• Title/Summary/Keyword: Sour Taste

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Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum

  • Park, Min-Ju;Genera, Thiyam;Lee, Sam-Pin
    • Preventive Nutrition and Food Science
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    • v.17 no.1
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    • pp.36-45
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    • 2012
  • To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at $42^{\circ}$, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 mg% tyrosine content and $1.7{\times}10^{10}$ CFU/g of viable cell counts. After the second lactic acid fermentation with 10~30% skim milk powder, the fermented RSF resulted in an increase in acidity with 1.64~1.99%, tyrosine content with 246~308 mg% and protease activity in the range of 5.2~17.5 unit/g and 0.966 water activity. Viable cell counts as probiotics indicated $1.6{\times}10^8$ CFU/g of B. subtilis and $7.3{\times}10^{10}$ CFU/g of L. plantarum. The firmness of the first fermented RSF with 2,491 $g{\cdot}{\o}mm^{-1}$ greatly decreased to 1,533 $g{\cdot}{\o}mm^{-1}$ in the second fermented RSF, although firmness was slightly increased by adding a higher content of skim milk. The consistency of the second fermented RSF also decreased greatly from 55,640 to 3,264~ 3,998 in the presence of 10~30% skim milk. The effective hydrolysis of soy protein and skim milk protein in the fermented RSF was confirmed. Thus, the second fermented RSF with a sour taste and flavor showed similar textural properties to commercial soft cheese.

Physicochemical and Sensory Characteristics of Pickled Hen Egg and Its Calcium Content and Antioxidative Activity

  • Jang, Aera;Nam, Ki-Chang;Liu, Xian-De;Lee, Moo-Ha;Kim, Dong-Ho;Jo, Cheor-Un
    • Food Science and Biotechnology
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    • v.17 no.5
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    • pp.996-1002
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    • 2008
  • Pickled hen egg dipped in brewed apple vinegar for 7 and 14 days was prepared and changes of weight, pH, viscosity, calcium content, antioxidative effect, and sensory characteristics were determined. During a pickling, the egg weight was increased from 62.03 g at day 0 to 91.13 and 94.93 g at day 7 and 14, respectively. The pH of the egg white and yolk, initially at pH 10.24 and 6.56, was decreased, while that of the pickling solution was increased by the pickling days. Viscosity of the pickled egg white was significantly decreased with the pickling days (p<0.05). Significant antioxidative effect was found from the pickled egg mixture (egg white:yolk=1:1). Calcium content of the egg white after 7 and 14 days of the pickling was 280-300 times higher than the fresh egg white and 1.9 times higher than fresh egg yolk. Addition of plain yogurt and honey improved the sensory quality of a pickled egg and was able to mask the unpleasant sour taste. Results suggest that, in addition to the use of pickled egg by itself, egg-based foods such as mayonnaise with enforced calcium content can be developed using a pickled egg.

Identifying Theoretical Characteristics of Traditional Medicines in Korea, China, and Japan through the Herb Usage Data (한약재 사용량 데이터 분석을 통한 한국, 중국, 일본 전통의학의 이론적 특성 비교연구)

