• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.460-468
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• 1985

Changes in intrumental and sensory Theological parameters of chewing gum during storage were stuided. Texture changes are influenced to the great extent by moisture content of stored chewing gum and D.E. of cornsyrup, meanwhile content of cornsyrup, process condition and storage temperature had a little effect on texture change. Highly significant correlation was observed between logarithmic instrumental texture parameters of deformation, bending and puncture test and logarithmic moisture content. And also good correlations were observed between each sensory and instrumental texture parameters. The optimum texture values were estimated by regression analysis.

• Food Quality and Culture
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• v.2 no.1
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• pp.37-42
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• 2008

This research examined the quality characteristics of orange sauce samples prepared with different sugar contents in order to create a standardized recipe.In the foodservice industry, attempts have been made to make superior sauces, often resulting in error. In this study, different sugar contents were examined for orange sauce to determine why varied results occur during its preparation as well as the best methodology for preparing orange sauce. Quality characteristics such as color differences, spreadability, and pH were analyzed, as well as sensory evaluations of taste, texture, color and overall acceptability. The pH values of the orange sauce samples ranged from 3.6 to 3.63 and after the initial simmering of ingredients, the weight reduction rates of the sauces were 88, 75, 64, 63, and 64% for sugar contents of 200, 300, 400, 500, and 600 g respectively. Hunter's color L, a, and b values of the samples changed according to the sugar contents after simmering (1st sauce). The L and b values showed similar patterns, where increasing sugar content resulted in higher values; however, in the 2nd sauce, the pattern was reversed. This indicates that the color of the sauce was affected by sugar caramelization during the reduction process; however, the final color was modified by the additions of mayonnaise and butter as well as by aeration. In the sensory evaluation the sample containing 30% sugar (500 g) had significantly higher acceptability scores (p<0.05) for color, mouth feel, appearance, taste, and overall acceptability. Finally, the optimal ingredient ratios of the standardized orange sauce recipe were determine as: 48% total liquid consisting of orange juice and mandarin and orange fruit; 30% sugar; 10% mayonnaise and 11% butter.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.489-497
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• 2016

Kunrak, a type of Korea traditional cheese, is made using Tarak, a yogurt produced with makgeolli as the fermentation source. Kunrak is produced by removing whey from Tarak, followed by drying process for safe storage and consumption over a longer period. In this study, we produced kunrak based on the method described in "Imwonsibyukji". Prepared Kunrak was ripening for 96 hours at 20, 30, and $40^{\circ}C$. In order to study characteristics of Kunrak, physiochemical properties (pH, acidity, water contents) and contents of metabolites (organic acids, sugars, amino acids, and fatty acids) were analyzed. During ripening, water contents decreased. The main organic acids in Kunrak were citric acid and lactic acid, and the main free sugar was lactose. Main amino acids were glutamate and phenylalanine, and main fatty acid was saturated capric acid. At later ripening, all metabolites increased immediately after preparation. The sensory evaluation score of overall preference was highest for Kunrak, which was ripening at $40^{\circ}C$ for 96 hours. This study was aimed to assay metabolites of Kunrak under various ripening conditions. The results provide basic data to produce conditions for standardized manufacturing of Kunrak.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.135-143
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• 2017

This study evaluated the quality characteristics of semi-dried noodles prepared with different water contents (wet noodles; 32, 24, 22, 20%, dry noodles; 12%). The drying process was carried out in a drying chamber at $13{\sim}18^{\circ}C$ temperature and 75~95% humidity. The proximate composition of Korean wheat flour was as follows: water $22.1{\pm}3.64%$, protein $8.6{\pm}0.13%$, fat $1.3{\pm}0.10%$, ash $0.7{\pm}0.02%$, carbohydrates $67.3{\pm}0.10%$. As water contents decreased, both L and b values significantly decreased before cooking of noodles, whereas L, a, and b values were not significantly different after cooking of noodles. Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased, whereas turbidity of soup was not significantly different. Cutting hardness before cooking of noodles significantly increased as water content decreased. Sections of noodles after cooking by SEM (scanning electron microscopy) showed roughness and fewer round starch particles as water content decreased. For overall preferences according to the sensory evaluation, noodles prepared with different water contents were not significantly different. According to the results, semidried noodles have development potential to complement the disadvantages of both wet noodles and dry noodles.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.469-476
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• 2018

The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at $105^{\circ}C$ and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at $140^{\circ}C$ for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40 and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at $90^{\circ}C$ for 20 min. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, pH, VBN (Volatile basic nitrogen), TBA (Thiobarbiuric aicd) value, amino-N, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at $140^{\circ}C$ for 20 min influenced the sensory evaluation.

