• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.935-945
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• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese quince jam. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (Chinese quince paste $45{\sim}60%$, pectin $1.5{\sim}4.5%$, sugar $45.5{\sim}63.5%$). A mathematical analytical tool was employed for the optimization of typical ingredients. The canonical form and trace plot showed the influence of each ingredient in the mixture against final product. By use of F-test, sweetness, pH, L, b, ${\Delta}E$, and firmness were expressed by a linear model, while the spreadmeter value, a, and sensory characteristics (appearance, color, smell, taste, and overall acceptability) were by a quadratic model. The optimum formulations by numerical and graphical method were similar: Chinese quince paste 54.48%, pectin 2.45%, and sugar 53.07%. Optimum ingredient formulation is expected to improve use of Chinese quince and contribute to commercialization of high quality Chinese quince jam.

• Food Science and Preservation
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• v.15 no.5
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• pp.669-674
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• 2008

Mul-kimchi is more watery than traditional kimchi and is prepared using large amounts of salted water, Chinese cabbage, radishes, and carrots. The quality characteristics of Mul-kimchi prepared with Chaenomelis Fructus water extract (1, 3, or 5%, w/v) (CF Mul-kimchi) or water (control) were investigated during fermentation for 21 days at $10^{\circ}C$. The initial pH values were 6.53 (control), 4.14 (1% CF Mul-kimchi), 3.61 (3% CF Mul-kimchi), and 3.54 (5% CF Mul-kimchi). The pH did not change significantly in CF Mul-kimchi but gradually decreased in the control during fermentation. Changes in titratable acidity were reflected in pH movements. Viable lactic acid bacteria in CF Mul-kimchi were at lower levels than in the control. Viable bacterial levels in Mul-kimchi decreased with increasing concentration of CF water extract. Textural features, such as hardness, cohesiveness, chewiness, and springiness, were higher in CF Mul-kimchi than in control. Anti-oxidative activity, measured by DPPH radical scavenging and nitrite scavenging, of CF Mul-kimchi, were higher than in control, and the activities rose with increasing levels of CF water extract. The sensory qualities of 1% CF Mul-kimchi showed the highest values in taste and overall acceptability among the Mul-kimchi preparations tested.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.413-419
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• 2022

The recent various ingredients are used in the food industry. Among them the results of moisture content, Hunter color system, and antioxidant activity by making a section different Jeolpyun from the general Chaenomeles sinensis Koehne and Chaenomeles sinensis Koehne powder, which have a bitter and sour taste as follows. The moisture content of the Chaenomeles sinensis Koehne was 73.8% and the moisture content were Chaenomeles sinensis Koehne powder 10.2%. The fat content of Chaenomeles sinensis Koehne powder increased by 0.9% and the ash content also increased by 0.9%. As the result of the moisture content was reduced to 60.15~41.03% and values of Hunter color system, the L-values of the Chaenomeles sinensis Koehne powder Jeolpyeon significantly decreased(p<0.05). The a-values also significantly increased(p<0.05) and the b-values was the highest 35.94 for the 3 % Chaenomeles sinensis Koehne powder. There were significant Levels of total phenolics and TEAC found for the antioxidant activity of the jeolpyeon samples(1~7%) with Chaenomeles sinensis Koehne Powder added(p<0.05). We have the above results adding Chaenomeles sinensis Koehne powder to make a traditional rice cake will help to use it as basic data for making rice cakes with excellent antioxidant activity.

• Food Science and Preservation
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• v.14 no.2
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• pp.177-182
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• 2007

This study was performed to investigate the antioxidant effect of 80% (v/v) ethanol extract from Chaenomelis Fructus (CF). Total flavonoids and total polyphenols in the extract were also measured spectrophotometrically. The extraction yield was 9.23g/100g CF. The extract was further fractionated by partition with n-hexane, chloroform, ethylacetate, butanol, and water. The water fraction showed the highest extraction yield of all fractions. The n-hexane method and compared with the properties of the commerical antioxidant BHT. The activities of the n-hexane fraction were the highest of all fractions. In addition, there was strong positive correlation between antioxidant activities and levels of antioxidative compounds, such as flavonoid and polyphenols, in CF fractions, suggesting that these antioxidative compounds may contribute to the antioxidative effect of CF.

