• KSBB Journal
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• v.17 no.3
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• pp.266-270
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• 2002

Alcohol fermentation conditions for the production of Chinese quince wine were investigated. Ethanol was produced maximally when 5% Saccharomyces cerevisiae was added to Chinese quince iuices and fermented at $25^{\circ}C$ for 10 days. Physiological functionalities of the Chinese quince wines were determined and compared with those of Chinese quince liquors made by seating of Chinese quince in a mixture of commercial soju and 10% sugar for 30 days and 60 days. Angiotensin-converting enzyme inhibitory activity and fibrinolytic activity of the Chinese quince wine were 36.7% and 24.0 U, respectively. Tyrosinase inhibitory activity and nitrite scavenging activity of the Chinese quince liquors were 96.7% and 52.7%, respectively and it were similar to those of the Chinese quince liquor trade from soaking of 60 days. Chinese quince wine was showed strong antibacterial activities against Staphylococcus aureus (8.5 mm of clear zone) and Klebsiella pneumonia(4.0 mm of clear zone).

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.1
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• pp.47-58
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• 2003

Brown rice was used as material for solid-substrate cultivation of Ganoderma lucidum. The hydration time with cold water appeared to be 10 hours for brown rice, but the final water content was much less than optimum water content(65%). Hot water reduced the hydration time of brown rice, and the water content reached to 65% within 40 mins. From this result, hot water was better than cold water for the hydration of brown rice. We attempted to develop a practically applicable process by combining the soaking and sterilization. The water content of 65% appeared to be the best for the growth of the fungi and production of glucosamine related to the amount of mycelium. The content of free sugar increased far more in brown rice fermented with mycelium than in brown rice which was not fermented. Addition was most suitable 20% when add mushroom-rice to brown rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.3
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• pp.322-327
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• 1995

Experiments were conducted to know the relationships between seed quality and leakage of sugars from differently-aged seeds of rape, Chinese cabbage and radish. Seeds were artificially aged at 90% relative humidity and 45$^{\circ}C$ to get different seed qualities. Significant amounts of total sugars were leaked from the dead seeds of all crops during the 8~24 hours soaking period, while high quality seeds leaked negligible amounts of total sugars. High quality seeds of all crops contained lots of sucrose and glucose and some stachyose, raffinose and fructose. During the artificial aging of seeds stachyose, raffinose, and sucrose decreased, while glucose and fructose increased.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.297-307
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• 1992

This study has investigated a scientific approach to the manufacture of Yackwa, made by different frying conditions and has assessed texture characteristics through sensory evaluation and instrumental test. A standard Yackwa was made by frying at 150$^{\circ}C$ for 8 minutes and then soaking for 10 minutes in the newly developed syrup whose viscosity and sweetness were similar to expensive honey. The mixing ratio of the developed syrup was corn syrup: sugar: dextrose=32 : 1.5 : 1 (by weight), and me syrup was double-boned in a water bath for 20 minutes and men cooled to 25 C. As me results of sensory evaluation and instrumental test for Yackwa made by various frying conditions, the lower the frying temperature or me longer the frying time was the higher values of hardness and fracturability, while adhesiveness was the lower in almost all conditions. In the sensory evaluation of Yackwa with the similar outer color, mere were significant differences in me inner color, Crispiness and levels of rising and cracking.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.69-74
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• 2000

Varietal difference in physicochemical characteristics of glutinous rice grain and interrelationships between these properties and the quality characteristics of Yukwa(fried rice cookie) were investigated on fourteen rice varieties, to obtained the basic informations for diversifying the utility of glutinous rice grain and for developing various glutinous rice cultivars adaptable to glutinous rice food processing. Among physicochemical properties of glutinous rice grain, the content of released reducing sugar during soaking treatment was the most positive correlation between the adaptability to Yukwa processing quality. CB243 and Sandong 71 were the most adaptable glutinous rice cultivars to make the Yukwa, because of its tested score in expansion volume, crispiness and sensory preference was higher than other glutinous rice cultivars.

