The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ≥37 content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (≥46%). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.

시범사업에서 생산된 쌀을 이용하여 간편식 제품 개발을 위한 기초자료를 확보하고자 고품질 밥쌀용 벼 7품종의 영양성분 및 취반특성 분석을 수행하였다. 수분함량은 진수미가 13.13%, 단백질 함량은 하이아미 품종이 6.08%, 지방은 하이아미 품종이 0.51%로 가장 높은 것으로 나타났다. 아밀로스 함량의 경우 20.15~22.51% 범위로 나타났으며, 수광이 가장 높은 것으로 확인되었다. 아밀로펙틴중합도 분석 결과 7종의 품종 모두 DP 13-24 함량이 53% 이상으로 가장 높았고, DP≥37 함량은 5.81% 이하로 가장 낮았다. 유리당 조성 분석 결과 7개의 품종 모두 maltose 함량이 46% 이상으로 높았으며, fructose 함량이 7% 이하로 가장 낮았다. 품종별 쌀 원료곡의 토요 윤기치를 측정한 결과 삼광, 대보, 진수미가 가장 높은 값을 나타내었고 취반식미 특성을 분석한 결과 대보, 진수미가 외관, 점도, 밸런스, 식미치 값이 높은 것으로 나타났다. 본 연구결과는 취반 및 재조리에 따른 밥의 품질특성 연구에 기초자료가 될 것으로 판단된다.

국내에서 육성된 벼 품종의 저장관련 기초기반연구로 저온 플라즈마를 이용하여 현미와 백미의 저장에 따른 미생물 생육변화를 관찰하였다. 본 연구에서 사용한 플라즈마는 컨테이너형 유전격벽 플라즈마로 공기방전을 이용하여 고품질 밥쌀용 품종인 삼광과 가공용 품종인 팔방미를 0, 10 및 20분간 처리하여 4, 25℃에서 2달간 저장하여 분석하였다. 플라즈마 처리한 현미 및 백미의 일반호기성미생물 분석결과 저장 초기에는 현미의 경우 2.99~3.49 log CFU/g, 백미는 2.65~3.35 log CFU/g이 검출되었으며, 8주 저장 시 플라즈마 처리군이 0.62~1.11 log CFU/g 적게 생육되었다. 곰팡이의 경우 저장 초기에는 품종에 관계없이 현미는 2.16~2.40 log CFU/g, 백미는 1.82~2.16 log CFU/g이 검출되었다. 특히 플라즈마 20분 처리한 백미의 경우 저온 저장하였을 때, 곰팡이가 검출한계 이하로 나타났다. 이상의 결과를 종합하여 볼 때 저온 플라즈마 기술은 현미와 백미의 저장 중 미생물 생육을 억제하는 것으로 나타났으며 미생물학적 품질 변화의 최소화를 위하여 저온저장이 효과적이라고 판단된다.

The change of quality and physicochemical characteristics of mung-bean flours after germination and roasting treatment were evaluated. The moisture content of the roasted mung-bean flours decreased significantly according to the roasting temperatures and times, and the crude ash, protein and fat contents increased. The lightness of the roasted mung-bean flours significantly decreased, and the redness and yellowness increased. The water binding capacity of the roasted mung-bean flours without and with germination were 151.71 and 192.77% at 240℃ for 20 min, respectively. The water solubility index and swelling power decreased with an increase in roasting temperatures and times. The phenolic compounds and radical scavenging activity of the roasted mung-bean flours increased with an increase in the roasting temperatures and times. The total polyphenol contents of the roasted mung-bean flours without and with germination were 4.81~7.71 and 4.22~5.63 mg GAE/g, and the total flavonoid contents were 2.46~3.05 and 2.45~2.87 mg CE/g, respectively. The DPPH radical scavenging activity of the roasted mung-bean flours, without and with germination, were 106.83~376.08 and 174.41~346.70 mg TE/100 g, and the ABTS radical scavenging activity was 251.67~534.31 and 274.39~430.02 mg TE/100 g, respectively. As a result, it is necessary to set quality standards for each application considering the quality and antioxidant properties of the roasted mung-bean flours.

The change of quality characteristics and antioxidant properties of black soybean flours after germination and roasting treatment were evaluated. The moisture content of roasted black soybean flours decreased significantly according to roasting temperatures and times, and the crude ash, protein, and fat contents increased. The water binding capacity of roasted black soybean flours with and without germination increased significantly according to roasting temperatures and times; however, water solubility index and swelling power decreased. The lightness of roasted black soybean flours was significantly decreased, and the redness and yellowness increased. The phenolic compounds and radical scavenging activity of roasted black soybean flours increased with increasing roasting temperatures and times. The total polyphenol contents of roasted black soybean flours with and without germination were 5.43-7.81 and 4.52-6.17 mg GAE/g, and total flavonoid contents were 2.90-3.50 and 2.34-3.01 mg CE/g, respectively. The DPPH radical scavenging activity of roasted black soybean flours, with and without germination, was 254.98-415.05 and 171.95-295.15 mg TE/100 g, and the ABTS radical scavenging activity was 459.74-596.37 and 422.95-526.85 mg TE/100 g, respectively. As a result, it is necessary to establish quality standards for each application by considering the quality characteristics and antioxidant properties of roasted black soybean flours.

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.

We investigated the quality characteristics and the antioxidant efficacy of roasted maize tea according to different moisture contents (9% to 14%) using the puffing system (PS) and the roasting system (RS). Compared with the RS, the PS caused higher turbidity (0.017 vs. 0.003 in PS-14% vs. RS-14%), brown color intensity (0.170 vs. 0.059 in PS-14% vs. RS-14%), a-values (0.20 vs. -0.44 in PS－14% vs. RS-14%), b-values (7.90 vs. 5.57 in PS-14% vs. RS-14%), and a lower L-value (19.67 vs. 21.03 in PS-14% vs. RS-14%). Total polyphenol and flavonoid contents of roasted maize tea were increased along with the moisture content and they were higher with the PS (polyphenol; 5.95 mg GAE/g, flavonoids; 1.27 CE/g in PS-14%) than with the RS (polyphenol; 5.39 mg GAE/g, flavonoids; 1.12 mg CE/g in RS-14%). The DPPH and ABTS radical scavenging effects of roasted maize tea were also increased along with the moisture content, and the scavenging efficacy was significantly higher with the PS (DPPH; 160 mg TE/100g, ABTS; 507 mg TE/100g in PS-14%) compared with the RS (DPPH; 120 mg TE/100g, ABTS; 362 mg TE/100g in RS-14%). The polyphenol levels were significantly correlated with turbidity, brown color intensity, and L, a, and b-values of the roasted maize tea. In addition, an increase of the total polyphenol content in roasted maize tea induced antioxidant activities. As a result, an increase in polyphenols during the roasting process induced antioxidant activities which could prevent damage from free radicals.

Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.

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.

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.