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.

 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 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.

 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

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

2) Rice soup  Vegetable  Meat 120 items  Fish, etc

 Research area in rice soup  Diet food  Convenient food  Packing material  New ingredient  Parameters

u 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

 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

4) Rice candy Steaming of rice  Concentration  Foaming

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

7) Rice snack 8) Rice noddle 9)  Soysediment  Redpepper paste 10)  Rice vinegar  Brown rice vinegar

Thank You