• 현장농수산연구지
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• 제23권1호
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• pp.39-48
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• 2021

In this study, characteristics of solid-state fermentation distilled spirits with nuruk (fermentation starter) and sorghum were investigated. The starch digestion activity was highest in black koji (A. usamii) at 359.15 U/g dry base, white koji (A. luchuensis) at 306.98 and yellow koji (A. oryzae) at 15.31 was followed. The pH of the solid-state fermented mash in yellow, white and black koji showed 5.09, 4.46 and 4.50 respectively with significant differences (p<0.001). The total acid content of white and black koji was 0.73% as citric acid. The alcohol content of mash prepared with yellow, white and black koji was 4.34, 4.24, 3.89% respectively. The contents of reducing sugar showed 3.28, 3.23 and 2.64%. Total sugar were 14.88, 17.84 and 17.60% respectively. The alcohol content of each distillate ranged from 44.3 to 39.9%, and the furfural content in yellow koji was 1.25 times lower than the others.

• 동아시아식생활학회지
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• 제19권4호
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• pp.593-602
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• 2009

This study was conducted to compare the quality of Korean and imported wine through sensory evaluation and to determined the harmony between wine and foods. The physiochemical characteristics, such as the sugar content, total acidity, pH and color values of Korean and imported wine were also measured. Three white wines made in Korean (WWK), Germany (WWG) and U.S.A (WWU), and three red wines made in Korean (RWK), France (RWF) and Chile (RWC), were used for testing. In the result of sensory evaluation, the white wine made in Germany (WWG) was the most preferred in flavor, taste and overall preference, and the red wine made in France (RWF) was the most preferred in appearance, flavor, taste and overall preference. The overall preference of wine was positively correlated with the total balance in the white wine (r=0.66) and in red wine (r=0.81). In regards to the harmony of wines with foods, the white wine made in Korean (WWK) was suitable for sirloin steak, the WWG for codfish steak and salad and the white wine made in the U.S.A (WWU) for sandwiches. The red wine made in Korean (RWK) was significantly harmonious with salad, the France red wine (RWF) with sirloin steak and in the red wine made in Chile (RWC) with sandwiches. The L and b-values of white wine were the highest in WWG. the L-values of red wine were the highest in RWK, and the a-values of red wine were the highest in RWC and RWF. The WWU was the highest in sugar content among the white wines $10.83^{\circ}$ Brix and the RWC ($8.32^{\circ}$ Brix) was the highest among the red wines. Total acidity was higher in WWU (0.8) and in RWF (0.45) and thy pH values were the highest in WWK (2.82) and RWK (3.35).

• Journal of Ginseng Research
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• 제9권2호
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• pp.248-255
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• 1985

In order to investigate the optimal drying condition of white ginseng by using bulk air drier(130 x 62 x 65cm), drying curves, diffusion coefficient at various drying temperature, the energy of activation, variation of color intensity and chemical components during drying of white ginseng were studied. Fick's second low of diffusion for diffusion out of spheres was successfully applied to describe the drying of white ginseng. It was found that the diffusion coefficient of water was 2.2x107, 9.0x107 cm2/sec at drying temperature 4$0^{\circ}C$, 55$^{\circ}C$, respectively. An Arrhenius type temperature dependency of moisture diffusivity was found, the energy of activation being 18.8 Kcal/g mol. Color intensity of white ginseng dried at various drying temperature was increased with an increase in drying temperature. The contents of crude protein, reducing sugar and crude saponin during drying of white ginseng were gradually decreased as increasing of drying time. And with the sensory evaluation by multiple comparison difference analysis, the optimal drying temperature of white ginseng was between 45$^{\circ}C$ and 5$0^{\circ}C$.

• Journal of Microbiology
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• 제45권6호
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• pp.485-491
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• 2007

The effects of biological pretreatment on the Japanese red pine Pinus densiflora, was evaluated after exposure to three white rot fungi Ceriporia lacerata, Stereum hirsutum, and Polyporus brumalis. Change in chemical composition, structural modification, and their susceptibility to enzymatic saccharification in the degraded wood were analyzed. Of the three white rot fungi tested, S. hirsutum selectively degraded the lignin of this sortwood rather than the holocellulose component. After eight weeks of pretreatment with S. hirsutum, total weight loss was 10.7%, while lignin loss was the highest at 14.52% among the tested samples. However, holocellulose loss was lower at 7.81 % compared to those of C. lacerata and P. brumalis. Extracelluar enzymes from S. hirsutum showed higher activity of ligninase and lower activity of cellulase than those from other white rot fungi. Thus, total weight loss and changes in chemical composition of the Japanese red pine was well correlated with the enzyme activities related with lignin- and cellulose degradation in these fungi. Based on the data obtained from analysis of physical characterization of degraded wood by X-ray Diffractometry (XRD) and pore size distribution, S. hirsutum was considered as an effective potential fungus for biological pretreatment. In particular, the increase of available pore size of over 120 nm in pretreated wood powder with S. hirsutum made enzymes accessible for further enzymatic saccharification. When Japanese red pine chips treated with S. hirsutum were enzymatically saccharified using commercial enzymes (Cellulclast 1.5 L and Novozyme 188), sugar yield was greatly increased (21.01 %) compared to non-pre treated control samples, indicating that white rot fungus S. hirsutum provides an effective process in increasing sugar yield from woody biomass.