• 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.

• Food Science and Preservation
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• v.19 no.6
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• pp.858-865
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• 2012

In this research, the soaking and steaming conditions of Korean wheat meju according to the degree of milling were investigated, and the quality characteristic was analyzed, for the manufacture of the standardized Korean wheat meju. As a result of the changes in weight, volume, moisture content, and moisture absorption amount, which indicate the physical properties of Korean wheat meju using 20% polished wheat, 50% polished wheat, whole wheat, and whole wheat flour, most of the wheat materials reached the equilibrium state after 4 hours of soaking. Also, the appropriate steaming time to complete the cooking of the wheat materials was found to be 10 min at $100^{\circ}C$, except for whole wheat. The 20 and 50% polished wheat materials were selected for Korean wheat meju based on the soaking and steaming results. The selected wheat materials were fermented using Aspergillus oryzae and Bacillus subtilis M1, respectively, and the quality properties and enzyme activities showed that A. oryzae would be effective for the manufacture of Korean wheat meju. Also, the 50% polished wheat showed higher total sugar content, reducing sugar content, and ${\alpha}$-amylase activity than the 20% polished wheat. Therefore, it is supposed that the fermentation of 50% polished wheat by A. oryzae would be appropriate for manufacturing superior Korean wheat meju.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.587-593
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• 2009

This study was carried out to investigate the quality characteristics of ginseng Jung Kwa and Jung Kwa solution prepared according to boiling frequency on Jung Kwa process. Ginseng Jung Kwa was made as follows: washed ginseng 8 kg was boiled 5 min with water 16 kg and then boiling water 8 kg was removed. Sucrose 10 kg was added to boiled ginseng soaking in hot water. Jung Kwa was boiled down for 60 min in sugar syrup and soaked for 24 hrs. According to the above process, Jung Kwa was boiled down 5 times. Moisture and pH of Jung Kwa and Jung Kwa solution decreased as the number of boiling time increased and $^{\circ}Brix$ of Jung Kwa solution increased. Crude saponin content of last Jung Kwa (GJ 6) increased to 4 times of raw ginseng. Content of Rf and Rd, component of ginsenosides, increased 77 and 16 times on Jung Kwa, respectively and content of crude saponin on last Jung Kwa solution (GJS 5) was 61.88 mg/g. The other ginsenosides on Jung Kwa decreased. As the number of boiling time increased, concentration of total sugar, glucose and fructose of Jung Kwa and Jung Kwa solution increased. Content of total organic acid on Jung Kwa decreased, especially, succinic acid, main organic acid of ginseng, decreased rapidly. L value of Jung Kwa decreased whereas a and b values increased.

• Food Science and Preservation
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• v.15 no.5
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• pp.719-724
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• 2008

The overall objectives of this study were to examine the potential of sturgeon as an intermediate moisture food (IMF) by measurement of nutritional components, such as minerals, fatty acids, amino acids, and water activity. Chemical compositions were as follows:moisture 73.2%, crude protein 19.9%, crude lipid 5.7%, ash 1.1%, and carbohydrate 0.1%. Minerals were K 317.70, P 259.88, and Mg 29.78 mg/100 g. Fatty acids detected were oleic acid (40.46% of total), palmitic acid (23.27%), and linoleic acid (15.35%). In addition, sturgeon was very rich in glutamic acid (1,189.71 mg/100 g) and deficient in serine (55.12 mg/100 g). Moisture content and water activity of sturgeon dried at $40^{\circ}C$ after soaking in different concentrationsof sugar and salt solutions were 15.12-16.24% and 0.68-0.79, respectively. Sensory evaluation of sturgeon soaked in different concentrations of sugar and salt solutions indicated that sturgeon soaked in 3.0% (w/v) sugar and salt solution scored highest.