• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.721-726
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• 2010

The objective of this study was to evaluate several varieties of aseptic-packaged cooked rice including Juanbyeo. Quality evaluations, such as by amylose, setback, toyo values and amylograms, were significantly higher in the Juanbyeo as compared to other samples. In addition, the Juanbyeo aseptic-packeged cooked rice showed significantly higher palatability characteristics and had a greater water absorption ratio than the other samples. For cold cooked rice, the relationship between palatability and texture was significantly high (p<0.01). Ilpumbyeo showed high scores for taste as a hot cooked rice, but as a cold cooked rice taste scores were lower than other samples. In the case of Juanbyeo cold cooked rice flavor was improved. When the Juanbyeo aseptic-packaged cooked rice was reheated in a microwave oven, it had better palatability than other varieties. Thus, the results of this study suggested that Juanbyeo can be effectively utilized as aseptic-packaged cooked rice.

• Journal of the Korean association of regional geographers
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• v.4 no.2
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• pp.49-64
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• 1998

Bing-gye valley(Kyongbuk Province, South Korea) is well known as a tourist attraction because of its meteorologic characteristics that show subzero temperature during midsummer. Also, there are some interesting geomorphic features in the valley area. Therefore, the valley is worth researching in geomorphology field. The aim of this paper is to achieve two purposes. These are to clarify geomorphic features on talus within Bing-gye valley area, and to infer the origin of Bing-gye valley. The main results are summarized as follows. 1) The formation of Bing-gye valley It would be possible to infer the following two ideas regarding the formation of Bing-gye valley. One is that the valley was formed by differential erosion of stream along fault line, and the other is that the rate of upheaval comparatively exceeded the rate of stream erosion. Especially, the latter may be associated with the fact that the width of the valley is much narrow. Judging that the fact the width of the valley is much narrow, compared with one of its upper or lower valley, it is inferred that Bing-gye valley is transverse valley. 2) The geomorphic features of talus (1) Pattern It seems to be true that the removal of matrix(finer materials) by the running water beneath the surface can result in partly collapse hollows. Taluses are tongue-shaped or cone-shaped in appearance. They are $120{\sim}200m$ in length, $30{\sim}40m$ in maximum width. and $32{\sim}33^{\circ}$ in mean slope gradient. The component blocks are mostly homogeneous in size and shape(angular), which reflect highly jointed free face produced by frost action under periglacial environment. (2) Origin On the basis of previous studies, the type of the talus is classified into rock fall talus. When considered in conjunction with the degrees of both weathering of blocks and hardness of blocks, it can be explained that the talus was formed under periglacial environment in pleistocene time. (3) The inner structure of block accumulation I recognize a three-layered structure in the talus as follows: (a) superficial layer; debris with openwork texture at the surface, 1.3m thick. (b) intermediate layer: small debris(about 5cm in diameter) with fine matrix(including humic soil), 70cm thick. (c) basal layer: over 2m beneath surface, almost pure soil horizon without debris (4) The stage of landform development Most of the blocks are now covered with lichen, and/or a mantle of weathering. It is believed that downslope movement by talus creep well explains the formation of concave slope of the talus. There is no evidence of present motion in the deposit. Judging from above-mentioned facts, the talus of this study area appears to be inactive and fossil landform.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.466-473
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• 2016

This study was performed to investigate the reduction in bitter taste and quality characteristics by pretreatments (brining; 1, 5% and blanching; 1, 3 min) in pickled bitter melon, respectively. We prepared picked bitter melon samples at 1%-1 min, 1%-3 min, 5%-1 min, 5%-3 min. Total polyphenol and total flavonoid contents were found to be the highest in 5%-1 min at $14.23{\pm}0.40mg\;CE/g$ (dry) and $4.46{\pm}0.10mg\;RE/g$ (dry), respectively. L-ascorbic acid level was the highest in control samples. Arginine and glutamic acid were increased by brining and blanching. ABTS and DPPH radical scavenging activity were found to be the highest at $43.60{\pm}0.40$ and $44.88{\pm}0.20%$ at 5%-1 min, respectively. ${\alpha}-glucosidase$ inhibitory activity was the highest at 5%-1 min. The a value was statistically different, whereas L and b values were similar among different pretreatments. Hardness in pretreated samples was decreased as compared to that in the control. Among sensory evaluations, 'color' did not indicate any statistical difference, while 'texture', 'bitterness preference' and 'overall preference' increased with pretreatments, and 'bitter intensity' decreased.

