In this study, the effects of different varieties and particle sizes of dry milled rice flour on Jeolpyeon quality were investigated. Classify particle size of dry milled rice flour according to rice variety into 50, 100, and 150 μm. A particle size of 50 μm in the varieties Boramchan and Hanareum resulted in the highest damaged starch contents (p<0.05). Additionally, the Boramchan and Hanareum varieties had the highest water absorption index (WAI) values (p<0.05). Analysis of the gelatinization characteristics of dry milled rice flour according to varieties revealed the peak viscosity of Dasan and Hanareum was high (p<0.05), regardless of particle size, while the breakdown was highest for Hanareum at all particle sizes (p<0.05). The moisture content of Jeolpyeon made with Boramchan varied between 48.83 and 53.64% among particle sizes, with no significant differences relative to the control. The hardness of the control was 3.15 kg, while the hardness of Jeolpyeon made with Boramchan decreased significantly 2.60-2.63 kg (p<0.05).

In this study, dry-milled rice flour from different varieties (Samgwang, Boranchan, Hanareum, Dasan, Hangaru) and different particle sizes were used to manufacture Jeung-pyun and the quality characteristics were analyzed. The Jeung-pyun produced from Samgwang, Dasan and Hangaru milled rice flour showed highly dense pores. The Jeung-pyun produced from Hanareum only showed a significant difference according to the particle size. Samgwang, Boranchan and Dasan varieties with a particle size of 150 m showed a significant decrease in volume (p<0.05). Samgwang showed the lowest pH at all particle sizes (p<0.05). The sweetness of Samgwang varieties was the highest at 3.27-3.63°Brix (p<0.05). The hardness of Jeung-pyun increased with increasing particle size (p<0.05). The highest acceptance of Jeung-pyun in terms of volume and bitter taste was observed with Hanareum at a particle size of 50 m. When the particle size was 50 m, the overall acceptance was highest for Jeung-pyun made from Samgwang followed by Hanareum. The acceptance of all the sensory characteristics was high when the particle size of rice flour was 50 m. When the appearance of Jeung-pyun was measured, Samgwang showed a dense structure and low hardness. Hanareum showed an increasing volume and springiness. Overall Samgwang and Hanareum were found to be the most suitable varieties for the production of Jeungpyun.

0.8%(w/w) 밀가루를 첨가 시 증자 쌀가루 내부온도를 달리하여 제조한 가래떡을 4oC에서 28일간 저장하면서 노화억제효과를 분석하였다. 저장 기간에 따른 가래떡 전분의 표면미세구조는 처리구의 경우 저장 초기나 대조구에 비하여 표면에 작은 구멍이 보였으며 이는 저장 중 밀가루의 가수분해효소작용에 의한 것으로 판단된다. 저장 기간에 따른 blue value를 측정한 결과 대조구는 감소한 반면에 처리구는 증가하였다. 결정구조에서는 대조구와 첨가온도 95oC의 경우 저장 28일 후 B-type과 V-type이 혼합된 형태의 XRD pattern의 peak가 날카로워지면서 크기가 커지는 것을 관찰되었고 첨가온도 55oC와 75oC의 경우는 단일 피크의 XRD pattern을 그대로 유지하고 있었다. 저장기간에 따른 대조구의 용융엔탈피(ΔE)는 처리구보다 높게 나타났고 첨가온도 55oC가 가장 적은 용융엔탈피 값을 보였다. 저장 28일 후의 경도와 씹힘성은 첨가온도 55oC가 가장 낮았으며 각각 대조구의 0.7과 0.5% 수준이었다.

