• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.848-856
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• 2017

This study aimed to investigate the effect of rice nuruk prepared from rice with different degrees of milling (0, 10, 30, 50, and 70%) on physicochemical qualities of yakju. The results indicated significant differences in the qualities of yakju prepared using rice nuruk from rice with different degrees of milling. Specially, pH, amino acidity, brownness, b value, and color difference were significantly reduced as the degrees of milling increased, whereas contents of alcohol and volatile acid, reducing sugar, and L value were increased. Malic acid, succinic acid, and lactic acid were the main organic acids in yakju, and there were significant differences among the treatments in malic acid, lactic acid. However, there was no tendency according to different degrees of milling. In addition, contents of total free amino acids and nitrogen compounds showed no tendency according to degrees of milling, whereas the content of aspartic acid showed a tendency to decrease significantly. The content of 2-phenyl alcohol in the volatile flavor components showed a tendency to increase significantly with higher degree of milling of rice nuruk, whereas contents of n-propanol and iso-amyl alcohol tended to decrease significantly.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.147-152
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• 1987

Soy sauce which was prepared with a mixture of defatted soybeans ant wheat flour koji added into acid-hydrolyzed soy sauce was evaluated for the chemical changes in levulinic acid, ethanol and amino acids composition during fermentation, Results showed that the highest reducing sugar content of $12.13{\sim}15.76%$ was found after $20{\sim}40\;days$ fermentation. The contents of total nitrogen, amino nitrogen, and ethanol increased with increase in fermentation time. A high levulinic acid content was fount at the initial fermentation period which was gradually decreased with further fermentation. The content of lactic acid also increased during fermentation. Amino acids such as Glu, Leu, Ala, Phe, Asp, Thr, Ser, Gly, Met, Tyr, Lys, His, Arg and Pro were detected in all tested groups. Higher values were found particularly for Glu, Leu, Ala and Phe and lower values for His, Tyr and Met. The most of amino acids increased in their contents after 120 days of fermentation.

• Food Science and Preservation
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• v.24 no.2
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• pp.303-311
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• 2017

This study was performed to evaluate the quality characteristics and the antioxidant activities of yanggeng added with the aged black chestnut inner shells (ACI). The levels of ACI addition to Yanggeng were 0%, 1%, 3%, or 5%. The moisture content and the reducing sugar contents of Yanggeng increased with the amount of ACI. The pH of Yanggeng with ACI decreased with the amount of ACI, but the acidity increased. Depending on the amount of ACI added, the lightness (L) and yellowness (b) values of Yanggeng with ACI decreased in the Hunter color system, and the redness (a) value increased. Textural properties by TPA showed that hardness, springiness and chewiness decreased as increase in the amount of ACI added. Total phenol content in the Yanggeng added with ACI increased with the amount of ACI added. Increasing amount of ACI addition enhanced antioxidant activities of Yanggeng, as evidenced by DPPH radical scavenging activity and hydroxyl radical scavenging activity assays. In the preference test, Yanggeng added with 3% ACI showed the highest overall preference and texture. Based on these results, when 3% ACI was added to Yanggeng the quality characteristics, antioxidant property and sensory properties were excellent.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.923-929
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• 2006

Sponge cakes were prepared by replacing wheat flour with rice flour ranging from 10-40% and their physico-chemical, textural and sensory properties were examined. Rice flour addition decreased the moisture content and increased the total sugar and protein contents of the sponge cake. The viscosity and specific volume of batter increased with rice flour addition. 'L' values of crumb of sponge cakes with 20% or more rice flour were lower, whereas corresponding 'a' values were higher than those of the control. Textural hardness was increased, and textural cohesiveness and springiness were decreased with the addition of 30% or 40% rice flour. perceived that sponge cake with 20% or more rice flour had a weaker sweet flavor than the others. With the addition of 30% or 40% rice flour, sponge cake showed a stronger roasted and weaker greasy flavor, and less softness and cohesiveness than the other sponge cakes. The sensory did not find my significant difference in overall acceptability between the control and rice flour-added sponge cakes. Therefore, wheat flour could be replaced by rice flour up to 40% without reducing acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.559-564
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• 1991

Three different fermentation methods of dongchimi, a Korean radish roots pickle, were compared with conventional method of brining in 7% NaCl solution at $25^{\circ}C$ in order to improve the storage stability. The methods studied were addition of KCI and $CaCl_2 into the hot ($90^{\circ}C$) salt solutin (method A), addition of salts mixture of phosphates (method B) and salts mixture of phosphates, nitrite and citrate (method C) into half fermented dongchimi solution (pH 4.5~4.7) prepared by the method A. It was found from results that the method B and C reduced the decreasing rate of pH very significantly by more than 2~2.5 folds, while total a measured higher values for the method B and C. Changes in hardness of dongchimi showed little diffeence to control. The concentration of reducing sugar in the first day dongchimi solution prepared by hot brining method was measured much higher than those of control which was followed by rapid decrease. Organoleptic comparion showed a clear effect of salts mixtures by receiving the significantly higher scores in fresh dongchimi flavor and lower values in yeast moldy and sour flavor for the method B and C when those were compared to control.

