• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.379-384
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• 1983

Textural changes of glutinous rice cakes during storage at $4^{\circ}C$ were evaluated by ${\beta}$-amylase digestibility and hardness. Some physical properties of starch including X-ray diffraction, swelling power, water holding capacity and gelatinization temperature were investigated. Changes in hardness were inversely related to the enzyme digestibility. The initial hardness for Tongil glutinous rice cake is much higher than that for Traditional one. Both parameters were changed rapidly during one and two days of storage for Tongil and Traditional glutinous rice cakes, respectively. These results implied that the differences in the strach structure might have significant influences on the texture of rice cakes. Sensory evalution revealed that hardness of the rice cakes was highly significant to the storage time and rice variety.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.277-288
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• 1999

This study was carried out to understand the brewing and processing methods of rapid-brew alcoholic beverage. In the contents of 45 classical records, there were 68 items about rapid-brew alcoholic beverage and sin91e and double brew alcoholic beverage. Those alcoholic beverage of 68 items above, were made from green grown at that time-rice, glutinous rice. regular rice. Selected 38 items among those brewages. alcoholics from glutinous rice, were distributed into 4 patterns. Four patterns, grounded on rapid-brewing and processing methods, were set one thing to another and analyzed.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.111-114
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• 1993

The volatile components of cooked glutinous rice were investigated. Among more than 100 volatile components of fresh cooked rice, the predominant one was hexanal followed by pentanal, butanal, octanal, heptanal, noananal, acetone and toluene. These eight components comprised about 85% of the total volatiles, and the hexanal comprised about 86% total amount of the eight volatile components. the amount of the eight volatile components and hexanal in cooked glutinous rice were six and nine times more than that of cooked nonglutinous rice, respectively. The amount of volatile components in cooked glutinous rice stored for 72 hours at $70^{\circ}C$ was same with that of in nonglutinous rice immediately after cooking.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.168-177
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of injulmi made with dry glutinous rice flour according to the punching time (1, 4, 7, 10 min) and the frozen storage period (0, 1, 7, 30 days) as compared with the control made by the traditional method. Methods: Moisture content, texture profile, and sensory evaluation were measured in triplicate and color was measured five times. Results: The moisture content was highest in the sample prepared with 7 min of punching time and the control. As the punching time for injulmi increased, moisture content tended to increase. The L-value increased with increased punching time and the L-value was highest in the samples with 5 min and 7 min of punching time whereas the L-value showed no constant trend with frozen storage. The texture profile analysis indicated that adhesiveness, and gumminess decreased significantly with increased punching time, and punching for 7 min resulted in the highest hardness. The results of an acceptance test, showed that the injulmi prepared with dry glutinous rice flour had higher scores for color, flavor, and taste, texture than the control made with the traditional method. The whiteness of injulmi prepared with dry glutinous rice flour increased with longer punching times and, the sample with 10 min punching time and 7 days of frozen storage had the highest score in the acceptance test. Conclusion: These results can be used as primary data for research on the texture of injulmi made with dry glutinous rice flour.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.225-231
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• 1994

This study was intended to observe the effect of cooked glutinous rice flour and soused shrimp on the fermentation of Kimchi samples were fermented for 11 days at 10$^{\circ}C$ after they were previously fermented for 6 hours at 20$^{\circ}C$. Changes of pH, total acidity, salt content, reducing sugar content, free amino acid content, total vitamin C content, and ascorbic acid content were measured. The results were as follows; 1. Soused shrimp and glutinous rice flour added in Kimchi acted as lactobacilli growth enhancer during fermentation. 2. Initial cincentrations of redng sugars in Kimch samples with no soused shrimp, 5% and 10% sosed shrimp were 7.5~8.3 mg/g, 3.0~4.7 mg/g and 0.5~0.6 mg/g respectively. Kinchi samples with glutinous rice flour showed higher reducing sugar contents than Kimchi samples without it. 3. Free amino acid contents in Kimchi samples gradually decreased during fermentation at 10$^{\circ}C$. According to their soused shrimp concentration, contents of free amino acid of Kimchi samples were significantly different. And Kimchi samples with glutinous rice flour showed lower free amino acid contents than Kimchi samples without it. 4. Total vitamin C contentrations of Kimchi samples were 24.5~28.0 mg% at the initial stage of fermentation and 15.0~19.2 mg% at the final stage of fermentation. During the fermentation of Kimchi, the higher soused shrimp concentration, the less total vitamin C contents were remained. 5. During the fermentation, ascorbic acid contents of Kimchi samples were not affected by soused shrimp and glutinous rice flour.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.581-590
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• 2013

This study investigated the quality characteristics and antioxidant effects of black sesame gruel made with different concentrations of 15 minutes of treatment at $100^{\circ}C$ roasted black sesame. Total lignans showed the highest levels with 15 minutes of treatment at $100^{\circ}C$ roasted black sesame. With regard to lecithin's antioxidant effects, 15 minutes of treatment at $100^{\circ}C$ roasted black sesame showed a higher oxidation restriction rate. Hydroxyl radical scavenging, a similar scavenging activity to tocopherol, and a comparatively higher scavenging activity than sesamol, was shown with 15 minutes of treatment at $100^{\circ}C$ roasted black sesame and showed scavenging abilities of 90% and higher. For black sesame gruels, roasting can be used in a variety of ways in cooking in order to enhance functionality and preference. The most appropriate ratios of $100^{\circ}C$, 15minutes roasted black sesame in black sesame gruels, with regard to the overall quality characteristics, are as follows: The results of the sensory test showed that the overall preference was highest for glutinous rice-black sesame gruel, glutinous brown rice-black sesame gruel, and glutinous black rice-black sesame gruel, which were deemed best with 50% black sesame. From the above results, it could be seen that glutinous rice, glutinous brown rice, and glutinous black rice black sesame gruels, which are made by adding 50% roasted black sesame, contributed to enhancing the function of antioxidant activation and development quality.

