• Food Science and Biotechnology
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• 제18권5호
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• pp.1083-1090
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• 2009

Fermentation of wort was investigated with an ultimate goal to develop a fermented beverage rich in prebiotics and functional ingredients as well as desirable in flavors. Wort was fermented with Leuconostoc citreum HJ-P4 originated from kimchi and subjected to sensory descriptive analysis. L. citreum HJ-P4 produced various organic acids (e.g., lactic acid, acetic acid) as well as functional sugars (e.g., mannitol, panose) during wort fermentation. The concentration and ratio of lactic acid and acetic acid were significantly influenced by roasting conditions of malts used for wort preparation and aeration conditions during fermentation. The concentration of mannitol and panose varied depending on the sucrose content of wort and aeration conditions. Sensory characteristics of the fermented worts were clearly differentiated according to the roasting conditions of malts used for wort preparation and aeration conditions during fermentation. These results indicate that metabolite concentration of fermented wort and its sensory properties can be manipulated with roasting conditions of malts and fermentation conditions.

• 한국축산식품학회지
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• 제35권5호
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• pp.653-659
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• 2015

High-protein fermented whey beverage (FWB) was manufactured using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi. This study was designed to evaluate the anti-obesity activity of FWB in male rats fed a high-fat diet. Male Sprague-Dawley rats were randomly assigned to three groups (n=8 per group). The three groups differed in their diet; one group received a normal diet (ND), another, a high-fat diet (HD), and the third, a HD plus fermented whey beverage (HDFWB), for 4 wk. Supplementation with FWB (the HDFWB group) prevented weight gain and body fat accumulation. The food intake in the HDWFB group was significantly lower (p<0.05) than that of the HD group. The HDWFB group also showed a significant decrease in organ weights (p<0.05), except for the weight of the testis. There was a significant decrease in total cholesterol, LDL-cholesterol, and triglycerides in the HDFWB group compared with the HD group (p<0.05), but there was no significant difference in serum HDL-cholesterol levels among the experimental groups. Rats ingesting FWB (the HDFWB group) also showed a significant decrease in blood glucose levels, and plasma levels of insulin, leptin, and ghrelin compared to HD group (p<0.05). These results indicate that FWB has beneficial effects on dietary control, weight control, and reduction in fat composition and serum lipid level; consequently, it may provide antiobesity and hypolipidemic activity against high fat diet-induced obesity in rats.

• 동아시아식생활학회지
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• 제11권5호
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• pp.325-335
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• 2001

The pharmaceutical effects of Korean traditional foods made in ${\ulcorner$Eumsikdimibang${\lrcorner}$ were studied. Eumsikdimibangis a representative ancient book of cooking, which was published in 1653 by Mme. Jang. The type of food in Eumsikdimibang were Guksu(wheat vermicelli as like western noodles) Mandu(bun stuffed with seasoned meat and vegetables), Guk(soup), J'IM(steam meat or fish). Chae, Noorumi, Hyae(sliced raw fish), Jockpyun(jellied beef soup), Jockgall(salted seafood), Kimchi, Juk(skewer or broach) Jhee. Sun(steaming of stuffed vegetable), Bockuem, Jeon(pan fried fish), Gui(meat or fish grilled with seasoning), Dock(Korean rice cake), Jabgwa, Beverage and Junggwa. Each Korean foods has a phamarceutical action; enhancement of physical activity, thirst elimination, detoxication and treatment disease.

• 대한가정학회지
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• 제25권4호
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• pp.63-71
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• 1987

Interviews of 208 women concerning dietary changes during pregnancy were under-rtaken from September 1986 to January 1987 at the medical centers in Seoul and Kyung Ki. 84% of the total subjects felt the morning sicksnes such as nausea and vomiting within the first trimester of pregnancy. There was a significant correlation between the experience of moring sickness and some environmental factors such as school carreer, food intake in early pregnancy, the number of meals and taking of medicines for promoting nutrition. Foods for which specifie cravings were frequently cited were fruits, meats, cold noodle, noodle and chinese food. Foods of aversions were Kimchi, meats, fish and fatted foods. With regard to beverage, there were the increase in milk and fruint juices consumption and the decrease in coffee ingestion during early pregnancy primarily attributed the concern for feto-maternal health. Possible explanation for these changes associated with pregnancy discussed.

