• 한국식생활문화학회지
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• 제33권1호
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• pp.62-69
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• 2018

The purpose of this study was to investigate the antioxidative and physical properties of finger food type rice snacks and pumpkin rice snacks for infants aged 6 to 12 months old. The addition of rice germ did not affect density or porosity, and there was no significant difference when compared with commercial products. The addition of rice germ to the rice snack group did not reduce the longitudinal expansion quality of the rice snack. The WAI of RW and SW values were 9.83 and 8.93, respectively, which were significantly higher than those of other samples (p<0.05). The results of this study show that the addition of rice germ to rice snack resulted in reduced density and porosity of rice snacks and maintenance of a high water absorption index, which are more desirable characteristics for products. The products with rice germ showed significantly higher antioxidative activities among all samples (p<0.05).

• 한국식생활문화학회지
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• 제30권6호
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• pp.797-803
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• 2015

Atopic dermatitis (AD) is usually caused by foods such as wheat, egg, milk, and peanuts, leading to common health problems in early childhood with complications like urtication. The aim of this study was to evaluate ethanol extracts of rice and rice snacks concentrated until the ethanol was completely eliminated and hot-air dried. In vitro analyses were carried out using murine macrophage RAW 264.7 cells. We measured cytotoxicity, nitric oxide (NO) production, and inflammatory cytokine level. The NO level of the cells exposed to lipopolysaccharide (LPS) was significantly reduced by rice and rice snack extracts. $TNF-{\alpha}$ level decreased in contrast to the LPS group, although a significant difference was not observed. On the other hand, IL-6 significantly decreased in both rice and rice snack extracts in a dose-dependent manner. The results of the present study suggest that rice and rice snack decreased NO and inflammatory cytokine levels. Therefore, rice could be useful as a raw material for relieving child atopic dermatitis caused by snacks made from wheat.

• 한국수산과학회지
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• 제49권6호
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• pp.750-757
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• 2016

This study investigated the quality, sensory characteristics and commercial potential of a rice snack prepared with dried oyster. Mild and spicy versions of the snack were produced using an oil coating and a mixed seasoning powder coating, respectively. The approximate compositions of the mild snack and spicy snack were 5.13% and 4.78% moisture, 8.92% and 8.94% crude proteins, 17.58% and 20.35% crude lipids, 1.88% and 1.87% ash, and 2% and 1.8% salt, with water activity values of 0.20 and 0.18 and a pH of 6.11 and 6.10, respectively. The color of the mild snack was lighter with more yellow and less red compared with the spicy snack. Thiobarbituric acid levels increased slightly, and hardness decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. These results suggest that the spicy snack might have more commercial potential than that of the mild snack according to its higher sensory test score.

• 산업식품공학
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• 제14권4호
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• pp.322-327
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• 2010

쌀가루제품은 밀가루 제품에 비하여 알레르기 유발율이 낮으므로, 영유아용 제품으로 개발될 수 있는 가능성이 크다. 특히, 영유아용 식품은 치아발달이 미숙한 영유아에 적합하도록 침에 의해서 쉽게 녹여 삼킬 수 있어야 하는데, 본 연구에서 개발된 팽화쌀과자는 이러한 특성을 모두 만족하고 있다. 본 연구에서는 쌀가루로부터 쌀압출물을 제조한 후 팽화시켜 다공질이 많은 구조를 갖는 쌀과자를 제조하였다. 팽화쌀과자의 팽화율은 1.8배이었으며, 경도는 대조군으로 연구된 Graduates 및 Little과 유의적 차이를 보이지 않았다. 팽화쌀과자의 수분흡수량은 상대습도가 증가함에 따라 증가하였으며 수분 흡수속도는 상대습도 30-40% 구간에서 0.0024 mg/hr로 가장 낮았다. 본 연구에서 개발된 팽화쌀과자는 기존 쌀가공품이 보이는 딱딱한 물성을 다공성의 구조의 형성을 통하여 개선하였으며, 이는 영 유아의 씹힘과 삼킴에 부담을 줄이며 저작운동을 유도하여 치아발달에 도움을 제공할 수 있다. 본 연구의 팽화쌀과자와 같은 팽화쌀제품의 개발을 통하여 기존에 밥, 떡, 주류 중심의 쌀제품에서 탈피하여 쌀가공품의 다양화에 이바지할 수 있다.

• 한국식생활문화학회지
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• 제33권3호
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• pp.261-267
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• 2018

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

• 한국식품조리과학회지
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• 제30권4호
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• pp.454-462
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• 2014

This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.

