• Journal of the Korean Society of Food Culture
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• 제17권3호
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• pp.267-274
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• 2002

The quality characteristics of traditional Kyungsangdo Myungtae (Alaska pollack) sikhae including optimal composition of the product were investigated. In the sensory evaluation, the Myungtae sikhae made from Gampo accepted to be best for traditional Kyungsangdo Myungtae sikhae and it is called standard sikhae. The standard sikhae was prepared as follows: dried-Myungtae 200g, cooked rice 230g, red pepper 92g, garlic 112g, ginger 100g, radish 1.6kg, salt 20g, and malt meal 65g. The Myungtae sikhae made from Gampo showed higher values in total sugar, free reducing sugar, and nitrogen compounds than the Myungtae sikhae made from another locations. The sugar of standard sikhae consisted of four kinds including glucose. And, the contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of free amino acid in Myungtae sikhae contained 17 kinds, and the contents was increased in order of glutamic acid, aspartic acid, and proline. The organic acid of standard Myungtae sikhae consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid.

• Korean Journal of Food Science and Technology
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• 제29권5호
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• pp.882-887
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• 1997

Quantitative determination of sulforaphane, S-methylsulfinylbutyl isothiocyanate in 20 cruciferous vegetables of Korean origin was performed. Homogenate of vegetable was extracted with dichloromethane, and the extract, after drying, was subjected to GC/MS analysis, which was based on single ion monitoring (SIM) at m/z 72, 160, 55, 114 and 177. The content of sulforaphane was found to be the highest in the extract of broccoli $(80.2{\sim}617.7\;ppm)$ followed by turnip $(15.4{\sim}23.1\;ppm)$, red cabbage $(9.9{\sim}32.1\;ppm),\;radish\;(5.5{\sim}8.8\;ppm)$ and kale (8 ppm). Among various cultivars of broccoli, broccoli '1243' and broccoli 'Pilgrim' showed higher content of sulforaphane than others. Especially, in the stem of broccoli '1243' and the floret of broccoli 'Pilgrim' the amount of sulforaphane was the highest (>700 ppm). Thus, the content of sulforaphane differed according to the cultivars and the portion of the vegetables.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제49권6호
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• pp.772-778
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• 2016

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

• Journal of the Korean Society of Food Science and Nutrition
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• 제27권4호
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• pp.756-764
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• 1998

The purpose of this study is to compare food habits of four institution(public boarding home, public mursing home, private boarding home, meal service in welfare center) in Pusan, Korea. Data were collected from 119 of were more than 65 years in the above institutions. Chi-square test was the main data analysis method. More than a quarter of the respondents(27%) showed fairly good level of activity, while a half of them(52.9%) answered the middle level. More than 80 percent of the respondents reported that their food attitude was "Good". There were more elderly women than elderly men among the four institutions. Although the four institutions have served snacks on the regular basis, they did not provide the residents with nutritious food. Most of the residents want to have snacks between meals, but they did not perfer candy. All the subjects didn't point out any particular problem of institution. They were accustomed with their old food served by their institution. As food perferences, almost all of the respondents preferred cooked rice and cooked rice with cereals. Only the residents of private boaring home liked cooked rice with red bean. In case of soup, all of residents liked any kind of soup. The most preferred most menu was beef. But only residents of private boarding home did not like pork. All residents like any all kind of kimchi except kimchi made by radish. In preference of cooking method of a side dish, seasoned food and vegetables were the most favorable menu by the respondents. Compared to the private home, the institutions give residents effective plan to prepare meals. Even though this study tried to find differences in attitudes of dietary life among the institutions, it could not find any meaningful difference among them. Korean elders in the institutions seem to have no proper that they do not have any proper sense of evaluating their dietary life.

