• Title/Summary/Keyword: 도정수율

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Color Modeling of Milled Rice by Milling Degree (도정도에 따른 쌀의 칼라 모델링)

  • Kim, Oui-Woung;Kim, Hoon;Lee, Se-Eun
    • Food Science and Preservation
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    • v.12 no.2
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    • pp.141-145
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    • 2005
  • To investigate the relationship between the milling degree and color of milled rice, an empirical whiteness model was developed according to the milling degree from $0\%\;to\;20\%$ using paddy of three different varieties of Chuchung, Nampyong and Odae. The values of determination coefficient and the root mean square error between measured and predicted whiteness were 0.990, 0.877, respectively, and the whiteness model was proved to be quite applicable. The relationships between whiteness values and color factors in several color systems were tested to select useful color factors for development of convenient whiteness meter. The whiteness value of milled rice according to degree of milling could be converted into b and Hunter whiteness in Lab color system. B in RGB color system at high values of determination coefficient were 0.990, 0.985, and 0.989, respectively.

Studies on the Preparation of Polished ${\alpha}-Barley$ -I. The Yield and Degree of Gelatinization- (${\alpha}$화 보리쌀의 제조에 관한 연구 -제 1 보 : ${\alpha}$화 보리쌀의 수율과 호화도-)

  • Kim, Hyong-Soo;Kang, Ock-Joo;Lyu, Eun-Soon
    • Korean Journal of Food Science and Technology
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    • v.15 no.2
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    • pp.155-159
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    • 1983
  • Alpha-barley were prepared by means of soaking, heating, and drying treatment. The degree of gelatinization ${\alpha}-barley$ were determined. The yield of ${\alpha}-barley$ prepared by microwave heating, steaming, and autoclaving were in the range of 95-98%, whereas by boiling, only 74-89% of ${\alpha}-barley$ were obtained. The degree of gelatinization of ${\alpha}-barley$ prepared by 5 min microwave heating and 10 min and 20 min steaming were around 90%. Alpha-barley prepared by boiling, autoclaving and 30 min steaming showed above 95% of degree of gelatinization.

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Identification of Chalkiness Development of Milled Waxy Rice Grains with Harvest Times and the Moisture Contents (찰벼 수확시기 및 건조정도에 따른 찹쌀 외관 품질특성 구명)

  • Jeong, Eung-Gi;Lee, Choon-Ki;Choi, Yoon-Hee;Kim, Jung-Tae;Kim, Seok;Son, Jong-Rok
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.53 no.1
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    • pp.58-63
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    • 2008
  • Variation of chalkiness expression in milled waxy rice with the moisture contents of grains was investigated using instrument and naked eye evaluation methods. To find out any effects of varieties and harvesting times on the chalkiness development, rice grains of seven waxy varieties harvested at early, optimal and late times were tested after being sun-dried to have three different moisture contents of about $13.0{\sim}14.5%$, $14.5{\sim}16.0%$ and above 16.0%. The moisture contents of rice grains were distributed in the ranges of about 13.0% to 17.5% with the drying intensity right after harvesting. Although there were some genetical variations in whiteness and degree of transparency of milled rice grains among varieties at the same condition, chalkiness was most significantly affected by the changes of moisture content in all waxy varieties and harvesting times. At the moisture content less than 13.5%, all varieties exhibited waxy unique chalkiness, and at the moisture ranges between 13.5% and 14.0% the chalkiness was more or less affected by harvesting time and varieties. At the moisture content ranges between 14.0% and 16.0%, chalkiness gradually disappeared as with the increase of moisture content. However the degrees of chalkiness loses were strongly depended on individual kernels by showing as if the number of non-waxy rice kernels would be increasing in waxy rice grains with the moisture content increase. At the moisture content above about 16.0%, all waxy kernels lost their unique chalkiness, and showed non-waxy rice appearance.

