• Culinary science and hospitality research
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• v.8 no.3
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• pp.309-321
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• 2002

In this study, the characteristics of Jeung-pyun hatter were investigated by wine yeast. The processing conditions were optimized by physicochemical characterization including pH, volume, reduced sugar. The effect of yeast concentration, moisture content on the fermentation time and temperature were investigated in view of improving productivity. It was found that the volume was increased at maximum state when the fermentation was carried out at 35 $^{\circ}C$ with 0.1% yeast concentration 60% of moisture. The quality of Jeung-Pyun was most preferable in the condition of 0.1% wine yeast(Pasteur Red) for 8 hrs at 35$^{\circ}C$.

• Korean Journal of Soil Science and Fertilizer
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• v.27 no.3
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• pp.220-225
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• 1994

This study was conducted to investigate the influence of treatment of fly ash on heavy metal contents in the grain. Rice was cultivated on the two types of paddy field, clay loam and sandy loam soil, with 0, 4, 8, 12t/10a of anthracite fly ash and bituminous coal fly ash, respectively. And soybean was cultivated on the same types of upland field with those of 0, 3, 6, 9t/10a, respectively. Also. rice and soybean were cultivated the same types of paddy and upland field with those ashes of 0, 12ton/10a and 0, 9ton/10a, yearly for three years. At the harvest time, the heavy metal contents in rice and soybean were Investigated. The results were summarized as follows : 1. Amount of application. 1) The contents of Cd in brown rice increased in the clay loam soil. Cr and Ni increased sandy loam soil with the application of anthracite fly ash. 2) The contents of Zn in rice increased in the sandy loam soil with the application of bituminous coal fly ash. 3) The contents of Cu in soybean increased with the application of anthracite and bituminous coal fly ash, but Zn, Pb, Cr and Ni increased only with the bituminous. 2. Successive application. 1) The contents of Cd in brown rice increased in the clay and sandy loam soil, however Cu, Zn, Ni, Cr and Fe increased only in sandy loam soil with the anthracite fly ash. 2) The contents of Cr in soybean were increased in the clay and sandy loam soil, but Cu, Fe increased only sandy loam soil with anthracite fly ash. 3) The contents of Cd, Zn, and Cr in brown rice increased in the clay and sandy loam soil, but those of Cu, Mn increased only in the sandy loam soil with application of bituminous. 4) The contents of Cd, Pb, and Cr in soybean increased in the sandy loam soil with the application of bituminous coal fly ash.

• Journal of Life Science
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• v.23 no.5
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• pp.698-702
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• 2013

It is known that black sticky rice with giant embryo (BSRGB, Milyang 263) and giant embryo rice (GER) contains higher levels of GABA than rice. Therefore, feeding BSRGB, GER, or rice freely to C57BL/6 mice with two-hour alcohol intake for 16 days was investigated. For two-hour alcohol intake, a repeated measure ANOVA (three treatment groups repeated across 16 days; 8 two-day blocks) yielded a significant group by block interaction (df=16, F=3.109, p=0.004). The independent t-test showed that significant suppression of two-hour alcohol intake was observed when subjects were administered with BSRGB, compared with the rice alone across all the two-day blocks (p<0.05). The paired t-test revealed that a significant suppression of two-hour alcohol intake was observed starting 4 to 16 days after freely feeding with BSRGB compared to before feeding. However, there is no significant difference in the two-hour alcohol intake observed between the before and after administration of rice. A repeated measure ANOVA revealed no significant group by block interaction for 22-hour water intake and body weight. However, a repeated measure ANOVA revealed a significant grouping by block interaction for food intake. These results indicate a change of two-hour alcohol intake is presumably caused by GABA, which is found in higher levels in BSRGB than in rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.72-84
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• 1993

