• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1726-1734
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• 2004

Response surface methodology on sensory evaluation was used to optimize cooking condition of cooked short grain rice (CSR) and cooked short grain rice containing grainy sea-tangle patch (CSTR). Texture profile analysis and nutritional evaluation were also performed. For maximizing overall acceptability, it can be predicted sea-tangle patch 14%, added water 1.67 times of rice and sea-tangle amount and steeping time 47 min as optimum cooking conditions from sensory evaluation conducted by the forties panelist. Hardness of pressure cooked short grain rice containing grainy sea-tangle patch (CSTR) were lower than cooked short grain rice (CSR), but it showed similar as CSR in adhesiveness, chewiness and higher in springiness and cohesiveness. In addition CSTR was delayed retrogradation compared with CSR. The nutritional Quality of CSTR showed higher level in total dietary fiber, protein, ash than CSR, but lower in protein digestibility, C-PER, gelatinization degree compared with CSR.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.737-744
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• 2001

This study was carried to investigate the changes in physical and chemical properties during preparation of Yukwa. Protein content of glutinous rice was decreased during soaking time and acid and pH values were increased while contents of lipid and ash were not changed. Particle size distribution showed thate average particle size of 7 days soaking treatment smaller than those of 3 days and starch damage of glutinous rice flour was increased during soaking time. The major flavor components after soaking were found ethyl ester acetic acid, ethanol, 2-butan -ol, 2-methyl 1-propanol, 1-butanol, 3-methyl 1-butanol and 1-pentanol, propanoic acid. Content of acetic acid and butanoic acid were rapidly increased during soaking time. Results for ratio of storage modulus(G') and loss modulus(G') in glutinous rice flour dough indicated $tan{\delta}$ was increased for a while and decreased as frequency increased. G' value was very similar with G' value after steaming which means rubber-like property while G' and G' value were changed after during storage time. Treatment at $-20^{\circ}C$ had the highest hardness for cutting degree of dough. There was no difference in color value between different water contents. Hardness of Bandegi (sheet) was decreased as water content increased and the highest popping value was obtained at 18% of water contents. Adding 3% soaked bean had higher redness value of Yukwa and lower value in yellowness.

• Food Engineering Progress
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• v.23 no.3
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• pp.193-199
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• 2019

This study aimed to investigate the impact of protease treatments on the yield of rice starch (RST) from frozen rice flours, and to compare the physicochemical properties of RST by alkaline steeping (control) and enzymatic isolation (E-RST) methods. Although the yield of E-RST, prepared according to conditions designed by the modified 23 complete factorial design, was lower than the control, the opposite trends were observed in its purity. E-RST (RST1, isolated for 8 h at 15℃ with 0.5% protease; RST2, isolated for 24 h at 15℃ with 1.5% protease; RST3, isolated for 24 h at 15℃ with 0.5% protease) with the yields above 50% were selected. Amylose contents did not significantly differ for the control and RST2. Relative to the control, solubilities were higher for all E-RST, but swelling power did not significantly differ for E-RST except for RST1. Although all E-RST revealed higher gelatinization temperatures than the control, the reversed trends were found in the gelatinization enthalpy. The pasting viscosities of all E-RST were lower than those of the control. Consequently, the enzymatic isolation method using protease would be a more time-saving and eco-friendly way of preparing RST than the alkaline steeping method, even though its characteristics are different.

• Journal of Life Science
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• v.25 no.2
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• pp.206-213
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• 2015

Sunsik has been popular as well-being and healthy food to some Asian people, but it still has a limit to other foreigners because of its taste and appearance. This study tried to modify Sunsik into smoothie type for foreigners and investigate its physicochemical characteristics. Germinated black and brown rice was prepared. The germination condition of two cereals was steeping for 24 hr at room temperature, and then germinating for 24 hr at $30^{\circ}C$. After germination, the ${\alpha}$-amylase activity of germinated grains was 13~15 times higher than before germination. The enzyme activity of brown rice was 9.16 CU/g, but germinated brown rice was 152.63 CU/g. In case of black rice, enzyme activity before germination was 7.47 CU/g, and enzyme activity after germination was 97.96 CU/g. The lactic acid bacteria was grown in 50 g germinated brown rice powder with 100 ml malt solution, 30 g tomato juice, and 1.5 g rice bran. After manufacturing beverage using milk and Sunsik and the cell count of lactic acid bacteria was $1.3{\times}10^5CFU/ml$ enough to use starter. According to sensory test, the optimal concentration of Sunsik smoothie was 30 g Sunsik in 200 ml of milk. The viscosity was $5.97{\pm}1.2$ centipoise. The color of Sunsik beverage was evaluated as L value : $63.50{\pm}0.41$, a value: $-0.35{\pm}0.06$, and b value: $8.85{\pm}0.19$.

