가공식품 원료 쌀 품종 개발현황 및 발전방안

이점식(Jeom Sig Lee) 한국식품영양과학회 2013 한국식품영양과학회 학술대회발표집 Vol.2013 No.11

벼 생태형별 아프리카인의 쌀 외관품질 및 밥맛 선호도 평가

이점식 ( Jeom Sig Lee ),이정희 ( Jeong Heui Lee ),윤미라 ( Mi Ra Yoon ),곽지은 ( Jieun Kwak ),천아름 ( Areum Chun ),강경호 ( Kyung Ho Kang ),정지웅 ( Ji Ung Jeung ),전재범 ( Jaebuhm Chun ),김보경 ( Bo Kyeong Kim ) 한국국제농업개발학회 2014 韓國國際農業開發學會誌 Vol.26 No.3

The objective of this study was to evaluate grain appearance and cooked rice taste preferred by Africans for the rice ecotype of one Japonica variety, one Indica variety, and two varieties of Tongil type as compared with Korean’s preference. The preferred grain appearance by Africans who have participated as panelists was in the order of grain length, aroma, and shape, while Korean preferred rice quality in the order of appearance(head rice) and grain length. Africans preferred imported Indica rice from Thailand the most, while Korean preferred Japonica Haimi the most. Overall, African preferred aromatic rice with long grain, while Korean preferred short grain rice with high head rice ratio. In the evaluation of cooked rice taste, there was no significant statistical difference between varieties preferred by Africans. Whereas, Koreans showed clear preference in the order of Haiami > Dasan 1 = Hanareum > Indica rice. The preference analysis results of cooked rice taste subjected to Japonica and Indica which showed clear preference by Koreans revealed that Africans from Cameroon, DR Congo, and Tanzania preferred Haimai. Meanwhile, the Africans from Uganda, Mali, and Nigeria preferred imported Indica rice from Thailand. The Africans from Kenya, Malawi, Ghana, and Sudan showed similar preference among Japonica and Indica varieties. The study results indicated that Africans had different preference of cooked rice taste for eco-type rice varieties by different nations. It is regarded that additional research would be conducted to evaluate cooked rice taste by the appropriate numbers of panelists from various field and by the various rice varieties including rice variety preferred by different African countries.

소량의 쌀 시료로 신속한 식미 관능평가를 위한 컵 배열 순위법

이점식(Jeom-Sig Lee),곽지은(Jieun Kwak),윤미라(Mi-Ra Yoon),이정희(Jeong-Heui Lee),안억근(Eok-Keun Ahn),박향미(Hyang-Mee Park),원용재(Yong-Jae Won),손지영(Ji Young Shon),김준환(Jun Hwan Kim),서정필(Jung-Pil Suh),천아름(Areum-Chun),전재범 한국육종학회 2015 한국육종학회지 Vol.47 No.2

Rice breeders or sensory evaluators are striving to develop the rapid and correct sensory evaluation method of the cooked rice with a small-sample. This study was conducted to develop a method of cooking condition and sensory evaluation of the cooked rice rapidly and correctly with a small-sample by introducing a concept of arrangement ranking to the conventional sensory evaluation method by cooking in the cup, which has been used only as a simple test. A method of simultaneous cooking of the five samples for one round of test was developed. And, an arrangement ranking method was developed just like stacking a tower by arranging the cups in the sensory evaluation. The proposed method was named as cup arrangement ranking method. The correlation analysis between the cup arrangement ranking method (CARM) and the standard sensory evaluation method(SSEM) showed a high significance of correlation (r=0.83**∼0.91**, ‘13∼’14). Further, when effectiveness of proposed method was compared with the standard sensory evaluation method, the sample quantity was a 30g level for one round of test, which is a tenth of SSEM. The time consumed for sensory evaluation was two minutes per one sample, which was a reduced value by half as compared with the time consumption by SSEM. Therefore, the cup arrangement ranking is expected to be an effective method in the selection of excellent rice line or variety having good taste by evaluating the cooking quality rapidly with a small-sample in early generation.

