• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.785-793
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• 2007

This study was carried out to investigate the effects of red yeast rice addition on the physical characteristics of sourdough starters ($SD1{\sim}4$) and the quality characteristics of sourdough bread (CSB, $SDB1{\sim}3$). Moisture contents of red yeast rice, wheat flour, and rye flour were 6.15, 12.53, and 8.56%; ash contents were 0.15, 0.44, and 1.64%; protein contents were 7.30, 12.57, and 11.18%; crude lipid contents were 0.97, 1.16, and 2.49%, respectively. The pH decreased with increasing red yeast rice addition. Reducing sugar and total sugar increased with increasing red yeast rice addition. Lactic acid bacteria were not detected from 0 day for all samples and was maximum on the 2nd day. The yeast counts of SD1 were not detected from $0{\sim}4th$ day, but $SD2{\sim}4$ increased until the 3rd day. Peak time, peak value, and width of tail of CSB were higher than $SDB1{\sim}3$, and they increased with increasing red yeast rice contents of sourdough. The fermentation expansive power of $SDB1{\sim}3$ was higher than that of CSB. Baking loss and specific volume of SDB1 were higher than other samples and when baking loss of CSB and SDB1${\sim}$3 increased, the specific volume increased. L values decreased with increasing red yeast rice contents of sourdough bread whereas, a and b values increased. Springiness and brittleness of CSB and gumminess of SCB1 were lower than other samples. Springiness, brittleness, and gumminess increased with increasing red yeast rice content of sourdough bread. The sensory evaluation indicated that color, hardness, springiness, sweetness, and sourness increased with increasing red yeast rice content of sourdough bread. Aircell non-uniformity of SDB1 was lower than other samples, whereas off-flavor was higher than other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.76-82
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• 2009

Wheat is the most widely cultivated cereal and an important source of dietary protein worldwide. Wheat allergy, defined as an adverse immunologic reaction to wheat, encompasses a broad spectrum of disorders with different pathomechanisms and clinical manifestation. The Nuruk, a traditional Korean Koji for brewing, was made with wheat flour and fermenting microbes such as bacteria, yeast and mold. The strains grown on Nuruk secrete various enzymes as amylase and protease. By the activation of such enzymes, starch and proteins in Nuruk are hydrolyzed to sugar and amino acid. Therefore, it is supposed to reduce allergic proteins in wheat. To study quality properties and degradation degree of allergenicity in Nuruk by fermentation, we investigated the changes of general ingredients and allergenicity in Nuruk during fermentation. Moisture contents was decreased from 24.2% to 13.6% during fermentation. Crude lipid and protein contents were gradually increased during fermentation. After 15 days of fermentation, reducing sugar and total sugar contents were reached its maximum level, and they were 27.45% and 39.00%, respectively. Acid and neutral protease activity were significantly increased during fermentation, but alkaline protease activity was not detected. ${\alpha}$-amylase activity was gradually increased and showed maximum level about 2,833.00 U/g after 15 days of fermentation. Glucoamylase activity was the highest level about 497.9 U/g after 10 days of fermentation. The increase of these proteolytic and saccharogenic enzyme activities will provide efficient condition for production of rice wine. Also, protein fractions were isolated from Nuruk, and degradation of these proteins during fermentation were confirmed by SDS-PAGE. IgE immunoblotting using patient's sera with wheat allergy was performed to confirm allergenic protein in Nuruk. These results as fermentation of Nuruk will provide a useful tool for developing safer wheat products to prevent wheat allergy.

