본 연구에서는 Si 미립자를 함유한 반도체 세정폐수의 관형막을 이용한 한외여과특성을 검토하였다. 관형막의 시간변화에 따른 투과유속의 감소현상은 막표면에 형성된 케익층의 증가 및 기공막힘에 기인하며, cross flow는 케익여과에 의한 막오염 형태를 보였으나 dead-end flow는 기공막힘과 케익여과에 의한 혼합형태를 보였다. Cross Flow의 케익저항의 크기는 3.16times1012 ~4.34times1012 m-1 였고, dead-end flow 는 6.6 times1012 ~12.19times1012 m-1였다. 운전초기의 흐름형태에 따른 투과유속은 cross flow 가 dead-end flow 의 약 7 배였다. Cross flow 투과유속은 약 42 ell/m2 hr, 용질배제율은 약 96 % 였으며, 분리막공정을 거친 투과수 중의 Si 입자의 평균크기는 20nm였다
본 연구는 Si 미립자를 함유한 반도체 세정폐수의 평판막을 이용한 한외여과특성을 검토하였다. 평판막의 투과유속은 시간이 경과함에 따라 점차 감소하는 경향을 나타냈으며, 이현상은 막표면에 형성된 케익층의 증가 및 기공막힘에 기인한다. 흐름형태에 따른 투과유속은 cross flow가 dead-end flow의 약 1.4배 높았다. Si 미립자에 의한 막오염을 제거하는데는 역세법이 sweeping법 보다 우수하였다. 막오염으로 인한 투과유속의 감소는 질소가스로 역세척하여 초기투과유속의 약 85% 정도 회복되었다. 평판막을 이용한 cross flow 공정의 용질배제율은 약 90%였으며, 투과수증의 Si 미립자의 크기는 평균 70 nm였다.
We investigated physicochemical properties of puffed snacks with intermediate and high amylose rice varieties. The intermediate amylose rice varieties ‘Sindongjin’ and high amylose rice varieties newly developed for food processing, ‘Dodamssal’ and ‘Goami4’ were tested for this study. The crude fat and crude protein contents of the rice cultivars ranged 1.47-3.08% and 6.30-7.63%, respectively. The resistant starch and amylose contents of Dodamssal and Goami4 were higher than those of Sindongjin. The hardness of rice was the highest in Sindongjin and Dodamssal. Also, Hardness of puffed snacks decreased by 72.07% for Sindongjin, 88.21% for Dodamssal and 66.67% for Goami4 compared to raw rice samples. The sensory evaluation showed that the highest scores in taste, texture and overall acceptability of puffed snacks were obtained in Dodamssal. The results of this study indicate that Dodamssal was suitable varieties for puffed snacks. Also, the physicochemical properties of Dodamssal were improved by the extrusion process. Therefore Dodamssal can be used for the industrial production of puffed snacks.
국내에서 생산되는 벼의 저장안전성 확보를 위한 기초기 반연구로 플라즈마 기술을 이용하여 벼의 저장기간 및 온도에 따른 미생물 생육 및 성분 변화를 관찰하였다. 플라즈마 시스템은 컨테이너형 유전격벽 플라즈마로 공기방전방식을 이용하여 삼광, 청품, 미소미, 팔방미 품종을 0, 10 및 20분간 처리하여 4℃, 25℃에서 2달간 저장하여 실험하였 다. 미생물 생육 변화를 관찰한 결과 저장 초기에는 일반호기성 미생물은 3.46-3.86 log CFU/g, 곰팡이는 2.27-2.86 log CFU/g이 검출되었다. 저장온도 및 기간에 따라 일반호기성 미생물 및 곰팡이의 생육은 증가하였으며, 품종간의 큰 차이는 없었다. 저장한 후의 미생물 분석 결과 플라즈마 처리 군의 미생물이 약 1.50 log CFU/g 적게 생육되었다. 플라즈마 처리한 벼의 수분함량을 측정한 결과 플라즈마 처리에 의한 큰 차이는 관찰되지 않았으나, 저장온도가 올라가면 수분함량이 감소하는 것을 확인하였다. 지방은 플라즈마에 의해 감소하는 경향을 보였으나, 단백질 함량은 플라즈마 및 저장조건에 따른 일관적인 변화는 관찰되지 않았다. 아밀로스 함량의 경우 삼광, 청품, 미소미 품종은 플라즈마에 의한 함량 변화는 관찰되지 않았으나 팔방미는 증가하는 경향을 보였다. 이상의 결과를 종합하여 볼 때 플라즈마에 의해 벼의 저장안전성을 개선할 수 있으며 품질 변화의 최소화를 위하여 저온저장이 효과적이라고 판단된다.
