Freshly squeezed juices were prepared using the domestic Chunggyun, Hanrabong, and imported oranges and physicochemical and sensory characteristics of the juices were investigated. The Chunggyun had significantly the lowest pH value of 3.35, and imported and Hanrabong showed the pH values of 3.82 and 3.93, respectively(p〈0.05). The refractive index of Hanrabong showed significantly the highest values of 14.7˚Bx (p〈0.05), and the samples of imported and Chunggyun did not show significant differences with indices of 12.5 and 12.2, respectively. The quantitative descriptive analysis(QDA) showed imported sample had significantly the highest values of sweet and sour aroma with values of 11.57 and 11.08, respectively. However, Hanrabong showed significantly the highest value of sweet flavor with value of 12.31. Consumer acceptance test represented the Chunggyun was the most accepted one but did not show any great differences in overall, appearances, and flavor among the samples.

We studied to improve the functional properties of soybean protein isolate by dimethylglutarylation and acetylation. Soybean protein isolate was acylated rapidly up to 80% modification and more of 80% modification was proceed slowly. Electrophoretic analysis showed that more changes in modified protein. Also, modification of soybean protein produced more ionizable tyrosines and exposed more hydrophobic groups, while modified protein exhibited a loss of reactive sulfhydryl groups. Spectrophoretic studies demonstrated that the shift was occurred at the UV 278nm and fluorescence 333nm, respectively, and the intensity decreased as the degree of modification was increased.

Octenylsuccinated corn starches prepared by reaction of corn starch with 1octenylsuccinic anhydride(OSAn) and their degree of substitution (DS), reaction efficiency(RE), residual octenylsuccinic acid (OSA), and physicochemical properties were compared with those of the native corn starch. DS increased with increase of OSAn and RE was much nearly the same regardless of increase of OSAn. The content of residual OSA was significantly lower than that of regulation of food additives. And as washing frequency of dispersion of the reactant was increased, the content of residual OSA of octenylsuccinated starch was decreased. Rapid Visco-Analyzer initial pasting temperature and setback of octenylsuccinated starches decreased whereas peak viscosity and breakdown increased. When DS of octenylsuccinated starches increased, temperature of initial gelatinization of octenylsuccinated starches drastically decreased. The octenylsuccinated starches also formed clearer pastes. The solubility was much nearly the same regardless of increase of DS at 70℃ but the swelling power increased about 1.2-1.7 times higher than that of native corn starch at 70℃. The water binding capacity of octenylsuccinated starches also decreased.

참기름의 이종기름 함유 유무를 판단하기 위한 기초자료를 얻고자 국내산 참기름의 옥배유를 혼합한 시료와 중국산 참기름에 대하여 지방산, sesamolin 및 sesamin 함량, AOM에 의한 유도기간을 각각 조사했다. 국내산 참기름에 옥배유를 혼합할 경우, stearic acid는 옥배유를 20% 이상 혼입한 참기름에서 국내산 참기름과 뚜렷한 차이를 나타내었다. 그리고 Oleic acid와 linoleic acid에서는 10%의 혼합시에도 미약하나마 함량의 차이를 보였다. 참기름에 옥배유를 혼합하 fruddn stearic/linoleic 비율은 옥배유의 혼입된 함량과 비례하였다. 국내산 참기름에 이종기름으로 drhqodb를 30% 혼합시에는 sesamolin이 18.3%, sesamin이 21.0% 감소하였다. AOM에 의한 유도 기간은 중국산, 백배유 20% sesamolin과 sesamin의 함량 및 AOM에 의한 유도기간 측정 등이 적용하리라 생각된다.

The modification of rice powder was attempted by treatment of acetic acid and epichlorohydrin to improve the functional properties of baby food. The initial gelatinization temperature of rice powder determined by amylograph was decreased from 79.5℃ to 63℃ by modification. The apparent and maxium viscosity of rice paste at 95℃ before and after modification were increased from 92B.U. to 236B.U. and from 100B.U. to 202B.U., respectively. The light transmittance of modified rice paste was increased from the temperature of 60℃ and by increasing the degree of substitution at the fixed temperature, while decrease more or less by the treatment of epichlorohydrin. The degree of retrogradation of the paste was decreased from 28.7 to 18.0 upon modification. The rate of syneresis of modified rice powder was decreased with increasing the drgree of substitution and ,the extend of epichlorohydrin treatment. Syneresis was not observed when acetylated rice powder whose DS value is 0.048 was treated with 0.25% of epichlorohydrin for the formation of cross-linkage. The addition of modified rice powder in preparation of semi-solid type infant food could improve the quality without lowering overall digestibility.

