Goami2, Goami3 and Goami4 were identified as fiber-rich rice cultivars which were developed by mutation breeding with Ilpum. The purpose of this study was to develop a method for producing Makgeolli with the fiber-rich rice cultivars, Goami2, Goami3, Goami4, and to investigate the characteristics of Makgeolli during the fermentation process. Makgeolli was produced herein by fermentation steamed rice (SR), raw rice flour (RF), and steamed rice flour (SF) from Goami2, Goami3, Goami4, Ilpum and Sealgaeng rice cultivars. The physicochemical characteristics including alcohol and sugar content, pH, total acidity, TDF (total dietary fiber), and color of the Makgeolli samples were analyzed. Makgeolli produced with Ilpum and Sealgaeng showed satisfactory fermention characteristics in alcohol and sugar content when SR, RF and SF were used. In the case of Goami2, Goami3, and Goami4, the use of SF resulted in 17.2~20.1% alcohol content, whereas only 10% alcohol was produced by SR. The sugar contents in the SF-makgeolli samples were also higher (9~10˚Brix) than in the SR-makgeolli (5.35~5.44˚Brix) for Goami2 and Goami4 cultivars. The dietary fiber contents of the Makgeolli samples produced using SF from the fiber-rich rice cultivars were higher (1.35~1.52 g/100 mL) than those produced with Ilpum and Sealgaeng (0.74~0.87 g/100 mL). From these results, it may be suggested that SF would be an appropriate material to brew Makgeolli using fiber-rich rice cultivars to obtain better physicochemical and functional qualities.

쌀 전분을 포함하는 크림수프 배합비에 친수성 콜로이드인 구아검(guar gum)의 첨가가 수프의 품질특성에 미치는 영향을 조사하였다. 쌀 전분에 구아검을 일부(10~30%) 대체하여 배합한 크림수프의 페이스트 특성을 신속점도측정기(RVA)를 사용하여 측정한 결과 구아검의 사용에 호화개시온도가 낮아지고 최고점도, trough 점도, 최종점도가 증가하였다. 크림수프의 수분 함량은 쌀 전분에 구아검을 10~30% 수준으로 대체한 크림수프에서 약간 높게 나타났으며 색도는 구아검의 대체수준이 증가함에 따라 명도가 약간 감소하였다. 쌀 전분 크림수프의 점도는 옥수수 전분을 첨가한 수프보다 약간 높은 반면에 감자, 고구마, 밀, 타피오카 전분을 사용하여 제조한 크림수프에 비해서는 다소 낮게 나타났으며, 쌀 전분에 구아검의 부분적인 대체에 의해 점도의 상승효과를 나타내었다. 쌀 전분 크림수프는 쌀 전분에 구아검을 일부 대체한 혼합사용에 의해 크림수프의 외관, 향, 맛, 입안의 감촉 등 관능적 기호성을 향상시킬 수 있음을 제시해 주었다.

연구에서는 전분질 원료를 달리한 18종류의 입국을 제조하고 당화력을 측정, 각각의 입국과 동일한 원료를 첨가하여 제조한 막걸리의 품질 특성과 관능검사 및 저장성 실험 결과를 분석하였다. 각각의 입국으로 제조한 막걸리의 에탄올 함량은 9-13%까지 고루 분포되었으며 제조한 막걸리 No. 5(현미) 군에서 13%로 가장 높게 측정되어 막걸리의 에탄올 생성에 있어 현미군이 유리할 것으로 사료된다. 막걸리의 총 당량은 막걸리 No. 6(찹쌀) 군이 11.3%, 환원당 또한 마찬가지로 4.8의 가장 높은 수치를 보여 막걸리의 당 생성에 있어 찹쌀군이 유리할 것으로 사료된다. pH는 막걸리 No. 2(밀+보리) 군이 3.6으로 가장 낮게 측정되었으며 총산은 6.0-9.1 사이로 고루 분포하였으며, 막걸리를 5oC에 보관 하였을 때 산도의 증가는 크지 않았으며 28oC에서 보관 하였을 때 3일 동안 총산이 급격하게 증가 하였지만 전분질 원료간의 특징적인 차이는 보이지 않았다.

