• 동아시아식생활학회지
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• 제2권1호
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• pp.17-33
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• 1992

Information about processing method of Kwahaju can get from the 41 kinds classical literature traditional yakju. The contents of those classical literature consist of sixty items about Kwahaju, number of art-less-brewed alcoholics and compounded alcoholics. Interpreted content was classified and analyzed. Selected 40 items, about Kwahaju among previous 60 items, compounded brewages, were distributed into two groups of alcoholics ; Seoul Kwahaju and Kimchun Kwahaju. Both group of alcoholics, grunded on the periodical conversion of processing method through four centuries were set one thing to another and analyzed. The materials used for Kwahaju, compounded alcoholics, were waxy rice mainley, regular rice, yeast(Nuruk), wheat, barley seedings and Soju, Kwahaju, usually, is brewed for worm or hot season and store up the alcoholics for summer. It should be reminded to be durable alcoholics, not soon pureficated out or needing repair.

• 한국작물학회지
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• 제42권3호
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• pp.357-366
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• 1997

우리 나라에서 재배되고 있는 주요 벼품종들의 입형을 조사하여 입형에 따른 품종군을 구분하고 도정율과 발의 상품가치를 높히고자 1995년 경기도 여주군 가남면 건국대학교 농과대학 실습농장에서 47개의 주요 품종을 재배, 수확하여 실험한 결과를 요약하면 다음과 같다. 1. 공시품중의 현미 장폭비는 1.57∼2.25범위로서 통일형 품종을 제외하면 장폭비가 모두 2.0이하의 단원형에 속하였다. 2. 단립(장폭비 2.0이하)에 속하는 품종들의 평균 장폭비는 1.77, 변이계수는 4.79％로서 입형의 균일도에 차이가 심하였다. 3. 현미의 장폭비에 의하여 1군은 1.75이하, 2군은 1.76∼l.80, 3군은 1.81∼l.90, 4군은 1.91∼2.00, 5군은 2.01 이상으로 5등급하면 현재 분류방법보다 더 균일한 입형을 가진 품종군으로 분류할 수 있었다. 4. 1군과 2군에 속하는 품종들은 도정시 체눈의 크기가 1.7mm(001체)를 사용하는 것이 도정율과 쌀알의 균일도를 높일 수 있으며 3군과 4군에 속하는 품종들은 체눈의 크기가 2.0mm를 사용하는 것이 좋았다. 5. 쌀의 이화학적 및 취반특성은 품종 고유의 특성으로 위에서 분류한 등급간에는 뚜렷한 차이가 없으며 일반적으로 1군에 속하는 품종들이 밥맛이 좋다고 평가되었다.

• Journal of Animal Science and Technology
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• 제57권7호
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• pp.26.1-26.5
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• 2015

Background: Rice bran is a by-product of the rice-milling process, which remains largely underutilized; however, efficient processing treatments may improve its feeding value for chickens. This is of great economic and environmental importance, as this can lower the production costs, and offer an opportunity for valorization of a low-quality agricultural by-product, to a high-value feed source. Methods: This experiment was conducted to study the effect of extruded rice bran on performance and phosphorous (P) bioavailability in broiler chickens. In a completely randomized design, 200 seven-day-old broilers (Cobb 500) were allotted to five treatments with five replicates per treatment and 8 chicks per replicate, and fed with their respective diet during the starter (8 to 21 days) and grower (22 to 42 days) periods. Diets were a basal corn-soybean based diet (T1), or diets containing 20 % rice bran (T2), 30 % rice bran (T3), 20 % extruded rice bran (T4), or 30 % extruded rice bran (T5). Results: Birds feeding on T4 and T5 diets had a higher body weight gain and lower feed-to-gain ratio compared to those feeding on T2 and T3 diets (p < 0.05). Birds receiving diets containing extruded rice bran had higher total P availability and tibia ash content, as compared with those receiving diets containing un-extruded rice bran (p < 0.05). Relative weight of the pancreas was higher in birds receiving T2 and T3 diets. Conclusions: The results confirmed the beneficial effect of extrusion treatment of rice bran on performance and P availability in broilers. Up to 30 % extruded rice bran may be included in the broiler diet without apparent adverse effects on the performance.

