• Journal of Life Science
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• v.22 no.11
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• pp.1463-1469
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• 2012

To add functional specialty in a traditional fermentation product, Gochujang, and improve the taste and preference, an optimum fermentation condition of Gochujang supplemented with tomato puree was established in the conditions of GCJ 14, -16, -18, and -20. Varying the salinity concentration and the manufactured fermentation products, Gochujang was analyzed by the chemical nature, change in bacterial characteristics and contents of a functional chemical, lycopene, and sensory taste. As a result, the pH change of Gochujang containing tomato puree with grain syrup was diminished during the fermentation process. Its sugar contents were repeated by the increase and decrease. In addition, the water contents, salinity, and chromaticity of the Gochujang showed no significant change. Regarding the change in bacterial characteristics, total bacterial number and lactic acid bacteria number increased, with the rate of increase depending on the fermentation process. The ratio of lactic acid bacteria number against total bacterial number was confirmed to be significantly high at the conditions of GCJ 18 and -20. No significant change in the contents of lycopene was observed during the fermentation process. Notably, the change in crude proteins, crude fat, crude ash, and carbohydrates in addition to a sensory examination including taste and preference of the manufactured Gochujang suggest that the optimal fermentation product is produced in the condition of GCJ 20. Therefore, functional Gochujang satisfying a modern preference can be produced by using tomato puree with grain syrup.

• Journal of Conservation Science
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• v.27 no.1
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• pp.31-40
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• 2011

Copper-red (Dongwha, Jinsa) is Korean traditional inorganic pigment used for red-coloring on the porcelain surface during Goryeo and Joseon Periods. Trace amounts of copper-red porcelains are handed down because of the technical difficulty of making and coloring of the pigment. It is known that copper ore sources were extensively distributed in Korea according to old literatures and some of them are still producing copper ore at this present. Main types of copper-bearing mineral in Korea are chalcopyrite ($CuFeS_2$) and malachite ($Cu_2CO_3(OH)_2$), and they are easily collected from the ground surface. This means Korea had geographical and economic geological advantages for supplying raw material of the pigment. These two minerals showed good red-coloring in color test for porcelain pigment. As a coloring element, copper showed micro size less than $5{\mu}m$ in diameter in glaze matrix. The dispersion of copper particle is the most decisive factor for red chromaticity of copper-red porcelain, as well as copper content of the pigment.

• Journal of Dairy Science and Biotechnology
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• v.29 no.2
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• pp.37-42
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• 2011

The changes in pH, titratable acidity, chromaticity, total count, coliform group and organoleptic properties of the whole market milks (UHT, LTLT) that sold currently on the domestic market were stored after their production at 0, 10, 20, 30 and $40^{\circ}C$ to predict their quality during distribution, and examined prior to the analysis on the correlation of their quality properties and organoleptic preference level and discovery of optimal quality indicator. The investigation of correlation between pH, acidity and preference level of milks depending on respective storage temperature showed significant correlation (p<0.01) for the milk stored at 10, 20, 30 and $40^{\circ}C$, and the higher temperature was directly proportional to the higher correlation coefficient. The correlation between total count and preference level for LTLT milk stored at 0, 10, 20, 30 and $40^{\circ}C$ showed high correlation coefficient at every high temperature condition respectively as R=0.81, R=0.91, R=0.96, R=0.90 & R=0.99, and the correlation coefficients were also significant level for the UHT milk irrespective of their storage temperature except $0^{\circ}C$. Accordingly, the changes in total colonies turned out to be suitable to be the quality indicator for the quality prediction of the milk on the distribution.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.650-658
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• 2006

