• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.720-726
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• 1995

Chemical components relevant to the characteristic taste of the Korean native persimmon(Diospyros kaki, Thumb) leaf tea were analyzed. Samples were processed by using three different methods ; SHT(steamed and then hot-air dried), DHT(dried in the shade, steamed and then hot-air dried) and RHT(roasted and then hot-air dried). The components analyzed were general compositions of dried perisimmon leaves and extracted solution. The composition of moisture, ash, crude lipid and total nitrogen did not show significant variation among different processing methods of the persimmonleaf tea. The contents of caffeine, tannin and vitamin C in persimmon leaf tea were in the range of $178.4~209.8{\mu}mol/g$, 29.1~38.5mg% and 325.3~2084.7mg%, respectively. The vitamin C content was significantly higher in the RHT than other treatments. The contents of caffeine, tannin and vitamin C in the tea extracted solution were in the range of $101.5~130.1{\mu}mol/g$, 15.4~25.9mg% and 111.0~1274.3mg%, respectively. The vitamine C in the tea solution was the highest in the RHT treatment and 61.1% of vitamin C in the leaf tea was extracted out in these processing methods. The major amino acids contained in the leaf tea were in decreasing order glutamic acid, aspartic acid, leucine and phenylalanine, these four amino acids consisting 38.9~39.8% of the total amino acid contained in the persimmon leaf tea. The major amino acids contained in the tea solution were glutamic acid, proline, histidine and arginine. Six kinds of 5'-nucleotides, CMP, AMP, UMP, IMP, GMP and hypoxanthine were detected and CMP was the most abundant component in fresh leaf, leaf tea and tea solution. The second highest 5'-nucleotides in both leaf tea and tea solutions were GMP, AMP and UMP in all processing method. The highest free sugar contained in the fresh leaf tea and tea solution was sucrose.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.291-298
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• 2006

This study, investigated the effect of changes in inoculum levels and fermentation temperature of chunggugjang prepared with Bacillus subtilis(B. subtilis) NRLSI IV on the quality characteristics. In chunggugjang prepared at different inoculum levels, viable cell count, reducing sugar and amino type nitrogen were maximized at $10^6\;CFU/mL$, whereas relative viscosity of viscous substance and hardness peaked at $10^2\;CFU/mL$. In sensory evaluation, chunggugjang made with $10^2\;CFU/mL$ showed higher values of appearance, color, taste and viscosity and a lower value of off-flavor than that made at other inoculum levels. Based on the results of ammonia type nitrogen, relative viscosity and sensory evaluation, the optimum inoculum level for chunggugjang prepared by B. subtilis NRLSI IV was $10^2\;CFU/mL$. In the second step, the effect of different fermentation temperatures on the quality changes of chunggugjang incubated with $10^2\;CFU/mL$ of B. subtilis NRLSI IV were investigated. The viable cell count was maximized at $40^{\circ}C$, but minimized at $45^{\circ}C$. Reducing sugar was not significantly different from $30^{\circ}C$ to $40^{\circ}C$ but was increased at $45^{\circ}C$. Increasing fermentation temperature decreased the content of amino type and ammonia type nitrogen. Chunggugjang prepared at $40^{\circ}C$ showed high sensory evaluation result in microorganism growth, appearance, taste and viscosity and particularly had low off-favor.

• Journal of Animal Science and Technology
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• v.59 no.10
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• pp.23.1-23.11
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• 2017

Background: Although soybean meal (SBM) is excellent source of protein in diets for poultry, it is sometimes inaccessible, costly and fluctuates in supply. The SBM can partially be replaced by full-fat SBM, but the meals prepared from raw full-fat soybean contain antinutritional factors. To avoid the risk of antinutritional factors, heat treatment is always advisable, but either excessive or under heating the soybean could negatively affect the quality. However, the potential for further improvement of SBM by supplementing with microbial enzymes has been suggested by many researchers. The objective of this study was to evaluate the performance and ileal nutrient digestibility of birds fed on diets containing raw soybeans and supplemented with microbial protease. Methods: A $3{\times}2$ factorial, involving 3 levels of raw full-fat soybean (RFFS; 0, 45 or 75 g/kg of diet) and 2 levels of protease (0 or 15,000 PROT/kg) was used. The birds were raised in a climate-controlled room. A nitrogen-free diet was also offered to a reference group from day 19 to 24 to determine protein and amino acid flow at the terminal ileum and calculate the standardized ileal digestibility of nutrients. On days 10, 24 and 35, body weight and feed leftover were recorded to calculate the body weight gain (BWG), feed intake (FI) and feed conversion ratio (FCR). On day 24, samples of ileal digesta were collected at least from two birds per replicate. Results: When RFFS was increased from 0 to 75 g/kg of diet, the content of trypsin inhibitors was increased from 1747 to 10,193 trypsin inhibitors unit (TIU)/g of diets, and feed consumption of birds was also reduced (P < 0.05). Increasing RFFS level reduced the BWG from hatch 0 to 10 d (P < 0.01) and hatch to 24 d (P < 0.05). The BWG of birds from hatch to 35 was not significantly (P = 0.07) affected. Feed intake was also reduced (P < 0.05) during 0 to 35 d. However, protease supplementation improved (P < 0.05) the BWG and FCR during 0 to 24 d. Rising levels of RFFS increased the weight of pancreas (P < 0.001) and small intestine (P < 0.001) at day 24. Except for methionine, apparent and the corresponding standardized ileal digestibility of CP and AA were reduced (P < 0.01) by increasing levels of RFFS in diets. Conclusion: This study showed that some commercial SBM could be replaced by RFFS in broiler diets, without markedly compromising productivity. The AID and SID of CP and lysine were slightly improved by dietary supplementation of microbial protease.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.2
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• pp.150-163
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• 2006

