• 한국지역사회생활과학회지
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• 제12권1호
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• pp.69-85
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• 2001

The purpose of this study was to replace the highly imported wheat consumption with rice in order to improve the rate of food self-sufficiency. Also, the study focused on the possibility of compounded bread making with rice flour, its taste for the Korean who have westernized eating styles, and the development of rice flour compounded bread as an alternative for wheat allergic people. Therefore, the researcher produced the soaked-rice flour, toasted-rice flour, and Extrusion-Expansion of Rice (E-ER) flour by different processing methods to bake rice wheat bread with the 10～50% mixing proportion. The volume and structure of bread were observed with Scanning Electron Microscope (SEM), and the sensory quality and the baking property were analyzed with a seven-point Likert type scale of Quantitative Descriptive Analysis (QDA). The sensory quality consisted of seven qualities such as color, size and distribution of air cell, flavor, softness, chewing, and overall quality that were evaluated as higher rating showed the better quality. The results of this study are: 1. The volume of the three types of rice wheat bread was almost same or bigger than wheat bread with the 20% of mixed proportion. 2. The size and distribution of air cell of E-ER wheat bread observed by SEM were more evenly distributed that toasted-rice wheat bread. The E-ER wheat bread had soft structure and was relatively similar to wheat flour bread. However, the structure of soaked-rice wheat bread was significantly different to other types of rice wheat bread. The structure of 10% mixed all three types of rice wheat bread was similar and evenly distributed to wheat bread but was bigger and coarser as higher mixing proportion of rice flour. 3. The dark brown color of rice wheat bread showed low sensory quality. 4. Both soaking-rice flour and E-ER flour were able to be mixed with wheat flour up to the 50%, and the seven sensory quality of these wheat bread were better than those of wheat bread. Among the three types of rice flour, toasted-rice wheat bread showed low bread property and sensory quality compared to soaked-rice or E-ER wheat bread. Consequently, this study showed that rice wheat bread that contains 20～30% of rice flour was better than wheat bread in the appropriate volume, seven sensory qualities and bread property.

• 한국식품과학회지
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• 제42권4호
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• pp.377-382
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• 2010

ADC는 밀가루개량제로 사용기준이 설정되어 있는 식품첨가물이나 이의 사용량과 잔류량을 확인할 수 있는 시험분석법이 확립되어 있지 않은 상태임으로 사전 사후 안전관리를 위해서 ADC의 분해산물인 biurea를 밀가루 및 빵류에서 분석 가능한 방법을 확립하고자 하였다. 식품 중 ADC의 분해산물인 biurea 분석을 위하여 컬럼, 이동상 조건, 전처리 조건, 기기조건 등을 검토하여 LC/MS/MS를 이용한 분석법을 확립하였으며, 개발된 분석법의 회수율, 분석법의 유효성 검증 등을 검토하였다. 회수율은 94.3-112.5%로 양호하였으며, 검출한계(LOD)는 0.003 mg/L의 농도이었고, 정량한계(LOQ)는 0.01 mg/L의 농도이었다. 확립된 분석법에 의해 밀가루 등 51건, 빵 등의 가공식품 59건에 대하여 biurea 함량을 분석한 결과 밀가루 1건에서 2.76 mg/kg의 농도로 검출되었고(검출율: 2%), 빵 등 가공식품에서는 16건이 검출(검출율: 27%)되었으며 검출농도범위는 0.19-18.01 mg/kg(평균: 3.79 mg/kg)이었다. ADC의 사용기준인 밀가루 1 kg당 45mg에 비하여 매우 낮은 값을 나타내었다. 본 연구를 통하여 확립된 식품 중 biurea 분석법으로 밀가루, 빵류 등의 가공식품에 대한 ADC의 사후관리에 기여할 것으로 본다.

