• Journal of Biosystems Engineering
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• v.38 no.2
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• pp.103-112
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• 2013

Background: The Korean government launched a project in 2008, where the amount of rice used as raw ingredient in rice-based foods in 2012 was planned to increase up to 10% (470,000 ton) of the total rice production through developing various new rice-based processed foods and their commercial manufacturing technology. Among the four major rice-based processed foods, rice cakes and noodles need rice flour as their main raw ingredient. Technology in rice flour utilization and manufacturing is far behind than the technology pertinent to wheat flour in many subject areas. Purpose: This review aims to provide information on rice flour utilization and manufacturing with some fundamental subjects in the area of size reduction. Results: A variety of food items including bread, noodle, cake, cookie, muffin, pre-mix, beverage, vinegar, surimi, and artificial meat have found rice flour as their raw ingredient. Rice bread made out of 100% rice flour has been developed and is now sold in retail stores. Various noodle products made from rice flour are also on the market. Issues on product definition and labeling regulation about rice flour content of the products were explored. Generalized grinding equations available in the literature were seldom used in practice; instead, it has been a general practice to develop empirical equations from test milling data. Introductory remarks on three popular particle size measurement methods (sieving, Coulter counter, light diffraction) were explained. Mathematical expressions frequently used to describe particle size distribution and to correlate cumulative quantity of particles with particle size were represented. Milling methods used in producing rice flour were described along with their advantages and disadvantages. Because of their profound effect on functional properties of the rice flour, four rice flour milling equipments used at both laboratory experiments and commercial manufacturing plants were discussed.

• Journal of Nutrition and Health
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• v.9 no.3
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• pp.35-45
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• 1976

To investigate the food choices and Dietary Preferences of College Women the number of dishes sold and the sales of the midmeal at the Student Cafeteria, Ewha Womans University were recorded for the fiscal year of 1974; and the observations were made on two consecutive days (June 3rd and 4th, 1974)on what a person has chosen which and how many dishes. The relationship between the number of the consecutive days and the number of foods chosen were treated as Chi square analysis. The results of the food choices and dietary preferences of College Women were as follows: 1. Breads and rice cakes, vegetable dishes, milk and milk products, rice dishes, soups, meat, fish, poultry and eggs, Kimchis and one dish meal were chosen highly; and beverages, stews, and soybeans and soybean products were chosen negligibly. 2. One dish meals, vegetable dishes, meat, fish, poultry and eggs, milk and milk products showed the highest sales volume during the year; rice dishes, breads and rice cakes were the second highest in sales amount; fried foods, snacks and Kimchis showed the range of $3{\sim}6%$ of the total sales; and the beverages, stews, soybean and soybean products were the lowest in sales amount. 3. Seasonal differences were noticed on some dishes. Breads add rice cakes, milk and milk products showed the high selections from March to November and the low, during December to February. Stews, Kimchis, beverages were kept low except sudden rise on February. One dish meal and rice dishes showed almost same level during the year but on February the slight increase were noticed; even level were kept on meat group except the increase to $13{\sim}16%$ on July and December. Fried foods were kept on similar level during the year except the increase on June. Snacks and fruits showed low selections on March, April, November and December and higher at summer. Vegetables, soups, soybean and soybean products showed no different fluctuations in selections during the year. 4. Rolls, salads, milk, hamburgers, fried vegetables, rice with mired vegetables(Bi-bim-bab), and Nang-myun were the single dishes chosen most frequently. 5. There is significant relationship at 0.05 level between the consecutive days and the number of foods chosen. It is concluded that about 50% of the population has taken one item of dishes. The popular combinations were one dish meal and soup or Kimchi; noodles and salads or fried vegetables. It is suggested to set up choice menus with the daily variations, cyclical variations and with the invariable ones; and to recommend one dish meal, breads, partial meals for school lunch; and to study to improve one dish meal, vegetable dishes and fried foods, which are new and inexpensive products. It is also suggested that the feeding of the college students should have to lead the people to the goal that the nutrition education is desired.

