• Journal of the Korean Dietetic Association
• /
• v.11 no.3
• /
• pp.341-352
• /
• 2005

This study was based on the information provided by 1,180 elementary school children (630 boys and 550 girls) of 5th or 6th grade in Changwon and Gimhae of Gyeongnam province. They were asked about perception and preference for rice foods by questionnaires. The purpose of this survey was to find the way of encouraging rice intake and preference which is currently getting lower because of increasing simple westernized eating habits, and to provide basic information needed for inheriting and improving our traditional rice-based dietary culture. The results are summarized as follows. Most of subjects (91.2%) thought that steamed rice is better than bread for own health. The reason why they chose to eat steamed rice was 'because it is good for health' (61.2%), and 'because it is staple food item that we eat everyday' (26.4%). Seventy one percent of girls and 52.7% of boys gave the answer 'because it is good for health' as the reason for eating steamed rice. The reasons for the importance of the rice-based dietary culture were 'because of its superior nutritional value' (40.8%), and 'because it is our traditional eating culture' (28.6%). While significantly more girls (42.9%) answered as 'because of its superior nutritional value', more boys (39.0%) answered as 'because it is our traditional dietary culture'. More boys (59.0%) preferred noodles than girls' (54.7%), and fruits were preferred more by girls than boys as substitution foods for steamed rice showing significant difference (p<0.01). They wanted rice product developed in the forms such as Ssalamyun (29.8%), Ssalmandoo (24.1%), rice noodles (20.6%), and rice bread (15.6%). The preference score on rice products of subjects was one dish meals (4.27) and drinks (4.26), snacks (3.72), convenience foods (3.61), and steamed rice (3.44) in order. Preferred food showing points over 4 were Ssalbap (plain steamed rice) (4.29) in steamed rice type food, Kimchi bokeumbap (4.56), Bokeumbap (4.55), Bibimbop (4.45), Omelet rice (4.44), Kimbap (4.42), Ddukkuk (4.33), Curried rice (4.33), Jajangbap (4.28), and Ddukmandookuk (4.24) in one dish meal type food, Samgak Kimbap (4.26) in convenience type food, Songpyun (4.48), Injulmi (4.18), Teokbokki (4.71), Ddukkochiguyi (4.46), and rice cookies (4.24) in snack type food, and Shikhye (4.61) and Misugaru (4.28) in drink type food. Based on these results, it may be said that elementary school children think the rice-based diet is good for health and this dietary culture should be inherited and developed not only in a traditional aspect but also in a nutritional aspect. Therefore, more studies are needed to develop various forms of rice food products and cooking recipes.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.2
• /
• pp.253-260
• /
• 2005

This study was conducted to investigate performance of methods for cooking and thawing frozen cooked rice to retard retro-gradation of cooked rice. For this research, That was executed rice's physicochemical and sensory characteristics test through the way of boiling rice or thawing, and found out best way for retro-gradation and taste. This study showed the rice cooked by pressure rice pot has less dehydration during freezing and thawing, and thawed rice by micro wave has less dehydration. Repetition of freezing and thawing resulted increasing of hardness and chewiness, and decreasing of adhesiveness and cohesiveness. The rice cooked by convotherm oven or pressure rice pot has less increased hardness while freezing and thawing. Adhesiveness was superior when rice was cooked by pressure rice pot. The rice thawed by microwave had more hardness than thawed in room temperature.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.14
• /
• pp.159-164
• /
• 1973

This study was carried out in the central part of Korea for three years from 1970 to 1972. Its aim was to investigate the variations of growth and yield of rice varieties of different cultivating methods (transplanting culture, direct sowing culture on irrigated paddy field, and direct sowing culture on non-irrigated paddy field. The results could be summarized as follows; 1. The number of days from sowing to heading by direct sowing culture on irrigated paddy field was remarkably shorter than transplanting culture. Direct sowing culture on non-irrigated paddy field was longer than transplanting culture. 2. The number of panicles showed direct sowing culture on irrigated paddy field was first, direct sowing culture on non-irrigated paddy field was second, and third transplanting culture. But the number of spikelets per panicle was first on the transplanting culture, second on the direct sowing culture on non-irrigated paddy field and third on the direct sowing culture on irrigated paddy field. 3. The weight of the brown rice showed that direct sowing culture on irrigated paddy field produced the highest yield among the cultivating method in all varieties. The transplanting culture increased more than the direct sowing culture on non-irrigated paddy field. The highly productive varieties were Sadominory, Akibale, Suwon 213-1 when the direct sowing culture on irrigated paddy field was used. 4. The correlation between the brown rice yield and the yield components were as follows; in each cultivating method, it showed highly significant positive correlation between the brown rice yield and the 1, 000 grain weight of hulled rice, and between the brown rice yield and the number of the spiklets per panicle in the transplanting culture, in the direct sowing culture On irrigated paddy field between the brown rice yield and the number of spikelets per panicle and between the brown rice yield and the number of panicles, in direct sowing culture on non-irrigated paddy field between the brown rice yield and number of panicles. 5. It showed highly significant negative correlation between the brown rice yield and the number of days from sowing to heading in the direct sowing culture on irrigated and non-irrigated paddy field, but it was showed very low negative correlation in the transplant culture.

