traditional rice products in korea jun-seok kum korea food research institute jun-seok kum korea...
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Traditional Rice Products In Korea Traditional Rice Products In Korea
JUN-SEOK KUM
Korea Food Research Institute
JUN-SEOK KUM
Korea Food Research Institute
Rice is the dominant food in Korea.
Most of the rice production (95%) is consumed as cooked rice.
It provides over 4,000Kj of energy per capita per day.
Rice is the dominant food in Korea.
Most of the rice production (95%) is consumed as cooked rice.
It provides over 4,000Kj of energy per capita per day.
Apparent rice availability in 2003, 81.3Kg of milled rice per person annually.
Whole grains are rice, washed rice, coated rice, enriched rice in Korea.
Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing.
Apparent rice availability in 2003, 81.3Kg of milled rice per person annually.
Whole grains are rice, washed rice, coated rice, enriched rice in Korea.
Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing.
Rice for processed foods Rice for processed foods
• Cereal• Soup • Baby food • Snack • Cake • Cracker • Candy • Noodle • Bread • Popped brown rice • Brown rice tea • Minor unclassified uses
Whole grain
Heating
Non-Heating
Boiling - rice soup
Cooking - frozen cooked rice
Pasteurization - Can Retort Aseptic
Steaming - Parboiled rice Rice wine Fermentation - Rice vinegar, Yogurt, Red pepper paste Rice cake Rice drink Popping - Snack, Rice burger, Popped rice
Roasting - Baby food, Roasted rice flour
Rice flour
Rice bread
Rice starch
Rice Products in Korea
Utilization of by products : rice germ, rice bran.
Rice starch production is quite limited because of the high cost of making of starch.
Rice flour is produced from whole grain by dry, semi-wet, or wet milling process.
Rice flour offers potential for new and traditional rice products.
Processed rice products are increased using imported rice.
Utilization of by products : rice germ, rice bran.
Rice starch production is quite limited because of the high cost of making of starch.
Rice flour is produced from whole grain by dry, semi-wet, or wet milling process.
Rice flour offers potential for new and traditional rice products.
Processed rice products are increased using imported rice.
Rice bran • Salad oil • Rice bran oil
• Enriched drinking water Rice germ
Brown rice• Brown rice tea• Brown rice flour• Brown rice bread
Rice processing companies
• Rice cake and noodle companies (136 companies, using 44,000tons)
• Rice cracker (37 companies, 7,000tons)
• Rice flour (20 companies, 10,000tons)
• Rice brewing(165companies, 21,000tons)
• Rice candy (12 companies, 3,000tons)
• Others
Research goals for rice products in
Korea
1) High Quality of rice for cooked rice
2) New products development for rice products
3) New technology for traditional rice products
4) Varieties of rice for rice products
5) Rice processing complex
Research goals for rice products in
Korea
1) High Quality of rice for cooked rice
2) New products development for rice products
3) New technology for traditional rice products
4) Varieties of rice for rice products
5) Rice processing complex
1) Cooked rice
• Aseptic cooked rice
• Retort cooked rice
• Frozen cooked rice
• Chilled cooked rice
• Canned cooked rice
• Dehydrate cooked rice
• Traditional cooked rice: about 75 items
1) Cooked rice
• Aseptic cooked rice
• Retort cooked rice
• Frozen cooked rice
• Chilled cooked rice
• Canned cooked rice
• Dehydrate cooked rice
• Traditional cooked rice: about 75 items
Cooking method
• Continuous gas cooking method
• Continuous steam cooking method
• Aseptically cooking method
Cooking method
• Continuous gas cooking method
• Continuous steam cooking method
• Aseptically cooking method
2) Rice soup
Vegetable
Meat 120 items
Fish , etc
2) Rice soup
Vegetable
Meat 120 items
Fish , etc
Research area in rice soup
Diet food
Convenient food
Packing material
New ingredient
Parameters
Research area in rice soup
Diet food
Convenient food
Packing material
New ingredient
Parameters
Parameters for production of rice soup
Shape of ingredient Moisture content Heating temperature & time Ingredients (poultry fish, pine, nut, seasame, pumpkin, mushroom, soybean)
Parameters for production of rice soup
Shape of ingredient Moisture content Heating temperature & time Ingredients (poultry fish, pine, nut, seasame, pumpkin, mushroom, soybean)
3) Rice cake
240 items of rice cake is made know by classical reference
Current research is extension of shelf-life & prevention of retrogradation
3) Rice cake
240 items of rice cake is made know by classical reference
Current research is extension of shelf-life & prevention of retrogradation
In Korea, rice flour from milled rice is prepared from both glutinous and non-glutinous rice. Rice cake (Garadog) is the principal from of rice product consumed in Korea.
Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging.
Rice cake will be continued to be a major rice product in Korea.
In Korea, rice flour from milled rice is prepared from both glutinous and non-glutinous rice. Rice cake (Garadog) is the principal from of rice product consumed in Korea.
Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging.
Rice cake will be continued to be a major rice product in Korea.
Fermented rice cake Rice flour + Rice wine Fermentation Forming Steaming
Fermented rice cake Rice flour + Rice wine Fermentation Forming Steaming
4) Rice candy Steaming of rice Concentration Foaming
4) Rice candy Steaming of rice Concentration Foaming
5) Rice drink
Sikhae
Roasted rice water
Roasted rice flour drink
Fermented rice drink
5) Rice drink
Sikhae
Roasted rice water
Roasted rice flour drink
Fermented rice drink
6) Korean traditional rice wine
200 items are known
46 items was developed
23 items is produced
6) Korean traditional rice wine
200 items are known
46 items was developed
23 items is produced
7) Rice snack
8) Rice noddle
9) Soysediment
Redpepper paste
10) Rice vinegar
Brown rice vinegar
7) Rice snack
8) Rice noddle
9) Soysediment
Redpepper paste
10) Rice vinegar
Brown rice vinegar
Thank You