Optimum Milling Degree for Improving Sensory Quality of Cooked Rice (식미 증진을 위한 최적 도정도 구명)

  • Lee, Jeom-Sig;Park, No-Bong;Lee, Jong-Hee;Cho, Jun-Hyeon;Won, Yong-Jae;Park, Hyang-Mee;Chun, A-Reum;Jang, Jae-Ki;Gwak, Do-Yeon;Song, Yu-Cheon;Hwa, Woon-Gu;Yi, Gi-Hwan;Yeo, Un-Sang
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.57 no.4
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    • pp.359-364
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    • 2012
  • We conducted this study to identify the optimal milling degree for improving sensory quality of cooked rice and minimizing yield loss. The samples were analyzed for their physicochemical properties and sensory qualities using five different degree of milling(5.5~13.5%, based on brown rice). With increasing of milling degree, amylose content, breakdown, adhesiveness of cooked rice increased, whereas protein content, Mg/K equivalence ratio, fat content, setback and hardness of cooked rice decreased. In sensory quality test, the preference was significantly higher in the 9.5% and 11.5% milling degree. However, considering the yield of milled rice, the optimal milling degree for improving sensory quality of cooked rice was 9.5%.

생약재 추출물의 수율 및 항고혈압 활성

  • 도정룡;김기주
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • 2003.10a
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    • pp.137.2-138
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    • 2003
  • 본 실험에 사용한 생약재는 금산 약초시장에서 2003년 6월에 구입하여 추출수율을 조사하였다. 그 결과, 생약재의 물 추출물의 동결건조 중량(%)이 30~40%에 달하는 생약재는 가자, 갈근, 맥문동, 산수유가 있고, 20~30%에 달하는 생약재는 감초, 구기자, 당귀, 오미자, 천궁, 황기가 이에 속했으며, 중량(%)이 10~20%에 달하는 생약재는 복분자, 오수유, 애엽, 작약, 진피, 지유, 파고지, 황련이 이에 속했다. 마지막으로 10%이하의 추출 수율을 나타낸 생약재들은 가시오가피, 강황, 계피, 석곡, 소목, 영지, 오약, 육두구, 정향, 죽엽, 필발, 초두구, 호장근이 이에 속했다. 생약재의 70% Ethanol 추출물의 동결건조중량을 살펴본 결과, 동결건조 중량(%)이 30~40%에 달하는 생약재는 가자, 당귀, 산수유가 이에 속하였고, 20~30%에 달하는 생약재는 감초, 맥문동, 구기자, 오미자, 오수유, 천궁, 황기가 속하였으며, 동결건조 중량(%)이 10~20%에 달하는 생약재는 복분자, 육두구, 애엽, 작약, 정향, 지유, 파고지, 호장근, 황련이 이에 속했다. 또한 10% 이하의 수율을 나타내는 생약재는 가시오가피, 강황, 갈근, 계피, 석곡, 소목, 영지, 오약, 익지인, 죽엽, 필발, 초두구가 이에 속하였다. 생약재의 추출 시간 및 온도에 따른 수율을 조사한 결과, 추출 시간이 경과함에 따라서 수율이 점차 증가하는 경향을 보였으며, 가자, 갈근, 황련, 복분자, 지유, 정향, 계피, 소목 순으로 높은 수율을 얻을 수 있었다. 생약재에 여러가지 효소를 이용한 가수분해 결과, 대부분의 생약재에 대해 95$^{\circ}C$에서 2시간동안 추출한 수율과 그다지 큰 차이는 보이지 않았지만 대부분의 생약재가 Termamyl 효소를 사용하여 가수분해하였을 때 가장 높은 수율을 나타내었다. 또한 지유의 경우는 Viscozyme 효소를 처리하였을 경우 가장 좋은 수율을 나타내었다. 또한, 효소의 최적 온도로 조정한 Water bath에서 0, 30, 60, 120, 210분간 효소 반응 시켜, 420nm에서 갈변도를 시간별로 측정해본 결과, Viscozyme 효소를 처리한 생약재에서 시간이 흐름에 따라 흡광도 수치의 변화가 크게 나타났다. 32종의 생약재 물 추출물의 항고혈압 활성을 측정한 결과, 파고지, 소목, 죽엽의 항고혈압 활성이 높은 것으로 나타났으며, 파고지의 효과가 가장 우수한 것으로 나타났다. 10%에탄을 추출물의 경우에는 오미자, 오수유, 소목에서 항고혈압 활성이 높은 것으로 나타났으며, 오미자의 효과가 가장 우수한 것으로 나타났다. 파고지 물 추출물을 칼럼(Sephacryl S-300, High Resolution)으로 분획하여 3개의 Peak를 얻었으며, 2번째 Peak의 항고혈압 활성이 매우 높은 것으로 나타났다.