  • Park, Mu Sun;Lee, Choong Yeol;Lee, Tae Hee;Kim, Youn Sub;Kim, Chang Eop
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.32 no.3
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    • pp.149-156
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    • 2018
  • Traditional medicines (TM) in Korea, China, and Japan share most of the theories and therapeutic tools, but there are also differences due to their unique histories and cultures. Here, we aim to identify the differences in the utilization of TM theory between three countries by analyzing herb usage data in terms of the related traditional theories. Herb usage data of each country was collected from "Investigation of Korean medicine use and herbal medicine consumption survey" (Korea), "Analytical report on circulation of key Chinese medicinal materials" (China), and "Survey report on raw material crude drug usage" (Japan). Fifty five herbs with sixty features belonging to five theoretical categories (four properties, five tastes, targeting meridians, treatment strategies, and herbal parts) were selected and analyzed. Weight Sum Model (WSM) and Network-Based Group Features (NBGF) were used to compare the theoretical characteristics of TM between three countries. For the statistical evaluation, we developed and applied Herb Set Enrichment Analysis (HSEA) for WSM and NBGF results. HSEA for WSM results revealed the kidney meridian were targeted more in Korea than Japan, while the spleen meridian were targeted more in Japan than Korea. Herbs with sour taste were used more in Japan than China. HSEA for NBGF results found that NBGF including warm, neutral, sweet, and tonifying features were more dominant in Korea and than Japan, while NBGF including cold, bitter, heat-clearing features were more dominant in Japan than the others. These results suggest that TM in Korea, China, and Japan have unique aspects of practice patterns and theoretical utilization.

A Herbological Study on the Plants of Crassulaceae in Korea (한국산 경천과(景天科) 식물에 관한 본초학적(本草學的) 연구)

  • Joo, Jung-Suk;Choi, Chan-Hun;Kim, Jeong-Sang;Kim, Chae-Hyun;Jeong, Jong-Gil
    • The Korea Journal of Herbology
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    • v.25 no.3
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    • pp.139-147
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    • 2010
  • Objectives:For the purpose of developing Korean herbalogy of the plants belonging to Crassulaceae in Korea, the literatures of the successive generations have been thoroughly investigated to prepare this article. Methods:The examined herbalogical books and research papers which published at home and abroad. Results: 1. There were totaled to 6 genera and 39 species in Crassulaceae in Korea and among them medicinal plants are 5 genera, 14 species, some 36% in total. 2. Sedum genus is main kind enough that it has 20 species among 39 species in the Crassulaceae, of which medicinal plants are 9 species. 3. The herb is the main medicinal parts of medicinal plants in the Crassulaceae which is used in 14 species. 4. According to nature and flavor of medicinal plants in the Crassulaceae, they were classified into neutral 12 species; sour taste 14 in the order. 5. According to meridian propism of medicinal plants in the Crassulaceae, they were classified into liver meridian 13 species. 6. According to the properties and principal curative action in the Crassulaceae, they were classified into drugs for detoxicant 19 species, drugs for styptic 18, drugs for detumescence 14 in the order. 7. The number of toxic species in the Crassulaceae was examined to be 3 species. Conclusions:There were totaled to 6 genera and 39 species in Crassulaceae in Korea and among them medicinal plants are 5 genera, 14 species, some 36% in total.

A Study on the Clinical Characteristics in Oral Lichen Planus (구강편평태선 환자의 임상적 특징에 관한 연구)

  • Yoon-Mi Lee;Myoung-Chan Kim;Jong-Youl Kim
    • Journal of Oral Medicine and Pain
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    • v.21 no.1
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    • pp.141-152
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    • 1996
  • Oral Lichen Planus(OLP) is a idiopathic chronic inflammatory disease with more difficult to clear and higher recurrent rate than cutaneous lesions. But, there has been no estabilished theories about the proper treatment for OLP. The purpose of this study is to examine the clinical feature, relationship with systemic disease and dental treatment of OLP patients of Korea and to gain helpful information about clinical characteristics and treatment of OLP. The subjects chosen for the study were 54 patients who had visited Department of Oral Diagnosis & Oral Medicine at Yonsei University Dental Hospital Dental Hospital and diagnosed as OLP. Previous clinical records has been reviewed and questionnaires, oral examination, laboratory examination were done and recorded. The following results were obtained : 1. Of the 54 patients, 21 were men and 33 were women with an average age of 47.8 years. 2. The most common intraoral site was bilateral buccal mucosa, followed by unilateral buccal mucosa, gingiva, vesibule, lip mucosa, glossal mucosa, palatal mucosa and mouth floor. 3. The mixed, erosive and reticular form of OLP was most frequent(83.3%) clinical form. 4. OLP patients with liver disease were 5, and drug medication patients were 7. But, we could not find its evidence of association with OLP. 5. Associated events on onset of symptom were stress, denture wearing, dental treatemtn, and common cold. 6. Associated symptoms were dry mouth, tingling, sore throat, and altered taste perception. 30.8% of patients had no specific associated symptoms. 7. Aggravating factors of symptom were peppery food, hot food, fatigue, toothpaste, salty food, sour food, tension, and conversation. Reducing factors were cold food, sleeping. 69.2% of patients had no specific reducing factors. 8. There were no significant differences between normal papulation and OLP patients in CBC, SGOT< SGPT, Serum iron, Total iron binding capacity. 66.7% of subjects were positive response to fungus study for Candida Albicans. The incidence of stress and dental treatment on onset of symptom appeared high in OLP patients. Especially, high incidence of positive response to fungus study for Candida albicans, prescription of anti-fungal agents and dental treatment considerations may be helpful to treatment of OLP.

