• 식품산업과 영양
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• 제16권1호
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• pp.33-35
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• 2011

• 한국식품영양과학회지
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• 제42권6호
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• pp.964-968
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• 2013

쌀품종에 따른 hydrocolloids를 첨가하여 쌀만두피를 제조 시 쌀가루의 입도, 쌀만두피의 조리특성 및 조직감을 측정한 결과, air classifying mill(ACM)을 이용하여 건식분쇄한 쌀가루의 입도 분포는 중력분과 유사하였고, 평균입자크기를 중심으로 조밀한 입자 분포를 나타내었다. 조리특성에서 hydrocolloids를 첨가한 경우, 밀양260호의 무게증가율은 낮아졌으나 한아름은 증가하는 경향을 나타냈다. 만두피의 조리 후 조직감은 쌀 품종별로 차이가 나타남을 관찰할 수 있었으며, hydrocolloids를 첨가함에 따라 경도가 낮고 탄성은 증가함을 알 수 있었다. Hydrocolloids를 첨가한 경우 첨가하지 않은 군에 비해 가공 특성 및 조리 후 특성 모두 우수함을 알 수 있었으며, 쌀 품종 및 첨가물의 종류에 따라 다른 특성을 관찰할 수 있어 쌀 품종별 이화학적 특성과 hydrocolloids와의 관계를 보다 더 많은 연구를 진행해보아야 할 것으로 생각되어진다.

• 한국식품조리과학회지
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• 제6권1호
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• pp.41-51
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• 1990

A special form of questionaire was prepared and distributed to 502 housewives in seoul from Feb. 8th to 22nd in 1989. The results were as follows: In Cooking methods, they tended to follow in the steps of their mother, and it took about half an hour or an hour to prepare a meal. They cooked fried foods once or twice a month. Whenever they fried foods they need new oil. Followings were details of cooking method mainly used by housewives. Fishes were tended to be roast, vegetables to be dressing and seasoning. Highly milled boiled rice was best preferred as the cheif food, and it was cooked by following procedure; First rice was washed, and steeped in water for the time being. Next, the water was poured out and water was filled again, then rice with the water was boiled. Fish Chige was cooked in the way that fish was put into the boiled soup. Fermented sao-bean paste Chige was cooked using water in which rice had been washed. Hard-boiled beef with soy sauce was made using the method that soy sauce was properly poured after beef was boiled. A Spinach was boiled shightly with salty water. In view of those results, there were many cases that housewives did not only utilize their knowledge about foods in real dietary life, but also fell short of endeaver to do so. They chiefly made use of the cooking methods instructed from their mother or husband's mother. In conclusion, in order to illuminate housewives to have an exact nutritional knowledge about foods and cooking methods getting out of the loss of nutritions, nutritional education program must be provided for housewives.

• 한국식생활문화학회지
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• 제30권5호
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• pp.552-561
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• 2015

This study compared recipes of Korean Traditional steamed dishes, Noodles, Rice cake & Confectionary in Choi's Recipe ("Choi's Eumsikbeop") with those in other literatures written during the mid-Joseon Dynasty. Through this work, it aimed to explore the value of Choi's Recipe ("Choi's Eumsikbeop") in the history of cooking and the meanings of its recipes. Choi's Recipe ("Choi's Eumsikbeop") contains recipes for a total of 20 kinds of food. Specifically, there are seven kinds of Fermented dishes (kimchi (6), and salted fermented food (1)), four kinds of Steamed dishes, seven kinds of Confectionary and Sweet (rice cake (4), jeonggwa (1), and dang (2)), and two kinds of Noodles (dumpling (1), and noodle (1)). Among them, the steamed dishes revealed characteristics of 17th-century food as in other cooking books, and some of them utilized unique ingredients handed down only through head families. Moreover, some recipes showed different cooking methods using similar materials. This suggests the originality of the recipes in this cooking book.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.9-16
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• 1999

