• Korean journal of food and cookery science
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• v.11 no.1
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• pp.69-76
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• 1995

This study was concentrated on the subject of chou formation and physicochemical characteristics on medium flour mixed with 0, 25, 50, 75, 100% of rice flour in order to clarify the possibility to substitute rice flour for wheat flour on chou preparation. The water holding capacity, swelling power, and maximum viscosity were higher in rice flour than those in medium flour but the initial pasting temperature was equal to 65$^{\circ}C$ in the two flour groups. The ratio of setback during cooling became 0.94 in the rice flour and 1.14 in the medium flour. So, the rice flour showed a slow tendency during gel formation as compared with the medium flour. The volumes of the rice choux were ranged from 80.0% to 89.0% according to the mixing ratio of medium flour as compared with that of the chou of wheat flour. But, the choux formation were increased as much as 108.8% out the paste added gelation of glutinous substance and 124.4% at the paste added Span20 of emulsifier compared to the non-addition treatment. The paste of rice flour added gelatin and Span20 showed better dispersion of components, especially, the small granules of lipid were fairly or plentifully dispersed in the paste added Span20 due to emulsifying activity. In sensory evaluation, the chou of l00% rice flour was inferior to that of medium flour on cavity-forming but the choux of wheat flour mixed with 25%, 50%, and 75% of rice flour were equal or superior to that of medium flour on all characteristics tested such as appearance, surface color, cavity-forming, chewiness, and taste. There were no significant differences on the cavity-forming expansion and taste between choux of rice flour and wheat flour Therefore, the results of this study made conclusion that rice flour would be substituted for wheat flour on the chou preparation.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.10-10
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• 2017

Rice consumption has been continuously decreasing as the eating habits of Koreans have become westernized and diversified. The per capita annual rice consumption in Korea has dropped sharply from 136.4 kg in 1970 to 61.9 kg in 2016. The Korean government, therefore, has been trying to promote rice consumption by invigorating the processed food industry using rice flour. To facilitate the market for processed rice foods, it is essential to develop proper milling technology in terms of flour particle size and damaged starch content to produce high quality rice flour at competitive cost. Dry milling and wet milling are the two major processes used to produce rice flour. Although the dry milling process is relatively simple with a lower production cost, damaged starch content increases because of the high grain hardness of rice. In wet milling, the quality of rice flour is improved by reducing flour particle size as well as damaged starch content through soaking procedures. However, the production costs are high because of the additional expenses associated with the disposal of waste water, sterilization and drying of the wet flour. Recently developed technologies such as jet milling and cryogenic milling also require expensive investment and production. Therefore, developing new rice cultivars with dry milling adaptability as well as good processing properties is an important goal of rice breeding in Korea. 'Suweon 542' is a floury endosperm mutant line derived from sodium azide treatment on a high-yield, early maturing, and non-glutinous japonica rice cultivar, 'Namil'. Compared with the wild type, after dry milling process, the grain hardness of 'Suweon 542' was significantly lower because of its round and loosely packed starch granules. Also, the flour of 'Suweon 542' had significantly smaller particles and less damaged starch than 'Namil' and other rice cultivars and its particle size distribution was similar to a commercial wheat cultivar. Recently, through collaborations with nine universities and food companies, a total of 21 kinds of processed prototypes, using the dry milling flour of 'Suweon 542', were evaluated. In the production of major rice processing products, there was no significant quality difference between the flours prepared by wet milling and dry milling. Although the amount of water added to the dough was slightly increased, it was confirmed that the recipe applying the wet flour could be used without significant change. To efficiently transfer the floury endosperm characteristics of 'Suweon 542' to other commercial rice cultivars, it is essential to develop DNA marker tightly linked to the target gene. Association analysis using 70 genome-wide SSR markers and 94 F2 plants derived from 'Suweon 542'/'Milyang 23' showed that markers on chromosome 5 explained a large portion of the variation in floury grains percentage (FGP). Further analysis with an increased number of SSR markers revealed that the floury endosperm of 'Suweon 542' was directed by a major recessive locus, flo7(t), located in the 19.33-19.86 Mbp region of chromosome 5, with RM18639 explaining 92.2% of FGP variation in the F2 population. Through further physical mapping, a co-segregate and co-dominant DNA marker with the locus, flo7(t) was successfully developed, by which, thereby, breeding efficiency of rice cultivars having proper dry milling adaptability with high yield potential or useful functional materials would be improved. 'Suweon 542' maintained the early maturity of the wild type, Namil, which can be used in rice-wheat double cropping systems in Korea not only for improved arable land but also for sharing flour production facilities. In addition to the high susceptibility against major rice diseases, nevertheless, another possible drawback of 'Suweon 542' is the high rate of viviparous under prolonged rainfall during the harvesting season. To overcome susceptibility and vivipary of 'Suweon 542', the progeny lines, derived from the crosses 'Suweon 542' and 'Jopyeong', an early maturing rice cultivar with multiple resistance against rice blast, bacterial blight, and rice strip virus, and 'Heugjinju', a anthocyanin pigment containing black rice cultivar, were intensively evaluated. As the outputs, three dry milling suitable rice elite lines, 'Jeonju614', 'Jeonju615', and 'Jeonju616' were developed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.3
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• pp.248-253
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• 2012

