Traditional Rice Products In Korea

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
 Rice Products in Korea
Boiling - rice soup
Heating
Cooking - frozen cooked rice

Pasteurization - Can
Retort
Aseptic
Whole grain 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

Non-Heating Rice flour

Rice bread

Rice starch
 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.
 • Brown rice tea
 Brown rice • Brown rice flour
• Brown rice bread

 Rice germ • Enriched drinking water

• Salad oil
 Rice bran
• Rice bran oil
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
 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