• Food Science and Preservation
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• v.12 no.4
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• pp.402-410
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• 2005

In order to manufacture the alcoholic drinks using cultured wild ginseng roots(CWGR) of 5 and $10\%$ (w/v), sugar content of fermentation media was adjusted to 24-25 $^{\circ}$Brix with white sugar and glucose. And 3 kinds of yeast (S. cerevisiae(KCCM 50757), S. cerevisiae (KCCM 50583) and S. bayanus(ATCC 10601) were used and then the quality of alcoholic drinks was analyzed by physical, chemical and sensory evaluation. Alcohol content was highest value of $15.8\%$ in $10\%$ of CWGR, white sugar, and S. bayanus(ATCC 10601). Major alcohols were ethanol and 1-propanol. Number of yeast cells increased to 5 days fermentation and slightly decreased afterwards. The pH was decreased abruptly from 5.0 in initial fermentation to 3.1-4.1 in 5 days fermentation. Total sugar contents were decreased continuously with fermentation periods and showed 7.0-10.5 $^{\circ}$Brix in 20 days fermentation. Saponin patterns and contents were various and higher in wine treated with S. bayanus(ATCC 10601). From the sensory evaluation, the highest score of overall quality was observed in the alcoholic beverage of $10\%$(w/v) of CWGR, glucose, and S. cerevisiae(KCCM 50583).

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.129-147
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• 2002

본 실험은 $\beta$-cyclodextrin을 사용하여 cholesterol을 제거한 균질우유로부터 cholesterol이 제거된 치즈 제조의 조건을 규명하고, 그 조건에 따라 제조된 cheese의 특성 및 관능 검사를 함으로써 cholesterol이 제거된 cheese의 개발 가능성을 조사하는데 그 목적을 두고 있다. 치즈 제조에 적합하다고 사료되는 낮은 균질압력에서 효과적인 cholesterol 제거율을 알아보기 위해 균질압력 0, 250, 500, 750, 1000psi(0-70kg/$cm^2$와 균질온도 40, 50, 60, $70^{\circ}$ 그리고 $\beta$-cyclodextrin 첨가량 1.0, 1.5 2.0% 등의 3가지 조건에 따라 우유를 처리하여 cholesterol이 제거된 cheese의 제조에 적합한 조건으로는 균질압력 1000psi(70kg/$cm^2$), 균질 온도 $70^{\circ}$$0^{\circ}C$, $\beta$-cyclodextrin 첨가량 2.0%로 관찰되었다. 따라서 균질온도는 $70^{\circ}$로 정하고, 균질압력을 400, 600, 900, 1200si(0,- 91kg/$cm^2$)로, $\beta$-cyclodextrin 첨가량을 1과 2%로 처리하여 제조한 cheese와 균질을 하지 않고 $\beta$-cyclodextrin의 처리를 하지 알은 control 치즈간의 수율, cholesterol 제거율, mettability, stretchability, oiling off, 조직검사, 관능검사 등의 실험을 실시하여 control 치즈와 가장 유사한 cholesterol이 제거된 cheese 개발의 가능성을 시도하였고, 그 결과는 다음과 같다. 1. Cholesterol을 제거한 cheese의 제조에서 최적조건은 균질압력 1200psi(70kg$cm^2$), 균질온도 $70^{\circ}$, $\beta$-cyclodextrin 첨가량 2%였으며, 이때 우유의 cholesterol의 제거율이 86.05%로 가장 높게 나타났다. 2. Cholesterol을 제거한 cheese들의 수율은 모두 12.53%(control 10.54%) 이상으로 균질 처리가 cheese의 수율을 18.88%이상 향상시키는 것으로 나타났다. 3. 유지방 함량 23.80%인 control 치즈의 cholesterol 함량은 81.47mg/100g이었고, 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 2%를 첨가한 cheese에서는 cholesterol 함량이 20.15mg/100g으로 cholesterol 제거율이 75.27%로 가장 높게 나타났다. 4. Meltability는 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 1과 2%로 처리한 치즈에서 2.25cm(control 3.34cm)로 가장 낮았으며, 균질압력이 증가할수록 meltability가 감소하여 치즈의 품질을 저하시켰다. 5. Control 치즈의 stretchability는 30cm 이상 늘어나 가장 양호한 수치인 5점을 나타낸 반면, cholesterol을 제거한 cheese에서는 5~10cm 사이를 나타내어 2점으로 stretchability가 저하된 것을 볼 수 있었다. 6. Oiling off는 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 1과 2%로 처리한 치즈에서 0.03%(control 2.46%)로 가장 낮았으며, 균질압력이 증가할수록 oiling off는 감소하여 치즈의 외관상 품질을 향상시켰다. 7. Hardness, gumminess, chewiness는 균질압력 1200psi(91kg/$\textrm{cm}^2$)에 $\beta$-cyclodextrin 1%로 처리한 치즈에서 각각 나타내었으며, control과 cholesterol을 제거한 치즈들 사이에 유의적 (p<0.05) 차이를 보이며 큰 감소를 나타내었다. 8. Cholesterol을 제거한 cheese의 appearance와 flavor는 1200psi (91kg/$cm^2$)일 때 각각 가장 높은 5,56과 4.63(control 4.00)으로 균질압력이 증가하면서 향상되었으며, texture score는 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 2%일때 1.22(control 4.00)로 가장 낮은 수치를 나타내었고, 균질이 cheese의 texture score를 상당히 저하시키는 것을 알 수 있었다. 9. 이 실험결과, 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 2% 첨가한 cheese에서 cholesterol 제거율이 75.27%로 가장 높았으며, 균질처리가 cheese의 수율, oiling off, appearance score, flavor scope 등을 향상시켰고, meltability, stretchability, hardness, gumminess, chewiness, texture score를 저하시키는 것으로 나타나 cholesterol이 상당부분 제거된 cheese의 개발 가능성이 관찰되었다.

