• Journal of Nutrition and Health
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• v.14 no.2
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• pp.97-104
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• 1981

In order to study the changes of components and enzyme activities during Chungkookjang-Koji preparation, the Kojies were prepared with Bacillus Natto, Bacillus subtilis and traditional method. The temperature of Koji materials during Koji preparation was very different according to the experimental group. The content of ethyl alcohol, reducing sugar, amino nitrogen and water soluble nitrogen were changed by the Koji preparing stage and experimental group. Amylase and protease activities showed on irregular change on standing and their activities were not remarkably different among the groups and appeared weakly.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.43-50
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• 2002

This study was carried out to evaluate the quality attributes of frozen soy yogurts prepared by freezine soy yogurts, which are made of different types of Bifidobacteria (B. bifidum, B.breve, B. infantis) and oligosaccharides (fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides) containing $\alpha$-chymotrypsin treated soy protein isolate were evaluated in terms of overrun, melt-down quality, changes in the total number of Bifidobacteria after freezing, and sensory evaluation. The quality attributes of soy yogurts were also evaluated in terms of changes in the number of viable cells of Bifidobacteria in soy yogurts after incubation at 37$\^{C}$, pH 3.0 for 90 min, water holding capacity, and viscosity. The overrun of frozen soy yogurts fermented by B. bifidum showed the hiehest value but those fermented by B. infantis showed the lowest, while the melt-down quality of soy yogurts were vice versa. The total numbers of Bifidobacteria after freezing for 30 min in ice cream maker showed more than 10$\^$9/ CFU/ml. In sensory evaluation, all $\alpha$-chymotrypsin treated frozen soy yogsurt showed little beany flavor. In sour, sweet, and bitter tastes and mouth feel, the frozen soy yogurts fermented by B. bifidum evaluated better but those fermented by B. infantis evaluated worse. Also in the overall quality, the frozen soy yogurts fermented by B. bifidum were evaluated desirable but those fermented by B. infantis were evaluated undesirable. The water holding capacity and viscosity of soy yogurts fermented by B. bifidum showed the highest values but those fermented by B. infantis showed the lowest values. The total numbers of Bifidobacteria of all soy yogurts decreased from 10$\^$9/ CFU/ml to 10$\^$8/ CFU/ml after incubation at 37$\^{C}$, pH 3.0 for 90 min.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.6
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• pp.666-672
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• 1997

Twenty years' daily mean air temperature data was used to calculate the critical early seeding date(CESD), the optimum heading date(OHD), the critical late heading date for stable ripening(CHDR) and the critical late ripening date(CLRD) for rice seeded on dry paddy in different agroclimatic zones in Korea. The CESD was defined as the first day with mean air temperature of 13$^{\circ}C$, and the OHD as the first day of the 40 consecutive days with mean air temperature of 22$^{\circ}C$ or above after heading. The CHDR was defined as the date after which the cumulative daily mean air temperature would be at least 76$0^{\circ}C$. Lastly, the CLRD was defined as the last day when daily mean air temperature remains above 15$^{\circ}C$. This information was used for the estimation of periods from the earliest date of seeding to optimum heading date, the latest possible date of heading and the latest possible date of ripening in respective regions. For instance, in Suwon, those respective periods mentioned were found to be 104days, 124days, and 165days.