아밀로오스 함량에 차이가 있는 멥쌀 및 찹쌀흑미를 제분방법을 달리하여 흑미가루로 제조한 후 흑미가루의 이화학적 특성을 비교 분석하였다. 멥쌀흑미의 총안토시아닌함량이 찹쌀흑미에 비해 약 2배 가량 높아 색이 어두웠으며 수침 6시간 후 원곡의 2/3 수준으로 안토시아닌 함량이감소하였다. 건식제분한 흑미가루의 입자크기가 습식제분한 흑미가루에 비해 작았고, 흑미가루의 전분손상도는 건식제분 흑미가루가 14.2-16.2%로 습식제분 2.7-5.9%에 비해 현저히 높게 나타났다. 한편 습식제분하여 건조한 흑미가루를 2차 건식 재분쇄하는(습식/건식) 제분방식은 직접건식제분하는 방법에 비해 입자크기가 작으면서 흑미가루의 전분손상도를 감소시키는 것으로 나타났다. 흑미가루의수분흡수지수는 제분방법에 따라 큰 차이가 없었으며 수분용해도지수는 건식>습식/건식>습식제분순으로 찹쌀흑미에서 보다 높게 나타났다. 제분방법별 찹쌀흑미 가루는 멥쌀흑미 가루에 비해 호화개시온도가 빠르고 peak, trough,breakdown, final, setback 점도가 낮게 나타났다. 습식제분한 흑미가루가 건식제분 보다 paste의 최고점도가 낮은 반면에 paste의 최종점도는 증가하여 setback이 증가하는 경향을 보였다.

Two black rice samples, normal and glutinous black rice, were milled by different milling methods, and the phys-icochemical properties of the black rice flour samples were tested. Total anthocyanin content in the black ricedecreased during soaking in the process of wet milling. The particle size of the black rice flour prepared by drymilling (DM) using a pin mill was smaller than that by wet milling (WM) using a roll mill. Damaged starch con-tents in the dry milled black rice flour were 16.2 and 14.2% for normal and glutinous samples, respectively, whereasthese were only 2.7 and 5.9% for the wet milled samples. The particle size was further reduced by successive drymilling of the flour after wet milling and drying (WDM). However, WDM resulted in a lower damaged starch (%)than DM, despite reduced flour particle size. Little differences in the water absorption index (WAI) of the black riceflour were observed among the different milling methods. Water solubility index (WAI) was in the following order:DM, WDM, and WM, and was higher in glutinous black rice flour than in normal black rice flour. Determined byRapid Visco Analyzer (RVA), glutinous black rice flour appeared to have significantly higher gelatinization temper-ature and pasting viscosities including peak, trough, breakdown, and final viscosities. Compared to dry milled blackrice flour, wet milled black rice flour showed lower peak viscosity and higher final viscosity, resulting in increasedsetback value.

• 이영택(가천대학교 식품생물공학과) Corresponding author