• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.104-110
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• 2015

This study was performed to investigate the changes in quality characteristics of Takju under different storage temperatures (5, 10 and $20^{\circ}C$) and length of shelf life. Under all storage conditions, alcohol content, pH, total bacteria and yeast counts of Takju decreased with increasing storage period. However, aldehyde content and total acidity increased. In sensory evaluation, flavor, taste and overall satisfaction of Takju under all storage conditions decreased with increasing storage period and temperature. Quality characteristics such as alcohol content, total bacteria count, yeast count, total acidity, pH, aldehyde content and overall satisfaction at high storage temperature changed faster than low storage temperature. Alcohol content, total bacteria count, yeast count, total acidity, pH and aldehyde content had high correlations among factors affecting sensory characteristics (p<0.01). based on the results from this study, expected expiration dates of Takju are 55, 26 and 3 days at 5, 10 and $20^{\circ}C$, respectively.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.405-410
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• 1996

The fermented black tea with tea fungus (FBTF) known to cure various diseases was prepared by culturing tea fungus biomass in black tae with different kinds (sucrose, glucose, fructose and corn syrup) and concentrations (10-60% m/v) of saccharides. pH changes and total acid production of FBTF were investigated during 14 dats incubation at $5-45^{\circ}C$ The patterns of acid production in sucrose and fructose black tea solution were similar each other, and those in glucose and corn syrup black tea solution were similar each other showing that tea fungus biomass utilizes fructose than glucose more efficiently. The optimum incubation temperature for the formation and growth of tea fungus Biomass, and the acid production was $30^{\circ}C$ Low contents of total aids (0.1%-0.2%) were produced in 20% of higher concentrations of sucrose and fructose black tea solution, while 1.8% and 0.68% were produced in the 10% of sucrose and fructose black tea solutions, respectively, pH of FBTF dropped to 2.74-3.56 after 2 days of incubation of all the culture solution and Kept this level to 14 days incubation.

• Journal of Sasang Constitutional Medicine
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• v.9 no.2
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• pp.227-243
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• 1997

The experimental study used in this paper was done to examine the clinical effects of Taeumchowetang for the gastric ulcer and the function of gastrointestinal tract using rats and mice which were administered orally the water extraction from Taeumchowetang. Then, the counter-action of the water extraction on the isolated ileum and gastric fundus, the inhibitory effects of pylorus-ligated ulcer and indomethacin-induced ulcer, the associations with gastric juice secretion, total acidity, pepsin output, the transportability in the small and large intestine, were studied with administering acetylcholine chloride and barium chloride. In addition, it was investigated whether the central nervous system related to pain control and sleeping time was influenced by Taeumchowetang. The following results have been obtained; 1. As resulting from injection of acetylcholine chloride and barium chloride into the isolated ileum of rats and mice, Taeumchowetang led to have an inhibitory effect on the muscle contraction of the ileum. Then, acetylcholine chloride was measured as lower effect than barium chloride 2. For the inhibitory effect on contraction for the gastric fundus strip in rats by either acetylcholine chloride or barium chloride, the one showed low inhibitory effect, on the other hand the other showed density-dependent effect. 3. The water extraction was given on the pylorus ligated ulcer with using two different administration groups of 1,300mg/kg and 2,600mg/kg, each result was measured as 22.9% and 36.5% for an ulcerous inhibitory effect (p<0.05). 4. According to the two administration groups, the preventive effect was tabulated 18.1% and 29.3% for indomethacin-induced ulcer (p<0.05, P<0.01). 5. For associations with gastric juice secretion, total acidity, pepsin output in the administration group 2,600mg/kg, Taeumchowetang was recognized as having an inhibitory effects related to suppressive actions involving gastric juice secretion(p<0.05), and free acidity(p<0.01), but there was no significant association with total acidity and pepsin output. 6. To know the transportability in the intestine, BaSO4 solution was used. The transportability of the small intestine in the administration group 2,600mg/kg was 22.2% which was statistically significant compared with the large intestine's transportability(P<0.01). 7. In the administration group 1,300mg/kg and 2,600mg/kg, analgesic effect with against acetic acid was measured as being 16.8% and 24.4% which was shown as statistically siginificant(p<0.01). 8. No statistically significant association between Taeumchowetang and sleeping time was found in both 1,300mg/kg and 2,600mg/kg by administering phenobarbital-Na. According to the results of this study, Taeumchowetang has agreed with the effects of literature review. Further more in this study, Taeumchowetang also has preventive effects on pylorus-ligated ulcer. Hence, Teaumchowetang can be significant effect such as both anti ulcer agent and increasing gastric activity for the patients who suffer from gastric ulcer.

