• Korean journal of food and cookery science
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• v.5 no.1
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• pp.75-81
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• 1989

Fusarin C, which had been produced in cereals by Fusarium moniliforme, was known as a mutagen. In this study, natural occurrences of fusarin C in 12 kinds of cereals grown in Korea, fusarin C production by F. moniliforme in cereal cultures, and the relation between fusarin C production and water activity were investigated. The results were obtained as follows; 1. Fusarin C was detected large amounts in rice, glutinous millet, sorghum millet, and corn obtained from Seoul markets randomly. But in cereals selected from Pyungtaik market, fusarin C was detected in barley and job's tears only. The amounts were much lower than those from Seoul markets. It was thought that keeping conditions of cereals during retailing period were very important factors to natural occurrences of fusarin C. 2. The amounts of fusarin C production were determined much more in rice and barley cultures with F. moniliforme. In this study, the facts are made clear that rice and barley had been more proper than corn to produce fusarin C by F. monilifome. 3. Water activity had more effect on fusarin C production in corn cultures than rice cultures. In corn cultures, water activity was higher, and the amounts of fusarin C production was larger. In case of high activity (Aw 0.85), the amounts of fusarin C was shown the largest in 1 week after then was decreased rapidly.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.410-416
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• 2011

Cereals are the main raw material for sunsik manufacture. As the fundamental processing step, it is very important to confirm the level of the microorganism contamination in the cereals. This study was carried out a micrbiological screening of cereal samples for sunsik from 19 companies located in South Korea. Ten kinds of cereals which were glutinous rice, barley, brownrice, blackbean, blackrice, blacksesame, sorghum, millet, perilla seed, and adlay were investigated. As the results, the contaminations of general bacterial were 3.1~8.6 log(CFU/g). The results of Escherichia coli were 1.0~3.4 log(CFU/g). There was no contamination of Salmonella. spp in any cereal samples except black sesame and mold was detected in barley. The experiment for microbiological contamination during sunsik processing was also investigated in this study. The results of general bacteria were detected as 5.1~8.5, 4.4~7.5, 1.0~2.3, 2.4~4.2, 1.0~4.0, 3.4~4.2, 4.3~5.2, and 3.3~5.5 log(CFU/g) during environment of warehousing, washing, steaming, 1st cooling, drying, 2nd cooling, grinding, and packaging process, respectively. The results of coliform were 1.0~2.0 log(CFU/g) during warehousing respectively. Mold was found in warehousing. In case of the instruments, the contaminations of general bacterial were 4.2~7.5, 0.1~2.0, 0.1~3.2, 3.7~4.0, 2.5~3.0, and 3.8~5.2 log(CFU/g) in cereals tanks, washing machines, grinding machines, packaging machines, and workrooms. The results of coliform were 2.4~4.0, 0.0~4.1 log(CFU/g) in cereals tanks and grinding machines, respectively. Mold were only found in cereals tanks, grinding machines, and workings. Therefore, the risk of hazard microorganisms contmination might be decrased as the exhaustive management is applied to the whole sunsik process.

• Korean Journal of Agricultural Science
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• v.6 no.2
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• pp.205-212
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• 1979

Red pepper paste were prepared by using various raw materials such as rice, glutinous rice, polished barley, polished wheat and corn powder, and their chemical compositions including reducing sugar, amino-N and ethanol were analyzed during the period of aging in order to elucidate effects of these starchy materials on the compositions and qualities of the products. The results obtained are summarized as follows: 1) Koji of these materials were manufactured respectively by inoculating a strain of Asporyzae and their activities of protease and saccharifying amylase were determined. Wheat koji was found to have the highest level of protease activity among the koji, while glutinous rice koji had the strongest amylase activity. 2) Contents of moisture, crude protein, crude fat, and sodium chloride in the red pepper pastes were not changed significantly, however total sugar content was decreased during the period of aging. 3) After 60 days of aging, the highest amount (160mg%) amino nitrogen was detected in the red pepper paste of polished wheat, but higher levels of reducing sugar and ethanol contents were detected in that of glutinous rice. 4) Amino acids in the products were analyzed after 60 days of aging: a) Total 17 amino acids were detected. b) Free amino acid ratio to total amino acid content was approximately 35 percent in average. c) Free glutamic acid was higher than any other free amino acid In the amount and free ratio, but free methionine was lower. d) Lysine content was relatively high, while histidine and glycine were detected in trace. 5) Sensory tests including color, odor and taste on the products resulted in the highest mark for the red pepper paste of glutinous rice but in the lowest mark for that of corn powder.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.849-855
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• 2003