Starch plays an important role in textural quality of infant food which is mainly affected by retrogradation of starch during storage. The acetylated rice was prepared and its physicochemical properties were evaluated to improve the textural quality of infant food when added. When the rice powder was reacted with acetic acid with its increasing concentration from 0.1 M, 0.2 M to 0.3 M, the amount of acetyl group and degree of substitution were increased by 0.39%, 0.8% and 1.27%, and by 0.0014, 0.031 and 0.048, respectively. The initial gelatinization temperature of rice paste determined by amylograph was decreased from 79.5℃ of unmodified rice to 67.5℃ of acetylated rice whose DS is 0.048. The apparent and maxium viscosity of rice paste at 95℃ before and after modification were increased from 92 B.U. to 201 B.U. and from 100 B.U. to 236 B.U., respectively, The degree of retrogradation and rate of syneresis were decreased from 28.7 to 18.8 and from 0.47% to 0.25%, respectively with increased by DS from 0 to 0.048. The digestibility rate of rice powder decreased from 9.19 of natural rice powder to 7.54 of acetylated rice powder whose DS is 0.048. In United State, there is no serious problem in total digestibility because only 4% of modified rice powder is added in production of infant food.

The establishment of optimal producing condition for rice-based infant foods using modified rice powder was attempted. The modification of rice powder was prepared by microwave heating as well as partial enzymatic hydrolysis. Not only thermal treatment but also enzymatic hydrolysis on rice powder increased D.E. value from 1.25 to 3.81. The water binding capacity, swelling power, solubility, digestibility by α-amylase, light transparency, and paste clarity of the modified rice powder compared to unmodified rice powder were increased from 107% to 249%, from 7.80 to 42.52, from 0.04% to 0.89ft, from 9.19% to 23.01, from 33% to 42%, and from 2.2% to 3.9%, respectively. On the other hand, gelatinization temperature, apparent viscosity, and degree of retrogradation of modified rice powder showed negative correlation with D.E. value. The 「results suggested that the thermal and enzymatic treatment on rice powder improved the physicochemical properties of rice based infant food by enhancing carbohydrate absorptionability and lowering the viscosity and opacity.

알파미분이 흰떡의 품질특성에 미치는 영향을 살펴보기 위하여 각 첨가량별(0, 25, 35, 45%) 이화학적 특성을 살펴보았다. 흰떡의 호화도는 조리 전의 무첨가구의 경우 5.75%에서 첨가 후 12% 이상으로 증가하였고, 조리 후의 경우에도 무첨가구 52%에서 첨가구 85% 이상으로 크게 증가하였으며, 색도의 경우는 알파미분을 첨가함으로써 명암도가 증가하였으나 함량에 따른 시료간 유의차는 보이지 않았다. 알파미분을 첨가하여 제조한 흰떡의 조리 전 경도는 무첨가구에 비하여 첨가하였을 경우 전반적으로 높은 값을 나타내었으며 조리 후의 경우에도 비슷한 경향을 나타내었다. 냉동저장 후 조리한 경우에는 알파미분 첨가에 따른 효과는 나타나지 않았다. 조리특성 실험에 있어서는 알파미분 첨가구의 경우 냉장, 냉동저장구 모두 무첨가구보다 조리중 수분흡수율이 높았다. 알파미분을 첨가하여 제조한 흰떡의 미세구조를 주사전자현미경으로 관찰한 결과 알파미분을 첨가한 경우 무첨가구에 비하여 내부 구조가 속성 복원력을 갖도록 변화되었음을 알 수 있었다.

