• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.426-432
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• 2009

The quality of baked Yackwa with rice bran oil varied with dipping temperature (80 and 25$^{\circ}C$) and dipping time (5, 10, and 15 minutes at 80$^{\circ}C$, and 60, 90, and 120 minutes at 25$^{\circ}C$). The moisture content and hardness of baked Yackwa increased and decreased, respectively, with dipping time. The expansion ratio increased with time when baked Yackwa was dipped at 80$^{\circ}C$, but decreased with time when dipped at 25$^{\circ}C$. Flavor and color were optimal for product dipped at 80$^{\circ}C$ for 15 minutes followed those dipped at 25$^{\circ}C$ for 120 minutes; the dipping conditions produced no significant difference in the degree of expension, aroma, texture, and overall quality. Baked Yackwa showed better results than fried Yackwa in sensory evaluation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.2
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• pp.172-180
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• 2009

This study was carried out to compare the physicochemical characteristics and sensory quality of Sogokju (Korean traditional rice wine) prepared with waxy rice varieties. Among tested waxy rice varieties, highest protein contents (8.11%) was observed in cv. Sangjuchal, and highest whiteness and L-value were observed in cv. Hwaseonchal, while no significant differences in gelatinization temperature could be observed among tested varieties, and cv. Boseokchal and Sinseonchal exhibited higher breakdown viscosity compared to the others. The alcohol contents of Sogokju with waxy rice varieties ranges from 13.0 to 13.4%, and the brix degree and turbidity were within the range of 20.5 to 24.6 $^{\circ}Bx$, and 0.0344 to 0.0530, respectively. The highest L-value (6.90), b-value (l.45), pH (4.79), total acidity (0.8384%), and glucose content (10.843 g/100 ml) could be observed in Sogokju made with cv. Sangjuchal. The organic acids such as succinic acid, malic acid, citric acid and oxalic acid could be detected in Sogokju. Although no variety-dependant differences in appearance, aroma, and taste could be found in sensory evaluation, Sogokju made with cvs. Sinseonchal, Haepyeongchal, and Hwaseonchal showed higher overall quality than Sogokju made with cv. Dongjinchal, which is most widely used for Sogokju used for Sogokju production nowadays.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.986-992
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• 2011

The purpose of this study was to examine the qualities of muffins with 20, 40, and 60% brown rice flour (BRF). The muffins containing 20, 40, and 60% BRF were lower than control muffins (made with regular flour) in weight, height, pH, and moisture content. No significant differences were observed between BRF muffins in weight and moisture content; however, height and pH decreased with increasing amounts of BRF added (p<0.05). The moisture content of control muffins decreased after storage at $30^{\circ}C$ and was not significantly different than BRF muffins (p>0.05). The hardness and resilience in the controls were higher than BRF muffins, but increasing the amount of BRF added in muffins increased both hardness and resilience (p<0.05). The cohesiveness and springiness in the controls were higher than in BRF muffins and decreased with increasing the amount of BRF added to muffins (p<0.05). The gumminess and chewiness in muffins with BRF were higher than controls and were increased when the amount of BRF added in muffins was increased (p<0.05). However, the adhesiveness of the samples was not significantly different (p>0.05). In sensory evaluation, the external color in muffins with 20% BRF and the internal color in controls were the highest (p<0.05). The taste, aroma, texture, and overall acceptability were the highest in muffins with 60% BRF (p<0.05). The antioxidant activities, DPPH radical scavenging, and superoxide dismutase-like activity of muffins were increased with increasing the amount of BRF added to muffins (p<0.05).

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.608-613
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• 2007

This study was conducted to evaluate the meat quality of pork produced by feeding fermented rice bran (FRB) (10 to 20%). In the proximate composition analysis there were no significant differences, but the FRB treated groups showed a tendency for higher moisture content and a lower fat content. There were no significant changes found in the physicochemical property analysis, except for cooking loss and water holding capacity, which are the most important factors for estimating meat quality. The cooking loss of the FRB pork was significantly lower than that of the control group (p<0.01). The water holding capacity of the 20% FRB roup was higher than that of the control group (p<0.01). The shear force value of the 20% FRB group was also higher than that of the control group, but the 10% FRB group showed no difference from the control group. The total free amino acid volume of the meat increased, depending on the volume of FRB added. The contents of glutamic acid, glycine, and alanine, which are important factors for taste and flavor, were higher in the FRB groups an the control group. In the sensory analysis, the FRB groups showed high scores for color, aroma, flavor, juiciness, taste, and overall acceptability. Taken together, adding FRB to the feed improved the quality of pork.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.446-455
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• 2014

In this study, we aimed to develop mixed grain-derived hard liquor with enhanced favor and taste. First, fermentation characteristics analysis according to the grain used showed that rice and adlay produced high alcohol outputs of 15.2% and 13.3%, respectively, while that of barley was low at 5.6%. In an experiment in which different amounts sorghum flour were added, the sample without sorghum flour showed an alcohol content of 19.0%. The effect of adding up to 7% ipkuk (koji) was examined in a sensory test. Comprehensive preference increased with increasing amounts of added ipkuk. Fermentation characteristics analyses of distilled liquor into which milled rice (5% degrees of milling of unpolished waxy rice) was added showed that alcohol content and acidity were not greatly affected by its addition. Finally, an analysis of aromatic ingredients showed that the percentage of ethyl palmitate, which produces a smooth aroma, was the highest in distilled liquor made of mixed grains.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1015-1021
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• 2000

