Rice - Processed Food Malshick Shin Department of Food and Nutrition, Chonnam National University.. MMA().. 2008... 15 4.. 3 91%..,,,. (1). Corresponding author: Malshick Shin Department of Food and Nutrition, Chonnam National University 300 Yongbong-dong, Buk-gu, Gwangju 500-757, Korea Tel: +82-62-530-1336 Fax: +82-62-530-1339 email: msshin@jnu.ac.kr 2
(2).,, 1/2 (3).,,. 20. 0.3-1%, (Celiac iceberg) 10-15% (7, 8). (8-12).,,.. 1) (5-6%) (2-3%) 1. 75-80%, 6-7%. () 2.3 g, 2.5 g 3.8 g (14). 73% 53%, 58%, 62%, 56%..,. 2) 2-10 m (15)... (0.5-4 m). 1. Rice Calorie Protein Lipid Sugar Fiber Ash Ca Fe Sodium Thiamin Riboflavin (kcal) (g) (g) (g) (g) (g) (mg) (mg) (mg) (mg) (mg) 354 7.4 2.7 75 2.75 1.3 10 1.1 2 0.34 0.07 7 368 6.9 1.1 78.8 0.9 0.8 7 0.7 2 0.19 0.05 353 6.0 0.7 79.6 0.83 0.5 5 0.5 2 0.12 0.03 354 7.0 2.0 74.4 1.3 0.7 7 0.5 1 0.30 0.05 ( )(13) 3 Food Science and Industry (Vol.42 No.4)
. 1-5%, 4-16%, 2-8%, 80% (14). 1:1.. (hypoallergenic). (gluten-free food). (16). (17).. γ-aminobutyric acid(gaba) 10, γ- oryzanol ferulic acid 7, inositol 6, tocotrienol 4,,,,, (18-20)..,... 1) 2,,,,,,, MMA,,. 2) 3. 209. 2.,, ( ), (),,,,,,,,, 5, 7, 10, 12,,,,,,,, (, 2009, 21) 4
3. 81,, 1, 11, 6,,,, 251,, 1, ( ),,,,,,,,,,, 7, 12 1 1.5-2 2, 3,,, GABA, ( ), ( ) (GMO) 11,,, (, 2009) 4.,,,,,.,, 2, 3,,, 2, 3,,,.. 5~14%. ( 9%), 13%. 5 Food Science and Industry (Vol.42 No.4)
4.,,,,, 12,,, 1,,,,, 3 ( 9%), 1 (11%), (13%),, (),,,,,,, 7, 4,,,, 4 1, 2,,,,, 2, 1 (),, 2 2, 3,, 1, 1 3, GABA,, 1,, 1,, 1 1 1.5 (, 2009),,,..,,.,..,,,,,,,..,. 6
1. (, )..... 1% 100%..,,,.. 1. 5. 1),. 7 Food Science and Industry (Vol.42 No.4)
5.,,,,,,,,,,,,,,,,,,,, (, 2009, 3).... 8
6. 40-18 1 6 12, 100 6 2 100 5 3 (,, 2008, 23),,,,,, 7. 40%. 6, 4.. CJ,, F&B.,,. 2).,,,,,.,,... (24). 3),,...,,,,,,,,,, (24, 25). 9 Food Science and Industry (Vol.42 No.4)
,......,, (24, 25). (26)...,. (27, 28)..,,,,,,,, (29, 30).. 2007 40,870 1360 900 2260. 4),,,..,.,..,. 10
. 5),.. 70-90... 6),,..,. 7)... 8). (),..,.. ()... (),.,,,,. 8.6 4.5%. (27). (31).. 3.,,, 11 Food Science and Industry (Vol.42 No.4)
(24). 9). PET. 1995. 1999.. 2000,. 50%.... 10-20%. 1). 20.. (dry milling) (wet milling).,..,..., - -. Song Shin, Kim Shin(9, 32),,,. (RPC). (9, 32, 33). 7. 12
2.. 2)..... 2..( ; 80 mesh, 120 mesh; 160 mesh).. 1 35%.,,,,, 7. ( ) ( ) 13 Food Science and Industry (Vol.42 No.4)
(34-38)..,.. 8.,,,,, (39-43). 3).. 15-30%.,,,.. (micro pinhole single extrusion). CJ 100%,, 80-90%, 50%,. 8.,,, 6-8% 8-14% := 20:1 := 1:1 75-80% 63-72% 2-10(4-6) m 1-10(B), 15-40(A) m ; 0.2-0.5%, ; 0.6-1.3% 0.2% 80-200 mesh 120 mesh 14
. white salted noodle. yellow alkali noodle...,. (rice paper). 4) 10-20%.,,,... 100%. 3... (gluten-free food).. 3120 mesh 160 mesh 80 mesh 200 mesh 120-160 mesh. L. 90%.,.,,. 15 Food Science and Industry (Vol.42 No.4)
...,,..,,,,...,,. 1),. 2-10 m,.,..,, 1.,,, (44, 45). 2)., 2 6 15%.. (46). 3) GABA,,.. 16
...,,. 1.,,,,,,. 1. pp17-75, (2002) 2. www.nso.go.kr (2009) 3. www.krfa.or.kr (2009) 4. Collin P, Thorell L, Kaukinen K, Mäki M. The safe threshold for gluten contamination in gluten-free products can trace amounts be accepted in the treatment of coeliac disease? Aliment Pharmacol Ther 19: 1277-1283 (2004) 5. Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK. Network formation in gluten-free bread with application of transglutaminase. Cereal Chem 83(1): 28-36 (2006) 6. Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Engineering 79: 1033-1047 (2007) 7. Woodward J. Coeliac disease. Medicine 35(4): 226-230 (2007) 8. Gallagher E, Gormley TR, Arendt ER. Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Sci Technol 15: 143-152 (2004) 9. Song JY, Shin M. Effects of soaking and particle sizes on the properties of rice flour and gluten-free rice bread. Food Sci. Biotechnol. 16: 759-764 (2007) 10... 0742572 (2007) 11. Teresa M, Clerici PS, Airoldic C, El-dash AA. Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread. LWT-Food Sci Technol 42: 618-623 (2009) 12. Sivaramakrishnan HP, Senge B, Chattopadhyay PK. Rheological properties of rice dough for making rice bread. J Food Engineering 62(1): 37-45 (2004) 13. ( ). (2006) 14. Juliano BO. Rice: Chemistry and Technology 2nd ed. pp 98-142, AACC (1985) 15. Juliano BO. Rice starch: Production, Properties, and Uses, pp507-528 Whistler RL, BeMiller JN, Paschall EF. (eds.) Starch: Chemistry and Technology, Academic Press, INC. (1984) 16. Lee YR, Kim JY, Woo KS, Hwang IG, Kim KH, KIm KJ, Jeong HS. Changes in the chemical and functional compositions of Korean rough rice before and after germination. Food Sci Biotechnol. 16(6): 1006-1010 (2007) 17.,.. 10-0683046 (2007) 18. Choi HD, Kim YS, Choi IW, Park YK, Park YD. Hypotensive effect of germinated brown rice on spontaneously hypotensive rats. Kor. J. Food Sci Technol 38(3): 448-451 (2006) 19. Choi HD, Park YK, Kim YS, Chung CH, Park YD. Effect of pretreatment conditions on γ -aminobutyric acid content of brown rice and germinated brown rice. Kor J Food Sci Technol 36(5): 761-764 (2004) 20. Choi HD, Kim YS, Choi IW, Seog HM, Park YD. Anti-obesity and cholesterol-lowering effects of germinated brown rice in rats fed with high fat and cholesterol diets. Kor J Food Sci Technol 38(5): 674-678 (2006) 21.. http://crop.nics.go.kr (2009) 22.. - (2009) 23.,.. 13(2): 1-8 (2008) 24.. pp25-40. 2008 :. (2008) 25.. pp70-181 (1997) 26.. pp7-16 (2009) 27.. pp1-22, 1. ( ) (2008) 28.. pp23-38, 1. ( ) (2008) 29.. pp83-108, 1. ( ) (2008) 17 Food Science and Industry (Vol.42 No.4)
30.,,,.., ( ) (2005) 31. Lee WJ, Cho MK, Chung KM. Quality characteristics of Korean rice as brewing adjunct. Kor J Food Sci Technol 27(4): 516-519 (1995) 32. Kim WS, Shin M. The properties of rice flours prepared by dry- and wet-milling of soaked glutinous and normal grains. Kor J Food Cookery Sci 23(6): 908-918 (2007) 33. Lee SH, Shin M. Characteristics of preparation of rice Manju and rice flour with soaking and different particle sizes. Kor J Food Cookery Sci 25(4): 427-434 (2009) 34. Park YK, Seog HM, Nam TJ, Shin DH. Physicochemical properties of various milled rice flours. Kor J Food Sci Technol 20(4): 504-510 (1988) 35. Kadan RS, Bryant RJ, Miller JA. Effects of milling on functional properties of rice flour. J Food Sci 73(4): E151-E154 (2008) 36. Chiang PY, Yeh AI. Effect of soaking on wet milling of rice. J Cereal Sci 35: 85-94 (2002) 37. Kum JS, Lee HY. The effect of the varieties and particle size on the properties of rice flour. Kor J Food Sci Technol 31(6): 1542-1548 (1999) 38. Park JD, Choi BK, Kum JS, Lee HY. Physicochemical properties of brown rice flours produced under different drying and milling conditions. Kor J Food Sci Technol 38(4): 495-500 (2006) 39. Gujral HS, Rosell, CM. Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Research International 37: 75-81 (2004) 40. Kang MY, Choi YH, Choi HC. Effects of gums, fats and glutens adding on processing and quality of milled rice bread. Kor J Food Sci Technol 29(4): 700-704 (1997) 41. Chartigon C, Jitpupakdree J, Namsree P, Rungsardthong V. Effects of processing conditions and the uses of modified starch and monoglyceride on some properties of extruded rice vermicelli. LWT 41: 642-651 (2008) 42. Yalcin S, Basman A. Effects of gelatinization levels, gum and transglutaminase on the quality characteristics of rice noodle. International J Food Sci Technol 43: 1637-1644 (2008) 43. Gujarl HS, Guardiola I, Carbonell V, Rosell CM. Effect of cyclodextrinase on dough and bread quality from rice flour. J Agric Food Chem 51: 3814-3818 (2003) 44.. ph,. (2004) 45. Devi AF, Fibrianto K, Torley PJ, Bhandari B. Physical properties of cryomilled rice starch. J Cereal Sci 49: 278-284 (2009) 46. Shih FF. An update on the processing of high protein rice products. Nahrung/Food 47(6):420-424 (2003) 18