• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.842-849
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• 2015

The purpose of this study was to determine the optimal mixing ratio of hot-air dried loquat leaf powder and optimum conditions for making Jeolpyun containing hot-air dried loquat leaf powder (LLP). Samples of Jeolpyun were prepared with different contents of hot-air dried LLP (0%, 3%, 6%, 9%, 12%) followed by analysis of chemical properties, moisture contents, color, mechanical quality characteristics, amylograph, and sensory tests. Chemical analysis showed that hot-air dried LLP consisted of 11.41% water, 8.34% crude protein, 1.90% crude fat, 7.74% crude ash, and 16.95% crude fiber, with $^{\circ}Brix$ of 2.07, and pH of 5.78. Moisture contents of samples ranged from 52.22 to 50.06%. L-value decreased with addition of hot-air dried LLP, whereas a-value increased with increasing amount of hot-air dried LLP, and no significant differences were observed regarding b-value. In the mechanical evaluation of physical properties, hardness deceased with increasing amount of hot-air dried LLP. The starting temperature amylograph of Jeolpyun was higher in samples with hot-air dried LLP than those without hot-air dried LLP. Set back was slower with increasing amount of hot-air dried LLP, an increasing amount of hot-air dried LLP made set back of Jeolpyun slower. In the sensory test, Jeolpyun with 6% hot-air dried LLP was the most preferred with less bitterness and proper softness, moisture and chewiness. Therefore, addition of 6% hot-air dried LLP to Jeolpyun made with rice flour showed the best overall preference. Based on the results of this experiment, samples with hot-air dried LLP showed slower hardening than those without hot-air dried LLP in textural changes during storage, and Jeolpyun with 6% hot-air dried LLP is expected to increase quality and preference of Jeolpyun.

• Journal of Life Science
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• v.11 no.3
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• pp.235-241
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• 2001

To select the sntagonistic bacteria against B. cinerea, isolates were screened from the eggplant leaves and rhizosphere soils in the eggplnat fields in the greenhouse. W1 and P99 isolates were selected by the inhibition of mycelial growth of B. cinerea E12 in vitro test. These isolates, W1 and P99, were identified as Bacillus subtilis and Pseudomonas putida, respectively, by the Bergeys manual and API systems, For the formulation of the antagonistic bacteria, the media for the mass production were prepared with biji(soybean curd residues) or soybean flour. B. subtilis W1 or P. putida P99 was mass cultured in biji broth or soybean flour extrect broth and then soybean flour, corn starch flour, rice glutinous flour and biji flour as high molecular substrates were added. These mixtures were dried, grinded and formulated as brofungicides of wettable powder type. The assess the control effect of biofungicides against the infection of B. cinerea, six types of formulations were assayed at the pot culturing with eggplant in the greenhouse. According to the results, there were no significant differences among the formulation methods. However, P99S or PppB formulated with P. putida P99 showed the highest control values as 90.4% and 96.1%, respectively. Then. BSB or BSD formulated whit B. subtilis W1 were 80.8% and 83.0%, respectively. There afforementioned values were more effective than that of chemical fungicide. Ipro W.P which showed as 72.6%.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.55-64
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• 1992

To analyze daily reception dishes of Choson Dynasty, studied historic book 'Youngjeob Dogam Zabmulsek Euigwae'(1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. The daily meal consisted of a table for rice gruel(早飯), daily meal(3時飯) and fruit table(茶啖). 2. A table for rice gruel, taken before breakfast was arranged rice gruel(粥) noodles(麵), soup(湯), fish and meat(肝南), cake(餠) and etc. 3. Daily meal was arranged cooked rice(飯), soup(湯), salted fish shrimp and etc(?), jerked meat(佐飯). pickled vegetables(醬?), meat fish and others broiled with seasoning(炙), and etc. 4. Fruit table was arranged noodles(麵), soup(湯), fried cake made of wheat flour, honey and oil(造果), fruits(實果), various fruits preserved in honey(正果), dried fish and meat(切肉), honey water(水正果) and etc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.737-744
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• 2010

