• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.21-27
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• 2000

In order to investigate the changes of rice qualities during 4 years storage of paddy in warehouse of normal temperature condition. As storage period go by, head ratio was deduced and broken rice was increased according as a change of temperature during the long term storage. A color of rice was became more dark gray than that of entering time as L value was decreased from 64.07 to 61.62 a 4 years late. As a results of studies on the cooking quality of milled rice, water uptake ratio and expanded volume were increased in proporation to storage period, wherease total solids and iodine blue value were decreased. In the characteristic of texture of cooked rice, viscosity/hardness ratio(-H/H) had a decreasing tendency, while adhesiveness and cohesiveness increased with increased storage time. The qualities of cooked milled rice studied were sensory attributies of odor, taste, stickiness and appearance which were evaluvated by multiple comparsion method. The sensory results showed that all of descriptions were deterirated with a increased storage period. The taste and stickiness were changed from good score to bad score a 2 years later.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.26-32
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• 2003

Rice is one of the most important cereals in the world. Japanese people use about 9 million tons of rice per you. We use rice for cooked rice as staple foods and for processing, such as rice wine (sake), rice crackers and miso fermentation, etc. Palatability, eating quality, of rice is evaluated by the sensory test and various kinds of physicochemical measurements. Japanese National Food Agency started the storage of 1.5 million tones of rice in 1996. We carried out the storage test using high quality rices since 1995 until 1996. As indices for the quality deteriorations of rice grains during the storage, germination ratio, enzyme activities, fat acidity, physical properties of cooked rice were clarified to be useful. We applied colorimetric method for the measurements of fat acidities in the place of titration method. Processing suitabilities of rice differ depending on the products. Low amylose rice is more suitable for soft rice crackers and high amylose rice is preferred more for rice noodle. Pre-cooked rice products, such as frozen cooked rice, retort-pouched rice and aseptic rice, are increasing recently in Japan. In addition to above-mentioned physico-chemical tests, NIR spectroscopy,“Midometer”and“Taste sensor”are novel and useful to evaluate eating quality and processing suitabolities. Recently, rice wholesalers and retailers have been obligated to display the name of cultivar, location of cultivation and the year of production of rice grains which they sell by the Japanese Agricultural Standard Law (JAS). In order to detect the dishonest labeling of rice cultivars, we developed new cultivar identification method based on DNA polymorphism.

• The Korean Journal of Food And Nutrition
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• v.6 no.1
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• pp.8-15
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• 1993

We have examined the utility of alkaline ionic water for processing water In order to compare with piped tap water in cooking rice, making kimchi, making bean curd, raising bean sprouts and parboiling spinach. And we have estimated the quality of them. The result of the examination was as follow. A rice cooked with alkaline ionic water had pale yellow color, and had good quality in polish, viscocity, taste, odour and retrogradation as compared with a rice cooked of piped tap water. In the case of a water kimchi, refreshing taste and other kinds of taste were good. Unpleasant taste and smell have decreased. Fresh colour of a Chinese cabbage were maintained long because of the prevention of destruction of chlorophyll. In the case of bean sprouts, sprouting rate was promoted up to 2∼3% during the period of 2∼3 days as compared with that treated with piped tap water And the growth state was good and the contents of vitamin C were high as compared with those with piped tap water. In the case of parboiling of green spinach, the alkaline ionic water helped keeping the chlorophyll of spinach. In the case of bean curd, soft taste, polish, smell and total taste were good. The Utility value of alkaline ionic water for the processing of soft bean curd was recognized by making it soften.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.7-18
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• 1991

This study was experimented saccharification process added malt extract solution into cooked sweet potato and potato with time, temperature and was tested reducing sugar changes, structural changes, pH and sensory evaluation about cooked shik-hae of rice, glutinous rice, potato, sweet potato. The results are summarized as follows: 1. Enzyme activity was highest in malt after four days of barley germination at a room temperature. 2. Electronmicroscopic observation indicated that raw starch granule of potato and that of sweet potato was 25-60$\mu\textrm{m}$ and 8~18$\mu\textrm{m}$ in size, respectively and its shape is oval and globular for potato and sweet potato respectively. 3. Reducing sugars were 1,682.6mg and 1,695.6mg in rice and glutinous rice, respectively, for 6-hour-saccharification at $50^{\circ}C$. Reducing sugars were 1,689.1mg and 1,497.8mg in sweet potato, potato, respectively, for 6.hour-saccharification at $60^{\circ}C$. 4. pH variation during saccharification for sweet potato and potato was pH 5.8~5.4. 5. Sensory evalution showed that there were more significant differences in sweety odor, roasted nutty taste and sweety taste of sweet potato among four samples than the other's color shininess.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.847-854
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• 2003

In general cooked rice would be used as a major raw material for making Takju. In this case quality, taste and storage time of Takju were not fully satisfied. Fermentation conditions for Takiu mash were examined by using the germed brown rice in this study. In case of the germed brown rice on 2nd stage mash, alcohol was slowly generated in comparison with the cooked rice. Reducing sugar was slowly produced and the amount of reducing sugar was low. The sugar content was created at a uniform rate. The pH was shown to be higher in mash of the germed brown rice than that of the cooked rice. Acidity change showed a similar inclination to pH change. The degree of yeast growth on the mash of the germed brown rice was revealed to be slightly lower than that of the cooked rice. Temperature of mash was kept to be constant after 3 days from fermentation. Fusel oil produced from the mash of the germed brown rice was less gernerated in comparison with the cooked rice. Amount of amino acid in case of the germed brown rice was indicated to be higher. Takju made with the germed brown rice was shown to be 1.3 times in overall taste, 1.5 times in refreshing as compared with Takju made with the cooked rice. However there are no differences between them in flavor and color of Takju. In overall acceptance Takju made with the germed brown rice was shown to be 1.3 times as compared with Takju made with the cooked rice. In conclusion the germed brown rice was expected to be able to be better in Takju quality.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.300-307
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• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.1-11
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• 2014

