• 동아시아식생활학회지
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• 제22권2호
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• pp.255-263
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• 2012

Tuile containing retrograded rice and black sesame was developed by optimization of the mixing rate of retrograded rice and egg white using response surface methodology. Nine samples of design points were obtained according to central composite design, and the optimal mixing rate of retrograded rice flour and egg white as independent variables was calculated with the sensory score, color, and texture as response variables. Nine samples of the experimental group and no added retrograded rice flour Tuile were also compared in terms of sensory properties, color and texture. According to the results, the optimal mixing rate of black sesame Tuile was 8.6 g of retrograded rice and 33.5 g of egg white. Regression analysis of the response showed that retrograded rice flour and egg white had effect on the color and texture of black sesame Tuile, with egg white more influential rather than retrograded rice. In a comparison of quality between retrograded rice flour added Tuile and no retrograded rice flour Tuile, lightness ($p$<0.05), hardness ($p$<0.001) and fracturability ($p$<0.001) of retrograded rice flour added Tuile was better than those of the other sample, and sensory quality in terms of color ($p$<0.01), taste ($p$<0.001), texture ($p$<0.01) were more excellent as well.

• 한국식품조리과학회지
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• 제30권2호
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• pp.129-138
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• 2014

This research aimed to develope squash sikhye containing retrograded rice flour using response surface methodology. For this, nonlinear regression equation was calculated with the setting of independent variables as retrograded rice flour containing resistant starch and squash, and dependent variables as viscosity, sugar content, pH, color, and sensory attributes. Under the experimental condition, the quality characteristics of squash sikhye were found as 6.20~6.25 for pH, $14.00{\sim}17.33^{\circ}Brix$ for sweetness, 2.64~4.45 cP for viscosity, 57.51~60.18 for lightness, 4.94~7.52 for redness, and 50.98~60.29 for yellowness. It also was revealed overall acceptability in sensory evaluation rated as 9.67~10.83 out of 15 point. These results showed statistically significant differences in quality attributes with the increase of retrograded rice flour and squash(p<0.05). Thus, optimal mixing quantity of squash and retrograded rice flour for squash sikhye was identified as 114 g and 65 g, respectively. Comparison of sensory qualities of four samples, namely squash sikhye with and without retrograded rice, and two commercial products, showed that squash sikhye including retrograded rice flour had the best quality in terms of color, taste, mouth feeling, flavor and overall acceptability (p<0.05). Thus the squash sikhye with retrograded rice flour can be the potential products as a health benefit beverage for the old adult and the young generation.

• 한국생활과학회지
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• 제19권1호
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• pp.191-201
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• 2010

This study attempted to examine the application of retrograded starch (RS3) isolated from rice flour into Madeleine which is easy to make, supply enough energy and micro nutrients with adequate drinks, and prevent an adult disease. This could be a popular food to anyone regardless of age and gender who avoid rice and become high value-added, processed rice foods. For this, control Madeleine was made from wheat flour and an experimental one was made from 5 or 10% rice RS3 addition as well as wheat flour. Four different types of rice were produced from Premium Ho-Pyong Rice, that is, dry milled rice flour(RFD), soaked for 8 hours and milled, followed by air-dried rice flour(RFW), rice starch(RST), and retrograded rice starch or enzyme-resistant starch(RS3). The results found were as follows: Proximate compositions were decreased with soaking to make RFW, RST and RS3, compared to RFD. RS3 had the highest L, +a and ${\Delta}E$ with the lowest +b, changing it to a dark color, explaining the need for heat control during processing. At $80^{\circ}C$, the swelling power was shown in the order of RST>RFW>RFD>RS3 and the solubility of RS3 was the highest. There were significant differences in viscosities of peak, trough, cold, breakdown and total setback of all rice samples using RVA (p<0.001). Due to the pH of RS3, the Madeleine batter became acidic (p<.01) and expanded, resulting in more air cells and open texture. With an increasing RS3 level in Madeleine, several textural attributes among 'fresh' and 'stored at room temperature' Madeleine samples were significantly different by using Texture Analyzer. While the addition of RS3 in Madeleine did not significantly affect the sensory evaluation, indicating RS3 isolated from rice as a beneficial ingredient for processed rice products.

