• 식품산업과 영양
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• 제16권1호
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• pp.33-35
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• 2011

• 농업과학연구
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• 제40권4호
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• pp.377-383
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• 2013

Premature-green rice is typically obtained by early harvest when culms of rice still appear green in color, and the rice and its food products have been considered as wellbeing foods. This study was carried out to determine the quality characteristics of cookies made from flour added with 10, 20, and 30% whole green rice powde r(WGRP) of two kinds of Hopum and Shinsun waxy rice. The quality characteristics of cookies, including pH, spread factor, color, hardness, and sensory properties, were estimated. WGRP with different levels of 10, 20, and 30% was added into powder for preparing cookies, and their quality properties were evaluated. The pH and hardness of the cookies increased, while spread factor showed highest added with 20% Hopum and Shinsun waxy rice. The color (L) of cookies decreased 20% added with Hopum and Shinsun waxy rice. The sensory properties of cookies was highest added with 20% Hopum and 10% Shinsun waxy rice. The result of this study suggest that addition of 20% Hopum and 10% Shinsun waxy rice are available rice cookies. It was concluded that WGRP may have a potential in bakery industry as a new food material.

• 식품산업과 영양
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• 제13권2호
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• pp.9-14
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• 2008

• Food Science and Biotechnology
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• 제15권2호
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• pp.238-243
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• 2006

The methanol extract of waxy brown rice fermented with Agrocybe cylindracea was prepared. The extract was then freeze dried and fed to rats at the level of 0.5, 1.0, 2.0 g/kg body weight for 14 days, followed by the treatment with carbon tetrachloride for three consecutive days to induce hepatotoxicity. After sacrificing the rats, the enzyme activity of aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), lactate dehydrogenase (LDH), and ${\gamma}$-glutamyl transpeptidase (${\gamma}$-GTP) in serum was determined. Biochemical analysis on serum for albumin, total protein, triglyceride, and total as well as HDL-cholesterol were carried out along with a histopathological study of liver tissues. Based on these data, we suggest that the waxy brown rice cultured with A. cylindracea may exert hepatoprotective activity against hepatotoxicity caused by chemicals such as carbon tetrachloride.

• 현장농수산연구지
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• 제4권1호
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• pp.39-44
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• 2002

This paper was studied on a strategy in rice production under New round system of WTO(World Trade Organization) in Korea. Under enactment of New round system in WTO rice will be opened at the world market and thus rice growers will compete with this marketing system. In this regard, rice industry in Korea would be "a theory of rice triangle" such as high quality, low cost, and environmental friendly system. High quality rice would be obtained through a cultivar, cultivation technology, and quality control(QC) to compete against oversea's dealer. Lower cost in rice production should be concentrated into rapid decrease in rural population and into introducing for young generation. Rice cultivation has been played major role in this peninsula in terms of a preservation of water resource, fresh air and prevention of soil erosion.

• 한국산학기술학회논문지
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• 제16권8호
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• pp.5384-5393
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• 2015

본 논문의 목적은 청주의 원료인 쌀의 도정도가 고두밥 및 쌀입국 발효주에 미치는 영향을 조사하는데 있다. 연구방법으로는 쌀도정에 따른 수분흡수량 및 입국특성 등을 분석하였고 연구기간은 8개월 소요되었다. 도정을 많이 할수록 도정미의 단백질 성분구성은 지속적으로 감소되었으며 지질 및 회분 성분은 20% 도정시까지는 급격히 감소하다 그 이상 도정시는 서서히 감소하였다. 도정미의 침지시 도정도가 높을수록 수분흡수 속도가 빨랐으며 최대 수분흡수율도 높았고, 침지 초기에는 수온이 높을 때 수분흡수가 빨랐으나 일정시간 경과후에는 수온이 낮을 때 수분흡수가 지속적으로 이루어져 최대흡수율도 높아졌다. 입국 발효 술덧의 알코올 함량은 도정도10% 입국시료가 16.3-16.9%(v/v)으로 다른 도정도 입국시료의 17.1-17.5%(v/v)인 것에 비해 낮은 알코올함량을 보였고 침지시간은 영향이 없었다. pH는 도정도 10% 입국이 다소 높았으며 그 외엔 유사하였다. 총산함량은 도정도 10%가 0.71-0.76%로 다른 도정도보다 낮은 결과를 보였고 도정도 30%인 시료가 0.93-0.99%로 가장 높게 나타났다. 결론적으로 쌀의 도정도는 쌀의 물리화학적 특성 및 고두밥 상태에 영향을 미치는 것으로 나타났다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.51-70
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• 2003

In recent years, Korean rice must compete with the rice of advanced countries under Doha Development Agenda(DDA) and free Trade Agreement(FTA). Therefore we should find more active and positive solution in rice industry according to the inncreasing power of international pressure. Increasing rice production was the most important policy during the past food-deficient days, but recently, with overproduction of rice, various circulation system by the brand(price)-differentiation should be settled in a recent market of Korea. Nowadays, some advanced rice farmers and Rice Processing Complex(RPC) managers developed new brands of rice with high-quality, adding healthy materials and environment-friendly farming methods. Therefore, the future strategy of making a new brand rice should be planned including selection of rice variety, cultural and post-harvest techniques, circulation and processing methods to compete against foreign rice. And environment-friendly farming is also recommendable for food safety and differentiate from imported rice. For the purpose of successful brand-rice, the following points might be considered. Firstly, selection of good quality rice and continual development of good variety must be conducted for the differentiation of Korean rice from foreign rice. Secondly, a special contract between producer and consumer with functional-rice, organic filming-rice, specific-rice will be recommendable. Thirdly, improvement of post-harvest management and milling system are necessary for the production of differentiated-rice. Fortunately, standard of inspection, rules of description for brand-rice must be developed by a more scientific examination in order to settlement of trust for consumer. Finally, provincial or regional-representative brand rice must be settled and conducted for the development of agreement market system between producer and consumer.

• 식품산업과 영양
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• 제14권2호
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• pp.25-32
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• 2009

• Nutrition Research and Practice
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• 제1권1호
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• pp.8-13
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• 2007

Cooked rice is a staple food for Koreans which provides more than 60% of daily required energy. In 1960's, Koreans ate 600 g-800 g of cooked rice per meal and the energy obtained from cooked rice was almost more than 80% of the daily intake of energy. However, as the economy of Korea improved, the major industry has been shifted from agriculture to various manufacturing industries and the export of those products has been increased thus increasing the national income but decreasing the farming population and thus rice consumption have been decreased. It has been said that the decreased rice consumption is caused solely by decreased farming population but it can also be said that the decreased farming population is caused by decreased rice consumption. As the national income increases, the type of foods people consume have become diversified. Various processed foods such as convenience food or ready-to-eat food have been widespread, which are mostly made of wheat flour rather than rice.

• 식품과학과 산업
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• 제52권1호
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• pp.60-67
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• 2019

Protein is a major nutrient of food and has long been studied for nutritional and utility value. Among them, rice protein is attracting attention because of its hypoallergenic characteristics and nutritional value. Rice proteins are divided into endosperm protein and bran protein depending on their location. The two proteins differ in their nutritional characteristics and applications. The endosperm protein is an insoluble protein and has an advantage of digestion and absorption. Rice bran protein dissolves well in water. Its amino acid value is high enough to be comparable to that of soy protein, and it has strong antioxidant ability. Rice protein is a healthy vegetable protein because of its health and hypoallergenic properties. It has been widely used in children's or patients' food, and recently for muscle supplement and health food. Rice protein is considered to be a very effective and useful material as it has been discovered so far.