• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.43-54
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• 1991

The types and processing characteristics of traditional non-alcoholic beverage and their historical backgrounds were surveyed through the old literatures published from the 8th century to 1940. A total of over 70 different names of beverages were found in the literature. They were classified into 10 groups according to their processing methods and quality characteristics; Sunda (green tea), Yusada (tea analog with/without green tea), Tang (boiled herb extract), Jang (lactic acid fermented rice beverage), Suksu (rice tea), Mium (cereal gruel), Misik (roasted cereal powder), Sikhe (sweet rice beverage saccharified with malt), Sujonggwa (ginger-fruit drink) and Hwachai (fruits drink). In the old literatures, there was non exist clear distinction between Jang, Tang, Chong and Tea. Lactic acid fermented rice beverage seemed to be a common drink in Silla and Koryo periods (AD. 600-1400), but disappeared afterwards and completely forgotten today. Other beverages are maintained until today with almost identical methods of preparation as described in the literatures written in the 18th century.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.330-335
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• 2004

Changes in functional constituents of rice germ prepared using three different heat pretreatments: roasting, steaming and microwave heating, were determined and compared with those of non-treated rice germ. The yield of rice germ oil increased generally and then decreased with increasing time for all three heat pretreatments, although the yields of rice germ oil varied among the three heat pretreatments. There were no major differences in fatty acid compositions among the rice germ oils subjected to the three different heat pretreatments. Levels of $\alpha$-tocopherol in rice germ oil increased up to about 1.5 times at 3 min of roasting and microwave heating, compared to control, and then decreased with increasing treatment time, but $\alpha$­tocopherol concentrations in rice germ oil gradually decreased with increasing steaming time. The contents of three phytosterols ($\beta$-sitosterol, stigmasterol and ergosterol) decreased progressively with increases in roasting and steaming time, while concentrations of the three phytosterols increased up to - 15$\%$ with 3 min of microwave process as compared to control, and then decreased thereafter. Levels of $\gamma$-oryzanol in rice germ oil decreased gradually with increasing time during all three different heat pretreatments. However, levels of $\gamma$ -aminobutyric acid (GABA) in rice germ decreased gradually with increasing roasting time, while those of GABA increased greatly up to about 2 times after 10 min of steaming process, and then decreased slowly thereafter. During microwave heating, the contents of GABA increased at 3 min of treatment time and then decreased. These results suggest that microwave heating may be the most suitable processing method to preserve functional constituents in rice germ.

• Food Science and Preservation
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• v.19 no.2
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• pp.301-307
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• 2012

The quality of brown rice vinegar that was produced via static culture (A) was compared with the quality of three types of domestic commercial brown rice vinegar (B, C, and D) and of three types of Japanese brown rice vinegar (E, F, and G). The results showed titratable acidity levels of 6.39%, 4.52-6.32%, and 4.51-4.89% in the static-cultured brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively. The pH levels were 3.28, 2.58-2.97, and 3.03-3.27 in the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively, which show similar values of the static-culture brown rice vinegar and the Japanese brown rice vinegars. The total nitrogen (TN) values of the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars were 0.24, 0.03-0.16, and 0.12-0.17, respectively, with the highest value for the static-culture brown rice vinegar, substantial differences among the domestic commercial brown rice vinegars, and similar contents among the Japanese brown rice vinegars. For free sugar, glucose was either detected only in a small quantity or not detected at all in the static-culture brown rice vinegar and the Japanese brown rice vinegars, which showed perfect fermentation. The glucose and maltose contents were higher in the domestic commercial brown rice vinegars. The organic acid content of the static-culture brown rice vinegar was similar to that of the Japanese brown rice vinegars. Therefore, the total acidity content, TN value, sensory property, and quality of the static-culture brown rice vinegar (A) were superior to those of the domestic and Japanese brown rice vinegars.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.300-305
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• 2012

The objective of this study was to evaluate quality properties, including amylose, alkali digestion value (ADV), and amylogram, of brown rice and germinated brown rice of some cultivars in Korea for rice processing products. The protein content of brown rice was significantly higher than those of germinated brown rice. The amylose content of the samples ranged from 17.09 to 18.85%. Alkali digestion value (ADV) of brown rice and germinated brown rice were described as a grade of 2-5 and 4-7, respectively. In a rapid visco analyzer (RVA) examination, pasting temperature of brown rice and germinated brown rice was $67.93-68.05^{\circ}C$. In addition, the pasting characteristics of brown rice were significantly higher than those of germinated brown rice. A texture analysis test showed that germinated brown rice Haiami had the lowest hardness and germinated brown rice Samkwang had the highest adhesiveness.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.343-349
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• 2015

A study survey about the rice cake producers completing the food hygiene education in Korea was investigated by characteristics of the rice cake business. The difference between their online and offline awareness of food hygiene education were compared. The average age of rice cake producers is 50 (40.1%), with a high school education (52.6%), 10-20 years of service (34.3%) showed the highest percentage. In relation to sales and work area, workshop personnel are engaged in two (79.5%), An area of less than $99.17m^2$ (92.0%), rent (60.2%) with most paying a monthly rental amount of less than 1 million won (54.8%). There were 228 accident cases in three years (an annual average of 2.4%), manufacturing, Processing the item number was less than 20 types of analysis (86.7%). Case of food hygiene education graduates are women, the lower the age, the higher the education level, was preferred online. Online education was chosen because of 'time, economic, convenience'(73.7%). Online graduates have recognized that health education is more conducive to business. There was no significant difference between the sales online and offline graduates. For hygienic management response was that online graduates are well above the 7.4% offline graduates. Online and offline graduates 60.7% appeared to be more satisfied than the previous training institutions.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.7
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• pp.4310-4317
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• 2014