This study was conducted to develop an optimal composite recipe of nutritional cookies containing Chinese artichoke (Stachy sieboldii Miq) powder. Rice powder was partially substituted with Chinese artichoke (Stachy sieboldii Miq) powder to reduce its content. The optimal sensory composite recipe was determined by 3 concentrations of Chinese artichoke (Stachy sieboldii Miq) powder, butter, and sugar, using the central composite design. In addition, the mixing condition of Chinese artichoke (Stachy sieboldii Miq) powder rice cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology (RSM). The effects of the addition of the three variables on the quality of Chinese artichoke (Stachy sieboldii Miq) rice powder cookies were assessed in terms of color, hardness, sweetness and sensory evaluation. The results of the sensory evaluation produced values very significant for flavor, texture, sweetness, appearance, and overall quality (p<0.05). The results of instrumental analysis showed significant values in moisture content, spreadability, sweetness (p<0.01), lightness, redness, and hardness (p<0.001). As a results, the optimal sensory ratio of Chinese artichoke (Stachy sieboldii Miq) rice cookies was determined to be Chinese artichoke (Stachy sieboldii Miq) powder 4.22 g, butter 120.00 g, and sugar 130.00 g.

The short-grain rice cultivar Choochung with a rough rice moisture content of 21% was air-dried to equilibrate themoisture content to 15, 16, and 17%. After dehulling, brown rice was packaged for storage in laminated paper orLDPE/OPP plastic-film bags (10-kg size). After storage of the packaged rice kernels in plastic and paper bags at10, 15, and 20oC, the quality characteristics of the rice were evaluated weekly for 16 weeks. Serious losses in theinternal moisture content of the kernels were observed during storage in paper bags, regardless of the moisture con-tent of the kernels or the storage temperature. The plastic-film packaging was effective in maintaining the weightof the kernels for all treatments, but severe fat oxidation problems were encountered, especially when the initialmoisture content of the kernel was 17% and/or the storage temperature of the kernels was 20oC. Before two weeks,the fat acidity value of the kernels reached 20mL KOH/100g, a marginal limit for an acceptable taste of cookedrice. Based on this study, the recommended environment for the storage of brown rice for efficient economic storageof the kernels is an initial kernel moisture content of 16%, laminated plastic-film packaging, and a sub-refrigerationtemperature of 15oC.

The objective of this study is to find the optimal cooking condition of rice for the cold chain as home meal replace-ment (HMR) products. Two types of rice varieties were cooked either on an electric rice cooker (ERC) or a super-heated steamer (SHS) with different concentrations of beef bone broth added before cooking. Cooked rice wasstored at 5oC for 3 days and the quality was analyzed by moisture content, color, reducing sugar content, textureprofile, and sensory evaluation. The results indicate that retrogradation of cooked rice prepared using SHS can bereduced during cold storage by the addition of beef bone broth. Also, the addition of more than 40% of beef bonebroth caused a deterioration in the quality of the cooked rice, and it appears that the addition of 10-20% of bonebroth is optimal for the overall quality of the cooked rice during cold storage.

This study was conducted to evaluate the quality characteristics and antioxidant activities of rice flour sponge cakes containing 0, 20, 30, 40, and 50% Helianthus tuberosus powder (HTP). As HTP content of sponge cake increased, the pH of sponge cake batter significantly decreased, whereas specific gravity significantly increased (p<0.05). Meanwhile, volume and symmetry indices of sponge cake were inversely proportional to HTP amount. Further, with higher HTP content in sponge cake, L and b values of crumbs significantly decreased (p<0.05), whereas a value significantly increased (p<0.05). L, a, and b values of crust significantly increased with higher HTP content. For texture characteristics, hardness, cohesiveness, gumminess, and chewiness of sponge cake significantly increased (p<0.05),whereas cohesiveness did not significantly change. In the sensory evaluation test, rice sponge cake prepared with 10% HTP showed the highest sensory scores in terms of color, flavor, taste, softness properties, and overall preference. The levels of total polyphenol compounds and DPPH radical scavenging activities of rice sponge cakes significantly increased with higher HTP contents (p<0.05). The results of this study suggest that rice sponge cake containing 10% HTP is the most appropriate for quality characteristics and sensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to satisfy consumer tastes.

