• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.150-154
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• 1990

Various sterilization temperatures $(110^{\circ}C,\;120^{\circ}C,\;130^{\circ}C)$ and air volumes (air, 31ml, half-vacuum; 13ml, vacuum; -0.7ml) within the retort pouch were tested for the development of the simple retort rice processing techniques in which the pouch were filled with rice and water, and then sterilized. Water content of retort rice was found to be 59.0-63.3% resulting from mixing the rice and water in the ratio of 1:1.1. The most uniform water content was obtained from retort rice sterilized at $130^{\circ}C$ and packaged under vacuum. The larger water content differences were observed with the increase in internal air volumes within the retort pouch. Spreading degree of retort rice was geater than that of general cooked rice, was lower in upper layer than in low layer, and became lower with the larger air volume and higher sterilization temperature. a degree of rice became higher with the Increase of sterilization temperature but that was not affected by the internal air volume of the pouch. The higher sterilization temperature and the lower the air volume, the higher the whiteness was. The highest whiteness was obtained by packaging under vacuum and sterilizing at $130^{\circ}C$. Intact degree was much higer in packaging under air than vacuum. In sensory evaluation the retort rice of vacuum pack was good in color and spreading degree but not in appearance because of blocking and deforming, but that of air pack was good in texture on the contrary. The best quality was obtained by packaging under half-vacuum and sterilizing at $130^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.705-710
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• 2004

This study was conducted to investigate the difference of antimicrobial activity between $\varepsilon$-polylysine/grapefruit seed extract mixture and $\varepsilon$-polylysine/glyceride mixture against food-borne pathogens. The minimum inhibitory concentration (MIC) of the $\varepsilon$-polylysine/grapefruit seed extract mixture was 100 times lower than that of the $\varepsilon$-polylysine/glyceride mixture. In case of the $\varepsilon$-polylysine/glyceride mixture the MIC of Bacillus cereus (0.1 $\mu$L/mL) and Pseudomonas aeruginosa (0.1 $\mu$L/mL) were lower than that of Escherishia coli (15 $\mu$L/mL). When rices were cooked with the $\varepsilon$-polylysine/glyceride mixture the number of total microbial cell was decreased during storage at 2$0^{\circ}C$ as concentration of the $\varepsilon$-polylysine/glyceride mixture increased. The antimicrobial activity was the highest against Escherishia coli as the concentration of the $\varepsilon$-polylysine/glyceride mixture increased. Sensory terms such as taste, flavor and texture were not significantly different in cooked rices prepared with 0.5% $\varepsilon$-polylysine/glyceride mixture, but there was significantly different in cooked rices prepared with 1% (p＜0.05) in the overall acceptability, indicating that the cooked rice with 0.5% $\varepsilon$-polylysine/glyceride mixture was recommended.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1589-1595
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• 2007

This study was carried out to examine the effect of chitosan on the quality of cooked rice. Sensory quality of cooked rice added with 0.1% and 0.5% chitosan was investigated. Taste, flavor and overall acceptability of cooked rice with 0.1% chitosan solution was similar to cooked rice without chitosan. Quality characteristics of cooked rice artificially inoculated with Bacillus spore (CRB), such as number of viable cell, pH, hardness, cohesiveness and color were investigated and compared with CRB added with 0.1% chitosan (CRCB) during storage at $20^{\circ}C\;and\;30^{\circ}C$ for 3 days. The viable cell number of 0.1% chitosan contained in cooked rice inoculated with Bacillus (CRCB) was lower about $1{\sim}1.5$ log at $20^{\circ}C,\;0.5{\sim}1$ log at $30^{\circ}C$ than that of cooked rice inoculated with Bacillus (CRB). The pH of CRCB did not change during storage at $20^{\circ}C$ for 2 days, but decreased in CRCB and CRB during storage at $30^{\circ}C$. The difference of hardness was not noticeable between CRB and CRCB during storage. Cohesiveness and lightness (L value) of CRCB were higher than those of CRB during storage.

• The Korean Journal of Physiology
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• v.19 no.2
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• pp.161-171
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• 1985

This study was conducted to investigate fasting plasma secretin and postprandial secretin concentrations after ingestion of a protein meal or a sucrose solution in 20 healthy Korean subjects. In 12 subjects, ingestion of a protein meal, hamburger resulted in a significant and sustained increase in the mean plasma secretin concentrations, from mean fasting levels of less than 10 pg/ml to $12{\sim}16\;pg/ml$, and the mean plasma secretin concentrations, $9{\sim}13\;pg/ml$, after a rice meal increased significantly but transiently compared with mean fasting levels. The magnitude of postprandial increase in the Plasma secretin concentration after the hamburger was greater than that of the rice meal. In the remaining 8 subjects, drinking of a sucrose solution resulted also in a significant but transient increase in the mean Plasma secretin concentrations, from mean fasting levels of less than 10 pg/ml to $10{\sim}14\;pg/ml$ which were significantly greater than that after a physiological saline. Significant increase in the plasma secretin concentration was not observed during the postprandial period after the physiological saline. It is inferred from the above results that the Plasma secretin levels increase significantly after ingestions of a carbohydrate meal as well as a protein meal in the Korean race.

