• 동아시아식생활학회지
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• 제1권1호
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• pp.1-16
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• 1991

Baekhaju is commonly called Bangmoonju. However comparing Baekhaju while Baekhaju used distiller's grains, Bangmoonju did not use them. Baekhaju used only nonglutinous rice, however, Bangmoonju used glutinous rice or a mixture of glutinous rice and nonglutinous rice. Baekhaju in Chinese, which was misrecored on Baekhaju in Korean from 15th century. However, Baekhaju should be distingnish from Baekhwaju, which is made buy addition of many flowers in various wine. Baekhaju used distiller's grains in the first step of its manufacture procedure. For the fermentation of Baekhaju, one of the three bases, which are rice gruel, rice cake or 구멍떡 was added to distiller's grains. Flours and nuruk are also added. In the second step, steamed water-soaked rice and nuruk was added up to the Baekhaju-base which was got from the first step.

• 동아시아식생활학회지
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• 제8권4호
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• pp.360-378
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• 1998

Imwonshibyukji was a copying manuscript written around 1825, the 27th year of king Soonjo of the Josun Dynasty. It was a massive home encyclopedia of total 52 books and 100 volumes. The unpublished 'Jeongjoji' of its 17-20th volumes analyzed the cooking methods on the steamed rice and gruel and studied the degree of their usefulness and medical values in the light of the cooking process science. The cooking method on the steamed rice was composed of 14 items, and the general introduction outlined 6 kinds of the rice. These were all quoted from Chinese literatures. The 11 items present the methods on the general production of the rice, 2 on the cooking process, and 1 on the preservation. The main material of the rice was rice, and others were naked barley, prosomillet, foxtail millet, glutinous millet, etc. , and the secondary materials were glutinous rice, small red bean, black soybean, potato, bamboo seed, jujube, taro, gaertner, chestnut powder, persimmon power, julib(Zizania caduciflora), mangcho(Erigeron canadensis), namchok(Nandina domestica), licorice root, nitrous, peach, palmicha(schizandra, jinseng, cheonmoondong(Asparagus), and honey are mixed), etc. The literatures quoted in the rice were all 33, in which 23 were Chinese (69.7%) and 10 were Korean (30.3%). In the case of gruel, the cooking methods on the general gruel were described in 41 items, and on the gruel for a medical treatment were in 48 items, in which there was not a cooking method on the gruel but only its medical values were presented. The materials used for the general gruel were approximately 60 kinds: rice, glutinous rice, munbean, job's tears, rye, soybean, black sesame seed, antler of cervidae, chicken, crucian carp, and various medical materials, etc. The gruel was mainly used for protection and medical treatment, and partly for food for hungry people. The literatures quoted in the gruel were total 57, in which 26 were Korean(45.6%), and 31 were Chinese (54.4%). It can be their characteristics that Almost all of the Chinese literatures on the methods of the steamed rice and gruel do not exist.

• 동아시아식생활학회지
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• 제19권6호
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• pp.1032-1038
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• 2009

This study describes the production of functional Ssukgaen Dduk though the addition of yam and mugwort to Goami 2, a healthy diet and diabetes. In this study, the rice is soaked for many hours and the particle size distribution of the rice was determined as a function of the water-soaking time. The produce Ssukgaen Dduk was repeated after the addition of varying concentration of yam. Non-glutinous rice was soaked for 4, 8, 12 hours and the Goami 2 rice was soaked for 4, 8, 12, 16, 20 hours and ground to a powder and passed through a 18~30 mesh sieve to determine the particle size distribution of the rice as a function of water-soaking time. Using this approach, optimal soaking time for Dduk was found to be 4 hours for non-glutinous rice(pass rate of 30 mesh: 58.29%) and 12 hours for Goami 2(pass rate of 30 mesh: 87.88%). When Ssukgaen Dduk made with Goami 2 rice powder only and those made with varying amounts of yam(10%, 20%, 30%, and 40%) were subjected to the sensory test, the control group(non-glutinous rice Ssukgaen Dduk) had the highest preference in general(3.73). Out of Ssukgaen Dduk containing yam, the S4 group, which contained 30% yam, had the highest preference(2.87) In addition the S4 group also had the highest extent of soft, and delicacy of texture general preference of S5, 40% the lowest(2.37), S1 only Goami 2 the hardness(112.59), as 91.46 lower (83.85) yam increased, the less hard the texture Ssukgaen Dduk. In conclusion Ssukgaen Dduk though the addition of mugwort and yam to the Goami 2 rice, it would be better to add 30% yam to 70% Goami 2 rice powder mixed with mugwort.

