• 한국식품과학회지
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• 제28권3호
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• pp.490-496
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• 1996

인위적으로 phenthoate 농약성분을 부착시킨 쌀의 취반(炊飯), 즉 수세 및 가열조리시 농약잔류분의 제거율을 실험한 결과는 다음과 같다. 가정에서의 세척방법에 준하여 3회 반복 수세한 쌀에서 phenthoate는 49%가 잔존하였으므로 수세에 의해 51%가 제거되었다. 수세과정에서는 첫 번째 세척액(뜨물)에서 37.3% (여과액 7.8, 잔사 29.5%), 두 번째 세척액에서 14.3% (여과액 6.2%, 잔사 8.1), 세 번째 세척액에서 8.9% (여과액 5.8. 잔사 3.1%)가 제거되었다. 세척액 중 phenthoate 잔류분은 뜨물 여과액보다 뜨물 잔사에서 더 많이 발견되었다. 전기밥솥에서 가열조리한 쌀밥에서 phenthoate 잔존율은 41%이었으므로 수세 및 가열조리에 의해 오염된 phenthoate의 595가 제거되었다. Phenthoate 성분은 열에 안정해 취반시에도 분리되지 않는 것으로 생각된다. 결론적으로 쌀 중에 잔류하는 phenthoate 성분은 취반과정시 주로 수세과정에 의하여 제거되므로 가열조리전 수세과정을 반드시 3회 이상 거치는 것이 바람직하다. 본 연구결과는 쌀 중 phenthoate의 잔류 허용기준 설정시 감소계수(0.4)로 활용될 수 있을 것이다.

• Applied Biological Chemistry
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• 제19권4호
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• pp.183-188
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• 1976

농가에서 감자를 쉽게 절단 변색처리하여 주식으로 흔취 할 수 있는 감자쌀의 제조방법을 확정하기, 위한 예비시험으로서 감자의 절단 모양과 크기, 감자쌀의 혼취 기호성 및 적정 혼취량을 연구하여 다음과 같은 결과를 얻었다. 1. 건조 감자쌀을 위한 생감자의 모양은 장방형보다 원통형이 좋고 직경 6mm내외, 길이 $10{\sim}13mm$의 크기가 적당하였다. 2. 감자쌀을 혼취한 쌀밥은 백미 쌀밥보다 기호도가 약간 높으며 30%가 가장 좋았다. 3. 감자쌀과 기타 잡곡 혼취 쌀밥의 대비 식미시험 결과는 혼취량에 따라 다르나 대체로 감자 혼취 쌀밥이 좋았다.

• 한국식생활문화학회지
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• 제20권2호
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• pp.253-260
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• 2005

This study was conducted to investigate performance of methods for cooking and thawing frozen cooked rice to retard retro-gradation of cooked rice. For this research, That was executed rice's physicochemical and sensory characteristics test through the way of boiling rice or thawing, and found out best way for retro-gradation and taste. This study showed the rice cooked by pressure rice pot has less dehydration during freezing and thawing, and thawed rice by micro wave has less dehydration. Repetition of freezing and thawing resulted increasing of hardness and chewiness, and decreasing of adhesiveness and cohesiveness. The rice cooked by convotherm oven or pressure rice pot has less increased hardness while freezing and thawing. Adhesiveness was superior when rice was cooked by pressure rice pot. The rice thawed by microwave had more hardness than thawed in room temperature.

• 한국식품조리과학회지
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• 제8권3호
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• pp.275-280
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• 1992

Sensory evaluation and Instron test were carried out to study me effect of different cooking methods on the quality of soybean jeolpyon. Cooking methods studied were rice cake steamer, steaming pot, pressure cooker and microwave oven. 1. There were no significant difference in color and flavor between samples cooked by various methods. Moistness of samples by steaming pot and rice cake steamer was similar. Tenderness of samples by rice caker and pressure cooker was better man others. 2. After 24 hours elapsed, me quality of soybean jeolpyon showed me order of by rice cake steamer, steaming pot, pressure cooker and microwave oven. 3. It showed mat soybean ieolpyon by microwave oven was harder man others through Instron test. 4. Hardness of jeolpyons were increased as storage time increased. The rate was higher by pressure cooker and microwave oven man by rice cake steamer and steaming pot.

