• 한국작물학회지
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• 제50권spc1호
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• pp.88-93
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• 2005

난소화성 다당류의 함량이 높은 고아미2호의 취반특성 개선 및 식미 향상을 목적으로 수행한 연구결과는 다음과 같았다. 1. 취반이 어려운 것으로 알려진 고아미2호는 가루로 1차 호화시킨 후에도 미세전분입자는 호화되지 않은 것으로 나타나 일반적인 취반방법으로는 식미개선에 어려움이 있는 것으로 나타났다. 도정에 의해서 색, 물성 및 호화특성의 변화를 살펴 보았으나 명도와 백도 이외에는 도정율에 따른 유의한 특성 변화는 없는 것으로 나타났다. 2. 상온수분흡수특성을 통해 고아미2호 최소 1시간 이상의 수침시간을 필요로 하며 관능평가를 통해 이 경우 식미가 더 양호함을 확인할 수 있었다. 3. 품종별 호화 및 취반특성을 비교해 본 결과 고아미2호의 호화개시온도가 $88^{\circ}C$로 매우 높고 일반 밥솥에서 취반할 경우 수분흡수율과 팽창용적이 적은 것으로 보아 취반 방법에 있어서 고온고압이 요구되는 것으로 나타났다. 4. 다른 품종과의 혼합을 통한 식미 혹은 물성 개선을 위해 아밀로스 함량이 다른 일품벼, 백진주, 화선찰벼를 비교한 결과 호화가 늦고 경도가 낮으며 노화특성이 양호한 백진주, 화선찰벼가 일품벼에 비해 더 적합할 것으로 예상되었고, 관능 평가를 통해 두 품종이 일품벼에 비해 전반적으로 더 양호한 것으로 나타났다.

• 한국의류학회지
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• 제8권3호
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• pp.43-56
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• 1984

The purpose of this present study is not only to investigate mutual relationship between general values and clothing behaviors, but to analyize the differences in clothing behaviors in view of socio-economic backgrounds, such as professions, social classes, educational levels, monthly income, etc. For the measurement of the general values, a total of 45 questions were made use of from both part I and part II of 'The study of General Values' jointly developed by Allport-Vernon-Lindzey, while for the measurement of the clothing behaviors were used questions selected from 'The clothing variables Inventory' developed by Creekmore and from those previously used in our country for the same purpose. Data were obtained from 460 Persons and the selected sample was composed of 238 Persons from the upper class and of 222 persons from the lower class. The former class is mainly represented by government officials, doctors, company directors, professors, while the latter by factory workers, clerks, drivers. Analysis of the data in this present study reached its conclusions as follows ; 1. Among the general values valiables, the selected group in this study ranked, theoretical values' first, 'political values' 'econmic values', 'social values', aesthetic values', 'religious values' in that order, and also among the clothing behaviors variables it ranked in the following order ; economy' 'modesty' 'aesthetic' 'conformity' 'status symbol'. 2. A significant relationship between general values and clothing behaviors was found as follows ; there are negative relationships between 'theoretical values' and 'aesthetic', 'status symbol', between 'aesthetic values' and 'conformity', between 'social values' and 'status symbol', between 'political values' and 'conformity', on the one; there are positive relationships between political values' and 'status symbol', between religious values' and 'aesthetic', on the other, 3. In view of profession, it was found that a group of company directors placed the most importance upon 'status symbol', a group of factory workers upon 'economy', a group of drivers upon 'conformity' among the clothing behaviors. In light of social classes, 'economy' was given a high priority by the lower class, and 'status symbol' by the upper class, respectively. Considering educational levels, it was found that the highly educated class placed more emphasis on 'status symbol' and the lower educated class showed their preference to 'economy'. In view of monthly pay, 'conformity' was given a top priority by the middle class, and 'status symbol' by the upper class. 4. As a result of investigating the influence that one's age and marriage effect on clothing behaviors, significant differences were found among the three clothing motivations of 'aesthetic', modesty', 'status symbol'.