• 한국식품과학회지
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• 제31권5호
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• pp.1235-1240
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• 1999

본 실험은 콩비린내의 주요 생성효소인 LOX가 결핍된 콩의 가공시 특성을 살펴봄으로 식품학적 이용 가능성을 검토해 보고자 실시하였다. 몇가지 가공상태의 콩의 LOX 활성을 측정한 결과 전지콩분말, 탈지콩분말, 콩단백의 순으로 LOX의 활성이 감소되는 것으로 나타났는데 특히 탈지와 콩단백 제조시 황금콩의 활성 저하가 가장 현저하였다. 콩나물 재배 시에는 황금콩과 진품콩의 자엽 부분에서 LOX 활성이 상당히 나타났다. 두유 제조시에는 진품콩과 진품콩 2호로 만든 경우 황금콩 두유 보다 콩비린내가 적게 난다고 평가되었으며, 콩나물에서는 진품콩 2호가 배축 신장율과 수율은 떨어졌으나 콩나물 비린내는 적은 것으로 평가되었다. 아이스크림 제조 시에는 황금콩 탈지분을 이용한 경우 탈지분으로 만든 대조군 아이스크림에 비하여 콩비린내가 많이 나는 것으로 감지되었으나 진품콩 2호 탈지분을 이용한 경우에는 콩비린내를 거의 감지하지 못하였다. 이상에서 LOX 결핍 콩은 가공시비린내 개선의 효과를 나타내어 가공식품으로서의 이용 가능성을 나타내 주었다.

• 한국지역사회생활과학회지
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• 제19권3호
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• pp.335-351
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• 2008

Adequate nutrients intake and regular eating habit are so important for the students to develop physical and mental health, and they contribute significantly for the development of intellectual capacity. The intake of simple sugar contained in the processed foods is known to have been related not only with such physical problems as obesity and diabetes but also with hyperactivity during growing period. This study analysed the effects of carbohydrate processed snacks on the middle school students' emotional intelligence and intended to demonstrate the correlation and the influence of the foods. The subjects of this study were 476 the 1st grade middle school students sampled from two public middle schools of Gyeonggi Province, Korea. Questionnaire contained 47 questions including the kinds of sugar containing processed foods, the frequency of intake, the frequency of normal diet, and the emotional test. All data obtained in this study were processed by SAS 8.2 program. 77.9% of the students had snacks more than once a day and the favored foods were in the order of bread, cookies, fruit, milk and dairy products, flour foods, ramen and ice cream. Less of the sugar contained processed snacks consumed high emotional intelligence showed(p<0.001). And low intake of carbohydrate processed snacks linked with having more regular meals and the higher levels of emotional intelligence. There was no gender difference in consuming simple sugar containing processed foods, however, out of these foods, carbonated drinks, ramen and pizza affected significantly the emotional intelligence of the male students. It was found that sugar contained processed snacks affect the eating habits like meal skipping and the emotional intelligence. It is determined that the effects of carbohydrate processed snacks on emotional intelligence can not be denied.

• 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.

• 한국식품저장유통학회지
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• 제30권4호
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• pp.630-641
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• 2023