• Food Science and Preservation
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• v.21 no.3
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• pp.308-314
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• 2014

The storage characteristics of milled rice produced using the dry-type (DT), semi-dry-type (SDT), and wet-type (WT) systems were studied. Immediately after rice was milled with these systems, storage experiments on the milled rice were conducted for 12 weeks at three temperatures (10, 20, and $30^{\circ}C$). As the storage period increased, the color (b value) and the fat acidity slowly increased, and the whiteness, moisture content, turbidity, solid matter, and number of total bacteria decreased. The effects of the storage temperature on the moisture content, total number of bacteria, and fat acidity were greater than those of the milling system type. The high storage temperature showed greater potential for increasing the moisture content and the fat acidity and decreasing the total number of bacteria. The initial moisture content of the sample produced using the WT milling system was higher than that of the other samples. Also, the initial turbidity and solid matter of the WT system sample were lower than those of the other samples, but the degree of the decrease was similar to that of the others as the storage period passed. These results showed that the system type and the storage temperature are important factors in the safe storage of wash-free rice. Specifically, the wet type milling system affected the initial quality properties, which made its safe storage period shorter than in the other types.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.464-469
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• 2007

This research was worked out to investigate fermentation and functional properties of Hahyangju. Hahyangju was brewed by traditional method and the changes in chemical component and microorganisms in wine mash were evaluated during brewing. In the course of the first mash brewing, the yeast cell number was the highest after 6 days fermentation, and contained 11% alcohol, 0.82% total acidity and 0.53% amino acidity The final product of Hahyangju contained 19.2% alcohol, 0.32% reducing sugar, 0.46% total acidity and 0.24% amino acidity. The major organic acid was lactic acid containing 680.04mg/100mL. The total phenolic compound contents and electron donating ability of Hahyangju were 263.16 ppm and 93.08%, respectively. Nitrate scavenging effect was measured at various PH (1.2, 3.0, 4.2, 6.0); the highest effect was at pH 1.2 as 90.26%. Angiotensin converting enzyme (ACE) inhibition activity and fibrinolytic activity of Hahyangju ware 87.5% and 19.1 unit, respectively.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.974-979
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• 2012

This research was carried out to find herbal preservatives for Makgeolli, as Makgeolli loses its commercial value due to overproduced acidic materials. When Makgeolli was kept at $25^{\circ}C$ to find the changes in acidity, total microbial cell number, yeast cell number, and bacterial species variety, a sudden increase of acidity as well as the disappearance of yeast cells occurred at day 6, and Makgeolli was changed to complete off-flavor. Acetobacter pasteurianus is the main acidifier in Makgeolli and shows a synergy effect in acid formation when cultured in combination with Lactobacillus casei. Among 12 herbs, the ethanol extract of Sutellaria baicalensis showed antimicrobial activity against A. pasteurianus, whereas the ethanol extract of Coptidis rhizoma showed antimicrobial activity against L. casei. Makgeolli added with Sutellaria baicalensis extracts demonstrated a lower acidity than that with Coptidis rhizoma extracts, which indicates that the inhibition of an acetic acid former is more important than that of a lactic acid former in Makgeolli preservation. Sutellaria baicalensis extracts prolonged the shelf life of Makgeolli by 1~2 weeks at a minimal inhibitory concentration ($0.63mg/m{\ell}$) during storage at $10^{\circ}C$.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.156-162
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• 2001

