• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.391-396
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• 2005

This study investigated the optimal amount of FDKP(Freeze Dried Kimchi powder) to be added in BFS(breakfast sausage) in order to develop a new Korean style processed food, which can be used as a useful export item. The results of the study suggested that BFSs prepared with FDKP were more favored than BFS without FDKP. The specific findings are as follows: The BFS added with 3% FDKP was favored most in color, taste, softness and overall acceptability by the trained sensory panels. However, in case of unbaked BFS, 9% addition of FDKP was found to have preferred color. Overall, this study suggests that 3% of FDKP was optimal for the newly developed Kimchi BFS. On top of that this study also showed possibility of standardization of product using Korean traditional Kimchi.

• Proceedings of the SOHE Conference
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• 1997.12a
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• pp.39-43
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• 1997

Toha-jeod was manufactured by seven methods ; low salt group (L:15% sodium chloride), high salt g group (H:23% sodium chloride), 50% conventional soybean sauce group (S), low salt group containing 2% w wheat bran (W2%-L), high saIt group containing 2% wheat bran (W2%-H),high salt group containing 2% wheat bran (W2%-H), high salt group containing 4% wheat bran (W4%-H). After these seven groups were refrigerated at $4{\pm}1^{\circ}C$, they were sampled at intervals of three months and analyzed functional components. The free amino acid in Toha-jeod which are omitine, glutamic acid, leucine, alanine, lysine and valine increased gradually up to six months of fermentation and decreased by nine months. Conventional soybean sauce group increased continuously during the fermentation process. Hypoxanthine was altered almost among other nueletides. ATP was not detected, IMP and inosine had disapapted after the six months fermentation. Polyene fatty acids and n-3 fatty acids were decreased and s saturated fatty acids were not altered in the group containing wheat bran during fermentation. In the Hunter values, the group containing wheat bran and high salt group showed lower level than the group n not containing wheat bran and low salt group. Redness indicating the value of Toha-jeod increased as Toha-jeod was fermentated. Low salt group and conventional soybean sauce group were superior to other groups in the extent of redness. As the fermentation of Toha-jeod progressed for a long time, molecular weight distribution tended to become less molecular and the formation of chitin oligosaccharides was increased significantly. After nine months of fermentation, 24.75% chitin oligosaccharides [($GlcNAd_4$ ~ ($GlcNAd_8$, M.W. 823~1789] were created in the high salt group containing 2% wheat bran. [($GlcNAd_6$. M.W. 1236J , that is NACOS-6, which was reported as an antitumor activity material, was present in 4.01~4.37% of total Toha chitin content. 66.30% chitin oligosaccharides were created in conventional soybean sauce.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.667-676
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• 2012

This study was conducted to investigate the quality characteristics and antioxidant activity of Kochujang following the addition of deodeok (Condonopsis lanceolata) powder. To accomplish this, 1%, 3% and 5% deodeok powder was added to Kochujang and the samples were then incubated at $30^{\circ}C$. during which time the general ingredients, water content, acidity, salinity, reducing sugar content, amino-nitrogen content and DPPH were analyzed at intervals of about two weeks. The water crude protein, crude fat and ash content were 3.61%, 8.44%, 4.62% and 8.85%, respectively. The initial acidity was 3.23~3.97%, and this increased to 4.39~44.86%. highlight please clarify this, I cannot infer your intended meaning; however, this can likely be deleted. The salinity was 7.42~7.73%, and 5% with deodeok powder producing the lowest content and showing a tendency to decrease during the storage period. The early amino-nitrogen content was 274.0~333.1%, with higher nitrogen contents being associated with large amounts of deodeok powder. The amino-nitrogen content during the storage period increased to the 4th week, then decreased. Additionally, the a value decreased sharply during the 4-week storage period. Addition of large amount of deodeok powder significantly improved the free radical scavenging activity. The free radical scavenging activity of 1%, 3% and 5% deodeok powder was higher than that of Kochujang throughout the maturation period. Overall, the results of this study indicate that there is the potential to develop functional foods by the addition of deodeok.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.27-37
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• 2014