Effect of storage temperature, washing, and cooking on postharvest-treated pesticide residues in polished rice was investigated. After being treated with each 500 mg/kg of captan, carbaryl, phenthoate, fenthion, fenitrothion, chlorpyriphos-methyl, pirimiphos-methyl, the polished rice was stored for 8 weeks at 4 and 3$0^{\circ}C$, respectively. The penetation rate of carbaryl was the highest as 27.5% and the others, 13 to 18%. The half lives of pesticide residues were estimated as 30 to 230 weeks at 4$^{\circ}C$, but 1 to 12 weeks at 3$0^{\circ}C$. The residues were reduced faster at 3$0^{\circ}C$ than at 4$^{\circ}C$. The half lives of pesticide residues by water washing were estimated as 0.7 to 4.6 trials and the removed with the washing trials. The residues of captan and carbaryl in cooked rice were removed 100 and 98%, respectively, comparing to initial residues concentration in treated rice but those of other 5 pesticides were removed 80%.

• 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.

• 한국식품영양과학회지
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• 제41권3호
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• pp.383-389
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• 2012

야콘의 침지액 소금물 농도와 주박의 소금 첨가량에 따라 제조한 주박 야콘 장아찌의 저장 중 품질특성을 분석한 결과는 다음과 같다. 야콘의 수분 함량은 81.08%, 조단백 함량은 0.77%, 조지방 함량은 0.14% 그리고 조회분 함량은 0.70%로 나타났다. 0%, 2%, 4% 소금물에 3시간 동안 침지한 야콘을 4%, 2%, 0% 소금을 섞은 주박과 각각 혼합하여 최종 염도를 일정하게 조절한 후 50일 동안 $18{\pm}2^{\circ}C$에서 측정한 야콘 장아찌의 염도의 경우 0% 소금을 첨가한 주박에 저장한 야콘 장아찌는 저장 10일 이후에는 큰 변화가 없었고, 2%와 4% 소금을 첨가한 주박에 저장한 야콘 장아찌는 저장기간이 길어질수록 증가하였으나, 저장 50일 동안 염도는 3% 이하로 나타났다. 반면에 50일 저장기간 동안 주박의 염도의 경우 0% 소금을 첨가한 주박은 저장기간 동안 큰 변화가 없었고, 4% 소금을 첨가한 주박은 저장기간이 길어질수록 염도가 감소하였다. 색도에서 L값은 저장기간이 길어질수록 감소하였고, a값은 저장 10일째에 가장 큰 폭으로 증가하였으며, b값은 저장기간이 길어질수록 증가하였다. 야콘 장아찌의 절단력은 저장기간이 길어질수록 증가하였다. 각각의 야콘 장아찌의 관능검사를 실시한 결과, 색에 대한 선호도는 저장 기간이 길어질수록 증가하였고, 맛에 대한 선호도는 저장 30일째가 가장 높았으며, 향미에 대한 선호도는 저장기간이 길어질수록 주박 특유의 향으로 인하여 감소하였다. 물성에 대한 선호도는 저장기간이 길어질수록 높았고, 전체적인 선호도는 주박에 0% 소금을 첨가한 야콘 장아찌는 저장 초기에는 선호도가 높았으나 저장기간이 길어질수록 선호도가 낮아졌고, 2%와 4% 소금을 첨가한 야콘은 저장기간이 길어 질수록 선호도가 높아졌다.

