• Culinary science and hospitality research
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• v.20 no.3
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• pp.113-124
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• 2014

This study investigated the quality characteristics of Yanggeng sweetened with various amounts of trehalose (0, 40, 60, 80, 100 % of trehalose) and their changes during storage times. The moisture content, color value, $^{\circ}Brix$, pH, texture profile, QDA and acceptance for samples were tested. As a result of the mechanical tests, moisture content and pH were increased while hardness were decreased with increased trehalose content. Also, moistness, gloss and after taste were increased with increased trehalose in the sensory attribute difference test. Acceptance test showed Yanggeng with 60% trehalose and 40% sucrose obtained the highest scores on flavor, taste and overall acceptability. During storage in refrigerator, Yanggeng sweetened with higher % of trehalose showed significantly higher moisture content, and lower syneresis and hardness than the control sweetened with only sucrose. The results of the sensory test showed that 60% trehalose Yanggeng was the highest in flavor, after taste, and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1035-1040
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• 2005

This study was conducted to investigate the surface spraying effect of materials on the rheological properties of frozen starch with microwave heating. Microwave helps reduce cooking time by high temperature, but swiftly snatches moisture from foods such as frozen starches (buns and noodles etc) and makes surface of foods harder. Four types of maltodextrin materials have been prepared for different concentration solutions and sprayed on surface doughs of sheet type. Sprayed dough samples were Quickly frozen at $-70^{\circ}C$ and wrapped with polypropylene film. All the treated samples were kept at 0, -20 and $-50^{\circ}C$, and then taken out periodically for measurement of the quality during storage. The quality attributes evaluated after heating with microwave energy include sensory quality retrogradation, texture, surface color and microstructure. The quality of frozen starches deteriorated with long term storage even at low temperatures of -20 and $-50^{\circ}C$, and the spray materials were found to improve the textural and physical properties of frozen starches in the microwave heating. Particularly, maltodextrin with D.E value of $9\~12$ had the most desirable effects of quality improvement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1129-1136
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• 2001

This study was to investigate the suitability of six domestic wheat cultivars for the Korean-style steamed bread made under optimal conditions. Six wheat flours milled from cultivars of Greu, Kumgang, Eunpa, Taptong Kobun, and Allgreu contained 13.8, 13.7, 13.7, 13.0, 11.7, 11.0% of protein. Control bread was made from blend (protein 10.5%) of 50% high strength and 50% low strength wheat flours milled from imported wheats. The volume of steamed bread made from Kumgang was highest followed by Eunpa, Tapdong, Kobun, Greu, control bread, Allgreu. Especially, the bread qualities of Kumgand and Kobun were superior to the control bread, showing better surface characteristics such as smoothness, glossiness, and whiteness, better shapes and desirable texture. Domestic wheat flours, having medium strength with high protein content above 13.0% were suitable for steamed bread except for Greu. Volumes of steamed bread made from domestic wheat flours were correlated with protein and ash content, flour color (L value), farinograph dough development time and stability, whereas spread ratio, total bread score and overall acceptability were correlated with farinograph dough stability It is concluded that flour quality is more important factor than protein content when domestic wheat flours are chosen for Korean-style steamed bread

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.166-172
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• 2003

Calcium lactate (CL) prepared from powdered black snail (PBS) or its ashed powder (ABS), was investigated for ideal manufacturing conditions to optimize color, solubility and sensory quality. Based on the amount of PBS and 100 mL lactic acid (LA), the yields of PBS-CL were 300% and 15 g in 10% LA and 260% and 20 g in 20% LA. Yields of ABS-CL based on the amount ABS and 100 mL LA were 400% and 60 g in 10% LA and 329% and 66 g in 20% LA. Both of the yields were decreased with an increase of the LA concentration on the basis of PBS and ABS amounts, but proportionally increased with the increment in the LA concentration on the basis of LA volume. Optimal preparation times of the dehydrated PBS-CL and ABS-CL were, respectively, 4 hr and 5 hr at 10$0^{\circ}C$, 3 hr and 4 hr at 12$0^{\circ}C$, and 1 hr and 2 hr at 15$0^{\circ}C$, which showed shorter time in preparing the dehydrated ABS-CL. PBS-CL and ABS-CL were confirmed to be Ca($CH_3$CHOH$CO_2$)$_2$ by the analysis results of IR and $^1$H-NMR. Calcium contents of the anhydrous PBS-CL and ABS-CL were individually 15.4% (w/w) and 17.3% (w/w) representing 84.2% and 94.5% or each theoretical value. Colors or PBS-CL and ABS-CL were light yellow and light-greenish white each. Solubilities of PBS- CL and ABS-CL in distilled water at pH 3~8 were 5.43 and 6.11 g/100 mL, respectively, which demonstrated higher mean solubilities rather than the 4.74 g/100 mL of standard CL. Solubilities of PBS-CL (3.14~5.03 g/100 mL) and ABS-CL (4.69~6.05 g/100 mL) against soup soy sauce, 3% brine, Soju (Korean distilled liquor), thick soy sauce, grape juice and orange juice were higher than those of standard CL (2.94~5.84 g/100 mL). ABS-CL was believed to have a wide use range due to its low sourness while different applications of PBS-CL in food are expected due to its mild astringent taste and strong savory taste despite its strong bitter taste as estimated by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1461-1466
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• 2006

