• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.87-94
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• 2008

In this study, a nanatural fermentation starter formulation was developed for manufacturing bread products by substituting baker's yeast with naturally fermented raisin extract and sourdough. Four experimental groups containing 2.5, 5.0, 7.5, 10% naturally fermented raisin extract per 2,000 g of flour were compared based on quality characteristics, including the fermentation power on dough expansion, specific volume, baking loss, water activity, color, textural characteristics, and internal surface appearance. The activities of the naturally fermented raisin extract were examined in terms of pH changes, total titratable acidity, brix, and viable yeast counts. The raisin extract, which was cultured for 7 days at 30$^{\circ}C$, smelled of alcohol and produced $CO_2$. Yeast were also found in the extract after separation. As the incubation time of the raisin extract and sourdough increased, pH decreased, while total titratable acidity increased. The brix of the raisin extract increased until the $2^{nd}$ day of fermentation, and viable yeast counts increased until the $5^{th}$ day however, these gradually decreased by the $7^{th}$ day. The fermenting power on dough expansion increased in the bread with increasing incubation time. The bread samples containing 7.5% and 10% raisin extract had significantly higher specific volumes than the other samples. Baking loss was minimal with the 2.5% extract substitution. In analyzing the crumb, water activity, redness, and yellowness were highest in the 10.0% raisin extract bread samples, and lightness was maximal in the 5.0% group. In terms of textural characteristics, hardness was lowest with the 2.5% extract substitution. Gumminess, springiness, and chewiness were not significantly different among the bread samples. Cohesiveness was highest at the 7.5% extract substitution level, and resilience was lowest at the 10% level. In conclusion, based on the results, a natural fermentation starter formulated with 2.5% naturally fermented raisin extract (1 part raisins and 1.5 parts water) and 70% sourdough (1 part rye flour and 1 part water) has high potential as a baker's yeast substitute for making naturally fermented bread.

• Korean Journal of Breeding Science
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• v.40 no.4
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• pp.371-376
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• 2008

For the purpose of breeding a high-yield superior variety of Korean raisin tree (Hovenia dulcis var. koreana Nakai), whose value as an edible and medicinal resource is increasing, tree candidates for superior individuals were selected from its 11 habitats in Korea from 1996 to 1998. A clone bank preserve was created in 1998 with 70 clones proliferated by grafting; the fruition traits (e.g., the number of fructified laterals, the average number of bunches per fructified lateral, the average number of bunches per fruiting lateral, the fruitpetiole weight per individual, and the yield per individual) of 47 clones that had bloomed and borne fruit were investigated and analyzed in 2002; five upper-ranking clones whose yield per individual exhibited a 261% improvement against the total average were picked in 2005; and three clones, including 'Poong-Sung 1', that showed a difference in their fruit petiole ripening stage, were finally selected in 2007 as high-yield new cultivars of Korean raisin tree.

• Journal of Nutrition and Health
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• v.50 no.3
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• pp.203-216
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• 2017

Purpose: This literature review was performed to assess the effect of raisins on human health. Methods: A review of Medline was conducted using the keywords: 'raisins, raisins and health, raisins and cardiovascular disease (CVD), raisins and cancer, raisins and diabetes, raisins and fiber, raisins and colon health, raisins and antioxidants, raisins and inflammation, raisins and dental caries'. The reference lists from previous review articles on raisins and human health and the California Raisin Marketing Board files were reviewed for additional studies. Results: Raisins have one of the highest polyphenolic content and antioxidant ORAC levels compared to other traditional dried fruits. Many of the polyphenols in raisins are well assimilated and bioavailable. Raisin consumption reduces low density lipoprotein (LDL) cholesterol, blood pressure and blood sugar, when compared to equal caloric carbohydrate snacks and is associated with a reduced risk of CVD. The anti-inflammatory and cancer chemopreventive effects of raisins are mixed. Raisin consumption reduces intestinal transit time and positively affects gut microbiota. Raisins produce sustained energy during long term athletic competitions equal to traditional sports energy gels, shots and jelly beans. Raisins produce a non-cariogenic oral environment and do not fit the American Academy of Pediatrics criteria to be considered a choking hazard. Conclusions: Based on the review of literature, consumption of raisins provide numerous health benefits for promoting general wellness and in the prevention of many chronic diseases including: CVD, type 2 diabetes mellitus (T2DM) gastrointestinal diseases, and dental caries.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.4
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• pp.357-364
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• 2017

