• Korean Journal of Organic Agriculture
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• v.15 no.1
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• pp.59-69
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• 2007

This experiment was conducted to study the spring productivity and feeding value of hairy vetch varieties. We also measured DM yield and feeding value by analyze CP and CF that authors made possible to calculate TDN and RFV. The results can be summarized as follows; Dry matter yield were increased earlier autumn seeding date and later cut in spring. Differences of dry matter yield in earlier cut in spring was high in order of Ostsaat, Welta, Vv4712, Penn-02, Common and Minnie. Crude protein(CP) yield was increased when earlier autumn seeding date and later cut in spring. Total digestible nutrient(TDN) yield of hairy vetch varieties was decreased when later autumn seeding date, and was increased when later cut in spring. TDN yield was highest in Ostsaat and Welta varieties had highest dry matter yield. Acid detergent fiber(ADF) content was decreased when later autumn seeding date and was increased when later cut in spring. Neutral detergent fiber(NDF) content was decreased when later autumn seeding date. Average values for relative feed value(RFV) were 157% and 132% in both cut. It shows that a high feed value in all of hairy vetch varieties. Above all, the results presented that the optimal seeding date for cultivating hairy vetch in the central region of Korea is between the 10th to the 20th of September. Because Ostsaat and Welta had significantly high dry matter yield we expected Ostsaat and Welta have a higher wintering ability.

• Journal of Life Science
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• v.25 no.11
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• pp.1280-1289
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• 2015

Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For testing, five main farmed-fish of Korea, namely; Bastard halibut (Paralichthys olivaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were used following a traditional washing process. The quality of the surimi was determined by the values of water content, whiteness index, gel strength and impurity. Accordingly, fish-meat gel and surimi quality experiments were carried out by measuring compressive and texture properties, expressible moisture content, Hunter color scale values and SDS-page protein patterns. Also gel characteristics were compared with that of FA and RA grade surimi (Alaska Pollock). Fish-meat gels were prepared by salt mincing the farmed-fish surimi with NaCl (2% w/w) and moisture adjustment to 84% by ice water adding. Prepared fish-meat paste was filled into 20-25 cm long polyvinylidene chloride casings and heated at 90℃ for 20 min. The whiteness values of fish-meat gels produced from surimi were increased by using farmed-fish and became comparable to that of FA Alaska Pollock gel. Among all tested farmed-fish, P. olivaceus and P. major exhibited better properties than RA Alaska Pollock and similar properties to FA Alaska Pollock. Therefore, current data suggests that fish farming can be an efficient and sustainable fish-meat source for fish-meat gel production in Korea.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.237-245
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• 2004

The physicochemical and physiological activities of domestic garlic from 3 different areas (Namhae, Jeju and Uiseong) were analyzed. The contents of moisture, ash, crude protein and crude fiber in garlic were little different in 3 kinds of area. Total sugar and water soluble phenolic compounds were higher in garlic from Namhae. The free sugars found in garlic were fructose, sucrose and lactose. Five kinds of organic acids were determined. Malonic acid and citric acid contents in garlic from Namhae were 23.7${\pm}$1.16 mg% and 22.1${\pm}$0.82 mg%, respectively. Total mineral content of garlic samples were in a range of 7112.6～9067.3 mg%, the potassium content showed the highest concentration (4117.3${\pm}$7.19～5175.3${\pm}$9.61 mg%). The electron donating abilities in 0.2% of garlic from Namhae and Uiseong showed 46.2${\pm}$1.25% and 37.0${\pm}$1.l6%, respectively. The nitrite scavenging effect was measured at different conditions (pH 1.2 and 4.2). The nitrite scavenging effects were higher at pH 1.2, and reached more than 95% by adding 0.2% and 0.1 % of garlic juice at pH 1.2. Addition 0.02～0.001 % garlic juice in showed the SOD-like activities. Its activity of garlic from Namhae. was a range of 6.0${\pm}$0.37～14.4～0.69%. It was found that 0.2% and 0.1% garlic showed strong antimicrobial action against growth of all the tested bacteria. Antimicrobial action. was showed 74.7${\pm}$0.70% and 51.7${\pm}$1.l1% on Sal. typhimurium in 0.2% of garlic from Namhae and Uiseong and 28.6${\pm}$0.90% on B. subtilis in garlic from Jeju.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.912-918
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• 1999

