• Journal of the Korean Society of Food Science and Nutrition
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• 제4권1호
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• pp.25-29
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• 1975

Took an experiment of the jam manufacture with the raw material―the persimmons mellowed naturally and the persimmons which were got rid of astringency artificially―with many kinds of Korean persimmons. The results as follows : 1. Table 1. shows the analysis Table of the nutritional composition in the raw persimmon and Table 2. shows the gelation factor content in the persimmon. 2. Table 3. shows the mixture ratio of the manufacturing raw material of persimmon jam and shows the properties of the jam. 3. The color of the jam manufactured with made from the natural mellowed persimmons was persimmon color containing black spot or orange. But the jam manufactured with the persimmons which were got rid of astringency by ethanol changed from persimmon color to light purple during the storage. 4. The jam manufactured with the natural mellowed persimmons did not taste astringent but the jam manufactured with the persimmons which were got rid of astringency artificially tasted astringent.

• Korean Journal of Food Science and Technology
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• 제19권5호
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• pp.451-452
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• 1987

The effect of cook temperatures, 100-$120^{\circ}C$, on firming rate of cooked rice stored at $4^{\circ}C$ for 72 hours was studied. The cook temperatures had a definite effect in retarding the firming rate of cooked rice. The time constants, reciprocal of firming rate constants, of cooked rice cooked at $110^{\circ}C$ and $120^{\circ}C$ were 1.2 and 1.5 times greater, respectively, than that at $100^{\circ}C$. The total material available for crystallization and the Portion of material that durings storage were decreased as the cook temperature increased.

• Journal of Microbiology and Biotechnology
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• 제29권4호
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• pp.617-624
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• 2019

Bacterial nanocellulose (BNC) which is generally synthesized by several species of bacteria has a wide variety of industrial uses, particularly in the food and material industries. However, the low levels of BNC production during the fermentation process should be overcome to reduce its production cost. Therefore, in this study, we screened and identified a new cellulose-producing bacterium, optimized production of the cellulose, and investigated the morphological properties of the cellulosic materials. Out of 147 bacterial isolates from ripened fruits and traditional vinegars, strain SFCB22-18 showed the highest capacity for BNC production and was identified as Komagataeibacter sp. based on 16S rRNA sequence analysis. During 6-week fermentation of the strain using an optimized medium containing 3.0% glucose, 2.5% yeast extract, 0.24% acetic acid, 0.27% $Na_2HPO_4$, and 0.5% ethanol at $30^{\circ}C$, about 5 g/l of cellulosic material was produced. Both imaging and IR analysis proved that the produced cellulose would be nanoscale bacterial cellulose.

• Korean Journal of Food Science and Technology
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• 제37권6호
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• pp.1048-1064
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• 2005

Detection of specific compounds influencing food flavor quality is not easy. Electronic nose, comprised of electronic chemical sensors with partial specificity and appropriate pattern recognition system, is capable of recognizing simple and complex volatiles. It provides fast analysis with simple and straightforward results and is best suited for quality control and process monitoring of flavor in food industry. This review examines application of electronic nose in food analysis with brief explanation of its principle. Characteristics of different sensors and sensor drift. and solutions to related problems are reviewed. Applications of electronic nose in food industry include monitoring of fermentation process and lipid oxidation, prediction of shelf life, identification of irradiated volatile compounds, discrimination of food material origin, and quality control of food and processing by principal component analysis and neural network analysis. Electronic nose could be useful for quality control in food industry when correlating analytical instrumental data with sensory evaluation results.

• Bulletin of Food Technology
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• 제24권1호
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• pp.136-144
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• 2011

본 내용은 에너지 절감형 곡류 및 식품 공정기술 및 관련 시스템 현지조사를 위하여 일본 국제식품박람회(Foodex Japan 2011)에 참관하여 쌀가루 신 생산기술 세미나 참석 및 곡류의 완제품, 활용제품 조사, 이송시설 및 집진설비 조사를 하였다. 또한 에너지 절감형 가공공정 및 HACCP 적용 관련 시스템 조사를 하고 Satake 등 곡류가공회사와 기술 협의를 하여 향후 연구에 반영하고자 한다.

