• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.433-436
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• 1993

To evaluate the quality of Kochujang with starch syrup (SS), mixture of wheat flour (WF) and SS were used as a source of starch. Moisture content was no great difference between samples and was slowly increased during aging. pH of Kochujang was slowly decreased and that of C group (using mixture of WF 50% and SS 50%) was the lowest in 50days. Titrable acidity was increased at initial stage, but mostly decreased about 40~50 days. The content of reducing sugar was increased till 25days. The content of amino nitrogen was increased till 60 days and sample with more WF was showed high value.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.245-254
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• 2001

우리나라의 전통 발효식품인 고추장의 관능성 및 기능성을 더하여 품질을 향상시키기 위하여 전분질원료인 찹쌀무게에 대하여 2%. 4%, 6%, 및 8%의 다시마 분말을 첨가한 후 대조구와 함께 3$0^{\circ}C$에서 12일간 숙성시키면서 유리아미노산과 지방산 조성 acl 관능적 특성을 검토하였다. 숙정 중 대조고추장과 다시마고추장 모두에서 아미노질소는 서서히 증가하는 것으로 나타났으나 아미노질소의 경우 대조고추장에 비해 다시마 고추장에서 다소 낮게 나타났다. 숙성 30일째의 아미노질소량은 각각 171.31mg%, 172.10mg%, 174.18mg%, 185.60mg 및 161.70mg%로 최고값을 보였다 유리아미노산 중에서는 glutamic acid의 함량이 가장 높은 것으로 나타났는데 숙성 이 진행될수록 증가하였다. 또한 arginine, aspartic acid, proline, serine, leucine, lysine 도 비교적 높은 함량을 가졌다. 고추장에서 분리 확인된 지방산은 lauric acid myris-tic acid, palmitic acid stearic acid , oleic acid, linoleic acid 등이었고, 이들 중 oleic acid의 조성비율이 가장 높았고 palmitic acid가 다음으로 높았으며 stearic acid, lauric acid myristic acid의 경우 숙성 후기로 갈수록 산화되어 감소하는 경향을 보였다. 숙성 60일과 120일에 실시한 관능검사의 결과 8% 다시마 첨가구를 제외하고는 대조고추장과 비교하여 다시마 첨가구를 제외하고는 대조고추장과 비교하여 다시마 첨가가 고추장의 관능적 특서엥 영향을 미치지 않았으며 다시마 첨가수준이 높아질수록 높은 값을 나타내어 고추장에 다시마를 6% 정도 첨가하는 것이 적당하였다.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.392-397
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• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji, enzyme activity and variation of microflora during the 60 day fermentation were examined. Bacterial counts changed a little during the fermentation with the highest on day 40 for proteolytic and anaerobic bacteria and on day 20 for aerobic bacteria. Proteolytic, lipolytic, aerobic, and anaerobic bacteria counts were higher in the Bacillus sp. koji added anchovy paste than in others. The protease and lipase activities reached the highest point on day 20 and 30, respectively, and decreased gradually afterwards. The protease activity was higher in Asp. oryzae koji than in bacillus sp. koji, but the lipase activity was to the contrary.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.176.2-177
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• 2003

