• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.677-686
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• 2004

The objective of this experiment was to select the best strain of lactic acid bacteria for the manufacture of new type of yogurt with rice powders. Changes in pH, titratable acidity, viable cell counts, viscosity, organic acid contents, carbohydrates during fennentation were monitored and sensory evaluation were examined. The yogurt added with 4% rice or skim milk powders and L. salivarius ssp. salivarius culture did not reach pH 4.5, because the production of acids in this media for the culture was weak. The yogurt added with 4% rice or skim milk powder with L. casei, the pH was low and the titratable acidity was high, and therefore the quality of yogurt after 8 hours from fermentation was not high. The yogurt added with 4% rice or skim milk powders with a mixed culture of B. longum, L. acidophilus, Streptococcus salivarius ssp. thermophilus was considered best for achieving pH 4.5 and titratable acidity of 1.0 % from 8 to 14 hours. The yogurt with a mixed culture had more acetic acid. Galactose was accumulated when L. salivarius ssp. salivarius or the mixed culture were used for fermenting yogurt. In sensory evaluation, the yogurt with the mixed culture received high overall sensory score. From these results, a mixed culture of B. longum, L. acidophilus, Streptococcus salivarius ssp. thermophilus was identified as the best for the manufacture of yogurt added with rice powder.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.111-118
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• 1994

The purpose of this study was to understand dietaty culture of the Buddhist priesthood in Seoul and Kyungnam. This survey was carried out through questionnaries and the subjects were 26 temples and hermitages. The results of this study can be summarized as follow: 1. Most of the Buddhist priesthood takes meal three times for a day regularly. The substitution food was used mainly rice gruel, fruits, powder of roasted grain, kinds of cookie and confectionary, kinds of steamed dish and milk. 2. The seasoning substances were used necessarily soy sauce, soybean paste, salt and sesame, sesame oil, vegetable oil, and used rarely Jepi powder, red powder, chinese pepper and M.S.G. 3. Eating table was used chiefly for Buddhist priethood and a vistor, and tea and cookie, D'ock, noodle were used often. Event and party foods of temple were used Bibimbab, Ogokbab, Yagbab, D'ockguk, soybean of noodle. 4. Offering food to Buddha was used to Five-offered to Buddha(香, 燈, 茶, 果, 米) primarily and religious food was used scarcely. 5. Special food was used D'ock, hand made cookie and confectionaries, kinds of chinish medicine tea and pine needle tea. Injulmi and Julpyun were prepared most frequently, and used to mixed rice flour with mugwort now and then. Coating and filling powders for D'ock were used to red bean, mung bean and soy bean. Kinds of hand made cookie were Yagkwa, Kangjeong, Dasik, Jungkwa and Yangeng. Beverages were thick hot beverage, kinds of leaf tea, chilled beverage, Yaksu mixed with soy sauce and bamboo salt, kinds of chinese medicine tea, milk and milk products and pine needles tea. 6. Preserved foods were used edible mountain herbs and seaweeds in drying and frying.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.773-782
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• 2007

A total of thirty sows(Landrace×Yorkshire) were used to determine the effects of plant protein source containing multienzyme on performance, nutrients digestibility and milk characteristics. A feeding trial was conducted for 21 days from parturition to weaning. Experimental diets were supplied for 1 week before the parturition day and throughout the experimental period. Dietary treatments included: 1) Control(CON; basal diet), 2) CGLT(included corn gluten) and 3) FSPM(included fermented soy protein containing multienzyme). Through the entire experimental period, backfat loss and return-to-estrus intervals were not affected by the treatments(P>0.05). Nitrogen digestibility was increased significantly(P<0.05) in FSPM treatment compared to CON treatment. Blood urea nitrogen(BUN) concentration was increased significantly (P<0.05) in FSPM treatment compared to CON treatment. At the initial  period, total protein content of milk was higher significantly(P<0.05) in FSPM treatment compared to CGLT treatment and at the final period, total fat content of milk was higher significantly(P<0.05) in FM treatment compared to CON treatment. Rectal temperature showed similar tendency of change among treatments. The final piglet body weight, weight gain and ADG were higher significantly in FSPM treatment compared to CON treatment. On diarrhea rate in piglet, just one piglet occurred in CGLT treatement. In conclusion, 2.5% dietary plant protein source containing multienzyme suppelmentation improved N digestibility, BUN concentration, fat and protein contents in milk and weight gain in piglet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.892-902
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• 2011

