• 펄프종이기술
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• 제45권4호
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• pp.52-64
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• 2013

This study was carried out to investigate the characteristics of starch paste which was used for the conservation of paper properties. Three kinds of commercial corn starch and five kinds of fermented wheat starch were examined on the contents of amylose and amylopectin, shapes of particles, and viscosity and pH of paste. And adhesive strength on the drying, accelerated aging, and wetting treatments were measured. The contents of amylopectin of oxidized corn starch were higher those of cationic corn starch, unmodified corn starch, and fermented wheat flour. In case of fermented wheat flour, increasing of a fermentation period was resulted in increasing of amylopectin contents. The particle shapes of commercial corn starch showed with a uniform polygon, but fermented wheat flour showed with a mixture of small and large oval types. The viscosity of oxidized corn starch were very lower those of cationic corn starch and unmodified corn starch. And increasing of a fermentation period of wheat flour was resulted in increasing of viscosity. The pH of commercial corn starch were 3.6-7.5 and fermented wheat flour were 3.6-5.2. Through the examination on the nature and adhesive strength of starch paste, the oxidized corn starch 60 cps which is the name of products and wheat flour which had fermented for 5 years were considered that most suitable for conservation of paper properties.

• 한국식품과학회지
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• 제47권6호
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• pp.797-800
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• 2015

가래떡 제조공정을 단순화한 쌀전분 페이스트에 생밀가루(0-10%; w/w of rice starch) 첨가 후 반응조건($40-80^{\circ}C$, 0-60분)에 따른 아밀라제의 전분 가수분해작용을 탄성(G') 변화를 측정함으로써 조사하였다. 생밀가루 내 효소 반응속도상수는 40, 60, $80^{\circ}C$에서 각각 0.0315, 0.0415, $0.0000min^{-1}$으로 $40^{\circ}C$보다 $60^{\circ}C$에서 아밀라제 반응이 빠르게 진행되고, $80^{\circ}C$에서는 불활성화되었다. 한편, $60^{\circ}C$에서 아밀라제 반응속도상수는 생밀가루 첨가량이 2.5, 5, 10%로 증가함에 따라 0.027, 0.042, $0.061min^{-1}$로 증가하였고, 무첨가 시 $0.000min^{-1}$을 보여 효소반응이 일어나지 않음을 확인하였다. 이상과 같이, 가래떡 제조공정을 단순화한 쌀전분 페이스트의 G'변화를 측정함으로써 쌀전분의 노화지연에 효과적인 생밀가루 내 아밀라제 효소반응속도를 예측할 수 있었다.

• 한국수산과학회지
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• 제46권2호
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• pp.139-146
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• 2013

Surimi products are among the most prominent seafoods in Korea. Together with fish meat, wheat flour is a major ingredient in the preparation of surimi products. Rice flour, however, can be an effective ingredient in enhancing the rheological characteristics of surimi products. In this study, we evaluated the potential of rice flour as an agent to replace wheat flour in surimi products. The effects of rice flour milling types and addition methods on the rheological and sensory properties of surimi products were investigated. Among different addition methods, the surimi product containing non-treated rice flour showed better gel strength and sensory properties than products containing paste (1:1.3 rice flour/water, w/v) and steamed paste (steamed at $100^{\circ}C$ for 30 min). According to the gel strength results for surimi products with added roll-mill (40 mesh) and jet-mill (180 mesh) rice flours, the roll-mill rice flour shows good potential as a replacement for wheat flour. When considering gel strength and sensory properties, an effective amount of rice flour to add was 10-15% (w/w). In conclusion, the rheological and sensory properties of surimi products containing rice flour were comparable with those of a premium commercial surimi product. Therefore, rice flour might be an effective alternative to wheat flour for premium surimi products.

• 한국식품영양과학회지
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• 제24권6호
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• pp.990-997
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• 1995

Effect of preparation method on Yulmoo kimchi(watery kimchi prepared with Yulmoo, leaf radish) fermentation was investigated by measuring physicochemical, microbiological and sensory properties for 20 days. Yulmoo kimchi was fermented at 4$^{\circ}C$ after keeping at room temperature(27$\pm$0.5$^{\circ}C$) for 8 hours. Four types(A, B, C, D) of Yulmoo kimchi were prepared. Sample A was made without wheat flour paste and red pepper powder and sample B was made with wheat flour paste. Sample C was made with red pepper powder, and sample D was made with wheat flour paste and red pepper powder. pH was slowly lowered and stabled after 10 days in all samples. Total acid content increased in all samples. Reducing sugar content initially increased and decreased thereafter. Especially, reducing sugar content of sample B increased in the early stage of fermentation and maintained initial reducing sugar content after 20 days. Total vitamin C content reduced during fermentation in all samples. Especially initial total vitamin C content of sample D increased more than those of other samples relatiely. Lightness and yellowness showed no difference, but on the other hand redness increased gradually in all samples. The number of lactic acid bactgeria reached maximum value in 10~13 days with the total cell numbers and gradually decreased thereafter in all samples. The number of lactic acid bacteria and total cell number of sample D was much more than those of any other samples. As a result of the sensory evaluation, Yulmoo kimchi showed significant difference in all characteristics. Sample D showed the highest scores in all characteristics before 10 days of fermentation. However, after 10 days sample B showed the highest scores.

