• The Korean Journal of Mycology
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• v.27 no.1 s.88
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• pp.15-19
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• 1999

One hundred and six Cordyceps cultures including five cultures of Paecilomyces tenuipes were used for production of artificial fruiting body. In the test of artificial fruiting body formation, no fruiting bodies were induced on media containing PDA and ground silkworm pupae with liquid nitrogen. The best fruiting body formation was showed on media which mixed at the ratio of 1 unsticky rice to 3.5 water. But fruiting bodies formed on media mixed at the ratio 1 unpolished rice to 2.5 water. Optimal temperature in inducing artificial fruiting body was at $20^{\circ}C$. Twenty seven isolates were selected as good cultures for production of artificial fruiting body. Maturation of fruiting bodies incubated on rice grain media was completed for about 50 to 65 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1735-1741
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• 2004

Preparation conditions for germinated brown rice gruel on its sensory quality were optimized using response surface methodology. Water volume ratio to germinated brown rice significantly affected the sensory quality of germinated brown rice gruel. Sensory quality, such as color, flavour, and overall acceptance increased significantly when milk ratio was increased. R2 of response surface equations were 0.9076, 0.9634, 0.9555, 0.9677 and 0.9769 for color, viscosity, flavour, mouthfeel and overall acceptance respectively (p<0.01). Optimum preparation conditions on overall acceptance for germinated brown rice gruel were: water volume ratio 8.26, cooking time 31.98 min, cooking temperature 95.71$^{\circ}C$ and milk ratio 0.54. High correlation was found between viscosity, flavour, mouthfeel, and overall quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.878-885
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• 1997

Effect of various ingredients and cooling methods on the quality of modified Jeung-pyun(traditional Korean steamed rice cake) were studied. Three different kinds of wheat flours(strong, medium, and weak) were studied to evaluate the volume and firmness of Jeung-pyun. Weak flour showed the maximum volume and good sensory results. The optimum ratio of ingredients was flour : water ; sugar ; Tak-Ju=100 : 20 : 20 : 50 for steaned Jeung-pyun. When three different cooking methods were compared, the maximum volume showed from convection oven method, but the crust color of Jeung-pyun was like bread. Steaming method showed higher volume than that of product heated by microwave method. The optimum formula ratio for the microwave method was flour ; water ; sugar ; Tak-Ju = 100 : 30 : 20 : 50, which required 10% higher added water content than that of steaming. When wheat flour was used instead of rice flour, the addition of 5% normal corn starch increased volume of both steamed and microwave cooked products. In the case of added modified starches to Jeung-pyn, 5% $\alpha$-waxy corn starch showed the highest volume in steaming method. When rice flour was used, the addition of 5%$\alpha$-waxy corn starch also showed highest volume f both steamed and microwave cooked products. The firmness of steamed wheat flour Jeung-pyun, containing 5%$\alpha$-corn starch was higher firmness than that of control and other added samples. Microwave cooked products showed two or three times higher firmness of steaming products. The use of wrap(uni-wrap) and stabilizer(METHOCEL) decreased the firmness of microwave cooked wheat flour Jeung-pyun to 200~300g compared with that of untreated Jeung-pyun.

• Korean Journal of Agricultural Science
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• v.37 no.1
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• pp.61-68
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• 2010

Rice bran proteins from different cultivars(Youngan, Sindongjin, Suwon 511) were extracted with Xylanase using orthogonal analysis method and their functional properties were investigated. The optimum extraction conditions, based on protein content in the extract found to be at 1 wt% xylanase, pH 7 and 50:1, solvent to rice bran ratio(v/w %). Nitrogen solubility indices(NSI) of rice bran protein concentrates were shown a minimum value at pH 4 ranged 2~23%, varied with different cultivars and a maximum (NSI${\geq}$90% for all cultivars) at pH 10. As for water adsorption and fat adsorption capacity, rice bran protein concentrates were shown to be better than Na-caseinate and isolated soy protein, respectively. Emulsifying activities were observed high in order of Na-caseinate>Youngan rice bran protein>Shindongjin rice bran protein>Suwon 511 rice bran protein>isolated soy protein. In general, the surface tension of rice bran protein solution($10^{-3}$ wt%, 5 mM bis-tris, pH 7) was increased with increasing concentrations and found a minimum value near pI. On heating, it was decreased slightly with increasing temperatures up to $70^{\circ}C$ and then increased above $80^{\circ}C$. Addition of sodium chloride was made the surface tension decrease. In conclusion, with Xylanase, rice bran protein concentrate can be successfully extracted from the rice bran of different cultivars and the Youngan rice bran protein was thought to have best functionality among rice cultivars tested. It might be used as a milk protein substitute.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.115-120
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• 2008

