• Polymer(Korea)
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• v.32 no.3
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• pp.246-250
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• 2008

Colloidal stability of the biodegradable nanoparticle was characterized by measuring the variation of particle size with time using photon correlation spectroscopy. Three kinds of polymers, namely, poly(D,L-lactide-co-glycolide)(PLGA), PLGA/poly(L-lactide) blends, and PLGA/poly(L-lactide)-g-poly(ethylene glycol) blends were used as matrix material for nanoparticle preparation. Nanoparticles were prepared with or without using poly(vinyl alcohol)(PVA) as suspension stabilizer to evaluate the condition of preparation. Nanoparticles from the blend of amphiphilic graft copolymer with short poly(ethylene glycol) chain and PLGA maintained suspension for 1 day when protein stock solution was introduced. This is somewhat improvement in colloidal stability against protein adsorption compared with that of nanoparticles without PEG moiety. Suspension stabilizer, PVA, had a significant effect on the colloidal stability against freezing and protein adsorption which led to coagulation of nanoparticles. It is important to consider effect of suspension stabilizer as well as materials used to prepare nanoparticle on the colloidal stability.

• Food Science and Preservation
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• v.24 no.6
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• pp.758-763
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• 2017

In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.196-201
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• 2004

Volatile components in flower and seed of safflower were identified. Volatile flavor compounds of safflower (Carthamus tinctorius L.) was extracted by simultaneous steam distillation and extraction method using Likens and Nickerson's extraction apparatus. Concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. Main volatile components in flower were terpene compounds, including p-cymene, limonene, ${\alpha}-phellandrene$, ${\gamma}-terpinene$, camphor, 4-terpineol, selinene, ${\beta}-caryophyllene$, torreyol, ${\beta}-eudesmol$, and 10 acids including 3-methylbutanoic acid, 2-methylbutanoic acid, and acids of $C_{2},\;C_{5}-C_{11}$. Main volatile components in seed and safflower were 20 aldehydes including hexanal (7.17%), (E)-2-heptenal (1.10%), (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.63-72
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• 1978

Effect of shapes (noodle, grain and brick types) and strains (Aspergillus oryzae and Aspergillus sojae) of Meju (microorganism inoculated soybean substrate for fermentation) on the quality of soy sauce was investigated. Generally, the highest protease activity was found in the noodle type-Meju inoculated Asp. sojae during Meju preparation and soy sauce brewing, however, the lowest value was noted in brick type. Meju inoculated Asp. oryzae. Similar tendency was found on the contents of total solid, total nitrogen, amino-nitrogen, nitrogen digestion yield and amino-nitrogen ratio during soy sauce brewing. No effect was shown on the reducing sugar content, alcohol formation, pH, buffer action and salt content according to different Meju types during soy sauce brewing. Organoleptic tests on the color, taste and flavor of soy sauce after 3 months brewing with various Meju scored in the order of noodle type-Asp. sojae soy sauce (best quality), noodle type-Asp, orzae soy sauce, brick type-Asp. sojae soy sauce and brick type-Asp. oryzae-soy sauce (worst quality).

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.928-934
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• 2015

The objective of this study was to reduce Nuruk flavor in Korean rice-distilled liquor using different ratios of $Sumizyme^{TM}$ and Nuruk. After 9 days of fermentation at $28^{\circ}C$, alcohol contents and pH were 16.0~17.1% and 3.82~4.16, respectively. An increased ratio of $Sumizyme^{TM}$ decreased alcohol content while increased pH of the mash. In alcohol contents, there were no significant differences up to 30% substitution of Nuruk to $Sumizyme^{TM}$. A descriptive analysis was conducted with trained panelists for determining the intensity of Nuruk flavor. The intensities of Nuruk flavor in mashes and distilled liquors brewed by traditional Nuruk, cultured Nuruk, and a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk were evaluated. The mash and distilled liquor prepared using a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk showed significantly lower intensities of Nuruk flavor when compared with those of mashes and distilled liquors produced by the traditional and cultured Nuruk.

