• Journal of Ginseng Research
• /
• 제20권3호
• /
• pp.307-317
• /
• 1996

This study was undertaken to examine the effects of fresh ginseng addition on the chemical and sensory properties of dongchimi juice fermented under various conditions. The contents of free sugars in dongchimi juice during fermentation increased at the initial stage, but decreased at the palatable stage and then increased again thereafter. Free sugars were higher in dongchlml juice with 4% of ginseng addition than with Soye ginseng and without ginseng addition. Analyses of organic acid contents showed that all three groups contained relatively high amounts of citric, lactic and malic acids. It was also found that, as fermentation progressed, the amounts of tactic and acetic acids in- creased, while that of malic acid decreased at the palatable stage and increased again thereafter. Total saponins were highest in dongchimi juice fermented at 4$^{\circ}C$ with 4% of ginseng addition and panax atrlol ginsenosldes were found more than panaxadiol ginsenosides in dongchimi juice The results of sensory evaluation revealed that dongchimi juice prepared with the addition of $4^{\circ}C$ and 4% ginseng was lower in sour taste and moldy off flavor than the control, thus scoring high In total acceptability. Dongchimi juice with 4% of ginseng addition was best in most sensory characteristics.

• 동아시아식생활학회지
• /
• 제22권2호
• /
• pp.246-254
• /
• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• KSBB Journal
• /
• 제25권5호
• /
• pp.443-448
• /
• 2010

신맛을 내는 구연산의 첨가물로써 물성을 향상시키기 위하여 코팅산미료를 제조하여 이를 초콜릿에 응용하였다. 신맛을 가미한 코팅구연산 초콜릿은 본 식품의 물성을 변화시키지 않았으며 제형이 조화를 잘 이루었다. 코팅구연산의 함량에 따른 기호도 조사를 위해 코팅구연산을 다크 (0, 1, 2%), 밀크 (0, 1, 2%)및 화이트 (0, 2, 4, 6%)초콜릿에 첨가한 초콜릿의 관능평가를 실시한 결과 다크와 밀크 초콜릿은 1%, 화이트 초콜릿은 2%를 함유했을 때 가장 좋은 관능 선호도를 나타내었다. 코팅구연산의 함유량이 1% 또는 2%인 다크, 밀크 및 화이트 세 종류의 초콜릿을 비교하였을 때 화이트 초콜릿이 단맛과 신맛의 조화가 잘되어 전반적인 기호도가 가장 높은 것으로 나타났다.

• Journal of Microbiology and Biotechnology
• /
• 제22권12호
• /
• pp.1749-1757
• /
• 2012

Makgeolli is a traditional rice wine favored by the general public in Korea. This study investigated the fermentation and sensory characteristics of using wild yeast strains for brewing makgeolli. A non-Saccharomyces cerevisiae strain was isolated from nuruk and termed Y197-13. It showed 98% similarity to Pichia anomala and had an optimal growth temperature of $25^{\circ}C$. Makgeolli was manufactured using koji, jinju nuruk, and improved nuruk as fermentation agents. Y197-13 makgeolli brewed with koji had alcohol and solids contents of 11.1% and 13.9%, respectively. Sweet sensory characteristics were attributed to residual sugars in makgeolli with 6% alcohol. The makgeolli had a fresh sour taste and carbonated taste. Volatile component analysis showed the isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, and fatty acid, including ethyl oleate and ethyl linoleate, relative peak area was higher in Y197-13 makgeolli than in makgeolli with Saccharomyces cerevisiae. These results suggest the wild yeast, Y197-13, as a candidate for brewing makgeolli.

• 한국식품영양과학회지
• /
• 제27권5호
• /
• pp.858-863
• /
• 1998

The Mixed effect of Salvia miltiorrhiza and Glycyrrhiza uralensis(SG) on kimchi fermentation was investigated by measuring changes of physicochemical, icrobiological and sensory qualities of kimchi during fermentation. The pH of SG-added kimchi was a little higher than that of control during the fermentation. Titratable acidity, viable cell of total bacteria and lactic acid bacteria in mixed medicinal herbs(SG) added kimchi were changed more slowly than those in control. The inhibitory effect of the mixture on kimchi fermentation was increased as the concentration of the mixture was increased from 1% to 5%. Total bacteria and lactic acid bacteria of 3% and 5% SG-added kimchi reduced to 1.3~2.9 and 1.2~4.0 log10 cycle after 15 days fermentatin compared to control. The changes in texture of SG-added kimchi was a higher and sour taste of SG-containing kimchi excepts of 1% SG-added kimchi was more weak than that of control. Sensory score of flavor and overall acceptability did not show any significant difference between SG-added kimchi and control during fermentation. But SG-added kimchi decreased its sensory quality by 5% the other kimch.

