• Food Science and Preservation
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• v.15 no.6
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• pp.796-803
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• 2008

To aid in manufacturing, this study investigated quality characteristics of onion Jangaji during maturation at 0C, 10C, 20C and room temperature. [Please check that the rewriting of the previous sentence retains the intended meaning]The $^{\circ}Brix$ of onion Jangaji and the maturation solution were 1516% at the end of the maturation process. The salinity of onion Jangaji and the solution increased, and the pH declined to 3.934.31 during processing. The L, a and b color values of onion Jangaji and the solution changed slightly. The total acidity of onion Jangaji and the solution rose slowly. The texture (hardness, fracturability, adhesiveness, cohesiveness, springiness, gumminess and chewiness) of onion Jangaji was determined using a texture analyzer, and varied with storage temperature. In the sensory evaluation of onion Jangaji, low temperature storage gave higher acceptability ratings than room temperature with respect to taste, color, flavor, texture and overall acceptability.

• Food Science and Preservation
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• v.17 no.1
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• pp.36-41
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• 2010

Fermentation characteristics of yakju prepared with addition of Opuntia ficus indica were examined, with respect to the nature and concentration of additional added materials. The pH level began to decrease after the secondary brewing stage and the total acid content increased during fermentation. The level of reducing sugars in yakju prepared with Opuntia ficus indica increased at the first brewing stage and then slowly decreased after 4 days of fermentation. The ethanol content of supplemented yakju rapidly increased during the initial 6 days of fermentation, to a maximum content of 17.1% after 14 days. The free sugar content was higher in yakju fermented with Opuntia ficus indica stem compared with fruit. The level of organic acids increased as the amount of Opuntia ficus indica material increased. Organic acid level increased during fermentation and lactic acid was the main organic acid in yakju fermented with Opuntia ficus indica. Sixteen volatile compounds were found by GC-MS in supplemented yakju. The most prominent volatile component was iso-amyl alcohol, followed by butyl alcohol and methyl esters. The DPPH radical-scavenging activity of yakju fermented with Opuntia ficus indica stem was higher than when yakju was prepared with fruit. Sensory scores of yakju fermented with 20% (w/v) fruit and 10% (w/v) stem were greater than those of yakju prepared by other treatments.

• Journal of Applied Biological Chemistry
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• v.63 no.1
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• pp.51-60
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• 2020

This study was conducted to investigate changes in pesticide residues in eggplant and lettuce during washing and cooking processes after application with azoxystrobin. Eggplant was processed with running washing, steaming, and stir-frying, and lettuce was processed with soaking washing, running washing, soaking and running washing, ultrasonic cleaning, and blanching. The limit of quantitation of GC analysis of azoxystrobin was 0.01 mg/kg and the recovery rate was 84.7-109.5%. The azoxystrobin processing factors (PFs) and reduction rates in eggplant and lettuce were calculated and the results were as follows. In the case of eggplant, the azoxystrobin PF and reduction rate of running washing were 0.29 and 71.1%, respectively, those of steaming were 0.32 and 68.0%, respectively, and those of stir-frying were 0.24 and 75.7%, respectively. In the case of lettuce, the azoxystrobin PF and reduction rate of soaking washing were 0.25, 75.3%, those of running washing were 0.61 and 38.9%, respectively, those of soaking and running washing were 0.32, 68.0%, those of ultrasonic cleaning were 0.47 and 53.1%, respectively, and those of blanching were 0.26 and 73.6%, respectively. It could be identified that pesticide residues in eggplant and lettuce can be effectively reduced through washing and cooking processes and that most of pesticide residues were removed when cooking processes were undergone after washing. Therefore, azoxystrobin PFs after washing and processing can be provided as basic data for risk assessment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.796-802
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• 1995

