• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.3
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• pp.187-194
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• 2010

The soybean stay green mutant genotype (SSG) derived from the nuclear gene, d1d2, and cytoplasmic gene, cytG, inhibit the breakdown of chloroplast in the leaves, pod walls, seed coats, and embryos during maturity. Soybean seed with black seed coat and green cotyledon (SBG) are preferred than black seed coat with yellow cotyledon (SBY) especially for cooking with rice and as source of traditional food in Korea. The researchers evaluated the seed's chlorophyll content of SSG and introduced SSG to the SBG variety breeding program. The seed chlorophyll content of SSG with d1d2 was $39.93{\sim}60.80\;{\mu}g/g$ and SSG with cytG $38.08{\sim}39.89\;{\mu}g/g$. The Korean SBG variety which was derived from SSG with cytG, contains $16.35{\sim}37.73\;{\mu}g/g$. The composition of seed chlorophyll differs according to the genetic background of SSG genotype. Inheritance study showed that cotyledon color was segregated 15:1 (yellow:green) at $F_2$ seed indicating two recessive genes control green cotyledon as revealed by previous study. Only less than 3% soybean lines showed black seed coat with green cotyledon among crosses SBY and SSG (d1d2). Results showed that SSG with d1d2 can be used as a good source for SBG with high chlorophyll content in the seed cotyledon, but due to the complex genetic behavior, breeding resource of SBG with d1d2 should be prepared to improve the breeding efficiency for development SBG variety.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1088-1094
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• 2014

This study investigated the quality properties of glutinous rice Gochujang produced by regional rural families in order to determine the present state of quality of traditional Gochujang. A total of 80 Gochujang samples were collected from nationwide rural families and their physicochemical characteristics were analyzed. Based on regional mean, ranges of moisture contents, pH, acidity, crude protein contents, and salinity of Gochujang were $44.31{\pm}5.73%{\sim}50.50{\pm}5.65%$, $4.59{\pm}0.36{\sim}4.79{\pm}0.15$, $1.18{\pm}0.22%{\sim}1.54{\pm}0.36%$, $5.28{\pm}0.90%{\sim}6.93{\pm}.09%$, and $5.55{\pm}0.85%{\sim}8.29{\pm}1.19%$, respectively. The mean contents of amino type N, reducing sugars, and capsaicinoids were $488.81{\pm}79.74mg%{\sim}715.16{\pm}78.09mg%$, $22.32{\pm}9.43%{\sim}28.61{\pm}8.80%$, and $44.31{\pm}18.71mg/kg{\sim}65.15{\pm}47.98mg/kg$, respectively, and differences were significant among the Gochujang samples. Hunter color values (L, a, and b) of Gochujang were $4.84{\pm}3.08$, $21.26{\pm}10.53$, and $8.20{\pm}5.91$, respectively, and the range of viscosity was $31,511{\pm}11,764{\sim}72,923{\pm}32,555$ cP. The acidity, salinity, moisture, crude protein, and amino type N contents of Gochujang produced from the Gangwon-do and Gyeonggi-do areas were significantly higher than those of other regions. According to principal component analysis of the physicochemical characteristics of Gochujang produced by rural families, the salinity, acidity, moisture, crude protein, and amino type N contents were strong characteristics of Gochujang produced by Gangwon-do and Gyeonggi-do. These results indicate that traditional Gochujang produced by rural families shows various quality properties and regional differences in physicochemical characteristics.

• Food Science and Preservation
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• v.8 no.4
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• pp.419-426
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• 2001

