• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.348-354
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• 2006

Baking quality of dough made of flour substituted with insoluble ${\beta}-glucan$ (10, 20, and 30%), functional food material produced from Agrobacterium spp. R259 KCTC 10197BP, was evaluated. Optimum time to reach 1st stage of dough fermentation decreased with increasing ${\beta}-glucan$ content, whereas mixing time increased. Addition of ${\beta}-glucan$ did not affect pH of dough. Hunter color L, a, and b values of dough added with up to 20% ${\beta}-glucan$ were not significantly different from those of control. Rheology properties such as cohesiveness and springiness of ${\beta}-glucan$ added dough increased, while hardness and gumminess decreased. Amylogram showed addition of ${\beta}-glucan$ to flour lowered setback and consistency, which are suggested to delay retrogradation.

• Food Science and Preservation
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• v.8 no.3
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• pp.308-312
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• 2001

This study was conducted to investigate the characteristics of yogurt prepared with different mixing ratios of 'Jinpum ' bean and sword bean(Canavalin gladiata). The crude protein content of 'Jinpum' bean used raw material was 38.0%, whereas that of sword bean was 27.5%. The pH and sugar content of ferment solution were deceased significantly up to 4 hours after strain inoculation but reduced slowly artier 8 hours. The content of organic acid and lactic ferments were increased. After 20 hours fermentation there was no significant differences between yogurt processed with 100% 'Jinpum' bean and yogurt processed with 95% 'Jinpum' bean and 5% sword bean. The number of lactic acid bacteria in yogurt processed with 95% 'Jinpum' bean and 5% sword bean was increased up to 20 hours but thereafter was decreased rapidly, showing the similar values compared to that of yogurt processed with 100% 'Jinpum' bean. The color values of yogurt processed with 95% 'Jinpum' bean and 5% sword bean artier 20 hours fermentation were similar to that of yogurt processed with 100% 'Jinpum' bean whereas those of yogurt processed with 90% 'Jinpum' bean and 10% sword bean were no little difference before and after fermentation. In the result of sensory test of yogurt prepared with 95% 'Jinpum' bean and 5% sword bean, adding strawberry syrup was more preferred than apple syrup.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.219-226
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• 2006

This study was carried out to optimize the extraction conditions of oleoresin from garlic and to investigate its physicochemical changes during storage at $4^{\circ}C\;and\;25^{\circ}C$. Ethanol was used as solvent for extraction of oleoresin from garlic. On the basis of yield and thiosulfinate contents, the optimum mixing ratio of garlic to ethanol, extraction temperature, time, and number of extraction repeats were found to be 1 to 2(w/v), $30^{\circ}C$, 3 hours, and three extraction repeats, respectively. The yield and thiosulfinate contents of garlic oleoresin under the above condition were 14.52% and $209.93{\mu}mol/g$, respectively. Five volatile sulfide compounds were identified by GC/MS of garlic oleoresin, i.e., diallyl disulfide, methyl allyl trisulfide, 3,4-dihydro-3-vinyl-1,2-dithiin, 2-vinyl-4H-1,3-dithiin and diallyl trisulfide. After 30 days of storage at $4^{\circ}C$, the thiosulfinate content of garlic oleoresin was $32.37{\mu}mol/g$, while there was no detectable amount of thiosulfinate in the oleoresin stored at $25^{\circ}C$. Brown color and turbidity increased significantly during the storage of garlic oleoresin at $25^{\circ}C$ as compared to storage at $4^{\circ}C$, while relatively little change in acidity was observed in the oleoresin regardless of storage temperature.

• Journal of the Korea Organic Resources Recycling Association
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• v.8 no.4
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• pp.86-92
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• 2000

This study was conducted to determine the optimal mixing ratio of the paper mill sludge(PMS) and pig manure(PM). Since the former contains lots of total carbon and low nitrogen, it was used as carbon source. Also, dried paper mill sludge(DPMS) was added to the mixture to control the water content. The treatments was composed of four as follows, PMS-100(PM 0%+PMS 80%+DPMS 20%), PMS-85(15+65+20), PMS-70(30+50+20), and PMS-55(45+35+20). The mixtures were composted under aerobic condition in $1.25m^3$ static piles. The piles were aerated for 15 minutes per day and turned over the mixture once a week at the early stage of composting. To estimate the maturity of composts, the changes of physico-chemical properties such as temperature, pH, C/N ratio and color were monitored every week. The 25-30 and 55-60% as optimal condition of C/N ratio and moisture content were respectively recommended for effective composting by the evaluation of the changes of phsico-chemical properties for materials taken from compost files during the composting period. When the 30 and 45% of PM were mixed with PMS, the maturity time at least demanded to the stable state were shortened and the qualify of the final product was improved in a view of nutritional components.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.92-97
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• 1997

