• Food Science and Preservation
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• v.19 no.2
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• pp.235-242
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• 2012

The excellence of pigmented rice with respect to its nutritional composition was proven and the physicochemical properties of five kinds of rice (Jindo black rice, Jindo jeongmi, Boseong black rice, red rice, and green rice) were compared. The crude protein content of black rice harvested in Boseong (10.15%) were higher than that of the other varieties. The crude fat contents of pigmented rice (black, red, and green) were higher than those of polished rice (Jindo-jeongmi and black rice). Boseong black rice had the highest crude fat content. The major free sugar types in the rice varieties were maltose and glucose. The major mineral contents of the unpolished rice (pigmented rice) varieties were as follows: of P, 361.32~570.11 mg%; K, 196.63~210.04 mg%; Mg, 104.11~128.02 mg%; Na, 2.49~8.14 mg%; and Ca, 12.10~16.82 mg%. The major fatty acids in the five kinds of rice were linoleic acid, oleic acid and palmitic acid. The fatty acid contents of the rice varieties did not differ significantly. The black rice (Boseong) had a higher amino acid content than the other varieties. The hunter color values of rice varieties were affected by the colors of tha samples. The L (lightness) value of black rice (Jindo, Boseong) was lower than that of the other samples. The thiamine and riboflavin contents of the red rice (0.48 mg/100 g and 0.14 mg/100 g, respectively) were higher than those of the other varieties (thiamine: 0.36~0.24 mg/100 g and riboflavin: 0.09~0.06 mg/100 g). The hardness of the rice varieties differed significantly (10.75~14.64 kg).

• Food Science and Preservation
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• v.21 no.5
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• pp.618-626
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• 2014

The physicochemical characteristics and consumer perceptions of two Fuji cultivars (Fuji and Royal Fuji) with six different size groups (3D: 30~39, 4D: 40~49, 5D: 50~59, 6D: 60~69, 7D: 70~79, and 8D: 80~89 apples/15 kg) were investigated to identify the ideal size and the drivers of consumer acceptability of apples. For the physicochemical characteristics, the weight, volume, specific volume, L, a, and b colors, hardness, pH, acidity, and brix of apples were measured. A total of 100 consumers were asked to mark the intensity of the characteristics (size, redness, glossiness, surface roughness, apple odor, apple flavor, sweetness, sourness, hardness, crunchiness, and toughness) to determine the ideal characteristics of apples before they were asked to taste the apple products. The consumers evaluated the apple samples in terms of their appearance, odor, flavor, texture, and overall acceptability; the consumers' intent to purchase such apples and willingness to pay for them; and the intensity of the aforementioned characteristics. Compared to the ideal characteristics of apples, the actual apple samples were rated low in their apple odor, apple flavor, acidity, sweetness, hardness, and crispness. The ideal size of the apples was between 4D and 5D. Their overall acceptability was highly affected by their flavor, followed by their texture, odor, and appearance. The acceptability of the appearance was highly correlated with the glossiness (r = 0.80), volume, weight, redness (r = 0.73), and size (r = 0.72). The consumer acceptability of the apples increased with the decreased pH and the increased Brix, hardness, and color b values of the peeled apples. The apple flavor, sweetness, hardness, crispiness, juiciness, and toughness during mastication were noted as sensory drivers of consumer acceptability.

• Food Science and Preservation
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• v.21 no.5
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• pp.627-635
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• 2014

We investigated the changes in the quality characteristics of Doenjang with low salt contents (6, 8, 10, and 12%) and 10% garlic. The Doenjang was analyzed at an interval of a week during its fermentation for six weeks, at room temperature. Its L color gradually decreased, but its a and b colors did not change significantly. Its salinity increased by about 1% after six weeks. In contrast, immediately after its preparation, its pH was gradually decreased and its acidity was increased for the fermentation. The reducing sugar was significantly increased from 1.34~1.88 g/100 g immediately after its preparation to 7.25~9.13 g/100 g after six weeks, which was higher as the salt concentration decreased. The amino-type nitrogen doubled from 100~130 mg% at 0 week to 210~290 mg% at six weeks, which were lower with the higher salt concentrations. The growth curve of the Bacillus fermentation strains of Doenjang increased to two weeks but gradually decreased since, and the growth of the Bacillus was favorable for up to two weeks in the Doenjang with 10% and 12% salt added. Otherwise, the yeast was reduced rapidly during the early fermentation of the Doenjang, and slightly changed after three weeks of fermentation. The results of this study showed that the reducing sugar and amino-type nitrogen contents of the low-salt garlic Doenjang were higher with the lower salt dose, and the physicochemical quality of the 6%-salt Doenjang was not significantly affected. Thus, we suggest that low-salt Doenjang can be manufactured with the addition of 6% salt and 10% garlic.