• 한국식품영양과학회지
• /
• 제27권5호
• /
• pp.864-868
• /
• 1998

The studies were carried out to investigate the mixed effects of medicinal herbs, such as Lithospermum erythrorhizon and Glycyrrhiza uralensis(LG), and LG with chitosan(LGC) on shelf-life of kimchi fermented at 1$0^{\circ}C$ for 25 days. During the fermentation, pH was more slowly lowered in LG(1%, 3%) and LGC treatments than in control. Titratable acidity of these treatments was slightly lower than that of control. Viable cells of total bacteria and lactic acid bacteria in kimchi added with LG(3%) and LGC showed inhibitory effects about 1.2~1.6, 1.3~1.8 log10 cycle. The sour taste of kimchi added with LG or LGC was changed more slowly than that of control during fermentation for 5 days at 1$0^{\circ}C$. But flavor, color and overall acceptability did not show significant differences(p<0.05) among treatments. The color of kimchi added with LG was improved significantly by adding of 1% chitosan. The shelf-life of kimchi added with LGC was extended about 10 days than control.

• 대한한방내과학회지
• /
• 제39권6호
• /
• pp.1225-1243
• /
• 2018

The berries of Schisandra chinensis (Schisandra fructus) are given the name Omiza in Korean (五味子), which translates as "five flavor fruit" because they possess all five basic flavors in Korean traditional herbal medicine: salty, sweet, sour, pungent (spicy), and bitter. It is used as a remedy for many ailments: to resist infections, increase skin health, and cure insomnia, coughing, and thirst. This study was designed to investigate the effects of Schisandra fructus butanol fraction (SFB) on serum lipid levels in hyperlipidemic mice. In this experiment, effects on total cholesterol, HDL-cholesterol, and triglyceride in serum were measured. In our results, SFB did not affect weight gain in hyperlipidemic mice. Oral administration of SFB lowered levels of total cholesterol and triglyceride, which were elevated by induction of hyperlipidemia. Finally, administration of SFB regulated changes in gene expression which were related to cell growth and differentiation.

• 융합정보논문지
• /
• 제9권8호
• /
• pp.164-169
• /
• 2019

본 연구는 천연조미료(깨류)의 '맛[味]'을 동양의학사상의 음양오행(陰陽五行)의 '상생상극(相生相克)' 원리에 의한 우리 몸의 오장육부와 그에 상응하는 관계가 건강관리와 질병을 예방하는 측면에서 고찰하였다. 천연조미료인 깨와 동양의학의 융합연구를 위하여 동양의학의 고전인 황제내경(黃帝內經), 동의보감(東醫寶鑑), 및 전문단행본, 논문 등의 기록에서 분석하였으며, 깨류의 섭취는 친화성이 있는 장부와 오미(五味)[산(酸) 고(苦) 감(甘) 신(辛) 함(鹹)]를 섭취하면 장수시대에 '건강수명'을 연장하는데 기여할 것으로 본다.

• 한국산림과학회지
• /
• 제109권4호
• /
• pp.421-428
• /
• 2020

Tamarind (Tamarindus indica L.) is one of the multipurpose tree species distributed in the tropical and sub-tropical climates. It is an important fruit yielding tree that supports the livelihood and has high social and cultural values for rural communities. The vegetative, reproductive, qualitative, and quantitative traits of tamarind vary widely. Characterization of phenotypic and genetic structure is essential for the selection of suitable accessions for sustainable cultivation and conservation. This study aimedto examine the genetic relationship among the collected accessions of sweet, red, and sour tamarind by using Random Amplified Polymorphic DNA (RAPD) primers. Nine accessions were collected from germplasm gene banks and subjected to marker analysis. Fifteen highly polymorphic primers generated a total of 169 fragments, out of which 138 bands were polymorphic. The polymorphic information content of RAPD markers varied from 0.10 to 0.44, and the Jaccard's similarity coefficient values ranged from 0.37 to 0.70. The genetic clustering showed a sizable genetic variation in the tamarind accessions at the molecular level. The molecular and biochemical variations in the selected accessions are very important for developing varieties with high sugar, anthocyanin, and acidity traits in the ongoing tamarind improvement program.

• Journal of Contemporary Eastern Asia
• /
• 제19권2호
• /
• pp.61-83
• /
• 2020

From 1959 to 1984, over 93,000 Koreans moved to North Korea from Japan as part of a repatriation project conducted during this time. Among them were people who had escaped from North Korea and immigrated to Japan and South Korea as well as the descendants of such people. This research examines the immigration trajectories of North Korean defectors related to the repatriation project and its effects on international relations in East Asia in a migration systems context. Specifically, it focuses on 26 North Korean defectors who have connections with Japan and settled in Japan and South Korea. It argues that the migration pathways of North Korean defectors linked with the repatriation project have been constructed with the cooperation of and amidst conflict between East Asian countries. To respond to the situation, North Korean defectors used their connections with Japan in amicable relations between Japan and China. However, after the relations went sour, defectors turned to informal transitional networks. If these strategies were unavailable, the defectors faced difficulties, unless they received social or capital support from the destination countries. After entering the destination country, those who settled in Japan have experienced different situations due to the inconsistency in administrative proceedings, while those in South Korea have been treated equally as other defectors. In this sense, some defectors have faced precarious situations in their immigration.