• 현장농수산연구지
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• 제15권1호
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• pp.53-61
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• 2013

엿의 품질을 향상하기 위해 엿 제조시 기능성과 식이섬유함량이 풍부한 홍삼박의 첨가량별 엿의 제조방법 및 특성에 대한 연구를 실시한 결과 다음과 같다. 1. 증자쌀에 15% 엿기름 추출물을 증자쌀의 1.2배 첨가하여 70℃에서 12시간 당화시킨 후 농축하여 갱엿을 제조하고, 홍삼박을 수분함량 18% 정도로 건조하여 30mesh 이하로 파쇄한 홍삼박 분을 제조한다. 그리고 갱엿의 온도를 100℃ 정도로 유지하면서 홍삼박분을 넣어 잘 혼합하여 냉각시키면 홍삼박 엿을 얻을 수 있다. 2. 홍삼박 첨가량별 엿의 특성을 보면 홍삼박 첨가량이 증가 할수록 조직감의 Hardness와 Adhesiveness는 감소하였으며, 색차의 명도는 감소하였으나 적색도 및 황색도가 증가 하였다. 그리고 식미는 홍삼박 첨가로 무첨가 시 3.0 점의 "보통"이다 보다 향상되었는데 홍삼박 17.5% 첨가시 맛 4.2, 조직감 4.4 냄새 4.0으로 "좋다" 이상의 평가를 받았다.

• Nutrition Research and Practice
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• 제8권6호
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• pp.632-637
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• 2014

BACKGROUND/OBJECTIVES: The purpose of the current study was to investigate the effect of red pericarp glutinous rice rich in polyphenols (Jakwangchalbyeo, red rice) on serum and hepatic levels of cholesterol and hepatic protein expression linked to synthesis and degradation of cholesterol in a hypercholesterolemic mice diet as compared with brown rice. MATERIALS/METHODS: C57BL/6 male mice were randomly divided into four groups (n = 5 each), which were fed different diets for a period of 12 weeks: American Institute of Nutrition (AIN)-93G diet, AIN-93G diet with 2% cholesterol, brown rice with 2% cholesterol, or red rice with 2% cholesterol. RESULT: Consumption of red rice resulted in a significant decrease in serum level of low-density lipoprotein cholesterol and hepatic levels of triglyceride and total-cholesterol. Expression of acyl-coenzyme A cholesterol acyltransferase-2 (ACAT-2), sterol regulatory element binding protein-2 (SREBP-2), and 3-hydroxyl-3-methylglutaryl coenzyme A (HMG-CoA) reductase was decreased, while expression of phosphorylated adenosine monophosphate activated protein kinase (p-AMPK)/AMPK ratio, cholesterol 7-${\alpha}$-hydroxylase (CYP7a1), and sterol 12-${\alpha}$-hydroxylase (CYP8b1) was increased in mice fed red rice. Brown rice had similar effects on cholesterol metabolism, but the effect of red rice was significantly greater than that of brown rice. CONCLUSIONS: The current study suggested that red rice had a hypocholesterolemic effect by lowering hepatic cholesterol synthesis through ACAT-2, HMG-CoA reductase, and SREBP-2, and by enhancing hepatic cholesterol degradation through CYP7a1 and CYP8b1 in mice fed a hypercholesterolemic diet.

• 한국식품영양학회지
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• 제22권4호
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• pp.678-686
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• 2009

The purpose of this study was to investigate changes in the cooking process of red beans used to prepare Bab (cooked rice) in cooking books published from late 19th century to the present. There are 3 different types of Bab that use red beans; Jungdeungbab, Patbab and Patsura, and cooking process vary between different cooking books. For making Jungdeungbab, one method is to cook the red beans in the water first, and then only the water, after draining the cooked red beans, is used to cook rice. The other method is to smash the cooked red beans and collect the water that passes through the smashed red beans to cook the rice. For Patbab, 2 cooking methods were found. One is to cook the whole red beans first and then to add them to the rice for cooking. Another method is to break the red beans into two pieces and mix them with rice and cook them together. Patsura is the red bean used to prepare the Bab offered to Kings during the Chosun dynasty(1392~1910). The cooking process of Patsura is similar to both Jundeungbab and Patbab. In Ijogungjeongyoritonggo(1957), the cooking method of Patsura is similar to that of Patbab; breaking red beans into two pieces and then mixing them with rice and cooking them together. Another method, which is similar to Jungdeungbab, is found in Ijogungjeongyoritonggo(1957) and Hangukyoribaekguasajeon(1976). In Ijogungjeongyoritonggo(1957), the cooking method is to cook the red beans first and then squeeze them after putting them into a sack and then using the extract to cook rice. In Hangukyoribaekguasajeon(1976), the red bean is prepared by first cooking red beans in water, and then only the water, after draining the cooked red bean, is used to cook rice. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined.

