• Korean journal of food and cookery science
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• v.14 no.1
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• pp.119-123
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• 1998

The purpose of this study was to evaluate the antimicrobial effect of green laver (Enteromorpha linza) on the muk (starch jelly) preservation. The methanol extract of green laver completely inhibited the growth of Vibrio parahaemolyticus at 500 $\mu\textrm{g}$/ml level, and inhibited the growth of Bacillus subtilis, Escherichia coli and Staphylococcus aureus at 100 $\mu\textrm{g}$/ml level. The Listeria monocytogenes was inhibited by 98.89% at the same concentration. When various amounts of green laver powder were added in muk (starch jelly), 5% of green laver powder-added muk showed very low level of total bacterial count compared with the control group. Also, green laver did not give negative sensory qualities such as color, flavor and overall quality. Five % green laver muk was selected as the most preferable sample among the green laver muks in overall quality test.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.331-337
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• 1995

Seaweed Jellys(Muks) were prepared with sea mustard and sea tangle. Optimum storage condition was also investigated in terms of bacterial counts, pH, titratable acidity, gel strength and total volatile nitrogen(TVN) as soaking temperature and time in distilled water. Gel strength of Muk decreased, and TVN and baterial counts increased during storage in water. Seaweed Muk has a shelf life of 3 days at $32^{\circ}C$ in water and 15 days at $18^{\circ}C$. Shelf life of seaweed Muk with soy milk was 3 days at 18's and shorter than that of seaweed Muk without soy milk.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.618-624
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• 1988

This study was conducted to observe the effects of partial replacement of mungbean starch(MB) with dent(DT) or cross-linked(CL) corn starches, and of added hydrocolloids on the characteristics of mungbean starch and the mook. The replacement with CL caused less changes compared to that with DT in phase transition enthalpy of MB measured with defferential scanning calorimeter. The viscosity of MB paste cooled to $50^{\circ}C$ after heating was also affected less with CL than with DT. The addition of hydrocolloids to mixed starches of MB and CL did not affect initial viscosity increase but resulted in marked increase in viscosity at later stage of heating. Mixed monks with CL were more similar to MB monks than those with DT. Hydrocolloids added to MB-CL mixture further decreased the gap between monks with and without CL.

• Applied Biological Chemistry
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• v.35 no.2
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• pp.92-98
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• 1992

Some physicochemical properties and molecular structure of cow pea, mung bean and acorn starches(mook-forming starches) and red bean, wheat and sweat potato starches(mook-unforming starches) were investigated. Amylose contents of cow pea, mung bean and acorn starch were higher than the others. Cow pea starch was similiar to mung bean starch in gelatinization characteristics by Brabender amylogram but cold viscosity of red bean starch and peak viscosity of sweet potato starch were especially high. Whereas viscosity of wheat starch was low in whole temperature range. Amylose molecules of larger molecular size$(above\;5{\times}10^5\;molecular\;weight)$ of three mook-forming starches were more than shoes of red bean and wheat starch. Chain distribution ratios$(DP\;35{\sim}55\;to\;DP\;10{\sim}20)$ of cow pea, mung bean and acorn amylopectin were higher than thoes of red bean, sweet potato and wheat amylopectin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.221-224
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• 2002

This study was to explain the properties of acorn sediments and characteristics in the texture of acorn mooks due to the differences in preparing conditions of acorn sediments. The hardness of mook increased at 4$^{\circ}C$ during storage. The increase rate of acorn mook's hardness after storage for 24 hrs at 4$^{\circ}C$ were higher than those of others. X-ray diffraction of the retrograded acorn mooks was little different during storage at 4$^{\circ}C$. The syneresis of acorn mook was decreased with increasing the soaking treatment. The syneresis (%) of nontreated sample (0-0) was larger than those of the others.

• Proceedings of the SOHE Conference
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• 2003.10a
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• pp.86-86
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• 2003

최근 해조류는 다양한 생리활성 물질을 가진 기능성 식품원으로 그 중요성이 부각되고 있다 특히, 식이섬유소원으로 해조류에 대한 관심이 높아지고 있는데, 섬유소, 알긴산, 리그닌 등을 건조중량의 약 30∼40%정도 함유하고 있으므로, 좋은 식이섬유 급원이 될 수 있다. 그 중 다시마는 점성, 보수성, 이온교환성, 겔화성, 콜레스테롤 배출작용, 카드뮴과 같은 중금속 및 방사선 물질의 체내 흡수억제와 배출작용, 고혈압에 효과적인 laminine 등을 함유하고 있어 최근 건강식품으로서의 인식이 자리잡혀가고 있다. 그러나 현재 국내에서 다시마의 소비형태는 대부분이 생체로 이용되고 있으며, 가공품으로는 라면 등의 수우프 원료나 건제품으로 이용되고 있어 간편성, 맛, 향 및 다양성에 있어서 개선해야 필요성이 있다 특히 다시마의 특유한 해조취는 이들을 이용한 제품을 제조할 경우 맛, 향에 있어서 거부감을 불러일으키는 경우가 많다. 따라서 해조취를 제거 또는 마스킹(Masking)하는 방법에 대한 연구가 행해져야 한다. 이에 다시마를 이용하여, 마스킹 효과와 용도의 다양화를 꾀하기 위해, 전통식품 중의 하나인 묵에 첨가하여 묵을 제조해 볼 필요성이 대두된다.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.609-615
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• 2004

