• 한국식품과학회지
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• 제33권2호
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• pp.209-215
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• 2001

TEMPO와 NaBr의 수준에 따른 쌀가루의 반응 특성을 조사한 결과, 반응시간은 TEMPO와 NaBr의 수준이 낮을수록 증가하였고, 수율은 TEMPO의 수준이 증가할수록 증가하였다가 다시 약간 감소하였으며 NaBr의 수준이 증가할수록 감소하는 경향을 나타내었다. 선택성은 NaBr의 수준이 증가할수록 감소하는 경향을 보였다. 이에 따라 반응시간, 수율 및 선택성을 고려하여 산화 쌀가루 제조를 위한 TEMPO와 NaBr의 적정 수준을 각각 0.9 mM과 44 mM/100 mM AGU로 결정하였다. 산화 반응을 통해 쌀가루의 물과 결합능력 및 점도가 증가하는 것으로 나타났으며, 산화 쌀가루 수용액은 의가소성 유체의 성질을 나타내었다. 산화 쌀가루로 일부 대체된 쌀가루 현탁액은 초기 점성 증가 온도가 낮아지고 최고 점도는 증가하였으며 setback은 감소하는 것으로 나타나, 산화 쌀가루의 첨가에 따른 쌀가루의 노화 지연 가능성을 보여주었다. 산화 쌀가루를 2% 첨가하고 가수량을 증가시켜 제조한 절편의 텍스처 특성을 평가한 결과, 저장에 따른 경도 증가 현상이 억제되는 것으로 나타났다. 따라서 산화 쌀가루를 절편에 첨가할 경우 노화가 억제되어 저장기간의 증진 효과를 기대할 수 있으리라 본다.

• 한국식품조리과학회지
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• 제18권5호
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• pp.548-555
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• 2002

This study was carried out to investigate the quality characteristics of Baiksulgis made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997). Moisture content, color value, yields of reducing sugar by $\beta$-amylase reaction, texture and sensory properties of Baiksulgis were measured. Moisture contents of rice flour and Baiksulgi made of Korean rice harvested in 1997 were highest and those of Thai rice were lowest among the samples. This tends were also seen during storage. Lightness and redness of Baiksulgi made of Thai rice were lowest and yellowness of Baiksulgis made of Korean rice harvested in 1997 and Chinese rice were higher than those made of other rices. Yield of reducing sugar by $\beta$-amylase reaction was highest in Baiksulgi made of Korean rice harvested in 1998 and lowest in Baiksulgi made of Thai rice. And the value decreased less than half of initial value after 24 hour storage. Adhesiveness of Baiksulgi made of Thai rice was zero and cohesiveness, chewiness and gumminess of that were very low. This results showed that Baiksulgi made of Thai rice was lack of chewy texture and this trend was more apparent as the storage time increased. In sensory tests, Baiksulgi made of Chinese rice had most yellowish color and that made of imported rice such as Chinese and Thai rice had more coarse texture than that made of domestic rices. off odor was lowest in Baiksulgi made or Korean rice harvested in 1997 and sweet taste was lowest in that made or Thai rice. Hardness adhesiveness, moistness and chewiness of Baiksulgi made of domestic rices were much higher than those made of impoted rices, and these results showed that Baiksulgi made of domestic rices had acceptable texture. Baiksulgi made of Thai rice showed the lowest acceptability due to lack of above textural characteristics and it was needed to add the material to modify the texture of that.

• Journal of Microbiology and Biotechnology
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• 제27권2호
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• pp.226-233
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• 2017

Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine, in the presence of yeast and lactic acid bacteria (LAB). The goal of this study was to conduct biochemical and microbial analyses of five different rice sourdoughs, each fermented with a different commercial makgeolli, using culture-dependent and culture-independent approaches. All sourdough samples fermented with different makgeolli for 6.5 h showed different profiles in pH, total titratable acidity, organic acid concentration, and microbial growth. LAB belonging to different genera were identified based on colony morphology on modified MRS and sourdough bacteria agar medium. PCR-denaturing gradient gel electrophoresis analyses of the five sourdoughs showed different bands corresponding to LAB and yeast. 16S/26S rRNA gene sequence analyses of the samples confirmed that the predominant LAB in the five fermented rice doughs was Lactobacillus plantarum, Lb. pentosus, and Lb. brevis. Various other Lactobacillus spp. and Saccharomyces cerevisiae were common in all five fermented samples. This study provides comprehensive and comparative information on the microflora involved in fermentation of rice sourdough and signifies the need to develop effective starters to enrich the quality of jeung-pyun.

