• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.499-505
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• 1998

The purpose of this study was to ivestigate the structural characteristics of waste soulble browning reaction prodcuts (WS-BRPs) isolated from Korean red ginseng. They all showed the maximum absorbances at near 280 nm. Their IR spectra suggested the presence of hydroxyl, amide carbonyl and aliphatic methine groups. From sugar analysis it was identified that L and S-1 contained two kinds of suggar, glucose and xylose, and S-2, a fructose together with glucose and xylose. Thirteen different amino acids were identified in L. Ten amino acids from S-1 and seven amino acids from S-2 were identified using Auto Amino Acid Analyzer. Glycine, serine and glutamic acid in S-1 and one unknown amino acid and glycine in S-2 were detected as the major amino acids, respectively. From the 1H-and 13C-NMR spectra, it was identified that a number of sugar moieties, carbonyl and carbon double bonds (only in S-2) were contained in the three WS-BRP components. Approximate number of sugar moiety of L, S-1 and S-2 was determined to be 8∼10, 9∼11 and 4∼5, respectively. Contents of nitrogen, carbon and hydrogen showed L>S-1>S-2.

• Journal of Sericultural and Entomological Science
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• v.51 no.2
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• pp.180-184
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• 2013

Study on extraction and concentration of mulberry leaf were performed to increase utilization as new source of food additives. We analyzed extraction method in EtOH, sugar and hot water solution. The desirable method was 70% alcoholic extraction. Color of concentrate was comparatively stable in 70% alcoholic extraction solution and sugar solution. But hot water extraction was showed color change with brown. By filtering of concentrate in 70% alcoholic extraction and sugar extraction, we removed a deposits. Also, we investigated characteristics of the concentrate from mulberry leaf.

• Food Science and Preservation
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• v.19 no.2
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• pp.301-307
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• 2012

The quality of brown rice vinegar that was produced via static culture (A) was compared with the quality of three types of domestic commercial brown rice vinegar (B, C, and D) and of three types of Japanese brown rice vinegar (E, F, and G). The results showed titratable acidity levels of 6.39%, 4.52-6.32%, and 4.51-4.89% in the static-cultured brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively. The pH levels were 3.28, 2.58-2.97, and 3.03-3.27 in the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively, which show similar values of the static-culture brown rice vinegar and the Japanese brown rice vinegars. The total nitrogen (TN) values of the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars were 0.24, 0.03-0.16, and 0.12-0.17, respectively, with the highest value for the static-culture brown rice vinegar, substantial differences among the domestic commercial brown rice vinegars, and similar contents among the Japanese brown rice vinegars. For free sugar, glucose was either detected only in a small quantity or not detected at all in the static-culture brown rice vinegar and the Japanese brown rice vinegars, which showed perfect fermentation. The glucose and maltose contents were higher in the domestic commercial brown rice vinegars. The organic acid content of the static-culture brown rice vinegar was similar to that of the Japanese brown rice vinegars. Therefore, the total acidity content, TN value, sensory property, and quality of the static-culture brown rice vinegar (A) were superior to those of the domestic and Japanese brown rice vinegars.

• Journal of environmental and Sanitary engineering
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• v.5 no.1
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• pp.1.2-6
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• 1990

The purpose of this experiment was to investigate boron deficient symptom of sugar beet. Sugar beet affected by boron deficiency was anatomized and observed by microscope and electron microscope. The sugar beet plants affected onboron deficiencyu with water culture and those of the experimental farm alike contained a small amount of boron. The symptom of boron deficiency began to show dark-brown lines at the ventral suface of the basal part of petiole and then, in the ridge of young leaf, growing point became darkened due to necrosis. The leaf blade was wrinked severely and finally the growth was stunted. The boron deficiency began with necrosis of the epidermis of the ventral surface of the basal part of petiole, and parenchyma under it. Necrosis and disintegration of the ridge of young leaf began to take place and were expanded gradually. Electron microscopic examination of boron deficient sugar beet plants revealed that chloroplasts degenerated, and appeared to contain larger amounts of starch, also observed larger number of osmophilic granules. And they peculiarly were found polyhedral crystals in the certain deficient chloroplasts.

