제분 방법이 다른 찹쌀가루의 이화학적 특성

신말식,송지영,김정옥 全南大學校家政科學硏究所 1999 生活科學硏究 Vol.9 No.-

The waxy rice flours were prepared from Sinsunchalbyeo and Hwasunchalbyeo using dry-pin and wet-roller mill, and the properties were investigated. Proximate composition and physicochemical properties of waxy rice flours were similar between two varities, but were different between milling methods. Water binding capacities, soluble carbohydrates and damage starch contents of waxy rice flours were similar between two varities, but were higher in waxy rice flour using wet-roller milling method than using dry-pin milling method. The crystallinities by X-ray diffractorgrams were all A-type. By Scanning Electron Microscope, waxy rice flours were shown large granule surrounded with film like material and the granules were attached with starch granules. The film like material was more tightly bound with granules in flours by dry-pin milling method. Peak viscosity of wet-roller milled flours by Rapid Visco Analyzer(RVA) was higher than that of dry-pin milled ones, but initial gelatinization temperatures were lower in flours by wet-roller milling method.

수확년도가 다른 쌀의 성질과 밥의 관능적, 기계적 특성

申末湜,李信倞 全南大學校家政科學硏究所 1991 生活科學硏究 Vol.1 No.-

The properties of rices which were croped in 1986 and 1990, and sensory and instrumental characteristics of cooked those rices which prepared with 1.2 ratio water were investigated. The moisture, protein and lipid contents of 1986 rice were 18.23%, 8.27% and 0.99% but those of 1990 rice were 17.39%, 8.27% and 0.92% respectively. The hardness of the rice grain of 1986 rice was lower than that of 1990 rice. The water absorption of rice grain increased rapidly until 40 min, thereafter did not change. The initial pasting temperatures by viscograph of rice flours were 81.0℃ and 72.0℃, respectively. The height at 50℃, consistency and setback were also higher in the 1986 rice than in the 1990 rice. The sensory evaluation of those cooked rices, in the case of warm rice, showed significant differences in almost every characteristics values except for the hardness: in the case of cold rice, there were significant differences in almost every characteristic values including hardness, but not in the moldy odor and moistness. As for the results of the instrumental measurement, in both cases of warm and cold rices, the hardness and the elasticity increased in comparison with the 1990 rice than in the 1986 rice, while the cohesiveness decreased.

전분의 노화에 아밀로오스와 아밀로펙틴이 미치는 영향

신말식 全南大學校家政科學硏究所 1995 生活科學硏究 Vol.5 No.-

A starch granule is partially crystalline polymer, which is composed of linear polymer, amylose and branched polymer, amylopectin. When the starch granule gelatinizes by heating, its structure changes to amorphous, but gelatinized starch is gradually crystallized during storage which is called retrogradation. Retrogradation of starch is attributed to the crystallization of amylose and/or amylopectin. The retrograded starch shows B-crystalline type by x-ray diffractometry, regardless of the type of native starch. The degree of retrogra-dation(DR) of amylose is affected by its content, chain length, and lipid content. The DR of amylopectin is affected by its origin and content, outer chain length, lipid content, and cer-tain additives. Since the structure of starch granule and the assay method for the DR is not known clearly, it is hard to identify the role and mechanism of amylose and amylopectin on the retrogradation of starch. Because the retrogradation of starch is the most important aspect for the quality of starchy foods, the mechanism of retrogradation and the method of retarding retrogradation should be comprehend in the near future.

저항전분 처리 조건과 냉각시간이 RS 3 전분의 수율과 팽윤력에 미치는 영향

신말식, 이지현, 문세훈 전남대학교 가정과학연구소 2001 生活科學硏究 Vol.11 No.-

Effects of acid hydrolysis, storage period and homogenization with surfactant(SE 1170) on RS 3 formation and properties of RS 3 type starches were investigated. Wheat and corn starches were repeated up to 2 times autoclaving-cooling cycles after treatment with 0.1N HCl for 0, 2, 6 and 12hr at room temperature and autoclaving-cooling cycled starches were stored at 4℃ for 0, 3, 6, 9 and 24hr. Before drying of autoclaving-cooling cycled starch gels, starch gels were homogenized with 0.5% SE 1170 or distilled water by homogenizer. The RS levels and swelling powers of RS at 100℃ were not affected by acid treatment up to 12hr. RS levels of samples which stored at 4℃ for different periods were ranged from 18.62% to 22.54% and increase of storage period at 4℃ was not also helpful to raise RS field. Homogenization with surfactant before drying not only increased RS, but also made starch to be powder easily.

저장쌀로부터 분리한 쌀전분의 이화학적 특성

申末湜,이상금 全南大學校家政科學硏究所 1991 生活科學硏究 Vol.1 No.-

The physicochemical properties of starches which were prepared from 1986 and 1990 rice, Chungbumi, were investigated. Starch granules of rice were polygonal and showed A type in X-ray differaction. The amylose content and water binding capacity of 1986 rice starch were 14.57% and 84.30% but those of 1990 rice starch were 18.29% and 109.51%. The 1990 rice starch had higher swelling power and solubility than the 1986 rice starch. The initial gelatinization temperature of 1986 and 1990 rice starch by amylograph were 70℃ and 68.5℃ respectively. The 1990 rice starch had lower in 50 ℃ cold paste viscosity, consistency and setback than the 1986 rice starch.