Oyijangachi, a traditional Korean brinded cucumber, was prepared by brinning the cucumbers in five different solutions for 48 hrs and then, was dipped into dipping sources(Kochujang, Doenjang and Ganjang) for 30 days of aging. Firmness, calcium content and enzyme activities(pectinesterase and polygalacturonase) changes were measured among the cucumbers which were treated by five different solutions during aging. The firmness of Kochujang Oyijangachi were the lowest after 10 days of aging for all from the five brining solutions because of "hollow phenomena" of cucumbers. Calcium contents of cucumbers after dipping into the five solutiosn increased as calcium content of the solutions increased and also increased when the cucumbers dipped into the dipping bases(Kochujang, Doenjang and Ganjang) because of calcium migration from the dipping sources into the cucumbers during aging. The calcium contents of the three dipping bases were ranged from 70mg% to 120mg% of Ca. The activity of polygalacturonase in the Oyijangachi decreased generally during aging and decreased rapidly during initial 5 days of aging. The activity of pectinesterase of cucumbers treated with 12% salts solutions(treatment 3, 4 and 5) were higher than those of cucumbers treated with 6% salts solutions(treatment 1 and 2).

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.61-66
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• 2005

Korean traditional rice wine Takju and Yakju were manufactured using 2-step-brewing method. To investigate microflora involved in fermentation step, number of microorganisms, pH, titratable acidity, and alcohol contents of Takju and Yakju were measured. In Takju and Yakju, although not significantly, $1.1{\times}10^{8}$ and $2.0{\times}10^{6}\;CFU/mL$ lactic acid bacteria at initial stage of second fermentation decreased to $8.3{\times}10^{6}\;and\;1.0{\times}10^{4}\;CFU/mL$ at the end of second fermentation, respectively. For Takju, micrococci and yeast occupied 80 and 20% at initial stage of second fermentation, whereas bacteria and yeast occupied 35 and 65% at the end of second fermentation, respectively. Yeast occupied 88% throughout the second fermentation of Yakju. The main yeast isolated from both Takju and Yakju was identified as Saccharomyces cerevisiae using API 20C AUX kit. The yeast strain Candida magnoliae was also detected during fermentation of Takju and Yakju.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.555-562
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• 1997

The characteristics of mash qualities of takju prepared by using different nuruk (Korean-style bran koji) such as Mucor racemosus nuruk, Rhizopus japonicus nuruk, Aspergillus oryzae nuruk, Aspergillus kawachii nuruk and traditional nuruk were investigated during fermentation. At the begining of fermentation, ethanol content was in the range of $2.0{\sim}3.0%$. However, it increased to $8.2{\sim}12.6%$ after 16 days of fermentation. Takju made from Rhizopus japonicus nuruk showed higher ethanol content than treated otherwise. pH of takju made from Rhizopus japonicus nuruk showed higher value the others. Total acids were $0.15{\sim}0.20%$ at the begining of fermentation, and it increased to $0.086{\sim}1.57%$ after 16 days of fermentation. Total sugar were $16.64{\sim}17.62%$ at the begining of fermentation, but decreased to below 7.00% after 16 days of fermentation. Rhizopus japonicus nuruk showed the lowest level of total sugar content. Except ethanol, iso-amyl alcohol and iso-butyl alcohol were major part of minor alcohol in the mash of takju. Higher concentration of iso-amyl alcohol, iso-butyl alcohol and n-propyl alcohol were found in the mash of Rhizopus japonicus nuruk whereas the level of phenylethyl alcohol was high in the mash of traditional nuruk. Fusel oil was $0.002{\sim}0.411\;mg/mL$ during fermentation.

