• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.1-16
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• 1992

The contents of "Joo-Chan" consist of eighty two items abut alcoholics, a number of side dished and soybean sauces. Interpreted content was classified and analyzed. Selected 31 items among those brewages, compounded alcoholics, were distributed into 7 large patterns. The materials used for compounded alcoholics, were regular rice, waxy rice, wheat, yeast(NURUK), and compounded extra materials. Seven patterns, grounded on those materials, were set one thing to another and analyzed. analyzed.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.2
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• pp.216-224
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• 2009

In Japan, since rice consumption has been decreasing with the westernization of Japanese eating habits, surplus paddy fields have been increasing. If these surplus paddy fields can be utilized for forage rice production as feed for animal production and excretions (feces and urine) from animal production can be applied to the paddy fields as manure, then the problems of surplus paddy fields and excretions from animal production may be solved, and the environment kept sustainable. The objectives of the present study were to apply a bio-economic model to dairy and forage rice integration systems in Japan and to examine the merit of introducing whole crop rice silage (WCRS), as well as economic and environmental effects of various economic and management options in the systems. Five simulations were conducted using this model. The use of WCRS as a home-grown feed increased environmental loads and decreased economic benefit because of the higher amount of purchased feed, when compared to the use of typical crops such as maize, alfalfa and timothy silage (simulation 1). Higher economic benefits from higher forage rice yields and higher milk production of a dairy cow were obtained (simulations 2, 3). There were no economic and environmental incentives for utilizing crude protein (CP) rich WCRS, because an increase in the CP content in WCRS led to the use of more chemical fertilizers, resulting in high production costs and nitrogen outputs (simulation 4). When evaluated under the situation of a fixed herd size, increasing forage rice yields decreased the total benefit of the production, in spite of the fact that the amount of subsidies per unit of land increased (simulation 5). It was indicated that excess subsidy support may not promote yield of forage rice. It was, however, observed in most cases that dairy and forage rice integration systems could not be economically established without subsidies.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.5
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• pp.680-692
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• 2010

This paper gives an overview of the availability, nutritive quality, and possible strategies to improve the utilization of rice straw as a feed ingredient for ruminants. Approximately 80% of the rice in the world is grown by small-scale farmers in developing countries, including South East Asia. The large amount of rice straw as a by-product of the rice production is mainly used as a source of feed for ruminant livestock. Rice straw is rich in polysaccharides and has a high lignin and silica content, limiting voluntary intake and reducing degradability by ruminal microorganisms. Several methods to improve the utilization of rice straw by ruminants have been investigated in the past. However, some physical treatments are not practical because of the requirement for machinery or treatments are not economical feasible for the farmers. Chemical treatments, such as NaOH, $NH_3$ or urea, currently seem to be more practical for onfarm use. Alternative treatments to improve the nutritive value of rice straw are the use of ligninolytic fungi (white-rot fungi), with their extracellular ligninolytic enzymes, or specific enzymes degrading cellulose and/or hemicellulose. The use of fungi or enzyme treatments is expected to be a more practical and environmental-friendly approach for enhancing the nutritive value of rice straw and can be costeffective in the future. Using fungi and enzymes might be combined with the more classical chemical or physical treatments. However, available data on using fungi and enzymes for improving the quality of rice straw are relatively scarce.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.370-378
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• 2004

The purpose of this study was to investigate the effect of added nutriprotein and rice powder as a plasticizer on physicohemical property, texture property of Backsulgi. In the physicochemical property, the content of proximate composition of nutriprotein was measured as 6.1% of moisture, 3.6% of carbohydrate, 84.3% of crude protein, 0.6% of crude lipid, 5.4% of ash. The raw material of rice powder was measured as 9.6% of moisture, 83.7% of carbohydrate, 6.0% of crude protein, 0.4% of crude lipid, 0.3% of ash. Swelling power and pore ratio of the control were 78.53% and 72.42%, and tended to increase as the amounts of nutriprotein and plastic rice powder increased. Aging by Avrami eguation retarded in Backsulgi added 10% plastic rice powder than rice powder Backsulgi. All the samples added 2, 4, 6, and 8% nutriprotein at the temperatures of 20 were more effective than others on aging. In texture properties, cohesiveness and springiness were not significantly changed by adding nutriprotein and not significantly changed during the storage period in all samples. Hardness and gumminess decreased by adding 2∼8% nutriprotein and increased during the storage period in all samples. Springiness and gumminess decreased by adding 40% plastic rice powder and increased during the storage period in all sample. Cohesiveness and hardness decreased by the increase of plastic rice powder. The texture characteristics by rheometer showed that Backsulgi with nutriprotein and plastic rice powder exhibited lower in hardness than the control, indicating that nutriprotein and plastic rice powder were effective in retarding retrogradation, which is better when storage time became longer.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.75-87
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• 2012