• Food Science and Preservation
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• v.15 no.1
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• pp.66-73
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• 2008

Response surface methodology (RSM) was applied for monitor the yields of desirable substances from fig (Ficus carica L) under different extraction conditions. The maximum yield was 66.46% at 22.08 mL/g of solvent to sample ratio, $90.59^{\circ}C$ extraction temperature and 148.04 min extraction time. The maximum total phenolics was $121.31{\mu}g/mL$ at 17.87 mL/g, $98.82^{\circ}C$, and 130.80 min. The maximum electron donating ability was 54.09% at $121.31{\mu}g/mL$, 18.13 mL/g, and $98.81^{\circ}C$. The maximum value of protease activity was 54.51 unit/min at 17.45 mL/g, $99.01^{\circ}C$, and 131.43 min. In addition, the maximum value of reducing sugar content was 19.14 mg/mL in 22.66 mL/g, $86.30^{\circ}C$, and 153.59 min. The optimum conditions estimated by RSM for maximal extraction of the effective components were $17{\sim}25$ mL/g of solvent to sample ratio, $80{\sim}100^{\circ}C$ of extraction temperature, and $100{\sim}170$ min of extraction time.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.199-205
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• 2005

Physicochemical quality characteristics of seed mashes were investigated for development of new creative breadmaking in bakery. Aridity of seed mashes fermented with Koji, lactic acid bacteria, and baker's yeast was slightly lower than those fermented with Koji and yeast. ${\alpha}-Amylase$, saccharifying amylase, and acidic protease activities of seed mash composed of water (560 mL) and Koji (400 g) were 0.26 SKB, 36 SP, and 645 HUT/g, respectively. Reducing sugar content of seed mash made with Koji increased up to 13.04% after 36 hr fermentation, then decreased drastically thereafter, whereas that of seed mashes made with Koji, yeast, and lactic acid bacteria increased up to 6.5% at 6 hr, decreased to 1 to 2.5% at 12 hr, and remained less than 0.7% after 18 hr fermentation. Total organic acid contents were 10.4-12.25mg/mL. Flavor compounds including ethyl acetate, ethyl caprylate, isoamyl acetate, and p-vinyl guaiacol were detected in seed mash fermented with Koji, yeast, and L. brevis. These results show use of seed mash fermented with Koji, S. cerevisiae, and lactic acid bacteria enhances bread flavor.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.125-131
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• 2000

Quality characteristics of kochujang prepared with meju, koji and mixture of the two(meju+koji) were investigated during fermentation to improve quality of kochujang. During fermentation of kochujang, moisture content was in the range of $53.4{\sim}66.5%$, salt was $8.3{\sim}10.1%$, crude protein was $8.3{\sim}19.3%$ and pH of kochujang was $4.6{\sim}5.4$. Amino-nitrogen content increased during fermentation and the levels were $230{\sim}270\;mg%$ after 150 days of fermentation. The highest amino-nitrogen content was found in mixed kochujang at the beginning stage of fermentation, but in koji kochujang after 30 days of fermentation. Maximum reducing sugar content was $15.0{\sim}19.5%$ at 60th day of fermentation. The highest amino acid content of kochujang protein was found in meju kochujang followed by koji kochujang at the first stage of fermentation. The content of glutamic acid, a major amino acid was $1.38{\sim}3.66%$ of total amino acid content. High levels of aspartic acid, leucine, arginine, alanine and phenylalanine were found in the kochujangs. Mixed kochujang showed the highest L value among the samples until 30 days of fermentation. After that, the highest L value was found in meju kochujang. The highest degree of redness was observed in meju kochujang until 60 days of fermentation and in koji kochujang during $90{\sim}120$ days of fermentation.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.331-335
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• 1985

Series of study were conducted to develop a method for longterm storage of chest-nut with preserving it's taste and freshness. Experiments were carried out with Korean chest-nut (Castanea crenata var. Okkwang) sealed in polyethylene (P.E) film stored under the ambient and low temperature. Summarized results are as follow: After the harvest, $CO_2$ produced by chest-nut at the early storage was increased with temperature increase. Q10 mg/kg/day, the temperature index of $CO_2$production, by chest-nut ranged 2.4-2.7. It was available to store chest-nut in good condition with 8-15% total loss upto the following may at the ambient temperature sealed in 0.03 mm P.E. film, and upto the following july at the low temperature if sealed in 0.03 or 0.05 mm P.E. film. Throughout the period from one month after the innitiation upto the end of the storage, the rate of $CO_2$and $O_2$ was maintained near the optimum condition for the CA storage of chest-nut. The taste of chest-nut was improved during the storage due to increased reducing-sugar and decreased wate soluble tannin. However, the taste become bitter and unacceptable from the early stage of the storage when used the thicker P.E. film (than above mentioned) for the sealing.

• Korean Journal of Poultry Science
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• v.42 no.3
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• pp.215-221
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• 2015

Chicken breast meat samples were injected with marinade solution (salt, sugar, phosphate, monosodium glutamate, and nucleic acid) with or without 2% citrus peel extract (CPE), and then a subset were irradiated with a 1 or 2 kGy electron beam (EB) and/or subjected to high-pressure (HP) at 300 or 400 MPa. The initial total aerobic bacterial (TAB) count of the control sample was 4.57 log CFU/g and reached 7.17 log CFU/g after 3 days of storage at $4^{\circ}C$. The 2 kGy EB reduced the TAB count to 4.61 log CFU/g after 7 days. The 400 MPa HP treatment was also effective in reducing the TAB count, but the effect was slightly less than that noted with the 2 kGy EB. The CPE, in combination with the EB and HP, decreased the TAB count by 1.71 and 1.32 log CFU/g at the initial stage and further decreased the count during storage. The 2 kGy EB and the HP (300 and 400 MPa) increased the thiobarbituric acid-reactive substances value, whereas the CPE did not show an antioxidative effect. The EB and HP caused no difference in the sensory qualities. In contrast, the CPE decreased all sensory qualities tested. Sensory panelists commented that the samples with CPE were not in the "rejection" category but were "unfamiliar" for chicken breast meat. In conclusion, the EB was more effective than HP in improving the microbial quality of marinated chicken breast meat. The use of CPE in the marinade solution may synergistically increase the shelf life; however, it is necessary to develop an appropriate formulation to ensure that the sensory qualities are maintained.