• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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• pp.450-458
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• 2006

The present study was carried out to investigate the changes in chemical and sensory properties, and cholesterol lowering effect of evening primrose oil (EPO) addition in cholesterol-reduced Cheddar cheese. The cholesterol removal rate reached 92.07% by ${\beta}$-cyclodextrin in the cheese before EPO addition. The thiobarbituric acid (TBA) value of cholesterol-reduced and EPO-added cheese increased with both ripening time and amount of EPO addition. Addition of 5% EPO resulted in a significant difference in TBA value after 4-week ripening, compared with no addition of EPO. The production of short-chain free fatty acids (FFAs) increased with ripening period in all treatments. From 4 week of ripening, the amounts of short-chain FFA in 3 and 5% EPO-added groups were significantly higher than those in other groups. Among sensory characteristics, rancidity was mostly affected by EPO addition, however, the rancidity value of 1% EPO-added was not significantly different from that of EPO-free and cholesterol-reduced cheese. Also, Cheddar cheese flavor was not profoundly affected by 1% EPO addition in all ripening periods. Total blood cholesterol dramatically decreased from 184.0 to 137.1 mg/dL with 5% EPO-added and cholesterol-reduced cheese following 8 weeks of feeding. The present results indicated that 5% EPO addition resulted in a profound lowering effect on blood total cholesterol with some adverse effects on chemical and sensory properties.

• KSBB Journal
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• v.15 no.2
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• pp.201-207
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• 2000

The traditional ripening method of clay was analyzed. An advanced refining method of clay using enrichment cultures of iron r reducing bacteria was developed. After the traditional ripening, the whiteness of the clay was increased due to removal of | iron impurities by inhabitant dissilmaltien with iron reducing bacteria. Other characteristics of the refined clay such as v viscosity, plasticity, and strength were also improved by iron reducing bacteria. An advanced method of clay refinement with a anaerobic enrichment cultivation of iron reducing bacteria supplemented with an extra carbon source such as glucose was s suggested. When the clay was treated by the advanced method. the refinement time could be reduced to 1/6 of that r required by the traditional method. The physical properties of the refined clay by the advanced method were better than t those of the traditionally refined clay.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.510-516
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• 1993

This study was conducted to investigate biochemical characteristics of enzyme-added cheese base slurries during accelerated ripening. Trichloroacetic acid (TCA) soluble nitrogen of cheese base slurries increased rapidly during the first day of ripening and the rate of increase slowed down thereafter. Cheese base slurries showed lower level in the production of the nitrogen than Cheddar cheese slurries. Producctions of phosphotungstic (PTA) soluble amino nitrogen also showed similar trends as TCA soluble nitrogen. Electrophoresis revealed that all caseins in both cheese base slurries and Cheddar cheese slurries were hydrolyzed, but whey proteins in cheese base slurries were little hydrolyzed. Cheese base slurries produced free amino acids little more than half of Cheddar cheese slurries. Both slurries showed similar increasing trend in production of short-chain free fatty acids. The specificity of the fatty acids in the slurries was similar to that of natural ripened cheese. The results of this study showed that addition of enzyme was effective to accelerate cheese base ripening.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.489-497
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• 2016

Kunrak, a type of Korea traditional cheese, is made using Tarak, a yogurt produced with makgeolli as the fermentation source. Kunrak is produced by removing whey from Tarak, followed by drying process for safe storage and consumption over a longer period. In this study, we produced kunrak based on the method described in "Imwonsibyukji". Prepared Kunrak was ripening for 96 hours at 20, 30, and $40^{\circ}C$. In order to study characteristics of Kunrak, physiochemical properties (pH, acidity, water contents) and contents of metabolites (organic acids, sugars, amino acids, and fatty acids) were analyzed. During ripening, water contents decreased. The main organic acids in Kunrak were citric acid and lactic acid, and the main free sugar was lactose. Main amino acids were glutamate and phenylalanine, and main fatty acid was saturated capric acid. At later ripening, all metabolites increased immediately after preparation. The sensory evaluation score of overall preference was highest for Kunrak, which was ripening at $40^{\circ}C$ for 96 hours. This study was aimed to assay metabolites of Kunrak under various ripening conditions. The results provide basic data to produce conditions for standardized manufacturing of Kunrak.