국내 벼 품종 중 아밀로스 함량과 아밀로펙틴 조성이 다양한 품종의 막걸리 특성을 분석하여 막걸리 품질 고급화 및 다양화를 위한 자료를 제공하고자 본 실험을 수행한 결과는 다음과 같았다. ‘고아미2호’, ‘고아미3호’, ‘고아미4호’는 품종별 전분 특성과 호화 특성 분석 결과, 낮은 아밀로펙틴 단쇄 비율과 높은 아밀로스 함량에 기인하여 점성이 낮게 나타남을 확인할 수 있었고, 높은 호화개시온도로 인해 가열흡수비와 팽창용적이 각각 2.09~2.13, 25.02~26.78 ㎤로 다른 품종에 비해 유의하게 낮아, 막걸리 발효에 적합한 전분의 호화가 이루어지지 않음을 확인할 수 있어, 막걸리 제조를 위해 호화를 증진시키기 위한 가공 방법 연구가 필요할 것으로 판단되었다. 품종별 막걸리의 품질 특성은 ‘설갱’, ‘백진주’, ‘일품’의 알코올 함량은 17.3~18.0% 범위로 통계적인 유의차는 없었으나, ‘고아미2호’와 ‘고아미3호’, ‘고아미4호’는 10.0~10.5%로 상대적으로 낮은 알코올 함량을 나타내었고, 당도 또한 ‘설갱’, ‘백진주’, ‘일품’에 비해 절반 가까이 낮았으나, pH와 산도는 품종 간 유의한 차이를 나타내지 않았다. 또한 원료곡에서 높은 난소화성 다당류 함량을 지닌 ‘고아미4호’ 등은 막걸리에서도 역시 난소화성 다당류 함량이 유의하게 높아, 향후 막걸리 제품으로 이용 시 건강 기능성에 기여할 가능성이 높을 것으로 기대되었다. 결과적으로 아밀로펙틴 조성과 난소화성 다당류 함량에서 차이를 보인 ‘고아미2호’, ‘고아미3호’, ‘고아미4호’ 막걸리의 높은 제조수율과 난소화성 다당류 함량 및 낮은 알코올 함량과 당도를 확인하였으며, 지속적인 발효 공정 연구를 통해 국내 기능성 품종을 이용한 고품질 막걸리 개발이 필요할 것으로 판단된다.

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℃.

In this study the effect of rice type and cooking methods on the quality of cooked rice during cold storage wereinvestigated to develop home meal replacement (HMR) products. The chemical and physical properties and sensoryquality of rice were studied by rice type (Oh-dae-mi, Baek-jin-ju S., and Indica) and cooking methods (electric ricecooker and super heated steamer). Cooked rice was stored at 5oC for 3 days and the moisture content, color, reduc-ing sugar content, texture profile, and sensory evaluation were analyzed. The results show that rice type Baek-jin-ju S. has the highest moisture content and that color and textural properties are maintained during storage. Ricecooked with an electric rice cooker has higher moisture content and better color properties; however, rice cookedwith a super heated steamer shows higher reduced sugar content with a softer texture. The selection of Baek-jin-juS. and cooking with a super heated steamer have a positive effect on the quality of rice during cold storage.

