• Food Science and Preservation
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• v.10 no.3
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• pp.339-346
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• 2003

In order to improve some problems such as contamination of undesirable mold, mycotoxin production and excessive drying on the surface of traditional meju, we developed a capsule type-meju(CM) coated with steamed black bean and Aspergillus oryzae - rice koji(0.3％, w/w) mixture to surface of traditional meju and fermented at 25$^{\circ}C$ for 14 days under 80％ relative humidity. Contamination of undesirable mold on the surface of CM was not detected within 2 weeks and some genus Penicillium molds on control meju without koji were found naturally after 12 days of fermentation. The moisture content of meju was showed to be in the range of 34.7 - 29.4％ being 32.7％(w/w) of mean value. Titratable acidities in CMs prepared with black bean(BCM) and soybean(SCM) were much higher than that in control meju, and BCM was similar to SCM. Free sugar content in BCM(123.98 mg％) was 10 times and 2.1 times higher than that in control meju(15.02 mg％) and SCM(59.85 mg％), respectively. Amino type nitrogen content in control meju was 147.00 mg％ and its content in BCM(255.50 mg％) was 1.37 times higher than that in SCM(187.25 mg％). Total organic acid content in BCM(95.98 mg％) and SCM(1l9.98 mg％) were much higher than that in control meju(26.44 mg％), and then lactic and malic acid contents were markedly changed according to capsulation of meju. Lightness value(L) of Hunter color index was much higher in BCM than in SCM. Fatty acid composition of CM was not different as compared to control meju. Total free amino acid content in BCM(1039.70 mg％) was 4.4 times and 2.4 times higher than that in control meju(236.45 mg％) and SCM(556.07 mg％), respectively.

• Food Science and Preservation
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• v.20 no.2
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• pp.141-150
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• 2013

For the investigation of the quality loss of mulberry during distribution, the deterioration rate, microorganism growth, and sensory quality of mulberry kept at 20, 10 and $0^{\circ}C$, respectively, were investigated. Based on the results, the optimum temperature for extending the freshness of mulberry was examined in the temperature range of -1.5 to $1.5^{\circ}C$. The level of mold in the mulberry kept at 20 and $10^{\circ}C$, respectively, was much higher than that kept at $0^{\circ}C$. The quality of the mulberry deteriorated seriously after two days at $20^{\circ}C$, after six days at $10^{\circ}C$, and after 12 days at $0^{\circ}C$. The marketability of mulberry as determined via sensory evaluation was much more prolonged by decreasing the keeping temperature from 20 to $0^{\circ}C$. To extend the freshness of mulberry using these results, the optimum temperature was evaluated at the range of -1.5 to $1.5^{\circ}C$ for 25 days. During storage, the changes in the color and pH of the berry were not significantly different by storage temperature, but the microbial levels and deterioration rate increased in the order of 1.5, 0, and $-1.5^{\circ}C$. In particular, the firmness of the mulberry decreased rapidly at $1.5^{\circ}C$, showing a significant difference from the others. The titratable acidity and sugar contents decreased gradually at all the applied temperatures. The anthocyanin content decreased sharply at $1.5^{\circ}C$ but gently changed at $-1.5^{\circ}C$. Through the sensory results of this study, it was adjudged that the marketability of mulberry could be maintained about 0.7 times at $1.5^{\circ}C$ and 1.3 times at $-1.5^{\circ}C$ compared with the marketability at $0^{\circ}C$, respectively.

• Food Science and Preservation
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• v.24 no.6
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• pp.849-856
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• 2017

In this study, we investigated the variation in free sugars, organic acids, amino acids, antioxidant activity and anti-inflammatory effect of Solanum nigrum Linne fruits according to harvest time. Four kinds of free sugars (fructose, glucose, sucrose, maltose) were detected in S. nigrum fruit, and the free sugar contents varied significantly with harvest time. Organic acid content of S. nigrum fruit showed the highest in malic acid and acetic acid, and the highest content of total organic acids was found in S. nigrum fruit harvested on October $18^{th}$ and October $25^{th}$. For the total polyphenol content, S. nigrum fruit harvested on October $18^{th}$ was the highest. The strongest DPPH and ABTS radical scavenging activity was showed in S. nigrum fruit harvested on October $11^{th}$ and October $18^{th}$. The anti-inflammatory activity and antioxidant effects were the highest in the ethanol extract from S. nigrum fruit collected on October $18^{th}$ and October $11^{th}$. Thus, it seems the best to harvest of S. nigrum fruit harvested on October $11^{th}$ and October $18^{th}$.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.78-82
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• 1978

