• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.301-307
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• 1997

To enhance the utility value of citron, vinegars were made of citron juice, their properities were investigated, the results are as following. Optimum bacteria was Acetobacter sp. PA 97 for the citron vinegar fermentation, optimum temperature, initial acidity and alcohol concentration were 3$0^{\circ}C$, 1.5% and 8%, respectively. The lower citron juice was added, the more citric acid was produced, the acidity of sample added sub-nutrition source was higher than that of sample no added. In samples added citron juice of 10, 20 and 30%, and sub-nutrition source, total acidity were 5.42, 5.36 and 5.04%, pure acetic acid yields were 52.69, 45.25 and 35.10%, respectively. Remained alcohol of sample no added sub-nutrition source was more than that of added. In the sensory test, the most suitable concentration of citron juice for vinegar fermentation was 30%.

• Food Science and Preservation
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• v.13 no.3
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• pp.357-362
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• 2006

In other to produce vinegar min citron (Citrusu junos), acetic acid bacteria were selected from several conventional vinegars, and total 25 acetic acid producing bacterial strains were isolated. Among the isolated strains, a strain was selected from the medium which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp V-16 and it cultural characteristics were also investigated in the medium with citron juice. Optimum temperature for the growth of Acetobacter sp. V-16 was $30^{\circ}\C$. The medium containing 2% acetic acid, 5% ethanol, and 30% citron juice was suitable for acetic acid production with Acetobacter sp. V-16. The acidity of culture medium was reached to 6.8% after 10 days shaking cultivation at $30^{\circ}\C$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.204-208
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• 2006

This study was conducted to develop a processing procedure for soft drink and wine from purple sweetpotato and to determine the color stability of purple sweetpotato anthocyanin pigment after production. Purple sweet potato soft drink was found to have 15.6% of total extraction, $11.8\;Brix^{\circ}%$ of sugar and pH 4.1, whereas wine had 12.6% of alcohol, $7.8\;Brix^{\circ}%$ of sugar and pH 4.9.Color stabilities of the soft drink and wine showed little difference after four-month storage from the time right after processing. The public found the soft drink that was made from 90% of purple sweet potato, 5% of citron and 5% of honey, more to their taste, rather than other soft drinks that were either made from 100% purplesweet potato or made from 80% of purple sweet potato, 10% of citron and 10% of honey. The public also found $45^{\circ}C$. of fermentation temperature more agreeable than that of $30^{\circ}C$. Powder, vinegar and anthocyanin pigment earned from purple sweet potato showed high stability, as they showed no change in color after four months in storage.

• Korean Journal of Oriental Medicine
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• v.7 no.1
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• pp.105-114
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• 2001

This study was carried out to investigate correlation with food preference of subjects in three constitution groups on the view point of constitutional medicine. The constitutions of 124 college students(male 80, female 44) was classified by QSCC II method. Food preference of the subjects was surveyed in accordance with suggested foods for each constitution and was analyzed using Hedonic scale. The distribution of the constitutional revealed that Soeum individuals accounts 53%, followed by ; Soyang 19%, Taeum 28%. For men, sorghum, potatoes, beef, scombroid, oyster, saury, octopus, codfish, walleye pollack, shrimp, croaker, pineapple, eggplant, leek, pumpkin, toenjang, draft beer, diluted liquor, coffee, cocoa were statistically different in food preference score by sasang constitution(p<0.05). For woman, chicken, pollack roe, a walleye pollack, persimmon, jujube, melon, citron, celery, burdock, vinegar, bean-paste soup, draft beer, ginseng, honey were statistically different in food preference score by sasang constitution(p<0.05). Association of sasang constitutions and food thought to be harmful or healthy to each constitution was analyzed. But Food preference score of food thought to be harmful or healthy were not statistically different in score among sasang constitutions. This results suggested that food intake patterns of subjects were associated with sasang constitutional food in parts.