• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.594-600
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• 2009

Quality characteristics of white lotus leaf tea (LLT) fermented with or without mycelial Paecilomyces japonica were investigated. Extraction yield and browning index of hot water extract from non fermented and fermented LLTs were higher than those of ethanol extract (p<0.05). In all LLTs, nutritional components such as total free sugar, free amino acids and minerals of hot water extracts were higher than those of ethanol extracts except for total organic acids (p<0.05). Contents of total free sugar and organic acids were markedly increased through fermentation process of mycelial Paecilomyces japonica. in the same solvent extracts (p<0.05). Contents of most taste components of fermented LLT were increased by mycelial solid fermentation (p<0.05), but total free amino acids of two extracts were decreased in the range of $37.1{\sim}67.2%$ as compared to non-fermented LLT. Fifty-nine volatile compounds were identified by GC and GC-MS, including 11 aldehydes, 14 alcohols, 11 ketones, 11 hydrocarbones and 12 acids. Aldehyde and ketone compounds were more identified in fermented LLT than in non-fermented LLT being abundant alcohol compounds by simultaneous steam distillation and extraction. The most abundant compounds of LLT identified in this study were curcumene followed by 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol and cyclohexen. Main compounds of fermented LLT were 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol, butanoic acid, furfural, benzaldehyde, hexanoic acid and 2(3H)-furanone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1294-1300
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• 2008

Nelumbo nucifera G. tea white breads were prepared by the addition of 0.01, 0.02, 0.03, and 0.04% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Baking loss was the highest at the 0.04% addition level, while the lowest at the 0.01% level. As hemicellulase content increased, pH, hardness, and fracturability of bread decreased, while total titratable acidity, specific volume, and resilience increased. Water content and lightness were the highest in the control bread samples, and yellowness was maximal in the 0.01% group. Bread made by the addition of hemicellulase had significantly higher greenness and flavor than the control group. Color, consistency, and springiness of crumb, density and uniformity of crumb pore, softness, chewiness, overall acceptability, lotus leaf flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. The results indicate that adding 0.02$\sim$ 0.03% hemicellulase in N elumbo nucifera G. tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

• Korean Journal of Heritage: History & Science
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• v.56 no.2
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• pp.100-121
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• 2023

This paper examines the interior settings of a chamber and of a temporary place of enshrinement at Yeonghuijeon (永禧殿, Hall of Eternal Happiness), the representative official portrait hall in which portraits of early and late Joseon kings were enshrined. Also, it discusses the features of the Five Peak screens used therein. The physical environment of a chamber at Yeonghuijeon mainly consisted of a four-panel folding screen with a painting of Five Peaks and a large wooden platform, which was adorned with dragon and lion patterns and attached to lotus-leaf column balustrades. The Five Peak screen was installed on a large platform in the shape of ⊓, spreading across the second and third panels on the back and folding out on the first and fourth panels on the right and left sides. When a portrait was enshrined in a temporary place, a simpler and smaller platform with railings was used. A four-panel folding screen of the Five Peak painting was installed in the same way as in a chamber, but was unfolded around a smaller platform behind it. A royal portrait was displayed in each chamber, whereas a case in which a portrait was rolled up was put on the smaller platform in a temporary place. The Five Peak screens for a chamber and a temporary place were all large four-panel folding screens with two wide panels in the middle and two narrow panels on each side, and only strips of silk were mounted on the four edges of the screens without additional wide lower-side mountings. While screens for the chamber used patterned silk for mounting and white paper for backing on screen frames, screens for the temporary place used plain silk and recycled failed test papers for mounting and backing, respectively. By examining records in the literature on the Five Peak screens for Yeonghuijeon, this paper highlights two Five Peak screens, both of which lost their provenance from the hall. The structures of the two screens reflected the way they were to be installed at the hall. Furthermore, this paper assumes that a Five Peak screen, which had been unfolded on the throne in the main hall of Changdeokgung Palace after the 1960s, was produced in 1858 for the purpose of temporarily enshrining King Sunjo's portrait due to the fact that failed test papers of the 1840s were laid taut over the frame.