In this study, the product characteristics and physicochemical properties were investigated through collection of commercial porridge. The addition rate of grain raw materials was about 6.5~11.75%, glutinous rice was added at a rate of about 23~60% to improve the viscosity and various other food additives were used. The moisture content characteristics varied among the products. The rotational viscosity of CP (Commercial Porridge)4 was the highest at 39,054 cP, while the flow viscosity of CP3 was least at 4.80 cm/30 seconds. The starch content differed among the products in the range of total starch 6.96~8.08%, amylose 1.41~2.61%, total sugar 6.55~12.81% and reducing sugar 0.50~0.99%. Particularly, total sugar showed a very high correlation ( 0.920) while rotational viscosity and color value (b) showed significant correlation with most of the properties i.e. moisture, solids content etc. There was a rapid increase in the reactivity of starch degrading enzyme at the early stage of the reaction which gradually decreased with time. The physicochemical characteristics of commercial porridge presented in this study could be expected to increase the industrial use value of the related research because it considers the quality of the currently commercialized porridge for the future selection of suitable porridge raw materials.

우리나라의 해외 곡류 수입량과 수입국가의 다변화를 고려 해 볼 때, 호밀, 밀, 귀리 등 맥류에서 주로 발생하는 것으로 알려져 있는 맥각알칼로이드의 노출가능성도 배제 할 수 없다. 따라서 본 연구는 곡류 및 곡류가공품 중 맥 각알칼로이드에 대한 선제적 안전관리를 위해 호밀 및 가공품 (크래커, 맥주) 으로 부터 에르고메트린을 포함한 12 종 맥각알칼로이드의 공인 시험법을 개발하고자 하였다. 아세토니트릴이 함유된 2 mM 탄산암모늄용액 추출과 Mycocep catridge를 이용한 정제·농축이 전처리 방법으로 적합함이 확인되었고, 기기분석을 통해 표준물질 첨가 검량선의 직선성이 12개 알칼로이드 모두 R2 >0.99 이상이 었으며, 정량한계는 0.01 ~ 0.05 μg/kg수준이었다. 시험법 검증을 통해 대상 품목간의 차이는 있으나, 12개 맥각 알칼로이드 모두 회수율은 72~113% 수준이었으며, 반복성은 2~10% 수준으로 적합성이 확인되었다.

본 연구에서는 국내 육성 보리를 이용한 엿기름의 최적 품종 선정 및 품질 유지 기술 개발을 위한 기초기반연구로 시판 엿기름을 수집하여 제품에 사용된 원료 조성을 분석하고, 효소활성 및 품질 특성을 비교분석하였다. 본 연구에서 사용한 21개의 엿기름 제품 중 12개는 100% 보리로 만든 엿기름이었다. 특히 모든 엿기름의 원료에 대한 품종정보를 제시한 제품은 전무하였다. 엿기름 21종의 일반성분 분석 결과, 수분 4.91~11.99%, 지방 1.71~2.48%, 단백질 7.80~11.97%, 탄수화물 73.64~82.24%, 총 전분 5.50~8.22%, 환원당 3.64~14.44%로 제품 간의 성분 차이가 다르게 나타났다. 엿기름의 효소활성을 측정한 결과, 당화력은 36.80~94.30°, α-amylase 및 β- amylase 활성은 각각 18.17~186.50 및 6.53~25.05 unit/g의 범위를 보여 제품별로 활성의 차이가 큰 것을 확인할 수 있었다. 본 연구에서 도출된 시판 엿기름의 품질 분석 결과를 토대로 엿기름 제조에 적합한 최적 품종 선정 및 품질 유지 기술개발을 위한 기초자료로 유용할 것으로 판단된다.

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.

Palatability and texture analysis of nine Korean rice cultivars were investigated to select the most appropriate rice variety for the cooked-rice processing. The rice cultivars studied consisted of Samkwang, Seonpum, Wolbaek, Andabyeo, Dasan-1, Ilpum, Haiami, Jungsanggold and Chindle. They revealed the moisture, protein, amylose and starch contents of 10~12, 5~6, 12~19, and approximately 90%, respectively. Among the evaluated rice varieties, WB exhibited the lowest amylose content (12.7%) and Jungsanggold the next (17.2%). In the rapid-visco analyzer test, Jungsanggold, Chindle, Wolbaek and Seonpum revealed a low value of final and setback viscosities than other varieties. Using a toyo meter analyzer, Chindle, Haiami, Samkwang were selected as having high toyo palatability values, while Dasan-1, Wolbaek and Andabyeo revealed low values. Toughness and adhesiveness of all nine cooked rice varieties were highest in Jungsanggold, Chindle and Ilpum. Also, palatability of cooked rice was highest in the following order: Chindle (80.03) > Samkwang (76.21) > Jungsanggold (74.08). The results of this study suggest that Chindle may be effectively used to produce processed cooked rice.

