• Korean journal of food and cookery science
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• v.18 no.2
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• pp.211-215
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• 2002

This study was intended to investigate the optimal soaking time of glutinous rice for making jujube Injeolmi, a kind of traditional Korean glutinous rice cake. The jujube Injeolmi was prepared with glutinous rice soaked for various times (2, 4, 6, 8, 10 hr), and the moisture content, chromaticity, sensory qualities and mechanical qualities were measured while storing them up to 72 hr at 20$^{\circ}C$. The moisture content and L-value of jujube Injeolmi were the highest at 8-hr soaking. The a-value was the highest at 6-hr soaking. The hardness was maintained the lowest at the 8-hr soaked sample during storage. The cohesiveness and springiness were not significantly affected by the soaking time. The gumminess was significantly different among the samples during storage. The results of sensory evaluation showed that jujube Injeolmi had the best color at 4-hr soaking and the highest sweetness at 6-hr soaking. The 8-hr soaked glutinous rice gave the highest level of softness, chewiness and moistness in the sample, therefore, 8-hr soaking appeared to be the most desirable method for making jujube Ingeolmi.

• Korean journal of food and cookery science
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• v.9 no.3
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• pp.210-214
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• 1993

This investigation was undertaken for the purpose of studying the physicochemical properties of rice flour made by various soaking time(1,4,6,8,12 hours) of rice. As the soaking time was longer, the lightness of rice flours increased, on the contrary its redness and yellowness decreased. Rice flours had higher swelling power and solubility by increasing soaking time, but water binding capacity decreased upon soaking of rice. Hot water insoluble amylose of rice flours was decreased, whereas hot water soluble amylose was increased as the soaking time increased. The amylograph indices indicated that initial pasting temperature of rice flours decreased, while maximum viscosity increased as the soaking time increased.

• Journal of the Korean Society of Food Culture
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• v.10 no.2
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• pp.75-81
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• 1995

This study was attempted to standard Yukwa recipies by proposing optimal conditions for soaking time and the number of beating. Soaking time and the number of beating had effects on the number of peak, implying that 15 days of soaking time at $15^{\circ}C$ and 160 times of beating would be required. In Yukwa's microstructural image, the better groups were over 15 days of soaking time and as number of beating increased, the appearance improved. The longer soaking time, the better tenderness and expansion volume. The number of beating had significant effects on all sensory evaluation except volume. Response surface model showed that the optimal condition would be at least 15 days of soaking and 319 times of beating.

• 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.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.35-46
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• 2018

This study investigated the quality characteristics of makpyeon made of dry milled rice powder according to soaking time. Makpyeon samples made of dry milled rice powder were analyzied with various soacking time, the moisture content, pH, Hunter's color value texture characteristics, attribute difference test and acceptance test. The moisture content of makpyeon did not indicate difference among samples. pH resulted in MS90 showed the lowest moisture content. The L-value (lightness) and a-value (greenness) result in that MS0 showed the highest and decreased according to soaking time. The b-value (yellowness) increased according to soaking time, MS90 showed the highest. TPA resulted in that MS90 indicated the highest hardness, chewiness, gumminess and the lowest adhesiveness. Hardness of makpyeon samples was higher than sulgitteok samples, adhesiveness was lower than those of sulgitteok in each soaking time. Based on attribute difference test, the score of brightness, moistness, glossy, particle size were decreased and firmness were increased according to soaking times. Flavor, taste and mouth feel attribute was stronger in makpyeon samples with the longer soaking time. Acceptance results showed that MS0 and MS30 (soaking for 30 min) were preferred the most. Also limitations and future research directions of this study were discussed.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.457-465
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• 2016

Effects of soaking time on the physicochemical and structural characteristics of waxy rice flours and starches purified from flours using the alkaline steeping method were investigated. Korean cultivar Sinseonchal waxy rice was washed and soaked in tap water (1:2 w/w) and stored at room temperature for 15 days. On each day of soaking for 0, 1,2 3, 5, 10, and 15 days, pH of soaking water was measured and rice grains were dried, ground, and passed through 100 mesh sieve. The pH was reduced to 3.90 by day 5 and increased to 4.60 by day 15. The protein and ash contents, swelling powers and solubilities of flours and starches decreased with increasing soaking time. The water-binding capacities increased while trends were not similar to soaking time. The flour particle size distribution ranged from two to four peaks with increasing soaking times. Starch granule size decreased with increasing soaking time. The peak, trough, and final viscosities of flours and starches showed similar trends until 10 days and 15 days, respectively. The starches presented higher viscosities than the flours. The branch chain length distributions of amylopectin of starches showed an increaseed DP6~12 portion and decreased DP13~24 portion with increasing soaking time of waxy rice grains.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.453-459
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• 2000