• 한국식품과학회지
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• 제27권5호
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• pp.690-696
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• 1995

수분함량(12.6, 18.4, 24.4%)이 다른 벼를 각각 도정하여 pin mill로 분쇄한 건식쌀가루와 물에 침지후 roll mill로 분쇄한 습식쌀가루의 특성을 비교하였다. 벼수분 24%에서 건식제조된 쌀가루에서는 지방과 회분함량이 다른 건식쌀가루에 비하여 낮았다. 벼의 수분함량이 많을수록 건식쌀가루는 미세하게 분쇄되었고 전분입자가 떨어져나간 흔적이 쉽게 관찰되었다. 또한 백색도와 수분흡수지수가 높았고, 수분용해도지수는 낮았다. 벼수분이 많을수록 amylogram에서의 setback값은 낮았다. 건식제분된 쌀가루들은 gel consistency와 gel strength에서 차이가 없었으나 습식제분된 쌀가루에서보다 덜 consistent하였고, gel strength는 낮았다. 호화후 $7{\sim}14$일 저장하였을 때 노화gel을 재호화시키는 데 필요한 enthalphy는 벼수분이 많은 건식쌀가루일수록 높았고, 습식쌀가루의 경우는 건식쌀가루보다 낮았다.

• 한국가정과학회지
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• 제5권2호
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• pp.55-74
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• 2002

This study, observing each respectively packaged Kongdduk during 12-day storing period and comparing it with unpackaged Kongdduk, through a cross-sectional view of its fiber and temperament, through a sensory evaluation rheometer measurement of rheological change depending on storing period and packaging type and through the organic acid content, micro-organic change, and retrogressive process. The results are as follows: 1. Kongdduk made of bean oil shows better chewiness, cohesiveness, and moistness than Kongdduk made of bean flour while Kongdduk made of bean flour shows better rheological properties as to roasted nutty taste or roasted nutty order. 2. The test of the cutted loaves of Kongdduk shows that adding oil of proper proportion to the dough of steamed rice cake in accordance with the amount of rice flour has a good influence on rheological properties of softness. 3. Rice cakes were prepared by addition of yellow soybean flour or peanut flour and packaged with CMP or VP, and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. 4. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness, from the End day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cakeappeared to be more important than the type of packaging in terms of quality deterioration of rice cake. 5. As the storing period passed by, organic acid is detected less at CMP-packaged Knngdduk than at wrapped. and its increasing speed proves to be slower as well. 6. The one wrapped with plyethylene film began to get moldy from pure rice cake or Kongdduk (rice cake mixed with yellow soybean or peanut) after 6 days, and more and more modly after 9 daysor after 12 days, but the CMP-packaged ones didn't get modly until 12 days or more. 7. CMP-packaged Kongdduk showed higher enthalpy of retrogradation than PE-wrapped one. As storing Period Passed by, Kongdduk,s enthalpy grew high. That is to say, it shows that Kongdduk got retrograded.

• Applied Biological Chemistry
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• 제39권1호
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• pp.44-48
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• 1996

수분함량이 50%(건물당)인 쌀가루 겔을 $20^{\circ}C,\;4^{\circ}C,\;-18^{\circ}C$에서 1, 3, 6일 동안 저장하면서 ${\alpha}-$아밀라아제-요드법, 시차주사열량기, x-선 회절도를 이용하여 저장온도가 쌀가루 겔의 노화에 미치는 영향을 조사하였다. 쌀가루 겔의 노화는 저장기간이 경과함에 따라 증가하였으며, 특히 저장초기에 증가폭이 켰다. 저장온도에 따른 겔의 노화도는 $4^{\circ}C$에서 가장 높았으며 $20^{\circ}C,\;-18^{\circ}C$ 순이었다. 시차주사열량기로 측정한 쌀가루 겔 분말의 엔탈피는 ${\alpha}-$아밀라아제-요드법과 비슷한 경향을 보였으나, 저장온도간의 차이는 ${\alpha}-$아밀라아제-요드법이 더 뚜렷하였다. $4^{\circ}C$와 $20^{\circ}C$에서 저장한 겔의 x-선 회절도는 $2{\theta}=17^{\circ}$와 $20^{\circ}$에서 피크가 관찰되었으나 저장온도에 따른 차이를 구별할 수 없었다.

