• Korean Journal of Food Science and Technology
• /
• v.27 no.3
• /
• pp.370-374
• /
• 1995

By exposing the complex enzyme solution to alkaline condition, it was possible to remove the protease activity selectively without inactivation of soybean cell wall degrading activity of the crude enzyme complex produced by Aspergillus niger CF-34. Optimum reaction conditions were as follow. pH was $9.0{\pm}0.1$, temperature was $20^{\circ}C$ and reaction time was 30 min with gentle stirring. Over 90% of protease activity could be eliminated while the activities of pectinase, polygalacturonase, xylanase, carboxymethyl cellulase and soybean cell wall degrading enzyme were maintained to $80{\sim}100%$. Through alkali treatment, it was discovered that the quality and organoleptic properties of soy protein produced by this enzymes were improved because the hydrolysis of protein and formation of bitter peptide were decreased.

• Applied Biological Chemistry
• /
• v.41 no.5
• /
• pp.342-348
• /
• 1998

A bacteria producing protease against soy protein was isolated from various traditional Me-Ju, in order to improve utililization and characteritics of soy protein hydrolysates reduced bitterness and advanced flavors. The optimal culture conditions for protease production was investigated. The isolated bacteria was identified as Bacillus subtilis by morphological and physiological charateristics and named Bacillus subtilis YG-95. The optimal culture condition of liquid medium for protease production by Bacillus subtilis YG-95 composed of 3.5% soluble starch, 3.0% soy protein isolate, 0.25%, dextrose, 0.5% NaCl, 0.25% $K_2HPO_4$ with on initial pH of 7.6, for 60 hrs at $45^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
• /
• v.6 no.1
• /
• pp.85-92
• /
• 1996

The sensory and instrumental characteristics of Jeung-pyun made from various additives were investigated to improve the qualify of Jeung pyun and to know the effects of additives on Jeung-pyun preparation. In sensory evaluation of Jeung-pyun made from various additives, hardness was significantly lower by addition of soy bean flour, whole milk powder, and egg yolk. The cell uniformity of Jeung-pyun was significantly lower by addition of egg yolk and mugwort. And the dgree of bitterness Jeung-pyun containing soy bean flour and mugwort flour were significantly higher than that of control. Retrogradation of Jeung-pyun assessed from DSC thermogram and hardness measured by texturometer was delayed by addition of soy bean flour, and whole milk powder.

• Culinary science and hospitality research
• /
• v.17 no.1
• /
• pp.197-207
• /
• 2011

To evaluate the effect of arrowroot(Puerariae Radix) powder on dasik, rice dasik was prepared after supplementation with different ratios (0% 3% 6% 9% and 12% respectively, w/w) of the arrowroot powder. No significant difference in the moisture content was observed among the groups. The pH value was reduced when the arrowroot powder was added. The lightness(L-value) and the yellowness(b-value) of the control group was higher than that of dasik with the arrowroot powder, whereas the redness(a-value) of the control group was lower than that of dasik with the arrowroot powder. In the mechanical evaluation, the hardness of the control group was higher than that of dasik with the arrowroot powder. However, no significant difference in cohesiveness, adhesiveness, gumminess and chewiness was observed. The intensity of the color and flavor of dasik with the arrowroot powder was higher than that of the control group. Dasik with the arrowroot powder was significantly higher in taste and overall acceptability than the control group. In conclusion, 6%(w/w) of the arrowroot powder might be appropriate for arrowroot dasik.

• Culinary science and hospitality research
• /
• v.16 no.4
• /
• pp.230-237
• /
• 2010

This study examines the quality characteristics of cream soup added with pomegranate cortex powder(0~0.8%). As for the proximate composition, the control group had significantly(p<0.05) higher moisture content than the PGCP samples; however, crude ash decreased with increasing PGCP content The PGCP samples presented significantly(p<0.05) higher viscosity of the control group. As the PGCP content increased, pH decreased. As for the color, Hunter L value increased with dark color while a value decreased with the PGCP content increased. b value decreased in the group added with 0.8% of PGCP content In terms of sensory evaluation, color, flavor decreased with the PGCP content increased. Viscosity was high in the group added with 0.4% of PGCP content Overall acceptability was the highest in the group added with 0,2% of PGCP content while bitterness, astringency, bitterness, and off-flavor increased. There were no significant(p>0.05) differences in creamness of the cream soup among the samples. In conclusion, the results indicate that the addition of 0.2% PGCP to cream soup is desirable for quality and provides good physiological properties to the products.