The properties of rice were studied, and 8 rice flour cultivars were used to study the effect of particle size on the physicochemical properties, color value, RVA viscosities, water absorption index (WAI), and water solubility index (WSI) of rice flours. The mean particle size by the 3 particle size classification of 150 mesh, 200 mesh, and 250 mesh was, 90.75 μm, 60.73 μm, 39.94 μm, respectively. Thai rice had the highest amylose content and Samkwang rice had the lowest amylose content. Protein content of rice flours prepared was decreased as the particle size of rice flour decreased. In terms of color values, the L-value and the a-value of rice flour were increased as the particle size of rice flours decreased, while the b-value was decreased as the particle size of rice flours decreased. Using a rapid visco analyzer (RVA), the initial pasting temperature of Thai rice cultivar was found to be the highest; the peak viscosities of Sunpum cultivar and Misomi cultivar, and Samkwang rice were higher than those of other rice flours. The water absorption index and water solubility index were increased as the particle size of rice flour decreased. In order to use processed rice flour for the development of processed foods, proper characteristics of the cultivars and particle size should be considered.

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous (‘Samdachal’) and non-glutinous (‘Samdame’), along with a glutinous proso millet (‘Ibaekchal’). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and 128.88~171.28 μg GAE/g, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and 15.28~29.56 μg CE/g, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

This study aimed to evaluate the fermentation characteristics of mixed Makgeolli with barley and wheats under, fermentation at different temperatures (20, 25, and 30℃) and time (3, 6, and 9 days). The pH and sugar of mixed Makgeolli were 3.68~4.26 and 12.30~17.31 ∘Brix, respectively. The total acidity showed proportionate increase with fermentation temperature and time; whereas, reducing sugar contents decreased with increasing fermentation temperature and time. The alcohol contents of mixed Makgeolli varied significantly by fermentation temperature and time (p<0.05). In terms of color values, the L value decreased with increasing fermentation temperatures, and a value increased significantly with increasing fermentation time. The number of microorganisms (yeast, total bacteria and lactic acid bacteria) in mixed Makgeolli decreased progressively with increasing fermentation temperature and time. Among the organic acids (citric, lactic, malic, and pyruvic acids) in mixed Makgeolli, citric and lactic acid was present at the highest concentrations. From these results, the optimum fermentation conditions of mixed Makgeolli with barley and wheat were 20~25℃ for 6 days.

This study undertook to evaluate the quality characteristics of rice, to select a variety suitable for porridge. Seven varieties of rice were studied: Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi and Haiami were investigated for proximate contents and physicochemical characteristics. The moisture and crude protein contents of the rice cultivars were in the range 11.26-12.66% and 5.34-6.47%, respectively. The amylose content was the highest in the Samkwang (20.83%), and lowest in Haiami (18.32%). The water binding capacity and solubility of Samkwang and Jinsumi cultivars were greater than those of the other samples. Hardness of rice and viscosity of porridge was the least in Samkwang and Sukwang. The pH of porridge in Samkwang and Jinsumi (7.04) was higher than the other varieties (6.80-7.03). The results of this study indicate that Samkwang and Jinsumi are suitable varieties for porridge. We expect this data will be useful in the manufacturing of porridge.

This study was carried out to compare the cooked and antioxidant characteristics with of cooked mixed grain rice with an addition rate (0, 5, 10, 15 and 20%) of proso millet and various cooking methods. Mixed grain rice with added proso millet was cooked by general and high pressure cooking methods with and without fermented alcohol. All pasting characteristics, except for breakdown viscosity, decreased with increasing the amounts of proso millet. Water binding capacity and swelling power significantly decreased when increasing the amounts of proso millet, however the water solubility index significantly increased. The palatability characteristics of rice with added proso millet showed similar results to rice without proso millet. Total polyphenol contents of rice with 20% proso millet and fermented alcohol added, cooked by general and high pressure cooking methods, were 184.33±2.69 and 179.80±5.22 μg GAE/g, respectively. Total flavonoid contents increased as amounts of proso millet increased. DPPH radical scavenging activities with and without proso millet added were 4.20~7.50 and 2.97~5.19 mg TE/100 g, respectively. ABTS radical scavenging activities with and without proso millet added were 14.36~27.92 and 14.07~15.83 mg TE/100 g, respectively. In this study, cooked and antioxidant characteristics of cooked mixed grain rice with added proso millet were expected to be used as basic data for manufactured processed products.