제조 조건을 달리한 4가지 chitin으로부터 제조된 chitosan의 물리화학적 특성인 점도와 탈아세틸화도를 측정하였으며, 4종류의 chitosan이 첨가된 깍두기를 제조하여 chitosan을 첨가하지 않은 깍두기를 대조군으로 하여 20℃에서 2일, 4일, 6일, 8일간 저장하면서 저장기간에 따른 pH, 적정산도, 깍두기 국물의 점도 및 미생물 수의 변화를 측정한 결과는 다음과 같다. Chitosan 용액의 정도는 313.1~98.8 cps로 나타났으며, chitin 추출시 염산의 농도가 낮은 것이 점도가 높았으며, 반응 온도가 낮을 때 더 높은 점도를 나타냈다. 그리고 chitosan 용액의 유동학적 특성은 의가소성 유체(pseudoplastic fluid)의 특성을 나타내었다. IR 분석 결과 chitosan의 탈아세틸화도는 92~96%로 높게 나타나, 점도와는 달리 chitosan의 원료가 되는 chitin의 제조조건에 의해서는 크게 영향받지 않았다. 모든 시료군에서 저장기간이 길어짐에 따라 pH는 감소하고 적정산도는 증가하는 경향을 나타냈으며, 대조군에 비해 chitosan 첨가군이 pH는 높고 적정산도는 낮은 값을 계속 유지하였다. 깍두기 국물의 점도는 저장기간이 길어짐에 따라 감소하는 경향을 나타냈고, 저장 8일째에는 대조군이 chitosan 첨가군에 비해 점도가 높게 나타났다. 총균수는 저장기간 전반에 걸쳐 chitosan 첨가군의 경우가 대조군에 비해 약간 많았고, Leuconostoc 속 미생물 수는 약간 적은 경향을 나타냈다. 또한 김치의 부패균으로 알려진 Lac. plantarum의 수에 있어서는 제조시 HCl의 농도가 낮고, 반응 온도가 높은 chitosan C를 첨가한 군이 대조군이나 다른 chitosan 첨가군에 비해 저장시 증가 속도가 약간 느렸다.

In an experiment to evaluate the various aspects of symptom of witches' broom of jujube tree with two different kinds of scions, taken from diseased plant and stem- grafted upon sound stocks-one cut before wintering(stored in cellar), the other after wintering, it was observed that the disease rate of those cut before wintering(Nov.) was whereas those cut after wintering(March) showed much lower rate, initially and gradually increased up to . In another experiment of diseased bud grafted into healthy seedling, the finding made in the following year was that 14 stocks(only one of which salt union by callusing) were infected out of the given 23- in the initial stage only 4, yet gradually increased to the number of 14. The shoots from the ground portion of the diseased stock were in general more quickly subjected to the disease than the others. Under natural condition, the diseased trees develop at first seemingly the same leaves as healthy ones, it is not until the branches and loaves grow to a considerable degree that the symptom appears. Once appearing, tile disease grows and the symptom continues to appear as late as in Sept. and early Oct., causing tile plant to develop the extraordinary branches and leaves of extremely reduced size, the typical symptom of witches' broom. Such phenomenon can be observed in the experiments of the foregoing paragraphs. And the suckers and roots of diseased plant are bound to be infected, it was found out with no exception. Viewing from the results of the above experiments and observation, it is believed that the low temperature during winter causes the virus in the above-ground portion of diseased plant to diminish or inactivated, and subsequently the virus in the roots moves up or multiply in the sprouting season.

국내 포항 소재 R사의 구룡포산 천연 제올라이트의 물리·화학적 특성을 규명하기 위해 X-선 회절 분석, X-선 형광 분석, 열 시차·열 중량 분석, 양이온 교환능 분석 및 세슘(Cs), 스트론튬(Sr) 흡착 실험을 수행하였다. X- 선 회절 분석 결과 모데나이트, 휼란다이트, 클라이놉티로라이트 및 일라이트와 같은 광물이 함유되어 있으며, X- 선 형광 분석 결과 SiO2, Al2O3, CaO, K2O, MgO, Fe2O3 및 Na2O 원소가 함유되어 있었다. 양이온 교환능은 148.6 meq/100 g이었으며 열시차 및 열중량 분석 결과 600℃까지 열적으로 안정성이 우수한 것을 확인하였다. 시 간에 따른 흡착 평형 실험 결과 세슘(Cs)의 경우 30분이내 스트론튬(Sr)의 경우 8시간이내에 평형에 도달하였으며 세슘(Cs) 및 스트론튬(Sr)의 흡착률은 각각 80% 및 18%를 보이고 있었다. 단일 성분 등온 흡착 실험 결과 Langmuir model에 부합하였으며 세슘(Cs) 최대 흡착량은 131.5 mg/g으로 높게 나타났으며 반면 스트론튬(Sr) 최 대 흡착량은 29.5 mg/g로 낮은 흡착량을 나타내었다. 본 연구에 사용된 천연 제올라이트의 경우 클라이놉티로라 이트, 휼란다이트 및 모데나이트와 같은 8-ring을 포함하는 광물의 함량이 높아 세슘(Cs)에 대한 높은 선택성을 보 여주고 있다.

