• Korean journal of food and cookery science
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• v.19 no.1
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• pp.34-45
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• 2003

Backsulgi, the most basic type of rice cake, were prepared with the addition of process rice flour at 0%, 10%, 20%, 30%, 40% and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textual characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. As a result of sensory evaluation, Backsulgi with 30% process rice flour showed the highest score in overall quality, and the one with 10% process rice flour showed higher scores than controls. Backsulgi with process rice flour did not show significant differences in whiteness, graininess, sweet aroma, roasted nutty taste, sweet taste compared with the control even in the longer storage time at 4$^{\circ}C$ and 20$^{\circ}C$. In the measurement of color changes, L value (lightness) was not significantly different, but a value (redness) and b value (yellowness) were increased as the addition of process rice flour increased.

• Food Science and Preservation
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• v.6 no.1
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• pp.76-80
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• 1999

Power consumption, mesh size, moisture content, color difference, amylogram of rice flour milled with the water soaked rice were compared with that of rice using dry pin mill process. The rice was soaked in 23, 24, 25, 26% of water for 10hr, independently. The more rice had moisture content, the less power consumption was needed. Power consumption to mill the rice soaked in 25% of water was less than that of dry rice by 6.8kW/100Kg. Moisture content of rice flour from the rice soaked with 25% of water was 2% higher than that of rice flour from the rice soaked with 23% of, water. Population of flour particle from the rice soaked with 24-25% of water was 45.7∼46.25 of 60 mesh, 9.7∼10.4% of 80∼100 mesh and 7.7∼8.1% of 100 mesh. Gelatinization temperature of rice flour from the rice soaked with 23% and 24∼25% of water was 65.70C and 64.50C, independently. Temperature of rice flour from the rice soaked with 23% 24∼25% of water sith minimum viscosity was 85.50C and 88.4∼88.70C, independently. Brightness and whiteness of the rice flour from the rice soaked with 24∼25% of water were 95.90∼95.95 and 905.82∼95.94, independently. Brightness and whiteness of the rice flour from the soaked rice were 1.2 and 1.7 higher than that of rice flour from the dry rice, independently.

• Food Science and Preservation
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• v.6 no.1
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• pp.71-75
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• 1999

Power consumption, mesh size, moisture content, color difference, amylogram of rice flour milled with water soaked rice were compared with that of rice using dry pin mil process. Maximum water absorbance of rice was 35% for 2.5 hr. Power consumption to mill the soaked rice was less than of dry rice by 6.9kW/100Kg. Moisture content of rice flour from the water soaked rice was 2% higher than that of rice flour from dry rice. Population of flour particle was 52.9% of 60 mesh and 32.6% of 60∼80mesh. Gelatinization temperature of rice flour from the water soaked rice was 30C lower than that of rice flour from dry rice. Maximum and minimum viscosity of rice flour from the water soaked rice after boiling were 296 cps and 158 cps, independently. Brightness and whiteness of the rice flour from the water soaked rice were increased upto 10hr soaking and decreased after 17hr soaking. Brightness and whiteness of the rice flour were 96.17 and 96.02, independently.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.255-262
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• 1995

Studies were carried out to investigate physicochemical properties of taro during the pretreatment process of making Toranbyung. Seventeen kinds of amino acids were found in taro. Aspartic acid and glutamic acid were most plentiful among those amino acids. Essential amino acids were about 42.7% of the total amino acids. Sulfur containing amino acids, mehtionine and cystine were about 2.7% The amylograph indicated that the initial temperature triggering gelatinization of both rice flour mixed with taro and glutinous rice flour mixed with taro increased as the amount of taro increased. But the maximum viscosity of rice flour mixed with taro did not increase as the amount of taroincreased while the maximum viscosity of glutinous rice flour mixed with taro increased as the amount of taro increased. And the peak temperature of both rice flour mixed with taro and glutinous rice flour miced with taro increased as the amount of taro increased. The alkali degree of insoluble ash was higher than that of soluble ash. Glutinous rice dough had more total sugar than rice dough. Yellowness of rice dough was higher than that of glutinous rice dough.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.299-304
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• 2005

This study investigated the feasibility of the bread making process with the mixture of the functional rice flour. The bread was manufactured with 20, 30 or 40% functional rice flour with increasing and wheat flour. Gelatinization characteristics of the rice starch was examined by differential scanning calorimetry(DSC). Coated with soluble dietary fiber rice showed the highest gelatinization enthalphy among functional rices and other functional rices were similar to normal rice. in the viscosity point of view. generally the viscosity related to the addition ratio. The most viscose case was 30% Sangwhang rice but in fermented with monascus ruber rice case, viscosity was low even with 40% case because of the transformation of the starch granules. In sensory evaluation, the highest sensory scores for the uniformity of pore size and flavor were obtained when sangwhang rice flour content was 20%. The textual study was mainly focused on the hardness, cohesiveness, adhesiveness, springiness, chewiness. Textural characteristics of functional rice bread crumb bakedwith 20% coated with soluble dietary fiber rice, 20% sangwhang was low in hardness, chewiness and gumminess. Therefore, Sangwhang rice flour 20%, Monascous ruber 20% and Coated soluble dietary fiber rice 20% were considered to be the most suitable addition ratio for the rice breads.

