• The Korean Journal of Community Living Science
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• v.22 no.4
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• pp.573-578
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• 2011

This research was conducted to enhance the value of low quality sweet persimmon by processing paste by combining low quality sweet persimmon and red-bean. In order to make sweet persimmon paste containing red-bean, the following procedures were executed : 1) the sweet persimmon was cleaned by water 2) the fruit stalk was removed 3) it was peeled, sliced, pitted and crushed 4) steamed and peeled red-bean paste was mixed 5) sweetening materials(starch syrup, sugar and dextrin) and salt were mixed 6) boiled and stored in refrigerator. Sweet persimmon was peeled, stem and seed was removed to make the paste. When mixing sweet persimmon paste and red-bean paste in the ratio of 6 : 4, sensory point of taste and overall desirability were higher than mixing in 5 : 5 and 4 : 6 but texture was lower. The sweet persimmon paste containing red-bean was softened and the sugar content was increased from 41.4$^{\circ}$Brix to 53.1$^{\circ}$Brix when 10% dextrin was added. The overall sensory evaluation was higher in sweet persimmon paste containing red-bean than commercial red-bean paste when 10% dextrin was added. The overall desirability also shown a significant difference between them. Even though findings were statistically insignificant, sweet persimmon powder with red-bean paste increased in texture and overall desirability compared with commercial red-beans paste. Sweet persimmon powder paste containing red-bean significantly decreased in flavor, color, taste and overall desirability compared with sweet persimmon paste containing red-bean. As a result of this study, the best combination for the quantity of sub-materials to make sweet persimmon paste was 600g of sweet persimmon, 400g of red-bean, starch syrup 120g, sugar 60g, salt 4g and dextrin 100g.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.58-65
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• 2017

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

• Journal of Microbiology and Biotechnology
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• v.27 no.4
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• pp.678-684
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• 2017

The aim of this study was to elucidate the changes in the microbial community and biochemical properties of a traditional sweet paste during fermentation. PCR-denaturing gradient gel electrophoresis (DGGE) analysis showed that Aspergillus oryzae was the predominant species in the koji (the fungal mixture), and the majority of the fungi isolated belonged to two Zygosaccharomyces species in the mash. The bacterial DGGE profiles revealed the presence of Bacillus subtilis during fermentation, and Lactobacillus acidipiscis, Lactobacillus pubuzihii, Lactobacillus sp., Staphylococcus kloosi, and several uncultured bacteria were also detected in the mash after 14 days of main fermentation. Additionally, during main fermentation, amino-type nitrogen and total acid increased gradually to a maximum of $6.77{\pm}0.25g/kg$ and $19.10{\pm}0.58g/kg$ (30 days) respectively, and the concentration of reducing sugar increased to $337.41{\pm}3.99g/kg$ (7 days). The 180-day fermented sweet paste contained $261.46{\pm}19.49g/kg$ reducing sugar and its pH value remained at around 4.65. This study has used the PCR-DGGE technique to demonstrate the microbial community (including bacteria and fungi) in sweet paste and provides useful information (biochemical properties) about the assessment of the quality of sweet paste throughout fermentation.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.304-317
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• 2015

For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it with high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability effect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1668-1674
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• 2011

We investigated the physical characteristics and changes in the functional components of red pepper paste, or gochujang, during fermentation at $20^{\circ}C$ for 90 days with different amounts of sweet persimmon powder. The viscosity of the paste decreased a little with increasing fermentation time. There was no significant difference (p<0.05) in all the treatments during fermentation. The L value, a value, and b value showed a tendency to gradually decrease with increasing fermentation time. And the samples with sweet persimmon powder showed a lower values compared to the control during fermentation. The phenolic compound content of the paste with sweet persimmon powder ranged from 13.72 mg% to 16.13 mg% at an early stage of fermentation, showing a significantly higher value (p<0.05) when increasing the amount of the powder. The content was in the range of 13.72~16.09 mg% on the 90th day in the final stage of fermentation, showing no significant difference (p<0.05) compared to those content at an initial stage of fermentation. The carotenoid content showed significantly higher values (p<0.05) when increasing the amount of sweet persimmon powder. In conclusion, sweet persimmon powder in the red pepper paste would gives a more functional effect which could be from bioactive components, such as phenolic compounds and carotenoids. But, it did not positively affect the color of the red pepper paste.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.78-86
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• 2017

