• Korean journal of food and cookery science
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• v.29 no.2
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• pp.193-208
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• 2013

The purpose of this study was to investigate the characteristics and brewing methods of Danyangju, which is one of the traditional single brewed rice liquors using Korean ancient literatures publishes from the 1400's to 1600's. Total 32 Danyangju products and 55 brewing methods were found by reviewing the ancient literatures. Danyangju products could be classified into four groups depending on type of grain used: 1) 13 Danyangju products with non-glutinous rice, 2) 14 products with waxy rice, 3) 4 products with mixture of waxy and nonwaxy rice, and 4) 2 products with barley. In this paper, not only ingredients, formula and utensils needed for preparation of Danyangju, but also brewing characteristics and terminology were reviewed. The findings on Danyangju in this study would be useful to improve the brewing methods and quality of Korean traditional liquors.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.6
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• pp.428-434
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• 2005

For the purpose to verify the grain and evaluate milling properties of Korean waxy wheat, com­parison analysis between waxy wheat lines and their respective maternal parents were performed. The waxy lines showed various grain yields of 4.76${\~}$5.79 t/ha depending on parentages, which were corresponding to $80{\~}96\%$ levels of their respective maternal parents. One thousand grain weights of waxy lines were also lighter than its respective part in its parentage by exhibiting 32.8${\~}$34.6 g compared to 32.9${\~}$45.2 g of their parents. Test weights of waxy lines and their parents were 720${\~}$798 g/l and 786${\~}$797 g/l, respectively. The proportions of the grains above 2.5 mm in width were higher in order of Keumgang, Olgeuru, Geuru, SW97134, Suwon 292, Woori, SW97105, and SW97110. Waxy lines exhibited low milling properties by showing the straight flour yields ranging from $61.8\%$ to $67.1\%$ compared with the yields of their parents ranging from $66.1\%$ to $72.5\%$; the waxy lines were significantly lower in first break flour (Bl) and first reduction flour (Rl) yields in the Buller test mill, while significantly higher in the yields of second and third reduction flour (R2 and R3) than the respective ones of their parent wheat.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.186-192
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• 1996

Retrogradation of non-waxy rice (NWR) and waxy rice (WR) cakes (45% moisture) stored at 5$^{\circ}C$, $25^{\circ}C$ and -2$0^{\circ}C$ was studied by differential scanning calorimetry (DSC) and enzymatic ($\beta$-amylase-puuulanase) method. With DSC, endotherms did not appear with rice cakes stored at room ($25^{\circ}C$) and deep freezing (-2$0^{\circ}C$) temperatures but did with samples stored at low temperature (5$^{\circ}C$), showing accelerated retrogradation by low temperature. Onset temperature (To) and peak temperature (Tp) did not change under 14 days at 5$^{\circ}C$ but enthalpy values ($\Delta$H) increased rapidly within one day and increased steadily until 5th day of storage, then equilibrated. Higher $\Delta$H were obtained with WR cakes than NWR cakes. It was suggested that more amylopectin recrystallization occured with WR than NWR. Degrees of gelatinization of rice cakes determined by enzymatic method increased in the following order: 5$^{\circ}C$ < $25^{\circ}C$ < -2$0^{\circ}C$. In contrast with DSC results, dogrees of gelatinization of NWR cakes, were relatively lower than that of WR cakes. However, increased retrogradation extents (melting enthalpies) caused reduced enzyme susceptibilities to $\beta$-amylase-pullulanase system, among NWR or WR cakes stored at 5$^{\circ}C$. The degrees of retrogradation of rice cakes stored at 5$^{\circ}C$ were higher than those stored at $25^{\circ}C$ and -2$0^{\circ}C$ without regard to the kind of rice. The higher sensitivity of the enzymatic method was obtained than that of DSC method when the degrees of retrogradation of rice cakes were determined during storage under this experiment conditions.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.214-220
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• 2019

Four rice varieties (Boseogchal for waxy, Baegjinju for medium-waxy, and Seolgaeng and Haiami for non-waxy) were milled to 2% degree of milling (DOM), and physicochemical and sensory properties of 2% milled rice (2% MR) were compared to those of brown rice (BR). No significant differences in the approximate compositions of BR and 2% MR were observed, whereas the grain color of 2% MR was slightly brighter than that of BR. For all varieties, water absorption ratio of BR was significantly increased by milling. The pasting properties of rice varied significantly depending on the variety, but there was no significant difference in peak and through viscosities between BR and 2% MR. Analysis of the texture of cooked rice showed that milling to 2% DOM caused a significant decrease in hardness, but an increase in adhesiveness and stickiness. Cooked Seolgaeng 2% MR scored significantly higher in the sensory evaluation than the corresponding BR. These results suggest that 2% DOM would be useful for improving the sensory properties of cooked non-waxy rice.

