• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.414-420
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• 2014

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at $85{\sim}90^{\circ}C$ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at $56{\sim}60^{\circ}C$ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.1-16
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• 1991

Baekhaju is commonly called Bangmoonju. However comparing Baekhaju while Baekhaju used distiller's grains, Bangmoonju did not use them. Baekhaju used only nonglutinous rice, however, Bangmoonju used glutinous rice or a mixture of glutinous rice and nonglutinous rice. Baekhaju in Chinese, which was misrecored on Baekhaju in Korean from 15th century. However, Baekhaju should be distingnish from Baekhwaju, which is made buy addition of many flowers in various wine. Baekhaju used distiller's grains in the first step of its manufacture procedure. For the fermentation of Baekhaju, one of the three bases, which are rice gruel, rice cake or 구멍떡 was added to distiller's grains. Flours and nuruk are also added. In the second step, steamed water-soaked rice and nuruk was added up to the Baekhaju-base which was got from the first step.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.264-269
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• 1986

This study was undertaken to investigate the removal efficiency of heavy metals (Cd, Pb) in rice and wheat flour by cooking and processing. After four times washing of rice grains with water, the removal ratios of cadmium and lead from artificially-contaminated samples were 39.271 and 34.9%, respectively. In cookingof rice grains washed three-times with water, the residue levels of cadmium and lead decreased to 85.7%, 83.0% in electric rice cooker and 74.51%, 72.6% in pressure rice cooker, respectively. No significant difference was observed in the removal of the metals between naturally-contaminated and artificially contaminated rice samples, and between the electric and pressure rice cookers. In baking of artificially-contaminated wheat flour into cookie and loaf bread, the removal ratios of cadmium and lead were negligible as expected. When knife-cut noodle was made from artificially-contaminated wheat flour and boiled in water, 75% of the metals were found in the noodle solids and only 25% of them were removed into the broth.

• The Korea Journal of Herbology
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• v.22 no.4
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• pp.261-270
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• 2007

Objective : The 5-HMF was not index material suitable to do the quality control of Rehmanniae Radix Preparata. In this study, We estimated the changes of oligosaccharide contents in Rehmanniae Radix Preparata using high-performance anion-exchange chromatography with pulsed amperometric detection(HPAEC-PAD). Methods : The analysis of oligosaccharide was conducted by HPAEC-PAD with Carbopac PA1, $250{\times}4mm$, 5um, and Carbopac PA1 guard column. Column temperature was kept at $30^{\circ}C$. Elution was carried out at 1000 ${\mu}l/min$ with 70mM NaOH and the injection volume was $10{\mu}l$. Each component was detected by PAD. Results : Nine constituents were found from merchandising Rehmanniae Radix Preparata(MR), while seven constituents were found in various processed Rehmanniae Radix Preparata. Not all constituents were defined but stachyose and raffinose were found in all cases. And The most common constituents of Rehmanniae radix was stachyose. In the course of processing, most of stachyose and raffinose were decreased. Stachyose was decreased slowly in the course of processing with rice wine(RR), amomi and rice wine(AR), and crataegi and rice wine(CR). However stachyose was decreased rapidly in the course of processing with fresh rehmannia juice(FR). The method with crataegi and rice wine(CR) showed the smallest decrease of stachyose. And processing method with crataegi and rice wine(CR) showed the most abundant amount for stachyose after the nineth processing. Conclusion : The changes of oligosaccharides in the course of processing were a very important direct barometers to do the quality control and set up a standard of Rehmanniae Radix Preparata.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.209-217
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• 2017

Purpose: The aim of this study was to compare the cooking properties of Bodeurami and Ilmi to promote consumption of rice. Methods: The properties of Bodeurami and Ilmi such as proximate composition, Hunter's color value, water absorption rate, and cooking properties as well as Hunter's color value, texture properties, and sensory evaluation of cooked rice were analyzed. Results: Crude protein, crude fat, and crude ash contents of Bodeurami and Ilmi were higher in brown rice than in white rice. Regardless of rice cultivars, L-value was lower, whereas a and b-values were higher in brown rice than in white rice. The water absorption rate of rice grains was higher in white rice than in brown rice and increased rapidly to 75 min for white rice and 4 hr for brown rice. Cooking properties, water absorption, and expansibility of white rice were higher than those of brown rice, and there were significant differences between Bodeurami and Ilmi. Immediately after cooking and after storage at warm ($70^{\circ}C$) and room temperatures ($25^{\circ}C$), hardness of cooked rice increased after storage, but was not significantly different between Bodeurami white rice and Ilmi brown rice. The sensory evaluation shows that Bodeurami brown rice scored the highest for taste, texture and overall preference. Conclusion: Thus, the results of this study shows that Bodeurami brown rice is characterized by high cooking quality without any mixed white rice, and Bodeurami white rice could be used for the rice processing industry as well as cooked rice.