본 연구는 쌀소비량 증가의 일환인 가공용 쌀가루를 비교하고자, 시중에 유통되고 있는 박력쌀가루(SRF), 바로미 2(FRF), 가루멥쌀(RF)을 이용하여 머핀을 제조하여보고 박력분(CON)을 대조군으로 하여 품질 및 기호도 특성을 확인하였다. 품질 특성은 입도 분석, 수분함량, pH, 색도, 비용적, 굽기손실률, 조직감, Image J를 실시하였고, 관능적 특성을 평가하기 위해 기호도 및 특성 강도 검사를 진행하였다. 머핀에 사용된 쌀가루의 입자 체적의 평균 직경은 CON, SRF, FRF, RF가 각각 44.79, 53.49, 84.94, 249.20 ㎛로 나타났다. 쌀가루의 종류를 달리하여 제조한 머핀의 수분함량은 CON, SRF, RF, FRF순으로 나타났다. pH는 쌀가루의 종류에 따른 유의적인 차이는 나타나지 않았다. 머핀의 L값과 b값은 유의적인 차이를 나타내지 않았으며, a값은 RF군만 유의적으로 낮게 나타내었다. 비용적 및 굽기손실률은 입자크기가 작을수록 높은 값을 나타내었다. 조직감은 입자크기가 작을수록 경도, 검성, 씹힘성이 감소하는 경향을 보였다. 단면 및 기공 관찰 결과 입자크기가 작을수록 기공 수는 적어지고 기공의 크기는 커져 조직감 및 비용적에 영향을 미치는 것으로 나타났다. 기호도 평가 시 전반적인 기호도에서 SRF군이 가장 높은 점수를 나타내었다. 결론적으로 쌀가루 머핀 제조 시 박력쌀가루를 사용하여 제조하는 것은 품질 및 기호도 특성에서 가장 우수한 것으로 평가되었으며, 이러한 결과는 향후 쌀 소비 촉진을 위한 다양한 쌀 가공식품 연구에 기여할 수 있는 기초자료가 될 것이라고 생각된다.

• 한국식품영양과학회지
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• 제44권9호
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• pp.1356-1363
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• 2015

수확 후 장기간 저장되는 저장쌀의 쌀국수 분야로의 이용을 증대시키고 쌀국수 소재로서의 가능성을 평가하고자 일반미 쌀가루, 수확 후 저장한 쌀을 이용한 저장 쌀가루, 일반미와 저장 쌀가루를 혼합한 혼합 쌀가루의 이화학적 특성을 조사하고 이들 쌀가루를 60% 첨가한 즉석 쌀국수를 제조하였으며, 쌀국수의 조리품질과 관능적 품질 특성을 비교하였다. 원료 쌀가루의 수분결합능력은 저장 쌀가루와 일반미 혼합 쌀가루가 가장 높았으며, 호화점도에서 setback은 저장 쌀가루와 저장 쌀가루 및 일반미 혼합 쌀가루가 유의적으로 가장 높았다. 쌀국수의 조리 후 수분흡수율은 대조구로 사용한 일반미 쌀국수가 유의적으로 가장 높았으며, 수확후 저장한 쌀을 이용한 쌀국수는 대조구보다 조리 후 부피가 증가하였다. 일반미와 수확 후 저장한 쌀을 혼합하여 제조한 쌀국수는 조리수의 탁도가 대조구보다 높게 나타났다. 기계적 조직감에서 저장쌀만으로 제조한 쌀국수와 저장쌀 및 일반미를 혼합하여 제조한 쌀국수는 대조구보다 경도, 부착성, 탄력성 및 씹힘성이 낮은 조직감 특성을 나타내었다. 관능평가에서 전반적 기호도는 일반미 쌀가루만으로 제조한 대조구가 5.57로 유의적으로 가장 높게 평가되었다. 이상의 결과로부터 수확 후 저장한 쌀을 이용한 쌀국수는 일반미 쌀가루를 첨가함으로써 품질 개선을 기대하였으나 관능 특성에서 큰 차이는 없었다. 따라서 수확 후 저장한 쌀을 이용하여 즉석 쌀국수를 제조할 때 조리품질 및 조직감 향상을 위하여 일반미 쌀가루의 혼합량을 조절하는 것이 수확 후 저장쌀을 이용한 쌀국수 제조에 바람직하다고 생각된다.

• 급식외식위생학회지
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• 제3권1호
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• pp.38-44
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• 2022

