• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.363-369
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• 2003

In this study, cell cracker method as a non-collision method was evaluated for the possibility of new red ginseng grinding technique. The moisture contents were 3.16% for the powder pulverized by hammer mill (group A) and 6.30% for the powder produced by cell cracker (group B), and the difference between both groups was significant, The contents of other component such as ash, crude lipid, reducing sugar, total sugar, acidic polysaccharide, crude fiber and crude protein between both groups were not significant. There were no significant differences in phenolic compound, fatty acid, amino acid, free sugar, crude saponin and ginsenosid contents between both groups. And also the contents of mineral components were evaluated to determine the incorporation of red ginseng powder during grinding, and also the differences of those between both groups were not significant.

• The Korean Journal of Food And Nutrition
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• v.37 no.4
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• pp.189-196
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• 2024

To develop farm-made high effective vinegar, this study prepared apple vinegar using four kinds of acetic acid bacteria isolated from a natural fermentation liquid of 'Cheongsoo' grapes and analyzed vinegar samples fermented 93% apple juice and 7% alcohols at 30℃ for 20 days. To accomplish this, quality characteristics such as pH, total acidity, reducing sugar, organic acid, color, total polyphenol contents, and antioxidant activity contents were determined. The pH decreased while total acidity of all samples gradually increased during fermentation period. The vinegar with AP 21 strain tended to increase the total acidity quicker than other stains. Reduced sugar content remained high until the last fermentation day. Furthermore, reduced sugar contents of all vinegars increased as fermentation progressed by decomposing sucrose present in apples. When physiological activities were compared, apple vinegars fermented with AP 21 and 30 strains had higher total polyphenol and flavonoid contents than other samples. However, there was no significant difference in antioxidant activity between samples. These results indicate that strain 21 is the most suitable starter as acetic acid bacteria for producing farm-made vinegar.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.224-230
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• 1999

The purpose of this study was to find out the optimal mixing ratio of green tea powder, sugar, and water for the preparation of Seolgiddeok through Response Surface Methodology based on the color, sensory, and texture test. The oganoleptic and textural properties of Seolgiddeok prepared with various concentrations of green tea powder (0% (control group), 0.5% (GT-0.5 group), 1% (GT-1.0 group), 1.5% (GT-1.5 group), 2% (GT-2.0 group)), and their quality changes during storage were also investigated. The optimal mixing ratio of green tea powder, sugar, and water for preparing the best quality Seolgiddeok was 1.0%, 12%, and 22%, respectively. The proximate composition of green tea powder was 21.70% of crude protein, 8.49% of crude lipid, 2.95% of reducing sugar, and 6.40% of ash. The contents of crude lipid, reducing sugar, and catechins in Seolgiddeok added with a green tea powder were increased with increasing the content of green tea powder. The hardness and gumminess of GT-1.0 group were the lowest among four groups, whereas GT-1.0 and GT-2.0 groups had the lowest cohesiveness. While the control group was the lowest in adhesiveness, the springness was not significantly different among all groups. GT-0.5 and GT-1.5 groups were the highest in sweet taste and colorfulness, respectively. However, GT-1.0 group had the best overall quality. Total microbial numbers, the acidity and pH in Seolgiddeok during storage were decreased with increasing green tea powder content, and especially those of GT-1.0 and GT-1.5 groups were relatively the lower than others. The “L” value (lightness) of the control group (no additives) was the highest among five groups, and the value was decreased with storage period, and especially GT-0.5 groups had the lowest brightness. The“a”value (reddness) of the control group was the highest, followed by GT-0.5, GT-1.0, GT-1.5, and GT- 2.0 group in order. The“b”value (yellowness) was increased with the increase of green tea powder content. Above results indicated that GT-1.0 group showed the best quality of Seolgiddeok through organoleptic and rheology tests.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.2
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• pp.31-35
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• 1982

Alcohol fermentation was carried out by using the yeast (S. cerevisiae) and soybean whey as the sole carbon source. The whey was gained form waste after manufacturing of soybean curd. The whey contained approximately one gram sugar per hundred mililter and the sugar was consisted of a 65 per cent of reducing sugar. However, it showed a low protein content of 43mg per the same volume. Ammonium sulfate showed the best effect on the generation of carbon dioxide among three kinds of tested nitrogen sourogen sources, potassium nitrate, urea and ammonium sulfate. Thus, fermentation was carried out with supplement of 2.0g ammonium sulfate to one liter of soybean whey. During fermentation continued for 48 hours, the maximum amount of ethanol 1.86g was produced from one liter of soybean whey. The ethanol fermentation utilized 81 and 94% of its initial sugar and protein contents, respectively.