In order to provide fundamental data on development of rice noodles, the quality characteristics of 10 kinds of commercial rice noodles were evaluated. Rice noodles were categorized into 3 groups for examination: 100% rice noodles with different shapes; round shape noodles with different rice contents; and noodles with different rice contents but smilar cooking method. Cooking properties, texture measurement, and sensory characteristics were evaluated. Frozen rice noodles and instant type of noodles made from composite flour of rice and wheat flour exhibited higher scores in overall acceptance. As for the form of noodle, round-shaped noodles seemed to be preferred in comparison to flat-shaped noodles. Generally, noodles with high texture scores of cohesiveness, adhesiveness, chewiness, resilience but not high score of hardness having smooth surface were preferred affecting overall acceptance scores. It appears that cooking methods and cooking time recommended by manufactures, noodle thickness and shape, packaging types such as frozen, refrigerated, and dried noodles were more influential than rice contents in aspects to the quality characteristics of the commercial rice noodle products in this study.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.12
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• pp.1736-1743
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• 2014

This study was designed to test the effects of dietary distillers dried grain (DDG) level on the growth performance, feed utilization, body composition and antioxidant activity of juvenile red seabream (Pagrus major). Six isonitrogenous and isocaloric diets were formulated to contain 0%, 5%, 10%, 15%, 20%, and 25% DDG from rice (designated as DDG0, DDG5, DDG10, DDG15, DDG20, and DDG25), respectively. Juvenile red seabream averaging $10.1{\pm}0.05g$ were randomly distributed into 400-L tanks in a flow through systems. Three replicate groups of fish were fed one of the experimental diets to visual satiation two times a day for 10 weeks. Survival, weight gain, feed efficiency, protein efficiency ratio and hepatosomatic index of fish were not affected by dietary DDG levels (p>0.05). Proximate and amino acid composition of whole body in juvenile red seabream were not affected by dietary DDG levels (p>0.05). Plasma content of total protein, glucose, cholesterol, glutamic-pyruvic transaminase, phospholipid and triglyceride were not affected by dietary DDG levels (p>0.05). 1, 1-Diphenyl-2-picryl-hydrazyl radical and alkyl radical scavenging activities in plasma and liver of fish were not affected by dietary DDG levels (p>0.05). The results of this experiment suggest that DDG has the potential to replace plant origin ingredients such as wheat flour and corn gluten meal and could be used up to 25% in diet without incurring negative effects on the growth performance of juvenile red seabream.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.879-884
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• 2004

Effects of soaking time and particle size on physicochemical properties of nonwaxy rice flour were investigated. Nonwaxy rice grains were soaked at $4^{\circ}C$ for 0, 1, 12, and 24 hr, dried at room temperature, and milled. Resulting flours were passed through 45-mesh ($<355\;{\mu}m$, IL45) and 100-mesh ($<150\;{\mu}m$, IL100) sieves and separated into $<40\;{\mu}m\;and\;40-100\;{\mu}m$ series. IL45 series showed higher amount of large particles ($40-100\;{\mu}m$) than IL100 series. As the soaking time increased, protein and ash contents decreased, and amylose content, water-binding capacity, swelling power, and solubity of nonwaxy rice flours increased. Swelling power and solubility of nonwaxy rice flours also increased between $65-85^{\circ}C$. Water-binding capacity, swelling power, and solubility of IL100 series were higher than those of IL45 series. 12 hr-soaked nonwaxy rice flour pastes showed higher peak viscosity and breakdown but lower setback and viscosity at 95 and $50^{\circ}C$ than 1 hr-soaked ones. X-Ray diffractograms of nonwaxy rice flours were not affected, whereas surface appearance was affected, by soaking time and particle size.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.495-500
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• 2006

