• 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.

• Food Science and Preservation
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• v.22 no.3
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• pp.353-360
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• 2015

Yakju, a Korean traditional alcoholic beverage, is made from rice and Nuruk. In this study, the fermentation characteristics of Yakju was investigated using rice and rice starch. Ingredients was classified into raw material (rice, rice starch) and starter (enzyme supplements, modified Nuruk, traditional Nuruk, and yellow rice koji) for fermentation. The crude protein content of rice, rice starch, and starter were determined as follows (%): rice 6.69, rice starch 0.44, enzyme supplements 7.84, modified Nuruk 15.29, traditional Nuruk 14.28, and yellow rice koji 7.28. The alcohol content of rice with traditional Nuruk ($20.13{\pm}0.12%$) was higher than other Yakju. The concentration of organic acids of rice starch-based Yakju (389.83~538.34 mg%) was higher than that of rice Yakju (259.27~357.70 mg%). The concentration of nitrogen compound of rice Yakju (498.38~5976.93 ppm) was higher than that of rice starch-based Yakju (600.43~4463.79 ppm). In line with these findings, further studies will be necessary for the quality analysis of the rice, rice starch and fermented starter (enzyme supplements, modified Nuruk, traditional Nuruk and yellow rice koji).

• Food Science and Industry
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• v.43 no.4
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• pp.55-64
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• 2010

최근, 막걸리 소비가 증가하고 있으며, 환경변화에 부응하는 소비자 중심의 고품질 쌀 막걸리 개발을 통한 국 내외 시장진출이 가능한 상품화가 기대된다. 막걸리의 다양한 유형별 담금공정 확립과 주질 개선을 위해, 원료 쌀의 원산지 표시, 함량 표시, 효소제 사용의 다양화, 부원료 사용 방법 개발 및 향기성분 개선 등의 과학적 연구 개발이 요구된다. 또한 쌀 소비 촉진을 위한 100% 국내산 쌀을 이용에 지원 방안을 강구하고 밀가루에 익숙한 소비자의 기호도 개선, 다양한 첨가물의 사용 등 현실성 있는 유통 구조의 제도적 개선이 막걸리의 산업화에 크게 기여 할 수 있다. 막걸리는 제조공정이 까다롭고 다양한 미생물이 관여함으로 단순 기술관리에 어려움이 있는 실정으로 전통 문화의 계승발전 측면에서 장기적인 전문 인력양성이 막걸리 산업 활성화에 가장 필요한 요인으로 생각된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.415-420
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• 2013

A method for coating rice with a novel substance, SHC [soybean hydrolysate with Cyclo Histidine-Proline (CHP)], was developed to produce functional rice for food production. The dip coating and spray coating method was tested to reduce the loss of functionality during the manufacturing of enriched rice. The dip coating method showed a very low absorption rate ($0.079min^{-1}$) of the functional substance compared to control ($0.150min^{-1}$), while the spray-coating method with protective coating materials [a methyl cellulose solution (l%, w/v) containing 5% (w/v) of the SHC] showed relatively adequate absorption characteristics. A light yellowish stain was observed in the rice samples processed by the spray-coating method (b value; surface1 0.69, flour 4.91) compared to raw rice (b value; surface 9.67, flour 4.86). The microscopic appearance of whole kernels and longitudinal sections revealed that cracks formed in all rice samples, regardless of the coating method. In conclusion, spray coating is a potential method for producing SHC-fortified rice with excellent physical characteristics.