We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.1
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• pp.48-53
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• 2005

Finger millet straw and rice straw are the major source of dry roughage in southern India. They distinctly vary in their morphological and nutritional characters. Hence an effort was made to study the nutrient utilization, milk yield and composition in crossbred dairy cows fed either finger millet (group 1) or rice straw (group 2) as a source of dry roughage. The cows in both the groups were fed as per requirement with concentrate, green fodder and straw in the ratio of 30:45:25 parts (DM). At the end of 50 days of preliminary feeding a digestibility trial was conducted for 7 days and pooled samples of feed, fodder, feces, urine and milk were analysed for macro and micro nutrient content. Finger millet straw contained more CP, Ca, P, Mg, Cu, Zn and Co than rice straw and rice straw contained higher ADF, ash and silica. The intake of DM, CP, EE, NDF, ADF and most micronutrients (Ca, P, Mg, Cu, Zn, Fe, Mn and Co) was significantly higher in cows fed finger millet straw. The digestibility of DM, CP, NDF and ADF was significantly higher in cows fed finger millet straw and the gut absorption of Ca, Cu, Mn and Co was significantly higher in cows fed finger millet straw. The dietary requirement of all micronutrients in both the group of cows could be met irrespective of the type of roughage fed except that of Ca, which was low (0.61 and 0.40%) in rice straw fed cows. The average daily milk yield (L/cow) was also higher (7.0 L) in cows fed finger millet straw as compared to cows fed rice straw (6.3 L). The average milk composition also did not differ except that of milk fat which was significantly (4.7 and 4.5%) low in cows fed rice straw. The overall results of this study have indicated that finger millet straw is a better source of dry fodder than rice straw and while feeding rice straw as the sole roughage to dairy cows there is need to supplement additional calcium as this could be one of the limiting nutrients for milk production.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.698-705
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• 2011

In this study, brown rice and germinated brown rice which has various medical action and excellent functionality, was used together with Jeung-pyun to compare and analyze the changes according to the amount 50, 100%. This study is intended to be used for the healthy food and spread to that was executed to find out the merchandising potential of this Jeung-pyun. The Jeung-pyun was added to brown rice and germinated brown rice of moisture content was 50.23~51.70% the similar to content. For chromaticity to L(lightness) value, a(redness) value and b(yellowness) value, L value of GBR2 was low at 58.84. a value was showed the highest GBR at 0.64. For texture, Hardness was showed the highest GBR2. Springiness was showed the highest BR2. Chewiness was showed the highest Control at 4.33. As for adhesiveness, there was showed the highest GBR2 at 0.30 and showed significant difference between samples. Overall-acceptability was the order of good in the estimated: GBR1>BR2>BR1>GBR2>C. Based on this study, from the physico-chemical and sensual perspective, For the preference of GBR1 was most preferred for flavor, color and taste, sensory evalution and considered suitable the best method for adding brown rice and germinated brown rice into Jeung-pyun.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.577-585
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• 2013