Volatile flavor components (VFCs) in cooked black rices (Suwon-415 and Chindo) were studied. The major reactions during cooking, which result in aroma volatiles, are the Maillard reaction between amino acids and reducing sugars, and thermal degradation of lipid. Black rices washed with water were soaked in 1.5 folds water and heated at $110^{\circ}C$ in oil bath for 30min. VFCs in cooked black rices were extracted for three hours by SDE and were analyzed by GC and GC/MS. A total of 91, 82 volatiles were identified in Suwon-415 and Chindo black rice, respectively. Suwon-415 was composed of 26 alcohols, 10 aldehydes, 5 acids, 11 esters, 15 ketones, 9 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 9 sulfur containing compounds. Chindo was composed of 28 alcohols, 9 aldehydes, 4 acids, 12 esters, 14 ketones, 5 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 4 sulfur containing compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1523-1528
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• 2008

This study was carried out to compare the physicochemical characteristics and sensory quality of Sikhye (a Korean traditional rice beverage) prepared with specialty rice varieties. The results showed that Ilpum had higher hulling recovery, milled/brown rice ratio, and milling recovery than Sulgaeng, Baegjinju, Baegjinju 1, and Dongjinchal. The alkali digestive value, protein content, and amylose contents of Sulgaeng were 6.3, 7.3% and 19.3%, respectively. The highest brix degree was $10.00^{\circ}Bx$ in Baegjinju Sikhye. The turbidity appeared at 0.4440, 0.4100, 0.3828, 0.3372, 0.1414 in Ilpum, Baegjinju, Baegjinju 1, Sulgaeng, and Dongjinchal Sikhye, respectively. There were no significant differences in pH and maltose contents among the groups. The highest L-value was 44.62 in Ilpum Sikhye. The a-value and b-value were $-1.66{\sim}-0.70$ and $-9.18{\sim}-5.19$, respectively. Finally, the sensory evaluation results indicated that there were no significant differences in appearance, aroma, and taste between the groups, and the Sulgaeng Sikhye showed higher overall quality than the Dongjinchal Sikhye as the control.

• Journal of Microbiology and Biotechnology
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• v.28 no.1
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• pp.50-58
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• 2018

Elephant garlic (Allium ampeloprasum var. ampeloprasum), which belongs to the Alliaceae family along with onion and garlic, has a flavor and shape similar to those of normal garlic but is not true garlic. Additionally, its properties are largely unknown, and its processing and product development have not been reported. In this study, we focused on using elephant garlic to produce a new type of vinegar, for which the market is rapidly growing because of its health benefits. First, we evaluated the effects of elephant garlic addition on acetic acid fermentation of rice wine by Acetobacter pasteurianus. In contrast to normal garlic, for which 2% (w/v) addition completely halted fermentation, addition of elephant garlic enabled slow but successful fermentation of ethanol to acetic acid. Metabolite analysis suggested that sulfur-containing volatile compounds were less abundant in elephant garlic than in normal garlic; these volatile compounds may be responsible for inhibiting acetic acid fermentation. After acetic acid fermentation, vinegar with elephant garlic did not have any sulfur-containing volatile compounds, which could positively contribute to the vinegar flavor. Moreover, the amino acid profile of the vinegar suggested that nutritional and sensory properties were more enhanced following addition of elephant garlic. Thus, elephant garlic may have applications in the development of a new vinegar product with improved flavor and quality and potential health benefits.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.627-635
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• 2012

This study was conducted to investigate the preference for and recognition of Makgeolli by foreign students to determine its potential for export. From March 15 to 29, 2010, 300 students from four universities (Kyung-Hee University, Hankuk University of Foreign Studies, Yonsei University, Chung-Ang University) were surveyed and data from 287 subjects were used for subsequent analyses. The recognition of Makgeolli was as follows: 40.3% knew that Makgeolli's was fermented alcohol; 49.5% knew its proof; 85.7% knew that rice and wheat were the main ingredients of Makgeolli; 72.8% knew it was Korean traditional alcohol. The preference for Makgeolli's was as follows: flavor (3.46), color (3.43), aroma (3.30), texture (3.28), reverberation (3.36), shape of glass (3.51) and Korean bar (3.72), which were slightly high. However, hangover (3.02) and plastic bottle (3.08) had lower values than the other variables. Overall, participants were likely to recommend Makgeolli to others (Male 3.57, Female 3.72), but they did not think that it is a good ingredient for food (2.91). The opportunity for the globalization of Makgeolli appeared to be high (Male 3.57, Female 3.74). To improve the export of Makgoelli, respondents reported that a better marketing strategy (37%) and new type of bottle (42.8%) were needed.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.36-47
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• 2018

In this study, pH, $^{\circ}Brix$, salt concentration, sodium content, color, hardness, and sensory evaluations were measured during storage at low temperatures for 21 days after making tongue sole Jangajji with different types of Gochujang sauces. The pH was higher than those of samples not containing Maesil fermented liquor at all storage periods. The $^{\circ}Brix$ of the Maesil fermented liquor added samples was higher than that of the samples not added at the early stages of storage. On the other hand, there was no significant difference between the samples with and without Maesil fermented liquor at the later stages of storage. The sodium content was lower than that of the samples not containing Maesil fermented liquor. The lightness (L) was lower in the early stages of storage than those of the Maesil fermented liquor. In the late stage of storage, however, the lightness was higher than those of the samples not containing Maesil fermented liquor. The redness (a) of the GRWO sample group showed the highest value at all storage periods compared to the other sample groups. The yellowness (b) of the GRWO sample group was high at the early stages of storage. On the $21^{st}$ day of storage, however, the GRW sample group was significantly higher (p<0.01). The hardness results showed that the value of the later storage period was lower than that at the initial storage stage. The sensory evaluation showed that the Maesil fermented liquor reduced the spicy, salty, bitter, and unpleasant taste. As a result of the acceptance test, the GRWO and GRW samples were evaluated as the acceptance group with color, aroma, texture and overall acceptability compared to the brown rice Gochujang sample group.