본 연구는 자연계에서 가장 흔하게 관찰되는 두 그린 러스트(green rust) 광물인 carbonate green rust (CGR)과 sulfate green rust (SGR)을 공침법(co-precipitation)을 통해 각각 합성하고, 이들의 형성 메커니즘 및 이화학적 특성들을 체계적으로 규명하였다. X-선 회절(XRD) 분석 및 리트벨트 정련 수행 결과, 본 합성 조 건에서 이차광물상 없이 이중층수산화물로서 CGR과 SGR이 합성됨을 확인하였다. 또한, 각각의 구조 파라미 터는 CGR의 경우 a(=b)축 = 3.17Å, c축 = 22.52 Å이고, SGR의 경우 a(=b)축 = 5.50Å, c축 = 10.97 Å이며, 이 들의 미결정 크기는 각각 (003)면 기준 57.8 nm와 (001)면 기준 40.1 nm로 밝혀졌다. 주사전자현미경/에너지 분산형 분광분석(SEM/EDS) 결과, CGR과 SGR은 모두 육각 판상의 전형적인 이중층수산화물 결정 형상을 보이지만 탄소(C)와 황(S)의 함량은 서로 다르게 나타났다. 퓨리에 변환 적외선(FT-IR) 분광 분석결과, 탄산 염(CO3 2-)와 황산염(SO4 2-) 이온들이 각각 CGR과 SGR의 층간 음이온으로 밝혀졌고, 이는 XRD를 활용한 광 물상 동정 결과와 잘 일치한다. 철 용액으로의 수산화이온(OH-) 주입 시간에 따른 혼합 용액의 pH와 Eh, 그 리고 잔류 철 농도의 비율(Fe(II):Fe(III)) 측정 결과, 시간에 따른 차이는 있지만 두 green rusts 모두 1단계 전구체 형성, 2단계 중간 생성물로의 상변환, 그리고 3단계 green rust로의 상변환과 에이징에 의한 결정성장 으로 이어지는 결정 형성 메커니즘을 보이는 것으로 판단된다. 본 연구는 공침법을 통해 CGR과 SGR을 안 정적으로 합성하고 이들의 형성 메커니즘과 이화학적 특성을 규명함으로써, green rust를 활용한 응용 연구 및 산업 활용에 원천 기초자료를 제공할 것으로 기대된다.

The physicochemical properties of soil and the yield and quality of rice (Oryza sativa L. cv. Sailmi) were assessed using Italian ryegrass (Lolium multiflorum Lam. cv. Kowinearly)-rice double cropping systems in the paddy fields at Goseong and Miryang in southern Korea. The average temperatures during the ripening period were approximately 1 °C higher than the optimal temperature for rice ripening and the sunshine duration was reduced by frequent rainfall. Consequently, it was slightly below the optimal conditions required for rice ripening. In the soil at Goseong, winter Italian ryegrass cropping increased the pH, electrical conductivity, and the contents of organic matter, total nitrogen (T-N), available P2O5, K, Ca, and Mg than winter fallowing. Particularly, the contents of T-N and available P2O5increased significantly. In the soil at Miryang, Italian ryegrass slightly increased the electrical conductivity and the T-N, Mg, and Na contents. Therefore, winter Italian ryegrass cropping improved the physicochemical properties of paddy soils; however, Italian ryegrass-rice double cropping slightly reduced the culm length at both Goseong and Miryang, without markedly changing the panicle length or number compared to fallow-rice cropping. Furthermore, at Goseong, Italian ryegrass-rice double cropping slightly decreased the spikelet number and milled rice yield, and increased the ripened grain rate; however, at Miryang, contrasting results were observed. In addition, fallow-rice cropping revealed no differences in the head rice or opaque rice rates. The protein content was slightly increased in Italian ryegrass-rice double cropping, without significant changes in the amylose content or Toyo value, compared to that in fallow-rice cropping. The peak and breakdown viscosities were slightly decreased. These results indicate that winter Italian ryegrass cropping might alter rice taste but may not exhibit remarkable negative effects on rice cultivation. Therefore, Italian ryegrass-rice double cropping system is recommended for paddy fields in southern Korea. Nevertheless, to increase the rice yield and quality, fertilization standards for rice cropping that consider the changes in the T-N and organic matter contents in paddy fields caused by winter Italian ryegrass cropping need to be established.