• Food Science and Preservation
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• v.24 no.5
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• pp.565-575
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• 2017

This study was carried out to investigate shelf-life and quality of fresh-cut Dungkunma (Dioscorea bulbifera) in order to elevate utilization of Dungkunma a fresh food. Before vacuum-packaging (in polyethylene/polypropylene film ($100{\mu}m$, $15{\times}20cm$, $75{\pm}2cmHg$) and storaging at $2^{\circ}C$, Dungkunma was peeled out and cut to dice type ($2.0{\pm}0.5cm^3$), and then washed and blanched using hot water (at $90{\pm}2^{\circ}C$ with 2% NaCl solution for 30 sec). Blanched Dungkunma was pre-dried at room temperature, $40^{\circ}C$ and $50^{\circ}C$ for removing surface water. Each peeled dice Dungkunma was packed 50 g in polyethylene/polypropylene film ($100{\mu}m$, $15{\times}20cm$) with vacuum treatment ($75{\pm}2cmHg$) and stored at $2^{\circ}C$ for 90 days. Hardness and adhesiveness of Dungkunma blanched by 2% NaCl and pre-dried at $50^{\circ}C$ (SB50) were the highest, but changes were the least during storage. Lightness and yellowness of stored Dungkunma in all treatments decreased slightly while redness increased during storage. Changes of color of SB50 was the least. Total concentration of aerobic bacteria in SB50 was $1.88{\pm}0.18log\;CFU/g$ during 90 days and E. coli was detected in all treatments during whole storage periods. Dioscin and allantoin contents of SB50 were virtually unchanged during the storage. Consequently, the results of this study suggest that vacuum packaged Dungkunma after blanching using 2% NaCl solution could be effective to prolong the quality of fresh-cut Dungkunma.

• The Korean Journal of Mycology
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• v.27 no.4 s.91
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• pp.256-273
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• 1999

Seventy two isolates of Cordyceps militaris collected from 11 sites in Korea, including two isolates from ATCC, were used to assess genetic variation within Cordyceps militaris. The anamorph stage and cultural characteristics of C. militaris were observed through microscope and investigated on PDA respectively. The anamorphs of C. militaris were identified to be Verticillium. Isolates of C. militaris showed different growth rates, morphology and color. Fifty six isolates of single ascospore and seventy two isolates of mass ascospore from C. militaris were analysed using by Random Amplified Polymorphic DNA (RAPD) for genetic relationship analysis. Fifty six single ascospore isolates fell into two groups by phenogram constructed from distance values using the UPGMA method in NTSYS-pc software: group A from artificial fruit body of C18 except for isolate 51; group B from artificial fruit body of C738. The average genetic distance value within group A is 0.150 and group B is 0.163. The average genetic distance value between the two groups is 0.221. The average genetic distance value within 56 single ascospores is 0.207 and 72 mass ascospores is 0.330. Genetic relationships were not found among 72 mass ascospore isolates obtained from eleven geographically distant populations.

• Korean Journal of Heritage: History & Science
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• v.52 no.4
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• pp.38-55
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• 2019

