• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.06a
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• pp.103-103
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• 2000

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.10
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• pp.1470-1476
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• 2001

Kou Woan Lao is an oriental-style dairy product, which is coagulated by milk-clotting enzyme from the culture filtrate of lao-chao. The product appears smooth, sweet, slightly wine flavour, and the flavour differs from yogurt. The aim of this study was to search for the optimum model to shorten the period of manufacture, and to improve the quality of Kou Woan Lao. A response surface design was used for studying the effects of addition of carrageenan, locust bean gum, and culture filtrate from lao-chao on the curd firmness, viscosity, and syneresis. Results indicated that the best rheological property, preservative quality and acceptability of Kou Woan Lao could be obtained by the combination of 0.22% carrageenan, 0.21 % locust bean gum and 12% culture filtrate from lao-chao. The curd firmness, viscosity and syneresis of resultant product were 29.3 g, 21,347.7 cps, and 8.92%, respectively and the microstructure of the curd revealed a relatively complete three-dimensional spider web-like structure.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.183-186
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• 1992

Jindo Hongju is a traditional liquor in Korea. The characteristic of Hongju are its unique flavour and red color which is extracted from the root of gromwell (Lithospermum erythrorhizon). It is due to these color and flavour that Hongju attracts visual charm. However, the commercial value of Hongju is reduced because of the discoloration of red pigment during storage. Therefore, factors which cause the discoloration of red pigment and methods to prevent discoloration were investigated. The results obtained from this study are summarized as follows. The factors that cause the discoloration were visible light, temperature (beyond $40^{\circ}C$), pH (above 10) and inorganic ion ($Cu^{2-}$). Among all the additives added, Cystein (100 ppm) was the most effective inhibitor of pigment discoloration.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.53-59
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• 1996

This study was conducted to standardize the cooking methods of Omija-Pyuns and to investigate the effect of different starch densities (6% 7%, 8%, 9%) on the texture and taste of Omija-Pyuns. The results of these studies were as follows: 1) It was better for Omija to soak for 18 hours. The most favorite Mungbean starch density of 7% of Omija-Pyuns has the degree of lightness of 18.90, the degree of redness of 19.18, and the degree of yellowness of 3.98. 2) The Brix of syrup used for Omija-Pyuns was 49.4%. 3) As a result of the measurement of texture through Instron, if Mungbean starch density is increased, its hardness also increase. Each of the Omija-Pyuns (6%, 7%, 8%, 9%, in density) has showed its effection (p<0.05). 4) The result of the sensory evaluation showed that the Omija-Pyuns produced with Mungbean starch density of 7% was most preferred in appearance and overall taste, but it did not show the statistical effection (p<0.05) from the Omija-Pyuns produced with Mungbean starch density of 8%. The flavour was highest in Omija-Pyuns of 6%, and as the density was increased, the flavour decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1735-1741
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• 2004

Preparation conditions for germinated brown rice gruel on its sensory quality were optimized using response surface methodology. Water volume ratio to germinated brown rice significantly affected the sensory quality of germinated brown rice gruel. Sensory quality, such as color, flavour, and overall acceptance increased significantly when milk ratio was increased. R2 of response surface equations were 0.9076, 0.9634, 0.9555, 0.9677 and 0.9769 for color, viscosity, flavour, mouthfeel and overall acceptance respectively (p<0.01). Optimum preparation conditions on overall acceptance for germinated brown rice gruel were: water volume ratio 8.26, cooking time 31.98 min, cooking temperature 95.71$^{\circ}C$ and milk ratio 0.54. High correlation was found between viscosity, flavour, mouthfeel, and overall quality.

• Applied Biological Chemistry
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• v.49 no.2
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• pp.97-102
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• 2006

This study was carried out to investigate the components of organic acids and flavour in flour ferment composed of water, flour, seed mash, yeast and lactic acid bacteria. The pH and TTA in the control (flour ferment without seed mash and lactic bacteria) were 5.6 and 2.5, respectively at 6 hrs after culturing; however, those in flour ferment with seed mash and different lactic acid bacteria were 4.63-4.69 and 9.0-9.9, respectively. Organic acid contents were propionic acid 0.09 mg/g, lactic acid 0.06 mg/g and acetic acid 0.04 mg/g in flour ferment without seed mash, whereas lactic acid 0.23-0.27 mg/g, propionic acid 0.21 mg/g, and acetic acid 0.06-0.08 mg/g in flour ferment with seed mash and lactic acid bacteria. Flavour compounds including ethyl capylate, ethyl caproate, ethyl acetate, ethyl caprate and phenylethyl acetate were detected to be high in flour ferment with seed mash and different lactic acid bacteria than in the control. This results show that the use of flour ferment with seed mash and lactic acid bacteria in making bread will enhance bread flavour.

