$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

파쇄미 쌀가루를 이용한 즉석 쌀국수의 품질특성

Quality Characteristics of Instant Rice Noodles Manufactured with Broken Rice Flour

초록

쌀국수 분야에서 쌀의 도정 부산물인 파쇄미의 이용을 증대시키고 쌀국수 소재로서의 가능성을 평가하고자, 일반미 쌀가루, 파쇄미 쌀가루, 일반미와 파쇄미 혼합 쌀가루의 이화학적 특성을 조사하고 이들 쌀가루를 60% 첨가한 즉석 쌀국수를 제조하였으며, 쌀국수의 조리품질과 관능적 품질특성을 비교하였다. 원료 쌀가루의 손상전분 함량과 수분결합능력은 파쇄미 쌀가루가 가장 높았으며, 호화점도에서 setback은 파쇄미 쌀가루와 일반미 및 파쇄미 혼합 쌀가루가 유의적으로 가장 높았다. 쌀국수의 조리 후 수분흡수율은 대조구로 사용한 일반미 쌀국수가 유의적으로 가장 높았으며 파쇄미 쌀가루로 제조한 쌀국수는 대조구보다 조리 후 부피가 증가하였다. 파쇄미와 일반미 쌀가루를 혼합하여 제조한 쌀국수는 조리손실률과 조리수의 탁도가 대조구보다 높게 나타났다. 기계적 조직감에서 파쇄미 쌀국수와 파쇄미 및 일반미 혼합 쌀국수는 대조구보다 경도, 부착성 및 씹힘성이 낮은 조직감 특성을 나타내었다. 정량적 묘사분석에서 탄력성, 씹힘성은 대조구가 5점 이상을 나타내어 파쇄미 쌀국수와 비교하여 상대적으로 쫄깃한 조직감을 가지는 것으로 평가되었다. 전반적 기호도는 일반미 쌀가루만으로 제조한 대조구가 유의적으로 가장 높게 평가되었다. 이상의 결과로부터 파쇄미와 일반미 혼합 쌀가루로 제조한 쌀국수는 조직감과 전반적 기호도에서 파쇄미 단일 쌀가루로 제조한 쌀국수와 유의차가 없어 일반미 쌀가루를 첨가함으로써 품질개선을 기대하였으나 관능특성에서 큰 차이는 없었다. 따라서 파쇄미 쌀가루를 이용하여 즉석 쌀국수를 제조할 때 조리품질 및 조직감 향상을 위하여 일반미 쌀가루의 혼합량을 조절하는 것이 파쇄미 쌀가루를 이용한 쌀국수 제조에 바람직하다고 생각된다.

Abstract

This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.

참고문헌 (41)