This study was carried out to develope a convenient instant spiced Toha-jeot. Toha-jeot was manufactured by five samples; 8%, 10%, 13% 23% sodium chloride and a conventional type soy sauce. The Toha-jeot was refrigerated at 4$\pm$1$\^{C}$ for 3 months and then boiled glutinous rice, red pepper powder, chopped garlic and ginger were added, and the spiced Toha-jeot was fermented at 4$\pm$1$\^{C}$ for 2 months, was freeze-dried at a condition of 40$\^{C}$, vacuum 100∼200 millitor millitorr and then packed in vacuum. It is called freeze-dried instant spiced Toha-jeot (FIST). Changes in the components and quality of refrigerated spiced Toha-jeot (RST) and FIST were investigated for 30day. The moisture content of RST was 53.79∼58.91%. Among the mineral constituents of RST, Na and Ca were dominantly occupying. Water activity of FIST was 0.28-0.39 while that of RST was 0.87-0.92. TBA value of FIST was lower than that of RST. Acidity, VBN (volatile basic nitrogen) and TBA(thiobarbituric acid) of the FIST and RST increased slightly, whereas pH decreased. The major components of fatty acids in FIST and RST were analysed into a feater amount of linoleic acid (Cl8:2), palmitic acid (Cl6:1), oleic acid (Cl8:1), linolenic acid (Cl8:3), EPA (C2O:5) and stearic acid(Cl8:0). In sensory evaluation, the RST had higher scores in color and taste and the FIST in chewiness and flavor. The qualitative characteristics and sensory evaluation of FIST and RST were similar.

• Food Science and Preservation
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• v.10 no.3
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• pp.339-346
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• 2003

In order to improve some problems such as contamination of undesirable mold, mycotoxin production and excessive drying on the surface of traditional meju, we developed a capsule type-meju(CM) coated with steamed black bean and Aspergillus oryzae - rice koji(0.3％, w/w) mixture to surface of traditional meju and fermented at 25$^{\circ}C$ for 14 days under 80％ relative humidity. Contamination of undesirable mold on the surface of CM was not detected within 2 weeks and some genus Penicillium molds on control meju without koji were found naturally after 12 days of fermentation. The moisture content of meju was showed to be in the range of 34.7 - 29.4％ being 32.7％(w/w) of mean value. Titratable acidities in CMs prepared with black bean(BCM) and soybean(SCM) were much higher than that in control meju, and BCM was similar to SCM. Free sugar content in BCM(123.98 mg％) was 10 times and 2.1 times higher than that in control meju(15.02 mg％) and SCM(59.85 mg％), respectively. Amino type nitrogen content in control meju was 147.00 mg％ and its content in BCM(255.50 mg％) was 1.37 times higher than that in SCM(187.25 mg％). Total organic acid content in BCM(95.98 mg％) and SCM(1l9.98 mg％) were much higher than that in control meju(26.44 mg％), and then lactic and malic acid contents were markedly changed according to capsulation of meju. Lightness value(L) of Hunter color index was much higher in BCM than in SCM. Fatty acid composition of CM was not different as compared to control meju. Total free amino acid content in BCM(1039.70 mg％) was 4.4 times and 2.4 times higher than that in control meju(236.45 mg％) and SCM(556.07 mg％), respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.706-713
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• 2012

This study was carried out to investigate the contents of monacolin K and citrinin, along with the sensory quality and antioxidant activity of mulberry leaf tea fermented by $Monascus$ $pilsous$ (FMM). Total monacolin K content of FMM was 0.058%, but citrinin was not detected. Redness of brewed FMM was remarkably higher than that of unfermented mulberry leaf tea (UFM). In sensory evaluation of brewed FMM, while astringent taste and savory taste were lower, flavor, color, and overall acceptability were significantly higher than those of UFM. Total polyphenol contents of UFM and FMM were 83.1 and 23.61 mg/g (dry basis), total flavonoid contents of UFM and FMM were 17.96 and 3.99 mg/g (dry basis), respectively. Xanthine oxidase (XO) inhibitory activity and superoxide dismutase (SOD)-like activity of FMM were lower than those of UFM. Electron-donating ability and ferric-reducing antioxidant power of FMM were slightly lower than those of UFM. However, the antioxidant activities of FMM per polyphenol content were markedly higher than those of UFM. These results suggest that FMM may scavenge excessive reactive oxygen spices (ROS) via inhibition of XO and SOD-like activity. Furthermore, FMM demonstrated relatively higher acceptability and antioxidant ability along with functionality of $Hongguk$ (red yeast rice), and therefore could be utilized to prevent various ROS-induced diseases.

• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.2
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• pp.142-149
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• 2016

'Shinseong', a winter forage triticale cultivar (X Triticosecale Wittmack), was developed at the Department of Rice and Winter Cereal Crop, NICS, RDA in 2015. The cultivar 'Shinseong' was selected from the cross RONDO/2$^*$ERIZO_11//KISSA_4/3/ASNO/ARDI_3//ERIZO_7 by CIMMYT (Mexico) in 1998. Subsequent generations were handled in pedigree selection programs at Mexico from 1999 to 2004, and a line 'CTSS98Y00019S-0MXI-B-3-3-5' was selected for earliness and good agronomic characteristics. After preliminary and advance yield testing in Korea for 3 years, the line was designated 'Iksan47'. The line was subsequently evaluated for earliness and forage yield in seven locations, Jeju, Iksan, Cheongwon, Yesan, Gangjin, Daegu, and Jinju from 2013 to 2015 and was finally named 'Shinseong'. Cultivar 'Shinseong' has the characteristics of light green leaves, yellow culm and spike, and a medium grain of brown color. The heading date of cultivar 'Shinseong' was April 24 which was 3 days earlier than that of check cultivar 'Shinyoung'. The tolerance or resistance to lodging, wet injury, powdery mildew, and leaf rust of 'Shinseong' were similar to those of the check cultivar. The average forage dry matter yield of cultivar 'Shinseong' at milk-ripe stages was $15MT\;ha^{-1}$, which was 3% lower than that ($15.5MT\;ha^{-1}$) of the check cultivar 'Shinyoung'. The silage quality of 'Shinseong' (6.7%) was higher than that of the check cultivar 'Shinyoung' (5.9%) in crude protein content, while was similar to the check cultivar 'Shinyoung' in acid detergent fiber (34.6%), neutral detergent fiber (58.6%), and total digestible nutrients (61.6%). It showed grain yield of $7.2MT\;ha^{-1}$ which was 25% higher than that of the check cultivar 'Shinyoung' ($5.8MT\;ha^{-1}$). This cultivar is recommended for fall sowing forage crops in areas in which average daily minimum mean temperatures in January are higher than $-10^{\circ}C$.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.31-38
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• 1988

The chicken cooked by three different methods were put and sensory evaluation, mechanical and chemical composition test. The results were as following : 1. Standard recipe were as followig : \circled1 Kettle cooking was chicken 700 g, waxyrice 100 g, garlic 30 g, water 2000 cc, time 60 min. \circled3 Pressure cooking was chicken 700 g, waxyrice 100 g, garlic 30 g, water 2000 cc, time 30 min. \circled3 Microwave cooking was chicken 700g, waxyrice 100 g, garlic 30 g, water 1000 cc, time 30 min. 2. Sensory evaluation \circled1 There were no typical difference of the color of soupstock with in the three cooking methods. \circled2 The turbidity of soupstock was from Kettle cooking, microwave cooking and pressure cooking in turn. \circled3 There were no typical difference of the viscosity of soupstock with in the three cooking methods. \circled4 The kettle cooking was the best of mouthfeel and taste. \circled5 There were no typical difference of muscle, with in the three cooking methods. 3. Mechanical Test \circled1 The result of the cutting force of muscle which measured by rheomether were the leg muscle was more tough than breast muscle. \circled2 The viscosity of boiled rice was from kettle cooking, pressure cjooking and microwave cooking in turn. \circled3 The result of the turbidity of soupstock which measured by spectrophotmeter was from kettle cooking, pressure cooking and microwave cooking in turn. 4. Proximate chemical composition \circled1 Protein of muscle was 20.30-25.67%, Soupstock was 0.29-0.72% \circled2 Fat of muscle was 27.29-47.15% , Soupstock was 37-68.38%. \circled3 Potasium of muscle was 2.75-3.6 mg, Soupstock was 1.15-6.3 mg. \circled4 Iron of muscle was 1.17-1.39 mg, Soupstock was 0.96 mg.

• Korean Journal of Breeding Science
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• v.42 no.3
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• pp.267-271
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• 2010

