• Applied Biological Chemistry
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• 제27권3호
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• pp.204-210
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• 1984

일반계 12품종 및 다수계 9품종에 대한 수화속도를 비교하였다. 실온에서의 쌀의 수분흡수 속도 또는 물의 확산 계수는 품종마다 독특한 값을 보였다. 쌀은 수분 흡수 속도에 따라 세 그룹으로 나눌 수 있었다. 일반적으로 식미가 좋은 품종으로 알려진 쌀은 수분 흡수 속도가 낮았으며, 대부분의 다수계 품종은 중간 정도의 수분 흡수 속도를 보였다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.310-310
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• 2017

'Gawaji 1', an early maturing and low amylose content rice variety adaptable to double cropping system with barley as later winter crop., was developed by the crop breeding team of Crop Research Division, GARES, Hwaseong, Korea in 2016. 'Gawaji 1' was derived from a cross between 'Baegjinju' and 'Sangmibyeo' in 2004. This variety had heading date of August 4 in Gyeonggi Province. It had a semi-elect plant type and resistance to lodging with strong culm. Its culm length was 67 cm. This variety had 15 tillers per hill and 104 spikelets per panicle. It was medium grain variety showing 1,000 grain weight of brown rice of 19.3g. Its protein contents of milled rice was 8.2% which was lower than 'Baegjinju'. Its milling ratio was 75.5% which was higher than 'Baegjinju'. The yield of milled rice was 5.0 MT/ha under the ordinary culture of the local adaptability test in 3 areas of Gyeonggi Province for three years. 'Gawaji1' is highly adaptable to Gyeonggi Province, especially to northern region of Han River.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.276-276
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• 2017

This study was examined to establish a conditions for producing Tteokbokki using dry-milling rice flour which can save manpower and labor time. Since the cost of producing rice flour milled in a wet condition is 500 to 700 won/kg, which is more than twice as much as that of 300 won wheat flour, it is necessary to directly make rice flour from raw rice. The dry-milling rice flour used in the experiment was produced by Air mill (Nara machinary co. ltd., Tokyo, Japan) from 5 rice cultivars (Samkwang, Dasan-1, Boramchan, Seolgaeng, Hanareum-2), which were cultivated in A-san in 2015 year. Their particle sizes were 50, 100 and $150{\mu}m$ for each cultivar, respectively. A control was a wet-milled rice flour milled with a roll mill after the rice was soaked in water for 4 hours. The moisture content of dry-milling rice flour based on cultivars was 11 ~ 12%, and added water up to 50~55% of dry-milling rice flour weight. The RVA characteristic of peak viscosity was the highest in Dasan-1 and Hanareum-2, the lowest in Seolgaeng. The setback value used as an indicator of aging was the highest in Dasan-1, therefore Dasan-1 was expected to be quick solidification, resulting in the low tendency of sensory evaluation. The damaged starch was high in Dasan-1 and Boramchan (p<0.05) compared to others. The Hunter color L were no significant among cultivars and b value increased in all cultivars of dry-milling rice flour compared with control. The hardness of dry-milling rice flour was higher than that of the control, especially Dasan-1 and Hanareum-2 were the highest. Based on the sensory evaluation, the best cultivars were Boramchan, Hanareum-2 and Samkwang. The overall preference of dry-milling rice flour was good in particle size of 50~100um.

• 한국식품과학회지
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• 제50권5호
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• pp.492-498
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• 2018

본 연구에서는 건식 제분용 쌀 품종인 설갱과 일반 쌀 품종인삼광에 대한 건식 및 습식제분 쌀가루의 원료 특성을 비교하고 제빵 특성을 살펴보았다. 설갱 쌀가루의 조단백질과 조지방 함량이 각각 6.20%와 0.24%로 삼광에 비해 높았고, 아밀로스 함량은 18.81%로 낮았으며, 조단백질, 조지방, 아밀로스 함량 모두 건식 제분 시 습식제분보다 높았다. 손상녹말 함량 및 수분흡습지수는 건식제분이 습식제분에 비해 14.4% 및 2.46 g/g으로 높았고, 수분용해지수는 1.31 g/100 g으로 낮았으며, 품종에 따른 차이는 없었다. 녹말 형태는 삼광은 다각형 이었지만 설갱은 둥근 형태였으며, 습식제분 시 미세한 입자가 많았다. 제빵 시 비체적은 삼광 습식과 설갱 건식이 각각 2.90 및 2.86 mL/g으로 유사하였다. 구운 후 초기 경도는 삼광이 823.06 g 및 설갱이 597.29 g으로 설갱이 경도가 낮았고, 제분 방법에 따라서는 습식제분이 건식제분에 비해 낮았다. 건식제분 쌀가루 특성은 밀가루와는 차이가 있었지만 제빵 특성은 유사하게 나타났으며, 쌀가루 제조 시 건식제분에 적합한 설갱 품종이 제빵용으로 적합할 것으로 판단된다.