Beverages using mountain edible herbs(MEH) were formulated by determining optimum ratio of juices of MEH to several other ingredients. Fermented beverages were made by mixing juices(1 volume) fermented with Lactobacillus helverticus with syrup(3 volumes), followed by homogenization and flavoring . The general analysis and quality change of the beverages during storage were Peformed. The analysis of the beverages showed that the pH of Synurus deltoides and Cirsium sctidens were 3.8 and 3.7, titratable acidities were 0.50 and 0.49, optical densities were 1.201 and 1.119, respectively, The pH and color were not significantly changed when Synurus deltoides and Cirsium sctidens were stored at room temperature and 37$^{\circ}C$ for 6 months. The pH of Synurs deltoides beverage ranged 3.95~3.96 and pH of Cirsium sctidens was 3.83~3.95 at room temperature and 3.87~3.98 at 37$^{\circ}C$, respectively. The analysis of fermented beverages showed that pHs of Synurus deltoides and Cirsium sctidens were 3.65 and 3.70, titratable acidities were 0.57 and 0.60. Solids-non-fat were 3.2 and 3.1, and total counts of lactic acid bacteria were 2.5$\times$10$^{8}$ and 4.0$\times$10$^{8}$ , respectively. The changes of pH and titratable acidities stored at 4$^{\circ}C$ for 15 days were 3.39~3.56 and 0.61~0.81 for Synurus deltoides and 3.48~3.67 and 0.60~0.78 for Cirsium sctidens, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.545-552
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• 2012

This study developed a natural seasoning (NS) and characterized its food components. Hydrolysate from Alaska Pollock Theragra chalcogramma heads and sea tangle Laminaria japonica byproduct were obtained by incubating them with Neutrase for 4 h. NS was prepared by mixing sorbitol 2%, salt 2%, ginger powder 0.04%, garlic powder 0.2%, onion powder 0.2% and inosine monophosphate (IMP) 0.1% based on concentrated hydrolysates from Alaska pollock head and sea tangle byproduct before vaccum filtering. The proximate composition of NS was 82.7% moisture, 9.0% crude protein, and 5.1% ash. It had a higher crude protein content than commercial anchovy sauce (CS), it was lower in moisture and ash. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and angiotensin-I converting enzyme (ACE) inhibiting activity of NS were 90.1% and 88.9%, respectively, which were superior to those of CS. The free amino acid content and total taste value of NS were 1,626.0 mg/100 mL and 165.86, respectively, which were higher than those of CS. According to the results of taste value, the major free amino acids were glutamic acid and aspartic acid. In the sensory evaluation, the color and taste of NS were superior to those of CS. No difference in fish odor between NS and CS was found.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.173-179
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• 2007

The effects of fermentation agent and fermentation temperature on the quality of Bori-sangoedduk We examined the effects of fermentation agent and fermentation temperature on the quality characteristics of Bori-sangoedduk a traditional dduk(rice cake) from Jeju, Korea. Bori-sangoedduk was prepared by mixing wheat flour, barely flour, and Borisul or Takju as the fermentation agent the mixture was then fermented at 30, 35, and $40^{\circ}$C. for 3 hr, and steamed. The L- value of the Takju group was higher than that of the Borisul group, and the samples fermented at $30^{\circ}$C in each group had higher than L-values than those fermented at $35^{\circ}$C and $40^{\circ}$C . The a- and b-values did not differ significantly by the fermentation agents and fermentation temperatures. The loaf volume of the Borisul group was higher than that of the Takju group however, there were no significant differences according to fermentation temperature. The values of hardness, springiness, and cohesiveness were lower in the Borisul group than in the Takju group due to a greater number of pores and surface cracks. Hardness, springiness, and cohesiveness values were highest at fermentation temperatures of 30, 35, and $40^{\circ}$C , respectively, in both groups, compared to samples at other temperatures. In the acceptance test, the Takju group was preferred over the Borisul group for appearance, texture, taste, flavor, and overall preference. There were also statistically significant preferences in taste, flavor, and overall preference for samples fermented at $40^{\circ}$C , in both groups, compared to those fermented at $30^{\circ}$C and $35^{\circ}$C. In the descriptive test, there were no differences in color according to fermentation agent and fermentation temperature, however, the Takju group was shinier than the Borisul group. In addition, the Takju group was harder and springier than the Borisul group, and had less sour taste and flavor than the Borisul group. Finally, in terms of overall preference, we found that Bori-sangoedduk made with Takju and fermented at $40^{\circ}$C for 3 hr was the best formula, due particularly to its taste and flavor.