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Physicochemical Characteristics and Volatile Compounds of Glutinous Rice Wines Depending on the Milling Degrees (도정도에 따른 찹쌀발효주의 이화학적 특성 및 휘발성 향기성분)

  • Kim, Hye-Ryun;Lee, Ae-Ran;Kwon, Young-Hee;Lee, Hyang-Jeong;Jo, Sung-Jin;Kim, Jae-Ho;Ahn, Byung-Hak
    • Korean Journal of Food Science and Technology
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    • v.42 no.1
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    • pp.75-81
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    • 2010
  • In order to investigate the effects of different milling degrees on the quality of glutinous rice wines, the physicochemical properties and volatile compounds of various wines were evaluated. Sample wines prepared from glutinous rice with 90, 80, and 70% milling yields were analyzed for ethanol, pH, total acids, amino acids, soluble solids, coloring degree, UV absorbance, reducing sugars, organic acids, free sugars and volatile compounds. After fermentation for 17 days, ethanol contents in the wines ranged from 15.2 to 15.85%, while total acid levels ranged from 0.31 to 0.35%. The amino acid contents in four samples ranged from 0.63 to 0.73%, while soluble solid contents ranged from 11.4 to $13.1^{\circ}Bx$. The wine prepared from glutinous rice with a 30% degree of milling showed the highest coloring degree, UV absorbance and reducing sugar content among four samples. Furthermore, this wine had the highest levels of malic acid and acetic acid, while the glutinous rice wine prepared from rice with a 0% degree of milling had the highest levels of succinic acid and lactic acid. In all the glutinous rice wines tested, the most abundant free sugar was glucose followed by maltose. With increasing degree of milling, the alcohol, amino acid and organic acid contents of the glutinous rice wines decreased, whereas soluble solids, coloring degree, UV absorbance, reducing sugar and free sugar contents increased. Volatile compounds were identified using GC-MSD, and thirty-nine esters, seven alcohols, six acids, one aldehyde, four alkanes, one alkene and two miscellaneous compounds were identified in the glutinous rice wines. Using relative peak area, it was determined that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component and was primarily found in the range of 11.566-18.437%. Succinic acid diethyl ester and isoamyl laurate decreased with an increasing degree of milling, whereas hexanoic acid ethyl ester and 2-octenoic acid ethyl ester increased. Overall, it was shown that different milling degrees greatly affected the physicochemical and volatile characteristics of the glutinous rice wines.

Contents of Minerals and Amino Acid of Husked and Naked Barley (겉보리 및 쌀보리의 무기질과 아미노산 함량)

  • Lee, Jong-Sook;Kim, Sung-Kon;Kim, Chun-Su;Cho, Man-Hee
    • Korean Journal of Food Science and Technology
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    • v.15 no.1
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    • pp.90-92
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    • 1983
  • Contents of minerals and amino acids of two varieties of husked barley (Olbori and Kangbori) and of naked barley (Sedohadaka and Baikdong) which were abrasively polished 40 and 30%, respectively, were determined. There were no significant differences in the contents for minerals (Mg, Ca, Na, K and P) between varieties of husked barley or of naked barley except P. Amino acid scores for Olbori, Kangbori, Sedohadaka and Baikong were 70, 62, 60 and 64, respectively. The first and second limiting amino acids for all varieties were lysine and isoleucine, respectively.