• 한국식생활문화학회지
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• 제2권1호
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• 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.

• Clinical and Experimental Reproductive Medicine
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• 제46권2호
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• pp.60-66
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• 2019

Objective: To compare black rice (Oryza sativa L) extract with three different staining methods for human sperm head assessment. Methods: Semen samples were collected from 34 volunteers. Four smears of each ejaculate were prepared for staining using the rapid Papanicolaou (PAP) stain, SpermBlue, DipQuick, and black rice extract. The percentage of defective sperm heads (mean${\pm}$standard deviation) was compared. Results: Black glutinous rice extract, a natural dye, was used instead of hematoxylin to stain the nuclei of the sperm heads. The percentage of defective sperm heads showed a significant difference between black rice extract and DipQuick (p= 0.000). In contrast, black rice extract and rapid PAP showed no statistically significant difference (p= 0.974). A strong correlation (r = 0.761) was found between the findings obtained using rapid PAP and black rice extract. In contrast, a weak correlation (r = 0.248) was obtained between DipQuick and black rice extract for the percentage of defective sperm heads. Conclusion: The results showed good agreement and a strong correlation between the rapid PAP and black rice extract stains. The advantages of black rice extract as a novel substitute for hematoxylin for nuclear staining include ease of preparation, local availability, and favorable nuclear staining properties. Further studies could also focus on comparing staining techniques in clinical samples.

• 한국작물학회지
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• 제50권3호
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• pp.212-220
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• 2005

국내$\cdot$외 찰벼 111개 유전자원을 공시하여 수량구성요소, 아밀로스 함량, 알칼리 붕괴도등 작물학적 형질과 RAPD 분석을 통하여 유전적 다양성을 검토하였고, 이들을 이용한 유연관계 분석에 기초하여 품종군을 분류한 결과는 다음과 같다. 1. 작물학적 형질을 이용한 군집분석에서 찰벼 유전자원은 4개 군으로 분류되었으며, 1군에는 51종$(46\%)$이 차지하였으며, II군과 III군에 각각 25종$(22.5\%)$, IV군에는 10종$(9\%)$이 속하였다. 특히 국내 수집종은 I, II군에 대다수 포함되었고, III군에는 indica 유전자원과 amylose 함량이 높은 유전자원들이 대부분이 포함되었다. 2. RAPD분석을 통해 선발된 15개의 primer로 부터 117개의 밴드를 얻었고, 이 중 다형성 밴드는 81개 $(69.2\%)$ 였다. 선발된 primer에서 증폭된 밴드의 수는$ 5\~12$개로 찰벼 유전자원은 평균 7.8개 였다. 3. RAPD에 의한 군집 분석시 9개 군으로 분류되었다. 전체 유전자원의 $77\%$가 I군에 속하여 가장 큰 품종군으로 분류되었고, 그 외 II-IX군은 소군으로서 $23\%$가 속하였다. 특히 I군에는 indica형과 조생종들이 많았고, 소군인 III-IX군에는 국내수집 유전자원들이 대부분이었다.