Yogurt is produced by fermentation of milk using bacteria known as “yogurt cultures”. Most of these bacteria are probiotics such as Lactobacillus delbrueckii subsp. bulgaricus, Lb. rhamnosus, Streptococcus thermophilus, and Bifidobacterium. The domestic fermented milk market is increasing, and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial liquid yogurt. Total 30types of commercial yogurts were sampled and their physicochemicial properties, including pH, sugar content, acidity, viscosity, and microbial characteristics of lactic acid bacteria counts, were measured. Commercial liquid type yogurt showed a pH of 4.5, sugar content of 7.4-21.2%, total acid content of 0.4-0.9%, and viscosity of 0.1-250 cP. In terms of microbial populations, lactic acid bacteria counts were 7.2-11.3 log CFU/mL and anaerobic lactic acid bacteria counts were 8.0-11.5 log CFU/mL. The quality characteristics differed depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts and are useful for identifying new trends in the domestic fermented milk industry.
In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color.
Rice flours from five rice (Oryza sativa L.) varieties with different amylose content were prepared by both wet and dry milling processes. The moisture content of wet-milled rice flours (WMR) was approximately three-times higher than that of dry-milled rice flours (DMR). Water absorption index (WAI), water solubility index (WSI), and swelling power (SP) increased in proportion to temperature. The WAI, WSI and SP values of DMR were higher than those of WMR. Baeokchal (BOC), which is a waxy rice cultivar, had a significantly high WSI value. Pasting properties of DMR, except for the BOC cultivar, resulted in an increase in peak, trough, final, and setback viscosities. The levels of resistant starch in four cultivars, except for Dodamssal (DDS), were under 1%, irrespective of the milling process, whereas the resistant starch contents of DMR and WMR in DDS were 9.18% and 6.27%, respectively. In vitro digestibility of WMR was higher than that of DMR, and the estimated glycemic index of the rice flour varieties ranged from 57.6 to 81.3. Damaged starch content of WMR was less than that of DMR; in addition, a negative correlation was observed between the amylose and damaged starch contents of WMR. These results suggest that the properties of rice flour vary depending on the milling method and flour variety, and could be a reference for selecting the appropriate processing method.
Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice varieties (Samkwang, Misomi, Chindeul, and Hyeonpum). Cooking properties, such as water absorption, expanded volume, and soluble solids were significantly increased by germination in all rice varieties. Textural properties (hardness, toughness, adhesiveness, and stickiness) of cooked samples were determined using a texture analyzer. Hardness and toughness were decreased by germination, whereas stickiness and adhesiveness increased significantly. These results revealed that germination leads to improvements in the cooking and eating properties of BR. In Rapid Visco Analyzer (RVA), significant reductions were observed for peak viscosity, break down, set back, and final viscosity after germination. Although the amylose content of Misomi was slightly decreased by germination, that of other varieties increased significantly. Germination induced no noticeable change in the average chain length of amylopectin in Misomi, Chindeul and Hyeonpum, but led to a significant increase in Samkwang.
The purpose of this study was to evaluate the effects of rice cultivars (Hangaru, Seolgaeng, Dasan-1 and Anda) on the quality characteristics of rice beer. Hangaru and Seolgaeng which are soft rice varieties, had moisture contents that were 14.48% and 14.62% higher than those of Dasan-1 and Anda, respectively. Dasan-1 and Anda showed higher protein contents than those of the other two varieties. The amylose content of Hangaru was found to be 17.71% lower than that of the other varieties, whereas the reducing sugar content of Hangaru and Seolgaeng was higher than that of Dasan-1 and Anda. Hardness measurements for Hangaru and Seolgaeng were lower than those for Dasan-1 and Anda. Measurements of the alcohol content, pH and color of beers brewed using these rice cultivars revealed no significant difference among the cultivars. However, measurement results for bitterness showed that beers brewed with Hangaru and Seolgaeng had lower bitterness than did the beers brewed with Dasan-1 and Anda. The results of this study indicate that Hangaru and Seolgaeng can be considered as cultivars with brewing qualities suitable for rice beer.