The extrusion effects on solubilization of brown rice, glutinous rice, barley and job's tear were investigated in comparison with raw and roasted whole grains. Whole grains were extruded under 13 different operating conditions, where the process variables were controlled in the following ranges: screw speed, $200{\sim}300$ rpm; temperature, $110{\sim}130^{\circ}C$; moisture, $15{\sim}25%$. Solubilization effects of whole grains by extrusion were characterized in terms of water solubility index (WSI), viscosity, dispersibility and dietary fiber in comparison with those of raw and roasted grains. WSI of whole grains significantly increased by extrusion, especially WSI of glutinous rice containing abundant amylopectin increased twice than WSI of brown rice. The content of soluble dietary fiber was increased due to extrusion treatment, while insoluble dietary fiber decreased concomitantly and the content of total dietary fiber was not nearly changed. Extrusion improved the dispersibility and swelling effects in comparison with that of raw and roasting grains.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.377-386
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• 2006

Imwonshibyukji(1827) is an important and stupendous ancient scientific book, which is much like an encyclopedia, that can discern the dietary life of the latter period of Choseon. This article is assorted, which is mentioned in this book, as Cho(Misutkaru-in parched grain that is weed out into powder) to the main material of grain Youmicho, Wandoocho, Youcho, also the medicinal plant as the main material Youkhangcho, Backyupcho, Chungumcho, Unyoungcho, and Naecho, Haengcho, Eicho, Imgumcho, Joyou, Bokbunjacho, made by fruit. The results of inquiring the property by the assortment is as you see in the following. Youmicho, Wandoocho, Youcho, Youkhyangcho, Backyupcho, and Chungumcho, which consist of glutinous rice, nonclutinous rice, barley, buckwheat, pea, and black soybean are among 13 kinds of methods to make Cho. The manufacturing process is similar to that of Misutkaru, but in the case of Unyoungcho 6 different medicinal powders are mixed with Chundang and Sookmill to form a hard portable taffy substance, which is quite unique. Naecho, Haengcho, Eicho, Imgumcho, Joyou, and Bokbunjacho are extracted from pulp and processed in a powder form like Misutkaru, which can also be considered as a fruit tea. Youcho is unique in its sense, since it is fermented by maggots that are bred in order to obtain the juice. Cho is known to calm thirst and empty stomachs, and has various medicinal materials to act as food to aid virility. It is also known to have multiple functions as an alternative staple, refreshment to aid virility, portable food, and preferable beverage. There are ten references on Cho, 37% are Korean in Ongheejobji and 63% Chinese in Jaeminyosool, Bonchogangmok, Chungmoonbobang, Nongjungchunsuh, Wangshinongsuh, Shikgyung, Sukmyung, Bonchoseupyou, and Wisaengbogam. The citations are in the general introduction and 13 types of Cho are cited 19 times overall, but citations based on Chinese references are non existe.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.99-108
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• 2001

A survey was conducted to assess the food-purchase behavior of 197 Taejon full time housewives 30 to 49 years of age. Food purchase was assessed using a questionnaire and the resulting data were analyzed using SPSS programs. Demographic data revealed that most of the households have three to five family members and that the Engel Indices of the participating households were mostly between 10 and 30%. Noticeable results of the food purchase assessment are as follows. In the grain and grain products items, the low-education group purchased more rice and barley than the high-education group, whereas the high-education group purchased more glutinous rice, brown rice, bread, macaronis and spaghetti than the low-education group. In the vegetable items, the low-education group purchased more Chinese cabbage and radish than the high-education group, while the high-education group purchased more head lettuce, broccoli and sweet pepper than the low-education group. In the meat items, the beef purchase was higher in the high-education than in the low-education group, while the pork purchase was higher in the low-education than in the high-education group . In the processed meat items, ham was the most favorite purchase item regardless of the education level. In the fish and shellfish items, Pacific cod and Alaska pollack were purchased more in the low-education than in the high-education group, and salmon and dried icefish strip were purchased more in the high-education than in the low-education group. No items in fruit group showed significant differences in the purchase amount between the low-education and the high-education group although the latter purchased more imported-fruits such as melons, kiwis, grapefruits, and oranges. Dairy products such as milk, cheese and butter were purchased more in the high-education than in the low-education group. It was also found that both the number of food items and the consumption of foods coming from animals were higher in the high-education than in the low-education group.

