• 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.

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.174-178
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• 2002

The influence of physical forms of gelatinized rice products on enzymatic hydrolysis in vitro and glycemic and insulinemic responses in normal subjects were studied. Densities of garaedu, bagsulgi, and cooked rice were 1.20, 1.18 and 1.11 g/mL, respectively, while moisture contents of garaeduk, bagsulgi, and cooked rice were 47.5, 43.1 and 66.0% (wt.), respectively. The highest initial rate of in vitro hydrolysis by porcine pancreatic $\alpha$-amylase was observed in bagsulgi followed by cooked rice and garaeduk. However, time for complete hydrolysis seemed to reach a plateau value. Postprandial glucose and insulin responses and satiety of rice products were studied in 12 normal subjects (mean age 23.2 $\pm$ 2.4 years, 6 men and 6 women). Postprandial serum glucose and insulin levels, after consumption of the rice products, reached a peak at 30 min. Garaeduk showed significantly less incremental responses for glucose (1627.5$\pm$134.9 mg.min/dL) and insulin (2041$\pm$287.0 uU.min/mL) than did bagsulgi for glucose (2407.4$\pm$208.3 mg.min/dL) and insulin (3582$\pm$264.4 uU.min/mL). Satiety responses to the rice products were not significantly different. Therefore, it can be concluded that garaeduk may be more beneficial in controlling postprandial hyperglycemia and hyperinsulinemia than bagsulgi. These results also suggest that physical properties of starch products, acquired by the specific processing methods, affect postprandial metabolism of carbohydrate foods.

• Journal of Distribution Science
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• v.12 no.8
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• pp.83-90
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• 2014

Purpose - Increasing sales of PB rice products can hinder the growth of domestic brands of rice, notwithstanding that the government is promoting domestic brands of rice. This analysis evaluated the influencing relationship among the variables of PB image, product credibility, and purchase intention of consumers who have never bought PB rice, to know the factors influencing consumers' decisions to purchase PB products. Research design, data, and methodology - PB products' brand image was analyzed as the factor that has a direct effect on purchase intention. The mediation effect of credibility on PB products is also analyzed, in terms of influencing the relationship between PB products' brand image and purchase intention. The analysis is performed on consumers that have not purchased a PB product and consumers who have purchased PB products from major distributors. Data is collected through questionnaires, from 389 of responders, and the AMOS 19.0 statistics package is used as a statistical tool. Results - It is proven that brand image has direct effects on the credibility of the product, and the credibility of product has a direct effect on purchase intention. However, it is revealed that brand image does not directly affect purchase intention, but that brand image indirectly affects it through the credibility of the product. Although the customers' recognition about PB image is low, the result shows that PB products' external attributes have effects on customers' purchase intention relating to the PB product. Therefore, it is important to establish the credibility of the PB product more than other products in terms of marketing. Conclusions - The following are the implications of the study. First, in a rice brand promotion, the credibility of the product should be ensured by a uniform brand image. To ensure the credibility of a product, the RPC brand and other brands should be unified, and the unified brand image should be applied to every product. Second, the package must possess a design as well as contents that could build consumers' perception of product credibility. Products' external attributes contribute to their credibility, which leads the consumers to purchase the products, including those consumers who have never bought PB rice products. Therefore, the products' credibility and sales can be reinforced by applying information about consumers' considerations when buying the PB rice product in different colors, font sizes, and packaging designs. This study is meaningful in two ways. First, it seeks to identify an NB revitalization strategy by exploring the purchasing behavior of customers who have no experience in buying PB rice products. Second, the results of previous studies about general brands are considered and applied in this study in order to investigate the influencing relationship among different factors of PB products. However, this study is a consumer awareness investigation; therefore, its results only have limited meaning to the relationship between brand image and purchase intention.

