• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.245-251
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• 2021

We determined the quality characteristics, acrylamide concentration, and antioxidant activity of Nurungji prepared using white rice, brown rice, gamma-aminobutyric acid (GABA) brown rice, oats, and barley. The moisture content of Nurungji prepared using white rice was the lowest (1.48%) and the highest (6.53%) was obtained in barley Nurungji. The brightness (L^*) of white rice Nurungji was the highest, whereas that of GABA brown rice Nurungji was the lowest. The acrylamide concentration was the lowest (37.24 ㎍/g) in white rice Nurungji and the highest (255.50 ㎍/g) in oats Nurungji. The levels of total polyphenol and total flavonoid were the lowest in white rice Nurungji and high in oats and GABA brown rice Nurungji. The antioxidant activity was higher in Nurungji prepared using oats, GABA brown rice, brown rice, and barley than that using white rice. It is necessary to select an appropriate grain when preparing Nurungji by considering the amount of acrylamide produced.

• Journal of Convergence for Information Technology
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• v.10 no.2
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• pp.102-108
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• 2020

Increasing the rice consumption, seven kinds of Nurungji which served as a home meal replacer and snack were developed with some functional materials were added, and their physiochemical characteristics were analyzed. The water binding capacity was the highest in Nurungji with black sesame seed (264.13%), and the hardness was the lowest as 0.36 N in Nurungji with Tenebrio molitor. The reducing sugar content was the highest in Nurungji with sweet pumpkin (1.47%) when being soaked in water for 30 minutes. As a result of measuring 2,2-diphenyl-1-picryl-hydrazyl free radical scavenging activity of the tested Nurungji preparations, Nurungji with sweet pumpkin and beet showed the high scavenging activity against free radicals. As a result of sensory evaluation, overall acceptability was the highest in Nurungji with black sesame seeds (4.3). Physicochemical characterization and sensory evaluation of Nurongji added with various materials confirmed that they could be applied to various food products.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.575-584
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• 2016

Purpose: Nurungji is a traditional Korean food made by yellowish scorched rice. After getting gelatinization of rice, a thin crust of scorched rice will usually be left in the bottom of the traditional cooking pot. In this study, physicochemical characteristics and antioxidant properties of five commercial nurungji products (CNP1, CNP2, CNP3, CNP4, and CNP5) were evaluated. Methods: Physicochemical properties of the five commercial nurungji products were evaluated with AOAC method. The antioxidant activities were assessed using the 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2,2-azinobis-(3-ethyl-benozothia zoline-6-sulfonic acid)(ABTS), ferric reducing antioxidant power (FRAP), and reducing power assays. Results: Water content was the highest in CNP3, followed by CNP1, CNP2, CNP5, and CNP4. Crude ash content of all nurungji was less than 1%. In Hunter color parameter, the significantly highest a value (redness) and b value (yellowness) were measured in the CNP4 product, meanwhile the lowest in CNP3 (p<0.05). The nurungji products of CNP4 and CNP5 had the significantly higher content in total polyphenols and total flavonoids, compared to those of other products. CNP3 and CNP2 had the lowest in total polyphenols and total flavonoids, respectively. CNP4 and CNP5 products showed the significantly higher values in antioxidant activities, whereas CNP3 had the lowest activity. Conclusion: The high value of antioxidant activities in CNP4 and CNP5 might have been affected primarily by the total polyphenols with increasing browning color during the heat treatment.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.159-166
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• 2017

This study was to investigate the quality characteristics of white pan bread with added Nurungji, scorched rice. Nurungji powder at the level of 5% (N5), 10% (N10), 15% (N15), 20% (N20) was mixed with flour to make the bread. The overall effects of nurungji powder in pan bread were examined by investigating fermentation rates, volume change, farinograph and TPA analysis, color and preference evaluation. A control showed the highest fermentation rate by 60 min, but there was no significant difference between all samples. Farinograph analysis showed that the water absorption rate was the lowest in control and increased with the addition of nurungji powder. In contrast, in dough development time, control was the shortest and the N20 was the longest. Dough stability showed the best with control, N20 showed the lowest value, and Dough weakness increased significantly as the amount of rice powder was increased. According to TPA analysis it had shown significant differences in hardness and chewiness in the bread with Nurungi. Volume and specific volume tended to decrease as the amount of rice powder added increased. Sensory evaluation showed that the texture of bread had the highest with control, and the overall preference such as color, taste, and flavor showed the best with N15.

