• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.1-12
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• 2016

This study is to make the liquid crystalline structure using sucrose distearate (Sucro-DS) emulsifier to create the hydrophilic type oil-in-water (O/W) emulsion, the droplets of the emulsion having a structure of a multi-lamellar structure. We have studied the physicochemical properties of Sucro-DS using those techniques. And it has been studied in the emulsion performance. In order to form the liquid crystalline structure applying 3 wt% of Sucro-DS, 5 wt% of glycerin, 5 wt% of squalane, 5 wt% of capric/caprylic triglyceride, 3wt% of cetostearyl alcohol, 1wt% of glyceryl mono-stearate, 78 wt% of pure water in mixture having the lamellar structure of stable multi-layer system was found to formed. By applying them, they were described how to create an unstable active material encapsulated cream. Further, the moisturizing cream was studied using this technique. It reported the results to the skin improvement effect by the human clinical trials. The pH range to produce a stable liquid crystal phase using a Sucro-DS was maintained in 5.2~7.5. In order to increase the stability of the liquid crystal, it was when behenyl alcohol containing 3 wt%, the hardness at this time was 13 kg/mm,min. Viscosity of the same amount was 25,000mPas/min. After a test for the effects of the emulsions, the concentration of 6 wt% Sucro-DS is that was appropriate, the particle size of the liquid crystal was 4~6mm. It was observed through a microscope analysis, reliability of the liquid crystal changes for 3 months was found to get stable at each $4^{\circ}C$, $25^{\circ}C$ and $45^{\circ}C$. In clinical trial test, before applying a moisturizing effect it was $13.4{\pm}7%$. Moisturizing cream liquid crystal was not formed in $14.5{\pm}5%$. Therefore, applying than ever before could see the moisture about 8.2% was improved. On the other hand, it was the moisturizing effect of the liquid cream is $19.2{\pm}7%$. The results showed that 43.3% improvement than that previously used. Applications fields, Sucro-DS emulsifier used liquid cream, lotion, eye cream and a variety of formulations can be developed, as well as the cosmetics industry is expected to be wide fields in the application of the external preparation for skin emulsion technology in the pharmaceutical industry and pharmaceutical industry.

• Food Science and Preservation
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• v.13 no.3
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• pp.329-336
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• 2006

The characteristics of mash qualities of takju prepared by addition of chestnut peel powder(5%, 10%, 20% and 30% per steamed rice) were investigated during fermentation. That is, in all fermentation periods, changes of pit total acid, organic acids, solids, amino nitrogen, total sugar and reducing sugar, microorganisms, alcohol and color were determined and analyzed. There was significant differences in characteristics of mash qualities by addition of chestnut peel powder. In general, contents of total acid, organic acids, amino nitrogen, total sugar, reducing sugar and ethanol of takju added with chestnut peel powder were lower than those of steamed rice only, whereas solid contents was higher. But ethanol content of takju added with 5% of chestnut peel powder after 8 days of fermentation was 9.6% which was similar to that of takju prepared by addition of steamed lice only. Also, microbial populations such as total viable cells, yeast and lactic acid bacteria of the treatments were increased to about $10^8CFU/mL$ after 2 days of fermentation and then decreased gradually. In the beginning stage of fermentation color differences value of the treatments were $1.99{\sim}10.27$, and the differentials reduced gradually during fermentation.

• Applied Biological Chemistry
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• v.30 no.3
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• pp.201-209
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• 1987

Solutions of food colorants were tested with insoluble drugs (kaolin, active carbon, talc, natural aluminum silicate) for their adsorption phenomena in purified water, gastric and intestinal fluid test solutions, respectively. The adsorption isotherms of kaolin with Red 2 in purified water, and active carbon with Red 2, 3, 40 in the three media, with Yellow 4 in purified water, gastric fluid, with Yellow 5 in intestinal fluid and natural aluminum silicate with Red 3 in purified water, intestinal fluid, with Yellow 4, 5 in purified water followed the Freundlich equation, and those of talc with Red 2, 3, Yellow 5 in the three media, with Red 40 in purified water, gastric fluid, with Yellow 4 in intestinal fluid fitted the Langmuir equation. With decrease of the alcohol content of aqueous solutions, the adsorption of coloring food additives is increased, but it decreased in high temperature. Also the activation energy of adsorption of coloring food additives by active carbon was determined.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.1
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• pp.7-11
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• 1983

