• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1061-1067
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• 2012

Rice cake is the most historical food which has been developed from settlement of agriculture and typical traditional food which has manufacture and food historical meaning. Because, the process of rice flour, raw ingredient of rice cake, tells remarkable food processing technology of our nation, and is original form of processed food that we has been taken before agricultural life begun. In this study, contents analysis method is used. Ingredients of rice cakes appeared in "Gyuhapchongseo" glutinous rice 12 times (42.8%), nonglutinous rice 10 times (35.7%), and the others 6 times (21.4%) used as the main ingredients of rice cake. the rice cake separated into 15 types (53.5%) of steamed rice cake, 2 types (7.1%) of pounded rice cake, 3 types (10.7%) of boiled rice cake, 7 types (25%) of sauteed rice cake, and 1 types (3.5%) of the others. it become data for knowing social and dietary culture of the time. And it is for presenting fundamental material of possibility of modern rice cake.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.331-336
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• 2008

We investigated the processing aptitude of rice embryo powder as covering and stuffing in rice cake. The quality characteristics of gelatin jelly with rice embryo powder as a stuffing was also examined. Covering steamed rice cake with 50% rice embryo led to less crumbling compared to that of 100% rice embryo powder. Jelly with rice embryo powder was not significantly different with control group in appearance(p>0.05). Covering steamed rice cake with 50% rice embryo powder was not significantly different compared to 100% soybean in color, flavor, taste, toughness, and overall acceptability(p>0.05). Furthermore, there was no significant difference between sesame and rice embryo stuffing in sensory evaluation(p>0.05). When 5% rice embryo powder was added to gelatin jelly, hardness, springiness, and gumminess was not different to that of control(p>0.05), while chewiness did increase(p<0.05). Jelly added with 5% rice embryo had the highest taste acceptability.

• Proceedings of the Korean Environmental Health Society Conference
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• 2002.04a
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• pp.55-56
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• 2002

Aflatoxin is a secondary fungal metabolite and is a public health hazard because it is a human carcinogenic and has many deleterious effects in men and animals. Rice is one of the better substrates for the fungus which can produce aflatoxins. This study was performed to investigate aflatoxin reduction during the cooking and processing of rice. Aflatoxin was produced by Aspergillus parasiticus ATCC 15517 on well-milled rice(Japonica type) at the level of 13.2 ppb. Cooked rice, rice cakes (baek-sol-gi, plain steamed rice bread), fermented rice (sik-hye, sweet rice beverage), and popped rice were prepared from the aflatoxin-contaminated rice. Aflatoxin content in the samples was determined by high performance liquid chromatography. The total aflatoxin level was decreased to 46.9％ in the cooked rice, 85.6％ in the rice cakes, 11.4％ in the fermented rice, and 7.6％ in the popped rice, respectively (p＜0.05). This reduction brought the level of aflatoxins down to below the Standard and Specification of Korea (10 ppb), except for the rice cakes. These results indicate that washing, steaming, fermentation, and popping of rice was helpful in reducing the aflatoxin level in the rice and the most helpful factors were high temperature & high pressure. More research is needed to understand why the preparation of rice cakes did not reduce the level of aflatoxin as much as the other cooking methods.

• Journal of the Korean Home Economics Association
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• v.8 no.1
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• pp.100-119
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• 1970

In finding an improved and generalized method of making Jung-pyun, a type of scientific experimental cookey has been attempted with the use of yeast in place of Korean native rice wine named "Takju" The result is shown as follows; 1. Starta prepared with yeast and rice powder was mixed again with fresh rice powder as fermenting and aging agents in Jung-pyum making. 2. Recommendable methods of starta making are shown as follows; a. Recipe Rice powder--Certain amount Yeast--1% Sugar--10% Water--65%(by volume) b. Temperature and Time of Fermentation Temperature--30$^{\circ}C$ Time--20 hrs. 3. Recommendable method of dough making are shown as follows; a. Recipe Starta--Certain amount Rice powder--Two times the starta(2-3 times) Sugar--10% Water--50%(by volume) b. Temperature and Time of Aging Temperature--35$^{\circ}C$ Time--3 hrs. (3-4 hrs) 4. Steaming Time 25-30 min.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.547-553
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• 2002

This study was attempted to enhance the contents of dietary fiber and minerals of cooked rice by adding four different levels of carrot juice in cooking water (0%:A. 10%:B. 20%:C. 30%:D). The degree of gelatinization and retrogradation, sensory evaluation. and in vitro digestion ratio were tested. These results concluded that the rice cooked with 10～20 % of carrot juice in cooking water was quite acceptable. the optimum cooking conditions fur the rice were one hour presoaking time, 160% cooking water to rice ratio. 20 minutes heating time and 10 minutes steamed cooking.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.948-955
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• 2011