• Korean Journal of Microbiology
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• v.6 no.4
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• pp.113-121
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• 1968

This study has been aimed to determine the ecological factors with relationship to the Jongkok production in view of fermentation technology by means of some strains, Asp. kawachii, which is now preserved by the author and the following factors are included during the study; inorganic salts, nitrogen, sugar, water contents and temperature. The results, are as follows: (a) Sugar among other above-mentioned factors is increasingly affecting the number of the short type of conidiophore on culture medium and the conidiophore is increased by direct ratio until glucose concentration of 50%, at which concentration is mostly effective for the short type of conidiophore, while other factors did not affect on it. (b) Until glucose concentration of 50% sugar component of culture medium is favorable for the spore formation of Asp. kawachii by direct ratio. And peptone or asparagine on nitrogen medium, calcium-phosphate among other inorganic salts, wheat bran and rice branare also favorable, but other factors rientioned earlier show no relationship with the spore formation. Sugar, however, also related with the spore color clearness of crimson and light brown, and spore color is mostly clear at the point of glucose concentration until 50%. And asparagine on nitrogen medium, calcium phosphate among other inorganic salts, rice bran did all affect on the color clearness, while other factors did not concern with color clearness. (c) Water, sugar and temperature have related with the acid formation which is promoted, by direct ratio at the point of water-saturated condition and glucose concentration of 50%, while temperature at $25^{\circ}C$favorably affected on the acid formation which is increased by inverse ratio at the temperature$25^{\circ}C$ to $45^{\circ}C$ And pH did not relate with the acid formation. (d) Cylindrical plate method devised by the author is mostly favorable for the preservation and isolation of culture, compared with the traditional slant medium method.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.540-544
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• 2001

The quality characteristics for brown rice flake were examined using eight kinds of brown rice cultivars such as Shinsunchalbyeo, Shinsunchal giant embryonic rice, Whachungchalbyeo, Whachungchal giant embryonic rice, Whachungbyeo, Whachung giant embryonic rice, Nampungbyeo, and Nampung giant embryonic rice. The qualities of grain such as the released reducing sugar, water absorption rate and hardness of grain are examined with different temperature and time at sedimentation in water and pressed grain-brown rice flake are prepared after sedimentation in $60^{\circ}C$ water for 5 hours. The brown rice flakes prepared from the giant embryonic type rice cultivars showed higher expansion volume, lower hardness, more crispness, longer bowl life time and better taste than that prepare from normal type rice cultivars, which showed the giant embryonic type rice cultivars were appropriate for brown rice flakes. Among the giant embryonic type rice cultivars, the glutinous rice varieties were better to prepared the brown rice flakes than its normal rice cultivars. The water absorption index of flakes tested were positively correlated with expansion volume and bowl life hardness. From tested sensory evaluation were shown to be negatively correlated with water absorption index. Among the tested cultivars, Shinsunchal giant embryonic and Wachungchal giant embryonic rice were most appropriate for brown rice flakes preparation.

• Food Science and Preservation
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• v.13 no.6
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• pp.789-795
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• 2006

This study was designed to investigate quality characteristics of Korean cabbage kimchi added with germinated brown rice extracts (GBRC; (A) and CBREP; (B)) and Korean cabbage kimchi on the market mom the result pH and total acidity were shown to be similar in all samples. In the case of Korean cabbage kimchi added with (A) and (B), content of total sugar and reducing sugar were higher than those of Korean cabbage kimchi on the market. Color values (L, b) were shown to be similar in all samples in which a value was lower than that of Korean cabbage kimchi on the market. The amounts of total amino acid and free amino acid of Korean cabbage kimchi added (A) and (B) were higher than those of Korean cabbage kimchi on the market. But the amount of $\gammma$-aminobutyric acid (GABA) in main functional components of germinated brown rice was shown to be low. Total phenol content and other antioxidant and anticoagulant activities of Korean cabbage kimchi fortified with (A) and (B) were higher than those of Korean cabbage kimchi on the market. In conclusion, Korean cabbage kimchi added with (A) and (B) were shown to be similar in fermentation tendency compared to Korean cabbage kimchi on the market and, the functional properties could be enhanced by the addition of (A) and (B).

