• Korean journal of food and cookery science
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• v.27 no.6
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• pp.803-814
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• 2011

The new version of sikhye(sweet rice drink) was prepared by adding sweet pumpkin (SP) in order to improve customers' preferences for sikhye by modifying the color, and flavor, as well as health functionality. The independent variables were sweet pumpkin amount(0, 2, 4, 6, and 8% malt powder extract) and storage periods(0, 3, 6, 9, and 12 days). Each sample was measured by using physicochemical and sensory evaluations, and results were statistically tested to examine significant differences among samples. pH increased with higher amounts of added pumpkin. As additional levels of sweet pumpkin increased, the Hunter's L value decreased, whereas the b value increased. In a consumer acceptance test, all characteristics except for sweetness were significantly different at p<0.05. The overall acceptability, including yellowness, malt aroma, and sweetness in the pumpkin added sample was estimated to be better than the comparative sample was. There was no significant difference between SP4, SP6, and SP8, but SP2 showed a lower preference than other samples.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.437-442
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• 2003

This study was conducted to confirm the effect of drying method on quality of popped rice for making salyeotgangjung(popped rice lump with malt syrup) in process of drying gelatinized rice. The drying were performed at dry oven or convection oven, at $30^{\circ}C,\;50^{\circ}C\;and\;105^{\circ}C$, respectively. There were not significant differences in the hardness of popped rice among the drying methods. The dry at $30^{\circ}C$ constant in dry oven showed higher popping rate, good external surface, uniformed and well developed internal cell size. The dry at $30^{\circ}C$ in convection oven and $50^{\circ}C$ constant temperature in dry oven showed low expansion and poor external surface, respectively. In conclusion, the drying at $30^{\circ}C$ in non-convection oven had the highest quality of popped rice for salyeotgangjung.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.4
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• pp.43-58
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• 1980

The study was intended to know the responses of the nitrogen application levels (3, 6, 9, 12 and 15kg ai per $1O^a$) to grain yield and quality of two-malting barley, Golden melon and Hyang maek in 1980. There was investigated chlorophyll content, dry weight, heading, grain yield, yield components, contents of protein, fat and carbohydrate and activity of $\beta$-amylase and invertase. Nitrogen increment was effective to increase of number of grains per spike and number of spikes per unit area, increase of protein content and decrease of $\beta$-amylase activity, but it was not recognized the yield increase under the 12% protein content.

• Journal of Mushroom
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• v.12 no.1
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• pp.24-28
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• 2014

Lentinula edodes is known by oak mushroom. It has been favored as delicious and nutritious food and the low-calorie food with a high nutritional value. It is also functional food since it contains a material well-known for its medicinal benefits. Since the growth and quality of oak mushrooms are sensitively affected by environmental conditions, an adequate environmental control is very essential to improve the yield and quality under protected cultivation. The main objectives of the study were to investigate cultural characteristics of mycelial growth and in vitro fruiting of Lentinula edodes. The optimum culture media for mycelial growth of L. edodes were PDA and MYA. Similarly, optimum temperature was $25^{\circ}C$. Malt extract(2%) and yeast extract(0.2%) were optimum carbon and nitrogen sources. Optimal culture period was 110~120 days in sawdust medium. Mycelial growth in medium(61 mm/7 days) Quercus mongolica extract the most good. Among different five log types, highest mycelial growth and fruiting productivity were observed in Quercus variabilis sawdust(20.9%).

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.311-315
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• 2008

This study compared the quality characteristics of sikhye (a traditional Korean sweet rice drink) samples prepared with $N_2$-circulated low-temperature dry malt (RM) and commercial malts. The amylase activities of the malts and the physiochemical (brix, reducing sugar, turbidity, color) and sensory qualities of the sikhye samples were examined. The results showed that RM had higher ${\alpha}$-amylase and ${\beta}$-amylase activities than the commercial malts. And the sikhye made with RM had higher sugar and reducing sugar contents as compared to the samples made with commercial malts. There were no significant differences in L-values between the groups; however, the RM sikhye showed lower a- and b-values. Finally, the sensory evaluation results indicated that RM sikhye received higher sweetness, color, flavor, and overall acceptability scores than the samples made with commercial malts.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.522-534
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• 1996

The present study was conducted to investigate quality characteristics of Nochi made with malted barley flour with (Cl) and without hull (C2), comparing with Nochi that was treated with different sources of commercial amylases. There was higher level of moisture content (18.4%) in Nochi treated with fungal ${\alpha}$-amylase (FU) comparing with the other Nochi samples. However, Nochi that was treated with bacterial ${\alpha}$-amylase and ${\beta}$-amylase (BA-${\beta}$) had the lowest level of moisture content (11.2%). Nochi samples which were treated with thermostable ${\alpha}$-amylase and fungal ${\alpha}$-amylase(TE-FU) were different from traditional Nochi samples in mechanical characteristics. According to the results of sensory evaluation, Cl was similar to C2 except in cohesiveness and malt flavor. TE-FU and Bh-${\beta}$ were not different from traditional Nochi in cohesiveness, sweetness and overall desirability.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.1018-1028
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• 2015

