초록 ▼

○ 연구결과
쌀 전분의 노화지연 효과가 있다고 예측되는 β-amylase와 sugar ester, gluten을 적용시켜 그 효과를 확인하였다. β-Amylase의 효과는 환원당의 비색정량법과 DSC thermogram을 통해 확인할 수 있었고, β-amylase와 sugar ester, gluten을 적용하되, 이들 각각을 쌀가루에 첨가하여 쌀 전분이 노화되는 정도를 α-amylase-요오드법을 이용해 측정하였다. 그 결과, 세 조건 중 β-amylase만이 양에 따른 유의적인 효과를 보였고, β-amylase 50, 75,

○ 연구결과
쌀 전분의 노화지연 효과가 있다고 예측되는 β-amylase와 sugar ester, gluten을 적용시켜 그 효과를 확인하였다. β-Amylase의 효과는 환원당의 비색정량법과 DSC thermogram을 통해 확인할 수 있었고, β-amylase와 sugar ester, gluten을 적용하되, 이들 각각을 쌀가루에 첨가하여 쌀 전분이 노화되는 정도를 α-amylase-요오드법을 이용해 측정하였다. 그 결과, 세 조건 중 β-amylase만이 양에 따른 유의적인 효과를 보였고, β-amylase 50, 75, 100 unit 중 50 unit이 경시적으로 쌀가루의 노화억제에 효과가 있음을 알 수 있었다. 결론적으로, 이 세 요인의 복합적인 효과를 알아보기 위하여 Minitab program을 사용하여 반응표면회귀분석으로 통계처리 하였는데, 그 결과 최적조건은 β-amylase 함량 100 unit, sugar ester 함량 1.5%, gluten 함량 10.0%로 판명되었다.
밀가루 빵과 같은 texture를 위해 여러 유화제와 활성 gluten과 효소처리 쌀과 효소를 넣어 체적과 hardness 등과 관능검사를 한 결과 유화제는 sugar ester와 polyglycerine mono oleate가, 활성 gluten은 15%와 sugar ester 첨가한 시료가, 효소처리 쌀가루는 β-amylase처리 쌀가루 혼합시료가 효소는 glucosidase가 texture를 향상시키는 인자들이었다. 쌀빵의 노화억제 효과는 위의 texture 측정 시의 인자들 중 활성 gluten과 sugar ester는 기본 recipe에 넣고 쌀의 첨가량은 30, 50, 70, 90%로 하고 효소처리 쌀가루와 효소만을 첨가하여 수분의 함량, hardness, 색도, 체적비를 측정한 결과 쌀 첨가량에 관계없이 효소처리를 한 쌀 첨가량은 15%가 거의 양호한 상태이고, 효소는 80ppm 혼합이 양호하였고, 관능검사결과에서는 쌀 50%에 15% 효소처리 쌀가루를 첨가하는 것과, 쌀 50%에 효소 80 ppm를 혼합한 시료의 전체적인 기호도가 가장 높았다.

Abstract ▼

The effect of β-amylase on the retrogradation of rice flour gels, stored at room temperature, was investigated by means of α-amylase-iodine method and differential scanning calorimetry. And the physical properties of wheat flour suspension and wheat dough that were added with regular rice flour (con

