• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.253-258
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• 2012

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.4
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• pp.275-284
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• 2017

Rice quality should be considered as a primary consumer requirement. Regarding marketing, characteristics such as appearance, physicochemical properties, and palatability of brand rice are of high economic importance. Therefore, this study was conducted to select the optimal rice cultivars representing the commercial rice brands of Gyeongsangbuk-do province in Korea. Various rice grain quality components, grain appearance, several physicochemical properties of rice grain, and texture or palatability of cooked rice grains of ten cultivars (namely 'top quality rice') cultivated at three different locations, such as inland mountainous and southern plain areas of Gyeongsangbuk-do province in 2013~2014, were evaluated, and the obtained data was analyzed. 'Hiami' showed slightly higher protein contents and lower palatability of cooked rice than the other rice cultivars. Rice production and head rice yield produced at Gumi were the highest. The protein content of milled rice produced at Andong, an inland mountainous region, was approximately 0.3% point lower than that from other locations, whereas the amylose content of milled rice was approximately 1% point higher than those from the other plain regions, Daegu and Gumi. We evaluated the texture, Glossiness value determined using a Toyo teste meter and palatability of cooked rice of ten cultivars. The hardness of cooked rice produced in Andong was slightly lower than that produced in Daegu and Gumi, and additionally, the palatability of cooked rice produced in Andong was the best, followed by that producted in Gumi and Daegu. Considering rice yield and grain quality in the major rice cultivation areas of Gyeongsangbuk-do province, the rice cultivars that may be suitable for each region could be recommended mid-late maturation: 'Younghojinmi' and 'Mipum' in Daegu, 'Daebo', 'Samgwang', Chilbo' and 'Younghojinmi' in Gumi, 'Samgwang', 'Jinsumi' and 'Sukwang' in Andong. These results obtained in this study imply that the selected cultivars with high yield and quality could be recommended with high priority to rice farmers in the regions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.443-447
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• 1993

The physical properties of reconstituted instant rice produced by three different dehydration methods were evaluated. The rehydration ratios of reconstituted instant rice produced by air dehydration at 9$0^{\circ}C$ (process A) had higher values than those produced by freeze dehydration (process C) during entire range of rehydration. After 4min of rehydration time at 95$^{\circ}C$ , the moisture contents of reconstituted instant rice produced by process A and C were higher values than those of control(151.47%, dry basis) which was cooked by electric cooker. Regardless of dehydration method, the sizes of reconstituted instant rice (6min, 95$^{\circ}C$) had larger values than those of control. The values of hardness (H), stickiness (S) and S/H ratio of reconstituted instant rice (6min, 95$^{\circ}C$) produced by high temperature (7min, 15$0^{\circ}C$) air dehydration (process B) as the first stage prior to air dehydration at 9$0^{\circ}C$ were almost the same as those of control. The H of reconstituted instant rice decreased, while S and S/H ratio increased with increasing rehydration time. The higher values of whiteness(L) and lower values of yellowness (b) represented in reconstituted instant rice (6min, 95$^{\circ}C$) than those of control.

• Korean Journal of Plant Resources
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• v.24 no.3
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• pp.267-271
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• 2011

The main objective of the study was to investigate the phytic acid contents of various cereals and legumes produced in Korea. The results showed that the phytic acid contents of buckwheat, foxtail millets, sorghum, millet, barley, jobs' tears, yellow corn and wheat flour (Urimil) were in a range of 0.13 to 2.27%. The contents of the phytic acid ranged from 1.03 to 1.16% for legumes including red Indian bean, black Indian bean, mung bean, and black soybean. The phytic acid content of brown rice was five times higher than those of 100% polished rice. The polishing process of the rice decreased significantly the content of the phytic acid. We estimate that the daily phytic acid intake from rice was changed from 653 mg/day in 1995 to 430 mg/day in 2005 based on the results of a national nutrition survey.