This study examines the quality characteristics of the muffins made by adding 3%, 6%, and 9% of beet powder, comparing with the reference group. The result showed that there has been no significant difference in the ash content from the groups added with 3% and 9% of beet powder. The height of muffins appeared to be 4.7~5.0 cm, which didn't show any significant difference among the samples. The volume of beet muffins has shown significant difference among the samples (p<0.001). From the measurement result by scanning electron microscope (SEM), the samples had thick cellular walls and coarse pores because there was less gluten content with increased beet powder. From the chromaticity measurement result, L value and b-value decreased, while a-value increased with increased beet powder. From the texture measurement result, hardness increased with increased beet powder. Adhesiveness appeared to be getting lower with increased beet powder. Also, there was significant difference among the samples for cohesiveness (p<0.001). Gumminess got higher in the samples added with 3% and 6% of beet powder, and the highest chewiness was shown in the sample group added with 3% of beet powder. From the sensory evaluation result, overall acceptance has appeared in order of 6% > 9% > 3% > 0%.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.721-726
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• 2013

In this study, a yogurt containing skim milk powder and whole barley flour was fermented with lactic acid bacteria, and its quality and properties were estimated. The yogurts with 1% and 3% barley flour had lower pH values, higher titratable acidity, and higher Brix values than the control. In addition, the viable cell counts were lower and viscosity was higher. The value of L was low, and the values of a and b were high. The yogurt with 3% barley flour had more lactic acid than the control and showed a substantial increase in the amount of acetic acid. ${\beta}$-Glucan content and antioxidant activity increased with the amount of barley flour added. In sensory evaluation, there was a similar preference for the yogurt with 3% barley flour and the control, and as the barley flour content increased, the preference decreased. Moreover, the preference for the yogurt was higher among old people.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2000.11a
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• pp.62-62
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• 2000

도공지 제조 시 적절한 표면특성을 지닌 원지를 사용하는 것은 최종 도공지 품질향상은 물론 조업성 개선에도 필수적인 요소이다. 이러한 목적을 달성하기 위해 도공원지의 표면 사이징이 실시되고 있다. 도공원지의 표면 사이정 시 양성전분을 이용할 경우 서로 반대로 하전된 전분 과 섬유 사이에 발현되는 정전기적 인력에 의해서 표면 사이정 전분의 원지로의 전분 침투가 억제되어 도공원지의 불투명도, 광택도 인쇄적성 둥의 물성 향상을 꾀할 수 있다. 또 이러한 원지를 이용하여 도공을 할 경우 음전하를 띤 도공액 구성성분과 양전하를 띤 원지 표면의 정 전기적 작용에 의해 도공액의 부동화가 촉진될 수 있으므로 도공액의 표면 잔류성이 향상되 며, 도공층 공극 구조 개선에 따른 광학적인 성질의 개선도 기대할 수 있을 것으로 기대된다. 본 연구에서는 양성전분으로 표면 사이정 된 원지를 사용한 도공지와 기존의 산화전분을 이용하여 표면 사이정한 원지를 이용하여 제조된 도공지의 특성을 비교하였다. 또 양성전분에 의한 표면 사이징 효과를 보다 극대화하고 도공안료와 원지 표면과의 반응성을 증가시키기 위 해 양이온성 폴리머를 표면 사이정 시 첨가하여 표면 사이칭을 하는 방법을 평가하였다. 아울 러 양성전분과 도공안료와의 반응에 따라 도공층의 부동화가 촉진될 수 있다는 근거를 구명하 기 위해 레올로지적인 접근을 시도하였으며, 도공층의 공극 특성 관찰, 광산란 및 광홉수 계수 측정 등을 통해 양성전분으로 표면 사이정된 도공층의 구조적 특성을 분석하였다. 그 결과 산화전분에 비해 양성전분으로 표면 사이징한 원지의 경우 도공지의 불투명도가 높게 나타났다. 이는 양성전분으로 표면 사이정한 원지를 사용한 경우 도공층의 구조가 광 산란계수를 향상시킬 수 있도록 변화되었기 때문임을 확인하였다. 표면 사이징시 양이온성 폴리머를 첨가할 경우 불투명도 개선에 상당한 효과가 있었으며, 전분 대비 1% 이하의 첨 가량에서도 어느 정도의 개선이 가능하였다. 양성전분에 의한 도공액의 조기 부동화가 발현 된다는 것을 구명하기 위해서 도공액의 점탄성적 평가를 실시한 결과 산화전분에 비해 양성 전분 상에서 도공액의 storage modulus가 높고 critical strain point 역시 높은 값을 나타낸 다는 것을 확인하였다. 이는 양성전분과 도공액, 특히 클레이와의 정전기적 인력에 의한 반 응 결과로 생각된다. 양성전분을 이용한 도공원지의 표면 사이정 기술은 특히 평량이 낮은 도공지의 경우 수분 의 침투를 억제함으로써 도공공정에서의 지절을 감소시킬 뿐 아니라 불투명도 등 광학적 성질 을 개선시키고, 표면 커버리지를 향상시키는 효과를 나타낼 것으로 기대된다.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.943-950
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• 2003

