• Journal of the Korean Society of Food Culture
• /
• v.32 no.2
• /
• pp.144-149
• /
• 2017

This study was designed to investigate the contents of icariin during ripening of Epimedium koreanum with sugar and Soju (25, 30, and 35% alcohol contents) using a homemade method. Contents of icariin of Epimedium wine were examined using high performance liquid chromatography. Icariin levels in Epimedium wine increased during the first 3 days of storage; after 6 days, icariin contents decreased gradually until 30 days. Contents of icariin in Epimedium wine by storage temperature (5 and $20^{\circ}C$) were not different during storage. After 30 days, icaiin was not detected in all tested Epimedium wines. Epimedium wines were assessed for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) and (ABTS) radical scavenging activity. DPPH and ABTS radical scavenging activities increased in early storage periods, however, after 6 or 9 days, activities decreased gradually.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.2
• /
• pp.118-127
• /
• 2001

The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.

• Journal of the Korean Society of Food Culture
• /
• v.32 no.5
• /
• pp.361-372
• /
• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• Journal of the Korean Society of Food Culture
• /
• v.8 no.4
• /
• pp.331-335
• /
• 1993

This study was performed to improved the quality of dried persimmon. For this, the investigation of quality factor and processing experiments were performed. The moisture contents of dried persimmons were 30 to 36% and it was the most important component of the quality. Tannin contents were 0 to 20% and non-treated persimmon had higher tannin contents than treatment of carbon dioxide and alcohol. Total sugar contents were 55 to 60% and it was composed in glucose and fructose. Processing of dried persimmon by artificial-drying seemed to be useful when it needed to shorten the drying time or it continued rainy day during sun-drying. From the result of quality evaluation, sliced dried persimmon was better than whole dried persimmon in quality, so the sliced dried persimmon was expected that it has a little marketability.

• Journal of the Korean Society of Food Culture
• /
• v.35 no.3
• /
• pp.278-284
• /
• 2020

In this study, biotin (vitamin B7) contents of frequently consumed foods in Korea were determined by using immunoaffinity column in conjunction with high-performance liquid chromatography (HPLC). The biotin contents of 24 foods of plant origin and 27 foods of animal origin were selected. The highest biotin contents in frequently consumed foods of plant origin were found in red beans (Huinguseul; 11.475 ㎍/100 g). On the other hand, biotin was not detected in any varieties of sorghum. For frequently consumed foods of animal origin, salted pollack roe (7.486 ㎍/100 g) showed the highest biotin content. However, beef and fish contained less biotin. All biotin analyses were conducted under analytical quality control. The limits of detection and limits of quantification of biotin were 0.007 and 0.023 ㎍/100 g, respectively, and the accuracy/recovery percentage was 95.35-105.02%. The precision values were 4.041% (repeatability) and 3.835% (reproducibility). Taken together, our data provide reliable data on the biotin contents of frequently consumed foods in Korea.

• Journal of the Korean Society of Food Culture
• /
• v.11 no.5
• /
• pp.635-641
• /
• 1996

As a basic study for preparing pine sprout tea, chemical components in pine sprouts and pine needles were analyzed as follows: In proximate composition the contents of most components except for crude fat were different between in pine sprouts and pine needles. Moisture content in pine sprouts was higher than that in pine needles. Calcium and potassium were major minerals contained in pine sprouts and needles, and their contents in pine needles picked in December were higher than those picked in June. Soluble tannin and vitamin C contents in leaf part of pine sprouts were much higher than those in stem part and their contents in pine needles were increased according to their growth. Free sugars like fructose, glucose and sucrose were contained in both pine sprouts and needles, and their contents in pine sprouts were higher in stem part as compared that in leaf part. Although fourteen kinds of amino acids were detected in pine sprouts and pine needles, their contents were extremely low. Amino acid composition between pine sprouts and pine needles was different each other, but major amino acids contained in them were same, those are acidic amino acids such as aspartic acid and glutamic acid. Amino acid contents in pine needles were increased according to the growth. In fatty acid composition in leaf part of pine sprouts, saturated fatty acid contents were higher than unsaturated fatty acid contents, but in stem part unsaturated fatty acid contents were higher. In pine needles the amount of saturated fatty acid was increased with the growth, but the amount of unsaturated fatty acid was rather decreased.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.2
• /
• pp.194-203
• /
• 2016

This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.

• Journal of the Korean Society of Food Culture
• /
• v.37 no.6
• /
• pp.547-554
• /
• 2022

This study aimed to investigate the physicochemical characteristics and antioxidant activity of cereal bars containing various concentrations (0, 10, 20, or 30%) of apple pomace (AP). Highest vitamin B₁ and C contents were observed in 30% AP-containing bars, but vitamin B₂ and B₃ contents were highest in the control (0.347 and 3.566 mg/100 g, respectively). Cutting strength decreased significantly in an AP concentration-dependent manner. Total polyphenol and flavonoid contents in 10% AP bars were 2.949±0.157 mg of GAE/g and 1.001±0.009 mg of CE/g, respectively. Antioxidant activities were assessed by measuring free radical scavenging activities, and 10% AP bars had the highest activities, as determined by ABTS (2,2'azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (α-α-diphenyl-β-picrylhydrazyl) assays (0.412±0.008 and 0.492±0.021 mg GAE/g, respectively). These results suggested that apple pomace should be regarded a potential nutritional and antioxidant source.

• Journal of the Korean Society of Food Culture
• /
• v.5 no.2
• /
• pp.265-268
• /
• 1990

The effect of water extract in fruits of Omija (Schizandra chinensis Baillon) on alloxan-induced diabetic rats were determining the contents of metabolites and enzyme activities in the liver and serum of rat. The treatment with water extract in fruits of Omija showed increased in contents of protein, glycogen, and activity of glucose-6-phosphate dehydrogenase and a decreased in pyruvate content in the hepatic tissue from the alloxan treated group. These treatments were decreased contents of glucose, urea nitrogen, free fatty acid and activities of GPT, GOT, LDH.

• The Journal of the Korea Contents Association
• /
• v.21 no.2
• /
• pp.59-67
• /
• 2021

This study was conducted to foster domestic tea (茶) culture as a single cultural content containing domestic culture, to increase domestic cultural competitiveness, and to suggest new cultural sanctions in the content era. Given the growth of the contents industry and the flow of domestic culture, cultural contents represented by the "Hallyu" of today do not exist at present, so it seems the time to move to keep pace with the times through the development of more Korean contents. Accordingly, this researcher has shed light on Korean tea (茶) culture, and reviewed the case of China, which is known as the origin of tea (茶) culture, and suggested a strategy for content creation of domestic tea (茶) culture. For this, the most prerequisite is to identify the identity and value of the domestic tea (茶) culture, and then expand education on tea (茶) culture and diversify the profit structure to serve as Korean cultural contents (茶) It suggested that the rediscovery of culture should be made.