• 한국식품영양과학회지
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• 제26권1호
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• pp.17-24
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• 1997

본 연구에서는 장시간 수침이 찹쌀가루와 전분에 미치는 영향을 알아보기 위하여 25"C에서 1일과 7일, 35"C에서 7일간 수침한 찹쌀과 전혀 수침 하지 않은 찹쌀로부터 가루를 내거나 전분을 분리하여 이화학적 특성과 호화특성을 실험하였다. 본 실험의 결과를 종합하면 찹쌀을 장시간 수침함으로써 단백질, 지질, 회분 등의 성분이 크게 감소하였다. 주사전자현미경 관찰에서는 수침에 의해 찹쌀가루의 배유세포벽이 파괴되었으며, 찹쌀 전분은 수침 에 의 해 모양은 영향을 받지 않았으나, 크기는 감소했다. 밀도, 물결합능력 그리고 팽윤력과 용해도 등의 이화학적 특성의 변화가 있었다. 찹쌀 전분의 결정형은 모두 A형으로 수침에 영향을 받지 않았다. 아밀로그램, X-선 회절도로 나타낸 가열 중의 호화도도 변화하였다. 특히 아밀로그램에 의한 호화특성은 찹쌀가루의 경우 최고 점도가 증가하여 전반 적으로 찹쌀 전분과 유사한 패턴으로 변하였다 이와 같은 실험 결과로 보아 장시간 수침하는 것은 찹쌀에 존재하는 단백질과 지질 및 미량 성분을 제거하고, 호화 특성에 변화를 일어나게 하여 찹쌀가루가 유과의 제조에 좀더 적합한 성질을 가지도록 하는 과정으로 사료된다.과정으로 사료된다.

• 한국조리학회지
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• 제22권3호
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• pp.55-65
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• 2016

본 연구는 우엉가루의 첨가량(3%, 6%, 9%, 12%)을 달리하여 우엉찹쌀다식을 제조하고, 품질 특성을 분석하여 우엉찹쌀다식에 적합한 우엉가루의 비율을 알아보고자 하였다. 우엉찹쌀다식의 수분함량은 우엉가루 무첨가군인 대조군에 비해 우엉가루 첨가량이 증가함에 따라 증가하였다(p<0.001). L값, a값, b값은 대조군에서 가장 높았으며 우엉가루 첨가군에서 유의적으로 감소하는 경향을 보였다. 우엉찹쌀다식의 당도는 우엉가루 첨가량이 증가함에 따라 유의적으로 높았다(p<0.001). 우엉찹쌀다식의 경도와 부착성은 우엉가루 6% 첨가군까지는 감소하는 경향을 보였으나, 우엉가루 9% 첨가 이상에서는 대조군보다 높게 나타났다. 반면, 응집성, 탄력성, 점착성, 씹힘성 등은 우엉가루 첨가군이 대조군에 비해 높게 나타났다. 라디칼 소거 활성은 우엉가루 9% 이상 첨가군에서 유의적으로 높게 나타났다(p<0.001). 관능 평가 결과, 우엉가루 3%, 6% 첨가군이 우엉을 첨가 하지 않은 대조군에 비해 모든 관능 평가에서 높은 기호도를 나타내었으며, 우엉가루 9%, 12% 첨가군에서는 오히려 대조군보다 유의적으로 낮은 기호도를 보였다(p<0.001). 위의 결과들을 종합해 볼 때 우엉찹쌀다식 제조 시 가장 적합한 우엉가루 비율은 6%까지 첨가하는 것이 가장 바람직하다고 사료된다.

• 한국조리학회지
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• 제20권3호
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• pp.148-160
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• 2014

본 연구는 루, 멥쌀가루, 찹쌀가루, 감자전분 등을 농후제로 사용하여 브라운소스 재료의 최적화와 품질특성에 대하여 살펴보았다. 농후제 종류에 따른 브라운소스의 수분함량은 루 첨가 브라운소스에 비해 멥쌀가루, 찹쌀가루, 감자전분을 첨가한 브라운소스의 수분함량이 높았으며, 점도는 농후제의 첨가량이 증가할수록 점도는 증가하였다. 색도변화는 명도 L값과 황색도인 b값은 루 첨가 브라운소스가 가장 높았으며, 적색도 a값은 멥쌀가루 첨가 브라운소스가 가장 높게 나타났다. 관능검사결과 루 11%, 멥쌀가루 11%, 찹쌀가루 12% 감자전분 6%의 기호도가 가장 높았다. 이상의 실험결과로 루, 멥쌀가루, 찹쌀가루, 감자전분을 농후제로 사용할 때 최적의 첨가량을 확인함으로써 추후 브라운소스의 농후제의 연구에 대한 기초자료로 활용될 수 있을 것으로 사료된다

• 한국식품조리과학회지
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• 제12권4호
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• pp.511-521
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory charac teristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Indian millet flour. Acid value was not increased abruptly, TBA value was main tained, and reducing sugar content was increased as compared with the first day that glutinous Indian millet Noti was made during 90 day storage. Through sensory evaluation, color, flavor, moistness, and consistency (the inner part) were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Indian millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• 한국식품조리과학회지
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• 제12권3호
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• pp.320-330
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and ,sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Chinese millet flour. Acid value was not increased abruptly. TBA value was maintained, reducing sugar content was increased, and the average value of gelatinization degree was increased as compared with the first day that glutinous Chinese millet Noti was made during 90 day storage. Through sensory evalution, flavor, consistency(the inner part), and moistness were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Chinese millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• Preventive Nutrition and Food Science
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• 제2권1호
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• pp.23-28
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• 1997

