• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.192-197
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• 2011

Rice spent water (RSW) is generated when rice is rinsed before cooking. RSW has been discarded into sewerages due to its low usage in our daily life and become a major domestic wastewater for many years. But RSW can be used as a value-added resource because it contains various beneficial bioactive components. Therefore, fermented rice spent water (FRSW) has been already produced in our previous value-added fermentation process. In this study, proximate compositions and contents of other typical fermentation products were compared between RSW and FRSW. Both RSW and FRSW contain approximately 99.3% moisture and 0.7% total solids. Compared to those of RSW on a dry basis, carbohydrate content of FRSW was decreased by 44.8% and crude protein, lipid, and ash contents of FRSW were increased by 16.4%, 18.8%, and 36.6%, respectively. In addition, starch granules of RSW were intact as those of rice flour were, but those of FRSW were not. RSW did not have lactic acid, but FRSW had 212.13 and 181.25 g/kg D- and L-lactic acid, respectively. Free amino and ammoniacal nitrogen contents of FRSW were 12 and 7 times higher than those of RSW, respectively. Lactic acid, free amino, and ammonical nitrogen contents were considered to be increased in FRSW because carbohydrates could be disintegrated into lactic acids and proteins into free amino or ammoniacal nitrogens during the fermentation process.

• Smart Media Journal
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• v.11 no.7
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• pp.76-84
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• 2022

In Korea, where rice is the staple food, there are many cases in which the nutritional composition of food is different at the same weight, even though the same ingredients are used and the food or food name is the same. The cause is closely related to the moisture content of the food according to the cooking method and cooking process. In order to design a diet tailored to individual health and supply accurate calories and nutrients, a method of expressing food data that is not affected by the cooking process or cooking method is required. Usually, the same ingredients or foods show a lot of deviation from the nutritional components presented in the standard food database due to the difference in moisture content. For this reason, there are problems that increase the complexity of the food ingredient database and the difficulty in using it. As a method to improve these problems, we would like to propose a food data expression method based on dry weight. As an example of this, the characteristics of rice as a food material and changes in major nutritional components according to the change in moisture of various rice-processed foods made from rice were considered. In addition, as an example of how to normalize food data through this, the dry weight-based nutrition label of rice was presented.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2003.07a
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• pp.83-83
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• 2003

우리 전통주의 질적인 향상과 저장성이 우수한 무증자 발효주를 제조하기 위하여 쌀과 옥분의 배합 비율을 쌀 100%, 쌀 80%＋옥분 20%, 쌀 60%＋옥분 40%, 쌀 40%＋옥분60%, 쌀 20%＋옥분 80%로 달리하여 무증자로 담금한 발효주와 쌀 100%로 증자하여 발효시킨 주류의 물리화학적인 변화 및 성분함량을 측정하였으며 관능검사를 병행하여 비교 검토하여 다음과 같은 결론을 얻었다. 1) 술덧의 온도변화는 발효 초기 30 에서 시간의 경과에 따라 서서히 감소하여 발효중기 27.5 를 거쳐 발효 종료 시 모두 26.5 였다. 2) 술덧의 주정도 변화는 옥분의 양을 첨가할수록 낮아지는 경향을 보였으며 16∼18.3v/v% 였다. 3) 유기산은 무증자주는 쌀 100%일 때 0.6 g/dl로 증자주 0.49g/dl보다 높았으며 옥분을 첨가한 무증자주에서는 옥분이 첨가될수록 차즘 감소하여 80%일 때 0.34 g/dl 였다. 4) 유리아미노산 함량은 옥분이 40% 첨가되면서부터 leucine의 함량이 쌀 100% 증자주에 비해 2배 이상 증가하였으며 leucine>arginine>lysine의 순이었다. 5) 유리당 함량은 무증자로 옥분을 첨가할수록 증가하여 옥분 80%에서는 9.81mg/dl였다. 6) 휴젤유는 278.6ppm∼441.6ppm으로 쌀100% 무증자에 비해 옥분이 첨가될수록 감소하여 옥분 80%일때 가장 적은 278.6ppm이었다. 7) 휘발성 향기성분중 ester함량은 100% 무증자주에서 총 9종류가 검출되었으나 옥분이 첨가되면서 10∼12 종으로 많아졌다. Ethyl octanoate는 옥분 60%첨가 무증자주에서 19.26%로 많이 나타났으며 ethyl acetate는 옥분이 첨가되면서 증가하였다. 특히 옥분 80% 무증자주는 총 ester류함량은 적었으나 isoamyl acetate, phenylethyl acetate, ethyl octanoate, ethyl acetate의 함량이 비교적 많이 검출되어 독특한 향기를 기대할 수 있었다. 8) GC/O를 사용하여 향기성분을 동정한 결과 무증자 발효주 시험구에서는 옥분을 첨가할수록 sweet 및 warm note가 강하게 나타나는 현상을 보였다. 9) 발효주의 색도를 측정한 결과 밝기에서는 무증자구가, 적색도에서는 옥분 첨가량이 증가할수록 강하였으며 황색은 증자주보다는 무증자주의 옥분 첨가량의 증가에 따라 높아지는 경향을 보였다. 10) 관능검사 결과 쓴맛, 미묘한 맛, 좋은 맛, 떫은 맛, 신맛 그리고 좋은 맛에 대한 전체 적인 평가를 종합하면 쌀 100% 증자발효주가 가장 점수가 낮아 무증자 발효주에 비하여 기호도가 떨어지는 것으로 나타났으며 특히 옥분 첨가량 80%와 60%의 무증자주가 기호도 면에서 유의적으로 가장 높게 평가되었다.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1254-1261
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• 1999