• Food Engineering Progress
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• v.15 no.4
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• pp.404-412
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• 2011

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.

• Journal of agriculture & life science
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• v.50 no.4
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• pp.91-98
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• 2016

This aim of the present study was to evaluate the effects of phosphate on the quality properties of the surimi-like materials. Surimi-like materials as a control was prepared with beef heart by three times of washing treatment. Three types of surimi-like materials were manufactured by different conditions(T1: 2% salt, T2: 1.95% salt+0.05% phosphate, T3: 1.90% salt+0.10% phosphate). The moisture content was significantly lower in T1 than the control, and T3 sample had the highest crude protein content(P<0.05). The cooking loss was significantly lower in T2 than the control, and T2 sample had the highest water-holding capacity(P<0.05). The lightness and whiteness values were significantly lower in the treatment samples compared to the control sample; whereas redness values was higher than the control(P<0.05). Beef heart surimi-like materials added with salt and phosphate had higher in texture properties in the control, and T3 sample had the highest hardness, cohesiveness, gumminess and chewiness values(P<0.05). Therefore, the addition of phosphate could increase the protein content and gel properties as well as water-holding capacity of surimi-like materials from beef heart.

• Korean Journal of Agricultural Science
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• v.16 no.2
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• pp.179-200
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• 1989

Mucor miehei rennet(MR) was added as calf rennet(CR) substitutes in the fixed amounts of mixed rennets in making Camembert cheese. The conditions in the variations of chemical composition: water-soluble nitrogen, non-caseinic nitrogen, non-proteinic nitrogen, amino nitrogen, ammoniacal nitorgen, electrophoresis, molecular fractionation, mineral distribution, texture characterisitics, free amino acids and free fatty acids, were checked up with the sensory test and the chesse yields at each ripening period. The results obtained by investigating the utility of Mucor rennet were summarized as follows: 1. CR chesse, MR cheese and the mixed-rennet chesse failed to show any significant difference in their yields of 15%. 2. The contents of protein, fat and ash in MR cheese gave lower value than CR cheese did and with progress of ripening lactose decreased rapidly after 14 days of ripening. The difference among the rate of addition of mucor rennet was not recognized. 3. The WSN contents of 5 fresh sample chesse were from 14.7% to 17.3% and WSN increased from 39.7% to 41.0% with progress of ripening. After 21 days of ripening MR chesse had more WSN than CR cheese did. In NCN and ammoniacal nitrogen MR cheese showed higher value. 4. As the ripening progressed, MR chesse showed more cystein, phenylalanine and proline than CR chesse did but it failed to show any increase in aspartic acid, threonine and glutamic acid etc. 5. In the content of free fatty acid MR chesse showed higher value than CR cheese did and with the progress of ripening fatty acids increased from 8.36 mEq to 26.36 mEq but did not show any significant difference in the cheese types by the coagulant ratio. 6. Ca contents in the sample chesse were 0.238-0.27%, Mg 0.019-0.022%, Na 0.910-1.047%, and K 0.175-0.200%. The important non-sedimentable Ca in casein remained from 61 % to 77% without regard the ripening periods and added-rennets and Mg remained from 59.1% to 92.5% in non-sedimentable and water-soluble conditions. 7. In the fractionation of protein by ultrafilteration, MW> $5{\times}10^4$ decresed from 95% at the beginning period of ripening to 45% and MW< $10^4$ increased from 0.2% to 38% and definite caseinolysis was shown in all samples. 8. All the cheese showed to different electrophoretic patterns for the added-amounts of mucor rennet in the 14 days of ripenig. In the 28 days or ripening, MR cheese kept some bands on the patterns compared with CR cheese. 9. In vitro digestibility increased from 81.48-94.81 % to 94.47-98.61% but failed to show any significant difference in the cheese types by the coagulant ratio. 10. In hardness, MR cheese showed lower value compared with CR cheese as the ripening progressed. 11. The results of the sensory test failed to show any difference in flora rind, feelings in mouth and hands, deep structure, flavor and bitterness between CR Camembert cheese and MR Camembert chesse.