• Korean Journal of Environment and Ecology
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• v.27 no.3
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• pp.396-404
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• 2013

The purpose of this study is to propose the method to improve management aspect and facilities plan to enhance spatial cognition of visitors through visitors' analysis of spatial cognition regarding tourism destination facilities. The research model was established by factors affecting spatial cognition such as facilities characteristics and visitor characteristics as well as spatial cognition of visitors' facilities to achieve objectives of research, and actual proof analysis was made to visitors to Nami Island tourism destination based of this. As a result of analysis, it was proved that visitor characteristics including their gender and age, and tour map use as well as facilities characteristics of facilities type, location, etc showed a statistically significant difference in visitors' spatial cognition. In addition, it is deemed as a result of analysis that Nami Island requires re-organization of symbolic features and attractiveness of food and beverage facility, while needing additional installment and rearrangement of information facilities and related facilities. The result of this research suggests that close analysis and application of factors affect spatial cognition such as facilities and visitors' characteristics to plan and manage the tourism destination facilities effectively. Moreover, visitors' spatial cognition is related to spatial characteristics of tourism destination, therefore it is analyzed that the uniqueness of facilities played an important role in improving female's spatial cognition. In particular, the result of this study is meaningful in that in light of plan and management for tourism destination facilities, the function to provide tourism destination plays a major role in improving visitors' spatial cognition regardless of complexity of spatial structure of tourism destination.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.83-88
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• 2013

Foreign matters in foods are important food safety issue of consumers, retailers, food manufacturers and food safety authorities in Korea. In order to provide information for development of risk management options and detection technology for foreign matters, multifactorial risk of foreign matters in foods was estimated based on various factors including detection rate, health adverse effect, economic and social aspects. For the each of five food items and foreign matters which were selected from previous study, factors including detection rates, health adverse effects, annual production amounts and willingness to additional pay to reduce foreign matters in foods were quantitatively estimated. The highest risk score was estimated for metal-noodle combination followed by insect-noodle and metal-beverage combinations. The multifactorial risk assessment on foreign matters in food could provide useful information to support risk managers and scientist in complex decision making when various factors should be concerned and different food-foreign matter combinations are compared.

