• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.529-537
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• 2020

This study was carried out to confirm changes in the microbial community and physicochemical characteristics of Korean traditional Makgeolli during fermentation by yeast as a fermentation starter. We demonstrate that the microbial community during fermentation affects the quality of Makgeolli. At the species level, Pediococcus pentosaceus, Weissella confusa, Pantoea vagans, and Lactobacillus graminis were dominant on fermentation mix, after 1-2 days, in the control group without yeast treatment. Acid production in the control group was higher than that in the yeast-treated group. P. pentosaceus was dominant throughout the fermentation process, and the proportion of P. vagans remarkably decreased following yeast addition. Considering quality characteristics, the alcohol content rapidly increased after yeast addition, and the lactic acid content was lower in the yeast-treated group than in the control. These results suggest that the rapid increase in alcohol at the start of fermentation inhibits the growth of lactic acid-producing bacteria. The addition of yeast may contribute to the reduction in the high amount of lactic acid, which can be one of the causes of changes in Makgeolli quality.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.515-520
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• 2007

To establish the roasting conditions of dandelion leaves for the manufacture of processed foods such as beverages and tea, we investigated the physicochemical and sensory characteristics of dandelion leaves and their hot water extracts by roasting treatment. As the number of roasting times increased, the free sugar content of the roasted dandelion leaves decreased, and in particular, free amino acid and total polyphenol content decreased greatly after only 1 roasting treatment. The amino nitrogen and total polyphenol contents of the roasted dandelion leaf hot water extracts also decreased greatly, and their L-, a-, and b-values showed much lower values than those of the raw leaf extracts. However, a greater amount of reducing sugars was extracted in the roasted leaves than in the raw leaves, suggesting that the roasting process allows for easier extraction of the compounds in dandelion leaves. Five sensory characteristics, including astringent taste, bitter taste, peen flavor, burnt taste, and sweet odor, were deduced through quantitative descriptive analysis of the hot water extracts. Among them, astringent taste, bitter taste, and green flavor showed significant differences between roasting treatments. The sensory evaluation results show that as the number of roasting times increased, the palatability of the hot water extracts increased greatly, in terms of color and taste.

• Science of Emotion and Sensibility
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• v.10 no.2
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• pp.177-186
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• 2007

The purposes of this study were to investigate consumer's needs for golf wear and to suggest a direction of product development and planning, based on the analysis of golfer's needs. The subjects used for the research were 150 male and female golfers who were in golf practice fields. The data were analyzed by frequency analysis, factor analysis, ANOVA, t-test and Duncan test. In summary, the results of this study were as followers; Dimensions of consumer's needs for golf wear were extracted from factor analysis as following properties; fashion/design property, textile property, hygiene property, body-shaped property. The most important consumer's need for golf wear was "wearing comfort" and second one was "moisture absorbency" Respondents evaluated that wearing comfort, stretchability, tactile, size of golf wear were very important but price, pilling, shrinkage or color-fading after laundry of golf wear were relatively less important. The evaluation of consumer's needs for golf wear according to demographic information had significant difference. The female golfers were found to consider that fiber characteristics, easy-to-laundry, wrinkle resistance, stretchability, sewing quality were relatively more important, when compared with the male golfers. Also, There were significant differences on the evaluation of consumer's needs for golf wear on fiber characteristics, stretchability, brand name between age groups.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.176-182
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• 1999

Whole soybean cereal was fermented with four fungal strains (Mucor and Rhizopus) in pilot meju fermentation system. The pH range of the fermented soybean cereal was $7.16{\sim}8.38$, the contents of reducing sugar and amino-nitrogen were $0.54{\sim}2.64%,\;93{\sim}312mg%$, respectively, and that of free fatty acid ranged $0.06{\sim}2.00%$. The components of the amino acid, organic acid, free sugars and fatty acid showed distinctive patterns among four groups of fermented soybean cereals. Amylase activity and carbohydrate degradation rate of R. oryzae, protease and protein degadation rate of R. stolonifer was higher than other strains. But lipase and lipid degradation rates of four strains were similar. The odor concentrates of the soybean cereals fermented with Mucor strains were similar to Aspergillus strains, but Rhizopus were possessed of the flavor components of Bacillus and Aspergillus. Soysauce, made from M. hiemalis and R. stolonifer fermented soybean cereal showed excellent sensory evaluation and it was proposed that the two strains will be useful in Korean soysauce process.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.111-111
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• 2012