• The Korean Journal of Food And Nutrition
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• v.13 no.3
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• pp.213-220
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• 2000

본 연구는 찹쌀가루액에 효소처리 및 미생물 접종을 시킴으로써 유과의 제조시 수침과정을 거치지 않고도 유과를 만들수 있는 새로운 방법을 개발하기 위하여 시도되었다. 찹쌀 수침액에 분포된 미샐울은 Bacillus sp와 Lastobacillus spp.로 나타났다. 찹쌀 수침액에 인위적으로 상기 미생물을 배양하였을 대 유과를 제조하기 위한 최적 조건은 3$0^{\circ}C$에서 18시간 이었다. 이때 찹쌀수침액의 PH는 배양시간이 증가함에 따라 증가하였다. 이 찹쌀 수침액에서는 수침시간이 증가함에 따라 $\alpha$-amylase 활성이 증가하여 효소처리된 시료액의 효소 활성화 유사한 경향을 나타내었다. 유과의 팽화도는 효소처리시킨 혼합 접종처리 군을 제외한 모든 처리군에서 28일간 수침한것과 유사하게 나타났다. 경도와 peak수는 모든 처리순에서 28일간 수침시킨 대조군에 비해 유의적으로 더 낮게 나타났다.(P<0.05). 미세구조에서 기공수는 효소처리시킨 단독 접종군이 다른 모든 처리군에 비해 더 많은 기공수를 지니고 있었고 기공의 둘레 및 면적도 유의 적으로 낮은 수치를 나타내었다. .(P<0.05). 따라서, 수침공정을 대폭 단축할 수 있었으며, 향후 미생물 접종을 고려한 효소처리 조건을 정밀 분석한다면 수침공정이 없어도 유과의 품질특성을 나타내는것이 가능할 것으로 보인다.

• Korean Journal of Human Ecology
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• v.3 no.2
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• pp.68-76
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• 2000

The quality of Injulmi, waxy rice cake is affected by milling methods. varieties. additives, steeping condition before milling and the texture properties during storage. Sinsunchalbyeo and Hwasunchalbyeo flours were made using pin-dry milling(PDM) and roller-wet milling( RWM) methods. Injulmi was made from those flours with different sugars, sucrose, maltose. oligosaccharide, and were measured textural properties of Injulmi stored at 2 $0^{\circ}C$ for 0, 12, 36 and 60 hrs, respectively. The hardness of sucrose added to injulmi made from PDM flour was the highest among any other sugars, but Injulmi from RWM flour was increased in the following order sucrose>maltose>oligosaccharide>non - added Injulmi. Adhesiveness of none added Injulmi were the lowest among sugar added Injulmi including, oligosaccharide, maltose and sucrose added Injulmi.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.1
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• pp.16-21
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• 2012

This study was carried out to investigate the suitability of colored barley in malting and brewing properties and the possibility of utilizing pigments in colored barley as functional components in malting and brewing products. Purple and blue barley grains contained anthocyanins. However, about 80% and 20% of anthocyanins in the purple and blue barley grains, respectively, were lost during the steeping process. In malts, only 0.4~4.2% and 58.3% of anthocyanin in purple and blue barley grains, respectively, were remained. Wort color value was not affected by lemma color of black barley. In wort made from black barley, the color value was higher as its soluble nitrogen content higher. Anthocyanins were not found in wort and beer brewed from malts of purple and blue barley. The color value (EBC unit) was higher in wort and beer made from malts of purple and blue barley than those made from malt of the control variety, Hopum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.390-396
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• 1997