The influence of addition of arrow(Pueraria hirsuta Matsum) root flour and its fractions by ultrafiltration on the flow properties of the rice flour-water systems were investigated. The flow properties of rice flour pastes during cold storage$(5^{\circ}C)$ were measured and the components from arrow root flour responsible for changes of flow properties were screened. Addition of arrow root flour significantly changed the flow properties of rice flour pastes. Permeate fractions by ultrafiltration, representing low molecular weight component fraction, significantly affected the flow property of rice flour paste stored at $5^{\circ}C$. Addition of permeate fraction to rice flour pastes rapidly decreased the consistency index, yield stress and pseudoplasticity, and showed a stability of flow property during storage suggesting the retardation of rice starch retrogradation. Permeate fractions of ultrafiltration were identified as puerarin, daidzein and daidzin known to representive isoflavonoid from arrow root.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.4
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• pp.402-412
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• 2023

To cope with climate change, we compared the quality of naked oats (Avena sativa L.) cultivated in different regions. Naked oats were collected from domestic farms in different cultivation regions grouped as G1 and G2 for 3 years (2020-2022). The appearance, quality, and nutritional and functional compounds in the samples were assessed. In terms of appearance quality, the brightness and yellowness of the samples from the G1 region were significantly lower than those of the samples from the G2 region in 2020; however, no differences were observed between cultivation regions in the other 2 years. The results of testing the vitality of naked oats seeds showed that the electrical conductivity value was significantly lower in the samples from the G1 region than in those from the G2 region only in 2022. Among the nutritional components, moisture content was higher in the G2 region than in the G1 region over all 3 years, and the crude protein content was significantly higher in the G2 region than in the G1 region over all years. Carbohydrate content was significantly higher in the G1 region than in the G2 region in all 3 years and was inversely proportional to the crude protein content. The crude fat content tended to be significantly higher in the G1 region than in the G2 region, except in 2022. The levels of beta-glucan, a functional compound rich in naked oats, ranged between 3.4% and 4.2%, and except in 2020, there was no significant difference between cultivation regions. In addition, the content of avenanthramides, representative functional compounds that exist only in oats, was assessed. Over 2 years, in 2021 and 2022, the avenanthramide content was in the range of 2.4-20.7 ㎍/g and tended to be significantly higher in the G2 region than in the G1 region in both years. According to a survey of the average and minimum temperatures during the growing season of naked oats from 2020 to 2022, the average and minimum temperatures in January in the G2 region, which is the cultivation-limit area, were similar to those in Haenam in the G1 region. In conclusion, differences in nutritional and functional compounds were observed in naked oats grown in different cultivation areas. Therefore, considering the cultivation area of naked oats is expanding because of climate change, changes in the compounds that affect quality should be investigated.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.683-688
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• 2011