• The Journal of the Convergence on Culture Technology
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• v.4 no.4
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• pp.135-144
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• 2018

The purpose of this study is to investigate the relationship between oral health behavior and dietary habits and caries occurrence test and to provide basic data necessary for prevention of dental caries. The average salivary salivary fraction was 8.35ml and the non - amorphous salivary fraction was 2.41ml. The salivary buffering ability was 9.29 and the mean glucose retention time was 15.81 minutes. In the Streptococcus mutans colony count test, low risk group <105 was 80.5% and low risk group <105 was 84.4% in Lactobacillus colony count test. Correlation between caries test scores showed a positive correlation between salivary ratio and non - salivary ratio, saliva buffering ability, non - salivary fraction and glucose retention time, and Lactobacillus. Factors affecting the irritant saliva fraction were alcohol as a factor affecting the ratio of nuts, pork, and non - irritant saliva. In order to prevent dental caries, proper dietary control education should be combined with dental caries activity test and oral health education for proper eating habits.

• Korean Journal of Poultry Science
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• v.45 no.4
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• pp.237-244
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• 2018

In this study, to increase the survival rate of frozen/thaw rooster semen, standard protocols of semen thawing procedures were tested by computer-assisted sperm assay (CASA). We tested 4 different thawing protocols for frozen semen, $5^{\circ}C$ for 2 min, $35^{\circ}C$ for 30 s, $54^{\circ}C$ for 13 s, and $70^{\circ}C$ for 7 s. The pooled semen from 5 to 8 Ogye rooster line was diluted in the HS-1 diluent and frozen in 8% methylacetamide (MA) in liquid nitrogen vapors. To determine standard thawing method, straws were plunged into different temperatures and times. The resulting motilities were recorded by the CASA system. The results of this study showed that the best viability of the spermatozoa was shown by exposure at $5^{\circ}C$ for 2 min. Moreover, the longevity test of thawed sperm at $5^{\circ}C$ for 2 min also supported the higher viability under low temperature preservation of $17^{\circ}C$ for 1 hr. Further research is needed to increase the motility of thawed rooster semen for field application. In addition, the in vivo tests for different rooster lines are also needed for the establishment of avian genetic resource bank.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.2
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• pp.204-211
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• 2023

This study investigated the physicochemical properties and palatability-enhancing effects of the alcohol precipitate, in the enzymatic extracts of Sargassum confusum C. Agardh (SC), obsained using the crude enzyme of Shewanella oneidensis PKA 1008. We analyzed the oligosaccharides recovered from the alcohol precipitate using a thin-layer chromatography for SC-degrading extracts, pH, color, reducing sugar, and viscosity. Thin-layer chromatography showed that after treating with the crude enzyme for 60 h, the polysaccharides were degraded into tetramers, dimers, and trimers and pH increased in the alcohol precipitate (EtOH Sedi). In terms of color, the redness and yellowness of alcohol precipitate/supernatant (EtOH Sedi+Super) and the brightness of EtOH Sedi were the highest among enzyme treated for 0 h and 60 h, EtOH Sedi, and EtOH Sedi+Super. In the reducing sugar analysis, EtOH Sedi showed the lowest value of 13.63 ㎍/mL, and the lowest viscosity of 1.13. In terms of the sensory evaluation, EtOH Sedi+Super showed the highest value with respect to the overall preference. These results suggest that the crude enzyme of S. oneidensis PKA 1008 is effective at degrading polysaccharides, and its recovery increases the palatability of the alcohol precipitate.

• Food Engineering Progress
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• v.23 no.4
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• pp.290-296
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• 2019

Rice in Korea is a highly valuable food resource that serves both as staple food and ingredient in various processed edibles. This study was conducted to explore pre-treatment methods for rice that result in good saccharification upon production of rice beer. When rice was subjected to fine grinding, steeping, roasting, gelatinizing, or puffing prior to saccharification with malt, wort containing puffed rice had the highest soluble solid content (°Bx). Upon production of wort without the addition of any enzymes for liquefaction or saccharification, the addition of 30% rice resulted in the highest soluble solid content (°Bx). Production of beer containing 10, 20, or 30% of either roasted or puffed rice showed that wort containing 30% puffed rice had the highest soluble solid content (15.4 °Bx) with good saccharification. The resulting beer likewise exhibited higher alcohol content (5.0-5.4%) than the beer that had roasted rice added, without the turbidity and with less bitterness. Therefore, rice puffing was considered a beneficial processing method to enhance rice saccharification and to facilitate both the production of fine quality beers and rice beer containing puffed rice.