• Transactions of the Korean hydrogen and new energy society
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• v.33 no.6
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• pp.699-706
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• 2022

Recently, hydrogen production is attracting attention. In this study, a process simulation was conducted on the gasification reaction to produce hydrogen using rice husks, which are produced as by-products of rice. For this purpose, Chuchung, Odae, and Dongjin rice, which are rice varieties produced in Korea, were compared with the literature. The Korean rice contained more hydrogen and less oxygen compared to the literature. As a result of the simulation, large amounts of H₂ and CH₄ and small amounts of CO₂ and CO were produced accordingly. The conditions to maximize hydrogen production were a gasification reaction temperature of 700℃ and an Steam-to-Biomass (S/B) ratio of 0.4-0.6. However, because the S/B ratio is related to the gasification catalyst degradation, the model needs to be improved through additional experiments in the future. This study showed the possibility of hydrogen production using Korean rice husks, which had not been reported.

• Mycobiology
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• v.38 no.2
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• pp.133-136
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• 2010

Stromatal fruiting bodies of Cordyceps cardinalis were successfully produced in cereals. Brown rice, German millet and standard millet produced the longest-length of stromata, followed by Chinese pearl barley, Indian millet, black rice and standard barley. Oatmeal produced the shortest-length of fruiting bodies. Supplementation of pupa and larva to the grains resulted in a slightly enhanced production of fruiting bodies; pupa showing better production than larva. 50~60 g of brown rice and 10~20 g of pupa mixed with 50~60 mL of water in 1,000 mL polypropylene (PP) bottle was found to be optimum for fruiting body production. Liquid inoculation of 15~20 mL per PP bottle produced best fruiting bodies. The optimal temperature for the formation of fruiting bodies was $25^{\circ}C$, under conditions of continuous light. Few fruiting bodies were produced under the condition of complete darkness, and the fresh weight was considerable low, compared to that of light condition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1098-1102
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• 2005

Properties of rice flours prepared from milled and broken rice produced by pre-washing and subsequent drying process were investigated. Compared to untreated ordinary milled rice, pre-washing process slightly increased lightness of rice flour, while decreased yellowness. Both WAI and WSI were higher in the flour from pre-washed rice, and gel consistency was the highest in the flour from pre-washed broken rice. Pre-washed rice showed increased amylograph peak viscosity and reduced setback values. On the other hand, pre-washed broken rice showed decreased peak viscosity and increased setback values. Differential scanning calorimetry (DSC) results showed that the pre-washing process reduced gelatinization onset- and peak temperatures, with increased gelatinization enthalpy. Total bacteria and yeast count were lower in the pre­washed rice, suggesting the pre-washing process could partially eliminate microbial contamination of ordinary milled rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.6
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• pp.429-433
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• 2001

This study was carried out to investigate the occurrence and characteristics of off-type rice plant according to agronomic conditions. The occurrence density of the off-type rice plant in farmer's paddy field was greater as the years of self-produced seed use increased, and in the direct sowing paddy field it was twice as much as in the transplanting paddy field. When the long-grain red rice and the short-grain red rice in the cultivated field of cultivar were artificially sown, in the direct sowing on a flooded paddy surface culture rather than in the machine transplanting culture the off-type rice plant occurred much more, the culm length was longer, and the number of productive culm per plant increased. These characteristics were more conspicuous in the long-grain red rice than in the short-grain red rice. In the transplanting farmer's paddy fields, the off-type rice plant that occurred outside of the hills of the cultivar rice ranged 0 to 6%. Whereas in was 70.6 to 91.9% when the long-grain red rice and short-grain red rice were artificially sown. Therefore, it was assumed that most of the off-type rice plants occurred in the farmer's paddy fields was caused by seed contamination.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.677-683
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• 2006

Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.

• Journal of Microbiology and Biotechnology
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• v.23 no.7
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• pp.959-965
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• 2013

Monascus species have been used to produce fermented rice called Monascus-fermented rice (MFR). To improve a Monascus strain via activation of secondary metabolite (SM) gene clusters for use in the production of MFR, we overexpressed an ortholog of the laeA gene, which encodes a global positive regulator of secondary metabolism under the control of the strong heterologous Aspergillus nidulans alcA promoter in Monascus pilosus. The OE::laeA transformant produced more SMs, including those not detected under uninduced conditions. MFR produced using the M. pilosus OE::laeA strain contained 4 times more monacolin K, a cholesterol-lowering agent, than MFR produced using the wild-type strain. In addition, pigment production was remarkably increased, and the antioxidant activity was increased as well. The results from this study suggest that Monascus species, which are important industrial fermentative fungi in Asia, can be improved for the production of functional foods by overexpressing the laeA gene.