The effect of β-amylase on the retrogradation of rice flour gels, stored at room temperature, was investigated by means of α-amylase-iodine method and differential scanning calorimetry. And the physical properties of wheat flour suspension and wheat dough that were added with regular rice flour (control) and β-amylase treated rice flour were analyzed with the amylograph and farinograph. The optimum dosage and reaction time of β-amylase in rice flour gels were 50 unit and 210 minutes, respectively.
Degree of retrogradation in rice flour increased as time passed in both gels, added with control and β-amylase treated rice flour alike. However the rate of retrogradation of rice flour gels that were treated with β-amylase was slower than that of regular rice flour, due to retrogradation-retarding effect of β-amylase. As the content of rice flour in the mixture increased, the gelatinization temperature of both control and β-amylase treated rice flour mixture increased in amylograph, and the two results showed not significant difference. In amylograph, result of control indicated minor decrease in temperature of maximum viscosity, while that of β-amylase treated rice flour showed more significant decrease. Mixture of β-amylase treated rice flour showed drastic decrease in maximum viscosity, breakdown and setback value as the content of rice flour increased, while those of control indicated a minor decrease. In farinograph, water absorption increased slightly in both mixtures of control and β-amylase treated rice flour. The development time and stability in the mixture of control showed significant decrease, while those of mixture of β-amylase treated rice flour showed lower decrease rate. Both mixtures showed similar levels of increase in weakness.
Effects of β-amylase, gluten, and sugar ester on degree of retrogradation of rice flour were elucidated using differential scanning calorimetry(DSC) and α-amylase-iodine methodology. The optimal conditions for the restraint of rice flour retrogradation were determined by response surface methodology(RSM) as the values of 100 unit of β-amylase, 1.5% of sugar ester, and 10.0% of gluten.
To find out the optimal conditions for retardation of frozen rice dough retrogradation, the optimal conditions were determenated by hardness, color and degree of retrogradation. As a result, we can certify that 20 ppm of 1-monocaprin is effective for retardation of frozen rice dough retrogradation. The optimal conditions for the restraint of frozen rice dough retrogradation were determined by response surface methodology(RSM) as 0.5% of sugar ester, 5.0% of gluten and 10 ppm of 1-monocaprin at 2 day and as 0.44325% of sugar ester, 5.0% of gluten and 20.691 ppm of 1-monocaprin at 5 day.
For comparison texture of regular bread which is made out of flour and bread which is mixed and baked with the rice powder added, various kinds of emulsifiers, activated glutens, and enzyme treated rice powder are mixed to measure physical property, such as volume and hardness. As a result, to enhance the texture; for an emulsifier, sugar ester and polyglycerine mono oleate is effective. For activated gluten, 15% concentration mixed with sugar ester is effective. For enzyme processed rice powder,glucosidase enzyme is effective. In measuring degree of retrogradation, mixture is made with, among variations of previous comparison; activated gluten and sugar ester are fixed. Thus quantity of addition of rice powder is varied as 30, 50, 70, and 90%. The physical property of mixture is turned out good when 15% of addition of rice powder is used with 80 ppm of enzyme. Analytical result shows that the hunter value is not dependent to the quantity of addition of rice powder. However ratio of volume and hardness of mixture are dependent to the quantity of addition of rice powder. But the result of sensory test is turned out good when 50% of rice powder is used with 80 ppm of enzyme and 15% of rice treated with enzyme. When the roll of rice bread that is mixed and baked with rice powder is stored in 25℃, the increase of viable cell and change of pH are monitored 4-8 days slower than the control group and water loss is slower than the control group as well. Thus, storing method can be considered effective. As for the comparison with additives, 1-monocaprin and mustard paste shows change of volumetric ratio after 6-8 days and hardness doesn't change from 2 day to 8 day. Also hunter value of crust and crumb-L, a, and b valuesdoesn't indicate substantial difference compared to the control group. That is, additives do not affect the properties of bread during storage.

목차 Contents

• 표지 ... 1
• 제출문 ... 3
• 요약문 ... 4
• SUMMARY ... 7
• CONTENTS ... 10
• 목차 ... 11
• 제1장 연구개발과제의 개요 ... 12
• 제1절 연구개발의 필요성 ... 12
• 제2장 국내·외 기술개발 현황 ... 17
• 제1절 국내·외 관련기술의 현황과 문제점 ... 17
• 제2절 앞으로의 전망 ... 19
• 제3장 연구개발수행 내용 및 결과 ... 21
• 제1절 연구개발방법 및 설계 ... 21
• 제2절 쌀가루 원료의 노화억제 조건 설정 ... 25
• 제3절 호화된 쌀가루의 원료적성 실험 ... 30
• 제4절 효소분해 조건 결정 ... 31
• 제5절 쌀가루 노화억제 방안 마련 ... 33
• 제6절 쌀가루 노화억제를 위한 최적조건 결정 ... 58
• 제7절 쌀 roll빵 냉동생지 제조 ... 64
• 제8절 제빵적성 향상을 위한 실험 ... 68
• 제9절 냉동생지의 노화억제 방안 ... 86
• 제10절 냉동생지의 노화억제를 위한 최적조건 결정 ... 102
• 제11절 1-Monocaprin 첨가에 따른 쌀빵 냉동생지 노화억제 최적화 ... 112
• 제12절 쌀빵의 제빵성 ... 126
• 제13절 쌀빵의 노화억제 ... 155
• 제14절 쌀빵의 shelf-life ... 196
• 제4장 목표달성도 및 관련분야에의 기여도 ... 232
• 1. 기술적 측면 ... 233
• 2. 경제·산업적 측면 ... 233
• 제5장 연구개발결과의 활용계획 ... 234
• 제6장 연구개발과정에서 수집한 해외과학기술정보 ... 235
• 제7장 참고문헌 ... 236
• 끝페이지 ... 245