This study investigated the physicochemical properties of Pekin duck breast meat obtained from ducks fed diets consisting different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji during storage. A total of 180 Pekin ducks (0-day old) were divided into four groups, each consisting of three replicates (15 ducks per pen). This study investigated diets with four types of treatments: control (basal diet),1% blend powder, pelleted 1% blend, and coated pellets of 1% blend; the blend was a mixture of sipjeondaebo-tang by-products powder and red ginseng marc with fermented red koji. There was no significant difference (p>0.05) in duck breast meat pH on storage days 3 and 7, TBARS on storage days 0 through 7, and DPPH radical scavenging on storage days 0 and 7. However, the pH values on storage day 0 and DPPH radical scavenging on storage day 3 were significantly different (p<0.05) in the meats from control and treated diet fed ducks. Especially, on storage day 7, the breast meat from ducks treated with different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji showed lower TBARS values and increased DPPH radical scavenging activity compared to the control. In conclusion, addition of different types of sipjeondaebo-tang by-product and red ginseng marc with fermented red koji to 1% blend might be helpful in increasing antioxidant effects and reducing product wastage.

Studies on the physicochemical properties of physiological activity substance in turmeric (Curcuma longa L.) were analyzed for the use as an functional food materialization. The proximate compositions in the vacuum freeze dried turmeric were carbohydrate 72.90%, moisture 5.74%, crude protein 10.02%, crude fat 4.67%, and crude ash 6.69%, respectively. The mineral contents of turmeric were calcium (Ca) 2,294.77 mg kg-1, potassium (K) 28,780.54 mg kg-1, magnesium (Mg) 2,826.90 mg kg-1, sodium (Na) 1,826.58 mg kg-1, iron (Fe) 190.94 mg kg-1, and manganese (Mn) 620.16 mg kg-1. The vitamin contents of turmeric were pantothenic acid 1.040 mg/100 g, riboflavin 0.166 mg/100 g, thiamin 0.148 mg/100 g, pyridoxine 0.010 mg/100 g, and calciferol 0.008 mg/100 g, respectively. Total amino acid contents in protein of turmeric were 7.66 g%, and major amino acids were aspartic acid 1.45 g%, glutamic acid 1.07 g%, leucine 0.71 g%, phenylalanine 0.47 g%, and arginine 0.46 g%, respectively. The amount of free amino acids of turmeric were 225.81 mg%, and major free amino acids were asparagine, aspartic acid, glutamic acid, serine, and alanine. Especially, in the case of asparagine, it was highest. The compositions of fatty acid were saturated fatty acid 45.09%, monoenes 8.62%, and polyenes 46.30%.

본 연구는 잠재적인 생균제제 Lactobacillus plantarum P1201에 의한 유색 소립콩 분말 두유의 젖산발효 중 이화학적 특성, 총 페놀릭스와 이소플라본 함량 및 항산화 활성(DPPH와 ABTS 라디칼 소거활성 및 FRAP 환원력) 변화를 연구하였다. 콩 분말 두유의 발효 중 pH는 감소하였으나, 산도, 생균수 및 β-glucosidase 활성은 증가하였다. 총 이소플라본 함량은 풍산나물콩이 다른 유색 소립콩보다 함량이 높았다. 발효과정에서 배당체 이소플라본인 daidzin과 genistin 함량은 감소하였고 이에 상응하여 비배당체 이소플라본인 daidzein과 genistein 함량은 급격히 증가하였다. 특히, 발효 60시간 후 발효된 풍산나물콩 분말 두유의 daidzein과 genistein 함량은 87.37 μg/g and 51.29 μg/g으로 다른 시료들보다 함량이 가장 높았다. 총 페놀릭스 함량은 다른이 다른 유색 소립콩보다 함량이 높았다. 총 페놀릭스 함량은 색 소립콩 분말 두유의 젖산발효 중 0.44-2.92 mg/g(0 h)에서 1.79-3.03 mg/g(60 h)로 급격히 증가하였다. 끝으로, 발효된 콩 분말 두유는 DPPH와 ABTS 라디칼 소거활성 및 FRAP 환원력은 각각 28.7-40.6에서 90-95.3%, 25.1-42.3에서 51.4-82.8% 및 0.73-1.54에서 0.98-1.79(OD593nm)로 증가하였다. 발효된 콩 분말 두유는 유색 소립콩의 가치를 증대시킬 수 있다.