• 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 Plant Biology
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• v.5 no.4
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• pp.1-5
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• 1962

CHA, Jong Whan (Dept. of Biology, College of Education, Seoul National University). Effect of gibberallin on the growth and internal componsents of Astragalus sinicus L. Kor. Jour. Bot. V(4) : 1-5, 1962. The effect of GA on the growth as well as on the internal components of the leaves of Astragalus sinicus L. under the soil culture was investigated. The result has indicated that small variation in the relative concentration of GA treated on the leaves shows a marked influence on the internal components of the plants. The increase of growth was associated with increasing intensity of GA. Chlorophyll and carotene contents in the leaves were depressed with increasing concentration of GA. It was noticed that the growth was pomoted with the decrease of the contents of chlorophyll and carotene. In contrast the aacorbic acid in the leaves treated with GA decreased in proportion to the degree of the concentration of GA. Carotens content varied with chlorophyll, although the ratio of chlorophyll to carotene was not so high as the results obtained by Beck and Redman. Chlorophyll and ascorbic acid values with respect to growth differed greatly during the two experimental periods. The chlorophyll content was found highly significant in this experimental periods. The chlorophyll content was found highly significant in this experiment. As the concentration of GA was increased, it was noticed that there was a reduction of anthocyanin, sucrose, and reducing sugar contents. The anthocyanin content was not so high in this study as in the results obtained from the corn by Jacob Straus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1814-1818
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• 2010

The present study was carried out to elucidate the changes in the chemical characteristics of taurine added Kimchi during fermentation for 46 days at $6^{\circ}C$. Chinese cabbage was brined in a 10% salt solution for the control Kimchi and in a 10% salt solution containing 5% taurine for taurine added Kimchi (Taurine I, II, and III). One and three percent (w/w, based on Chinese cabbage) of taurine were added to make Taurine II and Taurine III, respectively. Reducing sugar and vitamin C contents for all the samples decreased after the 46-day fermentation. Taurine was not detected in the control, and the taurine contents, from the largest to the smallest, during the fermentation period were Taurine III, Taurine II and Taurine I. Amino nitrogen contents in all the samples studied proportionally increased during the 46-day fermentation. It is suggested that taurine does not affect the chemical characteristics of Kimchi during fermentation at low temperature ($6^{\circ}C$).

• Journal of the Korean Home Economics Association
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• v.26 no.1
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• pp.51-59
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• 1988

In the present study, an attempt was made to observe the effect of calcium-sources and preservatives on Kimchi fermentation. After pre-fermentation at room temperature for 16 hours, each Kimchi was stored at 4$^{\circ}C$. Changes of vitamin contents(vitamin C, thiamin, riboflavin and $\beta$-carotene) during the fermentation of Kimchi were determined. It was also attempt to relate the fermentation of Kimchi with the changes in chemical and organoleptic characteristics, such as pH, total acidity and reducing sugar. The findings were summarized as follows; 1. During Kimchi fermentation, the pH decreased steady and total acidity increased slowly in the follow order: K-Sorbate+acetic acid, k-Sorbate, Ca-Lactate and Control. the lower of pH and the higher of total acidity, the less of reducing sugar was remained. 2. changes of total vitamin C and reduced ascorbic acid contents during the Kimchi fermentation did not differ significantly from each other. At the begining of fermentation, Kimchi samples contained 20~25mg/100g of total vitamin C and 5~14 mg/100g of reduced ascorbic acid. In the final stage, however, 15~19 mg/100g of total vitamin C and 1~3 mg/100g of reduced ascorbic acid were remained. 3. The contents of thiam in and riboflavin were 30 to 42 meg/100g and 50 to 67 meg/100g at the initial stage, respectively. They increased with the degree of maturity (approximately 2 times of the content of the initial stage) and then gradually decreased. The content of $\beta$-carotene was found to be decreased with the degree of maturity. 4. The results of sensory evaluation indicated that Kimchi added with Ca-Carbonate, Ca-Carbonate+acetic acid and Ca-lactate were better than Control.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.258-262
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• 2019

Although the chemical compositions and biological characteristics of some species of garlic have been investigated, data on Koara garlic are currently lacking. In order to investigate the major compounds and antimicrobial activity of Koara garlic, which was registered as a cultivar in 2012, it was cultivated in Seogwipo, Damyang, and Namhae. Analysis of the chemical composition of the cultivated garlic showed that the alliin, pyruvate contents, and antimicrobial activity were high in garlic grown in Seogwipo ($9.44{\pm}0.28mg/g$, $127.52{\pm}5.50{\mu}M/g$, and 0.31-1.25%, respectively). The total phenol content and reducing sugar contents were abundant in garlic grown in Namhae ($82.23{\pm}0.00g\;GAE/100g$ and $28.59{\pm}0.54mg\;GE/g$, respectively), and the total flavonoid content was high in garlic grown in Damyang ($22.41{\pm}0.77g\;QE/100g$). Although garlics grown in different cultivation areas had different chemical compositions, major compound contents and biological activities of Koara garlic were similar to those of other garlic varieties reported so far. These data will be useful for local farmers, distributors, and consumers.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.526-534
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• 2023

To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.