• Food Science and Preservation
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• v.15 no.1
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• pp.21-29
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• 2008

This study investigated the fermentation and quality characteristics of a fermented beverage, prepared by semi-anaerobic culture, using sea tangle extract. A central composit design using alcohol(0, 0.5, 1.0, 1.5, 2.0% [all v/v] ), sugar(0, 5, 10, 15, 20% [all w/v] ) and $65^{\circ}Brix$ citrus juice(0, 1.0, 2.0, 3.0, 4.0 % [all v/v] ) was used to find the optimal mix for fermentation. Sensory characteristics, such as color, flavor, taste, sweetness, saltiness, sourness and overall quality, were measured using a response surface methodology computer program. The optimal conditions that produced the highest acidity of 0.94 were 2.0 % ethanol, 10.17 % sucrose and 1.99 % citrus juice. The optimal conditions that produced gel 20.13 nun in thickness were 1.98% alcohol, 10.94% sucrose and 1.62% citrus juice. The overall optimal conditions that satisfied all the sensory requirements for a sea tangle beverage were 1.0% alcohol, 10.0% sucrose and 4.05% citrus juice.

• Food Industry And Nutrition
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• v.21 no.2
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• pp.36-39
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• 2016

• 프린팅코리아
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• s.5
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• pp.198-203
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• 2002

차는 그 탁월한 색향미와 효능으로 인해 이미 오래전부터 세계인의 음료로 사랑받고 있다. 유럽에 차가 전해진 것은 16세기의 일이지만 동양에서는 BC3,000경부터 차를 마셔왔으며, 차생활을 중심으로 동양 특유의 문화가 피어났다. 따라서 동양문화는 차를 이해하지 못하면 제대로 접근하기 어려운 특성을 가지고 있다. 유럽이나 미국에서는 발효차인 홍차가 주종을 이루고 있으나 동양에서는 불발효차인 녹차를 즐긴다.

• 식품문화 한맛한얼
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• v.2 no.4
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• pp.76-80
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• 2009

과실주는 과실로 만든 모든 술을 말하지만, 현재 과실주를 대표하는 것은 와인, 즉 포도주이다. 포도주는 포도나 그 즙액을 발효해 만든 알코올음료이다. 그런데 일반 가정에서 소주와 설탕을 이용하여 포도주를 담그는 것을 흔히 볼 수 있다. 그 밖에 소주에 담아 침출하는 과실주로 매실주, 모과주, 앵두주, 무화과주, 딸기주, 산사자주, 밀감주, 유자주 등이 있다. 하지만 이런 종류의 술은 과실주가 아니고 혼성주이다.

• Proceedings of the Korean Society of Life Science Conference
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• 2002.03a
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• pp.113-113
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• 2002

• Journal of Life Science
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• v.20 no.1
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• pp.82-89
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• 2010

This study was investigated to analyze the contents of flavonoid compounds and the effects of fermentation on the physiological activities of medical plants, also known as SanYa (SY). Antioxidative activity of the fermented SanYa (FSY) was measured by using DPPH radical scavenging and SOD-like activity. DPPH radical scavenging and SOD-like activity of FSY were 94.3% and 45.0%, respectively. Nitric oxide (NO) synthesis was increased 11 times through the addition of FSY. However, NO production of the macrophages RAW264.7 cells stimulated with lipopolysaccharide (LPS) was reduced to 56% through the addition of FSY. FSY showed fibrinolytic activity and indicated about 69.8% and 73.7% of xanthine oxidase and angiotensin converting enzyme inhibitory activities, respectively. These results suggested that FSY plays a significant role in fibrinolytic activity and have strong xanthine oxidase and angiotensin converting enzyme inhibitory activities.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.43-54
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• 1991

The types and processing characteristics of traditional non-alcoholic beverage and their historical backgrounds were surveyed through the old literatures published from the 8th century to 1940. A total of over 70 different names of beverages were found in the literature. They were classified into 10 groups according to their processing methods and quality characteristics; Sunda (green tea), Yusada (tea analog with/without green tea), Tang (boiled herb extract), Jang (lactic acid fermented rice beverage), Suksu (rice tea), Mium (cereal gruel), Misik (roasted cereal powder), Sikhe (sweet rice beverage saccharified with malt), Sujonggwa (ginger-fruit drink) and Hwachai (fruits drink). In the old literatures, there was non exist clear distinction between Jang, Tang, Chong and Tea. Lactic acid fermented rice beverage seemed to be a common drink in Silla and Koryo periods (AD. 600-1400), but disappeared afterwards and completely forgotten today. Other beverages are maintained until today with almost identical methods of preparation as described in the literatures written in the 18th century.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.1-15
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• 2005

