아시아의 신(神)들은 빨간쌀을 좋아한다: 의례용(儀禮用) 적미(赤米)와 적미박멸(赤米撲滅)의 식민정책(植民政策)

전경수 ( Kyung Soo Chun ) 한국문화인류학회 2009 한국문화인류학 Vol.42 No.1

This paper supports the hypothesis that red rice in the Korean peninsula has almost disappeared as an outcome of Japanese colonial policy. I focus on the process of colonial domination, and how it resulted in policies that eradicated the cultivation of red rice. In terms of comparison, red rice is still grown in China, Japan, and Vietnam, while Korean rice farmers no longer grow the red rice. The question of why red rice disappeared in Korea is addressed in this paper in the context of the green revolution in Asia. Contemporary Koreans believe that rice should be white in color, an idea which has been the result of the colonial influence. This is a reflection of the culture of colonialism, and it also reflects the tendency of forgetting about the colonial history. To understand the history of the red rice means that it is necessary to uncover the colonial history. Based on the ethnographic surveys, red rice is mapped on various areas of Asian societies. Red rice has been sacrificed for the spirits in Asian culture in general. The eradication of the red rice during the colonial times in Korea should be seen as a kind of cultural genocide in spiritual terms.

홍국 첨가량에 따른 머핀의 품질특성

최현숙,남혜영 한국응용과학기술학회 2018 한국응용과학기술학회지 Vol.35 No.4

The objective of this study was to examinate the differences of general component, chromaticity, pH, weight, loss on baking, specific volume bulk, diameter of upper side and height, mechanical texture, DPPH radical, ABTS radical, Total amount of phenol, Monacolin-K content, sensory test on Muffin using no Red Yeast Rice and different levels (2%, 4%, 6%, 8%, 10%) of Red Yeast Rice. pH was decreased as the amount of added Red Yeast Rice increased(control 8.35, RM2% 7.93, RM4% 7.86, RM6% 7.69, RM8% 7.49, RM10% 7.30). Weight and loss on baking were showed not too different depending the amount of added Red Yeast Rice, and the baking loss were at very low point. Adhesion, cohesiveness, elasticity, viscosity, and chewiness showed no attentive differences on mechanical texture analysis. As the level of Red Yeast Rice increased, DPPH radical, ABTS radical, and Total phenol content decreased. Monacolin K were at higher point as the level of Red Yeast Rice increased. The sensory test showed Taste, Texture, and Overall acceptability gained the highest point when using 4% of Red Yeast Rice. On the sensory test, 4% of Red Yeast Rice was considered to be the best level based on Flavor and Color. The results of these tests show 4% of Red Yeast Rice is most preferred and considered to be most suited with flour and rice flour.

Hypocholesterolemic metabolism of dietary red pericarp glutinous rice rich in phenolic compounds in mice fed a high cholesterol diet

Yongsoon Park,Eun-Mi Park,Eun-Hye Kim,Ill-Min Chung 대한지역사회영양학회 2014 Nutrition Research and Practice Vol.8 No.6

BACKGROUND/OBJECTIVES: The purpose of the current study was to investigate the effect of red pericarp glutinous rice rich in polyphenols (Jakwangchalbyeo, red rice) on serum and hepatic levels of cholesterol and hepatic protein expression linked to synthesis and degradation of cholesterol in a hypercholesterolemic mice diet as compared with brown rice. MATERIALS/METHODS: C57BL/6 male mice were randomly divided into four groups (n = 5 each), which were fed different diets for a period of 12 weeks: American Institute of Nutrition (AIN)-93G diet, AIN-93G diet with 2% cholesterol, brown rice with 2% cholesterol, or red rice with 2% cholesterol. RESULT: Consumption of red rice resulted in a significant decrease in serum level of low-density lipoprotein cholesterol and hepatic levels of triglyceride and total-cholesterol. Expression of acyl-coenzyme A cholesterol acyltransferase-2 (ACAT-2), sterol regulatory element binding protein-2 (SREBP-2), and 3-hydroxyl-3-methylglutaryl coenzyme A (HMG-CoA) reductase was decreased, while expression of phosphorylated adenosine monophosphate activated protein kinase (p-AMPK)/AMPK ratio, cholesterol 7-α -hydroxylase (CYP7a1), and sterol 12-α-hydroxylase (CYP8b1) was increased in mice fed red rice. Brown rice had similar effects on cholesterol metabolism, but the effect of red rice was significantly greater than that of brown rice. CONCLUSIONS: The current study suggested that red rice had a hypocholesterolemic effect by lowering hepatic cholesterol synthesis through ACAT-2, HMG-CoA reductase, and SREBP-2, and by enhancing hepatic cholesterol degradation through CYP7a1 and CYP8b1 in mice fed a hypercholesterolemic diet.

