• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.215-223
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• 1978

In Korea, the annual production of watermelon and cantaloupe melon is around 110,000 to 170,000 Metric Tons, and as the fruit does not keep well, studies were conducted to determine the feasibility of preservation in the form of natural juice or lactic fermented juice. The results obtained in these studies are summarized as follows: (1) The average yield of juice obtained from watermelon was 56.2%, and from cantaloupe melon 65.8%, of the fresh weight. (2) The colloidal components of watermelon juice separated from the juice by sedimentation within 24 hours. Cantaloupe melon juice gave a stable colloidal dispersion. (3) No change in the colour of the juices was detected by sensory evaluation or instrumental methods after they were treated at $100^{\circ}C$ for 5 minutes. (4) The addition of canesugar to give a total solids content of 11/13 Brix gave juices which were preferred by most tasters. (5) Lactic fermentation of natural juices pasteurised at $90^{\circ}C$ for 5 minutes, and inoculated with a pure culture of lactic acid bacteria proceeded without interference from competing microorganisms. (6) Sensory evaluation of lactic fermented juices indicated that 60% of tasters found the juices as acceptable or better than commercial fruit nectars at present on the market. (7) Taste panels showed a preference for natural melon juices over the lactic fermented juices. (8) The peroxidase activity of cantaloupe melon juice was higher than that of watermelon juice, with juice extracted from the core of the fruit showing a higher activity than that from other portions of the tissue. (9) Two types of peroxidase, of differing heat stability were detected in both juices. The more heat stable peroxidase had a decimal reduction time of 40 minutes at $80^{\circ}C$ and a z value of $11^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.79-86
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• 2014

In previous work, we fermented coffee beans using solid-state culture with various fungal mycelia to enhance the physiological activity of the coffee. The coffee fermented with Monascus sp. showed a higher physiological activity than non-fermented coffee or other coffees fermented with mushroom mycelium. The aim of this study was to characterize the various fermented coffees with respect to their area of cultivation and their variety using Monascus purpureus (MP) mycelium solid-state culture. Thirty types of green coffee beans, which varied in terms of their cultivation area or variety, were purchased from different suppliers and fermented with MP under optimal conditions. Each MP-fermented coffee was medium roasted and extracted further using hot water (HW) under the same conditions. Of the HW extracts, those derived from MP-Mandheling coffees had the highest yield (13.6-15.5%), and MP-Robusta coffee showed a significantly higher polyphenolic content (3.03 mg gallic acid equivalent/100 mg) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) free radical scavenging activity (27.11 mg ascorbic acid equivalent antioxidant capacity/100 mg). Furthermore, in comparison to other MP-fermented coffees at $1,000{\mu}g/mL$, MP-Robusta coffee showed not only the most effective inhibition of tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) production in LPS-stimulated RAW 264.7 cells (67.1% of that in LPS-stimulated control cells), but also an effective inhibition of lipogenesis in 3T3-L1 adipose cells (22.2% of that in differentiated control cells). In conclusion, these results suggest that Vietnam Robusta coffee beans solid-state fermented with MP mycelium are amenable to industrial applications as a functional coffee beverage or material.

• Microbiology and Biotechnology Letters
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• v.44 no.1
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• pp.74-83
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• 2016

In order to improve the sour taste and foul odor of fermented soymilk, bacteria were isolated from kimchi and identified. Of the 89 bacterial strains isolated from kimchi, 3 isolates produced fermented soymilk with a sour taste and foul odor. The selected bacterial strains R53, R83, and R84 were identified by morphological, biochemical, and 16S rRNA analyses as Weissella koreensis. The strain R83, which produced fermented soymilk having the mildest sour taste and foul odor, was selected for further investigation and named W. koreensis KO3. The optimum culture condition for the fermentation of soymilk by W. koreensis KO3 was at $30^{\circ}C$ for 12 h. When soymilk was fermented under the optimum culture conditions, the viable cell count reached up to $8.71{\times}10^8CFU/ml$ and pH and acidity reached as low as 6.02 and as high as 0.33%, respectively. Twenty-seven amino acids and their derivatives were detected in fermented soymilk. The amounts of serine, glycine, threonine, alanine, and aspartic acid, which contribute to a sweeter taste, increased during fermentation. Orinithine, which was not detected before fermentation, increased during fermentation. Sensory evaluation showed that W. koreensis KO3-fermented soymilk has improved bean, roasted nut, and sour flavors as well as an enhanced mouthfeel, appearance, preferability, and overall acceptability compared with those of standard fermented soymilk. With further study and development, soymilk fermented by W. koreensis KO3 could serve as a health-promoting food with favorable sensory qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.212-222
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• 2013

