• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.68-73
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• 2007

In an effort to improve the quality of malt syrup, Chlorella, ginseng steamed red, green tea, and aloe powder were added to malt syrup. Glucose, maltose, and maltotriose concentration was assessed for each sample, as well as the L(lightness), a(redness), and b(yellowness) values and the sensory test. The glucose content in the control, Chlorella, ginseng streamed red, green tea, and aloe powder was 7.39%, 7.35%, 7.25%, 8.87% and 7.43%, respectively. Whereas, the maltose content was 68.10%, 60.46%, 68.32%, 67.88% and 70.46%, respectively. In addition, maltotriose content was 21.12%, 20.51%, 20.30%, 22.14% and 21.72%, respectively. Moreover, the L value in control, Chlorella, ginseng streamed red, green tea, aloe was 72.44, 22.93, 23.34, 23.56, 19.64 respectively. The value was -1.55, -1.77, -0.20, -0.40, -0.44, respectively and lastly, the b value was 22.81, 8.72, 4.00, 6.57, 6.44, respectively. The sensory evaluation test revealed that malt syrup with added ginseng streamed red powder showed the best sensory scores.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.427-434
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• 1995

The preparation method for traditional kochujang (fermented hot pepper-soybean paste) at home were surveyed by 1,436 housewives through the country by premade questionnaires. The kochujang meju (Korean style soybean Koji for kochujang) were made by solely soybean (45.3% of respondents) or soybean with rice (26.3%) from September to November (52.2%) or December to February (32.7%). The shape of meju was either doughnut (28.4%) or brick (25.6%) type. Kochujang making seasons were either from March to May (56.6%) or December to February (25.0%) and it was prepared in proportion of mostly $6{\sim}10%$ meju powder (32%) with over 20% of red pepper powder (57.2%) prepared by seed removed dry red pepper. Subsidiary ingredients for kochujang making were boiled waxy rice (73.5%), malt (33.3%), corn syrup (18.9%) or corn syrup with malt (21.9%). After mixing all ingredients, kochujang in clay pot were occasionally exposed to the sun for fermentation for $3{\sim}4$ months (35.0%) or $1{\sim}2$ months (34.7%).

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.659-664
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• 1994

Waxy rice, Oryza sativa, and foxtail millet, Setaria italitica, and mixture (1 : 1, w/w) of the cereals were saccharified by barley malt. The optimum conditions of saccharification were at $50^{\circ}C$ for 3 hrs on waxy rice and $55^{\circ}C$for 3 hrs on foxtail millet, respectively. The equilibrium of saccharification were reached at $20^{\circ}Brix$ on waxy rice and mixture, and $17^{\circ}Brix$ in foxtail millet. The free sugars in saccharifying liquids were found maltose, glucose and fructose with the contents of ca. 13%, 1% and trace, respectively, by HPLC analysis. The close relationships (r=0.954) between $^{\circ}{Brix}$ and reducing sugar of saccharifying liquids were observed. The result may be useful for the estimation of the end point of the saccharification.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.298-302
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• 2006

Kochujang was fermented using hot red pepper, meju prepared with soybean and rice, and malt-digested syrup. To reduce salt content, mustard powder (1.2%, w/w) was added to Korean traditional kochujang with 4-10% salt, and microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation for 120 days at $25^{\circ}C$. Yeast numbers of all treatments maintained 2.43-2.86 log CFU/g up to 60 days fermentation, indicating salt concentration had no effect on yeast count. Activities of ${\alpha}$- and ${\beta}$-amylases, and neutral and acidic proteases of kochujang added with mustard powder were slightly higher than those of control group. Total accumulative volume of gas produced during fermentation of kochujang without mustard powder (control group) was 5,892 mL/pack, but decreased to 34-99 mL/pack in low-salted kochujang (4 and 6% salt) added with mustard powder. Major gas produced was carbon dioxide (79-80%) with oxygen content less than 1.25%(v/v). Results indicate salt concentration of kochujang could be lowered up to 6-8% by addition of mustard powder without gas formation and quality alteration during distribution.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1149-1157
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• 2000