Old rice showed higher initial pasting and peak viscosity temperatures than new rice. Reducing sugar contents of rice harvested in 1998 were lowest 24hr after digestion with saccharification enzyme, but similar after 36hr, among rice samples tested. Fermentation characteristics and preference of Takju made by fermenting raw rice harvested from 1998 to 2001 far 7 days were investigated. Alcohol contents during Takju brewing rapidly increased for 5 days to 17.3-18.1%, and were 17.5-18.2% on day 7, with those of Takju brewed with rice harvested in 1998 being highest in both cases. Sensory evaluation results showed Takju fermented with rice harvested in 2000 had highest sweetness, preference, and sourness, and that fermented with rice harvested in 1999 had highest sourness, but no voluntariness was shown between each other (meaning not clear). Moisture contents and gelatinization characteristics of old and new rice were slightly different, although factors adversely affecting Takju such as flavor of old rice did not appear in sensory evaluation probably because old rice was stored in rice bran farm for long times and used after milling. Results reveal surplus old rice could be utilized for Takju brewing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.369-375
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• 2012

In this study, muffins were made with the addition of 50% acorn jelly powder and 0, 0.1, and 0.5% acorn ethanol extract powder. The moisture content of muffins decreased with an increase in the acorn ethanol extract powder concentration. Baking loss rate decreased with an increase in powder concentration. The lightness and yellowness of muffins decreased as the concentration of powder increased. Redness increased as the concentration of powder increased. The hardness of muffins increased, and cohesiveness decreased with an increase in powder concentration. Gumminess, and chewiness decreased by the addition of powder. The results of a sensory test showed that the texture quality of the muffin increased as the amount of added acorn increased. The taste of muffins increased with an increase in the powder concentration, but 1.0% acorn ethanol extract powder decreased. In terms of the overall acceptability, 0.1% acorn ethanol extract powder had the highest preference level.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.633-641
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• 1991

Mook, a traditional gel food in Korea, has been made from mainly acorn, buckwheat, and mungbean starches (Mook Starches). Corn, rice, wheat starches (Non-Mook Starches) are not used due to their weak gelation power. In order to know the effects of properties of starch on gelation, some physicochemical properties, molecular structure, and starch lipid of these six starches were investigated and compared with gel hardness. Both amylose content and gel hardness of starches were in order of mungbean, acorn, buckwheat, wheat, corn, and rice and these two parameters showed a very good correlation (r=0.95). The amyloses of Mook Starches had larger molecular size (${\overline}D.P._{n}=1,080{\sim}1,580\;vs\;670{\sim}1,120$ for Mook Starches and Non-Mook Starches, respectively), more average number of chain ($2.9{\sim}5.4\;vs\;1.7{\sim}2.5$), and shorter average chain length ($290{\sim}390\;vs\;390{\sim}450$) than those of Non-Mook Starches. Also, Mook Starches had longer average chain length ($22.2{\sim}22.6\;vs\;18.9{\sim}21.3$) of amylopectin and less starch lipid content ($0.12{\sim}0.49\;vs\;0.68{\sim}1.26%$) than Non-Mook Starches. These properties had good correlations with gel hardness (r=0.76-0.84). Consequently, the gelation power of Mook Starches was thought to be derived from their high amylose content and other properties of starches.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.207-212
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• 2002

This study was to examine the characteristics in the texture of acorn Mooks (acorn starch jelly) with different conditions to prepare acorn starch. By texture profile analysis, hardness and chewiness with 50% deformation were increased with increasing soaking days. Hardness of acorn Mook, measured by texture analyzer, showed significantly difference between the samples, and was closely related to the content of non-starchy substances and their intrinsic viscosity. The observation of microstructure through a scanning electron microscope (SEM) showed that acorn Mook showed finer and more fibrous structure than control(0-0), sample without soaking of acorn and sediments. Sensory characteristics of acorn Mook were affected by soaking treatment. The result of acceptance test on acorn Mooks indicated that the color and hardness increased with the increase of soaking days of acorn nuts and soaking times of sediments. There was a little difference between the samples in astringency taste. Their overall acceptability also increased except for 4-2 sample (i.e., soaking of acorn, 4 days; soaking of sediments, 2 times) and 4-3 sample (i.e., soaking of acorn nuts, 4 days; soaking of sediments, 3 times). As the results, the color, light brown, and the taste, a little astringency with consistency, were important factors of acorn Mook.