This study was performed to investigate the effects of Gastrodia elata extract on the quality characteristics of glutinous rice porridge Jochung saccharide by barley malt. Glutinous rice porridge Jochung contatining 0%, 5%, 10%, 15%, 20% of Gastrodia elata extract were produced. Soluble solid contents and pH increased as content of Gastrodia elata extract increased. Free acidity contents were 24.87 meq/kg (control) and 25.67~42.03 meq/kg (GR2~GR5) (p<0.001 among samples). There was significant total phenolics and TEAC obtained for antioxidant activity of Gastrodia elata extract Jochung samples. Increased the ratio of Gastrodia elata extract in Jochung tended to decrease the color value. Results show Jochung containg less than 15% Gastrodia elata extract resulted in the highest scores for quality characteristics and sensory evaluation. Correlations between antioxidant activity and parameters were found to be statistically significant.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.656-666
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• 2015

This study was performed to investigate the effect of Gastrodia elata powder on the quality characteristics of Jochung with barley malt. Grain syrups with 0, 2.5, 5, 7.5, and 10% Gastrodia elata powder were produced. The pH value decreased with higher volume of Gastrodia elata powder and showed a significant difference between the samples (p<0.05). Total polyphenol content was 77.45~129.25 mg/100 g, and DPPH radical scavenging ability was $36.70{\sim}57.09{\mu}mol$. Sensory score of Jochung containing 2.5% Gastrodia elata powder was similar to that of control. Jochung containing less than 7.5% Gastrodia elata powder gave the highest scores in terms of quality characteristics and sensory evaluation. The data from different procedures were compared and analyzed by multivariate techniques (correlation matrix, principal component analysis). Correlations between antioxidant activity and the analyzed parameters were found to be statistically significant (p<0.05).

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.557-564
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• 2015

This study was performed to investigate the effect of Gastrodia elata extract on the quality characteristics of Non-glutinous rice porridge Jochung, saccharide by barley malt. Non-glutionous Rice Porridge Jochung with 0% (NGR1), 5% (NGR2), 10% (NGR3), 15% (NGR4) and 20% (NGR5) Gastrodia elata extract were produced. Moisture content and Solids content the interaction of two factors, the pH decreased with increasing Gastrodia elata extract concentration. Reducing sugar was significantly higher in groups containing Non-glutinous Rice Porridge Jochung (NGR) with Gastrodia elata extract added than the control group, especially the 15% NGR4 addition group with $1.22{\pm}0.02g/L$. Free acidity contents were 27.27 meq/kg control and 29.67~41.03 meq/kg among the samples with p<0.001. There were significant levels of total phenolics and TEAC found for the antioxidant activity of the Jochung samples with Gastrodia elata extract added. Increasing the ratio of Gastrodia elata Extract in Jochung tended to decrease color value. The results showed that Jochung containng less than 15% Gastrodia elata Extract gave the highest scores in quality characteristics and sensory evaluation.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.371-377
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• 2001

Li was a sweet beverage containing $2{\sim}3$ percents ethyl alcohol made from malt by spontaneous fermentation from ancient custom to fifteenth century. Li was changed to the rice wine being a sweet beverage of low alcohol content using nuruk as starter and the sikhae which is non-alcoholic fermented beverage. Li was made for drinking and ceremony in Korea, China and Japan. It disappeared from the beverage items along with its method of manufacture from malt, but in Korean had made Li using nuruk until recent. We made Li according to Book of Imwon-Keongjae Ji (The book of country economy) methods for reappearance of Li. Fermentation characteristics for the production of Li with Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake were investigated. Among the yeast strains tested, Li fermented with S. sake showed higher alcohol production. Total sugar decreased considerably during the whole period of fermentation(30 hours), while ethyl alcohol content increased at $2.98{\sim}3.52%$. As the fermentation progressed, the pH decreased until the 30 hours of fermentation, while total acid increased during the same period. In fermentation of 36 hours, Li consisted of about $2.98{\sim}3.52%$ of alcohol content, $5.3{\sim}6.0%$ of total sugar, $1.45{\sim}2.21mg%$ of reducing sugar and total acidity were reached up to $24.4{\sim}29.5mg%$ for Li manufactured with S. cerevisiea sake, S. bayanus and S. sake.