• Korean journal of food and cookery science
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• v.23 no.5
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• pp.601-608
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• 2007

In this study, the physicochemical and sensory characteristics of cream soups prepared with various levels of mulbery leaf powder were investigated. The pH, L-value, and viscosity of the cream soups decreased as the mulbery leaf powder content increased. The a-value -1.91 of the control was significantly higher than the other samples. The b-value of the sample with a mulbery leaf powder to flour ratio of 4:6 was highest at 38.59. Results of the descriptive tests showed that darkness, green aroma, bitter taste, and thickness had increased significantly, and savory flavor, greasy taste, floury taste, and softness decreased significantly as the content of mulbery leaf powder increased. A consumer acceptability test for sensory properties indicated that the mulbery leaf powder to flour ratio of 1:9 had the highest flavor and overall acceptability. Also, overall acceptability had positive correlations with savory aroma, savory flavor and softness, but had negative correlations with green aroma and thickness.

• Food Science and Preservation
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• v.20 no.5
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• pp.636-642
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• 2013

Quality and sensory characteristics of tofu prepared with concentrated to 8 $^{\circ}Brix$ deep ground sea-like water (SW) were investigated to check the availability for coagulants. The tofu was coagulated with three kinds of commercially coagulant, such as $MgCl_2$, $CaSO_4$ and glucono-${\delta}$-lactone. Different amounts of SW and soybean milk were added: SW-20 g/L, SW-25 g/L and SW-30 g/L. The moisture content and pH were significantly lower in which preparation with glucono-${\delta}$-lactone coagulated tofu, and others has not significantly difference each other. The mineral contents in the coagulant influenced the mineral content of the tofu, which contained larger quantities of major minerals. However, the mineral content of the tofu was not affected of the mineral concentration in the coagulant. The L and b values of the tofu prepared with SW were not significantly different. The hardness of the tofu prepared with the commercial coagulants was significantly lower than that of the tofu produced with the SW. The sensory property was lower when the hardness was lower and higher. In conclusion, the quality characteristics of SW-prepared tofu were not significantly different from those of the tofu prepared with the commercial coagulants, but the texture and the taste of the SW-prepared tofu were excellent.

• Food Science and Preservation
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• v.23 no.6
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• pp.788-796
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• 2016

This study presented the change of quality characteristics of Doenjang with various salt concentrations (4, 8, 15, and 20%) during 12 months. The pHs of Doenjang during fermentation were gradually increased for 12 months, whereas the pHs of Doenjang with 4 and 8% salt increased rapidly. Titratable acidity of Doenjang with 4 and 8% salt was high at initial time, while Doenjang with 15 and 20% salt was high at the 9 and 12 months. The amino-type nitrogen content of Doenjang with 4 and 8% salt was increased and ${\alpha}-amylase$ activity of all Doenjang was decreased during whole fermentation period. The protease activity of Doenjang with 4 and 8% salt was higher than Doenjang with 15 and 20% salt until 7 months. Total aerobic bacteria number 8.0~9.1 log CFU/g for 12 months, which was steady during fermentation period. Doenjang with 8% salt showed the highest score in umami taste whereas the lowest score in bitterness, astringency, and sourness tastes between 5 and 12 months. In conclusion, Doenjang with 8% salt was a suitable concentration for low-salt fermented foods.

• Food Science and Preservation
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• v.21 no.5
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• pp.710-717
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• 2014

This study was designed to develop dish recipes using Heatsun sprouts to improve the sprouts' utilization and consumption. We created four kinds of dishes with Heatsun sprouts, including Acanthopanacis cortex, Kalopanax pictus, Aralia elata, and Cedrela sinensis, and analyzed their sensory properties and nutrients. In the sensory evaluation, the overall preference for all the dishes was scored higher than 3.0, Unnaumsun-dakgoginaengchae had the highest score (4.48) among the dishes. Unnamusun-dakgoginaengchae contained higher values of protein; vitamin A, E, and B6; and folic acid than the recommended dietary allowances (RDAs). The recipe for Dureupgokgammuchim was created to reduce the bitterness and the astringent taste of Aralia elata, and it was rich in vitamin C, E, and B6, as well as in folic acid and iron. Ogapisunkkonchijolim was cooked to reduce the fishy smell of a saury with the addition of Acanthopanacis cortex. It contained 1.5 times the protein RDAs, and high levels of antioxidant vitamins, including vitamin A, C, and E. Chamjugmandu was made by the mixing tofu and various vegetables without adding meat. It had the highest calorie count among the dishes, and its vitamin A, C, and E contents were higher than the corresponding RDAs.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.940-948
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• 2006