At Otani University in Kyoto, Japan, there is a rubbed copy of Tripitaka Koreana, presumably printed in 1381. According to the postscript of the copy, written by Saek Lee himself, the rubbed copy was made at Haeinsa temple in 1381 and was kept at Sinluksa temple in Yeuju. The copy was delivered as a gift to Japan in 1414 and now is kept at the Library of Otani University. Although an approximate summary of the content of the copy was reported in the early 2000s after a basic survey, details of the copy, including the concrete format and packaging paper, are not known yet. In this paper a detailed survey of the copy is conducted on the 109 pages. The copy is divided into two parts: the wrapping and the inner pages. The wrapping paper is divided into yellow and brown colors depending on the material of the paper. The yellow colorwrapping paper was possibly made in 1381 at the time of the rubbed printing, and the brown wrapping paper was repaired after being moved to Japan. Using funds collected in February 1380, the copy of Gyeong(經), Yul(律), and Ron(論) chapters was printed in April 1381. Binding of the copy was completed in September, and the wrapping paper with the title in gold was made in October 1380. The box for keeping Buddhist scriptures was manufactured in November 1380. The copy was moved to Sinluksa temple in April 1382 and delivered to Japan in 1414. At Otani University, the copy is stored in separate rectangular boxes 32.1×25.3cm in size with a height of 23.6cm. The rectangular plate on the four sides is red in external color but black colorinside. The box for keeping Buddhist scriptures was probably made in 1381, but a partial repair was made later. Because of the difficulty of executing a detailed survey of the box for Buddhist scriptures, it is hard to find out its nation and period of production. We look forward to studying the copy as well as the box for Buddhist scriptures in future.

• Korean Journal of Heritage: History & Science
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• v.52 no.4
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• pp.56-77
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• 2019

Bi-Seok is a treasure trove of funeral rites and an important cultural asset that can shed light on the historical and social history of calligraphy, but research of the topic is still insignificant. In particular, research on the production method of Bi-Seok remains an unproven field. The production of Bi-Seok can be roughly divided into ma-jeong (refining stone), sculpture, and the Buk-chil (process of engraving letters) process. This article reveals some facts: First, performing ma-jeong to the Sang-Seok, Honyu-Seok, Bi-seok, which are known to be God's things. This process is needed because of the change in the perception of the Honyu-Seok due to the settlement and propagation of Confucian ceremonial rituals in the times of hardship in 1592 and 1636. As the crafting process of ma-jeong did not remain concrete, it was only possible to examine the manufacturing process of Bi-Seok through its materials and tools. Second, the rapid proliferation of Oh-Seok and Sa-jeo-chwi-yong (purchase of things made by private citizens) in the Yeongjo era has great importance in social and cultural history. When the Gang-Hwa-Seok of the commodity were exhausted, the Oh-Seok that was used by Sadebu (upper civil class) were used in the tomb of Jangneung, which made Oh-Seok popular among people. In particular, the use of Oh-Seok and the Ma-Jeong process could minimize chemical and physical damage. Third, the writing method of the Bi-seok is Buk-chil. After Buk-Chil of Song Si-Yeol was used on King Hyojong's tomb, the Buk-Chil process ( printing the letters on the back of the stone and rubbing them to make letters) became the most popular method in Korea and among other East Asian countries, and the fact that it was institutionalized to this scale was quite impressive. Buk-Chil became more sophisticated by using red ink rather than black ink due to the black color that results from Oh-Seok. Fourth, the writing method changes in the late Joseon Dynasty. Until the time of Yeongjo's regime, when inscribing, the depth of the angle was based on the thickness of the stroke, thus representing the shade. This technique, of course, did not occur at every Pyo-Seok or Shindobi, but was maintained by outstanding artisans belonging to government agencies. Therefore, in order to manufacture Bi-Seok, Suk-seok, YeonJeong, Ma-jeong, Jeong-Gan, ChodoSeoIp, Jung-Cho, Ip-gak, Gyo-Jeong, and Jang-Hwang, a process was needed to make one final product. Although all of these methods serve the same purpose of paying respects and propagandizing the great work of deceased persons, through this analysis, it was possible to see the whole process of Pyo-Seok based upon the division of techniques and the collaboration of the craftsmen.

