• Applied Biological Chemistry
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• v.46 no.1
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• pp.12-15
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• 2003

The effect of chlorella addition on quality and shelf-life of soybean curd was investigated. The yield of chlorella soybean curd was the highest with 1.0% (w/w) chlorella addition. Hardness, gumminess, and chewiness of chlorella soybean curd increased, whereas Hunters color values decreased in proportion to amount of chlorella added. No significant differences were observed between the sensory properties of chlorella and ordinary soybean curds. Microbial counts of soybean curd stored in sterilized distilled water as tofu-immersion solution increased, whereas pH decreased during storage at $15^{\circ}C$. After 5 days storage, microbial counts of the soybean curds containing 0.5 and 1.O% chlorella were lower than that of the ordinary soybean curd. These results imply that chlorella is a useful additive to suppress the proliferation of aerobic microorganism in soybean curd at the optimal concentration of chlorella around 1%.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.549-555
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• 2010

This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with pine mushroom powder. The moisture content of the Sulgidduk ranged from 34.79 to 36.93%. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the pH value, but to increase the $brix^{\circ}$ value. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the lightness(L) in Hunter color value, but to increase the redness(a) and yellowness(b). For the textural characteristics, the addition of pine mushroom powder decreased the adhesiveness and springiness. In sensory evaluation, the addition of 3% pine mushroom powder had the best score in appearance, odor, taste and overall preference. Therefore, this results suggest that adding 3% pine mushroom powder would be feasible for making pine mushroom Sulgidduk.

• Food Science and Preservation
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• v.17 no.4
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• pp.507-512
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• 2010

The effects of pretreatment by freezing on juice expression and drying characteristics of Prunus mume fruit were investigated. Fresh fruit slices were frozen at $-20^{\circ}C$, thawed, and then either pressed (to yield juice) or dried. Fresh fruit slices were used as controls. Both juice yield and drying rate were higher when pre-frozen fruit was tested, compared to fresh fruit. The L and b color values were lower in the juice and dried powder of pre-frozen compared to fresh fruit. The a color value was higher in juice and powder prepared from pre-frozen fruit compared to fresh fruit. There was no significant difference in free sugar or organic acid content between juices and powders from pre-frozen and fresh fruit. None of soluble solid content, titratable acidity, or juice pH was affected by freezing pretreatment. The results suggest that such pretreatment may be useful to increase juice yield and drying rate. However, browning of juice and powder may be elevated.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.122-122
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• 2001

쌀과 같은 곡류는 전분질을 당분으로 전환시켜 술을 제조하여야 하므로 미생물이 생성하는 효소가 필요한데 그 효소원이 누룩이며 누룩은 주류의 품질이나 생산량에 영향을 미치는 가장 중요한 요소라고 할 수 있다. 본 연구는 전국44개 지역의 누룩에서 순수 분리된 89종의 곰팡이 중 효소역가와 당화력이 비교적 뛰어난 10종(Aspergillus sp. SH-412 Heunghae, Aspergillus sp. SH-422 Ulsan, Rhizopis sp. SH-606 Imdeok, Aspergillus sp. SH-607 Yhesan, Aspergilus sp. SH-613 Wolseong, Rhizopus sp. SH-654 Uncheon, Aspergillus sp. SH-660 Jeonkok, Aspergillus sp. SH-667 Dongseong, Aspergillus sp. SH-669 Uncheon, Aspergillus sp. SH-696 Daecheon)과 대조균주로 Aspergillus kawachii CF1002 그리고 효모 Saccharomyces cerevisiae를 사용하셨으며 탁주제조 중 균주별 술덧의 산도, 환원당, 아미노산도와 제조된 완성주의 유기산, 유리아미노산, 유리당, 휴젤유 및 색도를 HPLC, GC Mass, 색차계로 측정한 결과 다음과 같은 결론을 얻었다. 균주별 술덧의 주정도는 모든 실험구에서 Aspergillus kawachii보다 높았으며 특히 Aspergillus sp. SH-422는 14.9%로 가장 수율이 좋았다. 환원당은 Aspergillus sp. SH-613이 0.49%로 가장 높았고 Aspergillus sp. SH-422는 0.37%로 가장 낮았으며 산도는 시간의 경과에 따라 감소했으며 술덧 발효중 아미노산도는 시간의 경과에 따라 약간 상승 후 다소 낮아지는 경향을 보였다. 각 균주별 술덧의 유기산은 tataric acid, malic acid, succinic acid, lactic acid, acetic acid가 검출되었으며 lactic acid 함량이 2.0∼3.2g/100ml로 가장 많이 검출되었다. 유기산은 Aspergillus sp. SH-669가 가장 높게 확인되었으며 Aspergillus sp. SH-607이 가장 낮게 분석되었다. 술덧의 주 아미노산은 histidine, alanine, glutamic acid, leucine, tryptophan순으로 검출되었으며 특히 alanine은 주류에 단맛을 주는 성분으로 모든 실험구에서 많은 양이 검출되었다. 각 균주별 술덧의 유리당은 glucose가 가장 많이 검출되었으며 Fusel oil은 iso-butyl alcohol과 iso-pentyl alcohol 이 가장 많이 검출되었다. 한편 균주별 술덧의 색차를 측정한 결과 L값은 63.33∼41.98, a값은 0.09∼-3.47, b값은 17.41∼4.90으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.272-275
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• 2007

