• Korean Journal of Food Science and Technology
• /
• v.31 no.5
• /
• pp.1221-1226
• /
• 1999

Volatile flavor components of glutinous rice koji kochujang made by an improved method were analyzed by using a purge and trap method during fermentation and identified with GC-MSD. Twenty-one volatile flavor components detected immediately after making kochujang including 6 alcohols, 6 esters and 2 aldehydes. Forty-six volatile flavor components including 15 alcohols, 15 esters, 5 acids, 5 aldehydes, 1 alkane, 1 amine, 1 alkene and 3 others were found in an improved kochujang after 150 day of fermentation. Twenty kinds of flavor components, 5 alcohols such as ethanol, 3-methyl-1-butanol. 2-methyl-1-propanol, 6 ester such as ethyl acetate. 2-methylpropyl acetate, ethylbutanoate, phenylacetate, 2 aldehydes and 7 others were commonly found through the fermentation period. Peak area(%) of ethenone was the highest one among the volatile flavor components at immediately after mashing, and ethyl acetate showed the highest peak area after $30{\sim}60$ day of fermentation, and ethanol showed the highest peak area after $90{\sim}120$ day of fermentation, and 3-methyl-1-butanol showed the highest peak area after 150 day of fermentation(as major components). 2-Methyl-1-propanol, 1-butanol and methylbenzene were detected in glutinous rice koji kochujang during the fermentation.

• Korean journal of food and cookery science
• /
• v.26 no.6
• /
• pp.853-859
• /
• 2010

This study was performed to evaluate the physicochemical and sensory evaluation properties of Garaetteok changed with non-glutinous at different ratios germinated brown rice(GBR). Changes in the moisture content of GBR occurred with increasing non-glutinous levels of(1~3%) increase in the level. The color value decreased by with increasing the GBR, whereas the and b values were both increased. As the result of the measurement using the texture analyzer, hardness, cohesiveness, gumniness, and chewiness of Garaetteok tended to decreased in proportion to the amount of GBR in the formula. In the sensory evaluation, 40% GBR and 60% GBR in color, hardness, springiness, chewiness and overall acceptability than that of add compared to 100% and 80% GBR. And Garaetteok with 40% and 60% GBR showed the highest overall acceptability scores in overall acceptability. Therefore, we concluded that the addition of GBR on to Garaetteok improved the sensory characteristics as well as and delayed the retrogradation.

• Korean Journal of Breeding Science
• /
• v.49 no.4
• /
• pp.396-402
• /
• 2017

'Daname' is a foxtail millet(Setaria italica Beauv.) variety developed and registered by Department of Southern Area Crop Science, NICS, RDA in 2014. This variety which collected from IT252182 was developed through pure line selection. 'Daname' is a early-maturing variety having 100 days of growth period from seeding to harvesting in Milyang of Korea. The culm length is about 97 cm which is 20cm shorter culm length than standard variety 'Hwanggeumjo', and it showed tolerant to lodging in field. The panicle shape is a cylindrical and the length is about 19cm. According to the grain, seed color and dehusked grain colors are orange and yellow and endosperm characteristic is non-glutinous. The yield performance of this variety was about $3.81t\;ha^{-1}$ in local adaptability test from 2013 to 2014 and it showed similar with standard variety 'Hwanggeumjo'. As the addition amount of 'Daname' in rice increased from 0% to 30% and 100%, the antioxidant ability of 'Daname' added rice and hardness/stickiness balances were increased. But we could not find out the difference of hardness/stickiness balances between 0%and 10% addition. So, 10% addition amount was concluded to increase antioxidant ability regardless eating quality of cooked rice. (Variety registration No. 6243)

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.6
• /
• pp.502-516
• /
• 2002