• Journal of Ginseng Research
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• v.28 no.1
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• pp.45-51
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• 2004

This study was conducted to investigate the effect of crude saponin of red ginseng and aqueous extracts from several medicinal herbs on the activity of alcohol dehydrogenase(ADH) and aldehyde dehydrogenase(ALDH) in alcohol metabolism. In order to develop a liquid phase product a model product was prepared using functional plants. In case of red ginseng crude saponin, and some medicinal herbs(Puerariae radix, the flower of Puerariae lobata, the fruits of Hovenia dulcis Thunb., Morus alba L.) the relative activity of ADH was significantly increased, which was from 104～114%. The relative activity of ALDH was also significantly increased in the cases of the fruits of Hovenia duicis Thunb., Morus alba L. which was from 102∼106%. To improve of soju flavours by addition of liquid phase product, it is prepared three samples added a given content (0.28%) of chik, ssanghwa and kyungokgo flavour. The total acceptability test showed significant differences among three samples, and it is observed that the sample added ssanghwa flavour get the best grade. As the second acceptability test, the preference of ssanghwa flavoured sample, sample without flavour and a similar product in market was compared. There was no significant difference among three samples.

• Cross-Cultural Studies
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• v.37
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• pp.31-49
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• 2014

Peking has peculiar features as capital city, and has gone through various transformations, with its name changed from Peking to Peiping to Peking. Even when it did not serve as a capital city, it still played an unrivaled role in cultural aspects. Laoshe, a great writer of 'Peking flavour' literature, is famous for works full of cultural charms of Peking. In his works, which show the manners, norms, art, culture and optimistic life style of Peking, Peking culture is described as an extension of cultural traditions of Qiren. In addition, his critical view of reality is also expressed in the works. Linhaiyin's literary works show ordinary hutongs she experienced in the 1920s in Chengnan, the southern part of Peking, and the quiet and simple life of warm-hearted people living there. Her vague memories of Peking, along with her nostalgia for the city, let her describe the city with recreated happy memories of it instead of the harsh critical view. Her works express the city in her recreated memory full of hope, with her dark memories of the city being glossed over. As seen above, Laoshe realistically described the tragic and difficult life of low class people in hutongs of Peking as well as lower middle class people of the city. Meanwhile, in ChengnanJiushi, Linhaiyin expresses the daily routine and ordinary life of people in Peking from the perspective of middle class people. In addition, she showed the sympathetic view of middle class citizens towards their low-class neighbors. In Peking Menghualu, Wangdewei mentioned that the 'castle of memory' which old Peking people in Taiwan tried to establish fills an important gap for the continuity of Peking cultural history and cultural imagination. This indicates that the 'Peking castle of memories,' which Linhaiyin, a Taiwanese writer well known for 'Peking flavour,' has established plays a big role in filling part of such gap. ChengnanJiushi, Wuyigong's film based on Linhaiyin's novel of the same title, also describes the daily sceneries and culture of the southern Peking in the 1920s, which both Taiwanese and Chinese people miss, through sophisticated images with 'profound yearning tinted with calm sadness', accomplishing an artistic achievement different from that of the novel.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.07a
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• pp.388-393
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• 2002

최근 국민 식생활이 서구화로 변화하면서 식용유의 수요량도 급격히 증대되었다. 식용유는 장기간 고온에서 사용하기 때문에 여러 종류의 화학반응이 발생하여 각종 휘발성 산화 생성물 및 비휘발성 산화 생성물이 생성된다 (Kim et al., 1999). 휘발성 산화 생성물은 고유의 휘발성 향(odor)성분을 발생시키는데 이것은 식품의 변질 유무 및 식품의 품질 평가에 기준으로 중요하게 이용된다. (Noh et al., 2000). 현재까지 식용유는 생산과정에서는 품질관리가 엄격하게 되어 왔지만 유통과정과 소비과정에서의 품질 관리와 풀질 검사 면에서는 미흡했던 것이 사실이다. (중략)

• Journal of Microbiology and Biotechnology
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• v.7 no.1
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• pp.1-7
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• 1997

The efficient manufacture of fermented dairy products on an industrial scale requires a supply of reliable starter cultures with properties suited to desired product specifications. These cultures must be backed by relevant research and development activities. This article describes the issues involved in establishing a centre to provide starter culture R & D for a group of independent cheese manufacturing companies, and discusses a strategic approach to the management of starter cultures.