난소 절제 쥐에서 홍국의 첨가가 혈중 지질에 미치는 영향과 혈중 콜레스테롤과 골대사 지표 및 호르몬과의 관련성

최미자,유대식,Choi Mi-Ja,Yu Tae-Shick 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.3

This study was performed to evaluate the effect of red-yeast-rice on blood lipids and also to investigated the relation of blood lipids, bone related hormones, and bone mineral density in overiectomized rats. Forty female rats (body weight $210\pm5$g) were divided into two groups. The rats in the first group were ovariectomized which the others received sham operation (SHAM). And then each rat group was further divided into control diet $(casein\;20\%)$ and red-yeast-rice powder supplemented $(0.1\%)$ diet group. All rats were fed on experimental diet and deionized water ad libitum for 9 weeks. Bone mineral density (BMD) and bone mineral content (BMC) were measured using PIXImus in spine and femur. Bone formation and bone resorption were measured by serum osteocalcin and urinary deoxypyridinoline (DPD) crosslinks value. Serum growth hormone, IGF-1 and calcitonin were analyzed using radioimmunoassay kits. The red-yeast-rice group had significantly lower the blood triglyceride concentration and had lower the blood total cholesterol concentration than casein group did in ovariectomized rats. And the red-yeast-rice group than casein group in ovariectomized rats. The red-yeast-rice group had significantly lower the atherogenic index than control group within the ovariectomized groups. In the experimental rats, serum total cholesterol concentration was negatively correlated with femur BMC and crosslink value. Crosslink value was negatively correlated with spine BMC and IGF-1. Osteocalcin concentration was negatively correlated with crosslink value. Growth hormone was negatively correlated with crosslink value and positively correlated with spine BMC. The findings of this study suggest that red-yeast-rices are beneficial for blood lipid in ovariectomized rats. And when considering a population-based public health approach to lowering cholesterol and bone loss, and preventing coronary heart disease and osteoporosis, the red-yeast-rice dietary supplement could provide a new approach for the maintenance of healthier cholesterol and bone.

저장기간 및 저장온도에 따른 붉은대게풍미 볶음밥의 품질변화

정지희,임지훈,정민정,정인학,김병목,Jung, Ji Hee,Lim, Ji Hoon,Jeong, Min Jeong,Jeong, In Hack,Kim, Byoung Mok 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.4

The red snow crab lives at a depth 200-2,000 m in the east coast. It has a smooth taste with a rich texture. However mostly red snow crab are only utilized materials. For seafood development, research is needed on using red snow crab in various products. In this study, quality changes in fried rice prepared with red snow crab meat, red snow crab emulsion sauce and red snow crab effluent were investigated. Physicochemical, microbiological and sensory characteristics were determined during storage at -20, 4 and $25^{\circ}C$ for 5 weeks to assess changes in the quality of the fried rice. The pH and acidity values did not show any significant differences at $-20^{\circ}C$. The VBN and TBA values of fried rice stored at 4 and $25^{\circ}C$ were significantly higher than those of fried rice stored at $-20^{\circ}C$ during the same storage period. The viable cell count of the fried rice stored at $-20^{\circ}C$ changed little during the storage period. During storage at $25^{\circ}C$, the overall quality was initially 8.0, but rapidly decreased to 1.0 after 5 weeks. In conclusion, the best storage temperature for both quality and safety was $-20^{\circ}C$. The storage condition for instant rice containing red snow crab affects the quality and we confirmed the applicability of using materials from red snow crab.