• Journal of Biosystems Engineering
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• 제24권4호
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• pp.309-316
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• 1999

This study was conducted to develop a large-scale rice polisher with double polishing stages for producing clean rice with high quality in rice processing complexs. The performance of the developed rice polisher was evaluated and improved. The results obtained from this study were as followings : 1. A large-scale rice polisher with double polishing stages was developed, which consisted of two polishing chambers(polishing part I and II), two spraying parts, a feeding part, power of 37kW, control panel, etc. Especially, the purpose of polishing part Iwere to uniformly mix white rice sprayed with water and to remove bran particles from the rice. the roller surface of the polishing part I was coated with chromium. 2. The capacity of the developed rice polisher was 4t/h. The broken rice rate of the polisher was less than 0.2%, compared with about 1% of others. 3. The whiteness increment of the developed polisher was 2.6~3.0% compared with about 2.3~2.5% of others. 4. The energy consumption of the developed polisher was 0.5kWh/100kg. 5. The developed polisher was improved with the angle change of screen slot of the polishing chamber I. The broken rice rate was reduced from about 0.5% to about 0.2% as the max. internal pressure of the polishing chamber II decreased by 0.4kg/$\textrm{cm}^2$ due to the increase of resistance in the polishing chamber I. The whiteness of the polisher showed more than 38~39. 6. The developed rice polisher showed high performance, compared with other domestic and foreign polishers.

• 한국작물학회지
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• 제47권6호
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• pp.475-478
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• 2002

보리의 산물처리 확대를 위한 기초자료를 제공하고자 미곡종합처리장을 이용한 보리 산물처리시 품질변화와 생력효과를 조사 분석한 결과는 다음과 같았다. 1. 정립율은 2.5-2.2mm의 비율이 가장 많았으며, 건조방식에 따른 차이는 없었다. 2. 경도는 건조방식에 따른 차이는 없었고, 색도는 산물건조와 관행인 천일건조와 차이는 없었다. 3. 흡수율은, 고형용출물, 퍼짐성 등의 취반특성은 건조방식에 따른 차이는 없었다. 4. 산물처리에 의하여 관행의 ha당 46시간에 비하여 21시간으로 54.3%의 생력효과가 있었고, 수확 후 관리는 54.3% 생력화되었다. 5. 산물처리로 수확 후 관리노력이 관행에 비하여 ha당 25시간이 절감되어 101,83원의 경영비 절감효과가 있었다.

• 한국식생활문화학회지
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• 제6권1호
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• pp.43-54
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• 1991

우리나라 전통 음청류에 관한 역사적 배경을 고찰하고 8세기부터 1940년대까지의 기록으로부터 주류를 제외한 전통음료의 종류와 제조방법을 조사하였다. 옛 문헌에 기술된 음청류는 모두 70여가지로 집계되었으며 이들을 제조방법과 품질특성에 따라 순다류, 유사다류, 탕류, 장류, 숙수류, 미음류, 미식류, 식혜류, 수정과류, 화채류의 10가지로 분류하였다. 옛 문헌에서는 장(漿), 탕(湯), 청(淸), 다(茶)사이에 명확한 구분을 하고 있지 않았다. 밥을 유산균 발효시켜 물로 회석하여 만든 음료인 장(漿)은 신라, 고려시대에는 보편화된 음료로 보이나 오늘날에는 완전히 잊혀진 것으로 판단된다. 그 외의 음료는 18세기에 기술된 제조방법과 오늘의 제조방법 사이에 큰 차이를 보이지 않고 있다.

