• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.185-185
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• 2022

• Research in Plant Disease
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• v.18 no.4
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• pp.261-267
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• 2012

Inspection of deteriorated rices in Korea for fungal occurrence revealed that Aspergillus was the most frequently observed genus and some isolates of the Aspergillus spp. turned out to produce aflatoxin. Diverse fungal genera including Fusarium, Aspergillus, Penicillium, or Alternaria spp. were observed in most of the rice samples. Aflatoxin occurred infrequently and the levels of aflatoxin present in the rice samples were lower than regulatory limit but Fusarium toxins such as deoxynivalenol, nivalenol, zearalenone, and fumonisin occurred frequently. In rice processing complexes, fungal and mycotoxin contamination of rice decreased by milling process, resulting in the lowest level of mycotoxin and fungi in polished rice. Currently, it appears that Korean rice and milled by-products need a safety control for Fusarium toxins rather than aflatoxin.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.577-582
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• 2012

The purpose of this study was to investigate the preparation and physicochemical characteristics of n-octenylsuccinylated (OSAn) rice starches with different rice amylose contents. Amylose contents of Jinsumi flour and Milyang 261 flour were 15.42 and 20.31%, respectively. After processing by alkali treatment, amylose contents of Jinsumi rice starch and Milyang 261 rice starch were 34.21% and 39.32%, respectively. After OSAn treatment, the degree of substitution and reaction efficiency of Jinsumi starch were higher than those of Milyang 261. The stability of the modified Jinsumi emulsion was higher than that of the Milyang 261 emulsion. Viscosity of the Jinsumi emulsion was higher than that of the Milyang 261 emulsion. When the emulsions were spray dried, modified Jinsumi rice starch showed excellent coating efficiency compared to that of modified Milyang 261 rice starch. Therefore, Jinsumi was more suitable than Milyang 261 to apply for encapsulation as wall materials.

• International Journal of Advanced Culture Technology
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• v.6 no.3
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• pp.88-97
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• 2018

As the trade among the countries increases, domestic agriculture is facing a crisis. Especially domestic rice industry is suffering from the rice market opening problem and the domestic rice industry itself. As a counter measure against this, despite the promotion of the rice processing food industry, the export of rice processed food has decreased by an average annual rate of 12.3% since 2011 due to the lack of customized export strategy, such as low price competitiveness, insufficient quality and brand management. As a measure, we selected indicators to prioritize establishment of export strategy of rice processed food business and used AHP methodology to draw the weight for each indicators. The selection of export strategy prioritization indicator was based on the marketing mix theory, various previous research reviews and expert consulting. Five higher level indicators and nineteen detailed indicators were derived, and a weighted value of them was analyzed using a professional package. As a result, the relative importance of higher level indicators was 45.5% for product differentiation, 18.4% for management competence, 13.0% for export infrastructure, 12.0% for product pricing, and 11.1% for product distribution. The relative importance of the lower level indicators was 17.3% for product safety, 15.3% for product quality, 9.1% for management expertise, and 7.0% for product brand. This result is expected to be used as export strategy indicators of rice processed food export business.

• Journal of Biosystems Engineering
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• v.6 no.1
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• pp.73-82
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• 1981

The physical properties of grain are very important for the design of handling, sorting, processing, and storage system. On the physical properties of grain, volume, bulk density, true density, specific gravity, and porosity arc the major factors affecting the thermal properties of grain. This study was conducted to determine experimentally the above physical properties of rough rice (3 Japonica-type, 3 Indica-type) and barley (covered, naked) as a function of moisture content ranged from about 10% to 25% (w.b). The results of this study are summarized as follows; 1. The volume of grain kernel increased with moisture content for both rice and barley. The volume of those grain kernel was in the range of $2.2068{\times}10^{-8}{\sim}3.3960{\times}10^{-8}m^3$ at the moisture content of 14%. 2. The bulk density of rice increased linearly with moisture content for Japonica-type rough rice and quadratically for Indica-type rough rice, but the bulk density of barley decreased linearly with moisture content. The bulk density of the grain was in the range of 501.14~689.13kg/$m^3$ at the moisture content of 14%. 3. The true density of whole grain decreased linearly with moisture content, and was in the range of 1019.49~1139.75kg/$m^3$ at the moisture content of 14%. 4. The porosity of rice decreased linearly with moisture content for Japonica-type rough rice and quadratically for Indica-type rough rice, but the porosity of barley increased linearly with moisture content. The porosity of the grain was in the range of 39.51~50.83% at the moisture content of 14%. 5. The regression equations of the physical properties such as volume, bulk density, true density, and porosity of the grain were determined as a function of moisture content.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.75-81
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• 2000

The processing properties for rice bread were examined using eight kinds of endosperm mutant rice. The varietal differences among eight kinds of endosperm mutant rice having the respective sugar contents and amylose contents were studied. The water absorptions of these eight cultivars were observed to have significant differences among the cultivars, revealing the water absorption ability of Shrunken(shr.) was 61.5%, and that of Punchilmi(fl) was 48.4%. In addition, the experiments using Whachungbyeo, Nampungbyeo and their mutant cultivars showed that the maximum water absorption was tend to be negatively correlated with the amylose content of each rice cultivars. This study also showed that the rice breads made by dry-milling was better in shape, mechanical properties(hardness, springiness, adhesiveness, chewiness) and texture tested using sensory evaluation than that made by wet-milling.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.371-378
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• 2019