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Hydration Rates and Changes of Hardness during Soaking of Polished Naked Barleys (쌀보리쌀의 수분 흡수 속도 및 침지 중 경도의 변화)

  • Yun, Young-Jin;Kim, Kwan;Kim, Sung-Kon;Kim, Dong-Youn;Park, Yang-Kyun
    • Applied Biological Chemistry
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    • v.31 no.1
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    • pp.21-25
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    • 1988
  • The predominant kernel(7mesh) of naked barleys were polished to give 65% yield. The diffusion coefficients and volume increase rates of polished naked burleys at $40^{\circ}C$ were $3{\sim}4$ and 2.2 times greater than those of naked barleys, respectively. The moisture gains of polished naked barleys were linearly related to the volume increases. The hardness of polished naked burleys during soaking was exponentially decreased.

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건조온도 및 노출시간에 따른 벼의 동할 예측모델

  • Kim, Hoon;Geum, Dong-Hyuk;Kim, Eui-Woong
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • 2003.10a
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    • pp.180.2-181
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    • 2003
  • 벼는 미립내부의 온도 및 함수율의 차이에 의해 열응력 및 수분차에 의한 응력이 발생하게 되며, 응력이 과대하게 발생되면 낟알이 금이 가는 동할이 발생하게 된다. 동할은 주로 건조과정 또는 건조후에 주로 발생하게 되는데 벼의 품질에 가장 중요한 지표로서 동할이 발생되면 저장성이 저하되며, 도정시 싸라기가 증가하여 도정수율에도 많은 손실을 가져오게 된다. 본 연구는 함수율 20.01, 21.80 및 22.80%(w.b.) 3수준에 대하여 40.4, 50.0 및 60.9$^{\circ}C$ 3수준의 건조온도와 노출시간 5 ~ 120분 동안에 벼의 동할에 미치는 영향을 구명하고, 동할 예측모델을 개발하는데 목적이 있다. 초기 함수율이 낮고 건조온도가 높을수록 노출시간이 경과할수록 동할은 증가하는 것으로 나타났다. 건조온도 40.4$^{\circ}C$에서는 노출 100분전까지는 동할율이 2%이상 발생하지 않는 것으로 나타났으며, 건조온도 50.$0^{\circ}C$와 60.9$^{\circ}C$에서는 함수율 20.0%(w.b.)의 경우 27분 및 11분 노출했을 때 동할율이 2%이상 발생하였다. 동할 실험치를 실험모델에 적합시켜 다중회귀분석 프로그램을 이용하여 실험상수를 결정하였다. 실험모델의 결정계수는 모든 온도에서 0.9이상으로 높게 나타났으며, RMSE는 40.4$^{\circ}C$에서는 0.2230, 50.$0^{\circ}C$에서는 2.4975로 나타났다. 또한, 60.9$^{\circ}C$에서는 77813로 이는 동할 실험치가 0 ~ 100 사이의 값임을 고려할 때 허용 가능한 수준으로 판단된다.

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Studies on the Milling, Quality and Storage of Tongil Rice Part I. Milling Condition and Change of Constituent of Rice (통일벼의 도정과 품질 및 저장에 관한 연구 제1보 도정공정과 성분변화)

  • Chung, Dong-Hyo;Kyung, Moon-Hyun;Kong, Joon-Sup;Kim, Hi-Kap
    • Korean Journal of Food Science and Technology
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    • v.8 no.1
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    • pp.1-5
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    • 1976
  • 1. In the milling process of Tongil rice (brown rice), the milling rate was remarkable at 960 rpm. (rotation per minute), roller mesh of 36 and opening rate of 90%, but the milling ability was found to be best at 1050 rpm., roller mesh of 40 and at opening rate of 100%. 2. The protein content of Tongil rice was 1% higher than the other existing variety. 3. The contents of protein, ash, fiber, vitamin $B_1$ and vitamin $B_2$ varied significantly according to the milling degrees. As an example, at the milling degree of 70%, it was possible to reduce the losses of more than 10% in protein, of more than 30% in vitamin $B_1$, of more than 20% in vitamin $B_2$, as compared to the percentage losses obtained at the milling degree of 100%.

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