• 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.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.262-262
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• 2017

Brown rice contains a variety of nutritional and bio-functional components compared to milled rice. However, low consumer preference for steamed brown rice and short shelf life has been implicated as deterrents to the direct consumption of brown rice. This study was undertaken to determine the effect of degree of milling (DOM) on pasting and aging properties of brown rice cultivar. Short-grain (Japonica type) brown rice cv. Boseogchal (BSC), Baegjinju (BJJ), and Hiami (HIAM) were evaluated every month during 4 months storage. Rice cultivar were categorized into waxy (BSC), medium-waxy (BJJ), and non-waxy (HIAM) of which amylose contents were 6.81%, 10.06%, and 16.69~16.72%, respectively. Peak viscosity was the highest in BJJ followed by HIAM, and BSC, showing peak viscosity was lower at low temperature storage. At storage at room temperature from 60 to 120 days, the FFA content significantly increased in the rice samples with DOM1% followed by 3% and 5%, while not significant increase in DOM0% brown rice: at 120 days, the FFA ranged in 28.35~41.48, 111.99~130.06, 76.87~91.99, and 47.13~62.37 mg KOH/100g for DOM 0%, 1%, 3% and 5%, respectively. It indicated that the fat rancidity was the least in the order of DOM 0%, 5%, 3% and 1%. Storage at low temperature could reduce fat hydrolysis with lower FFA release, but rice grain with 1% MD also released more FFA compared to the other samples. It could be assumed that the most outer bran layer, approximately 1~3%, could provide a strong protection from fat rancidity. Pasting viscosity of rice samples also increased with increasing DOM rate. Results indicated that DOM was the most significant factor for lipid rancidity during storage, resulting in high FFA formation. It suggested that brown rice with DOM 0% and/or more than DOM 5% could provide the best shelf life.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.368-368
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• 2017

Rice is the world's three major crops that is the staple food of Asian. Japonica type rice is consumed in Korea. Rice cultivation area decreases steadily. That is affected by decrease of the farm income with the inventory of 1.7 million tons, which is 2 to 3 times more than the optimal amount due to the decrease in the consumption of rice per person and cultivate high yield varieties. In recent years, as income level has improved, interest in health has been high and consumption for health food has been steadily increasing. For health food, rice is added by adding grains such as millet, sorghum, oats, beans and colored rice rather than white rice. In 1997, RDA(Rural Development Administration) developed black rice 'Heuknambyeo', and then 20 varieties were bred until 2017. In CBARES(Chungbuk Agricultural Research and Extension Services), we have developed new rice varieties 'Cheongpungheukchal' in 2010, 'Cheongpungheukhyangchal' in 2014, 'Cheongpungheukchal' is high in farming preference because of high yield. Black rice has high content of GABA and water-soluble phenol, DPPH radical scavenging activity, and consumers are interested in the function in the body. Therefore, functional and antioxidant activities(anthocyanin, total polyphenol, ${\alpha}-glucosidase$ inhibition) and antioxidant activities(ABTs, DPPH) were analyzed by comparing white and black rice. Testing varieties are 'Chucheongbyeo', best quality cultivars 'Daebo' and 'Samgwang' as white rice which are cultivated much in Chungbuk area, and black rice are 10 varieties including 'Cheongpungheukchal', 'Cheongpungheukhyangchal', 'Josaengheukchal' and so on. It has transplanted on 25th May, at CBARES research paddy by 100% fertilizer recommendation rate. Harvesting time was 50 days after heading by varieties, and has researched growth properties, yield and yield components, functional and antioxidant activities. Anthocyanin content was not measured because there was no pigmented in white rice, the highest value of anthocyanin content was 'Shintoheukmi' and in the range of 125.6~249.6mg/100g by black rice varieties. Total polyphenol content was high 'Cheongpungheukchal' and 'Shintoheukmi' and in the range of 96.68~244.34 mg/100g in black rice, white rice lower than blackish rice at 19.84~22.51mg/100g. ${\alpha}-glucosidase$ inhibition was high 'Cheongpungheukchal', 'Cheongpungheukhyangchal' and 'Shintoheukmi' in the rage of 75.87~98.85% by black rice varieties, especially 'Samgwang' was 80.75% and the other white rice was higher than 58~68%.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.215-215
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• 2017