• 한국식품과학회지
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• 제11권2호
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• pp.99-104
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• 1979

밀가루에 멥쌀(밀양 23호) 또는 통일찹쌀 가루를 10, 20 및 30% 대체한 복합분의 물리적 성질 및 제빵 적성을 검토하였다. 밀-밀양 복합분은 밀-찹쌀 복합분 보다 높은 점도를 보였다. 복합분의 파리노그라프 안정성은 밀가루 보다 짧았으나 최적 반죽발전 시간은 비슷하였다. 제빵 적성은 밀-밀양 복합분이 다소 좋은 결과를 보였고 대체로 밀가루(멥쌀 또는 찹쌀)를 20%수준까지는 대체할 수 있을 것으로 보인다. 10%수준으로는 밀가루 빵에 크게 손색이 없는 제품이 가능하였다.

• Conservation and Restoration of Cultural Heritage
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• 제1권1호
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• pp.23-27
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• 2012

Bletilla striata is an important herb that is used as a paste for texture processing, an ingredient in incense and an additive for preserving calligraphic works and paintings. This study evaluated Bletilla striata, which has been used to preserve and manage the textiles and paper. In particular, this study examined the viscosity of a paste made from Bletilla striata, as well as the mechanical characteristics and antibiotic properties of the fabrics treated with the herb. In terms of viscosity, Bletilla striata paste was less sticky than wheat flour paste, meaning that the former can be applied more evenly to sized fabrics. In addition, Bletilla striata paste has high transparence, ensuring little color difference between the fabrics treated and not treated with the paste. Regarding the mechanical characteristics of the fabrics processed using the KES-FB System, the sized fabrics treated with Bletilla striata paste showed a higher flexibility and recovery rate and than those treated with the wheat flour paste, indicating that the former paste can be more effective in making fabrics maintain their original form and shape. Finally, silk fabrics treated with Bletilla striata showed very high antibiosis. This suggests that the paste can be used to develop antibiotic substances that can preserve textiles.

• 한국식품조리과학회지
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• 제11권1호
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• pp.69-76
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• 1995

Chou에 있어서 원료소맥분에 대한 미분의 대체 가능성을 검토하기 위하여, 중력분에 미분을 0, 25, 50, 75, 100% 첨가한 미분 및 미분복합분에 대한 원료전분별 이화학적특성과 chou형성능력을 조사하고, 반죽의 물리적성질을 개량하기 위하여 증점제인 젤라틴과 유화제 Span20을 첨가한 후 첨가제의 효과를 비교검토하였다. 미분의 물결합능력과 팽윤력은 280%, 28.8로서 중력분 234%, 12.1보다 컸다. 미분과 중력분 호화개시온도는 $65^{\circ}C$로서 동일하였으며, 최고점도는 미분이 중력분보다 컸다. 냉각시의 setback율은 미분은 0.94, 중력분은 1.14로서 미분은 중력분보다 노화가 느린 것으로 판단된다. 중력분에 미분을 혼합한 경우, chou형성은 미분의 혼합비율에 따라 중력분 chou의 80.0-89.0%로 감소하였다. 그러나, 미분에 증점제와 유화제를 첨가하면 chou형성은 무첨가구에 비하여 각각 108.8%, 126.4%로 향상되었다. Chou반죽을 냉동처리할 경우, 반죽제조직 후 구운 chou와 비교하여 차이가 없었다. Chou반죽의 내부구조를 광학 현미경으로 관찰하였던 바, 미분의 반죽내의 원료성분들의 분산은 양호하였으나, 조직이 치밀하였다. 따라서, 유지의 입자는 작고, 함유량도 적었다. 그러나, 미분에 증점제나 유화제를 첨가한 반죽은 원료성분의 분산이 우수하였다. 특히, 유화제 첨가의 경우, 유화가 잘되어 소립의 유지입자가 고르게 다량 함유되어 있었다. 관능검사 결과에서 25%미분복합분, 50%미분복합분, 75%미분복합분의 chou들은 중력분과 비교하여 외형, 외부색, 공동형성, 저작감, 맛의 모든 항목에서 같거나 좋은 평가를 받았다. 100%미분의 chou는 공동형성에서만 100%중력분 chou에 비하여 다소 떨어졌을 뿐, 나머지 항목에서는 유의차가 없었다. 본 실험의 결과로부터 100%미분의 chou는 공동상팽화능력만 다소 떨어졌을 뿐, 맛은 소맥분과 비교하여 큰 차이가 없었던 것으로 나타나, chou제조에 있어서 미분은 소맥분과 대체하여 충분히 사용할 수 있는 것으로 판단된다. 한편, 증점제나 유화제를 첨가함으로써 미분 및 미분복합분의 chou형성능력이 크게 향상되었던 것으로 보아 향후, 이들 첨가제의 종류와 첨가량에 대한 연구 검토가 진행되어야 할 것으로 생각된다.