• Journal of the Korean Society of Food Culture
• /
• v.5 no.2
• /
• pp.207-215
• /
• 1990

In this study, the types and characteristics of rice cake, cookies were investicated in the rice grown area-Korea, Japan (Tokyo, Osaka), China (Hongkong), Thai (Bangkok, ChiengMai), Indonesia (Bali, Jakarta), and Philippine (Manila). 1. Rice cakes and cookies were made from rice powder and rice granule. Specially, there were two kinds of basic rice powder one was rice powder in dry and the other was rice juice grinded with water on the millstone. Rice juices were named in China, MeeChang, in Manila, Galapong, in Bangkok, rice powder. 2. The kinds and numbers of steamed rice cakes were the most available in all investicated area. In Hongkong, Bangkok, ChiengMai, and Manila, beatened or kneaded rice cakes could not be seen almost. Only in Hongkong and Bangkok, fried rice cakes were available, while in Japan, boiled rice cakes were not seen almost, and also baked rice cakes were not seen in Korea, Hongkong, Bali, Jakarta. 3. In the east-south Asian area, except rice and glutinous rice, coconut and palm fruits and banana were using in recipies of rice cakes and cookies. They gave soft and tender mouth feeling, white color, and good emulsifying status. 4. The kinds and numbers of rice cookies were the most available in Bangkok, but in Bali and Jakarta, the least. The cookies of Japan had similar texture and shape to rice cake while most of cookies in Hongkong were fried in oils. In Korea, the kinds and numbers of rice cookies were less than those of rice cakes.

• Journal of Biosystems Engineering
• /
• v.24 no.1
• /
• pp.9-18
• /
• 1999

This study was performed to investigate the optimum microalgal culture conditions using flask culture and to find the feasibility of using the flue gas of the rice husk incinerator for cultivating the microalgae. The optimum initial pH of media was 4.5 for the microalgae culture, and the intermittently illuminated culture was more effective than the continuous illuminated culture. Thus, the balance between photosynthesis and formative metabolism must be considered thoroughly to cultivate microalgal cells. The optimum CO2 concentrations were in the range of 7 to 10%, and the optimum temperature was about 35$^{\circ}C$ in both the daytime and the nighttime for the culture. When flue gas of the rice husk incinerator was applied to the microalgae culture using stirred photobioreactor, the dry cell weight was 0.026 g dry biomass/hr$.$l. The results obtained in experiments indicated that the flue gas was effective for microalgae culture without any limitations.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.9
• /
• pp.1366-1372
• /
• 2010

This study investigated the quality characteristics of brown rice vinegar (agitated culture and static culture) derived from brown rice Takju with different types of yeasts. The alcohol content by yeast was the highest in B (brown rice Takju produced by S. cerevisiae GRJ) at 14.3% and the titratable acidity was less than 0.6% in all ranges. When quality characteristics of agitated and static culture brown rice vinegar using them were compared, acidity of agitated culture vinegar recorded the highest level or 6.05% at 7 day of fermentation DV (brown rice vinegar produced by S. kluyveri DJ97) with the initial acidity of 1.0% and the initial pH of 3.9~4.0, and AV (brown rice vinegar produced by S. cerevisiae JK99), CV (brown rice vinegar produced by S. cerevisiae H9) and BV (brown rice vinegar produced by S. cerevisiae GRJ) recorded as 5.64, 5.55 and 5.32%, respectively. In addition, acidity of static culture vinegar increased continuously to 5.01~5.31% until the 14 day of fermentation and then tended to decrease slightly from the 16 day of fermentation. Difference in acidity and pH of brown rice vinegar according to types of yeast was not significant. Comparison of free amino acid of brown rice vinegar showed that for agitated culture brown rice vinegar, the content of total free amino acid was higher in the order of BV, DV, AV and CV and the content of essential amino acid was the highest in BV by recording over 1,000 ppm. The content of total free amino acid of static culture brown rice vinegar was higher than that of agitated culture vinegar in all ranges and especially static culture brown rice vinegar contained more serine, alanine, valine, isoleucine, leucine and $\gamma$-aminobutyric acid than agitated culture vinegar. In particular, $\gamma$-aminobutyric acid recorded over ten times higher level or 456.91~522.66 ppm. From these results, quality characteristics of brown rice vinegar was affected by acetic acid fermentation methods rather than types of yeast. However, as future aging process is expected to change flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.