• Animal cells and systems
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• v.8 no.4
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• pp.295-300
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• 2004

In the breeding colony of black-tailed gull, as nests of conspecific neighbors are very closely located, chicks are permanently exposed by sound and visual stimuli produced by adult conspecifics approaching their nests. The chicks, therefore, may need to learn ways to appropriately respond to their parents approach. In this study we experimentally manipulated sensory stimulation that is potentially provided by the parents to the offspring. Chicks incubated in the laboratory were exposed to a mew call of the conspecific adult. Then they were tested in three situations differing in sensory stimulation: 1) visual stimulation only, 2) auditory stimulation only, and 3) Simultaneous visual and auditory stimulations. We observed occurrence of different response of the chicks, which were categorized into three behaviors (begging call response, chirirah call and pecking behavior). We also investigated intensity of the chicks call in response to the different stimulations and the degree of response with age. The chicks exposed to only auditory stimulation made significantly more chirirah calls. The intensities (dB) of the mew call and chicks chirirah call were directly correlated. On the other hand, when chicks just saw the stuffed adult gull, they responded significantly more with a begging call and pecking behavior. In the situation of costimulation, the chicks responded with a begging call and pecking, but less frequently than visual stimulation only. The results suggest that young black-tailed gulls use call repertories to properly respond to parents behavior. Such results suggest an evolutionary process for uncreasing their survival rate in a group breeding site.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.37-44
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• 2017

Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at $180^{\circ}C$ and 3 min at $220^{\circ}C$, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.895-900
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• 1997

Cyclodextrin (CD), which is one of food additives, was applied to Takju in oder to suppress the production of a stinking odor which its brewing and storage. CD was added to Takju in two different manners: one right after its brewing dilution stage, the other during its second mashing stage. After equal intervals of time, each sample was tested for fermentation process, storage capability, and sensory characteristics. The amount of CD ranged from 0.1 to 0.3% (w/w). The effect of CD on alcohol concentration, pH, total acidity and sugar content of Takju was shown to be more greatly influenced in the second sample rather than the first. The qualities of Takju were not affected by the addition of CD in the first sample. The sensory evaluation showed that the sample of the brewing dilution stage proved to be more attractive in the level of acceptability. However, when CD was over-added to Takju, the degree of acceptability declined due to the fact that the over-addition of CD suppresses its unique taste and flavor.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.453-458
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• 1994

43 Kinds of physicochemical characteristics of koji kochujang prepared by a standardized industrial process were determined and analyzed statistically during storage for 105 days at $37^{\circ}C$. The characteristics which showed significant correlation with storage period after preparation of kochujang were 12 items, which included sensory preference for flavor and taste, Hunter tristimulus values($L,\;a,\;b,\;{\{\delta}E$), HMF, capsanthin, formol nitrogen, threonine, water and water activity. Seven of the items were related with color attributes of kochujang. Especially, tristimulus values showed significant correlation with sensory preference for color of kochujang. In this regard, tristimulus values should be recommended as new quality indices of national standard for industry-produced koji kochujang. Means and standard deviations of tristimulus values of 27 kinds of industry-produced koji kochujang in the market were $28.21{\pm}1.48,\;a=9.37{\pm}2.54,\;b=4.35{\pm}2.19\;and\;{\delta}E=30.09{\pm}2.42.$.

• Journal of Applied Biological Chemistry
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• v.63 no.3
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• pp.229-234
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• 2020

Beer production with rice or other malt substitutes suffers from a lack of suitable enzymes for saccharification. For this reason, rice nuruk (fermentation starter) was tested as a starch replacement for malt in the saccharification process of beer production. The results of this study show that the enzyme activities of rice nuruk made with brewing fungi were higher than those of malt. Saccharification and glucoamylase activities were high in Aspergillus awamori KCCM 30790 and α-amylase activity was high in Aspergillus oryzae CF1003. Overall, malt beer had significantly higher alcohol, pH, total acid, volatile acids, amino acids, free amino nitrogen, bitterness unit and ΔE than rice nuruk beer. Where as Aspergillus awamori KCCM 30790 beer had significantly higher soluble solids, reducing sugar than malt beer. According to a sensory evaluation, malt beer was better color, flavor and Aspergillus oryzae CF1003 beer was better taste, texture, overall acceptability than other beer. Therefore Aspergillus awamori KCCM 30790 beer was suitable considering enzyme activities (saccharification, glucoalmylase) and physicochemical characteristics (soluble solids, reducing sugar). And then Aspergillus oryzae CF1003 beer was suitable considering sensory evaluation (taste, texture, overall acceptability). Therefore rice nuruk like Aspergillus awamori KCCM 30790 and Aspergillus oryzae CF1003 were suitable as a substitute material that can replace for malt in beer proceccing.