This study was intended to make Korean type of sourdough bread using domestic wheat produced in Korea, while measuring and analyzing gluten content, pH level, TTA level and mixograph of wheat to extract the most excellent sourdough starter. Furthermore, this study also used CrumbScan to compare and analyze the properties of product as shown in making sourdough bread with the above starter. pH level ranged from 4.0 to 4.5 throughout all kinds of Korean wheat four, which were considered to be appropriately available as sourdough starter. As the result of analysis from mixogram, SF fit for making bread but korean wheat flour showed less level of mixing tolerance and content of protein, which were considered inappropriate for making bread. As the result of imaging analysis by CrumbScan, SF, KWF 5 and KWF 6 showed the higher fineness and elongation than any other kind of korean wheat flour, which were considered appropriate for making bread.

• Journal of Life Science
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• v.18 no.6
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• pp.871-877
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• 2008

Onions are considered to be a promising source of the alcoholic drink because they are rich in sugar, amino acids and various nutrients. To isolate strains of Saccharomyces cerevisiae producing ethanol of higher concentration, 19 strains were subjected to screening. Among them, the strain producing the highest concentration of ethanol was OJ-8 strain. Onion's oder was effectively removed by treatment for 30 min with 10% (w/v) charcoal against medium and then heat treatment of onion extract for 40 min at $100^{\circ}C$. The optimum conditions for alcoholic fermentation was investigated in medium containing the onion extract. The optimal conditions for ethanol production was obtained by standing culture for 5 days at $25^{\circ}C$ with 5% inoculum volume.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2009.09a
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• pp.89-89
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• 2009

순무(Brassica rapa L., Brassica campestris L.)는 십자화과에 속하는 채소로 무의 일종이다. 모양은 팽이와 유사하고 껍질은 적자색을 띄고 있다. 이를 원료로 한 연구로 피클, 젖산발효, 식이섬유소의 함량, 성분분석에 관한 연구 등이 보고되어 있다. 본 연구에서는 순무를 활용한 농가형 음료 및 식품 소재 개발의 일환으로 자당 첨가량과 발효온도를 달리하여 순무 발효액을 제조하고 이화학적 특성을 검토하였다. 순무는 강화군 농가에서 직접 구입하였다. 순무를 $4{\times}5{\times}1cm$의 크기로 세절하고 중량대비 40%, 60%, 80%, 100%의 자당을 첨가한 다음 $24^{\circ}C$에서 15일간 발효하였다. 또한 발효온도에 따른 변화는 60%의 자당을 첨가하여 $18^{\circ}C,\;24^{\circ}C,\;30^{\circ}C$에서 21일간 발효하였다. 시료는 3일 간격으로 채취하여 수율, 당도($^{\circ}Brix$), 산도(acetic acid, %), pH를 조사하였다. 자당 첨가량이 추출 수율에 미치는 영향은 40%, 60%, 80%, 100% 순으로 각각 39.14%, 55.38%, 53.56%, 55.72%로 40%를 첨가한 군을 제외하고 차이가 없었다. 당도와 pH는 자당 첨가량이 높을수록 증가하였고 총 산도는 각각 0.415, 0.446, 0.242, 0.194 (acetic acid, %)로 나왔다. 발효온도에 따른 당도와 pH의 변화는 시간이 경과할수록 감소하였으나 산도는 발효 15일 이후에는 $30^{\circ}C$가 $24^{\circ}C$보다 점차 높아졌다. 총산도의 변화는 $24^{\circ}C$와 $30^{\circ}C$에서 차이가 없었다. 본 실험의 결과에서 볼 때 순무발효액을 추출하기 위한 가공조건은 60~80%의 자당을 첨가하여 $24^{\circ}C$에서 15일간 발효하는 것이 적당한 것으로 사료된다.