• 디자인학연구
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• 제14권
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• pp.233-243
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• 1996

Our Country are called as a suzerain State of fermentation food, and preservative Technique was developed, because the specific character and the form of pottery were the best superior utensil of storage. The form couldn't give an explanation with scientifically, but we have used it for a few thousand years, which must get transformed from most compatible and reasonable form of fermentation. At present, a pottery was disappeared by the growth of the industrial society, and even the scientific form concealed it looks. For that reason, we apply the form into looks of a modernistic mechanism, and it intends to suggest a new direction to better the pottery of a formentation food.

• 한국식품영양학회지
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• 제11권6호
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• pp.667-672
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• 1998

The possibility of solid-substrate fermentation of Lentinus edoes for the productin of protein-boud polysaccharides (PBP) was studied. Zeolite and orchid-pot soil were used as solid materials for the culture because of the desirable physical properties. Sucrose and starch were good carbon sources for the production of PBP by the solid-substrate fermentatin of L. edodes. Among the nitrogen source, bactosoyton was very effective for the PBP production. The optimum pH for solid-substrate fementation for the production of PBP was at pH of 5.5. The PBP production reached to 5∼5.5mg per 100g solid-substrate.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.186-190
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• 1998

In order to investigate the possible application of immobilized yeast cells in sparkling wine production instead of riddling puns by the traditional method, fermentation characteristics were tested during the sparkling wine fermentation in the bottle using immobilized yeast cells with alginate. The rates of sugar consumption and alcohol production were faster with free cells than those with immobilized cells during the fermentation. The higher concentration of yeast cells and the lower concentration of alginate in the cell immobilization resulted in the faster sugar consumption and alcohol production. It also resulted in the increase of yeast cell concentration released from immobilized beads during the fermentation. However, no differences were shown in the contents of alcohol, residual sugar and CO2 pressure after fermentation. In case concentration of yeast cells released from immobilized beads during bottle fermentation, the higher concentration of alginate had and the lower had.

• 한국식품영양과학회지
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• 제24권2호
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• pp.261-267
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• 1995

Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

• 동아시아식생활학회지
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• 제15권5
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• pp.574-581
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• 2005

Physicochemical and sensory properties of Mul-Kimchi(warery Kimchi) prepared with red cabbage was compared with those of Chinese cabbage or white cabbage. Acidity and turbidity of red cabbage Mul-Kimchi were somewhat higher than those of Chinese cabbage one, which was due to higher soluble solid content in red cabbage Mul-Kimchi. Hunter color a value of red cabbage Mul-kimchi was very much higher than that of Chinese or white cabbage, which was consistent with the data of anthocyanin content. Free radical scavenging activity was much higher in red cabbage Mul-kimchi than in Chinese or white cabbage one. Red cabbage Mul-kimchi had higher values of hardness, fracturability and chewiness during fementation, compared with those of Chinese or white cabbage one. Sensory results showed that there was no difference in overall acceptability among three kinds of Mul-kimchi, although red cabbage one has higher scores of appearance and color than others. Best to the results of this study, it is suggested that red cabbage is a good ingredient for Mul-kimchi.

• 한국식품영양학회지
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• 제27권5호
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• pp.971-978
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• 2014

Investigation of the quality characteristics of Takju brewing mashes prepared with several different yeasts was carried out during the 42-day brewing process, including examination of titratable acidity, amino acid content, sugar contents, alcohol contents, pH, reducing sugar, yeast population, lactic acid bacteria, and sensory evaluation. Fermivin yielded the highest titratable acidity, while la parisienne had the lowest. Fermivin also had the highest value of amino acid content (14.33%), while other yeasts shows period tended to increase over exclude Instaferm and Song chun. The amount of sugars in instaferm ($11.33^{\circ}Bx$) and instaferm red ($10.53^{\circ}Bx$) were higher than those in La parisienne red and Song chun ($9.57^{\circ}Bx$). The alcohol contents of instaferm was the highest value (15.20%) while the alchol content of the other yeasts tended to increase the fementation period. Fermivin had the highest pH at $12^{th}$ day among the yeasts(4.02), Instaferm red had the lowest pH among the yeasts (3.87) while safbrew wb-06 had the highest reducing sugar content(117.60 mg/mL). Instaferm obtained the highest preference in the sensory evaluation for all items.