• Korean journal of food and cookery science
• /
• v.30 no.2
• /
• pp.153-160
• /
• 2014

The purpose of this study was to develop a rice education program and rice cooking practice for university students majoring in foodservice and nutrition. To achieve this purpose, 2 rounds of delphi survey was used by convenience sampling including total of 27 experts in the food and nutrition industry. Below are the findings. First, both the importance and suitability for macro-theme of theory education were in the following order: 'nutrition and health of rice', 'characteristics of rice in food science', 'history and culture of rice' and 'the consumption of rice. Second, the history and culture of rice(traditional culture related to rice, and the origin & history of rice), nutrition and health of rice(main nutritive components and efficacy of rice and prevention of disease), characteristics of rice as food(processed-products of rice and storage, the structure of rice), and the consumption of rice(current status of rice production and consumption) were found to be suitable for the micro-theme of theory education. Third, the education theme for rice cooking practice was determined. Barley sprout song-pyeon and beet song-pyeon were chosen for rice cake. For bread, coconut & walnut muffin, tofu & bean muffin, citron bread, red bean & sweet persimmon pound cake, and sweet potato bread were selected. Dong-rae-pa-jeon, Kimch-jeon-byeong, fried sweet potato fried shrimp were developed for the main dishes.

• Journal of Plant Biotechnology
• /
• v.30 no.4
• /
• pp.369-373
• /
• 2003

In spite of potential benefits of anther culture, low productivity of plant regeneration in some genotypes; e.g. tonsil and indica rice, is one of the major obstacles for practical use of anther culture. This study was conducted to improve cold shock method and carbohydrate source for increasing the efficiency of anther culture in rice. The most common carbon source, sucrose was replaced to maltose, which has two molecules of glucose. Maltose increased callus induction 1.4-to 1.8-fold higher in japonica rice, 3.2-to 11.6-fold in tongil types and 2.7-fold in indica rice IR50. Callus induction was increased from 0.2％ to 12.5％ in maltose medium compared to the medium supplemented with sucrose plus glucose in indica rice "Tetep". A simple procedure of vacuum packaging of panicles during cold shock treatment prolonged not only anther viability more than 15 days but also increased callus induction more than 2-fold compared to open-air storage (conventional method). Combining of above two methods, callus induction was increased 28 to 56％ in japonica, 13 to 33％ in tonsil type and 12 to 31％ in indica rice. Plant regeneration was increased 14 to 35％ in japonica, 10 to 20％ in tonsil and 4 to 15％ in indica rice, respectively.

• Magazine of the Korean Society of Agricultural Engineers
• /
• v.44 no.7
• /
• pp.14-24
• /
• 2002

The effect of reclaimed water irrigation on paddy rice culture was evaluated by pilot study at the experimental field of Konkuk University in Seoul, Korea. The sewage was treated by constructed wetland system, and its effluent was used as irrigation water for four treatments and one control plots with three replications. Irrigation of reclaimed water onto paddy rice cultures did not adversely affect the growth and yield of rice. Instead, experimental rice plots of reclaimed water irrigation displayed about 10 to 50% more yield on average than controls. This implies that reclaimed water irrigation might be beneficial rather than harmful to rice culture as long as the sewage is treated adequately and used properly. The amount of irrigation water had little effect on experimental rice cultures, but its strength was important. The strength of treated sewage was not a limiting factor in this study, and no lodging was observed even with a relatively high nitrogen concentration (up to 160mg/L). In general the paddy soil was not affected by reclaimed water irrigation. However, there was an indication that continuous irrigation with high strength of reclaimed water might cause salt accumulation in the soil. Supplemental use of reclaimed water with existing sources of irrigation water is recommended rather than irrigation with a single source of reclaimed water. Overall, the results demonstrated that reclaimed water could be reused as a supplemental source of irrigation water for paddy rice culture without causing adverse effects as long as it is properly managed. For full-scale application, further investigation should be done on environmental risks, tolerable water quality, and fraction of supplemental irrigation.

• Journal of the Korean Society of Food Culture
• /
• v.12 no.4
• /
• pp.419-421
• /
• 1997

Washing water volume of rice for cooking and rice weight for one person per meal in one household were surveyed for confirming pollution by the washing water and total losses by rice washing procedures. The mean size of a family was 4.64 persons and the mean consumption weight of rice per capital per meal was 138.43g. It is used 0.782 L of water for washing the rice per capital share. The washing water of rice was composed of 0.32% of total solid, 0.11% of soluble solid and 1.65% of solid loss to rice, and COD and BOD of it were 2.400 and 3.564 ppm respectively. Based on total population in Korea, 41 miliion, excepting age below 4, total cost for washing water of rice summed up about 1,495 billion won including 8.8 billion won for tap water cost, 11.7 billion won for waste water treatment, and 129 billion for solid loss of rice.