• The Korean Journal of Food And Nutrition
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• v.6 no.3
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• pp.189-198
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• 1993

This study was carried out to investigate the effect of medium-cooked rice on brewing of yakju which was a traditional rice wine in Korea. The influences of cooking temperature of rice on hydrolysis of rice starch and rice protein were tested, and experimental brewings were done according to the traditional brewing method of Bangmunju in which some medium-cooked rice was used. The results obtained were as follows The hydrolysis of starch and protein in medium-cooked rice at 60~$65^{\circ}C$ was easier than that of full-cooked rice at 80~10$0^{\circ}C$. The amounts of saccharides, total amino acids and extracts In Yakju brewed with the combined use of medium-cooked rice and full-cooked rice were twice as much as those brewed with full-cooked rice only. The results of sensory test of Yakju brewed with the combined use of medium-cooked rice and full-cooked rice were better in taste, color and flavor than those brewed with full-cooked rice only. It was thought that our ancestor's traditional brewing method of Yakju in which medium cooked rice and full-cooked rice were used combinedly was excellent Judging from zymological point of views.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.452-460
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• 2007

As a preliminary study for developing cooking techniques to improve cooked rice flavor, we surveyed consumer perceptions on purchasing rice and the consumption of cooked rice. The quantity of rice purchased by consumers was in the range of $1O{\sim}20$ kg. The purchase criterion for 50% of the subjects was the taste of the cooked rice, and half of the subjects bought their rice at a supermarket. A majority (90%) of the subjects consumed the rice within 1 to 4 months, storing it raw in the package (32.4%) or in a container at room temperature. The rice was cooked for 2 to 5 persons (65%), 1 to 2 times a day (70%) with a pressure cooker (76%). The rice and water volume were measured by eye. The cooked rice was eaten immediately (41.8%) or in 1 to 2 days (48.6%) by keeping it in an electric cooker (63.6%). The subjects perceived the rice cultivar (37.9%) as the major factor for the cooked rice flavor, as well as the region of origin (21.3%), and storage period (11.9%); the cultivars of Ilmi, Ilpoom and Chuchung were preferred. In conclusion, the consumers regard rice as a principal food; however, the methods to measure rice and water are not standardized. To improve the taste of cooked rice, consumers depend on cooking equipment and the rice cultivar.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.25-29
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• 1993

This study was attempted to enhance taste and quality value of cooked rice by adding fat, vinegar, cellulose in cooking water. Cooked rice with five different levels of material in cooking water (100% water A: 10% vinegar B: 10% fat C: 10% fat and 10% vinegar D: 10% fat, 10% vinegar and 10% celloulose) was tested for rheology, fine structural changes, sensory evaluation, in vitro digestion. 1) Cooked rice by adding 10% fat rate was higher than A, B, D, E samples for softness, Jelly and increased in vitro digestion. 2) sensory evaluation conducted by tweenty university students a panelists showed that B, D sample were low value in flavour, texture and taste, but higher than A sample for softness, Jelly and in Vitro digestion. 3) E sample (l0% fat, 10%s vinegar, 10% cellulose) was more significant for taste, texture, and digestion than A sample. From these results, it was concluded that rice cooked with 10% of fat in cooking water was quite acceptable, in terms of practical food value consisting of palatability rheology and digestibility.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.464-472
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• 2017

The qualities of rice cooked on heat plate, induction heat and heat plate with pressure, were investigated. The weight, volume, water soluble index (WSI), hydration by SEM (Scanning Electron Microscope), and gelatinization by DSC (Differential Scanning Calorimetry), as well as the consumer acceptability of cooked rice were analyzed. The weight, volume and WSI of rice cooked on heat plate with pressure were higher than those of rice cooked on heat plate and induction heat. The rice cooked on heat plate with pressure also showed higher degree of hydration and gelatinization, and lower degree of enthalpy of gelatinization than the rice cooked on heat plate and induction heat for 5~15 min. The consumer acceptability revealed that the odor, appearance, taste, texture and overall acceptance of rice cooked on induction heat were better than those of rice cooked on heat plate and heat plate with pressure. During storage in a cooker for 0~12 h, there was a decrease in the consumer acceptability of cooked rice. Overall results indicate that the qualities of rice cooked on induction heat and heat plate with pressure were higher than those of rice cooked on heat plate.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.253-260
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• 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 Food Science and Technology
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• v.34 no.2
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• pp.213-219
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• 2002

