• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1785-1791
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• 2012

This study aimed to characterize and compare makgeolli (a Korean rice wine) made using different raw materials. Five cultivars of rice and wheat flour were used as starch materials for makgeolli and assessed for their moisture, crude lipid, crude protein, and crude dietary fiber content. Overall, wheat flour was higher in crude lipid and crude protein and lower in moisture than rice. Makgeolli characteristics were assessed for pH, total acids, organic acids, free sugars, color and appearance. We found no significant differences in pH and total acids between makgeolli made from rice and wheat flour. In addition, the major free sugar in the makgeolli made from rice and wheat flour was glucose, although the content of total free sugars was lower in the wheat flour makgeolli (67.75 mg/mL) than the rice makgeolli (76.41~84.53 mg/mL). In terms of organic acids content, the total organic acid content was highest in the wheat flour makgeolli, while the major organic acids of the makgeolli made from rice and wheat flour were lactic acid and succinic acid, respectively. There were no significant differences in color values among rice makgeolli, but the rice makgeolli was higher in sensory scores (indicating preference) than the wheat flour makgeolli. As the degree of milling increased, moisture, crude lipid, and crude protein in the rice decreased. Acetic acid in the makgeolli also decreased, while there were no significant differences in pH, total acids, free sugars, color values, and sensory scores (except fruitiness). Traditional nuruk (TN) and cultured nuruk (CN) were compared as fermentation starters. Nuruk is a Korean traditional starter for fermentation of makgeolli and a raw material for makgeolli making. The pH in the makgoelli made with TN and CN were 4.29~4.65 and 4.02~4.23, respectively. Total organic acid content was higher in the TN makgeolli (3.5~6.3 mg/mL) compared to the CN makgeolli (2.3~4.3 mg/mL). The content of free sugars in the makgeolli made with CN was higher (59.44~73.34 mg/mL) than that with TN (56.45~59.75 mg/mL). The Hunter color test showed that makgeolli made with TN was lighter and higher in red and yellow color compared to CN. Overall sensory acceptability was higher in the CN makgeolli compared to the TN makgeolli.

• Food Science and Preservation
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• v.24 no.6
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• pp.802-812
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• 2017

This study was conducted to investigate the quality properties depending on the cultivation methods (general, organic, pesticide-free) of yuza and its various parts (peel, pulp, seed). The contents of hesperidin were the highest in yuza feel grown by pesticide-free method (13.23 mg/g). The contents of naringin presented a higher content in the peel, especially which of the general (4.62 mg/g) showed the highest value. Vitamin C analysis showed the highest content in the peel, significantly varied according to the cultivation method and various parts (p<0.05). Vitamin C value was significantly highest in organic peel, which was 770.02 mg/100 g, whereas among the peel, the pulp and the seed were it the lowest in the seed. The content of total polyphenols were the highest in general peel (0.85 mg/g). Flavonoid content of pesticide-free seed was significantly higher than those of the other yuja samples which was 0.89 mg/g (p<0.05). The DPPH radical scavenging activity was relatively more active in the peel among the above-mentioned three parts, especially the pesticide-free peel was most active, which was 73.94%. The ABTS radical scavenging activity of organic peel was significantly active among the samples, which was 84.47% (p<0.05). Based on these results, it can be said that yuja has variety of useful components in the pulp and the seed as well as the peel: and thus it's hight recommended to develop more varied yuja products.

• Food Science and Preservation
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• v.24 no.1
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• pp.44-51
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• 2017

For the production of Yakhobak (Cucurbita maxima subsp. maxima) paste under various heating conditions, we steamed Yakhobak for roughly 20 min, followed by heating under high pressure treatment for 0 min (HHP0), 20 min (HHP20), 40 min (HHP40), and 60 min (HHP60). The physicochemical and sensory characteristics were subsequently investigated. Generally, no significant difference was observed in organic acid content and sensory characteristics score between Yakhobak paste treated with and without high-pressure heating. However, there was a significant difference in color value, soluble solids, and free sugar content. The L value for color of the group HHP0, untreated control Yakhobak paste (no high-pressure heating), decreased as time increased from 20 min to 60 min, with L values of 44.33, 44.25, and 42.86, respectively. The b value for the color of Yakhobak paste also decreased, showing a significant difference. Soluble solids and free sugar (fructose, glucose, sucrose) contents of the high-pressure heat-treated groups HHP20, HHP40, and HHP60 decreased compared with untreated group HHP0. Organic acid composition of Yakhobak paste included citric acid, malic acid, and fumaric acid, and the major organic acid was malic acid. Sensory score of HHP40 was the highest among all experimental groups in terms of overall preference, but there was no significant difference.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.192-197
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• 1987