• 한국식생활문화학회지
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• 제3권2호
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• pp.125-133
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• 1988

In recent years, Korean traditional culture has been reviewed in many ways. And Great efforts have been made to form a culture suitable for the Koreans. With these tendencies, the interest in Korean traditional foods has been greater. So this paper is intended to identify and analyze the kinds, materials and cooking processes of the rice cakes needed for ancestral worship rites in the court of Choson Dynasty. The work is centered around the Tae-sang-ji written by Lee kun-myong in 1873-the 10th year since king kojong's coming to the throne. And we study such literatures on foods and cooking processes as Kyugon-si-ui-bang, Yo-rok, Jungbo-Sallim-Kyungjae, Kyuhap-Chongso, Si-ui-jon-so and so on. The results are compared and analyzed. Cooking processes and materials of Korean rice cakes in Choson Dynasty were various and had traditional characteristics. Rice cakes necessarily needed for various rites were called pyun especially when they were used for ancestral worship. And many different kinds of Pyun were used according to seasons. There were nineteen kinds of rice cakes used for ancestral worship in the court: Gu-i-Byung, Bun-ja-Byung, Baek-Byung and so on. The six; Gu-i-Byung, Bun-ja-Byung, Sam-sik-Byung, Yi-sik-Byung, Baek-Byung and Huk Byung were essential for the great rites at Jong-myo and Young-nyung-Jeon and so they were highly thought of. Main materials of these six were rice, glutinousrice, sorghum and wheat flour. Cooking processes of the rice cakes above mentioned can be classified into frying, beating, boiling, steaming, etc. Powder for covering rice cakes was made of bean, pine nut, sesame and red bean, of which bean was made the greatest use of. If was very wise of them to use these kinds of powder, for they supply protein and lipid of which rice cakes are destitute and they also add colors and good tastes to rice cakes. But Korean traditional rice cakes are less used as the thought of rites has changed and various kinds of desserts have been developed. And yet there is no denying the fact that even now rice cakes play a great role in traditional formalities.

• 한국식품영양학회지
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• 제31권5호
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• pp.653-667
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• 2018

This study evaluated the quality characteristics, the presence of polyphenolic compounds, and radical scavenging activity of rice cooked along with various mixed grains (barley, black soybean, adzuki beans, foxtail millet, proso millet, sorghum, glutinous rice) by following two different cooking methods (normal and pressure cooker). The amylogram and water characteristics of mixed grains showed significant differences based on the presence of different types of mixed grains. The chromaticity, palatability characteristics, presence of phenol compounds, and radical scavenging activity of rice cooked along with different mixed grains showed significant differences according to the nature of mixed grains. Total polyphenol contents of before cooking, cooked-rice added to mixed grains cooked in the normal cooker and a pressure cooker were 4.46~5.16, 0.58~0.93 and 0.65~0.96 mg GAE/g, and total flavonoid contents were 250.74~548.89, 129.26~207.04 and $127.41{\sim}218.15{\mu}g\;CE/g$, respectively. The DPPH radical scavenging activity of before cooking, cooked-rice added to mixed grains cooked in the normal cooker and a pressure cooker was 79.25~181.61, 22.07~53.64 and 7.51~39.97 mg TE/100 g, and ABTS radical scavenging activity was 203.25~328.24, 47.28~84.94 and 58.27~99.51 mg TE/100 g, respectively. Accordingly, it is necessary to different combinations of mixed grains according to the cooking method at home and grain industry.

• 한국식품과학회지
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• 제22권1호
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• pp.105-109
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• 1990

Laboratary scale co-rotating twin-screw extruder(D=4mm, L/P=14)를 이용하여 쌀을 압출성형시켜 팽화 쌀 스넥으로 사용할 수 있는 extrudate를 제조하려고 시도하였다. 찹쌀가루를 원료로 하여 extrusion cooker의 screw speed를 200-360rpm으로 증가시키면, extrudate의 air cells 조직이 균일하게 개선되었으며, 원료의 수분함량은 적어도 17.5% 이하로 유지하는 것이 조직에 좋은 영향을 주었다. 찹쌀과 멥쌀의 powder와 grits를 원료로 사용했을 경우, extrudate의 객관적 및 관능적 텍스쳐는 powder가 grits보다 우수하였으며, 찹쌀과 멥쌀간의 차이는 현저하지 않았다. 그리고 extrudate를 기름에 튀기면 텍스쳐가 향상됨을 볼 수 있었다.