This study was carried out to compare the cooking and antioxidant characteristics of rice containing varying amounts of glutinous rice and cooked by two methods. Rice containing glutinous rice was cooked by general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics of cooked rice were decreased with increasing amounts of glutinous rice. The water binding capacity and swelling power were significantly decreased with increasing amounts of glutinous rice; however, water solubility indices were significantly increased. Palatability characteristics of cooked rice containing glutinous rice were similar to those of cooked rice without glutinous rice. Total polyphenol contents of cooked rice containing glutinous rice and fermented alcohol were quite different, but this difference was not significant. Total flavonoid contents were increased with increasing amounts of glutinous rice. Total flavonoid content by general cooking method for rice containing 20% glutinous rice and fermented alcohol was 23.20 ± 0.61 μg CE/g. DPPH radical-scavenging activities for samples with and without glutinous rice were 2.97–5.19 and 3.19–5.45 mg TE/100 g, respectively. ABTS radical-scavenging activity by high-pressure cooking method for rice containing 20% glutinous rice and fermented alcohol was 19.48 ± 0.63 mg TE/100 g. In this study, cooking and antioxidant characteristics of cooked rice containing glutinous rice generated data useful for manufacturing processed products.
Early maturity of soybean (Glycine max (L.) Merr.) is an important character for double cultivating system with winter crops such as onion or garlic in southern area of Korea. Soybean cultivars released in the past, especially ‘Keunolkong’ was widely cultivated but it was weak at abiotic stress and low yield potential because of too short growing period and short stem height. ‘Hanol’, a new early maturing cultivar showing better abiotic stress tolerant and higher yield potential, was developed from the cross between SS91408 and ‘Hwaeomputkong’, and released in 2009. ‘Hanol’ is, compared to ‘Keunolkong’, Hanol’s growing period is five days longer and its height is 5cm higher. In addition, it showed better excess-water tolerant and 26.5g 100-seed weight. At regional adaptation yield trials (RYT) in six regions from 2007 to 2009, ‘Hanol’ showed 2.04 tons of seed per hectare, 14% higher than ‘Keunolkong’ (1.80ton/ha). ‘Hanol’ is promising for double cropping system with higher yield.
A soybean cultivar for soy-paste, ‘Hwangkeumol’, was developed from the cross between SS92414 (crossing line of ‘Pokwangkong’ and ‘Suwon163’) and ‘Hwaeomputkong’ by soybean breeding team in the National Institute of Crop Science (NICS) in 2010. A promising line, SS99409-2B-11-5-4, was selected and designated as the name of ‘Milyang202’. It was prominent and had good result from regional adaptation yield trials for three years from 2008 to 2010 and released as the name of ‘Hwangkeumol’. It has a determinate growth habit, white flower, gray pubescence, yellow seed coat, yellow hilum, spherical seed shape and large seed (28.6 grams per 100 seeds). Maturity date of ‘Hwangkeumol’ was as early as September 15th. Therefore it is suitable for double cropping system. ‘Hwangkeumol’ was resistant to bacterial pustule and resistant to soybean mosaic virus, the major soybean diseases in Korea and tolerant to lodging in fields. The average yield of ‘Hwangkeumol’ was 2.51 ton per hectare in the regional yield trials carried out for three years from 2008 to 2010.