• Journal of the Korean Wood Science and Technology
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• v.28 no.3
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• pp.9-13
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• 2000

Wood demand is increasing more and more, but world has been confronted with decreasing forest resources. Korea has to depend upon foreign wood and wood-based products for more than 95 percent of total domestic demand per year. In order to heighten self-sufficiency for wood supply and demand, we have to develop wood substitutes. Rice hull is the cheapest agricultural by-product we can get in Korea, more over the production of rice hull amounts to 1 million tons per year. This study was carried out to utilize rice hull and to decide the optimum condition of rice hull pretreatment for manufacture of rice hull board. Steam explosion method gave the best result, and the next boiling treatment of 1 hour, the last 1 hour treatment with 1% NaOH solution. Optimum conditions of explosion method were 20kgf/$cm^2-1$ minute and 25kgf/$cm^2-1$ minute. Rice hull board made with exploded rice hull met the KS standard(KS F 3104, 1997) and showed the same strength as a control, PB. And also the 1 hour boiling treatment was more effective than the 1 hour treatment with 1% NaOH solution.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.385-394
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• 2019

This study was designed as the precedent research to develop improve the HMR type flavored cooked rice, by analyzing the consumer perception and purchase pattern. This will in turn provide base data to that will help in the development of products that meet consumer's convenience and quality demands. An online survey of 247 people (63.5%) in the age of 20 to 60 was conducted on January 2019. For the primary reason of buying those products, the survey respondents chose a convenience of 71.7%. They are likely to buy 1~2 times a month (40.5%) in hypermarkets (63.6%). The channel choice showed meaningful difference between segments (p<0.01). 89.1% of respondents replied that they are willing to purchase frozen flavored cooked rice in the future. The Key Purchasing factor appeared to be the flavor (5.80), while nutrition (4.89) was chosen as the least important factor. For flavor preference, sea food received the highest score (5.05), while radish kimchi flavor received the lowest (4.02) with a meaningful difference by gender and age (p<0.01). Consumers who sought nutrition, convenience and adventure in HMR products had higher willingness to re-purchase. Developing healthy, flavorful, sensory, and enjoyable HMR products will be critical in the fulfillment of diverse consumer needs.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.04a
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• pp.81-91
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• 2011

Current fuel ethanol research and development deals with process engineering trends for improving biotechnological production of ethanol. Recently, a large amount of studies regarding the utilization of lignocellulosic biomass as a good feedstock for producing fuel ethanol is being carried out worldwide. The plant biomass is mainly composed of cellulose, hemicellulose and lignin. The main challenge in the conversion of biomass into ethanol is the complex, rigid and harsh structures which require efficient process and cost effective to break down. The isolation of microorganisms is one of the means for obtaining enzymes with properties suitable for industrial applications. For these reasons, crude cultures containing cellulosic biomass degrading microorganisms were isolated from rice field soil, cow farm soil and rotten rice straw from cow farm. Carboxymethyl cellulose (CMC), xylan and Avicel (microcrystalline cellulose) degradation zone of clearance on agar platefrom rice field soil resulted approximately at 25 mm, 24 mm and 22 mm respectively. As for cow farm soil, CMC, xylan and Avicel degradation clearancezone on agar plate resulted around at 24mm, 23mm and 21 mm respectively. Rotten rice straw from cow farm also resulted for CMC, xylan and Avicel degradation zone almost at 24 mm, 23 mm and 22 mm respectively. The objective of this study is to isolatebiomass degrading microbial strains having good efficiency in cellulose hydrolysis and observed the effects of different substrates (CMC, xylan and Avicel) on the production of cellulase enzymes (endo-glucanase, exo-glucanase, cellobiase, xylanase and avicelase) for producing low cost biofuel from cellulosic materials.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.922-931
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• 2015

To investigate and analyze the influence of trust on consumer satisfaction in rice cake cafe menus using domestically grown food ingredients, this study divided selection attributes of rice cake cafe menus into safety, nutrition, ethicality and marketability through an exploratory factor analysis and analyzed reliability and correlation among these variables. As a result, these four factors were adopted as selection factors, and the results of the correlation analysis among the variables showed that the four factors were statistically correlated with trust and customer satisfaction. The result of validity and reliability testing on consumer trust showed that the menus were reliable and trustworthy as they had been made using domestically grown agricultural products. Analysis of how cafe selection attributes affect trust showed that the these variables had a significantly positive influence on trust in the order of safety, marketability, nutrition, and ethicality. The influence of the selection attributes on customer satisfaction was statistically significant, and the independent variables had a significantly positive influence on trust in the order of marketability, ethicality, safety, and nutrition. In verifying the mediation effect of trust on customer satisfaction, the four factors of rice cake cafe selection attributes had statistically significant mediation effects.

