• Food Science and Preservation
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• v.19 no.6
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• pp.858-865
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• 2012

In this research, the soaking and steaming conditions of Korean wheat meju according to the degree of milling were investigated, and the quality characteristic was analyzed, for the manufacture of the standardized Korean wheat meju. As a result of the changes in weight, volume, moisture content, and moisture absorption amount, which indicate the physical properties of Korean wheat meju using 20% polished wheat, 50% polished wheat, whole wheat, and whole wheat flour, most of the wheat materials reached the equilibrium state after 4 hours of soaking. Also, the appropriate steaming time to complete the cooking of the wheat materials was found to be 10 min at $100^{\circ}C$, except for whole wheat. The 20 and 50% polished wheat materials were selected for Korean wheat meju based on the soaking and steaming results. The selected wheat materials were fermented using Aspergillus oryzae and Bacillus subtilis M1, respectively, and the quality properties and enzyme activities showed that A. oryzae would be effective for the manufacture of Korean wheat meju. Also, the 50% polished wheat showed higher total sugar content, reducing sugar content, and ${\alpha}$-amylase activity than the 20% polished wheat. Therefore, it is supposed that the fermentation of 50% polished wheat by A. oryzae would be appropriate for manufacturing superior Korean wheat meju.

• Journal of Nutrition and Health
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• v.17 no.4
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• pp.262-272
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• 1984

A study on the balance of essential amino acids in Korean diet and further investigation on quality of protein through optimum combination of foods using the least square method based on FAO/WHO (1973) provisional score patterns were carried out The results of the optimum gross combination are summarized as follows: 1) The first limiting amino acids of the Korean diet was found to be methionine and cysteine based on both whole egg and FAO/WHO (1973) provisional score patterns. 2) Weight ratios between rice and beef, chicken, pork, rabbit meat are 7 : 3, 4 : 1, 4 : 1, and 3 : 1. The amino acid score and the least amino acid are 100(phe+tyr), 99(thr), 111(trp), and 109(leu) for each combination. This result indicates that pork and rabbit meat can be high quality protein sources for the rice eating people. 3) Weight ratios between rice and anchovy, saury, ark shell, pollack, cuttle fish, tuna and herring are 2 : 1, 5 : 1, 3 : 2, 3 : 1, 3 : 1, 4 : 1, and 3 : 1. 4) Weight ratios between potato and rice, wheat flour are 8 : 1 and 24 : 1. Lysine, the limiting amino acid of rice and wheat flour can be complemented by combining these with potato. 5) It is possible to apply this idea on typical Korean dishes. For example, in case of soybean-sprout rice the optimum combinations of rice : soybean-sprout : pork and rice : soybean-sprout : beef are 4 : 1 : 1 and 11 : 1 : 5. It is of utmost importance to pursue further more desirable combinations with more complex food items and transform the result obtained by the computer analysis into more practical terms for practical use.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.119-132
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• 2022

The purpose of this study is to examine the changes in the Masan region's restaurant industries from the late 1960s to the early 1980s. Within this period, there were 1,597 numbers of restaurants found in 'Masansanggongmyeonggam'. During the same period, 313 restaurants appeared in the 'Gyeongnamsinmun' restaurant advertisements. The characteristics of the restaurant industry in Masan during this period are as follows. In Korean food, meat menus such as 'Bulgogi' became popular, and local foods such as 'Masan Aguijjim', 'Kkosirak', 'Hoebaekban', and 'Jinjubibimbap' were commercialized. Due to the government's 'Punshik Changny-ö' policy, the flour food became popular and the number of Chinese restaurants rapidly increased. New western foods were also introduced, such as hamburger and pizza. Grilled whole chicken at 'Yeongyangcenter' became popular, and the emergence of 'Food Department Store'. These new changes were introduced so quickly that there was almost no time difference with the metropolitan area, and it is thought that this is because the young people who moved in as the Masan area was industrialized actively accepted the new changes.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.332-340
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• 2010

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.3
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• pp.227-233
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• 2014

We designed a 16-week feeding experiment to test the effects of dietary supplementation with distillers' dried grain (DDG) on the growth, feed utilization, and body composition of juvenile muddy loach Misgurnus anguillicaudatus. Seven isonitrogenous and isocaloric diets were formulated to contain 0% DDG (Control); 10%, 20%, and 30 % DDG from rice (diets RM10, RM20 and RM30); and 10%, 20%, and 30% DDG from rice and wheat flour (diets RWM10, RWM20 and RWM30), respectively. Three replicate groups of juvenile muddy loach averaging $1.5{\pm}0.10$ g were fed one of the diets to satiation twice daily. Survival of juvenile muddy loach fed the RWM20 and RWM30 diets was higher than that of the control group (P<0.05), while weight gain tended to decrease when fish were fed diets containing DDG. Weight gain of fish fed the RWM10 diet was greater than that of fish fed other diets, but the RM30 diet resulted in less weight gain than did the control (P<0.05). The feed and protein efficiency ratios of fish fed the RM10, RM20, RM30, RWM10, RWM20 and RWM30 diets were all similar to the control (P>0.05). Neither daily feed intake nor proximate composition of the whole body was affected by dietary DDG (P>0.05). The compositions of isoleucine, leucine, lysine, threonine, and valine were all elevated in fish fed the RM30, RWM10, RWM20 and RWM30 diets relative to those of other groups (P<0.05). In contrast, methionine + cystine and phenylalanine + tyrosine were all lower in fish fed the RM30, RWM10, RWM20 and RWM30 diets, as compared to those of other groups (P<0.05). Our results suggest that DDG is suitable as a partial replacement for soybean meal and wheat flour, and could be used at a rate of up to 20% for rice, or 30% for rice and wheat flour, for optimum growth performance of juvenile muddy loach.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1805-1812
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• 2013

