• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.7
• /
• pp.1082-1090
• /
• 2005

Jocheong was prepared by adding Lentinus edodes extract to improve its quality and to give some functional properties. Contents of crude protein, ash and crude lipid were similar to those of control, while carbohydrate content was decreased. Total mineral content were $1,916.03\~2,674.24mg/kg$ that was no difference between test samples. From HPLC determination of free sugars, Jocheong was found to contain maltose as the highest sugar, followed by glucose and fructose. In amino acid analysis, seventeen amino acid were identified and quantified. Glutamic acid in Jocheong was major amino acid. The major fatty acids in Jocheong $(0\%,\;control)$ were linoleic acid, palmitic acid, oleic acid, myristic acid and caproic acid. There was no significant differences in fatty acid composition, pH and reducing sugar content among the Jocheong samples. The viscosity and solid contents tended to decrease with the addition of Lentinus edodes extract. Increasing the ratio of mushroom extract in Jocheong tended to decrease the lightness, yellowness and redness in Hunter's color value. Although sensory value decreased with increasing Lentinus edodes extracts, use of mushroom extracts (7: 3; saccharification liquids: Lentinus edodes extracts) is recommended for making Jocheong.

• The Korean Journal of Food And Nutrition
• /
• v.12 no.4
• /
• pp.409-414
• /
• 1999

In order to investigate the changes of rice qualities during 4 years storage of paddy stored in ware-house of normal temperature condition. Temperature in warehouse was changed more than 3$0^{\circ}C$ under the influence of average temperature outside of a warehouse. Water content of paddy was not increased over 15% But as average temperature in warehouse was gone up 18$^{\circ}C$ from June to September every years it was supposed that these periods were to be deterioration of rice quality. On investigation of change in paddy it was supposed that these periods were to be deterioration of rice quality. On investigation of change in paddy components during the long term storage, reducing, sugar, amylose, crude protein were increased 0.24%, 19.23%, 7.02% at enterance time to 0.5%, 20.31% 7.46% 4 years later respectively. Max viscosity final visocity and set back value by amylograph were increased 449B,U 610B.U, 161B.U to 493B.U, 715B,U 222B.U but breakdown was decreased 125B.U to 76B.U with the increase of storage period. Gel consistency of rice stored was decreased 44.7mm at enterance time to 39,9mm 4years later. Fatty acid was increased remarkably 4.5KOHmg/100g to 24.4KOHmg/100g. Germination ratio and germ activity of paddy during long-term storage were decreased 97%, 100% to 0%, 0.4% respectively, With the increase of storage period contaminated paddy by molds increased and its by bacteria decreas-ed.

• Korean Journal of Food Science and Technology
• /
• v.12 no.2
• /
• pp.88-96
• /
• 1980

Reaction conditions in the amino-carbonyl reaction, and the effect of amino acids on the reactivity of amino-carbonyl reaction were investigated. Results obtained are as follows : 1. When the pH of the reaction mixture was increased above the isoelectric point of an amino acid, a significant increase in the color intensity was observed. 2. The color intensity increased gradually up to 1 : 1 of the molar ratio of reactants. This result was interpreted to show that sugar and free amino group combined in 1 : 1 ratio. 3. Amino-carbonyl reaction showed a significant time and temperature-dependences. The activation energy at 0.2 M glucose and 0.2 M glycine system was 37.5 Kcal/mole. 4. Among amino acids tested, glycine, lysine and $\beta$-alanine caused a significant increase in the color intensity, but acidic amino acids showed the least color intensity. The latter was interpreted to show that one of carboxyl groups of acidic amino acid has an inhibiting effect on the reactivity of the amino group. 5. The color intensity of sugars tested was in the order of xylose>arabibose>fructose>glucose>maltose>lactose.

• Korean Journal of Agricultural Science
• /
• v.6 no.2
• /
• pp.205-212
• /
• 1979

Red pepper paste were prepared by using various raw materials such as rice, glutinous rice, polished barley, polished wheat and corn powder, and their chemical compositions including reducing sugar, amino-N and ethanol were analyzed during the period of aging in order to elucidate effects of these starchy materials on the compositions and qualities of the products. The results obtained are summarized as follows: 1) Koji of these materials were manufactured respectively by inoculating a strain of Asporyzae and their activities of protease and saccharifying amylase were determined. Wheat koji was found to have the highest level of protease activity among the koji, while glutinous rice koji had the strongest amylase activity. 2) Contents of moisture, crude protein, crude fat, and sodium chloride in the red pepper pastes were not changed significantly, however total sugar content was decreased during the period of aging. 3) After 60 days of aging, the highest amount (160mg%) amino nitrogen was detected in the red pepper paste of polished wheat, but higher levels of reducing sugar and ethanol contents were detected in that of glutinous rice. 4) Amino acids in the products were analyzed after 60 days of aging: a) Total 17 amino acids were detected. b) Free amino acid ratio to total amino acid content was approximately 35 percent in average. c) Free glutamic acid was higher than any other free amino acid In the amount and free ratio, but free methionine was lower. d) Lysine content was relatively high, while histidine and glycine were detected in trace. 5) Sensory tests including color, odor and taste on the products resulted in the highest mark for the red pepper paste of glutinous rice but in the lowest mark for that of corn powder.