• Korean Journal of Food Science and Technology
• /
• v.44 no.4
• /
• pp.417-421
• /
• 2012

The optimum conditions for manufacturing pomegranate makgeolli, cloudy Korean rice wine, treated with different levels of pomegranate (Punica granatum L.) juice concentrate were investigated. The pH, titratable acidity, amino acid content, soluble solid content, and alcohol content were measured, and the sensory properties of the makgeolli were evaluated. The pH, titratable acidity, soluble solid content and alcohol content of pomegranate makgeolli increased as the addition level of pomegranate juice concentrate increased. The amino acid content of makgeolli significantly decreased with increasing addition level of pomegranate juice concentrate. In the sensory evaluation, makgeolli with 3% pomegranate juice concentrate added during one-step-brewing had the most preferable flavor, sweetness, bitterness and overall acceptance among all samples. In conclusion, the addition of 3% pomegranate juice concentrate during one-step-brewing for makgeolli would be the best conditions for manufacturing pomegranate makgeolli.

• The Korean Journal of Mycology
• /
• v.26 no.1 s.84
• /
• pp.69-77
• /
• 1998

Antioxidant activities of 80% ethanol extracts of 63 species of mushroom fruiting bodies were investigated. The ethanol extracts from Daedalea dickinsii, Armillariella mellea, and Fomitella fraxinea showed markedly inhibition on lipid peroxidation in rat liver microsome. The extracts from Daedaleopsis tricolor, Trametes suaveolens, Armillariella mellea, Trichaptium abietinum, Daedalea dickinsii, Fomitella fraxinea, Tylophilus neofelleus, Boletellus obscurecoccineus, and Xerocomus subtomentosus significantly inhibited the hepatic aldehyde oxidase activity, and the extracts from Daedaleopsis tricolor, Armillariella mellea, Daedalea dickinsii, and Fomitella fraxinea slightly stimulated the hepatic SOD activity. These results suggest that Daedalea dickinsii, Armillariella mellea, and Fomitella fraxinea contain the bioactive substances for natural antioxidant and may be useful for development of antioxidant from mushrooms.

• Applied Biological Chemistry
• /
• v.35 no.5
• /
• pp.339-345
• /
• 1992

In order to enhance the processing quality and utility of alaska-pollack meat, the optimum conditions for the preparation of pronase hydrolysate and the synthesis of plastein were investigated. The optimum temperature and pH for the hydrolysis of alaska-pollack by pronase were $40^{\circ}C$ and pH 7.0. The reaction time and enzyme concentration were 4 hr and 1,000 units per g of substrate. Under the above optimum conditions alaska-pollack was hydrolyzed by pronase yielding a hydrolytic degree of about 89%. Pronase hydrolysate was employed as substrate for plastein synthesis. The 30% pronase hydrolysates were adjusted to pH 7 for fruit-bromelain and pH 5 for stem-bromelain, and then plastein were synthesized by 1% bromelain at $40^{\circ}C$ for 24 hr. The plasteins synthesized by fruit- and stem-bromelain were consisted of peptides having average peptide length of 22.6 and 20.8 under the optimum synthetic conditions. The plastein synthesis reaction reduced considerably the bitterness of pronase hydrolysate.

• Applied Biological Chemistry
• /
• v.39 no.3
• /
• pp.183-188
• /
• 1996

For the scientific approaches and quality control of aloe wine as fundamental studies of industrialization and quality improvement, change of barbaloin content during the fermentation period and various characteristics of aloe wine were investigated. Alcohol of 6.35, 9.6%, and 11.3% in the 0.5% concentration of aloe powder was produced from 15%, 20%, and 25% addition of sugar in the wine mash, respectively, As the content of aloe powder is increased, production of alcohol was slightly decreased, indicating aloe powder might contain antimicrobial activity. The content of barbaloin in the 0.5% concentration of aloe powder was 4.2 mg/ml, 4.6 mg/ml and 2.21 mg/ml after 7, 10 and 30 day, respectively. The tasty characteristics of aloe wine brewed with aloe powder of 1.5% and 2.0% were most acceptable to the sensory panels.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.19 no.2
• /
• pp.428-434
• /
• 2015

A new tongue examination model by using color analysis according to the taste division of tongue. The proposed system consists of a tongue image acquisition in a predefined template, taste region segmentation, color distribution analysis and abnormality decision of tongue by color analysis using Hue-Saturation histograms and the part of a mobile application service. We divided 4 basic taste(bitter, sweet, salty and sour) regions and performed color distribution analysis targeting each region under HSI(Hue Saturation Intensity) color model. To minimize the influence of illumination, the histograms of H and S components only except U are utilized. Using the analyzed results, the abnormality is discriminated by the criteria of the histogram range of normal tongues. Finally, a self tongue diagnosis system which can be used anytime and anywhere on mobile environment.