• Culinary science and hospitality research
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• v.15 no.4
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• pp.47-55
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• 2009

Gochujang sauces were prepared with 5, 10, 15, and 20% concentrated pomegranate juice(CPGJ) and analyzed with the control for quality characteristics such as proximate composition, viscosity, pH, acidity, $^{\circ}Brix$, $^{\circ}Brix$/acidity ratio, color, and sensory qualities in order to determine the optimal ratio of CPGJ in the formulation. Moisture content, crude ash, viscosity, pH, Brix/acidity decreased, while acidity, Brix increased with increasing CPGJ content. In terms of color, lightness and yellowness decreased as CPGJ content increased however, the control group had significantly(p<0.05) higher redness than the CPGJ samples. For the sensory evaluation, color was not significantly(p>0.05) different among the samples. As the CPGJ content increased, flavor, viscosity, and overall acceptability decreased, whereas sourness, acrid taste, bitterness, astringency, and off-flavor increased. In conclusion, the results indicate that the addition of 10% CPGJ to Gochujang sauce is optimal, and provides good physiological properties as well as reasonably high overall acceptability.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.191-202
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• 2003

A growing interest in health has been leading to more interest in function of food rather than its taste and nutrition. Usually we think chemical-free or oriental food to be good for health. Yaksun is a food with herbal stuff, which reflects our desire for health and longevity and China's splendid food culture. It is based on the traditional medical thought of the Orient that both medicine and food have the same origin. Yaksun is a traditional functional or nourishing food with both nutritive and medicinal elements, which therefore provides such effects as epicurean pleasure, prevention of diseases and improvement of health. It is recorded that in China there was a dietitian in the royal court from the period of Seoju(B.C. 11∼7), who was responsible for supervising and controlling the health, nutrition and disease of an emperor. Therefore, herbal food has a very long history. Currently, there are many Yaksun stores in Japan and Taiwan as well as China, which are one of popular tourist destinations. Basically Yaksun follows the theory of the Oriental medicine. Yaksun is categorized into four(cold, cool, hot and warm) according to its temperature and into five basic tastes(bitter, sweet, pungent, salty and sour). Yaksun has the functions such as preventing diseases and aging improving internal organs, and healing diseases. In China many colleges of medicine have a department of Yaksun studies through which systematic researches have been being made since a long time ago. For Korea, the discipline of Yaksun studies is still at the beginning stage. To respond to a growing interest in health and prevent chronic adult diseases, it is required to develop a functional food by establishing a systematic theory of Yaksun and making more researches into it.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.32-38
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• 2002

The characteristics of blown color of Korean traditional soy sauces under different processing conditions were investigated in this research. As for meju type, traditional and modified mejus were used. The samples were produced from four levels of aging time. 0 day, 60 days, 120 days and 180 days in both clay jar and glass jar. Color intensity of soy sauce was probed with different mothods. In terms of colorcharacteristics, the absorbance at 420 nm seemed to reflect the brown color intensity of soy sauces. UV-VIS spectra of the soy sauce with traditional meiu revealed that the absorbance at 235 nm was produced during the soaking period whereas that at 410 nm was created during the aging process and only round in the spectra of soy sauce aged for 180 days. As for the soy sauce with modified meiu, the maximum absorbance was focused at 235 nm which were prepared during soaking period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.593-597
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• 2004

This study was conducted to investigate the quality characteristics of liquid calcium acetate (LCAs) and solid calcium acetate (SCAs), Br-LCA, Pe-LCA and Ap-LCA as liquid form, Br-SCA, Pe-SCA and Ap-SCA as solid form. Calcium acetate was prepared by reacting of vinegars [brown rice (Br), persimmons (Pe) and apple (Ap)] and ash of black snail in order to obtain natural water soluble calcium resources. The pHs of the vinegars for preparing calcium acetate (CA) were the range of 2.34 ∼ 3.06, and the contents of the ash of black snail which reacted to 100 mL of the vinegars were 20.43∼23.50 g. The yields of solid CAs from 100 mL of the vinegars were 11.02∼13.01 g. The colors of liquid and solid CAs were light yellow in Ap-LCA and Ap-SCA, brown in Br-LCA and Br-SCA, dark brown in Pe-LCA and Pe-SCA. Calcium contents of Br-LCA, Pe-LCA and Ap-LCA were 3.02, 2.06 and 2.30% (w/v), and those of Br-SCA, Pe-SCA and Ap-SCA were 27.15, 16.31 and 19.48% (w/w), respectively. The solubilities of the solid CAs were 36.82 ∼ 39.92% (w/v) in distilled water, 32.05 ∼ 39.04% (w/v) in Soju, 13.12 ∼ 18.65% (w/v) in thick soysauce, 38.35 ∼ 38.90% (w/v) in ionic beverage, 33.47 ∼ 35.58% (w/v) in yoghurt, while the solid CAs formed the curds in soymilk and milk. The sour and bitter taste of the CAs were lower, while the astringent taste, fishy flavor and savory taste were higher than those of standard CA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.859-863
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• 2010