• Korean Journal of Agricultural Science
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• v.46 no.4
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• pp.915-930
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• 2019

The purpose of this study was to investigate how subcategories of the country-specific-advantage (CSA), which has been discussed in previous studies, affect the buying intention of Korean rice. After reviewing existing studies and examining research models based on them, a research model was verified by questionnaires and statistical analysis. The results of the surveys and statistical analyses reveal that the CSA factors presented in previous studies can also be applied in the context of Korean rice products. The results show that environmental resource, cultural resource and visual element factors influenced the buying intention through perceived quality. In addition, cultural resource perception factors have a direct effect on buying intention. This is consistent with previous studies showing that emotional communication approaches are ineffective for products that are perceived to have functional characteristics. Based on the results of this study, it was confirmed that CSA factors are suitable for the product and export target area. Strategic implications are suggested in that it is necessary to build marketing strategies to improve the perceived quality by the four factors. The theoretical implications are as follows. The sub-factors that constitute COI may have a negative effect and a positive effect; thus, it is necessary to utilize CSA when considering the product and country characteristics. The CSA factors revealed in previous studies are also significant in other regions and products. Finally, the theoretical implication is that consumers use CSA as a clue to evaluate quality.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.9 no.2
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• pp.1-15
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• 2006

As the imports of foreign agricultural products are liberalized and the consumption of agricultural products declines, abandoned rice paddy fields continues to rise. However, such abandoned rice paddy fields has not been precisely surveyed yet. In this backdrop, a necessity to develop technology to utilize such abandoned rice paddy fields has emerged. Utilization of abandoned rice paddy fields as wetlands may be a good example. This study aimed to survey the current status and characteristics of wetlands created within abandoned rice paddy fields by selecting abandoned rice paddy fields throughout the nation and conducting field surveys on the sites that had transformed into wetlands. The abandoned rice paddy fields almost transformed into wetland and the types of wetlands transformed from abandoned rice paddy fields were mainly Inland/Moutain/Depression/Abandoned rice paddy fields/Marsh/Phragmites communis community and Inland/Moutain/Depression/Abandoned rice paddy fields/Swamp/Salix koreensis community. Abandoned rice paddy fields that had transformed into wetlands was depending heavily on waterways for water supply than other reservoirs and lakes do. Abandoned rice paddy fields transformed into wetlands was most observed in mountainous area. Abandoned rice paddy fields are because agricultural land is no longer profitable due to international and social changes and is not cultivated as government policy. Wetland period and dimension originated from abandoned rice paddy fields are very various and its surrounding land its mostly forest and the next largest follow roads and rural community. The abandoned rice paddy fields transformed into wetlands is mostly deserted currently. Despite their value as wetlands, no restoration and utilization efforts are made in Korea today. Therefore, it is imperative to conduct a precise current status survey on these areas and introduce management and restoration plans at the government level in the case of important habitats.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.45-49
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• 2001

This research was conducted to study the characteristics of the extruded products prepared from blends containing fixed amounts of frozen pollack (20%) and defatted soy flour (5%) and varying amounts of rice and corn flour using laboratory-scale single-screw extruder. Extrusion conditions were set at 27% feed moisture, $160^{\circ}C$ process temperature and 170 rpm screw speed. Results showed that there was almost no difference in proximate compositions among all extruded products. The product made from 100% rice flour had the highest expansion ratio, the lowest bulk density and the lowest shear force (P<0.05). Also, this product was the highest in L value and had the highest preference in sensory evaluation. Consequently, the addition of frozen pollack and defatted soy flour to rice flour could make desirable expanded extruded products. This study will form the basis for future development of rice snacks containing frozen pollack.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.728-733
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• 2008

New gluten-free food product (tarhana) was produced using rice and com flours. Chemical and sensory properties of the tarhana samples were investigated and compared with those of traditional wheat tarhana. Generally, sensory analysis results indicated that utilization of com and rice flours in tarhana resulted in acceptable soup properties in terms of some of the sensory properties. The changes in electrophoretic properties of the proteins of the tarhana samples were also studied during the tarhana production. Sodium dodecyl sulfate-polyacryamide gel electrophoresis (SDS-PAGE) results showed that relative intensities of some of the protein bands in tarhana samples generally decreased during fermentation. The decrease was more obvious at the larger molecular weight region. Corn and rice tarhana seem to be promising food products for the celiac patients who have limited choice of cereal based foods.