• 한국작물학회지
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• 제28권3호
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• pp.281-284
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• 1983

일반계 5품종 및 다수계 7품종의 쌀의 물리, 화학적 생질의 상호관계를 조사한 결과 쌀의 평형수분함량은 아밀로스함량과 높은 부의 상관(-0.906$^{**}$ )을 보였다. 쌀의 단단함은 주로 쌀알의 폭과 용적에 영향을 받았으며 도정시간은 쌀의 단단함 및 쌀의 폭, 용적, 표면적 및 무게 등과 높은 부의 상관을 보였다. 쌀의 일반성분함량은 쌀의 단단함, 도정시간 및 평형수분함량과 상관관계를 나타내지 않았다.

• 한국생활과학회지
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• 제19권1호
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• pp.191-201
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• 2010

This study attempted to examine the application of retrograded starch (RS3) isolated from rice flour into Madeleine which is easy to make, supply enough energy and micro nutrients with adequate drinks, and prevent an adult disease. This could be a popular food to anyone regardless of age and gender who avoid rice and become high value-added, processed rice foods. For this, control Madeleine was made from wheat flour and an experimental one was made from 5 or 10% rice RS3 addition as well as wheat flour. Four different types of rice were produced from Premium Ho-Pyong Rice, that is, dry milled rice flour(RFD), soaked for 8 hours and milled, followed by air-dried rice flour(RFW), rice starch(RST), and retrograded rice starch or enzyme-resistant starch(RS3). The results found were as follows: Proximate compositions were decreased with soaking to make RFW, RST and RS3, compared to RFD. RS3 had the highest L, +a and ${\Delta}E$ with the lowest +b, changing it to a dark color, explaining the need for heat control during processing. At $80^{\circ}C$, the swelling power was shown in the order of RST>RFW>RFD>RS3 and the solubility of RS3 was the highest. There were significant differences in viscosities of peak, trough, cold, breakdown and total setback of all rice samples using RVA (p<0.001). Due to the pH of RS3, the Madeleine batter became acidic (p<.01) and expanded, resulting in more air cells and open texture. With an increasing RS3 level in Madeleine, several textural attributes among 'fresh' and 'stored at room temperature' Madeleine samples were significantly different by using Texture Analyzer. While the addition of RS3 in Madeleine did not significantly affect the sensory evaluation, indicating RS3 isolated from rice as a beneficial ingredient for processed rice products.

• 한국식품조리과학회지
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• 제23권6호
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• pp.908-918
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• 2007

To prepare ready-to-use rice flour as de novo material for processed rice foods, glutinous(W) and normal rice grains (N) were soaked for 1, 8, and 12 hours prior to processing. One half (DG) was air-dried and milled, and the other (WG) was milled and air-dried. General, morphological and pasting properties of the flours (NDG, NWG, WDG, WWG) were compared to those of a control (raw milled rice without soaking). The general compositions of the rice flours varied with soaking. Crude ash was considerably decreased at the beginning of soaking (1 hour). With the soaking, the rice flour, having polygonal shaped particles and a layered surface, acquired particles with smooth edges, which were then uniformly distributed. Additionally, the WG flour was lighter and had a lower ${\Delta}E$ value than the DG flour, due to a higher L and less +b as a result of soaking. Compared to the control, the WBC of the normal rice flour was decreased significantly with soaking, and the WG flour had significantly lower WBCs than the DG flour. Stirring number (SN), an indicator of ${\alpha}-amylase$ activity, was highly and significantly correlated with WBC (r=-0.85, p=0.0001) in the normal rice flour. At $80^{\circ}C$, the SP and solubility of all the soaked rice flours were much higher than those of the control. Positive (r=+0.85, p=0.0001) and negative (r=-0.61, p=0.02) correlations between the SP and solubility of the normal and glutinous rice flours were found, respectively. Using RVA, the pasting temperature of NDG was lower than that of NWG (p<0.0001). The peak viscosities of all the soaked flours were significantly decreased with soaking (p<0.0l), with the highest viscosity in the normal rice flour soaked for 8 hrs. Total setback, indicative of retrogradation, was lower in NDG than in NWG, with the lowest setback at 8 hrs of' soaking. Based on these finding, the NDG flour with 8 hrs of soaking was less damaged, and had a lower total setback and lower pasting temperature, which would make it an appropriate rice flour for commercial mass production.

