• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.499-503
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• 2018

Transglutaminase (TGase), which forms linkages among proteins, has been used to improve food quality. In the current study, quality characteristics such as color values, texture profile parameters, and sensory profiles of the frozen surichwi (Synurus deltoids) rice cake made using transglutaminase (TGase) treated-rice flour were investigated, with a view to producing high-value rice products. The results indicate that Hunter color values (L and b) and TPA parameter values (hardness, gumminess and chewiness) of frozen surichwi rice cake made with TGase-treated rice flour were significantly changed, and that these properties may be applied to improve the sensory qualities of final products. Also, the sensory acceptability scores related to color, appearance, taste and texture, as well as overall acceptability of the TGase-treated frozen surichwi rice cake, were found to be significantly higher compared to controls. In conclusion, the results clearly indicate that TGase-treated rice flour carries the potential to improve the overall quality of frozen rice cake, and that surichwi is an effective ingredient for sensory profiles.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.59-68
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• 2007

This research was to investigate the consumers' perception and purchase behavior of Korean rice cake as a meal. The rate of consumers who had eaten rice cake as a meal was 64.7% and that of those who had not was 35.3%.. For breakfast, 49.83% of them ate rice cake and for lunch 21.2% of them did. Reasons for eating rice cake for meal were investigated on 'easy to eat(63.21%), 'the others(13.0%)', 'good taste (12.3%)' and 'healthy food(10.8%)'. Reasons for not eating rice cake for meal were researched on 'snack(40.09%), 'difficult storage(21.9%)' and 'expensive(9.7%)'. After purchasing or making rice cake, 45.4% of consumers ate immediately and 30.9% of them ate within $1{\sim}2\;days$. In thawing methods of frozen rice cake as a meal, 51.3% of consumers used a microwave. Kinds of beverage with which rice cake was eaten were water(35.3%), coffee(14.9%), milk(13.8%) and Kimchi(dongchimi, 13.8%). The complementary points for purchase of rice cake as a meal were 'Small package(23.2%)', 'Good preference'(20.5%), 'Healthy food(15.0%)', 'Affordable price(12.7%)' and 'Low calorie(9.5%). Kinds of rice cake as a meal were Injeolmi(16.0%), Backsulgi(15.4%), Yaksik(9.3%) and Galaetteok(9.0%).

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.10-21
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• 2007

The purpose of this study was to investigate the housewives’ consumption pattern and preference of the Korean rice cake asa substitute for meal. The rate of housewives who had eaten rice cake as a substitute for meal were 75.30% and those who had not were 20.83%. Usually 62.03% of them ate rice cake for breakfast, and 34.21% did them within one time per a week. Reasons for eating rice cake for meal were investigated on ‘easy to eat(54.51%)’, ‘good taste (24.44%)’ and ‘healthy food(14.29%)’. The older housewives wanted healthy rice cake for meal and ate with tea and Kimchi(Dongchimi). The younger ones ate rice cake for meal with tea and milk. Thawing methods of frozen rice cake for meal were different between the older and the younger, respectively, steaming and using microwave. Kinds of rice cake as a substitute meal were Injeolmi(50.75%), Backsulgi(49.62%), Chaltteok (47.74%) and Yaksik(46.44).

• Food Science and Preservation
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• v.6 no.1
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• pp.81-86
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• 1999

The textural characteristics of nonxaxy rice flour gels and rice cake(Injolmi) with different water contents and additives were evaluated after freezing and microwave heating. As moisture content of rice flour gels increased from 45% to 55%, its hardness and gumminess decreased, but adhesive and cohesiveness had no significant difference. Microwave heating did not markedly affect the texture but frozen storage was very effective to prevent the hardening of products. Hardness of reheated rice gels increased more rapidly in non-packaged sample than in PE wrap film and affected by storage time of 24hrs at 20$^{\circ}C$. As sugar content of rice flour gels increased from 0% to 10%, its hardness, adhesiveness, and gumminess decreased, while cohesiveness did not change.

• Journal of the Korean Society of Food Culture
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• v.10 no.2
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• pp.101-106
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• 1995

The effects of ${\alpha}-rice$ flour on the physicochemical properties of Korean rice cake were investigated. Before cooking, the degree of gelatinization of rice cake without ${\alpha}-rice$ flour was 5.75%, but 16% for adding ${\alpha}-rice$ flour. After cooking, the degree of gelatinization of rice cake were increased from 52% to 85% by adding ${\alpha}-rice$ flour. The L value of rice cake with ${\alpha}-rice$ flour increased, but there was no significant difference in L value between samples. The hardness of rice cake before and after cooking were increased by adding ${\alpha}-rice$ flour whereas after frozen stoarge there was no apparent effect on the color values of rice cake. The water absorption ratio of rice cakes during cooking were increased by addition of ${\alpha}-rice$ flour. Scanning electron photomicrographs revealed that the rice cake with ${\alpha}-rice$ flour has more porous structure with rapid rehydration.

• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.67-75
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• 2013

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.