Quality characteristics of Yaksik prepared with glutinuous rice soaked for different time lengths were investigated. Moisture contents increased with the increment of soaking time. In Hunter's color value, the lightness decreased and redness and yellowness increased by the increment of soaking time. Samples prepared with a commercial formula showed increased red and yellow colors due to the addition of caramel sauce. The firmness decreased with the increment of soaking time during storage. However, the samples prepared with 2 hr-soaking were retrograded rapidly. In peroxide value, there were no differences among samples. In microbiological evaluation, samples prepared with a commercial formula had prolonged shelf lives probably due to the preservatives contained. Samples prepared with 6 hr-soaking showed the highest score in sensory evaluation.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.70-77
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• 2002

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 % when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.630-636
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• 2004

The effects of soaking and steaming time on the quality characteristics of Korean rice cake (karedduk) were investigated. As the soaking time increased, the water-binding capacity and rice floor solid content also increased. After 8 to 10 hr soaking, 75.2 to $76.8\%$ of particles were smaller than $40\;{\mu}m$, and 23.2 to $24.8\%$ within the range of 40 to $100\;{\mu}m$. Therefore, an extended soaking time reduced the particle size. Texture is an important characteristic used to differentiate karedduk varieties, and is considered by the consumer as a determinant of the overall quality and preference. The hardness, cohesiveness, gumminess and chewiness of the karedduk structure decreased with increasing steaming time, but the springiness was highest after a 40 min steaming time. The overall texture properties were also more acceptable with 8 and 10 hrs soaking times. The L value of the karedduk decreased with increasing steaming time, but the b value increased. Also, the results of the sensory evaluation showed that an 8 hr soaking time and 40 min steaming time produced more acceptable karedduk in terms of whiteness, texture, springiness, chewiness and overall acceptability.

• Asian Journal of Turfgrass Science
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• v.9 no.3
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• pp.213-223
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• 1995

The study is aimed to understand effects of ethephon(lmg/1), ABA(0.lrng/l), BA(0.lmg/l). and NAA (0.lmg /1) soaking treatment on the seed germination of perennial ryegrass 'Dandy', creeping bentgrass 'Penlinks', tall fescue 'Arid' and kentucky bluegrass 'Nasaw'. These experiments are carried in vitro and their results are summarized as the followings ; In case of ethephon (lmg /1) soaking treatment of seed, the early germination of tall fescue 'Arid' and perennial ryegrass 'Dandy' was good without the soaking times. creeping bentgrass 'Penlinks' and kentucky bluegrass 'Nasaw' obtained the best results at 12 hr. soking treatment, and the longer the soaking time, the higher the germination percentage. The early germination percentage of tall fescue 'Arid' and perennial ryegrass 'Dandy' increased more highly at ABA(0. tmg /1) soaking treatment than at the control. The germination percent-age of creeping loentgrass 'Penlink' and kentucky bluegrass 'Nasaw' had respectively the best results at 6hr. and l2hr. soaking treatment. The early germination percentage of tall fescue 'Arid' and kentucky bluegrass 'Nasaw'increased more highly at BA (0.lmg /1) soaking treatment than at the control, and especially had the best results in 6hr. soaking treatment. perennial ryegrass 'Dandy' had the best results at l0min. soaking treatment, and the longer the soaking time, the lesser the germination percentage. The early germination of perennial ryegrass 'Dandy'. creeping bentgrass 'Penlinks' and tall fes- cue 'Arid' increased more highly at NAA (0.lmg /1) soaking treatment than at the control, and especially had the best results at l2hr. soaking treatment. However, the germination of Kentucky bluegrass 'Nasaw' seeds inhibited at NAA (0.lmg /1) soaking treatment. Key words: Ethephon, ABA, BA, NAA, Soaking treatment, Seed germination.