한국 쌀과 일본 쌀의 물리화학적 특성 연구 : (Ⅱ) 아밀로즈 함량과 조리특성의 차이에 의한 품질비교 (Ⅱ) The Comparison of Korean and Japanese Rice by Amylose Content and Cooking Characteristics

김혁일 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.2

From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and Iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, LC stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher fat acidity content.

제빵의 물성

김혁일 한국조리과학회 1994 한국식품조리과학회지 Vol.10 No.2

금융소득종합과세제도에 관한 연구

김혁일 서울市立大學校 經商大學 稅務學科 2003 稅務學論集 Vol.16 No.1

금융소득종합과세제도에 관한 연구

[회원칼럼] 30주년 후기

김혁일 한국식품영양과학회 2001 식품산업과 영양 Vol.6 No.3

취반 재고미를 첨가하여 제조한 저지방 분쇄우육의 냉중중 안정성

김혁일 한국축산식품학회 1998 한국축산식품학회지 Vol.18 No.4

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked lod rice and a control ground beef containing 30% fat were prepared and the analysis for microbiological and oxidative stability were conducted. During 6 days of storage at 4$^{\circ}C$ microbial analysis including total plate count and coliform groups were performed and 2-thiobarbituric acid reactive substance (TBARS) absorbances were measured. The growth rate of total aerobic bacteria and coliform groups tended to increase with the increase in fat content and the amount of added cooked lod rice. Development of oxidative rancidity were not significantly different between 10 and 30% fat ground beef but among the 10% ground beef the rancidity development significantly(p<05) decreased with the in-crease in the amount of added cooked old rice. Low fat ground beef groups were not stable over 3 days during storage at 4$^{\circ}C$.

마이크로웨이브를 이용한 전통약과의 품질변화

김창순,윤미화,김혁일 창원대학교 생활과학연구소 1998 생활과학연구 Vol.- No.2

This study was investigated to compare the quality characteristics of Yackwa. traditional korean fried cookie, prepared by three different cooking method reducing the frying time and oil absorption. Traditional deep fat frying (DFF) methods were modified as follows; preheat treatment was applied to Yackwa dough using microwave. 1.5min at low level of power (MW/DFF)and conventional oven, 200℃, 3min (CO/DFF) before deep fat frying. By using MW/DFF and CO/DFF, the amount of fat absorption decreased from 31.5% to 21%, moisture contents increased around 45% and the volume of Yackwa and the amount of syrup absoption decreased resulting in inferior texture. Especially. MW/DFF saved frying time 6min comparing with 8min of DFF. The replacement of 50 or 100% of sesame oil in dough with shortening improved the volume and the texture of Yackwa made by MW/DFF. In sensory evaluation, the acceptability score of experimental MW/DFF Yackwa, was higher than those of the commercial products.

밀과 메밀의 혼합비율에 따른 제빵 특성

김창순,정지영,김혁일 창원대학교 생활과학연구소 1997 생활과학연구 Vol.- No.1

The breadmaking characteristics of composite flour containing 10-50% of buckwheat and wheat, were studied to establish the optimum formula for the development of buckwheat bread. As the proportion of buckwheat flour increased in bread formula, the water absorption and loaf volume decreased, but the loaf weight increased. Buckwheat flour was added to wheat flour at a replacement level of 30% without a large adverse effect on bread quality. As the amount of buckwheat flour increased, crust and crumb color were getting dark. According to the sensory acceptance test, buckwheat bread containing higher bran content were preferred to those with less brain. The sensory quality determined by QDA(Quantitative descriptive analysis) showed as follows: The size of air cells, buckwheat flavor, mustiness, bitter taste, aftertaste, firmness, grittiness, and crumbliness increased, but moistness and springiness decreased in buckwheat breads containing 10-30% replacement levels of buckwheat for wheat flours. The overall quality decreased as the amount of buckwheat flour increased.

활성 글루텐과 수용성 gum 물질의 첨가가 메밀빵의 노화에 미치는 영향

김창순,정지영,김혁일 창원대학교 생활과학연구소 1998 생활과학연구 Vol.- No.2

The staling of buckwheat bread from composite flour containing 30% of buckwheat and 70% wheat, with the addition of vital wheat gluten and water-soluble hums, were studied. The hardness of the bucktwheat bread appeared significantly high with increasing storage time, the second day after baking , the addition of vital wheat gluten or/ and gums reduced hardness significantly below that of the buckwheat bread. Among those additives, xanthan gum showed the best effect on delay of bread staling Synergistic effects a when the vital wheat gluten and xanthan gum or guar gum were used together.