• Journal of Environmental Health Sciences
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• v.32 no.5 s.92
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• pp.515-521
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• 2006

아플라톡신(aflatoxin)은 곰팡이의 2차 대사산물이며 인간발암원으로 보건상 위해를 준다. 쌀은 아플라톡신을 생성하는 곰팡이인 Aspergillus flavus와 A. parasitidcus에 좋은 기질이다. 이 연구에서는 쌀과 쌀제품 및 쌀부산물에서 전세계적으로 나타나고 있는 아플라톡신 오염 정도와 오염 수준에 대하여 고찰하였다. 아플라톡신 오염 정도와 오염 수준은 시료의 유형과 시료채취 지역에 따라 다르게 나타나는 것으로 보인다. 쌀과 쌀제품 2,511 시료 중 36.6%에서, 그리고 쌀부산물 374 시료 중 57.8%에서 아플라톡신이 검출되었다. 이들 시료에서 aflatoxin $B_{1}$ 및 total aflatoxin오염도는 $0-185{\mu}g/kg$였다. 일부 백미 시료에서는 $20{\mu}g/kg$을 초과하는 시료가 있었다. 쌀의 아플라톡신 관련 위생관리지표를 고안할 수 있는 기초자료를 제공하기 위하여 쌀의 아플라톡신 오염에 대한 모니터링이 필요하다. 또 쌀과 쌀제품 생산의 모든 단계와 저장에서 아플라톡신 관리를 위한 통합적 접근법이 필요하다. 가축을 아플라톡신으로부터 보호하는 전략은 인간집단을 보호할 수 있는 효과적인 접근법이 될 수 있다.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.04a
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• pp.101-110
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• 2011

The experiment was conducted to evaluate the different NaOH pretreatment concentrations (0.25%, 0.50%, 0.75%, and 1.00%) on enzymatic saccharification (with cellulase, and ${\beta}$-glucosidase) and fermentation (by Saccharomyces cerevisiaeKCCM 11304) for bioethanol production from rice straw and rice husk. Pretreatment of rice straw and rice husk were conducted under both natural and powder state to observe the potentiality of the biomass condition (natural and powder state). In this study, glucose and ethanol production were increased with the increase of NaOH percentage for both rice straw and rice husk (natural and powder state). For rice straw, the highest amount of glucose was obtained in 1.00% NaOH pretreatment (0.81 g $g^{-1}$ in a natural, and 0.63 g $g^{-1}$ in a powder state pretreatment). Similarly, for rice husk, the highest amount of glucose was obtained in 1.00% NaOH pretreatment (0.47 g $g^{-1}$ in a natural, and 0.46 g $g^{-1}$ in a powder state pretreatment). However, 0.75% NaOH pretreatment resulted in glucose yield near about 1.00% NaOH pretreatment for both rice straw and rice husk (natural and powder state). On the other hand, for rice straw, the highest amount of ethanol was obtained in 1.00% NaOH pretreatment (0.36 g $g^{-1}$ in a natural, and 0.31 g $g^{-1}$ in a powder state pretreatment). In addition, for rice husk, the highest amount of ethanol was also obtained in 1.00% NaOH pretreatment (0.24 g $g^{-1}$ in a natural, and 0.23 g $g^{-1}$ in a powder state pretreatment). Moreover, 0.75% NaOH pretreatment resulted in ethanol yield near about 1.00% NaOH pretreatment for both rice straw and rice husk (natural and powder state). It was confirmed that higher amount of NaOH use is cost effective. Moreover, higher amount of glucose and ethanol was observed when powder was prepared after pretreatment. So 0.75% NaOH pretreatment in a natural state is supposed to be suitable for enzymatic saccharification and fermentation for bioethanol production.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.62-69
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• 2018

The purpose of this study was to investigate the antioxidative and physical properties of finger food type rice snacks and pumpkin rice snacks for infants aged 6 to 12 months old. The addition of rice germ did not affect density or porosity, and there was no significant difference when compared with commercial products. The addition of rice germ to the rice snack group did not reduce the longitudinal expansion quality of the rice snack. The WAI of RW and SW values were 9.83 and 8.93, respectively, which were significantly higher than those of other samples (p<0.05). The results of this study show that the addition of rice germ to rice snack resulted in reduced density and porosity of rice snacks and maintenance of a high water absorption index, which are more desirable characteristics for products. The products with rice germ showed significantly higher antioxidative activities among all samples (p<0.05).