• 한국유기농업학회지
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• 제26권4호
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• pp.629-647
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• 2018

1. 유기재배구의 토양조건은 배수가 약간 불량한 미사질 양토인 전북통 보통답으로 유효규산이 높은 것을 제외하고는 우리나라 논토양의 화학적 성분과 평균 함량이 유사하였다. 2. 관행재배구와 유기재배구 간에 생육은 초장, 분얼수, 이삭수, 이삭길이 모두 관행재배구에서 높은 것을 확인하였으며 이삭당 입수와 등숙율은 유기재배구에서 다소 높게 나타났다. 3. 병해충 발생정도는 물바구미, 잎집무늬마름병, 혹명나방, 도열병이 유기재배구에서 많이 발생하였고, 이삭누룩병은 관행재배구에서 조금 더 많이 발생하였다. 4. 주요 관리대상 병해충인 잎집무늬마름병(y=-0.2848x+199.57, $R^2=0.704^*$), 혹명나방 발생(y=-0.1361x+92.535, $R^2=0.8049^*$)과 쌀 수량과의 관계에서 유의성이 높은 부의 상관관계가 나타났다. 5. 백미 품질은 유기재배구에서 파쇄미의 증가로 완전립 비율이 낮았지만, 단백질함량이 관행재배구에 비해 낮아 전반적인 품질 및 윤기치가 높아졌다. 6. 쌀 재배 순수익은 관행재배구에서 36만원/10a, 유기재배구에서 61만원/10a로 유기재배구의 순수익이 68% 높게 나타났다.

• Journal of Biosystems Engineering
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• 제8권1호
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• pp.17-29
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• 1983

The milling process is considered as causing one of the greatest grain losses among all the processes in rice post-production. Major source of grain losses in the rice milling is considered as the whitening process. This study was attempted to develop an abrasive-type whitener, the whitening chamber of which being supplied by jet-air evenly and continuously. To investigate the milling performance by the new whitener, three kind of emery-stone grit(#36, #41, and #46), and three levels of rotational speed of emery stone roller (950, 1070, and 1200 rpm) were tested. The jet-air abrasive-type whitener was also compared with the conventional abrasive-type having no jet-air blower in terms of their milling performance. In addition, the effect of different combinations of sequential uses of the abrasive- and friction-type whiteners on the milling performance was also experimentally evaluated. The results of this study are summarized as follows; 1. In general, the whitening system combined with the abrasive type whitener with jet-air supply, which was newly designed, and the existing jet-air friction type whiteners produces more milled- and head-rice by about 0.3% points and 2.8% points, respectively than the system combined with the existing abrasive type without the jet-air supply under the same operational conditions. The former also consumed less electricity by 0.024 KwH per 100kg of milled rice production and gave more milling capacity by about 35 kg/hr. As compared with the conventional whitening system consisting of jet-air friction type whiteners only, the former yielded more milled- and head-rice by 1.5% points and 4.4% points, respectively. 2. The abrasive roller having 46 grit emery was better than the roller having 36 grit in aspects of milling performance and machine efficiency, in general. 3. With regard to the effect of combination method of abrasive type and friction type whiteners, one pass in abrasive type plus three passes in friction type gave better milling performance and energy efficiency than the two passes in abrasive type plus two passes in friction type regardless of the designs of the emery stone rollers. 4. The increase in rotational speed of the emery stone roller from 950 rpm to 1200 rpm presented negative effects on milled and head-rice yields and machine efficiency, but slightly positive effect on milling capacity.

• 한국작물학회지
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• 제51권spc1호
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• pp.7-11
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• 2006

국내에 수입되고 있는 찐쌀과 국내산 일반 쌀의 품질 특성을 비교 분석한 연구결과는 다음과 같았다. 1. 찐쌀은 외관상 금이 많이 나 있어 쉽게 구분할 수 있었으며, 취반 시 쌀알의 형태가 유지되지 않았고, 다양한 백도를 나타내었다. 또한 단백질 함량은 높고 수분함량은 낮았으며 윤기치는 현저히 떨어짐을 알 수 있었다. 2. 호화 및 열분석과 취반특성 분석 결과 찐쌀은 호화개시온도가 높고, 취반 시 일반 백미보다 수분을 1.5배가량 많이 흡수하며, 팽창용적이 크고 용출되는 고형물 양도 2배정도 많으며, 그 과정에서 쌀알 고유의 형태를 잃는 것을 알 수 있었다. 3 식미관능평가를 통해 찐쌀의 식미가 일반 쌀에 비해 매우 떨어질 뿐만 아니라 묵은 쌀이나 싸라기보다도 유의하게 식미가 낮음을 확인 할 수 있었다.