나노테크놀로지는 종래의 가공으로는 얻기 힘들었던 섬유가공 효과를 간단하게 할 수 있는 기술이다. 현재 각국의 기능성 나노 가공제를 섬유에 응용하는 나노 테크놀로지는 현재 공업 생산되고 있는 면, 모, 견 등의 천연섬유 및 polyester, Nylon 등의 합성섬유의 원단에 적용하는 데서 출발하고 있다. 이러한 나노기술은 기존의 설비와 물을 사용하는 것이 큰 특징이고, 특별한 기계장치가 필요하지 않으며, 소규모의 실험장비만 있어도 현장투입이 가능한 나노입자의 제조가 가능하기 때문에 대량생산이 용이하고 설비투자는 원칙적으로 필요하지 않는다. 또한, 나노입자의 분산을 제대로 시키면 그 사이즈가 빛의 가시광선 영역의 파장(400~800nm)에 비해 절반 수준이하 크기의 입자가 대부분을 차지하기 때문에 염색성, 태의 변화가 적어 앞으로 더욱더 나노테크놀로지에 의한 가공이 확대될 것이 예상된다. 특히 유 무기 하이브리드 재료는 용액상태에서 제조되기 때문에 용액 코팅공정의 적용이 가능하여 다양한 코팅에 적극적으로 활용되고 있다. 또한 코팅공정 온도가 상대적으로 낮아서, 유기물의 기능성 발현이 용이하며, 섬유가공에 그대로 적용이 가능하고, 섬유고분자와 내구성 있게 직접 결합이 되어 실용성이 높다 할 수 있다. 또한 나노졸의 형성 시, 혹은 나노졸에 기능성 물질을 첨가함으로서 나노졸과 기능성 물질을 복합화하여 섬유상에 부여하는 것도 가능하다. 최근에 실리카졸의 형성과 성장에 관한 연구는 졸-겔 기술의 발전과 해석 및 상용화에 집중되어 있다. 규산나트륨과 황산 또는 염산을 사용하여 실리카를 생성하는 공정은 tetraethoxysilane (($Si(OC_2H_5)_4$, (TEOS))를 이용하여 합성하는 방법과 달리 대량의 실리카를 경제적으로 생산하는데 방법으로 널리 연구되고 있지만, 많은 연구가 수행되었음에도 불구하고 실리카 졸의 특성, 성장, 제조에 대한 충분한 이해가 이루어 지지 않고 있어, 아직까지 나노크기의 입자를 제조하는 공정에 대해서는 경제성, 효율성, 품질의 균일성이 떨어지는 것이 현실이다. 따라서 본 연구에서는 앞서 연구된 졸-겔 합성기술과 저렴한 원료인 규산나트륨을 이용하여 보다 간단하고 경제적인 방법으로 고부가가치의 다양한 실리카 나노졸을 제조할 수 있는 연구를 하고자 하였다. 이를 위해 규산나트륨 수용액의 특성, 핵 생성에 필요한 규산나트륨 수용액의 산화반응 특성, 그리고 출발용액의 졸겔 반응을 기초로 하여 실리카 졸 형성에 대한 반응물질의 혼합방법, 반응온도, 반응물의 농도, pH등이 최종 실리카 나노졸 제품의 입자 크기와 모양 등에 미치는 영향을 조사하려고 하며 이를 토대로 다양한 크기와 특성을 가진 실리카 나노졸을 제조하였다.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.182-190
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• 2008

A survey on consumer's awareness and perception toward genetically-modified(GM) foods was conducted on 2110 random samples of Korean consumers. More than 65% of the respondents were exposed to some information related to GM foods. The respondents answered that the greatest benefit of the development of GM foods is remedy of potential food shortages in the future. More than 90% of Korean consumers wanted GM foods to be labeled as such. More than 50% of the respondents would not buy until they know more about GM foods. Only 35.8% of Korean consumers were found to know that food items originating from plants contained genes. More consumers responded that they would not buy herbicide-resistant GM soybean but buy vitamin-enriched GM soybean. Many Korean consumers' decision of acceptance or rejection of GM foods depend not on the basis of biotechnology, but on the basis of the degree of benefit to the consumers. Only 6.4% of Korean consumers responded that GM foods were the greatest threat to the safety of Korean foods. The perception of Korean consumers on GM foods has not changed significantly during the past 5 years.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.799-805
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• 2000

In order to manufacture the high-quality products as well as to promote their consumption, dry noodles were prepared with Korean wheat flour and brown glutinous rice flour with and without aroma and quality characteristics of dry noodles were investigated. The average particle size distributions of aromatic brown glutinous rice flour and brown glutinous rice flour ranged from 12.38 to $15.59\;{\mu}m$, which was different from that of control. As a result of farinograph study, water absorption of dough increased and decreased with increasing amounts of brown glutinous rice flour with and without aroma, respectively. Stability, developing time and elasticity of dough showed a decreasing tendency. When compared with the control, aromatic brown glutinous rice samples produced noodles with a greater degree of lightness and a less intensity of yellowing. Replacement of up to 20% of Korean wheat flour by aromatic brown glutinous rice flour and brown glutinous rice flour in noodle had similar cooked properties such as weight gain, volume and water absorption as compared with the control. From the result of sensory evaluation, composite flours(addition up to 30% aromatic brown glutinous rice flour and up to 20% brown glutinous rice flour) and control were rated with a relatively high quality score for appearance, taste and overall eating quality.