켄사스 경질 붉은 밀의 소규모 시험 제분 및 페리나 제분 특성과 이들로 부터 제조된 스파게티의 조리특성

김혁일,김창순 國立昌原大學校 基礎科學硏究所 1994 基礎科學硏究所論文集 Vol.6 No.-

켄사스 강력밀 중 종의 경우, Arken, Eagle, Scout 66의 경우가 제분 특성(밀가루, 페리나)이 양호하였으며, Newton과 Centurk 78가 낮은 제분 수율을 보여주었다. 지역적 특성의 경우, Fort Hays에서 수확된 밀이 가장 양호하였으며 이에 반하여 Hutchinson에서 수확한 밀이 가장 낮은 수율을 보여주었다. 조리후의 품종별 전체적 스파게티의 품질을 측정하여 본 결과 Centurk 78, Larned종이 가장 양호하였던 반면 Vona와 Arken이 가장 불량하였음을 알 수 있었다. 지역적 특성을 비교하여 본 결과 Belleville, Fort Hays지역 밀이 가장 양호 하였으며, 반면에 Colby(Dry), Tribune(Dry)의 밀로 제조된 스파게티의 품질이 가장 열악한 것으로 나타났다. 경작한 땅(Irrigated land)의 품종이 경작하지 않은 땅(Dry land)에 비하여 대체적으로 단백질함량이 높아서 양질의 스파게티 제조가 가능하였다. 듀럼밀 대신에 켄사스 강력밀로서 스파게티 제조에는 여러 품질 측정 지표들 사이의 서로 상관관계는 실험의 결과로 충분히 예상하기가 매우 어려우나, 우선 단백질 함량이 매우 중요한 품질 측정의 지표임을 본 실험의 결과 알 수 있었다. 적어도 양질의 스파게티 제조를 위해서는 가능한 한 13% 이상의 단백질을 함유한 켄사스 강력밀을 스파게티 제조의 원료로 사용하여야만 소비자에게 용납될 만한 스파게티의 제조가 가능하다는 것을 시사한다. 또한 경도가 매우 중요한 요소이긴 하나 켄사스 강력밀로 페리나 스파게티를 제조할 때에 이 경도가 단백질 보다는 훨씬 낮은 상관관계를 가지므로 품질 측정의 예상 지표로서의 의미가 매우 약함을 알 수 있었다. 또한 품질의 지표인 단백질은 종 사이의 차이보다는 지역적 특성의 차이가 컸으며 년도별 차이는 거의 없었다. The hardness of hard red winter(HRW) wheat had an effect on the yield of farina, as it positively correlated with the coarse fraction (over 34W) and negatviely correlated with the flour fraction from farina milling. But it did not show any significances on flour milling from the micromilling process. The flour yields was better correlated with the break flour fraction (r=0.73) than with reduction flour (r=0.27). The farina yield was controlled by a fraction over 34W (coarse granule). Protein was the most important single factor for the quality of cooked farina spaghetti, but not for flour milling or farina milling. On the other hand, hardness was important in the production of farina milling, whereas it did not govern spaghetti cooking quality. Environmental factors affected the quality of cooked spaghetti as much as varieties of HRW wheats. The quality of cooked farina spaghetti generally correlated with the protein in the location composites of wheats. Higher protein content wheats showed better spaghetti cooking quality.

The Improvement of Spaghetti Quality Made from Bread Wheat Flour

김혁일(Hyuk-II Kim),황기(Key Hwang),피 에이 세이브(P. A. Seib) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.3

4종의 제빵용 밀가루를 사용하여 스파게티를 통상의 제조법에 따른 경우는 제품의 질적 저하를 막을 수가 없다. 본 연구에서는 건조직전, 즉 압출 직후에 스팀증기 처리를 함으로써 스파게티의 질적 향상을 도모 하였다. 스팀처리의 시간은 3분이 가장 적절 하였으며, 이를 제조후 건조된 상태에서의 경도 (breaking stress), 삶은 이후의 질적 관찰에서 적정 조리 시간(optimum cooking time), 조리이후의 손실(cooking loss), 견고성(cutting stress), 점착성(stickiness), 전 유기물 정량(total organic matter) 등에서 거의 대부분의 질적 향상이 뚜렷하였다. 그러나 건조후 면의 굵기(thickness), 조리후의 무게(cooked weight)는 스팀 처리 이후에 감소함을 알 수 있었다. 또 HWW(Hard White Winter) 밀과 듀럼(Durum) 밀을 주사현미경(scanning electro microscope)으로 관찰한 결과 전분이 스파게티 표면에서 단백질과 더욱 단단한 결합을 이루고 있음을 보여 주었으며 이는 아마도 전분이 스파게티 표면에 스팀처리에 의한 소수성 막을 형성하며, 높은 노화 작용에 의하여 조리후 더 낮은 팽윤을 하는것으로 보여진다. Two of the Hard White Winter (HWW) wheats had higher farina yield than mixed Hard Red Winter (HRW) wheat. Optimum steaming time for HRW farina spaghetti was 3min under 86 ~ 98℃. Optimum cooking time decreased after steam treatment. Steam treated spaghetti showed much higher strength of dried spaghetti, lower cooking loss, and cooked weight, less stickiness, and total organic matters (TOM) value than in treated spaghetti after cooking. The cooking qualities except stickiness were significantly different between treated and untreated steam. The quality of hard wheat farina spaghetti was more affected than that of durum spaghetti after steam treatment. HWW farina spaghetti improved all the qualities of steam treated and untreated spaghetti than those of HRW farina spaghetti except stickiness. From the observations of scanning electron microscope (SEM), maybe two general principles of steaming can be explained by : ⅰ) forming hydrophobic protein film on surface of pasta, ⅱ) higher retrogradation of starch, which cause less swelling of starch.