• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.361-367
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• 2010

Bacterial contamination of cooked rice was analyzed to evaluate the microbial safety. Thirty raw rice samples were collected in Korea and cooked in an electric rice cooker. Mesophilic aerobe, food-poisoning Bacillus cereus group, and their toxin genes were determined on cooked rice. The percentage of total mesophilic aerobe based on 1-3 log CFU/g was 27% among the samples. Bacillus spp. in MYP selective medium was similar to the number of mesophilic aerobe, whileas Bacillus spp. was detected in most samples after enrichment. Thirty-seven isolates from 30 cooked rices were identified as B. thuringiensis, B. cereus, B. valismortis, B. pumilus, B. coagulans, B. licheniformis, Geobacillus stearothermophilus, and Brevibacillus laterosporus. Twenty isolates (54%), more than half of the isolates, were B. thuringiensis while nine (27%) were identified as B. cereus. All B. thuringiensis isolates possessed non-hemolytic toxin genes and interestingly, seven B. cereus among nine isolates possessed emetic toxin genes. More B. thuringiensis was present on the cooked rice than B. cereus and most B. cereus possessed emetic toxin genes rather than diarrheal toxin genes. Therefore, food-borne outbreak due to B.cereus on the cooked rice kept at room temperature might be examples of emetic food-poisoning.

• The Korean Journal of Physiology
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• v.15 no.2
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• pp.83-89
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• 1981

This study was conducted to investigate the effect of the ingestion of rice and hamburger meals upon the plasma gastrin concentration in normal human subjects in Korea. Eight normal human subjects including male and female with the mean age of 28 years (range: 20-40 years) were studied. After an overnight(about 15 hrs) fast each subject ingested a rice meal and a hamburger meal on different days. The rice meal consisted of 250 g boiled rice, 50 g vegetables and 200 ml barley tea, corresponding to 6.8 g protein, 0.5 g fat and 81g carbohydrate and the hamburger meal consisted of 200 g hamburger, 50 g vegetables ana 200 ml milk, corresponding to 43 g protein, 43 g fat and 9 g carbohydrate. The venous blood samples were drawn before and after the ingestion of the test meal at the following times: -30, 0, 15, 30, 45, 60, 90, and 120 min, for measurement of gastrin by radioimmunoassay. The following results were obtained : 1) Plasma gastrin concentration in response to the ingestion of the rice or the hamburger meal increased significantly compared with the concentration in fasting state. 2) The increase of the plasma gastrin concentration after the hamburger meal was significantly higher than that after the rice meal. 3) There was a significant linear correlation between the postprandial peak plasma gastrin concentration after the rice meal and the concentration after the hamburger meal in each subject. It is inferred from the above results that a carbohydrate meal as well as a protein meal has a stimulatory effect on gastrin release in normal human subjects.

• 농업기술회보
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• v.48 no.5
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• pp.33-34
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• 2011

• 식품문화 한맛한얼
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• v.3 no.3
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• pp.302-305
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• 2010

보리밥이 왜 쌀밥보다 건강에 좋을까? 보리를 먹으면 왜 방귀가 나올까? 이 글에서는 보리에 관한 여러 질문에 대한 해답과 함께 보리의 영양학적 특성 및 효능에 대해 살펴보기로 한다.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.221-221
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• 1992

• Proceedings of the Korean Nutrition Society Conference
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• 2004.05a
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• pp.191-191
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• 2004

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.63-68
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• 1996

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.61-66
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• 1985

Cooked rice was prepared by the conventional cooking method being used among Korean families. The bottom layer (very slightly roasted and charred) and upper layer of the cooked rice in a cooking vessel were collected separately in order to determine the chemical changes and volatile carbonyl formation occurring in rice during the cooking process. Amino acids, especially free amino acid contents were reduced with the decrease of reducing sugar in rice after cooking. A little change was shown in the fatty acid composition of lipid fractions, however, decreased iodine values and increased fatty acid values were observed after cooking process. Volatile carbonyl compounds from cooked rice were isolated and 8 carbonyls of them were identified. A significant difference of relative composition of the identified carbonyls was found between the upper layer and bottom layer of cooked rice. Generally, the cooked rice obtained from the bottom layer had shown a little more changes in chemical composition and a stronger browning flavour than those of the upper layer of cooked rice.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.593-598
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• 1991

The effect of emulsion treatment on the separation of quick-cooking rice kernel after drying and the quality of reconstituted quick-cooking rice made of a Japonica variety were investigated. Among the several stages of emulsion treatment tested, immersion of cooked rice before drying was the most effective on the separation index. Immersion condition of 3 min at $30^{\circ}C$ was found to be the most desirable. Emulsion composed of 5% soybean oil and 0.5% sucrose fatty acid ester (HLB : 9.5) was found to be the most effective to yield the separation index of 86%. By applying the above mentioned emulsion, the separation index was improved by 30 compared with untreated one. The quality of the quick-cooking rice manufactured by the emulsion treatment was found to be as good as untreated one.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.427-436
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• 2001

The effects of storage form (paddy and milled rice) and storage period (1, 2, and 3 years) of rice at low temperature $(4^{\circ}C)$ on physicochemical properties of milled and cooked rice and sensory characteristics of cooked rice were investigated. The proximate compositions except moisture content of rice decreased as the storage period increased. Water binding capacity, solubility and swelling power of rice flour decreased with the extended storage period. In the amylogram, the initial pasting temperature, paste viscosity and breakdown of paddy rice flour slurry decreased after 2 years of storage. Moisture content of cooked rice increased while the amount of water evaporated during cooking decreased. These trends were obvious with the longer storage period. Lightness and yellowness of cooked rice were greatly changed after 3 years of storage, regardless of storage form. Texture profile analysis of cooked rice by Texture Analyzer revealed that hardness, fracturability, gumminess were gradually increased while adhesiveness decreased as the storage period of rice increased. A trained panel found that color intensity, intactness of grains, rancid flavor, rice bran flavor, wet cardboard flavor, hardness and chewiness of cooked rice increased with the longer storage period. However, glossiness, transparency, plumpness, puffed corn flavor, dairy flavor, boiled egg white flavor, sweet taste, adhesiveness to lips, smoothness and inner moisture decreased with the extended storage period up to 3 years. Instrumental hardness was highly correlated with sensory hardness.