• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.396-401
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• 2012

To select potent probiotics from lactic acid bacteria in Yulmoo Kimchi, an in vitro and stimulated human intestinal model system (SHIMS) test were performed. One Leuconostoc mesenteroides strain from five strains of Yulmoo Kimchi and one Lactobacillus plantarum from 12 strains of KCTC and KCCM were selected according to survival in acidic and bile salts conditions. Between the two species, Leu. mesentroides displayed higher survival activity in a SHIMS test. The strain was identified as Leu. mesentroides by 16S rRNA sequencing and was designated as Leu. mesentroides K01.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.87-91
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• 1991

This study was performed to examine the mineral binding properties of total dietary fiber (TDF) and acid detergent fiber (ADF) from Job's tears (Yulmoo: Coix lachryma-jobi L. var. Ma-yuen Stapf.) bran. The endogenous Ca and Fe contents of dietary fiber extracted from Yulmoo bran were measured by atomic absorption spectrophotometer (AAS). Ca contents were 40, 118.6$\mu\textrm{g}$ Ca/g TDF and 131.6 $\mu\textrm{g}$ Ca/g ADF. Fe contents were 1,219.7 $\mu\textrm{g}$ Fe/g TDF and 277.5 $\mu\textrm{g}$ Fe/g ADF. The calcium binding capacities of dietary fiber at pH 5.0, 6.0, 7.0 were 50.77, 77.57, 86.64% for TDF, 40.27, 51.42, 40.90% for ADF, respectively. The iron binding capacity of dietary fiber at pH 5.0~7.0 was 95~97% for TDF and 85~95% for ADF.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.435-443
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• 2011

In this study, we evaluated the effects of harvey powder on the fernentation of Yulmoo Kimchi, by measuring sensory, physicochemical, and microbiological properties during fermentation up to 31 days. The Yulmoo Kimchi, with various levels [0, 0.1, 0.2, 0.3, 0.4% (w/w)] of harvey powder, was fermented at $10^{\circ}C$. The product containing the control evidenced the highest scores for appearance and smell. Taste, carbonated taste, texture and overall acceptability were highest in the 0.1% harvey powder and control. During fermentation, titratable acidity increased while pH gradually decreased. Reducing sugar showed no difference at initial fermentation and then steadily decreased. Total vitamin C was gradually decreased during fermentation and reduced sharply after 10 days, and then almost maintained. Total polyphenol content was the highest in the 0.3% harvey powder on day 0 and maintained in all samples thereafter. Antioxidant effect of the Yulmoo Kimchi with 0.1% harvey powder was shown to be the highest. Also, the time required to achieve maximum levels of lactic acid bacteria, as determined by log numbers of cells and total viable cells, were more delayed in the experimental groups with added harvey powder than in the controls. Our results indicated that the Yulmoo Kimchii with below 0.1% added harvey powder was acceptable.

• Korean Journal of Human Ecology
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• v.9 no.1
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• pp.13-19
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• 2000

The purpose of this study is to investigate the differences between generation in awareness and preference of the commercial Korean traditional desserts. The survey was conducted using questionnaire. The subjects were 316 middle school students and 299 parents of the other students in the same schools in Chongju area. Five middle schools in Chongju were included and followings are the results : In the Korean traditional beverages, there was no significant difference between generations in the awareness of Soojungkwa and Yulmoo-tea and adults showed higher awareness than students for the other beverages. Difference between generations existed in the acceptance for most of beverages. Students showed higher acceptance than adults for Sikhyae, Yooja-tea and Yulmoo-tea, whereas adults showed higher acceptance than students for the others. There was no difference between generations in the awareness of Yakkwa and Gangjung, whereas difference between generations appeared in the awareness of Sanja and Dasik. Students showed higher acceptance than the adults for the Korean traditional cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1006-1016
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• 2011