The objective of this research was to investigate the potential use of Prunus mume liqueur byproduct (PLB) as an ingredient in noddle processing. After boiling, the weight and volume of PLB added noodles and turbidity of the noodle soup decreased significantly, compared with those of the control. In sensory evaluation, appearance and color scores of the noodle with PLB were lower than those of the control. However, scores for texture, flavor, taste and overall acceptability were higher in the noodle with PLB than in the control. The pH value of the noodle decreased with increase of PLB concentration and did not change during storage for 30 days at $10^{\circ}C$. Changes of titratable acidity in the noodle with PLB showed the same trend as pH. The surface of the noddle was covered with mold in the control and 10% PLB added noodle after 15 days storage at $10^{\circ}C$. However, the noodle with 20% and 30% PLB did not how significant increase in total bacteria up to 30 days at $10^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.372-376
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• 2009

Physicochemical changes in persimmon were examined during natural organic acid fermentation. Major organic acids in raw persimmon juices were lactic acid (980 mg%) and acetic acid (245 mg%). The content of acetic acid was continuously increased during the whole period of fermentation up to 3 years. Glucose was the dominant free sugar, but the content was decreased after 20 days of fermentation. Most of the glucose was converted to ethanol until 40 days after initiation of acid fermentation. L- and a values of Hunter's color in fermented persimmon juice, which was naturally exuded from persimmon fruit as fermentation continued, increased gradually, while b value decreased. Acetic acid (1584 mg%) was the most abundant organic acid followed by lactic acid (712 mg%) and citric acid (48 mg%) in a persimmon fruit juice after completion of 3 year fermentation. A minute amount of residual free sugars, mainly glucose, even after 3 years of fermentation may cause changes in quality characteristics while storage for edible use.

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.356-362
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• 2018

Hot pepper is a kind of seasoning vegetables, which is a major item in the Korean vegetable market. Since the use of hot pepper is processed into pepper powder, which is a powder form of dried hot pepper, improvement of quality and productivity of dried hot pepper is important. Therefore, this experiment was conducted to suggest proper drying method by comparing the changes of hot pepper powder ingredients considering production cost according to the drying method. As a drying method, we used sun drying and heat drying which are widely used in practice. We also compared the productivity and quality of dried hot pepper by applying a dehumidifying drying method using a dehumidifier. Drying rate of hot pepper was highest of 85.1% at heat drying. Accordingly moisture content of hot pepper powder was lowest of 13.5% at heat drying. The American Spice Trade Association (ASTA) color value, which influenced the coloring of red pepper, showed higher in heat drying and dehumidified drying treatment than the sun drying treatment. The content of capsaicinoids was higher at sun drying treatment than that of at both heat drying and dehumidified drying treatments. The content of sugar was higher at heat drying and dehumidified drying treatment where drying time was relatively short than that of sun drying treatment. Also, there was no significant difference in sugar content between the two treatments. The production cost of dried hot pepper with dehumidified drying was 9.9% more efficient than heat drying. Through this study, it was found that heat and dehumidified drying method were effective in increasing sugar content and coloring of hot pepper powder. In order to improve the capsaicinoid content of red pepper, it is considered that appropriate drying temperature and drying time should be added in the process of heat drying and dehumidified drying.