Rheological Behaviors of White and Brown Rice Flours During In-vitro Simulation of Starch Digestion

김현지,이점식,고상훈,이수용,Kim, Hyeon Ji,Lee, Jeom-Sig,Ko, Sanghoon,Lee, Suyong Korean Society of Food Science and Technology 2015 한국식품과학회지 Vol.47 No.6

The in-vitro starch digestibility of white and brown rice flours was continuously characterized from a rheological point of view. Specifically, the in-vitro viscosities of the rice digesta samples were monitored under simulated oral, gastric, and intestinal conditions. A trend of decreasing viscosities in all the digesta samples was observed during the in-vitro digestion. After cooking, the brown rice sample exhibited lower viscosity than that of the white rice flour due to the presence of more non-starch components. A similar tendency was observed during the simulated oral and gastric digestions. However, the viscosity crossover between the white and brown rice samples was observed during intestinal digestion. In addition, the amount of glucose released from the brown rice flour was significantly lower than that from the white rice flour. Thus, the slower rate of starch hydrolysis in the brown rice flour could be related to its in-vitro rheological behaviors.

조생종 벼의 평야지 재배에 따른 등숙 온도 차이에 의한 전분구조 및 종자 저장단백질 특성 연구

곽지은,이점식,원용재,박향미,곽강수,김미정,이춘기,김선림,윤미라,Kwak, Jieun,Lee, Jeom-Sig,Won, Yong-Jae,Park, Hyang-Mee,Kwak, Kang-Su,Kim, Mi-Jung,Lee, Choon-Ki,Kim, Sun-Lim,Yoon, Mi-Ra 한국작물학회 2018 한국작물학회지 Vol.63 No.2

This study was performed to understand the effects of filling stage temperature on the characteristics of starch and storage protein and the quality of rice grains. Eight early maturing rice varieties were cultivated in Cheolweon (latitude $38^{\circ}15^{\prime}N$) and Suwon (latitude $37^{\circ}16^{\prime}N$) areas in Korea. Rice grown in Suwon, with relatively high ripening period temperatures, showed significantly reduced head rice ratio and eating qualities, higher protein and lower amylose contents than rice grown in Cheolweon. In rice that ripened under high temperature conditions, the starch contained significantly less short-chain amylopectin (DP < 12) but more intermediate- (DP 13-24) and long- (DP > 25) chain amlylopectin compared to rice that ripened under normal conditions. In addition, the electrophoretic pattern of rice storage protein under high- temperature conditions revealed decreased prolamin and increased glutelin contents.

저장에 따른 생태형별 현미의 발아율과 지질 성분의 변화

곽지은,이점식,윤미라,김인환,이정희,김미정,이춘기,김보경,김욱한,Kwak, Jieun,Lee, Jeom-Sig,Yoon, Mi-Ra,Kim, In-Hwan,Lee, Jeong-Heui,Kim, Mi-Jung,Lee, Choon-Ki,Kim, Bo-Kyeong,Kim, Wook-Han 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.5

토콜즈(tocols) 이성질체 조성이 서로 다른 자포니카와 통일형 품종을 이용하여 저장기간에 따른 지질 관련 품질의 변화를 살펴보았다. 자포니카와 통일형 품종의 현미를 $35^{\circ}C$, 습도 80%에서 8주간 저장하며, 2주 간격으로 품질 변화를 분석한 결과, 자포니카 품종들의 발아율은 저장 초기 98.0%에서 저장 8주 후 22.4%까지 감소한 데 반해, 통일형 품종들은 저장 초기 93.3%에서 8주 후 59.7%로 감소해 통일형 품종의 발아율 감소율이 2배 이상 낮았고, 쌀의 저장 중의 산패 정도를 나타내는 지방산가 또한 통일형 품종에서 유의적으로 낮았다. 발아율 및 지방산가는 쌀의 저장 중 품질 저하를 판단하는 주요 기준이며, 본 실험을 통해 통일형 벼 품종이 자포니카 품종에 비해 저장에 따른 품질 저하 속도가 늦다는 사실을 확인하였다. 통일형 벼는 토코페롤 대비 토코트리에놀 함량이 높고, 특히 지질 안정성 및 지질의 산화 억제 효과가 뛰어난 ${\gamma}$-토코트리에놀의 함량이 높은 지질 특징을 지니고 있어, 벼 저장 중의 지질 산패 지연에 관여하였을 것으로 추측된다. 그러나 벼의 저장성과 관련된 명확한 성분 구명을 위해서는 자포니카와 통일형의 토콜즈(tocols) 조성 혼합물을 이용한 저장 실험이 추가로 수행되어야 할 것으로 생각된다. The objective of this study was to determine quality changes in seed germination rates and lipid components in Japonica and Tongil (indica/japonica) type brown rices with different tocol composition during storage. Moisture content, seed germination rate, crude lipid content, fat acidity, tocol content, free fatty acid composition of brown rice and pH of milled rice were measured to evaluate their quality after storage. Seed germination rates of stored Japonica and Tongil type brown rices were decreased by 22.4% and 59.7%, respectively, after 8 weeks of storage. The fat acidity of Japonica rice was significantly (p<0.05) higher than that of Tongil type brown rices after storage. The major tocol homologue of Tongil type was ${\gamma}-tocotrienol$, whereas, major tocol homologues of Japonica brown rices were ${\alpha}-tocopherol$ and ${\alpha}-tocotrienol$ throughout the entire storage period.