We studied the eating habits and sleeping patterns of 682 middle and high school students in their third year in Gwangju. According to the body mass index (BMI) of the subjects, obesity (over weight) was significantly higher in the third graders of high school students ($20.8{\pm}4.0$, 32.9%) than middle school students ($19.4{\pm}3.8$, 14.2%) (p<0.001). In addition, 71.1% of high school students experienced a lack of sleep compared to 48.8% of middle school students (p<0.001). There was a difference between good and bad sleepers in the number of times they ate snacks and the quantity of their snacks. Good sleepers had more fruit and dairy products (e.g. fruit juice 2~4 times (p<0.05), milk 2~4 times (p<0.001), apples 2~4 times, strawberries 2~4 times (p<0.01), and bananas 2~4 times a week), while bad sleepers consumed more beverages, frozen desserts, flour-based foods, fast food, bread, and rice cake. Bad sleepers clearly consumed snacks more frequently. From analyzing the correlations between sleep quality and snack intake, eating fruits 2~4 times a week (30 g~200 g/once) and drinking dairy products 2~4 times a week (120 mL~400 mL/once) appears to promote better sleeping habits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1145-1152
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• 2009

For the utilization of Korean ginseng (Panax ginseng C.A. Meyer) in the functional drink, we prepared the fermented Korean ginseng with mushroom mycelia (Ganoderma lucidum; WG-GL, Hericium erinaceum; WG-HE and Phellinus linteus; WG-PL) by solid culture. A proximate analysis showed that the fermented Korean ginseng contained significantly more crude fat (4.66$\sim$12.02%) than Korean ginseng (WG, 1.61%) whereas crude protein content of WG (13.64%) was higher value than those of the ferments (7.60$\sim$12.57%). When we also evaluated effects of the fermented Korean ginseng on the mitogenic activity, hot-water extract from WG-PL was significantly higher than those of WG or mycelia only fermentation (GL, HE and PL) as analyzed by IL-2 production (1.64-fold of the saline control) and proliferation of splenocytes (1.47-fold). In addition, the lysosomal phosphatase activity (WG-HE; 1.32-fold) and NO/TNF-$\alpha$ production (WG-HE; 2.27-fold of the saline control at 50 ${\mu}g$/mL, WG-PL; 3.56-fold, respectively) from macrophage in the presence of the fermented Korean ginseng were higher than those of WG or mycelia fermentation. These results indicate that hot-water extracts from the fermented Korean ginseng with mushroom mycelia by solid culture contain chemical ingredients different from the Korean ginseng, and that it might provide beneficial immunostimulating activity.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.76-81
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• 1990

For the determination of principal taste components in L. chinensis M., A. acutiloba K., S. chinensis B. and A. sessiliflorum S., which were extracted with water and ethanol, contents and composition of free sugars, free amino acids, non-volatile organic acids and tannins were analyzed. The extraction yield of them was high when using the water as an extraction solvent, the optimal ethanol concentration with high yield was in the range of 50-75%. The contents of free amino acids in their extract $(25^{\circ}Bx)$ was high when using the ethanol as the extraction solvent. The amino acid content was in the range of 123-159 mg%. in samples. The free sugar of extracts contained 2-12% in samples which were consisted of glucose, fructose and sucrose. The pH and acidity range of extracts were 4.4-5.1 and 1.01-2.27% respectively, and especially extracts of S. chinensis B. showed to be strong acid as pH 2.9 and addity 11.93%. The composition of non-volatile organic acid in extracts of S. chinensis B. contained citric acid and malic acid 3.90% and 3.92% respectively as major components. The tannin content of extracts was considerably high when extracting with 50% ethanol, especially A. sessiliflorm S. contained $3.35%{\sim}3.85%$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.184-189
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• 2008

