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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.30 no.1, 2017년, pp.59 - 66
This study investigated the quality characteristics and biological activities of rice germ fermented by Bacillus spp. During the milling process, the contents of rice germ in the rice bran (Control) were adjusted to 30% (RG30) and 70% (RG70). The approximate composition, pH, total acidity, total sol...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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국내의 2015년 쌀 생산량은 얼마였는가? | 4%, 무기질 및 비타민 등이 함유된 영양원으로 그 기능성을 인정받고 있다(Ko 등 2003). 국내의 2015년 쌀 생산량은 432만 7천톤으로(통계 청) 쌀의 도정시 발생하는 부산물인 왕겨는 약 21%, 쌀겨(미강)은 약 8.5% 및 쌀 배아(쌀눈)는 약 3. | |
쌀의 구조는 어떻게 이루어져 있는가? | 쌀의 구조에서 부피로 보면 백미부분이 95% 이상이며, 쌀 배아는 겨우 1~2%를 차지하고 있으나, 양질의 단백질을 20.2% 함유하고 있고, 21.6% 이상의 지방, 전분 2.4%, 무기질 및 비타민 등이 함유된 영양원으로 그 기능성을 인정받고 있다(Ko 등 2003). 국내의 2015년 쌀 생산량은 432만 7천톤으로(통계 청) 쌀의 도정시 발생하는 부산물인 왕겨는 약 21%, 쌀겨(미강)은 약 8. | |
쌀 배아에 관한 선행연구가 가지는 한계점은? | 그러나 미강 관련 연구와 달리 전반적으로 쌀 배아에 대한 관심은 매우 저조하여 축적된 연구결과가 매우 미흡할 뿐만 아니라, 오히려 쌀 배아를 분리하여 상품화하고자 하는 노력은 발효미강을 이용한 화장품 소재연구(Chae 등 2011), 쌀 배아와 황련을 이용한 자외선 차단 화장료(Hong 등 2009) 등과 같이 화장품 분야에서 증가하고 있는 추세이다. |
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