• 한국환경과학회지
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• 제4권4호
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• pp.21-21
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• 1995

여러 파장의 광선(백색, 적색, 녹색 그리고 청색광)과 NAA, $GA_3$, BA 등의 식물호르몬을 옥수수와 녹두 유식물의 잎에 처리하여 환원당 축적과 invertase isozymes 활성에 미치는 효과를 조사하였다. NAA는 옥수수와 녹두 잎의 환원당과 invertase isozymes 활성의 증가를 촉진하였으나, $GA_3$는 환원당 축적과 효소의 활성증가에 효과적이지 못하였다. 한편 BA는 녹두 잎의 imvertase isozmes의 활성증가를 유도하는 반면, 옥수수 잎에 있어서는 큰 영향을 미치니 못하였다. 환원당의 축적에 있어서 적색광은 백색광에 비하여 효과적이였으나, invertase isozymes의 활성증가에 있어서는 여러 파장의 광선 모두가 촉진효과를 보여주지 않았다. 식물호르몬과 광선의 동시처리에 있어서 NAA와 백색광 동시처리는 녹두 잎의 환원당 축척 및 invertase isozymes의 활성증가에 매우 효과적이였으며 NAA와 청색광 동시처리는 옥수수 잎의 환원당 축척과 invertase isozymes의 활성증가에 매우 효과적이었다. 이상의 결과로 보아 옥수수와 녹두 잎의 환원다 축척 및 inverses isozymes의 활성증가에 있엇 식물호르몬, 큭히 NAA는 여러 파장의 광선보다 더 중요한 요인인 것으로 사료된다.

• 한국환경과학회지
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• 제4권4호
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• pp.323-333
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• 1995

여러 파장의 광선(백색, 적색, 녹색 그리고 청색광)과 NAA, $GA_3$, BA 등의 식물호르몬을 옥수수와 녹두 유식물의 잎에 처리하여 환원당 축적과 invertase isozymes 활성에 미치는 효과를 조사하였다. NAA는 옥수수와 녹두 잎의 환원당과 invertase isozymes 활성의 증가를 촉진하였으나, $GA_3$는 환원당 축적과 효소의 활성증가에 효과적이지 못하였다. 한편 BA는 녹두 잎의 imvertase isozmes의 활성증가를 유도하는 반면, 옥수수 잎에 있어서는 큰 영향을 미치니 못하였다. 환원당의 축적에 있어서 적색광은 백색광에 비하여 효과적이였으나, invertase isozymes의 활성증가에 있어서는 여러 파장의 광선 모두가 촉진효과를 보여주지 않았다. 식물호르몬과 광선의 동시처리에 있어서 NAA와 백색광 동시처리는 녹두 잎의 환원당 축척 및 invertase isozymes의 활성증가에 매우 효과적이였으며 NAA와 청색광 동시처리는 옥수수 잎의 환원당 축척과 invertase isozymes의 활성증가에 매우 효과적이었다. 이상의 결과로 보아 옥수수와 녹두 잎의 환원다 축척 및 inverses isozymes의 활성증가에 있엇 식물호르몬, 큭히 NAA는 여러 파장의 광선보다 더 중요한 요인인 것으로 사료된다.