• Applied Biological Chemistry
• /
• v.32 no.4
• /
• pp.362-366
• /
• 1989

For the effective use of soymilk residue(SR), by-product of soymilk production, Wheat Doenjang made of Wheat flour-SR koji(WFSR koji) and soybean was manufactured. As the results, the contents of reducing sugar were increased till 50 days in all samples and decreased thereafter during aging of the mash. The contents of amino nitrogen were prominently increased till 50 days, but increasing ratio was slightly slowdowned thereafter. The higher the mixing ratio of SR was, the less the contents of reducing sugar and amino nitrogen were. The contents of total acid were also prominently increased till 40 days, but were slowdowned thereafter and the differences among all treatments were small. As the mixing ratio of SR was increased, the yellowness and the redness were increased and the lightness was decreased in 80 days aged samples. In sensory evaluation of 90 day aged samples, control [WFSR koji 100 (WF: SR ; 100 : 0), soybean 100] was the best in soy sprout Doenjang soup. As the mixing ratio of SR was increased, the taste was dropped slightly but no significant differences were obtained between control and sample A[WFSR koji 125 (WF: SR ; 100 : 25), soybean 75], sample B[WFSR koji 150(WF: SR ; 100 : 50), soybean 50] and sample C[WFSR koji 175 (WF: SR ; 100 : 75), soybean 25], sample C and sample D[WFSR koji 200(WF: SR ; 100 : 100), soybean 0].

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.50 no.6
• /
• pp.721-730
• /
• 2017

This study determined the optimal mixing ratio of functional materials to enhance the functionality of batter for fish cutlets. An optimal mixing ratio of the hiziki Hizikia fusiformis, fig fruit Ficus carica L. and pear Pyrus pyrifolia Niitaka extracts (HFP extract) of 3:1:1 was found. The physicochemical properties of the mixture were as follows: total phelonic contents of $1187.29{\pm}41.55mg/L$, 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging activity of $61.50{\pm}2.33%$, ascorbic acid content of $23.68{\pm}0.02g/100g$, ${\beta}-carotene$ content of $51{\pm}3.92{\mu}g/100g$, and sugar content of $12.7{\pm}0.1Brix^{\circ}$. A mixture of the extract, Korean herbal powder, and wheat flour was prepared as the fish cutlet batter. The fish cutlet prepared with the batter had a hardness of $166-202g/cm^2$ and Hunter's color scale values L of $31.14{\pm}2.1$ to $34.62{\pm}1.3$, a of $-4.89{\pm}0.21$ to $-2.26{\pm}0.19$ and b of $-20.65{\pm}2.65$ to $28.93{\pm}3.14$. The FRAP (ferric reducing antioxidant power) and VBN (volatile basic nitrogen) of the fish cutlets were measured to evaluate functionality and determine the optimal mixing ratio for cold storage at $-12^{\circ}C$, $-18^{\circ}C$, and $-24^{\circ}C$. The optimum mixture ratio of extracts /Korean herbal powder/ wheat flour was 1:6:3.

• Korean Journal of Microbiology
• /
• v.52 no.1
• /
• pp.98-109
• /
• 2016

The study was aimed to investigate the mixing ratio of kiwi and persimmon juices for the production of good quality wine by Saccharomyces cerevisiae Y28. Firstly, the optimum condition of rapidase treatment for the kiwi and persimmon juices was established, thereafter various mixing ratio (10:0, 9:1, 8:2, 7:3, 6:4, 5:5) of kiwi and persimmon was investigated regarding physiochemical properties and flavor compounds of wine. As the result, the optimum conditions were obtained as 0.3% rapidase for 1 h in kiwi and 0.3% rapidase for 3 h in persimmon. According to higher ration of persimmon, the pH of wines increased from 3.69 to 3.77, while the acidity of wines decreased from 2.07% to 1.51% at 14 days fermentation. The ranges of brix and reducing sugar in wines were decreased which ranges around 9.6 to 8.8 and 6.07 to 6.90 g/L, respectively, after fermentation. Major organic acid in wines were identified as tartaric acid, malic acid, and citric acid. A small amount of free sugar such as sucrose and glucose were detected in wines, but fructose was completely absent. The soluble phenolic contents were decreased that ranges around 1.00 to 1.25 g/L, in contrast, browning degree were increased ranges around 0.212 to 0.412 after fermentation. The major flavor components were identified as ethyl acetate and hydrazine, and 1,1-dimethyl. Importantly, phenylethyl alcohol was detected from the all wines that have a typical rose like flavor. But sensory test results and preference of kiwi-persimmon (7:3) mixing wine was better than the other wines.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.4
• /
• pp.649-653
• /
• 1996