This study was conducted to analyze components of the fruit and stem of Vitex rotundifolia as part of a study on the nutritional and functional materials, and the development of a functional food. General components of V. rotundifolia fruit are moisture 12.92%, carbohydrate 78.67%, crude protein 3.22%, crude fat 1.73% and 3.46% crude ash. V. rotundifolia stem was moisture 11.30%, carbohydrate 80.87%, crude protein 4.78%, crude fat 0.64 % and 2.41% crude ash. The content of V. rotundifolia reducing sugar was 646.07 mg% (fruit) and 1,547.97 mg% (stem). The total amount of free sugar was fruit 5.66 mg% and stem 90.79 mg%. The content of soluble protein was 3,268.12 mg% in fruit and 4,927.55 mg% in stem. The polyphenol compound content was 608.06 mg% and 808.06 mg%, respectively. Total amount of hydrolyzed amino acid of V. rotundifolia fruit and stem were 3,095.75 mg% and 2,135.84 mg%, while that of free amino acid of fruit and stem were 79.99 mg%, 81.20 mg%, among which cysteine (2,010.82 mg%) was the highest in the V. rotundifolia fruit. In the results of mineral analysis, the content of K was the highest in fruit (2,184.00 mg%) and stem (1,469.20 mg%).

• Proceedings of the KSCN Conference
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• 2003.11a
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• pp.1053-1054
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• 2003

유아기는 식품 기호도, 식사예절, 식습관 등 식행동의 기초가 형성되는 시기로서 특히 편식이 생기기 쉽고, 식욕부진과 영양과잉 등 불균형한 식품 섭취로 인한 영양문제를 초래할 수 있다. 본 연구에서는 2003년 7월 구미지역 2개 보육시설의 92명 유아들의 부모들을 대상으로 설문조사를 실시하여 유아들의 식습관과 식품 기호도를 조사하고 이를 고려하여 유아를 위한 메뉴를 개발하고 평가하였다. 개발한 메뉴는 일반식 (삼각김밥, 오징어전), 편식 (도라지강정, 브로콜리스프), 빈혈식(쇠간함박스테이크, 참치깻잎쌈밥), 비만식(참치샐러드, 닭안심깻잎조림), 전통식(떡찜, 두부선) 등 각 2가지씩 총 10가지이며, 2003년 10월 시식회를 거쳐 656명의 유아들에게 맛, 냄새, 모양, 조직감, 전반적인 기호도 등에 대해 5점 척도법으로 메뉴평가를 실시하였다. 식습관 조사결과 편식습관이 있는 경우가 70.7%였으며, 평소 싫어하는 음식에 대해서는 권유로 마지못해 먹는다가 67.4%로 가장 많았다. 성별에 따른 유아의 식습관을 분석해 본 결과 전반적으로 남녀간 유의한 차이는 없었으나 남아가 여아보다 탄산음료를 즐겨 마시는 것으로 나타났다(p<0.05). 기호도 조사결과 10가지 식품군 중 과일류에 대한 기호도(3.97$\pm$0.65점)가 가장 높았고, 채소류에 대한 기호도(2.46$\pm$0.68점)가 가장 낮았으며, 기호도가 특히 낮았던 식품으로는 곡류 및 감자류 중에는 보리밥과 콩밥, 육류 및 가공품 중에는 간과 내장, 두류 및 가공품 중에는 팥, 어패류 중에는 굴, 해조류 중에는 파래, 채소류 중에는 토란, 브로콜리, 도라지 등이었다. 조리법별로는 튀김류(3.80$\pm$0.68)가 가장 높았고 그 다음이 볶음ㆍ구이류(3.77$\pm$0.56)였으며 기호도가 가장 낮은 음식은 생채류(2.61$\pm$1.27)와 숙채류(2.85$\pm$1.13)인 것으로 나타났다. 개발한 메뉴의 선호도는 전반적으로 높았으며 맛에 대한 선호도(4.30$\pm$0.91)가 가장 높았고, 모양에 대한 선호도(3.95$\pm$0.89)가 가장 낮았다. 메뉴별 맛에 대한 선호도는 닭안심깻잎조림 (4.85$\pm$0.36)과 두부선(4.85$\pm$0.52)이 가장 높았고, 참치깻잎쌈밥(3.43$\pm$1.61)이 가장 낮았으며 냄새에 대한 선호도는 두부선(4.76$\pm$0.69), 닭안심깻잎조림 (4.64$\pm$0.53), 브로콜리스프(4.59$\pm$0.88)가 유의하게 높았고 참치깻잎쌈밥(2.95$\pm$1.24)은 유의하게 낮았다. 모양에 대한 선호도는 두부선이 4.85$\pm$0.52점으로 유의하게 높은 점수를 보였으며 쇠간함박스테이크(3.03$\pm$0.17)와 참치깻잎쌈밥(3.11$\pm$1.33)이 유의하게 낮은 점수를 보였다. 조직감에 대한 선호도는 두부선(4.80$\pm$0.56)과 브로콜리스프(4.63$\pm$0.60)가 유의하게 높게 나타났고, 참치깻잎쌈밥(3.20$\pm$1.29)이 유의하게 낮았다. 전반적인 선호도는 맛, 냄새, 모양, 조직감에서 모두 선호도가 높았던 두부선이 4.82$\pm$0.49점으로 가장 유의하게 높았으며 참치깻잎쌈밥이 3.17$\pm$1.30점으로 가장 낮게 나타났다. 음식의 맛, 냄새, 모양, 조직감 및 전반적인 기호도간에는 모두 유의한 상관관계가 있는 것으로 나타났다(p<0.01). 따라서 음식의 맛에 영향을 주는 요인은 맛 자체뿐만 아니라 냄새, 모양, 조직감 등 다양하므로 어릴 때부터 가정과 보육시설에서 다양한 식품과 조리법을 이용하여 맛있고, 먹고싶은 냄새가 나고, 부드러우며, 모양도 먹음직스럽게 조리하여 유아들의 올바른 식습관 형성에 도움이 되도록 하는 것이 필요할 것으로 사료된다.