To identify the functional properties of Hongkuk ju and to improve its brewing process, Hongkuk ju was brewed using different hongkuks (Monascus red koji) made by Monascus purpureus, Monascus anka, Monascus aruneosus, and nuruk. Hongkuk using M. purpureus showed the highest enzyme activity. Hongkuk ju prepared with the M. purpureus hongkuk was fermented most efficiently, and showed the highest Hunter value. Hongkuk ju showed significant levels of phenolic compounds, electron donating ability, nitrate-scavenging activity, and ACE inhibition activity. In particular, Hongkuk ju made with M. purpureus showed the highest value among the wines of this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.67-74
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• 2003

Quality characteristics of dough and noodles prepared from Korean wheat flours (Gru and Tapdong) were evaluated by substituting foreign wheat flours and starch in the formula. Korean wheat flours showed greater water absorption and weakness as well as protein and ash contents, but lower stability than the foreign wheat (control) By increasing substituted foreign wheat flours, water absorption of domestic Gru and Tapdong decreased. Dough development time decreased for Tapdong by substituting up to 30％ with foreign wheat flours. When imported wheat flours added in Gru and Tapdong, weakness of dough was decreased. Adhesiveness of dough was increased in all samples according to water adding, and Gru particulary showed the most high adhesiveness at 65% water and 10~20% replacement. From the mechanical texture test, Tapdong noodles were increased in cutting force by increasing amounts of imported wheat but decreased in extension distance. However, Cru noodles showed the opposite tendency. Hardness, adhesiveness, and chewiness of noodles were increased in all samples by increasing amounts of substitution with imported starch. As a result of cooked noodles test, Korean wheat noodles showed relatively lower values in cutting force and extension distance than in those of the control Studies of noodle-related characteristics of Korean wheat flours indicated that domestic soft wheat such as Gru might have high quality above the foreign wheat in noodle preparation by adding flours containing high amylose or low gluten.

• Food Science and Preservation
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• v.16 no.5
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• pp.669-674
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• 2009

We prepared puffed instant Nuroong-gi samples using a microwave and investigated the physicochemical characteristics of the products. The quality of Nuroong-gi prepared using a microwave was compared with that of noodles prepared in a steam cooker and pressure cooker in terms of moisture content, color, water binding capacity ratio, viscosity, sedimented volume of insoluble solids, turbidity, and sensory evaluation. The moisture content of Nuroong-gi prepared in a microwave was similar to that of steam cooker and pressure cooker samples. The color (lightness) of steam cooker-prepared noodles was greater than that of noodles cooked using other modes. The water binding capacity ratio fell with increasing microwave cooking time. The viscosity of noodles prepared using a microwave was higher than that of pressure cooker samples and lower than that of steam cooker noodles. The sedimented volume of insoluble solids and turbidity increased with a rise in cooking temperature. Nuroong-gi prepared in a microwave scored higher in sensory evaluation tests than did steam cooker or pressure cooker samples. These results indicate that Nuroong-gi preparation using a microwave is very efficient.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1442-1455
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• 2018

The objective of this study was to examinate the differences of general component, chromaticity, pH, weight, loss on baking, specific volume bulk, diameter of upper side and height, mechanical texture, DPPH radical, ABTS radical, Total amount of phenol, Monacolin-K content, sensory test on Muffin using no Red Yeast Rice and different levels (2%, 4%, 6%, 8%, 10%) of Red Yeast Rice. pH was decreased as the amount of added Red Yeast Rice increased(control 8.35, RM2% 7.93, RM4% 7.86, RM6% 7.69, RM8% 7.49, RM10% 7.30). Weight and loss on baking were showed not too different depending the amount of added Red Yeast Rice, and the baking loss were at very low point. Adhesion, cohesiveness, elasticity, viscosity, and chewiness showed no attentive differences on mechanical texture analysis. As the level of Red Yeast Rice increased, DPPH radical, ABTS radical, and Total phenol content decreased. Monacolin K were at higher point as the level of Red Yeast Rice increased. The sensory test showed Taste, Texture, and Overall acceptability gained the highest point when using 4% of Red Yeast Rice. On the sensory test, 4% of Red Yeast Rice was considered to be the best level based on Flavor and Color. The results of these tests show 4% of Red Yeast Rice is most preferred and considered to be most suited with flour and rice flour.