Imwonshibyukji is a copying manuscript written around 1825, the 27th year of king Soonjo of the Chosun Period. It is a massive home encyclopedia of total 52 books and 100 volumes. It was quoted from many Chinese literatures The unpublished 'Jeongjoji'of its 17-20th volumes was analyzed to study the cooking methods on the Korean rice cakes (dduck) and studied for the degree of their usefulness and medical values in the light of the cooking and processing science. The book introduced 6 kinds of Korean rice cake: sirudduck (steamed rice cake), chinundduck (steamed and struck rice cake), zizinundduck (small oil fried rice cake), danggui (steamed rice cake mixed with rice power and honey), hondon (=danja: boiled and stuffed rice cake) and butu (fermented rice cake), all of which were composed of total 64 items. The main materials fur the Korean rice cake were as follows: sirudduck and butu were nonwaxy rice powder, chinundduct dinggui and hondon were glutinous rice powder, and zizinundduck was wheat flour. The side material was mainly natural food with the effect of a medicine. The literatures quoted in Imwonshibyukji are as follows: 4 Korean books including Ongheejabji were quoted total 28 times (41.5%), 5 Chinese books including Junsengpaljeon were quoted total 35times (52.2%), and I Japanese book Whawhansamjedohoi was quoted total 4 times (6.0%). The Korean rice cakes quoted in the Korean literature so far exist but the Chinese ones no longer exist. In the comparative analysis of Imwonshibyukji and other contemporary literatures, Chosunmoossangsinsikyorijebub was the most similar one to the book among others.

• Journal of the Korean Society of Food Culture
• /
• v.1 no.4
• /
• pp.361-370
• /
• 1986

A review was made about the foods for korean festival days through such literature as kyongdojapji ( 京都雜誌 ), youlyangsesiki ( 洌陽歲時記 ) and Dongkooksesiki ( 東國歲時記 ). The focus was on the 'gala foods' in Kangweon province. A survey was made on two separate areas; urban and rural district, The result showed that there was no difference in celebrating gala days between two separate area. Those festival days which are celebrating are seolnal (New Year's day) (98.5%), chusok (mid-autumn festival) (97.7%), Sangwonnal (the 15th day of January) (95.1%), and dongjee (one of 24 seasons by lunar calender) (83.1%) in the order of higher percentages. Only less than 10% of the subjects for this survey are keeping on celebrating napyong (3.5%), baikjong (the 15th day of July) (5.4%), jungyang (the 9th days of September) (6.7%) samjinnal (8.6%) and yoodooil (the 15th day of June) (9.2%). Gala foods, such as dduggook, mandoogook, injulmi (glutinous rice cake) and sikhe (sweet rice beverage) on Seolnal, ogokbab (the rice made of five kinds of cereals), jinchas (various kinds of boiled vegetables) and buryum (chestnut, pinenut and walnut) on sangwonnal, songpyun (rice cake of chusok) on chusok, patjook (rice-gruel mixed with red beans) on dongjii were being enjoyed by most people. Gala foods on seolnal and chusok had a greater variety, compared with those enjoyed on other festival days. I think it is a pity that other gala foods except those just mentioned are enjoyed in a lower percentage or almost forgotten.

• Korean journal of food and cookery science
• /
• v.7 no.1
• /
• pp.81-85
• /
• 1991

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL (chapter 82~86). The result from the study are as follows; 1. Byung was made from dough of wheat flour, glutinous rice flour, small green peas flour an rice of millet etc. by steaming, roasting, deep fat frying or sauted, or it had eaten Byung which was made from egg or seagull's egg without cereal was simillar to Korea's fried egg cake. 2. Jong and Youl were steamed product made from mixture of millet and rice which were wrapped with leaf of Julpool or bamboo's leaf. It's shape was simillar to Korea's Song-Pyun but different from materials and cooking method. 3. Jamyong's cooking method was boild the mixture of white rice soup, Myong-Jup, and salt. and then pour the rised Bal. 4. Ye and Lo were boiling product made from new oat and appricot seed flour. It was simillar to sweet drink made from rice, and put them in the jar for storage.

• Korean Journal of Food Science and Technology
• /
• v.29 no.4
• /
• pp.700-704
• /
• 1997

Fermentation and morphological characteristics of rice bread baked with gums, lipids, and glutens added dough were investigated to establish the standard recipe for rice bread processing. All gum-type additives 1ed to successful formation of rice bread. Hydroxypropyl-methyl-cellulose among tested gums showed the best volume expansion and successful formation of rice bread. Addition of vegetable oils gave better effect on increasing the specific loaf volume and tenderness of rice bread than addition of the solid-type lipids such as margarin and lard during rice bread processing. Dry heating during baking of the rice bread gave more desirable effect on specific gravity of rice bread than wet heating. High-amylose rices such as Suweonjo, AC 27, and IR 44 showed better formation of rice bread in the case of adding 3% hydroxypropyl-methyl-cellulose, while Suweon 230 and Pusa-33-30 showed slightly better formation of rice bread in the case of adding the gluten and strong hard flour. The glutinous rice Hangangchalbyeo failed to the formation of rice bread in both cases of adding 3% hydroxypropyl-methyl-cellulose and the gluten and hard flour.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.53 no.spc
• /
• pp.37-43
• /
• 2008