본 연구는 간편식 죽 가공을 위한 기초기반 연구로 밥쌀용으로 개발된 고품질 쌀 7품종(다보, 대보, 삼광, 수광, 신동진, 진수미, 하이아미)의 품질을 평가하고 죽을 제조한 후 품질 평가를 진행하였다. 품종별 쌀의 일반성분 분석결과 삼광이 수분 12.66%, 단백질 6.43%, 아밀로스 20.83%로 가장 높은 함량을 나타내었다. 수분결합력은 176.18~199.59%, 용해도는 5.34~7.51%의 범위로 나타났으며 두 실험결과 모두 다른 품종에 비해 삼광과 진수미가 수분결합력에서는 199.59, 195.85%로 용해도에서는 삼광과 신동진에서 6.39, 7.51%로 높은 결과를 나타났다. 품종별 쌀 원료곡의 경도를 측정한 결과 다른 품종에 비해 삼광 및 수광이 각각 7,293 및 7,110 ×g으로 나타나 다른 품종에 비해 낮은 결과를 나타내었다. 죽의 저장 시 품질 변화에 영향을 미치는 요소인 죽의 pH는 6.80~7.04의 범위로 나타났으며 삼광 및 진수미 모두 pH 7.04로 다른 품종에 비해 높은 경향을 보였다. 품종별 쌀을 이용하여 제조한 죽의 점성을 측정한 결과 삼광, 신동진, 진수미 및 하이아미로 제조한 죽이 다른 품종에 비해 점성이 낮게 측정되었다. 따라서 본 연구결과 간편식 죽제조 가공품에 적합한 품종으로는 삼광과 진수미가 적합할 것이라고 판단되며 이는 제조조건에 따른 죽의 품질특성 연구에 기초자료가 될 것으로 기대된다.

This study was undertaken to evaluate the quality characteristics and antioxidant characteristics of commercially available mixed grains in Korea. The quality characteristics of mixed grain products studied were the mixing ratio, water binding capacity, water solubility, swelling power, and pasting characteristics. The antioxidant characteristics assessed the total polyphenol, flavonoid contents, DPPH and ABTS radical scavenging activities. The mixing ratio of commercially available mixed grain products consisted of 5~25 kinds of grains, with maximum products containing 15-grain products. The water binding capacity, water solubility, and swelling power in commercially available mixed grain products were 99.83~122.83%, 6.91~39.26% and 7.76~86.92%, respectively. The peak, trough, breakdown, final and setback viscosity were 31.53±20.17 RVU, 25.24±13.22 RVU, 6.29±7.43 RVU, 50.27±25.84 RVU and 18.74±8.68 RVU, respectively. Total polyphenol and flavonoid contents were 817.14~2,524.29 μg GAE/g and 06.36~1,099.09 μg CE/g, respectively. The DPPH and ABTS radical scavenging activities were 31.91~151.70 mg TE/100 g and 28.09~119.92 mg TE/100 g, respectively. Products with high phenol content and radical scavenging activity were found to contain greater proportion of brown rice, colored rice, barley and soybean.

국내 시판 중인 선식의 유통 안전성 확보를 위한 기초기반연구로 대기압 플라즈마 처리한 선식의 품질 특성 평가를 진행하였다. 본 연구에서 이용한 플라즈마는 컨테이너형 유전격벽 플라즈마로 방전 가스는 공기를 활용하여 0, 5, 10 및 20분 처리하였고 미생물 감균효과, 색도, pH관능평가를 진행하였다. 일반 호기성 미생물 분석 결과 20분 처리 시 약 1.70 log CFU/g 감소하였으며 B. cereus, B. subtilis 및 E. coli O157:H7을 이용한 접종 시험 결과 각각 2.20, 2.22 및 2.50 log CFU/g 감소하였다. 색도 측정결과 플라즈마 처리에 의해 명도 값은 증가하였으나 적색도 및 황색도는 감소하였다. 플라즈마 처리에 의한 선식의 pH측정 결과 처리시간에 따라 감소하는 경향을 보였다. 하지만 플라즈마 처리에 의해 단백질 지질산화가 일어나 관능 품질이 저하되는 경향을 보였다. 따라서 공기로 방전된 대기압 플라즈마 기술은 선식의 품질안전성을 개선할 수 있으나, 관능적 품질 특성 개선을 위한 후속연구가 필요하다고 판단된다.