Natto was produced by fermenting local soybeans Bacillus subtilis S.N.U. 816. The changes of chemical composition, enzyme activity and texture of NATTO during the fermentation were investigated. The amount of amino type and watr soluble nitrogens were increased as the fermentation progressed, although the former seemed to reach a plateau at about 20 hours of the fermentation, of the protease activity were increased until 16 hours of fermentation at which time they tended to reach plateaus. Among the inspected free sugars (fructose, glucose, sucrose, maltose), remarkable increases in the levels of fructose and glucose were observe3 after 4 hours of the fermentation. Since then their contents, however, were reduced very low as the processing went on, and sucrose contents dropped drastically to about 10% level and stayed low thereafter. Free amino acid contents of natto during 20 hours of the fermentation were or 2 times greater than those of the unfermented steamed soybean, the 24 hours ferment, respectively. Sensory evaluation revealed that 20 hours of fermentation produced the best quality products based on taste, odor, and color, considering all the data, it seems possible to conclude that the optimum of time for fermentation of natto at $42^{\circ}C$ is 20 hours.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.325-330
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• 1996

전남지방의 전통 수산발효식품인 토하젓의 인지도 향상 및 국가경쟁력을 갖춘 지역특산품으로 발전시키기 위한 일련의 연구로써, 식품학적 기초자료를 얻기위하여 숙성기간이 다른 시판 토하젓을 구입하여 정미성분을 분석.검토하였다. 저온(5$\pm$2$^{\circ}C$)에서 90일간숙성시킨 토하젓의 전체 유리아미노산 함량은 건물당 1873.0mg/100g)보다 2배이상 많았다. 한편 숙성된 토하젓의 주요 유리아미노산(719.4mg/100g) 보다 2배 이상 많았다. 한편 숙성된 토하젓의 주요 유리아미노산은 glutamic acid, alanine, leucine, valine 및 phenylalanine으로 전체 유리아미노산에 대해 58.6%를 차지하였다. 핵산 관련물질은 담금 직후 및 숙성된 토하젓 모두 hypoxanthine의 함량이 월등히 많았으며, 그 다음으로 AMP 및 IMP순이였다. 그리고 숙성된 토하젓은 담금 직후의 토하젓과 비교해서 AMP 및 IMP는 적었으나, hypoxanthine의 함량은 많았다. 불휘발성 유기산을 GC분석한 결과, 담금 직후 및 숙성된 제품 모두에 lactic acid가 가장 많아 각각 건물당 389.3mg/100g 및 752.3mg/100g이였고, succinic acid는 미량 함유되어 있었다. 90일간 숙성된 TMAO, betaine 및 total creatinine 함량은 건물량 기준으로 각각 63.6mg/100g, 179.1mg/100g 및 123.7mg/100g이었다. Omission test를 이용하여 각정미성분을 관능검사한 결과, 유리아미노산 및 불휘발성 유기산이 토하젓의 맛에 중요한 역할을 하는 것으로 밝혀졌으며, 핵산 관련물질은 그다지 맛에 대한 기여도가 높지 않았다. 따라서 시판 토하젓의 맛에는 유리 아미노산 및 불휘발성 유기산이 중요한 역할을 하며, 핵산 관련물질이나 TMAO, betaine 및 total creatinine은 보조적인 역할을 할 것으로 생각된다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.2
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• pp.139-144
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• 1996

