• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.420-427
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• 1995

This study was conducted to investigate the preservative effect of low molecular weight chitosans on kimchi(2% salt concentration) during fermentation at $20^{\circ}C$. The pH and total acidity of control kimchi were lower and higher, respectively than those of kimchi samples containing chitosan. Reducing sugar content tended to be lower in control kimchi than in kimchi samples containing chitosan until 6 days of fermentation. Malic acid content was lower in control kimchi than in kimchi samples containing chitosan until 4 days of fermentation. Succinic acid content was higher in control kimchi than in kimchi samples containing chitosan at the 2 days of fermentation. Content of lactic and acetic acid also was higher in control kimchi than in kimchi samples containing chitosan at the 4 days of fermentation. The number of total microorganisms and those of microorganisms of Leuconostoc genus and Lactobacillus plantarum were higher in control kimchi than in kimchi samples containing chitosan. The number of microorganisms of Leuconostoc genus was lower in kimchi samples containing chitosan with the lower molecular weight chitosan than those with the higher molecular weight chitosan. Intensity of sensory sour taste and staled flavor were higher in control kimchi than in kimchi samples containing chitosan. There was not much difference in sensory firmness among kimchi samples, but control kimchi was evaluated slightly weaker than kimchi samples containing chitosan. Off-flavor was evaluated as weak in all the kimchi samples.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.533-538
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• 1997

Lactobacillus bulgaricus and Kluyveromyces lactic were inoculated to Jangyeob and Jinpum soymilks single or together after the addition of different amounts of lactose to increase the formation of lactic acid and sensory evaluation. The decrease of pH and the increase of acid production during the fermentation of soy yogurts were more effective when lactose was added. And the single culture method was more effective in decreasing pH and in increasing acid production than the mixed culture method. Without lactose, the growth of lactic acid bacteria in samples increased by mixed culture method than by single culture method. However, the growth of lactic acid bacteria increased more in the by single cultured samples than in the mixed cultured samples by the addition of lactose. Beany flavor decreased more in soy yogurts compared with Jangyeob and Jinpum soy milks, and Jinpum soy yogurts had less beany flavor than Jangyeob soy yogurts. In sour taste, Jangyeob soy yogurt prepared by mixed culture for 36 hr incubation with 4% lactose showed the poorest score, while soy yogurts containing 2% lactose showed significantly better scores and no significant difference compared with milk yogurt. Soy yogurts containing 2% lactose showed no significant difference in overall acceptability compared with milk yogurt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.973-978
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• 2006

This study was conducted to investigate the solubility, antioxidative and antimicrobial activity of the freeze dried chitosan-ascorbate (CAs) and chitosan-acetate (CAc). In the results of solubility, CAs was soluble over 0.5% in distilled water, vinegar, green tea, soju (distilled liquor), beer and red wine, while it was not soluble in soy sauce, soy milk, milk, orange juice, coffee, sesame oil, soy milk and soybean oil. The solubility of CAc in the liquid foods was similar to those of CAs, but it was soluble less than 0.1% in beer, and formed curd in red wine. Electron donating activity, antioxidative activity and SOD activity of CAs were 48.2, 90.6 and 67.5%, respectively, while the activities of the CAc were 0, 40.0 and 10.0%, respectively. The minimal inhibitory concentrations of CAs and CAc were $200\;{\mu}g/disc$ against Bacillus circulans, Bacillus brevis, Bacillus licheniformis, Bacillus arabitane and Bacillus sterothermophillus, $400\;{\mu}g/disc$ against Escherichia coli O157, Listeria monocytogenous, Bacillus cereus and Bacillus subtilis. There was no significant difference in Hunter's L* value between CAs and CAc $(81.95{\sim}82.97)$, but Hunter's a* and b* values of the CAs was higher than those of CAc. While sour and bitter tastes of CAs were lower than those of CAc, there was no significant difference in astringent taste. From these results, it suggested that CAs has more extensive utility in liquid foods with antimicrobial and antioxidant activity as well as sensory quality compared to CAc.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.489-500
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• 1999

