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허장성,이일재,윤민호,최우영 충남대학교 농업과학연구소 1999 농업과학연구 Vol.26 No.1
월등한 볏짚을 1998년 2월 말부터 3월 초순 사이에 주로 대전을 중심으로 하는 충청지역에서 회수하고 이를 부위별로 구분하여 부착 세균류 및 진균류의 분포를 조사한 결과 도시 근교지역보다 농촌지역의 볏집에서 일반 중온성 세균수가 많고 동시에 bacilli도 많았으나 진균류는 오히려 적은 경향을 보였다. 고온성 세균과 방선균의 분포는 낮았으며, 대장균도 일부 지역에서 검출되었다. 볏짚의 부위별 분포를 보면 대체적으로 가운데 부위에서 미생물수가 높게 나타났으며 bacilli의 분포를 고려한다면 청국장 제조에는 하루보다 중부 및 상부가 접종원으로서 바람하다고 할수있다. 청국장 제조를 위한 볏짚시료로서는 어느 지역의 것이라도 무방하겠으나 하수 및 축산폐수의 오명이 없는 것을 선택할 필요가 있겠다. 볏짚의 중간부위를 미생물 접종원으로 사용하여 청국장을 발효시킨 다음 그 품질을 평가한 결과, 볏짚을 사용한 경우 그대로 발효시킨 대조구에 비하여 외관, 점성도, 아미노태 질소함량, 단백질 분해력에 있어서 현저하게 양호한 결과를 보였다. 볏짚의 사용 방법간에, 즉 실험구 사이에는 발효후 성분상의 차이가 별로 없었으므로 사용방법에 따른 영향은 적었다. The populations of microorganisms adhered on rice straws which had been ricked in the fields around Chungchong areas during the winter season from February to March in 1998 were investigated. The number of mesophilic bacteria including bacilli was generally high in the middle part of straw. And it appeared to be higher in the samples from rural areas than those from suburb. Thermophilic bacteria and actinomycetes were rarely to be detected in most samples. Coliform bacteria were detected in a few samples which collected from Kwanpyong-dong of Taejon-city, Jangpyong-meun and Jungsan-meun of Chongyang-koon, indicating that these areas were contaminated by sewage and livestock wastes. Following the fermentation of Chungkukgang employed the middle parts of straws from Mok-meun of Chongyang-koon as a source of microbial inoculum, qualities of the fermented products such as amino-nitrogen content, viscosity and protease activity, were examined: the application of rice straws resulted in better qualities of the fermented products when compared to the control, however the methods of application appeared to have little or no effect on the quality.
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유인수,허장성,윤인화 단국대학교 1998 論文集 Vol.33 No.-
This experiment was conducted to evaluate the characteristics of extruded rice flour, bread qualities of rice flour in blends with wheat flour and properties of the steam cooked rice bread for Korean rice varieties compared to the imported rice. Whiteness index and contents of crude fat and crude protein were higher in Korean rice varieties than in the imported rice, but the content of amylose was less than 20 percent in Korea varietes. Bread qualities score according to the 30% composition ratio of the extruded rice flour to wheat flour was inferior to the bread with only wheat flour in texture and color, but it was better in taste. Bread quality for rice varieties were good in order of Dongjinbyeo>Calrose>Dasanbyeo>Indian rice Panticle size of over 100 mesh was more in rice flour from the wet roller mill compare to the dry-pin mill in grinding methods. In amylogram characteristics, gelatinization temperature, peak viscosity, final viscosity were lower in rice flour from in wet roller mill than from the dry-pin mill. In varieties, Dongjinbyeo and Dasanbyeo were good for bread-making properties with lower value in amylogram charateristics. In score of the volume, hardness and taste for the steam cooked rice bread, the flour from the wet roller mill was higher than that from the drip-pin mill. In varieties, it was in order of Dongjinbyeo>Dasanbyeo>Calrose>Indian rice.
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