• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.288-292
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• 2008

To save cost and time in Kimchi manufacture, the use of raw red-pepper paste and device-mashed vice materials, in place of dried red-pepper powder, was examined. Two kinds of Kimchi were prepared: One with dried red pepper powder and device-not mashed vice materials and the other with raw red pepper paste and device-mashed vice materials. Then pH, total acidity, total viable cell counts, total lactic acid bacteria and sensory characteristics were evaluated. Comparisons of the two Kimchis, indicated that changes in pH, total acidity, the total number of viable cells and total lactic acid bacteria were similar between the two groups. The acceptability score of the Kimchi made using the raw red pepper paste and device-mashed vice materials was slightly lower than that of Kimchi made using the dried red-pepper powder. This color was indistinctly changed since the vice materials were mashed and mixed. In conclusion, the results indicate that when manufacturing Kimchi using device-mashed vice materials, Kimchi of better quality can be made by adding dried red-pepper powder.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.531-536
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• 2022

Umami taste-yielding foods, such as, Joseonganjang, dried anchovies, dried shiitake, dried Konbu (kelp), and Yukjeot, are widely used in the Korean cuisine as soup base. While Umami taste enhancement related to Kokumi taste substances has been proposed in human sensory studies, the potential action of Kokumi taste substances has not been explored on calcium-sensing receptors (CaSR), here referred to as Kokumi taste receptors. In this study, we investigated the effect of Umami taste-yielding foods on Kokumi taste receptors using cells expressing human CaSR. We monitored the temporal changes in intracellular Ca²⁺ in HEK293T cells expressing CaSR in response to aqueous extract of Joseonganjang, dried anchovies, dried shiitake, dried Konbu, and Yukjeot. Kokumi substances tested-glutathione and γ-Glu-Val-Gly- evoked intracellular Ca²⁺ influx in a concentration-dependent manner. A similar increment of intracellular Ca²⁺ influx was induced by Joseonganjang, Yukjeot, and dried anchovies, but not by dried shiitake and dried Konbu. Only Joseonganjang- and Yukjeot-evoked intracellular Ca²⁺ influx was significantly reduced by NPS 2143, a CaSR-specific antagonist. These data indicated that some Umami substances/Umami-yielding materials could activate CaSR, but this property was not observed for all the Umami tasting substances.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.5
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• pp.437-441
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• 2003

This research investigated the effects of processing conditions and natural antimicrobial materials on quality of freeze-dried, seasoned and roasted Alaska pollack (Theragra chalcogramma). The optimum dipping time and moisture contents of freeze-dried Alaska pollack were 1 sec in $1\%$ salt solution, $48.6\%$ respectively. The freeze-dried, seasoned and roasted Alaska pollack product showed high sensory value. As sterilization time increased over 30 mins in water bath at $100^{\circ}C$ the browning degree of the freeze-dried, seasoned and roasted Alaska pollack product increased. Among various antibrowning agents, $3\%$ corn starch was better in preventing browning than sporix treatment. The freeze-dried, seasoned and roasted Alaska pollack product added with lactate Ca and catechin had the antimicrobial, and the VBN contents of the product showed low level.

• Korean Journal of Heritage: History & Science
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• v.46 no.3
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• pp.172-193
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• 2013

This study examines the production techniques and raw materials shown in the Korean dried-lacquer statues of Buddha through a careful observation of the Seated Dried-lacquer Bodhisattva Statue from the late Goryeo Dynasty which is currently possessed by Okura Museum of Art in Tokyo. As a method of study, the X-ray data and the results from a field survey were combined to analyze the production techniques and the characteristics of raw materials. Based on this analysis, a hypothesis was established on the production process and verified through a reenactment of the actual production process. Then, the characteristics of the techniques applied to each process and the raw materials were recorded in detail. Specifically, the dried lacquer techniques and the raw materials were estimated based on the results of naked-eye observation in comparison with the literature, especially the records of "Xiu Shi Lu" written by Huang Cheng of the Ming Dynasty which is considered as 'the textbook of lacquer techniques.' The raw materials used in the production of the traditional Korean lacquerware inlaid with mother-of-pearl were also referenced. As a result, it was found that the features of production techniques and the raw materials found in the Statue at Okura Museum of Art have many similarities with those of the Seated Dried-lacquer Statue of Lohan (Arhat) from Yuanfu 2 Nian Ming (1098) of the Song Dynasty which is currently at the Honolulu Museum of Art. In particular, the similarities include that the interior of the statue being vacant because the clay and the wood core were not replaced after being removed from the prototype, that the complete form was made in the clay forming stage to apply the lacquer with baste fiber fabric, that the clay and the wood core were removed through the bottom of the statue, and that the modeling stage was omitted and the final coat over the statue is very thin. Additionally, decorating with ornaments like Bobal and Youngrak made of plastic material was a technique widely popular in the Song Dynasty, suggesting that the Seated Dried-lacquer Bodhisattva Statue in Okura Museum of Art was greatly affected by the production techniques of the Dried-lacquer Buddha Statue from the Song Dynasty. There is no precise record on the origin and history of the Korean Dried-lacquer Buddha Statues and the number of existing works is also very limited. Even the records in "Xuanhe Fengshi Gaoli Tujing" that tells us about the origin of the Dried-lacquer Buddha Statue from the Yuan Feng Period (1078~1085) do not indicate the time of transmission. It is also difficult to trace the clear route of transmission of production techniques through existing Dried-lacquer Buddha Statues. Fortunately, this study could at least reveal that the existing Dried-lacquer Buddha Statues of Korea, including the one at Okura Museum of Art, have applied the production techniques rather differently from those used in the production of Japanese Datsukatsu Dried-lacquer Buddha Statues that have been known as the standard rule in making dried-lacquer statues of Buddha for a long time.

