• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.235-242
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• 2016

The purpose of this study was to investigate the quality characteristics of makpyeon prepared with dry milled rice powder. The makpyeon samples prepared with dry milled rice powder and various amount makgeolli (0% (CON), 25% (M25), 50% (M50), 75% (M75), 100% (M100)), and analyzed for moisture content, pH, Hunter's color value, TPA and sensory evaluation. The moisture content did not showed significant difference among makpyeon samples. The L-value, a-value resulted in that CON showed the highest and decreased with the amount of makgeolli. The b-value of makpyeon samples showed that CON was the lowest and increased with the amount of makgeolli. TPA resulted in that M100 showed the highest hardness and the lowest adhesiveness, cohesiveness. Chewiness and gumminess of makpyeon samples were higher than those of CON. Based on quantitative descriptive analysis, the score of brightness, moistness, particle size and gloss of showed higher in CON that in makpyeon samples, firmness increased with the amount of makgeolli. Flavor attributes of liquor odor, sour odor, fermentation odor of makpyeon was stronger in makpyeon samples that in CON with the amount of makgeolli. Acceptance test resulted in makpyeon made with CON, 100% of makgeolli (M100) showed the significantly highest score in taste and overall acceptance.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.127-132
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• 2019

This study investigated the quality of Jeungpyun based on variety, milling method and fermentation time. Rice flour (wet-milled Samkwang and dry-milled Seolgaeng) was used for these experiments. The expansion ratios of wet-milled Samkwang and dry-milled Seolgaeng after 6 h of fermentation showed similar values of 160.66 and 159.52%, respectively, while the specific volume was found to be 1.12 mL/g for both. Hardness values of 475.57 g in dry-milled Seolgaeng and 550.40 g in wet-milled Samkwang were determined to be the lowest values after 6 h of fermentation. Numerous pores were found in wet-milled Samkwang, whereas large-sized pores were found in dry-milled Seolgaeng. Thus, these results show no significant difference between the quality of Jeungpyun produced using dry-milled Seolgaeng or wet-milled Samkwang rice flours. However, dry- milled Seolgaeng without the wet-milled process is considered more suitable for Jeungpyun production.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.2
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• pp.179-186
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• 2008

This study was carried out to investigate the changes of brown rice, and cooking properties after milling of brown rice according to storage temperature and varieties. Brown rices were stored at $15^{\circ}C$ and $35^{\circ}C$ for 10 weeks. Tz values of brown rice stored at $35^{\circ}C$ were higher in Hwaseongbyeo, Koshihikari, Hitomebore, than the other varieties. The increasing rate of hardness of cooked rice in Odaebyeo, Junghwabyeo, Sangmibyeo stored at $35^{\circ}C$ were lower than those of other varieties. In stored brown rice at $15^{\circ}C$ and $35^{\circ}C$, correlations between pH of brown rice and fat acidity, hardness, b value of cooked milled rice and head rice rate of milled rice were significant $0.743^{**}$, $0.539^*$, $-0.693^{**}$, 0.250, respectively. At $15^{\circ}C$ and $35^{\circ}C$, correlations between L value and b value of cooked milled rice, head rice rate of milled rice were significant $-0.772^{**}$, $0.638^*$, and those between fat acidity of brown rice and consistency of milled rice were $0.604^*$. In brown rice stored at $15^{\circ}C$, It was higher quality of milled rice and cooked rice than those at $35^{\circ}C$ that increased head rice rates of milled rice and glossy value of cooked milled rice but lower color b value and hardness of cooked rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.1
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• pp.1-13
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• 2006