• Applied Biological Chemistry
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• v.31 no.4
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• pp.387-393
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• 1988

Changes in chemical composition, viscosity and color during fermentation of improved Kochoojang from four starch sources (wheat, barley, rice and glutinous rice) were examined. Analyses included measurements of moisture, reducing sugars, amino nitrogen, pH, total acidity, viscosity, color and sensory panel scores for viscosity, color, odor and taste. Changes in chemical composition were similar for all Kochoojang products. Decrease in viscosity was greatest during the first 10 days of fermentation. Hunter tristimulus values decreased gradually during fermentation, and total color difference after 60 days was greatest for rice flour Kochoojang. Sensory evaluation showed that the viscosity of rice flour Kochoojang was less desirable than that of the others. However, no significant differences were found in color, odor and taste of all Kochoojang products. A high negative correlation was observed between Hunter a value and visual preference.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.549-559
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• 2008

This study was performed by questionnaire to investigate viewpoints regarding menu excavation and development of native local foods of adults in the Gyeongju area, classified by gender and age. The subject population consisted of 253 citizens(108 males and 145 females) living in Gyeongju. The findings are summarized as follows: The residents highly desired the 'enrichment of service and clean hygiene of local food restaurants', 'active marketing', 'necessity of excavation and development at the present time', and 'development with regional unique characteristics' with regard to the development of the local food choices in Gyeongju, whereas they did not particularly desire 'excavation development of cooking that often is served at family event(birth, marriage, death etc..)', nor 'guidance and enlightenment for many citizens'. The most influential obstacle hindering the development of Gyeongju local food was 'administration support deficiency of connection group agency', followed by 'interest deficiency about local food of restaurant business managers and citizens, different taste of each restaurant', and 'tradition cooking itself is insufficient in Gyeongju'. The most reasonable development menu for native local foods of the Gyeongju area was 'mushroom & beef hot pot(beoseothanu-jeongol)', 'glutinous barley bread(chalborippang)', 'mushroom & bulgogi hot pot(beoseot-bulgogi-jeongol)', 'grilled beef(hanu-sutbul-gui)', and 'grilled minced beef ribs(hanu-tteok-galbi)' in that order. On the other hand, the excavation and development validity scores for 'black goat soup(heukyeomso-tang)', 'gulfweed soup(mojaban-guk)', and 'parboiled octopus(muneo-sukhoe)' were very low.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.561-566
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• 1994

The kinds of kochujang were discriminated by using their organic acid compositions, GC peak areas of volatile concentrates and flavor intensity determined by sensory evaluation. Tested kochujang were 51 kinds of traditional kochujang and 10 kinds of industry-produced kochujang in the market. The traditional kochujang included 20 kinds of Sunchang kochujang prepared with glutinous rice, 11 kinds of Boeun kochujang prepared with barley and 20 kinds of Sachun kochujang prepared with wheat. Boeun kochujang was distinguished from other kinds of traditional and industry-produced kochujang by using canonical discriminant analysis for the compositions of organic acids. Among organic acids, lactic acid was the most contributing variable for the discrimination of various kochujang. Traditional and industry-produced kochujang could be classified into 4 groups by using discriminant analysis for GC peak areas. The peak number 2, 4, 8 and 11 were found to be highly contributing variables for the discrimination of kochujang by using stepwise discriminant analysis. Industry-produced kochujang was discriminated from traditional kochujang by using canonical discriminant analysis for the intensity of 8 kinds of flavor property. The taste 'umami' was found to be the most contributing variable for the discrimination of kochujang.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.389-392
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• 1994

Changes in free amino acids and amino nitrogen of traditional kochujang were investigated during 180 days of fermentation. Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, and Sachun kochujang prepared with wheat. Amino acids remarkably increased during fermentation were methionine, glutamic acid, isoleucine, leucine and tyrosine. However, regardless of kinds of kochujang major free amino acids were serine, aspartic acid, glutamic acid and proline. Glutamic acid was noted as the most contributing to the savory taste of kochujang in relation to the increasing ratio and content among tree amino acids during fermentaion. The correlation coefficent between totals of free amino acids and the contents of amino nitrogen were relatively high (0.87