The principal objective of this study was to compare and analyze the qualitative characteristics of mulberry leaf tea (MLT) and fermented mulberry leaf tea (FMLT). The concentrations of polyphenols were approximate in FMLT and MLT, with measurements of 4,022.82 mg/100 g and 3,932.32 mg/100 g, respectively. These polyphenol concentrations were relatively high and were approximate to the contents in green tea and yellow tea. Moreover, both MLT and FMLT contained small amount of vitamin C. The concentrations of caffeine were also relatively low for both MLT and FMLT, with values of 5.68 mg/100 g and 21.11 mg/100 g, respectively. When the quality of the MLT and FMLT was evaluated, we noted only minimal difference in color a (redness) values between each material; however, the b (yellowness) and the L (lightness) values were higher in the MLT than in the FMLT. When sensory tests were conducted, both materials were judged to have a bitter taste, and FMLT has a synthetic and pleasant taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.824-831
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• 2009

In order to investigate the quality characteristics of powdered teas using Compositae species flower, the samples of Chrysanthemum indicum L. (CI), Chrysanthemum boreale Makino (CB), and Chrysanthemum zawadskii var. latilobum (Maxim.) Kitam (CZ) were extracted with hot water and concentrated, and then mixed with different forming agents of dextrin (D) and maltodextrin (MD). The mixing ratio of D and MD was ranged from 9:1 (DMD91) to 8:2 (DMD82) or D and MD only. The solubility of the powdered tea was higher in added dextrin. The highest total polyphenol and flavonoid content of the powdered tea were 6.75 and 3.24 mg/g at CBDMD91, respectively. Total antioxidant activities of C. indicum, C. boreale, and C. zawadskii powdered tea ranged at $2.51{\sim}2.63$, $4.37{\sim}4.50$, and $3.44{\sim}3.55\;mg$ AA eq/g, respectively. In sensory evaluation, the C. indicum and C. zawadskii powdered teas obtained higher sensory score of all evaluation items than C. boreale powdered tea. The optimal mixing ratio at 36% of D and 4% of MD in forming agent was selected to enhance the sensory characteristics and antioxidant activities of powdered tea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1460-1466
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• 2016

This study was conducted to develop a savory ingredient using rice material. We made hydrolysates with ratios of rice bran and rice protein of 4:0, 3:1, 2:2, and 1:3 (w/w) using commercial enzymes, and then investigated their quality properties. At a ratio of 3:1, nitrogen degradation ratio (NDR), savory taste, and overall acceptability were the highest compared to other ratios. Rice bran and rice protein with a ratio of 3:1 were hydrolyzed for 13 days, and characteristics of the hydrolysate were investigated after 3, 5, 7, 10, and 13 days. Total nitrogen, amino nitrogen, and NDR of the hydrolysate after 10 days were higher than those of other hydrolysates. SDS-PAGE showed that the molecular weight of the hydrolysate peptide became smaller as hydrolysis time increased. Glutamic acid content was highest among all amino acids in the hydrolysate for 13 days. Amino acids related to bitter taste decreased from 5 to 13 days, whereas amino acids related to sweet taste substantially increased over time. Sensory evaluation showed that the hydrolysate after 10 days was best. These results suggest that rice bran and rice protein at a mixing ratio of 3:1 and hydrolysis for 10 days were optimal hydrolysis condition for development of natural savory ingredients.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.132-140
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• 2017

Nuruk, a traditional Korean alcoholic beverage starter, was evaluated as an additional saccharifying agent comprising up to 1.5% (w/w) of malt weight in ale-type beer processing. Sample characteristics were monitored during fermentation, ripening, and storage. Beer containing nuruk showed higher numbers of total viable bacteria and yeast cell counts. Additionally, ethanol (6.19-6.35%), color (Standard Reference Method), foam stability ($228.49-368.24{Sigma}$), saccharogenic power (307-417), and reducing sugar (3.83-5.25%) increased as the amount of nuruk was increased, while viscosity (3.13-2.07 cP) and bitterness unit (19.68-13.13) were lower than in samples without nuruk. Overall acceptance and aftertaste of the beer were significantly higher in a preference test. These results demonstrate that nuruk can be used to produce a new type of ale.

