초록 ▼

○ 연구결과
-시중유통 시리얼 제품의 품질특성을 측정한 결과, 온수에서의 bowl life를 측정한 결과, 모든 시료가 30초 이내로 나타났다. 따라서 기존의 제조방법과는 다른 새로운 제조방법으로 온수에서의 조직감을 유지할 수 있는 hot cereal 제품 개발이 필요할 것으로 판단되었다.
-증자한 현미에 levan이나 milk protein 등을 첨가하고 성형, 건조, 베이킹, 코팅 등의 공정을 거쳐제조한 핫시리얼은 따뜻한 국물에서도 오랫동안 바삭한 조직감을 유지할 수 있었다.
-핫시리얼 및 온장 시리얼바의 소비성

○ 연구결과
-시중유통 시리얼 제품의 품질특성을 측정한 결과, 온수에서의 bowl life를 측정한 결과, 모든 시료가 30초 이내로 나타났다. 따라서 기존의 제조방법과는 다른 새로운 제조방법으로 온수에서의 조직감을 유지할 수 있는 hot cereal 제품 개발이 필요할 것으로 판단되었다.
-증자한 현미에 levan이나 milk protein 등을 첨가하고 성형, 건조, 베이킹, 코팅 등의 공정을 거쳐제조한 핫시리얼은 따뜻한 국물에서도 오랫동안 바삭한 조직감을 유지할 수 있었다.
-핫시리얼 및 온장 시리얼바의 소비성향, 기호도 및 구매의도에 관해 조사한 결과, 미역국에 말아먹는 시리얼의 전반적기호도는 5.8이었고, 된장국에 말아먹는 핫시리얼의 전반적기호도는 5.5로 나타났다. 온장 시리얼바의 전반적기호도는 5.5로 나타났고 구매의도는 6.0으로 나타났다. 시리얼 제품의 인종별, 섭취빈도별 교차분석 결과, 미역국에 말아먹는 시리얼의 전반적기호도는 외국인이 5.6, 한국인이 6.1으로 나타났으며, 외국인에 비하여 한국인의 기호도가 높았다. 교차분석 결과, 온장 시리얼바는 외국인이 6.0, 한국인은 6.6으로 한국인이 더 높았으며, 섭취빈도가 더 높은 그룹의 기호도가 더 높은 것으로 나타났다.
-시리얼 제조를 위한 곡류로서 현미, 보리, 밀, 흑미, 조, 기장, 수수, 율무, 메밀의 화학적 조성을 분석하였으며 원료곡류의 화학성분 조성, 입도분포, 색도, 수분흡수지수 및 수분용해도지수에서 차이를 나타내 시리얼 가공적성에 영향을 미치는 요소들을 검토하였다.

Abstract ▼

IV. Results
○ The bowl life of every cereal product on sale was less than 30 seconds in warm water. Thus it is considered that development of hot cereal product is necessary to keep texture in warm water.
○ The results of the bowl life measurement of hot cereal are as follows. Brown rice is 2.

IV. Results
○ The bowl life of every cereal product on sale was less than 30 seconds in warm water. Thus it is considered that development of hot cereal product is necessary to keep texture in warm water.
○ The results of the bowl life measurement of hot cereal are as follows. Brown rice is 2.50 min, hot cereal added with levan is 3.75 min, and hot cereal added with milk protein is 5.38 min.
○ Overall acceptability of hot cereal was above average with hot soups and highest scored with Sundubusoup.
○ A customer survey was conducted about consumption tendency, preference, and purchase intention regarding hot cereal and hot cereal bar. The subjects of the survey were 36 Asians, 53 whites and 45 Koreans. The overall acceptability of hot cereal was 5.8 with Sea mustard soup and 5.5 with soybean paste soup. Overall acceptability of hot cereal bar was 5.5 and purchase intention was 6.0.
○ The tear strength and bowl life of cereal were both increased with the addition ratio of barley increasing.
○ We investigated the compounding ratio of mixed grain cereal consisting mainly of brown rice, barley, wheat, and partially of millet, proso, and buckwheat (less than 20%) was reviewed to extrude cereal. And manufacturing process of cereal was established.
○ The application of proper gum coating to mixed grains kept the crispiness in warm water and therefore increased the bowl life.
○ Physiologically positive materials could be obtained from the various cereal grains. Especially, barley grain could be ground and sieved to prepare fiber-rich fractions with β-glucan concentrations 2∼3 times of its original grain. Wheat bran as well as the β-glucan enriched fraction could be utilized for the production of cereal flakes. Bioavailability of cereal starch has become an issue of much health and nutritional concern. Effects of heat treatments on in vitro starch hydrolysis of cereal grains by pancreatic α-amylase were investigated. Heat treated cereals had much higher in vitro starch digestibility values(47～97%) than raw cereals.
Starch digestibility was relatively higher in brown rice, black rice, foxtail millet, and buckwheat.
○ The effect of processing conditions were tested to develop multi-grain cereal flakes. Barley was mixed (0∼60%) with brown rice to produce to fiber-rich cereal flakes, and the quality characteristics were analyzed. Increasing levels of barley increased the breaking strength of flakes soaked in hot water (80℃).
○ Extrusion processing was also used for the production of cereal flakes from various grains. A basic formula developed was as follows: brown rice 40∼50%, pearled barley 30∼40%, and wheat 10∼20%. In addition to the major cereal materials, minor grains such as foxtail millet, proso millet, sorghum, buckwheat and Job's tears also could be added up to 10%.
○ Effects of various food gums were tested to improve bowl life of flaked cereals in hot water.
Compared to the flake without gum coating, breaking strength was higher in cereal flakes coated with gums such as guar, tara, locust bean gum(LBG), xanthan gum and gellan gums.
Guar gum coated flake soaked in hot water showed higher breaking strength, suggesting the gum coating could improve the bowl life of multi-grain cereal flakes in hot water.