• Journal of the Korean Society of Food Culture
• /
• v.34 no.3
• /
• pp.296-307
• /
• 2019

This study aimed to develop processed foods that can be tailored to the tastes of consumers in countries to enter domestic and foreign markets utilizing fresh Korean pears, in which the consumption is decreasing. A survey was also conducted on three types of samples (pear jelly, pear rice cake, and pear muffin). As a result, both Korean and Chinese women aged in their 20s preferred pear muffins the most among the pear products evaluated. Pear jelly and rice cake were preferred by Chinese consumers because of their sweet taste (p<0.05). Pear rice cakes were preferred because of their texture (p<0.05). Pear muffins were not significant in all items except for odor/flavor and sweetness, but Korean consumers had a high preference for them and showed a significant preference for colors (p<0.05). Pear muffins were most familiar to both Korean and Chinese consumers showing a high willingness to purchase. An analysis of the preference inducement factors of consumers in each country of the three processed foods containing pears using Check-All-That-Reply (CATA) showed that the consumers of both countries preferred the 'pear odor/flavor' characteristics of pear jelly, and that pear rice cakes were preferred by Chinese consumers compared to Korean consumers. Pear muffins were preferred by Korean consumers. Overall, pear muffins are the product expected to be most suitable for female consumers in Korea and China aged in their 20s.

• Nutrition Research and Practice
• /
• v.1 no.1
• /
• pp.8-13
• /
• 2007

Cooked rice is a staple food for Koreans which provides more than 60% of daily required energy. In 1960's, Koreans ate 600 g-800 g of cooked rice per meal and the energy obtained from cooked rice was almost more than 80% of the daily intake of energy. However, as the economy of Korea improved, the major industry has been shifted from agriculture to various manufacturing industries and the export of those products has been increased thus increasing the national income but decreasing the farming population and thus rice consumption have been decreased. It has been said that the decreased rice consumption is caused solely by decreased farming population but it can also be said that the decreased farming population is caused by decreased rice consumption. As the national income increases, the type of foods people consume have become diversified. Various processed foods such as convenience food or ready-to-eat food have been widespread, which are mostly made of wheat flour rather than rice.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2002.08a
• /
• pp.46-53
• /
• 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.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.3
• /
• pp.414-420
• /
• 2014

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at $85{\sim}90^{\circ}C$ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at $56{\sim}60^{\circ}C$ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.

• Korean journal of food and cookery science
• /
• v.17 no.5
• /
• pp.441-455
• /
• 2001

Korean food habits, dietary behaviors and perception of food were compared according to gender and age. The subjects were composed of 274 males and 315 females. According to age, the age group of 10s was 26.3%, 20s 24.6%, 30s 16.8%, 40s 18.7%, and 50s and over 13.6%, respectively. The majority (65.2%) of all age groups except the 20s took meals 3 times a day and the ratio 20s eating twice a day was higher than other age groups. All age groups took cooked rice(bap) two or three times a day and the 20s group took smaller amount than other age groups did. The younger age groups of 10s and 20s took larger amount of processed food. The older age groups appeared to have higher frequency of eating fish, bean, vegetable, Kimchi, laver.brown seaweed, soybean oil, sesame oil, coffee, tea, and rice cake(ddhuk). The younger groups have the higher frequency of eating ramyeon, corn flake, milk, milk-processed food, butterㆍmargarine, ham.sausage, carbonated drink candyㆍchocolate, hamburger, and pizza. All age groups perceived cooked rice(bap), meat, fish, egg, vegetable, fruit, and Kimchi to be the delicious, excellent and healthy food. According to the above results, age groups of 30s and over had relatively better food habits compared with those of younger groups. On the other hand, the groups of 10s and 20s had meals irregularly, showed a high ratio of skipping meals, and took processed food much. These results raised a concern of their nutritional imbalance in the future. Therefore, the correct nutritional education must be conducted to make these age groups have a healthy food habits.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.13-21
• /
• 2003

China is the largest rice producer in the world, with about 28 million hectares rice-planting area. Most of the rice is consumed domestically as daily staple food, with a small proportion consumed as feed and deep-processed products. The low elastic elasticity and low profit of rice production which hampers the development of the industry, is due to the low quality of rice grain, low processing level and undeveloped rice processing technique. Promotion of high-quality species, effective quality control, adoption of modem Processing techniques, My use of low-quality indica rice, and utilization of specialty rice are considered as priorities in rice industry.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.2
• /
• pp.194-203
• /
• 2016

This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.

