• 한국자원식물학회지
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• 제11권3호
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• pp.358-362
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• 1998

This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.

• 한국식품조리과학회지
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• 제19권6호
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• pp.694-700
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• 2003

Changes in the Qualify Properties of Doenjang Prepared using the Powder or extracts of Paecilomyces japonica were investigated during fermentation at 20$^{\circ}C$. The moisture content was increased during fermentation but was not significantly different in all treatments. The pH of Doenjang with p. japonica was lower than the control group and decreased with the fermentation time. The amino nitrogen content increased gradually for up to 60 days and decreased slightly at 90 days. The L, a and b value decreased in proportion to the fermentation period and those of Doenjang with P. japonica powder were the lowest. From the results of the sensory evaluation, the color of the control group was similar to "yellow" but that of the Doenjang made from powder of P. japonica was close to "dark brown" and those of the Doenjang made from the P. japonica extract were darker than that of the control group. The texture was "glossy and smooth" in all cases and preference about the texture was high. The Doenjang with added P. japonica Powder had a saltier taste and the Doenjang with P. japonica Powder had the least sweet taste. In the flavor and overall Preference, the Doenjang with P. japonica powder was the lowest.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.203-204
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• 2003

Change in Quality Properties of Doenjang Prepared with the Powder of Paecilomyces japonica and extract of P. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Doenjang made with P. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Doenjang made with P. japonica was lower and in Particular that of Doenjang made with P. japonica powder was lowest. From the result of sensory evaluation test, the color of control group was similar to “yellow”but that of Doenjang made with powder of P. japonica was close to“dark brown”and that of Doenjang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, Doenjang by P. japonica addition was stronger and Doenjang made with extract was stronger than that made with powder. Doenjang made with powder of P. japonica was weaker than other groups in sweet taste. In flavor and overall Preference, Doenjang made with P. japonica was scored lower slightly in than control group and Doenjang made with powder of P. japonica was the lowest in score.

• 한국식품과학회지
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• 제22권2호
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• pp.199-205
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• 1990

우리나라 쌀의 품종별 도정 및 품위특성을 조사하여 합리적인 시장성을 평가할 수 있는 방법을 모색하고자 일반계 쌀과 다수계 쌀의 품종별로 품위 및 도정특성을 조사 분석한 결과는 다음과 같다. 유형별 도정률은 일반계가 높고 쇄미율은 통일계가 높았으나 미강률은 큰 차이가 없었으며 벼에서 쌀까지의 도정률은 현미의 용적중, 제현율 및 현백률이 높은 품종이 요구되고 현미의 쇄립률, 심복백립률, 왕겨율, 쇄미율 및 미강률이 낮은 품종은 쌀의 품위 및 수율이 향상되었다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.204-205
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• 2003

Change in Quality properties of the Kochujang Prepared with the powder of Paecilomyces japonica and extract of p. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Kochuiang made with p. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Amino nitrogen of Kochujang made with P. japonica was higher than control group and was highest on 30 days and 60 days by 179.2mg% and 282.2mg% respectively. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Kochujang made with P. japonica was lower and in particular that of Kochujang made with P. japonica powder was lowest. from the result of sensory evaluation test, the color of control group was similar to“clear red”but that of Kochojang made with powder of P. japonica was close to“dark reddish brown”and that of Kochujang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, the Kochujang by P. japonica addition was stronger and Kochujang made with extract was stronger than that made with powder. In hot taste, the Kochujang made with P. japonica was weaker than control group and the Kochujang made with P. japonica was scored higher in flavor than control group and Kochujang made with powder of P. japonica was the highest in score. In overall preference, the Kochujang made with P. japonica was better than control group like the result of flavor but expecially Kochujang made with water extract of P. japonica among the extract was best one unlike the result of flavor.