• 한국식생활문화학회지
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• 제4권4호
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• pp.375-382
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• 1989

About 760 papers and patents of the traditional fermented food in Korea were collected which were published during 1917-1988, and then the papers were classified, outlined and reviewed. Study of traditional fermented food was about 10% of total study on Korean Foods, and that of alcoholic beverage was 50%, soy sauce and related product was 30% and kimchi was less than 20% of total study of traditional fermented foods. Though considerable amount of studies were accomplished before the World War II, but a few study was accomplished during the Korean war. The research activity is, hitherto, increasing gradually, but the systematic studies were rarely done. The studies to be investigated were processing quality of raw materials, classification, standardization, sensory quality of the product and so on.

• Journal of Applied Biological Chemistry
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• 제54권1호
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• pp.21-25
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• 2011

쌀과 유산균을 이용한 곡류 발효 음료를 개발하기 위하여 김치로부터 현미 당화물에서산 생성이 우수한 유산균을 선발하였다. 선발된 균주는 L. mesenteroides로 동정되었으며, L. mesenteroides 310-12로 명명하였다. L. mesenteroides 310-12균주를 효소 처리한 현미 당화물 현탁액에 접종한 후 pH, 적정산도, 생균수의 변화를 경시적으로 측정하였다. 동시에 효소를 처리하지 않은 현미 분말 현탁액을 대조군으로 비교하였다. 당화물의 pH는 배양 9시간 이후 pH 3.63으로 급격히 감소한 후 배양 15시간에 pH 3.57로 완만하게 감소하였으나 대조군의 pH는 배양 3시간 후 pH 4.40에서 큰 변화가 없었다. 적정산도는 지속적으로 증가하여 배양 15시간에 0.40%에 도달하였으며, 유기산 함량은 젖산 0.077%, 초산 0.065%로 분석되었다. 생균수는 배양 12시간에 7.9 log CFU/g까지 급격히 증가하였으나 대조군에서 생균수의 증가는 매우 미미하였다. L. mesenteroides 310-12 균주로 발효시킨 현미 당화물에 몇 가지 식품 첨가물을 혼합하여 발효 음료를 제조한 후 $4^{\circ}C$에서 보관하면서 pH, 적정산도 및 생균수의 변화를 조사하였다. 제조한 음료를 32일간 저장하였을 경우 pH는 큰 변화를 보이지 않았으나 적정산도는 점차 증가하여 저장 20일에 0.684%까지 증가한 후 감소하는 경향이었다. 생균수는 저장 25일에 7 log CFU/g까지 저장 기간이 증가함에 따라 점차 감소하였다.

• 한국식품영양과학회지
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• 제24권1호
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• pp.141-146
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• 1995

본 연구의 목적은 이온음료 제조를 위한 동치미 최적 담금 조건을 설정하고자 각 담금 조건 소금농도 2.0, 2.4%, 숙성온도 0.5, $10^{\circ}C$에 따른 동치미액의 성분 분석을 행하였다. pH 감소속도 및 총산도는 동치미의 숙성온도가 높을수록 빠른 증가경향을 나타내었으며 유기산은 lactic acid, citric acid, malic acid가 검출되었고, 그 중 lactic acid 생성량이 가장 많았으며 succinic acid는 $0^{\circ}C$ 숙성 말기에 미량 검출되었다. 젖산균은 염도에 관계없이 숙성초기에 증가하다가 감소하는 경향을 나타내었고 젖산균이 증가하는 기간에 lactic acid 함량도 증가하는 경향을 나타내어 젖산균수와 lactic acid 함량 변화는 일치하는 경향을 보여주고 있다. 휘발성 성분은 3-methyl pentane, ethyl thioethene, 2,3-diaza-indolizine, dimethyl disulfide 등으로 추정되었다. 이온 음료 제조를 위한 최적 담금 조건은 비휘발성 유기산이 최대로 검출되는 최적 숙기인 pH 4.2~3.9, 산도 0.1~0.4에 이르는 동치미로 $0^{\circ}C$에서 24~29일, $5^{\circ}C$에서 9~12일, $10^{\circ}C$에서 16~22 숙성시킨 동치미를 최적 담금조건으로 설정하고자 한다.

