• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.26-32
• /
• 2003

Rice is one of the most important cereals in the world. Japanese people use about 9 million tons of rice per you. We use rice for cooked rice as staple foods and for processing, such as rice wine (sake), rice crackers and miso fermentation, etc. Palatability, eating quality, of rice is evaluated by the sensory test and various kinds of physicochemical measurements. Japanese National Food Agency started the storage of 1.5 million tones of rice in 1996. We carried out the storage test using high quality rices since 1995 until 1996. As indices for the quality deteriorations of rice grains during the storage, germination ratio, enzyme activities, fat acidity, physical properties of cooked rice were clarified to be useful. We applied colorimetric method for the measurements of fat acidities in the place of titration method. Processing suitabilities of rice differ depending on the products. Low amylose rice is more suitable for soft rice crackers and high amylose rice is preferred more for rice noodle. Pre-cooked rice products, such as frozen cooked rice, retort-pouched rice and aseptic rice, are increasing recently in Japan. In addition to above-mentioned physico-chemical tests, NIR spectroscopy,“Midometer”and“Taste sensor”are novel and useful to evaluate eating quality and processing suitabolities. Recently, rice wholesalers and retailers have been obligated to display the name of cultivar, location of cultivation and the year of production of rice grains which they sell by the Japanese Agricultural Standard Law (JAS). In order to detect the dishonest labeling of rice cultivars, we developed new cultivar identification method based on DNA polymorphism.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.13-21
• /
• 2003

China is the largest rice producer in the world, with about 28 million hectares rice-planting area. Most of the rice is consumed domestically as daily staple food, with a small proportion consumed as feed and deep-processed products. The low elastic elasticity and low profit of rice production which hampers the development of the industry, is due to the low quality of rice grain, low processing level and undeveloped rice processing technique. Promotion of high-quality species, effective quality control, adoption of modem Processing techniques, My use of low-quality indica rice, and utilization of specialty rice are considered as priorities in rice industry.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1993.10a
• /
• pp.952-965
• /
• 1993

A simulation modeling is necessary for the optimal design of a rice processing plant, which consists of a facility (a silo system) of rice drying and storage and a rice mill plant. In a rice processing plant, the production scheduling and the decision on capcity of each unit based on a queuing theory is very important and difficult. In this study a process-oriented simulation model was developed for the design of a rice drying and storage system with SLAMSYSTEM. The simulation model is capable of simulating virtually all the processing activities and provides work schedules which minimize total processing time , mean flow time and bottleneck of the plant system and estimate drying time for a batch in a drying silo. Model results were used for determination the size and capacity of each processing unit and for analyzing the performance of the plant . The developed model was actually applied to construct a grain silo system for rice drying and storage.

• Journal of Applied Biological Chemistry
• /
• v.62 no.3
• /
• pp.219-228
• /
• 2019

This study summarized processing factor (PF) by the stage of rice and barley processing based on JMPR reports from 2006 to 2016. We compared PF of 17 pesticides in rice products during the processing of rice grain, husked rice, polished rice, hulls, bran and cooked rice. Among the 17 pesticides, 12 pesticides except for 5 pesticides such as acephate, methamidophos, glufosinate, quinclorac and sulfoxaflor mostly decreased in pesticides when rice grain processed into brown rice. Pesticides tended to be partially reduced when processed from husked rice to polished rice. However, hulls and bran produced during the milling process were concentrated. Acephate and others, 5 pesticides are systemic pesticides, and pesticides are penetrated into foods, and a large amount of pesticides was not removed during the milling process. The remaining pesticide residues in polished rice were mostly removed after processing into cooked rice, and trace amounts of pesticide residues remained. In the comparison of 23 pesticides PF during the processing of barley products (pearl barley, flour, short, malt, beer, hulls and bran). Most of the pesticide except for 4 pesticide (ethephon, pyraclostrobin, penthiopyrad, sulfoxaflor), which are systemic pesticides, decreased during the process of pearl barley production out of the barley grain. The pesticide in the malt, which was made by steeping pearl barley was concentrated but when processed into beer, pesticide was remained only in trace amounts.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.42 no.3
• /
• pp.344-351
• /
• 1997

The experiment was conducted to examine the varietal variation in gelatinization of rice flour and adaptability to rice bread processing, and the interrelation among the relevant properties. IR 44 showed the lowest temperature of gelatinization onset(T$_{o}$ ) and the highest gelatinization enthalphy(ㅿH) measured by differential scanning calorimetry (DSC). The following lower T$_{o}$ was found with the order of Suweon 230＜Pusa-33-30＜T(N) 1, Daeribbyeo 1 and the next higher ㅿ.H was followed by the order of Pusa-33-30＞Suweon 230. IRAT 177 revealed the highest temperature of gelatinization onset and conclusion(T$_{c}$) and the following higher T$_{c}$ was found with the order of Pusa-33-30＞AC 27＞Nonganbyeo. The varietal range of T$_{o}$ and T$_{c}$ was 50.0~72.5$^{\circ}C$ and 70.2~87.4$^{\circ}C$, respectively. The rice materials tested can be classified by scatter diagram on the plane of upper two principal components contracted from DSC thermogram and various characteristics relevant to processing and sensory preference of rice bread by principal component analysis. AC27, Suweonjo and IR 44 among high-amylose rices showed better suitability to rice bread processing. The temperatures of gelatinization peak and conclusion of rice flour checked by DSC were significantly negatively associated with springiness of rice bread. The most properties relevant to processing and sensory preference of rice bread such as hardness, moistness, springiness, cohesiveness, specific loaf volume and distribution or size of air cell revealed the close correlation between each other.other.

