대나무 추출액을 쌀에 코팅하는 조건, 코팅쌀의 취반 특성, 기능성 및 포장방법을 검토한 결과는 다음과 같다. 대나무 추출액 별 코팅 취반미의 관능은 알코을 추출액 코팅쌀이 향과 맛은 가장 양호하였으나 질감은 차이가 없었다. 대나무 알코을 추출액의 코팅량 별 쌀의 색도는 L, a, b값 모두 코팅 농도가 증가할수록 증가되었으나 밥은 L값만 감소되었으며 밥의 관능은 10$\%$ 코팅 처리에서 향과 맛이 양호하였다. 코팅쌀의 취반 후 물성은 경도, 검성, 씹힘성은 청결미 보다 높았고 응집성, 탄력성, 부착성은 낮은 경향이었다. 대나무 추출액 코팅쌀의 무기성분은 청결미보다 모든 성분 함량이 높았는데 특히 K 함량이 월등히 높았다. 코팅쌀의 취반특성은 청결미 보다 흡수율과 팽창율은 낮았으나 토요식미지수는 높았다. 코팅쌀의 포장방법 별 식미는 청결미보다 약간 우수하였으며 종이포장에서 토요식미지수와 알카리붕괴도가 가장 높았다. 코팅쌀 취반미의 24시간 저장후 총 균수는 청결미 보다 감소되었으며 물성 중 경도, 부착성, 검성, 씹힘성은 청결미 보다 컸다.
This study was conducted to investigate optimal processing conditions, cooking characteristics, antioxidant activity and packaging method of rice coated with bamboo extract. In sensory evaluation of cooked rice, rice coated with bamboo ethanol extract was higher smell and taste than the other extraction methods, but texture showed no difference. As coating concentration increasing, L, a and b values of coated rice were increased. But L value of coated rice after cooking was decreased. On sensory evaluation of cooked rice, smell and taste were best in 10$\%$ coated with bamboo ethanol extract. Mineral contents of coated rice with bamboo extract were higher than those of uncoated. Water absorption and volume expansion of coated rice were lower than uncoated rice but showed higher toyo value. Hardness, gumminess and chewiness values of cooked rice with coated rice were higher than uncoated rice. Antioxidant activity of coated rice was higher than uncoated rice about twice times. Toyo values and alkali digestive values of coated rice were highest in paper package than the other packaging conditions. The total bacterial counts of rice coated with bamboo extract after cooking was lower than uncoated rice during storage at 25 and 6O$^{circ}C$.
