• Food Science and Preservation
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• v.24 no.5
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• pp.714-724
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• 2017

Soju is a Korean traditional distilled alcoholic beverage produced from mashes various crops and Nuruk which is cultured with wild microorganisms. This study was conducted to investigate rice-Soju brewing characteristics of yeasts isolated from Korean traditional Nuruk. The general components of rice (Hanarumbyeo) raw materials were 14.7 g of water, 6.8 g of crude protein, 0.9 g of crude lipid, 0.4 g of crude ash, and 76.5 g of carbohydrate in 100 g. Saccharifying and proteolytic activities in Hanarumbyeo ipguk (solid-state culture of Aspergillus luchuensis) were also determined. The alcohol content of the fermented wash from isolates was 15.37-16.58% (v/v), which is 16.7-36.0% higher than that of industrial yeasts (12.33-13.19%). Reducing sugar contents were 2.04-3.92 and 7.92-8.78 g/100 mL in the isolates and industrial yeasts, respectively. The isolated yeasts showed 25.2-52.7% higher yield of distillates (41% alcohol) compared to industrial yeasts. Forty-one components were detected in the rice distillated Soju (25% alcohol) and principal component analysis revealed differences between the isolated and industrial yeasts with respect to the contents of i-BuOH, isobutanal diethyl acetal, ethyl caprate, and tetradecanoic acid.

• Korean Journal of Weed Science
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• v.15 no.3
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• pp.224-231
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• 1995

Paraquat, the representative bipyridilium herbicide, has high phytotoxic activity through generating toxic oxygen species such as superoxide, hydrogen peroxide and hydroxy radical. The response patterns of plants to paraquat were various. It was assumed that the different response was derived from different antioxidative mechanisms including antioxidative enzymes and antioxidant. Paraquat treatment increased reducing sugar content and malondialdehyde formation at 35 days after treatment in a dose-dependent manner but chlorophyll content decreased. Glutathione content increased by paraquat treatment and tolerant species showed more glutathione content than susceptible species. Superoxide dismutase activity increased with the increase in paraquat concentration and that was higher in tolerant species than susceptible species. Photosynthetic activity(PSII activity) was affected by paraquat, so the susceptible species showed more reduced oxygen evolving capacity than tolerant species. Catalse, NADPH-cytochrome C reductase, and malate dehydrogenase, the enzymes tested in this study, showed that the activities decreased by paraquat treatment. Further studies are necessary to determine whether antioxidative system cause the tolerance to paraquat.

• Molecules and Cells
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• v.19 no.1
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• pp.137-142
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• 2005

We showed recently that ginsenosides inhibit the activity of various types of ion channel. Here we have investigated the role of the carbohydrate component of ginsenoside $Rg_3$ in the inhibition of $Na^+$ channels. The channels were expressed in Xenopus oocytes by injecting cRNAs encoding rat brain Nav1.2 ${\alpha}$ and ${\beta}1$ subunits, and analyzed by the two-electrode voltage clamp technique. Treatment with $Rg_3$ reversibly inhibited the inward $Na^+$ peak current ($I_{Na}$) with an $IC_{50}$ of $32.2{\pm}4.5{\mu}M$, and the inhibition was voltage-dependent. To examine the role of the sugar moiety, we prepared a straight chain form of the second glucose and a conjugate of this glucose with 3-(4-hydroxyphenyl) propionic acid hydrazide (HPPH). Neither derivative inhibited $I_{Na}$. Treatment with the carbohydrate portion of ginsenoside $Rg_3$, sophorose [${\beta}-D-glucopyranosyl$ ($1{\rightarrow}2$)-${\beta}-glucopyranoside$], or the aglycone (protopanaxadiol), on their own or in combination had no effect on $I_{Na}$. These observations indicate that the carbohydrate portion of ginsenoside $Rg_3$ plays an important role in its effect on the $Na^+$ channel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.995-1002
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• 2000