• 한국식품영양과학회지
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• 제20권6호
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• pp.565-571
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• 1991

A short time microwave heat treatment, bringing in hot NaCl solution, addition of KCI, CaCl2, MgCl2 into brining solution and salts mixture of phosphates into half fermented dongchim were investigated for their effects on some quality of dongchimi, a Korean pickle of Chinese radish roots, during fermentation. The reference dongchimi was prepared by brining the radish roots in 7% NaCl added with seasonings at $25^{\circ}C$. The result showed that microwave heat treatment affected little on the pH or total acidity change during fermentation. Soaking the roots in 80-9$0^{\circ}C$ hot salt solution significantly reduced the fermentation and softening rate of dongchimi while a rather rapid fementation was found for those soaked in 7$0^{\circ}C$. Addition of KCI and CaCl2 into brining solution slowed the pH decrease and softening of the roots, respectively. The dangchimi added with the salts mixture of phosphate, citrate and nitrite was significantly extreneded the fermentation time to pH 4.0 by more than two folds.

• 한국식품영양과학회지
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• 제24권6호
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• pp.1010-1015
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• 1995

Extent of reduction in protein digestibility by Godulbaegi(lxeris sonchifolia H.) kimchi powder appeared to be related to the kimchi weight-to-protein weight ratio, the kind of protein sources, part of plants and fementation period. In vitro digestibilities of protein were significantly(p<0.05) reduced as the freeze dried kimchi powder weight-to-protein ration increased from 0.5 : 1.0 to 1.0 : 1.0 for all Godulbaegi samples and protein sources. Overall digestibility of protein sources in the presence of kimchi powder, the reduction ranked in the following order : soybean>casein>beef>squid. Lower(p<0.005) reduction occurred for each protein source when raw plant was exchanged for kimchi products. Some greater reduction of digestibility was noted in young plants and leaf samples than ripe or root samples. Trypsin inhibitor, which expressed as soybena trypsin inhibitor, was inversely related(r=0.8437) to in vitro protein digestibility of casein in the presence of Godulbaegi kimchi powder. More than three times of total polyphenols contained in leaves than in roots. Young leaves had 30% more total polyphenols(37.64mg/g sample) than that in ripe ones. Soaking in 5% NaCl solution for 24 hrs was markedly reduced in total polyphenols as 73% for leaves and 33% for roots. Remarkable reduction in total polyphenols was not checked during fermentation followed after soaking. Trypsin inhibitor content correlated well(r=0.8873) with total polyphenols in all of Godulbaegi samples.

• 한국식품영양학회지
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• 제20권2호
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• pp.195-201
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• 2007

This study were investigated the changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period of fruit, vegetables, and medicinal herbs. pH and $^{\circ}$Bx gradually decreased and the viscosity increased. The chromaticity of L, a, and b all increased. The total number of germs dropped from $10^5{\sim}10^6\;to\;10^2{\sim}10^3$ CFU/ml, and that of lactobacilli also decreased noticeably. According to the result of the effect on fat oxidation, a very low level of TBARS was shown. After thirty days of fermentation, the amount of each fermentation broth increased more or less, but as it declined considerably after ninety days, it was found that the binding effect of $Fe^{2+}$ ion was small and insignificant. The electron donating ability, though not reaching 0.5% ascorbic acid, showed a high level of activity from $33.71{\sim}72.15%$ before fifteen days and $44.76{\sim}75.20%$ ninety days after fermentation. Among them, the fruit fermentation solution showed the highest activity. It was also found that the organic functions for each fermentation broth decreased more or less depending on the fermentation period and the thirty-days-old fermentation broth were favored most. On the basis of the above experiment results, it can be concluded that the optimum fermentation period for fruit, vegetables, and medicinal herb is thirty to ninety days.

• 동아시아식생활학회지
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• 제21권2호
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• pp.222-227
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• 2011

The Aspergillus sp. is well known as a fungus that causes black mold disease and secretes ochratoxin A (OTA). Our study found that infection by this fungus via inoculation onto grapes produced more severe symptom in wounded berries than in fresh berries. Furthermore, OTA contents were higher on the grape skins than in the fleshy portions of the grapes. OTA accumulated during the first 3 days after inoculation, but then gradually decreased. The OTA contents in wine made from 5 kg of grapes which included 400 g of infected grapes ranged from 0.17 to 0.37 ${\mu}g/mL$. An investigation of 25 marketed commercial wines showed the OTA contents were <1.2 ${\mu}g/mL$ which is lower than the limit of 2 ${\mu}g/mL$ established by the Korea Food & Drug Administration.