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음료가공을 위한 쌀 품종별 품질 특성 비교 KCI 등재

Comparison of Quality Properties of Rice Cultivars for Beverage Processing

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.

목차
서 론
 재료 및 방법
  1. 실험재료
  2. 쌀의 외관특성
  3. 쌀의 전분특성(총 전분, 저항전분, 아밀로오스 함량
  4. 쌀의 시간에 따른 수분흡수율 변화
  5. 가공처리 과정에 따른 쌀의 경도 비교
  6. 품종 및 가공방법을 달리한 쌀음료베이스 제조 및 품질특성 분석
  7. 통계처리
 결과 및 고찰
  1. 쌀의 외관 특성
  2. 쌀의 전분 특성(총 전분, 저항전분, 아밀로오스 함량)
  3. 쌀의 시간에 따른 수분흡수율 변화
  4. 가공처리 과정에 따른 쌀의 경도 비교
  5. 품종 및 가공방법을 달리한 쌀음료베이스 제조 및 품질 특성 분석
 요약 및 결론
 감사의 글
 References
저자
  • 신동선(동원대학교 호텔관광대학) | Dong-Sun Shin (Hotel Tourism Department, Tong Won University)
  • 심은영(농촌진흥청 국립식량과학원 수확후이용과) | Eun Yeong Sim (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
  • 이석기(농촌진흥청 국립식량과학원 수확후이용과) | Seuk Ki Lee (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
  • 최혜선(농촌진흥청 국립식량과학원 수확후이용과) | Hye-Sun Choi (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
  • 박지영(농촌진흥청 국립식량과학원 수확후이용과) | Ji-Young Park (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
  • 우관식(농촌진흥청 국립식량과학원 수확후이용과) | Koan Sik Woo (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
  • 김현주(농촌진흥청 국립식량과학원 수확후이용과) | Hyun-Joo Kim (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
  • 조동화(농촌진흥청 국립식량과학원 수확후이용과) | Dong Hwa Cho (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
  • 오세관(농촌진흥청 국립식량과학원 수확후이용과) | Sea Kwan Oh (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
  • 한상익(농촌진흥청 국립식량과학원 수확후이용과) | Sang Ik Han (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA)
  • 박혜영(농촌진흥청 국립식량과학원 수확후이용과) | Hye-Young Park (Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA) Corresponding author