This study investigated the effects on the quality characteristics of the korean steamed rice cake, Seolgiddok of the addition of aloe powder at 0%, 1.5%, 3.0%, 4.5% and 6.0% and 4-days storage. The moisture content of the control 0% aloe, steamed rice cake was 47.76%, and steadily decreased with increasing powder addition to the lowest of 37.38% for the cake with 6.0% added. The moisture content was decreased with extending storage time in both the control and powder-added groups. The cohesiveness, springiness, adhesiveness, gumminess and chewiness of the cake tended to decrease with increasing powder content, while the hardness increased with both increasing powder content and extending storage time. The Hunter color value L in the chromaticity of the cake was significantly decreased with increasing powder addition. The a value of the control, 0% aloe steamed cake was -0.86, but became positive with red color with increasing powder content, The b value was significantly increased with increasing powder content. The powder addition inhibited the increase in bacteria number. The sensory characteristics of the cake. such as color, aloe flavor and taste, and bitterness were increased with increasing powder content, while the moist and soft feeling of the cake were more highly evaluated at lower powder content. The overall taste was judged to be best for the sample with 3% added powder. Accordingly, it was expected that a highly functional and healthy product with improved quality might be developed by the addition of aloe powder to the Korean steamed cake, Seolgiddok.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1442-1455
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• 2018

The objective of this study was to examinate the differences of general component, chromaticity, pH, weight, loss on baking, specific volume bulk, diameter of upper side and height, mechanical texture, DPPH radical, ABTS radical, Total amount of phenol, Monacolin-K content, sensory test on Muffin using no Red Yeast Rice and different levels (2%, 4%, 6%, 8%, 10%) of Red Yeast Rice. pH was decreased as the amount of added Red Yeast Rice increased(control 8.35, RM2% 7.93, RM4% 7.86, RM6% 7.69, RM8% 7.49, RM10% 7.30). Weight and loss on baking were showed not too different depending the amount of added Red Yeast Rice, and the baking loss were at very low point. Adhesion, cohesiveness, elasticity, viscosity, and chewiness showed no attentive differences on mechanical texture analysis. As the level of Red Yeast Rice increased, DPPH radical, ABTS radical, and Total phenol content decreased. Monacolin K were at higher point as the level of Red Yeast Rice increased. The sensory test showed Taste, Texture, and Overall acceptability gained the highest point when using 4% of Red Yeast Rice. On the sensory test, 4% of Red Yeast Rice was considered to be the best level based on Flavor and Color. The results of these tests show 4% of Red Yeast Rice is most preferred and considered to be most suited with flour and rice flour.

• Conservation Science in Museum
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• v.25
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• pp.63-84
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• 2021

In order to investigate the diverse physicochemical changes that occurred in traditional Korean pottery during its production, including before and after firing, this study produced six replicas of a celadon maebyeong inlaid with cloud-and-crane designs, respectively corresponding to the process of shaping, carving, inlaying designs, first firing, glazing and second firing, respectively. It then conducted a scientific study of these six replicas and analyzed their images through high-resolution three-dimensional transmission imaging. The materials used for the replicas show different mineral phases and even colors depending on the components of each material. For example, black inlay with a high content of iron oxide (Fe₂O₃) shows dark colors and white inlay with a high alumina (Al₂O₃) content appears white. Physicochemical properties such as chromaticity and magnetic susceptibility and major components of the replicas were confirmed by the differences in the density in the computed tomography (CT) images. The characteristics of fired products such as fine structure, absorption ratio, apparent porosity, and other characteristics of the major mineral components were identified by the presence of pores and the formation of cracks inside the replicas in the image analysis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.5
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• pp.655-661
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• 2022

Iota carrageenan-containing surimi was refrigerated for 7 days to investigate the change in its properties. Physical properties, color differences, and sensory evaluation were tested for analysis after addition of 0-3 Wt% iota carrageenan. In unheated surimi, the 2% carrageenan- containing surimi had higher chromaticity and color difference compared to the surimi without added carrageenan. However, the surimi with 3% iota carrageenan showed enhanced yellowness, resulting in a modified color difference. Surimi containing iota carrageenan showed the same trend in color difference in heated surimi after storage for 7 days, particularly when carrageenan content was 2% or greater. The hardness, gumminess, and chewiness of the heated Iota carrageenan-containing surimi also increased after 7 days of storage. Compared to surimi without added carrageenan, the heated Iota carrageenan-containing surimi had higher hardness, gumminess, chewiness, and lower adhesiveness after storage. The overall preference for surimi decreased, while the hardness increased, when carrageenan was added. Therefore, the addition of the iota carrageenan to stored surimi can significantly enhance its hardness.