The dried persimmon was effective in caring an inflammation, an ulcer and a burn and preventing hypertension and arteriosclerosis. At the Jejungsinpyun. dried persimmons gruel was beneficial to stomach and intestine and toned down voice. Based on Jejungsinpyuns and Sikryochanyo, dried persimmons gruel was developed for modern people. To standardize the dried persimmons gruel, physical properties and consumer acceptability was examined. The procedures of dried persimmons gruel was to make dried persimmons juice after soaking dried persimmons with same volume water during 24 hr and blending. To decrease the astringent taste of dried persimmons, dried persimmons juice and water with cinnamon (2%) was mixed and simmered during 3 min. Dried persimmons paste with cinnamon was added and the gruel was boiled more during 5 min. dried persimmons gruel was completed. The dried persimmons gruel were divided of 5 groups consisted of each 10, 15, 20, 25, 30 g dried persimmons. As dried persimmons content increased, lightness, apparent viscosity decreased. Acceptability test indicated the sample of dried persimmons : rice ratio at 2 : 5 had the highest overall acceptability and flavor. Considered to each, the sample of the dried persimmons : rice ratio at 2 : 5 met the purpose of the study.

• Korean Journal of Soil Science and Fertilizer
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• v.35 no.5
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• pp.253-263
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• 2002

To test for the effect of applied fertilizer and nutrients on uptake and transport for paddy rice, two paddy field trials were conducted with Dongjinbyeo in degenerated salt paddy field of Jeonbuk series from 1999 to 2000. After experiment, soil acidity, content of organic matter phosphate, silicate, potassium, calcium, and total nitrogen was increased by application of fresh cattle manure(FCM). Content of Nitrogen in soil layer leached inorganic nitrogen $NO_3$ was higher that that of $NH_4$ and was high in treatment of FCM. Content of $PO_4$ was higher in FCM than other treatments. But content of potassium was in high control. During the growth of rice plant, the amount of water consumption was 477mm. The amount of supplied nitrogen was high in treatment of no nitrogen(NN), 20% reduced application of LCU(LCU-20%), and no fertilizer. In case of phosphate, the supplied amount was more than the consumed amount with the exception of treatment "no phosphate(NP) and no fertilizer(NF)". In case of potassium, the consumed amount was more than the supplied amount in all treatments. The amount of applied nitrogen in the nutrient infiltrated water was high in treatment soil test(ST), C+FCM+Si(Silicate) and the ratio of recovered nitrogen was high in 20% reduced application of LCU. The amount of applied phosphate in the nutrient infiltrated water was high in FCM and that of applied potassium was high in 20% reduced application of LCU. Nitrogen use efficiency of paddy rice was high in 20% reduced application of LCU and use efficiency of phosphate and potassium was high in C+Si(Silicate). Grain yield of rice was high in order of 20% reduced application of LCU>C+Si=C+FCM+Si>C+FCM.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.78-89
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• 2002

Preferences of 814 elderly living in Incheon for dishes, food materials and cooking methods were investigated. The survey was conducted from Dec. 2000 to Jan. 2001 by questionnaires. Subjects preferred cooked rice with beans, kalkooksoo(hot noodle), gomtang(soup with beef), bibimbap(rice with assorted mixture) to other staple dishes. However, preference for hashed rice or curried rice was very low. More than 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 68.7%. There was no significant difference in preference for pan-fried foods according to food materials in them. Subjects liked injolmi(waxy rice cake), shikhye(fermented rice drink) and coffee the most. Most subjects preferred plant foods like vegetables, legumes and seaweeds to animal foods. Preference of elderly for milk and yoghurt was reatively high; however, that for ham, butter and cheese was low. Elderly in Incheon liked roasted beef, beef soup and roasted pork the most. Chicken was preferred when it was boiled in water with garlic, ginseng, and so on. Cooked and seasoned vegetables (Namul) were the most preferred type by elderly. Preferences for dishes and food materials were more affected by living places of the subjects than by sex, and the reverse was true in preference for cooking method of food materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1094-1099
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• 1998

Newly introduced aseptic process for cooked rice was optimized by evaluating the process parameters. The optimal conditions were as follows: ratio of washing water to rice, 3:1 by weight; steeping at 20oC for 20min; heat shock at 140oC for 7sec with 8 repetitions; addition of 0.2% glucono lactone solution; cooking at 103oC for 30min. The final products were incubated at 37oC and 50oC for 8 weeks and no spoilage was occurred at both temperatures. Furthermore, any significant losses of sensory and physicochemical qualities were not observed.

• Magazine of the Korean Society of Agricultural Engineers
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• v.45 no.4
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• pp.107-114
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• 2003

This study was performed to develop the plantable concrete block using rice straw ash and apply for inclined plane. For the planting, plantable concrete block needs infiltration of water and air through void of block. The materials used for plantable concrete block are cement, rice straw ash, and coarse aggregate (5-10, 10-20 mm). Plantable block size is $23\times23\times4$ cm, and species of planting are Tall fescue, Lespedeza cyrtobotrya and Lespedeza cuneata. At the 6 months after seeding, germination ratio and grown-up length of Tall fescue, Lespedeza cyrtobotrya and Lespedeza cuneata are shown in 90%, 60%, 50%, and 40~50 cm, 90~120 cm, 60~75 cm, respectively.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.813-820
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• 2012

To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.