• 한국조리학회지
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• 제21권6호
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• pp.255-263
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• 2015

본 연구에서는 고추냉이 잎을 이용하여 발효식초를 제조 및 품질 특성에 대해 알아보고자 연구를 수행하였다. 고추냉이 잎을 알코올 발효시키면서 발효 과정중 당도와 알코올 함량의 변화를 측정한 결과, 환원당은 3일 이후로 급격히 감소하였으며, 알코올 함량은 3일 이후 급격히 증가하여 8일 후에 고추냉이 잎 알코올 발효액이 생성되었다. 알코올 발효 후 초산 발효가 진행됨에 따라 초산발효가 진행되면서 pH는 감소하며 총산은 증가하는 것으로 나타났다. 초산 발효 기간 중 알코올 함량의 변화는 고추냉이 잎의 초산 발효가 진행됨에 따라 알코올 함량은 감소하여, 최종 21일째에는 알코올 함량을 나타내지 않았다. 알코올 발효 후 시료의 초기 당도와 초산 발효가 진행되는 과정 중의 당도 변화는 없었다. 고추냉이 잎 식초의 초산 발효 중 색도 측정 결과 L값은 발효가 진행됨에 따라 증가하였고, 적색도를 나타내는 a값은 거의 변화가 없었으며, 황색도를 나타내는 b값은 증가하였다. 고추냉이 잎 식초는 발효가 진행됨에 맑아짐을 나타내는데, 이는 L값이 증가되어 나타나는 현상으로 판단된다. 이상의 결과로 쌈용 및 장아찌용으로 사용되어 오던 고추냉이 잎을 이용하여 고품질의 식초를 제조할 수 있는 것으로 판단되며, 농가의 새로운 소득작물로 새로운 소득증대와 소비자들에게 건강한 먹거리를 제공할수 있는 것으로 판단된다.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• 한국전자현미경학회:학술대회논문집
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• 한국현미경학회 2005년도 제36차 춘계학술대회 및 제3회 HVEM 이용자 워크샵
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• pp.26-26
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• 2005

• 한국식품조리과학회지
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• 제27권6호
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• pp.735-743
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• 2011

This study examined physicochemical properties of rice grains and qualities of cooked white rice of the high yielding, Japonica type, specifically Druryechanbyeo and Boramchanbyeo, and of the Tongil-type, specifically Hanarumbyeo and Andabyeo. The changes of water absorption rate of rice grains, their textural properties and a sensory evaluation of the cooked rice s were analyzed. All varieties were short grain. The length and width of Tongil type rice grains larger than those of Japonica type. The water absorption of white rice grains increased rapidly until 1 hr when soaking and after that increased slightly. The water absorption of Druryechan grain was higher than that of the Boramchan. The sensory evaluation results showed that the Japonica type cooked rices had a higher value for overall quality than the Tongil type cooked rices. With regard to the textural properties of the cooked rices, the hardness of Boramchan and Hanarum varieties showed higher than that of Druyechan and Anda varieties. Adhesiveness, springiness and chewiness were not significantly different between varieties (p<0.05).

• 한국작물학회지
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• 제40권3호
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• pp.328-333
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• 1995

들깨관련 종·속 수집 유전자원 들깨(Perilla frutescens var. japonica Hara), 자소(Perilla frutescens var. acuta Kudo), 축면자소(Perilla frutescens var. crispa Decaisne), 청자소(Perilla frutescens var. Kudo for viridis Makino), 들깨풀(Mosla punctulata Nakai), 산들깨(Mosla japonica Maxim) 및 쥐깨풀(Mosla dianthera Maxim)에 대한 잎품질 및 지방산 조성을 조사한 결과를 요약하면 아래와 같다. 1. 수집한 들깨관련 종·속 가운데 Perilla속 유전자원이 Mosla속 유전자원보다 주경엽수가 많았고 길이에서 3배 정도, 폭에서 약 5배 정도 컸었다. 2. 들깨관련 종·속 모든 수집 유전자원이 들깨보다 방향성 정도가 높아 방향성 개량육종의 교배재료로서 활용가치가 기대된다. 3. 잎의 유연성 면에서는 Perilla속 유전자원이 Mosla 속 유전자원보다 부드러웠다. 4. 종실성분함양에서 들깨에 비하여 들깨관련 수집 종·속의 기름과 단백질함량이 낮았으나 리놀렌산 함량이 높아서 공업용 또는 의약용을 위한 고리놀렌산 들깨품종개량의 교배재료로 활용가치가 기대된다. 5. 수집 Perilla속 유전자원의 불포화지방산인 리놀렌산과 기름함량, 단백질함량 그리고 포화지방산과는 부의 상관을 보였다.