Effects of anaerobic, mechenical wounding and cold treatments on free amino acid and free sugar contents were examined in 7 day-old barley seedlings. In barley shoots under anaerobic condition, drastic changes in free amino acid content were observed. Alanine, ${\gamma}$-aminobutyric aicd(GABA) and glutamic acid contents changed most prominantly. Alanine and GABA contents increased rapidly with incubation time up to 10 hr. Glutamic acid content, however, decreased drastically during the first 5 hr of incubation, then increased thereafter. Barley shoots showed similar but smaller changes in amino aicd contents in response to mechanical wounding. GABA content increased in shoots and roots in response to the cold treatment. But increase in GABA content was greater in anaerobic than cold treatment. In anaerobically treated shoots, changes in free sugar content were less prominant than those in amino acid content. Sucrose content changed relatively larger than glucose and fructose contents in excised shoots.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.191-195
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• 2005

Experiment was conducted to establish the standard of quality evaluation in Korean cultivated peony roots. free sugars, free amino acids, organic acids and aromatic components, which were generally considered to be information components of five sensory test in peony roots, were examined. As free sugars, sucrose, glucose and fructose were identified in peony roots. $\gamma-aminoisobuturic$ acid, arginine and other 16 kinds of free amino acids were found in peony roots. The major organic acids of peony roots were oxalic acid, citric acid and malic acid. Eugenol and other 10 aromatic components were identified in peony roots by GC/MSD.

• 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.143.2-144
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• 2003

품종별 감잎의 주요성분과 항산화 활성을 비교하여 고기능성 감잎차의 우수성을 알리는 기초자료로 활용하고자 이 실험을 수행하였다. 상주둥시, 갑주백목, 월하시, 청도반시, 녹차(대조구)의 생엽을 7월 초순에 채엽 후 건조시켜 시료로 사용하였고, 비타민C, 카페인, 카테친, Gallic acid, 향기성분, 유리당, 유리아미노산, 칼슘, 항산화 활성을 조사하였다. 비타민C는 월하시 0.089%, 청도반시 0.079%, 갑주배목 0.032%, 상주둥시 0.015%, 녹차 0.01%로 비타민C 함량이 가장 많은 월하시가 녹차에 비해 8배정도 높았고, 카페인은 감잎 4품종 모두 발견되지 않았고, 녹차는 6.63%이었다. 카테친은 청도반시 0.35%, 갑주백목 0.34%, 월하시 0.24%, 상주둥시 0.18%, 녹차(대조구) 0.07%이였고, Gallic acid는 상주 둥시 0.32%, 갑주백옥 0.2%, 월하시 0.05%, 청도반시 0.03%, 녹차(대조구) 1.41%이었다. 칼슘은 청도반시 9516.1PPM, 영동월하시 6863.5PPM, 봉옥 6563.5PPM, 상주둥시 5420.1PPM, 녹차(대조구) 2349.7PPM이였고, 유리당은 감품종간에는 큰 차이는 없었으나 녹차에 비해 Xylose, fructose, Glucose, Sucrose의 함량이 높았고, Maltose의 함량에 일어서는 녹차가 높았다. 유리아미노산은 31항목을 조사하였고, 전체 함량은 상주둥시 60.40, 봉옥 53.21, 월하시 52.29, 청도반시 47.58, 녹차(대조구) 114.72nmo1/${\mu}\ell$이었다. 시료의 향기성분은 생엽을 건조시켜 전자코를 이용하여 분석하였고, 감잎 품종간에는 향기 패턴이 비슷한 경향이였으나, 녹차의 패턴과는 차이가 있었다. 감잎의 DPPH radical 소거활성은 상주둥시 RC$_{50}$($\mu\textrm{g}$)=64.5 청도반시 64.0, 월하시 42.0, 갑주백목 47.0, 녹차(대조구) 19.0으로 김잎품종중 월하시의 항산화 활성이 높았고, 녹차의 항산화 활성이 감잎에 비해 높았다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.848-852
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• 2011