Recent consumption of germinated brown rice is increasing due to its health-beneficial effects. To clarify germination-dependent changes in functional compound contents, 5 different types of (ordinary, glutinous, green-kerneled, red-colored and black-colored) rices were selected and their pre- and post-germination content changes in vitamin E (${\alpha}-$, ${\beta}-$, ${\gamma}-tocopherols$ and ${\alpha}-$, ${\gamma}-$, ${\delta}-tocotrienols$), squalene, and phytosterols (campesterol, stigmasterol, sitosterol) were evaluated. In the case of vitamin E isomer contents, germination generally resulted in decreasing tendency around 10% in most isomers as well as in total tocopherol and tocotrienol contents in all types of rices. In the case of squalene, significant increase could be observed in glutinous rice (by 31%), while other types of rices exhibited no changes or slight reduction by germination. Regarding stigmasterol contents, all tested types of germinated brown rice exhibited significant increment by 19 to 27% compared to nongerminated cases, except for green colored-rice which showed statistically not significant 5% increment. No changes or slight reductions, however, could be observed in campesterol and sitosterol, as well as in total phytosterol contents. As a conclusion, most of tested pharmaceutical compounds exhibited statistically not significant changes except for stigmasterol which were increased by the germination process.

• Food Science and Preservation
• /
• v.12 no.5
• /
• pp.442-448
• /
• 2005

To develop efficient drying method, one of important process in manufacturing of Saengsik, uncooked food, the change of physicochemical characteristics and functional component contents of cereals dried by various drying methods was investigated. The proximate composition and dietary fiber content of rice, brown rice, glutinous rice and barley showed little changes during hot-air drying (50$\circC$, 55$\circC$, 60$\circC$) and freeze-drying. Yellowness(b) value of hot-air dried products was higher than one of freeze-dried products. The content of niacin was 0.77 mg% in milled rice, 1.84 mg% in brown rice, 0.68 mg% in glutinous rice, 1.00 mg% in barely dried by hot-air at 60$\circC$ and was lower than those of other samples. $\beta$-glucan content in barely was not changed by hot-air drying and freeze-drying method. In conclusion, hot-air drying would be recommended for barley having $\beta$-glucan, a kind of functional components and freeze-drying should be used for raw materials having heat-labile components such as niacin.

• Korean Journal of Agricultural Science
• /
• v.6 no.2
• /
• pp.205-212
• /
• 1979

Red pepper paste were prepared by using various raw materials such as rice, glutinous rice, polished barley, polished wheat and corn powder, and their chemical compositions including reducing sugar, amino-N and ethanol were analyzed during the period of aging in order to elucidate effects of these starchy materials on the compositions and qualities of the products. The results obtained are summarized as follows: 1) Koji of these materials were manufactured respectively by inoculating a strain of Asporyzae and their activities of protease and saccharifying amylase were determined. Wheat koji was found to have the highest level of protease activity among the koji, while glutinous rice koji had the strongest amylase activity. 2) Contents of moisture, crude protein, crude fat, and sodium chloride in the red pepper pastes were not changed significantly, however total sugar content was decreased during the period of aging. 3) After 60 days of aging, the highest amount (160mg%) amino nitrogen was detected in the red pepper paste of polished wheat, but higher levels of reducing sugar and ethanol contents were detected in that of glutinous rice. 4) Amino acids in the products were analyzed after 60 days of aging: a) Total 17 amino acids were detected. b) Free amino acid ratio to total amino acid content was approximately 35 percent in average. c) Free glutamic acid was higher than any other free amino acid In the amount and free ratio, but free methionine was lower. d) Lysine content was relatively high, while histidine and glycine were detected in trace. 5) Sensory tests including color, odor and taste on the products resulted in the highest mark for the red pepper paste of glutinous rice but in the lowest mark for that of corn powder.