• Journal of the Korean Society of Food Science and Nutrition
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• 제20권4호
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• pp.381-387
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• 1991

Andong Sickhae is a traditional Korean fermented rice product which is made from glutionous rice, male, radish, ginger and red pepper. The changes in chemical composition, pH, amino nitrogen, amino acid, enzyme activity and free sugar of a traditional Andong Sickhae were monitored during the fermentation and storage at $4^{\circ}C$. The changes in ash, crude fat and moisture the contents during Andong Sickhae fermentation and storage were negligible. The pH of the product tended to decrease in the course of fermentation and storage and it showed the minimum value of 3.90 after 20th day of storage. On the other hand the maltose continued to increase up from 6.35g to 9.85g/100ml by 15th day of storage. The content of amino nitrogen in Andong Sickhae gradualy increase up to 22.40mg% by 3th day of fermentation. Glutamic aicd and aspartic acid were the major amino acid in water and salt soluble protein in Andong Sickhae.

• Journal of Korea Foresty Energy
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• 제21권1호
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• pp.7-15
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• 2002

The essential oil free needles, which were left after distillation of essential oil from various coniferous needles, were fermented with food waste organics in order to use as compost and roughage. Microorganisms for the fermentation were selected from domestic sources such as swine compost, bark compost, and kimchi, etc, and consisted of aerothermophilic bacteria and actinomycetes. The weight reduction ratio of food waste organics treated with the microorganisms was 90% after 30 days treatment, and the fermentation temperature was kept at approximately $45^{\circ}C$. The compost process was really slow due to chemical compounds derived from needles, and it finally took 60 days for complete compost. When 10% of needle compost was mixed with soil for radish growth, the growth indicators such as leaf length and root weight were increased compared with control, while root weight, root width, and root length were inhibited on the addition of 20% needle compost. The nutrient value and digestibility ratio of various essential oil free needles as roughage for ruminant animals were evaluated. The ratio of crude protein for essential oil free needles from Korean pine(Pinus koraiensis) was 10.02%, which was higher than those of rice straw(5.48%) and corn(9.00%). The digestibility ratios of essential oil free needles from Sawara cypress(Chamaecwaris pislfera), Korean pine(Pinus koraiensis), and Japanese Red Pine(Pinus densiflora) was 53%, 34%, 34%, respectively, indicating that those essential oil free needles were considered as excellent roughage.

• Journal of the East Asian Society of Dietary Life
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• 제9권1호
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• pp.55-63
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• 1999

This research was conducted to estimate waste rates of 69 food items after pre-preparation and amounts of food wastes disposed and it's reduction effect by education in some institutional foodservices for reduction of the food wastes. The result are as follows: 1. The waste rates were 55.40% for sweet corn, 5.73% for potatoes, 19.14% for sweet potatoes, and 33.47% for chestnuts. 2. The waste rates of fruits were 0.21-49.36%. Food items with over 40% waste rate were banana, watermelon, and pineapple. 3. The waste rates of vegetables were 1.14-52.90%. The number of foods with under 10% waste rate were 14 items(red pepper, green pepper, chard, and so on), 10-20% was 9 items(perilla leaf, chinese cabbage, ginger root, and so on), 20-30% was 5 items(root of chinese bellflower, garlic, radish-leaves, burdock, welsh onion-large type), 30-40% was 3 items(shepherd's purse, head lettuce, kale) and over 40% was 3 items(water dropwort, crown daisy, mallow). 4. The waste rates were 24.30% in chicken, 9.53-13.79% in eggs, and 9.30-55.32% in fishes. The waste rates of vegetables and fishes were higher than those of other food groups. 5. There were significantly different in amount of food wastes disposed (g/person/day) to institutional foodservices (hospital＞industrial institution＞ Korean restaurant＞elementary school). The amount of food wastes disposed, especially amount in pre-preparation phase, after education for reduction of food wastes was significantly reduced. Since these study results show significant deviations in food waste rates and education effect, there should be more studies for standard waste rates of each food and systematic education method for reduction of food wastes.