This study was to investigate the effects of differences in the temperature of steamed rice powder at the additionof wheat flour on the quality characteristics of Injeolmi after storage for 7 days at 4℃. The L values in color ofthe control and with 75℃ and 95℃ treatments decreased after storage whereas that of the 55℃ treatment increasedfrom 94.24 to 96.07. The amylose content of the control increased from 4.13% to 12.43%, while that of the 55℃,75℃, and 95℃ treatments increased from 5.10%, 5.28%, and 5.14% to 20.43%, 19.8%, and 19.34% respectively.Hardness of the 55℃, 75℃, and 95℃ treatments after storage increased by 109.2%, 2,023.2%, and 2,886.5%respectively compared with that at the initial storage stage. Hardness of the 55℃ treatment after storage was 3.17%compared with that of the control, which shows that the 55℃ treatment significantly reduced retrogradation inInjeolmi during storage. Total aerobic bacteria content of the control and the 55℃ treatment was 3.55 and 3.98 logCFU/g respectively, which were slightly higher numbers than those of the 75℃ (3.62log CFU/g) and 95℃ (3.30logCFU/g) treatments after storage for 7 days at 4℃.

This study was performed to analyze the degree in the reduction of retrogradation in Garaetteok during 3 days at4oC with the addition of 0.8% wheat flour. The water holding capacity of the control (CO) and Garaetteok with0.8% wheat flour added (TR) after storage for 3 days was 45.8% and 76.0% respectively compared with that inthe initial storage stage. The water solubility of TR showed higher values than that of CO throughout the storageperiod, and the difference between CO and TR increased as the storage period increased. For the X-ray diffraction(XRD) pattern, CO showed an A-type pattern and the peak was sharp with the peak size increasing as the storageperiod increased, whereas TR showed a single peak throughout the storage period. Enthalpy changes (∆E) by dif-ferential scanning calorimeter (DSC) of CO and TR after storage for 3 days were 851.8 and 16.1J/kg respectivelywith hardness of 96.3 and 4.0N respectively, which were significantly different at the 0.1% level.

쌀단백질을 이용한 고부가가치 천연 조미소재를 개발하기 위하여 쌀단백질을 프로테아제로 효소분해한 배지에서 Saccharomyces cerevisiae를 배양하여 제조한 효모 추출물(Yx)에, 효소분해 후 남은 쌀단백질 잔사를 Bacillus licheniformis 혹은 Bacillus subtilis로 발효하여 얻은 발효물(Rfl, Rfs)을 각각 첨가하였다. 쌀단백질 잔사의 발효물이 첨가된 효모추출물(YxRfl, YxRfs)의 전체적 선호도는 첨가전의 효모추출물(Yx)에 비하여 높았으며, 특히 쌀단백질 발효물의 보충에 의해서 감칠맛과 같은 풍미가 증가함을 미각센서 분석 및 관능검사에 의해서 확인할 수 있었다. 쌀단백질 잔사발효물에 의한 감칠맛의 상승은 감칠맛을 내는 아미노산 이 외에도 쌀단백질의 발효에 따라 유리된 다양한 펩타이드 분획의 영향이 있었을 것으로 예상된다. 이와 같이 감칠맛 아미노산 및 펩타이드가 함유된 쌀단백질 발효물이 보충된 효모추출물은 감칠맛과 풍미의 상승작용으로 전체적인 기호도가 높아짐에 따라 고부가가치 천연조미소재의 제조에 응용될 수 있을 것으로 기대되었다.