• Food Science and Preservation
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• v.30 no.3
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• pp.419-433
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• 2023

Dried apple bugak, a traditional Korean dried food, was made using superfine powders of glutinous rice (GR), non-glutinous rice (NGR), and Wasabia koreana Nakai leaf (WKNL) as coating materials. This study aimed to determine the effect of coating sliced apples with superfine GR powders substitute with superfine NGR and WKNL powders at different ratios. Apple slices coated with superfine GR, NGR and WKNL powders were air-fried and compared with dried and air-fried apple bugak coated with superfine GR powders. The results showed that coating apple slices with superfine GR powders with the addition of superfine NGR and WKNL powders significantly increased oil absorption capacity and antioxidant activity but reduced viscosity, water absorption capacity, total polyphenol, total flavonoids contents, and improved color and structural improvements. Among all the samples, 80:20:5-treated (GR:NGR:WKNL) dried and air-fried bugak showed enhanced quality characteristics. Thus, the results suggested that coating apple slices by the substituting GR superfine rice powders with 10 or 20% of NGR and 3 or 5% of WKNL superfine powders produces good quality dried and air-fried bugak with nutritious characteristics.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.321-325
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• 1989

Storage quality dried persimmons was evaluated by 5 scale scoring hedonic sensory analysis in various packaging methods and materials. Dried persimmons were deteriorated within 1 months of storage in polyethyene(PE, 0.08mm) and 1.5-2.5 months in nylon(PA/PE, 0.1mm) packages at room temperature, But those were kept good quality for 5 months of storage in PA/PE package and for 8 months in $CO_2$ or $N_2$ gas filled polyester/aluminum/casteded polypropylene(PET/Al./CPP, 0.1mm) package at $5^{\circ}C$. Dried persimmon had the best quality in water content of 37% and at humidity 75% and its shelf-life was noticialy prolonged by low temperature.

• Proceedings of the SAREK Conference
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• 2007.11a
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• pp.176-181
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• 2007

This study aims to evaluate theoretically heat transfer characteristics and heat flux performance in ondol system of dried type is composed of panel of ceramics to improve of thermal conductivity and fin to expand heat. To this end, we analyzed effect of design factors(temperature of hot water, set temperature of room and thermal conductivity of finishing materials) in ondol system of dried type by heat transfer analysis. The main results of this study are summarized as follows; The deviation of heat flux and temperature was reduced by heat expansion from fin decreasing heat loss generated in air layer. The temperature and heat flux in upper finishing materials surface linearly increased according to temperature increment of hot water, but the temperature distribution in upper surface was assessed uneven. The greater heat resistance value of upper finishing materials, the deviation of maximum temperature and minimum temperature was decreased. Also, we suggested a basic design data about ondol system of dried type through an analysis of simulation results on heat transfer characteristics and heat flux performance.

• International Journal of Industrial Entomology and Biomaterials
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• v.42 no.1
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• pp.14-20
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• 2021

Mulberry was dried with low temperature vacuum dryer using microwave. The nutritional compositions of microwave-dried mulberry including proximate composition, sugar content, mineral content, total phenolic, flavonoids, and anthocyanin, beta-carotene, vitamin C, and amino acid composition were measured. Sugar contents of mulberry were 42.6 mg/100g (Cheongilppong) and 43.27 mg/100g dw (Gwasang No. 2). The main components of mulberry sugars were fructose and glucose. Mineral analysis showed that K, P, Ca, and Mg were abundant regardless of mulberry cultivars.

• Food Science and Preservation
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• v.11 no.4
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• pp.437-440
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• 2004

To investigate the effects of pre-treatment and packaging materials for dried persimmon during 6 month storage, the citric acid, salt, xylitol, L-cystein was pre-treated on dried persimmon, and then packed with LDPE film($0.06\;{\mu}m$) and N/LDPE($0.06\;{\mu}m$). The rate of moisture contents, browning, fungi and weight loss of dried persimmon pre-treated with citric acid, salt, xylitol, L-cystein were changed a little in N/LDPE, but were highly changed in LDPE. The commodity of dried persimmon packed with N/LDPE was also higher than that of LDPE.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.473-481
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• 2002

Pyebaek of Jeonju area based on the method prepared by late old madame Park, Bokja can be characterized as follows: First, vegetables which could be obtained locally constituted the main body of materials of Jeonju Pyebaek and animal foods used in Pyebaek were dried fishe for the most of times. In the pre-refrigerator era, the main reason behind the heavy uses of dried fish such as dried abalone or octopus instead of animal foods can be attributed to the easy availability of dried fish. In recent years, foods made of animal foods has been indispensible items. Second for the patterns and decorations of Pyebaek natural figures such as birds, flowers, butterflies, loaves and half moon were imitated in making of octopus cuttings, squid cuttings, Yakkwa, Hwajeon, Dried persimmons, Jeonbokssam, etc. Beef jerky, Yeotgangjeong were decorated beautifully with pine nuts, shredded dried dates and raisins. Many colors were used in various items of Jeonju Pyebaek such as Hwajeon, Songpyun, Saji. Finally, flavors of Jeonju Pyebaek are sweet and tasty of sesame oil.