• 한국식품과학회지
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• 제49권4호
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• pp.396-400
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• 2017

본 연구는 홍국 분말 첨가수준에 따른 유화형 소시지의 이화학적 특성에 대하여 조사하였다. 수분함량은 홍국분말 첨가량이 증가할수록 유의적으로 높아지는 추세를 보였으며, 단백질함량과 지방함량은 감소하는 경향을 보였다. 색도는 홍국 분말 첨가량에 따라 명도와 황색도는 감소하는 반면 적색도는 크게 증가하였다. 가열감량, 수분리, 유분리와 점도는 홍국 분말 첨가량이 증가함에 따라 감소하는 경향을 보였다. 관능평가에서 색도와 다즙성은 홍국 분말 3% 첨가 처리구가 유의적으로 가장 높은 값을 나타내었고, 풍미는 홍국분말 2~3% 첨가 처리구가 유의적으로 가장 높은 값을 나타내었다. 연도는 홍국 분말 첨가 처리구가 대조구보다 높은 값을 보였으며, 전체적인 기호도에서는 홍국 분말 2% 첨가 처리구가 가장 높은 값을 나타내었다. 연구결과를 종합하면 돈육 유화물에 홍국분말을 첨가하여 제조하였을 때 홍국 첨가에 따른 적색도가 증진되어 육색을 개선시키는 효과가 있으며 이화학적 품질특성을 향상시키는 것으로 생각된다.

• 한국조리학회지
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• 제14권1호
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• pp.161-169
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• 2008

This study was performed to find out the quality characteristics of rice noodles by addition of red ginseng(0, 2, 6, 10%). The quality characteristics of the sample were estimated in terms of general composition, growth of microorganism and sensory evaluation. The results from this study were as follows. The protein, lipid and ash contents did not show significant difference in any of the groups. In dry rice noodles, moisture content significantly decreased in red ginseng groups but, in half-cooked rice noodles, moisture content significantly increased in 6 % and 10% red ginseng added groups(p<0.05). The microbial count showed less growth in red ginseng added groups after 3 months(p<0.05). According to sensory evaluation, surface color proved very good in the 10% red ginseng added group among the training panel while very good in the 2% red ginseng added group among consumers. Flavor was good in red ginseng added groups(p<0.05). Taste was very good in the 3% red ginseng added group. Appearance and overall quality were highest in the 2% and 6% red ginseng added groups(p<0.05). Therefore, rice noodles containing 2% or 6% red ginseng were most preferable and safe during 5 months and 6 days in dry and half-cooked noodles respectively.

• 한국식품영양학회지
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• 제26권1호
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• pp.101-108
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• 2013

This study investigated the functional nutrition of red yeast rice to added beurre mani$\acute{e}$ in the production of brown sauce. We added X to Y at levels of 0%, 5%, 10%, 15% and 20% and investigated the effects on the viscosity, water content, turbidity, pH, sugar level, reducing sugar, color, and sensory quality characteristics of the resultant brown sauce. The viscosity of Brown sauce was increased with increasing red yeast rice beurre mani$\acute{e}$ while water content and turbidity were decreased. pH was between 4.57~4.91. Sugar level and reducing sugar were increased with increasing red yeast rice powder content. L and a were increased with increasing red yeast rice powder content, and b was decreased. In sensory testing, visual appearance and flavor were highest for brown sauce preparations containing 15% and 20% X. Aftertaste and taste scored the highest for additions of 10% and 15%. For general preference, a 15% addition of X resulted in the highest score. Based on the results, it seems that red yeast rice powder, 15% red yeast rice powder added brown sauce has the highest the general preference.

• KSBB Journal
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• 제28권6호
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• pp.400-407
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• 2013

The growth characteristics and production of color pigments by Monascus strains were investigated during liquid culture, and production of monacolin K in red mold rice was carried out by solid state fermentation. Four different Monascus ruber strains were cultured in potato dextrose yeast extract broth (PDYB) media at $25^{\circ}C$ for 15 days. The high producing strain for red pigment was not corresponded to the strain for yellow pigment. Production of red pigment was high in the strain causing the fast pH change in culture broth. Production of monacolin K in red mold rice by solid state fermentation was influenced by a combination of wet cell weight and spore density in inoculum by liquid culture. Most strains showed the high production of monacolin K in red mold rice, when submerged fermentation was carried out for 5 days as inoculum for solid state fermentation. These results suggest that submerged fermentation period of inoculum have an effect on the production of monacolin K in red mold rice by solid state fermentation, and monacolin K in red mold rice could be increased by controlling the condition of submerged fermentation for inoculum.