• 보건세계
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• v.52 no.11 s.591
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• pp.40-43
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• 2005

우리네 밥상의 터줏대감으로 과거에는 보리밥에 곁들어 왔고 지금은 흰쌀밥에 어울려 오랜 세월을 함께 해온 김치. 붉은 빛 양념, 푸른빛 배춧잎, 그 사이사이에 살짝 보이는 흰 빛깔의 무. 너무 익숙해 김치에 배여 있는 색의 화려함을 모르듯 우리는 그 속에 담긴 선조들의 과학적인 지혜마저 잘 모르고 살아왔다. 김장철을 맞아 김치 속에 숨어있는 과학성에 대해 알아보았다.

• 농업기술회보
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• v.50 no.3
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• pp.32-32
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• 2013

웰빙문화의 영향으로 하얀 쌀밥에 흑미, 찹쌀보리, 콩, 조, 밀 등 여러 잡곡을 섞어 먹는 혼식이 확산되고 있다. 국내에서 개발된 품종 중 '신미찰1호'는 전분 중 아밀로스 함량이 낮고 찰기가 있어 백미에 혼합하는 통밀 쌀로 이용한다. 하지만 겉이 빨개 일부 소비자들이 꺼려하면서 겉을 깎아내고 사용해 영양 면에서 좋지 않았다. 이에 따라 국립식량과학원에서는 취반용에 적합하면서 겉이 하얀 백립계 찰밀 '백찰'을 개발하였다.

• Proceedings of the Korean Society of Crop Science Conference
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• 2005.10b
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• pp.290-291
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• 2005

• Food Industry And Nutrition
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• v.20 no.1
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• pp.18-21
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• 2015

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.32-45
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• 2002

일본은 기후적으로도 쌀의 생산에 적합하며 쌀은 일본의 주곡이다. 1893년 국립농업연구소가 설치된 이래로 쌀은 품질과 단보당 생산량이 꾸준히 개선되어와 6/1의 노동시간으로 생산량은 2.5배의 증가를 가져왔다. 이러한 진전은 재배방법의 개선, 비료, 농약, 재배기술, 기계화, 관개배수, 농지개량 등의 요인들로 볼 수 있다. 현재 일본에서 생산되고 있는 주요 쌀 품종으로는 코시히카리(35.5%), 히토메보레(9.7%), 히노히카리(9.0%), 아키다코마치(8.5%), 키라라(4.8%) 등 10여 품종이며 최근에는 형질전환 품종의 연구와 함께 생물공학적 연구, 생리, 품질, 곤충과 잡초, 토양, 식품가공 등 기본적인 연구에 심혈을 기울이고 있다. 새로운 형태의 쌀 품종으로는 냉동조리쌀밥, 초밥, 레토르트룡 쌀 등 가공용으로 적합하도록 하기 위하여 아밀로오즈의 함량을 5-15%로 낮춘 쌀이나 카레, 필라프, 튀김 쌀 등의 용도에 적합하도록 아밀로오스의 함량을 30%이상으로 높인 쌀 뿐만 아니라 곡립의 크기와 길이 등을 변형시킨 쌀, 유색미, 향미, 단백질 함량 조절 쌀, 거대 배아미, lipoxigenase 활성을 없앤 쌀, 단맛나는 쌀 등이 연구, 생산되고 있다. 일본에서의 쌀이용은 먼저 가공용 쌀을 들 수 있다. 밥, 청주, 스낵, 쌀가루, 미소발효 등 다양하게 이용이 되고 있으며 parboiled rice와 이의 색과 향을 개선한 converted rice, 현미를 이용한 가공쌀, 쌀빵, 현미가루, 세척미, 쌀국수, 쌀스낵, 당과, 죽, ？은 채소아 함께하는 타키코미고한, 초밥, 냉동쌀밥, 무균포장밥, 건조밥, 즉석밥 등 매우 다양하다.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.45-53
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• 1999

Physicochemical and sensory characteristics of cooked rice during warm-keeping with different temperature $(70,\;75,\;80^{\circ}C)$ and period (0, 6, 12, 24, 48 hr) were investigated. As the storage temperature increased, sweet flavor, glossiness, moistness, taste and moisture content decreased but off-flavor, color and sensory and texturometric hardness increased. This trend was significant with storage period. As the storage time and temperature increased, yellowness(b) measured by Hunter color difference meter increased while lightness(L) and whiteness decreased. Degree of retrogradation of cooked rice during storage increased, particularly did in cooked rice stored at $80^{\circ}C$. Cooked rice stored at 70 and $75^{\circ}C$, 6 hr had the least changes in flavor and appearance but more changes in them longer storage time. Cooked rice stored at $80^{\circ}C$ had rapid changes in flavor, appearance and texture at initial state of storage. These results showed that the changes in moisture content of cooked rice stored at various conditions had the most important effect upon sensory characteristics of cooked rice.