• Food Science and Preservation
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• v.6 no.3
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• pp.313-318
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• 1999

The Properties of rice flour and consumed electricity to make rice flour were compared among three different process ; 1. roll mill after soaking rice in water, 2. roll mill after tempering, 3. try pin mill. When rice was milled by roll mill and pin-milled after tempering for 10 hrs(TRPMR), consumed electricity and moisture content of rice flour were the least. Particle size of rice flour prepared with TRPMR was 87.4% of 100 mesh or more which was the highest number among the rice flour prepared using different processes. Gelatinization temperature of the rice flour was 63.2$^{\circ}C$ and was 1.3$^{\circ}C$ lower than that of rice flour prepared with other processes. Viscosity of the rice flour prepared by TRPMR was the least. Whiteness of the rice flour prepared by TRPMR was similar to that of wheat flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1098-1102
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• 2005

Properties of rice flours prepared from milled and broken rice produced by pre-washing and subsequent drying process were investigated. Compared to untreated ordinary milled rice, pre-washing process slightly increased lightness of rice flour, while decreased yellowness. Both WAI and WSI were higher in the flour from pre-washed rice, and gel consistency was the highest in the flour from pre-washed broken rice. Pre-washed rice showed increased amylograph peak viscosity and reduced setback values. On the other hand, pre-washed broken rice showed decreased peak viscosity and increased setback values. Differential scanning calorimetry (DSC) results showed that the pre-washing process reduced gelatinization onset- and peak temperatures, with increased gelatinization enthalpy. Total bacteria and yeast count were lower in the pre­washed rice, suggesting the pre-washing process could partially eliminate microbial contamination of ordinary milled rice.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.850-854
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• 2012

This study is carried out in order to develop food materials for the promotion of rice consumption. In this study, we researched the physicochemical properties of extruded rice flour (ER) and gelatinization popped rice flour (GPR) by the extrusion process and by the popped method with milled rice and brown rice. The extrusion process used a couple of screw extruders. The extrusion parameter was kept constant at a feed moisture content of 25%, barrel temperature of $120^{\circ}C$ and screw speed of 400 rpm. GPR was prepared by batch popping machine after gelatinization of rice. In order to evaluate the physicochemical properties of ER and GPR, as well as the gelatinization rate, water soluble index (WSI), water adsorption index (WAI), DPPH radical scavenging activity and total dietary fiber content, the color value was carried out. The gelatinization rate was similar to 71.1~73.8%. Further, the results of WSI and WAI were increased at ER and GPR compared to the raw materials; ER was also higher than GPR. DPPH radical scavenging activity and total dietary fiber content showed a tendency to reduce after extrution and popping. As a result of the color value, the L value of ER decreased more than the raw materials, whereas GPR increased at a and b values.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.1-13
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• 1993

This paper has examined and analyzed the ways of making Jang(Korean soybean sauce), vinegar and liquor in terms of food processes, which are mentioned in sooljip 5 and 6 Food collections of 'Kosa-sibi Jip', an encyclopaedia written in Chinese and published in 1789-the eleventh year of King Jung-jo of Chosun Dynasty. There respestively six items of nine items of and thirty three items of the recipe for making jang, vinegar and liquor, Soybean was a major material for making jang. And wheat flour and ground barley were added. Myun-jang was made from only flour. Dong-kook Jojang Bup(oriental soybean sauce preparation) which is the traditional Korean process for making jang from only soybean is recorded in this book. The cereals used in the nine items of the vinegar making recipe were rice(six times), wheat(twice), barley(three times) and wheat flour(once). And fruits are also used. Rice was most used of all these materials. The cereals used in the thirty three items of the liquor-making recipe were regular rice(50%), sticky rice(42.6%) and wheat flour(7.4%) In particular sticky rice was much used for Yakyee Rhue and Bok-sik Rhue for medications. The ways of processing cereals for liquor-making were Jee-ae-bop : steamed rice(52.9%), Jook:thick gruel with cereal (32.3%), Goo-mung Tuck: doughnut-shaped rice cake(8.8%) and Hin-moo-ree Tuck: shawith peless rice cake(2.9%). The three unique processes are as follows. First, in winter when the process of liquor-making did not go on because the jar was cold, the bottle with hot water in was put in the jar and so the aduquate temperature for liquor-making was maintained. Next, in warming up a small double boiler, they prevented effervescence by hanging down thread. Finally. in warming up in a double boiler, they sealed the mouth-piece of the jar and put a handful of wet rice when the rice was completely cooked, it was thought of as the sign that the process of liquor-making was done.

• 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.