• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.314-320
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• 2007

The objective of this study was to investigate the effect of grain size on the physicochemical properties of rice porridge. Here, the grain size of the rice was classified as whole grain, half grain, and flour by traditional Korean cooking methods. The viscosity of the rice flour porridge was highest for the among the three different grain size porridges. In the amylographs, the increase in viscosity for the whole grain porridge was higher than that of the rice flour porridge during cooling. The soluble solid and reducing sugar contents of the rice porridges increased according to the rice grain size, while the blue value decreased. The SDI (starch digestion index) increased according to the rice grain size. The RDS (rapidly digestible starch) was highest while the SDS (slowly digestible starch) the lowest in the rice flour porridge. The morphologies of the rice porridges were examined by SEM and showed a smoother surface and more exudated gelatinized granules in the rice flour than in the whole grain rice porridge. In conclusion, rice porridges made from the smallest possible grain size such as flour may be helpful for people with weaker digestive systems such as infants, the elderly, and hospital patients.

• 한국식품영양학회지
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• 제33권5호
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• pp.584-587
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• 2020

The value of using rice flour processed into rice powder in preparing porridge was evaluated by measuring the moisture content, pH, total starch, reducing sugar, and color content. The moisture content of the rice flour and the pH of porridge made with rice flour were measured. Rice flour contained 77.55% moisture and the moisture content of the porridge made from rice flour processed into rice powder was 91.40 to 92.47%. The pH of rice flour porridge was acidic at 6.53 to 6.95. The color of the porridge was also measured. The L^* values ranged from 82.62 to 97.55, the a^* values ranged from -0.09 to 0.08, and the b^* values ranged from -2.74 to 1.91.

• 한국식품조리과학회지
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• 제23권6호
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• pp.961-967
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• 2007

The aim of this present study was to evaluate the effects of gamma-irradiation on the microbial and physicochemical characteristics of the rice flour porridge. The viscosity of the gamma-irradiated rice flour porridge was decreased as compared to that of the control. The soluble solid and reducing sugar content of the rice flour porridge was increased according to the gamma irradiation dose, while the blue value was decreased. From the results of a DSC curve, it was suggested that gamma irradiation delayed the retrogradation of the cooked rice flour porridge. The sensory score for overall acceptance and the chewing times for swallowing of the porridge, decreased with gamma irradiation doses above 3 kGy. Based on these results gamma irradiation may significantly enhance the swallowability of rice porridge, especially for elderly or infant subjects who have decreased mastication. However, more research is needed to improve the sensory qualities for the industrial application.

• 대한한의학원전학회지
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• 제32권2호
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• pp.71-92
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• 2019

Objectives : To examine various ways non-glutinous rice has been applied in different formulas of "Shanghanlun" and the relationship between non-glutinous rice and the formulas' effects. Methods : First, texts that included non-glutinous rice were selected from the "Shanghanlun". Then, they were categorized according to the application of non-glutinous rice, followed by analysis of its relationship with each formula. Results : Most formulas that used non-glutinous rice in raw form when decocting with other ingredients included Shigao. Non-glutinous rice alleviates coldness of Shigao as in the case with Taohuatang where it stops diarrhea. Non-glutinous rice used in Wumeiwan warms the center and boosts Qi and helps the medicinal ingredients to bind when made into pellets. In Guizhitang and Lizhongwan, non-glutinous rice assists Stomach Qi. In Shizaotang, porridge is taken after diarrhea to help quick recovery. To prevent damage of Zheng Qi, Baisan can be mixed with rice water for administration. The level of cathartic effect can be managed through giving cold or hot porridge to the patient according to his/her response to the medicine. Mazirenwan, Mulizexiesan, Banxiasan, Sinisan, Wulingsan are mixed in rice water for administration. It makes it easier to swallow than when mixed with plain water. The application of rice flour is either internal or external. In Zhufutang, where rice flour is parched, it harmonizes the center and stops diarrhea. In Daqinglongtang when there is too much perspiration, warm powder is sprinkled on the skin to stop sweating. Clear porridge in Jiuziyisifang and rice flour in Shechuangzisan were exclusive to "Jinguiyaolue", while Baisan and rice water mixture could only be found in "Shanghanlun". Conclusions : The excavation and research on various ways non-glutinous rice was applied in treatment holds certain meaning in contemporary practice of Korean Medicine where treatment leans heavily on medicinal treatment rather than food, and all ingredients are boiled together in large quantities for most decoctions.

