• 한국가정과학회지
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• 제5권1호
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• pp.48-61
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• 2002

This study was carried out to investigate the effects of four kinds of leavening agents on Jeung-Pyun fermantation. Milk-wine(M), fresh yeast(F), dry yeast(D), instant yeast(I) were used in Jeung-Pyun ingredients. The physicochemical properties, sensory evaluation were examined. The results of this study are summarized as follows: 1. Basic recipes for Jeung-Pyun by preliminary test were developed. 2. Specific volumes and expansion ratio of Jeung-Pyun was higher in the fresh yeast-added sample. 3. The pH of Jeung-Pyun was decreased significantly as the fermentation progressed 4. In the result comparing Jeung-Pyun extracting after 1st fermentation with Jeung-Pyun extracting 2nd fermentation by SEM, the former was widely distributed in stability of bubble and pore than the latter. 5. Standard recipe by Q.D.A. test added four kinds of leavening agents were as follows: (1)Jeung-Pyun added milk wine was 240min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (2) Jeung-Pyun added fresh yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (3)Jeung-Pyun added dry yeast was 90min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. (4)Jeung-Pyun added instant yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 30$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. 6.Based on sensory evaluation, Jeung-Pyun added fresh yeast was significantry higher than others in color, sweetness, moistness, softness, and overall quality. There was negative significance between milk wine flavor and astrigentness, and yeast flavor.

• 생명과학회지
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• 제11권2호
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• pp.144-152
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• 2001

In order to improve functionality of kochujang which is one of the traditional foods of Korea, sea tangle powder(2, 4, 6 and 8% sea tangle powder on the glutinous rice weight basis) was added to the raw material of kochujang and then investigated the change of physiochemical properties with control kochujang during the fermentation at 3$0^{\circ}C$ for 120 days. During 120 days fermentation, moisture and crude protein contents were gradually decreased with fermentation time, whereas crude fat content NaCl were slightly increased with fermentation time. The contents of reducing sugar of sea tangle kochujang was rapidly increased until 60 days of fermentation after that it was increased slightly up to 90 days of fermentation to the highest value and then reduced slightly or not changed approximately until 120 days. pH was reduced up to 60 days of fermentation after that it remained 4.63~4.91 in 90~120 days. Acidity was increased with fermentation time, and it was the highest value of 11.5~12.4$m\ell$ in 120 days of fermentation. Viscosity was increased with increased with fermentation time. Especially a case of additional sample of 8% sea tangle powder was highly increased until 60 days. A case of color difference value, in initial time of preparation of kochujang was distinct difference of value for additional samples respectively but as the fermentation progressed, among the samples not found consistent change of color difference value. L value was gradually decreased during fermentation. A value was decreased up to 30 days of fermentation and it was increased again totally at 60 days of fermentation. B value was decreased totally at initial time of fermentation and a case of control was increased again at 90 days of fermentation, the other samples increased again 60 days earlier than 30 days.

• 한국지역사회생활과학회지
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• 제17권3호
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• pp.123-131
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• 2006

To compare the quality characteristics, chunggugjang was prepared with Bacillus subtilis NRLSI IV on the different inoculum levels$(10^2,\;10^4,\;10^6,\;and\;10^8 CFU/ml)$ and fermentation times(0, 12, 24, 36, and 48 hours). Although significant change in total nitrogen content was not found, the content of amino type, soluble and ammonia type nitrogen was generally increased according to the increase in fermentation time. Decomposition rate of nitrogen was also increased by fermentation time and nitrogen solubility was the highest value(62-75.9%) at 48 hour fermentation. In results of color changes, it was found that L and a value were decreased but there was no significant changes in b value as fermentation time was increased. In chunggugjang made with long fermentation time, hardness was decreased and relative viscosity of viscous substance was gradually decreased after little increase at initial fermentation time. The effect of inoculum level on hardness and relative viscosity were similar to that of fermentation time, i.e. the decrease of these at high inoculum level. In activity of V-GTP, 36 hour incubation could produce the highest value whereas no effect of inoculum level was found during fermentation except at 48 hour. In chunggugjang made with $10^2CFU/mL$ of Bacillus subtilis NRLSI IV, the content of glucose, sucrose, raffinose and stachyose was dramatically decreased at initial fermentation time and that of phytic acid, oxalic acid, citric acid, tartaric acid and malic acid was also decreased during fermentation, although the increase in acetic acid was found.