The preference for domestic cereal crop of Setaria Italica has been increased with the recent interest in healthy foods. However, the productivity of Korean domestic produce, which has been decreasing due to the lack of cultivation technology and the low rate of mechanization during cultivation. Increase of germination ability will have a positive effect on the cultivation by reducing the labor of the manpower consuming and weeding work. Therefore, red light, ultrasonication, liquid priming and liquid smoke treatment that are effective for the germination of the seeds evaluated. The seeds of 1.4mm or more were used for the experiment. The priming solution used in the experiment was 1% $KH_2PO_4$ (74mM). During the priming, the light treated seeds at 2000 lux for 15, 30, 60 and 120 minutes. Ultrasonicationd treatment was performed for 5, 10, and 20 minutes at exposures of 60%, 80%, and 100% of ultrasound up to 21.6 kHz during priming. Light or ultrasound treated seeds transferred to priming treatment at $15^{\circ}C$ for 24 hours. The treatment of the liquid smoke was divided into the treatment of the liquid smoke alone and the treatment of the liquid smoke with the priming. The liquid smoke alone was diluted with distilled water without priming solution and the treatment of the liquid smoke was diluted with the salt priming solution. Both treatments were performed at 0.0%, 0.5%, 1.0%, 5.0%, and 10.0% of the liquid smoke (pH7) concentration at $15^{\circ}C$ for 6 hours. After each treatment, the seeds were dried to moisture content ranged 5-8% at $25^{\circ}C$ for 24 hours. All treatments showed better results than the non-treated control. Light treatment for 120 minutes improved for germination percentage (GP), Germination uniformity (GU) and heath seed percentage (HS). Ultrasonication treatment was most effective when treated with ultrasound at 21.6 kHz for 5 minutes in all germination characteristics. Ten % of the liquid smoke increase in 92% GP, 1.8 days MGT, $54%{\cdot}day^{-1}GR$, 0.76 GU and 88% HS comparing to non-treated control (72% GP, 2.3 days MGT, $45%{\cdot}day^{-1}GR$, 1.48 GU, and 63 % HS). This study showed that it is possible to obtain high germination by adding liquid smoke treatment to the seeds supplied to the farmers. The efficacy of light, ultrasonication, inorganic salt priming, and liquid smoke treatment on the seeds found in the experiment will be a positive alternative to labor force problems in the cultivation by improving germination.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.67-67
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• 2017

We developed the breeding materials with diverse grain size and shape in japonica rice. Grain size and shape are important factors affecting consumer preference and choice. However, most of Korean japonica rice cultivars have small, short, and round grain. To diversify the grain size and shape of japonica rice, we conducted the breeding program using donor parents, Jizi1560 and Jizi1581. Jizi1560 and Jizi1581 are japonica germplasm with extremely large grain. Four crosses between the each donor parents and high yielding japonica rice cultivars, Deuraechan and Boramchan, were constructed and then anther culture method was applied. We obtained 290 doubled-haploid (DH) lines with appropriated morphological traits and selected 91 DH lines with diverse grain size and shape. The grain related-traits of the selected DH lines showed a higher diversity when compared with 319 cultivars developed by NICS (264 japonica, 13 black, and 32 Tongil type cultivars). We designated the selected DH lines, four parents, and Daeripbyeo 1, large grain japonica cultivar, as the breeding materials for further analysis. The breeding materials were classified into five groups, A to E, based on the grain-related traits. Group A (including Jizi1581) and Group B (including Daeripbyeo 1) showed similar grain width, whereas Group A exhibited longer grain length and heavier grain weight. Group C (including Deuraechan and Boramchan) showed shorter and rounder grain shape and smaller grain size than any other groups. Group D including solely Jizi1560 had extremely large grain, such as the longest grain length, width, and thickness and heaviest grain weight. Group E including only two DH lines had long and slender grain shape, so that showed the highest ratio of length to width. The grain size and shape of the breeding materials exhibited beyond the characteristics of previously developed Korean japonica cultivars. The breeding materials will be applied in the breeding programs to diversify the grain size and shape of japonica rice.

• Journal of Dairy Science and Biotechnology
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• 제33권1호
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• pp.75-82
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• 2015