The objective of this study was to develop black sesame gruel with high-dietary fiber rice, 'Goami 2'. Physical and sensory properties of black sesame gruel with various ratios of black sesame by weight (20, 40, 60%) and various water volumes(1100, 1200, 1300 mL) were investigated using colorimeter, consistometer, viscometer, sensory evaluation panel and consumer evaluation. The black sesame content significantly(p<0.001) affected the mechanical characteristics(color, consistency and viscosity), sensory characteristics(blackness, glossy, nutty, astringent taste, bitter taste and viscosity) and sensory acceptance(color acceptance, taste acceptance, viscosity acceptance and overall acceptance). The water content significantly(p<0.05) affected the mechanical characteristics(consistency and viscosity), sensory characteristics(viscosity) and sensory acceptance(taste acceptance, viscosity acceptance and overall acceptance). In the black sesame gruel, as black sesame weight ratio increased, the brightness, redness, yellowness and viscosity were decreased while the consistency, blackness, glossy, nutty, astringent taste and bitter taste were increased. In the sensory evaluation results, the optimal material mixing ratio for gruels was black sesame : Goami 2 = 40(80 g) : 60(120 g), water 1200 mL.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.472-477
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• 2001

The study was carried out to evaluate the sensory characteristics and physiological effect of Korean soybean Paste (doenjang) added with Japanese apricot, garlic and ginger, and samjang. Garlic doenjang was shown to have a good taste, odor and color, but ginger doenjang was worse in the taste, odor and color than control doenjang in sensory evaluation. Japanese apricot doenjang and garlic doenjang had high scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, of which the IC$\_$50/ values were 93 and 94$\mu\textrm{g}$/$m\ell$, respectively. Five kinds of doenjang revealed antimutagenic activity against N-methyl-N’-nitro-N-nitrosoguanidine (MNNG), and especially, samjang showed 83% inhibition at the concentration of 5mg/plate. Samjang exhibited a strong antimutagenic activity(79%) against aflatoxin B$_1$,(AFB$_1$) in Salmonella typhimurium TA100. Ginger-, garlic- and Japanese apricot doenjangs also had high inhibitory effects against AFB$_1$. and the inhibition rates were 75, 55 and 51%, respectively. In SOS chromotest. samjang showed the highest antimutagenicity against MNNG, with 64% inhibition rate. These results demonstrated that samjang has strong a antimutagenic effect against MNNG and AFB$_1$.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.542-548
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• 2013

This study was conducted to investigate effect of psychrotrophic bacteria on the quality of raw milk. Acinetobacter genomospecies 10 was selected as lipolytic species, and Serratia liquefaciens as proteolytic species. Lipase present in inoculated raw milk with Acinetobacter genomospecies 10 did not affect total solid and fat contents. However, the free fatty acid (FFA) content, especially short chain FFAs, of milk with Acinetobacter genomospecies 10 was dramatically increased. FFAs produced by lipolysis of milk fat are important in flavor of dairy products, excessive lipolysis occurring in milk and dairy products could cause off-flavor, and produced FFAs may have an underiable effect on their flavor. In addition, protease influenced the quality of inoculated raw milk with Serratia liquefaciens. In degradation patterns of casein by SDS-PAGE analysis from inoculatred raw milk with Serratia liquefaciens, casein content was gradually decreased during storage at $4^{\circ}C$, and extensive degradation of $\kappa$-casein was observed on the storage day of 13. The free amino acids such as leucine, valine, arginine, and tyrosine were dramatically increased, which causes bitter taste in raw milk. These excessive peptides in dairy products, produced by psychrotrophic bacteria, can be possible to develop off-flavors and be responsible for gelling of milk by degradation.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.676-681
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• 2001