홍미(Red Rice)의 수침과 발아에 따른 이화학적 특성 및 생리활성 성분 변화

정수연(Su-Yeon Jeong),이영택(Young-Tack Lee) 한국식품영양과학회 2022 한국식품영양과학회지 Vol.51 No.6

유색미인 홍미(red rice)의 발아에 따른 이화학적 특성과 주요 생리활성물질 함량을 일반 현미와 비교하여 분석하였다. 홍미의 수침시간에 따른 발아 후 홍미의 발아율과 싹의 길이를 조사한 결과 약 24시간의 수침시간이 발아에 바람직한 조건으로 나타났다. 홍미는 4일간 발아시간이 경과하면서 조단백질, 조지방 및 조회분 함량이 증가하였고 전분 함량은 감소하였다. 홍미는 발아 중 α-amylase 활성이 현미보다 높았고 발아 72시간 이후 급격하게 증가하였으며, β-amylase 활성은 미미하게 증가하여 유의미한 차이는 없었다. 홍미는 발아가 진행하면서 γ-aminobutyric acid를 비롯한 총 페놀과 플라보노이드 함량이 증가하였고 일반 현미에 비해 그 함량이 높게 나타나 기능성 식품소재로써 활용 가능성이 높게 평가되었다. This study investigates the physicochemical properties and bioactive compounds of red pigmented rice (colored rice) by examining soaking and germination rates. As evaluated from the germination rate and sprout length of the germinating red rice, the optimal soaking condition was determined to be approximately 24 hours of soaking before germination. Increased germination time resulted in an increase in the L<SUP>*</SUP> and b<SUP>*</SUP> values and decreased a<SUP>*</SUP> value. Crude protein, crude fat, and crude ash contents in red rice were increased during germination, whereas the starch content was decreased. The α-amylase activity of red rice was higher than ordinary brown rice and showed rapid increase after 72 hours of germination, but β-amylase activity increased only slightly. The amounts of bioactive compounds, including γ-aminobutyric acid, total phenolics, and flavonoids in red rice, were increased during germination and were higher than values obtained in germinating ordinary brown rice.

홍국 쌀 첨가량을 달리하여 제조한 의류의 이화학적 및 관능적 특성 변화

김철암(Tie-Yan Jin),김은수(Eun-Soo Kim),은종방(Jong-Bang Eun),왕승진(Seung-Jin Wang),왕명현(Myeong-Hyeon Wang) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.3

멥쌀에 홍국 쌀을 각각 0, 10, 20, 30, 40% 첨가하여 제조한 약주의 이화학적 특성 및 관능적 특성의 변화를 조사하였다. 홍국 쌀 첨가량의 증가에 따라 pH는 감소되었고 총산의 함량은 증가된 것으로 나타났다. 총당의 함량은 홍국 쌀 첨가량의 증가에 따라 증가하였고 알코올 함량은 감소하였다. 색도 중 L값은 홍국 쌀 첨가량의 증가에 따라 감소되었으나 a와 b값은 증가한 것으로 나타났다. 향기성분은 esters, aldehydes, alcohols, acids로 분류되었고 과일향의 주성분인 esters의 함량은 10% 흥국 쌀을 첨가한 시험구에서 제일 많이 생산된 것으로 나타났다. 관능겸사 결과 전체적 기호도에서 10% 홍국 쌀을 첨가하여 제조한 약주가 제일 우수한 것으로 나타났다. 이화학적 특성이나 관능적 특성으로 보아 10% 홍국 쌀을 첨가하는 약주를 제조하는 것이 적합하다고 생각된다. The physicochemical and sensory characteristics of rice wine, Yakju, made with different additions of red yeast rice (0, 10, 20, 30, and 40%) were investigated. The pH of the rice wine decreased and the total acidity increased with greater additions of red yeast rice. Furthermore, the total sugar content increased and the alcohol content decreased with increasing amounts of red yeast rice. The color L-value diminished and the color a- and b-values increased with increasing amounts of red yeast rice. Among the volatile flavor compounds, esters, aldehydes, alcohols, and acids were the most important aroma-active compounds identified in the rice wine. The sample with the 10% red yeast rice addition had the highest ester content, which is a primary component in fruit fragrance. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 5.10, 5.75, 5.15, 4.65, and 4.50, respectively, with the addition of 10% red yeast rice.

유색미 화학성분의 품종간 차이

이호훈,김홍열,고희종,류수노,Lee, Ho-Hoon,Kim, Hong-Yeol,Koh, Hee-Jong,Ryu, Su-Noh 한국작물학회 2006 한국작물학회지 Vol.51 No.S

