• Microbiology and Biotechnology Letters
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• v.20 no.4
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• pp.437-444
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• 1992

An innovative process for high fructose corn syrup (HFCS) production coupled with direct saccharification of raw corn starch in the agitated bead enzyme reactor (bioattitor) was investigated. The required high concentration/purity of glucose solution suitable for isomerization was produced directly in a bioattritor. without condensation of hydrolyzate, 398 g glucose/$\ell$ and 98% glucose content from 400 g/$\ell$ (w/v) of raw corn starch after 24 hours. The unsaccharified residual starch could be separated easily upon centrifugation, and resaccharified. The obtained solution also possessed other desirable requirements as substrate for isomerization, such as. low concentrations of denatured protein and calcium ions, thereby, simplified the purification step. The obtained glucose solution was isomerized in an enzyme reactor paked with immobilized glucose isomerase to evaluate the suitability as a substrate. The proposed new HFCS process seems to have many advantages over the conventional process via liquefaction-saccharification steps. The follow-up investigations of the proposed process need to be conducted to evaluate the feasibility of industrial application.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.239-245
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• 2011

The purpose of this study was to investigate the quality of sugar-snap cookies containing various types and mixture ratios of sugar. The characteristics of sugar-snap cookies prepared with fructose, high-fructose corn syrup and invert sugar were examined through physical properties measurement and sensory evaluation. Results of the investigation suggest significant differences in the cookies made with various sugars. High-fructose corn syrup was better than others for making sugar-snap cookies. The quality of cookies baked with high-fructose corn syrup was improved compared to cookies baked with invert sugar or fructose. Varying the formula, with high-fructose corn syrup had little or no effect on the quality of the final product. Using different quantities of invert sugar and high-fructose corn syrup significantly affected the physical properties of the cookies. Sugar-snap cookies containing invert sugar had an extremely positive effect.

• Korean Journal of Food Science and Technology
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• v.7 no.3
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• pp.135-140
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• 1975

Among many honeys, the buckwheat honey was the best one using for Yackwa(a Korean cookie). We made a substitute, similary syrups of buckwheat honey, and then we got the following conclusions through the case of the similar syrups. 1. The best syrups are A, B and C syrup. A syrup's composition rate was sugar (40%), corn-syrup (20%) and water (40%) before boiling for 10 minutes. B syrup's composition rate was water (40%), glucose (20%), corn-syrup (20%) and sugar (20%) before boiling for 15 minutes. C syrup's composition rate like B syrup's but boiled for 10 minutes. 2. The best syrups used for dough are A and B syrup. C syrup was good for soaking. When A syrup used for dough, we have to immediate soaking in A syrup after frying or soaking in C syrup an hour later after frying. When B syrup used for dough, we must soaking in C syrup an hour later after frying. 3. The rate of fat in the composition of buckwheat honey's, A syrup's and B syrup's Yackwa was 27.22%, 23.05%, 23.05% and 30.35%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1414-1417
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• 2004

As the major quality deterioration factor for black sesame Dasik during storage, texture hardening, loss of gloss and decrease of savory flavor are derived from sensory and texture analysis of fresh and two months-stored Dasik. Four kinds of corn syrup with different dextrose equivalent (DE) were applied and their effects on quality attributes of black sesame Dasik were examined to select the optimum corn syrup that could minimize the quality deterioration of black sesame Dasik during storage. Results of texture analysis and sensory evaluation of fresh and four weeks-stored Dasik at $25^{\circ}C$ suggested the possibility that the application of corn syrup with DE of 60~65 or oligosaccharide can minimize the quality deterioration of black sesame Dasik in terms of gloss, sweet flavor and texture hardening during storage.