The chemical compositions of korean and Chinese safflower (Carthamus tinctorious L.) seed were compared in this study. The proximate compositions were 0.73 and 0.05% of moisture, 19.74 and 18.82% of crude protein, 15.47 and 14.61% of crude fat, 3.78 and 3.87% of crude ash, 14.53 and 10.46% of crude fiber, 46.49 and 52.23% of N-free extracts in the non-roasted safflower seed (NRS) and roasted safflower seed (RS), respectively. Crude fat contents in non-roasted chinese safflower seed (NRCS) and roasted chinese safflower seed (RCS) were 33.30 and 31.22%, which were higher than those of NRS and RS. Unsaturated fatty acid in NRS was 83.2% and 90.9% in NRCS. Linoleic acid was the most predominant fatty acid in NRS (74.0%) and NRCS (74.2%). Sucrose (216.5 mg/100 g) and raffinose (117.5 mg/100 g) were major free sugars in NRS, but sucrose, glucose, fructose and raffinose were in NRCS. Glutamic acid, aspatic acid and arginine were major in total amino acids. 24 kinds of free amino acid were detected in NRS and 11 kinds in RS. Total essential amino acid in NRS ($28.0\;{\mu}g/100\;g$) was higher than that in NRCS ($9.2\;{\mu}g/100\;g$). The organic acids in safflower seed were composed of formic acid, succinic acid, malic acid, oxalic acid and fumaric acid. The content of vitamin E $({\alpha}-tocopherol)$ in NRS and NRCS were 10.5 mg/100 g, 6.2 mg/100 g, NRCS and RCS were 12.8 mg/100 g, 9.4 mg/100 g, respectively. Total carotenoid content in NRCS was $452.0\;{\mu}g/100\;g$ and it was higher than in NRS. The major minerals of safflower seed were K, P, Ca, Mg.

• Food Science and Preservation
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• v.13 no.2
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• pp.186-191
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• 2006

Prunus mume is extensively cultivated as a fruit and medicinal plant in Korea. Recently, prunus mume has a pressing problem with an increase of prunus mume cultivation area in southern part in Korea. Chemical properties of prunus mume flower to determine the optimum processing varieties for tea were investigated. Three kinds of samples treated with fresh, freeze dry and shade dry were used. The content of moisture, crude ash, crude protein, crude fiber, crude fat and nitrogen free extract of prunus mume flower varieties were to $82{\sim}85%,\;0.2{\sim}0.6%,\;2.5{\sim}3.1%,\;2.5{\sim}3.1%,\;0.6{\sim}0.8%\;and\;10{\sim}11%$ respectively. The main component of free sugars in prunus mume flower was glucose and those of organic acids were citric and malic acids. 17 kinds of amino acids were determined from prunus mume flower. The total amino acid contents of Cheongchuk, Baeagaha and Goseong were 760.47 mg%, 624.01 mg% and 807.41 mg%, respectively. Aspartic acid, glutamic acid and lysine were the major component in 3 cultivars. The content of K was much higher than Ca, Mg, Na, fe and Zn. The major fatty acids of prunus mume flower were myristic acid, palmitoleic acid me oleic acid. As a result of analysis, there were no significant differences among the three cultivars of prunus mume flower and drying method.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.3
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• pp.145-152
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• 2016

The objective of this study was to evaluate the mechanical quality of cultivars that could potentially be used to processed cooked rice. Proximate composition, amylose content, cooking quality, and the Toyo value, were higher in Jungsaenggold than in the other cultivars. The results showed that the crude protein contents of the rice cultivars were between 4.60 and 6.59%. The amylose content was the highest in the Haedam cultivar (21.36%), but was the lowest in the Jungsaenggold cultivar (17.11%). Cooking quality was the highest in the Haiami and Jungsaenggold cultivar. Texture analyzer test showed that Ilpum had the lowest hardness and highest stickiness. Significant differences in the palatability characteristics (Toyo results for glossiness quality) of the rice flour were recorded using a Toyo Meter Analyzer. Ilpum, Samkwang, Haiami and Jungsaenggold had low amylose contents and the highest Toyo values. Thus, the results of this study suggested that Jungsaenggold can be effectively used to produce processed cooked rice.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.714-720
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• 2013

We investigated the brewing and fermenting characteristics of makgeolli produced from high-yielding rice varieties. We used the high-yielding indica rice varieties, Anda and Dasan 1, and the japonica varieties, Deuraechan and Boramchan. Our results showed that the rice protein level was the highest in makgeolli produced from Anda ($7.5{\pm}0.2%$), while the amylose level was the lowest in makgeolli produced from the mid- to late-maturing japonica varieties (Deuraechan, $18.9{\pm}0.7%$; Boramchan, $18.9{\pm}1.4%$). Samples of makgeolli produced from Anda, Deuraechan, and Boramchan by using the Ipguk (Koji) method had an alcohol content of 16.6-17.4% on completion of fermentation. By contrast, makgeolli produced from Dasan 1 had an alcohol content of 14.3%; further, the makgeolli differed significantly in the sensory test and was scored as excellent regarding comprehensive preference. For makgeolli produced by using the uncooked rice fermentation method, samples produced from the indica varieties, Anda and Dasan 1, had lower alcohol contents (17.2% and 17.0%, respectively) and higher total acidity levels (0.33% and 0.31%, respectively) than did samples produced from the japonica varieties, Deuraechan and Boramchan (0.28% for both). In the sensory test, samples produced from Anda and Dasan 1 performed significantly better regarding scent, swallowing, and comprehensive preference.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.304-310
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• 2017

