• Korean journal of food and cookery science
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• v.16 no.6
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• pp.511-520
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• 2000

To investigate the effect of sugar and drying method on quality and storage characteristics of beef jerky, storage, textural and sensory characteristics were examined. Water activity was decreased as storage time was prolonged and the honey and rice syrup-added natural dried samples(N-H, N-R) were recorded the lowest value, 0.71 at five weeks of storage. During the storage period, pH values of all the samples were decreased and honey-added and heated air dried beef jerky(H-H) had the lowest pH value, 5.22. L, a, b values had a tendency to decrease, during the storage period. During the storage period, TBA values of all samples showed increasing tendency. Sugarsyrup-added samples(N-S, H-S, S-S$\^$*/) had the lowest TBA value, and those of honey-added samples(N-H, H-H, S-H$\^$**/) were highest, regardless of drying method. Total plate counts of bacteria and the number of lactic acid bacteria were increased as storage time was prolonged. Sugar syrup-added and heated air dried beef jerky(H-S) had the lowest in total plate counts of bacteria and the number of lactic acid bacteria, at five weeks of storage. Textural properties value of all samples were increased as storage time was longer. Honey-added samples showed the higest springness and cohesiveness value and sugarsyrup-added and natural dried sample showed the highest value in chewiness, gummness and hardness. In the almost sensory score of natural dried beef jerky was decreased asstorage time was prolonged, regardless of packaging method. The sensory score of heated air dried samples were higher than those of natural dried samples, regardless of packaging method. $\^$*/S-S sucrose syrup added smoking dried sample, $\^$**/S-H honey added smoking dried sample

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.342-351
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• 2000

This study aimed for exploring the best recipe of Sangjabyung to increase its utility value and to develop traditional Korean rice cake industry for next generation. The best recipe was determined after several tests such as sensory evaluation and mechanical measurements for texture, moisture content, and colorimetry. The samples prepared with 5% of acorn starch with honey showed the best scores in sensory evaluation for color and flavor, 5% of acorn powder with sugar for grain, 15% of acorn powder with sugar for moistness and chewiness, 15% of starch with honey for sweetness, and non-glutinous rice flour mixed with 10% of acorn powder and sugar for overall quality. Every item except for flavor was significantly different from that of control (P<0.05). The highest score for springiness was obtained from the samples prepared with 10% of acorn starch with sugar, cohesiveness with 5% of acorn starch with sugar, chewiness with 15% of acorn starch with honey, gumminess with 15% of acorn starch with honey, adhesiveness with 5% of acorn starch with honey, and hardness with 15% of acorn starch with honey. All items were significantly different from that of control (P<0.05). The overall quality of sensory evaluation was correlated with moistness(P<0.05), springiness, cohesiveness(P<0.01), and adhesiveness(P<0.01) in mechanical test. Moisture contents of rice flour, acorn starch, and acorn powder were 32.93%, 8.52%, and 13.26%, respectively. The desirable moisture content in Sangiabyung was 44.11% in the case of using rice flour with acorn starch or 44.33% for rice flour with acorn powder. As a result of colorimetry, the best L, a, and b values were obtained from the rice cakes with 5% acorn starch and oligosaccharides, with 15% of acorn powder and sugar, and with 15% of acorn starch with oligosaccharides, respectively. Overall. the most desirable recipe for Sangjabyung was determined as rice flour 315 g, acorn starch or acorn powder 35 g, sugar 60 g, salt 3.5 g, and water 130 ml.

• KSBB Journal
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• v.13 no.3
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• pp.331-335
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• 1998

Erythritol is a four-carbon sugar alcohol with a low calorific value and non-cariogenicity. Erythritol is a new functional sweetener which can be used as sugar alternative. Erytheitol dose not cause discomfort such as diarrhoea and flatulence upon ingestion. The purpose of this study is to develope a novel process of erythritol economically in a large scale. To obtain a high erythritol producer, we have screened 3500 colonies from molasses, honey and honey combs. We have selected 40 erythritol-producing microorganisms, one of which yields 140g/L erythritol in 40% glucose medium. We have tested this strain in 5L fermentor to examine the fermentation characteristics. Results of fermentation show that the erythritol production was about 1.4g/L$.$hr in 400g/L glucose media with a 42% conversion. Further improvements require mutation for a higher producer, process optimization to reduce glycerol, and suppression of excessive foaming.