• Asia Marketing Journal
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• v.9 no.3
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• pp.209-232
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• 2007

두산은 2001년에 <산> 소주 제품으로 소주시장에 진입하였지만, 2002년도에 6.7%였던 <산> 소주의 시장 점유율이 2004년도 들어서서 5.4% 로 하락하였고, 선호도 역시 매우 낮은 수준으로 조사되어, 원인분석과 함께 새로운 소주에 대한 개발 필요성이 대두되었다. 당시 두산은 시장 선도 브랜드인 <참이슬>의 충성 고객층은 감소하면서 비호감 고객층이 증가하는 등 소주에 대한 고객의 욕구가 변화하고 있다는 시장조사 결과에서 성공의 기회를 엿볼 수 있었다. 그리고 1인당 알코올 소비량은 감소하였으나 소주의 소비량은 연간 70병으로 일정한 소비를 나타나고 있었기 때문에, 소주시장의 매력도는 아직 충분히 존재한다고 판단하였다. 그리하여 두산이 목표로 삼을 표적시장 선정을 위한 시장조사를 대대적으로 시작하였는데, 소주 음용 조사에서 30~40대의 남성들은 소비량이 감소하는 반면 여성들의 소주 소비량은 전 연령대에 걸쳐 증가하는 것으로 나타났다. 여기에서 두산은 새로운 소주시장에 대한 신제품 개발의 기회를 발견하고, 신제품 개발 프로젝트에 착수하게 되었다. 이를 위해 먼저 소주 트렌드의 변화와 소비자들의 라이프 스타일을 살펴보고, 이를 통해 '웰빙'을 신제품의 주요가치로 결정하게 된다. 이후 시장 세분화 조사를 통해 다량음용자(heavy user)가 많은 품질 중시 시장과 도수 및 숙취 중시 시장에 진입하기로 한다. 그 다음 소주에 대한 소비자들의 불만족 요인이 무엇인지 살펴보고 이를 해결하기 위한 대안들을 탐색한다. 그 결과 '목 넘김이 부드럽고, 몸의 산성화를 중화시키며, 숙취 해소'에 뛰어난 '알칼리수'를 신제품의 주원료로 사용한 <처음처럼>을 개발하게 된다. 소주의 주요 속성별 선호도 조사를 실시한 결과, 모든 속성에서 <처음처럼>이 경쟁사 제품보다 뛰어난 것으로 나타나 두산은 <처음처럼>을 시장에 출시하게 되었다. <처음처럼>은 24~35세를 목표 고객으로 설정하고, 유흥업소가 밀집한 중심상권을 집중적으로 공략하였다. 이를 위해 저가 정책을 실시하여 유통업체의 마진을 높였으며, 다양한 광고, 촉진 전략을 통해서 소비자 인지도를 향상시켰다. 그 결과 수도권 및 전국 지역에서 지속적으로 시장점유율이 증가하였으며, 소비자들에게 <참이슬>과 차별화된 이미지를 구축하게 되었다. <처음처럼>이 성공적으로 시장에 진입할 수 있었던 이유로는 알칼리수 사용, 감성적 브랜드명 채택, 차별화된 마케팅 전략 구사, 그리고 조직원의 강력한 성공 의지 등을 들 수 있다. 소주 시장의 독보적 존재였던 <참이슬>과의 경쟁에서 이루어진 결과라는 점에서 <처음처럼>의 사례는 많은 기업들에게 시사점을 제공할 수 있다. 하지만 현재 '대중성'이나 '친근감'같은 이미지가 <참이슬>에 비해 상대적으로 낮고, <참이슬 fresh>의 출시로 인해 목표 고객인 20대가 이탈되는 문제는 앞으로 <처음처럼>이 극복해야 할 과제이다. 이를 위해 <처음처럼>은 무엇보다 '웰빙 소주'로서의 이미지를 확고히 하기 위한 마케팅 전략을 실행하여야 할 것이다.