Saltwort (Salicornia herbacea L.), as a natural additive for regulating Mul-kimchi fermentation, was assessed for physicochemical and sensory characteristics of Yulmoo Mul-kimchi during storage. Saltwort in the form powder was directly added to the Yulmoo Mul-kimchi preparation at 0 (control), 1, 3, 5, and 7% (w/v) per weight of salt to evaluate their physicochemical, sensory, and microbiological characteristics in storage at $10^{\circ}C$ for 30 days. The pH values of all treatments were high, indicating a less acidic environment in all treatments compared to those of the control sample throughout the preservation period. Total acidity increased with storage time as is usually seen with normal kimchi fermentations, whereas the increases were more gradual in the 3 and 5% treatments. The increases in total vitamin C continued until days 6 (control) to 13 (7%), and were different according to the amount of added saltwort and then they decreased after each peak. The fluctuation in reducing sugars fol owed a similar trends of total vitamin C content by showing an initial increase, followed by a decrease based on the saltwort concentration and storage day. The 5% treatment was most effective for suppressing the increase in turbidity among all treatments. The 3 and 5% treatments showed the highest lactic acid bacteria counts during the entire preservation period. In the sensory evaluation results, adding saltwort at more than 3% concentration attained an overall higher scores of acceptability with respect to color, smell, taste, fresh taste, sour taste, crisp, and overall acceptability characteristics. In conclusion, adding saltwort, particularly at concentrations of 3 and 5% extended the preservation period of Yulmoo Mul-kimchi by retarding fermentation effectively.

• Korean Journal of Medicinal Crop Science
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• v.13 no.3
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• pp.122-125
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• 2005

‘Johyun’ was a new adlay variety which was developed from three way crosses of (Suwon-6xOkayama)x UCN300-25 at the Northern Agricultural Research Station, Gyeonggi Province ARES. This variety had purple sheath and green leaf blade in primitive growth stage and green leaf and culm in heading stage. Colors of pistil and seed coat were milky-white and dark-brown, respectively. Plant height of Johyun was 179 cm and shortened 22 cm less than Yulmoo-1 which was tested by check variety. Johyun shortened 8 days of heading date and 15 days of ripening date compared with Yulmoo-1. Yield of Johyun was 320 kg/10a of hulled grains in three regional yield trials and 18% higher than Yulmoo-1. This variety was adaptable to single cropping in central and northern region of Korea.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.364-368
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• 1997

The vitamin C contents in Mulkimchi (watery kimchi prepared with Yulmoo, leaf radish) were analyzed during its fermentation and storage at 30$^{\circ}C$, 15$^{\circ}C$ and 4$^{\circ}C$, respectively. The total amount of vit. C in Mulkimchi fermented for 1 day at 30$^{\circ}C$ was rapidly increased to the highest level of 20 mg％. At this time, Mulkimchi showed pH 4.5 and 0.2% of total acidity expressed in lactic acid. The total microbes of the kimchi amounted to 10$\^$8/ cfu/$m\ell$ which are mostly found to be lactic acid bacteria. However, the amount of vitamin C in Mulkimchi was decreased gradually during the storage at 30$^{\circ}C$, 15$^{\circ}C$ and 4$^{\circ}C$ for 9 days. In the Mulkimchi fermentated at 15$^{\circ}C$, the maximum amount of vitamin C was 15 mg％ at 4 to 5 day-fermentation. The pH of this kimchi was 4.0 and its acidity was 0.15% as lactic acid. When the storage temperature was dropped to 4$^{\circ}C$ after 1 day-fermentation at 15$^{\circ}C$, its vitamin C didn't reach the above level after 9 day storage. As the fermentation temperature was kept at 4$^{\circ}C$, the content of vitamin C in Mulkimchi remained at 10 mg％ of its initial storage and didn't change through the 9 days storage.

