• Food Science and Preservation
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• v.20 no.6
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• pp.863-870
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• 2013

This study was conducted to investigate the quality characteristics of kimchi with Allium hookeri powder (AHP) added during eight weeks fermentation at $4^{\circ}C$. AHP was added to salted cabbage at concentrations of 0, 0.1, 1, and 5% (w/w). The quality characteristics of the AHR-added kimchi were determined by measuring pH, acidity, salinity, reducing sugar, microbial amounts, and sensory properties. The vitamin $B_1$ and vitamin C contents of the Allium hookeri root were 0.04 mg/100 g and 5.76 mg/100 g, respectively. As for the mineral contents, the K content was highest, followed by the Ca, Mg, and Fe contents. The pH was higher in the kimchi with 0.1%, 1%, and 5% AHP than in the kimchi without AHP during the eight-week fermentation. The salinity ranged from 2.02% to 2.37% over the eight weeks. The microbial cells and lactobacilli increased rapidly throughout the fermentation in the exponential phase and hardly increased in the stationary phase. In the sensory evaluations, the overall acceptance, taste, and texture of the kimchi with 1% AHP added were highest. In conclusion, the kimchi with 0.1%, 1%, and 5% AHP generally showed better quality than the kimchi without AHP. Especially, the kimchi with 1% AHP had the best scores in quality and overall acceptance during the fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.427-433
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• 2013

This study was designed to examine changes in the physicochemical properties of extruded corn fibers with different amounts of feed moisture (30, 40, and 50%). The screw speed and die temperature were fixed to 200 rpm and $140^{\circ}C$, respectively. The crude ash, fat, and protein in corn fiber decreased from the extrusion process. The insoluble dietary fiber in corn fibers decreased, while soluble dietary fiber increased at a feed moisture of 30%. The specific length of the extruded corn fiber increased while the specific mechanical energy input, density, breaking strength, and elastic modulus decreased. The water absorption index (WAI) and reducing sugar content of the corn fibers did not significantly change, but the water soluble index (WSI) decreased as the feed moisture content of the corn fiber increased. On the other hand, the WAI of de-starched corn fiber decreased while WSI and reducing sugars increased as the feed moisture content of the corn fiber increased.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.323-328
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• 2001

Breads were prepared with the addition of sprouted brown rice flour(SBRF) as a funtional ingredient up to 50%, and their quality characteristics were evaluated through analyses of proximate composition amino acid by HPLC, fatty acid by GC, and sensory evaluation. The optimum amount of SBRF for bread preparation was 30%(w/w). The more SBRF was added, the greater the proximate components such as ash, crude protein, crude fat, fiber and amino acid content were, although the baking quality such as volume decreased. The results of sensory evaluation for bread showed that the more SBRF was added, the lower the scores of color, appearance. texture and the feelings in the mouth were, but the higher the score of taste.

• KSBB Journal
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• v.11 no.6
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• pp.712-717
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• 1996

Cellulase was modified with synthetic copolymers of polyoxyethylene derivative and maleic acid anhydride. The saccharification characteristics and enzymatic reaction kinetic mechanism of modified and native cellulases were observed. In modification reaction of cellulase, degree of modification(DM) increased, as mass ratio of copolymers to enzyme increased. Maximum DM was 55% at mass ratio of 4 and remained activity was 75%. In saccharification experiment modified enzyme had maintained higher stability than native enzyme over all the reaction and the final conversion yield of modified enzyme was greater than that of native enzyme. Numerical simulation based on the reaction mechanism considering enzymatic deactivation was performed. Modified enzyme had kept higher free enzyme concentration over all the reaction than that of native enzyme. Comparing calculation values with experimental data, calculation values were in accordance with experimental data.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.834-838
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• 2001

To investigate the effect of boiled-dried fusiforme for making kimchi, it was added as 0.1, 0.3 and 0.5% to brined Chinese cabbage by weight, respectively. Quality characteristics such as pH, titratable acidity, reducing sugar content, microbial loads were measured. Titratable acidity of 0.1% treatment showed a retarded increase compared to other samples, and maintained a higher reducing sugar content. Lactic acid bacteria numbers of boiled-dried fusiforme added kimchi were lower approximately by 2 log$_{10}$ CFU/mL after 10 day, which value was almost same as the control group. A 0.1% treatment of boiled-dried fusiforme showed no significant differences compared to the control in sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.503-508
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• 2009

The principal objective of this study was to evaluate the physicochemical properties and volatile compound contents of Moju acquired from 12 restaurants in Jeonju. The alcohol contents were lower than 2.1%, and the pH values ranged from 3.85 to 4.38. Total acidity, $^{\circ}Bx$, and UV absorbance values differed among the samples according to the type of side materials added. Reducing sugar contents were found to be substantially superior to other commercial takju variants. Malic and lactic acid contents were higher than the contents of other organic acids, and the free sugar contents were as follows: maltose>glucose>fructose. Overall, the high b (yellowness) and cP values were attributable to the turbid yellow and heavy condition of the samples. The volatile compound contents of Moju were analyzed via GC and GC/MSD. 30 components were identified, including 3 alcohols, 12 esters, 7 hydrocarbons, and 4 aldehydes. Among the alcohol compounds, benzeneethanol levels were higher than the levels of isoamyl alcohol. Ethyl caprate, ethyl palmitate, and ethyl linoleate, which were fundamentally attributable to origin liquor, were highest among the 12 esters. (E)-cinnamaldehyde, which was the most abundant among 7 hydrocarbons, and (E)-cinnamyl acetate contents were attributed to the presence of cinnamon, a common supplement in the processing of Moju.