• Food Science and Preservation
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• v.20 no.2
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• pp.182-190
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• 2013

This study investigated the quality characteristics between spring cultivars of Kimchi cabbage(Brassica rapa L. ssp. pekinesis). We measured the weight, length, width, formation index, midrib thickness and moisture contents of fresh Kimchi cabbage for characteristics of growth. And we analyzed the free sugar, amino acid, organic acid, mineral, pectin and cellulose contents of fresh Kimchi cabbage. The hardness and firmness were measured for texture of fresh Kimchi cabbage. The weight of 'K-power' cultivar was the highest than other cultivars. The 'Jeongsang' cultivars was the thinnest midrib thickness in cultivars, but it was not significantly different. The free sugar levels of spring cultivars was the highest in 'Chunkwang'. Malic acid content of 'Jeongsang' was significantly different among spring cultivars. Also amino acid content of 'K-power' and 'Chunkwang' were significantly different among spring cultivars Mineral content in 'K-power' and 'Bomaknorang' were greater than that of other cultivars. Especially Na, Ca and Mg contents of 'K-power' and 'Bomaknorang' were higher four times than that of other cultivars. Pectin content of 'Jeongsang' was higher than that of other cultivars, but it was not significantly different. Hardness and Firmness were not significantly different among spring cultivars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1176-1181
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• 2012

This study was conducted to examine changes in the microbial and physicochemical properties of single-brewed Makgeolli in response to high hydrostatic pressure (HHP) treatment during various fermentation stages. HHP was applied in 2-day intervals at 400 MPa for 5 min during fermentation at $25^{\circ}C$. As a result, lactic acid bacteria showed 5~6 log reduction and reappeared at approximately 3~6 log cfu/mL as fermentation proceeded. Yeast also showed 5~6 log reduction but did not reappear during later fermentation period. HPP treatment did not result in any alcohol production on day 0 and 2. However, HPP treatment altered the pH and titratable acidity by reducing the number of microorganism. Reducing sugar contents of the samples increased continuously to 8.99% in 0 day treated sample and 5.01% in 2 day treated sample, whereas untreated Makgeolli contained 1.53% reducing sugars on 6 day due to alcohol conversion by yeast. Based on these results, HPP treatment during various fermentation stages altered the physicochemical properties of Makgeolli by changing the microbial community.

• Food Science and Preservation
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• v.17 no.5
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• pp.644-651
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• 2010

We prepared sikhe (CSE/BR-SH) using corn silk extract and black rice. The pH decreased during saccharification, from pH $5.88{\pm}0.03$ to pH $5.67{\pm}0.02$ after 6 h. However, the brix and reducing sugar contents increased during saccharification of CSE/BR-SH, with the highest levels ($7.6{\pm}0.05$ brix and $4.012{\pm}0.05$ g/l, respectively) being attained at 6 h. Amylase activity increased to 116.12% of control values 1 h after saccharification of CSE/BR-SH, and decreased thereafter. CSE/BR-SH was light purple in color. Soluble phenolic concentration increased markedly from an initial 8.43 g/l to 23.09 g/l at the end of saccharification (6 h), as did DPPH radical-scavenging activity (from an initial 17.3% to 70.98%), Increases were noted in all of ABTS radical-scavenging activity (from 40.25% to 75.32%), reducing power (from 0.241 to 0.682), and ferric reducing antioxidant power (FRAP) (from 0.288 to 1.071).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1451-1457
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• 2007

The physical and chemical characteristics of powders from hot air and freeze dried leaves and roots of Acorous calamus L. were investigated. Two parts, upper and lower, of leaves, and two kinds of roots, 4 and 6 years old, were dried at 30 and $40^{\circ}C$, freeze-dried, and ground to make powder. Contents of moisture, ash, crude fat, and crude protein in freeze dried powder of upper leaf were 4.87%, 6.73%, 2.22%, and 3.57%, respectively. Water absorption index (WAI) and water solubility index (WSI) in freeze dried powder of lower and upper leaves were 8.476 and 0.077 g/mL. Contents of chlorophyll a, chlorophyll b and total chlorophyll in freeze dried powder of upper leaves were 12.18, 16.86, and 29.11 mg/100 g, respectively. Contents of total and reducing sugar in freeze dried powder of 4 and 6 years roots were $111.89{\sim}119.21$ ppm and $5.02{\sim}5.22$ ppm, $109.92{\sim}114.65$ ppm and $5.21{\sim}5.32ppm$. Contents of total polyphenols and flavonoids in freeze dried powder of upper leaf were 125.02 and $21.02{\mu}g/mg$, respectively.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.235-239
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• 1999