• 동아시아식생활학회지
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• 제22권4호
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• pp.423-439
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• 2012

The purpose of this study was to investigate the perception of and preferences for traditional seasonal foods in Deagu & Gyeongbuk. According to surveys, females (51.2%) demonstrated a higher preference level than males (48.8%), and that for 'married' subjects was highest. Most subjects were classified as 'nuclear family', and 55.0% lived in apartment housing. The reason they experienced or gained knowledge of Korean seasonal foods was parents, which accounted for 64.4%. Reasons for liking Korean traditional drinks was 'traditional food', which scored the highest at 62.8%, followed by 'seasonal food' at 30.4%. The most common reason for disliking Korean drinks was 'lack of information'. The perception of and preferences for seasonal foods were 'rice cake soup', which scored the highest (4.85 points), followed by 'Ginseng chicken soup' (4.70 points). As a result, popularization of traditional seasonal food was based on three factors: modernization, simplicity, and awareness, which significantly influence the preference for Korean traditional seasonal foods.

• 동아시아식생활학회지
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• 제16권6호
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• pp.747-752
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• 2006

This study developed gasiogapidduk to increase the functional value and flavor of traditional Baiksulgi by adding gasiogapi powder. Powdered nonglutinous rice was mixed with powdered leaves (1%, 2%, 3%), powdered stems roots (1%, 3%, 5%), and powdered freeze-dried root extracts (5%, 10%, 15%) of Acanthopanax senticosus, known as the second ginseng, in order to find the combination ratio optimal to the senses. Sensory evaluation and texture characteristic evaluation of gasiogapidduk were used to develop a functional rice cake appealing to the largest number of people. Sensory evaluation consisted of evaluating color, smell, taste and texture, preference quality which reflects overall appeal. Texture characteristics were evalauated on hardness, adhesiveness, cohesiveness, springiness and gumminess. As a result, AE5 mixed with 5% powdered freeze-dried Acanthopanax senticosus extract proved to be the most desirable in both sensory evaluation and texture characteristics.

• 한국식품조리과학회지
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• 제18권5호
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• pp.471-475
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• 2002

유색미(수원415)로 제조한 절편의 저장기간에 따른 품질 특성 변화를 현미 및 일반미로 제조한 절편과 비교하였다. 유색미, 현미 및 백미의 일반성분 분석 결과, 조단백의 함량은 유사하였으나 조지방과 조회분 함량은 유색미와 현미가 백미와 비교하여 높게 나타났다. 기계적 조직감에 있어서, 100% 유색미떡은 백미떡과 비교하여 경도가 낮아 부드러운 조직감을 보였으며 24시간 저장 후에도 유사한 결과를 보여 노화가 지연됨을 알 수 있었다. 응집성, 탄력성 및 씹힘성 등도 백미떡과 비교하여 낮았으나 부착성은 높은 것으로 나타났다. 50% 유색미떡은 100% 유색미떡에는 미치지 못하지만 백미떡과 비교하여서는 경도가 낮았다. 현미떡은 백미떡과 비교하여 부착성에는 차이가 없으나 경도, 응집성, 탄력성 및 씹힘성의 경우는 100% 유색미떡과 유사한 결과를 보였다. 관능검사 결과, 100% 유색미떡은 색, 경도 및 종합적 기호도 등이 우수하게 평가되었다. 반면, 현미떡은 백미떡과 비교하여 경도는 좋으나, 색에 대한 기호도가 백미, 50% 및 100% 유색미떡과 비교하여 낮은 것으로 나타났다. 결론적으로, 100% 유색미 절편이 백미 및 현미 절편과 비교하여 기계적 및 관능적 품질특성이 좋은 것으로 나타났다.

