• 한국조리학회지
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• 제14권3호
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• pp.196-209
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• 2008

This study was conducted to mass-produce brown stock optimized by using a high-pressure heating extractor and to use brown stock as a material for developing various products. For these purposes, we attempted to produce standardized brown stock by extracting brown stock using a high-pressure heating extractor and compared it with brown stock extracted by the traditional method in terms of general elements and mechanical and sensory characteristics. With regard to how to prepare optimal brown stock, the best brown stock was that extracted seven times repeatedly by the traditional method, but the method had a large economic loss in terms of material consumption and took a long time in extraction. Thus, considering time and labor, it was concluded that extraction at 120$^{\circ}C$ for 15 hours using a high-pressure heating extractor is the optimal extraction condition in terms of economic efficiency and quality. The results of this study are expected to be useful as a practical material for making brown stock production process more convenient, applying cooks' traditional cooking techniques to mass production, maintaining standardized superior quality and taste, and improving shelf life.

• 한국식품저장유통학회지
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• 제24권4호
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• pp.491-496
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• 2017

Paddy rice is typically stored during postharvest until rice grain is processed into brown rice and milled rice by hulling and milling procedure, respectively. Recently, instead of storing paddy rice, storage of brown rice has been in the spotlight because it is more convenient and economically feasible. Different brown rice cultivars with varying amylose contents including waxy rice, medium-waxy rice, and non-glutinous rice were stored in room temperature storage for four months, and the changes in grain qualities of brown rice were evaluated. Amylose content significantly affected pasting properties in which rice cultivar with higher amylose content showed longer pasting time and higher peak viscosity. Storage also affected pasting viscosities, showing an increase in peak viscosity, but a decrease in breakdown viscosity. The changes in pasting viscosity during storage could be an important starch property for aged brown rice utilization. Waxy brown rice showed the weakest aging property in terms of free fatty acids (FFA) accumulation, whereas non-glutinous rice was more substantial grain quality against aging. The FFA values of two months storage were not significantly different from the initial FFA contents, suggesting that brown rice stored in room temperature for two months could be feasible for direct consumption of brown rice.

• 한국식품조리과학회지
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• 제29권1호
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• pp.47-52
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• 2013

The effects of added brown rice flour on the quality characteristic of waffle were investigated. Waffle were prepared by the addition of 0%, 25%, 50%, 75% and 100% of brown rice flour on wheat flour. The weight of waffle with brown rice flour ranged from 103.0~107.0 g and that of the control was 100.0 g. The volume of the waffle prepared by adding brown rice flour were 225.0~303.0 mL and that of the control was 307.5 mL. The weight of the waffle increased with increasing brown rice flour concentration, whereas volume and baking loss decreased. The hardness, chewiness (p<0.05) and springiness decreased with the addition of brown rice flour. The Hunter L values of waffle decreased, whereas a and b values increased with the addition of brown rice flour. The result of the sensory evaluation showed that taste and overall acceptability (p<0.05) was the highest for added brown rice flour.

• 한국식품저장유통학회지
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• 제19권2호
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• pp.301-307
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• 2012

정치배양 현미식초(A)와 시판 국내산 현미식초 3종(B, C, D) 및 일본산 현미식초 3종(E, F, G)의 품질특성을 비교 분석하였다. 그 결과, 적정산도는 (A)가 6.39%로 가장 높게 나타났고 시판 국내산 현미식초가 4.52~6.32%, 일본산 현미식초가 4.51~4.89%로 나타났다. pH는 (A)가 3.28로 가장 높게 나타났고 시판 국내산 현미식초가 2.58~2.97, 일본산 현미식초가 3.03~3.27로 나타나 (A)의 pH는 일본산 현미식초와 비슷한 수치를 나타내었다. TN값을 측정한 결과, (A)는 0.24로 가장 높았고 시판 국내산 현미식초는 0.03~0.16로 나타나 제품간의 함량차이가 많았으나, 일본산 현미식초는 0.12~0.17로 비슷한 함량을 나타내었다. 유리당은 (A) 및 일본산 현미식초에서는 glucose만 소량 검출되었거나 불검출 되어 완전발효 되었고 시판 국내산 현미식초에서는 glucose 및 maltose 등 잔당함량이 높았다. 유기산 함량에서도 (A)와 일본산 현미식초가 유사한 경향으로 검출되었다. 따라서 정치배양 현미식초(A)는 총산함량, TN값 및 관능적 특성이 우수하며 시판 국내산 및 일본산 현미식초들과 비교하였을 때도 품질면에서 우수한 것으로 나타났다.