The HACCP (Hazard Analysis Critical Control Point) system was applied to Handmade Rice Cakes. The main ingredients of rice cakes, work facilities and workers were provided from the KB company located in Seogye-dong Yongsan-gu, Seoul between September 12, 2012 and February 13, 2013. The manufacturing process chart was prepared by referring to the manufacturing process of rice cake manufacturers in general. Microbiological hazard analysis of the raw materials and after the steaming process of rice-cakes showed a safe result. On the other hand, the microorganism test on the manufacturing environment and workers suggested that the microbiological hazard can be reduced through systematic cleaning and disinfection, accompanied by improved personal hygiene based on hygienic education for workers on the management of microorganisms in the working area.

• Korean Journal of Agricultural Science
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• v.32 no.1
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• pp.81-94
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• 2005

This study is aimed at giving the basic information for individual farm households to make decisions for optimizing their farm sizes and for the government to implement farm size optimization policies through the identification of combinations among rice production factors in plain areas like Cheolwon district and the suggestion of the optimal farm sizes of individual farmers based on the scale of economy calculated. The data of agricultural production costs of 50 rice farmers in the plain area which is located in Dongsong-eup Cholwon district, Kangwon province were used in the analysis. The 'translog' cost function among various methods which is a flexible function type was adopted to calculate the scale of economy in rice production. Seemingly unrelated regression(SUR) method was used in forecasting functions and processing other statistics by SHAZAM which is one of the computer aid program for quantitative econometric analysis. In conclusion, the long-run average cost(LAC) curve showed 'U-shape' which was different from 'L-type' one which was shown in the previous studies by others. The lowest point of the LAC was 9.764ha and the concerned production cost amounted to 633 Won/kg. Based on these results, it have to be suggested that around 10 ha of paddy is the target size for policy assistances to save costs under the present level of farming practices and technology. The above results show that the rice production costs could be saved up to 10ha in Cheolwon plain area which is a typical paddy field. However, land use, land condition, land ownership and manager's ability which may affect scale of economy should be considered. Furthermore, reasonable management will have to be realized by means of labor saving technology and cost saving management skill like enlargement of farm size of rice.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.534-540
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• 2007

In this study, waxy rice starch was chemically modified using phosphorous oxychloride ($POCl_3$, 0.002-0.008%). Then the physicochemical properties of resulting cross-linked waxy rice starches were investigated in order to reduce the steeping time of Yukwa (a Korean oil-puffed rice snack) processing. The swelling powers of the cross-linked waxy rice starch samples were higher than the native waxy rice starch at temperatures above $60^{\circ}C$, and their increases were proportional to the $POCl_3$, concentration. The solubility of the cross-linked waxy rice starch was lower (1.6-3.4%) than the native waxy rice starch (2.7-6.1%). However, the moisture sorption isotherm of the cross-linked waxy rice starch was not significantly different from the native waxy rice starch. The rapid visco analyze. (RVA) pasting temperatures $(65.4-67^{\circ}C)$ of the cross-linked waxy rice starch were lower than those of the native starch $(67^{\circ}C)$. The RVA peak viscosities (287-337 RVU) of the cross-linked waxy rice starch were higher than that of native starch (179 rapid visco units (RVU)), and increased with increasing $POCl_3$ concentration. For the differential scornning calorimeter thermal characteristics, although Tc shifted toward higher temperatures with cross-linking, the To, Tp, and amylopectiin melting enthalpy of the cross-linked waxy rice starch showed no differences compared to the native waxy rice starch. The X-ray diffraction patterns of both the native and cross-linked waxy rice starches showed typical A-type crystal patterns, suggesting that cross-linking mainly occurs in the amorphous regions of starch granules. Therefore, the cross-linking reaction did not change the crystalline region, but altered the amorphous region of the waxy rice starch molecules, resulting in changes of solubility and RVA pasting properties in the cross-linked waxy rice starch. In summary, since cross-linked waxy rice starch has a high puffing efficiency and no browning reaction, it may be applicable for Yukwa processing without a long steeping process.

• Food Science and Preservation
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• v.16 no.6
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• pp.893-899
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• 2009

We compared the physicochemical properties of commercial brown rice vinegar fermented with and without ethanol. The pH and total acidity did not significantly differ between the two types of vinegar. Sugar content, reducing sugar content, and free sugar concentration were higher in commercial brown rice vinegar fermented with ethanol, whereas browning, turbidity, and overall color darkness were higher in vinegar fermented without ethanol. The ratio of acetic acid to total organic acids was 0.94 - 0.96 and 0.97 - 1.00 in commercial brown rice vinegar fermented with or without ethanol, respectively. A higher content of total amino acids, 93.07 - 509.48 ppm, was found in vinegar fermented without ethanol. Fermentation conditions affected the physicochemical properties of brown rice vinegar, as shown by significantly higher $\gamma$-aminobutyric acid (GABA) content in brown rice vinegar fermented without versus with ethanol.