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  • Title/Summary/Keyword: moisture addition

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Studies on the Agroforestry Methods of Wild Edible Greens (IV) - Water Relations Parameters of Three Ligularia Species Leaves Obtained from P-V Curves - (산채류 산지농법 실용화 연구(IV) - P-V 곡선에 의한 곰취(Ligularia)속 3종의 수분특성 -)

  • Han, Sang-Sup;Lee, Kyeong-Cheol;Jeon, Seong-Ryeol
    • Journal of Korean Society of Forest Science
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    • v.99 no.1
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    • pp.131-135
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    • 2010
  • This study was carried out to establish a proper cultivation condition and diagnose the drought-tolerance of three wild edible greens belonging to genus of Ligularia by using pressure-volume curves methods. The result of the original bulk osmotic pressure at maximum turgor Ψsat was -0.8 MPa in Ligularia fischeri and L. stenocephala, which was somewhat lower than the value, -0.7 MPa, in L. fischeri var. spiciformis. In addition, the values of the osmotic pressure at incipient plasmolysis Ψtlp in L. fischeri and L. stenocephala, both of which were -0.9 MPa, These were slightly lower than that of -0.8 MPa in L. fischeri var. spiciformis. On the other hand, it appeared that the values of maximum bulk modulus of elasticity Emax of L. fischeri and L. stenocephala were approximately two times higher than that of L. fischeri var. spiciformis. However, There was a distinct difference between the values of the relative water contents in these three species. Therefore, Ligularia spp, occurring incipient plasmolysis in the high water contents, have a relatively low property of drought-tolerance, suggesting that growth of those Ligularia spp. are appropriate for relative moisture forest.

Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Taraxacum coreanum Powder (흰 민들레 분말을 첨가한 쿠키의 품질 및 산화방지 활성)

  • Lee, Yeong Mi;Shin, Hyeong Sik;Lee, Jun Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.2
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    • pp.273-278
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    • 2017
  • This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 2~8% (w/w) Taraxacum coreanum powder (TCP). The pH and moisture content of cookie dough decreased significantly (P<0.05) while density was not influenced significantly by increasing levels of TCP. The spread ratio and loss rate of cookies increased significantly with increasing levels of TCP (P<0.05). Lightness, redness, and yellowness decreased significantly with higher amount of TCP (P<0.05). The use of TCP significantly increased hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities were significantly elevated (P<0.05). The consumer acceptance test indicated that addition of 2% TCP had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 2% TCP can take advantage of the functional properties of TCP without sacrificing consumer acceptability.

Modern Reproducing of Jehotang Method (제호탕(醍醐湯)의 현대적 재현)

  • JI, Myoung-Soon;Jeon, Won-Kyung;Ko, Byoung-Seob;Anh, Sang-Woo;Yoon, Chang-Yeol
    • The Journal of Korean Medical History
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    • v.21 no.1
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    • pp.59-69
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    • 2008
  • The "tang[tɑ:ŋ]" in Korean pronounciation means the beverage made of boiled medicinal herbs. The"Jeho-tang", the name of Drink in this abstract, is described in a variety of medical books including the "Dongeui Bogam" as being effective for illness from the summer heat in promoting digestion, curing the heatstroke and bringing it to a halt. The Drink was used as the Royal gifts granted to retainers and royal families on the Day of Dano-festival on the fifth of the fifth month of the year according to the lunar calendar, the items of encouragement for those who worked hard in sacrifices, and the awards for students of Confucianism who were proficient in their learning. The Jeho-tang used in this study was scientifically cooked again after a long time in history through looking at the methods written in the documents concerned with the Drink such as the "Dongeui Bogam" and the "Taste of Korea". In preparation of the medicinal herbs for the Drink, the powder of thinner than 30 mesh of the "Prunus mume", which is a species of Asian plum in the family of Rosaceae, and those of 50 mesh of the "Santalum album", which is the fragrant wood of trees in the genus Santalum and the "Amomum Xanthioides", which is produced in Vietnam and is the name of a kind of herb medicines, being very effective in the desease caused from heatstrare, were used. The sugar concentration of the honey boiled down long time at low heat was 82.43Bx. When cooking in a double boiler, the inner part of the liquid for the Drink was kept at 80C for 12 hours to make it finished in a state of ointment. In the general composition of the finished Jeho-tang, the moisture content was 24.4%, 1.3% of crude fat, 1.4% crude protein and 0.7% ash, along with pH3.2. The acceptance on the whole was come out to be the highest in the sample diluted with the drinking water of 7-fold of the Jeho-tang, indicating that the 7-fold's addition of water was optimum level for drinking. In the Drink cooked by a vaccum pressure extractor for herb medicine, which was developed to improve the art of cooking, the longer the time of pressure was, the less the heterogeneous feeling at tongue was and the more the glossiness of the Drink was. The Jeho-tang cooked under pressure for 7 hours received an excellent evaluation in its acceptability in every way.

