• Korean journal of food and cookery science
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• v.18 no.6
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• pp.661-669
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• 2002

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulei were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.86-90
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• 2020

Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.216-223
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• 2009

The objective of this study was to assess the characteristics of Sikhe prepared with Astragalus membranaceus water extracts. The pH of the Sikhe increased with increasing amounts of the added extract. The L value (Lightness) decreased with increasing extract content, whereas the a and b values increased with increasing amounts of extracts. The saccharinity of the Sikhe also increased with increasing amounts of the extract. The microbial cell counts of the Sikhe samples presented no distinct differences in the early storage period, but the total microbial cell counts decreased with increasing concentrations of the extract over a longer storage period. Adding the extract did not affect the sensory characteristics of the Sikhe. Thus, according to our results, the addition of Astragalus membranaceus water extract has no impact on the sensory characteristics of Sikhe and can reduce the amount of added sugar. In addition, these results indicate Astragalus membranaceus may inhibit normal microbial growth and extend the shelf life of Sikhe.

• Korean Journal of Food Science and Technology
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• v.1 no.1
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• pp.62-64
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• 1969

The experiment was carried out to investigate the adaptability of freezing process with thirteen strawberry varieties cultivated in Suwon, Pusan and Chunju area. Six of these were local varieties and the others were varieties imported from the United States of America. Each strawberries variety was analysed chemically to determine value of soluble solids, acidity (calculated as citric acid) and deepness of color. Frozen products were prepared by a general method adding sugar to $28^{\circ}\;Brix$. Local varieties Haengok, Bokuh, Keikwan and Daehak No. 1 were not suitable for making into frozen products because of excessive white color in their centers. Blakemore, an imported variety, was best as to color. Chemical analysis showed that imported varieties have higher acidity, and lower content of soluble solids. In a sensory test conducted by fifteen members of Agriculture and Fishery Development Corporation, deeper colors of strawberries did not receive a generally favorable response, and it was found that strawberry colors favored by the America were not liked by Korean well.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.184-189
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• 2011

In the present study, we investigated the physicochemical characteristics and sensory qualities of gruel with added ground yam (20~80%) to increase consumption and application of yams. pH and sugar content of sample gruel decreased with increasing yam content, whereas spreadability increased gradually. Lightness and greenness decreased; however, blueness increased as yam content increased. Viscosity decreased with increasing yam content. Gruel with 40% added yam was the most preferred for flavor, taste, texture, and overall preference. From these results, we found that adding 40% yam was the best to make gruel with high sensory quality.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.234-240
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• 2013

This study investigated the quality characteristics of gruel supplemented with purple sweet potato. The gruel was prepared with rice powder, salt, and various amounts of purple sweet potato (0, 2, 4, 6, 8%). Increasing the content of purple sweet potato decreased the pH and viscosity of the gruel, whereas sugar content and spreadability gradually increased. In addition, the content of purple sweet potato increased, the lightness (L) significantly decreased, while redness (a) and yellowness (b) increased. The results of the sensory evaluation show that overall-acceptability was highest for the gruel containing 6% purple sweet potato. In conclusion, the results shows that the gruel with 6% purple sweet potato is the best. This study indicates that it is possible to enhance the quality and acceptability of gruel by adding purple sweet potato powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.353-358
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• 1999

We produced the apple vinegar with only apple fruits, no adding sugar and others through two stages fermentation(alcohol fermentation and acetic acid fermentation). At the first stage, apple wine contained 5% alcohol was produced at the 5th day. And through the second stage, acetic acid fer mentation, apple vinegars of which total acidity is 5.88% were produced. In comparision with com mercial vinegars for physicochemical quality, it was the lowest in total acidity. But contents of oxalic, tartaric, malic, citric, succinic acid in it were higher than other vinegars. Especially the content of malic acid in it was higher 5 times than other vinegars. Malic acid was known that it was abundant in apple fruits. Also the contents of free amino acids were distinctly high such as 21.97mg% in two stages fermented apple vingars. Potassium content in it was higher 4 times than other vinegars. So it was supposed that two stages fermented vinegar had much higher quality than commercial vinegars.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2013.05a
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• pp.73-74
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• 2013

In this study, we examined the properties of the concrete for the adsorption of carbon dioxide by adding in photosynthetic bacteria. As for the experimental plan, we measured slump, carbon dioxide concentration and compressive strength. The findings revealed the non-plastic cement added with photosynthetic bacteria had the greatest flexibility and showed carbon dioxide absorption and condensation delay due to the sugar constituents of photosynthetic bacteria. Giver the progress in the studies on the strength development, it is estimated to be used as CO₂ reduction concrete.

• Korean Journal of Microbiology
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• v.15 no.1
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• pp.46-59
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• 1977

To screen biologically active components of the higher fungi of Korea, the carpophores of Auricularia polytricha, a well-known edible mushroom, were extracted with 0.14M NaCl solution. The extractive was successively fractionated by adding ammonium sulfate in various amounts, the respective precipitates being weparated by centrifugation, dialyzed and freeze-dried. When a dose of 60mg/kg of each was, i.p., injected into ICR mice, the fraction shich was precopitated at 20% (NH$_{4}$)$_{2}$SO$_{4}$ showed the highest toxicity, killing seven mice within two days. The fraction obtained at 40% (NH$_{4}$)$_{2}$SO$_{4}$ showed the second highest toxicity. The two fractions were named auratoxin I and II after the genus name. The symptoms of the intoxication were convulsion during the first 30 minutes after the injection, then sleeping within an hour, and tremor, lacrimation, nasal and ophthalmic bleeding, congestion and death in 24 hours. Particularly the spleen of the mice was fonud to be enlarged remarkably. The chemical analysis of the toxins showed that auratoxin I consisted of 4.4% protein and 84.5% polysaccharide and that auratoxin II 35.8% protein and 48.0% polysaccharide.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.