품종별 현미밥의 조직감 특성 비교

윤미라,이점식,이정희,곽지은,천아름,원용재,김보경,Yoon, Mi-Ra,Lee, Jeom-Sig,Lee, Jeong-Heui,Kwak, Jieun,Chun, Areum,Won, Yong-Jae,Kim, Bo-Kyeong 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2

Rice (Oryza sativa L.) is one of the most important staple foods in Korea and the consumption of brown rice is increasing annually. The objective of this study is to investigate the physicochemical, hydration and textural properties related to eating quality of cooked brown rice by using glutinous, semi-glutinous, four non-glutinous and four colored varieties. The moisture, protein and total dietary fiber contents of brown rice are shown in the range of 11.1~12.6%, 6.6~8.7% and 6.28~12.40%, respectively. The amount of water uptakes for brown rice during the hydration has shown significant differences. The glutinous variety of Boseogchal indicate the highest water absorption levels by reaching $0.38gH_2O/g$. The hardness of hydration for Seolgaeng is distinctively lower than those of the other brown rice varieties. According to the textural characteristics of cooked brown rice when using the Tensipresser, the hardness of Boseogchal, Baegjinju and Seolgaeng all exhibit the lowest values out of ten varieties and the highest levels of adhesiveness.

정조 저장조건에서 식미관련특성에 대한 상관성 정도

황필성,이점식,김기종,손종록,정원복,오주성,Hwang, Pil-Seong,Lee, Jeom-Sig,Kim, Kee-Jong,Son, Jong-Rok,Chung, Won-Bok,Oh, Ju-Seong 한국생명과학회 2007 생명과학회지 Vol.17 No.4