• 한국식품저장유통학회지
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• 제20권6호
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• pp.810-817
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• 2013

본 연구는 백진주 쌀가루를 이용한 비유탕 쌀과자 제조조건의 최적화를 목적으로 두 가지 독립변수인 쌀 수침시간과 콩물 첨가량에 따라 9가지 조건의 비유탕 쌀과자 품질특성을 분석하였다. 무게는 쌀 수침시간이 길어짐에 따라 증가하다가 11.26일 이후에는 다시 감소하였으나 콩물 첨가량은 영향을 주지 않는 것으로 나타났다. 부피와 부피팽창율은 쌀 수침시간이 길어지고, 콩물 첨가량이 증가할수록 증가하는 것으로 나타났다. 밀도는 쌀 수침시간이 1.94일 이전이고, 콩물 첨가량이 32.23% 이상일 때 밀도가 가장 낮은 구간으로 나타났다. 색도에서 쌀 수침시간이 3.52일 이상이고 콩물 첨가량이 35.47%일 때 L값은 높은 구간으로 나타났고, a값은 유의성이 없는 것으로 나타났으며, b값은 쌀 수침시간이 길어지고 콩물 첨가량이 증가할수록 높게 나타났다. 경도는 쌀 수침시간이 5.28~8.53일이고, 콩물첨가량이 5.34~20.26%일 때 가장 높은 구간으로 나타났다. 색, 향미, 외형 및 전체적인 선호도는 쌀 수침시간이 짧고, 콩물 첨가량이 적을수록 선호도가 높은 것으로 나타났다. 최적 조건을 설정하기 위하여 독립변수인 쌀 수침시간과 콩물 첨가량을 범위 내에서 최소로 설정하고, 종속변수에서 밀도는 최소로 설정하고 다른 항목은 최대로 설정하였을 때 백진주 쌀가루를 이용한 비유탕 쌀과자의 최적 조건은 쌀 수침시간 0.69일이고 콩물 첨가량은 26.67%로 나타났다.

• 한국수산과학회지
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• 제49권3호
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• pp.293-300
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• 2016

In the present study, we investigated the quality, sensory characteristics and commercialization potential of a rice collet snack made with the addition of dried shrimp. “Mild” and “spicy” snack products were produced with an edible oil coating and mixed seasoning powder coating, respectively. The approximate composition of the mild and spicy snacks, respectively, were 2.44% and 2.24% for moisture, 8.52% and 8.64% for crude protein, 18.36% and 26.54% for crude lipids, 1.28% and 1.38% for ash, 1.1% and 1.2% for salt, and 0.61 and 0.62 for pH. The L (lightness), a (redness), b (yellowness), and ⊿E (color difference) values were higher for the mild snack than the spicy snack. The mild and spicy snack had values of 7,776.4 and 7,655.8 mg/100 g for total amino acids, and 221.6 and 253.5 mg/100 g for total free amino acids, respectively. The TBA (thiobarbituric acid) value did not differ significantly between the two types of snack. The hardness value of the spicy snack was higher than that of the mild snack, but there were no significant differences in flavor between the two products. The sensory evaluation score of the spicy snack was slightly higher than that of the mild snack. Organoleptic inspection indicated that both snacks had a favorable, unique taste.

• 한국수산과학회지
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• 제49권6호
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• pp.758-765
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• 2016

This study investigated the quality, sensory characteristics, and commercialization potential of a rice snack made from dried anchovy Engraulis japonicus. Mild and spicy snacks were produced using a single extruder, with an oil coating or seasoning, respectively. The approximate respective compositions of the mild and spicy snacks were as follows: moisture 5.20% and 4.71%; crude protein 8.71% and 8.59%: crude lipids 21.14% and 28.5%; ash 1.57% and 1.82%; salt 1.5% and 1.5%; water activity 0.18 and 0.19; and pH 6.31 and 6.28. The peroxide values increased for 30 days after preparation and then decreased from 30 to 90 days. The thiobarbituric acid values increased slightly during storage at $27{\pm}2^{\circ}C$. During storage at $27{\pm}2^{\circ}C$, the lightness and yellowness values were lower for the spicy snack than for the mild snack, while the redness value was higher for the spicy snack. The hardness values of both samples decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. The spicy snack had a higher score than the mild snack in the sensory test, which suggested that the spicy snack made from dried anchovy has more commercial potential.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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• pp.109-119
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• 2002

Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.