• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.979-989
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• 2015

The purpose of this study was to investigate the usage and perception jochung Self-administered questionnaires were collected from 445 living residents in the Daegu and Gyeongbuk areas. When purchasing jochung, respondents answered that they considered both health and taste. Recognition rate scores for jochung were in the order of 'brown rice', 'balloon flower', 'plum', and 'corn'. On the other hand, recognition rate scores for 'purple radish', 'sword bean', and 'sasa quelpaertensis' were very low. Preference and intake levels of jochung were in the order of 'plum', 'corn', 'sorghum', 'strawberry' and 'balloon flower'. On the other hand, preferences for 'purple radish', 'sword bean', and 'Hovenia dulcis' were very low. Reasons for eating jochung as a sweetener were identified as due to 'family, friend, or neighbor' (40.1%) and 'for health' (39.2%), and 54.6% ate it once or twice per week. Consumers showed low preference for different jochung used as sweeteners, and did not exactly recognize the characteristics of various jochung. Furthermore, 70.8% replied "increasing" prospects for jochung consumption. To increase consumption of jochung, there is a need for greater hygiene and safety with regards to jochung products as well as variations and improvements in quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.132-137
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• 2010

This study was performed to investigate the effect of apple and maltitol as ingredients on the quality of Jochung, a grain syrup. Four kinds of Jochung products were prepared from steamed-rice, apple juice, heated-apple sarcocarp (at $70^{\circ}C$, 60 min), and a mixture (sarcocarp : maltitol＝5:1, w/w) by saccharifying (at $55^{\circ}C$, 8 hrs) with a malt (100 g/500 g rice), mixing the ingredients (steamed-rice : ingredient＝5:5, w/w), filtering, and heating the filtrate (at $95^{\circ}C$, 2 hrs): product (A) with apple juice added before saccharified, product (B) with apple juice added after saccharified, product (C) with heated-apple sarcocarp added after saccharified, and product (D) with the mixture added after saccharified. The product (D) had the lowest pH value ($4.60\pm0.01$) of any other products. The contents of reducing sugar and total phenolic compound were the highest in the product (A) among all the products, which comprised $68.10\pm6.71$% and $7.36\pm0.85$ mg/g, respectively, resulting in good quality. The solidity and the dextrose equivalence had the highest value in the product (B) and the product (C), respectively. The malic acid content ($4.10\pm0.02$%) of the product (D) was the highest of any other organic acids identified by HPLC. Hunter L, a, and b values of the product (D) were the highest compared to other products. In sensory evaluation, the product (A) had generally higher score in all sensory attributes. It was concluded from the chemical and sensory evaluation that adding the apple juice before saccharified might be an effective method for manufacturing good quality rice-Jochung.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.865-870
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• 2012

This study was performed to investigate the effect of steamed garlic powder (SGP) on the quality characteristics of Jochung, saccharide by barley melt. Physicochemical properties and sensory quality were determined in Jochungs were prepared that 5% (SGP 5), 10% (SGP 10), 20% (SGP 20) and 30% (SGP 30) of SGP to sikhe for making jochung and hard boiled (W/W). Turbidity and viscosity of SGP added groups increased than control, significantly. The viscosity was $133{\pm}10^3$ cps in control group, it higher than SGP added groups ($140{\pm}11^3{\sim}272{\pm}2^3$ cps). The pH decreased with increasing SGP concentration. Reducing sugar was significantly higher in SGP added groups than control group, especially 30% SGP addition group in $44.66{\pm}0.26$ mg/100 g. HMF (Hydroxymethyl-furfural) content increased with increasing of SGP concentration, and 30% SGP addition group was higher in 48% than control group. In HPLC determination, free sugars content increased with amounts of SGP addition level. Fructose and glucose contents increased while maltose and raffinose contents decreased. Fructose content was $0.84{\pm}0.02$ mg/100g in control group but $1.36{\pm}0.03{\sim}1.62{\pm}0.01$ mg/100 g in SGP added groups. In the sensory evaluation, the color of Jochung decreased dose dependently with the SGP. Garlic flavor was significantly greater in SGP added groups compared to that of control group. The overall acceptability had not significantly difference among control, SGP 5 and 10 group. Preference was decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Food Science and Preservation
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• v.23 no.6
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• pp.804-810
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• 2016

This study aimed to compare the quality characteristics of developed rice Jochung (E) with those of commercial-rice Jochung (A, B, C, and D). The total soluble solid, reducing sugar, and dextrose equivalent of developed rice Jochung were $80^{\circ}Brix$, 44.53%, and 56.94%, respectively. The pH and titrable acidity were 6.25 and 0.19%, respectively. The color difference value (${\Delta}E$) of developed rice Jochung was 74.42, which was significantly lower than the other samples investigated. The light transmittance and total polyphenol contents of developed rice Jochung were 56.4%T and 108.23 mg GAE/100 g, respectively. The adhesiveness values of various commercial-rice Jochung products were 29.0~66.0 sec, while that of developed-rice Jochung was 61 sec, showing good textural properties for use in manufacturing Hangwa, a Korean traditional cookie. The electron-donating values of various rice Jochung were 20.4~50.3%, among which the developed-rice Jochung showed the highest value. The reducing powers of various rice Jochung products were 0.44~0.72, while that of the developed product was 0.72, which was significantly higher than the other values. Sensory evaluation revealed that the color scores of developed- and commercial-rice Jochung products were 6.70~6.80. Flavor scores of rice Jochung products ranged from 6.00 to 7.00. Taste and mouth feeling scores of developed-rice Jochung did not significantly differ from those of commercial Jochung products. Compared to commercial-rice Jochung products, developed-rice Jochung made with malt extract exhibited high polyphenols content. However, there were no significant differences in the overall acceptability scores between commercial-rice Jochung products and the developed product. The developed-rice Jochung analyzed in this study may be useful as a traditional sweetener for various Hangwa products as a substitute for corn syrup or Jochung.

• Nuclear industry
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• v.21 no.7 s.221
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• pp.4-6
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• 2001

• Nuclear industry
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• v.20 no.7 s.209
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• pp.39-45
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• 2000

• Nuclear industry
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• v.14 no.1 s.131
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• pp.94-104
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• 1994

• 대한핵의학회:학술대회논문집
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• 2003.05a
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• pp.7-7
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• 2003

• Nuclear industry
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• v.22 no.9 s.235
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• pp.38-41
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• 2002

• Nuclear industry
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• v.13 no.9 s.127
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• pp.75-85
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• 1993