A new black seed coat soybean cultivar, 'Daeheug', was developed at the National Institute of Crop Science (NICS) in 2007. The breeding goal for black seed coat soybean is to develop the cultivar with large seed size, high yield, lodging tolerance, and resistance to disease such as soybean mosaic virus (SMV), and bacterial pustule. 'Daeheug' was selected from the cross between 'Daehwang' which had yellow seed coat, large seed size, and late maturity, and 'Milyang 79' which was lodging tolerant, and SMV resistant with medium seed size, black seed coat, and yellow cotyledon. The preliminary, advanced and regional yield trials for evaluation and selection of this cultivar were carried out from 2003 to 2007. It has determinate growth habit, purple flower, brown pubescence, brown pod color, black seed coat, yellow cotyledon, spherical flattened seed shape, oval leaf shape and large seed size (34.3 g/100 seeds). In maturity, 'Daeheug' was 2 days later than the check cultivar 'Ilpumgeomjeongkong'. In the seed quality such as isoflavone contents ($635{\mu}g/g$), and anthocyanin contents ($11.2m{\ell}/g$ of seed coat), 'Daeheug' was better than the check cultivar. It has good adaptability for cooking with rice in ratio of water absorption and seed hardness. Specially, it has good processability for soybean tea with 2.13 absorbance at 530 nm, scavenge activity of DPPH radical was high, and contents of total phenolics was $1,263{\mu}g/m{\ell}$. The average yield of 'Daeheug' was 2.26 ton per hectare in the regional yield trials (RYT) carried out in six locations of Korea from 2005 to 2007.

• Journal of Practical Agriculture & Fisheries Research
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• v.21 no.1
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• pp.61-70
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• 2019

"Jungmo2510", a rye cultivar, Secale cereal L., was developed by National Institute of Crop Science, RDA in 2015. It was developed from open pollination from within 10 rye cultivars or lines including "Chochun" in 1995. The line "SR95POP-S1-523-1-5-5-4-7-3-B-16-3-19" was selected for its excellent agronomic appearance and was placed in yield trials for two years from 2011 to 2012. The line was designated "Homil55" and was placed in regional yield trials at the four locations around Korea from 2013 to 2015, during which time the name "Jungmo2510" was given. This cultivar is an erect plant type and leaves of short and broad size with a green color, a yellow colored, medium-diameter culm, and a yellowish brown-colored, medium-size grain. The heading date of "Jungmo2510" was April 16, which were 2 days earlier than that of "Gogu". "Jungmo2510" also showed similar to winter hardiness and greater resistance to lodging compared to those of the check cultivar. Over three years, the average dry matter yield of "Jungmo2510" was 802 kg 10a^-1 , which was harvested in late April and was lower than that of the check cultivar "Gogu" (825 kg). The seed productivity of "Jungmo2510" was approximately 481 kg 10a^-1 , which was 2.4% less than that of the check. "Jungmo2510" was higher to than "Gogu" in term of protein content (9.1% and 8.0%, respectively), total digestible nutrients(TDN)(57.5% and 55.5%, respectively), and TDN yield 10a^-1(419 kg and 392 kg, respectively). This cultivar is recommended as a fall sowing crop in areas where the average daily minimum-mean temperatures are higher than -12 ℃ in January, and as a winter crop for whole-crop forage before the planting of rice or green manure around Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.3
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• pp.188-196
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• 2023

Wheat (Triticum aestivum L.) is an important crop in Korea, with a per capita consumption of 31.6 kg in 2019. In the southern region, wheat is grown after paddy rice, and it is harvested during the rainy season in mid-June. This timing, in combination with high humidity and untimely rainfall, activates the enzyme alpha-amylase, which breaks down starch in the wheat grains. As a result, sprouted grains have lower quality and value for flour. However, seeds that absorb water before sprouting are expected to maintain better quality. The aim of the study was to identify the critical period during wheat maturation when rainfall has the greatest impact on grain quality, to prevent price declines due to quality deterioration. Two wheat cultivars, Jokyoung and Hwanggeumal, were grown in a speed breeding room, and artificial rainfall was applied at different times after heading (30, 35, 40, 45, 50, and 55 days). The proportion of vitreous grains decreased from 40 to 55 days after heading (DAH). Both cultivars had chalky grain sections from 35 DAH, with Hwanggeumal having a higher proportion of vitreous grains. Starch degradation was observed using FE-SEM (Field Emission Scanning Electron Microscope) at 40 DAH for Jokyoung and 50 DAH for Hwanggeumal. Color measurements indicated increased L and E values from 40 DAH, with rain treatment at 55 DAH leading to a significant increase in L values for both cultivars. Ash content increased at 45 DAH, whereas SDSS decreased at 35 DAH. Overall, grain quality from 40 DAH until harvest was found to be affected to the greatest extent by direct exposure of the spikes to moisture. Red wheat showed better quality than white wheat. These findings have implications for the cultivation of high-quality wheat and can guide future research efforts in this area.