본 연구에서는 자포니카 타입 3품종(설갱, 고아미, 백진주)의 쌀을 이용하여 글루텐 프리 쌀 식빵을 제조하고 제빵 가공적성을 빵의 부피, TPA, crust의 색도를 통해 평가하였다. 품종별 특성을 보았을 때 손상전분의 함량은 4.5% 이내, 아밀로스 함량은 20-25% 일 때 가장 적합한 것으로 확인되었는데, 3종류의 품종 중 설갱으로 식빵을 제조했을 때 부피가 가장 크고, 기공 분포 상태가 양호하며, crumb의 경도가 낮아 식빵을 제조하는데 가장 적합한 품종인 것으로 나타났다. 설갱은 쌀알의 경도가 다른 품종에 비해 낮아 분쇄가 쉽게 이루어질 수 있는데 이러한 설갱의 특징은 손상전분의 함량이 적게 미분할 수 있으며 중간 정도의 아밀로스 함량을 가지는 품종에 특성상 제빵적성에 적합한 것으로 생각된다. 이러한 결과를 통해 쌀 식빵을 제조하는데 있어 설갱이 제빵적성에 가장 부합하는 품종이며 이를 활용하여 쌀 식빵을 제조했을 때 가장 좋은 품질의 식빵을 얻을 수 있을 것으로 기대된다.

This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample contained 10, 20, 30, and 40% brown rice compared to non-glutinous rice and sweet rice and were applied to mechanical and sensory tests. The moisture content of both non-glutinous rice and sweet rice porridges increased with increasing brown rice content. The viscosity of non-glutinous rice milk porridge decreased as with increasing brown rice content, whereas the viscosity of sweet rice milk porridge increased with increasing brown rice content. The pH was highest for BRT0 at 6.74 and lowest for BGT0, which is sweet rice porridge with brown rice, at 6.27. The sweetness decreased significantly for both sweet rice and non-glutinous rice porridges with the increase in brown rice content. The brightness of weet rice and non-glutinous rice porridges with brown rice increased significantly (p<0.001) with the increase in brown rice content, while the redness and yellowness of the color increased significantly (p<0.001) with increasing in brown rice content. As a result of analyzing the preference in the milk porridge containing brown rice, BRT30, which is non-glutinous rice milk porridge with brown rice, was most preferred at 5.8 in terms of color, while BRT30 was most preferred at 6.2 in terms of fragrance. All samples containing brown rice powder were highly preferred in terms of taste and the overall preference of sweet rice milk porridge was highest for BRT30 (5.8). The overall preference was highest for BGT30 at 6.1 and the preference was generally higher for the experiment groups prepared with sweet rice as opposed to those prepared with non-glutinous rice. Also, the scores for the sensory test were higher when brown rice was added. Therefore, it was concluded that the milk porridge could quickly and easily be prepared with brown rice instead of non-glutinous rice or sweet rice.

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of maltooligosaccharide and OSA (octenyl succinic acid starch) added, after 2 and 24 hr of storage at 5℃, was analyzed. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of maltooligosaccharide (x) and OSA (y). Maltooligosaccharide was added at 0, 3, 6, 9, and 12% levels, and OSA added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness and cohesiveness (p<0.01), chewiness, gumminess and hardness (p<0.001) were significantly different after 24 hr of storage at 5℃. The effect of retarding retrogradation of Korean rice cakes with added mixtures of maltooligosaccharide and OSA showed an increasing trend as the amount of maltooligosaccharide increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% maltooligosaccharide and 0.6% OSA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

This study investigated the functional nutrition of red yeast rice to added beurre mani? in the production of brown sauce. We added X to Y at levels of 0%, 5%, 10%, 15% and 20% and investigated the effects on the viscosity, water content, turbidity, pH, sugar level, reducing sugar, color, and sensory quality characteristics of the resultant brown sauce. The viscosity of Brown sauce was increased with increasing red yeast rice beurre mani? while water content and turbidity were decreased. pH was between 4.57～4.91. Sugar level and reducing sugar were increased with increasing red yeast rice powder content. L and a were increased with increasing red yeast rice powder content, and b was decreased. In sensory testing, visual appearance and flavor were highest for brown sauce preparations containing 15% and 20% X. Aftertaste and taste scored the highest for additions of 10% and 15%. For general preference, a 15% addition of X resulted in the highest score. Based on the results, it seems that red yeast rice powder, 15% red yeast rice powder added brown sauce has the highest the general preference.