• 한국식품영양학회지
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• 제24권1호
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• pp.117-123
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• 2011

This study was conducted to establish process conditions for plant-originated lactic acid production using a mixed culture of plant originated lactic acid bacteria, Lactobacillus sakei B2-16, and Lactobacillus plantarum P23, which were isolated from kimchi, and Bacillus subtilis, which was TP6 isolated from Denjang. Soybean medium was pretreated for 10 minutes at $110^{\circ}C$ and hydrolyzed with 0.2%(w/v) cellulase at $55\sim60^{\circ}C$ for at least 2 hrs. The quality of the final fermentation product was influenced by the inoculation ratio of the Lactobacillus sakei B2-16, Lactobacillus plantarum P23, and Bacillus subtilis TP6. The optimum microorganism inoculation ratio was 1:0.7:0.3, Lactobacillus sakei B2-16: Lactobacillus plantarum P23: Bacillus subtilis TP6, respectively. The sensory characteristics of the product were a refreshing sourness and a soft flavor.

• Journal of Nutrition and Health
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• 제30권1호
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• pp.61-74
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• 1997

A dietary intake survey in 2 major city area was conducted as a part of the study which determined the level of exposure of people to harmful substances in foodstuff. A total of 800 randomly selected men and women aged 20-49 yr and living in the cities of Seoul and Taegu were invited to participate in the survey. All subjects were interviewed by trained dietitians to answer for demorgraphic characteristics and dietary intake for 1 day by 24hr recall method, and asked to record what day ate for following 2 more days by themselves. Results were analyzed and presented for the amount and frequency of food intake by area, sex body weight. Food consumed most by adults resifing in these 2 city area was rice and followed by kimchi in the amount of 225.7g/persn/day and 85.0g/person/day, respectively. In the list of foods consumed most frequently, items used for condiments were included in addition to rice and kimchi. And the total daily intake of food per person was summed up to be 1, 534g for men and 1, 304g for women. Considerable part of this sexual difference in total intake was originated from the difference in beverage consumption including alcoholic beverages and the higher intake of certain foodstuff due to higher body weight of men. Intake data were presented din terms of per capita and per kg body weight, and compared among adults in different categories of body weight, also. The data gathered here, food intake by individuals, reflect our own dietary culture in terms of food assortment and relative contribution of each food item to total food intake include the consumption of "extreme" eaters might be found useful also especially for the sake of food safety such as risk assessment using ADI and PTWI for contaminants in the food supply.od supply.

• 한국생활과학회지
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• 제4권1호
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• pp.105-111
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• 1995

This study was to investigate the trends of dietary life as based on the assumption that economic growth caused the change in dietary life. Newspaper articles on home cooking in Cho-Sun Daily Newspaper, published from 1961 to 1993, were analyzed, and the results are summerized as follows: (1) Total number of articles on home cooking was 817. Traditional Korean foods had been introduced more often than foreign foods, particularily after the third period($'79{\sim}'93$). In the first period($'61{\sim}'67$ serving size of 5 had been adapted mainly, whereas serving size of 4 had been adapted more frequently after third period. (2) Vegetable foods were the most frequently introduced item in home cooking articles as a whole. In the third and forth periods starch foods had been reduced, whereas vegetable and meat foods had been increased in home cooking articles. Use of foods of the season had been reduced thanks to spreading of greenhouse and to improvement of food storage technology. (3) Traditional Korean foods were largely composed of kimchi, boiled rice, Korean style soup and stew which are basic foods in Korea. Foreign foods introduced were mainly beverage, alcoholic drink and salad. Since 1980 meat, chicken and vegetable dishes had been frequently introduced. In conclusion, the daily newspaper articles on home cooking reflect the changes in Koreans' food consumption pattern and consciousness of dietary life.