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Development of Cylindrical Paperpot Manufacturing Equipment (원통형 종이포트 제조장치 개발)

  • Park, Minjung;Lee, Siyoung;Kang, Donghyeon;Kim, Jongkoo;Son, Jinkwan;Yoon, Sung-wook;An, Sewoong
    • Journal of Bio-Environment Control
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    • v.26 no.4
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    • pp.242-248
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    • 2017
  • This study was conducted to develop a cylindrical paperpot manufacturing equipment which is capable of continuously producing paperpots with a constant size. The equipment consists of the soil supply part, the paper supply part, the pot manufacturing part, the paperpot cutting part and its process for manufacturing paperpot from the soil supply to the paperpot cutting is continuously performed. As a result of the performance test using this equipment, we suggest that the optimal moisture content and injection pressure to supply soil are 50%~60%, and 0.5 Mpa respectively. Moreover the appropriate temperature for adhesive strength is 150160C taking into account the performance of device and adhesion time. Also, considering the cutting speed and safety, it is appropriate to adopt a straight blade having a clean plan at a minimum angle of 30. In addition, the manufacturing capacity of the developed equipment was 3300 pots per hour.

Studies of Organic Forage Production System for Animal Production in Korea (한국의 가축 생산성 향상을 위한 유기조사료 생산체계에 관한 연구)

  • Kim, Jong-Duk;Kim, Jong-Kwan;Kwon, Chan-Ho
    • Korean Journal of Organic Agriculture
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    • v.22 no.1
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    • pp.155-166
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    • 2014
  • Organic forage production system is one of the most important aspects in organic livestock production. Animals in the organic farming system are also essential for manure to be used for organic forage production. Both organic forage and animals are essential to maintain the cycle of organic agriculture system. In this paper we introduce the organic forage production system in Korea. Summer and winter crops are getting popular in Korea because of their high forage yield and cultivation in double cropping systems. Common cropping system for forage production in Korea is the double cropping system with legume and grass mixture. Forage sorghum and sudangrass are the most popular ones of annual summer forage corps because of their high production with low cost in the double cropping systems. In the mixture of forage crops, inter cropping is more suitable in the corn and sorghum cropping system because of high lodging resistance and forage yield, and low weed population. Forage sorghum and sudangrass are difficult to preserve as direct-cut silage due to the fact that its high moisture content causes excessive fermentation during ensiling. Corn grain addition to sorghum silage could be recommended as the most effective treatment for increasing quality and reducing production cost. It is recommended that corn grain could be added up to 10% of total amount of silage. And agriculture by-products also can be added at the time of ensiling to minimize losses of effluent and have the additional advantage of increasing quality. Agriculture by-products as silage supplements increased DM content and quality, and decreased the production cost of sorghum silage. Field pre-wilting treatment of forage crops also increased DM content and quality of the silage. Wilting sorghum×sudangrass hybrid before ensiling was the effective method for reducing effluent and increasing pH and forage quality more than direct cut silage. Optimum prewilting period of sudangrass silage was 1 or 2 days. In organic forage, the most important factor is the enhancement of organic forage sufficiency in relation to the environmental-friendly and organic livestock. Consequently, there are many possibilities for animal production and organic forage production in Korea. No forages no cattle concept should be emphasized in organic farming system.