• 한국조리학회지
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• 제22권7호
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• pp.100-111
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• 2016

본 연구에서는 토마토소스 제조 시 일반적으로 사용되고 있는 루(roux)를 대신하여 멥쌀가루, 찹쌀가루, 감자전분, 타피오카전분을 농후제로 사용한 토마토소스를 제조하였고, 일반성분 및 칼로리, 색도, 염도, 가용성 고형분 및 환원당, 점도 및 관능검사를 실시하여 토마토소스에 가장 적합한 농후제를 밝혀내고자 하였으며, 그 결과 토마토소스를 제조할 때 기존의 루 대신에 감자전분이나 타피오카전분을 사용하였을 경우, 관능적 기호도가 더 높아졌음을 알 수 있었다. 또한 저지방, 저열량의 토마토소스를 제조할 수 있으므로 최근 고지방, 고열량 식품을 기피하는 추세에 알맞은 토마토소스를 제조할 수 있음이 확인되었다. 추후에는 전분을 농후제로 사용한 토마토소스를 조리적으로 접목하여 관능적 특성을 연구하여 그 이용도를 높이는 연구가 진행되어야 할 것이다.

• 한국식품조리과학회지
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• 제14권4호
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• pp.421-429
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• 1998

본 연구에서는 부추김치를 담글 때 최적의 찹쌀풀 농도를 찾기 위한 것으로 0.0, 0.5, 1.0, 2.0, 3.0%, 농도의 찹쌀풀을 가하여 부추김치를 담그고, 담근 즉시 1$0^{\circ}C$에서 45일 동안 발효 숙성시키면서 이화학적, 미생물학적 및 관능적 특성을 알아보았는데 결과는 다음과 같다. pH와 총산도는 발효숙성 초기인 0-5일 이전에는 처리구간에 큰 변화가 없었다. 발효숙성이 진행됨에 따라 pH는 감소하였으며 총산도는 증가하였는데 찹쌀풀의 농도가 높을수록 이러한 변화가 크게 나타났고 발효숙성 말기인 35일 이후에는 0.0% 처리구가 오히려 높은 총산도를 나타내었다. 환원당 함량은 모든 처리구에서 감소하였는데 특히 1.0% 처리구가 발효 숙성기간 중 가장 적은 폭으로 완만하게 감소하였다. 3.0% 처리구가 가장 많은 환원당 함량을 보였다. 총 비타민 C 함량은 발효숙성 2일에 크게 감소하였다가 다시 증가한 다음 8일 이후 계속 감소하였는데 말기에는 1.0% 처리구의 함량이 가장 많았다. 총균수는 발효숙성이 진행됨에 따라 증가하였는데 찹쌀풀의 첨가가 미생물의 발효숙성을 도와 발효숙성 막기인 35일 이후에는 3.0% 처리구가 가장 높은 수치를 나타내었다. 발효숙성 기간동안 꾸준한 젖산균수의 증가를 보이며 많게 나타난 것은 1.0% 처리구였다. 관능적 특성에서는 전반적으로 1.0% 처리구가 가장 좋은 점수를 받아 부추김치를 담글 때에는 1.0% 농도의 찹쌀풀을 첨가하는 것이 바람직할 것으로 생각된다.

• 한국식품조리과학회지
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• 제11권3호
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• pp.237-243
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• 1995

"Woomegi Dduck" is one of Korean traditional pan fried rice cake made from glutinous rice by Tack-joo(rice wine) or boiling water. The optimum conditions for the preparation of "Woomegi Dduck" were investigated. The Hardnes, Cohesiveness, Gumminess, Chewiness, Adhesiveness of "Woomegi Dduck" added Tack-joo or boiling water measured by Rheometer, didn′t have significant difference between samples. The result of color test was L-Value, a-Value, b-Value and E Value of Woomegi Dduck added boiling water and 20％ rice flour were high. The best recipe of Woomegi Dduck was glutinous rice flour 50g, rice flour 20g, Tack-joo 30$m\ell$, or boiling water 25$m\ell$, sugar 10g.