Physicohemical properties of corn starches isolated from non-glutinous and corn grains fol-lowing γ-irradiation up to 10kGy were investigated. Blue value, water binding capacity and swelling power decreased, while alkali number ad solubility increased by γ-irradiation , which was more pronounced in glu-tinous corn starch than in non-glutinous corn starch. The optical transmittance increased with an increment of heating temperature and applied irradiation doses. No significant difference was observed in Hunter's color value between both starches isolated from non- irradiated and irradiated and irradiated corn grains. Amylograph viscosities decreased remarkably as dose levels increased. The overall effects of γ-irradiation was more distinguished in glutinous starch than in non-glutinous starch.

• 한국식품조리과학회지
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• 제18권2호
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• pp.211-215
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• 2002

This study was intended to investigate the optimal soaking time of glutinous rice for making jujube Injeolmi, a kind of traditional Korean glutinous rice cake. The jujube Injeolmi was prepared with glutinous rice soaked for various times (2, 4, 6, 8, 10 hr), and the moisture content, chromaticity, sensory qualities and mechanical qualities were measured while storing them up to 72 hr at 20$^{\circ}C$. The moisture content and L-value of jujube Injeolmi were the highest at 8-hr soaking. The a-value was the highest at 6-hr soaking. The hardness was maintained the lowest at the 8-hr soaked sample during storage. The cohesiveness and springiness were not significantly affected by the soaking time. The gumminess was significantly different among the samples during storage. The results of sensory evaluation showed that jujube Injeolmi had the best color at 4-hr soaking and the highest sweetness at 6-hr soaking. The 8-hr soaked glutinous rice gave the highest level of softness, chewiness and moistness in the sample, therefore, 8-hr soaking appeared to be the most desirable method for making jujube Ingeolmi.

• 동아시아식생활학회지
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• 제5권3호
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• pp.247-253
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• 1995

The objective of this study was to evaluate Toranbyung, according as the ingredients of Toranbyung were changed in various phases : firstly, mixing of taro with either rice flour or glutinous rice flour, and secondly, the amount of taro to be mixed with either rice flour or glutinous rice flour, The results were as follows; According to the sensory evaluation, Toranbyung made from glutinous rice flour and 4% taro ingredients met with the most favorable responses except flavor. In the case of Toranbyung made from rice flour, those made with 50% taro ingredients were most favored in taste, flavor, moisture, color, consistency and texture, With respect to the rheological properties of Toranbyung hardness, gumminess and springiness of Toraangyung made from glutinous rice flour were better. As the amount of taro increased, Toranbyung made from glutinous rice flour decreased in springiness, hardness, gumminess, and chewiness. As a result, Toranbyung made from glutinous rice flour and 40% taro ingredients and Toranbyung made from rice flour and 50% taro ingredients received the most favorable sensory evaluation.

• 동아시아식생활학회지
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• 제25권1호
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• pp.162-175
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• 2015

The purpose of this thesis was to develop pumpkin soup with different ratios of ingredients, using high-nutrient sweet pumpkins. P10G0 without sweet pumpkin and glutinous rice powder showed the highest moisture content, whereas, P5G0 whit Cheongdung pumpkin and sweet pumpkin at the same ratio whitout glutinous rice powder showed the lowest moisture content. For chromaticity lightness of control pumpkin soup scored the lowest. Lightness of P10G0 without sweet pumpkin and glutinous rice powder also scored the lowest. For redness, the P5 group with Cheongdung pumpkin and sweet pumpkin at the same ratio scored the highest while the P10 group without sweet pumpkin scored the lowest. As for yellowness, increased ratio of glutinous rice powder in pumpkin soup scored resulted in reduced yellowness in all groups P5 (p<0.01), P7 and P10 (p<0.001) A higher ratio of Cheongdung pumpkin was thus generally associated whit reduced yellowness (p<0.001). For the spread-ability, higher ratio of sweet pumpkin to Cheongdung pumpkin resulted in significant reduction of spread-ability. However, groups with 12% glutinous rice powder showed no significant differences. Spread-ability of the P5 and P10 groups significant increased and thereafter decreased according to the addition ratio of glutinous rice powder, viscosity of the G0 and G4 groups decreased according to the addition ratio of Cheongdung pumpkin, whereas they first decreased and then increased in the G8 and G12 groups. All groups showed increased viscosity whit more glutinous rice powder. For the sensory evaluation, P5G8 was mostly preferred in all aspects. P7G4 was superior in all aspects except for flavor. P10G4 scored the highest in all aspects except viscosity. For acceptance test, except for the control group, P7G4 whit added of 70% Cheongdung pumpkin, 30% sweet pumpkin and 4% glutinous rice powder was the most preferred in all aspects except color (gloss, viscosity, flavor, taste and overall quality).

• 동아시아식생활학회지
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• 제16권6호
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• pp.677-683
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• 2006

Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.