This study evaluated the quality characteristics of rice-doenjang prepared with Aspergillus oryzae MD05 and Bacillus subtilis HJ18-4. The physicochemical characteristics of rice-doenjang prepared with three types of meju, such as grain type(Rice 1), disc shape(Rice 2), and brick shape(Rice 3), were compared. We determined amino and ammonia nitrogen contents, protease and amylase activities, reducing sugar content, and total aerobic counts and lactic acid bacteria counts. The amino nitrogen and reducing sugar contents in all meju types gradually increased during fermentation. The amino nitrogen contents reached 151.5～200.0 ㎎%. Rice 3 were had the highest levels among the 4 types of rice-doenjang. After 42 days of fermentation, amylase and protease activity of Rice 3 were 366.57 and 94.26 unit/g, respectively, which were the highest levels among the 4 types of rice-doenjang. The total aerobic bacteria counts were not changed during 42-day fermentation. This results suggest that high quality characteristics of brick-shaped meju(Rice 3) were better than those of the other meju preparations.

We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

한국방송통신대학교에서 육성한 큰눈자미벼는 흑진주벼와 수원425호의 교배후대에서 C3G 색소함량이 높은 계통을 모본으로 선정하고, 쌀눈 크기가 큰 EM76을 부본으로 인공교배하여 육성한 품종으로(품종출원 2009-479호) 품질특성을 조사한 결과는 다음과 같다. 1. 큰눈자미벼는 흑진주벼에 비해 1000립중은 111%, 1립당 쌀눈의 무게는 건물중으로 282% 컸다. 그리고 현미 100 g에 함유된 안토시아닌의 주색소 C3G 함량은 큰눈자미벼의 경우 흑진주벼보다 2.2배 높은 593 mg(100 g 종자)을 함유하였다. 2. 큰눈자미벼의 단백질함량은 8.3%로 흑진주벼의 8.0%에 비해 다소 높았고, 아미노산조성을 보면 lysine 함량이 높았고 methionine과 cystein 함량은 다소 감소하였다. 3. 큰눈자미벼 품종의 현미 지질함량은 5.71%로 흑진주벼의 3.73%에 비해 1.5배 증가하였다. 큰눈자미벼의 지방산 중 팔미틴산과 올레산은 증가하였고, 리놀레산 함량은 감소하였다. 따라서 큰눈자미벼 품종은 고영양미로서 이용가치가 클 것으로 판단되었다.

본 연구는 쌀을 다량 첨가하여 양조한 맥주의 품질을 조사하고 쌀의 첨가 시 당화도가 떨어지는 것을 보완하기 위하여 아밀라아제를 첨가하여 품질의 변화를 분석하였다. 품질 평가를 위하여 당화액인 wort의 당도, 환원당, pH, 점도의 변화를 측정하였고, 최종 제품인 맥주의 알코올 함량, 거품안정성, 쓴맛, 색도의 변화를 측정하였다. 실험에는 쌀을 200 mesh의 쌀가루를 맥아와 쌀가루의 총량에 대하여 0, 40, 50, 60, 70%를 첨가하였다. 실험결과 쌀 함량이 증가함에 따라 wort의 당도, 환원당 및 점도는 감소하였고, pH는 증가하여 당화력이 떨어졌다. 그러나 아밀라아제 첨가에 의하여 당화력이 다시 회복되었다. 쌀 함량 증가에 따라 맥주의 알코올 함량 및 거품안정성은 감소하였고, 쓴맛과 노란색이 증가하였다. 또한 쌀 첨가량이 증가할수록 혼탁한 느낌이 강하였다.