고압열처리에 따른 재고미 쌀가루

다국어 초록 (Multilingual Abstract)

The objective of this study is to find out the possibility of using the dumpling shell and an increasing number of re-processed rice products every year as a rice-processing product. The study tested the physicochemical properties of Saenuri, Saeilmi, Sindongjin and Hwanggeumnuri which are developed in high quality and the
processing aptitude during high-pressure heat treatment. For the test, re-processing rice products was dry-milled and treated as high-pressure heat to improve the processing aptitude of the dry-milled old rice flour. The physicochemical properties of the old rice flour was observed before and after the high pressure heat treatment.
In addition, the quality characteristics, sensory characteristics and storage quality of dumpling shell produced with this material were tested.
The components of Saenuri, Saeilmi, Sindongjin and Hwanggeumnuri old rice grains such as length, width, the ratio of length and width and thousand grains weight were measured, which lead to the highest
value of Sindongjin. Based on the measurement of proximate composition, moisture content and crude ash were highest in Hwanggeumnur, crude protein in Saeilmi and crude lipid in Saeilmi and Hwanggeumnuri.
As a result of measuring Hunter's color value in old rice grains, the value of L was highest in Sindongjin, the value of a for old rice in Hwanggeumnuri and Saeilmi, and the b value for old rice in Hwanggeumnuri.
Measuring the amylose content of dry-milled old rice flours resulted in its highest at 22.40 in Saeilmi, followed by Saenuri, Hwanggeumnuri and Sindongjin.
When measuring the free sugar content of dry-milled old rice flours, the total amount of free sugar was the highest at 1478.65 mg% in Sindongjin, followed by Saeilmi, Hwanggeumnuri and Saenuri.
As a result of measuring the free amino content of dry-milled old rice flours, the total amount of free amino acid was the highest at 64.33 mg% in Saeilmi, followed by Hwanggeumnuri, Saenuri and Sindongjin.
Based on the measurement of the mineral contents of dry-milled old rice flours, their total amount was highest at 40.23 mg% in Saeilmi, followed by Hwanggeumnuri, Sindongjin and Saenuri.
Treated with a measure of the particle size of dry-milled old rice flours, Hwanggeumnuri was highest in both before and after high-pressure heat treatment and tended to increase in all samples after high-pressure heat treatment.
Measurement of Hunter's color value of dry-milled old rice flours showed that the L and a values decreased after high-pressure heat treatment, but the b values increased.
The outcome of the test that had measured the water absorption index and water solubility index of dry-milled old rice flours showed a increase in the water absorption index, but a decrease in the water solubility index after high-pressure heat treatment.
As a result of measuring the swelling power and solubility of dry-milled old rice flours, the swelling power increased significantly at 50 ℃, 70℃ and 90℃, while the solubility decreased at 50 ℃ to 60 ℃ and then increased at 70℃ to 90℃ after high-pressure heat treatment.
Treated with the measurement of X-ray diffraction patterns and relative crystallinity of dry-milled old rice flours, all samples showed the characteristics of the shape A and the relative crystallization was
increased.
As a result of measuring the amylogram properties of dry-milled old rice flours, Initial Pasting Temperature after high-pressure heat treatment, Temp. at Maximum viscosity, Viscosity at 95℃ after 15min, Viscosity at 50℃ and Setback increased, but Beakdown decreased.
Analyzing Gelatinization properties of dry-milled old rice flours with differential scanning calorimeters indicated that after high-pressure heat treatment, Gelatinization temperature range has widened and
Gelatinization enthalpy (ΔH) increased.
Measurement of the thickness of dumpling shell was found to be high in the dumpling shell made from old rice flour after high-pressure heat treatment.
The result of measuring the moisture content of dumpling shell showed that it was high in the dumpling shell made from old rice flour after high-pressure heat treatment.
When measuring Hunter's color value of dumpling shell, the value of L in the dumpling shell manufactured from old rice flour after high-pressure heat treatment increased in Saeilmi and Sindongjin, the a value in Hwanggeumnuri, and the b value in all the samples.
Water absorption ratio and volume expansion ratio measured in the dumpling shell increased significantly in both Saenuri and Saeilmi manufactured from old rice flour after high-pressure heat treatment, but were not seen to be significant in Sindongjin and Hwanggeumnuri.
The turbidity in the soup of dumpling shell decreased in Saeilmi and Sindongjin which are made from old rice flour after high-pressure heat treatment, but increased in Saenuri and Hwanggeumnuri.
Tensile strength and elasticity of dumpling shell showed a increase in the dumpling shell which was made from old rice flour after high-pressure heat treatment.
Texture characteristics of dumpling shell indicated that Hardness, Springiness, Gummines and Chwiness increased in Saeilmi, Sindongjin and Hwanggeumnuri which are made from old rice flour after high-pressure heat treatment, while Adhesiveness decreased in all the samples.
Treated with Sensory evaluation of dumpling shell, color, flavor, taste, texture and overall preference were shown to be the highest in Saeilmi, which was made from old rice flour after high-pressure heat treatment.
Moisture content during the storage of dumpling shell showed that the dumpling shell manufactured after high-pressure heat treatment was high during the storage period.
Hunter's color value during storage of dumpling shell suggested that the values L decreased for the dumpling shell manufactured after high-pressure heat treatment while the value b decreased after increased.
Tensile strength and elasticity during the storage of dumpling shell indicated were found to be high during the storage of dumpling shell made from old rice flour after high-pressure heat treatment.
Texture characteristics during the storage of dumpling shell showed the tendency that Hardness, Springiness, Cohesineness, Gummines and Chwiness increased in the dumpling shell manufactured from old rice flour made after high-pressure heat treatment rather than before high-pressure heat treatment.

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 실험재료 및 방법 9
• 1. 실험 재료 9
• 2. 재고미 쌀알 및 건식제분 재고미 쌀가루의 이화학적 특성 분석 9
• 3. 고압열처리에 따른 재고미 쌀가루의 이화학적 특성 분석 18
• 4. 고압열처리에 따른 재고미 쌀가루 만두피의 품질특성 분석 23
• 5. 고압열처리에 따른 재고미 쌀가루 만두피의 저장 중 품질특성 변화 30
• 6. 통계처리 31
• Ⅲ. 결과 및 고찰 32
• 1. 재고미 쌀알 및 건식제분 재고미 쌀가루의 이화학적 특성 32
• 2. 고압열처리에 따른 재고미 쌀가루의 이화학적 특성 48
• 3. 고압열처리에 따른 재고미 쌀가루 만두피의 품질특성 69
• 4. 고압열처리에 따른 재고미 쌀가루 만두피의 저장 중 품질 특성 90
• Ⅳ. 요 약 118
• 참고문헌 123