The purpose of this study was to prepare low methoxyl pectins (LMPs) by pectinesterase (PE) using waste tangerine peels and to compare the chemical, physical and gelling properties of the prepared pectins with the commercial LMP. The LMPs were prepared by treating albedo with 0.25M $Na_2CO_3$ to activate the PE. PE was then inactivated by heating. The sample was centrifuged and the supernatant was collected. LMP was obtained as precipitate by adding alcohol to the collected supernatant. The amounts of extractible pectins in albedo were 12.71~12.98% on a dry weight basis. Methoxyl contents of LMPs prepared by treating albedo with PE at pH 7.5 for 10min, at pH 8.5 for 10min, 20min and 30min were 5.12%, 4.27%, 3.08%, 1.85% respectively, demonstrating that the methoxyl contents of the preparations decreased as the degree of treatment albedo with PE increased. The acetyl contents of the preparations ranged from 0.09% to 0.12%, the values of which do not interfere with gel formation. The anhydrouronic acid contents of the prepared pectins were in the range of 94.2%~94.8%. The values of viscosity and molecular weights of the prepared LMPs tent to decrease as the degree of PE action on albedo increased. The textural value of the prepared LMP gels determined by Consistometer, Ridgelimeter and Instron denonstrated that the excess treatment of albedo with PE significantly impaired the gelling properties of the preparations.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.648-656
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• 2021

This study analyzed the physicochemical properties of Danyangju and Iyangju fermented using uncooked germinated brown rice. Total bacteria and yeast from Danyangju and Iyangju showed the maximal value on day 1 of fermentation, but their numbers decreased by the seventh day. On the seventh day, the total bacteria were higher in Iyangju than in Danyangju, but yeast was the lowest in Iyangju. Both Danyangju and Iyangju showed decreased whiteness in color, whereas redness and yellowness increased with fermentation. Sugar contents, reducing sugar, acidity, alcohol, and polyphenol contents increased during fermentation in both Danyangju and Iyangju; this increase was higher in Iyangju than in Danyangju. Iyangju and Danyangju showed gradual increases in α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity until day 5. The γ-aminobutyric acid (GABA) content increased with fermentation in Iyangju and Danyangju, and Iyangju showed over 10-fold increase after fermentation.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.524-528
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• 2020

The aim of this study was to enhance the use of wheat bran in lactic acid bacteria (LAB) fermentation. LAB fermentation of wheat bran and the flavor components and amino acids of fermentation products were analyzed using gas chromatography-mass spectrometry (GC/MS) and high-performance liquid chromatography (HPLC). The results showed that total flavor components increased by 93% and 73% in the animal-based LAB mixture (T2) and plant-based LAB mixture (T3), respectively, after fermentation. Among these components, 2,3-butanedione (diacetyl), known for its buttery flavor, was detected at concentrations of 18.44 ng/g (T2) and 16.95 ng/g (T3). Levels of hexanal and nonanal, which causes off-flavor components in wheat bran, dramatically decreased after T2 fermentation; similarly, levels of total free amino acids decreased by 37.6% (T2) and 36.7% (T3) after fermentation. This may explain why some components were bound to volatile compounds during LAB fermentation. These results suggest that LAB-fermented wheat bran is a potential value-added food material.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.63-69
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• 2008

For the development of mulberry wine, we investigated its optimum fermentation conditions as well as quality changes during fermentation. The physicochemical characteristics of the mulberry fruit used in the study were pH 4.56, 0.50% titratable acidity, and 13.0 $^{circ}Brix$ soluble solids. The mulberry wine fermented with Saccharomyces cerevisiae KCCM 12224 (Sc-24) at 24 $^{circ}Brix$ soluble solids and $26^{circ}C$ showed excellent characteristics in terms of ethanol production, titratable acidity, and redness. The sucrose, fructose, and glucose contents of the mulberry wine drastically decreased with fermentation time. The citric acid content was maintained during the fermentation period, and malic acid decreased, but lactic and succinic acids increased. The cyanidin-3-glucoside content, a major anthocyanin pigment, of the mulberry wine drastically decreased from 195.5 mg% at the initial stage of fermentation to 15.37 mg% at 2 days of fermentation. However, cyanidin-3-rutinoside decreased gradually. In summary, a mulberry wine of high quality was made by fermentation for 8 days at $26^{\circ}C$ using mashed mulberry fruit containing $24^{\circ}Brix$ soluble solids, after adding 200 ppm $K_2S_2O_5$ and inoculating with 3%(v/v) Sc-24.

