• Food Engineering Progress
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• v.14 no.2
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• pp.92-98
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• 2010

In this study, various active functional components in Chinese Quince were extracted by solvent extraction method. A central composit design for optimization was applied to investigate the effects of independent variables such as solvent to sample ratio ($X_{1}$), extraction temperature ($X_{2}$), and extraction time ($X_{3}$) on the soluble solid contents ($Y_{1}$), total phenols ($Y_{2}$), electron donating ability ($Y_{3}$), browning color ($Y_{4}$) and reducing sugar contents ($Y_{5}$). It was found that extraction temperature and extraction time were the main effective factors in this extraction process. The maximum soluble solid contents of 35.77% was obtained at 26.38 mL/g ($X_{1}$), 72.82$^{\circ}C$ ($X_{2}$) and 74.86 min ($X_{3}$) in saddle point. Total phenols were rarely affected by solvent ratio and extraction time, but it was affected by extraction temperature. The maximum total phenols of 20.70% was obtained at 22.61 mL/g ($X_{1}$), 84.49$^{\circ}C$ ($X_{2}$), 77.25 min ($X_{3}$) in saddle point. The electron donating ability was affected by extraction time. The maximum electron donating ability of 94.12% was obtained at 10.65 mL/g ($X_{1}$), 67.78$^{\circ}C$ ($X_{2}$), 96.75 min ($X_{3}$) in saddle point. The maximum browning color of 0.32% was obtained at 23.77 mL/g ($X_{1}$), 87.27$^{\circ}C$ ($X_{2}$), 96.68 min ($X_{3}$) in saddle point. The maximum value of reducing sugar content of 10.55% was obtained at 26.83 mL/g ($X_{1}$), 82.167$^{\circ}C$ ($X_{2}$), 81.94 min ($X_{3}$). Reducing sugar content was affected by extraction time.

• Food Science and Preservation
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• v.20 no.6
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• pp.818-826
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• 2013

To evaluate the practical use of okara koji in soy sauce fermented with soybean koji, the okara koji was fortified with different contents (0, 50, and 100%) in soybean koji and then fermented for 90 days. The saltiness of the soy sauce was about 17.15~17.22%. The higher okara koji content showed lower net soluble solid contents of 8.73, 6.12, and 2.50%, as well as lower acidity levels of 1.09, 0.98, and 0.47%. The buffering capacity of the soy sauce decreased to 1.26-3.41 by adding higher okara koji. The protease activity was higher in the soy sauce with 50% orara koji and decreased with longer fermentation. Also, the tyrosine content peaked to 275.2 mg% after 90 days. ${\alpha}$-amylase showed higher activity in the soy sauces fortified with okara koji, which resulted in the highest total sugar and reducing sugar contents after 60 days. The total sugar and the reducing sugar in the soy source decreased after longer fermentation. The total free amino acid contents of the soy sources fortified with okara koji (0, 50, and 100%) were 41.68 mg/mL, 33.10 mg/mL, and 9.27 mg/mL, respectively. In particular, the glutamic acid contents of the three types of soy sauces were highest, and most amino acids, except for glutamine, increased during the fermentation for 90 days. The sensory evaluation, except of the saltiness and color, showed similar values in the soy sauces, except in the okara koji 100%. Thus, okara koji could be a valuable ingredient of traditional soy sauces. However, the 50% okara koji did not differ significantly from the others.

• Food Science and Preservation
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• v.13 no.3
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• pp.375-381
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• 2006

This study was carried out to analyze the nutritional component of Lepista nuda in order to estimate its nutritional and functional values. The content of moisture were $90.90{\pm}0.09%$ carbohydrate $4.34{\pm}0.07%$, crude protein $3.70{\pm}0.03%$, ash $0.55{\pm}0.04%$, and crude fat $0.47{\pm}0.01%$, respectively The reducing sugar was $636.17{\pm}7.50mg$. Total amount of free sugar was 97.32 mg, which were mainly composed of galactose (51.98 mg) and trehalose (22.48 mg). In the results of mined analysis, the content of K was the highest as $103.10{\pm}0.18mg$, followed by $56.01{\pm}0.20mg$ of Mg. The total content of hydrolyzed amino acid was 310.39 mg which consist of essential amino acids including valine (25.40 mg), leucine (22.52 mg), lysine (21.34 mg) and 198.89 mg of non-essential amino acids including glutamic acid (60.72 mg), aspartic acid (30.17 mg), and alanine (29.72 mg), as the major amino acids. free amino acids were 220.86 mg which were composed of essential amino acids (36.21 mg) inclusive of isoleucine (21.57 mg) and threonine (11.20 mg) and non-essential amino acids (184.65 mg) including glutamic acid (42.78 mg) and aspartic acid (32.44 mg) as major amino acids. Total content of amino acid derivatives was 187.85 me and that of hydroxyproline was highest as 121.50 mg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1472-1478
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• 2008

