• Korean journal of food and cookery science
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• v.14 no.3
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• pp.225-231
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• 1998

Enzyme-treated glutinous rice flour, which was developed to shorten or skip a steeping process during the preparation of Yukwa, was analyzed for its physicochemical characteristics and compared with glutinous rice flour made by 28-day-steeping method. Total sugar content of the 28-day-steeped flour was the highest among all groups, on the other hand, the reducing sugar content was higher in enzyme-treated glutinous rice flour. The viscosity of enzyme-treated flours was significantly lower than that of the 28-day-steeped and particularly showed the lowest value at 65$^{\circ}C$. The contents of Ca$\^$2+/ and Mg$\^$2+/ in enzyme-treated glutinous rice flours were higher than those of the 28-day-steeped group, however, the content of P$\^$+/ was lower. Free sugar detected in glutinous rice flour prepared from 28-day-steeping method was glucose only, but enzyme-treated flours contained maltose and glucose, and the content of total free sugar was much higher than that of the 28-day-steeped group. In microscopic structure, both 28-day-steeped and enzyme-treated flours showed the particle size decreased and porous surface on some part of the flour granule.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.761-764
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• 2004

Effects of pretreatment conditions on ${\gamma}-aminobutyric$ acid (GABA) contents of brown rice and germinated brown rice were investigated. As steeping time increased, GABA contents of brown rices increased gradually. The highest GABA content, 3.33mg/100g, was found in brown rice steeped at $40^{\circ}C$ for 8 hr. GABA content of brown rice decreased significantly at pH 8 (p<0.05), but changed slightly at pH of steeping solution ranging 4-7. Steeping of brown rices in glutamate solution increased GABA contents. Brown rice steeped in glutamate solution at 200-300 ppm showed GABA content between $4.09{\pm}0.48-4.11{\pm}0,47mg/100g$, which was much higher than that of untreated brown rice. Anaerobic treatment of brown rices using $N_2$ gas increased GABA contents, ranging from $4,70{\pm}0.49\;to\;4.92{\pm}0.83mg/100g$. Germinated brown rice steeped in glutamate solution under anaerobic condition had GABA content of $5.92{\pm}0.72mg/100g$, two-fold higher than that of untreated brown rice, $3.05{\pm}0.67mg/100g$. Optimum pretreatment condition established in this study could significantly increase GABA content in germinated brown rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1300-1306
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• 2011

This study investigated the physicochemical characteristics of wet-milled rice flour treated with pectinase and cellulase in a steeping process. Enzyme treatments were used as follows: pectinase 0.05%, cellulase 0.05%, and mixed enzyme treatments 0.05~0.2%. For particle distribution, rice flour E-treated with mixed enzymes (pectinase 0.05% and cellulase 0.05%) was the finest at 48.3% particle distribution less than $53\;{\mu}m$. Protein contents and damaged starch were reduced by enzyme treatments. Damaged starch was the lowest (12.1%) in rice flour E compared with non-enzyme treatment (18.1%). Amylose content, water binding capacity, solubility, and swelling power all increased upon enzyme treatments, and their effects increased upon mixed enzyme treatment. For gelatinization characteristics of RVA, peak viscosity, final viscosity, breakdown, and total setback viscosity increased in rice flours treated with mixed enzymes. Especially, in steeping method with mixed enzyme treatment, pectinase 0.05% and cellulase 0.05% treatment was suitable for minimizing damaged starch and high fine particle distribution of rice flours compared with single enzyme treatment.

• Proceedings of the Korean Society of Crop Science Conference
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• 2007.11a
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• pp.262.2-262.2
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• 2007

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.185-190
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• 1999

In order to develop the techniques for isolation and production of barley starch from Youngsan variety, optimum conditions of isolation processes of barley starch was investigated. The effect of steeping temperature and time in wet-milling process was examined and the results showed that optimal steeping temperature and time were 30$^{\circ}C$ and 12 hr. The barley starch isolated under these conditions contained 5.7% crude protein, 69% starch content and 83% white value by 100 mesh process. The optimum condition of alkali treatment was showed that concentration of NaOH and treating time were 0.2% and 6 hr, respectively. To remove the fat content of barley starch, after alkali process obtained barley starch with the addition of 10% (v/v) EtOH was attempted. As the result, the barley starch contained 0.1% of crude fat. Under the optimized isolation conditions, the barley starch finally contained 0.1% protein and 95% starch content. The isolated barley starch were superior to commercial corn starch in purity and white value.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.30-35
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• 1995