• Journal of the Korean Society of Costume
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• v.55 no.1 s.91
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• pp.25-42
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• 2005

Costume is a formative art expressed by active human unlike the field of other living formativeness, and an expression of social actions based on a style of culture in a period. Therefore, costume has a deep connection with a mode of living and is recognized as a 'culture for living', and is more characteristic culture than all metaphysical cultures including architecture, craft, painting, and sculpture. Therefore, it expresses wearer's status or social standing, and furthermore, ideas and values of the times with aesthetic features in their form, color, materials, and pattern, so it is expressed as a mirror reflecting the phases of the times as. Korean costume had been dressed until the period of the Joseon Dynasty without a great change and started to be simplified in a simple style on the grounds of inconvenience in behaviors with the opening of an interchange of Western culture in the civilized period. And, this movement had been continued and Korean costume had been applied as an everyday dress under the name of 'Reformed Korean Costume'. Since the middle phase of 1980s, it aroused many people's interests with the introduction of designs focused on activity and convenience. In 1990's, many people had taken a growing interest in Korean costume with development of various designs keeping pace with the internationalization period and Korean Costume had been revitalized under the name of 'The Modernized Korean Costume'. And, since the 21st century, the advanced communication and full-scaled import of Western fashion have made the introduction of many fashion information in the world into Korea, affected greatly the fashion market, led consumers' sensitivity on a trend to be increased. Therefore, a design accepting a trend 'The Modernized Korean Costume' with fashions has risen. Second, this study is an attempt to suggest a revitalization method of domestic casual Korean costume brands by developing and suggesting competitive and highly value-added products with connection of practicality, variety, and highly sensitive fashion styles. For theoretical study, domestic and foreign literatures, academic journals, professional monthly magazines, and newspapers were examined. And, a process of change and features of the Korean fashion since the civilization period, and concept, features and images of casual Korean costume were analyzed, On the basis of analyzing image, features, and consumers' preference of the modernized Korean costume, a design development plan was established and 10 suits of costume were designed and made.

• Food Science and Preservation
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• v.14 no.6
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• pp.702-708
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• 2007

The effects of pectinase treatment and other processing conditions on juice yield from Rubus coreanus, and physicochemical changes during alcohol fermentation, were investigated. The yield from R. coreanus increased by 8.60% with Pectinex 100L treatment (500 ppm, 30 min) compared to a control group. The soluble solid content in the group fermented at $24^{\circ}Brix$ by addition of sucrose (24B-group), and the group fermented at $8^{\circ}Brix$ by addition of 16% sucrose after 4 days of fermentation (8B-group) decreased to $8.2{\sim}8.3$ and $7.7{\sim}8.0%$ after 10 days of fermentation, respectively, and no significant differences were observed with Pectinex 100L treatment. Initial titratable acidity in the enzyme treatment was slightly higher ($1.18{\sim}1.22%$) than for the control group (1.02%). The initial $L^*$ and $b^*$ values of R. coreanus juice decreased with enzyme treatment, and the $a^*$ value increased, but the color difference (${\Delta}E$) between the control and enzyme treatment gradually decreased with fermentation time. The ethanol contents in the 24B-group and the 8B-group were $16.01{\sim}16.22%$ and $13.29{\sim}13.52%$, respectively, after 10 days of fermentation. The methanol contents in the enzyme treatment and the control were $0.359{\sim}0.404$ and $0.520{\sim}0.604$ mg/mL, respectively, and within standard regulations (1 mg/mL).

• Food Science and Preservation
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• v.14 no.6
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• pp.669-675
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• 2007

Quality characteristics of Kwamaegi (semi-dried saury) prepared by treatment of chitosan-ascorbate (CA) and vacuum drying at $40{\sim}60^{\circ}C$(VDK), and the effect of the Kwamaegi on serum lipid profiles and anti-oxidation-related enzyme activity in rats fed high fat diets were investigated. The preparation periods were $4.5{\sim}8.3$ hr in VDK, while naturally dried Kwamaegi (NDK) took 360480 hr. Total microbe contents of VDK and NDK were $0.2{\sim}0.5$ and 8.2 log CFU/g, respectively. There was no significant difference in amino-nitrogen content. Compared with NDK, the acid and peroxide value, and fishy flavor of VDK40 (dried at $40^{\circ}C$) were significantly lower, and the texture, color and overall acceptability were higher. In animal experiments, weight gain, content of LDL-cholesterol and lipid peroxide, activities of total (T) and O type (O) xanthine oxidase, and the O/T ratio (%) were significantly lower in the VDK40 diet group than in the NDK diet group. The content of HDL-cholesterol in the VDK40 diet group was higher than in the NDK diet group. These results suggest that preparing CA-treated Kwamaegi with vacuum-drying at $40^{\circ}C$ can be applied throughout the year, and may shorten preparation time and improve its microbiological safety and nutritional values.