• Korean journal of food and cookery science
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• v.33 no.1
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• pp.78-86
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• 2017

Purpose: To increase the availability of Korean sweet potato (SP), the quality characteristics of the sweet potato pastes (SPPs) and rice madeira cake (RMC) using them were investigated. Methods: Ten different SPPs, orange fleshed Sinwhangmi, Juwhangmi, purple fleshed Sinjami and Yeonjami, Cream fleshed Sinyulmi, Sinchunmi, and newly developed Geonwhangmi, Dahomi, Daeyumi, and Pongwonmi were used. Their pastes were prepared by washed, peeled, steamed, crushed, vacuum packed and stored in a freezer until use. Results: The SPPs and RMC with them were significant difference from different cultivars with color value, rheology and texture properties, and preference test. The SPP showed the highest lightness value in Sinchunmi (55.89) and the highest viscosity in Geonhwangmi (55.33 poise). The RMCs with SPPs had lower values in hardness and chewiness than the RMC without SPP. Overall quality of preference test showed the highest values in RMC with Sinyulmi and Sincheonmi. Conclusion: The best quality of sweet potato shaped rice madeira cake was made using Sinyulmi and Sinchunmi pastes. It is suggested that sweet potato paste is possible to use as the biomaterials for application of processed foods.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.26 no.8
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• pp.614-619
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• 2013

Recently, remote phosphor is reported for white LED enhancing of phosphor efficiency compared with conventional phosphor-based W-LED. In this study, Remote phosphor was produced by screen printing coating on glass substrate with phosphor contents rated paste and heat treatment. The paste consists of phosphor, lowest softening glass frit and organic binders. Remote phosphor can be well controlled by varying the phosphor content rated paste. After mounting remote phosphor on top of blue LED chip, CCT, CRI, and luminance efficiency were measured. The measurement results showed that CCT, CRI, and luminance efficiency were 6,645, 68, and 1,16l m/W in phosphor 80 wt.% remote phosphor sintered at $600^{\circ}C$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.11
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• pp.8089-8095
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• 2015

Gochujang, a kind of fermented red pepper paste with soybean koji, is a traditionally using spices in Korea and is characterized by its special taste in combination with hot, sweet and salty taste, and its component are consist of protein, carbohydrates, capsanthin and capsinoids, vitamin and other minor components. We tried to develop Gochujang sauce characterized by mild hot and spicy taste, proper viscosity and its strong application to steak, fried food, pizza and others. Gochujang sauce tended to show strong red color and lightness as pH decreases and Paprica oleoresin improved a value to 12.11 and L value to 24.24 which is similar to tomato paste 1:1-1.5:1 ratio of Gochujang and tomato paste was evaluated to be acceptable in the aspect of Gochujang's characteristics.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.398-403
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• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and taste properties after the 60 day fermentation were examined. The main free amino acids of 60 day fermented anchovy paste were valine, isoleucine, proline, alanine, lysine, glutamic acid and aspartic acid. Total amount of free amino acids was the highest in non koji anchovy paste wit 2,624.76mg%. Among the koji added samples, Asp. oryzae koji added on was the highest in the amount o free amino acids. Hypoxanthine accounted for 84.14~95.4% of total nucleotides and their related compounds; Asp. oryzae koji added anchovy paste was the highest in nucleotides other related. Citric acid and lactic acid accounted for 94.9~96.7% of total non-volatile organic acids; Asp. oryzae koji added sample was the highest in non-volatile organic acids with 287.93mg%. The Hunter a and b values gradually increased during the fermentation, but the L value decreased until day 30 or 40 and increased steadily after that. The a and b values were higher in the use of Asp. oryzae koji than in Bccillus sp. koji, but the L value was to the contrary. The Asp. oryzae koji added anchovy paste was good in the aspect of color and taste compared to others. In the aspect of odor, the anchovy paste using the mixture of Asp. oryzae and Bacillus sp. koji was the best. Overall aceptability of sensory evaluation was higher in the mixture of Asp. oryzae and Bacillus sp. koji tan in the others.

• Food Science and Preservation
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• v.18 no.4
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• pp.497-501
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• 2011

The object of this study was to evaluate the effect of gibberellins (GA) pasting on the bourse shoot, and not just on the fruit characteristics but also on the quality, of Niitaka pear (Pyrus pyryfolia L). The fruit stalk was treated with GA (control, 25mg/fruit stalk) 35 days after reaching full bloom. In the GA-treated tree, the occurrence of abnormal bourse shoot (52.5%) increased, and the spur bud and flower number decreased. The diameter of the GA-paste-treated fruit increased during the pear growth period with GA treatment. The diameter, length, and weight of the GA-paste-treated fruit increased at harvest time, but the hardness was lower than that of the control. The differences in soluble solid, acidity, and fruit color between the control and the GA-paste-treated fruit were not significant. Post-harvest, during the storage period, the hardness of the GA-paste-treated fruit was lower than that of the control, and its weight loss ratio was higher than that of the control on the $60^{th}$ days of storage.