In order to Develop a low Na functional kimchi using sea tangle, the Na-binding capacity of alginate in sea tangle along with other dietary fibers was evaluated in vitro. The adding type and amount of the sea tangle that contains alginate in kimhi and characteristics of the sea tangle added kimchi were also studied. Na-binding capacity of various dietary fibers such as cellulose, pectin, gun gum, carageenan, alginates (sodium alginate, alginate, alginate from sea tangle) was measured by equilibrium dialysis method in pH 2 and pH 7 in vitro. Gua gum, carageenan and a group of alginates effectively bound to Na+ Espacially sodium alginate showed high Na-binding capacity of 29.2% in pH of stomach (pH 2.0) and 33.8% in pH of small intestine (pH 7.0), however, the alginate extracted from sea tangle could not bind Na in PH of stomach (pH 2.0), but 27.4% in pH of small intestine (pH 7.0) condition. The content of alginate in sea tangles (dried sea tangle, salted sea tangle and washed salted sea tangle) was 19.8 ~ 22.2% on dry matter basis. The sea tangle added kimchi was prepared with the addition of the flake type (0.5$\times$3 cm) of sea tangle with a quantity of 30% in kimchi from the data of the sensory analysis. The addition of the sea tangle to the kimchi increased the content of soluble dietary fiber, suggesting the Na-binding capacity increased. The sea tangle added kimchi (SK) and sea tangle and fermented anchovy added kimchi (SAK) showed higher levels of reducing sugar and acidity than the control kimchi (CK). In quantitative descriptive analysis (QDA) SK and SAK showed higher score in overall acceptance, and lower score in acidic order than CK, however, SK showed less moldy taste and more fresh acidic taste than SAK.

• Microbiology and Biotechnology Letters
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• v.35 no.3
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• pp.231-237
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• 2007

To support the fermentational superiority of Korean nuruks and maintain the various domestic nuruks, the optimal nuruk production of Andong-Soju, which was designated as an intangible cultural asset of Gyungsangbukdo province from 1987, was investigated. Different thickness of nuruks ($2.2{\sim}5.5\;cm$) were manufactured based on traditional Andong-Soju nuruk method, while the size of round form of nuruk was set to 23 cm. During the 3 weeks maturation, changes of water content, weight, pH, brix, the amount of reducing sugar, sac-charifying activity, viable cell and major microorganisms were determined, Also, ethanol fermentation abilities of the manufactured nuruks were evaluated using 20% glucose medium or 16% starch medium, respectively. Our results indicated that the production of high quality of Andong-Soju nuruk needs $4.0{\sim}5.5\;cm$ thickness and 3 weeks maturation without extraneous yeast addition. These results would be applied to production of homogeneous, and high quality of Andong-Soju nuruk.

• Industry Promotion Research
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• v.3 no.1
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• pp.49-60
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• 2018

Cultural content is also the result of 'creation', but it is also the 'process' of understanding creation, practice, and difference. Therefore, content should be selected as high-quality content that fills the contents of fusion and knowledge, while it is popular. Confucius, the founder of East Asian humanism, influenced the philosophy of food and shelter, and the dietary life in the late Joseon period. Confucius influenced not only Confucian scholars but also the food hall of the Joseon Dynasty. "mwon-kyungje" Jeongjo-ji is an encyclopedia of food and cuisine, which consists of four volumes of seven chapters and deals with ingredients, recipes and benefits of foods and the relevant taboos. Here the author compiled more than a thousand recipes not just for meat and vegetable dishes but for various kinds of beverage such as soft and boiled drink, for confectionery sweets such as honey cookies and sugar candies, and even for wine and liquor "mwon-kyungje" As he lived to the age of 72, he looked back at his life and said that he should be careful about what to do and how to do well. The food culture of Confucius has been recorded in the daily life of the Josin period and is influenced by Suwon Seo-gu, "mwon-kyungje".

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1881-1888
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• 2014

Pre-thermal treatment is important to minimize quality changes during main cooking or storage. In this study, to optimize pre-thermal treatment of carrots, three types of pre-thermal treatments were applied to carrots and quality changes such as physicochemical, nutritional, or sensory properties were observed. Washed and sliced carrots were thermally treated by hot-water immersion ($100^{\circ}C$, 1~10 min), steaming ($100^{\circ}C$, 1~10 min), and stir-frying with oil (10~80 sec). Carrot tissue was maintained until 2 min hot-water immersion or steaming, and they were damaged by just 30 sec of stir-frying. Color and hardness were significantly affected by treatment time and temperature. Color was completely changed after 5 min and 7 min by hot-water and steam treatments, respectively. Hardness decreased to 44% compared with fresh carrot (4,500 g) after 1 min, 3 min, and 20 sec of hot-water, steam, and stir-frying, respectively. For nutritional changes, ascorbic acid, organic acid, and peroxide activity were reduced by all treatments compared with fresh carrot. Especially, succinic acid was dramatically reduced by hot-water treatment. Otherwise, free sugar contents were increased with greater treatment time in all samples. In this study, pre-thermal treatment of carrot was optimal at 2 min steaming treatment.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.209-217
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• 2013