• 한국공간정보시스템학회:학술대회논문집
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• 2007.06a
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• pp.111-116
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• 2007

현재 한강수계를 제외한 3대강 수계에서 수질오염총량관리제도가 의무제로써 시행되고 있다. 그러나 과학적 타당성과 외국의 성공사례들로 하여금 한강수계에 대해서도 수질오염총량제도를 의무제화 하려는 시도가 추진되고 있고 있는 실정이다. 이 제도가 한강수계에도 도입된다면, 한강권역에 포함되는 모든 지자체는 해당 유역에서 하천으로 유입되는 배출부하량을 할당받은 할당부하량 이하로 관리하여야만 정해진 유역의 목표수질을 달성할 수 있으며, 배출부하량 관리를 계획한데로 이행하지 못한 지자체는 범칙금 내지는 행정제재를 받게 된다. 따라서 체계적이고 과학적인 모니터링 및 분석 수단이 필요하다. 이 연구는 환경부 고시 한강기술지침에 의거하여 GIS를 이용하여 인천일대의 오폐수 발생부하량 및 배출부하량을 제시하고 과학적인 오염물질 삭감방안을 모색하는 것을 목적으로 진행되었다. 생활계, 산업계, 축산계, 양식계의 4 가지로 분류된 점오염원과 토지 이용 분류에 따른 비점오염원에 대한 각각의 발생부하량을 GIS를 통해 산정하고, 모든 오염원별로 처리경로를 고려하고 처리시설별, 방법별 삭감 효율을 반영하여 배출부하량을 산정하여 GIS상에서 제시하고 분석하였다. 인천일대는 인근지역에 비해 인구밀도가 높고 산업단지가 발달하여 생활계와 산업계 오염원에 의한 발생부하량 및 배출부하량이 많았으며, 특정 오염물에 대해서는 삭감 계획이 필요함을 확인할 수 있었다. 따라서 수질오염총량관리제도에 대비하고 실제 수질 개선을 위하여 본 연구의 결과를 바탕으로 수질관리를 위한 시스템의 보완 및 삭감계획의 수립에 관한 연구가 필요하다.알 수 있었다. 이상의 결과를 토대로 기존 압출추출방법과 초임계 추출 방법을 비교한 결과 $\gamma$-토코페롤의 농도가 1.3${\~}$1.6배 증가함을 확인할 수 있었다.게 상관성이 있어 앞으로 심도 있는 연구가 더욱 필요하다.qrt{F}}}{\pm}e_0$)에서 단정도실수 및 배정도실수의 역수 제곱근 계산에 필요한 평균 곱셈 횟수를 계산한다 이들 평균 곱셈 횟수를 종래 알고리즘과 비교하여 본 논문에서 제안한 알고리즘의 우수성을 증명한다. 본 논문에서 제안한 알고리즘은 오차가 일정한 값보다 작아질 때까지만 반복하므로 역수 제곱근 계산기의 성능을 높일 수 있다. 또한 최적의 근사 역수 제곱근 테이블을 구성할 수 있다. 본 논문의 연구 결과는 디지털 신호처리, 컴퓨터 그라픽스, 멀티미디어, 과학 기술 연산 등 부동소수점 계산기가 사용되는 분야에서 폭 넓게 사용될 수 있다.>16$\%$>0$\%$ 순으로 좋게 평가되었다. 결론적으로 감농축액의 첨가는 당과 탄닌성분을 함유함으로써 인절미의 노화를 지연시키고 저장성을 높이는데 효과가 있는 것으로 생각된다. 또한 인절미를 제조할 때 찹쌀가루에 8$\%$의 감농축액을 첨가하는 것이 감인절미의 색, 향, 단맛, 씹힘성이 적당하고 쓴맛과 떫은맛은 약하게 느끼면서 촉촉한 정도와 부드러운 정도는 강하게 느낄수 있어서 전반적인 기호도에서 가장 적절한 방법으로 사료된다.비위생 점수가 유의적으로 높은 점수를 나타내었다. 조리종사자의 위생지식 점수와 위생관리

• The Korean Journal of Food And Nutrition
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• v.8 no.3
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• pp.192-198
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• 1995

For the production of EMC, various professes and lipases were used to hydrolyse cheese sulk. The optimal conditions of various proteases were as follows, pronase-3$0^{\circ}C$, p14 7.0, pancreatln-4$0^{\circ}C$, pH 8.0, pacific protease-3$0^{\circ}C$, pH 7.0 and protease from Asp. sp. -5$0^{\circ}C$, pH 8.0. The optimal conditions of various lipases were as follows ; pancreatic lipase-5$0^{\circ}C$, pH 8.0, palatase ML-5$0^{\circ}C$, pH 7.0 and lipase form Candida -4$0^{\circ}C$, pH U.0. After hydrolysation under optimal conditions, the amounts of free amino acid and free fatty ac14 were increased with reaction time. Hydrolysates of pacific protease and pronase were showed high amount of free amino acid(0.67mg/ml and 0.74mg/ml). Especially EMC had high amount of glutamic acid and leucine. Lipase from Candida cylindracea produced high amount of free fatty acid (24.63 mg/ml) Butyric acrid, palmitic acid, stearic acid and oleic acid among free fatty acids were showed high amounts. Sensory evaluation of various MC were tasted nth 8 panelist. EMC produced with pancreatic lipase was most bitterness and EMC produced with palatase ML was best acceptable cheese flavor.