  1. Statistics Korea. 2013. Agricultural database 2012. http://kostat.go.kr/portal /korea/kor_nw/2/7/10/index.board?bmode=read&aSeq=270147. 
  2. Child NW. 2004. Production and utilization of rice. In Rice: Chemistry and Technology. Champagne ET, ed. American Association of Cereal Chemists, Inc, St. Paul, MN, USA. p 1-23. 
  3. Yang HS, Kim CS. 2010. Quality characteristics of rice noodles in Korean market. J Korean Soc Food Sci Nutr 39: 737-744. 
  4. Kim MR. 2011. The status of Korea's rice industry and rice processing industry. Food Industry and Nutrition 16: 22-26. 
  5. Park JD. 2013. Application of rice by-products for food industry. Bulletin of Food Technology 26: 35-40. 
  6. Park WH, Kim HS. 1982. A study on the preparation of dried noodle made of composite flours utilizing rice, wheat and gelatinized waxy rice flours. Korean J Nutro 15: 83-90. 
  7. Kim TH. 2010. Rice processing industry and product status. Food Preservation and Processing Industry 9: 86-96. 
  8. Park JD, Lee MA. 2011. Vietnamese rice noodle industry. Food Industry and Nutrition 16: 27-32. 
  9. Park JD. 2013. Quality characteristics for instant rice noodle marketed in Korea. Bulletin of Food Technology 26: 125-131. 
  10. Park HK, Lee HG. 2005. Characteristics and development of rice noodle added with isolate soybean. Korean J Food Cookery Sci 21: 326-338. 
  11. Kim EM. 2008. Quality characteristics and shelf-life of rice noodles prepared with red ginseng powder. Korean J Culinary Research 14: 161-169. 
  12. Woo N, Chung HK, Kim JH, Lee TR. 2010. Development of rice noodles with lotus leaf. Proceedings of the KAIS Fall Conference. Jeju, Korea. p 1014-1016. 
  13. Han HM, Cho JH, Koh BK. 2011. Processing properties of Korean rice varieties in relation to rice noodle quality. Food Sci Biotechnol 20: 1277-1282. 
  14. Seo HI, Ryu BM, Kim CS. 2011. Effect of heat-moisture treatment of domestic rice flours containing different amylose contents on rice noodle quality. J Korean Soc Food Sci Nutr 40: 1597-1603. 
  15. Kim RY, Park JH, Kim CS. 2011. Effects of enzyme treatment in steeping process on physicochemical properties of wet-milled rice flour. J Korean Soc Food Sci Nutr 40: 1300-1306. 
  16. Kim KS, Han CW, Joung KH, Lee SK, Kim AJ, Park WJ. 2009. Quality characteristics of rice noodles with organic acid and thickening agents. J Korea Academia-Industrial Cooperation Soc 10: 1148-1156. 
  17. Joung EJ, Paek NS, Kim YM. 2004. Studies on Korean Takju using the by-product of rice milling. Korean J Food & Nutr 17: 199-205. 
  18. Park JD, Choi BK, Kum JS, Lee HY. 2006. Physicochemical properties of brown rice flours produced under different drying and milling conditions. Korean J Food Sci Technol 38: 495-500. 
  19. Lee KH, Kim HS. 1981. Preparation and evaluation of dried noodle products made from composite flours utilizing rice and wheat flours. Korean J Food Sci Technol 13: 6-14. 
  20. Choi SY, Cho JH, Koh BK. 2012. A rice noodle making procedure for evaluating rice flour noodle-making potential. J Korean Soc Food Sci Nutr 41: 1823-1829. 
  21. Choi SY, Lee SH, Lee YT. 2005. Properties of rice flours prepared from milled and broken rice produced by prewashing process. J Korean Soc Food Sci Nutr 34: 1098-1102. 
  22. Choi HD, Seog HM, Choi IW, Park MW, Ryu GH. 2004. Preparation of flakes by extrusion cooking using barley broken kernels. Korean J Food Sci Technol 36: 276-282. 
  23. Choi OJ, Kim YD, Shim JH, Noh MH, Shim KH. 2012. Physicochemical properties of diverse rice species. Korean J Food Preserv 19: 532-538. 
  24. Lee MK, Shin M. 2006. Characteristics of rice flours prepared by moisture-heat treatment. Korean J Food Cookery Sci 22: 147-157. 
  25. Kim BK, Park JE, Zu G. 2011. Effects of semolina on quality characteristics of the rice noodles. Food Engineering Progress 15: 56-63. 
  26. Han HM, Cho JH, Koh BK. 2011. Processing properties of Korean rice varieties in relation to rice noodle quality. Food Sci Biotechnol 20: 1277-1282. 
  27. Lee NY. 2012. Starch and pasting characteristics of various rice flour collected from markets. Korean J Food Preserv 19: 257-262. 
  28. Medcalf D, Gilles KA. 1965. Determination of starch damage by rate of iodine absorption. Cereal Chem 42: 546-557. 
  29. Choi SY, Shin M. 2009. Properties of rice flours prepared from domestic high amylose rices. Korean J Food Sci Technol 41: 16-20. 
  30. Kim YJ, Kim SS. 1994. Comparison of size distribution of rice flour measured by microscope, sieve, coulter counter, and aerodynamic methods. Korean J Food Sci Technol 26: 184-187. 
  31. Lee SH, Shin M. 2009. Characteristics of preparation of rice manju and rice flour with soaking and different particle sizes. Korean J Food Cookery Sci 25: 427-434. 
  32. Chiang PY, Yeh AI. 2002. Effect of soaking on wet-milling of rice. J Cereal Sci 35: 85-94. 
  33. Newport Scientific Pty Ltd. 2007. Applications manual for the Rapid Visco TM Analyser. Warriewood, Australia. p 58-59. 
  34. Kwak YM, Yoon MR, Sohn JK, Kang MY. 2006. Differences in physicochemical characteristics between head and incomplete rice grains. Korean J Crop Sci 51: 639-644. 
  35. Kim W. 2005. Effect of aging on physicochemical and pasting properties of non waxy rice flour and its starch. Korean J Human Ecology 14: 1037-1046. 
  36. Hormdok R, Noomhorm A. 2007. Hydrothermal treatments of rice starch for improvement of rice noodle quality. LWT-Food Sci Technol 40: 1723-1731. 
  37. Hwang IG, Jeong HS. 2012. Quality characteristics and manufacture of extruded noodles mixed with cereals. Korean J Food & Nutr 25: 685-690. 
  38. Ko JY, Woo KS, Kim JI, Song SB, Lee JS, Kim HY, Jung TW, Kim KY, Kwak DY, Oh IS. 2013. Effects of quality characteristics and antioxidant activities of dry noodles with added sorghum flour by characteristics of endosperm. J Korean Soc Food Sci Nutr 42: 1227-1235. 
  39. Sung WC, Stone M. 2005. Microstructural studies of pasta and starch pasta. J Marine Sci Technol 13: 83-88. 
  40. Jang EH, Sohn HS, Koh BK, Lim ST. 1999. Quality of Korean wheat noodles and its relations to physicochemical properties of flour. Korean J Food Sci Technol 31: 138-146. 
  41. Oh NH, Seib PA, Deyoe CW, Ward AB. 1985. Noodle. II. The surface firmness of cooked noodle from soft and hard wheat flours. Cereal Chem 62: 431-436. 

이 논문을 인용한 문헌 (0)

  1. 이 논문을 인용한 문헌 없음

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일