• Journal of Legislation Research
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• no.55
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• pp.137-166
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• 2018

Wenn nach dem starken Trinken etwas strafbares passiert, so ist das Gesamtverhalten als $strafw{\ddot{u}}rdig$ und strafbar anzuerkennen. Aber nach dem Schuldprinzip handelt ohne Schuld, wer bei Begehung der Tat $unf{\ddot{a}}hig$ ist, das Unrecht der Tat einzusehen oder nach dieser Einsicht zu handeln(Koinzidenzprinzip). Die Rechtsfigur der "actio libera in causa" dient dazu, diese in $h{\ddot{a}}ufigen$ $F{\ddot{a}}llen$ als kriminalpolitisch $unerw{\ddot{u}}nscht$ empfundene $L{\ddot{u}}cke$ zu umgehen. Dabei kommt auch dem Vollrauschtatbestand in der Praxis $erh{\ddot{o}}hte$ Bedeutung zu. Der deutsche Gesetzgeber war sich bei der Aufnahme des Vollrauschtatbestandes in das Gesetz durchaus $bewu{\ss}t$, $da{\ss}$ die Vorschrift eine Ausnahme zur Schuldzurechnungsregelung darstellte. Er $w{\ddot{a}}hlte$ jedoch die Form eines $selbst{\ddot{a}}ndigen$ Tatbestandes, um die Durchbrechung des reinen Schuldprinzips $ertr{\ddot{a}}glich$ zu machen. Der Vollrauschtatbestand ist ein abstraktes $Gef{\ddot{a}}hrdungdsdelikt$ -demnach die im Rausch verwirklichte rechtswidrige Tat nur objektive Bedingung der Strafbarkeit ist -, das sachlich eine Schuldzurechnungsregelung $enth{\ddot{a}}lt$, und zwar eine Ausnahme $gegen{\ddot{u}}ber$ die Regelungen ${\ddot{u}}ber$ Schuldzurechnung. Dieser Vollrauschtatbestand ist dennoch als regitime $Erg{\ddot{a}}nzung$ der in Schuldzurechnungsregelungen beschriebenen $Schuldzurechnungsgrunds{\ddot{a}}tze$ anzusehen. Er steht $n{\ddot{a}}mlich$ in Einklang mit dem Schuldgrundsatz, wenn als subjektives Tatbestandsmerkmal des Vollrausches die Kenntnis der $Gef{\ddot{a}}hrlichkeit$ des Rauschzustandes $f{\ddot{u}}r$ die Begehung von Delikten vorausgesetzt wird.