• Journal of Energy Engineering
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• v.20 no.1
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• pp.63-76
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• 2011

This paper studies the impact of Korean introduction of the Generalized System of Preferences(GSP) to developing countries, which are continuously arguing to support research and development for reducing greenhouse gas(GHG) emission with developed countries in the Conference of the Parties(COP) of UNFCCC. This paper is focusing on the expecting effects of trade and GHG emission reduction when Korea provides GSP to Indonesia, Brazil, and Ethiopia, which are selected in the first session of Global Green Growth Institute(GGGI). This paper uses the methodology of the intra-industry trade index multiplied by Korean import-induced coefficients. To Indonesia, Korean probable GSP would benefit exports of Indonesian agriculture, forestry, fishery, and livestock farming industries, which would contribute to Indonesian reduction of GHG emission. To Brazil, the exports to Korea would increase in the GHG sensitive industries such as metal, fat, oils, food, and beverage industries. Ethiopia belongs to the least developed countries. So Korean GSP would support the exports and GHG reduction in Ethiopian agriculture, forestry, fisheries, textiles, and leather industries. Without conflicting most favored nation treatment(MFN) principle in WTO, the introduction of GSP would be a good compensation for GHG reduction to developing countries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1264-1269
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• 2015

To evaluate the functional effect of ornithine produced by isolated lactic acid bacteria, we examined the anti-lipid accumulation effect of ornithine produced by isolate lactic acid bacteria on 3T3-L1 cells. Lactic acid bacteria (Pediococcus strain) were isolated from nuruk, which is made from wheat, rice, and barley (whole grain, grits, or flour) by fermenting microorganisms (Aspergillus, Rhizopus, and yeasts). Pediococcus strain was identified by 16S rDNA sequencing analyses, and cells were collected by centrifugation and developed as an ornithine starter. makgeolli, an ornithine-containing Korean traditional alcoholic beverage, was made with isolated lactic acid bacteria and arginine. makgeolli was made with the help of ornithine starter using a makgeolli making kit. We evaluated the anti-proliferation effect of ornithine makgeolli on 3T3-L1 cells. To determine the anti-proliferation effect of ornithine makgeolli on preadipocytes, lipid droplets were quantified and stained with Oil Red O. makgeolli made with ornithine starter and arginine showed a 3-fold higher concentration of ornithine compared to makgeolli without starter and arginine. In the results of 3T3-L1 cell line experiment, lipid accumulation was significantly reduced by adding 0.05 mg/mL of ornithine makgeolli compare to the control (adipocyte without sample). In conclusion, ornithine makgeolli containing ornithine starter isolated from nuruk showed an anti-lipid accumulation effect with increased ornithine content without toxicity.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.200-211
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• 2009

The objective of this study is to draw a guideline in developing a training program for sommeliers. To accomplish the objective, an exploratory study was conducted through field professionals and sommeliers between May and July in 2009 adopting the Dacum method. As a result, a sommelier is regarded as a professional who possesses vast knowledge in wine, food & beverage and outlet operation and offers assistance to a guest. Six distinctive areas of duties such as preparation of guest service, guest encounter service, outlet preparation, outlet management, wine purchasing and cellar management, self improvement were drawn in this study comprising 93 following tasks which explained job description of a sommelier. Guest service encompasses 13 tasks such as outlet maintenance and guest encounter service with 40 tasks such as encountering a guest. Outlet preparation contains 6 tasks such as outlet preparation while outlet management contains 13 tasks such as guest management. Wine purchasing and cellar management contains 6 tasks such as wine purchasing while self improvement contains 15 tasks such as understanding world's food and beverages. Outlet management was regarded as the most important and difficult area and wine purchasing and cellar management was regarded as the most frequent task from the study foundings.

• Korean Journal of Community Nutrition
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• v.7 no.5
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• pp.675-685
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• 2002

A study was performed to develop as a screening tool, the Simple Evaluation Questionnaire for screening Overweight Dietary Patterns in people in their 20's. We used the data from the 20 to 29 year old subjects who participated in the three surveys: the health behavior survey, the dietary habit survey and the food intake survey - as part of the National Health and Nutrition Survey of 1998. The 1,493 adults were classified into two body fatness groups, that of normal (including the underweight) , and the overweight (including the obese) on the basis of their relative body weight (RBW). When comparing general variables between the two groups, significant differences (11 variables) were found in gender, sadness/depression state, stress level, age, number of diseases, age when overweightedness started, maximum body weight, sleep length, presently a smoker, everyday smoking habits, number of alcoholic drinks in the past month, and the number of alcoholic drinks when dunk, as well as snacking frequency and fatty food consumption. There were significant differences between the two groups in the three variables of daily soup/kuk, pan fried fish/meat/poultry and cooked fish paste/ham/dried squid in terms of cooked food intake, and 11 variables of food size, cooked rice, stews, vegetables and kimchi at breakfast, panfried foods and beverage/teas at lunch, cooked rice and stews (liquid) at dinner, cooked fish paste/ham/dried squid at snacks and cooked fishpaste/ham/dried squid at snack between lunch and dinner. In terms of raw food intake, we observed significant differences (8 variables) in daily food intake and grains, grains/vegetables/fishes (shellfish) at breakfast, meat at lunch and milt at snack after dinner. After developing questions with indicators and analyzing the indicators by logistic regression analysis using 34 variables, including these 33, plus eating-out frequency, we chose 10 questions for the simple evaluation of dietary patterns for the overweight category, in order to give each one point each. Among them we assigned an additional point to one question and two points to another question. The average scores of the overweight and normal groups, as shown by the questionnaire developed, were 5.97 $\pm$ 2.36 and 7.36 $\pm$ 2.21, respectively. A score of seven points was selected as the cut-off point. We examined the sensitivity, specificity and positive predictive value of the questionnaire to the results of 49.3%,75.4% and 68.8%, respectively. The total score categorized as an overweight dietary pattern was 30.2%.