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Studies on Nutritional Compositions of the Jehotang 2. Organic Acid Content and Volatile Aroma Components (제호탕(醍蝴湯)의 일반영양성분에 관한 연구 2. 유기산 및 휘발성 향기성분 조성)

  • 윤숙자;조후종
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.4
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    • pp.654-658
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    • 1996
  • Organic acid content and volatile aroma components in Jehotang were investigated. Organic acids were detceted by HPLC and it is composed of formic acid(0.07%). lactic acid(0.22%) acetic acid (0.32%), and citric acid(3.17%), the last of which is one of the noteworthy features of Jehotang contributing greatly to its sour flavor and taste. Among the 39 volatile aroma components, whose peaks were identified by GC/MSD, and whose structures were analyzable, 17 kinds of hydrocarbon(30.81%) one kind of aldehyde(7.18%), 2 kinds of ketone(4.79%), 8 kinds of terpene(25.96%) a variety of acids (16%), 2 kinds of alcohol(5.42%), 2 kinds of phenol(2.76%) and 3 kinds of the others(7.68%) were found. The hydrocarbons, terpenes and acids occupied 70% of the aroma components, contributing to and also composing the particular flavor of Jehotang. Extracted pigments from the Jehotang showed maximum light absorbance in the wave length ranges of 200~400nm, showing a high degree of light adsorption of yellow to red color.

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Effects of Commercial Fructooligosaccharides on Bifidobacteria Kimchi Fermentation (비피도박테리아 김치 발효에 대한 시판 올리고과당의 영향)

  • Chae, Myoung-Hee;Jhon, Deok-Young
    • Korean Journal of Food Science and Technology
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    • v.39 no.1
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    • pp.61-65
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    • 2007
  • In order to extend the viability of aerotolerant Bifidobacterium animalis DY-64, fructooligosaccharide was added to kimchi containing the bifidobacteria. Baechu-kimchi made with Chinese cabbage was prepared with B. animalis DY-64 and fructooligosaccharide. Physicochemical and microbial changes of the kimchi were evaluated during fermentation at $4^{\circ}C$. Bifidobacteria survived longer in kimchi containing fructooligosaccharide than in kimchi not containing the oligosaccharide. The viable cell counts of Lactobacillus spp. and Leuconostoc spp. and the organic acid content of fructooligosaccharide-added kimchi were higher than those of bifidobacteria or conventional kimchi. The sour taste and sourness of fructooligosaccharide-added kimchi were as high as that of conventional kimchi. These results show that the addition of prebiotic fructooligosaccharide in kimchi enhanced the viability of bifidobacteria during functional kimchi fermentation.