• Food Science and Preservation
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• v.14 no.5
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• pp.552-556
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• 2007

The effects of alcohol concentration (30% 45% and 60%) on quality changes of maesil (Prunus mume) liqueur during leaching and ripening for 5 months were examined. Total acidity, pH and color of the liqueur generally increased with an increase alcohol concentration for 2 months. Thereafter the significant change did not occur. The contents of reducing sugar and polyphenol in the liqueur increased with an increase alcohol concentration and ripening periods. The major components of free sugar in maesil liqueur were fructose, glucose, sucrose and maltose. The content of fructose and glucose were higher than those of sucrose and maltose regardless alcohol concentration. Sucrose and maltose did not detect in the liqueur after leaching and ripening for 2 months. The major components of organic acid in maesil liqueur were citric, lactic, malic, and acetic acids. The optimal alcohol concentration was 45% and the duration of leaching and ripening was about 2 months for production of high-proof maesil liqueur.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.813-822
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• 2017

To investigate the aroma and quality characteristics of wine bestowed by the degree of ripening of Cheongporang grapes, the general quality composition, color, organic acid, physiological activity, aroma component and sensory evaluation were analyzed. The general characteristics of the wine assessed were pH 3.34~3.50, total acidity 0.46~0.67%, color intensity 0.074~0.116, lightness 98.99~99.74, redness -0.39~0.01, and yellowness was 1.52~3.10. Malolactic fermentation was not relative to the contents of malic acid and lactic acid. The total polyphenol content and antioxidant activity were lowest in C3 wines made with ripe grapes and highest in C4 wines made with mixed grapes. Aroma analysis identified 6 alcohols, 15 esters and 5 miscellaneous compounds. Compounds with higher odor activity value (OAV) were 3-methyl-1-butanol, ethyl butanoate, isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and octanoic acid. The C4 wine, a mixture of grapes with different degrees of ripening, had the highest ester content and ratio. The lowest values were found in the C3 wine made with ripe grapes. Results of the sensory evaluation related the C4 wine, containing a large amount of ester compounds having high OAV values as the aroma component, as the best and most preferred wine.

• Proceedings of the Korean Environmental Health Society Conference
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• 2005.11a
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• pp.101-103
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• 2005

This study was performed to investigate the changes of Bacillus sp. of traditional Korean soy sauce (kan-jang) and soybean paste (doen-jang) during the ripening and storage for 12 months. All of the preparation methods for soy sauce and soybean paste followed the recommendations of the Korea Food Research Institute. The soy sauce and soybean paste were analyzed at 0, 6, and 12 months. The numbers of Bacillus sp. of meju (soybean cakes) or soy sauce and soybean paste at the initial stage were significantly higher than those of soybeans (p<0.05). The number of Bacillus sp. increased in soy sauce and soybean paste after 12 months of ripening and storage. This study indicates that this comes from the preparation and fermentation of meju. It is suspected that the organoleptic characteristics of soy sauce and soybean paste might be inferior over 1 year of storage time. Therefore, more research fur overall microbiological quality changes of soy sauce and soybean paste during the storage period should be conducted to interpretate this characteristics more accurately.

• The Journal of Information Technology
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• v.8 no.2
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• pp.53-58
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• 2005

In this study, we made experiments the preparation of silver halide microcrystals, physical ripening, chemical ripening, spectral sensitivity, additives and coating in order to develop medical laser scanner film which has photographic characteristic suitable for exposure to He-Ne and Ar laser. In the practice of sensitometry, the photographic material is exposed to a known quantity and quality of radiant energy, developed under standard conditions, and the densities resulting from the various exposures are then measured. The results are usually expressed in graphic form as curves, and from these curves numerical values are derived which are used to specify the characteristics of the material.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.183-188
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• 1997

This study was carried out in order to analyze the changes in general compounds and sugars of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1 : 4 and 1.3 : 4) and ripening periods (up to 2 years). Along with ripening period, pH decreased and titratable acidity, total acidity and crude protein contents increased, which were higher in 1.3 : 4 than in 1.4. Buffering power increased significantly with increasing ripening period. Crude fat content was higher in 1.3 : 4 than 1 : 4. Moisture content decreased and pure extract content increased significantly with increasing ripening period, which was high in 1.3 : 4. Salt contents increased with increasing ripening period, but decreasd in soy sauce ripened for 2 years. As the result of sugar analysis, reducing sugar showed slow increase with increasing ripening period. Among detected free sugars, galactose was present in the highest concentration and the rest were in the sequence of glucose, fructose. Total free sugar content was highest in soy sauce ripened for 150days in 1 : 4 and 210 days in 1.3 : 4.

• Korean Journal of Plant Resources
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• v.31 no.3
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• pp.254-267
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• 2018

The phenotypic traits of 63 Asian plum varieties were investigated for three years to select those with superior qualities for breeding. Eight morphological characteristics of the flowers and fruits (e.g., stigma position, fruit skin, and flesh color) were evaluated. Phenological characteristics (e.g., blooming time and ripening time) were also monitored. Being useful traits for breeding, fruit quality factors (e.g., fruit weight, skin color, flesh color, soluble solids content, and titratable acidity) were evaluated as well. The majority of the fruits were cordate (36%) and circular (23%) in shape. Approximately 78% of the varieties showed a red skin color, whereas 67% had yellowish fruit flesh. Fruit ripening occurred from June 28th to September 5th, spanning 69 days. The average fruit weight and soluble solids content were 77.2 g and $12.2^{\circ}Brix$, respectively. Regarding correlations among the characteristics, the most significant correlation coefficients were for the ripening time and fruit size parameters. Such information of Asian plum varieties will be useful for future breeding programs.