• Journal of Dairy Science and Biotechnology
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• v.36 no.3
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• pp.178-185
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• 2018

Kefir, which originates in the Caucasian mountains, is a cultured milk beverage produced by a combination of acidic and alcoholic fermentation. Kefir products are commonly used as food vehicles to deliver health-promoting materials including kefran and lactic acid bacteria to consumers. The aim of this study was to develop a freeze-dried starter culture without yeast and assess the suitability of kefir-like dairy products for the growth of lactic acid bacteria and the acidification of milk. Pasteurized whole milk (SNF 8.5%) stored at $25^{\circ}C$ was aseptically inoculated with starter cultures (0.002% w/v); it was kept at $25^{\circ}C$ until the pH attained a value of 4.6. Ten grams of the kefir-like product sample was diluted with 90 mL of 0.15% peptone water diluent in a milk dilution bottle, followed by uniform mixing for 1 min. Viable cells of Lactobacillus species were enumerated on modified-MRS agar (pH 5.2), with incubation at $37^{\circ}C$ for 48 h. Viable cells of Lactococcus species were enumerated on M17-lactose agar, with incubation at $32^{\circ}C$ for 48 h. The pH attained a value of 4.6 after fermentation for 9 h 30 min (Starter 1), 9 h 45 min (Starter 2), and 12 h (Starter 3). The viable cell count of Lactobacillus sp. and Lactococcus sp. was initially $10^5{\sim}10^6CFU/g$; it increased significantly to $10^9CFU/g$ after 12 h of incubation. During the storage of the kefir-like products at $4^{\circ}C$ for 1 4 days, the total viable cell numbers were unchanged, but the pH decreased slightly. The consistency of the kefir products increased gradually during the storage. The organoleptic properties of the kefir products fermented using the new starter culture are more desirable than those of commercial kefir. These results suggest that the newly developed starter culture without yeast could be suitable for kefir fermentation.

• Food Science and Preservation
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• v.17 no.4
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• pp.541-546
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• 2010

Wild-garlic (Allium victorialis L.) is a perennial plant found in worldwide and has been considered as a favorite vegetable due to its particular smell and taste. However, the study of biological activity of wild-garlic and the development of processed food are in rudimentary. In this study, we evaluated several biological activities, including antioxidant, antimicrobial, and inhibitory activities against human thrombin, $\alpha$-amylase and $\alpha$-glucosidase, of Ulrung wild-garlic. Analysis of the composition showed that Ulrung wild-garlic is nutritive although it is perishable. The color of fresh juice was stably maintained during 10 days-storage at $4^{\circ}C$, but rapidly discolored by heat treatment at $70^{\circ}C$ for 1 h. During heat treatment, the contents of total sugar and total polyphenol were decreased to 75% and 50%, respectively, and acidity was increased from 0.069% to 0.111%. In a while, the brix, reducing sugar, and total flavonoids showed minor changes. The fresh juice showed strong DPPH scavenging activity, reducing power and antibacterial and antifungal activity, but the heat-treated juice lost the antioxidant and antimicrobial activities. The inhibitory activities against human thrombin and $\alpha$-amylase and $\alpha$-glucosidase was negligible in both fresh juice and heat-treated juice. These results suggested that the antioxidant and antimicrobial components in wild-garlic are heat-liable and volatile. Based on our results, we propose non-heat treatment products for processed wild-garlic, for example, fresh juice-added beverage or fermented liquors using wild-garlic.