본 연구는 기능성 성분으로 알려진 Chitosan 분말을 온화한 향미의 마리보 치즈와 접목시킴으로써 기능성 반경성 치즈를 개발하고자 시도되었다. 이를 위해 Chitosan 분말을 일반 Chitosan 분말(CP)과 Nano-Chitosan 분말(NCP)로 나눈 두 개의 처리구로 하여 마리보 치즈 커드에 각각 0.2%와 0.5% 함량을 달리하여 첨가한 치즈를 제조하여 숙성 중 품질 특성과 소비자 기호도를 조사하였다. Chitosan을 첨가하여 제조한 마리보 치즈를 24주간 숙성하면서 숙성 중 유산균 수, pH, 수용성 질소화합물(WSN) 함량, Total phenolic acid 함량, 지방산패도 변화 등 품질 특성을 조사하였다. CP와 NCP를 첨가한 마리보 치즈의 숙성 중 변화에서 pH는 처리구별 유의적 차이 없이 숙성이 경과에 따라 상승하는 결과를 보였으며, NCP 0.2%와 0.5% 첨가구에서 높아지는 결과를 나타내었다. 유산균은 모든 처리구가 숙성이 경과될수록 감소하는 결과를 나타내었지만, Chitosan이 첨가된 마리보 치즈는 대조구에 비해 Chitosan이 가지고 있는 항균성으로 인해 숙성 중 유의적으로 유산균 수가 더 감소 되었다(p<0.05). WSN의 변화는 숙성 전반에 걸쳐 시험구간 유의적 차이 없이 높아지는 경향을 보였으며, NCP 0.2% 첨가구에서 가장 높은 결과를 보였다. 지방산패도는 숙성이 진행될수록 모든 시험구에서 지방산패도가 증가함을 나타내었으며, 숙성 0주차와 4주차에서는 실험구 간의 유의적 차이는 나타나지 않다가 숙성 8주차부터는 대조구보다 Chitosan 첨가구에서 높은 지방산패도를 나타내었다(p<0.05). TP 함량은 4주차를 제외한 모든 구간에서 대조구가 높은 TP 함량을 나타내었다. 치즈의 소비자 기호도 조사에서도 NCP 0.2% 첨가구에서 전반적인 수용도(54%), 향미(65%), 외관(67%) 그리고 구매의사(70%) 등이 비교적 긍정적으로 나타났다. 이상의 결과를 종합하면, CP와 NCP의 첨가가 마리보 치즈의 이화학적 특성을 유지하면서 치즈의 품질상의 특성에 큰 영향을 미치지 않았다. 따라서 향후 키토산을 기능성 소재로 적용하여 마리보 치즈를 제조할 경우, CP보다는 NCP 0.2% 첨가량을 적용하면 최적 품질의 기능성 마리보 치즈 개발이 가능할 것으로 사료되었다.

• 한국식품과학회지
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• 제49권3호
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• pp.296-303
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• 2017

산화방지활성을 부가한 건강한 먹거리 개발을 위하여 화전의 주재료인 찹쌀가루의 일부(1-5%)를 강황가루로 대체한 강황화전을 제조하였다. 화전의 수분함량은 강황 첨가량에 따른 유의적 차이를 나타내지 않았으며, 이는 온수 조건에서 찹쌀가루와 강황 가루의 물 결합력이 유의적으로 다르지 않았던 결과로 해석하였다. 한편, 강황 첨가량이 증가함에 따라 강황 고유의 색소인 쿠쿠민에 의해 반죽의 황색도가 유의적으로 증가하였다. 또한, 화전의 명도는 감소하고 적색도는 증가하는 전형적인 갈색화 현상이 관찰되었다. 이는 반죽을 지지는 동안 가속화된 비효소적 갈변 반응과 유지의 갈변 반응의 결과로 해석하였다. 강황 첨가로 화전의 경도는 증가하였고 부착성은 감소하는 경향을 나타내었다. 이 현상은 찹쌀가루를 강황가루로 대체함으로써 아밀로오스 함량은 증가하고 아밀로펙틴 함량은 상대적으로 감소한 영향으로 보인다. 총 환원력과 DPPH 라디칼 소거활성으로 측정된 화전의 산화방지활성이 강황 첨가량에 비례하여 유의적으로 증가함으로써, 강황가루에서 관찰된 산화방지활성이 화전에 실질적으로 부가되었음을 시사해주었다. 강황 첨가량에 비례적으로 증가한 강황 고유의 향미와 쓴맛은 기호도에 부정적 영향을 끼침으로써, 첨가량이 낮은 강황 화전일수록 상대적으로 높은 종합적 기호도를 나타내었다. 이 결과들은, 기능성 소재로 강황을 첨가한 식품을 개발할 경우 영양성과 산화방지활성 부가에도 불구하고 관능적 요인이 최종 첨가량 설정에 결정적 인자임을 시사해주었다.