This study was conducted to investigate the effects of different cooking methods on the nutrient composition of genetically modified (GM) provitamin A(PA)-biofortified rice. PA-biofortified rice was subjected to different cooking methods, namely boiling and a soaking, steaming and roasting process. The proximate components (starch, protein, lipid and ash) of raw PA-biofortified rice were similar to those found in the parental non-GM rice, and were not significantly affected by a conventional boiling treatment. When compared with raw rice, boiled PA-biofortified rice showed a similar nutrient composition, despite a slight reduction in a majority of its amino acid contents. However, the PA-biofortified rice that underwent the soaking/steaming/roasting process exhibited a significant reduction in a majority of its amino acids and mineral contents. This procedure also led to a significant reduction in carotenoid contents. The overall results of this study demonstrate that using a conventional boiling method for PA-biofortified rice retains nutrients better than a soaking/steaming/roasting method.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.41-47
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• 2012

Steeping and germination conditions were investigated in order to produce barley containing a high ${\gamma}$-aminobutyric acid (GABA) content, and the changes in GABA and nutritional components before and after germination were also evaluated in this study. Water absorption rates of three barleys increased alongside both steeping time and steeping temperature. The highest GABA contents of the three barleys, 10.4-14.1 mg/100 g, were obtained from the steeping condition of $25^{\circ}C$ for 24 hr. The GABA contents of germinated barleys ranged from 14.3 to 20.9 mg/100 g, increasing by 3.9 to 14.6 times compared with raw barley. The crude lipid, crude ash and total mineral contents were slightly decreased after germination. The major fatty acids of the three barleys before and after germination were linoleic and palmitic acids. ${\beta}$-glucan contents of three barleys were slightly decreased after germination.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.187-191
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• 2016

The objective of this study was to analyze the volatile compounds in rice under various milling degrees using a mass spectrometry-based electronic nose and discriminant function analysis (DFA). Less volatile components were more frequently found in rice with a lower milling degree. Milling degree resulted in a shift of DF1 to the left side of the DFA plot. This indicated that the DF1 scores were correlated with the milling degree of rice. Brown rice was found to have more volatile components regardless of the milling degree. Thus, rice prepared at different milling degrees could be effectively discriminated with electronic nose analysis. Moreover, more volatile components were detected with an increase in storage time. A slight change in volatile components was found with an increase in the milling degree. The electronic nose could predict the milling degree and storage time of rice.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2004.04a
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• pp.51-65
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• 2004

1. 일반 성분에서 실크 프로테인은 쌀가루에 비해 단백질은 91.22%로 매우 높은 함량을 보였다. 2. pH는 쌀가루와 실크 프로테인이 비슷한 약산성을 나타냈다. 3. 총 유리당 함량을 보면 쌀가루에 비해 실크 프로테인이 매우 낮음을 알 수 있었다. 4. 총 아미노산 함량에서는 실크 프로테인이 쌀가루보다 13배나 높은 함량을 나타내었다. 5. 쌀가루의 아미노산 조성은 glutamic acid 함량이 가장 높았으며, 실크 프로테인은 glycine이 가장 높았다. 6. 특히 실크프로테인은 곡류의 제한 아미노산인 lysine이 높게 함유되어 있어 곡류 가공 조리제품에 이의 첨가는 부족된 lysine 함량의 보풍에도 큰 효과가 있을 것으로 사료된다. 7. 실크 프로테인 첨가수준에 따른 절편의 관능적 품질변화에서 색택(color)은 무첨가군 및 1% 첨가군를 가장 선호하는 것으로 나타났으며, 종합적 기호도(overall acceptance)는 무첨가구 및 1~3% 첨가구를 선호하는 것으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.369-376
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• 2017

Maturation of distilled spirit can generate diverse flavors and tastes. Rice Soju was matured in oak casks (MSO) and stainless steel containers (MSS) for one year at ambient temperature. Ipguk (Aspergillus luchuensis) and Saccharomyces cerevisiae Y88-4 were used, and reduced pressure ($110{\pm}20Torr$) distillation was applied to brew Soju. Acidity and conductivity were increased in both MSO and MSS. MSO reduced alcohol content (from 43 to 40%) and volume (from 18,000 to 12,730 mL), and significantly altered yellowness (from 0.2 to 30.2). Furthermore, MSO increased the isoamyl alcohol (from 276.7 to $339.2{\mu}g/mL$) and isobutyl alcohol (from 122.3 to $144.2{\mu}g/mL$) content. Gas chromatography-mass spectrometry was used to detect volatile compounds in Soju, which included 20 esters, 7 alcohols, 2 acids, and 5 miscellaneous compounds. Oak lactone was detected only in MSO and was considered as a specific flavor component associated with oak maturation. Thus, maturation materials contribute to the physicochemical property of distilled spirits.