The purpose of this study is to optimize the rice starch and rice protein content ratio for the replacement of fish paste in eomuk using a response surface methodology. The experiment was designed based on the independent variables. The rice starch content (X1: 10, 20, 30%) and rice protein content (X2: 1, 3, 5%) were examined, along with the viscosity (Y1), color (Y2: L, Y3: a, Y4: b), and sensory evaluation of the dough (Y5: Color, Y6: Flavor, Y7: Off flavor, Y8: Taste, Y9: Hardness, Y10: Cohesiveness, Y11: Springiness, Y12: Chewiness, Y13: Overall acceptance), with the results being set as dependent variables. The p value of Y1, Y2, Y5, Y7, Y9, Y10, Y11, Y12, and Y13 showed a level of <0.05 excluding Y6 and Y8. R2 value was high at 0.80-0.95 so that these rice starch and rice protein contents were significantly affected in terms of the quality and sensory preference of eomuk; therefore, the optimal conditions of X1 and X2 were 19.99% and 2.91%, respectively. Under these optimal conditions, the predicted values of acceptance were Y5 (5.44), Y7 (5.36), Y9 (5.22), Y10 (5.46), and Y13 (6.11). These results will be the basis for building a method for obtaining a rice material. Also, they are expected to promote rice consumption through the development of processed foods using rice material.

Abstract
서 론
재료 및 방법
    실험재료
    실험계획
    쌀 전분 및 쌀 단백질 첨가 볼 어묵 제조
    볼 어묵의 점도 및 색도
    볼 어묵의 기호도 검사
    볼 어묵의 미세구조 (SEM)
    통계처리
결과 및 고찰
    볼 어묵의 점도 및 색도
    볼 어묵의 기호도 검사
    볼 어묵의 미세구조
    볼 어묵제조를 위한 제조조건 최적화
요 약
References

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• 조용식(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Yong-Sik Cho (Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 황영(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Young Hwang (Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 장현욱(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Hyun-Wook Jang (Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 김경미(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Kyung-Mi Kim (Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) Corresponding author