광주 전남지역 보육시설의 여양교육 및 급식시설 실태평가

이신경,신말식 全南大學校家政科學硏究所 1997 生活科學硏究 Vol.7 No.-

Foodservices in 53 educare centers in Kwangju and Chonnam province were evaluated in order to provide basic information and guidelines for the standardization of nutrition education, kitchen facilities and equipments, log books for the foodservice management and hygienic maintenance of kitchen. 1. In only 74% of the centers evaluated in this study, nutrition education was practiced regularly by teachers. About 46% of them evaluated that these programs did not accomplish the proper training for good food habit because of the lack of educational media and parent cooperation. 2. Kitchen facilities and equipments were on the level of home cooking and fell short of the standard for institutional practices. Besides, automated machinery and tools for safety, sanitation and improvement of work efficiency were far short. 3. Log book for the foodservice management was not prepared properly, which made the systematic planning and operation of the foodservice facilities difficult. 4. The environmental hygiene of kitchens and sanitary practices of employees were in fair state, showing need for improvement, or good states. The hygienic management of cooking instrument was in a fair state showing need for improvement, or in poor state having potential hazards.

저장온도에 따른 쌀가루 겔의 노화속도

김정옥,신말식,백만희 全南大學校家政科學硏究所 1996 生活科學硏究 Vol.6 No.-

Nonwaxy rice flour gels (50% water content) were stored at -18, 20 and 4℃ during 1, 3, and 6 days. Degree of retrogradation of nonwaxy rice flour gels was determined by α-amylase-iodine method and retrogradation rate was analyzed in Avrami equation. Avrami exponent, rate constant and time constant of 50% nonwaxy rice flour gels were 0.17∼0.21, 0.01∼0.12 day-¹and 8.09∼129.87 days, respectively. Retrogradation rate of nonwaxy rice flour gels was decreased -18℃> 20℃> 4℃

멥쌀전분으로 제조한 RS3형 저항전분이 인절미의 특성에 미치는 영향

김정옥,신말식 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.1

멥쌀전분, 찹쌀가루, 멥쌀전분으로 제조한 RS3형 저항전분의 수분 함량은 비슷하였으나, 단백질 함량, 회분 함량, 지방질 함량은 찹쌀가루가 가장 높았다. 멥쌀전분으로 제조한 RS3형 저항전분의 RS함량은 9.10% 이었다. 멥쌀전분으로 제조한 RS3형 저항전분을 첨가한 인절미 경도와 부착성을 레오메타로 측정하였을 때 저장기간과 RS3형 저항전분의 첨가량이 증가할수록 증가하였다. 관능검사 결과, RS3형 저항전분을 첨가한 인절미의 경도가 무첨가 인절미보다 높은 값을 보였으나, 탄성, 부착성, 부드러움성, 전체적인 품질은 RS3형 저항전분의 첨가량에 따라 유의적인 차이를 보이지 않았으며, 전체적인 품질은 경도와 음의 상관관계를 보였다(r=-0.331, p<0.05). The objective of this study was to compare the textural properties and sensory evaluation of injulmi, a traditional Korean waxy rice cake, added with 10, 20 and 30% of RS3-type resistant starch. RS3-type resistant starch was prepared from nonwaxy rice(Odaebyeo) starch by autoclaving-cycle. The RS yield of RS3-type resistant starch was 9.10%. By increasing the addition level of RS3 -type resistant starch, the hardness and adhesiveness of Injulmi increased as measured by using a rheometer. Hunter color L and a values of Inulmi added with RS3-type resistant starch were increased, but b value was decreased. In case of sensory evaluation, the hardness of Injulmi added with RS3-type resistant starch was higher than that of non-added Injulmi. The overall quality of Injulmi added with RS3-type resistant starch by sensory evaluation was negatively correlated with the hardness neasured by rheometer

가수량이 쌀밥의 수분 이동도에 미치는 영향

김수경,신말식 全南大學校家政科學硏究所 1994 生活科學硏究 Vol.4 No.-

The effects of water to rice ratio of nonwaxy and waxy cooked rice on the water mobility were investigated by moisture content, water activity and DSC. The moisture content and water activity of nonwaxy and waxy cooked rice with different water to rice ratio were 53.2 - 73.5% and 0.93 - 0.99, respectively. As the water to rice ratio was increased, the moisture content and water activity was also increased, but the moisture content of waxy cooked rice is higher than that of nonwaxy cooked rice at the same water to rice ratio. In the moisture sorption isotherm, the water activity was higher in nonwaxy cooked rice at the same moisture content and hysterisis was broader. During storage, the moisture content did not decrease, but the water mobility of cooked rice decreased and water boundness increased.

밀전분으로 RS 4형 저항전분 제조시 단백질 정제 정도의 영향

문세훈ㆍ신말식 전남대학교 가정과학연구소 2000 生活科學硏究 Vol.10 No.-

To investigate the effect of protein content of raw wheat starch on cross-linked RS 4 starch formation and its characterization, cross-linked RS 4 starches were prepared from wheat starches which have 0.88%, 0.52%, 0.31% and 0.17% protein, respectively and their RS level and properties were measured. As protein content increased, RS level of RS 4 decreased. RS level of RS 4 prepared from wheat starch having 0.17% protein was the highest. Water absorption of RS 4 starch prepared from starch having the lowest protein content was the lowest. After RS 4 starch was heated in boilng water bath with magnetic stirrer for 1hr, its water absorption was increased. The shapes of RS 4 prepared from starch with different protein were not different from those of raw starch. The crystalline patterns of RS 4 starch by X-ray diffractogram were all A-type. but the peaks on X-ray diffractogram were disappeared after heating. Two different endotherms were shown in all RS 4 starches at 64.6∼89.6℃ and 140.0℃ by DSC. the first one was thought gelatinization peak but the second one was unknown peak.