During storage of $45^{\circ}Bx$ cloudy, $50^{\circ}Bx\;and\;72^{\circ}Bx$ clear apple juice concentrates for 18 months, the changes in microbial counts and physicochemical properties were investigated. Little viable microbial counts were detected in $50^{\circ}Bx\;and\;72^{\circ}Bx$ clear concentrates during all storage time and a few in $45^{\circ}Bx$ cloudy concentrates during the only first storage stage. In all three concentrates, any changes were not found in pH and titrable acidity. But Hunter L values were decreased and a, b values were increased. Alcohol soluble color(ASC) were increased and vitamin C contents rapidly decreased, especially during the first three months. The contents and compositions of free sugars were showed a little change. It seemed that the change in ASC was more closely related with that of vitamin C contents than that of reducing sugar contents.

• Food Science and Preservation
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• v.23 no.3
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• pp.335-340
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• 2016

This study was carried out to investigate the physicochemical and quality characteristics of acorn and acorn tea by processing methods. The moisture contents of acorn tea processed roasting was lower than those of others, and acorn tea processed by three steaming and drying was highest in among. Carbohydrate and crude lipid, crude ash contents of the acorn tea processed by roasting was higher than those of others. Crude protein contents of the natural acorn was higher than those of others. Soluble protein content of acorn tea produced by three steaming and drying was 12.74 mg/g, where was highest than that of the acorn tea. Reducing sugar content of natural acorn was 64.3 mg/g, higher than that of the acorn tea. The L values of natural acorn was higher than those of others, but steaming and roasting acorn tea were lower than those of others. The a, and b values of natural acorn was higher than those of others. Total polyphenol and flavonoid contents of acorn tea processed by three steaming and drying was 41.15, 2.78 mg/g, where was higher than that of the acorn tea. Sensory test was the acorn tea produced by three steaming and drying showed the best score in preference.

• Food Science and Preservation
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• v.19 no.1
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• pp.144-152
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• 2012

The temperature changes and quality characteristics of $Makgeolli$ produced using rice treated with $Gaeryang-Nuruk$ (commercial improved $Nuruk$) extract were investigated. During fermentation, the treated rice maintained a lower temperature than the control and then rose after the fifth mashing day. For all the treatments, the numbers of yeast, LAB and AAB colonies increased on the second mashing day, and then gradually decreased. As the fermentation proceeded, the pH gradually increased from the third mashing day, and eventually became higher than that on the initial mashing day. The total acid contents increased on the first mashing day, but as the fermentation progressed, they showed little change. The amino acidity and soluble solid contents during overall fermentation and reducing-sugar contents was reduced until the first mashing day, and increased from the day after. As for the alcohol content, that of the control was 6.87% on the first mashing day, and then gradually increased, nuruk-extract-treated rice began with 9~10% alcohol content and then increased as the fermentation proceeded. Among the organic acid contents, lactate was the main material. In the sensory evaluation, the 24 h-, 48 h- and 72 h- treated rice samples showed somewhat good response.

• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.1-8
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• 1990

For the purpose of supplying the imformation to improve the acceptability of soy paste as the condiment, the changes of enzyme activity, general component and flavor compounds (Free amino acid, Nucleic acid related compounds, and peptide) during improved soy paste fermentation were determined. The results were as follows; 1. The protease activity during fermentation were increased continuously, but amylase activity were decreased in 45 day fermentation. Cellulase activity were slowly increased until 45 day, and then slowly decreased. 2. Total nitrogen contents were almost constant during fermentation, but amino nitrogem were increased rapidly. Reducing sugar were not constant, but increased in the end of fermentation. PH were decreased to pH 4.97. 3. Total contents of free amino acid as flavor compound were rapidly increased in 10 day fermentation, but were constant in $30{\sim}60$ day. Aspartic acid contents were increased continuously, but glutamic acid were increased slowly until 30 day fermentation and were almost constant. IMP and GMP contents showed increasing pattern during fermentation.