• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.383-389
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• 1997

Doenjang(fermented soybean paste) was prepared by the series of processes including soaking, cooking, first fermentation(3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoclulation of Aspergillus oryzae, and further fermentation (60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. the crude phenolics extracted from defatted soybean and doenjang were fractionated onto the neutral phenolics(isofavonoids) and acidic phenolics(phenolic acids), respectively. Composition and antioxidative characteristics of phenolic fractions were determined. The neutral phenolic fractions contained genistin, genistein and daidzein; on the other hand, acidic phenolic fractions had syringic acid and seven other components. The content of genistin in doenjang dramatically decreased at the early stage of fermentation, whereas the content of genistein rather increased. In addition, the content of syringic acid of acidic phenolic fractions were increased during fermentation. These changes in individual phenolic components affected the antioxidative activity of neutral phenolics or acidic phenolics. antioxidative activity of phenolic compounds were evaluated during soybean fermentation. The antioxidative and free radical scavenging activity of neutral phenolic fractions and acidic phenolic fractions on linoleic acid autoxidation were also investigated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.376-382
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• 1997

Antioxidative characteristics of doenjang(fermented soybeans paste) phenolics on the lipid oxidation systems were studied by the determination of the oxidative related activity including lipoxygenase (LOX) inhibition, metal chelating and free radical scavengning of doenjang phenolics. Manlikong variety containing the highest amounts of phenolic compounds among the soybean variety, was used for doenjang processing. Doenjang was prepared by the series of processes including soaking for overnight, cooking for 1hr at 12Lb, first fermentation (3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoculation of Asp. oryzae, and further fermentation(60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. In order to investigate the antioxidative activity of phenolics in doenjang, the doenjang phenolics was extracted with methanol form freeze dried defatted doenjang. Antioxidative effects of methanol extract on linoleic acid oxidation system were observed by the significantly decreased levels of peroxide and conjugated diene formation. In addition, methanol extract resulted in the inhibition of LOX activity. and also, metal(FeCl$_3$) chelation and free radical scavengning activities were increased with increasing concentration of methanol extract.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.562-568
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• 2003

This study was performed to study the removal efficiency of residual organophosphorus pesticides with process for making Perilla Jangachi. Two organophosphorus pesticides(chlorpyrifos-methyl and fenitrothion) were artificially attached to Perilla leaves. Then Perilla leaves were washed with detergent solution for 1minute and rinsed 2 times each for 1 minutes. After washing with neutral detergent solution, Perilla Jangachi was made with 2 steps of optimal condition. As a pretreatment, when soaked with 2% salt concentration solution for 42hours, the removal rate of residual pesticides was 81.75% of chlorpyrifos-methyl and 76.82% of fenitrothion. When Perilla leaves were steamed for 72 seconds after soaking, it became 88.94% and 82.19%, respectively. Finally, after making optimal Perilla Jangachi with 27% onion contents, removal rate was 89.12% of chlorpyrifos-methyl and 82.76% of fenitrothion. Consequently, it appeared that the process for making Perilla Jangachi effectively removed the residual pesticides of Perilla leaves.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.565-571
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• 1991

A short time microwave heat treatment, bringing in hot NaCl solution, addition of KCI, CaCl2, MgCl2 into brining solution and salts mixture of phosphates into half fermented dongchim were investigated for their effects on some quality of dongchimi, a Korean pickle of Chinese radish roots, during fermentation. The reference dongchimi was prepared by brining the radish roots in 7% NaCl added with seasonings at $25^{\circ}C$. The result showed that microwave heat treatment affected little on the pH or total acidity change during fermentation. Soaking the roots in 80-9$0^{\circ}C$ hot salt solution significantly reduced the fermentation and softening rate of dongchimi while a rather rapid fementation was found for those soaked in 7$0^{\circ}C$. Addition of KCI and CaCl2 into brining solution slowed the pH decrease and softening of the roots, respectively. The dangchimi added with the salts mixture of phosphate, citrate and nitrite was significantly extreneded the fermentation time to pH 4.0 by more than two folds.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.793-796
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• 2004

In domestic, various repair materials and method systems to keep up with these reinforced concrete deteriorated due to salt damage, carbonation. chemical decay et. being developed and applied. However, present polymer cement mortar applied to section restoration system cause the problem of long-term working and economica] efficiency. because that is divided into two process of liquid corrosion prevention agent and polymer cement mortar. In this background, accelerated test with due regard to $3\%$ NaCl soaking and autoclave cure was performed to confirm steel bar corrosion prevention properties of polymer cement mortar mixed with corrosion prevention agent of powdered type. In conclusion. we confirmed application possibility and excellency of steel bar corrosion prevention properties of polymer cement mortar mixed with corrosion prevention agent of powdered type comparing general polymer cement mortar applied to section restoration system of present study.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.260-266
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• 1994

The object of this study was investigation of the appreciable cooking condition in seven wild grasses, an evening primerose(Oenothera lamarckiana Seringe, S$_1$), a spiderwort(Commelina Communis L. S$_2$), the flower of a convolvulus(Calystegia Ja-ponica form Vulgaris gaea, S$_3$), So Ru Jaeng Yi(Portulaca Oleracea, S$_4$), Shoe Bi Rum(Portulacae Oleracea L, S$_5$), O Yi Pul(Sanguisorb aOfficinalis, S$_6$), Jip Sin Na Mul(Agrimonia poisa var. Japonica Nakai, S$_7$), in order to find out the importance as an useful vegetables. In this work 7 wild grasses with different soaking solutions and boiling conditions were examined to investigation the preference factors by sensory evaluation. Results of sensory evaluation for samples showed a significant difference at 1% and 5% level There were high significant differents in samples boiled for different time about astringent taste, bitter taste, perfume, green color and grassy smell at 1% and 5% level. In cooking methods of 7 samples, Namul was liked best and Guk, Salad and Fritter were followed. The condiments which were used for seasoning Namul were Gochujang. Soy Paste, Salt. Gochujang was most preferred.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.265-273
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• 2021