• Journal of Conservation Science
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• v.34 no.5
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• pp.345-358
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• 2018

The purpose of this study is to analyze the characteristics of low-grade 12th-century celadons, which were excavated from a kiln site in Noksan-dong, Busan. The physical and chemical properties of the body and the glaze are evaluated through scientific analyses. All the selected celadon shards have a similar body color, regardless of the kiln from which they originated. The celadon shards from 2 3 kilns are brighter than those from 4 5 kilns, and there are two saturations, namely gray and brown. The brightness of the glaze shows a high contribution of red and yellow. The porosity of the selected shards is 8.8% in the gray saturation and 16.1% in the brown saturation. The major chemical compositions of the body and glaze are in the typical chemical composition of the celadon, but the $TiO_2$ flux contents are different. The visible characteristic difference between the 2 3 kilns and the 4 5 kilns can be attributed to the mixing and the firing process rather than the raw materials used. The difference in the $Fe_2O_3$ and $K_2O$ flux between the 2 3 and 4 5 kilns can be attributed to changes in the ingredient combination during the process. In conclusion, Noksan-dong celadon could not be easier vitrification due to the manufacturing process that primary burning process, It is highly likely that there were process differences in kilns to produce high quality celadon.

• Korean Journal of Environmental Biology
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• v.36 no.2
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• pp.156-164
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• 2018

In order to investigate the upwelling and island effects following the wind storm events in the East Sea (i.e., Uljin-Ulleungdo-Dokdo line) during spring, we assessed the vertical and horizontal profiles of abiotic and biotic factors, including phytoplankton communities. The assessment was based on the Geostationary Ocean Color Imager (GOCI) and field survey data. A strong south wind occurred on May 3, when the lowest sea level pressure (987.3 hPa) in 2016 was observed. Interestingly, after this event, huge blooms of phytoplankton were observed on May 12 along the East Korean Warm Current (EKWC), including the in the offshore waters of Ulleungdo and Dokdo. Although the diatoms dominated the EKWC area between the Uljin coastal waters and Ulleungdo, the population density of raphidophytes Heterosigma akashiwo was high in the offshore waters of Ulleungdo-Dokdo. Based on the vertical profiles of Chlorophyll-a (Chl. a), the sub-surface Chl. a maximum appeared at 20 m depths between Uljin and Ulluengdo, whereas relatively high Chl. a was distributed equally across the entire water column around the waters of Ulleungdo and Dokdo islands. This implies that the water mixing (i.e., upwelling) at the two islands, that occurred after the strong wind event, may have brought the rapid proliferation of autotrophic algae, with nutrient input, to the euphotic layer. Therefore, we have demonstrated that a strong south wind caused the upwelling event around the south-eastern Korean peninsula, which is one of the most important role in occurring the spring phytoplankton blooms along the EKWC. In addition, the phytoplankton blooms may have potentially influenced the oligotrophic waters with discrete time lags in the vicinity of Ulleungdo and Dokdo. This indicates that the phytoplankton community structure in the offshore waters of Ulleungdo-Dokdo is dependent upon the complicated water masses moving related to meandering of the EKWC.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.186-190
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• 2009

Four different mixing ratios of Rose rugosa Thun and Vitis amurensis (Moru) were prepared. These included Rose rugosa Thun two vs. Moru one (Moru 33), Rose rugosa Thun one vs. Moru two (Moru 67), Rose rugosa Thun one vs. Moru five (Moru 83), and Moru (Moru 100). Their physiochemical changes were investigated during 28 days of fermentation followed by aging. The final brix, pH, and total titratable acidity values of the four experiments were in the following ranges: 6.0-8.2$^{\circ}$Bx, 3.87-4.03, and 0.94-1.18%, respectively. Final ethanol contents were 6.5% in Moru 33, 11.8% in Moru 67, 11.1% in Moru 83, and 11.4% in Moru 100. As the amount of Rose rugosa Thun increased, anthocyanin content, color intensity, organic acid, and free amino acid concentrations were reduced. These findings demonstrate that the supplementation of Rose rugosa Thun to Moru prior to alcohol fermentation may help change the acidity, colour, and taste in the final product.