The aim of our study was to develop drying process of apple slice. Quality characteristics of apple slices dried by hot-air and freeze drying after osmotic dehydration was investigated in different sucrose solution (20, 40, $60^{\circ}Brix$) and steeping time (2, 4, 8 hours). The weight of apple slice before and after osmotic dehydration was measured for characteristic of mass transfer. Consequently, osmotic dehydration increases weight reduction, water loss and solid gain of apple slice as the concentration of the sucrose solution and steeping time increased. Moisture contents of apples slices dried hot-air and freeze were about 3 to 7%. Hunter color L, a, b value was lower than non-treatment to osmotic dehydration of apple slice. In hot-air drying, L value decreased as the concentration of the sucrose solution and steeping time increased. The hardness increased as the concentration of the sucrose solution and steeping time increased. Contents of monosaccharide (glucose, fructose) decrease by osmotic dehydration but sucrose increased. In comparison with hot-air drying, freeze drying was high in contents of free sugar.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.99.1-100
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• 2003

키토산처리 콩나물에서 발아율이 높고 배축의 신장도가 높은 현상을 조사하기 위하여 전보에서와 동일한 방법으로 콩에 0.05% 키토산(493kDa, 금호화성, 한국)을 함유하는 0.05% 초산 용액 4배량을 가하여 8시간 침지한 후 2$0^{\circ}C$에서 2시간 간격으로 5일간 주수하면서 콩나물, 자엽, 배축으로 구분하여 전당, 환원당, 비환원당 및 유리아미노산의 함량변화를 조사하였다. 콩나물의 전당은 대조구, 키토산 처리구가 모두 성장에 따라 감소하였는데 대조구(1196$\longrightarrow$820 mg/100 g-f.w)보다 처리구(1241$\longrightarrow$670 mg/100 g-f.w)에서의 감소율이 높았다. 자엽의 전당함량은 성장에 따라 감소하였으며 키토산 처리구에서 현저하였고, 배축에서는 증가하는 경향을 나타내었다. 환원당 함량은 콩나물의 성장에 따라 감소하였으며 키토산 처리에 따른 뚜렷한 차이가 없었다. 그러나 자엽에서는 성장에 따라 감소하였으며 감소경향은 키토산처리구에서 높았다. 키토산 처리구에서 전당과 환원당의 감소율이 대조구보다 높은 현상은 키토산 처리에 의하여 생체 대사가 보다 활성화되기 때문이라 생각되며, 키토산처리에 의하여 발아율이 높고, 배축의 신장도가 높은 현상과 관련이 있는 것으로 판단된다. 유리아미노산은 재배 5일째 자엽과 배축의 유리아미노산 함량을 분석한 결과 aspartic acid의 함량이 가장 많았으며, 대조구의 경우 자엽에서는 25.4 mg/100 g-f.w, 배축에서는 88.2 mg/100 g-f.w이었다. 키토산처리구의 경우는 자엽에서는 23.12 mg/100 g-f.w, 배축에서는 120.18 mg/100 g-f.w이었다.높은 항 곰팡이 활성을 나타내었다. 이 외에도 황련의 물 추출물은 M. miehei 균주에서 우수한 항 곰팡이 활성을 나타내었다. 생약재의 70% Ethanol추출물을 농도별로 제조하여 항 곰팡이 활성을 살펴 본 결과, 70% ethanol추출물에서는 계피와 파고지, 초두구, 황련이 항 곰팡이 활성이 우수하였으며, 특히 계피의 70% ethanol 추출물에서는 5가지 균종에서 모두 우수한 항 곰팡이 활성이 나타났다. 균을 제외한 5가지 균종에서 높은 항균 활성을 보였으며, 이외에 생약재는 강황, 석곡, 황련, 호장근의 70% ethanol 추출물은 4가지의 균주에 대해서 항균 활성을 나타내었다. 또한 파고지, 오미자의 70% ethanol 추출물은 3가지 균주에 대해서 항균활성을 나타냈으며, 천궁, 육두구, 오수유, 갈근, 계피, 가시오가피의 70% ethanol 추출물은 2가지 균주에 대해 항균 활성을 나타내었다. 항균활성이 우수한 생약재를 농도별로 활성을 조사한 결과, 물 추출물과 10% Ethanol 추출물 모두 낮은 농도에서도 우수한 항균활성을 나타내었다.취와 함께 점질성 갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$ elemen