• Korean journal of food and cookery science
• /
• v.19 no.6
• /
• pp.723-728
• /
• 2003

The sensory characteristics of cream soup containing 0, 25, 50, 75 and 100％ rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on the sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, md softness. The overall acceptance was the highest in the cream soup with 75％ and 100％ rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

• Journal of Food Hygiene and Safety
• /
• v.22 no.2
• /
• pp.99-104
• /
• 2007

To defend putrifaction of the processed rice cake from gas-forming yeast during storage and distribution it needed to reduce and remove them. The sanitizers of ethanol and organic acids were applied on Pichia anomala, Candida tropicalis, and isolated yeasts from the putrified cut rice cake. Although growth inhibition effect by the sanitizer of 20% ethanol, 1% acetic acid, or 1% lactic acid respectively were very low, the combined sanitizer of 20% ethanol and 1% acetic acid, or 1% lactic acid showed very high sterilizing effect toward the yeasts. Six log cfu/ml of the yeast was reduced with this combined sanitizers for 30 minutes. In addition, the combined sanitizer heated from 20 to $50^{\circ}C$ had more the increased sterility. Therefore, the sanitizer of the combined ethanol with the acetic acid or the lactic acid for 30 minutes at $50^{\circ}C$ might reduce or sterilize the putrifying yeast at the processed rice cake. The result might be also applied to the effective pre-treatment of many agricultural food stuffs, against yeast, especially unsterilized stuffs, without any hazards from the special sanitizers and nutritional loss from harsh sterilization.

• Journal of the Korean Society of Food Culture
• /
• v.5 no.4
• /
• pp.415-423
• /
• 1990

'The Joobang' is a cooking book written purely in Korean which came from a Mr. Lee. It is unknown when and by whom this book was written, but it is inferred from red pepper mentioned in this book and from Korean-writting type that the book was written around in the mid-nineteenth century. The contents of 'the Joobang' consist of thirty seven items in all : sixteen items of rice alcoholics, five side dishes, eleven Tucks(rice cakes) and Guaja(cookies) and five processed materials. Cereals for making rice alcoholics were regular rice and sticky rice. In the first brew, rice alcoholics is made all from regular rice, and in the second brew, fifty six percent of regular rice and forty four percent of sticky rice was made use of. For five items of alcoholics forming 31.3% of alcoholics, flour was added, in which case the proportion of leaven to cereals was lower. There were four types of processing cereals in brewing rice alcoholics Jee-ae-bop(steamed rice, 60.9%), thick gruel with cereals ground and completely cooked(8.7%), thick gruel with cereals ground and half cooked (26.1%) and GooMung Tuck(doughnut-shaped rice cake, 4.3%). The comparison of the materials for brewing rice alcoholics and of the types of processing cereals presented in the seven cooking books purely in Korean(Umsik Deemeebang, JoobangMoon, Umsikbo, Sool-mandununbop, Kyuhap chongseo. The Kims' Joobangmoon and The Lee's Umsikbup) showed us the following facts ; Yihwajoo (rice alcoholics brewed around the blooming time of pear trees) and Kwahajoo(rice alcoholics which passed the summed time) were most often introduced and commonest, and the materials for brewing and the types of processing little changed over times. The materials for side dishes were all animal food, and vegetable food was little used for side dishes. Red pepper was used for seasoning. It is a problem of Korean traditional cooking that there were no units of measuring for side dishes. The main materials for Tuck(rice cakes) and Guaja(cookies) were sticky rice, regular rice and honey. There was a variety of terms for the process, from which we can see that the procedures of making Tuck(rice cakes) and Guaja(cookies) were very complicate. Processed materials were chiefly made of sticky rice and the material of firewood(oak trees) and the strength of fire(fire burning vigorously and fire turning to ashes) were described.