This study was carried out to quantitate the proximate composition of free sugars, amino acids, fatty acids, and minerals contents in Jehotang. The analysis of overall chemical components of Jehotang indicates that it contains 22.40% of moisture, 1.31% of crude protein, 1.24% of crude fat, 0.80% of ash and 74.25% of carbohyderate. The pH of the Jehotang was 3.2. The sugar content was relatively high. Among the identified extractable free sugars were 15.3% of fructose, 13.6% of glucose, 0.42% of sucrose, 1.18% of maltose, and a trace of isomaltose. No raffinose, maltotriose and molezitose were detected. In amino acid composition of the Jehotang, leucine was the highest with the content of 9.6mg, followed by arginine, valine, and phenylalanine. The ratio of essential/total amino acid was 40.4%. Fatty acid content, which occupies 1.24%, can be classified into 4 kinds. Major ones, in order of quantity, are oleic acid(52.7%), linoleic acid(28.5%), palmitic acid(14.6%) and stearic acid(4.2%). Among the minerals, the amount of K was the highest with the level of 2430.5ppm, followed by Ca, Na, P, Mg, Fe, Mn, Zn and Cu.

• Horticultural Science & Technology
• /
• v.31 no.5
• /
• pp.648-651
• /
• 2013

A new cultivar 'Daewang' strawberry was developed by the National Institute of Horticultural & Herbal Science for forcing culture in 2010. The cultivar 'Daewang' was originated from the cross between 'Maehyang', a high firmness cultivar and 'Wongyo 3111', a high sugar content in 2006. The cultivar shows erect plant type, vigorous growth habit, early flower bud differentiation with 12-15 flowers per cluster from planting on healthy nursery. Fruits of 'Daewang' are conical type having a bright red skin color, and 16-17 g in an average weight. 'Daewang' is suitable for forcing culture as time required for dormancy breaking ranged between 50 and 100 hours. This cultivar has excellent taste for high sugar/acid ratio as sugar content of $11.1^{\circ}Brix$, acidity of 0.39% with abundant texture and can be harvested by late spring because the fruit firmness of 'Daewang' was $18.2g{\cdot}mm^{-2}$ that was about $7.9g{\cdot}mm^{-2}$ higher than $10.3g{\cdot}mm^{-2}$ of 'Akihime' cultivar. But although total yield is not significantly different from 'Akihime' cultivar, its marketable yield is remarkably higher than that of 'Akihime' cultivar. Disease and pest resistance of 'Daewang' have a tendency to sensitive powdery mildew, anthracnose and spotted spider.

• Korean Journal of Breeding Science
• /
• v.41 no.3
• /
• pp.319-323
• /
• 2009

Strawberry is an out-crossed crop that is relatively sensitive to inbreeding, and as a result, most of breeding programmes in strawberry have been based on selection breeding where elite parents are selected from intercrossing. Also, pedigree breeding has been successfully employed in a number of instances to concentrate genes of interest. Therefore, in order to obtain inbred line having the genotype of excellent combining ability by selfing and incrossing to improve breeding efficiency of strawberry, elite varieties were self-pollinated. From the selfing line of "Benihoppe" cultivar, we selected "Wongyo 3111" having excellent horticultural traits such as plant vigor, sugar content and fruit hardness among these progenies. "Wongyo 3111" shows erect plant type, vigorous growth habit, early flower bud differentiation with 16~17 flowers per cluster. Fruits of "Wongyo 3111" are conical type having a bright red skin color, and 17.2 g in an average weight. Also that have a relatively more high sugar/acid ratio and firmness than check cultivars as sugar content of 11.3oBx, acidity of 0.50% and firmness of 21.7 g/$mm^2$. But although yield of "Wongyo 3111" is not significantly different from check cultivars, its marketable yield is remarkably lower than that of check cultivars because of poor fruit-setting under low temperature. Disease and pest reactions of "Wongyo 3111" are more sensitive to powery mildew, anthracnose and spotted spider mites than check cultivars. Therefore, "Wongyo 3111" is suitable for intermediate parent line better than as a cultivation cultivar.