• Food Science and Biotechnology
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• 제16권5호
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• pp.789-795
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• 2007

This study was undertaken to investigate the producibility of processed foods utilizing 6 newly developed non-glutinous rice cultivars. First, cooked rice, cake, cookies, bread, and slender rice cake sticks were prepared with the newly developed cultivars; then their physicochemical and textural properties were evaluated. The rice samples had similar pasting temperatures and peak times, but different viscosities and other pasting properties. The textural analysis results suggested that 'Chucheong' was appropriate for cooked rice due to its low amylose content; hardness, and springiness; 'Ilphumbyeo' for rice cakes due to its high amylose content, moderate cohesiveness and adhesiveness, and low hardness; 'Ilphumbyeo' for cookies due to its high amount of protein, and low cohesiveness and adhesiveness; 'Ilphumbyeo' for bread due to its high amylose content, moderate hardness, and low consistency; and 'Ilphumbyeo' for the slender rice cake sticks due to its low hardness, moderate breakdown, paste viscosity, and setback.

• 한국식생활문화학회지
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• 제12권3호
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• pp.323-329
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• 1997

The research was conducted to investigate the children's consumption pattern and preference of Korean rice cake by analyzing the relation among their socio-demographic backgrounds. This study provides basic information for systematic development and wide spread of Korean rice cake as a traditonal Korean food. A self completed questionnaire survey of 639 elementary school students in Seoul was undertaken. A survey questionnaire consisted of two parts including demographic backgrounds, children's consumption pattern and preference of Korean rice cake. A likert scale of one to five was used to determine the childrem's preference of Korean rice cake. Statistical data analysis was done using the SPSS/PC program for descriptive analysis and $x^2$ test. Approximately half of the participants were male (51.5%) and 5-degree year (50.7%) students. 77.2% of respondents were nuclear families. The results of eating frequency rate showed that 57.1% students had Korean rice cake once a month followed by once a week (18.8%), once per two months (12.2%) and once per six months (10.5%). The major reasons for having Korean rice cake were good taste (55.2%), healthy food (22.3), our traditional food (17.3%), and etc (2.2%) in order. Average children's preference score of 14 Korean rice cakes was $2.82{\pm}1.59$ out of 5, with the highest score of 4.30 for Songpyun and the lowest score of 1.06 for Bukumi.

• 한국식품조리과학회지
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• 제28권6호
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• pp.675-693
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• 2012

Zubangmoon is Korean cookbooks which was published the ends of 1600s. There were classified 95 kinds of meals, side dishes and rice wine ; 2 kinds of noodles, 4 kinds of soups, 4 kinds of steamed dishes, 1 kind of jeok, 3 kinds of Neureumi, 1 kind of Jeon, 2 kinds of sukhoe, 1 kind of Sundae Pyeonyuk Suran Chae Jaban respectively, 9 kinds of Kimchi & Jangajji, 3 kinds of Jeotgal, 4 kinds of rice cakes, 5 kinds of Yumilgwa, 3 kinds of Yugwa, 2 kinds of beverage, 28 kinds of rice wine, 12 kinds of seasonings, 1 kind of sugar group, 2 kinds of other and 4 kinds of storage method. Foods and recipes of Zubangmoon was similar to Yorok and Eumsikdimibang. But rice wine methods of Zubangmoon were not more than those of Yorok and Eumsikdimibang. Also, distillation method of rice wine was introduced in Zubangmoon and Eumsikdimibang. From this investigation of food and rice wine in Zubangmoon, we expect to develop useful recipes and to advance the Korean food culture.

• 한국식품저장유통학회지
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• 제22권6호
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• pp.811-816
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• 2015

본 연구는 개똥쑥 분말(0 g, 30 g, 60 g, 90 g)을 반죽에 첨가하여 절편을 제조하고 절편의 영양성분, 색도, 아미노산 및 관능검사를 실시하여 개똥쑥 절편의 적합한 첨가비율과 최적 조건을 제시하고자 실시하였다. 일반성분의 경우 개똥쑥 분말 첨가 농도가 높아질수록 수분 함량은 낮아졌으며 탄수화물과 회분 함량은 다소 증가하는 경향을 보였다. 총 유리아미노산 함량은 개똥쑥 분말을 첨가할수록 유의적으로 증가하는 경향을 보여 개똥쑥 분말 첨가가 절편의 유리아미노산 함량에 영향을 주는 것으로 판단된다. 색도를 분석한 결과 명도를 나타내는 L값의 경우 개똥쑥 분말 첨가량이 증가하면서 감소하는 경향을 보였고, 녹색도를 나타내는 -a값, 황색도를 나타내는 b값은 개똥쑥 분말 첨가량이 증가할수록 증가하는 경향을 보였다. 유리당을 분석한 결과 sucrose만 검출되었으며 개똥쑥 분말 첨가량이 많아지면서 sucrose 함량이 증가하는 결과를 보였으며, 식이섬유 함량도 첨가량에 따라 증가하는 것으로 나타났다. 관능에 따른 시료별 선호도 결과 색(color)은 90 g 첨가 시료가 향미(flavor), 맛(taste), 식감(chewiness)은 30 g 첨가 시료가 가장 높은 값을 나타냈다. 전반적 기호도와 다양한 관능검사결과를 종합하여 볼 때 개똥쑥 분말 30 g을 첨가하여 제조한 개똥쑥 떡의 선호도가 가장 높다는 것을 알 수 있다.

