• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.4
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• pp.325-330
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• 2010

The apparent digestibility coefficients of dry matter, crude protein and energy in white fishmeal, herring meal, anchovy meal, salmon meal, sardine meal, mackerel meal, squid meal, soybean meal, corn gluten meal and wheat flour were determined for olive flounder. Digestibility coefficients were determined using a reference diet and test diets that contained 70% of the reference diet mixture and 30% test ingredients. All diets contained 0.5% chromic oxide as a digestibility indicator. The fish averaging 220 g were held in 500 L tanks at a density of 20 fish per tank. Feces were collected from three replicated groups of fish using a fecal collection column attached to a fish-rearing tank. The apparent dry matter, crude protein and energy digestibility coefficient values observed were in the ranges 29-79%, 59-95% and 45-91%, respectively, for various test ingredients. The apparent dry matter, crude protein and energy digestibility of white fishmeal, herring meal, anchovy meal, salmon meal, sardine meal, mackerel meal and squid meal were significantly higher than those of soybean meal, corn gluten meal and wheat flour.

• Journal of Nutrition and Health
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• v.13 no.4
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• pp.199-206
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• 1980

Formulation and production performance of proposed high nutriton-low cost (HNLC) supplementary foods for children in Korea were studied for Wonseong County Comprehensive Nutrition Program. The basic formulas recommendable from the experimental results on the nutritional value, organoleptical qualities and mechanical performance using MFM-KIST extrusion cooking system were considered as CSS-3, CSS-4 and BSS-4. Initial priority of application soybean was with CSS-4(68% corn flour, defatted soybean flour 20%, sesame 2%, corn oil 4%, sugar 4%, salt 1%, vitamins, mineral and other additives 1%). All these formulas as on rioted snack type-HNLC supplementary foods were found in the acceptable range of mechanical, organoleptical and economical point of view.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• Journal of Mushroom
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• v.4 no.1
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• pp.39-42
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• 2006

Cauliflower mushroom(Sparassis crispa) contains much amount of ${\beta}$-glucan, which make lots of farmer want to cultivate the mushroom. Since a practical cultivation method is not provided yet, the mushroom is considered as a difficult crop to deal with. In this study, we tried to develope a simple method to cultivate the mushroom by use of coniferous sawdust-based medium with wheat flour and molasses. There was no significant differences between the sawdust spawn and the liquid spawn for the mycelial growth of the mushroom. The cold shock in $4^{\circ}C$ for a day was thought to be the best way to seduce primordium formation. The sawdust medium of Pseudotsuga menziesii mixed with wheat flour, corn chip, cottonseed meal and 10% molasses was showed the best yield with 41% followed by that of Larix leptolepis mixed with the same additives with 37% of yield. There was good relations between the fruit-body production and the weight loss of the sawdust substrate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1427-1433
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• 2005

This study investigated the quality characteristics of sponge cakes with addition of corn starch. The corn starch was added with 0 (control), 10, 20, 30, and $40\%$ substitution ratios by weight per wheat flour, followed by measuring physical and sensory characteristics of product during storage Periods. Batter specific gravity decreased with increasing substitution levels while viscosity increased. The volume tended to increase according to the addition of corn starch. As storage progresses, hardness and chewiness increased in all treatments. $30\%$ treatments showed lower values, compared to other treatments throughout the storage period. Adhesivness increased as the amount of corn starch increased. The results of sensory evaluation showed that the overall acceptability of sponge cakes containing $20\%\;and\;30\%$ corn starch were higher than that of control without corn starch. Therefore, it can be suggested that of corn starch $30\%$ added to tile sponge cake for the quality improvement and functional element.

• Journal of Korean Society of Forest Science
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• v.51 no.1
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• pp.41-50
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• 1981

The purpose of this study was to evaluate the substitutional possibility of new extender instead of wheat flour, which is extending for plywood adhesives in Korea. As the extending materials corn stalk, pine bark, Pitch and Korean pine leaves, wheat, or wood flour were selected and prepared for the extending powders, dried at $103{\pm}2^{\circ}C$ during 24 hours in the drying oven, followed by being pulverized into 60-100 mesh powder. The extenders were mixed with urea formaldehyde resin in the ratio of 5, 10, 15 or 20%. After plywoods were manufactured by the above extended ratios, dry and wet shear strength and wood failures were analyzed and discussed. The results at the study may be summarized as follows ; 1. In urea formaldehyde resin dry shear strength in plywood extended by wheat flour showed the highest value. 2. Among the extenders in 10 and 20% extension of urea formaldehyde resin wet shear strength of wood flour was higher than that of wheat powder. They had no significant difference statistically. 3. Among the extenders of 5% extension of water soluble phenol formaldehyde resin dry shear strength of plywood extended by Korean pine leaf powder showed the highest value, while wheat powder showed the highest value among 10, 15 and 20% extentions. 4. In water soluble phenol formaldehyde resin the best results of wet shear strength showed in wheat powder. 5. Among the extenders in 15 and 20% extension of water soluble phenol formaldehyde resin, dry and wet shear strength in plywood of corn stalk powder were the highest value next to wheat powder.