In a series of studies on the utilization of persimmons, the purpose of this experiment was to examine the optimum thickness of film using different number of persimmons per film bag. 'Fuyu', persimmon variety was used in this investigation. The results obtained were as follows: The optimum thickness of the film bag was 0.08mm, 0.06mm, and 0.04mm for the bags packed with 3, 10 and 50 persimnons, respectively. The changes in the ratio of firmness, loss of fresh weight, titrable acidity and percentage of sugar contents were minimal in these three optimum combinations than the others. These results could be explained by the balanced optimum gas concentration, $CO_2$ 5-10% and $O_2$ 5%, in those three optimum combination. Therefore, it was suggested that the different thickness of film bag needs a particular number of fruits packed per bag for the long term storage in persimmons.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.200-207
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• 1975

This experiment was carried out to investigate the chemical composition and microflora of soy sauce during storage under the different temperature. The results obtained are as follows. (1) Total nitrogen, color density, specific gravity and sodium chloride concentration of soy sauce showed a increasing tendency in the progress of storage period. Open-storage state at $30^{\circ}C\;and\;15^{\circ}C$ were responsible to the increase of components as compare with close-storage state at $5^{\circ}C$. (2) pH and buffer action were not almost changed during the storage. (3) Alcohol and sugar contents of soy sauce showed a decreasing tendency in the process of storage period, especially in the case of open state alcohol being almost disappeared within 11 months in all groups. (4) The number of common bacteria in one ml of soy sauce were counted as $96{\times}10^4$ before pasteurization and $10^3$ after pasteurization. The osmophilic bacteria was counted as $38{\times}10^4$, $10^2$ after pasteurization. (5) The spore number of mold in one ml of soy sauce were counted $32{\times}10^7$ before pasteurization, 58 after pasteurization and 10 to $10^2$ in the progress of storage period. (6) The bacteria number of soy sauce were somewhat decreased with the passing, of the time. The group of high temperature and open state were more notable than low temperature and close state.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.393-400
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• 2012

Compositional changes of the Korean chestnut (Castanea crenata) including Daebo, Tsukuba, Tanzawa and Okkwang were investigated in order to characterize them from different periods (immature, mature and storage period). Proximate compositions of mature cultivars were higher than that of the immature cultivars. Between minerals, K (263.0-420.6 mg/100 g) and P (45.8-69.6 mg/100 g) of Tanzawa were highest, and they gradually increased during storage. Tsukuba, in mature period, showed the highest contents of total essential amino acids and glutamic acids as savory amino acids. Major fatty acids were palmitic acid and linolenic acid in four cultivars. In addition, linoleic acids, as ${\omega}$-6 fatty acids, were increased during the storage period. Tanzawa, in the mature period, presented the highest levels of sucrose, however, tsukuba, in the storage period, showed relatively higher free sugar content than others. ${\beta}$-Carotene, as a provitamin A, of Tsukuba in the mature period was highly detected among them, and vitamin C of Tsukuba and Tanzawa was more plentiful than others.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.739-742
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• 2010

In order to select a superior yeast, 8 kinds of commercial active dry yeasts (Lalvin 1116, Lalvin 1118, Lalvin D-47, Lalvin Bourgovin, Parisienne, Fermivin, Red Star Monrachet, and Red Star Premier Cuvee) were utilized for omija wine fermentation. During fermentation, the physicochemical characteristics and sensory properties of the various omija wines were evaluated. According to the results, pH and titratable acidity were in ranges of 3.0-3.3% and 1.8-2.4%, respectively. Sugar content was $24^{\circ}Bx$ at early fermentation and changed to $8.4-10.2^{\circ}Bx$ at 24 days of fermentation. While the omija wines fermented by Lalvin D-47 and Red Star Premier Cuvee showed the highest alcohol contents (13.0%), the omija wine fermented by Parisienne showed the lowest alcohol content (10.8%). The omija wine fermented by Lalvin 1118 had an alcohol content of 12.0% and showed the lowest yeast count of 5.8 log CFU/mL. Hunter's values (L, a, and b) were all different among the 8 omija wines. Moreover, the omija wine fermented by Lalvin 1118 showed the highest scores for taste ($6.75{\pm}1.68$), swallowing ($6.65{\pm}1.50$), and overall acceptability ($6.70{\pm}1.34$). It is concluded that Lalvin 1118 was the best yeast among 8 tested commercial active dry yeasts, having a high potential for omija wine fermentation.