The purpose of this study was to find out the taste adjectives of Korean cooked rice, noodles, porridges and rice cakes as well as to analyze the relation between the taste adjectives of foods. We gathered and chose 36 related Korean adjectives for expressing not only the taste but also the smell of foods. Subsequently, we performed a sensory evaluation for 18 Korean foods with 20 trained panelists in order to check the proper adjectives when they tasted the foods. The often selected taste adjectives were 'sweet', 'tasty', 'sticky' and 'soft' among 36 taste adjectives. The PCA was performed to summarize the taste adjectives for each of the 18 foods. The principal components explained 50.94 % of the total variance. The adjectives 'spicy' and 'refresh' were closely related to one another in the positive direction of PC1. In contrast, 'weak', 'hard' and 'sticky' were closely related to one another in the negative direction of PC1. PC2 was marked by 'hard' and 'spicy', which were located in the positive direction. In contrast, 'weak' and 'soft' were located in the negative direction. PC3 was marked by 'nutness', 'bitter' and 'spicy', which are associated with bibimbab, conveying a high degree of correlation among them in a positive direction. In contrast, 'cool', 'sour' and 'refresh' were located in the negative direction.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.820-826
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• 2007

Different types of bap(cooked rice) was cooked using barley or/and SoRiTae with rice as the base. Total(TS), rapidly digestible(RDS), slowly digestible(SDS) and resistant(RS) starch fractions were determined. Other physicochemical properties such as moisture, protein, amylose contents, protein digestion in vitro and color values as well as sensory properties of different bap were also investigated. Cooked rice with SoRiTae(RiSo) showed the highest moisture content of 63.9%, whereas other bap showed simillar content ranging from 62.3-63.0%. Crude protein content of RiSo was the highest, while that of cooked rice(Ri) was the lowest(p<0.05). Amylose content of RiBa was the highest, while that of RiSo was the lowest(p<0.05). In in vitro protein digestibility(IVPD), cooked rice with barley and SoRiTae(RiBaSo) was the highest, while Ri was the lowest, showing no significant difference at p<0.05. In starch fractions, as barley or/and SoRiTae were added to rice, a decrease in RDS content and increases in SDS and RS contents were observed. In addition, starch digestion index(SDI), which derived as an indicator of their in vitro starch digestibility and rapidly available glucose(RAG) value, which determined as a predictor of potential glycemic response decreased. A decrease in L value from RiSo and RiBaSo, which comprised of SoRiTae and increases in a and b values in RiSo and RiBa were observed, respectively. All sensory parameters involving color, glossiness, sweet taste, wetness, roughness, hardness and stickiness were shown to be a significant difference except sweet taste among different bap(p<0.05). L value of instrumental characteristic was negatively correlated with color of sensory characteristic and a value was positively correlated. Significant negative correlation was found between RS content and glossiness, however, positive correlation with roughness and hardness, respectively. These results suggested that cooked rice mixed with barley and SoRiTae contain significant RS and SDS contents and may improve diabetes and hyperlipidemia, due to the lowering RDS and RAG, respectively.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.188-197
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• 2008

This study was carried out to determine the optimal cooking conditions for various rice cultivars (Ilpoom, Saechucheong, Sindongjin, and Sura-top rice) using trial preparations with different soaking times (0, 30, and l20min) and cooking equipment (electric pressure cookers, electric cookers, gas pressure cookers, iron pots, and stone pots). In adddition, the texture and sensory characteristics of the rice prepared with the electric pressure cookers, gas pressure cookers, and stone pots were analyed. The results showed that the moisture, amylose and physicochemical compositions of the four rice varieties were similar. According to RVA, the Sura, cultivar had generally high viscosity, and the Ilpoom, cultivar presented the highest hot and peak viscosities. Saechucung had the highest initial gelatinizing temperature and Sindongjin showed the greatest setback. The optimal amounts of added water as well as heating conditons were dependent on the rice varieties, soaking times, and cooking equipment. A longer soaking time reduced the hardness of the cooked rice, amount of added water, and the heating time. The pressure cooking equipment provided the best cooked rice texture, reduced the affect of the soaking time, and decreased the heating time. In general, all the variaties of cooked rice had high overall acceptability, which tended to increase when the rice was soaked for 30min prior to cooking, had a 1.2-fold amount of water to rice added, and was cooked in the pressure equipment.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.38-41
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• 1986

Sensory characteristics of cooked rites of one waxy variety and three nonwaxy varieties, Akibare (Japonica), Milyang 23 (J/Indica) and Milyang 30 (J/Indica) were evaluated in terms of odor, taste, appearance and texture. Sensory evaluation of cooked rites indicated that the cooked waxy rice was more watery, gloss, sticky, smooth and gummy in appearance and texture than nonwaxy cooked rites. Among the nonwaxy rites, Akibare was well balanced in all of the 12 descriptions of sensory quality. Milyang 30, generally recognized as having inferial eating quality, had the poorest quality in texture and appearance. The ratio of water addition to rice for cooking affected significantly to texture and appearance of cooked rice while the flavor remained comparatively unchanged.