고추장 반제품은 산업화를 위한 공장산 고추장의 품질에 중요한 영향을 미치는 것으로 숙성 중의 특성변화는 사용하는 재료, 배합비율, 제조방법, 숙성조건 등에 따라 그 품질에 영향을 미치게 된다. 고품질의 공장산 고추장을 생산하기 위하여 소비자의 기호성이 높으며, 다양한 생리적 기능성을 가지고 있는 국내산 매실엑기스를 0%(M0), 10%(M10), 20%(M20), 30%(M30)의 농도로 선첨하여 공장산 고추장 반제품을 제조한 후 숙성 중 물리적 특성을 조사하였다. 초기수분함량은 52.2∼54.7%로 매실엑기스 함량이 많을수록 높으나 숙성이 진행됨에 따라 다소 감소하였다. 색도는 L(lightness)값이 39.4∼62.9로 매실엑기스 함량이 많을수록 낮은 수치를 나타내었으며 M0, M10, M20으로 갈수록 증가하나 M30은 완만히 감소하였고 a(redness)값은 -2∼4.9로 매실엑기스 함량이 많을수록 높은 수치를 보이며 증가하였으며, b(yellowness)값은 12.0∼l9.6으로 다소 증가하였으며 M10이 약간 높은 수치를 나타내고 M0의 증가폭이 큰 것으로 나타났다. 점도는 매실엑기스 함량이 많을수록 낮은 수치를 나타내었으며, 초기에 감소하다가 증가하는 추세를 보였다. 수분활성도는 매실엑기스 함량이 많을수록 높은 수치를 보였으며 숙성이 진행됨에 따라 감소하였다. 회분은 8.8∼l6%로서 M0, M10의 값이 감소하다가 증가하였으며 M0의 수치가 높고, M20은 초기 약간 증가하다가 감소하였으나 그 변화는 미미하고 M30은 증가하다가 완만히 감소하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.348-352
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• 1994

The adding effect of Koji, made by Aspergillus oryzae, in low salt-fermented anchovy paste was studied to reduced fermentation time and to enhance flavor quality as a commercial feasibility in seafood industry. The content of volatile basic nitrogen increased slowly during fermentation , whereas that of amino nitrogen was the highest in 30 days of low salt-fermented anchovy made with Koji. Protease and lipase activity in anchovy paste, which made with or without Koji, were high amount in 30 and 20 days of fermentation, respectively. A number of proteolytic bacteria was high level in 13 days and then slowly decreased afterward.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.102-109
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• 2010

Imitated cheese was prepared from whole milk powder and fermented milk and the moisture content, general components, noncasein nitrogen, nonprotein nitrogen and free amino acids were analyzed to determine the optimal ripening conditions needed to produce imitated cheese that was similar to natural cheese. The moisture content of the imitated cheese was 40.27% one day after being produced. The cheese was ripened using two different methods; at $12^{\circ}C$ with vacuum sealing and at $12^{\circ}C$ and 95% RH with a spray of Penicillium camemberti. The lactose content decreased rapidly from 24.64 to 5.43% at the $4^{th}$ wk of ripening when it was ripened with Penicillium camemberti. The degradation of protein by mold ripening in the imitated cheese was more rapid than that of vacuum sealing. The flavor and body texture were optimal at the $4^{th}$ wk ripening. The noncasein nitrogen and nonprotein nitrogen content increased from 28.10 to 54.05, and from 6.58 to 23.06 mg/mL, respectively, when ripened with P. camemberti. When the cheese was ripened at $12^{\circ}C$, 95% R.H with P. camemberti after 4 wks, all free amino acids increased significantly except asparagines. The total free amino acid and bitter amino acid concentrations increased from 8.40 to 34.87, and from 1.53 to 10.02 nmol/mg, respectively. When the imitated cheese was prepared, the protein degradation and flavor of the cheese was better when ripened with P. camemberti.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.53-62
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• 2007

In this study, physicochemical, microbiological and organoleptic analyses were carried out on cabbage kimchi, a representative fermented food, that was made with 0.5%, 1.0%, and 1.5% mulberry leaf powder during fermentation. This kimchi was then compared to, kimchi without added mulberry leaf powder. The pH values showed minimal differences between the two types of kimchi at the beginning of fermentation. The total acidities were low in every plot of kimchi and increased according to the fermentation. The total microbial cell and Lactobacilus counts increased rapidly in the exponential phase according to the fermentation, and showed little increase in the stational phase. Among the analyzed plots, the lowest population was found in the kimchi containing 1.0% of mulberry leaf powder. This kimchi, in particular, also had the best quality scores, overall acceptance and organoleptic test results during fermentation. Fermentation was slowed in the kimchi with mulberry leaf powder, according to the amount of added as compared to the kimchi without it also showed less acidity. The color appearance, however, of the kimchi with added mulberry leaf powder, was inferior to that of the kimchi without mulberry leaf powder.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.483-489
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• 2001