Purpose: To increase the availability of Korean sweet potato (SP), the quality characteristics of the sweet potato pastes (SPPs) and rice madeira cake (RMC) using them were investigated. Methods: Ten different SPPs, orange fleshed Sinwhangmi, Juwhangmi, purple fleshed Sinjami and Yeonjami, Cream fleshed Sinyulmi, Sinchunmi, and newly developed Geonwhangmi, Dahomi, Daeyumi, and Pongwonmi were used. Their pastes were prepared by washed, peeled, steamed, crushed, vacuum packed and stored in a freezer until use. Results: The SPPs and RMC with them were significant difference from different cultivars with color value, rheology and texture properties, and preference test. The SPP showed the highest lightness value in Sinchunmi (55.89) and the highest viscosity in Geonhwangmi (55.33 poise). The RMCs with SPPs had lower values in hardness and chewiness than the RMC without SPP. Overall quality of preference test showed the highest values in RMC with Sinyulmi and Sincheonmi. Conclusion: The best quality of sweet potato shaped rice madeira cake was made using Sinyulmi and Sinchunmi pastes. It is suggested that sweet potato paste is possible to use as the biomaterials for application of processed foods.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.529-537
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• 2012

This study examined the manufacturing characteristics of sweet potato doenjang in order to gain a more efficient use of the sweet potato. Sweet potato(Sinwhangmi, Sinjami) koji(mixed sweet potato paste and soybean powder in a ratio of 1:1) was cultured with Aspergillus oryzae KCCM 11372 at $35^{\circ}C$ for 48 h. Sweet potato doenjang was fermented for 60 days using a sweet potato koji(20%, 45%) and steamed soybean(70%, 45%), with salt accounting for 10%. The glutamic acid content was determined to be much higher in sweet potato doenjang using Sinwhangmi koji(45%) and steamed soybean (45%), than that of general doenjang. The DPPH radical scavenging activity has the largest $EC_{50}$(0.9 mg) in sweet potato doenjang using Sinjami potatoes 45%. Sensory evaluation indicated a good preference for sweet potato doenjang using Sinwhangmi(45%) and steamed soybean(45%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.875-879
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• 2004

To improve the quality of traditional Doeniang, the sea tangle, sea mustard, or anchovy powder were added to soybean paste and matured for 90 days. The quality and sensory evaluation of the Doenjang were analysed. The addition of anchovy showed higher fat and protein contents in the Doenjang. In the mineral contents, the sweet tangle and anchovy addition significantly increased Mg and K contents. The reducing sugar content showed 9.4% in the Doenjang prepared with sweet tangle and anchovy powder than 6.0% of the control. However, the pH and acidity were not showed any significantly difference at the 5% level by Duncan's multiple range test. The amino nitrogen content was 618.7 mg% in the anchovy Doeniang that is higher than 531.1 mg% of the control. The addition of sweet tangle and anchovy to the Doenjang showed higher score in the sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.491-500
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• 2017

Sweet potato-malt worts were prepared by using sweet potato paste of Shinyulmi and Shinjami as the main adjunct, enzymes, malt, hop, and water. We brewed low-malt beers of the lager- or ale-type by using these worts and inoculating bottom and top fermenting yeast, respectively. Moreover, the componential and functional characteristics of the resulting beers were evaluated. During saccharification of sweet potato, the addition of an enzyme agent containing ${\alpha}-amylase$ caused an improvement in filterability and an increase of total sugar. The sugar content of sweet potato-malt wort which was prepared by the addition of 0.1% enzyme agent containing ${\alpha}-amylase$ and a three-step infusion procedure was $13.5^{\circ}Brix$ adequate for beer brewing. The polyphenol and anthocyanin contents of Shinjami beer were increased with increasing content of the paste, and also increased DPPH and ABTS radical scavenging activities. But in Shinyulmi beer it were decreased. A strong correlation was obserbed between antioxidave activities and polyphenol and anthocyanin contents of sweet potato beers. In all lager- and ale-type low-malt beers using 41.6% of Shinjami pastes, sensory attributes very similar to those of 100% malt beer were obtained and they were very good as they had unique red color.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.329-338
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• 2008

This study investigates the effects of cooking utensils and jujube(Zizyphus jujuba Mill. cv. Dongzao) paste on the quality characteristics of yakbab. Yakbab samples prepared with jujube paste were divided into a control(yakbab with 0% of jujube paste) and the groups with jujube paste added. The samples prepared with jujube paste were divided into JY1(yakbab with 2.60% of jujube paste), JY2(yakbab with 4.27% of jujube paste), JY3(yakbab with 5.88% of jujube paste), JY4(yakbab with 7.43% of jujube paste) and JY5(yakbab with 8.94% of jujube paste). The moisture content and the color score of pressure cooker treatment have higher than those of the pot. The moisture contents of JY2 and JY5 samples increased as compared to the other samples. The L(lightness) value scores of all samples with jujube paste added were higher than those of the others. Hardness, springiness and cohesiveness of JY4 sample showed higher than those of the control. Higher scores for color, moistness, mouth feel, sweet taste and overall taste were found in JY4 products as compared to the other samples.