A study on sliced raw fish consumption was conducted on 300 citizens of Busan (89 men and 192 women), attending high school and university, housekeepers and employees. A self-administered questionnaire was used to record the results. The results were as follows: 93 percent of the respondents appeared to like or not be reluctant to eating Maeun-Tang. Most of the panelists had eaten at a seafood restaurant. The taste of Maeun-Tang varied differently by the spicy fish soup recipe. 56 percent of the respondents appeared to want this dish to have a fiery taste. Therefore, 89 percent of the respondents appeared to desire Maun-Tang to have a standardized recipe. The qualities of four kinds of stock made of water (A recipe), anchovy added with sea tangle (B recipe), fish bone (C recipe) and vegetable (D recipe) were investigated by using sensory evaluation and instrumental analysis for amino acids and nucleotides. The C recipe score was 80.9${\pm}$15.9 and D, B recipe was $75.7{\pm}17.1$, $75.4{\pm}17.2$, respectively. The A recipe score was $61.8{\pm}22.8$. The Degree of smooth taste were D recipe >A recipe >B recipe>C recipe. The Degree of spicy taste were C recipe >B recipe >D recipe>A recipe. In sensory evaluation, the C recipe obtained the highest score for overall preference. However, no difference of extractive nitrogen content, nucleotide and amino acid contest were observed in the C recipe after cook of Maeun-Tang.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.145-150
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• 1997

This study was performed to compare the changes of quality in citron(Citrus junos Sieb) juice between sampleII stored at 5$^{\circ}C$ for 1 year after extraction and sampleI made from raw citrons by the belt-pressing extraction method. Compared with sampleI, the soluble solid of sampleII was decreased more than 1$^{\circ}$brix, and the moisture increased 3%. The acidity reduced from 5.83 to 5.23 at the pH rose from 2.68 to 2.84. Although it decreased more than 50% in vitamin C and over 20~30% in amino acid, the changes of the other proximate components, amino nitrogen and free sugar content were very little at the range 0.1~1.0%. Volatile compounds in citron juices between sampleI and II were analyzed by GC and GC-MS. Sample I and II showed about 70 of volatile compounds. But only 13 compounds were identified by mass spectrometer. Major volatile compounds were aromatic compounds of limonene, terpinene, terpineol and terpinolene. Amounts of volatile compounds in citron juices depended on the storage period. The recovery of volatile compounds of citron juices, reduced 30~50% after storage for 1 year and the trace component disappeared during storage. The sensory characteristics including color, aroma, taste and overall acceptability and sugar recipe were not significantly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.818-824
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• 2003

This study was carried out to select Meju of a good quality through general composition analysis, organoleptic evaluation, and to conduct isolation, identification, and growth characteristics of main strain related to fermentation from selected Meju. Moisture and crude protein of Meju were 7.2∼28.8% and 32.7∼42.3%, respectively. The amino nitrogen contents of Kyongbuk and Chonbuk Mejus were 770.8 mg% and 239.9 mg%, respectively. And also, free amino acid and glutamic acid contents of Doenjangs made from Chonbuk and Kyongbuk Mejus were 4,169.6 mg% and 499.4 mg%, respectively. The result of sensory evaluation of Mejus collected from several regions showed Kyongbuk was the most suitable Meju in items of color, flavor, appearance and overall (p<0.05). The typical properties of B. lichenifomis NH20 strain isolated from Kyongbuk Meju showed gram positive, aerobic rod cell and motility. As major component among its cellular fatty acid composition, $C_{15:0}$ anteiso fatty acid, $C_{15:1}$ iso fatty acid, $C_{17:0}$ anteiso fatty acid, and $C_{17:0}$ iso fatty acid were 30.7, 28.9, 13.3 and 11.2%, respectively. It showed the same identification coefficient (0.653) compared to the standard strain. Therefore, it was identified to be B. licheniformis NH20 according to Bergey's Manual of Systematic Bacteriology and its fatty acid profiles. The optimum pH, temperature, salt content, and culture time of B. licheniformis NH20 were 7.0, 32$^{\circ}C$, 2%, and 9 hours, respectively.ctively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1375-1381
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• 2008