Four kinds of wild grape Yakju were fermented with wild grape and cereal such as rice, glutinous rice, barley or millet, and their quality characteristics were investigated. Reducing sugar, total sugar, and activities of $\alpha$- and $\beta$-amylase decreased until 2nd day, increased on 3rd day, and gradually decreased after 5 days of fermentation. Reducing sugar content was in the order of glutinous rice> barley> rice> millet group, and this was consistent with the result of $\beta$-amylase activity. Total sugar content was in the order of glutinous rice> rice> barley> millet group, and it was consistent with starch content of each cereal. Alcohol content decreased after 2 days, then glutinous rice group gradually increased from 3 days whereas other groups showed no difference from 5 days of fermentation. pH decreased until 2 days of fermentation, slightly increased and then showed almost no change after 5 days of fermentation. Total acid increased until 2 days, then decreased on 3rd day of fermentation, and gradually increased in the order of barley> millet> rice> glutinous rice group. L value was the highest in the initial day of fermentation, however it decreased with fermentation time. While a value was also the highest in the initial day of fermentation, it gradually decreased after slightly increasing in 3 days of fermentation. In contrast, b value was the lowest in the initial day of fermentation. It greatly increased until 3 days, then decreased on 5th day of fermentation and gradually increased again. Groups of rice and glutinous rice had more brown color than those of barley and millet. In the sensory evaluation, wild grape Yakju using rice was the most preferred in taste, flavor, and overall preference.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.207-218
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• 2005

In room temperature, Kimchi becomes acidified and a little decayed, scenting a bad smell, and It couldn't be well kept. But if it should be made into a pill, it could be preserved for a long time for marketing, with nutrition highly concentrated as well as with no scent. Therefore, making Kimchi into a pill needs drying. When dried Kimchi, lactic acid and fragrant ingredient will vanish along with volatilization. The cyclodextrin(CD) as a stabilizer shows that the protecting rate of volatility of lactic acid in Kimchi is higher before than that of after fermentation, and it is higher at the addition $2\%\;than\;of\;1\%$ in case of Kimchi with CD. But it doesn't give much effect on total sugar, reducing sugar, protein and amino acid. Evaporation rate of lactic acid is the least in freeze dry, and natural dry, heat dry come next, respectively. In heat dry, if dried at more than $60^{\circ}C$ for a long time, Kimchi exudes boiling and scorched scent, causing bitter taste. The result of HPLC with superose 12 column at 280nm and 210nm shows that place and amount of main peak is almost the same, but the distribution of other peaks are different, with the revelation of various peaks like peptide and amino acid. The Kimchi pill made by the addition of $1\%$ CD shows that concentration is eight times higher than general Kimchi, total sugar is $14.4\%$, reducing sugar is $8.8\%$, protein is $4.8\%$, amino acid is $2.4\%$, and other contents are $74.4\%$, acidity is 32.8, and pH is 3.5 each. The result of letting 20 people with obesity, 20 patients with constipation have 30 pills(total weight 30g) three times a day for 60 days reveals they lost $2.29\%$ in weight on the average, and 7 among 20 were all relieved in constipation, and 8 responded that they experienced its efficacy.

• Food Science and Preservation
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• v.12 no.3
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• pp.199-203
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• 2005

Reducing sugar content of persimmon fruits was increased by applying food-garbage compost Dungsi was brighter with yellow color than that of control. The Gabjubaekmok was darker than that of control with red color. It was suggested that taste of astringent was reduced because total phenol and soluble tannin contents were reduced by applying food-garbage compost. The vitamin C content of persimmon fruits during storage was higher than that of control. Stability of persimmon fruits by applying food-garbage compost and non-food garbage compost was about the same at room temperature. At low temperature, hardness of persimmon fruits was maintained for 20 days. Hardness and reducing sugar contents of persimmon fruits were increased by applying food-garbage compost. The result was shown that there was no effect on composition of persimmon fruits by applying food-garbage compost and maintaining hardness at room temperature, but at low temperature, the composition of persimmon fruits was changed.