• 한국식품조리과학회지
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• 제17권2호
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• pp.156-164
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• 2001

올리고당 첨가가 백설기의 호화 및 노화에 미치는 영향을 알아보기 위해 사이클로덱스트린, 이소말토올리고당, 프럭토올리고당, 말토테트로오즈를 3%, 6%, 9%씩 각각 첨가하여 아밀로그래프 특성 검사, 호화도 검사, 경도 및 색도 측정, X선 결정성 검사와 관능검사를 실시한 결과는 다음과 같다. 싸이클로 덱스트린은 아밀로그래프 특성 검사에서 전분의 호화중진 및 노화 지연 효과를 보였고, 백설기에 첨가한 후 호화도 검사, 경도 측정, 결정성 검사에서 모두 노화 억제 효과를 나타냈다. 이소말토올리고당과 프럭토올리고당의 경우 아밀로그래프 특성에서는 전분의 노화억제 효과가 있었으나 백설기에 첨가한 후에는 호화도 검사와 경도 측정에서 노화억제효과를 보이지 않았다. 말토테트로오즈는 사이클로덱스트린보다는 효과가 크진 않지만 아밀로그래프 특성 검사, 경도측정, 결정성 검사에서 떡의 노화 억제 효과를 보였다. 그리고 이들 올리고당들을 첨가한 백설기의 관능적인 특성들은 무첨가군과 큰 유의차가 없었다. 이상의 결과로 볼 때 백설기에 사이클로덱스트린 6% 첨가군과 말토테트로오즈 6% 첨가군에서 노화가 효과적으로 억제되었고, 무첨가군과 비교해서 관능적인 특성에서 큰 유의차가 없으므로 기호도를 저하시키지 않으면서 백설기의 저장성 개선을 위한 방안으로 사이클로덱스트린 6% 첨가가 가장 효과적인 것으로 판단되며, 말토테트로오즈 6% 첨가도 좋은 효과를 나타내는 것으로 분석되었다.

• 한국식품과학회지
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• 제26권4호
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• pp.459-463
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• 1994

Bacillus polymyxa No. 26이 생산하는 생전분 당화형 ${\beta}-amylase$를 쌀가루 반죽시 첨가하여 $45^{\circ}C$에 5시간 둔후 증자하여 제조한 절편을 $4^{\circ}C$ 저온실에 40시간 동안 저장하면서 기계적 검사와 관능검사에 의하여 물성과 맛을 측정 하고 효소 무 첨가의 경우와 비교하여 노화억제 효과를 조사하였다. 기계적 검사시 효소 무 첨가구의 경우는 40시간까지도 굳지 않아 노화되지 않았으며, 경도, 점착성, 씹힘성에서도 큰 차이를 보였다. 관능검사시에도 경도, 촉촉함성, 단맛에 있어서 효소 첨가효과가 크게 나타났으며 떡의 제조시 효소의 이용으로 설탕첨가를 생략할 수 있고 소화성과 맛을 좋게하므로서 품질을 향상시킬 수 있었다.

• 한국작물학회지
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• 제44권4호
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• pp.355-363
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• 1999

The experiments were carried out to elucidate the varietal variation of retrogradation in aged cooked rice and its association with some physicochemical properties of milled rice. The fifteen rice materials were selected from forty-three low-amylose japonica and Tongil-type rice cultivars based on palatability and retrogradation of cooked rice stratified by preliminary sensory evaluation of warm and cooled cooked rice. One japonica glutinous rice variety was included for comparison of retrogradation of cooked rice. The $\alpha$-amylase-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The desirable checking time for evaluating the varietal difference in deterioration of aged cooked rice was four hours after storing in room temperature and two hours after preserving in refrigerator based on the largest coefficients of variations in degree of 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, showed the relatively fast deterioration of cooked rice. The retrogadation index represented by the percentage of retrogradation difference between warm and cooled cooked rice to original estimates of warm cooked rice was significantly affected by the degree of retrogradation of cooled cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation 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 nce. The varietal difference in retrogradation of cooked rice can be effectively classified by scatter diagram on the plane of upper two principal components based on some retrogradation properties of cooked rice. The deteriorated structural change in cooled cooked rice by observing through the scanning electron microscope was more conspicuous in the fastly retrograded cooked rice than in the slower one.