• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.167-173
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• 2014

Surimi (or fish paste) products are one of the most representative processed seafoods in Korea. In a previous study, we evaluated the potential use of rice flour as an agent to replace wheat flour in surimi products. In this study, we optimized the content of rice flour and water in surimi products using response surface methodology. Rice flour content ($X_1$, w/w) and water content ($X_2$, v/w) were chosen as independent variables and gel strength ($Y_1$) and overall acceptance ($Y_2$) as dependent variables. Optimal conditions of $X_1$ and $X_2$ were 14% and 9.1%, respectively, and the predicted values of the multiple response optimal conditions were $Y_1=656.4(g{\cdot}cm)$ and $Y_2=6.34$. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $647.8(g{\cdot}cm)$ and 6.21, respectively, which were similar to the predicted values. Surimi products that are prepared under optimum conditions were similar in gel strength to those of commercial products. However, its sensory evaluation score was higher than that of the commercial products. In conclusion, rice flour can not only be used as an alternative to wheat flour, but it also can be used to improve the quality of surimi products.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.281-288
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• 2010

Total aflatoxin ($B_1+B_2+G_1+G_2$) maximum levels of 15 ${\mu}g/kg$ ($B_1=10\;{\mu}g/kg$) were set for grain, beans, peanut, nuts & their processed food (grinding, cutting etc.), processed cereal product & processed bean product, confectionaries (peanut or nut-containing food), soybean paste, red pepper paste, dried red pepper, processed com products for popcorn and steamed rice. The maximum levels for aflatoxin $M_1$ are 0.5 ${\mu}g/kg$ for raw milk and milks before manufacturing processing. The patulin maximum level is 50 ${\mu}g/kg$ in apple juice and apple juice concentrate (including concentrate to use as raw material and converted by concentration multiple). The ochratoxin A is managed at the maximum levels of 5 ${\mu}g/kg$ in wheat, barley, rye, coffee beans and roasted coffee, 10 ${\mu}g/kg$ in instant coffee and raisin, 2 ${\mu}g/kg$ in Grape juice, concentrated grape juice as reconstituted and wine. The fumonisins ($B_1+B_2$) maximum levels are 4000 ${\mu}g/kg$ in com, 2000 ${\mu}g/kg$ in com processed food (grinding, cutting etc.) and com powder, 1000 ${\mu}g/kg$ in processed com products. Standards for mycotoxins in food have been established and the mycotoxin risk in food is managed reasonably and scientifically, based on risk assessment and exposure analysis.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.436-445
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• 2015

The effects of substituting whey protein concentrate (WPC) powder for rice flour in the preparation of seolgiddeok were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufactureing process. Whey protein is known as a good nutritional source and is a functional material for many processed foods. WPC contains more than 80% whey protein. The moisture content decreased gradually during storage and the decrease in moisture was less in the control than in the WPC powder substituted groups. The color lightness (L) decreased significantly as the amount of WPC powder increased, wherease redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess and adhesiveness of seolgiddeok tended to increase in proportion to the amount of WPC powder in the formula. Seolgiddeok gelatinization was investigated by amylographing. Initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown were low in seolgiddeok prepared with WPC powder substituted for rice flour. Setback had the lowest value in the control. Sensory evaluations revealed that, seolgiddeok prepared with 3% WPC powder had the highest overall acceptability score. These results indicated that WPC seolgiddeok with 3% WPC powder has the best quality.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.321-321
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• 2022