• Food Science of Animal Resources
• /
• v.37 no.4
• /
• pp.552-560
• /
• 2017

This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p<0.05) values of moisture content and water holding capacity (WHC), while there were no significant differences in protein content, fat content, ash content, and thiobarbituric acid reactive substance (TBARS) values in treatments and controls (p>0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p<0.05). The lightness and redness of Tteokgalbi treated with any one of the four organic acids and black rice bran were higher than those of T1. The volatile basic nitrogen (VBN) values of T4 and T5 were higher than those of the other treatments (p<0.05). With regards to sensory characteristics, T1 and T2 showed overall acceptability similar to that of the controls (p>0.05). The results reported in this study show that Tteokgalbi with black rice bran and any one of the four organic acids listed above not only improved quality characteristics in cooking loss, WHC, lipid oxidation but also could successfully replace the synthetic caramel colorant. Overall, the most satisfactory results were obtained by adding black rice bran and ascorbic acid.

• Food Science and Preservation
• /
• v.10 no.2
• /
• pp.169-174
• /
• 2003

This study is to estimate consumers' value of the functional processing diet rice using the multi bounded discrete choice CVM. The results is shown that householders are willing to pay 2,637won/kg, 2,983won/kg and 3,428won/kg(definitely, sure, not sure) for buying the the functional processing diet rice. Results also show that the estimate of the aggregated buying value of the functional processing diet rice is approximately 2,239 billion won in the definitely scenario in Seoul province. The marketing strategy of the functional processing diet rice is divided by the on line and off line marketing.

• Korean Journal of Food Science and Technology
• /
• v.29 no.4
• /
• pp.700-704
• /
• 1997

Fermentation and morphological characteristics of rice bread baked with gums, lipids, and glutens added dough were investigated to establish the standard recipe for rice bread processing. All gum-type additives 1ed to successful formation of rice bread. Hydroxypropyl-methyl-cellulose among tested gums showed the best volume expansion and successful formation of rice bread. Addition of vegetable oils gave better effect on increasing the specific loaf volume and tenderness of rice bread than addition of the solid-type lipids such as margarin and lard during rice bread processing. Dry heating during baking of the rice bread gave more desirable effect on specific gravity of rice bread than wet heating. High-amylose rices such as Suweonjo, AC 27, and IR 44 showed better formation of rice bread in the case of adding 3% hydroxypropyl-methyl-cellulose, while Suweon 230 and Pusa-33-30 showed slightly better formation of rice bread in the case of adding the gluten and strong hard flour. The glutinous rice Hangangchalbyeo failed to the formation of rice bread in both cases of adding 3% hydroxypropyl-methyl-cellulose and the gluten and hard flour.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2002.08a
• /
• pp.46-53
• /
• 2002

The self-sufficiency of rice production was attained in 1975 through development of Tongil-type high-yielding rices and rapid dissemination to farmers and innovation of cultivation technologies, so-called "green revolution" in Korea. It can be continued during the last twenty seven years except some years with meterological disasters. The national average of milled rice yield per ha was only 3.1 ton at the first half of 1960′s, but it drastically increased to 5.0 ton at the 2nd half of 1990′s. Also, the rice quality was highly improved through the continuous varietal improvement of high-yielding japonica rice cultivars. The amounts of rice stock will go beyond about 1.9 million tons in 2002 due to the recent continuos bumper rice crop and relatively rapid reducing in rice consumption. There are so many rice brands over 1,200 in Korea, but most of rice commodities are not enough controlled in terms of marketing quality and palatability of cooked rice. Although the most rice brands are not properly controlled in quality management, its average level of grain quality is largely improved through the continuously increased diffusion of newly-developed high-quality rice cultivars since 1991. The rapid construction of rice processing complex(RPC) since 1992 also accelerates the production and distribution of brand rices. Especially, about half of distribution amounts are covered by brand rice commodities of the agricultural cooperative associations. The rice is mainly consumed by the type of cooked rice. The amounts of rice consumption for food processing is only below 4% of total rice consumption. The processed rice foods is mainly consumed as various processed cooked rices, rice cakes, and rice wines.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.51-70
• /
• 2003

In recent years, Korean rice must compete with the rice of advanced countries under Doha Development Agenda(DDA) and free Trade Agreement(FTA). Therefore we should find more active and positive solution in rice industry according to the inncreasing power of international pressure. Increasing rice production was the most important policy during the past food-deficient days, but recently, with overproduction of rice, various circulation system by the brand(price)-differentiation should be settled in a recent market of Korea. Nowadays, some advanced rice farmers and Rice Processing Complex(RPC) managers developed new brands of rice with high-quality, adding healthy materials and environment-friendly farming methods. Therefore, the future strategy of making a new brand rice should be planned including selection of rice variety, cultural and post-harvest techniques, circulation and processing methods to compete against foreign rice. And environment-friendly farming is also recommendable for food safety and differentiate from imported rice. For the purpose of successful brand-rice, the following points might be considered. Firstly, selection of good quality rice and continual development of good variety must be conducted for the differentiation of Korean rice from foreign rice. Secondly, a special contract between producer and consumer with functional-rice, organic filming-rice, specific-rice will be recommendable. Thirdly, improvement of post-harvest management and milling system are necessary for the production of differentiated-rice. Fortunately, standard of inspection, rules of description for brand-rice must be developed by a more scientific examination in order to settlement of trust for consumer. Finally, provincial or regional-representative brand rice must be settled and conducted for the development of agreement market system between producer and consumer.