Meju is a basis for manufacturing Kanjang, Meju was traditionally prepared at home by different types of process depending on the regional area. It is necessary to standardize and simplify the process of Meju-preparation for Kanjang of good quality. For these purposes, the process of Meju and Kangjang making as well as analysis of commercial Kanjang, were compared. Generally, traditional Meju was prepared by steeping and dehulling the whole soybean. After steeping for 24hr. soybean absorbed water up to 110~120% of its weight. The soaked soybeans were steamed for 2hr. and cooled to 5$0^{\circ}C$. Cooked soybeans were crushed down to the size of 10~15 mesh and molded. Molded soybeans were dried for 2 days in the air, hung up by rice straw and fermented for 20~30 days under natural environmental condition. On the other hand, commercial soybean koji was made of defatted soybean. Defatted soybeans were steeped in water and steamed for 15~30min at 0.7~1.2 kg/$\textrm{cm}^2$. Steamed and defatted soybean was cooled to 4$0^{\circ}C$. Separately, wheat power was roasted at 200~30$0^{\circ}C$ by wheat roaster. Mixture of steamed defatted soybean and roasted wheat powder (5/5 to 7/3) were inoculated with 0.1~0.2% Aspergillus sojae and incubated for 2 days at 3$0^{\circ}C$ with occasional stirring. Chemical analysis showed that traditional soy sauces contained the following composition: NaCl, 20.12~25.42%; total nitrogen, 0.64~0.91%; pure extract, 9.47~11.20%; color, 2.34~4.01; pH, 4.92~5.12. Commercial products contained: NaCl, 15.20~17.19%; total nitrogen, 1.25~1.40%; pure extract, 18.17~21.47%; color, 5.41~21.12; pH, 4.51~4.66 and ethalnol. 2.97~3.12%. Organoleptic test on taste, color and flavor of traditional and commercial soysauce indicated that most of the consumers prefer commercial products to traditional products. Preferrable formulation of Kanjang based on organoleptic test of soy sauces was assumed as containing; NaCl, 16.0%; total nitrogen, 1.40%; pure extract, 19.97%; color, 12.98; pH, 4.61 and ethanol, 2.96.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.504-510
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• 2018

Different processing methods, including steeping, boiling, roasting, and pressure roasting were used to deactivate anti-nutritional factors and remove off-flavor present in legumes. The physical and textural characteristic of cookie made with the treated flours were examined. The lightness of roasted cowpea flour was higher than that of the other treated legume flours, whereas that of pressure-roasted mungbean flour was the lowest. The boiled and pressure-roasted legume flours exhibited substantially lower pasting viscosity since the starches in these flours were considerably gelatinized during the heat treatment. Steeped mungbean flour had a significantly higher final viscosity than the other treated legume flours. Cookies containing mungbean flour had a higher protein content but lower lipid content than those containing cowpea flour. Cookies made with cowpea flour had a greater hardness than those made with mungbean flour. Cookies containing roasted flour had relatively better color properties than did those containing flours that were treated using other methods.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.463-471
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• 1984

For the eventual alcohol production from uncooked starch, an efficient saccharification process was examined by using the combined action of steeping, pectin depolymerase, ${\alpha}-amylase$ and glucoamylase. The total sugar content of rice, sweet potato and tapioka used were 4.53, 4.26, and 3.92 mmole/g sample. $70\;{\pm}\;10%$ of the total sugar was hydrolyzed when cooked starch was saccharified under the condition which is currently used in industry. The smaller starch particle was used, the more saccharification was obtained. Efficient saccharification was obtained by treatment with 5% $H_2SO_4$ (sample: working volume = 1:2) at $60^{\circ}C$ for 12 hr. Optimization was carried out for the saccharification of uncooked starch by the combined action of pectin depolymerase, ${\alpha}-amylase$, and glucoamylase. The conditions are: pectin depolymerase; pH 4.5, $45^{\circ}C$, 2 hr, ${\alpha}-amylase$; pH 6.0, $60^{\circ}C$, 1 hr, and glucoamylase; pH 3.5, $60^{\circ}C$, 1 hr. Simultaneous treatment of the combined action of macerating, liquifying and saccharifying enzymes yielded better result than stepwise treatment of 3 enzymes. Degrees of saccharification of uncooked tapioka, rice and sweet potato were 82, 90.5, and 84.5%, respectively on the basis of total sugar, under the optimized conditions.