• Food Science and Preservation
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• v.21 no.3
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• pp.308-314
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• 2014

The storage characteristics of milled rice produced using the dry-type (DT), semi-dry-type (SDT), and wet-type (WT) systems were studied. Immediately after rice was milled with these systems, storage experiments on the milled rice were conducted for 12 weeks at three temperatures (10, 20, and $30^{\circ}C$). As the storage period increased, the color (b value) and the fat acidity slowly increased, and the whiteness, moisture content, turbidity, solid matter, and number of total bacteria decreased. The effects of the storage temperature on the moisture content, total number of bacteria, and fat acidity were greater than those of the milling system type. The high storage temperature showed greater potential for increasing the moisture content and the fat acidity and decreasing the total number of bacteria. The initial moisture content of the sample produced using the WT milling system was higher than that of the other samples. Also, the initial turbidity and solid matter of the WT system sample were lower than those of the other samples, but the degree of the decrease was similar to that of the others as the storage period passed. These results showed that the system type and the storage temperature are important factors in the safe storage of wash-free rice. Specifically, the wet type milling system affected the initial quality properties, which made its safe storage period shorter than in the other types.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.475-481
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• 1999

Yeast extracts were prepared using either autolysis or enzymatic digestion methods for industrial application of the Saccharomyces cerevisiae B24 strain developed previously to have high RNA content. Extraction ratio of yeast extract from yeast cell reached 65% when autolysis of yeast slurry having 10% solid content was induced at $50^{\circ}C$ and pH 5.0 by agitating with 100 rpm. However, neither 5'-IMP nor 5'-GMP was detected from the autolyzate. In another attempt to prepare a yeast extract S. cerevisiae B24 culture was treated at $90^{\circ}C$ and then treated by various enzymes including ${\beta}-1,3-glucanase$, phosphodiesterase (nuclease P1), adenylic deaminase, and a protease. The yeast extract prepared by the enzymatic digestion method contained 3.2g of 5'-IMP and 5'-GMP/100g dry yeast extract.

• Journal of agriculture & life science
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• v.43 no.6
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• pp.95-103
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• 2009

To develop natural intermediate flavoring substances, optimal hydrolysis conditions and taste compounds for two step enzyme hydrolysate(TSEH) using Grass puffer(Takifugu niphobles) were investigated. The optimal conditions for TSEH method were revealed in temperature at $55^{\circ}C$ 3 hour digestion with Alcalase (pH 7.5) at the 1st step and 2 hour at $45^{\circ}C$ digestion with Flavourzyme(pH 6.0~6.5) at the 2nd step. TSEH method was superior to hot-water extraction on the aspect of yield, nitrogen contents and organoleptic taste quality such as umami and control of bitter taste formation. In taste active-components in Glass puffer TSEH, total free amino acid content was 4,502 mg%, major free amino acids were Pro, Leu, Lys, Hypro, Tau, Arg, Phe, Ala, Glu and Val in ordor. As for nucleotides, IMP(372 mg%) was the principal component and also contents of TMAO, total creatinine, and betaine were 43, 278 and 41 mg% in Glass puffer TSEH, respectively. The major inorganic ions in TSEH were Na(949 mg%), K(222 mg%), Cl(1,180 mg%) and $PO_4$(1,081 mg%).

• Food Science and Preservation
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• v.19 no.2
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• pp.235-242
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• 2012

The excellence of pigmented rice with respect to its nutritional composition was proven and the physicochemical properties of five kinds of rice (Jindo black rice, Jindo jeongmi, Boseong black rice, red rice, and green rice) were compared. The crude protein content of black rice harvested in Boseong (10.15%) were higher than that of the other varieties. The crude fat contents of pigmented rice (black, red, and green) were higher than those of polished rice (Jindo-jeongmi and black rice). Boseong black rice had the highest crude fat content. The major free sugar types in the rice varieties were maltose and glucose. The major mineral contents of the unpolished rice (pigmented rice) varieties were as follows: of P, 361.32~570.11 mg%; K, 196.63~210.04 mg%; Mg, 104.11~128.02 mg%; Na, 2.49~8.14 mg%; and Ca, 12.10~16.82 mg%. The major fatty acids in the five kinds of rice were linoleic acid, oleic acid and palmitic acid. The fatty acid contents of the rice varieties did not differ significantly. The black rice (Boseong) had a higher amino acid content than the other varieties. The hunter color values of rice varieties were affected by the colors of tha samples. The L (lightness) value of black rice (Jindo, Boseong) was lower than that of the other samples. The thiamine and riboflavin contents of the red rice (0.48 mg/100 g and 0.14 mg/100 g, respectively) were higher than those of the other varieties (thiamine: 0.36~0.24 mg/100 g and riboflavin: 0.09~0.06 mg/100 g). The hardness of the rice varieties differed significantly (10.75~14.64 kg).

• The Microorganisms and Industry
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• v.37 no.2
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• pp.6-10
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• 2011

• Proceedings of the Mineralogical Society of Korea Conference
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• 2001.06a
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• pp.68-70
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• 2001

• The Korean Publising Journal, Monthly
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• s.256
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• pp.23-23
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• 1999

• The monthly packaging world
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• s.155
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• pp.50-51
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• 2006

• The Korean Publising Journal, Monthly
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• s.272
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• pp.37-37
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• 2000

• Proceedings of the KHMA Conference
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• 2012.05a
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• pp.413-413
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• 2012