This study investigated the physicochemical and sensory characteristics of rice pound cake prepared with various amounts of blueberry powder. The weight of rice pound cakes with additions of 2~8% blueberry powder increased from 418.58 to 420.50 g. The volume and specific loaf volume of rice pound cakes prepared by adding blueberry powder were lower than those of the control. The baking loss rate for the control was 7.72% and that of rice pound cakes prepared by adding blueberry powder decreased by 6.98~6.56%. The moisture contents of rice pound cakes added with blueberry powder were higher than the control. The pH levels for rice pound cakes prepared with blueberry powder ranged between 6.47 and 7.58 and that of the control was 8.11. The microstructural observation by scanning electron microscopy (SEM) showed well developed air cells of control. DPPH radical scavenging activity of the control group was 13.6%, whereas pound cakes prepared by adding blueberry powder ranged from 35.2~78.8%. The "a" value of redness was increased, but L and b value were decreased significantly by additions of blueberry powder. The full textural properties of rice pound cakes were being significantly increased by additions of blueberry powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 4~6% of substituted sample groups were higher than those of others. The results of this study suggest that additions of 4~6% blueberry powder was the best substitution ratio for rice pound cakes.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.1-13
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• 1993

This paper has examined and analyzed the ways of making Jang(Korean soybean sauce), vinegar and liquor in terms of food processes, which are mentioned in sooljip 5 and 6 Food collections of 'Kosa-sibi Jip', an encyclopaedia written in Chinese and published in 1789-the eleventh year of King Jung-jo of Chosun Dynasty. There respestively six items of nine items of and thirty three items of the recipe for making jang, vinegar and liquor, Soybean was a major material for making jang. And wheat flour and ground barley were added. Myun-jang was made from only flour. Dong-kook Jojang Bup(oriental soybean sauce preparation) which is the traditional Korean process for making jang from only soybean is recorded in this book. The cereals used in the nine items of the vinegar making recipe were rice(six times), wheat(twice), barley(three times) and wheat flour(once). And fruits are also used. Rice was most used of all these materials. The cereals used in the thirty three items of the liquor-making recipe were regular rice(50%), sticky rice(42.6%) and wheat flour(7.4%) In particular sticky rice was much used for Yakyee Rhue and Bok-sik Rhue for medications. The ways of processing cereals for liquor-making were Jee-ae-bop : steamed rice(52.9%), Jook:thick gruel with cereal (32.3%), Goo-mung Tuck: doughnut-shaped rice cake(8.8%) and Hin-moo-ree Tuck: shawith peless rice cake(2.9%). The three unique processes are as follows. First, in winter when the process of liquor-making did not go on because the jar was cold, the bottle with hot water in was put in the jar and so the aduquate temperature for liquor-making was maintained. Next, in warming up a small double boiler, they prevented effervescence by hanging down thread. Finally. in warming up in a double boiler, they sealed the mouth-piece of the jar and put a handful of wet rice when the rice was completely cooked, it was thought of as the sign that the process of liquor-making was done.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1689-1697
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• 2013

This study was designed to determine the effect of physical form and urea treatment of rice straw on rumen fermentation, microbial protein synthesis and nutrient digestibility. Four rumen-fistulated dairy steers were randomly assigned according to a 2 (2 factorial arrangement in a 4 (4 Latin square design to receive four dietary treatments. Factor A was roughage source: untreated rice straw (RS) and urea-treated (3%) rice straw (UTRS), and factor B was type of physical form of rice straw: long form rice straw (LFR) and chopped (4 cm) rice straw (CHR). The steers were offered the concentrate at 0.5% body weight (BW) /d and rice straw was fed ad libitum. DM intake and nutrient digestibility were increased (p<0.05) by urea treatment. Ruminal pH were decreased (p<0.05) in UTRS fed group, while ruminal ammonia nitrogen ($NH_3$-N) and blood urea nitrogen (BUN) were increased (p<0.01) by urea treatment. Total volatile fatty acid (VFA) concentrations increased (p<0.01) when steers were fed UTRS. Furthermore, VFA concentrations were not altered by treatments (p>0.05), except propionic acid (C3) was increased (p<0.05) in UTRS fed group. Nitrogen (N) balance was affected by urea treatment (p<0.05). Microbial protein synthesis (MCP) synthesis were greater by UTRS and CHR group (p<0.05). The efficiency of microbial N synthesis was greater for UTRS than for RS (p<0.05). From these results, it can be concluded that using the long form combined with urea treatment of rice straw improved feed intake, digestibility, rumen fermentation and efficiency of microbial N synthesis in crossbred dairy steers.