• 한국축산식품학회지
• /
• 제37권4호
• /
• pp.552-560
• /
• 2017

This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p<0.05) values of moisture content and water holding capacity (WHC), while there were no significant differences in protein content, fat content, ash content, and thiobarbituric acid reactive substance (TBARS) values in treatments and controls (p>0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p<0.05). The lightness and redness of Tteokgalbi treated with any one of the four organic acids and black rice bran were higher than those of T1. The volatile basic nitrogen (VBN) values of T4 and T5 were higher than those of the other treatments (p<0.05). With regards to sensory characteristics, T1 and T2 showed overall acceptability similar to that of the controls (p>0.05). The results reported in this study show that Tteokgalbi with black rice bran and any one of the four organic acids listed above not only improved quality characteristics in cooking loss, WHC, lipid oxidation but also could successfully replace the synthetic caramel colorant. Overall, the most satisfactory results were obtained by adding black rice bran and ascorbic acid.

• Current Research on Agriculture and Life Sciences
• /
• 제14권
• /
• pp.37-47
• /
• 1996

The main objectives of this studies are to present the most desirable rice processing complex model system in a given our situations by comparision and analyzing the major factors and, also recommend the future prospect of the rice processing complex in Korea. There are 3 different rice processing complex models in Korea. Those are concrete bin, flat type steel bin and square bin. These systems have a lot of differences and have their own characteristics such as capital requirement, efficiency, storage capacity and quality controls. The major problems of the existing rice processing centers in Korea are high fixed cost and the unbalnced systems. Following is summary to solve this problems: 1. Development of the large scale harvester and high speed continuous dryer. 2. Quality inspective system of bulk grain and large scale temporary storage facilities. 3. Large size readjustment of arable land. 4. Select the convenient location of rice processing center and formulation of well equipment facilities.

• 한국식품조리과학회지
• /
• 제33권2호
• /
• pp.148-154
• /
• 2017

Purpose: Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions ($-20^{\circ}C$ and $-10^{\circ}C$) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics. Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics. Results: Moisture content showed high value at $-20^{\circ}C$ freezing regardless of freezing method. Water activity was higher at $-20^{\circ}C$ than $-10^{\circ}C$, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher $-20^{\circ}C$ freezing temperature compare to $-10^{\circ}C$ freezing temperature. Hardness and chewiness were the lowest $-20^{\circ}C$ magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at $-20^{\circ}C$ magnetic resonance quick freezing. Conclusion: Therefore, the $-20^{\circ}C$ magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.

• Journal of Biosystems Engineering
• /
• 제35권2호
• /
• pp.138-145
• /
• 2010

An on-line algorithm that discriminates brown rice kernels on their echelon feeder using color image processing is presented for quality inspection. A rapid color image segmentation algorithm based on Bayesian clustering method was developed by means of the look-up table which was made from the significant clusters selected by experts. A robust estimation method was presented to improve the stability of color clusters. Discriminant analysis of color distributions was employed to distinguish nine types of brown rice kernels. Discrimination accuracies of the on-line discrimination algorithm were ranged from 72% to 85% for the sound, cracked, green-transparent and green-opaque, greater than 93% for colored, red, and unhulled, about 92% for white-opaque and 67% for chalky, respectively.

• 한국식품과학회지
• /
• 제27권6호
• /
• pp.944-949
• /
• 1995

쌀을 cooking, steaming, parching 등의 가공처리 형태로서 밥, 백설기, 미싯가루를 제조하여 methanol로 추출한 후 돌연변이 억제활성의 유지여부를 조사하기 위하여 Salmonella typhimurium reversion assay로 조사하고 SOS Chromotest로 확인하였다. S. typhimurium reversion assay에 대하여 직접변이원 4NQO로 유도한 frameshift type 돌연변이의 경우 $46%{\sim}100%$의 억제효과를 나타내었으며 억제활성이 투여농도에 비례하였다. Base substitution type 돌연변이의 경우는 각 가공물의 용매 추출물에서 억제활성이 미약하거나 서의 효과를 발견할 수 없었다. 간접변이원의 경우는 직접변이원과 비교하여 모든 처리구에서 억제효과가 관찰되었다. Trp-p-1으로 유도된 frameshift type 돌연변이의 경우 $75{\sim}100%$의 활성을 나타내었으며 $AFB_1$으로 유도된 base substitution type 돌연변이의 경우는 $66{\sim}87%$의 활성을 보여 직접변이원보다 억제활성이 높았다. SOS chromotest에 대하여는 4NQO로 유도된 돌연변이의 경우 억제활성이 없었으며 Trp-p-2로 유도된 돌연변이의 경우는 19-67%의 억제활성으로 S. typhimurium reversion assay와 같은 경향이 나타남을 확인하였다. 쌀의 항변이원성 물질은 rice-cooking, steaming, parching 등의 가공처리에 의해 억제활성이 소실되지 않아 가공 안정성이 있는 물질인 것으로 조사되었다.