• 한국식품조리과학회지
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• 제14권1호
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• pp.44-49
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• 1998

Microwave oven을 이용한 취반 시 최적 취반조건을 설정하기 위하여 전자렌지의 출력 및 가열시간을 달리하여 취반한 밥의 관능적 특성을 조사하였다. 쌀 1cup(약 173 g)을 수세하여 290 ml 물을 넣고 1시간동안 침지시킨 후 전자렌지의 출력과 가열시간을 5단계로 조절하면서 취반하였다(1단계; 온도상승기, 2단계: 수분흡수기1, 3단계: 수분흡수기2, 4단계: 열 침투기, 5단계: 호화완료기). 예비실험에서 설정한 출력과 가열시간에 따른 실험조건 수는 1200treatments였으나 1차, 2차에 걸친 취반실험 결과로부터 32가지의 최적 취반조건을 선정하였다. 그 중에서 다시 다음 3가지를 전자렌지의 대표적 인 취반조건으로 제시할 수 있었다. 1) 출력(7) 5:00-출력(1) 5:00(2) 5:00-출력(2) 6:00-출력(7) 4:00 2) 출력(8) 4:25-출력(1) 5:00-출력(2) 5:00-출력(2)

• 한국식품과학회지
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• 제23권5호
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• pp.593-598
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• 1991

자포니카계통의 쌀을 원료로 즉석건조쌀밥을 제조할 때, 에멀젼의 처리가 즉석건조쌀밥의 건조 후 밥알분리 및 복원된 밥의 품질에 미치는 영향에 대하여 조사하였다. 에멀젼의 처리단계는 건조전 취반미를 에멀젼에 침지하는 것이 효과적이었으며, 침지조건은 $30^{\circ}C$, 3분이 우수하였다. 에멀젼으로는 5%의 대두유와 0.5%의 자당 지방산에스테르(HLB : 9.5)를 사용하였을 때 가장 효율적인 분리율을 나타냈다. 이상의 조건으로 에멀젼을 제조, 처리하였을 경우 건조 후 밥알분리도는 무처리군에 비해 30% 정도 향상되었고, 품질은 무처리군과 유의적인 차이를 나타내지 않았다.

• 동아시아식생활학회지
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• 제16권3호
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• pp.323-331
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• 2006

The manufacture and consumption of traditional Korean rice cake is being revived due to the introduction of various desserts and confectionaries in the food industry. In order to develop this traditional food of Korea and allow various types of rice cakes to enter the market, it is essential to standardize the cooking methodology. In particular, there has been little research on Dutubpyun, a traditional food famous for its good taste. In addition, the original cooking methodology varies between cookbooks. Therefore, in order to standardize the cooking methodology for Dutubpyun referring to various cookbooks, different types Dutubpyun were made by varying the grain fineness of the glutinous rice powder to 16, 20, 30 and 40 meshes, adding up water to 10%, up sugar to 10% and up soy sauce to 5%. Subsequently, a sensory evaluation, and a test on the moisture, degree of gelatinization and hardness during storage were measured to determine the optimal grain fineness of the powder. For the sensory evaluation, where the grain sizes of the glutinous rice powder were different, the 30 and 40 mesh samples received high scores for grain fineness, moisture and chewiness. The 40 mesh samples received high scores for softness, while the overall quality was the highest in the 30 mesh samples. The moisture content during storage was $38.0{\sim}40.6%$ for the samples on the day of cooking, while it was reduced to $33.3{\sim}35%$ after 3 days of storage. Regarding the degree of gelatinization during storage, the maltose content was $2.4{\sim}2.7 mg$ for the samples on the day of cooking. After 3 days, the maltose content was $2.3{\sim}2.8 mg$ but the maltose content was higher in the 40 mesh samples than in the other samples. Regarding the change in hardness during storage, the hardness marked high in the 20 mesh samples on the day of cooking (p<0.05), while it was high in the 16 mesh samples after 3 days of storage (p<0.001). The hardness tended to increase with increasing storage time. Regarding the surface structure of the glutinous rice powder and Dutubpyun, a difference in grain fineness was clearly seen in the 15x-magnifications photograph of the rice powder structure taken by SEM. At 60x and 180x magnifications of surface of Dutubpyun, the 16 mesh samples had a uniform air gap, and a lumpy configuration. Smaller air gaps were dispersed homogeneously and similar to a net in the 20 and 30 mesh samples. The 40 mesh samples showed to a net-likes structure with cracks. Overall, for the best conditions for cooking Dutubpyun, the grain fineness of the glutinous rice power needs to be 30 mesh.

