• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.2
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• pp.126-132
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• 2010

A high sugar rice cultivar 'Danmi' which has been recently developed and released in the Functional Crop Resource Development Division, Department of Functional Crop, National Institute of Crop Science, has high glucose and sucrose contents but has a poor seed development. This defect poses some problem in ensuring stable seedling establishment in the nursery bed. We examined the germination and seedling emergence characteristics of 'Danmi' and determined an optimum seeding rate for seedling establishment. 'Danmi' seeds has a light 1,000-grain weight of 18.2g compared with Ilmibyeo's 26.7g. The 97.4% of 'Danmi' seeds has specific gravity below 1.0 while only 2.0% of seeds was fully developed with specific gravity above 1.12. However, the reverse is true in the Ilmibyeo seed used as a control cultivar. Although the seed germination of Danmi was 89-91% regardless of seed specific gravity but at a slower rate than Ilmibyeo regardless of water soaking temperatures of $20-30^{\circ}C$ because of high seed amount of specific gravity below 1.0 in 'Danmi'. It took 2～4 days longer of seed soaking in the Danmi seeds than Ilmibyeo before germination. 'Danmi' has low normal seedling emergence rate than Ilmibyeo in the seedbed soil due to high percentage of abnormal seedlings like stunting and incomplete growth. Normal seedling emergence rate of 'Danmi' in the seedbed was 62.6～64.9% for 10-day old seedling and 83.5～86.7% for 30-day old seedling which is lower by 29.6～30.0% and 11.3～12%, respectively than Ilmibyeo. Although 'Danmi' has low normal seedling emergence rate, but it has greater seed number per weight basis. Therefore, based on the normal seedling number per unit area of Ilmibyeo(control cultivar) for seedling rate of 10-day and 30-day old seedlings, the recommended seeding rate of 'Danmi' for transplanting rice is 220g seeds for 10-day old seedling and 130g for 30-day old seedling per nursery box, which is equivalent to 1.5 times seed volumes of Ilmibyeo.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.254-260
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• 2012

This study was conduced to ferment high quality wine by using Omija fruit. Dry Omija farmed and dried in the Moonkyung area was used in this study. The Omija was soaked in 10~40 folds of distilled water to extract water-soluble components and the fluid was filtered after soaking for 6 hours at $50^{\circ}C$. Strains of alcoholic yeast were isolated respectively from spoiled Omija extract. Isolated alcoholic yeasts, OM-1 and OM-2, showed a round to ellipsoidal shape and formed white or milky white colonies on a solid YM medium. Two yeasts produced 10.33~11.23% alcohol from Omija extract adjusted to $10^{\circ}Brix$ with sugar. Their abilities to ferment alcohol were higher than those of other yeast strains belonging to Saccharomyces cerevisiae such as KCTC 7296 (standard strain of Korean Biological Resources Center), Makgeolli yeast, or beer yeast. The isolates OM-1 and OM-2 showed similar abilities in alcohol fermentation. However, the wine fermented by OM-2 got a better sensory score especially with color. Growth of OM-2 was significantly accelerated by addition of a 0.1% urea and 0.02% mineral mixture. A vitamin mixture was effective for the growth only when urea was added as well.

• Journal of Life Science
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• v.19 no.9
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• pp.1271-1276
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• 2009

Unlike the traditional preparation method for Chungkukjang, we prepared Dua-Chungkukjang with soybean fermented at $40^{\circ}C$ after the soaking, germination and steaming process, and we studied the physico-chemical characteristics of Dua-Chungkukjang. Reducing sugar content in both traditional Chungkukjang and Dua-Chungkukjang increased sharply after 10 hr of fermentation, but it decreased slightly after that. Total nitrogen content in both traditional Chungkukjang and Dua-Chungkukjang increased slowly as fermentation took place. Total nitrogen content reached 3,500 mg% and 3,700 mg%, and soluble nitrogen compound reached 750 mg% and 1,800 mg% after 40 hr of fermentation, respectively. $\beta$-Glucosidase activity increased continuously as fermentation took place, and it reached 193, 223, 235 and 248 units in Dua-Chungkukjang while it reached 125, 178, 205 and 214 units in traditional Chungkukjang after 10 hr, 20 hr, 30 hr and 40 hr of fermentation. This means that $\beta$-Glucosidase activity in Dua-Chungkukjang was $1.2{\sim}1.5$ times higher than that in the control treatment, traditional Chungkukjang. Total isoflavone content was $101.44{\mu}g$/g and $365.92{\mu}g$/g for 10 hr of fermentation, and $225.98{\mu}g$/g and $441.37{\mu}g$/g for 40 hr in traditional Chungkukjang and Dua-Chungkukjang, respectively. Isoflavone content of Dua-Chungkukjang was 2-3.5 times higher than that of traditional Chungkukjang. Anthocyanin content also increased continuously as fermentation took place, and it reached 5.0 mg/g and 6.9 mg/g in traditional Chungkukjang and Dua-Chungkukjang after 40 hr of fermentation, respectively.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.78-88
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• 2013

Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at $4^{\circ}C$ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.7
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• pp.632-638
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• 2006

Characteristics of sweet (sugary, su) and super sweet (shrunken-2, sh2) corn seeds shelled by different threshing methods at different moisture content status were studied. Hybrid seeds of a su (Early Sunglow ${\times}$ Golden Cross Bantam 70, GCB 70) and a sh2 (Xtrasweet 82 ${\times}$Fortune) were dried to moisture content of 12, 15, 18, and 21%. Hand shelling did not give any mechanical damages to seeds, while an electrical corn thresher gave some visible mechanical damages. The emergence rate of hand shelled seeds was higher than that of machine shelled seeds by $6{\sim}14%$ for a su and by $9{\sim}18%$ for a sh2 hybrid depending on seed moisture contents in cold test. The optimum seed moisture content to reduce mechanical threshing damages and to improve seed quality was 15% for su and 12% for sh2 hybrid seeds. At the optimum seed moisture contents, germination rate at $25^{\circ}C$, emergence rate in the cold test and ${\alpha}-amylase$ activity were highest, while the percentage of damaged seeds and leakage of total sugars and electrolytes in soaking water were minimized.

• Journal of the Korean Society of Food Culture
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• v.3 no.2
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• pp.153-162
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• 1988

$D{\acute{o}}ck$ (Korean rice cake) is a peculiar food of Korea made of grain. By means of cooking from, it is defined as 'Pulvberzed food of grain' $D{\acute{o}}ck$ was one of the daily food, but development of boild rice had narrowed it's use to the food of festive days and ceremonies. $D{\acute{o}}ck$ is used as a main food of all Kinds of ceremonies from one's birth to death, such as the Three seven day(a baby's twenty-first day of life), one hunderdth day, birthday, wedding, both brithday, funeral and sacrifical rites, vocational ceremonies, such as a sacrifice to spirits and a srevics for a big catch of fish. It is also used as a present and seasonal food. A large variety of $D{\acute{o}}ck$ is available and its recipe is scientific and reasonable. In this treatise, the Kinds of $D{\acute{o}}ck$ and the frequency of them, the material, the recipe, the measuring unit of material, cooking kitchen utensils and the cooking terms are studied from the books published in Korea from 1670 to 1943. 1. $D{\acute{o}}ck$ was classified as Tcbin $D{\acute{o}}ck$(steamed), Chin $D{\acute{o}}ck$(strikn), Chijin $D{\acute{o}}ck$(fried) and Salmun $D{\acute{o}}ck$(boiled), according to its way of cooking. 2. There were 122 Kinds of $D{\acute{o}}ck$, 57 were Tchin $D{\acute{o}}ck$, 35 Chin $D{\acute{o}}ck$, 20 Chijin $D{\acute{o}}ck$, and 10 Salmun $D{\acute{o}}ck$. 3. There were 34 Kinds of measuring units. Of them, 13 for volume, 4 for weight, 9 for quantity, 4 for length and 4 for the rest. 4. There were 55 Kinds of cooking Kitchen utensils but now many of them are not used because of mechanization or automation of tools of living. 5. There were 143 Kinds of cooking terms. Of them 49 for the preparing process, 25 for the mixing process, 27 for well-forming process 10 for process of getting ready to cook, 14 for heating process, 10 for cutting process, 5 for dishin process and 3 for process of soaking in sugar or honey.