• Journal of the Korean Professional Engineers Association
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• v.33 no.3
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• pp.71-79
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• 2000

The effects of alkali salts adding on the cooking quality improving in dried noodles were investigated in the good texture maintaining for preventing solid soluble losses ,through chemical analysis and actual manufacturing practice ,the following results were obtained. Experiments were took a special flour of ASW:DNS=70:30, thickening agent(TA) composed of K2CO3 58%, Na2CO3 36% and Na4P2076%, and emulsified oil(EO) mixing of corn oil 44%, polysorbate 23%, emulsifier(ester of glycerin and fatty acids) 21%, soy lecithin 12%. When the mixing ratio of TA and EO to flour, is 0.03 and 1.5%(w/w) or morel than, satisfied the good quality. The water soluble solid matters content of the lowest 3.2% in the treating group that TA and EO is 0.03 and 1.5%(w/w) respectively, comparing to the 7.3% in the control group provides a excellent cooking quality. The research achieves the similar effects at specific gravity, water absorption ratio, weight increasing rate and volume expansion ratio. According to appearance test the more treating of TA turn the noodle into deeper yellow-green color. Turning to the deeper yellow color according to the increasing of EO provides better

• The Korean Journal of Mycology
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• v.38 no.2
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• pp.125-129
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• 2010

This study was carried out to elucidate suitable spawn culture for an artificial cultivation of Neolentinus lepideus. The optimum culture conditions of the liquid spawn were deffated soy flour for main material, 12 days for culture period and 0.9 vvm for aeration volume, respectively. Sawdust spawn was appropriate for douglas fir sawdust and deffated corn flour (95 : 5, v/v) for mycelia growth and fruiting body formation. In case of liquid spawn, cultivation period was two shorter than sawdust spawn and mushroom yield was 111.9 g per 850ml cultivation bottle. In conclusion, the suitable spawn for fruiting body production was found to be liquid spawn than sawdust spawn with considering cultivation period and mushroom productivity.

• Food Science and Preservation
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• v.31 no.1
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• pp.46-63
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• 2024

This study evaluated the impact of storage temperature on the quality characteristics of texturized vegetable protein (TVP). TVP was prepared by mixing defatted Daewon soybean flour at 80℃, gluten, and corn starch in a 5:3:2 ratio, which was then extruded at a screw speed of 250 rpm and a barrel temperature of 190℃ with moisture addition at 9 rpm. Subsequently, the extruded TVP was vacuum-sealed in polyethylene packaging and stored at -20℃, 0℃, and 4℃ for 9 days. Texture analysis revealed that the curing rate followed 4℃ > 0℃ > -20℃ sequence. No significant color variation was observed across the storage conditions, although water content increased at all temperatures. Notable changes were detected in moisture absorption capacity (%) and solid leaching (%), following the order of -20℃ > 0℃ > 4℃. The turbidity of the solution released during cooking varied, with the highest to the lowest sequence being -20℃ > 4℃ > 0℃, while pH levels remained neutral. Regarding free amino acids, sweetness and textural quality improved with storage across all temperatures, whereas bitterness components diminished at 4℃. The study suggests that refrigerated storage at 4℃ is a viable method for distributing TVP, which was previously distributed only in a frozen and dry state.

• Food Science and Preservation
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• v.30 no.5
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• pp.896-904
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• 2023

The texturization characteristics of textured vegetable protein (TVP) were investigated based on the extent of soybean decoating during the pretreatment of defatted soybean flour used for TVP. The raw materials for TVP consisted of 50% defatted soybean flour, 30% gluten, and 20% corn starch. The weight ratios of soybean seed coat to soybean flour were 9%, 6%, 3%, and zero. Extrusion was performed using an extruder equipped with a cooling die, maintaining a barrel temperature of 190℃ and screw speed of 250 rpm, Water was injected at a rate of 9 rpm using a metering pump. Regarding the textures of the extruded TVPs produced from defatted soybean flour, an increase in the soybean seed coat content led to a decrease in the apparent fibrous structural layer and an increase in hardness. However, there were no significant changes in elasticity and cohesion. Moreover, as the soybean seed coat content increased, the pH of TVPs decreased. A higher soybean seed coat content also tended to lower the moisture content, increasing water absorption, solids elution, and turbidity. These results suggest that an increased seed coat content reduces the proportion of protein, and the fibers present in the seed coats prevent texturization.