• Journal of the Korea Convergence Society
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• v.12 no.6
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• pp.197-203
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• 2021

In this study, to develop a higher value-added makgeolli, the Korean traditional rice wine were made of four kinds of raw material cereals (wheat flour, puffed rice, non-glutinous rice, and glutinous rice). To investigate the development potential of makgeolli as functional materials, their physicochemical characteristics, phenol, flavonoid, and vitamin contents, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical scavenging activity were evaluated. Puffed rice makgeolli and non-glutinous rice makgeolli among four types of makgeolli were higher contents of alcohol (16-16.5%). Of four types of makgeolli, puffed rice makgeolli showed 5.2±0.06 mg GAE/mL, the highest level content of total phenol, and flavonoid contents of them were similarly high, with a level of 470-490 ㎍ QE/mL. Puffed rice makgeolli containing the highest level content of total phenol resulted in 81.5%, the highest activity of ABTS radical scavenging. These results suggest that puffed rice may be an effective raw material for makgeolli to be developed the antioxidant functional materials.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.640-647
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• 2021

In this study, we analyzed three rice pre-treatment methods for the preparation of mit-sool (first mashing), with godubap (steamed rice), beombeok (undercooked porridge), and juk (porridge). The results can provide basic data for the development of takju with improved quality. In terms of the base alcohol, godubap produced the highest amount of alcohol (8.1%) after two days, followed by beombeok and juk. After two days of fermentation, soluble solids were measured at 15.3, 15.1, and 1.4°Brix in beombeok, juk, and godubap, respectively, The glucose content of godubap did not change significantly; however, the maltose content increased. In beombeok, maltose decreased from 16.48 mg/mL on the initial day 0 to 1.27 mg/mL on day 9. In juk, glucose and maltose increased from 14.05 and 11.49 mg/mL on day 0 to 31.39 and 42.53 mg/mL on day 2, respectively. Succinic acid levels increased in the godubap and beombeok mit-sool. However, succinic acid was not detected in godubap and juk during the initial stage of fermentation, and lactic acid was not detected in beombeok mit-sool. During the fermentation stage of deot-sool (second mashing), the highest alcohol content of takju made with godubap alcohol was 18.0% and the lowest alcohol content was 15.1% in beombeok on day 9. The total acidity was as high as 0.54% for beombeok, 0.41% for juk, and 0.39% for godubap. In the flavor analysis, ethyl caprate and ethyl caprylate, which were high on day 0 in godubap, decreased upon the completion of fermentation on day 9. Banana-flavored isoamyl alcohol content increased. For juk, ethyl caprate and ethyl caprylate, which were high on day 0, decreased on day 9. Flavor components, such as ethyl palmitate and ethyl linoleate were increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.586-591
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• 2015

To prepare peach wine using peach juice, fermentation properties were monitored, and fermentation conditions (initial sugar concentration, temperature, and time) were optimized by a response surface methodology. Alcohol content for peach wine fermentation ranged from 3.4~9.2% [$R^2=0.9229$ (P<0.01)] and 8.54% (maximum value) at $18.73^{\circ}Brix$, $16.81^{\circ}C$, and 12.99 day. Acidity ranged from 0.30~0.74%, and 0.25% (minimum value) at $15.11^{\circ}Brix$, $17.09^{\circ}C$, and 13.61 day. Residual sugar concentration was $6.67^{\circ}Brix$ (maximum residual sugar content) at $17.79^{\circ}Brix$, $20.63^{\circ}C$, and 3.37 day. Yellow color intensity was 18.92 (maximum Hunter's color b value) at $13.19^{\circ}Brix$, $20.81^{\circ}C$, and 12.81 day. Based on the above study results, optimization conditions for peach wine fermentation were 9 days, below $20^{\circ}C$, and $19^{\circ}Brix$ peach juice.