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.543-550
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• 2019

In this study, volatile compounds in 13 aged and 3 commercial rice-distilled soju samples were isolated by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 85 volatile components including 35 esters, 15 alcohols, 5 ketones, 3 aldehydes, 15 miscellaneous, and 14 unknowns were identified. Esters and alcohols were the largest groups among the quantified volatiles. Differences in volatile compounds among the distilled soju samples and possible sample groupings were examined by principal component analysis of the GC-MS datasets. The first and second principal components (PC1 and PC2, respectively) explained 51.94% of the total variation across the 16 samples. The samples aged in oak containers had higher concentrations of ketones, aldehydes, and miscellaneous compounds. In the positive direction of PC1, oak-aged samples were observed, while, pot-aged samples were observed on the far negative side. Furthermore, samples aged for longer periods, such as 18 months, were observed in the positive direction of PC2.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.10a
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• pp.131-131
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• 2017

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.04a
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• pp.60-60
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• 2022

• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.65-69
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• 2002

This study was conducted to investigate the effect of added silkpeptide powder on the quality (nutrient content and sensory evaluation score) of the rice Dasik. Rice Dasik was prepared with 0, 1, 2, 3, and 4% concentration of silkpeptide powder. The sensory evaluation scores for the group of the rice Dasik with 2% silkpeptide powder were found to be significantly higher than those of other groups. Increasing silkpeptide powder led to the significant increase in the contents of crude protein and crude ash. But there were no significant differences in contents of crude fat and moisture. And the contents of Ca, K and Mg of silkpeptide powder groups were higher than those of the silkpeptide powder free group.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.158.2-159
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• 2003

최근 식생활의 서구화로 쌀 위주의 식생활에 많은 변화를 가져와 쌀 소비량은 해마다 줄어들고 있는 반면 기능성을 가미한 쌀의 소비가 늘고 있음을 감안하여, 우리나라 제주도에서 생산되고 있는 감귤과피의 물 균질액을 쌀에 코팅하여 아름다운 색상과 기능성을 지닌 유색미를 제조코자 하였다. 본 연구에서는 감귤과피에 존재하는 기능성 성분인 carotenoids 및 bioflavonoids가 물에 불용성이어서 균질화 기법을 통하여 유색미 제조에 편리한 물 추출용액을 제조하였으며 이를 이용하여 유색미를 제조할 경우 동할미 발생에 미치는 여러 가지 조건을 검토하였다. 물균질액 내의 감귤과피 농도(CC: 5-8%)와 쌀에 대한 물질액의 비율(WC: 20-80%)에 따른 동활미 발생정도를 조사한 결과 WC의 농도가 높을수록 동할미 발생율이 낮아졌으나 CC의 농도는 큰 영향을 미치지 않았다. WC와 처리온도(30-6$0^{\circ}C$)의 영향은 크지는 않았으나 온도가 높을수록 혼합회수(5-20분)가 적을수록 발생율이 낮았다. WC의 처리농도가 60-80%으로 높을 때는 dipping 시간(5-20분)이 길어질수록 발생율이 높아졌으나 WC의 농도가 20-40%일 때는 낮아졌다. 물균질액의 온도(30-6$0^{\circ}C$)는 높을수록 낮아졌으며, 건조온도(30-6$0^{\circ}C$)는 높을수록 동할미 발생율이 높았다.

• Applied Biological Chemistry
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• v.38 no.1
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• pp.83-89
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• 1995

Changes in physical, chemical and microbiological characteristics of rice-doenjang prepared with two different methods with or without soak treatment were investigated during 60 days of aging at $32^{\circ}C$ and $15^{\circ}C$. The pH of soak-treated rice-doenjang decreased slowly, but that of nonsoak-treated rice-doenjang decreased rapidly at the initial aging stage with the aging temperature of $32^{\circ}C$, resulting in pH 5.1 after the 60 days of aging time. Reducing sugar contents increased up to the $30{\sim}50$ days of aging time and decreased thereafter. The contents of soluble nitrogen, formol nitrogen, ammoniacal nitrogen and amino nitrogen were more affected by preparation methods than by aging temperatures. Color values depended not only on preparation methods but also on aging temperatures. There were no significant differences in the bacterial counts of rice-doenjang, while apparent differences in the yeast and mold counts by aging temperatures were observed. These results suggested that the properties of soak-treated rice-doenjang were less changed than those of nonsoak-treated rice-doenjang by aging time and temperature. And, with a view point of nitrogen compounds, aging time could be reduced by soak treatment.