The aim of this study is to investigate the effect of Hovenia dulcis (oriental raisin tree) extract on ganodermanondiol (GN) contents in Ganoderma lucidum (G. lucidum) mycelia. GN has a triterpenoid structure and is one of the major active components of G. lucidum. Furthermore, we previously proved its inhibitory effects on tyrosinase activity and melanin biosynthesis in B16F10 melanoma cells. In this study, we observed significantly increased GN contents in G. lucidum mycelial extracts supplemented with 15% (v/v) oriental raisin tree extract (ORTE) by HPLC analysis. In addition, melanogenesis was significantly inhibited by G. lucidum extract supplemented with 15% ORTE when compared to G. lucidum extract without ORTE supplementation. Furthermore, mycelial growth of G. lucidum was increased by ORTE supplementation in both solid and liquid cultivation. These results suggest that the oriental raisin tree is useful as natural ingredient for increasing GN biosynthesis as well as whitening effect of G. lucidum.

• Korean Journal of Plant Resources
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• v.27 no.2
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• pp.183-187
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• 2014

Hovenia dulcis var. koreana Nakai, the oriental raisin tree, has been considered not only fruit but an herbal medicine in East Asia including Korea, Japan and east China. As honey plant, value of this species had been rising steadily. The aim of this study was conducted to develop the propagation technique by scion collection time, scion age and vinyl house on survival rate of H. dulcis. The survival rate by veneer grafting showed no significant differences among 3 new cultivars. The scion collection at the northern temperature zone was observed to be the most appropriate time before the spring equinox when the plants are fully dormant. Especially, the installation of vinyl house showed 86% survival rate by veneer grafting. The scion age was effective 1 year shoot than 2 years shoot for increase the grafting survival rate. In this case, the installation of vinyl house can contribute above 80%.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.660-664
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• 2018

Honey is known to have a variety of health-promoting effects. Ethyl acetate fractions (EAFs) of four Korean domestic honeys from basswood, Korean raisin, chestnut, and acacia as well as a New Zealand manuka honey were analyzed comparatively to evaluate their antioxidative and antimelanogenic effects. The EAFs of basswood, Korean raisin, and chestnut honey had higher antioxidant capacities and tyrosinase inhibition activities than those of manuka honey. Pretreatment of B16F1 melanoma cells with EAFs at $100{\mu}g/mL$ resulted in relative retention of melanin contents as follows: acacia honey (141.0%)>basswood honey (134.3%)>manuka honey (131.5%)>Korean raisin honey (107.3%)>chestnut honey (88.0%). Intracellular tyrosinase activities of B16F1 melanoma cells were significantly (p<0.05) lowered by EAFs of Korean raisin and chestnut honey than by EAF of manuka honey. Consequently, these results suggest that Korean domestic honeys from different floral sources serve as good sources of antioxidative and antimelanogenic agents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.609-614
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• 2002

