• Journal of the East Asian Society of Dietary Life
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• v.1 no.2
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• pp.115-127
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• 1991

Information on brew time for Samhaeju can get from the 26 kinds of classical literature, which deal with Samhaeju. Usually, Samhaeju is brewed on any day of the Boar in January of the lunar calendar. However, any day of the Boar in a year seams to be possible for the brew time. In the first step of the manufacture procedure, nonglutinous and glutinous rice are used with the same propontion. The nonglutious and glutinous rice ratio become higher on the 2nd and the 3rd step than in the 1st step. The amount of water adding to the Samhaeju-base is increased step by step. In the first step, processing type of the cereal is predominantly gruel type, which is followed by rice calce. In the 2nd step, rice cake and doughnut-type rice cake are more common type than gruel type. In the 3rd step, processing type of the cereal in Samhaeju is mostly steamed water-soaked rice. Companing China and Japan with Korea, there is difference in the processing types of the cereal. They use steamed water-soaked rice in any step. Nuruk(fermenter) is added to the cold processed cereal in the first step.

• Journal of Periodontal and Implant Science
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• v.37 no.3
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• pp.479-488
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• 2007

In spite of the attention given to the study of mesenchymal stem cells derived periodontal ligament (PDL), there is a lack of information about canine PDL cells. In this study, we characterized canine PDL cells to clarify their stem cell properties, including self renewal, proliferate rate, stem cell markers and multipotency. PDL cells were obtained from extracted premolars of canines, following a colony forming assay and proliferation rate of sub-confluent cultures of cells for self-renewal, immunostaining for STRO-1 and CD146/MUC18 and a differentiation assay for multipotency. Canine PDL cells formed single-cells colonies and 25% of the PDL cells displayed positive staining for BrdU. The cells expressed the mesenchymal stem-cell markers, STRO-1 and CD146/MUC18. Under defined culture conditions, the cells differentiated into osteoblasts and adipocytes, but the cells didn't differentiated into chondrocytes. The findings of this study indicated that the canine PDL cells possess crucial stem cells properties, such as self-renewal and multipotency, and express the mesenchymal stem cell markers on their surface. The isolation and characterization of canine PDL cells makes it feasible to pursue preclinical models of periodontal regeneration in canine.

• YAKHAK HOEJI
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• v.43 no.2
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• pp.173-179
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• 1999

In the present study, we have evaluated cytotoxic effects, antitumor activities and metastasis inhibitory effects of Palsun brewing water in NIH 3T3 cells, human epitheloid carcinoma cells, and human skin melanoma cells. The light microscopic study showed morphological changes, AG-NOR (argyrophylic nucleolar organizer region) by silver chloride stain, and glycoprotein by PAS (periodic acid stain) reaction of the treated cells. Disruptions in cell organelles were determined by colorimetric methods; MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazoliumbromide) and SRB (sulforhodamine B protein) assays. These results suggest that Palsun Brewing Water retains no cytotoxic effects in NIH 3T3 cells and a growth-inhibitory activity in cancer cell lines.

• Microbiology and Biotechnology Letters
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• v.18 no.5
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• pp.506-510
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• 1990

The Takju brewing of raw rice starch was carried out by the simultaneous saccharification- fermentation using Rhizopus sp. koji and yeast, and compared with the Takju mash brewed by the conventional method. Rhitopus koji was prepared with uncooked rice for Takju brewing without cooking of rice starch. Alcohol concentration of Takju mash brewed with uncooked rice was slightly higher of 1.8% than that with cooked one. Amino acid contents was almost double and fuse1 oil contents was lower in uncooked brewing. The Takju mash prepared after fermentation without cooking of rice had a characteristic odor of raw material and a good quality of taste.

• Microbiology and Biotechnology Letters
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• v.6 no.4
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• pp.181-185
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• 1978

The competitions were made between two kinds of Kochujang, one is the native fermented Kochujang which is fermented at 20$\pm$2$^{\circ}C$, and the other is quick fermented Kochujang which is maintained at 35$\pm$2$^{\circ}C$ for 30 days. The results were showed that the general compositions, amino acid, nitrogen and flavor of quick fermented Kochujang were superior to the native fermented Kochujang.