• KSBB Journal
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• v.17 no.3
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• pp.266-270
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• 2002

Alcohol fermentation conditions for the production of Chinese quince wine were investigated. Ethanol was produced maximally when 5% Saccharomyces cerevisiae was added to Chinese quince iuices and fermented at $25^{\circ}C$ for 10 days. Physiological functionalities of the Chinese quince wines were determined and compared with those of Chinese quince liquors made by seating of Chinese quince in a mixture of commercial soju and 10% sugar for 30 days and 60 days. Angiotensin-converting enzyme inhibitory activity and fibrinolytic activity of the Chinese quince wine were 36.7% and 24.0 U, respectively. Tyrosinase inhibitory activity and nitrite scavenging activity of the Chinese quince liquors were 96.7% and 52.7%, respectively and it were similar to those of the Chinese quince liquor trade from soaking of 60 days. Chinese quince wine was showed strong antibacterial activities against Staphylococcus aureus (8.5 mm of clear zone) and Klebsiella pneumonia(4.0 mm of clear zone).

• Korean Journal of Food Science and Technology
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• v.3 no.3
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• pp.163-167
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• 1971

Tasty constituents of the Chinese quince such as polyphenols, amino acids, sugars and organic acids were surveyed through the course of this study. The results are as follows: 1. The major moiety of the polyphenol constituents were catechin, leucoanthocyan, and associated tannins. 2. Amino acids were mostly composed of aspartic acid, glutamic acid, arginine and ${\beta}-alanine$. 3. Citric and malic acids were the main organic acids. 4. Sugars detected were glucose, fructose, sucrose and xylose. 5. When compared with apple and/or pear: the total amount of amino acids were quite similar, sugars decreased from half to one third, but the total amount of polyphenol constituents increased from 20 up to 50 times and 3 to 5 times in organic acids. These indicates unambiguously that the origin of rough and acidic taste is due to these high level of polyphenols and organic acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1336-1342
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• 2006

This study was performed to investigate the effect of ethanol extract of Chaenomeles sinensis Koehne (CS) on alcohol-induced liver damage in rats. Male Sprague-Dawley rats weighing $135{\pm}10g$ were divided into 6 groups for 4 weeks; normal group (ND), alcohol (35%, 10 mL/kg/day) treated group (ET), CS ethanol extract 200 mg/kg/day treated group (ND-CSL), CS ethanol extract 400 mg/kg/day treated group (ND-CSH), CS ethanol extract 200 mg/kg/day and alcohol treated group (ET-CSL), and CS ethanol extract 400 mg/kg/day and alcohol treated group (ET-CSH). The body weight gain and food efficiency ratio were no differences between ND and ET. There were increases in the activities of serum alanine aminotransferase (ALT), asparate aminotransferase (AST), and alkaline phosphatase (ALP) in ET. On the other hand, the administration of CS decreased ALT, AST and ALP activities in serum. It was also observed that the hepatic activities of superoxide dismutase (SOD), catalase, glutathione peroxidase (GSH-Px) and xanthine oxidase (XO) increased by alcohol treatment were also markedly decreased in the CS administered groups as compared with ET. The activities of hepatic SOD, catalase, GSH-Px and XO were riot significantly different among the normal diet groups. Contents of thiobarbituric acid reactive substances (TBARS) were increased by the administration of alcohol, on the other hand, the administration of CS reduced TBARS value in the liver. In addition, the content of glutathione (GSH) in the liver was decreased by alcohol administration, however, GSH increased after administering CS. In conclusion, the administration of alcohol develops the hyperoxidation of liver lipids through tile increase in enzymes activity related to the lipid peroxiation, however, it was decreased after administring CS. Thus, CS may have a possible protective effect on ethanol-induced hepatotoxicity in rat liver.

• Proceedings of the SOHE Conference
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• 2003.10a
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• pp.85-85
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• 2003

과편은 과정류(菓釘類)에 속하며, 예부터 제례(制禮), 혼례(婚禮), 연회(宴會) 등에 필수적으로 오르는 음식이다. 과편은 재료에 따라 앵도편ㆍ모과편ㆍ살구편ㆍ산사편ㆍ복분자편ㆍ벗편ㆍ들쭉편, 오미자병과 전분을 이용한 녹말편ㆍ저여병ㆍ모밀편 등 11종으로 나눌 수 있다. 과편류에 대한 선행연구는 앵도편, 모과편, 살구편, 포도편, 감귤편, 오미자편, 도편 등의 연구가 있으나, 예부터 한방에서 약제로 쓰이며 최근 연구에서 기능성물질에 대한 연구가 많이 발표되고 있는 복분자를 첨가한 과편에 관한 연구는 되어있지 않다.

• Landscaping Tree
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• s.94
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• pp.14-18
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• 2006

• Landscaping Tree
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• s.92
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• pp.19-20
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• 2006