Wheat was brought to solve food scarcity with aid from the United States caused by the Korean War. The Korean government launched a campaign to encourage mixed rice and wheat meals due to shortage of rice production in the 1960s, Wheat consumption began in earnest. However, it is difficult to rebuild the domestic wheat production base devastated by the Korean War with the technology at the time. Thus, wheat was mainly consumed from imported in the past. Since then, as wheat consumption has increased due to westernization and diversification of dietary life, wheat became the second staple grain in Korea. In this situation, the government enacted the Wheat Industry Promotion Act to create a basis for sustainable production and consumption of wheat in Korea. This study sought to improve the self-sufficiency of domestic wheat by examining the possibility of using "Ariheuk", a variety of new Korean wheat, as a rice supplement in the same context as the govemment's policy. Wheat has been used as a raw material for the processed food, such as noodles and bread. However, we approached it by using whole wheat as a nutritional grain. Participants were recruited from the agri-food consumer panel conducted by Rural Development Administration. We set a final sample of 525 consumer panels based on the age of census household heads. The experiment was conducted in such a way that participants cooked and ate 100% rice meal and rice containing 20% whole wheat meal. Participants completed the sensory evaluation questionnaire with online. For this experiment, all participants were given same whole wheat product. The sensory evaluation questionnaire consisted of color, glossiness, stickiness, aroma, chewing, sweetness, nuttiness, chewiness, softness, bursting, flavor, texture and swallowability. The sensory evaluation results were analyzed by giving -3 points to +3 points. The former points were given to the response that 100% rice meal is very superior to the response that rice containing 20% whole wheat meal. The latter points were given vice versa. Zero point was given to the response that they are similar each other. As a result, rice with 20% whole wheat meal was better than 100% rice meal in terms of color, aroma, chewiness, bursting and flavor. In case of sweetness and glossiness, there didn't exist significantly different. On the other hands, 100% rice meal was better in terms of softness and swallowability. As a result of ANOVA by age groups, from 30s or younger to 60s or more, there was significant difference among the groups in terms of color, chewiness and bursting. As a result of post-hoc analysis with Duncan's multiple range test (p < 0.05), 50s were evaluated to be significantly superior in color, chewiness and bursting compared to other age groups. In conclusion, it is appropriate to use whole wheat as a supplement to rice in order to improve the self-sufficiency of domestic wheat. As a strategy to promote domestic wheat consumption, in case of Ariheuk, it is necessary to provide an experience through whole wheat tasting and to establish a marketing strategy segmented by age groups.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.652-664
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• 2008

In this study, a Hazard Analysis Critical Control Point (HACCP) plan was developed for the sanitary mass production of commercial Korean rice cake products (Gaepidduk, Injulmi, and Julpyon). The microbiological properties of manufacturing flow were evaluated in order to develop the HACCP Plan. The moisture contents of the rice cakes ranged between 36.2${\sim}$55.3%, whereas the water activity of all samples ranged between 0.954${\sim}$1.0. Microorganisms testing was conducted during various phases of the product flow of Korean rice cake preparation, and included assessments of food equipment, work environment, and cooking employees on a small scale. During the manufacture of Injulmi, Julpyon and Gaepidduk, CCPs were purchasing & storage, steaming and cooling, molding, and holding in the A and B manufactories. At the critical limit of CCPs, storage was conducted below at $5^{\circ}C$ in soybean powder, oil, and paste with redbeans. The steaming process was conducted above at $99^{\circ}C$ for 40 min. Cooling and holding processes were conducted for 2 hours below at $15^{\circ}C$. The molding process included sanitary education for foodhandlers and training for operators. Thus, certain prerequisite programs had to be implemented prior to the implementation of the HACCP system. High levels of bacterial contamination were detected in the aprons worn to work by some employees. Additionally, periodic sanitary education for foodhandlers and training for operators or managers was required. Cross contamination by materials was expected at the place where materials were processed or stored.

• Journal of Mushroom
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• v.15 no.2
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• pp.88-93
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• 2017

This study was carried out to establish a cultivation technique for increasing the ${\gamma}$-aminobutyric acid (GABA) content in the fruit body of mushrooms by adding processed by-products. For the oyster mushroom 'Heucktari', addition of green tea powder, sea tangle powder, and green tea dregs resulted in very poor primordia formation, fruit body growth, and increased GABA. However, addition of 10% schizandra berry dregs and 1% rice bran to the basal substrate induced 100% and 10% increases, in GABA content in the fruit bodies compared to the control treatment without by-product, respectively. In addition, fruit body growth and primordia formation were greatly increased by these treatments. Therefore, GABA content was increased when the substrate was prepared by mixing an appropriate amount of schizandra berry dregs and rice bran.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.377-386
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• 2006