Response of grain yield and milled-rice protein content to nitrogen topdress (N) timing at panicle initiation stage (PIS) is critical for quantifying real-time N requirement for target grain yield and milled-rice protein content. Two split-split-plot experiments with three replications, one in 2004 and the other in 2005, were conducted in Experimental Farm, Seoul National University, Suwon, Korea. The experiments included three N rates at tillering stage (TS), three N timing treatments at panicle initiation stage (PIS) and two rice cultivars. The N rates at TS, N timing at PIS, and rice cultivars were randomly assigned to main plot, sub plot, and sub-sub plot, respectively. Results showed that the delayed N application at PIS reduced grain yield in 2004 and increased milled-rice protein content in both years significantly at 0.05 probability level. The calculated optimum N timing at PIS from pooled data by N rates and rice cultivars in two years was at 28 days before heading (DBH). However, real-time of N timing at PIS was dependent on plant growth and N status around PIS that in turn was dependent on applied N rates at TS. The optimum N timing at PIS was at 30 DBH for no N treatments at TS while at 27 DBH for 3.6 and 7.2 kg N/10a treatments and at 27 and 29 DBH for Hwaseongbyeo and Daeanbyeo, respectively. In general, earlier applied N at PIS resulted in lower milled-rice protein content but the highest grain yield was expected to be obtained when N topdress at PIS was applied at the time when shoot N concentration started to drop below about 23 mg/g due to dilution effect after transplanting. In conclusion, the results of our experiments imply that the currently recommended N topdress time (24DBH) at PIS in Korea should be reconsidered for the higher grain yield and the better quality of rice.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.423-429
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• 2000

The water conditioning experiments of brown rice were performed to verify the effect of brown rice conditioner and to decide the optimum operating variables for the conditioner. The initial moisture contents of 13-14%(wb) brown rice were used as experimental samples. The flow rate of brown rice passing through the conditioner was 2,940 kg/hr and water was supplied proportionally from 80 cc/min to 240 cc/min. The differences between expected and measured moisture contents were neglected except 0.25%(wb) of the maximum differences at 0.2920((cc/min)-water/(kg/min)'%-brown rice) of water supply rate. For the initial moisture contents of 13-14%(wb) brown rice, it was found that a proper water supply rate was 0.2415((cc/min)-water/(kg/min).%-brown rice) and the increments of whole rice was 2.3% compared to non conditioned ones. It was considered that the conditioning process did not influence the whiteness of milled rice because the whiteness differences between conditioned and non-conditioned milled rice were negligible.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.33-36
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• 2005

In order to find out better cultivation practices in mid-mountainous area to produce high quality rice, an experiment involving four transplanting times and four varieties was carried out, during past three years $(2002\~2004)$. There was no significantly different on palatability of rice between transplanting time, but an interaction effect was between transplanting time and variety, The palatability of milled rice of Sangmibyeo, Hwayongbyeo and Junambyeo transplanted at May 10th were higher than Samcheonbyeo. The palatability of milled rice grown by May 20th day's transplanted, Sangmibyeo and Junambyeo were higher than Samcheonbyeo. The palatability of milled rice grown by May 30th day's trans-planted, Sangmibyeo and Hwayongbyeo were higher than Samcheonbyeo and Junambyeo. And the palatability of milled rice grown by June 9th day's transplanted, Sangmibyeo and Samcheonbyeo were higher than Hwayongbyeo and Junambyeo. It can infer that Sangmibyeo is one of the best option over the transplanting times in term of palatability, Amylose content of milled rice was showed without a significant difference between transplanting time, but there was an interaction effect between transplanting time and variety. The amylose content of grown by May 20th day's transplanted, Sangmibyeo and Samcheonbyeo were lower than Junambyeo. The amylose content of milled rice grown by June 9th day's transplanted, Sangmibyeo and Samcheonbyeo were lower than Hwayongbyeo and Junambyeo. And the amylose content of milled rice grown by May 10th day's and May 30th day's transplanted, was showed without a significant difference between variety. The protein content of milled rice grown by later season transplanted was lower than grown by earlier, The head rice yield wasn't different significantly between the treatment of transplanting times and varieties. But the yield of milled rice grown by transplanted at May 20th day was high most in between the treatment of transplanting time. In a conclusion gathering all above the results, 20th May day's transplanting time and Sangmibyeo was one of the best option for producing high quality rice among the treatments in considering with head rice yield, palatability, amylose${\cdot}$protein content and productivity, at Mid-mountainous area.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.4
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• pp.342-348
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• 2011