The aim of this study was to compare the physicochemical properties of domestic and imported commercial plain wheat flour and dough. Four types of domestic wheat flour (DW; DW1-4) were compared to four types of imported wheat flour (IW; IW1-4). DWs exhibited lower moisture content, lightness (L), and whiteness, and higher protein content, redness (a), and yellowness (b), than those exhibited by IWs. Solvent retention capacity of DWs and IWs was similar; however, DWs showed higher gluten performance index. Pasting properties, analyzed by rapid visco analyzer (RVA), were similar for DW1, DW2, and IWs; however, DW3 and DW4 showed different RVA patterns. Considering that DW3 and DW4 were organic wheat flour, possible incorporation of damaged kernel might increase amylase activities resulting in decreased peak viscosity. Dough resistance (108.4-159.9 g) and extensibility (11.8-16.7 mm) of IWs were higher than those of DWs (78.0-118.7 g, 8.7-12.5 mm, respectively).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.720-728
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• 2014

In order to characterize the quality of Doenjang, fermented Korean soybean paste, subjected to long-term aging, this study performed physico-chemical analyses and sensory evaluation according to aging period (from 1 to 9 years). Regarding the proximate composition of Doenjang according to aging period, moisture, crude protein, crude lipid, crude ash, and salt contents showed little differences among Doenjang samples. Amino-type nitrogen content was 1,046.7 mg% in the 1 year-aged sample, 990.9~996.9 mg% in the 2~5 year-aged samples, and 1,214.1~1,304.8 mg% in the samples fermented more than 5 years. ${\Delta}$E value, reflecting total color differences between the samples, increased according to aging period. Ratios of linoleic and linolenic acids, which are essential fatty acids in soybeans, constituted 55% of total fatty acids, which was the most abundant among all fatty acids. The major free sugar in Doenjang was fructose at a content of 1.6~2.2% in 1~9 year-aged Doenjang. Glycoside form of isoflavones in Meju constituted 77.1%, and the aglycon form constituted 22.9%. However, the glycoside type of isoflavones in soybeans was converted to aglycon type in Doenjang through fermentation and aging. In the sensory evaluation of Doenjang samples, brown color, salt smell, soy sauce flavor, and viscosity all increased according to aging period, whereas sweet flavor, roast smell, beany flavor, salty taste, and acrid taste showed no significant differences. In cluster analysis of the sensory attributes of Doenjang according to aging period, 1 year-aged Doenjang was significantly different between 2 year- and 3~5 year-aged Doenjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1839-1846
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• 2015

The purpose of this study was to evaluate the effects of cultivar and milling degree of barley on quality characteristics of Makgeolli as well as compare differences between barley Makgeolli and rice Makgeolli. Saessal-bori groups (Ss-4, Ss-12, and Ss-18) showed dry lees contents of 92.3 g, 69.4 g, and 63.8 g, respectively, whereas Huinchalssal-bori groups (Hcs-6, Hcs-14, and Hcs-20) showed contents of 62.3 g, 42.2 g, and 32.2 g. There were significant differences in quality characteristics between milling degrees and cultivars (P<0.05). The moisture, ash, crude protein, and crude fat contents of raw materials decreased with elevated milling degree. Especially, ash content of raw materials had a direct effect on Makgeolli. The pH, total acidity, and amino acidity milling with elevated decreased degree. There were no differences in total sugar or alcohol content in Makgeolli according to milling degree of barley, whereas there were significant differences between cultivars. Barley Makgeolli showed total sugar and alcohol contents of $10.7{\sim}11.8^{\circ}Brix$ and 14.07~15.07%, respectively, which were significantly lower than $12.0{\sim}12.2^{\circ}Brix$ and 17.27~17.77% in rice Makgeolli (P<0.05). Differences in colors of raw barley according to milling degree had effects on chromaticity of Makgeolli; as milling degree increased, L and b values increased. Lactic acid bacteria counts were 7.21, 6.99, and 6.67 log CFU/mL in Ss-4, Ss-12, and Ss-18, respectively, as well as 6.14, 5.39, and 5.65 log CFU/mL in Hcs-6, Hcs-14, and Hcs-20, which suggests significant reductions with increased milling degree (P<0.05). The same trend was observed in yeast as a key quality of Makgeolli. Suspension stability differed depending on milling degree, so it is expected that suspension stability can be improved by adjusting milling degree.