This study was carried out to understand the varietal variation in physicochemical properties of rice grain and those environmental changes by different transplanting time, and to elucidate the interrelationships among the factors related with eating quality of cooked rice. Fifty three rice samples, among which fifty samples were harvested at ordinary or late transplanted plots of the Crop Experiment Station in Suwon and three samples were harvested orpurchased from Niigata prefecture in Japan, were tested for various physicochemical components of rice grain and some physical factors of cooked rice. All of twenty seven rice cultivars tested were the recent-bred Korean japonica rice showing the wide range of maturity from early to medium-late heading and considerable difference in palatability of cooked rice. Amylose content, taste value by Nireco palatability tester (TVN), iodine blue color of cooking extracts(IB), and the ratio of IB /extracted solid amounts (ES) increased significantly by late transplanting, while viscosity (VN) and Mg / K. N value by Nireco tester, hot-water absorption of milled rice (HA), loss tangent of cooked rice by Rheolograph-Micro(LT), and most viscogram characteristics except setback viscosity (C-P) decreased drastically by late transplanting as compared with ordinary transplanting. Most of physicochemical properties of milled rice revealed narrower varietal variation in lately transplanted plot than in ordinary transplanted one. Protein content (PRO), volume expansion rate of cooked rice(VE), C-P and all physical factors of cooked rice by Rheolograph-Micro showed almost negligible seasonal variation, while amylose content (AM), VN, HA, IB/ES, peak viscosity(P), hot viscosity(H) and breakdown(P-H) viscosity exhibited considerably large seasonal variation. The early-headed varieties revealed lower amylose content and smaller seasonal variation of IB/ES compared with medium or medium-late headed rice varieties. AM was closely associatied with IB and IB / ES and VN was highly correlated with Mg/K. N and TVN in both ordinary and late transplanted plots. VN also was highly negatively correlated with cooking characteristics and highly positively correlated with viscogram properties in ordinary culture. PRO was closely connected with moisture content of milled rice and L T in ordinary transplanted plot. IB, which was closely connected with ES, was also singificantly associated LT, P and P-H in ordinary seasonal culture. IB/ES was highly negatively correlated with P, P-Hand P-H / C-P in ordinary culture but with LT and dynamic viscosity of cooked rice in late seasonal culture. The thirty rice cultivars were largely classified into two varietal groups by cluster analysis with physicochemical properties related with eating quality of cooked rice. Korean and Japanese high-quality rice cultivars were separately distributed in two respective varietal group.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.138-147
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• 1986

Barley koji was made in order to investigate the lipid contents of barely koji during preparation. Diethyl ether extracts and 85% methanol extracts were extracted and purified. The lipid components were classified. The individual neutral lipids, glycolipids and phospholipids were fractionted, quantified and fatty acid compositions of the three lipids were determined. Total lipid contents of diethyl ether and 85% methanol extract of barley koji increased during preparation. Neutral lipid, glycolipid and phospholipid contents in diethyl ether extract increased, however, neutral lipid, glycolipid and phospholipid contents in 85% methanol extract decreased during koji preparation. TG content of the neutral lipid in diethyl ether extract decreased. Conversely, DG, FS, FFA and ES contents increased. But TG, DG and FS contents of the neutral lipid in 85% methanol extract decreased. LPC, (PC+PS), PI, PG and PE contents of the phospholipid on diethyl ether extract increased. But LPC, (PC+PS), PE and PI contents in 85% methanol extract decreased during koji preparation. Palmitic acid, linoleic acid and linolenic acid of neutral lipid in diethyl ether extract decreased, however, palmitic, stearic, oleic, linoleic acid in 85% methanol extract decreased. Palmitic acid, stearic acid, oleic acid and linoleic acid of glycolipid in diethyl ether extract increased, but in 85% methanol extract they decreased except oleic acid. Palmitic, stearic, oleic, linoeic and linolenic acid of phospholipid in diethyl ether extract increased during koji preparation. On the other hand palmitic, oleic and linoleic acid in 85% methanol extract decreased but stearic and linoleic acid increased.