사과박의 식이섬유를 추출하여 설기떡에 첨가 시 첨가량에 따른 저장 중 품질특성변화를 분석하였다. 설기떡의 색도는 식이섬유첨가량이 증가함에 따라서 L*값은 87.9로부터 65.9로 감소하였으며 a*와 b* 값은 각각 -1.9에서 5.9 및 5.0에서 20.5로 증가하였다. 주사전자현미경(SEM)으로 설기떡의 표면구조를 관찰한 결과 식이섬유를 첨가한 설기떡에는 쌀가루사이에 끼어든 식이섬유가 쌀가루간의 연결을 저해하여 대조구보다 치밀한 구조이지 않았으며 사이사이 공간이 형성되어 있는 것을 볼 수 있었다. 대조구, 10% 및 15%의 식이섬유를 첨가시킨 설기떡의 엔탈피 변화는 3일 후 4oC 저장에서 각각 4.83, 3.80 및 3.18 J/g로 나타났으며 25oC 저장에서는 각각 1.14, 0.60 및 0.60 J/g이었으며 식이섬유첨가는 설기떡의 노화를 지연시키는 작용을 하였다. 대조구와 식이섬유첨가 설기떡 간의 경도를 비교하여 볼 때 실온저장보다는 냉장저장 시 경도증가(노화)억제효과가 컸으며 4oC에서 저장 3 일 후 15%첨가 설기떡의 경도는 대조구의 약 42%수준이었다. 기준 검사물과의 차이검사법에 의한 전체적인 기호도 평가에서 15% 식이섬유를 첨가시킨 설기떡이 제조 직후와 4oC 저장에서 3 일 후 모두 가장 높은 값을 보였으며 대조구와 5% 내에서 유의성 차이를 보였다.

This study was performed to analyze the effects of ultra fine pulverization (UFP) on the physicochemical properties of sweet potato starch (SPS). The average diameter and specific surface area of the SPS was decreased from 22.94 to 10.25 μm and from 0.879 to 1.909 m2/g throughout UFP, respectively, and the damaged starch content was increased from 13.7 to 99.2%. The pulverized sweet potato starch (PSPS) had higher swelling power, solubility, and transmittance values than the SPS. X-ray diffractograms revealed that the SPS had a C-type pattern, which disappeared in PSPS. The rapid visco analysis (RVA) characteristics, peak viscosity, break down, and set back of SPS ceased to exist in PSPS. According to differential scanning calorimetry (DSC) curves, the peak temperature (Tp) and gelatinization enthalpy (ΔE) of SPS were 71.95oC and 10.40 J/g, respectively, while these remained undetected in PSPS. The enzymatic digestibilities of SPS and PSPS were 61.7 and 84.7%, respectively.

In recent years consumers have become used to products geared toward a more convenient lifestyle, thus, the demand for salted-cabbage, for use in preparing Kimchi is increasing. This study aims to investigate purchasing factors, the satisfaction and demands of salted-cabbage, and to ascertain a marketing strategy for expanding the use of salted cabbage in food-service departments of schools. Self-administered questionnaires were collected from 131 buying agents who manage food materials for schools, and statistical data analysis was completed using the SPSS V.14.0 program. 46.9% of the participating respondents were from elementary schools, 27.7% from middle schools, and 25.4% were from high schools.. Most of the subjects (67.9%) recognized the salted cabbage retailed for foodservice, but 62.3% of these had not purchased them, due to both their lack of trust in the sanitation and raw material handling of the food product, and the high price. Respondents considered different factors when deciding whether or not to purchase: the origin (local or imported) of the cabbage, hygiene, and taste, as well as characteristics such as the cabbage weight, package weight, and package materials. The score of post-behavior intentions as well as overall satisfaction was rather high. Also, they perceived the need of strategic promotion for enlarging the market portion of salted-cabbage. These results will done the guidelines for diversifying the salted-cabbage market and for creating an added value of agricultural products in rural areas.

This study was performed to evaluate the effect of different freezing conditions and storage periods on physicochemical and microbial characteristics of garlic. Garlics were washed, dried, sliced to 0.3 cm then packed in LDPE+LLDPE film bags. They were treated with still-air freezing at -20°C (SAF20), -40°C (SAF40) and immersed-liquid freezing at -40°C (ILF40). Frozen garlics were stored under frozen storage conditions for 7 months at -20°C and quality characteristics were measured monthly during the frozen storage. Freezing rate of garlic was the fastest in ILF 40 (10 min), SAF40 (40 min) and SAF20 (1,600 min) sequentially. In ILF40, drip loss, cutting force, total aerobic bacteria count and pH were the lowest, whereas pyruvic acid and allicin content were the highest (p<0.05) during frozen storage, these results were the most similar characteristics with the fresh garlic. During frozen storage, drip loss, color difference and total organic acid content were significantly fluctuated in SAF20 (p<0.05), while they were not changed in ILF40. Overall, total aerobic bacteria count and pH decreased, cutting force, pyruvic acid and allicin content remained unchanged in all groups. In conclusion, the optimal freezing conditions for garlic with the least quality changes was considered to be ILF40 (immersed liquid freezing), keeping quality characteristics up to 7 months by freezing storage.