• Journal of Conservation Science
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• v.36 no.6
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• pp.533-540
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• 2020

Mt. Neoseongsan (NSS) is the only natural Neorok source in Korea. The geological, historical, and cultural values of NSS were recognized in 2013, and NSS has since been designated and maintained as a natural monument (No. 547), which has restricted the research and utilization of NSS Neorok. The limited NSS Neorok supply has hindered the restoration research of traditional pigments. Recently, a large amount of Neorok has been mined from Mt. Gwangeongsan (GJS) and is expected to be the main supply source of Neorok for restoring traditional pigments. Therefore, this study analyzed the characteristics of NSS- and GJS-Neorok-based pigments to evaluate the feasibility of substituting GJS Neorok for NSS Neorok in pigments. The NSS Neorok was mostly comprised of celadonite, whereas the GJS Neorok included minerals containing glassy phases such as celadonite, cristobalite, tridymite, etc. Because both Neorok samples were vitrified under identical conditions, the GJS Neorok grains were larger than the NSS Neorok ones. The GJS Neorok pigment showed that the chromaticity, grain size, oil absorption, and stability varied depending on the mineral types and contents. In particular, GJS-2 and NSS Neorok showed similar mineral compositions, physical properties, and stabilities, suggesting that GJS-2 can be substituted for NSS Neorok, which has been difficult to source and utilize ever since NSS was designated as a natural monument.

• Food Science and Preservation
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• v.30 no.2
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• pp.287-299
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• 2023

In vitro luwak coffee was produced using enzyme­microbial complexes. The coffee quality of non-fermented coffee beans (NFC) and fermented coffee beans (FC) was compared. The total free amino acid content was higher in FC than in NFC. The levels of glutamic acid and γ-amino-n-butyric acid in NFC were higher than those in FC; however, the contents of essential amino acids, such as lysine, leucine, and valine, in FC were higher than in NFC. During fermentation, the sucrose content decreased, whereas the fructose and glucose contents increased (p<0.001). The chromaticity of the coffee extract showed higher lightness (L), redness (a), and yellowness (b) values in FC than those in NFC. The caffeine content was significantly lower in FC (696.94±0.04 ㎍/mL) compared to that in NFC (1,130.22±1.55 ㎍/mL) (p<0.001). Conversely, the polyphenol and chlorogenic acid contents were significantly higher in NFC than in FC (p<0.001). Electronic nose analysis indicated considerable differences between the volatile aromatic components in NFC and FC. Sensory scores were significantly higher for FC than those for NFC. Therefore, the fermentation of coffee beans using enzyme­microbial complexes altered the chemical components, which promoted the Maillard reaction during the coffee bean roasting process. These results suggest the possibility of producing in vitro luwak coffee with better flavor and lower caffeine content.

• Applied Chemistry for Engineering
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• v.29 no.3
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• pp.283-288
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• 2018

As the use of environmentally friendly and non-disease natural pigments grows, various methods for extracting natural pigments have been studied. The natural color was extracted from parsley, a vegetable ingredient containing natural dyes. Target color codes of green series of natural dyes extracted as variables #50932C (L = 55.0, a = -40.0, b = 46.0) were set with the pH and temperature of extracted natural color coordinates (of the extracted), and the quantitative intensities of natural dyes were analyzed. During the colorimetric analysis predicted by the reaction surface analysis method, a color coordinate analysis was conducted under the optimal conditions of pH 8.0 and extraction temperature of $60.9^{\circ}C$. Under these conditions, predicted figures of L, a, and b were 55.0, -36.3, and 36.8, respectively, while actual experimental ones confirmed were 69.0, -35.9, and 31.4, respectively. In these results, the theory accuracy and actual error rate were confirmed to be 73.0 and 13.8%, respectively. The theoretical optimization condition of the color difference (${\Delta}E$) was at the pH of 9.2 and extraction temperature of $55.2^{\circ}C$. Under these conditions the predicted ${\Delta}E$ figure was 12.4 while the experimental one was 13.0. The difference in color analysis showed 97.5% of the theoretical accuracy and 4.5% of the actual error rate. However, the combination of color coordinates did not represent a desired target color, but rather close to the targeted color by means of an arithmetic mean. Therefore, it can be said that when the reaction surface analysis method was applied to the natural dye extraction process, the use of color coordinates as a response value can be a better method for optimizing the dye extraction process.