The purpose of this study was to investigate middle school boys' and their parents' preference on menu types of school breakfast. School breakfast was served at a boys' middle school in Gyeonggi-do, Korea for 7 weeks. Ten types of convenient menus, including steamed rice, rice porridge, rice cake, bread, or cereal, were served to 200 students free of charge. After the service period ended, questionnaires were distributed to the students and their parents. Usable questionnaires were returned by 142 (71%) students and 124 (62%) parents. About two-thirds (66%) of the students and about half (51%) of the parents preferred convenient menus to traditional menus as school breakfast. The students were the most highly satisfied with the menu type including hot dog buns whereas the parents regarded these as neither appropriate nor inappropriate as school breakfast. Overall, the menu types including steamed rice such as Kimbap or rice balls were highly ranked in terms of the students' level of satisfaction as well as the parents' level of appropriateness evaluation. About 20% of the students and 50% of the parents expressed intention to eat or make their children eat school breakfast even if payment is required. Over two-thirds of both the students (70%) and parents (68%) responded that less than 1,500 won per meal would be the appropriate price of school breakfast. The results of this study show that convenient menus could be considered as alternatives to traditional menus in school breakfast service, although additional efforts are necessary to develop such menus to satisfy both the students and their parents.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.944-949
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• 1995

To investigate the effect of processing on the antimutagenicity of rice, antimutagenic effect of rice products including cooked rice, plain steamed rice bread(baikseolgi) and parched rice powder were observed. They showed inhibitory effects of $46%{\sim}100%$ on the frameshift mutation, whereas they showed little inhibitory effect on the base substitution mutation in the Salmonella typhimurium reversion assay. No inhibitory effect was found in the SOS chromotest. Inhibitory effect was more clearly observed on the indirect-acting mutagen than on the direct-acting mutagen. In case of the S. typhimurium reversion assay, the range of inhibition rate against the frameshift and base substitution mutation was $75%{\sim}100%$ and $66%{\sim}87%$, respectively, and was $19%{\sim}67%$ in the SOS chromotest. Antimutagenic activity of raw rice was supposed to be maintained in processed rice products.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.1-8
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• 2000

This study was to investigate the effects of concentration of malt extract in Sikhye manufacture on saccharification time, shapes of saccharified rice(the cooked rice) and sensory evaluation score of Sikhye. The optimum concentration of malt extract to reduce saccharification time and to keep desirable shapes of saccharified rice was 4 times (rice 24g, malt 28g and D.W. 240ml) as suitable as base composition formula(rice 6g, malt 7g and D.W. 240ml). The shapes of saccharified rice were influenced by the concentration of malt extract, the saccharification time and the shapes of steamed rice before saccharification. A good taste(softness) of Sikhye rice and the desirable shapes of saccharified rice were more suitable in the case of a small amount of unsaccharified starch than in the case of finishing saccharification. The optimum saccharification time to keep the desirable shapes of saccharified rice was 240min and also was desirable between 210 and 270min. To keep a good taste(softness) and the desirable shapes of saccharified rice, and to reduce the manufacturing time, it is desirable to in mass production of Sikhye add 3 times more water after making Sikhye in the ratio of rice 24g, malt 28g and water 240ml. In this case the whole amount will become 4 times as much as the original one.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.9-13
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• 1991

Nochi is a kind of Korean traditional food made from glutinous rice or millet. This study attempted to examine the effects o( the various factors and to clarify the factors which affect the overall eating quality of Noch. The results were summarized as follows. 1. Starch content of waxy rice was 72.4% and IBC was 0.017%. 2. $\alpha$-amylase and $\beta$-amylase activity of malt were 40.13 and 8.94 units respectively. 3. Waxy rice soaked for 3 hours was ground to flour then sifted 20 mesh sieve. The mixture of waxy rice and malt was steamed for 20 minutes. 4. In sensory evaluation on varying the amount of malt and incubation time, the most favorite tendancy of the overall eating quality was at the level of 8hours incubation made by 5% addition of malt. 5. Total sugar contents, reducing sugar contents and the intensities of iodine stain at the incubation temperature of $60^{\circ}C$ were significantly different from those at $50^{\circ}C$.

• Mycobiology
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• v.36 no.3
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• pp.183-189
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• 2008

The production of aerial conidia of Lecanicillium lecanii 41185, a highly virulent fungus, by solid-state fermentation was studied for use as a biocontrol agent against aphids. Among several agro-industrial solid media, steamed polished rice was found to produce the highest amount of aerial conidia. The optimal conditions for aerial conidia production were determined to be a 28.5% moisture content in the rice, 25$^{\circ}C$ culture temperature, rice pH of 6.0, 75% ambient relative humidity, 4-dold seeding culture, 0.6% $KNO_3$, and 12 d of culture time. The conidia yield increased from $5.7\times10^9$ conidia/g polished rice to 18.2 $18.2\times10^9$ conidia/g polished rice following application of these optimized conditions.