• Journal of the Korean Association of Geographic Information Studies
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• 제21권4호
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• pp.108-118
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• 2018

Recently, agricultural sector apply ICT technology such as Smart Farm to pursue innovation in the changing situation that is emerging as the fourth industrial revolution. However, this innovation requires techniques for forecasting and analyzing in various data bases and spatial information provides such infrastructure data. In this study, the cultivation area of Chinese cabbage, radish, garlic, onion, and red pepper were calculated and analyzed by year. The purpose of this analysis is to cope with sudden changes in vegetable crops and changes in cultivated area caused by weather changes to supply and demand of major vegetables and price instability. As a result of this study, spatial information based on time series information of vegetable complex will be used as efficient agricultural environment observation data, as well as interpretation of various spatial ranges such as the estimation of cultivation area using remote sensing.

• Journal of Nutrition and Health
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• 제6권4호
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• pp.55-60
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• 1973

To determine the effects of condiments upon Proteinase Activity, condiments such as welsh onion, garlic, ginger, black pepper, red pepper, mi-won (glutamic acid natrium), sugar, mustard and horse-radish were ground by a homogenizer, and each of them was dosed by 0%, 1%, 5% and 10% into Pancreatin Solution of 0.2% for storage at the temperature of 15 degrees Cels. The Enzyme Solution thus obtained then was measured at a certain interval of time by the Fuld Gross Method, and the following results were obtained. 1) The condiments that kept Proteinase Action of Pancreatin checked below 75% were mustard, horse-radish, red pepper and welsh onion. The centrol power of welsh onion, in particular, became stronger as storage time became longer. 2) The condiments that kept Proteinase Action of Pancreatin checked below 50% were sugar, black pepper and ginger. 3) Mi-won and garlic showed a strong checking powor over Proteinase Action at an early stage of storage, but as time passed, their control power gradually diminished to naught. In short, it may be concluded that ail of the condiments used in this experiment demonstrated their checking power over Proteinase Action.

• Journal of Bio-Environment Control
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• 제22권2호
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• pp.167-174
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• 2013

Six kinds of sprout vegetables were applied three and six types of non-perforated breathable propylene films (NPB film) for individual and mixed modified atmosphere (MA) package condition at $10^{\circ}C$ on this study. As a tah tasai, kohlrabi, rape, chinese cabbage, red radish, broccoli sprouts were packaged by 20,000, 60,000, and 100,000 $cc{\cdot}m^{-2}{\cdot}day{\cdot}atm$ non-perforated breathable films for seven days storage. Mixed sprout vegetables were used 20,000 cc, 40,000 cc, 60,000 cc, 80,000 cc, and 100,000 $cc{\cdot}m^{-2}{\cdot}day{\cdot}atm$ non-perforated breathable films for seven days storage. Loss rate of fresh weight, changes of carbon dioxide, oxygen, and ethylene gas concentration were measured during the storage. Visual quality and off-flavor were rated by panel tests after seven days storage. Each sprout vegetable storage with film tests had been shown under the 0.5% fresh weight loss in every packaged films, and the 20,000cc NPB film package had been suitable atmosphere condition in the carbon dioxide and oxygen gas concentration. Appearance and off-odor of sprouts packaged with 20,000cc NPB film were shown better than other films because of the proper gas movement through the film to outside during the storage. Fresh weight loss of the mixed sprout vegetables had no difference among the NPB films for seven days storage. The 20,000 cc film had been resulted in that exchange rate of carbon dioxide and oxygen was highest cause of low film permeability than sprouts respiration. But the film is not good for storage because it has been made poor value of off-order even showed high visual quality from panel test after storage. 40,000 cc and 60,000 cc non-perforated breathable films were more suitable for mixed sprout vegetable storage at $10^{\circ}C$. These result suggested that 20,000 cc NPB film was good for single packaged sprout vegetable and 40,000 cc and 60,000 cc non-perforated breathable films were good for mixed packaged sprout vegetable.