Background : Rehmannia glutinosa root has been commonly used as traditional medicine in Korea. This root including prepared rehmannia that is the steamed root of rehmannia can be also used as food. This study was performed to analyze the quality properties of the root and the tea with different steaming conditions to evaluate the potential as a tea. Methods and Results : For this study, we used ‘Dagang’, new variety of R. glutinosa, developed by NIHHS. The root was dried and steamed for 9 times. Every steaming, powder and extract were used for pH, antioxidant activity analysis (total phenolic acid and total flavonoid content) and sensory evaluation. As steaming repeated, pH was decreased. The total phenolic acid and total flavonoid content was increased during steaming process. In the sensory evaluation for the tea, 56% of respondents (A group) recognized the difference between 6th and 9th steaming tea correctly but 44% (B group) didn’t. The sensory scores showed that 6th and 7th steaming tea had higher overall preference scores than other samples. This tendency was more clear in the A group. Depending on the age group, there were significant different tendency among 3 age groups (20 – 30 s, 40 – 50 s, over 60 s). The youngest group was preferred 6th than 9th steaming tea. On the other hands, 9th steaming tea had more priority than 6th steaming tea in older age group. Conclusion : This study showed a potential of R. root as a tea material. The quality properties of the R. root are affected by steaming conditions and the preference tendency of tea was different depending on the age group. These data can be used to develop tea material suitable for consumer age and establish optimal steaming conditions in industrial use.

Persimmon is a plant that is native to the Republic of Korea. It leaves are rich in antioxidants and minerals. This study set out to investigate the moisture, color, vitamin C, and mineral contents of five of the most common Korean persimmon leaves (‘Sangju-dungsi’, ‘Sangam-dungsi’, ‘Cheongdobansi’, ‘Gabjubaekmok,’ and ‘Suhong’), and how they varied with the applied drying technique (freeze-drying or hot-air drying at 100℃ for 30 min) and harvesting time (late May or late June). Persimmon leaves were first collected, and then blanched and dried. Our results revealed that freeze-drying was the most effective method in terms of the mineral content, while no significant difference in the vitamin C content was observed regardless of the drying method. The concentration of Mg, Ca, K, and Mn increased from May to June, while the opposite trend was observed for Na, Fe, Cu, and Zn. Persimmon leaves collected in late May had a higher vitamin C content than those harvested in late June. Ultimately, the ‘Sangam-dungsi’ persimmon leaf was found to have the highest mineral content, whereas ‘Gabjubaekmok’ leaves were richer in color (lightness, redness, and yellowness) and had the highest vitamin C content among the analyzed cultivars.

This study aimed to investigate the germination characteristics of Saeilmi unhulled rice affected by different steeping (at 35℃) and germination (at 30℃) time. At first, the 24 h-germinated unhulled rice (GUR) were prepared by germination for 24 h after steeping for 8, 16, and 24 h. Next, the 24 h-steeped GURs were obtained by germination for 20, 24, 28, and 32 h after steeping for 24 h. Sprout lengths of GUR were more evenly distributed as steeping and germination time increased. Among 24 h-GURs, the thiamin, niacin, and GABA contents were the highest in 8 h-steeped GUR while the folate content was the highest in 24 h-steeped one. For 24 h-steeped GURs, their levels varied with germination time: the highest contents were observed in 24 h-GUR for the thiamin and the niacin contents (534.6 and 1,281.5 μg/100 g), in 32 h-GUR for folate (58.93 μg/100 g), and in 20 h-GUR for GABA (16.3 mg/100 g). The glucose content of GUR increased upto 7 times depending on the steeping and germination time: the highest level was observed in 20 h-GUR after 24 h-steeping. °Brix of saccharified solution prepared from GURs increased with germination time: the highest was observed in 28 h-GUR after 24-steeping. These results suggest that nutritional, functional, and saccharification properties of rice could be effectively improved by germination, especially with steeping for 24 h at 35℃ coupled with germination for 24 h at 30℃.