The nutritional compositions and antioxidative activities of Korean commercial blueberry and raspberry were investigated. The proximate compositions were 10.47% and 22.67% in moisture, 2.66% and 2.64% in crude protein, 2.04% and 1.67% in crude fat, 81.36% and 70.19% in nitrogen free extracts, 1.48% and 0.85% in crude fiber, and 1.99% and 1.98% in ash of blueberry and raspberry, respectively. Total phenolics content were higher in blueberry (9.028 mg/g) than in raspberry (5.340 mg/g). Major elements of blueberry and raspberry were Ca (451.34 and 97.48 mg/100 g), K (355.40 and 215.20 mg/100 g), P (321.10 and 294.04 mg/100 g), and Na (137.58 and 137.67 mg/100 g). The total amino acid contents of blueberry and raspberry were 2,011.44 mg /100 g and 2,098.82 mg/100 g, respectively. Amino acid were mainly composed of glutamic acid, aspartic acid and leucine. The DPPH and ABTS radical scavenging activities of the 80% methanol extract from blueberry and raspberry were 88.67% and 62.77%, 76.34% and 30.53% at a concentration of 5 mg/mL. The 80% methanol extract from blueberry and raspberry showed considerable antioxidative activity against reducing power in dose-dependent manner. Antioxidative activities using $\beta$-carotene-linoleate and FTC method were twice higher in blueberry than raspberry.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.361-368
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• 2011

Three types of doenjang were prepared with regular soybean, germinated regular soybean, and a mixture of germinated regular and black soybean. After 90 days of fermentation, pH, moisture, and salt contents of doenjang were $6.01{\pm}0.01-6.72{\pm}0.01$, $53.78{\pm}0.22-57.99{\pm}0.11$, and $14.17{\pm}0.06-15.03{\pm}0.21%$, respectively, showing slight differences according to soybean germination. Amylase and protease activity of doenjang changed similarly during fermentation in all samples. Amino-type nitrogen and free amino acid content of germinated black soybean doenjang after 90 days of fermentation were $1256.21{\pm}1.86$ and 994.46 mg%, respectively, which were higher than those of other samples. A sensory evaluation of germinated regular soybean doenjang showed the highest scores for color, taste, and overall acceptability. These results suggest that high sensory quality doenjang can be prepared using germinated regular soybean and a mixture of germinated regular soybean and black soybean.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.36-44
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• 1999

Samjangs which were prepared using magjang, traditional doenjang, and mixture of traditional doenjang and magjang were stored. Characteristics of the stored samjangs were investigated. Maximum titratable acidity was shown in traditional doenjang after 30 day of storage. Total sugar in samjangs decreased while reducing sugar increased to $11.45{\sim}12.35%$ from $8.44{\sim}9.29%$ after 40 days. Amino type nitrogen predominantly increased to $337.3{\sim}381.1\;mg%$ after 40 days from $48{\sim}53\;mg%$ of initial period of preparation. Among the free amino acids the content of glutamic acid $(202.6{\sim}464.6\;mg/100g)$ was highest and others were not too much changed. Forty two components including 7 alcohols, 4 esters, 13 acids, 6 aldehydes, 5 phenols, 3 pyrazines and others were found in samjangs. Ethanol, acetic acid ethyl ester and 2-phenylethanol were found in all treatments and ethanol, acetic acid ethyl ester, phenylacetaldehyde, butanoic acid, acetic acid, 3-methyl butanoic acid and 2,4-hexadienoic acid might be major volatile components considering of high peak area. 2-Phenylethanol, butandioic acid ethyl ester, butanoic acid and 2-methyl-2-butenoic acid were higher than other components in samjang with magjang while ethanol, acetic acid, 2,4-hexadienoic acid were in samjang with traditional doenjang and 3-methyl butanoic acid, acetic acid ethyl ester and methyl pentanoic acid were in the mixed treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.97-102
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• 2008

For the use of salmon frame in zero emission, the snack using residues of salmon Gomtang was prepared and investigated on the food component characterization. According to the results of volatile basic nitrogen, water activity and sensory evaluation, the optimal substitution ratio of residues was 15% based on the mix. Total amino acid content was higher in the snack (14.8 g/100 g) with 15% residues than in snack (9.8 g/100 g) without residues. The major amino acids of the residues-added snack were aspartic acid (9.9%), glutamic acid (14.7%) and proline (9.5%). The snack with 15% residues were enriched in the mineral (calcium and phosphorus) and polyunsaturated fatty acid (20:5n-3 and 22:6n-3) compared to those of snack without residues.