• 한국식생활문화학회지
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• 제25권1호
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• pp.70-75
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• 2010

The object of this study was to investigate the effects of rice particle size on the physicochemical properties of beef-rice porridge. The pH of beef-rice porridge was decreased as compared to that of the control, while the redness of beef porridge increased according to rice particle size. The viscosity of flour in the beef-rice porridge was the highest among three porridges, at $40^{\circ}C$. The protein content of beef-rice porridge was increased 3-fold over that of rice porridges. The total amino acid content of the beef-rice porridge was 3071.2 mg/100 g, and that of rice porridge was 1147.5 mg/100 g. As compared to rice porridge, the maximum amounts of the amino acids Lys and Thr were increased beef-rice porridge. Sensory evaluation results showed that the beef-rice porridge with a particle size half that of rice had the highest scores in color, taste, texture, and overall preference. Based on these results, it is suggested that beef-rice porridge with a particle size half (0.7-2.5 mm) that of rice has optimal quality in terms of both physicochemical and sensory properties.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2020년도 추계학술대회
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• pp.156-156
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• 2020

• 한국식품조리과학회지
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• 제31권3호
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• pp.233-240
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• 2015

We investigated the physicochemical and antioxidant activity characteristics of tomato porridge with different ratios (0%, 2%, 4%, 6%, and 8%) of tomato powder in order to determine its potential health benefits. Tomato porridge samples were measured to obtain 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity. The DPPH radical scavenging activity increased with the addition of tomato powder. The moisture contents of samples ranged from 81% to 78%. The L-value decreased, while a- and b-values increased, as the amount of tomato powder in the porridge increased. Also, the pH of samples decreased with increasing quantity of tomato powder. Based on sensory evaluations, the tomato powder intensified color, flavor, taste, appearance, viscosity and overall acceptability of the porridge. The sample that comprised 6% tomato powder had the highest color, flavor, taste, appearance and overall acceptability scores. Consequently, this research found that incorporating this percentage of tomato powder into the rice flour was the best formula for tomato porridge.

• 한국식생활문화학회지
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• 제21권2호
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• pp.171-178
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• 2006

Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p<0.05). Also, while viscosity showed to increase significantly (p<0.05), on the opposite end, the property of spreadability decreased. TS ranged from $15.95{\sim}17.31%$, RDS $9.36{\sim}10.16%$, SDS $5.46{\sim}6.91%$ and RS $0.33{\sim}1.07%$, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p<0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p<0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p<0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

• 한국작물학회지
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• 제58권4호
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• pp.451-458
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• 2013

고 기능성 쌀들의 장차 생활습관성질환 맞춤형 즉석밥의 활용 가능성을 검토하고자 고아미, 큰눈쌀, 백진주, 아랑향찰 등 4품종의 쌀 및 쌀가루의 취반적성 및 조리성을 각각 검정하였다. 조 단백질, 조 지질 및 조섬유소 함량 등 영양소 함량은 고아미가 가장 높은 수치를 나타내고 있었다. 백진주와 고아미는 일반품종의 현미 및 백미와 비슷한 양상의 수분흡수율을 보이고, 아라향찰은 $85^{\circ}C$에서 상대적으로 높은 수분흡수율을 보였다. 또한 DSC parameter 중 호화열(${\Delta}H$)은 고아미가 높은 수치를 나타내고 있었으며, 여러 종류의 기능성 쌀 밥 중에서 관능적으로 가장 기호도가 높은 품종은 아랑향찰이었고, 큰눈쌀 및 백진주도 현미상태임에도 불구하고 비교군 백미보다 높은 기호도를 나타내어, 즉석밥을 개발을 위한 품종으로 적합하다고 사료된다.

• 한국식생활문화학회지
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• 제12권1호
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• pp.11-16
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• 1997

The Nara Dynasty of Japan lasted from 710 to 784 A.D, which corresponds to the period of the Unified Shilla Kingdom of Korea. The Nara Dynasty enacted the 'Daiho Law and Ordinance' by referring to those of Tang Dynasty of China. Under these legal systems, the Ministries were defined, and foods were used for paying taxes or as currency. The characteristics of the dietary culture in Nara Dynasty were as follows. 1) They obtained food from rice and other grain farming, hunting and fishery. Rice was their main staple and was also used for preparing porridge and brewing wine. 2) Under the influence of Buddhism, meat was prohibited, and milks or dairy products were supplemented for improving malnutritional status. 3) They also used seasonings, spices and sweeteners to enhance the taste and produced medicines by extracting plants, animals and minerals. 4) While chopsticks were made of bamboo, willow, silver, shell, tree or bronze, such utensils as pan earthenware steamer, or charcoal pots were used for preparing meals. 5) Highly qualified utensils, made of porcelains painted with lacguetr, metal, glass, horn and stone, were produced as handcraft art wad developed. 6) Chinese style cousines and cooking methods were popular and various types of preserving techniques like drying or salting were used. Processed cookies were also developed. 7) Although flour was used mainly among noble class people, ordinary people also used it. The royal families ate milk products a lot and even fried foods. 8) One can say that Buddism exerted an influence on Vegetarianism from this era.