• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.503-512
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• 2020

To enhance the usability of puffed rice, we evaluated the quality characteristics and antioxidant activity of vinegar made with puffed rice and lemon balm. First, puffed rice containing lemon balm extracts was fermented for alcohol production. The alcoholic fermented liquid was adjusted to an alcohol content of 6% and an initial acidity of 2% for vinegar fermentation. The pH and alcohol content of the lemon balm vinegar decreased overall as fermentation progressed. The total acidity was 5.20±0.01% (2.0% lemon balm) to 5.80±0.01% (0.0% lemon balm) on the 15th day of fermentation, and the total acidity was slightly lower as the amount of added lemon balm was increased. Citric, succinic, and acetic organic acids were detected in the vinegar and the acetic acid content was highest at 4.81% to 5.37% on the 15th day of fermentation. We found that the total polyphenol and total flavonoid content of the lemon balm vinegar increased as we added lemon balm, and the content on the 15th day of fermentation was 179.4±4.5 (0.0% lemon balm) - 340.8±2.6 mg/kg (2.0% lemon balm) and 1.5±0.3 (0.0% lemon balm) - 31.7±0.3 mg/kg (2.0% lemon balm), respectively. The higher the amount of lemon balm added, the higher the DPPH radical scavenging activity, the FRAP (reducing power), and the ABTS radical scavenging activity. Moreover, those activities after 2.0% lemon balm treatment were 82.99±0.61%, 1.08±0.01 abs., and 87.67±0.68%, respectively, on the 15th day of fermentation. These results suggest that vinegar with added lemon balm may be used as an antioxidant agent.

• Food Industry
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• s.121
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• pp.15-25
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• 1993

부수게는 찹쌀이 주원료인데 찹쌀의 수침은 다른 가공공정에서 볼 수 없는 장시간 수침을 실시함으로써 이 기간 동안 유기산의 생성을 유도하여 팽화도에 마이너스 영향을 주는 $Ca^{2+}$과 $Mg^{2+}$을 용출시켜 부수게의 팽화력증가를 유도하여 온 특이한 공정으로 이는 부수게 제조공정에서 미생물의 작용을 활용하여 온슬기를 엿볼 수 있다. 또 한가지 특징은 대두의 첨가는 단백질 함량을 증가시키는 의미도 있으나 찹쌀가루를 찔 때 대두에서 유래한 armylase가 전분에 작용하여 건조된 부수게 반대기의 결정화도을 낮게하여 건조 취급중 균열발생을 감소시키는 효과와 찧을 때 점성이 감소하는 효과가 있는 것으로 판단된다. 부수게 제조시 대두를 첨가하는 것은 영양성, 기능성에서 볼 때 우리가 창출한 쌀과 대두의 조화적 이용의 한예가 된다. 부수게는 우리가 흔히 먹고 있는 밥, 떡 죽처럼 상압에서 가수해서 호화한 것이 아니라 호화후 고온(170$^{\circ}C$)에서 팽화하여 다공성구조를 형성시키므로써 밥이나 떡에서 전혀 느낄수 없는 crunchy type의 snack성을 가지는 과자로써의 특성을 가지고 있다. 그 제조공정은 12단계 이상으로 복잡하며 제조원리면에서 볼 때 물리적, 화학적 그리고 미생물학적인 공정이 조화적으로 활용되어 만들어지고 있기 때문에 재현성이 낮은 어려움이 있기도 하다. 대량생산을 위해서는 적합한 기계화와 자동화공정이 선결되어야 하는 데 떡의 높은 점성이 기계화와 자동화에 큰 제한요인으로 남아 있고, 또한 부수게 반대기를 건조하는 동안 반대기의 균열(cracking)을 효과적으로 방지 할 수 있는 건조조건과 방법에 대한 연구가 남아 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1716-1723
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• 2014