• Food Science and Preservation
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• v.23 no.7
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• pp.923-930
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• 2016

The purpose of this study was to improve the quality of the steamed rice cakes added with powder and extract of Schisandra chinensis (SC). Steamed rice cakes were prepared by adding SC using 1% hot-air dried SC powder (DP), hot-air dried SC extract (DE), freeze dried SC powder (FP) and, frozen SC extract (FE). After packaging with nylon/polyethylene films, the cakes were stored at $25^{\circ}C$ for 5 days. The FE-treated steamed rice cake had the lowest pH value. The $L^*$ value of the control cakes was highest immediately after processing and decreased during storage. The $a^*$ values of FP- and FE-treated steamed rice cakes were higher than those of DP- and DE-treated cakes. The $b^*$ values of DP- and DE-treated steamed rice cakes were higher than those of FP- and FE-treated cakes. Total phenolic contents of DP and DE were lower than those of FP and FE. Anthocyanin contents of DP- and DE-treated steamed rice cakes were lower than those of FP- and FE-treated cakes. Schisandrin contents of DP- and FP-treated steamed rice cakes were lower than those of DE- and FE-treated cakes. Ferric reducing antioxidant power assays revealed that DP and DE had lower antioxidant powers than those of FP and FE. The results of this study indicate that, among the treatments methods used, the steamed rice cake treated with FE had the highest functional component and antioxidant activity levels.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.235-246
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• 2001

The survey on the practice of the memorial ceremonial food in Chuncheon area showed it varied according to social position of officiator, location(inland or seaside town) , and personal condition. The study included the foods prepared for the memorial services on the memorial day. New Year's Day and Chusok. 1. 40.4% of the subjects were in the thirties at their age, 46.6% were high school graduates, 57.3% were the first daughter-in-law, 40.4% had no religion, 30.9% were working at public administration and earned less than 1 to 1,5 million won monthly. 2. 71.7% of the subjects who replied that the ancestor worship service had to be kept were Buddhists. 55.4% of them were high school graduates, and 58.8% of them ran independent businesses. They learned how to practice the ancestor worship service from their mother before marriage or from their parents-in-law after marriage. 3. The older the officiators, the better they wanted to keep the traditional format of the service, but the Christians and Catholics wanted to change the format to western style in the future. 4. 92.7% of them served cooked milled rice. They prepared the soup in the order of beef soup, radish soup and dried Alaskan pollack soup. 5. Among cooked vegetable dishes, bracken was used the most and balloonflower root, mung bean sprout and spinach followed. Among jeon(pan-fried foods). frozen Alaskan pollack was used the most and buckwheat, mung bean and meatball followed. 6. They served san-juk(beef kebab) mostly on the ceremony. Among the grilled foods, tofu was the favorite, and croaker followed. 7. Among the fried foods. squid was the favorite, and sweet-potato and shrimp followed. Among the dried foods. they used in the order of dried Alaskan pollack, dried beef and squid. 8. Among the rice cake and traditional confectionery, they used in the order of Yak-sik(sweet rice cake), Gang-jeong(fried glutinous rice cookie), Jeol-pyun and In-jeol-mee. Among a beverage, they served Sik-hye(fermented rice drink) mostly. 9. Among fruits, apples. jujube, chestnut and dried persimmon were served. Aong a liquor, Cheongju was served mostly. 10. Soy sauce, salt and salted fermented fish were served, too.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.747-752
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• 2006

This study developed gasiogapidduk to increase the functional value and flavor of traditional Baiksulgi by adding gasiogapi powder. Powdered nonglutinous rice was mixed with powdered leaves (1%, 2%, 3%), powdered stems roots (1%, 3%, 5%), and powdered freeze-dried root extracts (5%, 10%, 15%) of Acanthopanax senticosus, known as the second ginseng, in order to find the combination ratio optimal to the senses. Sensory evaluation and texture characteristic evaluation of gasiogapidduk were used to develop a functional rice cake appealing to the largest number of people. Sensory evaluation consisted of evaluating color, smell, taste and texture, preference quality which reflects overall appeal. Texture characteristics were evalauated on hardness, adhesiveness, cohesiveness, springiness and gumminess. As a result, AE5 mixed with 5% powdered freeze-dried Acanthopanax senticosus extract proved to be the most desirable in both sensory evaluation and texture characteristics.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.353-357
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• 1999

The textural characteristics of mungbean flour gels and mungbean cake(Bindaedduk) were investigated in steam and microwave reheating condition after 20$^{\circ}C$, 5$^{\circ}C$ and -18$^{\circ}C$ storage. The hardness of mungbean flour gels were 2.36 kg in microwave reheating and 3.59 kg in steam reheating after 6 days frozen storage, respectively and its gumminess were increased after reheating. The hardness of mungbean flour gels did not significantly change with the storage temperature. The textural characteristics of mungbean cake made with 2 parts of mungbean flour and 1/2∼1/8 parts of nonwaxy rice flour had the similar values in spite of the different compositions. Microwave reheated mungbean flour gels had the different hardness values of 4.13 kg in non package and 1.70 kg in polyethylene film wrap after 24 hours storage at 20$^{\circ}C$. In sensory evaluation mungbean flour gels showed the high scores in hardness and the unpleasant flavor after reheating but mungbean cake of different compositions showed the good sensory qualities.