To confirm the factors concerning color changes of traditional kochujang, heating, U.V. and $N_2$ gas substitution treatment were conducted on duk(rice cake) kochujang and shikhae(malt digested syrup) kochujang. The value of L, a and b value by Hunter of each kochujang were gradually decreased during fermentation and ${\delta}E$ increased. The ${\delta}E$ value of duk kochujang treated by U.V. was higher than those of the other treatments and non heated shikhae kochujang showed higher ${\delta}E$ value. The main cause of color change by factor analysis on various factors of duk kochujang and shikhae kochujang were light, and light and heat respectively. The acetone and water extracted pigments had maximum absorbance at 450-470 nm and 200-205 nm respectively.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.312-324
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• 2008

In this study, we investigated the names and various types of "kwa-jung" along with their recipes and ingredients occurring in Korean cookbooks published before the 17th century. The kwa-jungs were classified into 7 groups including Yoomilkwa, Yookwa, Dasik, Junkwa, Kwapyun, Yutganjung and Dang. A total of 72 kinds of kwa-jung were found. 26 kinds of Yoomilkwa, 18 kinds of Yookwa, 7 kinds of Dasik, 10 kinds of Junkwa, 1 kind of Kwapyun, 3 kinds of Yutganjung and 8 kinds of Dang. Among the types of Yoomilkwa, Yackwa was recognized as the best food according to the references. Also the cooking methods for items had a tendency to become simpler as society became modernized. Original and rare Ingredients were often substituted with other items that could be found more easily where people lived As recorded, the Yookwa group included kangyung, sanja, and bingsakwa. And as society became modernized, people tended to buy Yookwa in the store rather than making it at home due to its complicated and often difficult cooking process. The Dasik items were a kneaded mixture of flour, or the flour of chestnuts, with honey. These were formed into various patterns like birds, animals, butterflies, tree leaves and flowers, or as ki-wha by using printing cooking utensils Honey was used as a sweetener and as a combining material. The Junkwa consisted of roots or fruits that could be easily obtained these cooked or raw foodstuffs were then mixed with sugar and simmered. The Kwapyun used sour fruit juices as a main ingredient. These were then combined with sugar and simmered and allowed to harden. Then they were cut into square shapes after cooling. Yutkangjung was a mixture of yut, chochung, honey or syrup and pine nuts. which was combined over low heat. After mixing and stirring it was cut into square shapes. Finally, the Yut was typically cooked with grains and powdered malt and stirred until thickened.

• Food Science and Preservation
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• v.23 no.6
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• pp.804-810
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• 2016

This study aimed to compare the quality characteristics of developed rice Jochung (E) with those of commercial-rice Jochung (A, B, C, and D). The total soluble solid, reducing sugar, and dextrose equivalent of developed rice Jochung were $80^{\circ}Brix$, 44.53%, and 56.94%, respectively. The pH and titrable acidity were 6.25 and 0.19%, respectively. The color difference value (${\Delta}E$) of developed rice Jochung was 74.42, which was significantly lower than the other samples investigated. The light transmittance and total polyphenol contents of developed rice Jochung were 56.4%T and 108.23 mg GAE/100 g, respectively. The adhesiveness values of various commercial-rice Jochung products were 29.0~66.0 sec, while that of developed-rice Jochung was 61 sec, showing good textural properties for use in manufacturing Hangwa, a Korean traditional cookie. The electron-donating values of various rice Jochung were 20.4~50.3%, among which the developed-rice Jochung showed the highest value. The reducing powers of various rice Jochung products were 0.44~0.72, while that of the developed product was 0.72, which was significantly higher than the other values. Sensory evaluation revealed that the color scores of developed- and commercial-rice Jochung products were 6.70~6.80. Flavor scores of rice Jochung products ranged from 6.00 to 7.00. Taste and mouth feeling scores of developed-rice Jochung did not significantly differ from those of commercial Jochung products. Compared to commercial-rice Jochung products, developed-rice Jochung made with malt extract exhibited high polyphenols content. However, there were no significant differences in the overall acceptability scores between commercial-rice Jochung products and the developed product. The developed-rice Jochung analyzed in this study may be useful as a traditional sweetener for various Hangwa products as a substitute for corn syrup or Jochung.