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

• Journal of the Korean Society of Food Culture
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• v.37 no.4
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• pp.310-323
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• 2022

The purpose of this study was to investigate the preparation and cooking processes used to prepare Eungi in cookbooks published from the 1700s to the 1900s. 'Eungi' is a thin gruel made of starch powder. Fourteen historical cookbooks were included and investigated for the preparation of ingredients and processing methods. Fourteen types of eungi were identified. Arrowroot eui and kuseonwangdogo eui were found in 『Kyuhapchongseo』 written in the early 1800s, and many types of eungi (i.e. job's tears eungi, arrowroot eungi, sorghum eungi, lotus root eungi) were mentioned in 『Kunhakhoedeung』, but unfortunately, ingredients and cooking methods were not included. 'Eungi' was made by boiling starch powder prepared using the 'subi method', that is, dried after grinding main ingredients such as job's tears using a millstone followed by soaking and settling. Eungi boiled with water or omija water were seasoned with the sugar or honey, and salt. These eungis were used for stomach complaints and hangovers and to promote longevity.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.589-601
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• 2011

The purpose of this study was to investigate changes in the cooking process of $Pat-juk$(red beans porridge), $Jat-juk$(pine-nut porridge) and $Tarak-juk$(milk porridge) in cooking books published after Korean modern era, approximately from late 19th century to the present. We analyzed 11 historical cook books were analyzed. It is found that the amount of red beans used for $Pat-juk$ was the same or more than that of rice but never less than rice. Only one cook book suggested sugar as seasoning for final taste, but all the other cook books mentioned salt for final taste. $Hangukeumat$(1987) suggested the method for obtaining optimum color for $Pat-juk$. After smashing and passing through the cooked red beans, collecting the red bean water to boil first and then adding the passed through red beans to boil together, in which rice will be added the last to be boiled. For $Jat-juk$, the ratio of the amount of pine-nut and rice were varied among cook books that the amount of pine-nut can be more, same or less than rice. $Jat-juk$ can have salty or sweet, so sugar, honey or salt were used for final seasoning. Pine-nut and rice were cooked together or cooked successively depending on cook books. The changes in cooking procedures of $Tarak-juk$ were the portion of milk used and the method of preparing rice before making the porridge. Firstly, the portion of milk increased over time. $Tarak-juk$ can be also tasting both sweet or salty, so sugar or salt was used for final seasoning. Secondly, two method of preparing rice were found; one is that rice was ground after soaking in water and the other is that rice was ground and toasted before putting into the porridge. When the ground rice was toasted, the milk was added with water at the same time because the cooking time of the porridge with toasted rice was shortened so that the milk could be added earlier than the other method without the risk of sticking on the bottom of the pot. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined. Also after restoring all the cooking methods suggested in cook books, the comparison of the sensorial and nutritional value needs to be carried out for applying or reinventing new recipe for food industry.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.216-216
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• 2017

Primed seeds germinate faster and uniformly, since these have already started imbibition and metabolism requiring to complete germination. Several factors such as solution composition, osmotic potential, and treatment duration affect seed priming response. Water potentials of priming solution and germination response of primed seed were investigated to clarify the effects different inorganic salt types and the duration. Pepper seeds were primed in osmotic solutions that were osmotic potential ranged -1.54 to -0.45 MPa in an aerated solution of polyethylene glycol 8000 (PEG; 17%, 22%, 27%), and inorganic salt solution of $KNO_3$, $K_2SO_4$, and $Na_2SO_4$ (100, 200, 300mM) in aerated condition. The seeds were treated at $20^{\circ}C$ for 4, 6 day (D) and stepwise duration combined concentration of 100mM (2 or 4 days) and 300mM(2 or 4days). After soaking treatment, seeds were washed with distilled water and then were dried to approximately 6% moisture content in dry chamber at $25^{\circ}C$. The germination of seed was characterized by ISAT rules at $20^{\circ}C/30^{\circ}C$ and $15^{\circ}C$. Total germination percentage (GP), mean germination time (MGT), germination uniformity (GU), germination rate (GR), and health seedling percent (HS) were calculated on the germinated seed in a 14-day period. Seed water potential (${\psi}$) was correlated with water potential of priming solution ($r^2=0.84$). The effect of seed priming on germination varies with inorganic salt and organic agents (PEG). Germination percentage (GP, 77 and 73%), GR (21.3 and $19.4 %{\cdot}day^{-1}$), and HS (58 and 52 %) was greatest and lowest MGT (4.2 and 4.8 day) when they were primed in 100mM $K_2SO_4$ (${\psi}=-0.45MPa$), and 100mM $KNO_3$ (${\psi}=-0.52MPa$) for 6 days compared to untreated control (67% GP, $19.7%{\cdot}day^{-1}\;GR$, 18% HS, and 10.8 day MGT) in $15^{\circ}C$ chamber. Water potential less then -1.2MPa of osmotic solution resulted lower GP, GR and HS and in $K_2SO_4$ and $KNO_3$. However, stepwise treatment of water potential that changed solution as 100mM for 4 D + 300mM for 2 D or 300mM for 4 D + 100mM for 2 D) were not better than single concentration alone in germination characteristics.