정조의 저장조건에 따른 이화학적 특성의 변화에 대한 상관성을 분석한 결과는 다음과 같다. 식미관련 특성들의 상관관계에서 상온저장은 식미치와 강하점도, 취반점도와 단백질 함량 간이 유의한 정의 상관관계를 보였고, 치반점도와 강하점도, 강하점도와 단백질 함량간은 유의한 부의 상관관계를 나타내었다. 저온저장에서는 식미치와 아밀로스 함량, 호화개시온도와 단백질함량간이 유의한 정의 상관을 보였고, 식미치와 백도, 식미치와 호화개시온도, 식미치와 단백질함량 간은 유의한 부의 상관관계를 나타내었다. 식미관련 특성들이 식미치에 미치는 경로계수는 상온저장에서 직접적인 정의 효과로는 아밀로스 함량이 가장 높았으며 직접적인 부의 효과로는 단백질 함량이 가장 높았으며 다음으로 Mg/K비로 나타났다. 간접적 정의 효과로는 강하점도와 단백질 함량이 가장 높았으며 단백질 함량과 강하점도, 단백질 함량과 Mg/K비의 순이었고 간접적 부의 효과로는 호화개시온도와 Mg/K비로 가장 높았으며 백도와 Mg/K비의 순이었다. 저온저장에서 직접적인 정의 효과로는 백도가 가장 높았으며 단백질함량의 순이었고, 직접적 부의 효과로는 호화개시온도가 가장 높았으며 아밀로스 함량의 순이었다. 간접적인 정의 효과로는 호화개시온도와 아밀로스 함량이 가장 높았으며 호화개시온도와 강하점도의 순이었고 간접적인 부의 효과는 백도와 호화개시온도로 나타났으며 호화개시온도와 단백질함량의 순이었다. 식미관련특성들의 식미치에 대한 중회귀분석은 상온저장에서 단백질 함량, Mg/K비, 아밀로스 함량, 호화개시온도의 5개 요인에서 0.823의 결정계수로 가장 높게 나타났고, 저온저장에서는 수분함량, 아밀로스함량, 호화개시온도, 치반점도의 5개 요인에서 0.712의 결정계수로 가장 높게 나타났다. 24.16 kcal/mol의 값을 나타내었다.로 감소되었다(35.2% vs. 77.4%; p<0.01). 실험 2에서 다양한 정자 농도에 의한 정자 침투율과 정상 수정률을 바탕으로 판단했을 때 $4.6{\times}10^6/ml$의 정자 농도가 다른 정자 농도에 비해 난구 세포부착 난자의 체외 수정에 적합한 것으로 나타났다. 체외 수정과정에서 난구 세포 부착된 상태로 수정된 난자는 나화 난자에 비해 유의적으로(p<0.05) 높은 분할률(48.8% vs. 58.9%), 배반포 형성률(11.0% vs. 22.8%)과 배반포 세포수$(22{\pm}2\;vs.\;29{\pm}2)$를 나타내었다. 본 연구의 결과로부터 돼지의 체외 수정과정에서 난구 세포의 존재는 정자 침투를 저해하지만 분할률, 배반포 형성률 및 배반포의 세포수를 증가시키는 것으로 사료된다.수의 유출입 지점에 온도센서를 부착하여 냉각수의 온도를 측정하고 냉각수의 공급량과 대기의 온도 등을 측정하여 대사열의 발생을 추정할 수 있었다. 동시에 이를 이용하여 유가배양시 기질을 공급하는 공정변수로 사용하였다 [8]. 생물학적인 폐수처리장치인 활성 슬러지법에서 미생물의 활성을 측정하는 방법은 아직 그다지 개발되어있지 않다. 본 연구에서는 슬러지의 주 구성원이 미생물인 점에 착안하여 침전시 슬러지층과 상등액의 온도차를 측정하여 대사열량의 발생량을 측정하고 슬러지의 활성을 측정할 수 있는 방법을 개발하였다.enin과 Rhaponticin의 작용(作用)에 의(依)한 것이며, 이는 한의학(韓醫學) 방제(方劑) 원리(原理)인 군신좌사(君臣佐使) 이론(理論)에서 군약(君藥)이 주증(主症)에 주(主)로 작용(作用)하는 약물(藥物)이 This study was carried on cool and RT(room temperature) storage of unhulled rice. In RT storage of an analysis of coefficient relation, high significant positive coefficients were observed in toyo index and breakdown, setback and protein content. high significant negative coefficients were showed setback and breakdown, breakdown and protein content. In cool storage of an analysis of coefficient relation, high significant positive coefficients were observed in toyo index and amylose content and gelatinization start temperature and protein content and high significant negative coefficients were showed toyo index and whiteness, toyo index and gelatinization start temperature, gelatinization start temperature and amylose content. In RT storage of a path coefficient analysis, a highest positive direct influence was observed in amylose content and a highest negative direct influence was protein content. Positive indirect influence was high revealed breakdown and protein content and negative indirect influence was gelatinization start temperature and Mg/K ratio. In cool storage of a path coefficient analysis, a highest positive direct influence was whiteness and a highest positive indirect influence was gelatinization start temperature. Positive indirect influence was high revealed gelatinization start temperature and amylose content, negative indirect influence was whiteness and gelatinization start temperature. In RT storage of Multiple regression equation of Toyo index based on physicochemical properties of unhulled rice, a highest coefficient of determination was revealed among five facters of whiteness, protein content, Mg/K ratio, amylose content and gelatinization start temperature. In cool storage of Multiple regression equation of toyo index based on physicochemical properties of unhulled rice, highest coefficient of determination was revealed among five facters of moisture content, amylose content, gelatinization start temperature, breakdown and setback.