• Journal of Life Science
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• v.22 no.1
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• pp.80-86
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• 2012

This study was conducted to improve quality of takju where natural honey is used to control the ripening fermentation and the amount of sediment derived from takju mash. A koji was prepared using rice starch and Aspergillus awamori var. kawachii. Takju mash was prepared by alcohol fermentation with Saccharomyces cerevisiae and a 3-step addition of steamed rice. The clean part of the mash (CPM) was separated from the sediment at $5^{\circ}C$ and 5% (w/v) of natural honey was added and then ripened for 23 days at 5, 10, or $15^{\circ}C$. Temperature, pH, acidity, and total sugar content showed no significant differences, but a 0.2 percent reduction in alcohol content occurred during storage. However, CPM ripened with honey had a comparatively higher score on sensory evaluation than did immature CPM with added honey added. Takju with 8% alcohol content was prepared by mixing the water from the mixed CPM ripened with honey together with 100, 50, and 25% of the frozen sediment. Several quality characteristics of the takju were checked over 37 days of fermentation at $10^{\circ}C$. The pH was sustained between 4.1 and 4.3, and changes in the number of viable yeast cells, acidity, total sugar amounts, and alcohol content showed similar patterns but differences in scale. Smaller amounts of sediment affected the stability of the takju. Mixing the CPM ripened with natural honey at low temperature moderately reduced the amount of sediment in the mash and resulted in a highly flavorful takju with an extended shelf life.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.147-160
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• 2013

This research investigates the quality characteristics of bread added with honey. The overall effects of honey on white pan bread were examined in terms of mixograph, fermentation rates, pH levels, TPA, colorimeter, water activity, hardness and moisture content of bread through different storage periods(1, 2, 3 days) using sensory evaluation. According to mixograph, all the samples were found to be proper between 3 and 5 minutes of peak time and their peak values were at the level of 60%. Also, HL100 had the highest fermentation rate and fermentation persistence from 60 min to 135 min. HL100 showed the lowest pH level in ingredient, dough, fermentation and crumb, and the highest specific volume. TPA analysis showed that HL100 had the lowest hardness and the highest springiness of all. And HL100 was the lowest in hardness(i.e. highest in softness) and had the highest moisture content after storage of 72 hours. Preference test showed that HL100 got the best texture, flavor, mouth feel, taste and overall acceptance. In these results of experiment, honey affects the quality of dough and bread, and liquid honey could be used as a substitute for sugar in breadmaking.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.17-22
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• 1984

Quality of five kinds of honey were evaluated. Honey had total soluble sugar above 96% on the dry weight and a little amount of protein. The mineral composition varied with the kinds of honey, but all tested honey showed the highest content of K and Na, and a considerable amount of Fe, Mg, Ca, Zn, and P. Free sugars were mainly composed of fructose and glucose. The fructose/glucose ratio of honey was 1.0-1.39. Buckwheat honey showed comparatively higher content of sucrose and maltose. All tested honey were analyzed to give pH 3.23-4.32, total acid 10.5-23.9 meq/kg, hydroxymethylfurfural 0.58-21.31 mg/kg, diastatic activity 13.95-36.59.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.7
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• pp.3103-3108
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• 2011

This work was aimed to evaluate supplementation of honey as sole carbon source on the fermentation characteristics of wine fermented with fruit of flowering cherry and honey(flowering cherry-honey wine). Physiochemical changes of flowering cherry-honey wine(2 L) were investigated during 30 days in fermentation by strain of Saccharomyces bayanus (EC-118). At the beginning of fermentation, fructose was most abundant sugar then glucose and sucrose were followed. As fermentation proceeded, utilization of glucose by S. bayanus (EC-118) was faster than fructose, so that the ratio of fructose/glucose was increased. During fermentation for 30 days, pH and viable yeast count was changed rapidly between 0 to 5 days, while $^{\circ}Brix$(%) decreased gradually for 30 days. Final total titratable acidity, pH, $^{\circ}Brix$(%) and ethanol content of flowering cherry-honey wine were 0.43%, pH 3.5, $9.7^{\circ}Brix$(%) and 14%, respectively. Our finding demonstrate that flowering cherry-honey could be benefical supplements for wine production.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.337-342
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• 1997