• 동아시아식생활학회지
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• 제21권6호
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• pp.948-955
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• 2011

The purpose of this study was to investigate middle school boys' and their parents' preference on menu types of school breakfast. School breakfast was served at a boys' middle school in Gyeonggi-do, Korea for 7 weeks. Ten types of convenient menus, including steamed rice, rice porridge, rice cake, bread, or cereal, were served to 200 students free of charge. After the service period ended, questionnaires were distributed to the students and their parents. Usable questionnaires were returned by 142 (71%) students and 124 (62%) parents. About two-thirds (66%) of the students and about half (51%) of the parents preferred convenient menus to traditional menus as school breakfast. The students were the most highly satisfied with the menu type including hot dog buns whereas the parents regarded these as neither appropriate nor inappropriate as school breakfast. Overall, the menu types including steamed rice such as Kimbap or rice balls were highly ranked in terms of the students' level of satisfaction as well as the parents' level of appropriateness evaluation. About 20% of the students and 50% of the parents expressed intention to eat or make their children eat school breakfast even if payment is required. Over two-thirds of both the students (70%) and parents (68%) responded that less than 1,500 won per meal would be the appropriate price of school breakfast. The results of this study show that convenient menus could be considered as alternatives to traditional menus in school breakfast service, although additional efforts are necessary to develop such menus to satisfy both the students and their parents.

• 한국식생활문화학회지
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• 제2권2호
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• pp.117-132
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• 1987

우리나라 떡에 관한 역사적 배경과 현재까지의 과학적 연구결과를 조사하기 위한 문헌적 고찰을 시도하였다. 우리나라의 떡류를 제조방법의 특성에 따라 분류하면 5가지로 구분될 수 있으며, 증기로 찐 것(증병류), 찐 것을 다시 기계적 힘을 가하여 쳐서 만든 것(도병류), 모양을 만든 후 찌거나 삶은 것(단자류), 기름에 지진 것(유전병류), 발효후 찐 것(이병류) 등이다. 떡은 또한 원료 곡물의 종류, 고물의 종류 및 형태 등에 의하여 다양하게 분류된다. 떡의 종류별 제조특성과 현재까지 발표된 과학적 연구에 대하여 조사하였다.

• 한국약용작물학회지
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• 제17권6호
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• pp.415-420
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• 2009

This study was carried out to select economical byproduct composts as the substitute for the traditional organic fertilizer, Yacto, in the cultivation of ginseng seedlings, and to investigate the application method of a selected compost. Among tested byproduct composts, popped rice hull compost was the best substitute for Yacto, while the application of domestic animal manure composts resulted in red skinned roots of ginseng seedlings. Optimal mixing ratio of the popped rice hull compost with virgin soil (fine sand) were 3~4 : 1 in bulk, showing the same root yield compared to that of conventional seedbed soil. When the popped rice hull compost was lower than $1\;{\pm}\;0.1%$ in nitrogen content, the expeller cake of oil seed was added to seedbed soil to rise nitrogen content until $1\;{\pm}\;0.1%$.

• 한국식품과학회지
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• 제18권6호
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• pp.503-504
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• 1986

혼합 감미료(sorbitol과 aspartame 및 sorbitol과 saccharin)를 첨가한 백설기의 특성들은 sucrose 첨가군과 매우 비슷하다고 평가되었다. 백설기의 관능적 특성들 중 색, 촉촉한 정도 및 단맛에서 SA첨가군은 su-crose첨가군과 SS첨가군에 비해 그 정도가 유의적으로 작았다. SA나 SS를 혼합하여 첨가한 백설기는 Sucrose만을 첨가한 백설기와 색, 촉촉한 정도 및 단맛을 제외한 나머지 특성들에서 유의적인 차이를 보이지 않았고, SS첨가군은 Sucrose첨가군과 조사된 모든 특성에서 유의적인 차이를 나타내지 않았다. 이와 같은 결과에서 본 실험에 사용된 혼합감미료는 설탕의 사용이 제한된 대상을 위해 설탕 대신 사용될 수 있을 것으로 생각되며 다른 식품에 사용함으로써 감미의 효과와 함께 바람직한 특성을 부여할 수 있도록 보다 많은 연구가 행해져야 할 것으로 본다.