쌀 소비확대를 위하여 가공용으로 재배 육성된 흑미의 특성과 떡복이용 떡에 가공적성이 가능한지를 파악하고자 일반성분, 수분 결합력, 수분 흡수력, 호화특성을 조사하였 으며, 삼광을 대조구로 하여 흑설, 흑진주 떡볶이 떡을 제조 하여 저장기간에 따른 색도, 물성 및 관능적 특성을 조사 하였다. 일반성분을 분석한 결과 수분이 14.89~7.15%, 조단 백질이 4.79~6.81%, 조지방이 0.48~2.66%, 조회분이 0.39~1.60%로 나타났다. 특히, 흑진주는 조단백질과 조지 방 함량이 가장 높았고 삼광이 조단백질함량이 가장 낮게 나타났다. 수분결합력은 흑진주가 가장 높았고 그 다음으 로 흑설이 높은 것으로 나타났다. 수침시간에 따른 수분흡 수율은 수침 초기에 흡수속도가 높았으며 대조구인 삼광은 수침 3시간, 현미로 도정한 흑미는 12시간 까지는 완만하게 증가하다가 그 이후에는 거의 변화가 없어 평형에 도달하였 다. 호화특성에서 호화개시온도는 흑설이 가장 높았으며 최고점도(peak viscosity peak), 최저점도(hot viscosity), 최 종점도(final viscosity), 강하점도(breakdown) 등의 온도에 따른 점도 변화는 흑설이 가장 낮은 값을 보여 주었다. 차반 점도(setback)는 백미인 삼광이 가장 높았으며 현미 흑미인 흑설과 흑진주는 비슷한 수준의 값을 나타내었다. 흑미 떡 볶이 떡의 색도는 흑미 첨가량이 증가할수록 L값 및 b값은 감소하고 a값은 증가하였으며 저장기간이 경과함에 따라 L값은 증가한 반면 a값 및 b값은 감소하는 경향을 보였다. 흑미 떡볶이 떡의 물성변화는 흑미의 첨가량이 증가함에 따라 경도, 응집성, 씹힘성은 감소하는 반면 부착성은 증가 하였으며 저장기간이 경과함에 따라 경도의 경우 증가하는 경향을 보였다. 또한, 관능적 특성의 전반적인 기호도 조사 에서 흑미 10% 첨가군을 가장 선호하는 것으로 나타났지만 20% 첨가군과의 유의적인 차이는 없었다(p<0.05). 따라서, 떡볶이 떡 제조 시 적절한 흑미 첨가량은 10~20%가 적당 할 것으로 보이며 흑미 첨가가 관능적 기호도에 좋은 영향 을 줄 것으로 기대된다.

The purpose of this study was to investigate the chemical composition of the freeze-dried stems and fruit of the cactus Cheonnyuncho. The analysis showed that powdered stems have the highest fat content (1.91%) and the powdered fruits have he highest protein content (2.62%). The K content of the fruits higher than that of the stems, while the Ca, Mg, Na and P contents of the stems were higher than those of the fruits. Both the stems and fruits powders contained high levels of the amino acids glutamic acid and aspartic acid. The free sugars such as sucrose, fructose, and glucose were detected in both the stems and fruits. The 75% ethanol (EtOH) extract showed a relatively high antioxidative activity compared to those of the water and 75% methanol (MeOH) extracts. Furthermore, the 75% EtOH extract of the stem powder exhibited a total polyphenol content of 3.60 g/100 g, and a total flavonoid content of 2.00 g/100 g. The antioxidant activities of the stem and fruit powder extracts, measured in DPPH radical scavenging experiments, were higher than that of the control group.