Imwonshibyukji(1827) is an important and stupendous ancient scientific book, which is much like an encyclopedia, that can discern the dietary life of the latter period of Choseon. This article is assorted, which is mentioned in this book, as Cho(Misutkaru-in parched grain that is weed out into powder) to the main material of grain Youmicho, Wandoocho, Youcho, also the medicinal plant as the main material Youkhangcho, Backyupcho, Chungumcho, Unyoungcho, and Naecho, Haengcho, Eicho, Imgumcho, Joyou, Bokbunjacho, made by fruit. The results of inquiring the property by the assortment is as you see in the following. Youmicho, Wandoocho, Youcho, Youkhyangcho, Backyupcho, and Chungumcho, which consist of glutinous rice, nonclutinous rice, barley, buckwheat, pea, and black soybean are among 13 kinds of methods to make Cho. The manufacturing process is similar to that of Misutkaru, but in the case of Unyoungcho 6 different medicinal powders are mixed with Chundang and Sookmill to form a hard portable taffy substance, which is quite unique. Naecho, Haengcho, Eicho, Imgumcho, Joyou, and Bokbunjacho are extracted from pulp and processed in a powder form like Misutkaru, which can also be considered as a fruit tea. Youcho is unique in its sense, since it is fermented by maggots that are bred in order to obtain the juice. Cho is known to calm thirst and empty stomachs, and has various medicinal materials to act as food to aid virility. It is also known to have multiple functions as an alternative staple, refreshment to aid virility, portable food, and preferable beverage. There are ten references on Cho, 37% are Korean in Ongheejobji and 63% Chinese in Jaeminyosool, Bonchogangmok, Chungmoonbobang, Nongjungchunsuh, Wangshinongsuh, Shikgyung, Sukmyung, Bonchoseupyou, and Wisaengbogam. The citations are in the general introduction and 13 types of Cho are cited 19 times overall, but citations based on Chinese references are non existe.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.587-597
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• 2018

The quality characteristics of pudding products comprising of Korean Olbyossal (traditional steamed rice), added at different percentages, were examined to explore the application of Olbyossal to develop different types of processed food products. Five groups of pudding were produced containing 0%, 25%, 50%, 75%, and 100% of Olbyossal. Evaluation of their quality characteristics and antioxidant activities revealed that the control group (with no added Olbyossal) had the highest moisture content and pH (p<0.001). The sugar content and turbidity was highest in the 100% Olbyossal group and lowest in the control group (p<0.001). The salinity was lowest in the 100% Olbyossal group (p<0.001). In terms of color values, the L-value (p<0.001) and a-value were highest in the control group, while the b-value was highest in the 100% group (p<0.001). Texture properties revealed that hardness (p<0.001), springiness (p<0.01), and chewiness (p<0.001) decreased as the percentage of Olbyossal increased. Increase in adhesiveness was noted with an increase in the percentage of Olbyossal (p<0.01). Based on the sensory evaluation of Olbyossal pudding in terms of appearance (p<0.05), flavor (p<0.05), taste (p<0.01), texture (p<0.001), and overall quality (p<0.001), the 100% group showed the best results. Examination of Olbyossal pudding revealed that antioxidant activities, radical scavenging activities for DPPH and superoxide anion, and reducing power increased as the percentage of Olbyossal increased (p<0.001). Therefore, pudding containing 100% Olbyossal is considered as the ideal product with reference to the high level of preference and product quality.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.83-91
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• 2018

Baekseolgi made with arrowroot flour (AF, 0 to 15% of rice flour) was steamed to examine the effect of heating on its antioxidant activity and physicochemical properties. Despite the presence of abundant dietary fiber and superior water-holding capacity of AF, moisture in baekseolgi was not significantly increased. This could partly be attributed to AF having 50% less moisture content than rice flour. Hence, hardness of baekseolgi was also not significantly altered. Total reducing capacity and flavonoid content of baekseolgi increased proportionally with the increase in AF addition. However, these values were lower than the predicted values calculated from the antioxidant activities of heated AF, which was more apparent in total reducing capacity. This indicated that the stability of non-phenolic reducing compounds in AF was lower than that of the phenolic compounds. Thermally processed baekseolgi made with 9% AF exhibited antioxidant activity without noticeable loss in the quality of the product.

• Journal of Mushroom
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• v.21 no.3
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• pp.150-153
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• 2023

In this study, the growth characteristics of Lentinula edodes were confirmed by bean sprout waste(BW) as an alternative raw material for rice bran. The mycelium growth of Sanjo701, a major cultivation variety of L. edodes, was compared between a medium mixed with 8:2(v/v) of oak sawdust and a medium mixed with BW 50% and BW 100%. The mycelium growth in BW 50% was 13.5 cm. Compared to the control, BW 50% increased the diameter of the pileus by 1.6 cm. Additionally, the length of the pileus decreased by 0.4 cm when comparing the growth of the fruit body. In contrast, at BW 50%, the diameter of the pileus decreased by 9.6 cm and the length of the stipe decreased by 1.4 cm. According to analysis of the constituent amino acids, BW 50% showed a lower overall nutritional content than the control, whereas BW 100% had a lower amino acid content than the control. However, glutamic acid and aspartic acid, which are flavor-enhancing ingredients, were observed at levels of 3.954 mg/g and 1.436 mg/g, respectively, in BW 100%. Therefore, if bean sprout by-products are efficiently processed and utilized, it is believed that they will be beneficial to farmers as a substitute for rice bran and reduce the cost of manufacturing substrate