Ginger was steamed at 121 o C and 1.5 lb/in 2 for 30 min, dried at 60 o C for 12 h, and each step was repeated nine times. During processing, the lightness (L* value) and yellowness (b* value) decreased from 85.65±0.33 and 26.99±0.20 in the non-treated ginger to 56.91±0.25 and 16.69±0.06 in ginger treated for the ninth treatment. On the other hand, redness (a* value) increased from -1.51±0.03 to 7.34±0.08 on the eight treatment and then decreased to 7.21±0.04 on the ninth theatment. The contents of 6-gingerol decreased from 3.257±0.067 mg/g in the non-treated ginger to 0.567±0.036 mg/g on the theatment, whereas the contents of 6-shogaol increased from 1.299±0.050 mg/g to 2.999±0.089 mg/g on the sixth treatment and decreased to 2.099±0.039 on the ninth treatment. The contents of 10-gingerol decreased slightly from 1.106±0.125 mg/g to 0.806±0.026 mg/g. Unlike the 6- and 10-gingerol, the contents of 8-gingerol did not change greatly, with values between 0.916±0.005 mg/g and 1.106±0.005 mg/g being observed during processing. The tyrosinase inhibitory activities were increased from 43.42±11.45% in the non-treated ginger to 100% on the sixth treatment and then decreased to 51.98±7.36% on the theatment. The antioxidative activity was retained during processing.

The objectives of this study were to evaluate the antimicrobial effects of ε-poly-L-lysine mixture (EPM) on cheon-ggukjang and to determine the optimal mixing ratio in cheonggukjang. Increasing the EPM up to 2% decreased via-ble cell counts at both 15oC and 30oC storage. The pH of cheonggukjang without EPM increased slowly over thestorage periods, but cheonggukjang with EPM showed a slight increasing tendency, with the highest pH at 2% EPM.The sensory scores, such as texture and flavor, were highest in samples containing 2% EPM; however, overall pref-erence was not significantly different when compared to the control. For the optimum cheonggukjang processingconditions, 13 experimental points were selected. Soybean and EPM were chosen as independent variables. Viablecell count, pH, texture, and overall preference were measured. The optimum formulation of cheonggukjang usingthe numerical analysis was found to be 98.52% soybean and 1.48% EPM, resulting in a 0.722 desirability value.

The effects of pressure and number of passes upon Biji paste properties using a high-pressure homogenizer (HPH)were investigated. A hydrocolloid of Biji was processed with a HPH at 15,000 or 25,000 psi and with 1 or 2 passes.The hydrocolloid was assessed for dietary fiber, protein, sugar content, water absorption index (WAI), water solu-bility index (WSI), rheological character, and distribution stability. As pass number and pressure increased, solubledietary fiber, sugar content, WAI, and distribution stability also increased, whereas particle size decreased. As aresult, processing at 25,000 psi and 2 passes is considered as a proper treatment for processing quality. In breadmaking with HPH treated Biji, volume, hardness, and cohesiveness of bread increased, while density decreased. Theoptimum processing condition for bread with HPH treated Biji was determined by a design expert program. Nineexperimental points were selected, and wheat flour (91-95%) and HPH Biji (5-9%) were chosen as the independentvariables. The optimum formulation of bread using the numerical analysis was set at 94.2% wheat flour and 5.8%HPH Biji with a 0.725 desirability value.