• Food Science and Preservation
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• v.12 no.2
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• pp.101-106
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• 2005

This study was carried rut to investigate the quality properties of two cocked germinated-brown rices(A- and B-product). Color value of A- and B-product were L=68.46, a=0.92, b=9.49 and L=69.32, a=-1.10, b=9.77, respectively. Moisture content of those was $64.5\%$. The free sugar contents of A-product were $0.2\%$ glucose, $0.15\%$ sucrose, $0.18\%$ maltose, and those of B-product were $0.14\%$ glurose, $0.50\%$ sucrose, $0.17\%$ maltose, respectively. Vitamin E content in A-product was $30.7\;{\mu}g\;100\;g$ and $46.9\;{\mu}g\;100\;g$ in B-product. Total dietary fiber contents were $2.8\%$, and $2.2\%$, respectively. The DSC(differential scanning calorimetry) characteristics of two cooked germinated-brown rices showed similar pattern. Onset temperature and gelatinization enthalpy of peak 1 were $56.5^{\circ}C$, 5.46 J/g in A-product and $56.2^{\circ}C$, 5.56 J/g in B-product, respectively. Onset temperature and melting enthalpy of peak 2 were $109.5^{\circ}C$, 0.33 J/g in A-product and $108.9^{\circ}C$, 0.37 J/g in B-product, respective1y. Sensory properties of cocked germinated-brown rices were affected by appearance, taste and texture. Palatability score of B-product was higher than that of A-product.

• Food Science and Preservation
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• v.14 no.5
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• pp.557-563
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• 2007

This study was investigated quality characteristics of alcohol fermentation broths and by-produce produced from 4 type of brown rice varieties. The result showed that Daeanbyeo(A), Baekjinju(B) and Sulkyeong(C) produced the high alcohol content(9.5, 9.7 and 9.8%) by non-steamed alcohol fermentation period whereas the Goami(D) gave poor content(3.5%). In addition, the effect of total free sugar content were examined for non-steamed alcohol fermentation period. Among these 4 type, 244.2 mg% showed the highest contents in the Goami(D). The steamed alcohol fermentation showed higher sugar content in overall with slight difference between the various brown rice. The total dietary fiber content variation according to the alcohol fermentation methods in non-steamed and steamed periods came up with the highest content in the Sulkyeong(C) fellowed by Baekjinju(B), Daeanbyeo(A), and Goami(D). The total free amino acid content by alcohol fermentation methods timed out to show the highest content in non-steamed Goami by-product followed by Goami powder steamed Goami by-product Although, the above result revealed the lowest alcohol fermentation efficiency in non-steamed Goami, but it had the highest by-product utilizing capacity. Therefore, Goami(D) was the lowest alcohol yield in alcohol fermentation treated with non-steam among groups, but Goami by-products of the Goami had the various nutritional constitutes including starch, dietary fibers and free amino acids, which can be suggested to be used as various functional food ingredient.

• Journal of Life Science
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• v.34 no.5
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• pp.296-303
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• 2024

Vinegar is a fermented food product created by fermenting various sugar- and starch-containing ingredients with microorganisms. It contains a variety of organic acids, sugars, amino acids, esters, and other compounds that contribute to its unique sensory properties. Vinegar is known for its potential benefits, including aiding digestion, lowering blood sugar levels, anti-obesity effects, and antioxidant properties. It is also believed to contribute to improving alkaline body conditions. This study was conducted to develop functional dried vinegar powder from naturally fermented vinegars. Unripe apple, brown rice, and black chokeberry (aronia) were fermented using Gluconacetobacter xylinus for 90-180 days. The filtrate vinegar was spray dried with 37.46% maltodextrin, 5% glucose, 1% citric acid, and 0.04% vitamin C. Analysis of the acidity, color difference, water and soluble solid content, and heat stability of dried vinegar (DV) confirmed that spray drying is a suitable method for powder production. Moreover, the DVs exhibited excellent sensory attributes and solubility. Among the DVs, aronia-DV showed the highest 1,1-diphenyl-2-picryl hydrazyl and 2,2-azobis (3- ethylbenzothiazoline-6-sulfonate) radical scavenging activity (36.7% and 75.3%) and reducing power (0.334) at 0.5 mg/ml concentration, respectively. The nitrite scavenging activity was highest in brown unripe apple-DV, followed by aronia-DV and brown rice-DV. In the anti-thrombosis activity assay, aronia-DV showed the highest prothrombin inhibition. The brown rice-DV exhibited lipid accumulation inhibitory activity in 3T3-L1 adipocytes without cell cytotoxicity. Our results suggest the potential for commercialization of dried vinegar, highlighting its diverse benefits and applications.