• 동아시아식생활학회지
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• 제8권1호
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• pp.57-65
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• 1998

To utilize deteriorated sweet persimmon effectively, response surface methodology(RSM) was used to determine the optimal vinegar fermentation conditions and monitored by a divided two stage fermentation. The optimum conditions for maximum alcohol content were obtained when the first stage (alcohol fermentation) was carried out with an initial sugar concentration of 18.5$^{\circ}$Brix, agitation rate of 140.8 rpm, fermentation time of 127.6 hr. When sugar concentration was 14$^{\circ}$Brix maximum alcohol content(7.1%) was predicted at fermentation conditions of 160 rpm in agitation rate, 140hr in fermentation time. The optimum conditions for maximum acidity were obtaiend when second stage(vinegar fermentation)was carried out 249.5 rpm in agitation rate, 148.8 hr in fermentation time. Predicted values at the optimum conditions were similar to experimental values.

• 한국식품영양과학회지
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• 제33권10호
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• pp.1703-1708
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• 2004

전통증편에 영양강화와 이용도를 확대시킬 목적으로 눈꽃 동충하초 증편을 제조하여 발효시간별 품질특성을 조사하였다. 발효시간을 달리 하여 제조한 동충하초 첨가 증편의 반죽의 부피변화는 발효전보다 발효 3시간과 2차 발효 30분의 부피가 더 증가하였으며 발효가 더욱 진행될수록 부피는 감소하였다. pH는 발효 전 pH 5.1로 발효가 진행될수록 감소하였으며 수분은 발효시간이 길어질수록 증가하였다 색도는 명도와 황색도는 1차 발효 후의 증편이 가장 높았으며 발효시간이 길어질수록 낮았다. 기계적 texture측정에서 견고성은 2차 발효 90분 후의 증편이 가장 높았으며 껌성과 부서짐성도 발효시간이 경과할수록 높아지는 경향을 보였다. 주사전자현미경 의 표면구조 관찰에서는 2차 발효 시간이 길어질수록 스폰지상의 조직이 파괴되어 기공이 뚜렷하게 나타나지 않았다. 관능검사에서 색의 강도는 2차 발효가 진행될수록 색의 강도가 강하다고 평가하였으며 단단한 정도, 질긴 정도, 쓴맛은 발효시 간이 길어질수록 높게 나타났다. 전반적인 기호도는 1차 발효만을 실시한 증편과 30분동안 2차 발효를 한 증편이 가장 좋은 선호도를 보여 동충하초 첨가 증편의 발효시간은 3$0^{\circ}C$에서 1차 발효 3시간 후와 35$^{\circ}C$에서 2차 발효 30분이 최적 발효조건임을 확인할 수 있었다.

• 동아시아식생활학회지
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• 제11권2호
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• pp.121-130
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• 2001

Jeung-Pyun Is a traditional fermented Korean food made with rice flour, water, sugar salt and unrefined rice wine(Tak-ju). In order to investigate how the addition of soybean and dextran have an influence on Jeung-Pyun fermentation and forming structure of Jeun-Pyun, adding soybean 20% and dextran 1%based on rice weight, we measured physicochemical properties. Also we measured dextran content of Jeung-Pyun batter according to the fermentation time and observed the inside of Jeung-Pyun by SEM in order to find out air pore condition. The dextran content of rice Jeung-Pyun and Jeung-Pyun adding soybean 20% was gradually increased as fermentation time was longer and Jeung-Pyun adding soybean 20% was higher than rice Jeung-Pyun. The specific volume of rice Jeung-Pyun and Jeung-Pyun adding soybean 20% was increased up to a fermentation time of 7~ 10 hours but it was decreased as fermentation time was longer. In the inside structure of Jeung-Pyun observed by SEM, the fermentation condition of Jeung-Pyun fermented for 3 and 7 hour was better and air pore size became larger, the number of it was decreased as fermentation time was longer. The air pore size of soybean 20% Jeung-Pyun is smaller more uniform than that of rice Jeung-Pyun. In conclusion. it can be suggested that the audition of soybean improves the quality of Jeung-Pyun and dextran has an influence on fermentation and forming structure of Jeung-Pyun.