• 한국조리학회지
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• 제4권
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• pp.249-269
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• 1998

What satisfies the desire of human beings about taste most easily is sweet taste, and it has seemed that the pronoun of sweet taste is sugar. Sugar is used in confectionery and bread-making essentially, and it has influence on the structure and touch of baked confectionery. In addition, if we soften the and apply heat, coloring is made. Thus, it colors good. It doesn't have a sweet taste, but it has the effect to emit fragrance variously, balance and soften the product. The kinds of sugar are very diverse, and it is sugar to be referred to as white sugar is used most frequently. In this study, this researcher examined the classification of physicochemical property and melting point etc. of sugar in confectionery and bread-making through theoretical study, about the simple classification of sugar. In addition, this researcher approached about the role of sugar in confectionery and bread-making and about the influence to have when it is more or less than proper quantity, centering around function. As the result, this researcher extracted the importance of sugar in confectionery and bread-making. It means that the increase of 5% of sugar quantity decreases the absorption quantity of moisture by 1% in bread-making and that the excess of 8% of sugar slow the action of yeast in straight method. Besides, there are the properties such as absorptive property, permeability, storage nature, aging prevention of starch, oxidation restraint of oils and fats, the gelation action of pectin, the fermentation acceleration of yeast, and the emulsification-maintaining-nautre and antiseptics effect of fat-soluble material. And in confectionery, sugar makes fragrance and peel color, increases the storage nature with moisture maintenance and has the softening effect. So, it is considered that the attitude to study and make efforts continuously on the basis of the role of sugar will have to be unfolded in confectionery and bread-making.

• 한국식품영양학회지
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• 제23권2호
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• pp.196-202
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• 2010

The principal objective of this study was to evaluate the quality characteristics of black ginseng jelly prepared with different 5 levels(0, 0.5, 1.0, 1.5, and 2.0%) of black ginseng extract. We assessed the ginsenosides level of white and black ginseng for comparison between white and black ginseng. And we conducted the pH, sugar content, Hunter's color values, the mechanical characteristics and sensory evaluation of black ginseng jelly samples. The levels of ginsenoside $Rg_3,\;Rh_1$, and $Rh_2$ of black ginseng were higher than those of white ginseng. The more black ginseng extract was increased, the sugar contents of black ginseng jelly were significantly increased(p<0.05). We noted that the luminance and Hunter's b values of jelly samples were decreased according to black ginseng extract was increased, but in Hunter's a values 0.5% black ginseng jelly was the highest of the all. With regard to the mechanical properties of the black ginseng jelly samples, the score of hardness, gumminess and chewiness were significantly increased. In color, taste and overall quality, the score of jelly with 1.0% black ginseng extract was significantly increased than those of the all.

• 한국초지조사료학회지
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• 제17권3호
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• pp.305-314
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• 1997

Nineteen clones of Jerusalem Artichoke (JA) from several countries were collected through the series of experiments about JA started in 1979. Collected clones were screened for adaptibility in Korea and showed introduction path way. The results about an ecological response of collected clones including flowering, tuberization, biomass production, sugar contents and grouping of collected clones for use of genetic material were as follows; 1. Nineteen clones collected were ffom Korea(2), Japan(l), USA(Z), Canada(2), France(4), Germany(7), and USSR(1). 2. Through the characteristics of top collected clones were divided to the types of branch-non branch, short and long plant height, and early and late maturity. Tuber characteristics were mainly grouped to the types of white skin color-violet skin color, clusters-single unit, round-elongate, and knotty-smooth. 3. Total sugar yields 6-om top at flowering time were 490 - 630kgl10a and 6-om the tuber were 420 -490 kg/ IOa through the high yielding clones. The top-high yielding clones were Mammoth French White, Fuseau 60, Nahodka, and JA3. The higher tuber yields were got from the clones of D- 19, Colombia, Bianka and Mammoth French White. 4. Collected clones were grouped to three and first group was characterized to early maturity and short plant height and second group to medium and finally, third group to late maturity and high plant height. 5. High yielding of top was 6-om the I group of early maturity and short plant height and high yielding of tuber h m III group of late maturity and high plant height.

• 한국식품조리과학회지
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• 제9권2호
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• pp.78-81
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• 1993

"Yut Kang Jung" is a kind of Korean traditional cookie. The purpose of this study is to examine the effects of various kinds of syrups and cooking methods of Yut Kang Jung. The quality of Yut Kang Jung was evaluated by sensory and Instron machine test. The results is as follows; 1. The Recipe of the best Yut Kang Jung is this: White sesame 120g, sugar syrup 40g, and crude maltose watery 50g are used. Mixing sugar syrup crude maltose watery boiling for 4 min, in temperature $105^{\circ}C$. The sugar density after boiling was 86%. 2. Yut Kang Jung made by sugar syrup and crude watery maltose got the best result in sensory best. 3. Yut Kang Jung made by crude watery maltose got the best result in mechanical test. 4. The comparison between the sensory test & mechanical test were as follow; The hardness in the mechanical test was comparable with hardness & fracturability in the sensory test, and the chewiness in the mechanical test was comparable with flavor, adhesiveness, fractur ability in sensory test.