• 식물병연구
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• 제17권2호
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• pp.216-221
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• 2011

A representative isolate KU53 of the predominant Penicillium species was obtained from rice samples from rice processing complexes of National Agricultural Cooperative Federation in Korea. In this study, isolate KU53 was identified by its morphological and molecular characteristics. The macro- and microscopic characteristics of isolate KU53 were compared with the P. fellutanum reference isolate KCTC16913 on different media; isolate KU53 was generally identical to those of the reference isolate KCTC16913. In a molecular-based identification, the ${\beta}$-tubulin and translation elongation factor 1-alpha sequences of isolate KU53 was most closely related to those of P. fellutanum. Thus, isolate KU53 from stored rice could be identified as P. fellutanum, some isolates of which are known to produce mycotoxin-related metabolites. To our knowledge, this is the first detection of P. fellutanum from stored rice in Korea.

• Asian-Australasian Journal of Animal Sciences
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• 제1권1호
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• pp.21-25
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• 1988

The rumen degradability of rice straw (untreated, urea-sprayed, urea-treated), grasses (Panicum maximum, Pennisetum clandestinum) and rice bran was compared. The mean in vivo organic matter digestibility of the untreated (US), urea-supplemented (SS) and urea-ammonia treated (TS) rice straw were 50.9, 53.9 and 57.4%, respectively. Rice bran contained extremely high levels of acid-insoluble ash (25.2% DM), and its OMD was 36.1%. Grasses had OMD values around 66%. Degradability measurements were performed with buffaloes using the nylon bag technique. The organic matter (OM) disappearance data were fitted to an model which was used to describe degradation pattern. The mean potentially degradable fraction for US, SS and TS was 61.5, 61.9 and 69.4%, respectively. Urea-ammonia treatment increased both the amount of OM degraded and the rate at which it was degraded in the rumen. Both grasses had similar values for degradable fraction (around 65%) and for rate constant for degradation (0.04). Rice bran contained high proportions of readily soluble material (23.9%), but the degradable OM fraction was only 13.2%. The low quality of rice bran is attributed to the contamination of rice hulls during processing.

• 한국식생활문화학회지
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• 제36권5호
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• pp.484-491
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• 2021

This study investigated the effect of dry heat treatment (DHT) on the physicochemical properties of hard type (HR) and floury type (FR) rice to improve the processing aptitude of rice flour. The rice flour was heated at 130℃ for 0, 2 and 4 hours, and the color value, water absorption index (WAI), water soluble index (WSI), swelling power, solubility, pasting properties, particle shape and the X-ray diffraction were measured. After DHT, the L value of rice flour decreased, and the b value increased. The WAI, WSI, swelling power and solubility of HR and FR increased with the increase of treatment time. The cold viscosity and setback increased, while breakdown decreased. Cracks and lumps formed with fine particles were observed. The X-ray diffraction pattern was A-type, while the diffraction intensity decreased. According to the results of the two-way analysis of variance (ANOVA) test, the hydration and pasting properties were significantly different between HR and FR and were affected by DHT time. The results suggest that the properties of modified rice flour by DHT can be used in the food industry.

• The Plant Pathology Journal
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• 제26권2호
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• pp.121-129
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• 2010

We evaluated microbial populations and aflatoxin production in unhulled and white rice from rice processing complexes of the National Agricultural Cooperative Federation in five regions in Korea and identified three predominant Aspergillus species. Fungal and bacterial populations in rice samples were significantly different between regions in 2007. Aflatoxins were also detected and varied at the levels of 2.45 - 3.43 ng per g unhulled rice grain and 1.29 - 2.09 ng per g white rice grain. Unhulled rice generally detected higher level of aflatoxins than white rice regardless of sampling regions; however, no significant differences were found in Anseong and Cheonan in 2005 and Cheonan and Gimpo in 2007. Aflatoxin production between sampling regions was not different regardless of rice type and sampling year. Although the fungal diversity was highly distinct from region to region, three Aspergillus isolates were predominant in the rice samples; thus, representative isolates AC317, AF57, and AF8 were selected and identified based on their morphological and molecular characteristics. Consequently, isolates AC317, AF57, and AF8 were identified as A. candidus, A. flavus, and A. fumigatus, respectively. These fungi can produce mycotoxins that are harmful for consumers and thus it is important to detect and reduce the population of storage fungi in rice.