• The Korea Journal of Herbology
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• v.36 no.5
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• pp.109-115
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• 2021

Objectives : 'Johyun' yulmoo which is a new variety of Coix lacryma-jobi var. ma-yuen Stapf sprout was developed and registered by Rural development administration in 2004. This variety was derived from the cross between single cross of Suwon-6 and Okayama and UCN300-25 as F1. It is characterized by early maturity, short plant height, a strong resistance, and a superior yield and is suitable for the central and northern regions. Accordingly, we were performed and evaluated single oral dose toxicity test of 'Johyun' yulmoo sprout (JYS) in Sprague-Dawley (SD) rats. Methods : Single oral dose toxicity test was performed using with male and female rats. Rats were divided into two groups: Group 1, vehicle-treated rats (Control); Group 2, JYS 5000 mg/kg-treated rats. JYS was orally administered to male and female rats at dose levels of 5000 mg/kg. Animals were monitored on the mortality, clinical signs, body weight changes, and necropsy findings for 14 days. groups : Group 1, vehicle-treated rats (Control); Group 2, JYS 5000 mg/kg-treated rats. JYS was orally administered to male and female rats at dose levels of 5000 mg/kg. Animals were monitored on the mortality, clinical signs, body weight changes, and necropsy findings for 14 days. Results : After oral treatment of JYS, we could not find any mortality at 5000 mg/kg. Compared with the control group, there were also no significant differences in clinical sign, weight changes, weight gain, and gross abnormalities in JYS 5000 mg/kg-treated group. Conclusions : Taken together, these results suggest that approximate lethal dose of JYS was considered as over 5000 mg/kg. Results from this study provide scientific evidence for the safety of JYS. Moreover, this study could be used as a basis for dose-setting data of the repeated dose 13-week oral toxicity test of JYS.

• Korean Journal of Medicinal Crop Science
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• v.12 no.6
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• pp.519-522
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• 2004

'Sanggang' was a new adlay cultivar which was developed from the three way crosses of $(Hukuhane\;{\times}\;Suwon-6)\;{\times}$ Suwon-6 at the Northern Agricultural Research Station, Gyunggido ARES. This cultivar had green sheaf, dark-green leaf, green culm, milky white silk and darkbrown seedcoat. Sanggang shortened 10 days of heading date and 12 days of ripening time compared with Yulmoo 1. In the yield's conponent of Sanggang, the number of grains was by 56 grains less but ripening rate and 1,000 grain weight were higher by 6.5% and 20.1 g compared with Yulmoo 1, respectively. This cultivar showed moderate resistance to leaf blight. The yield of Sanggang was about 313 kg/10a of unpolished grain at ordinary cultivation. This cutivar showed about 17% and 27% higher yield in Yonchon Gyeonggi province and Cheongju Chungbuk province compared with the check variety respectively. This cultivar was adaptable to mono cropping in central and northern region of Korea.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.175-183
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• 1998

Yulmoo Mul-kimchi was prepared by fermentation of the mixture of 1 part of leafy radish and 2.75 parts of water. It is thought that during the kimchi fermentation both the biosynthesis and destruction of ascorbic acid occurred at the same time. So the ascorbic acid content in Kimchi broth was strongly influenced by the environment of the processing period. In the present studies, an attempt had been made to elucidate the effect of water quality on the content of ascorbic acid and the population change of microorganism during Mul-kimchi fermentation. Five kinds of water such as tap water, an underground water, one commercially available processed water, distilled water and triply distilled water were examined. Nevertheless there were no differences in the population of microorganism and the pattern of acid formation among the five different kind of waters, a large variation of ascorbic acid content was observed. The ascorbic acid content of Kimchi prepared with triply distilled water showed the highest of 7.2 mg% in contrast to 3.37 mg% in tap water kimchi, and 5.72 mg% in the kimchi using underground water which has relatively high concentration of Ca. These results suggested that pure water free of metal ions might prevent the destruction of ascorbic acid during the fermentation. The considerable amount of ascorbic acid in the Kimchi with underground water might be due to Ca ion in the water.