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.469-473
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• 2017

The objective of this study was to develop methods for the discrimination of new and stale rice by using an electronic eye. To develop the discriminant, 107 rice samples produced in the years 2015 and 2016 were investigated. After the rice was treated with guaiacol, oxydol, and p-phenylenediamine reagents, an electronic eye was applied to discriminate between newly harvested rice and rice stored for 1 year. Out of the 4,096 color codes of the electronic eye, 31 color codes were identified for the discrimination of newly harvested rice and rice stored for 1 year. The classification ratio of newly harvested rice and rice stored for 1 year was 100% and the discrimination accuracy for unknown samples was 100%. In a total of 150 mixtures of new rice and stale rice, the discrimination accuracy was between 16.7 and 95.6%, depending on the mixing ratio. This capability of the electronic eye will be useful as a tool for discriminating the production year of rice.

• Korean Journal of Organic Agriculture
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• v.19 no.4
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• pp.513-528
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• 2011

This study was conducted to evaluate the nutritional value of locally produced organic agricultural by-products to substitute imported organic feeds for organic ruminant farming. Imported organic feeds (corn grain, soybean meal, soybean seed, oat grain, barley grain, wheat grain, buckwheat, sunflower seed meal) and byproducts (rice bran, grape seed meal, rice straw, soybean hull, soybean curd, rice hull, green kernel rice, and crushed rice grain) were analyzed for chemical composition and NDF, ADF, mineral, and amino acid contents and anti-nutritional factors. Dry matter, NDF and ADF contents in organic feeds were higher than those in conventional feeds. Especially, the 9.65% fat content of organic soybean meal was 6 times higher than the 1.95% fat content of conventional soybean meal. Fat contents of rice bran, grape seed meal, green kernel rice, and crushed rice grain were 25.66, 6.09, 3.57 and 1.59%, respectively. Protein contents of soybean hull and soybean curd were 14.68 and 19.87%, respectively, which are highest among organic by-products. Levels of aflatoxin in all feeds were below the safety level. Therefore, organic rice bran, green kernel rice and crushed rice as energy source, and soybean hull and soybean curd as protein source could partial replace imported feeds for organic ruminant farming.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.167-173
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• 2014

Surimi (or fish paste) products are one of the most representative processed seafoods in Korea. In a previous study, we evaluated the potential use of rice flour as an agent to replace wheat flour in surimi products. In this study, we optimized the content of rice flour and water in surimi products using response surface methodology. Rice flour content ($X_1$, w/w) and water content ($X_2$, v/w) were chosen as independent variables and gel strength ($Y_1$) and overall acceptance ($Y_2$) as dependent variables. Optimal conditions of $X_1$ and $X_2$ were 14% and 9.1%, respectively, and the predicted values of the multiple response optimal conditions were $Y_1=656.4(g{\cdot}cm)$ and $Y_2=6.34$. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $647.8(g{\cdot}cm)$ and 6.21, respectively, which were similar to the predicted values. Surimi products that are prepared under optimum conditions were similar in gel strength to those of commercial products. However, its sensory evaluation score was higher than that of the commercial products. In conclusion, rice flour can not only be used as an alternative to wheat flour, but it also can be used to improve the quality of surimi products.

• Journal of the Korean Wood Science and Technology
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• v.44 no.6
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• pp.872-879
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• 2016

Demand of natural interior finishing material has been widely sprayed in nowadays because many weak people as children, pregnant women, and elder people are being struggled with sick house syndrome due to volatile organic compounds such as formaldehyde, toluene, benzene, etc. Our research group developed a no-added formaldehyde adhesive for wood-based panels from mainly rice powder and some additives in the previous study for abating sick house syndrome. Since the rice powder adhesive provides a good source of nutrients with microorganisms, it was suspected a susceptibility of the rice powder adhesive to fungal and sapstain attack. We evaluated anti-sapstain activity of the rice powder adhesives modified by adding wood preservatives. We modified the rice powder adhesive by adding three different types of anti-sapstain preservatives at three different concentrations to assess their anti-sapstin activity. The bonding strengths of the modified rice powder adhesives were still outstanding performance on all samples. Moreover, the plywood manufactured with the modified rice powder adhesive satisfied outdoor use requirement for ordinary plywood (KS F3101, Korean Standard). The results obtained showed that at least 3% of preservative should be added to the rice powder adhesive to obtain effective anti-sapstain activity.