This study aimed to evaluate the quality characteristics of wheat-Makgeolli (WM), a traditional Korean cereal alcoholic drink, using three varieties of wheat, namely Jokyoung (JK), Baegjoong (BJ) and Keumkang (KK). Samples of WM brewed from 100%, 85% and 70% milling rates of the three Korean wheat cultivars were analyzed for alcohol, pH, coloring degree, total acids, soluble solid, free sugars, and organic acids. As the milling rates in wheat decreased, total sugar content in WM increased while the pH of all samples decreased. The WM exhibited 0.95~1.27% in acidity, 10.2~12.5 °Brix in total sugar, and 14~16% in alcohol content. The most organic acids in WM was lactic acid, ranging in all the samples from 85.3~650.3 mg%. The results showed that BJ under a 70% milling rate had the highest reducing sugar contents and 15.97% in alcohol content. The carbohydrate content increased with the milling rate of wheat. Resulting in a positive correlation between carbohydrate content of wheat and total acids, reducing sugars (p<0.001), and alcohol content (p<0.05) in WM. Total sugar content is positively correlated with alcohol and reducing sugar content (p<0.001). Considering the yield, the milling rates will be adjusted to raw material prices.

This study evaluated the hydration, gelatinization, and saccharification properties of rice processing for beverage development. The properties of rice were studied on 10 rice cultivars (Samkwang, Ilpum, Seolgaeng, Anda, Dasan-1, Goami-4, Danmi, American rice, Chinese rice, and Thai rice) and employing four kinds of pre-treatment methods (dry grain, wet grain, dry flour, and wet flour). The results showed that moisture content of rice was between 11.88~15.26%. Increase in soaking time along with highest water absorption was noted in American rice cultivar (46.81%). The water binding capacity of Thai rice was higher when compared to that of other rice flours. In addition, solubility and swelling power of rice were 4.52~26.65% and 0.19~2.05%, respectively. The amylose content of Goami-4 was higher in rice processing. Using a rapid visco analyzer (RVA), the initial pasting temperature of Danmi cultivar was found to be the highest; the peak viscosities of Anda cultivar and Dasan-1 cultivar, and Chinese rice were higher than of those of other rice flours. After saccharification, the pH, soluble solids content, and reducing sugar content of rice processed through different pre-treatment methods were in the range of 6.22~7.08, 4.67~16.07 °Brix, and 0.35~11.67% (w/w), respectively. In terms of color values, the L-value of dry grain, a-value of wet (grain, flour), and b-value of dry sample (grain, flour) were found to be the highest. Assessment of various factors and cultivars characteristics of the raw grains are of importance in the development of rice beverage.

This study was conducted to evaluate the quality of barley (Huinchalssalbori) and domestic wheats (Keumkangmil, Baegjoongmil, Jogyeongmil). The pH and total acidity of mixed Makgeolli were 4.04~4.12% and 0.94~1.06%, respectively. The total acidity, sugar and alcohol contents of Makgeolli, but not pH, varied significantly by wheat cultivar (p<0.05). In terms of color values, the L-value of Baegjoongmil, a-value and b-value of Keumkangmil were highest. The reducing sugar contents was approximately 5.65~7.85 mg/mL, and those of Jogyeongmil and imported wheat were approximately 5.70 mg/mL lower. The yeast cell numbers did not differ significantly, with the exception of in the rice Makgeolli (p<0.05). Among the organic acids (citric, malic, pyruvic and lactic acids) in Makgeolli, citric acid was present at the highest concentration. Regarding the sensory characteristics of Makgeolli mixed with barley and wheat, taste and overall acceptability were highest in Baegjoongmil, and appearance and flavor were highest in Keumkangmil. The rice Makgeolli showed the lowest sensory values, with the exception of appearance. The results of this study suggest that mixing Makgeolli with barley and wheat is an expected to replace the wheat materials in the domestic wheat to be imported.