• 동아시아식생활학회지
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• 제18권3호
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• pp.384-390
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• 2008

This study examined the effects of sprouted brown rice (SR), gluten (G), and hydroxypropyl-methyl-cellulose (H) on the suppression of retrogradation in breads made with Korean wheat flour. An amylograph was used to determined the pasting properties of dough samples made with Korean wheat flour and additions of SR, SR+G, SR+H, and SR+G+H, respectively. In addition, a texture analyzer was employed to measure the hardness changes of bread samples left at room temperature for 72 hours. Finally, the type of retrogradation was calculated by the Avrami equation. The results showed that the addition of SR significantly decreased dough viscosity. However, the dough samples containing SR, G, and H all displayed reduced cold paste viscosity and setback, indicating a suppression of staling. The bread samples containing SR added to Korean wheat flour had increased hardness, but the addition of gluten (SR+G) reduced hardness. Upon examining the bread samples stored at room temperature for 24 hours, it was shown that the addition of G and H with SR (SR+G+H) suppressed retrogradation. Finally, the Avrami model data indicated that the type of retrogradation varied according to the addition of SR, G, and H. The breads made with hard wheat flour (HWF), WM, and WM+SR+H had similar Avrami exponents ($1.20{\sim}1.28$), while those for WM+SR, WM+SR+G, and WM+SR+G+H ranged from 2.7 to 3.3. Overall, the combined addition of SR and H was considered effective for preventing retrogradation in bread made with Korean wheat flour.

• 한국식품영양학회지
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• 제12권5호
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• pp.523-528
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• 1999

The influence of ginseng on the paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on quality properties color cooking quality textural and sensory properties and reducing microbial population of LL(Long Life) noodles was studied. The contents of ginseng used were from 5% to 10% based on flour weight. The viscosity property of wheat flour with ginseng was increased the initial pasting temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorption stability and breakdown were increased by ginseng. The whiteness of Ll nodles manufactured with ginseng was lower than that of control The shear extrusion force and hardness of LL noodles manufactured with ginseng were shown much higher value than those of control. At cooking quality examination of LL noodles manufactured with ginseng weight of cooked LL noodles was decreased but volum was appeared in ice versa,. Extraction amounts of LL noodles manufactured with ginseng during cooking were much smaller than those of control Total count of microorganism of Ll noodles manufactured with ginseng were decreased during storage at 3$0^{\circ}C$ Sensory properties of cooked LL noodles which was manufactured with ginseng showed quite acceptable. Based on the cooking and sensory evaluation test addition of 7.0% ginseng to wheat flour may be suitable for processing LL noodles.

• 한국식품영양학회지
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• 제12권3호
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• pp.252-257
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• 1999

In an attempt to evaluate the effects of calcium on paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on viscosity property cooking quality textural and sensory properties of Ramyon were examined. The contents of calcium used were from 1.0% to 3.0% based on flour weight. The viscosity property of wheat flour with calcium was increased the initial past-ing temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorp-tion stability and breakdown were increased by calcium. The shear extrusion force and hardness of Ram-yon manufactured with calcium were shown much higher value than those of control. At cooking quality examination of Ramyon manufactured with calcium weight of cooked Ramyon was increased by volume was decreased. Extraction amounts of Ramyon manufactured with calcium during cooking were much smaller than those of control. These changes will provided many advantages in the preparation of Ram-yon. The I2 reaction value of Ramyon manufactured with calcium and control were shown to almost same values. Sensory properties of cooked Ramyon which was manufactured with calcium showed quite acceptable. Based on the cooking and sensory evaluation test addition of 0.3% calcim to wheat flour may be suitable for processing Ramyon.