• Applied Biological Chemistry
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• v.32 no.4
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• pp.357-361
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• 1989

Wheat Doenjang was manufactured by mixing various ratio of the soymilk residue with wheat Koji. As the result, the content of reducing sugar was increased till 50 days and decreased thereafter during aging of the mash. As the combination ratio of soymilk residue was increased, the content of reducing sugar was decreased and amino nitrogen content was increased prominently till 50 days in all testing samples but thereafter the increasing ratio was slowdowned. At the beginning of the aging the content of the amino nitrogen was higher in the testing sample which had higher combination ratio of soymilk residue but at the end of the aging the result was reversed. The content of the total acids was increased prominently till 40 days but thereafter the increasing ratio was slowdowned, and in each testing samples the difference in total acid content was extremely slight. In the color of each testing samples aged 80 days as the combination ratio of soymilk residue was increased, the lightness was increased, and the redness was decreased but the yellowness was increased. From the result of sensory evaluation test of wheat Doenjang aged 90 days, soy sprout Doenjang soup showed the best taste in control and as the combination ratio of soymilk residue was increased, the taste was dropped slightly but no significant differences was obtained among the testing sample A,B and C but between control and testing sample D there was significant difference. In the original taste of Doenjang, the control was the best and as the combination ratio of soymilk residue increased, the point was dropped but there were no significant differences between control and testing sample A and testing sample B and C.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.2
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• pp.200-206
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• 1996

Experiment was conducted to get the information about physico-chemical properties of flue-cured tobacco on the degree of maturity cultivated in paddy-upland rotated field, and compared to upland ones. For the samples of this experiment, 3~4 leaves at each stalk position were harvested from the bottom of plants. Physico-chemical properties of cured leaves were determined from the samples collected at weekly intervals, and of obtained from 4 stalk positions. For the degree of maturity, harvested leaves were separated with visual characters into four classes such as immature, mature, ripe, and mellow. Regardless of stalk position, the order of shrinkage rate with length and width of leaves was mellow> immature> ripe> mature, and ripe leaves from paddy field showed higher shrinkage rate than those of upland. Nicotine and total nitrogen contents were decreased with the degree of maturity while reducing sugar content were showed a reverse tendency. Ripe leaves from paddy field had lower reducing sugar contents, comparing with upland tobacco. Filling capacity of cured leaves from paddy field was decreased with degree of maturity, but there was no difference between upland and paddy tobacco. Shatter index was increased in the oeder of immature > mellow > mature > ripe. Chemical components of cigarette smoke from paddy field tobacco were little higher in $CO_2$ total particulate matter and tar contents, while combustibility was little lower than that of upland tobacco. It was also evaluated that paddy field tobacco was unfavorable for the non-volatile organic and higher fatty acids contents comparing with upland tobacco.

• Applied Biological Chemistry
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• v.37 no.4
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• pp.266-271
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• 1994

In order to investigate the effects of the mixing ratio of rice on Doenjang, Meju Doenjang and Koji Doenjang were prepared respectively with oaring mix ratio of raw materials. The following results were obtained, after fermentation of up to 3 months. Significant differences between the kinds of Doenjang were not found in moisture and salt contents. Protein solubility $(water\;soluble\;nitrogen/total\;nitrogen{\times}100)$ was $32{\sim}50%$ and $14{\sim}24%$ in Koji Doenjang and Meju Doenjang, respectively. Protein digestibility $(formol\;nitrogen/total\;nitrogen{\times}100)$ was similar to the tendency of protein solubility. Reducing sugar content was $5{\sim}6%$ in Meju Doenjang, while $19{\sim}21%$ in Koji Doenjang. As the mixing ratio of rice increased, reducing sugar content also increased. Sensory evaluation showed that Koji Doenjang was desirable than Meju Doenjang and the mixing ratio of 20% rice was recommened for Koji Doenjang.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.637-643
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• 2012

This study was performed to increase the utilization of rice and improve the productivity of jochung, traditional food in Korea. Two kinds of jochung products were prepared from steamed rice(SR) and wet-milled rice flour(WRF) by rice cultivated from 2006 to 2010. It is common to add a liquefying enzyme for rice liquefaction(4 $m{\ell}$/1,000 g rice, at $90{\sim}95^{\circ}C$, 3 h) and saccharogenic enzyme with malt(45 g/1,000 g rice, at $55{\sim}57^{\circ}C$, 6 h). In order to evaluate the quality characteristics of jochung, producing rate, pH, solidity, reducing sugar, dextrose equivalence(D.E.), viscosity, total phenolic compound, color value and sensory evaluation were carried out. In terms of the producing rate of jochung, WRF jochung was produced about 7.4% much more than SR jochung. There was no difference in producing rate between the jochung cultivated from 2006 to 2010 rice. The pH varied from 4.86~5.66, solidity was 79.48~82.28%. Color L value was 25.82~27.92, a value of 1.28~2.81, b value were 2.98~4.33. The results of sensory evaluation for jochung, as a whole, received higher score than for the commercial product(Daesang Co., Ltd, Seoul, Korea), overall acceptability score was the highest in the 2008SR. Reducing sugar, dextrose equivalence(D.E.) and total phenolic compounds were determined to be higher WRF jochung than SR jochung, while viscosity was lower WRF jochung than SR jochung. These results are thought to be due to increased surface area of rice by milling. SR jochung manufacturd by wet-milled rice flour will increase the producing rate for jochung, thereby saving manufacturing time and costs.