• Journal of Nutrition and Health
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• 제37권6호
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• pp.423-430
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• 2004

This study was performed to evaluate the effect of red-yeast-rice on bone metabolism in overiectomized (OVX) rats. Forty female Sprague-Dawley rats (body weight 210 $\pm$ 5 g, 9 weeks old age) were divided into two groups. One group were OVX, and the other group received sham operation (SHAM), and received either control diet (20％ casein) or a red-yeast-rice power supplemented diet (0.1％) for 9 weeks. And then each rat group was further divided into control diet (casein 20％) and red-yeast-rice powder supplemented (0.1％) diet group. All rats were fed on experimental diet and deionized water ad libitum for 9 weeks. Bone mineral density (BMD) and bone mineral content (BMC) were measured using PIXImus (GE Lunar Co, Wisconsin, USA) in spine and femur on 5, 9 weeks after feeding. The serum and urine concentrations of Ca and P were determined. Bone formation was measured by serum osteocalcin and alkaline phosphatase (ALP) concentrations. And bone resorption rate was measured by deoxypyridinoline (DPD) crosslinks immunoassay and corrected for creatinine. Serum osteocalcin, growth hormone, IGF-l and calcitonin were analyzed using radioimmunoassay kits. Urinary Ca and P excretion were not significantly different among the groups. Within the OVX group, the red-yeast-rice group had a lower crosslinks value than the casein group. Therefore the red-yeast-rice supplemented groups had a lower bone resorption ratio than the casein group in the ovariectomized rats. And, the red-yeast-rice group had significantly higher IGF-l hormone than casein group in ovariectomized rats. The red-yeast-rice group had higher spine bone mineral content than those of control group within the OVX groups. This study was an important first step in establishing that the observed beneficial effects of red-yeast-rice on bone, and this study also established the need for a study on the long-term effect of this supplement in a human.

• 한국작물학회지
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• 제46권3호
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• pp.170-175
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• 2001

농가포장에서 발생하는 벼 이형주군별 발생포장 비율과 발생량 및 형질특성은 다음과 같다. 1. 우리나라의 지역별 발생포장 비율은 남서부, 남동부, 중부지방 순 이었고, 발생량은 남부지방이 중부지방보다 많았다. 2. 우점 이형주군은 단립적미군, 극만생 불임군, 장립적미군 순이었고, 장립적미군은 전남과 경남, 극만생 불임군은 전북, 단립적미군은 나머지 지역에서 우점하였다. 3. 대부분 이형주군의 간장은 인근 농가의 재배벼보다 길었는데, 특히 장립적미군과 단립적미군이 길었다. 4. 수당 영화수는 이형주군이 재배벼보다 많은 경향이었는데, 특히 극만생 불임군과 장립메성군이 많았다. 그러나 이형주군들은 대체로 불임이 심했다.

• 한국응용과학기술학회지
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• 제35권4호
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• pp.1442-1455
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• 2018

본 논문은 홍국의 첨가량을 2%, 4%, 6%, 8%, 10% 첨가한 머핀을 만들어 일반성분, 색도, pH, 중량 및 굽기 손실률, 부피 및 비용적, 상부 단면 직경 및 높이, 기계적 조직감, DPPH radical 소거능, ABTS radical 소거능, 총 페놀 함량, Monacolin-K 함량, 관능적 특성 등을 실험하였다. 색의 명도 값과 황색도 값은 대조군이 첨가군보다 낮은 값을 나타냈고, 적색도 값은 첨가군 에서 높은 값을 나타냈다. 홍국 머핀에서 pH는 홍국의 첨가량이 늘어날수록 낮아지는 pH값을 나타냈고, 굽기 손실률에서는 홍국 첨가량이 증가 할수록 조금씩 낮아지는 값을 나타냈다. 기계적 조직감은 홍국 첨가량에 따라 경도는 10%에서 부드럽게 나왔고, 부착력, 응집성, 점성 (Gumminess), 씹힘성에서는 2%의 값이 높게, 탄력성은 8%에서 높게 나타내었다. DPPH radical 소거능과 ABTS radical 소거능은 홍국 첨가량이 증가할수록 값이 높아지는 값을 나타내었고, 총 페놀(Total phenol content)함량은 홍국첨가량이 증가 할수록 값이 높아지는 경향을 나타내었다. Monacolin-K 함량은 홍국 첨가량이 가장 많은 10%에서 가장 높은 값을 나타내었고, 관능검사는 맛, 감촉, 전반적인 기호도가 4%에서 좋게 평가되었고, 향미와 색에서 좋게 평가되었다. 이상의 결과에 의하면 홍국 첨가가 제과 제빵 재료로 이용 가능할 뿐만 아니라 항암, 혈압강하, cholesterol 억제 등에 영향을 미치기에 4% 홍국 첨가군이 일반머핀보다 관능적으로 좋게 평가되었기에 기능성을 가진 머핀제조가 가능할 것으로 사료된다.