The purpose of this study was to survey the recognition and the actual state of use of Native pork. The recognition on Native pork were examined using a questionary to eight hundred males and females in Kyeongbuk and Daegu. The results were as follows : The meats which they often ate in the order of pork, beef and chicken. When people eat out, 43.7% of those ate pork and 42.7% of those ate beef, the younger people liked pork more than the older people. The recognition on pork dishes showed the a high mean value of 3.38 to "I like Pork dishes" 53.5% of the respondants liked three-ply flesh and 33.6% of those liked rib among the part of pork. The favorite pork dish was pork roast meat at 48.1 o/e, Kimchichige at 13.6%, and sweet and sour pork 10.9%. Suitable and garnish food with pork were lettuce, sesame leaf and garlic, and alcoholic drinks such as soju. The Native pork showed a higher mean value than improved pork in taste(lightness, tasty) . sticky meat qualify, low fat content and good food for health. 30.9% of the respondants recognised as a traditional food. 59.1% of respondants have used the native pork, ingest place came out special eating house 42.2%. 38.3% of respondants suggested' convenience of purchase' and 31.6% of those suggested 'low price' as facts that has been improved in the native pork.tive pork.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.90-99
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• 2014

Tarak is our own traditional fermented milk, which is made from lactic acid fermentation by using makgeolli as inoculum for milk or fermented by using Tarak that had already made. we made our own traditional fermented milk and Tarak Pudding by the traditional fermented milk, and then, we investigated the quality characteristics of Tarak Pudding on the addition rates of Tarak. As a result, the more the amount of Tarak, the more the contents of crude protein, crude fat and crude ash of Tarak Pudding according to the percentage of addition of Tarak meaningfully, except for its moisture content (p<0.05). While the pH decreased with more Tarak, the acidity significantly increased. In the case of sugar content, TP 1, 2, and 3 were higher than the control group, and TP 4 showed the higher sugar content(p<0.05). As the result of measurement of chromaticity of Tarak Pudding, the L value of the control group was 38.80. However, it increased with more addition of Tarak, while a value decreased. For the b value, it significantly increased with more Tarak. In the measure of texture, there were significant differences between the control group and the samples in hardness, springiness, cohesiveness, chewiness, and adhesiveness (p<0.05). The sensory evaluation result showed that there were meaningful differences among the samples in their appearance, taste, flavor, texture and overall acceptance. However, due to distinctive sour and odor of Tarak, TP 3 (75% addition) than TP 4 (100% addition) was considered to be desirable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.163-170
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• 1992

Color of kimchi juice was measured instrumentally to evaluate the quality of Korean cabbage kimchi during fermentation at 4$^{\circ}C$ and 16$^{\circ}C$ . These results were compared with those of chemical analyses of kimchi juice and sensory evaluation for kimchi. Chemiral analyses and sensory evaluation showed that the kimchi has reached pH 4.3, the pH value under an optimum ripening period, after 3-days fermentation at 16$^{\circ}C$ with almost the highest contents of vitamin C and carotenoids as well as desirable sour taste and texture. At 4$^{\circ}C$ the kimchi was unripened after 6-days fermentation. At 16$^{\circ}C$, $L^{*}$ value of kimchi juice did not show any significant change during fermentation periods. However, $a^{*}$ value increased until day 4$^{\circ}C$ and thereafter decreased sharply. $b^{*}$ value increased until day 3 and then showed no change. High correlations were seen between volume of kimchi juice, pH, total acidity and $L^{*}$or $b^{*}$ value, and between carotenoid content and $a^{*}$ value, respectively. It was desirable to use color $a^{*}$ or $b^{*}$ value of kimchi juice to evaluate the quality of kimchi. The kimchi was under an over-ripening period when $a^{*}$ value was equal to or lower than the initial value, or when $b^{*}$ value was almost constant. Predicting an optimum ripening period was possible by using a proportional value of $a^{*/}$ $b^{*}$ , i.e., unripening period, 1 $\geq$ and near 1 ; optimum ripening period, near 0.8 ; over-ripening period, < 0.8.eriod, < 0.8.d, < 0.8.

• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.338-345
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• 1987

The Physicochemical properties of six varieties of domestic orange and orange juices which were grown and produced in Korea, were analyzed their qualities, including taste evaluation based on the amount and the ratio of sugar and acid The physicochemical properties of mandarin were as follows soluble solid $10{\sim}11^{\circ}$ Bx, total acidity $0.76{\sim}1.20%$ ratio of sugar and acid $7.9{\sim}13.8$. Sugars of orange are mainly composed of sucrose, glucose, fructose. The sucrose content of mandarin was a little higher than that of sweet orange. The organic acids in orange were mainly citrate and malate. The content of these two acid in oranges were 0.8-1.4%. Mandarin type oranges tastes more sour than sweet orange. Hesperdin existed 30.8-67.5mg% in oranges. Naringin, one of the bitter components. was not detected in both varieties. The optimum sweetness and acid content were determined based on the results of sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.882-887
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• 2001

The purpose of this study was to investigated quality properties of breads prepared from wheat flour with persimon leaf power. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group, Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elutionsuch as catechin or tannin produced sour and bitter taste so strongly that made if feel uncomfortable with. The augment of content indicated a low prederence in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.

• Food Science and Preservation
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• v.18 no.6
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• pp.973-979
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• 2011

The grape cultivar Campbell Early has high levels of malic acid as well as tartaric acid. The high concentration of total acid in the Campbell Early wine is a critical aspect of the wine's sensory characteristics. To prevent the deterioration of the wine's quality, which is caused by the strong sour taste derived from the raw material in wine making, the deacidification factor was investigated via carbonic maceration under different temperature conditions, especially in the presence or absence of malolactic bacteria. Based on the results of the presence test of the malolactic bacteria during carbonic-maceration treatment, Lactobacillus brevis, Lactobacillus plantarum, and Streptococcus thermophilus were characterized morphologically and were identified via biochemical tests and 16S-rRNA-gene-sequencing analysis. The isolated strains were found not to consume malic acid and to produce lactic acid. Moreover, these strains were consumed as soluble solids. The isolated strains are popularly known as lactic-acid bacteria and should have produced lactic acid from glucose. The Oenococcus oeni of the malolactic bacteria was not isolated. These results showed that the isolated strains are not deacidified during carbonic-maceration treatment.

• Journal of Life Science
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• v.32 no.11
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• pp.847-854
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• 2022

The purpose of this study was to prepare Daebong persimmon-fermented liquor supplemented with Prunus mume fruit to promote the consumption of Daebong persimmon and to develop local specialties. As fermentation progressed, the alcohol content rapidly increased, whereas the sugar content decreased. With the production of CO₂ from the second day of fermentation, the epidermis and flesh solids of the Daebong persimmons began mixing together and rose to the surface of the fermentation container. This phenomenon continued until the fourth and fifth days of fermentation; on the fifth day, the ethanol and sugar contents were 11.4% and 9.8°Brix, respectively. A concentration of 6 to 9% (w/w) P. mume fruit was found to be the optimal amount during Daebong persimmon fermentation. When the fermented liquor was stored for 60 days at 5℃, the pH and ethanol content showed no significant change during the aging period. As aging progressed, the content of sugar slowly decreased in both the control sample and in the one to which P. mume was added, showing 9.8 and 10.4 mg/ml at the eighth week post-aging, respectively. The total acid content was 0.79~0.81% at the beginning of aging but slightly increased to 0.84~0.86% in the second week of aging. As a result of the sensory test, the sour taste, sweetness, and flavor were slightly stronger in the P. mume fruit group than in the control group.