• Korean Journal of Plant Resources
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• v.9 no.2
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• pp.105-112
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• 1996

Physicochemical properties of Youngia sonchifolia were compared according to harvesting time and brine methods for its Kimchi preparation. Moisture contents in the roots and the leaves of Y. sonchifolia grown for 5 weeks was more than those grown for 11 weeks. 5-week-grown Y. sonchifolia contained more total free sugar than 11-week-grown ones, and among total free sugar the content of fructose was the most, and the contents of glucose and sucrose were rather high. The roots of 11-week-grown Youngia sonchifolia were harder than those of 5-week grown ones. When the roots were soaked in NaCl solution, the hardness decreased with time. Salt concentration of the Kimchi of Y. sonchifolia increased by the brined material of the Kimchi with soaking time.Salt concentration of the Kimchi was higher in the leaves than in the roots.The roots and leaves of Y.sonchifolia grown for 11 weeks contained organic acids such as malic acid, oxalic acid, succinic acid,lactic acid, and citric acid,among which major organic acids were malic acid, oxalic acid, succinic acid, whereas lactic acid and citric acid were minor organic acids.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.332-341
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• 2010

The chemical composition characteristics of jujube wine using different preparation methods including extraction in -soju (25%) and fermentation were investigated. The jujube wine was prepared by soaking in soju using- whole fruit(WJ-S1) or seed-removed fruit(WJ-S2). Fermentations of the jujube wine were started by using whole fruit(WJ-F1), seed-removed fruit(WJ-F2) or extracts of whole fruit(WJ-F3) after adding 24% sucrose. The pH of all samples decreased from a range of 4.92~5.42 at the start time to 3.66~4.97 after 100 days. The treatment WJ-F3 showed the lowest pH among all treatments. Total acid content was 0.67~1.01% at the initial stage and then changed to 0.51~0.88% after 100 days. Total sugar and reducing sugar contents were 1.20~13.8% and 0.50~4.45% at initial stage and then changed to 1.53~4.52% and 1.75~3.82% after 100 days respectively. These sugars decreased during the preparation and fermentation of the jujube wine. The amounts of free sugars including fructose, glucose, and sucrose ranged from 1.53~4.52% and treatment WJ-F3 showed the highest amount(1.95~13.64%) compared the other treatment. Glucose level were high in treatment WJ-S1 and WJ-S2, and fructose was increased in treatments WJ-F1, WJ-F2, and WJ-F3 after 60 days. Amino nitrogen content was 0.02~0.11% after 20 days and 0.07~0.14% after 40 days respectively. Solid content was 2.68~7.76% at the initial fermentation stage and changed to 4.81~9.73% after 100 days. Hunter color(L values) were 88.45~96.74 at the initial stage and then changed to 92.62~100.45 after 100 days. Preference tests a significant difference between the two types (extraction and fermentation) of jujube wine. And treatment WJ-S2 received the highest preference scores among the all treatments.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.147-152
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• 2016

This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at $45^{\circ}C$. Rice collet powder was prepared by adjusting the barrel temperature to $95^{\circ}C$, screw speed to $3.07{\times}g$, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at $55^{\circ}C$ for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 rice collet powder to malt extract and a saccharification time of 9 h were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 and a saccharification time of 5 h resulted in the most preferable palatability of traditional Kamju (p<0.05). Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.644-654
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• 2002

Brown color characteristics and antioxidizing activities were investigated for Doenjang under different processing conditions. Doenjang A was prepared directly from Meju and saline solution whereas Doenjang B was Prepared after separating soy sauce by soaking for 45 days. Both Doenjangs were aged for up to 180 days. Antioxidizing activity was studied in relation to the brown color characteristics using fat-soluble extract and water-soluble extract of Doenjang. The intensity of brown color was higher in the water-soluble Doenjang extract than the fat-soluble Doenjang extract. In the UV-VIS scanning spectra, water-soluble Doenjang extracts showed significant changes as the aging proceeded, but fat-soluble Doenjang extract did not. Antioxidizing activity of fat-soluble Doenjang extract increased as the aging period extended; however, no significant difference was detected in the water-soluble extract. Overall, Doenjang A showed higher contents of amino acids, reducing sugar, brown color, and antioxidizing activity, and the antioxidizing ability was higher in water-soluble Doenjang extract rather than in the fat-soluble Doenjang extract.