• Archives of Pharmacal Research
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• 제26권5호
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• pp.426-431
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• 2003

This study was carried out to investigate the addition of water-soluble isoflavone into milk by means of microencapsulation technique. The yield of microencapsulation, sensory attributes, and capsule stability of water-soluble isoflavone microcapsules in milk were measured. Coating materials used was polyglycerol monostearate (PGMS), and core material was water-soluble isoflavone. The encapsulation yield of water-soluble isoflavone with PGMS was 67.2% when the ratio of coating material to core material was 15 : 1. The rate of water-soluble isoflavone release from capsules was 18, 19, and 25% when stored at 4,20, and $30^{\circ}C$ for 12 days in milk, respectively. In sensory evaluation, beany flavor and color of microencapsuled water-soluble isoflavone added milk were significantly different from uncapsuled water-soluble isoflavone added milk, however, bitterness was not significantly different. In vitro study, micro-capsules of water-soluble isoflavone in simulated gastric fluid with the range of 3 to 6 pHs were released 3.0∼15.0%, however, the capsules in simulated intestinal fluid with pH 7 were released 95.7% for 40 min incubation time. In conclusion, this study provided that PGMS as coating materials was suitable for the microencapsulation of water-soluble isoflavone, and the capsule containing milk was almost not affected with sensory attribute.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1330-1335
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• 2009

Although beneficial effects of dietary plant proteins on lipid metabolism are well documented, not much information exists on the influence of different seafood proteins on the lipid metabolism. The present study evaluated the effect of 2 marine proteins (tuna protein and scallop ovary proteins) in comparison to casein and soy protein in male Wistar rats. The concentration of total lipids in the plasma of rats fed experimental diets was significantly lower from that of control (278.2 mg/dL) group (p<0.05); and, the liver lipid content was not significantly different (p>0.05). Fecal excretion of cholesterol and bile acids was significantly higher in marine proteins and soy protein fed groups compared to casein only fed control (6.1 and 6.4 mg/day, respectively) group (p<0.05). No significant differences were observed in the mRNA concentrations of different transcriptional factors (p>0.05).

• Korean Journal of Food Science and Technology
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• 제30권5호
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• pp.1114-1119
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• 1998

The stabilities of O/W emulsions (lipophilic core material:lipophobic wall material=3:2, w/w) containing various kinds of emulsifiers were compared to determine the optimal conditions of the HLB (hydrophilic lipophilic balance) value, the concentration and composition of emulsifier, the ratio of core material to the wall material, and the concentration and composition of polymers in the wall material. The effect of different chemical types of emulsifiers and the influence of single vs. binary emulsifier systems were compared with 13 kinds of emulsifier HLB values of $0.6{\sim}16.7$ at the concentration of 0.50%(w/w). The emulsion system was stable (more than 99.0 of ESI value) when the HLB value of the emulsifier was more than 11.0 or less than 2.8 of emulsifier HLB value. But it was unstable (less than 40.0 of ESI value) at the HLB value of the emulsifier between 3.4 and 8.6. Especially, we could find out the emulsion containing the emulsifier of polyglycerol polyricinoleate (PGPR, HLB 0.6) became stable creamy state. And, the ESI value of binary emulsifier system containing 0.25%(w/w) of PGPR and 0.25%(w/w) of polyoxyethylene sorbitan monolaurate (PSML, HLB 16.7) was higher than that of any single emulsifier system at the concentration of 0.50%(w/w). The highest emulsion stability was obtained in the liquefied wall material composed of 0.25%(w/v) of waxy corn starch and 0.50%(w/v) of agar.

• Food Science and Preservation
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• 제10권1호
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• pp.94-98
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• 2003

Effect of mixture of food material water extracts(modouri) composed of Job's tears, maize, buckwheat Japanese mushroom, lovage, licorice and jujube(13 : 50 : 15 : 2 : 5 : 5 : 5, v/v)] on the content of testosterone(T) and dihydrotestosterone(DHT), biochemical and histological changes of rat were investigated. Animal experiments(30 rats) were divided into 3 experimental groups(control, modouri and propecia). The summarized results were as follows: Activities of GOT, GPT, ALP, ${\gamma}$-GTP and content of total cholesterol and total lipid are normal in modouri group. Therefore modouri does not give rise to any damage in the liver. Also in the histological view, modouri does not have any hepatotoxic effect and increase the number of hair folicle. Total(T+DHT) and DHT content in rat serum and skin are significantly decrease in modouri group compare to the control but there is not any significant difference with propecia.

• Korean Journal of Food Science and Technology
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• 제25권6호
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• pp.649-654
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• 1993

We investigated the texture of the sweet potato starch gels treated with maltogenic amylase. Effects of branched gluco-oligosaccharides and acorn starch on the texture of the sweet potato starch gel were also investigated. Hardness and cohesiveness of gels were measured by using Instron and sensory evaluation on the gel properties was performed. From the results of the instrumental analysis, it was found that the overall textural properties as Mook could be improved by adding branched glucooligosaccharides, maltogenic amylase or acorn starch to the sweet potato starch gel. As a result, there was a decrease in the cohesiveness of gels while the hardness of gels increased. The sensory evaluation study indicated that the sweet potato starch gels treated with 0.02% maltogenic amylase, or added with 12.5% branched gluco-oligosaccharides, or mixed with 50% acorn starch had preferable quality as Mook.