• Food Industry And Nutrition
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• v.21 no.1
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• pp.26-30
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• 2016

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.412-420
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• 2001

This study was conducted to identify the optimum cooking method and the ideal composition of Wax gourd Jung Kwa for the purpose of wide distribution. Wax gourd Jung Kwa was made by peeling off the wax gourd, digging out the stuff, slicing, soaking the pieces in ash water, and boiling slightly, then boiling down in honey, grain syrup. sugar, etc. As a result of sensory evaluation, the best color of Jung Kwa was observed in the recipe of pretreated wax gourd 300g, water 1 litre and grain syrup 495$m\ell$; for the flavor, hardness and chewiness, Pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g; for the adhesiveness, pretreated wax gourd 300g, water 1 litre and corn syrup 515$m\ell$; for the sweetness, pretreated wax gourd 300g, water 600$m\ell$ and sugar 90g and honey 120g. Overall Qualify was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, of which the sweetness was 74%. There were significant differences in all items (P＜0.05). For mechanical characteristics, the maximum cutting force was the highest in the samples with the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g, and there were significant differences among all items (P<0.05). The highest moisture content, 45.54%, was observed in the recipe of pretreated wax gourd 300g. water 1 litre and corn syrup 475$m\ell$. There were significant differences among all items (P＜0.05). The L value(lightness) was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475 $m\ell$ and sugar 50g. The a value(redness) was the highest in the case of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, which was almost red; and the b value(yellowness), wax gourd 300g, water 1 litre and corn syrup 475g, which gave almost Yellow color. Taking consideration of the above results, the most desirable recipe for wax gourd Jung Kwa was to mix the 300g of pretreated wax gourd with 20g of ash powder, boil them slightly for 2 min, soak them in cold water for 1 hour, and boil them down with 475$m\ell$ of com syrup, 70g of sugar, and 1 litre of water for 5 hours, resulting in the sweetness of 74%. The samples with above recipe were the best in flavor, chewiness and hardness in sensory evaluation, and showed the highest maximum cutting force and nearest red color in the mechanical test.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.259-264
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• 1996

Five different liquid sugars, invert sugar, corn syrup, high fructose corn syrup, sorbitol and oligosaccharide were compared to improve the shelf life of sponge cake and to decrease the contamination of microorganisms in the baking plant. Sucrose was used as a control. The use of 40% of liquid sugar was more effective than that of 20% on the staling and softness. Invert sugar showed the lowest water activity and the highest water holding capacity. Oligosaccharide showed the highest water activity and the lowest water holding capacity among loquid sugars used. 20% of replacemint of sucrose with invert sugar decreased the contamination more than 100% of sucrose.

• Food Science and Industry
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• v.51 no.1
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• pp.45-60
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• 2018

The starch industry in Korea had been based on sweet potato and potato for long time to produce starches which were used for mainly starch noodle such as cellophane noodle. Because of the poor storage stability, high price, and fluctuation of production by year and year of potatoes, the raw material for the production of starch had been changed to corn in 1970s. Along with this, the mass production system had been established, which enabled the production of various starch-related products including modified starches for food, textile, paper, and other industrial uses, starch sweetners, high fructose corn syrup, and gelatinized starch. In this paper, a brief background of corn industry in Korea has been described. The production of starch from corn has been emphasized and the future of corn industry in relation with GMO has been suggested.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.297-307
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• 1992

This study has investigated a scientific approach to the manufacture of Yackwa, made by different frying conditions and has assessed texture characteristics through sensory evaluation and instrumental test. A standard Yackwa was made by frying at 150$^{\circ}C$ for 8 minutes and then soaking for 10 minutes in the newly developed syrup whose viscosity and sweetness were similar to expensive honey. The mixing ratio of the developed syrup was corn syrup: sugar: dextrose=32 : 1.5 : 1 (by weight), and me syrup was double-boned in a water bath for 20 minutes and men cooled to 25 C. As me results of sensory evaluation and instrumental test for Yackwa made by various frying conditions, the lower the frying temperature or me longer the frying time was the higher values of hardness and fracturability, while adhesiveness was the lower in almost all conditions. In the sensory evaluation of Yackwa with the similar outer color, mere were significant differences in me inner color, Crispiness and levels of rising and cracking.

• Food Science and Industry
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• v.47 no.3
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• pp.39-49
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• 2014