This study was investigated cooking conditions of cooked milled rice added 5%, 7%, 9% and 11% ratios of waxy black and glutinous rices. The L value (lightness) of cooked milled rice added waxy black and glutionus rices were decreased according to increase added ratios, the a value (redness) of waxy black rice was decreased and b value (yellowness) of glutinous rice was increased while waxy black rice was decreased. In case of cooked milled rice added 9% glutinous rice, it was showed the highest values for springiness, cohesiveness, chewiness, adhesiveness and adhesiveness/hardness ratio except gumminess and hardness and all parameters of waxy black rice in texture analyser was showed the highest values at 9%, but the other parameters except cohesiveness were no significant difference at p<0.05 level. In sensory evaluation, the cooked milled rice added 9% glutinous rice was showed the highest values for flavor, clumpiness and taste and 11% glutinous rice was showed the highest values for color, glossiness, cohesiveness, hardness, adhesiveness and acceptability. Also the cooked milled rice added 9% waxy black rice was showed the highest values for cohesiveness, taste and acceptability and 11% waxy black rice was showed the highest values for flavor, color, glossiness, clumpiness, hardness and adhesiveness. Correlations between sensory parameters of cooked milled rice added waxy black rice and glutinous rice were found a significant relationship between taste and acceptability and the correlation coefficients of cooked milled rice added waxy black rice and glutinous rice were r=0.7153 and r=0.5760, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.504-512
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• 1996

Changes in quality of cooked rice after microwave reheating were evaluated. Ceramic coated microwave oven reduced a reheating time(1 min). Storage temperature, storage time and microwave reheating did not affect the color value of cooked rice after microwave reheating. Hardness of cooked rice after microwave reheating decreased in frozen storage treatment. Photomicrographs of cross-section of cooked rice after microwave reheating showed restoration of starch. Effect of storage temperature and time were not significant in appearance, aroma, taste and texture of cooked rice after microwave reheating for sensory evaluation test.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.145-155
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• 2004

From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.4
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• pp.318-325
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• 2002

Cooking characteristics of coated rice with water homogenate of citrus fruit peels (1% for rice) were investigated. The color of the coated rice both before and after cooking was dark yellow. The total content of carotenoids, hesperidin and naringin were 10.74, 2173.12 and 1468.40 mg% for citrus fruit peels, 0.46, 108.65 and 73.35 % for its water homogenate, 0.12, 21.73 and 14.62 mg% for coated rin, and 0.05, 8.67 and 5.87 mg% fur cooked coated rice, respectively. Citrus fruits peel contained 94.22 mg% of asparagine, 24.88 mg% of methionine, 19.64 mg% of alanine, and 15.37 mg% of ${\gamma}$-aminoisobutyric acid as the majority free amino acids, accounting for 70% of the total free amino acids present. Total free amino acid content of the cooked coated rice increased by 15% compared to those of cooked uncoated rice. The majority of minerals in the citrus fruit peels were K and Ca, accounting for 56% of total minerals present. The mineral content of cooked coated rice was generally higher than that of the cooked uncoated rice. The cooked coated rice showed comparable hardness, gumminess and brittleness, but higher cohesiveness and springiness than the cooked uncoated rice. There were no differences in sweet and bitter taste between the cooked uncoated and coated rice. However, the cooked coated rice showed higher sensory scores fur color acceptability, savory taste and overall acceptability than the cooked uncoated rice.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.543-547
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• 2002

The purpose of this study was to investigate the effect of water extract of Gardenia jasminoides (WEGJ) on the sensory qualities, color value and shelf-life characteristics (pH, total no. of Bacillus and TBA value) of cooked rice. The total color difference(ΔE) was increased when WEGJ was added. The sensory dualities of cooked rice added with WEGJ had no significant difference in color, taste and torture compared with control group. The pH value of cooked rice addeded with 250 ppm and 500 ppm of WEGJ was less declined compared with control group. WEGJ at the concentration of 250 ppm and 500 ppm had an antimicrobial activity and WEGJ at 500ppm showed an antioxidant activity in cooked rice.