The objective of this study was to evaluate the mechanical quality of cultivars that could potentially be used to processed cooked rice. Proximate composition, amylose content, cooking quality, and the Toyo value, were higher in Jungsaenggold than in the other cultivars. The results showed that the crude protein contents of the rice cultivars were between 4.60 and 6.59%. The amylose content was the highest in the Haedam cultivar (21.36%), but was the lowest in the Jungsaenggold cultivar (17.11%). Cooking quality was the highest in the Haiami and Jungsaenggold cultivar. Texture analyzer test showed that Ilpum had the lowest hardness and highest stickiness. Significant differences in the palatability characteristics (Toyo results for glossiness quality) of the rice flour were recorded using a Toyo Meter Analyzer. Ilpum, Samkwang, Haiami and Jungsaenggold had low amylose contents and the highest Toyo values. Thus, the results of this study suggested that Jungsaenggold can be effectively used to produce processed cooked rice.
The purpose of this study was to evaluate the effects of barley cultivars (Saessalbori, Saechalssalbori and Huinchalssalbori) and different milling recovery (95%, 85% and 75%) on quality characteristics of barley Makgeolli. The content of moisture, ash, crude protein, and crude fat in barley seeds were reduced with decreasing milling recovery. The qualities of barley Makgeolli were also significantly affected by the milling recovery. Decreasing milling recovery of all cultivars resulted to increase in total sugar content and reducing sugar content but decrease in pH while alcohol content and total acidity were not significantly affected. Moreover, the lightness and yellowness of barley Makgeolli increased by milling while its redness decreased. The sensory evaluation showed that the consumer preference for barley Makgeolli increased at the lowest milling recovery (75%). The results of this study suggest that the milling recovery and cultivar of barley were important factors to improve the taste and color of barley Makgeolli.
A new soybean variety, ‘Joongmo 3009’ (Milyang 222) was developed at the National Institute of Crop Science (NICS) in 2012. ‘Joongmo 3009’ was released by pedigree selection from the cross between ‘Cheongja 2(Milyang 121)’ and ‘Daemangkong’. It has determinate growth habit, white flower, brown pubescence, brown pod color, green seed coat, green cotyledon, spherical seed shape, oval leaf shape and large seed size (29.3 grams per 100 seeds). It was late 16 days in maturing date than the check cultivar ‘Cheongjakong’. The average yield of ‘Joongmo 3009’ was 2.91 ton per hectare, which was higher 36 percentage than the check variety, in the regional yield trials carried out in three adaptable locations of Korea from 2010 to 2012. The number of breeder’s right is ‘5474’
장류용 콩의 표준품종인 ‘대원콩’은 탈립에 매우 강하고 종실의 모양과 색택이 매우 우수하여 널리 재배되고 있다. 하지만 착협고가 높지 않고 재배시 도복에 약한 단점이 있어 기계화 적응성을 높이고 재배특성을 향상시키기 위해 이를 개량할 필요가 있다. 국립식량과학원에서는 2003년 단경 내도복 콩 품종육성을 목표로 모본을 ‘수원224호’, 부본을 ‘YS1325(동산121/Sprite87)’로 인공교배하여 2004∼2005년 F1, F2를 집단 전개하고 2006∼2007년 SSD로 세대촉진하여 F6 이후 계통전개 하였다. 종실이 구형이며 제색이 없으며 도복에 강한 계통을 선발하여 2010년부터 2년간의 생산성검정과 3년간의 지역적응성검정을 거쳐 ‘대찬(밀양244호)’을 육성하고 2014년 품종보호출원 및 국가품종목록으로 등재하였다. ‘대찬’은 화색이 백색이고, 모용색이 회색, 종자는 구형이며 종피색과 제색이 황색으로 ‘대원콩’과 유사하다. 개화기는 8월 2일, 성숙기는 10월 13일로 ‘대원콩’보다 생육기간이 다소 짧으며 경장은 68cm로 ‘대원콩’보다 작고 주경절수는 15개, 분지수는 3개, 착협고는 15cm로 ‘대원콩’ 보다 크다. 종실의 장폭비는 0.97로 ‘대원콩’과 유사하고 100립중은 24.5g으로 ‘대원콩’보다 0.9g 작았다. 병 저항성 검정 결과 불마름병 저항성이 검정포장과 유묘검정에서 ‘대원콩’보다 강했다. 전국 11개 지역에서 수행한 지역적응시험에서 ‘대찬’의 수량은 전국평균 321kg/10a, 적응지역 평균 330kg/10a로 ‘대원콩’보다 각각 17%, 16% 증수하였다.