• Food Science and Preservation
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• v.21 no.4
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• pp.573-580
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• 2014

The enzymatic activity of Nuruk and the quality properties of Yakju were investigated according to different fungi. The fungi that were used in this study were Aspergillus kawachii KCCM 32819, Aspergillus niger KCCM 32005, Rhizopus japonicus KCCM 11604, Rhizopus oryzae KCCM 11272, Rhizopus oryzae KCCM 11273, Rhizopus oryzae KCCM 11276, and Mucor rouxii KCCM 60148. The study results are as follows. The saccharogenic power of Rhizopus oryzae KCCM 11272 Nuruk was the highest (3,647.72 SP/g) among all the samples. The ${\alpha}$-amylase production and protease activities were highest (3.76 DU and 4.7 tyrosine mg/min, respectively) in the Rhizopus japonicus KCCM 11604 Nuruk. The pH levels of the Yakju made with commercial Nuruk and Rhizopus japonicus KCCM 11604 Nuruk were 4.14 and 4.07, respectively. The total titratable acid content of the Yakju made with Rhizopus oryzae KCCM 11273 Nuruk was the highest (0.56%) among all the samples. Rhizopus japonicus KCCM 11604 and Rhizopus oryzae KCCM 11272 had the highest ethanol yields (15.18% and 15.10%, respectively). In the sensory evaluation carried out in this study, the panel preferred the Yakju made with Rhizopus japonicus KCCM 11604 Nuruk. Overall, however, the panel did not like the Yakju made with Aspergillus niger KCCM 32005 Nuruk.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.63-72
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• 1978

Effect of shapes (noodle, grain and brick types) and strains (Aspergillus oryzae and Aspergillus sojae) of Meju (microorganism inoculated soybean substrate for fermentation) on the quality of soy sauce was investigated. Generally, the highest protease activity was found in the noodle type-Meju inoculated Asp. sojae during Meju preparation and soy sauce brewing, however, the lowest value was noted in brick type. Meju inoculated Asp. oryzae. Similar tendency was found on the contents of total solid, total nitrogen, amino-nitrogen, nitrogen digestion yield and amino-nitrogen ratio during soy sauce brewing. No effect was shown on the reducing sugar content, alcohol formation, pH, buffer action and salt content according to different Meju types during soy sauce brewing. Organoleptic tests on the color, taste and flavor of soy sauce after 3 months brewing with various Meju scored in the order of noodle type-Asp. sojae soy sauce (best quality), noodle type-Asp, orzae soy sauce, brick type-Asp. sojae soy sauce and brick type-Asp. oryzae-soy sauce (worst quality).

• Applied Biological Chemistry
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• v.31 no.2
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• pp.154-161
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• 1988

In order to improve the quality of amino acid soysauce, this experiment was carried out as follows; koji added amino acid soysauce(KAAS) was prepared by addition of defatted soybean and meal koji into amino acid soysauce containing $0.5%{\sim}1.5%$ of total nitrogen. Various physicochemical characteristics of KAAS during aging were determined. Total nitrogen, amino-nitrogen, specific gravity, pure extract, total acidity and color were high in KAAS at high total nitrogen. After one month aging, reducing sugar was high in KAAS at high total nitrogen, but pH was high in KAAS at low total nitrogen. Ethyl alcohol was 2.07% in KAAS at 0.5% of total nitrogen after five months aging and 1.4% in KAAS at 1.5% of total nitrogen. Levulinic acid and lactic acid were high in KAAS at low total nitrogen. The results obtained above summarized as the quality of KAAS were highly good at $0.5{\sim}0.7%$ of total nitrogen after two or three months aging.

• Bulletin of Food Technology
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• v.25 no.2
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• pp.164-169
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• 2012

최근 식생활 문화의 서구화와 여성들의 사회생활 참여의 증가, 외식산업의 성장 등으로 동치미와 같은 김치류의 담금이 대량생산을 통해 이루어지고 있으며, 동치미를 현대인의 기호에 맞추어 산업화 하고자 다양한 연구가 진행되어 왔다. 동치미와 같은 전통식품을 현대인의 기호에 맞추어 상품화하기 위한 기능성 음료의 개발이 그 한 예로, 동치미 가공시 문제가 되는 담금조건과 보존성을 증대시키기 위한 방안을 수립하여 대량생산이 가능케 한다면, 건강지향적 의미가 제품에 포함되어 동치미의 음료화를 통한 산업화에 기여할 수 있을 것으로 생각된다.