• Journal of Dental Rehabilitation and Applied Science
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• v.20 no.2
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• pp.109-120
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• 2004

INTRODUCTION: The build-up method has been used for application of porcelain powder on the metal framework to make final tooth shape conventionally. This method takes time and need skill to mimic final shade and shape of porcelain fused to metal crown. The purpose of this study was to develop standard shape and shade laminating porcelain forms to reduce build-up time. METHODS: To make tooth form porcelain paste, several liquid organic compounds were added to conventional feldspathic porcelain. The amount of additives and rheologic property were tested to find out best composition. Comparison of mixing methods to reduced porosity, proper heating schedule, and measurement of shrinkage amount and residual organic materials were performed to set-up standard procedures. Finally, biaxial flexural strength and color of preformed laminated paste porcelain were compared with those of porcelain which fabricated by the conventional build-up method. RESULTS: There was no significant difference in physical properties and color stability between two fabrication methods after various testing methods. Conclusion: This new build-up method can be applied to fabricate the PFM crown and bridge without any loss of strength and optical properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.729-734
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• 2014

The antioxidant activity and sensory quality of Yanggaeng added with paprika (juice or paste) were investigated. Paprika juice (PJ) or paste (PP) mixed with water at ratios of 0:10 (control), 2:8 (1), 4:6 (2), 6:4 (3), 8:2 (4), and 10:0 (5) were used as ingredients for Yanggaeng. The pH levels of Yanggaeng added with PJ and PP were lower than that of control, and it decreased with increasing PJ or PP contents. Lightness values of PJ and PP Yanggaeng were lower than that of control. Redness and yellowness of PP Yanggaeng was higher than those of PJ Yanggaeng. Hardness, springiness, and cohesiveness were the highest in control and decreased with the amount of PJ or PP. Total polyphenol contents and DPPH radical scavenging activity of PP5 Yanggaeng were the highest. Sensory evaluation showed that color, taste, flavor, texture, and overall acceptability of PJ and PP Yanggaeng were higher than those of control. PJ4 Yanggaeng showed the highest taste (4.46) and overall acceptability (4.23) values, respectively. Sensory quality of PP1 Yanggaeng showed the highest levels of color, taste, flavor, texture, and overall acceptability among PP Yanggaeng.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.823-826
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• 1998

It has been reported that alginic acid hydrolysate retains antimicrobial activity but the enzyme which hydrolyze alginic acid is not developed for industrial use. The authors developed chemical method for hydrolyzing alginic acid. For preparing alginic acid hydrolysate, equal quantity of alginic acid and ascorbic acid were added to water. Then the solution was heated at $121^{\circ}C$ for $20{\sim}30{\;}minutes$. The 4% solution of alginic acid hydrolysate was revealed relative viscosity 1.05, pH 3.2 and opaque whitish-yellow color. By addition of this hydrolysate to nutrient broth with the concentration of 0.1%, the growth of Bacillus sp. isolated from fish meat paste products was inhibited. The fish meat paste products containing 0.3% alginic acid hydrolysate prepared were prolonged their shelf life by 1 day stored at $30^{\circ}C$, 2 days at $20^{\circ}C$ and 4 days at $15^{\circ}C$.

• Food Science and Preservation
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• v.22 no.4
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• pp.465-474
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• 2015

This study was conducted to investigate the physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar. The commercial possibility of these sauces was investigated by sensory and preference evaluations. First, the sensory evaluation of two different particle sizes of soybean paste sauce (Type I, chopped; Type II, ground) was performed. The result of sensory and preference evaluations of soybean paste sauce Type I was higher than those of soybean paste sauce Type II, which the former was used for further analysis. The total polyphenol contents and the 2,2'-azino-bis (3-ethylb enzothiazoline-6-sulfonic acid) (ABTS${\cdot}$+) radical scavenging activities of two sauces were not significantly different (p<0.05). The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of soy sauce was higher than that of soybean paste sauce I(p<0.05). The pH, total bacterial count, saltiness, and hunter's color values of both sauces were not changed during the whole storage period (60 days). Viscosity of the soybean paste sauce I was increased while the viscosity of soy sauce was significantly decreased during the storage periods (p<0.05). From these results, it was suggested that the soy sauce and soybean paste sauce I added with pear extract of pear and sugar would be a suitable sauce for smoked duck and meat foods.

• Food Engineering Progress
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• v.13 no.3
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• pp.203-210
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• 2009

In this study, antioxidant activity and quality characteristics of egg yolk mayonnaise and soy milk mayonnaise containing soybean paste powder were assessed. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0% (E1), 3% (E2), 6% (E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0% (S1), 3% (S2), 6% (S3). Total phenol content and electron donating ability of mayonnaise were increased as the amount of the soybean paste powder increased. L value of Hunter's color was decreased, but a value and b value were increased as the amount of the soybean paste powder increased. Soy milk mayonnaise showed very low cholesterol content than egg yolk mayonnaise. In sensory evaluation, S2 received the highest scores for flavor, overall taste and preference. Base on these results, soybean paste powder showed significant antioxidant activity in mayonnaise and cholesterol content was successfully decreased in soy milk mayonnaise compared to egg yolk mayonnaise. The soy milk mayonnaise with soybean paste powder will be a possible model to introduce our traditional food to the worldwide food item, such as mayonnaise.