• Journal of Animal Science and Technology
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• v.44 no.4
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• pp.427-442
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• 2002

Conjugated linoleic acid(CLA) is a collective term for a group of positional (c8, c10; c9, c11; c10, c12, and c11, c13) and geometric(cis,cis; cis,trans; trans,cis; and trans,trans) isomers of octadecadienoic acid (linoleic acid) with conjugated double bond system. CLA has been shown to have a variety of biological effects. Major effects of CLA on health, such as anti-cancer, anti-oxidation, anti-atherosclerosis and improving immuno-responses, might be derived or partially derived from the alternated lipid metabolism after CLA feeding. Most of studies on the effect of CLA on fat metabolism are concentrated on rats, mice, pigs and other mammals. The CLA inhibited carcinogen-induced neoplasia in several animal models and inhibited the proliferation of human malignant melanoma, colorectal and breast cancer cells and CLA reduced the atherosclerosis. Several studies have determined the antioxidant property of CLA; however, the property still remains controversial. Some of the studies have shown that CLA acted as an antioxidant, whereas some other studies have demonstrated that CLA might be a prooxidant. Several studies suggested that CLA could reduce fat accumulation in mammals. CLA was suggested to promote muscle growth and reduce fat deposition in mouse, and improve feed efficiency in rats. CLA has been shown to inhibit the activity of stearoyl-CoA reductase. CLA also reduced the content of arachidonic acid. Since arachidonic acid, and eicosapentaenoic acid (EPA) and docosahexenoic acid (DHA) are synthesized by different pathways, reducing the synthesis of arachidonic acid may not mean reducing that of EPA and DHA. Many sutdies have been shown biological effects of CLA. Therefore, further research is needed to answer the following questions: 1) how to synthesize the new CLA by new methods, 2) why CLA has shown biological effects, 3) how to increase CLA effects in animal products.

• Applied Biological Chemistry
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• v.21 no.1
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• pp.16-21
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• 1978

In order to determine optimum condition for the Ko-Choo-Jang (red-pepper-paste) processing, chemical analysis, mixed ratio, and sensory teat, resulted as follows. 1. The best nutritional value could be obtained after three hours at $60^{\circ}C$, which proved to be the optimum temperature in koji digestion of starch paste. 2. The component ratio of wheat flour to koji-powder was two to one giving the best digestion. 3. The mixing ratio of salt and red-pepper-powder and flour-koji was determined as 1 : 1.5 : 3 by sensory tests. 4. The highest reducing sugar content appeared in a digested mixture using glutinous rice as a starch source and the reducing sugar increased continuously with decreasing, total sugar content in almost every mixture of starches. 5. As a starch source, glutinous rice powder produced the highest total sugar in the beginning stages, however, after 10 day's curing produced less sugar than rice powder. 6. The order of total nitrogen content in the cured paste was recorded as wheat-flour, rice-powder, corn-powder, glutinous-powder, barley-powder, and sweet potato-starch. 7. Amino-nitrogen was increased with curing and the highest, value was observed in the case of wheat flour. 8. In sensory test, Ko-Choo-Jang made of glutinous rice-powder resulted in the best taste.

• Journal of the Korean Applied Science and Technology
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• v.37 no.2
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• pp.214-223
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• 2020

This study evaluated CO₂ removal efficiency, monitoring data analysis / evaluation efficiency and energy reduction efficiency in the liquor factory by L-alanine applied scrubber. The average removal rate of the scrubber was 90.45%, and it was confirmed that the removal efficiency was excellent above 10,000ppm of inlet CO₂ concentration. After the scrubber operation, the CO₂ concentration in the workplace was maintained under 2,000ppm(the carbon dioxide reduction efficiency was about 74%). and the energy saving efficiency was calculated to 7.26% by reducing the power consumption. As a result of applying the developed product, it was possible to improve the working environment of workers by reducing the carbon dioxide concentration in the workplace at low concentration without ventilation, and to reduce the energy consumption. Therefore, it is expected that the scrubber will be useful as a high CO₂ removal process in food and liquor factories.