• Korean journal of food and cookery science
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• v.18 no.2
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• pp.179-184
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• 2002

This study was carried out to investigate the effects of adding prickly pear (Opuntia ficus-india var. Sabolen) on the quality characteristics of Jeung-Pyun, a traditional fermented Korean rice cake, and to find out an appropriate ratio of prickly pear powder to give a favorable color. Changes in the quality characteristics of prickly pear-added Jeung-Pyun during storage period were also studied. As the addition of prickly pear powder was increased from 1 to 3%, the degrees of expansion and gelatinization of Jeung-Pyun were increased. The degree of gelatinization and hardness were changed slowly during storage at room temperature (20$^{\circ}C$). In sensory evaluation, control Jeung-Pyun samples without prickly pear powder was preferred to that with prickly pear powder, but it was not significant up to 2% prickly pear powder. In the case of Jeung-Pyun containing 2% prickly pear powder, those stored for 12 hr received higher sensory scores than those right after being manufactured. In general, Jeung-Pyun samples with 2% prickly pear powder was favored. The addition of prickly pear powder was likely to improve the preservation property of Jeung-Pyun.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.249-257
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• 1999

Jeung-Pyun is a traditional fermented Korean food with rice flour, water, sugar, salt and unrefined rice wine(Takju). In order to investigate how the addition of soybean has an influence on Jeung-Pyun fermentation, changing to adding amount of soybean 0%, 5%, l0%. 15%, 20% based on rice weight, we carried out sensory evaluation and measured the physicochemical properties, instrumental characteristics and degree of gelatinization. The specific volume of Jeung-Pyun was increased as the more soybean was added. The pH of Jeung-Pyun batter was decreased as the fermentation time was longer, but it was increased as more soybean was added. The degree of gelatinization of Jeung-Pyun was decreased as storage day was longer, but it was high as more soybean was added compared to control(0%). In sensory evaluation, Jeung-Pyun added 5∼10% of soybean was good generally. Correlation coefficient between hardness and degree of gelatinization was high. In instrumental characteristics, hardness was increased only in control for room temperature storage(20$^{\circ}C$), but at 4$^{\circ}C$ it was less increased than control(0%) as more soybean was added. Cohesiveness was decreased generally as storage day was longer at 4$^{\circ}C$, but it was less decreased as more soybean was added. In brittleness at 4$^{\circ}C$, Jeung-Pyun of adding soybean was higher compared to control. In surface structure of Jeung-Pyun observerd by SEM. air pore size was small and distributed regularly as more soybean added. In conclusion. it can be suggested that the addition of soybean improve the quality of Jeung-Pyun.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.396-402
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• 2004

The aim of this study was to examine the effect of rice protein on the network structure of the Jeung-Pyun. The major component of Jeung-Pyun rice protein was extracted, the change of rice protein during the Jeung-Pyun fermentation was assessed, and the effect on the viscosity and volume of adding protease to Jeung-Pyun was investigated. In addition, the result of adding protein to rice starch on the viscosity and volume of Jeung-Pyun was that the rice protein mediated the volume and expansion ability. The results were as follows. In rice and dough of Jeung-Pyun, the SDS soluble protein content was higher than that of wheat flour and no change was detected in the amount of extracted protein with the fermentation time. However, in the FPLC pattern, low molecular weight peaks were decreased with the fermentation time, which indicates the increase in the ratio of high molecular weight substances. In contrast, the addition of protease substantially decreased, the viscosity and volume of Jeung-Pyun, whereas the viscosity and volume were increased by adding protein to rice starch in order to reconstitute Jeung-Pyun. This suggested that rice protein in Jeung-Pyun had a mediating effect on both the volume and the formation of the texture.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.1-9
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• 2014

This study is performed to examine the functional and quality characteristics of glutinous barley Jeung-pyun added with beet powder. Jeung-pyun is being prepared with concentration of 0, 2, 4, 6 and 8% (w/w) of the beet according to nonglutinous rice powder weight. The pH level of Jeung-pyun batters decrease along with fermentation time. However, the pH level of Jeung-pyun is higher than that of the Jeung-pyun batter. For hunter's color value of glutinous barley Jeung-pyun added with beet powder, the L (lightness) values decrease with increasing concentrations of beet powder, whereas a (redness) values increase (p<0.001). In the texture analysis, the hardness, chewiness and gumminess are significantly increased with the amount of glutinous barley Jeung-pyun with added beet powder. According to sensory evaluations, the appearance, color, flavor, taste, texture and overall quality are considered very good in the 4% of added beer powder in glutinous barley Jeung-pyun (p<0.001). The antioxidant activities of beet powder by DPPH free radical scavenging activity, ferric reducing antioxidant power and total phenolic contents are being recorded at $259.52{\mu}{\ell}/mg$, $0.44{\pm}0.01$, $15.29{\pm}0.04mg$ GAE/g respectively. The antioxidant activities of glutinous barley Jeung-pyun added with beet powder increase with increasing concentrations of beet powder. These results suggest that beet powder are useful as functional food resources within antioxidant activities.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.67-74
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• 1994

The sensory and instrumental characteristics of Jeung pyun made from varietal difference in physicochemical characteristics of rice grain were investigated to obtain the basis information for developing various rice cultivars adaptable to rice food processing. In sensory evaluation of Jeung pyun, aroma, springiness, and stickiness revealed significant difference between the rice cultivars. Acceptability of springiness was highly correlated with amylose content. And loaf volume of Jeung pyun was also highly correlated with the protein content of rice grain. In textural analysis, Jeung pyun made from the higher amylose content rice became harder during storage. Jeung pyun made from the lower alkali digestible rice showed the more sticky and elastic.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.593-600
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• 2003