The purpose of this study was to develop a muffin recipe that included germinated brown rice powder soaked in a mycelial culture broth of Phellinus linteus (GBRP). Muffins were made using various quantities of GBRP, butter, and milk. An assessment was conducted using the response surface methodology (RSM), which included 16 experimental points with three replicates for the three independent variables: GBRP, butter, and milk. The physical and chemical evaluation using the RSM showed no significant differences; whereas the hardness, cohesiveness, springiness, gumminess, and chewiness indicated significant differences in the relationships between the factors (p<0.05). The sensory evaluation using the RSM was highly effective in describing the relationships between overall acceptability and taste (p<0.001). Thus, the optimal combination of ingredients in a GBRP muffin, as assessed with numerical and graphical methods, was 84.041 g GBRP, 110.224 g butter, and 80.0 g milk.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.70-74
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• 2003

Cheese consumption in Korea has continuously increased far the last decades by industrialization and globalization. In addition, import of fresh cheese has increased from 2 tons, and 30 thousand dollars in 1991 to 20 thousand tons, and 49 million dollars in 2001. However, Korea standard for cheese differs from CODEX, and is not consistent. To investigate more proper standards for cheese, 20 natural cheeses and 17 process cheeses were obtained from market and analysed. All the cheeses except 1 soft cheese met the standard, but 'unripened cheese' was not different from 'soft cheese' in milk solid content. Natural cheese firmness showed exponential inverse relationship(R=0.8226) to moisture on a fat-free basis(MFFB) which is used for the natural cheese standard in CODEX. Therefore, it was thought appropriate to refer to CODEX standard for using textural terminology in Korea standard for natural cheese. For process cheese, milk solid cant be estimated by the analysis, and there are no merits and penalties by the classification. It was thought proper to classify the process cheese by types, such as 'Powder', 'Slice', 'Spread', and 'Portion'. Rule for 15∼34% milk solid content of products should be prepared in standard for animal products as 'Process cheese products' for the promotion of development and consumption of cheese.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.266-271
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• 1994

The curd yogurt (total solid content: 14%) was prepared from milk added with skim milk powder and potato puree. Potato puree comprised 9.5. 13,8 and 17.9% (dry basis) of the milk-potato mixture, and the effect of potato on the quality of yogurt was investigated. Addition of potato remarkably stimulated acid production and propagation of lactic acid bacteria, and viable cells reached above $3.9{\times}10^{10}$ CFU/ml after 12 hours. As potato content increased, the ratio of lactic acid content to total acidity decreased, while citric acid increased. The major organic acids of yogurt were lactic acid, citric acid, and acetic acid. Viscosity of yogurt was increased in proportion to the increment of the potato content. After 24 hours of incubation, the sensory score of yogurt containing 13.8% (dry basis) potato showed better sensory acceptability. When curd yogurt added with potato was kept at $5^{\circ}C$ for 15 day, its keeping quality was relatively good. Viable cells of lactic acid bacteria and ${\beta}-galactosidase$ activity decreased rapidly at pH 1.5, and 2.5, but the group added with potato was more stable than control.

• Food Science and Preservation
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• v.6 no.4
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• pp.442-447
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• 1999

A curd yogurt was prepared by fermenting milk added with skim milk powder and purple sweet potato by culture of 5 types of lactic acid bacteria(Lactobacillus delbruekii sub. sp. lactis, Streptococcus lactis, acidity, number of viable cell, stability of purple sweet potato's pigment and keeping qualify. Among the organisms tested, the acid production and number of viable cell by the culture of L bulgaricus remarkably increased for the first 12 hem which showed 1.04${\times}$10$\^$9/ CFU/mL in number of viable cell and 4.22 In pH where as fermentation by the culture of B. bifidum was slow. After 36 hours of incubation which showed 3.3 ${\times}$ l0$\^$8/ CFU/mL in number of viable cell and 5.1 in pH. In stabilities of purple sweet potato anthocyanin pigment n fermentation, yogurt by B. bifidum was found to be most stable followed by Leuc. lactis, L. delbruekii sub. sp. lactis, L bulgaricus, but yogurt by St. lactis was not stable. When curd yogurt added with Purple sweet Potato was kept at 2∼3$^{\circ}C$ for 14 day, its keeping quality(pH, titratable acidity, number of viable cell) was relative good except product by L. bulgaricus was found to be decreased most of viable cell. After 2 weeks of keeping, pigment of yogurt was decreased by B. bifidum, stable by L. delbruekii sub. sp. lactis.