Gamma irradiation was applied to non-glutinous and glutinous corns for improving starch isolation process. No significant changes in proximate composition of corn grains were observed by gamma irradiation. Irradiation at 1 and 5 kGy was effective for sterilizing all contaminated microorganisms of non-glutinous and glutinous corns, respectively. The moisture-uptake rate constants were increased in proportional to the steeping temperature and applied irradiation dose level. The irradiation efficacy on water absorption properties was also recognized in the corns stored for six months at room temperature. The combined use of gamma irradiation with sulfur dioxide solution was very effective for reducing steeping time. The starch yield gradually increased as irradiation dose levels increased. At 2 kGy, the sarch yield of non-glutinous and glutinous corns increased by 38% and 27%, respectively. No significant difference in Hunter's color value was observed between the starches isolated from nonirradiated and irradiated corn grains.

• Korean Journal of Social Welfare
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• v.56 no.4
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• pp.103-122
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• 2004

This study is aimed to examine the process of juveniles' steeping in cyber crime for finding out data which could be applied to prevent juveniles' cyber crime and to rehabilitate the juveniles related in cyber crime. Also, this study is designed focusing on the Grounded Theory method, and 5 probationees connected with internet fraud have been interviewed as participants for this study. For the juveniles who had been steeped in cyber crime, some findings according to the analysed data have been emerged in the context of social work intervention. First, interventions need to be focused on the improvement of social environment and juveniles' crooked thoughts to prevent juvenile's Internet fraud and to rehabilitate juveniles related with Internet fraud. Second, workers need to guide the juveniles who have been indecisive on the another crime into regretting their guilty attitude in depth. Third, the prevention of juveniles' Internet fraud needs to be conducted on the level of social movement, and social work practice centers need to grope concrete programs networked with correctional authorities for the social movement.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.324-331
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• 2009

Peeled whole onions (PWO) were cleaned at various hypochlorous acid (HA) concentration and steeping time and packed in LDPE bag keeping at $10^{\circ}C$ for 12 days and $35^{\circ}C$ for 3 days, in order eventually to examine microbiology, surface color and sensory quality. At the early stage of storage, it was found that total bacterial counts at H-II keeping at $10^{\circ}C$ after 1 minute steeping were $2.60\;{\pm}\;0.18\;log\;CFU/g$, and those after 3 minutes steeping were $2.10\;{\pm}\;0.18\;log\;CFU/g$ which showed less than the control. The total bacterial counts at H-III were detected after 4 days. The total bacterial counts of PWO treated HA increased as steeping time became longer, HA concentration increased, and storage temperature went down. E. coli was not detected at all treatments. It was also found that during the treatment the L-value showed decreasing trend, but the parameter a- and b- value showed increasing trend. But these trends were mitigated as HA concentration increased. The result of sensory quality evaluation for the appearance showed that the sample stored with $10^{\circ}C$ gained higher evaluation than that with $10^{\circ}C$, while the control and H-III gained highest points significantly (p < 0.05) for the sample keeping at $10^{\circ}C$ after 12 days storage. The sensory odor of onion showed similar to that for the appearance, and the 8-day treatments of H-II and H-III showed no significantly difference (p < 0.05). On the basis of the results above, it is likely to be more effective to prolong the period of circulation of PWO if you use HA over 50 ppm for washing PWO and storage at $10^{\circ}C$. This study will contribute to improve safety and quality in circulation of PWO.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1094-1099
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• 1998

Newly introduced aseptic process for cooked rice was optimized by evaluating the process parameters. The optimal conditions were as follows: ratio of washing water to rice, 3:1 by weight; steeping at 20oC for 20min; heat shock at 140oC for 7sec with 8 repetitions; addition of 0.2% glucono lactone solution; cooking at 103oC for 30min. The final products were incubated at 37oC and 50oC for 8 weeks and no spoilage was occurred at both temperatures. Furthermore, any significant losses of sensory and physicochemical qualities were not observed.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.131-139
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• 2001

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.