• Journal of the Korean Society of Industry Convergence
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• v.25 no.5
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• pp.741-746
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• 2022

In this paper, structural analysis was conducted on the base frame for materials of the conveyor system that automatically produces nurungji. The materials of the base frame were selected as SS400, STS304, Al6063-5. Structural analysis performed Von-Mises stress and maximum displacement for 38 hot plates in real situation, and performed weight of distribution force for yield strength, and calculated safety factor. SS400 and STS304 have little displacement, but Al6063-5 is deformed to 0.149mm, which is 2.6 times greater than other materials. However, since the safety factor was calculated as 8.5, it can be applied to the applicable food processing equipment. The weight of the distributed force for the yield strength of the materials was 17.7kN for SS400, 14.7kN for STS304, and 10.2kN for Al6063-T5. When manufacturing other processed foods with a base frame of the same size, a material suitable for the corresponding weight should be selected.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.741-751
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• 2012

This study was conducted to understand sensory characteristics of commercial functional beverages, to analyze and the drivers of liking and disliking of it by Korean consumers. Descriptive analysis and consumer taste testing were conducted with ten commercial products of functional beverages. Samples were consisted of good for beauty, relieving hangovers, and health tonics. For the descriptive analysis, 45 attributes were developed by ten panelists and it shows differences among the all samples. For the consumer testing, 81 panels evaluated the overall liking, acceptance of appearance, odor, flavor, and texture of 10 samples. As a result, attributes of brightness, yellow color, Nurungji flavor, roasted bean power flavor, and milky texture of functional beverages were positive drivers of liking, but attributes of astringent texture, bitter taste, and viscosity were negative drivers of liking on the commercial functional beverages.

• Journal of Radiation Industry
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• v.6 no.2
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• pp.111-117
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• 2012

This study was conducted to improve organoleptic quality of gamma-irradiated Tarakjuk at 10 kGy with cheeses (Camembert, Cheddar, Gouda, and Edam) and flavors (Nurungji, cream, and vanilla-cream). Overall acceptability of gamma-irradiated Tarakjuk added each camembert cheese and vanilla-cream flavor was the highest among the all samples. In the effect of sterilization method on the quality of Tarakjuk, the autoclaved samples added with Edam cheese, Gouda cheese, and vanilla-cream flavor, respectively, were showed higher score on the overall acceptability than the irradiated samples, meanwhile the irradiated samples were superior in the other samples. In case of added mixture of Edam cheese and vanilla-cream flavor, irradiated Tarakjuk with mixture was showed the most of high score on overall acceptability. In conclusion, addition of mixture of cheese and flavor to Tarakjuk may help to improve organoleptic quality of sterilized Tarakjuk by gammairradiation.

• Journal of The Geomorphological Association of Korea
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• v.20 no.3
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• pp.65-77
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• 2013

This study investigated and analyzed the topographic landscape resources of Mureung Valley in Donghae-si from the viewpoint of geotourism in order to suggest the tourism contents and tour course. A total of 29 topographic landscapes were observed; these are broadly divided into 4 features including weathering landform, mountainous landform, fluvial landform, and structural landform. Major topographies are fluvial landform (13) and weathering landform (12). At least 19 topographies (14 sites, 19 topographic landscapes) are currently used as tourism resources, with 10 topographies having potential to be developed as new tourism resources. The 10 topographic landscapes are as follows: (1) Jamryong Bawi (Hidden Dragon Rock), (2) Janggipan Bawi (Korean Chessboard Rock), (3) Nurungji Bawi (Parched Rice Rock), (4) Damjang Bawi (Fence Rock), (5) Gyedan Bawi (Stairs Rock), (6) Heundeul Bawi (Rocking Rock), (7) Jeopsi Bawi (Dish Rock), (8) Dol Umul (Stone Well), (9) Jogak Bawi (Carved Rock), and (10) Dubu Bawi (Topu Rock). The topographic tour course can be divided into 3 routes considering accessibility and time. Route 1 is a basic one that anyone can easily use; Route 2 and 3 can be used by visitors who have more time to spare or who are more active.

• Korean Journal of Environmental Agriculture
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• v.36 no.3
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• pp.175-183
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• 2017

BACKGROUND:The Aromatic rice which is characterized by the flavor of Nurungji when cooked rice, and consumption is increasing recently. The purpose of this study was to investigate the physicochemical characteristics and aroma components of five aromatic rice cultivars according to transplanting time. METHODS AND RESULTS: Quantitative analysis of protein, fat, fatty acid and essential amino acid for five aroma rice cultivars(Hyangmibyeo 2 ho, Aromi, Mihyang, Aranghyangchal, Heughyang)and transplanting time was analyzed by crude protein analyzer, gas chromatography (GC), liquid chromatography (LC) and viscosity analysis was done by using rapid viscosity analyzer (RVA). The content of 2-acetyl-1-pyrroline (2AP) was determined by gas chromatography mass spectrometer. (GC-MS) As a result, the average protein and lipid contents were 6.5% and 2.4%, respectively. The content of essential amino acid showed the highest content at 104.4mg/g. There was no significant change in normal nutrients during the transplanting time. By RVA, cv.Hyangmibyeo 2 ho showed the highest peak and total setback viscosities and lowest breakdown viscosity in early transplantation. The content of 2AP in flavor varieties and transplanting time was quantitatively analyzed by GC-MS. Among the cultivars, Aromi showed the highest 2AP contents at $66.7{\mu}g/100gin$ normal transplanting time. CONCLUSION: cv.Aromi and Hyangmibyeo 2 ho were excellent physicochemical properties and 2AP components contents amongaromatic rice cultivars tested. Theiroptimaltime to transplant was at the beginning of June in the area of Miryang.