• Food Science and Preservation
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• v.17 no.2
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• pp.208-213
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• 2010

We sought to optimize parboiled rice preparations with respect to nutritional composition and to compare the physicochemical properties of polished, glutinous rices and Olbyossal (parboiled rice). Crude lipid contents (all w/w) were: brown glutinous rice (1.92%) > Olbyossal (1.13%) > glutinous rice (1.08%) > polished rice (0.32%). The crude ash content of Olbyossal was greater than that of polished rice. There was no significant difference in crude protein level between Olbyossal and polished rice. Total dietary fiber content (all figures are w/w) was higher in Olbyossal (3.79%) than in polished rice (1.67%). With respect to mineral content, P (249.16 mg%), K (144.67 mg%), Na (35.41 mg%), and Mg (30.24 mg%) levels were higher in Olbyossal than in polished rice. There was no significant difference in fatty acid or amino acid content between polished rice and Olbyossal. The L value (lightness) of Olbyossal was lower than that of polished rice but the hardness of Olbyossal was greater.

• Journal of the Korean Home Economics Association
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• v.39 no.1
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• pp.91-102
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• 2001

The non-starch polysaccharides in the cell wall of rice, glutinous rice, and black rice, were analyzed. They were fractionated into fractions; water-soluble, hot writer-soluble, ammonium oxalate-soluble, sodium hydroxide-soluble, potassium hydroxide-soluble, and the alkali-insoluble, according to the solvent solubility. The dietary fiber contents were 5.4% in glutinous rice, 4.2% in rice and 7.5% in black rice. The sodium hydroxide soluble fibers were abundant in each kind of rice, especially 4.01% in black rice. The water soluble fibers were 80% of dietary fiber in glutinous rice, 66% in rice, 86% in black rice. It was supposed that the content of the water soluble fibers in rice was increased by pounding. Pectic substances in water soluble fibers, hot water soluble fibers, and ammonium oxalate soluble fibers fraction, were 2.4% in glutinous rice fraction,1.59% in rice, and 1.12% in black rice. Alkali soluble fibers were considered as hemicellulose. Black rice contained 5.80% of hemicellulose, which was more than twice as much as glutinous rice(2.58%) and rice(2.22%). Alkali insoluble fibers were considered as cellulose, which showed no considerable difference. Among samples content of uronic acid in glutinous rice, rice and black rice were 0.9%, 0.66%, 1.8% respectively. Uronic acid of black rice was twice more than other samples tested. The fraction of black rice that uronic acid was extracted at most was the fraction of sodium hydroxide. Mono saccharides of the fraction was the glucose, the arabinose, the xylose.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.919-929
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• 2007

In this study, we applied a steam treatment to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and quality characteristics. For black sesame gruels, roasting can be used in a variety of ways in cooking to enhance functionality and preference. We found that the solid content increased with the addition of 70% steamed black sesame in the glutinous rice-black sesame gruel samples, and for glutinous black rice-black sesame gruels, solid content was highest with the addition of 50% steamed black sesame. For the chromaticity, the L-value decreased as the addition of steamed black sesame increased in all the black sesame gruels made with the steamed black sesame. With regard to texture, the cohesiveness, springiness, gumminess, chewiness, and adhesiveness of the gruels made with steamed black sesame were highest when 60% steamed black sesame was added. The results of the sensory test showed that overall preference was highest for the glutinous rice-black sesame gruel made with 60% steamed black sesame, while the glutinous brown rice-black sesame gruels were preferred with 60% and 70% additions, and the glutinous black rice-black sesame gruel was deemed best with 60% steamed black sesame. The most appropriate ratios of steamed black sesame in the black sesame gruels, with regard to overall quality, are as follows: 60% steamed black sesame for the glutinous rice-black sesame gruel, 60% and 70% steamed black sesame for the glutinous brown rice-black sesame gruel, and 60% steamed black sesame for the glutinous black rice-black sesame gruel.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.17-37
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• 1986

The purpose of this thesis was to understand the various kinds of Korean liquors. To do this, about fifty different kinds of liquors and wines presented in Yi-dynasty literatures were reviewed and classified into several categories. The findings of the study are as follows, 1, Liquors of Yi-dynasty can be classified into three groups; Chungju or Takju which is brewed from rice or glutinous rice, Jeungryuju(Soju) which is made by distillation of Chungju or Takju, and Hwahyangju that is made by addition of fruits, fragrance, or medicinal plants in Chungju, 2. The basic method of making these liquors is in general to make yeast first and fix a liquor base by mixing rice or glutinous rice and yeast, and then add more rice or glutinous rice into the liquor base, and finally ferment the mixture for certain periods. On fixing a liquor base, several methods of rice preparations were used; these were white rice cake, rice paste, boiled dough of rice powder, and steamed rice. 3. Duration of fermentation was in general one to three weeks. However, the shorter one was completed within 3 days and the longer one required even one year or more. 4. Of Hwahyangju the ones with medicinal plants can be divided into several groups according to their medical effects; wines for mental and emotional stability, making blood and active circulation, increase in body stamina, promoting health and living long-life, treatment of stomachache and bruise, and enhancement of the functions of body organs, especially eyes ana ears.5. These liquors and wines above were brewed for daily use or special occasions (Sesiju).