The purpose of this study was to perform a functional components analysis and investigate the physical properties of powders made from the stems or fruit of freeze-dried Cheonnyuncho cactus (Opuntia humifusa). The functional components analysis showed that the stem and fruit powders han vitamin C levels of 42.14 mg and 105.21 mg, respectively. The stems powder contained more lutein than the fruit powder. The fruit powder contained more vitamin C than the stem powder. The SDF (soluble dietary fiber) and IDF (insoluble dietary fiber) in the stem powder were 45.24% and 22.15%, respectively, which were higher then the values for the fruit powder. The stem and fruit powders contained 19.30 mg/g and 25.10 mg/g of crude saponin, respectively. The pH of the stem and fruit powders was 5.34 and 5.07, respectively, both indicating low acidity. The L, a and b values of the stem powder color were 78.28, –3.71, and 19.19, respectively. The L, a and b values of the fruit powder color were 55.56, 24.84, and –3.18, respectively. The stems powder had a higher bulk density, water holding capacity, and swelling power than those of the fruit powder, but water-retaining capacity of the stem powder was lower than that of the fruit powder. In addition, the stems powder had a higher viscous material content and water uptake compared to the fruit powder. Based on the above results, we determined that Cheonnyuncho (Opuntia humifusa) powder had potentially useful functional components and physical properties.

본 연구에서는 부재료를 첨가하지 않는 건 블루베리를 제조기술을 확립하고자 건조 온도를 달리하여 건 블루베리의 품질변화와 항산화 특성을 조사하였다. 즉, 건 블루베리 제조는 건조 온도에 따라 A(40℃, 72시간), B(40℃, 48시간 및 50℃, 24시간), C(50℃, 72시간), D(60℃, 72시간)로 하였다. 건 블루베리의 수율을 측정한 결과 17.73~31.17%의 범위이었으며 건조 온도가 낮을수록 유의적으로 높게 나타났다(p<0.05). pH는 A가 가장 높았으며 가용성 고형분 함량은 건조 온도가 높을수록 유의적으로 높아지는 것으로 나타났다(p<0.05). 수분함량 및 수분활성도는 건조 온도가 높을수록 낮아지는 경향으로 나타났다. 색도를 측정한 결과 L값은 건조 온도가 낮은 A가 높게 나타난 반면 a값 및 b값의 경우는 건조 온도가 높은 D가 높게 나타났다. 건조된 건 블루베리의 색도는 건조 온도가 높을수록 건조는 빨리 되었지만 육안으로 보았을 때 과피의 색이 주황색으로 변하여 상품으로 적절하지 않았다. 조직감 변화는 경도(hardness), 점성(gumminess) 및 씹힘성(chewiness)은 건조 온도가 높을수록 높은 값을 나타내었으며 탄력성(springiness)과 응집성(cohesiveness)은 비슷한 경향으로 건조 온도가 높을수록 약간 증가하는 경향이었지만 유의적인 차이는 없었다(p<0.05). 관능적 특성에서 전반적인 기호도는 B > A > C > D순으로 평가되었다. 항산화 특성으로 총 폴리페놀 함량과 DPPH radical 소거능을 측정한 결과 건조 온도가 낮을수록 항산화 활성이 높게 나타났다. 따라서 건 블루베리 제조에 적당한 처리군은 B로 열풍건조 온도를 40℃로 하여 48시간 건조 후 온도를 50℃로 높여 24시간 동안 건조하는 것이 품질이 우수한 상품과 형성율을 높이는데 좋을 것으로 생각된다.