• 한국식생활문화학회지
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• 제38권6호
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• pp.456-464
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• 2023

The purpose of this study was to investigate nutritional and functional ingredients and antioxidant activity after fermenting rice bran using Lactobacillus brevis for 24, 36, and 48 hours. The results of the analysis of the nutritional ingredients revealed that there was no significant difference in the carbohydrate, crude protein, crude fat and ash content regardless of the fermentation process and fermentation time. The amount of dietary fiber was significantly different between the unfermented and fermented rice bran and was observed to be the highest after a 48-hour fermentation. The γ-oryzanol, gamma-aminobutyric acid (GABA) and total phenolic contents were significantly higher in the fermented rice bran compared to the unfermented rice bran (p<0.05) and the GABA and total phenolic contents increased significantly as the fermentation time increased (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), superoxide and hydroxyl radical scavenging activities used to measure antioxidant effects significantly increased as the fermentation time increased (p<0.05). From these results, it was confirmed that the antioxidant effect and functional components, namely γ-oryzanol, GABA, and the total phenolic content of rice bran improved with fermentation. Based on these results, fermented rice bran could be presented as a functional material for use in high value-added industries.

• 한국식품저장유통학회지
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• 제30권6호
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• pp.905-917
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• 2023

The optimal fermentation conditions for producing fermented black soybeans rich in sulfur-containing amino acids were investigated. Response surface methodology monitored fermentation conditions. A central composite design examined the effect of independent variables: enzyme concentration (X₁) and fermentation time (X₂) on yield and methionine content. Both factors significantly influenced these dependent variables. Enzyme concentration more profoundly affected amino nitrogen content than fermentation time. β-Glucan content and cystine level were primarily affected by fermentation time. We elicited each variable's regression formula and identified optimal fermentation conditions for functional compounds. The predicted optimum conditions were an enzyme concentration of 0.28-0.32% and a fermentation time of 58.0-62.0 min. Under these optimal conditions, each black soybean variety's sulfur amino acid content ranged from 818.62 to 922.62 mg/100 g, demonstrating significant variety differences.

• 한국식품조리과학회지
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• 제19권4호
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• pp.423-428
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• 2003

발효시간에 따른 증편의 기계적, 관능적 품질특성을 저장기간 동안 평가하였다. 증편의 높이와 부피는 1차 발효 240분, 2차 발효 60분, 3차 발효 30분을 한 E 시료가 가장 높아 발효가 잘 된 것으로 나타났고 물성특성의 경우 전통적으로 제조한 시료보다 발효시간을 단축시킨 시료들이 유의적으로 견고성이 낮았고 저장기간의 증가에 따라 그 값이 증가하여 증편이 단단하게 경화되는 것으로 나타났다. 기계적 색도의 경우 명도는 E 시료가 가장 높았으며 저장에 따라 감소하는 것으로 나타났다. 관능적 품질의 경우 부풀기의 정도, 부드러운 정도, 촉촉한 정도는 E 시료가 가장 높게 나왔다. 증편의 높이, 부피, 명도, 부풀기의 정도, 부드러운 정도, 촉촉한 정도에서 가장 높은 수치를 나타낸 E 시료가 가장 바람직한 것으로 나타났다.

• 한국식품영양과학회지
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• 제28권2호
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• pp.365-370
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• 1999

To investigate the effect of natural plants on the prolongation of optimal fermentation time of kakdugi, various kakdugies, added with hot water extract from 105 kinds of natural plants(68 medicinal plants and 37 vegetables), were fermented at 20oC until optimal fermentation time. In case of control without addition, the time required to reach the optimum acidity(0.6% lactic acid) was 60 hr. Among 105 kinds tested, 48 plant(42 medicinal plants and 6vegetables) extracts decreased the acidity after 60 hr fermentation to less than 50% of control. In addition, these extracts extended the optimal fermen tation time(>120 hr) by more than 2 folds. Moreover, among the above 48 kinds, 12 sorts of extracts raised the hardness of kakdugi, by more than 30%, compared to control. And the number of lactic acid bacteria in kakdugi added with the above 12 kinds was not smaller than that of control. In sensory test, 8 kinds of medicinal plants(including Phyllostachys edulis) were found to be acceptable. Based on these results, it is suggested that kakdugi added with 8 kinds of medicinal plants was adequate in the prolongation of optimal fermentation time of kakdugi.