The quality changes of UHT market milk product were investigated by the season and storage conditions. Throughout the year, standard plate counts(SPC) wasnt increased significantly during storage at 5$\pm$1 and 7$\pm$1$^{\circ}C$ for 10 days. And except for summer, SPC was lower than 20,000 cfu/ml after storage at 10$\pm$1$^{\circ}C$ or 10 days. But SPC was rapidly increased from 3 days at 15$\pm$1$^{\circ}C$, and there was gas forming by yeast growth after storage at 30$\pm$1$^{\circ}C$. Values of pH and titratable acidity of market milk products were 6.49 to 6.71 and 0.155 to 0.16%, respectively. pH and titratable acidity were a lot changes at the temperature over 15$\pm$1$^{\circ}C$, and milk products showed a curd at 30$\pm$1$^{\circ}C$. Carbohydrate of market milk product had little difference throughout the year, whereas fat, protein and total solids of market milk products in autumn showed a little higher value than that of other seasons. There were no changes of milk composition during storage periods, but carbohydrate was decreased a little after storage over 20$\pm$1$^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.392-398
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• 1994

The purpose of this study was to predict the actions and roles of 10 strains of representative psychrotrophic lactic acid bacteria, in kimchi fermentation, which were Isolated from kimchi and identified as Leu. mesenteroides subsp. mesenteroides, Leu. mesenteroides subsp. dextranicum, Leu. lactic, Leu. paramesenteroides, Lac. bavaricus and Lac. homahiochii. For this, 0.01% of tactic starters were inoculated in germ free Korean cabbage-juice containing 2.5% NaCl, and then cultivated for 14 days at 1$0^{\circ}C$. All strains grew actively, and reached their stationary phase in 4 days. In death phase, the slopes of curves were much different each other by strains. The acidity increased rapidly between 2 and 4 days, and the pH decreased rapidly between 2 and 3 days. The total acidity was 0.5B~0.75%, the volatile acidity 0.04~0.18% and the pH 3.55~3.85, in final cultures. The cultures of Leuconostocs were better than those of lactobacilli on flavor test. It was thought that the ripening periods of kimchi would be much reduced, and that the over ripening would be also somewhat avoided, when these strains were used as starter bacteria for kimchi and the kimchi was fermented at low temperature.

• Asian Journal of Turfgrass Science
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• v.11 no.4
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• pp.303-309
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• 1997

The investigation was cycle of aluminum of surface soil elements in dynamic grassland ecosystems at a steady state in a Zoysia japonica and a Miscanthus sinensis ecosystem in Mt. Kwanak, Korea. Average amounts of total storage for aluminum in Z japonica and M. sinensis grasslands were 8,426mg /$m^2$ and 7,849mg /$m^2$ respectively. Decay constants estimated on the base of experimental and mathematical model, were 0.04 in Z japonica grassland, and 0.08 in M. sinensis grassland. Half time to decay aluminum of litter soils were 17.33 years in Z japonica grass-land, and 8.66 years in Al. sinensis grassland. 95% decay times in Z japonica, and in M. sinensis grassland were 75.0 years and 35.0 years respectively. Needed times to lose almost all of elements in Z japonica and M. sinensis grassland were 125.0 years, and 62.50 years respectively. The metals were losed more rapidly in M. sinensis than in Z japonica grassland. The cycle of aluminum was investigated to be related with soil acidity. Key words: Cycle of aluminum, Zoysia japonica. Miscanthus sinensis, Mt. Kwanak, Decay constants, Soil acidity.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.141-145
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• 1982

Busuge is conventional snack food in Korea which is made from steeped glutinous rice. The effect of the steeping time on total acidity, viscosity, canons, phosphorus and raising power of glutinous rice was investigated. Total acidity was increased from 0.3 to 1.02% by steeping for 20 days at $10^{\circ}C$. Viscosity was increased from 25.5 to 32.4 cP after 14 days steeping and thereafter decreased to 23.5 cP. K, Na, Ca, Mg and P were leached 68, 67, 85 and 16% on 20 days steeping, respectively. K, Na and P were leached in the initial period, and Ca, Mg in the middle period of steeping. Raising power was increased according to the acidity increase and leaching of Ca, Mg and inorganic phosphorus during steeping. However, influence of the former on raising power was greater than the after.