The quality and sensory characteristics of Misutkarus, made from immature-whole green rice (IWGR) and barley (IWGB), and their cookies were assessed. Misutkarus of IWGR and IWGB showed a significantly higher water absorption index and viscosity, as well as higher hydrolysis rate by ${\alpha}$-amylase, resulting in higher amount of reducing sugar than those of mature brown rice and barley. The cookies made with 30% Misutkarus of IWGR and IWGB showed harder texture, lower spread ratio, darker and more reddish color than cookies with 100% wheat flour (control). For sensory evaluation, the beverage was prepared by mixing Misutkarus, milk and honey, and the beverages of IWGR and IWGB could not provide acceptable sensory quality due to reduced nutty taste and stronger greenish aroma. However, when added to prepare cookies, 30% Misutkarus of IWGB imparted the favorable taste, aroma, texture and overall preference by presenting no significantly different sensory characteristics with wheat flour.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.269-276
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• 1983

Experiments were performed to study the rheological and baking properties of bread fortified with various amounts of filefish protein concentrate (FPC). Doughs were prepared from mixtures containing wheat flour and 5,10,15 and 20% of FPC. Standard methods were used to evaluate the rheology of doughs and characteristics of bread. The results were as follows. 1. The water absorption of the fortified doughs increased as FPC increased. FPC caused an increase in development time and stability as measured by Farinograph. 2. In the extensigraph test, FPC yielded a decrease in extensibility and an increase in resistance to extension. 3. Baking tests demonstrated that addition of FPC decreased the volume of loaf and made the crumb darker and coarser. 4. Additional tests were made to examine effect of sodium stearoyl lactylate (SSL) added at 0.25, 0.50, 1.00 and 2.00% on doughs containing 10% headed & gutted FPC. The most appropriate amount of SSL as an additive was 0.5%. 5. In the farinograph, adding 0.5% SSL could delay dough development time and greatly increase stability. 6. When 0.5% SSL was added on doughs containing 5,10,15 and 20% headed & gutted FPC, baking quality was greatly improved. The breads containing up to 10% were acceptable by the addition of SSL, but not in higher level of FPC. 7. The results of sensory evaluations of bread showed that the color, texture and taste of bread containing 5% whole FPC and 5, 10% headed & gutted FPC were reasonably gacceptable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1021-1025
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• 2003

The study was to investigate the quality of wet noodle added with the powder green tea. The wet noodles were prepared to the ratio of 1, 2, 3, 5, 7.5 and 10% (w/w) of the powder green tea based on a flour weight. The initial pasting temperature in an amylograph was increased as the increase of the powder green tea, while peak and final viscosity as the increase decreased. The weight and volume of cooked noodles were decreased, and turbidity of soup was increased with the addition of the powder green tea. L and a values of wet noodles were decreased with the addition of the powder green tea, and b value was increased. Texture profile analysis of cooked noodle showed a increase of hardness, cohesiveness, springiness, chewiness up to 2% powder green tea, but decreased from 3% power green tea. However, adhesiveness decreased as the increase of the powder green tea. From the sensory evaluation, the wet noodles included 1% powder green tea were similarly evaluated as the noodle used whole wheat flour.

• Journal of Nutrition and Health
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• v.28 no.1
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• pp.5-14
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• 1995

The present study was performed to investigate the effect of cereal fiber on lipid concentration of liver and serum in rats. Male Sprague-Dawley rats weighing 180$\pm$4g were divided into five groups by completely randomized block design : R, BR, B, W, and F. Each group fed a diet containing 0.7% cholesterol and a kind of cereal among rice(R), brown rice(BR), barley(B), whole wheat(W), and wheat flour(F) for 5 weeks. The results were summarized as follow : 1) Food intake. weight gain and feed efficiency ratio were not significantly different among the groups. 2) Fecal wet weight and dry weight were significantly higher in W group which fed the most amount of IDF(insoluble dietary fiber). 3) The weight of large intestine was significantly heavier in the W group compared to the others. But the weights of liver, stomach and small intestine were not significantly different among the groups. 4) Total lipid. triglyceride(TG) and total cholesterol(TC) content in liver were significantly different among the groups. The values were the lowest in the B group whose intake of SDF(soluble dietary fiber) was the highest 5) TC content in serum was not significantly different among the groups. TG content in serum was significantly lower in the rest groups than in the R group. HDL-c and free-c content in serum were significantly higher in the B group than in the rest groups. HDL-c/LDL-c, free-c/ester-c ratio were the highest in the B group but not significant. Above results show that the dietary fiber contained in cereals has physiological effects and they are different depending on fractions, IDF and SDF.

• International Journal of Industrial Entomology and Biomaterials
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• v.8 no.2
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• pp.207-210
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• 2004

Artificial diet (AD) has shown with different advantages over mulberry leaves (ML). Various types of such feed for silkworm have been developed and proposed. The aims of this study were possibility rearing whole instar of silkworm on AD and to find some economic formulation for rearing silkworm, compare to that ML. Eleven ADs (D$_1$ to D$_{11}$) were prepared with different percentage of mulberry leaf powder, and other ingredients such as soybean meal, cellulose, potato starch, agar, wheat flour, rice bran, etc. Five formulated diets (D$_1$ D$_2$, D$_{5}$, D$_{10}$ and D$_{11}$) appeared to have similar response to that ML (D$_{m}$). There were no significant differences for duration period between ADs, all of which recorded with higher duration than mulberry leaves. Compared to other died used in the present study D$_1$ and D$_{10}$ showed better growth development and survival rate. Larvae fed D$_1$, D$_2$, D$_{5}$, D$_{10}$ and D$_{11}$ grew faster and produced heavier and more useful cocoons.coons.coons.coons.