• Microbiology and Biotechnology Letters
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• v.2 no.2
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• pp.89-93
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• 1974

The various conditions of substituting wheat gluten for the bean, one of the raw materials for soy sauce manufacture, was studied by measuring the activities of the amylase and proteolytic enzyme of koji. It was found that substitute wheat gluten for up to 60％ of bean content (30％ of the total bran and wheat content) yielded good quality of soy sauce. By using more than 30％ of wheat gluten the availability of nitrogen of raw materials was decreased. This was attributed to the low enzyme activity in koji containing more than 30％ wheat gluten.

• Applied Biological Chemistry
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• v.24 no.2
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• pp.120-125
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• 1981

Organic acids of Kochuzang (red pepper paste) prepared from glutinous rice, polished barley, wheat flour and sweet potato were analyzed by a gas chromatography. Lactic, pyruvic, succinic, fumaric, malic, pyroglutamic and citric acid were identified. And trace amount of oxalic acid was found in the Kochuzang prepared from sweet potato. The dominant organic acid of all samples was pyroglutamic acid, followed by pyruvic and citric acid. The organic acids were lower in Kochuzang from wheat flour than in other samples. The contents of succinic and fumaric acid were highest in Kochuzang prepared from sweet potato and were lowest in polished barley Kochuzang.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.280-290
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• 1996

The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o$.$ere selected from'Kyung-ln'area. The sensory charac teristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were profered. By stepwiEe regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R'=0.94). And total nitrogen content was highly coirelated with overall acceptability (r=0.91).

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.170-179
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• 1996

누룩은 생소맥을 조분쇄하여 물로 혼합시켜 자연적으로 공지중의 여러 종류의 미생물을 배양시켜 만들었다. 그러므로 누룩에서는 많은 종류의 사상균, 호모와 세균이 증식하였다. 누룩의 당화력은 원료 생소맥의 당화력과 대부분의 사상균의 당화력과 알붕의 세균성 당화력에 기인하여, 발효력은 누룩효모와 극소수의 사상균애 의하여 이루어지고 있다. 1945년 이전까지 누룩으로부터 12속 59종의 사상균이, 8속 29종의 효모와 4속 16종의 세균이 분리 되었다. 누룩사상균은 Aspergillus 속이 주종을 이루었고 Rhizopus속, Absidia속, Nucor속의 순으로 분포하고 있었고, Aspergillus속과 Rhizopus속은 중요한 누룩 당화균으로 작용하였다. 누룩의 대표적 효모는 Saccharomyces cerevisiae 이며 , 이균이 알코올 발효에 가장 큰 역할을 담당하며, Saccharomyces cerevisiae도 전통 민속주의 탁주와 약주의 발효역에 깊이관여한다고 사료된다. 누룩 중에 증식하는 세균은 양조학상 특별한 역할을 담당하지않지만 Bacillus 속 과 젖산세균이 많이 분리되었으며, 젖산세균은 담금초기에 pH의 안정화에 기여할 수 있다고 추측할 수 있다.

• Journal of Biosystems Engineering
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• v.22 no.4
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• pp.391-400
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• 1997

Using the soil bin systems, this study was carried out to investigate the tilling load characteristic for the three kinds of Japanese rotary blade and the possibility of common use for power tiller and tractor rotary. The results obtained from the study are summarized as follows : 1. At all tested soils. the average and maximum tilling torque of all tested blades increased as the tillage pitch did. 2. The torque requirements of newly designed and produced blade was less than that of blade which has been used on power tiller and tractor rotary. 3. The maximum tilling torque of new ONE were decreased 7%, 10~11％, 27% in comparing with another blades at clay loam, loam and sandy loam, respectively. 4. According to observation of the extent of soil adhesion on blade and the contact aspect of blade, new ONE is the most excellent of all tested rotary blades and till smoothly not to compress the untilled soil. From the results of this study. the newly developed blade(new ONE) proved to be good tilling load performance and had a conclusion that it is possible to use it on power tiller and tractor rotary in common.