• Journal of Biosystems Engineering
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• v.20 no.1
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• pp.47-57
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• 1995

Rice Processing Complex(RPC) have being constructed with a rice mill plant and a facility of drying and storage to overcome problems caused by UR and to produce good quality of rice. An optimal design of a rice mill plant was required to successfully construct and operate it. The development of a simulation model was essential to the design of a rice mill plant. So, all the objectives of this study were to develop a simulation model for the design of a rice mill plant and to develop and evaluate the rice mill system. In this study the simulation model was developed to design a rice mill plant using SLAMSYSTEM, one of simulation languages. The results of this study were as followings. 1. A simulation model was developed with SLAMSYSTEM to represent the processes of a rice mill plant. The simulation model was used to design a rice mill pilot plant with the capacity of 0.5 ton per hour. The rice mill pilot plant was analyzed by the model with alternatives. 2. In the simulation the rice mill system was much influenced by the separating efficiency of a brown rice separator. Especially, the bottleneck of grain flow occurred at the buffer tank for brown rica. separator under 50% separating efficiency of brown rice separator. Hence, as the alternative simulation was conducted under 60% , 70% separating efficiency of brown rice separator, the bottleneck of the system could be minimized at the 60% separating efficiency of brown rice separator. 3. In the alternative simulation the bottleneck of the system was minimized under the hulling capacity of 1 t/h and 60% separating efficiency of brown rice separator with the capacity of 1 t/h. Under such a condition the max. weight of waiting entities at buffer tanks was less 250kg. So, the capacities of the buffer tanks were determined in the basis of simulation results. 4. The milled rice recovery and head rice recovery of the milling system were 74% and 92% in the simulation, respectively. These results of simulation almost corresponded to those of actual rice mill plants. The developed simulation model could be well applied to design a rice mill plant.

• International Journal of Contents
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• v.13 no.3
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• pp.1-8
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• 2017

Rice plant numbers and density are key factors for yield and quality of rice grains. Precise and properly estimated rice plant numbers and density can assure high yield from rice fields. The main objective of this study was to automatically detect and count rice plants using images of usual field condition from an unmanned aerial vehicle (UAV). We proposed an automatic image processing method based on morphological operation and boundaries of the connected component to count rice plant numbers after transplanting. We converted RGB images to binary images and applied adaptive median filter to remove distortion and noises. Then we applied a morphological operation to the binary image and draw boundaries to the connected component to count rice plants using those images. The result reveals the algorithm can conduct a performance of 89% by the F-measure, corresponding to a Precision of 87% and a Recall of 91%. The best fit image gives a performance of 93% by the F-measure, corresponding to a Precision of 91% and a Recall of 96%. Comparison between the numbers of rice plants detected and counted by the naked eye and the numbers of rice plants found by the proposed method provided viable and acceptable results. The $R^2$ value was approximately 0.893.

• The Korean Journal of Community Living Science
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• v.17 no.2
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• pp.61-68
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• 2006

This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.136-143
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• 2003

This study was carried out to investigate the quality of bread made with different types of brown rice flours. 20% of the wheat flour from the bread recipe was substituted with the different types of brown rice flours, such as, raw brown rice flour (RBRF), soaked brown rice flour (SOBRF), and sprouted brown rice flour (SPBRF). The loaf volume of the bread: decreased by 3.2%∼7.4% with the addition of the brown rice flours. The "L" value of these breads decreased, while the "a" and "b" values increased. In terms of the texture, the SPBRF bread was the hardest on the 1st day of storage, but it was the least hard on the 5th day of storage. The RBRF bread was the least springy. The SPBRF bread was the most cohesive. The adhesiveness was not significantly different among the breads. In terms of the degree of retrogradation using the ${\alpha}$-amylase method, the SOBRF and SPBRF breads showed a little lesser degree of retrogradation than the control and the RBRF bread. In the sensory evaluation, the control bread obtained high score for crumb color and grain, while the brown rice flours breads obtained high scores for mouthfeel and taste. Overall acceptability, defined by a higher score, was higher for the SOBRF and SPBRF breads than the control bread, which was not significant. Thus, this study showed that processing rice flour was more effective than raw rice flour in substituting wheat flour.

• Food Science and Preservation
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• v.19 no.1
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• pp.144-152
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• 2012

The temperature changes and quality characteristics of $Makgeolli$ produced using rice treated with $Gaeryang-Nuruk$ (commercial improved $Nuruk$) extract were investigated. During fermentation, the treated rice maintained a lower temperature than the control and then rose after the fifth mashing day. For all the treatments, the numbers of yeast, LAB and AAB colonies increased on the second mashing day, and then gradually decreased. As the fermentation proceeded, the pH gradually increased from the third mashing day, and eventually became higher than that on the initial mashing day. The total acid contents increased on the first mashing day, but as the fermentation progressed, they showed little change. The amino acidity and soluble solid contents during overall fermentation and reducing-sugar contents was reduced until the first mashing day, and increased from the day after. As for the alcohol content, that of the control was 6.87% on the first mashing day, and then gradually increased, nuruk-extract-treated rice began with 9~10% alcohol content and then increased as the fermentation proceeded. Among the organic acid contents, lactate was the main material. In the sensory evaluation, the 24 h-, 48 h- and 72 h- treated rice samples showed somewhat good response.