• 한국식품조리과학회지
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• 제15권2호
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• pp.121-126
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• 1999

최근 식품 산업의 발달로 장기간 식품의 보존을 위하여 합성 보존제의 사용이 크게 증가하고 있는 실정이다 그러나, 인체에 대한 유해성이 문제로 대두되면서 이를 대체할 천연 보존제의 개발이 절실히 요구되고 있는 실정이다. 따라서 본 연구는 우리나라 야산에서 쉽게 구할 수 있는 구황 식물인 민들레를 메탄올로 추출하여 식품 부패 미생물에 대한 항균력을 실험한 결과 2000$\mu\textrm{g}$/ml 농도에서 S. aureus를 완전히 억제하였고, L. monocytogenes 는 98.43% 억제하였다. 민들레가 첨가된 국수와 떡은 대조군에 비하여 미생물의 집락이 적게 생겼으며 특히, 민들레를 5% 첨가한 국수에서는 24시간까지 미생물의 증식을 보이지 않았다. 민들레를 첨가한 국수의 관능적 특성은 민들레 3% 첨가군이 색과 촉촉한 정도에 대하여 가장 기호도가 좋았고 특히 씹힘성은 유의적인 차이(P<0.05)를 보였으며 떡의 경우는 색, 향, 씹힘성 및 전체적인 바람직한 정도에 있어서 유의적인 차이(P<0.05)가 있었고 3% 첨가군이 대체적으로 높은 점수를 얻었다.

• 한국식품조리과학회지
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• 제24권4호
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• pp.419-430
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• 2008

The purpose of this study was to investigate the kinds of Tteoks along with their recipes and ingredients occurring in Korean literature published before the 17th century. The reviewed sources included "Sangayorock", "Sasichanyocho", "Soowonjabbang", "Yongjechongwha", "Dongyoebogam", "Domoondaejak", "Geebongyouseul", "New-Guwhangchalyo", "Eumshickdimibang", "Joobangmoon", and "Yorock". Various types Tteoks could be classified into sic groups depending on their cooking methods as follows 23 kinds of Jjjin-tteoks, 8 kinds of Chin-tteoks, 24 kinds of Jijin-tteoks, 6 kinds of Salmeun-tteoks, 4 kinds of Guun-tteoks and 8 other types of tteoks. Within this paper, Tteok recipes and cooking characteristics are discussed and their ingredients, terminology and preparation utensils are reviewed. However some of the Tteok recipes are presently gone or have changed. From this study, we anticipate the development of useful recipes for those who are concerned about health and who seek longevity, and thereby to also advance the culture of Korean rice cakes.

• 한국식품조리과학회지
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• 제33권2호
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• pp.148-154
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• 2017

Purpose: Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions ($-20^{\circ}C$ and $-10^{\circ}C$) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics. Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics. Results: Moisture content showed high value at $-20^{\circ}C$ freezing regardless of freezing method. Water activity was higher at $-20^{\circ}C$ than $-10^{\circ}C$, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher $-20^{\circ}C$ freezing temperature compare to $-10^{\circ}C$ freezing temperature. Hardness and chewiness were the lowest $-20^{\circ}C$ magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at $-20^{\circ}C$ magnetic resonance quick freezing. Conclusion: Therefore, the $-20^{\circ}C$ magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.

• 동아시아식생활학회지
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• 제14권4호
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• pp.309-318
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• 2004

To investigate of the utilization and awareness on the traditional foods of university students in Daejeon, 104 male students(26.8%) and 282 female students(73.2%) were surveyed by the questionnaire. The traditional foods surveyed were Korean sauce, rice cake, Korean cookies, Korean soft drinks, kimchi and ritual foods. Among respondents, 56.5% answered that they had made Korean sauce at home, and 66.2% replied the reason why was because home made Korean sauce had much better tastes than other instant Korean sauces. 40.1% of the respondents answered that they would made Korean sauce at home after getting married. 61.2% of respondents answered that they liked the rice cakes and there was a significant difference between sex(P＜0.001). Most respondents(50.7%) ate the rice cakes at traditional holidays. They liked Injulmi the most(28.4%) and there was a significant difference between sex(P＜0.001)； males liked Injeolmi better and females Patsirooduk. 47.4% of respondents liked the Korean cookies and 68.3% of them replied that the reason was because they were tasty. 71.1% of respondents ate Korean cookies at traditional holidays. 53.93% of respondents ate Korean soft drinks at traditional holidays and 68.1% of them made them at home. 81.3% of respondents said that they would make Kimchi at home instead of buying at market after they married； 65.2% of them answered the reason why was because home-made ones were tastier. For ritual foods for traditional ceremony, 52.2% of respondents said they would not use order and delivery service, and if they would use them, 60.5% respondents said because it might be convenient because it took much time to prepare. There were no significant differences between sex distinctions.

• 한국식생활문화학회지
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• 제36권5호
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• pp.492-501
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• 2021

This study investigated the physicochemical properties and acceptability of yellow layer cake prepared using various levels of wet-milled rice flour (RF). RF was used to substitute 0% (control group), 15% (RF-15 group), 30% (RF-30 group) and 45% (RF-45 group) of wheat flour (WF) to manufacture yellow layer cakes. The substitution of WF with RF showed no significant effect on the pH but decreased the specific gravity and viscosity of the batter. Baking loss rates ranged from 4.65% to 5.03%, showing no significant difference among samples. In the color measurement, the experimental groups showed higher redness (a) and yellowness (b) than the control group (p<0.05). The experimental groups showed lower gumminess and chewiness than the control group. According to the results of intensity measurement of sensory properties, the RF-30 and RF-45 groups showed stronger intensities for darkness, sweetness, moistness and softness than the control group. The acceptance test found that the RF-45 group had significantly higher or similar results for all acceptance attributes than the control group. These results indicate that RF addition as a replacement of WF at a ratio of 45% is optimal for producing yellow layer cakes.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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• pp.46-53
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• 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.