Red yeast rice flour, which is a natural functional material, was used in muffin production at different concentrations ranging from 0 to 10%. The initial pasting temperature was not affected by the addition of red yeast rice flour, whereas peak viscosity and final viscosity decreased with increasing concentrations. The lightness value of the muffins decreased, however, the redness value increased with increasing amounts of red yeast rice flour. The bulk of the muffins was generally reduced by the addition of red yeast rice flour. At the 10% concentration, hardness and viscosity were similar to the control, and there were no changes in springiness or cohesiveness. For the sensory evaluation, parameters such as appearance, color, texture, taste, and overall acceptability increased significantly from the control at the 3% concentration of red yeast rice flour, but flavor decreased with increasing amounts of red yeast rice flour. Based on these results and the sensory evaluation specifically, the optimal amount of red yeast rice flour added to the muffins was the 3% concentration.

• Korean Journal of Human Ecology
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• v.14 no.1
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• pp.217-221
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• 2005

In this study, the effect of microwave treatment on physico-chemical properties and microbial changes of beef and pork loin was investigated. Beef and pork were heated in microwave with an adjusted electric output at 500 W and operating frequency 2,450 MHz. The beef and pork samples were treated with microwave for 10 s or 20 s at 50% duty cycle. Drip losses and TBA values of beef and pork samples increased due to the microwave treatment. The samples became darker and more yellowish through microwaves, whereas their redness was unchanged. Microbial content of beef and pork samples declined as the treatment time increased. When pork samples were heated in a microwave oven, organisms were reduced by 2 log cycles in 20 s. It was concluded that a 20 second-long microwave treatment can great1y enhance the microbial safety of the pork sample.

• Applied Biological Chemistry
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• v.31 no.4
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• pp.387-393
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• 1988

Changes in chemical composition, viscosity and color during fermentation of improved Kochoojang from four starch sources (wheat, barley, rice and glutinous rice) were examined. Analyses included measurements of moisture, reducing sugars, amino nitrogen, pH, total acidity, viscosity, color and sensory panel scores for viscosity, color, odor and taste. Changes in chemical composition were similar for all Kochoojang products. Decrease in viscosity was greatest during the first 10 days of fermentation. Hunter tristimulus values decreased gradually during fermentation, and total color difference after 60 days was greatest for rice flour Kochoojang. Sensory evaluation showed that the viscosity of rice flour Kochoojang was less desirable than that of the others. However, no significant differences were found in color, odor and taste of all Kochoojang products. A high negative correlation was observed between Hunter a value and visual preference.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.284-289
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• 1993

The effect of oil refining processes-degumming, alkali-refining, bleaching and deodorizing-on oil characteristics and oxidation stability of sesame oil were investigated. The colors(L, a, b) of samples were markedly changed and their peroxide and acid values were decreased, while the other characteristics of samples were not changed during refining stages. The L values of alkali-refined, bleached and deodorized sesame oils were largely decreased and their a values were increased due to browning reaction during the storage at $70^{\circ}C$. The colors of crude and degmmed sesame oils were very stable and their peroxide, free fatty acid and conjugated dienoic acid values were slowly increased. Volatile carbonyl compounds formed by oxidation were increased during the storage at $70^{\circ}C$. The results indicated that refining processes did not affect the sesame oil characteristics but decreased the oxidation stability of sesame oil.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.249-254
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• 1993

The dried cinnamon was extracted with water and 70% ethanol and studied for the several extraction conditions of temperature, time, solvent addition ratio and number of extraction on mineral components and physical properties of the extracts. Mineral components significantly increased as the extraction temperature increased. More than 8 hours of extraction showed a little improving while solvent ratio (V/W) up to 60 times (V/W) significantly increased the mineral components, particularly Cu, Zn, Fe, Na in water extracts and Fe, Mn, K in 70% ethanol extracts. Absorbance at 285 mm decreased as the temperature raised up to the range of $60{\sim}80^{\circ}C$. The Hunter a-value was much affected with extraction conditions and L-value and transmittance were changed similarily while pH was little changed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.6
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• pp.2178-2184
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• 2010

This study investigated the quality characteristics of the cookies with garlic paste. Five different paste concentration levels of 0, 40, 80, 120 and 140g were added to 400g flour to make the cookie. In terms of color, the L-value and b-value of control group was higher than that with the garlic paste added. In the case of the a-value of garlic paste added group was higher than that with the control group. Among the textural characteristics hardness was decreased according to the addition level of garlic paste. For the sensory evaluation, apperance, taste, texture and overall acceptability were excellent in the group with the addition of 40g garlic paste. From the results of this study, the cookie with 40g garlic paste added content was shown to have the best quality.