Quality of characteristics of Paeksulgis Added powder of Opuntia Ficus indica var. Saboten (백년초가루 첨가 백설기의 품질특성)

  • Joung Hyun-Sook
    • Korean journal of food and cookery science
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    • v.20 no.6 s.84
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    • pp.637-642
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    • 2004
  • Paeksulgis (Korean rice cake), containing 0\~0.5% Opuntia Ficus indica var. Saboten powder, was prepared to enable the quality of the mechanical and sensory characteristics to be tested. The pHs of the Paeksulgis without and with 0.05 to 0.5% Opuntia Ficus indica var. Saboten powder were 5.99 and about 5.7 respectively. With regard to the Hunter's color values of the control Paekulgis, the lightness (L), redness (a) and yellowness (b) were 94.78, -0.01 and 5.58, respectively. The lightness (L) decreased with increasing Opuntia Ficus indica var. Saboten powder concentration, whereas the redness (a) and yellowness (b) were both increased. with regard to the mechanical characteristics of Paeksulgis, the strength hardness, adhesiveness and gumminess were highest in the control group. In the sensory evaluation of Paeksulgis, the control group had the highest score for texture (p<0.05), but the addition of Opuntia Ficus indica var. Saboten powder gave higher scores for color, flavor, moisture, consistency, after taste and overall preference than the control (p<0.05).

Studies on the Textural Characteristics and the Standard for Cheese Products (치즈 제품의 조직특성 및 규격연구)

  • 함준상;정석근;김현수;홍경현;조은정;안종남;이종문
    • Food Science of Animal Resources
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    • v.23 no.1
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    • pp.70-74
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    • 2003
  • Cheese consumption in Korea has continuously increased far the last decades by industrialization and globalization. In addition, import of fresh cheese has increased from 2 tons, and 30 thousand dollars in 1991 to 20 thousand tons, and 49 million dollars in 2001. However, Korea standard for cheese differs from CODEX, and is not consistent. To investigate more proper standards for cheese, 20 natural cheeses and 17 process cheeses were obtained from market and analysed. All the cheeses except 1 soft cheese met the standard, but 'unripened cheese' was not different from 'soft cheese' in milk solid content. Natural cheese firmness showed exponential inverse relationship(R=0.8226) to moisture on a fat-free basis(MFFB) which is used for the natural cheese standard in CODEX. Therefore, it was thought appropriate to refer to CODEX standard for using textural terminology in Korea standard for natural cheese. For process cheese, milk solid cant be estimated by the analysis, and there are no merits and penalties by the classification. It was thought proper to classify the process cheese by types, such as 'Powder', 'Slice', 'Spread', and 'Portion'. Rule for 15∼34% milk solid content of products should be prepared in standard for animal products as 'Process cheese products' for the promotion of development and consumption of cheese.

Changes in Chemical Characteristics of Roasted Red Pepper Powder with Lard during Storage (돈지가 첨가된 조제고춧가루의 저장 중 화학적 특성 변화)

  • Yang, Jong-Beom;Ko, Myung-Soo;Jung, In-Chul;Moon, Yoon-Hee
    • Food Science of Animal Resources
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    • v.28 no.3
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    • pp.256-262
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    • 2008
  • To develop a new quality control method for the evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder (RRP), mixed with lard were investigated while in storage at 65C for 6 weeks. The moisture contents of the RRP increased but the crude protein and crude lipid contents decreased up to 4 weeks of storage. The pH value decreased and the acid value increased steadily during storage. Both the American Spice Trade Association (ASTA) value that indicates redness of red pepper, and the CIE L, a, and b values decreased remarkably during storage. The fatty acids of the RRP oil were primarily oleic acid (33.4%), linoleic acid (30.8%), and palmitic acid (21.2%). The composition of fatty acids did not significantly change after 6 weeks of storage (p>0.05). Regarding the free fatty acid (FFA) composition of the RRP oil, palmitic acid (36.5%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. In addition, the ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