The objective of this study was to investigate the effect of ripening on the quality of kimchi or freeze-dried/rehydrated kimchi. Kimchi stored/ripened at 0$\^{C}$ for 120 days was taken at an interval of 10 days and freeze-dried/rehydrated with water. The number of lactic acid bacteria(LAB), shearing force and sensory properties of kimchi ripened (Raw sample) or kimchi ripened/freeze-dried/rehydrated (F/D sample) were observed. The results were as follows: (1) The number of LAB of Raw and F/D samples decreased slightly during ripening for 120 days, while the pH of both samples decreased. The number of LAB in kimchi decreased up to 6∼16% of the original value by freeze-drying. (2) Ripening for 120 days did not affect shearing force of kimchi while freeze-drying increased markedly its shearing force. (3) Although overall acceptability and taste of Raw and F/D samples decreased gradually, the degree of change between two samples was different. The odor of Raw and F/D samples decreased slightly during ripening for 120 days while the degree of change between two samples was similar after 70 days of ripening. Moistness of Raw and F/D samples was maintained relatively stable during ripening. Chewiness of Raw sample decreased during ripening for 120 days while that of F/D sample was not affected by ripening. Color of Raw and F/D sample was changed during ripening while the degree of change between two samples was not significant. It can be concluded that the change of some sensory properties between Raw sample and F/D sample was affected by ripening for 120 days while the change in the number of LAB, pH and shearing force between both samples was not affected markedly by ripening.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1060-1067
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• 2001

Effect of various thickening agents on kakdugi fermentation was investigated by measuring physicochemical and sensory properties during fermentation at 2$0^{\circ}C$. Paste of seven kinds of thickening agents (wheat flour (WF), waxy rice flour (WR), corn starch (CS), acid modified starch (AM), aretylated distarch adipate (AA), hydroxypropyl distarch phosphate (PP) and xanthan gum (XG) ) at 0.25% concentration was added to kakdugi. Total acidity during fermentation was not different among thickening agents, but slightly lower in XG than control at the 7th day of fermentation. At 0 day of fermentation, free sugar amount were higher in thickening agent addition groups than control, but rapidly decreased to below control at the 7th day of fermentation, except XG. Glucose and fructose which were the major free sugars, decreased rapidly during fermentation, whereas mannitol increased in all samples. Viscosity of kakdugi liquid was much higher in thickening agent addition groups than control at 0 day of fermentation, but rapidly decreased from 1 day of fermentation. However, initial viscosity was maintained only in XG. Hardness at the 7th day of fermentation was higher in WR, PP, XG than control. The result of sensory evaluation shows that there were no significant difference in sour odor, sour taste and savory taste among samples. Moldy odor was higher in WR, WF and AM, but was not significantly different in XG, PP, AA compared to control. Viscosity of XG and PP, and starchy taste of XG were higher than those of control. Overall preference of XG, AM, PP were not significantly different from that of control. Xanthan gum was considered to be a good thickening agent for kakdugi but it is necessary to find a minimum concentration for kakdugi since starch taste of xanthan gum.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.281-286
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• 2007

The effects of green tea powder (GTP) on kimchi quality were evaluated by investigating acid production, growth of lactic acid bacteria, sensory properties, and several volatile odor components of GTP-added kimchi. The concentrations of GTE added to kimchi were 0.2, 0.4, 0.6 and 1.2% (w/w) of salted Chinese cabbage. The pH of kimchi with higher amounts of added GTP increased with ripening. The acidity of unripened kimchi or kimchi ripened for one day generally increased with the addition of GTP, while that of kimchi ripened for two or three days generally decreased with the addition of GTP. Addition of GTP had no significant effect on the lactic acid bacterial count of kimchi. Scores of overall acceptability, taste and odor of 0.2 or 0.4% GTP-added kimchi were higher than those of other samples, whereas scores of color decreased with increasing amount of GTP added to kimchi. Texture of kimchi added with higher amounts of GTP and ripened for two or three days resulted in lower score than the reference sample. Diallyl sulfide and methyl trisulfide were newly produced with the ripening of kimchi, and the amounts of some volatile odor components in kimchi were changed during ripening.