Development and Characterization of Sea Squirt Halocynthia roretzi Sikhae (멍게(Halocynthia roretzi) 식해의 개발 및 특성)

  • Kim, Ji Hye;Kim, Min Ji;Lee, Ji Sun;Kim, Ki Hyun;Kim, Hyeon Jeong;Heu, Min Soo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.46 no.1
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    • pp.27-36
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    • 2013
  • This study was conducted to develop and characterize sea squirt Halocynthia roretzi sikhae. According to the results for pH, total acidity, lactic acid bacteria, amino nitrogen and sensory evaluation of sea squirt sikhae during fermentation for 6 days at $15^{\circ}C$, the optimum fermentation periods were 4 days for sourness-disliking customers and 5 days for sour-disliking customers. No differences in the proximate compositions of sea squirt sikhaes fermented for 4 days (4D) and for 5 days (5D) were found. There was a difference in the eproximate compositions of commercial seasoned sea squirts, 4D and 5D, sea squirt sikhaes. The results of salinity, total acidity, amino nitrogen and sensory evaluation of two kinds of sikhae suggest that the taste was stronger for 5D than for 4D, both of which were superior to commercial seasoned sea squirts. There was, however, no difference in color of 4D, 5D and commercial seasoned sea squirts. The results of E. coli analyses suggest that sea squirt sikhae is a safe food in terms of sanitation.

Development of Coating Process of Citric Acid Using Vegetable Oil (식물성 유지를 이용한 구연산코팅 공정의 개발)

  • Kim, Bok-Hee;Kim, Dong-Man;Lee, Sang-Hwa;Shin, Hyun-Jae
    • KSBB Journal
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    • v.25 no.2
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    • pp.137-141
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    • 2010
  • Citric acid is a natural preservative and is used to add a sour taste to foods and soft drinks. For the preparation of stable food additives of citric acid, a coating process using vegetable oil was developed. Coating materials used were purified soy bean oil and carnauba wax. The yield of coated citric acid was up to 95% in both cases. The contents of coating materials was 20~33% in the total composition and the coating efficiency was 95.2 ${\pm}$ 0.01%. The surface of coated citric acid was much smoother and more homogeneous than that of original citric acid according to SEM data. The coated citric acid can be used to as a stable food additive and also would be applied to nutraceuticals and cosmetic ingredients.

The Quality Characteristics of Grape Jelly Made with Various Gelling Agents for Consumption by Elderly Women (여성 고령자를 대상으로 한 포도젤리의 겔화제에 따른 품질 특성 연구)

  • Choi, Eun-Jung;Lee, Ji-Eun;Oh, Myung-Suk
    • Korean journal of food and cookery science
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    • v.23 no.6
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    • pp.891-898
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    • 2007
  • This study was carried out to determine the quality characteristics of grape jellies made with various gelling agents such as agar, $\kappa$-carrageenan, and gellan gum for consumption by elderly women. The concentrations of agar were 0.25, 0.35, and 0.45%, and those of the $\kappa$-carrageenan and gellan gum were 0.15, 0.3, and 0.4%, respectively. The color values, gelling temperatures, melting temperatures, break down rates, textural properties, and consumer acceptance of the grape jellies were measured. The average age of the subjects participating in the acceptance test was 82. The lightness of the grape jelly made with agar was the highest, and its redness was the lowest among the jellies. The gelling and melting temperatures for the grape jelly made with gellan gum were higher than those of the other jellies, and the melting temperatures were 37, 43, and $47^{\circ}C$ based on 0.15, 0.3, and 0.4% gellan gum content, respectively. The break down rate of the grape jelly made with gellan gum was the lowest among the jellies. These results indicate that the stability of the grape jelly made with gellan gum was superior among the jellies. The hardness, adhesiveness, and springiness of the grape jelly made with agar were lowest among the jellies, and the grape jellies made with agar(0.25% and 0.35%) and gellan gum(0.15% and 0.3%) had the highest consumer acceptance among the jellies. However, the gellan gum was deemed an inappropriate gelling agent with regard to the acceptability due to its sour and moldy taste as perceived by the participants.