In order to compare methods of making a mead and a melomel, changes of alcohol contents, reducing sugar, soluble solids, pH and total acidity during fermentation of a mead and Japanese plum melomel was investigated. Fermentation rate of the melomel were much faster than the mead. Reducing sugar and soluble solids were continuously decreased until the 16th day of fermentation, while alcohol contents were increased continuously during the same period. After fermentation of 21 days, alcohol contents of the mead was reached 7.6%, while that of the Japanese plum melomel reached 12.4%. pH and total acidity were not changed considerably during the whole fermentation period. Clear honey wines with transmittance of 99.4% were obtained by membrane filtration. In conclusion, the method of making melomel using the osmotically extracted fruit juice with honey was found to be more advantageous than the method of making a simple mead.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.42-50
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• 1984

The Jung Kwa is of the traditional Han Kwa which boiled in sugar or honey. This study summerized the history of the Jung Kwa by the cook book which introduced 1600 years from now. The purpose of this study was to find out the most scientific and effective preparation process of 'Jung Kwa' of lotus root by the preference sensory test and the mechanical method of penetrometer. In this paper the effect of changes in boiling method mixture ratio of water, sugar, and honey, boiling time, upon the appearance, taste, texture and color of 'Jung Kwa' has been studied. The results are as follows : (1) The Jung Kwas which introduced in the cook books are 34 different kinds and the most well-known one among them is lotus root Jung Kwa. (2) In the beginning Jung Kwa boiled in honey but, Jung Kwa which boiled in sugar was introduced at first in 'Eum Sick Bup' Published in 1843. (3) The lotus root cut in a thickness of 7 mm, water 150 ml lotus root 100 g and vinegar 4 ml are mixed and boiled for 12 minutes. To prevent from browning reaction vinegar is added, In this case, the hardness is 5.86 min.(5) The most proper quantity of water in appearance, taste, texture and color is 200 ml. In this case, the hardness is 3.3 mm. (5) The most proper quantity of sugar in appearance, taste, texture and color is 30 g. In this case, the hardness is 3.8 mm.(6) The most proper quantity of honey in appearance, taste, texture and color is 40 g. In this case, the hardness is 4.9 mm.

• Journal of Korean Society of Forest Science
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• v.103 no.1
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• pp.43-50
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• 2014

The purpose of study was to analyze secreted nectar volume, nectar sugar content and amino acid in addition to estimating honey quantities that can ultimately reap in male and female flowers of Evodia daniellii Hemsl.. The maximum blooming period of male flowers was on 24 to 26 July in 2012. On average, nectar volume secreted by nectary was $2.73{\pm}0.73{\mu}L$ from one male flower and nectar concentration showed 17.4%. The maximum blooming period of female flowers was on 7 to 9 August in 2012. Nectar volume secreted by nectary was $0.63{\pm}0.49{\mu}L$ from one female flower and nectar concentration showed 25.7%, averagely. As results of correlation analysis between the meteorological factors and nectar characteristics, we found that nectar quantities and concentration were influenced by temperature and relative humidity. Sugar content was calculated at $48.0{\pm}5.2{\mu}g$ per a male flower and $37.8{\pm}8.7{\mu}g$ per a female flower, which meant that both values were not significantly different (Mann-Whitney's U-test, p=0.400). The minimum estimates of honey harvest for a male and female inflorescence were 67.8 g and 53.5 g, respectively. Analysis of amino acid showed that Serine, Glycine and Alanine were more abundant in male flowers, however Asparatate, Glutamate, Asparagine and Glutamine were more abundant in female flowers.