• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.726-732
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• 1994

Development of an effective method for the preparation of dongchimi juice was investigated by addition of NaCl, sucrose and hydrolytic enzymes before fermentation and addition of dongchimi juice during fermentation. The Chinese radish was ground and suspended in water (1:1, w/v) with addition of spices of garlic, green onion and ginger followed by fermentation at $25^{\circ}C$. Increase in NaCl concentration of brinning solution from 1.0 to 5.0% resulted in a significant decrease in the rates of pH decrease and acidity increase. The sugar addition resulted in a faster changes of them, particulary after 24 hours at $25^{\circ}C$. The fermentation rate was also greatly improved by enzymatic hydrolysis with using viscozyme, a commercial polysaccharides hydrolyzing enzyme, before fermentation. When the fermented juices of two stage (pH 5.4 and pH 4.4) were added up to 15% before (pH 5.4 juice) and during (pH 4.4 juice) fermentation, the initial and second stage of fermentation were significantly improved. Therefore a method of addition of sugar, hydrolytic enzymes and dongchimi juice before or during fermentation was suggested for dongchimi juice preparation.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.51-56
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• 1994

Development for extraction method of sea tangle was investigated with addition of sucrose, NaCl, EDTA-2Na, SHMP, and hydrolysis with commercial polysaccharide hydrolyzing enzymes. The total solids and protein yields were significantly increased by enzymatic hydrolysis or addition of NaCl and EDTA-2Na during boiling. The extract prepared by enzymatic hydrolysis followed by 2 hrs of boiling in 1.5% NaCl solution was significantly improved in solids and protein yield from 24.1% and 13.9% of 2 hrs of water boiling to 44.6% and 32.2%, respectively. The combined method increased the amino-nitrogen content but reduced the turbidity and viscosity. Extracts with a high intensity of total and seaweed-like taste as revealed by sensory evalution were obtained by combined method.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.27-31
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• 1983

Monolayer moisture contents of white ginseng and white ginseng powder were 6.68g/100g and 7.81g/100g respectively, and the corresponding water activity at that moisture were 0.16 and 0.18 respectively. TBA value increased with an increase in relative humidity and storage period, and the increase of TBA value was the lowest at 23-32% R.H.. The variation of fat soluble and water soluble pigment in white ginseng was similar to that of TBA value.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.364-371
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• 1986

High-ester pectin was demethylated by the treatments of HCl alone and a combination of HCl and $NH_4OH$. The low-ester pectin prepared were analyzed for chemical composition and the pectin gels were evaluated for firmness by sag values and strength by puncture stress. Gels made from HCl demethylated sample showed brittle, weak and poor elastic characteristics while the $HCl-NH_4OH$ treated samples generally resulted in a smooth and elastic gels except those samples having very low content of ester group or acid amide group. Statistical analysis showed that significant correlations were found between sag values and ester content or molecular weight, and puncture stress and ester content, acid amide groups or molecular weight. The equations derived for sag, puncture stress and sag/puncture stress from chemical data could be useful for prediction of some of the physical properties of low-ester pectin gel.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.407-412
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• 1998

The proteins extracted from beef, pork and chicken meats were irradiated with up to 100 kGy at room temperature. The extracted proteins were evaluated on their in vitro digestibility by incubating successively with pepsin and pancreatin conjugate. Amino acid compositions and SDS-PAGE pattern were also analyzedin for these proteins. Gamma irradiation within the applied dose range (up to 100 kGy) produced negligible in in vitro digestibility and amino acid composition. Analysis of gamma-irradiated proteins by SDS-PAGE revealed radiolysis of ovalbumin to proteins or peptides with lower molecular weight. On the other hand, the proteins directly extracted from irradiated meats containing moisture were also evaluated for their in vitro digestibility, amino acid compositions and SDS-PAGE pattern. However, the results obtained from this experiment were similar to those of irradiated proteins after extraction from the meats.