• 동아시아식생활학회지
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• 제11권4호
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• pp.281-288
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• 2001

The autoclave method and the traditional cooking method were compared for nutrients(especially, minerals), color difference, viscosity, reduction of sugar and amino nitrogen content of brown stock. The autoclave cooking method is better than the traditional cooking method for retaining protein and amino nitrogen contents, as well as for reducing sugar content. Also, reducing sugar content increased by the autoclave cooking method. Since the color of brown sauce was related with the reducing sugar content, the autoclave cooking method was more effective than the traditional cooking method for the color development of brown stock. Since the autoclave method can reduce the cooking time without a loss of quality in brown stock, the autoclave method is a viable alternative to the traditional method of preparing brown stock.

• Journal of Biosystems Engineering
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• 제23권3호
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• pp.253-258
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• 1998

The part I was for developing regression models to predict the moisture content, protein content and viscosity of brown and milled rice using Near Infrared(NIR) Reflectance analyzer. The purpose of this study(part II) is to measure fundamental data required for the prediction of rice quality, and to develop regression models to predict the protein content of brown and milled rice, brown rice yield from undried paddy powder by using Near Infrared(NIR) Reflectance analyzer. The results of this study were summarized as follows : The predicted values of protein contents obtained from the undried paddy powder were well correlated to the measured values from brown and milled rice. The predicted yields of brown rice from undried paddy powder were not well correlated to the lab measured values from dried paddy. Continuous study in wavelength selection and of constituent relationship is necessary for practical application.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1998년도 하계 학술대회 논문집
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• pp.171-177
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• 1998

The part Ⅰ was for developing regression models to predict the moisture content, protein content and viscosity of brown and milled rice using Near Unfrared (NIR) Reflectance analyzer. The purpose of this study(part Ⅱ) is to measure fundamental data required for the prediction of rice quality , and to develop regression models to predict the protein content of brown and milled rice, brown rice yield from undreid paddy powder by using Near Infrared (NIR) Reflectance analyzer. The results of this study were summarized as follows . The predicted values of protein contents obtained from the undried paddy powder were will correlated to the measured values from brown and milled rice. The predicted yields of brown rice from undried paddy powder were not well correlated to be lab measured values from dried paddy. Continuous study in wavelength selection and of constituent relationship is necessary for practical application.

• 한국조리학회지
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• 제7권1호
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• pp.119-133
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• 2001

The purpose of this study was to investigate the sensory and physicochemical properties of brown sauce made with different kind of bone(beef bone, pork bone). For this purpose, the various methods and recipe of brown sauce appeared in the literatures were evaluated to select the most preferable brown sauce. Brown sauces made with pork bone, beef and pork bone showed negative value in the "a" value (redness). Viscosity of brown sauce made with pork bone was the highest as well as the brown stock. The sensory tests of brown sauce showed no significant difference between each groups except flavor at p<0.001.

• 한국의류산업학회지
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• 제3권1호
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• pp.31-34
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• 2001

The color difference values of dyed fabrics with colorant in Eucommiae Cortex were as follows; One hour of dyeing depending on pH at $95^{\circ}C$ exhibited colors of dark brown, light brown, light beige and grey. The colors of wool, nylon and silk was darkest brown at pH 3 but light brown or yellow as pH increased. In all dyed fabrics the color was changed to darker brown as time prolonged, however; there was no further color change and value and chroma of wool declined. At pH 3, the increase in temperature turned colors of all dyed fabrics into dark brown from light yellow. As the result of repetitive dyeing, colors of all dyed fabrics gradually turned into darker brown. The methods of mordant resulted in color changes between light yellow and dark brown without various color changes.

• Archives of Plastic Surgery
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• 제42권3호
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• pp.346-350
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• 2015

Brown syndrome is known as limited elevation of the affected eye during adduction. It is caused by a disorder of the superior oblique tendon, which makes it difficult for the eyeball to look upward, especially during adduction. It is classified into congenital true sheath Brown syndrome and acquired simulated Brown syndrome. Acquired simulated Brown syndrome can be caused by trauma, infection, or inflammatory conditions. The surgical restoration of blowout fractures can also lead to limitations of ocular motility, including Brown syndrome. We report on three patients with acquired simulated Brown syndrome, who complained of diplopia and limitation of ocular motility after operations to treat blowout fractures.