• 한국식품영양과학회지
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• 제28권6호
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• pp.1293-1297
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• 1999

Effect of rice protein and lipid on rheological properties of gelatinized rice flour solutions(4%) with three rice varieties(Dongjin, Jinmi, Tamjin) known for varying taste of cooked rice was investigated with Haake viscometer. The rheological behaviors of all rice flour solutions were illustrated by Herschel Bulkley equation and exhibited pseudoplastic behavior with yield stress. When rice flour solutions treated with protease and dithiothreitol, there was decreased in flow behavior index value. Flow behavior index was decreased by dealbumin and deglutelin rice flour solutions among deprotein groups. The Jinmi rice flour solutions exhibited slightly lower consistency index than Dongjin and Tamjin. Defatted rice flour solutions exhibited lower consistency index than rice flour solutions, while dealbumin, deglutelin rice flour solutions exhibited high consistency index. Protease treated rice flour solutions exhibited increase in Dongjin and Tamjin. The yield stress was increased in sequence eating quality. Yield stress of defatted rice flour solutions was decreased, while deglutelin and rice starch flour solutions was increased. The time dependent charac teristics of all rice flour solutions appeared forming hysteresis loop and thixotropic behavior showed. The time dependent characteristics was appeared in sequence eating quality. Rice starch and deglutelin flour solutions appeared greatly time dependent characteristics, but defatted rice flour solutions appeared very little.

• 한국식품조리과학회지
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• 제12권1호
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• pp.46-53
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• 1996

To investigate physicochemical and cooking properties of parboiled rice, choochung paddy processed to parboiled rice by three methods (PL, PT, PA) milled and examined hydration, cooking qualities and firming rate of cooked parboiled rice. The results were obtained as follows. The longer the steaming time during parboiling the larger EMC of soaked parboiled rice. Water uptake rate constants (k) of all the parboiled rice during soaking except for PT rice were generally increased than those of raw rice. The longer the steaming time during parboiling the greater volume increase rate constants ( $k_{v}$) of parboiled rice samples. The glelatinization temperature of parboiled rice flour by DSC was more increased than that of raw rice flour. Gelatinized entalpy was decreased and gelatinization content (%SG: degree of starch gelatinization) was increased by parboiling process. In cooking tests, parboiled rices were harder than raw rice and softness (reciprocal of hardness) was greater PT30, PA, PL30 in turns the cooking time of the parboiled rice took longer 3-10 min than that of raw rice, PL30 took longer time than anyother rices. Cooking water of parboiled rices could be observed lighter turbidities than that of raw rice. Firming rate constants of cooked rice during storage 24 hours were generally decreased by parboiling-processing. The time constants, reciprocal of firming constants of cooked PL30 rice were 2 times slower than those of cooked raw rice.e.

• 대한가정학회지
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• 제8권1호
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• pp.93-99
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• 1970

To Know the factors required to make best quality of steamed rice with large amount of rice, several organizations that serve meals were surveyed. Factor that mostly influence the amount of water to the amount of rice is a kind or rice. In the case of good quality rice, when the amount of rice is more than 10cups, the ratio of water to rice is 0.9 and that of poor quality rice is 0.7 Average ratio is 0.8 Therefore, ordinarily with the ratio of 0.8, good quality of steamed rice can be made. Washed rice should be used to measured the of rice. To make a good quality of steamed rice with large amount of rice, center part of the boiling rice should be stirred generously several times to equalize the temperature.

• 한국식생활문화학회지
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• 제20권2호
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• pp.253-260
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• 2005

This study was conducted to investigate performance of methods for cooking and thawing frozen cooked rice to retard retro-gradation of cooked rice. For this research, That was executed rice's physicochemical and sensory characteristics test through the way of boiling rice or thawing, and found out best way for retro-gradation and taste. This study showed the rice cooked by pressure rice pot has less dehydration during freezing and thawing, and thawed rice by micro wave has less dehydration. Repetition of freezing and thawing resulted increasing of hardness and chewiness, and decreasing of adhesiveness and cohesiveness. The rice cooked by convotherm oven or pressure rice pot has less increased hardness while freezing and thawing. Adhesiveness was superior when rice was cooked by pressure rice pot. The rice thawed by microwave had more hardness than thawed in room temperature.