• 한국식품조리과학회지
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• 제7권1호
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• pp.81-85
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• 1991

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL (chapter 82~86). The result from the study are as follows; 1. Byung was made from dough of wheat flour, glutinous rice flour, small green peas flour an rice of millet etc. by steaming, roasting, deep fat frying or sauted, or it had eaten Byung which was made from egg or seagull's egg without cereal was simillar to Korea's fried egg cake. 2. Jong and Youl were steamed product made from mixture of millet and rice which were wrapped with leaf of Julpool or bamboo's leaf. It's shape was simillar to Korea's Song-Pyun but different from materials and cooking method. 3. Jamyong's cooking method was boild the mixture of white rice soup, Myong-Jup, and salt. and then pour the rised Bal. 4. Ye and Lo were boiling product made from new oat and appricot seed flour. It was simillar to sweet drink made from rice, and put them in the jar for storage.

• Applied Biological Chemistry
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• 제26권4호
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• pp.266-268
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• 1983

Dergree of gelatinization during cooking of Akibare(Janponica) and Milyang 23(Indica) rice was determined by X-ray diffractometry using a buit-in internal standard approach. The metod had a total coefficient of Variation of 99.9%. Milyang 23 showed slightly higher degree of gelatinization than Akibare during cooking at $100^{\circ}C$. Both rice was completely gelatinized after 20 minute cooking.

• 한국식품영양과학회지
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• 제31권5호
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• pp.733-737
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• 2002

손바닥 선인장(Opuntia ficus-indica var. saboten) 열매의 물추출물을 4%되게 코팅한 유색미와 백미의 취반특성을 비교하기 위하여 색상과 유리아미노산 및 무기질 함량, 조직감 및 관능적 품질을 조사하였다. 유색 미 는 자청 색을 띠었으나 그 취 반은 연한 황색을 띠었다. 손바닥 선인장의 유리 아미노산은 $\alpha$-aminoadipic acid가 33.22 mg%, tyrosine이 75.61 mg%로 주 아미노산을 이루었다. 유색미 취반에는 백미 취반에는 검출되지 않는 $\alpha$-aminoadiuic acid가 1.66 mg%함유되었으며, 백미 취반에 비하여 arginine과 leucine은 2배, histidine 과 lysine은 각각 2.3배 및 4.2배, tyrosine은 3.4배가 함유되었다. 손바닥 선인장의 주요 무기 콘은 Ca, K 및 Mg으로 전체 무기질 함량의 약 95%를 차지하였으며 이들 무기질의 함량은 유색미 취반이 백미취반에 비하여 10～45%가 높았다. 밥알의 견고성(hardness), 점착성(gumminess) 및 깨짐성(brittleness)은 유색미 취반에서 낮았으나 응집성(cohesiveness)은 높았다. 단맛은 유색미 취반과 백미 취반 간의 뚜렷한 차이 가 없었으나 구수한 맛과 쫄깃한 맛은 유색 미취반에서 높았다. 취반의 종합적인 기호도 및 색상에 대한 기호도는 유의적인 차이가 없었다.