Study on the Quality Improvement of Sardine Surimi (정어리 냉동고기풀의 품질개선에 관한 연구)

  • Oh, Kwang-Soo;Moon, Soo-Kyung;Lee, Eung-Ho;Kim, Bok-Gyu
    • Korean Journal of Food Science and Technology
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    • v.25 no.4
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    • pp.327-333
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    • 1993
  • The processing conditions and quality of sardine surimi were examined: Raw sardine meat was separated, washed in 0.2% NaHCO3 and 0.15% NaCl solution, and then dewatered by centrifuge. The dewatered sardine meat was chopped, mixed with 20% emulsion curd (soybean protein : water : refined sardine oil=1:5:2.6), 4% sorbitol, 4% sucrose, 0.2% polyphosphate and 0.1% sodium erythorbate by stone mortar. The mixed sardine meat was frozen with contact freezer, packed in carton box and then stored at 25±2C. The moisture, crude protein and lipid contents of the sardine surimi product was 73.3%, 15.0% and 6.9%, respectively. Fatty acid composition of product consisted of 28.8% of saturates, 24.3% of monoenes and 47.7% of polyenes and the major fatty acids were 16:0, 20:5, 18:1, 22:6 and 16:1. The results of changes in POV, TBA value, fatty acids, texture and sensory score of products during frozen storage showed that lipid oxidation and freeze denaturation of product could be retarded, and flavor enhanced by addition 20% emulsion curd and 0.1% sodium erythorbate. In an attempt to apply sardine surimi in producing surimi-based product, it was concluded that pollack surimi could be substituted with sardine surimi up to 40% without showing any significant changes in texture and taste of surimi-based product.

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Alcoholic Fermentation of Bokbunja (Rubus coreanus Miq.) Wine (복분자 발효주의 양조특성)

  • Choi, Han-Seok;Kim, Myung-Kon;Park, Hyo-Suk;Kim, Yong-Suk;Shin, Dong-Hwa
    • Korean Journal of Food Science and Technology
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    • v.38 no.4
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    • pp.543-547
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    • 2006
  • In order to improve wine quality, the selection of yeast strain and of additives in the manufacture of Bokbunja (Rubus coreanus Miq.) wine was investigated. The chemical composition of the edible portions of Bokbunja fruits was 86.5% moisture, 0.2% crude protein, 0.9% crude fat, 6.6% crude fiber, 0.5% ash and 10Brix sugar, and was 2.99% fructose, 2.53% glucose and 0.07% sucrose in fruit extract. The predominant organic acids in the fruit were citric acid (14.57 mg/mL) and malic acid (2.24 mg/mL) with smaller amounts of shikimic, pyroglutamic and oxalic acid. During fermentation, citric and malic acid levels decreased, while formic and acetic acid were released. Saccharomyces cerevisiae KCCM 12224 (Sc-24) was more favorable for alcoholic fermentation of Bokbunja and the addition of 200 ppm of potassium metabisulphite to must was more efficient than other SO2 sources with a higher overall acceptability score. Sc-24 increased alcohol production from 9.8 to 14.8% in a sugar concentration dependent manner (1828Brix). The color value of early stage Bokbunja must was improved by supplementing with Japanese apricot extract, but this did not influence the color value of Bokbunja wine after primary fermentation. The astringent taste of Bokbunja wine was reduced by removing the seed from the fruit. Sugar solution (50%, w/v) was used instead of sugar power to prevent the possibility of undissolved sugar due to insufficient mixing. This substitution did not influence sensory evaluation.