This study aims to develop mussel stock, which is the base of sauce, soup, etc., using various nourishing elements in mussels. In mussel stock with different heating times, the moisture content was significantly different according to heating times(p < 0.05). For the color value of mussel stock, L value was highest in MS1(35.48), a value in MS1(-2.39), and b value in MS5(-9.49). pH was lowest as 6.56 in MS5, and with increased heating time, pH decreased significantly (p < 0.001). With increased heating time, the sugar content was highest as $4.03^{\circ}Brix$ in MS3 and lowest as $3.37^{\circ}Brix$ in MS1. The salinity content was lowest as 0.71% in MS1, and with increased heating time, the salinity content increased significantly (p < 0.001). The test for characteristic differences of mussel stock showed that its color intensity, transparency, fish flavor, fish taste, and salty taste increased with increased heating time. Savory taste of mussel stock was highest in MS4 with 4.33% According to the results of acceptance test, taste, and overall acceptance test, MS3 showed the best results. In conclusion, mussel stock showed great preference with increased heating time, and the preference has increased when it was heated for 15 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1091-1097
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• 2005

This study was carried out to develop jelly food using dried persimmon. Jelly products were prepared with the ratio of 5, 10, 15, 20 and $25\%$ of dried persimmon extract. Quality characteristics of its products were investigated. Proximate compositions of jelly were $6.74\~14.03\%$ of moisture, $6.83\~7.53\%$ of crude protein, $0.62\~1.16\%$ of crude lipid, $2.61\~13.21\%$ of crude ash, respectively. Water activity and brix $(\%)$ of jelly products ranged from 0.678 and $56.66\%\;to\; 0.748\;and\;76.59\%$. The pH and total acidity of jelly products ranged from 5.30 and $0.06\%$ to 5.38 and $0.09\%$. In the Hunter's color values, L, a and b vaules of jelly products were increased, respectively. Major free-sugar and organic acid of jelly products were maltose ($753\~1,297mg/100g$) and malic acid (263mg/100g in $25\%$ dried persimmon jelly). Major mineral of jelly products was K ($69.64\~154.37mg/100g$). In the texture property, addition of dried persimmon extract decreased gumminess and chewiness. In sensory score of dried persimmon jelly, color, flavor, texture and sweetness of $15\%$ dried persimmon jelly were high score, taste and overall acceptance of jelly products were high score, respectively. Judging from research results of the jelly products, recommended substitution level for addition of dried persimmon extract in jelly was $10\~15\%$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.342-347
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• 2008

This study was to develop processed food with the addition of onion powder by investigating the quality characteristics of cookies with various levels (0, 1, 3, 5 and 10%) of hot-air dried yellow and red onion powder. Moisture (11.59%), crude protein (4.56%), and crude ash contents (3.83%) of yellow onion powder showed higher value than red onion powder. Hot-air dried yellow onion powder showed a higher L and b value as compared with red onion powder because of the unique color of the onion. Browning index was lower in red onion powder than red onion powder. Phenolic contents of yellow onion powder appeared to be higher than that of red onion powder. Total sugar contents were higher in red onion powder than yellow onion powder. The pH of the dough significantly decreased with increase of added onion powder contents. Dough density of control had a significantly higher value than the other samples. Hardness measurement showed significantly higher value with increasing additions of onion powder contents; added red onion powder samples were the most highest when compared to added yellow onion powder samples. Results of sensory characteristics showed significantly higher smell, taste, texture and overall acceptability with 3% added red onion sample. Quality characteristics of 5% added yellow onion powder sample and 3% added red onion powder sample indicated possibilities for developments of onion cookies.