This study was carried out in order to investigate the possibility of frozen rice batter for the manufacturing of Jeung-pyun. Despite of its unique taste and texture, Jeung-pyun is not consumed much because it needs long time to make. The physicochemical, sensory, rheological and surface characteristics of Jeung-pyun were analyzed to develop the easy manufacture method. The storage condition of rice batter was used at -2$0^{\circ}C$ up to 4 weeks. Statistical data analysis was completed using a SAS program. The results are summarized as follow: The pH brix% and sugar content of all samples which added low-temperature tolerance raw yeast or regular raw yeast decreased during the fermentation. Kind of yeast did not influence on the moisture content of the Jeung-pyun batter. Specific volume and carbon dioxide evolution of Jeung-pyun batter were highest when the rice batter was frozen for 1 week regardless of the kind of yeast. Overall quality of frozen batter of Jeung-pyim at -2$0^{\circ}C$ for 4 weeks had the highest score among different samples. As the test results of mechanical characteristics, cohesiveness, gumminess, brittleness, hardness and springiness did not show any significant differences statistically. The result clearly suggests that freezing the rice batter is a possibile way to manufacture Jeung-pyun.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.86-93
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• 2011

The optimal replaced percentage of brown rice Jeung-pyun was investigated in this study. A specific volume of brown rice Jeung-pyun resulted in no difference. The pH of Jeung-pyun (5.10-5.39) was higher than that of Jeung-pyun dough (4.96-5.17). The lightness darkened to 55.39-63.56, as the replaced amount of brown rice flour was increased. Furthermore, redness and yellowness increased to 3.24-4.15 and 4.45-10.12, respectively. The microstructure examined by scanning electron microscopy became enlarged and irregular as the amount of replaced rice increased. The gelatinization of 30-40% brown rice powder was approximately 1.93-2.20. The mechanical textures of hardness, gumminess, chewiness, and fracturability were high as additional ingredients and the storage period increased, whereas adhesiveness, springiness, and cohesiveness were low. The results of a sensory evaluation revealed that the 30% added brown rice Jeung-pyun was highly assessed as the most appropriate percentage of added brown rice Jeung-pyun.

• The Korean Journal of Community Living Science
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• v.24 no.2
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• pp.221-231
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• 2013

This study was carried out to investigate the quality characteristics of Jeung-pyun using high yielding type rice (Dasan, Keunseom) and processing type rice (Daerip, Seolgang, Yangjo) for applying a new processes in rice food industry. The weight, volume, specific volume and expansion of Jeung-pyun were the highest in Dasan. The shapes of cross section showed that the air cell of Jeung-pyun made from Dasan and Daerip were smaller and more regular than Keunseom, Seolgang, and Yangjo. The Jeung-pyun of Daerip was the highest in L value, springiness, cohesiveness and chewiness, Keunseom was the highest in a value and hardness; Yangjo was the highest in b value, adhesiveness and gumminess. Jeung-pyun of Dasan was shown, through sensory evaluation, to be the highest in flavor, appearance and overall preference. The Jeung-pyun of Daerip was the highest in color and taste preference, while Seolgang was the highest in texture preference.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.1-8
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• 2008

In this study the rheological properties of Jeung-pyun prepared with soybean protein isolate (SPI) were investigated. SPI Jeung-pyun samples were manufactured with 3% whole protein, 7S protein, or 11S protein (w/w). In terms of moisture content the Jeung-pyun samples prepared with soybean flour had greater moisture contents than the control group. With the addition of SPI water binding capacity solubility and swelling power increased. Dough pH decreased during the fermentation, but increased after steaming and the SPI Jeung-pyun samples presented higher pH levels han the control group. Foaming ability was significantly strong in the 7S, 11S and whole protein groups. The surface structures of the 7S, 11S and whole protein Jeung-pyun samples displayed small uniform pores when examined by SEM. Overall, the results suggest that SPI can contribute to quality improvements in Jeung-pyun through effects on dough fermentation.

• Journal of the Korean Society of Food Culture
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• v.37 no.6
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• pp.510-518
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• 2022

This study compares the quality characteristics of Jeung-pyun prepared by supplementing with rice mash of various cultivars. Results showed high contents of crude protein and crude ash in Saeilmi. The highest and lowest amylose contents were obtained in Goami4 and Baekjinju, respectively. Saeilmi had the highest water absorption index (WAI) of rice flour, whereas the highest water-soluble index (WSI) was obtained in Baekokchal. Maximum viscosity, minimum viscosity, and breakdown were high in Baekjinju, and high cooling viscosity and setback levels were determined in Goami4. The sugar content, total free sugar, and pH of the rice mash were highest in Baekjinju. The highest volume of Jeung-pyun was obtained with Saeilmi supplementation, whereas the specific volume was highest in Baekokchal. Evaluation of L, a, and b color values of Jeung-pyun revealed the maximum L value in Saeilmi, a value in Goami4, and b value in Baekjinju. The physical properties of Jeung-pyun were lower in all supplemented groups compared to the control group for hardness, adhesiveness, and chewiness. The lowest chewiness was obtained in Baekokchal-supplemented Jeung-pyun. We conclude that supplementation with different varieties of rice affects the quality characteristics of Jeung-pyun, which are important factors for manufacturing processed foods.