This study was carried out to evaluate the quality characteristics of frozen soy yogurts prepared with different proteolytic enzymes and starter culture. The viable cell counts of lactic acid bacteria in frozen soy yogurts were measured $10^8$ CFU/g by the single culture method, while $10^9$ CFU/g by the mixed culture method except ${\alpha}-chymotrypsin$ treatment. The viable cell counts of lactic acid bacteria did not decrease after freezing for 30 min in ice cream maker. The lactic acid bacteria from the mixed culture showed better bile acid tolerance than those from the single culture. The lactic acid bacteria from the frozen soy yogurt prepared with ${\alpha}-chymotrypsin$ and mixed culture of Bifidobacterium bifidum and Lactobacillus bulgaricus showed better acid tolerance and bile acid tolerance. The highest(73.45%) overrun was observed in the frozen soy yogurt treated with ${\alpha}-chymotrypsin$ and mixed culture of B. bifidum and L. bulgaricus. The melt-down percent was higher in the single culture than the mixed culture. In sensory test, the frozen soy yogurt prepared with ${\alpha}-chymotrypsin$ and mixed culture of B. bifidum and L. bulgaricus was the most desirable, the highest scores in sourness, bitterness and mouthfeel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1515-1521
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• 2004

As one of the research series for the industrialization of sikhae, this study was evaluated the taste compounds present in different temperature conditions, $5^{\circ}C$, $20^{\circ}C$ and alternating temperature (stored at $5^{\circ}C$ after 10 days fermentation at $20^{\circ}C$), respectively. The changes in proximate compositions were negligible but the amounts of total sugar decreased during fermentation. The pH of sikhae products except the product fermented at $5^{\circ}C$, decreased during fermentation and was maintained at the rage of 3.8~4.4 after 10 days. The values of acidity, VBN and amino-N gradually increased with fermentation times and with increasing temperature condition in all products. Three organic acids (lactic, citric and malic acid) were disclosed as key compounds affecting the sourness in Alaska pollack sikhae. The result of taste value revealed that 6 amino acids having sweet and umami taste (aspartic acid, glutamic acid, alanine and lysine) and bitter taste (valine and methionine) as major amino acids affecting the taste of sikhae products, and increased with fermentation times. Hypoxanthine was the main component in ATP related compounds. Amino-N was comprised more over 50% of the Ex-N in sikhae products, and followed by total creatinine-N, TMAO-N and TMA-N in that order.

• Microbiology and Biotechnology Letters
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• v.38 no.4
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• pp.467-474
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• 2010

Cheonggukjang is one of the traditional fermented soy-based foods in Korean diets. Studies in cell cultures, humans have revealed anti-hypertension, anti-stress, anticancer, antioxidant, immune enhancing effects. Angelica gigas, Rehmanniae radix, and Red ginseng are popular medicinal plants and widely used for oriental medicine. In this study a strategy had been developed to mobilize beneficial phenolics from Angelica gigas, Rehmanniae radix, and Red ginseng combined with fermented soy by Cheonggukjang fermentation for antioxidant and Type II diabetes management. The quality and functional characteristics of Chenggukjang fermented with Angelica gigas, Rehmanniae radix and Red ginseng. Cheonggukjang (CKJ), Angelica gigas Cheonggukjang (CKJ-DD), Rehmanniae radix Cheonggukjang (CKJ-RG), Angelica gigas and Rehmanniae radix Cheonggukjang (CKJ-DD+RG) and Red ginseng Cheonggukjang (CKJ-RED) were evaluated. The mobilized phenolic profile was evaluated for antioxidant activity and the potential to inhibit ${\alpha}$-amylase linked to hyperglycaemia. This research has important implications for the development of functional soy-based-fermented foods enriched with Angelica gigas, Rehmanniae radix and Red ginseng phenolics for oxidative stress - induced diabetic complications. Furthermore, Hunter's color values of 5 types cheonggukjang, lightness (L-values), redness (a-values) and yellowness (b-values) were evaluated. Free amino acid content of CKJ-RED (0.993 mg/gd. w.) showed higher than that of CKJ (0.205 mg/g-d.w.).