This study was designed to examine the change in physical properties of extruded brown rice-vegetable mix at different pregelatinized brown rice contents and $CO_2$ gas injection. Moisture content, screw speed and die temperature were fixed to 30%, 100 rpm and 60, respectively. $CO_2$ gas injection was adjusted to 0, 300, 600, and 800 mL/min. The content of vegetables (carrot, pumpkin, kale and Angelica keiskei) mix was fixed 5%. Pregelatinized and raw brown rice powder were blended as the ratio of 0/95, 30/65 and 50/45. Specific mechanical energy input decreased as pregelatinized brown rice ratio increased. Expansion index increased and the size and number of pores increased but density decreased with the increasing in $CO_2$ gas injection. Gelatinization degree increased as $CO_2$ gas injection increased. In conclusion, cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applied for Saengsik (uncooked food) making.

• Korean Journal of Medicinal Crop Science
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• v.15 no.3
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• pp.177-182
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• 2007

This study was conducted to produce high quality ginseng seedlings by improvement of the physical properties of nursery soil. In order to select optimum nursery conditions, nursery types were treated with the yangiik nursery and semi-yangiik nursery. Soil conditioners were treated with two different materials of puffed rice husks and perlite. This experiments were tested at Gyunggido Agricultural Research and Extention Services, Hwaseng, from 2003 to 2004. Soil permeability was better at the plot of yangiik nursery than that of semi-yangjik nursery, and was better at plot of puffed rice husks than that of perlite. Soil porosity was improved 2.2% at plot of yangjiik nursery compare at that of semi-yangjik nursery, and was improved 2.0% at plot of puffed rice husks compared to control. There was no difference in the number of ginseng plants per kan among treatments. Root length was longer at plot of yangjik nursery than that of semi-yangjik nursery. More available ginseng plants per kan were obtained from the plot of yangjik nursery by more 252 seedlings than that of semi-yangjik nursery, but there was no significant difference between soil conditioners. The number of available seedlings per kan produced from yangjik nursery was 21.7% higher than those produced by semi-yangjik nursery. The number of available seedlings per kan produced from plot of puffed rice husks was 16.3% higher than that of control.

• Food Science and Preservation
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• v.14 no.5
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• pp.504-510
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• 2007

An extrusion process was to make an onion kimchi snack from rice grit and onion kimchi powder, in an effort to enhance the nutritional value, flavor, and physicochemical properties of the extrudate. This study investigated optimum conditions (moisture content, barrel temperature, and the content of onion kimchi powder) for the production of high-quality rice extrudate products, and measured quality properties (water absorption index, texture, expansion ratio, and color) of rice extrudate to which onion kimchi powder had been added. Onion kimchi powder at 3%, 5%, 7%, and 10% (all w/w) was mixed with rice grit and the mixture then extruded in a twin-screw extruder. The texture of onion kimchi mack became softer as onion kimchi powder level rose, and water absorption ability increased. The expansion ratio and the lightness of extrudates decreased with increases in onion kimchi powder levels. The maximum water absorption index am the minimum hardness were obtained with 10% onion kimchi powder. Rice extrudate with 10% onion kimchi powder was suitable for extrusion cooking md obtained the highest score for overall acceptability by sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.465-473
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• 2016

This study was conducted in order to investigate the antioxidant capabilities and quality characteristics of instant porridge made of foxtail millet (Setaria italica Beauv.) from different varieties with different endosperm characteristics and processing using different methods. The two foxtail millet varieties used in this study were waxy foxtail millet, 'Samdachal', and non-waxy foxtail millet, 'Samdame'. The means of processing food to create instant porridge were dry cereal frying, wet cereal frying, freeze drying after steaming, popping, and no treatment. The WAI (water absorption index) of instant porridge made of waxy foxtail millet was higher than that of non-waxy foxtail millet, and popping created the highest WAI among the treatments tested. Whean we analyzed RVA characteristics of non-waxy foxtail millet instant porridge, peak viscosity and setback values were decreased in all processed foxtail millet instant porridge compared to non-waxy foxtail millet instant porridge. In waxy foxtail instant porridge, the peak and final viscosities of processed treated instant porridge increased. The viscosity just after pouring hot water into the instant porridge was higher in waxy foxtail millet porridge treated by freeze drying after steaming, popping, and wet cereal frying; the viscosity of non-waxy foxtail porridge was increased after popping as compared with the other treatments. The polyphenol contents and antioxidant activities were increased in all processed, treated-instant porridge except for freeze dried porridge after steamingnt. The popping treatment showed the highest polyphenol contents (1.5 fold), and ABTS antioxidant activity (1.2 fold), compared to no treatment. Non-waxy foxtail millet porridge produced by popping earned the highest sensory evaluation scores.