• Proceedings of the Korean Society of Crop Science Conference
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• 2000.04a
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• pp.278-279
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• 2000

• Food Engineering Progress
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• v.15 no.3
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• pp.262-268
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• 2011

The effects of pellet moisture content on physical properties (expansion ratio, density and breaking strength) of vacuum-puffed Yukwa (non-oil puffed Yukwa) were investigated in this study. The Yukwa was made from the waxy rice steeped at 25 and $30^{\circ}C$ for 3, 5 and 10 days with pellet drying times (6, 8 and 10.5 hr). As the drying time increased from 6 to 10.5 hr at $50^{\circ}C$, the highest value of pellet moisture content (29.4%) was found in the samples made from the steeped waxy rice at $25^{\circ}C$ for 5 days after 6 hr drying, while the lowest value (16.3%) was found at $25^{\circ}C$ for 3 days after 10.5 hr drying. Both redness and yellowness values of vacuum-puffed Yukwa increased as the drying time increased. The expansion ratio of Yukwa was greatly affected by drying time, ranging from 2.07 (26.8% pellet moisture content) to 7.01 (24.0% pellet moisture content). From the data, it can be concluded that the pellet moisture content had a significant influence on the physical characteristics of vacuum-puffed Yukwa. With vacuum puffing condition of 3 min heating and 2 min puffing, the pellets with about 25% moisture content showed higher expansion ratio, and lower density and breaking strength.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.308-308
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• 2022

β-glucan, a nonstarch polysaccharide, is one of the main functional component in the cell wall of barley. This study was quality characteristics to use a korean variety with a high β-glucan as an original material for developing functional food. The high β-glucan 'Jeonju528, and 'Betaone' were compared with 'Hyeyang', 'Dahyang', 'Hwanggeumchal' and 'Glacier AC38' total 6 varieties. Seed section dyed to classify of Waxy/non-waxy type, starch granule was tested and moisture, protein, amylose, and β-glucan of whole grains and pearl barleys were experiment. Whole grains were the average protein of 13.2% and were the average starch 50.1%. β-glucan of whole grains were 5.3-10.0%, and amylose were 3.0-23.4%. Pearl barleys were the average protein of 11.7% and were the average starch of 65.0%. β-glucan of pearl barleys were 6.5-12.3%, and amylose were 3.6-31.1%. As a results of the correlation analysis were recognized significance among varieties for protein, starch and β-glucan but there was no difference in other traits. It was concluded that amylose showed a positive correlation with starch and β-glucan showed a negative correlation with amylose.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.240-245
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• 1999

The starches were isolated from normal (Mudeung) and waxy (Chalssal) hull-less barleys which contained similar contents of ${\beta}-glucan$ and amylose. Their water binding capacity, swelling power and solubility were analyzed. Scanning electron microscopy showed most starch granules had predominant lense shape granules. The particle size of starch granules was in the range of $0.1{\sim}30\;{\mu}m$. The higher pasting temperature was found for $Mudeung(84^{\circ}C)$ than for $Chalssal(61.5^{\circ}C)$. However, Mudeung barley had a lower peak viscosity(535 BU) than that of Chalssal(1,510 BU). Differential scanning calorymetry analysis showed that To and Tp for two starches were 57.0, $60.6^{\circ}C$ for Mudeung, and were 57.0 and $62.2^{\circ}C$ for Chalssal, respectively. Enthalpy changes were 7.9 and 13.2 J/g for Mudeung and Chalssal, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.29 no.3
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• pp.242-253
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• 1984

Four different levels of nitrogen were applied to 3 naked barley cultivars (Hordeum vulgare L.) Yonezawa, Baekdong and Yeongsanbori. Changes in physico-chemical properties were examined upon these treatments. Total protein content as well as glutelin increased as N level increased. Baekdong contained the highest protein content (13.7%) at N$_2$. Yonezawa and Baekdong contained more lysine than Yeongsanbori. Increased lysine was measured in all cultivars by increased nitrogen application. Among all amino acids proline was the highest in all cultivars, and its increase was paralled to the N levels. Magnesium and potassium were declined and calcium was increased with increased levels of nitrogen fertilizer. Ash content was decreased as nitrogen increased and as the plants have become matured. Three minutes pearling in Yonezawa was not sufficient in terms of water absorption ratio and whiteness. Sixty percent pearling rate in Yonezawa showed a higher absorption ratio and cooking whiteness than non-waxy Baekdong and Yeongsanbori. Gelatinization temperature was lower but maximum viscosity was higher in waxy than non-waxy barley.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1405-1409
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• 2010

The compositions of fatty acid and amino acid of specialty rice which includes colored rice (Heugjinju, Jeugjinju, Josangheugchalbyeo), flavored rice (Heughyangmi, Hyangmi1), and giant embryo rice (Keunnun) were determined and compared to those of regular rice (Ilpumbyeo, Whaseonchalbyeo). Major fatty acids were linoleic acid (C18:2) and oleic acid (C18:1), which were composed of 75~80% of total fatty acids. Major amino acids were glutamic acid and aspartic acid in most cultivars but Jeugjinju in which cysteine (169.61 nmol) and GABA (129.32 nmol) were the most abundant amino acids. Thermal properties measured by differential scanning calorimeter (DSC) revealed that the enthalpy (${\Delta}H$) for starch gelatinization was the highest in Josangheugchalbyeo and Whaseonchalbyeo. It suggests that the starch structure of waxy rice could be more crystallized compared to non-waxy rice, and also that amylopectin could have more impact on starch gelatinization than amylose. The on-set and complete temperature for starch gelatinization were higher in colored rice of Heugjinju and Jeugjinju, and regular rice of Whateonchalbyeo.