This study investigated the microbiological hazards in the manufacturing processes of Naengmyeon. Sanitary indicative bacteria, such as aerobic plate counts and coliforms as well as pathogenic bacteria, were examined from raw materials, manufacturing processes, working area, 17 utensils and equipment. The aerobic plate counts for raw materials and arrowroot starch estimated as 0.77±0.68~5.02±0.28 and 5.02±0.28 log CFU/g, respectively. Coliforms were detected from wheat flour, buckwheat flour, and potato starch. Staphylococcus aureus was detected to be 0.61±1.06 log CFU/g in wheat flour and 0.20±0.35 log CFU/g in buckwheat flour. During the manufacturing process, aerobic plate counts for kneading process were 4.54±0.34 log CFU/g. But after the press out and heat process, contamination of aerobic plate counts and coliforms decreased and remained at a low level until the release process. Aerobic plate counts before washing disinfection of screw were 3.28±0.62 log CFU/100 cm², the level of which was high in utensils and equipment that had contact with employees or water. These results represent not only an important indicator for the hygienic level but also a scientific basis for analyzing biological hazards, which lead to the introduction of HACCP for the production of safe and hygienic cold noodles processed by manufacturers.

• Nutrition Research and Practice
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• 제15권4호
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• pp.528-540
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• 2021

BACKGROUND/OBJECTIVES: In a healthy person, from 35 years of age, there is an annual loss of muscle mass at the rate of 1-2% and is associated with a decline in the quality of life. This study aimed to identify the particular dietary patterns associated with the risk of lower lean muscle mass in Korean postmenopausal women. SUBJECTS/METHODS: The Korea National Health and Nutrition Examination Survey (KNHANES) is a population-based, continuous cross-sectional annual survey. The participants of the KNHANES IV (2008-2009) and V (2010-2011) were considered for this study. The study sample consisted of 1548 postmenopausal women, aged 45-86 years. Lower lean muscle mass was defined as having appendicular skeletal muscle mass corrected for body weight less than 1 standard deviation of the young reference group aged 20 to 39 years in KNHANES IV and V. To identify the dietary pattern using factor analysis, 24-h recall data was used. RESULTS: The prevalence of lower lean muscle mass was 31.3% in this study population. Four dietary patterns were identified by factor analysis; 'Diverse', 'Western', 'Traditional', and 'Snacks and beverages'. The 'Western' pattern, highest factor loadings for flour and bread, potatoes, red meat, processed meat, eggs, and cheese, was significantly associated with a high (60%) risk of lower lean muscle mass (odds ratio [95% confidence interval] = 1.60 [1.07-2.39], P for trend = 0.01) after adjustments for potential covariates. The other 3 dietary patterns were not associated with lower lean muscle mass. CONCLUSIONS: The study findings suggest that the 'Western' dietary pattern that includes flour and bread, potatoes, red meat, processed meat, eggs, and cheese, may be associated with a higher risk of lower lean muscle mass in Korean postmenopausal women.

• 한국식품조리과학회지
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• 제20권1호
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• pp.17-25
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• 2004

This study was carried out to investigate the frequency of use, knowledge, purchasing, and degree of perception of processed soybean by residents in the Kwangwon area of Korea. The frequency of use of soybean curd was once per 4∼6 days(37.9％), once per 2∼3 days(31.9％), once per ten days(25.3％) and everyday(4.9％). The degrees of knowledge about soybean curd were a little(56.0％), interest(16.5％), much(14.8％) and no interest(12.7％). 73.9％ of respondents had no experience of preparation soybean curd. The frequency of places for the intake of soybean curd were home(83.5％), restaurant(8.8％), tofu restaurant(5.6％) and the others(2.1％). The frequency of places for purchasing of soybean curd were supermarket(59.5％), market(25.0％), the others(9.9％) and department store(5.6％). The degrees of perception of soybean curd types were soybean curd(100％), uncurdled soybean curd(93.7％), soft soybean curd(64.7％), bun soybean curd(15.7％) and seaweed soybean curd(5.2％). The experience on the use of processed soybean of the respondents was highest for soybean curd(98.6％), followed by bean sprouts, soybean paste, soy sauce, soybean oil, soy flour, residue of soybean curd, soy milk, in that order. The most frequent intake experiences of soybean processed products of the subjects were beanpaste pot stew(96.8％), followed by tofu pot stew, tofu and kimchi pot stew, uncurdled bean curd pot stew, bean mixed rice, grilled tofu, in that order.