• Korean Journal of Medicinal Crop Science
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• v.13 no.6
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• pp.226-233
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• 2005

This study was carried out to evaluate the fruit and growth characteristics of selecting Vitis amurensis through functional material analysis and sensory evaluation in V. amurensis collected in Gangwondo. For evaluation of growth characteristics in V. amurensis, experiments were carried out by compared with the two grape cultivars 'Campbell Early' and 'Kyoho'. The full bloom and verasion time in V. amurensis was investigated faster than those of examined cultivar grapes, while harvest time was investigated latter than those of examined cultivar grapes, but agronomic characteristics was not thought significantly difference between cultivar grapes and V. amurensis. For evaluation of shoot growth phase, the growth curve was very similar to cultivar grapes. The berry size in V. amurensis showed that increases rapidly between 3 and 4 days after full bloom time, and approximately doubles between the second growth period and harvest time, and the berry development phase investigated that consist of two sigmoid growth periods separated by a lag phase. The berry weight and soluble solids in V. amurensis increased with the tree age, but acidity and total sugar contents decreased, and showed a special quality and stable growth according to vine age. To investigation of functional materials, the anthocyanin content in V. amurensis ranged from 16.6 to 50.2 mg/100 g, and the resveratrol content ranged from 0.143 to $0.236{\mu}g/100\;g$ which was higher than those of cultivar grapes. These result indicated that V. amurensis tended to have the useful material larger than cultivar grapes. Therefore, other edibility factors of V. amurensis collected in Gangwondo may contribute to breeding studies in Vitis. spp.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1378-1387
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• 2012

To investigate the pharmacological activity of chaga mushroom (Inonotus obliquus) on extraction conditions, chaga was extracted using water (reflux at $50^{\circ}C$, decoction over $90^{\circ}C$, pressure at $121^{\circ}C$) or ethanol (reflux at 50, 70, or $90^{\circ}C$). When water extract was further fractionated into crude polysaccharide (IO-CP), yields of IO-CP (4.8~16.8%) were higher than those of ethanolic extracts (IO-E, 1.9~2.7%) at increased temperature. For antioxidant activity, crude polysaccharide (IO-CP-121) obtained by pressurized extraction showed the highest polyphenolic and flavonoid contents (35.10 mg TAE/g and 18.48 mg QE/g, respectively) as well as DPPH and ABTS free radical scavenging activities (26.08 and 27.99 mg AEAC/100 mg, respectively). Meanwhile, IO-CP-D (decoction) and IO-CP-50 (reflux) had more potent mitogenic effects (2.10- and 1.95-fold of saline control at 100 ${\mu}g/mL$) as well as intestinal immune system modulating activities (6.30- and 5.74-fold) compared to IO-CP-121, whereas ethanolic extracts showed no activity. Although no IO-CP showed cytotoxicity against RAW 264.7 cells at 0.1 mg/mL, IO-CP-121 significantly inhibited TNF-${\alpha}$ and NO production as pro-inflammatory factors in LPS-stimulated RAW 264.7 cells (29.2 and 63.5%, respectively). Ethanolic extracts also showed no cytotoxicity at 0.1 mg/mL, whereas inhibition of TNF-${\alpha}$ and NO production was significantly low compared to that of IO-CP-121. In addition, active IO-CP-D was further fractionated into an unadsorbed (IO-CP-I) and seven adsorbed fractions (IO-CP-II~VIII) by DEAE-Sepharose CL-6B column chromatography in order to isolate immunostimulating polysaccharide. IO-CP-II showed the most potent mitogenic effect and macrophage stimulating activity (4.51- and 1.64-fold, respectively). IO-CP-II mainly contained neutral sugars (61.86%) in addition to a small amount of uronic acid (2.96%), and component sugar analysis showed that IO-CP-II consisted mainly of Glc, Gal, and Man (molar ratio of 1.00:0.55:0.31). Therefore, extraction conditions affect the physiological activity of chaga, and immunostimulating polysaccharide fractionated from chaga by decoction is composed mainly of neutral sugars.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.2
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• pp.177-183
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• 1989

Lower leaves of aromatic tobacco are also much lower in Quality than upper leaves. So feasibility test of no harvesting and curing of lower leaves was conducted under high planting density and high nitrogen conditions with conventional cultural system. Effect of harvesting time on yield and Quality were investigated under 2 nitrogen levels. Among harvesting methods of conventional harvest with priming under high planting density, no-harvest of first priming, removal of lower leaves which relevant to first prime stalk before maturity, no-harvest of first and second priming. no-harvesting or pruning of first prime stalk before maturity was best in yield, price and in crude income. The shortor the harvest period became, the lower the yield, price and contents of reducing sugar and nicotine became, but reverse in this trends with total nitrogen and protein nitrogen. So 6 or 8 days interval of harvest is most recommendable.