The characteristics of thermoluminescence (TL) and electron spin resonance (ESR) and organoleptic qualities of gamma-irradiated raisin and dried banana were investigated during storage at 4$^{\circ}C$ for 6 months. The minerals separated from non-irradiated raisins showed TL glow curve (TL$_1$) with very low intensity around 200~30$0^{\circ}C$, while the irradiated samples at 1 kGy or more showed glow curves with higher intensity around 18$0^{\circ}C$, with linear increase by irradiation dose ($R^2$=0.9684), which made it possible to identify irradiated samples during 6 months. Moreover, TL ratios (TL$_1$/TL$_2$) through the reirradiation step at 1 kGy enhanced confidence in the identification of irradiated raisins. The ESR signals of multicomponent lines resulted from crystalline sugar radicals were shown in irradiated banana, identifying irradiated samples. The ESR signal intensity was dependent on irradiation doses ($R^2$=0.8977) and the signals were stable enough to be detected by 6th month after storage. Considering tile marketability of irradiated dried fruits during 6 months at low temperature TL and ESR analyses were shown suitable for the identification of irradiated raisins and dried banana, respectively.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.143-147
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• 2014

In this study, we investigated the effect of various yeast nutrients on stuck and sluggish fermentation of blueberry wine. Sugar consumption rates during fermentation were observed after the addition of yeast extract, diammonium phosphate, yeast energizer, raisin, or banana to fermenting blueberry wine. After fermentation, the alcohol concentrations of wines containing yeast extract (14.1%) and banana (13.3%) were higher than those of wines containing diammonium phosphate (12.6%), yeast energizer (12.4%), and raisin (11.4%). Correspondingly, levels of soluble solids were lower in wines to which yeast extract ($3.9^{\circ}Bx$) and banana ($2.5^{\circ}Bx$) were added than in wines to which diammonium phosphate ($4.6^{\circ}Bx$), yeast energizer ($4.6^{\circ}Bx$), and raisin ($6.3^{\circ}Bx$) were added. Thus, we concluded that banana could be used as a nutritional supplement for yeast to solve stuck and sluggish blueberry wine fermentation.

• Journal of Radiation Industry
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• v.4 no.3
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• pp.221-226
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• 2010

Physical detection methods, photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) were applied to detect electron beam-irradiated agricultural products, such as red pepper, black pepper, raisin, walnut, beef seasoning and pistachio. The absorbed irradiation doses for representative samples were controled at 0, 1, 3, 5 and 10 kGy. PSL values for non-irradiated samples were <700 counts/60s (lower threshold, $T_1$) except beef seasoning, whereas those of irradiated samples were more than 5,000 photon counts, upper threshold ($T_2$) in black pepper, raisin, and beef seasoning and intermediates values of $T_1-T_2$ in red pepper, walnut, and pistachio. Minerals seperated from the samples for TL measurement showed that non-irradiated samples except pistachio (TL ratio, 0.12) were characterized by no glow curves situated at temperature range of $50{\sim}400^{\circ}C$ with TL ratio (0.01~0.08), while irradiated samples except pistachio at only 1 kGy (TL ratio, 0.08) indicated glow curve at about $150{\sim}250^{\circ}C$ with TL ratio (0.28~3.10). ESR measurements of irradiated samples showed any specific signals to irradiation. The samples of both red pepper and pistachio were produced specific signals derived from cellulose radicals as well as single line signals for black pepper and walnut, and multiple signals derived from crystalline sugar radicals for raisin and beef seasoning. In conclusion, The ESR methods can apply for detection of pistachio exposed to electron beam but PSL and TL are not suitable methods. Furthermore, TL and ESR suggeted that both techniques were more useful detection method than PSL to confirm whether red pepper, walnut and beef seasoning samples have been exposed to electron beam.

• Proceedings of the Korea Database Society Conference
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• 1999.06a
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• pp.35-47
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• 1999

Raisin Bread Intelligent agents are ninety-nine percent computer science and one percent AI (Etzioni 1990). 에이전트의 정의 An agent is a computer system, situated in some environment, that is capable of flexible autonomous action in order to meet its design objectives (Wooldridge and Jennings 1995). ㆍsituatedness: the agent receives sensory input from its environment and can perform actions which change the environment in some way ㆍautonomy: the system is able to act without the direct intervention of humans and has control over its own actions and internal state. ㆍflexible: responsive, pro-active, social(omitted)