The physicochemical properties of brown rice flours produced under different drying and milling conditions were investigated. Moisture contents of hot-air dried, microwave dried and zet-milled brown rice flours (BrWZH) were 10.7%,13.7% and 8.0%-8.6%, respectively. Water absorption indices (WAI) and water soluble indices (WSI) of roll-milled brown rice flours (BrWRH) were lower (0.40-0.59 g/g; 0.7-3.0%) than those of zet-milled brown rice flours (0.58-0.79 g/g; 4.0-7.3%). Zet-milled brown rice flours had higher Hunter L values and more damaged starch (94.1-96.8; 28.2%) compared to roll-milled brown rice flours (91.3-91.9: 15.5%). The percentage of damaged starch and L values of brown rice flours increased as particle size of brown rice flours decreased. Roll-milled polished rice flour (Control) had the highest L value and lowest amount of damaged starch (97.1; 8.2%). Control, BrWRH, BrWZH, and ultrafine brown rice flour (HBrZMU) had peak viscosity values of 321, 255, 221, and 162 RVU, respectively and trough viscosity values of 217, 185, 175, and 113 RVU, respectively. Peak and trough viscosity (Rapid Visco Analyzer; RVA) properties of rice floors decreased as the particle size of rice flours decreased. HBrZMU demonstrated a higher onset temperature $(61.1^{\circ}C)$ compared to control $(54.8^{\circ}C)$ by differential scanning calorimetric (DSC). Crystal melting enthalpy $({\Delta}H)$ of control and brown rice flours were 10.4 J/g and 6.1-8.7 J/g, respectively. Results of this study suggested that physicochemical properties of brown rice flours were closely related to their particle size.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.27-38
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• 1995

This study was conducted to standardize ingredient ratio and preparation method of mafor traditional special kimchies in kyungsang province, korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock ws usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

• Korean Journal of Microbiology
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• v.8 no.2
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• pp.53-64
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• 1970

In order to study ecology of microorganisms during Takju brewing, microflora changes were examined fromm the start to the sixth day of Takju fermentation in 24 hours intervals. Takju made from rice, flour and dried sweet potato in a liter volume open container at the laboratory and a sanple of Takju brewing factory were studied for their microflora and their changes during fermentationl together with a sample of Kokja. Results obtained were as follows ; 1. The followings were the identified microorganisms in Kokja. The molds ; Absidia spinosa, Aspergillus parasiticus. The yeasts ; Candida melinii, Candida Solani, Hansenula anomala. The bacteria ; Luctobacillus casei, Leuconostoc mesenteroides, Bacillus subtilis, Bacillus pumilus. 2. Torulopsis inconspicua, Lactobacillus casei, Leuconotoc mesenteroides, Bacillus subtilis, Bacillus pumilus were isolated from main mash of laboratory-made Takju samples. The yeast, Torupsis inconspicua which was not present in Kokja and, probably of a contaminant yeast, dominated the yeast flora of Takju mash of rice, flour and sweet potato of labotatory brewing. The laboratory brewing lost also always showed large population of lactic acid bacteria flora. 3. None of the wild yeasts which were present in Kokja appeared in Takju mashes. The Kokja appears to be of no use as the yeast source for Takju fermentation. Also the Kokja appears to be of not so effective amylolytic and proteolytic enzyme sources considering the microflora characteristics. Probably the major role of Kokja in Takju fermentation may be to contribute in taste formation. 4. Inoculation of Sacharomyces cerevisiae into the mash to the level of $10^7$ ml at the start of fermentation greatly changed the ecological aspects eliminating conditions of rather slow rising of natural contaminant yeast populaiton and fermentation which might give rise to prosperity of lactic acid and Bacillus bacteria that would be avoidable. 5. Examination of microflora of the large factory scale Takju fermentation showed the quite similar pattern of microflora and their changes to that of the cultured yeast-inoculated laboratory batch Takju fermentation. The cultured yeast dominated as the only predominant microflora, and the lactic acid bacteria flora were completely suppressed and aerobic bacteria, greatly. Probably this may be the regular microflora pattern of normal Takju fermentation. The role of lactic acid bacteria and aerobic bacteria in Takju fermentation may not be clear yet from this experiment alone.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.