Demand is increasing for new functional and health food such as natually colored or flavored rices. Shinongheugchal, Shinmyeongheugchal, colored glutinous rice, were breed as new variety in Jeollabuk-do ARES. Shinongheugchal and Shinmyeongheugchal are medium to late maturing cultivars and higher than Heugnambyeo in term of C3G content. It was conducted to improve the quality of Shinongheugchal, Shinmyeongheugchal in different cultivation regions, transplanting time. The cultivation regions was Jinan (mid-mountainous area) and Iksan (plain area). Transplanting time was May. 20, May. 25 May 30 and Jun. 5 in Jinan, that of Iksan was Jun. 5, Jun. 10, Jun. 15 and Jun. 20. The average heading date of Shinongheugchal and Shinmyeongheugchal was Aug. 13, Aug. 19 and Aug. 15, Aug. 22 in Jinan and Iksan. The average yield of Shinongheugchal(brown rice) in Jinan was 514 $kg\;10a^{-1}$ and that of in Iksan was 529 $kg\;10a^{-1}$. The average yield of Shinmyeongheugchal(brown rice) in Jinan was 508 $kg\;10a^{-1}$ and that of in Iksan was 511 $kg\;10a^{-1}$. The average C3G content of Shinongheugchal in Jinan was 273.9 mg/100g, that of in Iksan was 228.2 mg/100g. The average C3G content of Shinmyeongheugchal in Jinan was 126.3 mg/100g, that of in Iksan was 101 mg/100g. The optimal transplanting date was May 30 in Jinan and June 10 in Iksan considering the yield and C3G content in Shinongheugchal. The optimal harvesting date of Shinongheugchal in Iksan was 50 days after heading.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.4
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• pp.277-282
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• 2016

The consumption of waxy corn is steadily increasing in Korea. Waxy corn is harvested before it reaches full maturity and consumed immediately or follwing cold storage. Glutinous and sweet kernels are preferred due to their high palatability. The kernel properties can change rapidly following harvest, and, therefore, optimal conditions to maintain the kernel quality of corn should be identified. In addition, the timing of harvest of waxy corn ear should be also determined for optimal marketable corn production. From 10 days after silking (DAS) to25 DAS. fresh ear weight and single kernel weight rapidly increased from 78.3 g and 1.13 g, respectively, to 224.9 and 3.61 g, respectively. However, by 30 DAS both fresh and single kernel weight decreased by 10.6% and 6.1%, respectively. Kernel hardness significantly increased up to 25 DAS, and a further slight increase in kernel hardness was observed at 30 DAS. Total sugar content in kernel decreased from 12.5% at 10 DAS to 3.5% at 35 DAS, which was the result of the conversion of sugars to starch during ear development. Crude protein content in kernel did not vary significantly in comparison to kernel hardness. During storage of ear, kernel hardness increased from $726g\;cm^{-2}$ at harvest to $1894g\;cm^{-2}$ following 28 days of storage at a low temperature ($0^{\circ}C$). Kernel hardness increased 2.5 fold from 15 DAS to 30 DAS. Soluble protein level in kernel increased until 10 DAS, following which a slight decrease was observed. The soluble protein content decreased from 1.85% at 5 DAS to 1.45% at 35 DAS. Total sugar content in kernel decreased regardless of storage temperature; however, the rate of reduction was lower at $0^{\circ}C$ than that observed following storage at $4^{\circ}C$ and $10^{\circ}C$. The rate of reduction in kernel moisture content was also lower at $0^{\circ}C$ than that observed at $4^{\circ}C$ and $10^{\circ}C$.