This study investigated the effects of storage period on the quality-realted characteristics of milled rice. Milled rice of two rice varieties (Nampyeongbyeo, Dongjinbyeo) produced in different years (2005, 2006 and 2009) were used for experiment. The toyo meter value of both rice varieties was decreased with extended storage period. But fat acidity of both rice groups was increased with extended storage period. When the samples were compared by production year, the hardness of the rice produced in 2009 was higher than those produced in 2005 and 2006. As storage period was prolonged, the L, a, and b values of chromaticity were increased and there was decreased preference in palatability of cooked rice. So, as storage period was longer, rice quality and eating quality deteriorated seriously.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.588-596
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• 2018

In this study, dry-milled rice flour from different varieties (Samgwang, Boranchan, Hanareum, Dasan, Hangaru) and different particle sizes were used to manufacture Jeung-pyun and the quality characteristics were analyzed. The Jeung-pyun produced from Samgwang, Dasan and Hangaru milled rice flour showed highly dense pores. The Jeung-pyun produced from Hanareum only showed a significant difference according to the particle size. Samgwang, Boranchan and Dasan varieties with a particle size of 150 m showed a significant decrease in volume (p<0.05). Samgwang showed the lowest pH at all particle sizes (p<0.05). The sweetness of Samgwang varieties was the highest at $3.27-3.63^{\circ}Brix$ (p<0.05). The hardness of Jeung-pyun increased with increasing particle size (p<0.05). The highest acceptance of Jeung-pyun in terms of volume and bitter taste was observed with Hanareum at a particle size of 50 m. When the particle size was 50 m, the overall acceptance was highest for Jeung-pyun made from Samgwang followed by Hanareum. The acceptance of all the sensory characteristics was high when the particle size of rice flour was 50 m. When the appearance of Jeung-pyun was measured, Samgwang showed a dense structure and low hardness. Hanareum showed an increasing volume and springiness. Overall Samgwang and Hanareum were found to be the most suitable varieties for the production of Jeung-pyun.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1385-1389
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• 2003

The objectives of this study were to analyze amino acid composition of brown and milled rice of five varieties (Kwngan, Daean, Daejin, Sura, Hwaseong) and to evaluate their protein quality by several chemical scores. The protein contents of brown rice ranged from 6.7 to 8.0% and those of milled rice ranged from 6.1 to 7.5%. Daejin showed the highest protein contents in brown and milled rice among five rice varieties. Glx (glutamate + glutamine), Asx (asparagine + aspartic acid), arginine, leucine and valine were dominant amino acids in brown and milled rices and the most limiting amino acid was lysine. Ratios of essential amino acids to total amino acids were 36.8∼38.3% in brown rice and 35.8∼37.7% in milled rice. Protein scores were 76.4 to 79.6 in brown rices and 66.9 to 77.9 in milled rices, respectively. Chemical scores ranged from 60.7 to 63.2 in brown rices and from 55.5 to 62.4 in milled rices, respectively. The first limiting amino acid was lysine, the second threonine, and the third isoleucine in chemical scores.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.3
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• pp.266-270
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• 1991

Storage in the form of brown or milled rice saves space and cut cost rather than storage of rough rice, the common way of grain storage in Korea. But, brown or milled rice may be more susceptable to grain aging and sensory change than rough rice. Rice stored in government warehouse for 20 months after harvest was hulled into brown or milled rice and packaged with kraft paper bag (paper package), polyprophylen (PP package), and polyethylene (PE package). Then, after those rice packages were stored under room condition for one year, we investigated germinability, fat acidity, and sensory change to determine milling and packaging effects. Germinability of rough and brown rice was decreased significantly after long-term storge. In germination rate, Chucheong cultivar was lower than Milyang #23, brown rice was lower than rough rice, but there was no differences within packaging materials. TTC test which had a significant correlation with germinability can be used as a handy procedure for predicting grain germination. Fat acidity was increased as the order of rough < milled < brown rice in terms of milling, and PP < paper < PE package in terms of packaging materials. Especially, storage of brown rice increased fat acidity above 30 mg KOH, indicating one of characteristics of grain aging. To prevent from high fat acidity it was necessary to store in forms of rough grain with paper or PP packaging and milled rice with paper, or PP, or PE packaging. In sensory test of stored grain, eating quality in brown rice was the worst because of acidification of fatty acid. Also, eating quality of stored grain became worse as fat acidity increased.