• Journal of Dairy Science and Biotechnology
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• v.35 no.2
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• pp.113-119
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• 2017

This study investigated the quality characteristics of cream soup added with Pleurotus eryngii powder. Pleurotus eryngii was dried in a hot air dryer at $40^{\circ}C$ for 8 hours and at $60^{\circ}C$ for 8 hours. The dried Pleurotus eryngii was pulverized using a pin mill, and the powder was sieved through a 60~100 mesh. Sensory evaluations of cream soup added with different-sized particles of Pleurotus eryngii powder were performed. Cream soup added with Pleurotus eryngii powder of particles below $150{\mu}m$ showed good appearance, taste, and mouth-feel. Quality characterization of cream soup added with 5~20% Pleurotus eryngii powder showed that L value decreased with increasing Pleurotus eryngii, whereas a and b values increased. Sensory evaluations revealed that cream soup with 15% Pleurotus eryngii powder had significantly better taste, mouth-feel, and overall acceptability (p<0.05) than other samples. Thus, cream soup with 15% Pleurotus eryngii powder of particle size below $150{\mu}m$ was the most desirable and could be successfully used as convenience food in the food processing industry.

• Journal of Nutrition and Health
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• v.31 no.5
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• pp.949-956
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• 1998

Salicylate from plant foods and histamine from animal foods have been suggested to cause various food allergic symptoms. Salicylate regarded as one of the inducing agents f3r chronic urticaria and asthma in allergic patients was studied. There is much interest about the effects of salicylate in food allergy. It it recently suggested that the intake of salicylate from foods may have contributed to chronic urticaria and asthma. The purpose of this study is to analyze the salicylate content in various foods. 153 ingredients commonly used in Korean foods were analyzed by HPLC. Among the vegetables, chard(8.22$\mu\textrm{g}$/g), soybean sprout(5.13$\mu\textrm{g}$/g), perilla lean3.03$\mu\textrm{g}$/g), Chinese cabbage(2.25$\mu\textrm{g}$/g), carrot(2.16$\mu\textrm{g}$/g), and squash(1.33$\mu\textrm{g}$/g) con-rained higher amounts of salicylate as compared to other vegetables. Among fruits, oranges(5.13$\mu\textrm{g}$/g), grapefruits(2.90$\mu\textrm{g}$/g), and plums(1.65$\mu\textrm{g}$/g) contained the most. In animal foods, almost no salicylate was found except in chocolate milk(0.32$\mu\textrm{g}$/g). It was also found in black pepper(8.2$\mu\textrm{g}$/g), coffee(can)(5.00$\mu\textrm{g}$/g), mustard(4.16$\mu\textrm{g}$/g), curry powder(3.24$\mu\textrm{g}$/g), kochujang(2.37$\mu\textrm{g}$/g), cream powder(1.19$\mu\textrm{g}$/g), brown rice(1.04$\mu\textrm{g}$/g) and sesame oil(1.00$\mu\textrm{g}$/g). All information found in this study can be used as nutritional education materials in potentially allergic people for a prudent diet plan and can also provide proper dietary guidelines for these allergic patients. (Korean J Nutrition 31(5) 949-956, 1998)

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.381-391
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• 2006

The rheological properties of dough made the substitution of wheat flour(composite flour) at the levels of 0%, 5%, 10% and 15% soymilk residue flour, with addition of vital wheat gluten at the levels of 3, 6 and 9% were investigated. And nutrition contents of soymilk residue flour were analyzed. The results were as follows; Principal components of soymilk residue flour were 22.0% crude protein, 13.2% crude lipid, 54.3% carbohydrate, 27.2% dietary fiber and $220{\mu}g/g$ isoflavones. Free amino acid component of soymilk residue were L-glutamic acid, L-leucine, L-lysine, L-valine, L-phenylalanine, L-isoleucine, L-threonine, L-methionine and L-cystine. Total dietary fiber content of bread with soymilk residue and wheat flour were 5% soymilk residue; 3.50%, 10% soymilk residues; 4.65%, 15% soymilk residues; 5.96%, and wheat flour bread: 2.1% respectively Mixing water absorption capacity was increased by increasing amounts of added soymilk residue and vital wheat gluten. Dough development time was increased by increasing amounts of added soymilk residues, while decreased by increasing amounts of vital wheat gluten. The dough volume of composite flour with 5%, 10% and 15% soymilk residue flour were the smaller than wheat flour dough. But the dough volume was increased by added vital wheat gluten, and the composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. This study proved that the dough volume of composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. On the other hand, the soymilk residue flour contains dietary fiber, isoflavone, protein, lipid and carbohydrate. Therefore the soymilk residue flour will be very useful as food material.