• Korean Journal of Soil Science and Fertilizer
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• v.39 no.6
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• pp.372-379
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• 2006

This study was carried out to improve chemical properties of salt-accumulated plastic film house soil. Compressed expansion rice hull was applied at 0, 2.5, 5.0, $7.5Mg\;ha^{-1}$, and drip irrigation was initiated at -33 kilopascals (kPa) of soil water potential and ceased adjusted up to -10 kPa. Another treatment was the application of inflated rice hull at $5.0Mg\;ha^{-1}$ with drip irrigation starting at soil water potential -20 kPa and adjusted to -10 kPa. Lettuce(Lactuca sativa L.) was cultivated at sandy loam soil with $5.1dS\;m^{-1}$ of electrical conductivity (EC). $EC_w$(1:5) of plots treated with $5.0Mg\;ha^{-1}$ of inflated rice hull and irrigated at the point of -20 kPa and -33 kPa of soil water potential was reduced by 26% and 24% less than untreated control plot, respectively. Soil $EC_w$(1:5) has close relationship with $Cl^-$ as well as $NO_3{^-}-N$ and $SO{_4}^{2-}$ in the soil. Total nitrogen in leaf of lettuce was deficient in the earlier growth stage. The yield of lettuce increased by 6% by the application of inflated rice hull of $5.0Mg\;ha^{-1}$ with drip irrigation starting at -33 kPa of soil water potential. It decreased 4% when the drip irrigation was stated at -20 kPa of soil water potential. The amount of water used for irrigation was reduced with the increasing application of inflated rice hull. The watering initiated at the point of -33 kPa was more economical compared with starting at -20 kPa.

• Journal of Practical Agriculture & Fisheries Research
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• v.26 no.3
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• pp.23-31
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• 2024

This study aimed to establish a liquid fermentation process to increase the alcohol productivity of distilled soju using domestically grown sorghum. After preparing mash with different ratios of sorghum and rice, the optimal amount of raw material was determined, and sorghum pretreatment methods, enzyme types, and modified nuruk were tested. The soluble solids (°Brix) of the saccharification solution ranged from 3.00 to 25.20 for bacterial α-amylase and 4.20 to 20.80 for fungal α-amylase. Bacterial α-amylase was more suitable for starch saccharification. At 20% sorghum and 80% rice mash, the alcohol content was 15.11%, showing that soluble solids and alcohol content increased with higher rice content. When puffed sorghum was used with bacterial α-amylase, alcohol content rose to 16.55%, showing puffed sorghum is suitable for fermentation without a separate saccharification process. In mash with 20% puffed sorghum and 80% rice, adding modified nuruk resulted in alcohol contents of 16.73% and 16.28%, respectively, for groups with and without nuruk. The alcohol content of the distillate after vacuum distillation showed a similar trend, suggesting modified nuruk has little effect on alcohol productivity and requires further research. When modified nuruk was added, alcohol and esters increased, but sulfur compounds, which are perceived as off-odors, also rose. Therefore, it is better not to use modified nuruk in distilled soju made with sorghum. In conclusion, the process using 20% puffed sorghum, 80% rice, and bacterial α-amylase is deemed feasible for improving the productivity of distilled soju through liquid fermentation with puffed sorghum and enzymes.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2006.05a
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• pp.326-329
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• 2006

• Journal of the East Asian Society of Dietary Life
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• v.4 no.1
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• pp.123-136
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• 1994