• Journal of Nutrition and Health
• /
• 제27권8호
• /
• pp.856-863
• /
• 1994

To develop a optimized method for educing the errors associated with the estimation of portion size of foods, fuzzy-dta processing of portion size was performed. Cooked-rice was chosen as a food item. The experiment was conducted in two parts. First, to study the conceptions of respondents to bowl size(large, medium, small), 11 bowls of different size and shape were used and measured the actual weights of cooked-rice. Second, to study the conceptions of respondents to volume(1, 1/2, 1/3, 1/4), 16 different volumes of cooked-rice in bowls of same size and shape were used. Respondents for this study were 31 graduate students. After collecting the data of respondents to size and volume, fuzzy sets of size and volume were produced. The critical values were calculated by defuzzification(mean of maximum method, center of area method). The differences of the weights of cooked-rice in various bowl size and volume between the critical values and the calculated values by average portion size using in conventional methods were compared. The results hows large inter-subject variation in conception to bowl size, especially in large size. However, conception of respondents to volume is relatively accurate. Conception to bowl size seems to be influenced by bowl shape. Considering that the new fuzzy set was calculated by cartesian product(bowl size and volume), bowl shape should be considered in estimation of bowl size to make more accurate fuzzy set for cooked-rice portion size. The limitations of this study were discussed. If more accurate data for size and volume of many other food items are collected by the increased number of respondents, reducing the errors associated with the estimation of portion size of foods and rapid processing will be possible by constructing computer processing systems.

• 생명과학회지
• /
• 제20권12호
• /
• pp.1838-1843
• /
• 2010

피부의 노화는 유전자 돌연변이와 같은 유전적인 요소와 자외선 노출과 같은 환경적인 요소와 연관되어 있다. 이러한 요소들은 교원질과 탄력섬유와 같은 피부의 구조적인 복합체를 분해한다. 특히, 교원질은 전사인자인 AP-1에 의해 유도되는 분해효소인 MMP-1에 의해 분해되고 그 결과 피부의 주름이 발생한다. 교원질의 다른 분해 원인으로는 생체내 활성산소의 생성을 들 수 있다. 활성산소의 생성은 세포막을 공격하고 MMP-1의 활성을 유도한다. 결과적으로, 피부 탄력의 감소와 동시에 피부의 노화를 촉진시키게 된다. 본 연구에서 우리는 양조 부산물인 주박을 이용하여 항산화효과, collagen 합성촉진효과, MMP-1의 발현양상을 측정하였다. 흥미롭게도, 주박은 DPPH 라디컬의 소거활성 효과와 procollagen의 양을 증가시킴과 동시에, MMP-1의 유전자 발현을 억제시키는 효과를 나타내었다. 본 결과는 주박이 피부의 항노화 효과를 가질 수 있다는 것을 제시한다.

• 한국자원식물학회:학술대회논문집
• /
• 한국자원식물학회 2003년도 춘계 학술발표대회
• /
• pp.126-126
• /
• 2003

Sucrose-phosphate synthase (SPS) is a key regulatory enzyme in sucrose synthesis. To investigate the role of SPS in carbon partitioning, we produced transgenic rice plants overexpressing a cyanobacterial SPS from Synechocystis sp. PCC 6803. The gene was expressed under the control of the maize Ubil promoter in transgenic plants. Southern and Northern blot analyses confirmed the integration and the expression of the transgene in four transgenic rice lines. All of the four transgenic! lines analyzed showed abnormal vegetative and reproductive developments. Analysis of SPS activities and primary metabolites in the transgenic rice plants will be presented.

• 한국식품저장유통학회지
• /
• 제8권2호
• /
• pp.140-145
• /
• 2001

Although the drying times of paddies were significantly shortened by the application of higher drying temperatures, the 12, 10 and 8 hours were needed for the reduction of moisture contents from 23.55 to 15% at the temperatures of 45, 50 and 55$\^{C}$, respectively. Milling yields(MY) and rice rates(HRR) were decreased by increasing of the drying temperature. The MY ratios were 75.50, 75.42 and 75.31% and HRR were 93.28, 92.14 and 91.12% in drying temperature of 40, 50 and 55$\^{C}$, respectively. In the milling processes of tough rice with the used of a milling machine equipped with both of abrasive and friction types in a body, the reduction rates of bran and the occurrence of broken rice increased with the pressures at outlet or the recycled passing tines. In the process for humidified friction whitening of rice, it was found that the optimum addition rate of water for the best quality was the 11.2 liters per tone of white rice.

• 식품산업과 영양
• /
• 제21권2호
• /
• pp.15-19
• /
• 2016