수입 찐쌀의 품질 특성

천아름,정응기,최윤희,김기종,이점식,Chun, A-Reum,Jeong, Eung-Gi,Choi, Yoon-Hee,Kim, Kee-Jong,Lee, Jeom-Sig 한국작물학회 2006 Korean journal of crop science Vol.51 No.suppl1

The grain quality of imported steamed-rice was investigated to improve the competitiveness of domestic .ice (Oryza sativa L.) in low price market. Eight samples of imported steamed-rice were collected during 2004 and 2005, and they were examined in appearances, physicochemical, pasting, cooking qualities and palatability. In the appearance of grain, there were many cracks, which were easily classified, on the surface of steamed-rice. And they had high protein contents, low moisture contents and very low glossiness. We could certain that there was often decolorization process after boiling according to the wide range of whiteness in steamed-rice samples. Amylograms and thermo-grams of the steamed-rice represented that they were at-ready gelatinized. Thus, we could concluded that the steamed-rice absorbed water with meager endothermic reaction and eluted more soluble solid with many breaks of the grain than milled rice during cooking process. From the sensory preference evaluation, the steamed-rice had the lowest scores among milled rice, long stored rice, and broken rice samples on all evaluation items. 국내에 수입되고 있는 찐쌀과 국내산 일반 쌀의 품질 특성을 비교 분석한 연구결과는 다음과 같았다. 1. 찐쌀은 외관상 금이 많이 나 있어 쉽게 구분할 수 있었으며, 취반 시 쌀알의 형태가 유지되지 않았고, 다양한 백도를 나타내었다. 또한 단백질 함량은 높고 수분함량은 낮았으며 윤기치는 현저히 떨어짐을 알 수 있었다. 2. 호화 및 열분석과 취반특성 분석 결과 찐쌀은 호화개시온도가 높고, 취반 시 일반 백미보다 수분을 1.5배가량 많이 흡수하며, 팽창용적이 크고 용출되는 고형물 양도 2배정도 많으며, 그 과정에서 쌀알 고유의 형태를 잃는 것을 알 수 있었다. 3 식미관능평가를 통해 찐쌀의 식미가 일반 쌀에 비해 매우 떨어질 뿐만 아니라 묵은 쌀이나 싸라기보다도 유의하게 식미가 낮음을 확인 할 수 있었다.

고식이섬유 쌀 품종을 이용한 막걸리의 품질 특성

곽지은,이정희,김혜원,이점식,천아름,윤미라,오세관,장재기,김보경,Kwak, Jieun,Lee, Jeong-Heui,Kim, Hye-Won,Lee, Jeom-Sig,Chun, Areum,Yoon, Mi-Ra,Oh, Sea-Kwan,Chang, Jaeki,Kim, Bo-Kyeong 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5

Goami2, Goami3 and Goami4 were identified as fiber-rich rice cultivars which were developed by mutation breeding with Ilpum. The purpose of this study was to develop a method for producing Makgeolli with the fiber-rich rice cultivars, Goami2, Goami3, Goami4, and to investigate the characteristics of Makgeolli during the fermentation process. Makgeolli was produced herein by fermentation steamed rice (SR), raw rice flour (RF), and steamed rice flour (SF) from Goami2, Goami3, Goami4, Ilpum and Sealgaeng rice cultivars. The physicochemical characteristics including alcohol and sugar content, pH, total acidity, TDF (total dietary fiber), and color of the Makgeolli samples were analyzed. Makgeolli produced with Ilpum and Sealgaeng showed satisfactory fermention characteristics in alcohol and sugar content when SR, RF and SF were used. In the case of Goami2, Goami3, and Goami4, the use of SF resulted in 17.2~20.1% alcohol content, whereas only 10% alcohol was produced by SR. The sugar contents in the SF-makgeolli samples were also higher ($9{\sim}10^{\circ}Brix$) than in the SR-makgeolli ($5.35{\sim}5.44^{\circ}Brix$) for Goami2 and Goami4 cultivars. The dietary fiber contents of the Makgeolli samples produced using SF from the fiber-rich rice cultivars were higher (1.35~1.52 g/100 mL) than those produced with Ilpum and Sealgaeng (0.74~0.87 g/100 mL). From these results, it may be suggested that SF would be an appropriate material to brew Makgeolli using fiber-rich rice cultivars to obtain better physicochemical and functional qualities.