• Weed & Turfgrass Science
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• v.6 no.3
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• pp.203-211
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• 2017

This study was conducted to investigate the phytotoxicity of main rice varieties and control efficacy of HPPD inhibitor to major paddy weeds at the time of temperature rise due to climate change. Phytotoxicity of herbicide to rice was increased as temperature was increased, and more severe in root than shoot. The phytotoxicity of japonica rice cultivars for the rice were mild enough to recover. However, glutinous rice, super high yield rice, and Tongil rice varieties were damaged enough to decrease the yield. Shindongjinbyeo transplanted by June 15, showed phytotoxicity enough to recover. However, in the rice field on June 30 and on July 15, the rice showed a remarkable inhibition. The control effect of Monochoria vaginalis and Scirpus juncoides was more than 90% under the temperature condition controlled artificially. However, Echinochloa oryzicola was controlled 40% at $27.5^{\circ}C$, which is a high temperature condition. In rice fields with different transplanting times, annual weeds except for E. oryzicola were highly controlled by 90% or more regardless of the time of transplanting.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.3
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• pp.261-272
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• 2008

This study was conducted to provide the fundamental data based on the agronomic characteristics of domestic aroma rice, widely cultivated domestic rice and foreign aroma rice for breeding of functional aromatic rice. Among the 104 varieties, all of domestic aroma rice and widely cultivated rice varieties were headed, 24 of 84 varieties of foreign aroma rice were not headed. The average heading date of domestic aroma rice Japonica types of domestic rice was later as 136 day, and Tongil types of domestic aroma rice were faster as 122 day. The average culm length of Indica types of foreign aroma rice was longer as 130 cm, and Tongil types of were shorter as 74 cm. The average panicle length of domestic aroma rice and traditional rice were about 21 cm, and Indica types of foreign aroma rice were longer as 29.5 cm. The average 1,000 grain weight of Tongil types of domestic aroma rice and was not a difference with the domestic aroma rice and was more 2.5 g than the Indica types of foreign aroma rice. The average ratio of grain width and length of Indica types of foreign aroma rice were highest as 3.29 (W/L), and the domestic traditional rice was lowest as 1.7 (W/L). The average fertility rate of the domestic aroma rice, the widely cultivated domestic rice, and the Japonica types of foreign aroma rice were above 89.7%, but the Indica types of foreign and the Tongil types of domestic aroma rice were below 65.4%. The average germination rate of foreign aroma rice were above 83.7%, and domestic aroma rice were above 90.4%. The non-glutinous rice were 64 varieties (84.2%) of total 104 accessions of material rice and the waxy rice were 7 varieties (1%). In the domestic aroma rice, Hyangmi2ho and Aranghyangchalbyeo has a mild aroma grade. In the foreign aroma rice, 22 of 40 varieties of Indica types and 9 of 16 varieties of Japonica types has a lightly aroma grade. And 13 varieties of widely cultivated domestic rice has a non-aroma grade.

• Korean Journal of Environmental Agriculture
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• v.36 no.2
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• pp.119-128
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• 2017

BACKGROUND: Miscellaneous cereal have been largely consumed in Korea as due to their physiological functions beneficial to human health. The cereals are currently a social concern because they have been found to contain heavy metals. Thus, monitoring heavy metals in the cereals is an important requirement for food safety analysis. In this study, we determined arsenic concentration in the cereals randomly harvested from different markets. METHODS AND RESULTS: Inorganic arsenic was determined by ICP-MS coupled with HPLC system. The HPLC-ICP-MS analysis was optimized based on the limit of detection and recover test to reach $0.13-1.24{\mu}g/kg$ and 94.3-102.1%, respectively. The concentrations of inorganic arsenic equivalent to daily exposure were levels of $19.91{\mu}g/day$ in mixed grain, $1.07{\mu}g/day$ in glutinous rice, $0.77{\mu}g/day$ in black brown rice, $0.13{\mu}g/day$ in barley and $0.11{\mu}g/day$ in soybeans. CONCLUSION: The levels of arsenic in miscellaneous cereals were found lower than the recommended The Joint FAO/WHO Expert Committee on Food Additives (JECFA) levels, suggesting that the cereals marketed in Korea are not potential concern in risk assessment.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.2
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• pp.203-216
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• 2008