• Journal of Life Science
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• v.25 no.6
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• pp.663-672
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• 2015

The study was performed to investigate the effects of enzyme treated garlic (EG) and its natural resources composites on lipid levels in serum and liver of rats fed a high fat diet. Four different types of EG-composite extracts prepared: EG and EG + grape peel (EGG), EG + Persimmon (EGP) and EG + Catechu (EGC) by mixed 9.5:0.5, 9:1 and 8:2 (w/w) ratios, respectively. DPPH and ABTS radical scavenging activity in vitro, show the highest in EG + Catechu (EGC) composite by mixed 8:2 (w/w). EG and EG-composites extracts (8:2, w/w) were administered orally to SD-male rats at a concentration of 2.5 g/kg/day for 5 weeks. Total lipid and cholesterol contents in serum were significantly lower in EGC group than control group, and triglyceride content was the lowest in EGP group by 54.29 mg/dL. HDL-cholesterol contents were significantly higher in EGP and EGC groups. LDL-cholesterol content was lower in EG group than EG-composite groups, and VLDL cholesterol content was the lowest in EGP group. GOT, GPT and ALP activity was significantly lower in EGP group. Total lipid, cholesterol and triglyceride contents in liver were significantly lower in EGP and EGC group than control group. Antioxidant activity in serum was the highest in EGC groups by 50.86%, in liver was the highest in EGP groups. TBARS content in serum and liver was the lowest in EGP group. In these results, we suggest that EGP composites could have hypolipidemic and anti-obesity effects in rats fed a high fat diet.

• Journal of Life Science
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• v.19 no.8
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• pp.1104-1111
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• 2009

This study was conducted to evaluate the effect of Sikhe made by medicinal herb on the functional level of liver. Water extract I (12.9% W/W) and II (25.8% W/W) were obtained from medicinal materials: Caragana Sinica, Glycyrrhiza uralensis, Atractylodes rhizoma alba, Atractylodes rhizoma alba, Crataegus pinnatifida, Paeonia lactiflora Pasll., Hordeum vulgare Linne, Oryza sativa Linne, ginger, peer and jujube. Experimental groups were divided into the control diet group (C), high fat diet group (HF), high fat diet treated with 5% extract I group (HFE I ) and high fat diet treated with 5% extract II group (HFE II). In sensory evaluation, overall quality scores associated with color, aroma, flavor and taste were significantly higher in water extract II than in water extract 1. After investigating functional and lipid levels of livers in rats, we found that the administration of water extract I or water extract II to the high fat diet group (HF) did not affect the gain of body weight but mildly reduced GOT or GPT activity in the high diet group. Moreover, administration of these medicinal herbal extracts significantly decreased the levels of total lipid, triglyceride and total cholesterol in the high fat diet group (HF). However, administration of these medicinal herbal extracts did not affect the level of phospholipid. In conclusion, as Sikhe made by medicinal herb slightly decreased the activity of GOT or GPT and amount of lipid in liver, prevention against high fat diet is thought to be important for liver protection.

• Journal of Life Science
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• v.24 no.8
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• pp.865-872
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• 2014

In this study, ethanol and hot water extracts of lees from Korean traditional wine (J-B, J-S, J-Y, J-H, and J-W) were prepared, and their effects on blood coagulation, platelet aggregation, and hemolysis of human red blood cells (hRBCs) were investigated to develop functional food ingredients from lees. The pH and brix of the lees ranged from 3.90 to 4.29 and 5.0 to $27.0^{\circ}$, respectively, and there was a huge difference in the water and ethanol content among the lees. The nuruk and additives used affected the color and physicochemical properties of lees. The J-W takju made from only rice and traditional nuruk, which has $13^{\circ}$ brix and 1.8% of alcohol, has potential as functional food ingredient. With regard to the extraction yields of lees, higher yields were obtained from J-H, which contains different medicinal plants, in ethanol, followed by J-W, J-B, J-S, and J-Y. Higher extraction yields of lees were obtained from J-S in hot water, followed by J-B, J-W, J-H, and J-Y, respectively. The ethanol extract of J-H and the hot water extract of J-Y had the highest contents of total polyphenol and total flavonoids among the lees extracts. The 10 lees extracts did not show hemolysis activity against hRBCs up to 5 mg/ml. In an anticoagulation activity assay, the ethanol extracts of three yakju lees (J-B, J-S, and J-Y) and the hot water extract of J-W inhibited thrombin activity, whereas the hot water extract of J-B, J-S, and J-H inhibited blood coagulation factors. In an antiplatelet aggregation activity assay, only the J-W takju lees showed significant inhibition activity. Our results suggest that lees from traditional wine had high potential as a novel antithrombosis agent.