This paper investigated the effects of the percentages of yeast and fermentation time as well as the top and bottom temperature of oven on the baking properties of rice bread. The specific volume of the dough decreased as the amount of added yeast and fermentation time increased. When 1.5% yeast was added at 60 min of fermentation time, the shape of the rice bread showed the largest volume, high appearance and a round shape. The top and bottom temperature of the oven on the baking characteristics of rice bread were affected by the baking time. When the top and bottom temperature of the oven at 200 and $140^{\circ}C$, and 200 and $170^{\circ}C$, the baking time was 20 min. When the top and bottom temperature of oven at 140 and $170^{\circ}C$, the baking time was 40 min. When the top and bottom temperature of the oven were 170 and $170^{\circ}C$, the shape of the rice bread indicated the largest volume, high appearance and a round shape. The results of this study revealed that the replacement of rice flour with 1.5% yeast, 60 min of fermentation time, and the top and bottom temperature of oven at $170-170^{\circ}C$ are effective for rice bread.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.949-956
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• 2018

This study investigated chemical components, antioxidant compounds, and activity of brown rice cultivars, to select good cultivar to be used for processing of mixed-rice in the food industry. Proximate compositions, phytic acid, phenolic compounds, and antioxidant activity of brown rice were significantly different among cultivars. Moisture, crude ash, fat, protein, and carbohydrate contents of brown rice were 9.51~12.82, 1.05~1.93, 1.84~6.24, 5.90~9.60 and 71.75~80.34 g/100 g, respectively. Phytic acid content of brown rice cultivars was 7.39~0.87 mg/g. Total polyphenol content of Joeunheukmi and Geonganghongmi cultivars, were 615.25 and $311.14{\mu}g\;GAE/g$, total flavonoid content was 267.75 and $100.67{\mu}g\;CE/g$, respectively. DPPH radical scavenging activity of Geonganghongmi, Joeunheukmi and Hyeugkwang cultivars was 89.17, 87.94 and 43.17%, ABTS radical scavenging activity was 113.57, 113.34, and $93.53{\mu}mol\;TE/g$, and ferric reducing antioxidant potential was 951.67, 1,075.75, and $508.33{\mu}M/g$, respectively. As a result, phenolic compounds and antioxidant activities of pigmented brown rice were high, and it could be used as a functional material.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.314-314
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• 2022

In the production of rice flour, wet milling is a method of milling rice after soaking it in water, and it takes a lot of time and cost from milling to drying. To overcome this problem, the floury type rice was developed for dry milling and it is known to have round starch granules, low content of damaged starch after milling, and a starch structure similar to wheat. Because of its unique properties different from normal rice, it is necessary to research on processing and characteristics of floury-type rice to expand its utility in the food industry. Therefore, this study aimed to prepare the pregelatinized floury type rice (Baromi2) by autoclave and investigate their physicochemical properties. As the heat treatment time increased, the brightness decreased from 83.8 to 76.8, however, both redness and yellowness increased from 0.57 to 4.5 and from 14.58 to 21.13, respectively. Despite of same treatment time, soaking in water (10 min) before autoclaving increased the solubility and swelling power of Baromi2 over 2 times. The peak viscosity of native Baromi2 was over 2000 RVU, on the other hand, there was a significantly decrease to less than 1000 RVU of pregelatinized Baromi2. Heat treatment without immersion caused partial gelatinization of starch, resulting that some starch granules maintaining their integrity. Whereas there were no starch granules in heat treatment with soaking in water due to complete gelatinization. This study would be helpful to the suggestion of using heat-treated floury-type rice as an intermediate material in the food industry in the future.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.3
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• pp.223-229
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• 2014

The objective of this study was to evaluate quality properties including amylose, alkali digestion value (ADV), texture and GABA (Gamma Amino-Butyric Acid) of brown rice and 1~5 mm germinated brown rice of Keunnun and Samkwang culitvars. The protein content of germinated brown rice showed increasing tendency according to shoot length, however, the difference was not statistically significant. The amylose content of all samples ranged from 15.0% to 16.0% in Keunnun and 17.0% to 18.0% in Samkwang, without significant differences. Compared to regular brown rice, germinated brown rice from both cultivars demonstrated reduced gel consistency, which contributed to the improved cooked rice texture. Especially, germinated brown rice had significantly lower setback values, which is correlated with high palatability of cooked rice. However, there was no significant difference in gel consistency between 1 mm and 2~5 mm germinated brown rice. GABA content in Keunnun increased by 3~5 times after germination process. In Samkwang, GABA content increased by 50 times (from $0.005{\mu}g/g$ to $0.243{\sim}0.247{\mu}g/g$) after germination. The hardness of germinated brown rice was significantly lower than that of brown rice. However, there was no significant difference in hardness according to shoot length. Consequently, when processing germinate brown rice, it is recommended to maximize functional ingredients by germination while maintaining shoot length less than 2 mm.