 수침초기 roller mill에서 낮았으나 수침시간이 증가하면서 pin mill이 낮아져 수침 12시간에는 roller mill과 유사하였다. 그러나 roller mill & pin mills는 모든 수침시간에서 유의적으로 높은 손상전분을 나타내었다. 아밀로오스 함량은 수침시간이 증가할수록 증가하였고, 미세입도 분포율이 높은 pin mill과 roller & pin mills에서 높았다. 물 결합 능력은 쌀가루가 미세하여질수록 높게 나타났고, 손상전분이 많은 roller & pin mills에서 가장 높게 나타났다. 용해도와 팽윤력은 수침시간 증가에 따라 사용한 제분기 모두에서 지속적으로 상승하였으며, 특히 pin mill에서 용해도와 팽윤력 모두 비교적 높은 값을 나타내었다. 또한 미세구조 관찰시 수침시간 증가에 따라 pin mill 사용 시 미세한 쌀가루의 분포를 나타내었다. 이러한 결과로부터 습식제분과정 중 쌀의 수침시간과 사용한 제분기에 따라 쌀가루의 이화학적 특성 변화가 많으며, 소규모 산업현장에서 손상전분이 낮은 미세한 쌀가루를 제조하려면 충분한 수침을 통한 pin mill의 사용이 가장 적합하리라 생각된다.

• 한국식품위생안전성학회지
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• 제16권3호
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• pp.227-231
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• 2001

다양한 강정의 제조를 위한 기초자료로서 강정에 인삼을 첨가하여 향 손실 개선 그리고 재료에 따른 부피 팽화와 강도를 시험한 결과는 다음과 같다. 1. 향 손실의 개선에 따른 코팅제의 첨가 시, arabic gum과 dextrin 20.0∼25.0%에서 대조구와 유의차를 보이며 높은 기호도를 나타내었고, arabic gum 20%에서 높은 기호도를 보였다. 따라서 향 강도와 기호도에서 높은 점수를 얻은 arabic gum 20.0%수준에서 처리하는 것이 향의 손실을 개선하는데 효과적일 것으로 보인다. 2.주재료인 찹쌀의 대체 재료에 따른 부피 팽화는 tapioca의 경우 5.0% 이상, 멥쌀 10.0% 이상, 현미 찹쌀과 밀가루 15.0% 이상 첨가 시 부피 평화가 20.0%이상 감소하였다. 3. 대체 재료에 따른 강도는 유탕 처리 후, 첨가량이 증가할수록 증가하였다. 따라서 대조구에 비해 약 2.0배 수준의 강도와 약 20%의 부피 팽화 감소를 보이는 tapioca 5.0% 이하, 멥쌀과 밀가루 10.0% 이하, 현미 찹쌀 15.0% 이하로 첨가량을 조절하는 것이 좋을 것으로 사료된다.