This study was conducted to provide the fundamental data based on the analysis of phsyco-chemical characteristics of domestic aroma rice and foreign aroma rice for breeding of aroma rice. The average amylose content of domestic aroma rice and widely cultured domestic traditional rice were 18.1% and 19.0% respectively. The Indica and the Japonica types were 25.6% and 25.0%. In the domestic rice of Tongil and Japonica type, the average protein content were 7.6% and 6.4% respectively. And the average protein content of foreign Indica and Japonica type were 7.6% and 7.0% respectively. And the average protein content of widely cultured domestic traditional rice was 5.6%. The Japonica type of rice shown a low protein content compared with Indica type of rice, and the foreign Indica types of rice exhibited a wide range of protein contents. The average alkali digestive value (ADV) of Tongil type of the domestic aroma rice was about 5.0 and the value of Japonica type was about 6.0. The average ADV of foreign Indica and Japonica type were 4.3 and 5.1 respectively. Also the average ADV of widely cultured domestic aroma rice was about 6.0. The foreign aroma rice were distributed a variable range of ADV value and lower than the both domestic aroma rice and widely cultivated domestic rice. In the whole aspect of the amylogram, the highest viscosity, the lowest viscosity and the last viscosity of the total resources, in domestic aroma rice were clearly lower with the next order, Japonica type of foreign aroma rice, Indica type of foreign aroma rice, Japonica type of domestic aroma rice, widely cultured domestic traditional rice, and Tongil type of domestic aroma rice. It shown the difference aspect of amylograms according to the eco-type of the domestic and foreign aroma and the general rice, and it was distinguishable in difference of the aspect of the amylogram of the endosperm of rice as non-glutinous rice, waxy rice, and middle-waxy rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1088-1094
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• 2014

This study investigated the quality properties of glutinous rice Gochujang produced by regional rural families in order to determine the present state of quality of traditional Gochujang. A total of 80 Gochujang samples were collected from nationwide rural families and their physicochemical characteristics were analyzed. Based on regional mean, ranges of moisture contents, pH, acidity, crude protein contents, and salinity of Gochujang were $44.31{\pm}5.73%{\sim}50.50{\pm}5.65%$, $4.59{\pm}0.36{\sim}4.79{\pm}0.15$, $1.18{\pm}0.22%{\sim}1.54{\pm}0.36%$, $5.28{\pm}0.90%{\sim}6.93{\pm}.09%$, and $5.55{\pm}0.85%{\sim}8.29{\pm}1.19%$, respectively. The mean contents of amino type N, reducing sugars, and capsaicinoids were $488.81{\pm}79.74mg%{\sim}715.16{\pm}78.09mg%$, $22.32{\pm}9.43%{\sim}28.61{\pm}8.80%$, and $44.31{\pm}18.71mg/kg{\sim}65.15{\pm}47.98mg/kg$, respectively, and differences were significant among the Gochujang samples. Hunter color values (L, a, and b) of Gochujang were $4.84{\pm}3.08$, $21.26{\pm}10.53$, and $8.20{\pm}5.91$, respectively, and the range of viscosity was $31,511{\pm}11,764{\sim}72,923{\pm}32,555$ cP. The acidity, salinity, moisture, crude protein, and amino type N contents of Gochujang produced from the Gangwon-do and Gyeonggi-do areas were significantly higher than those of other regions. According to principal component analysis of the physicochemical characteristics of Gochujang produced by rural families, the salinity, acidity, moisture, crude protein, and amino type N contents were strong characteristics of Gochujang produced by Gangwon-do and Gyeonggi-do. These results indicate that traditional Gochujang produced by rural families shows various quality properties and regional differences in physicochemical characteristics.

• Food Science and Preservation
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• v.8 no.4
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• pp.419-426
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• 2001

This study was carried out to develope a convenient instant spiced Toha-jeot. Toha-jeot was manufactured by five samples; 8%, 10%, 13% 23% sodium chloride and a conventional type soy sauce. The Toha-jeot was refrigerated at 4$\pm$1$\^{C}$ for 3 months and then boiled glutinous rice, red pepper powder, chopped garlic and ginger were added, and the spiced Toha-jeot was fermented at 4$\pm$1$\^{C}$ for 2 months, was freeze-dried at a condition of 40$\^{C}$, vacuum 100∼200 millitor millitorr and then packed in vacuum. It is called freeze-dried instant spiced Toha-jeot (FIST). Changes in the components and quality of refrigerated spiced Toha-jeot (RST) and FIST were investigated for 30day. The moisture content of RST was 53.79∼58.91%. Among the mineral constituents of RST, Na and Ca were dominantly occupying. Water activity of FIST was 0.28-0.39 while that of RST was 0.87-0.92. TBA value of FIST was lower than that of RST. Acidity, VBN (volatile basic nitrogen) and TBA(thiobarbituric acid) of the FIST and RST increased slightly, whereas pH decreased. The major components of fatty acids in FIST and RST were analysed into a feater amount of linoleic acid (Cl8:2), palmitic acid (Cl6:1), oleic acid (Cl8:1), linolenic acid (Cl8:3), EPA (C2O:5) and stearic acid(Cl8:0). In sensory evaluation, the RST had higher scores in color and taste and the FIST in chewiness and flavor. The qualitative characteristics and sensory evaluation of FIST and RST were similar.