• KOMUNHWA
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• no.58
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• pp.119-136
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• 2001

This study aims to analyze the sources of restoring of Geungnakjeon(極樂殿) and creation of the buddhist mural paintings(後佛壁畵) of Muwisa(無爲寺) in Gangjin(康津). Muwisa Geungnakjeon was constructed in 1430(in the twelfth year of King Sejong's(世宗)reign). At that

• Journal of Nutrition and Health
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• v.13 no.1
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• pp.43-48
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• 1980

In order to identify the taste components of Kochuzang (red pepper paste), glutinous rice Kochuzang were prepared with addition of Saccharomyces rouxii and Torulopsis versatilis respectively. The nitrogen compounds were determined during the fermentation period at intervals and the amino acid components of 210 days aged glutinous rice Kochuzang were measured. Results are as follows; 1) The increment of amino-N and soluble-N of Kochuzang were increased remarkably during fermentation period untill 60 day but after that period, the increment was slowly changed. 2) Ammonia-N of Kochuzang was increased slowly during aging period but after that time, the amount was decreased slightly. 3) Amino-N ratio and Nitrogen solubility of 300 days aged Kochuzang were 23.71-25.38% and 54.12-56.19% respectively. 4) 17 Kinds of amino acid were identified at 210 days aged Kochuzang those were Lysine, Histidine, Arginine, Aspartic acid, Threonine, Serine, Glutamic acid, Proline, Glycine, Alanine, Valine, Methionine, Isoleucine, Leucine, Phenylalanine, Tryptophane and Tyrosine. 5) Total amino acids were 3.5-4.1% which consists of Glutamic acid, 0.95-1.05%, Aspartic acid, 0.63-0.65% and Serine, Proline, Alanine, Valine, Leucine were 0.22-0.28% respectively but Methionine, Histidine and Arginine were below 0.1%, and Tyrosine, Tryptophane and Phenylalanine existed in Kochuzang in small quantities.

• Applied Biological Chemistry
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• v.37 no.4
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• pp.272-276
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• 1994

The dried cinnamon was extracted with enzymes, salts, sugars and additives in order to find the most effective extraction material. Enzymatic hydrolysis of cinnamon suspension with cellulase, hemicellulase, pectinase, ${\beta}-1.4-glucosidase$, tannase and lipase showed a little increase of their cinnamic aldehyde contents. Solid yield, antioxidant activity and degree of browning were increased in hemicellulase treatment. Acid and alkali extraction of cinnamon showed a some increase in solid yields and antioxidant activity was increased by addition of glucose and Na-ascorbate. Cinnamic aldehyde contents and degree of browning were increased in extraction with Na-citrate addition.

• Applied Biological Chemistry
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• v.36 no.1
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• pp.17-22
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• 1993

Effects of temperature, time, solvent addition ratio and number of extraction on contents of effectual components and soluble materials of cinnamon extracts were studied. All of the chemical contents of proximate composition and cinnamic acid, cinnamic aldehyde and eugenol were significantly increased as the extraction temperature increased from $20^{\circ}C$ to $80^{\circ}C$, while little change measured at $100^{\circ}C$. During ten hours of extraction at $80^{\circ}C$, more than six hours extraction showed a little increase effects the contents of cinnamic aldehyde, eugenol and proximate components. The ratio of solvents added to dried cinnamon also showed improving effects of chemical properties as the ratio increased from 5 to 40 times. Two times of extractions for 1 hour was found to be effective to recover those components.

• Applied Biological Chemistry
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• v.25 no.4
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• pp.206-210
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• 1982

Effects of pH, organic acides and UV irradiation on the browning of ginseng were investigated. Browning of ginseng tended to increase slightly in the alkaline pH range, whereas no discernible pH effect was observed in the pH ranges of 3.0-5.0 and 10.0-12.5. The treatment of fresh ginseng with organic acid such as citric acid, succinic acid, and tartaric acid greatly enhanced the browning reaction of ginseng but all treatments of mixture of glucose, glutamic acid, and glucose+glutamic acid with fumaric acid decreased the browning reaction except the treatment of fumaric acid only. The addition of ascorbic acid in concentration of greater than 0.1 M markedly accelerated the browning reaction and concurrently increased the red color, a characteristic color of quality red ginseng. Irradiation of ultraviolet light while drying red ginseng increased the brown color intensity in the first 5 days and thereafter decreased the brown color intensity.