• 한국식품조리과학회지
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• 제13권1호
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• pp.64-69
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• 1997

벼 8품종의 현미와 백미로 쌀빵을 제조하여 쌀빵가공성에 대한 벼 품종간 및 현 백미간 비교를 실시하고 관련특성간 상관관계를 살펴 보았다. 벼 품종간에는 제빵성의 차이가 있으나 현미와 백미간에는 유의한 차이가 없었다. 그러나 품종에 따라서는 현미와 백미간에 쌀빵특성의 현저한 차이를 나타내었다. 찰벼 품종인 한강찰벼는 백미로는 쌀빵의 제조가 불가능하였으나 현미로는 다른 어떤 품종 보다도 제빵성이 우수한 결과를 얻었다. 메벼 품종들 중에서는 AC 27, IR 44, 수원조가 백미의 제빵성이 우수하였고, 이 세 품종을 제외하고는 모두 백미보다 현미로 쌀빵을 만들 경우 가공특성이 좋은 경향이 있었다. 쌀의 일반성분 및 쌀빵의 제 특성 간의 상관성을 현미와 백미에 대해 별도로 살펴보면, 현미의 경우에는 부피 증가율이 큰 쌀빵 반죽일수록 푹신한 감이 있는 쌀빵 제조가 가능하였고, 촉촉한 쌀빵일수록 부드럽고 응집성이 높은 경향이었다. 백미의 경우에는 단백질 함량이 낮을수록 촉촉한 느낌의 쌀빵이 되는 경향이었으며, 지질함량이 높을수록 기공의 크기가 작고 균일하며 탄력성이 적은 쌀빵이 제조되는 경향이 있었다 또한 쌀빵 성형이 양호할수록 경도 및 씹힘성이 낮은 부드러운 빵이되는 경향이었으며, 기공의 크기가 균일할수록 기공의 크기가 작으면서 푹신한 감이나 탄력성이 낮은 빵이 되는 경향이었다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2021년도 추계학술대회
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• pp.18-18
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• 2021

• 한국식품조리과학회지
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• 제32권5호
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• pp.531-540
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• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

• 한국작물학회지
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• 제44권3호
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• pp.207-213
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• 1999

Thirty-eight glutinous rice varieties were classified into nine groups on the scatter diagram by the upper two principal components (56% contribution to the total information) based on eleven physicochemical characteristics including the viscograms and physical properties of cooked rice. The first principal component was the factor mainly associated with the viscogram characteristics of rice flour emulsion and the second was the factor chiefly related to the physical properties of cooked rice and water absorbability of rice grain. Indica glutinous rices were clearly distinguished from japonica ones by the first principal component score. Javanica glutinous rices were widely distributed on the intermediate zone between indica and japonica or on several japonica rice groups. Significant positive or negative correlations were found among water absorption rates of rice grain, physical properties of cooked rice, and viscogram characteristics of rice flour. Especially in japonica glutinous rices, the breakdown and setback viscosities of rice flour were closely associated with the alkali digestion value of milled rice and the stickiness of cooked rice. The frequency ratio of short glucose chains (A-chain) to intermediate glucose chains (B-chain), the ratio of B- chains to long glucose chains (C-chain) and the relative frequency of A- or B-chain fractions representing the amylopection structure of rice starch was closely associated with the breakdown and setback viscosities of rice flour.

• 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.

• 한국식생활문화학회지
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• 제5권2호
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• pp.207-215
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• 1990

In this study, the types and characteristics of rice cake, cookies were investicated in the rice grown area-Korea, Japan (Tokyo, Osaka), China (Hongkong), Thai (Bangkok, ChiengMai), Indonesia (Bali, Jakarta), and Philippine (Manila). 1. Rice cakes and cookies were made from rice powder and rice granule. Specially, there were two kinds of basic rice powder one was rice powder in dry and the other was rice juice grinded with water on the millstone. Rice juices were named in China, MeeChang, in Manila, Galapong, in Bangkok, rice powder. 2. The kinds and numbers of steamed rice cakes were the most available in all investicated area. In Hongkong, Bangkok, ChiengMai, and Manila, beatened or kneaded rice cakes could not be seen almost. Only in Hongkong and Bangkok, fried rice cakes were available, while in Japan, boiled rice cakes were not seen almost, and also baked rice cakes were not seen in Korea, Hongkong, Bali, Jakarta. 3. In the east-south Asian area, except rice and glutinous rice, coconut and palm fruits and banana were using in recipies of rice cakes and cookies. They gave soft and tender mouth feeling, white color, and good emulsifying status. 4. The kinds and numbers of rice cookies were the most available in Bangkok, but in Bali and Jakarta, the least. The cookies of Japan had similar texture and shape to rice cake while most of cookies in Hongkong were fried in oils. In Korea, the kinds and numbers of rice cookies were less than those of rice cakes.