유색미의 이화학적 특성을 구명하고자 현미 색깔이 서로 다른 품종을 재배하여 색도, 일반성분, 지방산, 무기질, 비타민, 식이섬유 등 주요 화학성분을 비교 분석하였다. 그 결과 현미의 색도 L값은 흰색 > 녹색 > 적갈색 > 흑자색의 순으로 낮았고, a값은 적갈색 > 흑자색 > 흰색 > 녹색의 순이었다. 단백질함량은 $7.01{\sim}10.74%$의 범위를 나타내어 현미색에 따른 차이가 컸고 그 중 흑자색인 C3GHi계통이 가장 높았다. 지방함량은 $2.6{\sim}3.3%$의 범위로 큰 차이가 없었다. 비타민 $B_1,\;B_2$ 함량과 식이섬유함량은 흰색에 비하여 녹색에서 현저하게 높은 값을 나타내었다. 지방산조성을 분석한 결과 흰색은 올레산과 레놀레산의 지방산 조성비율이 비슷하였으나 흑자색은 올레산보다는 리놀레산의 비율이 높았고, 적갈색은 반대로 리놀레산 보다 올레산의 조성비율이 더 높게 나타났다. Fe, Zn, Mn을 제외한 대부분의 무기질 함량은 유색미가 흰색 보다 높은 값을 보였고 그 중에서도 녹색이 가장 높았다. The composition of fatty acids, minerals, total dietary fiber and vitamin $B_1,\;B_2$, in pigmented rice varieties were determined. Proximate composition and color were also compared among pigmented rice varieties. Crude protein contents of black rice were higher than those of red and white rice, especially, C3GHi line had the highest protein content. There were no significant differences in lipid and crude ash contents between pigmented and white rice. Black rice showed lower Hunter value L and b value compared with red, green and white rice. But, Green rice showed lower Hunter value a compared with black rice. Green rice showed the higher contents in total dietary fiber, vitamin $B_1\;and\;B_2$ compared with white and black rice. The major fatty acids of pigmented rice were palmitic acid, oleic acid and linoleic acid. The contents of oleic acid was similar to that of linoleic acid in white rice. Oleic acid contents was lower than linoleic acid in black rice, but higher in red rice. Most mineral contents of pigmented rice except Fe, Zn and Mn were higher than those of white rice. Especially, Green rice had the highest mineral content.

발아 유색미의 GABA(${\gamma}$-aminobutyric acid) 함량 분석

안미경,안준배,이상화,이광근,An, Mi-Kyoung,Ahn, Jun-Bae,Lee, Sang-Hwa,Lee, Kwang-Geun 한국식품과학회 2010 한국식품과학회지 Vol.42 No.5

The level of ${\gamma}$-aminobutyric acid (GABA) in pigmented rice was quantitatively and qualitatively determined by high pressure liquid chromatography/fluorescence detection (HPLC/FLD). In this study, the recovery rate and limit of detection (LOD) of GABA were 122.4${\pm}$2.4% and 0.23 ${\mu}g/g$, respectively. The geminating pigmented rice samples, which were harvested in Paju, Korea, were soaked in water at $18^{\circ}C$ for 20 hr. After soaking, the samples were germinated at $30^{\circ}C$ for about 24 hr. GABA content was highest (293.0 ${\mu}g/g$) in the germinated red rice. Furthermore, GABA levels in the germinated rice increased significantly by up to 11.1 and 24.7-fold as compared to non-germinated rice and milled rice, respectively. The GABA concentrations of non-germinated rice, with the exception of red rice, were significantly higher than those of milled rice by 7.6-20.6-fold.

홍국쌀 첨가 타락죽의 품질특성

김세한,박범우,김재환,Kim, Se-Han,Park, Beam-Woo,Kim, Jae-Hwan 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.2

This study encouraging the consumption of rice. The Tarakjuk in which red yeast rice was added showed the highest water content 78.31%. The viscosity of RRT20, which had the largest amount of red yeast rice, was the lowest for 4,125.50, and pH was the highest in RRT0 The sugar content of Tarakjuk with red yeast rice was the highest in RRT0 for. lightness (L) was lowest in RRT20 which had the largest amount of red yeast rice for, and its red and yellow lighteners were also the highest for respectively. storage at $4^{\circ}C$, no microorganism found for 0 to 1 day of storage but found in every group. The group showed the smallest of microorganism for $2.9{\times}10^2CFU/mL$. On the 7 day, microorganism also found 40% added showed the smallest of microorganism for $3.1{\times}10^4CFU/mL$. The color of the 20% added group, 6.74, was higher than that of the control group, 4.87, but the difference was not significant. The flavor was the in the 30% added group for 5.90, and taste was the in the 20% added group for 6.01 The control group showed the lowest preference for 4.91. The after taste was the in the 30% added group for 5.48. The viscosity of the 40% added group was higher for 5.39 than that of the control group for 5.06, no significant difference. The overall preference was rated highly, and the 20% added group showed the highest preference for 5.57.