• Food Science and Preservation
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• v.16 no.6
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• pp.893-899
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• 2009

We compared the physicochemical properties of commercial brown rice vinegar fermented with and without ethanol. The pH and total acidity did not significantly differ between the two types of vinegar. Sugar content, reducing sugar content, and free sugar concentration were higher in commercial brown rice vinegar fermented with ethanol, whereas browning, turbidity, and overall color darkness were higher in vinegar fermented without ethanol. The ratio of acetic acid to total organic acids was 0.94 - 0.96 and 0.97 - 1.00 in commercial brown rice vinegar fermented with or without ethanol, respectively. A higher content of total amino acids, 93.07 - 509.48 ppm, was found in vinegar fermented without ethanol. Fermentation conditions affected the physicochemical properties of brown rice vinegar, as shown by significantly higher $\gamma$-aminobutyric acid (GABA) content in brown rice vinegar fermented without versus with ethanol.

• Applied Biological Chemistry
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• v.14 no.1
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• pp.43-50
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• 1971

Measuring the changes of free amino acids, organic acids, free sugars, for after-ripening of the peel of hot pepper, the writer has obtained the following results; 1. Glutamine, asparagine, and glutamic acid as free amino acid of hot pepper are rich, while the total amount of free amino acids is greatly decreased through after-ripening. 2. The major organic acids of hot pepper is malic acid and citric acid, and their total amount comes to 80% of the total acid through the whole after-ripening period. Malic acid, however, is greatly decreased while citric acid is increased through after-ripening. And in the course of after-ripening the total amount of acid is decreasing, particularly with a sharp decrease in the post-cli. stage. 3. As free sugar in hot pepper, glucose is the major one, fructose, galactose and sucrose are identified, and existence of raffinose is presumed. Through after-ripening the total amount of free sugar is decreased about 25% in the post-cli. stage, and reducing sugars and non-reducing sugars also are decreased.

• Food Science and Preservation
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• v.23 no.3
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• pp.341-346
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• 2016

The purpose of this study was to investigate alcohol content of commercial Korean fermented sources and to analyze the quality parameters such as titratable acidity, pH, salinity, reducing sugar, alcohol and yeast cell count. Eighty-seven samples of Doenjang, 68 samples of Kanjang and 57 samples of Kochujang were collected and divided into conventional and improved products depending on manufacturing method. As a result, the titratable acidities of conventional Doenjang, Kanjang and Kochujang were 1.72, 1.23 and 1.25%, and those of the improved products were 1.87, 1.80, and 1.00%, respectively. The pH values of conventional Doenjang and Kochujang were lower than those of the corresponding improved products and the pH of conventional Kanjang was higher than improved products. The salinities of the conventional products were higher than the improved products, and an the reducing sugar and alcohol content of the conventional products were lower than the improved products. The detection rate of alcohol (above 1%) in conventional Doenjang, Kanjang, and Kochujang were 6, 10 and 39%, respectively while the corresponding improved products showed much higher rates of 100, 76 and 100%, respectively. There was no significant difference in the yeast cell count between the alcohol-containing products and the alcohol-free products. Accordingly, further study is necessary to develop a manufacturing method using non-degradable sugar and salt control to reduce the production of alcohol in Korean source.

• Proceedings of the Membrane Society of Korea Conference
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• 1998.10a
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• pp.82-85
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• 1998

1. 서론 : Cyclodextrin(CD) 동족체(homologues)는 $\alpha$-, $\beta$-, $\gamma$-CD로 구분되며, 이들 각각은 $\alpha$-D-glucopyranose 단위체 6,7, 및 8개가 비환원성 환상구조로 연결된 cyclic maltooligosaccaride의 일종으로 외부는 친수성이고, 내부는 소수성인 공동 구조를 갖고 있다. 따라서 각 CD는 동공의 크기가 달라 다른 크기의 소수성 물질들과 선택적인 포접화합물 (inclusion compound)을 형성하는 특징이 있다. CD 동족체는 전분 분해 효소인 cyclodextrin glycosyltransferase(CGTase)에 의해 전분으로부터 생산되는데, 반응용액 내에서의 CD 동족체 농도가 어느 한계값 이상으로 높아지면 생산물 저해와 다른 환원당으로의 분해 때문에 생산성이 감소하여 이의 효과적 생산에 어려움이 있다. 본 연구는 dead-end 및 cross-flow형 막 생물반응기를 사용하여 CGTase에 의한 전분의 CD 동족체로의 분해반응시 생산물 저해를 억제시켜 생산성을 향상시키고, 동시에 조작조건 변화에 따른 생산물인 CD 동족체의 효과적인 연속분리 가능성을 검토하였다.