• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.319-325
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• 2005

This study was performed to investigate the antimicrobial effect of the Forsythiae Fructus extracts against food-borne pathogens. First, Forsythiae Fructus was extracted with methanol at room temperature and the methanol extracts were fractionated by using petroleum ether, chloroform, ethyl acetate, and methanol. The antimicrobial activity of the Forsythiae Fructus extracts was determined by using a paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extracts of Forsythiae Fructus showed the highest antimicrobial activity against Salmonella paratryphimurium and Salmonella typhimurium. A synergistic effect in inhibition was observed when Forsythiae Fructus extract was mixed with Ulmus davidiana Japonica extract as compared to each extract alone. Finally, the growth inhibition curves were determined by using ethyl acetate extracts of Forsythiae Fructus against Shigella flexneri and Salmonella paratyphimurium. The aqueous extract of Forsythiae Fructus had strong antimicrobial activity against Staphylococcus epidermidis at the concentration of 10,000 ppm. At this concentration, the growth of Shigella fexneri was retarded for more than 24 hours and for up to 12 hours for Staphylococcus epidermidis. In conclusion, the methanol extracts of Forsythiae Fructus efficiently inhibited Staphylococcus epidermidis and Shigella flexneri.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.247-259
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• 2010

In order to apply oriental medicine materials, which are applicable to the LOHAS concept demanded recently in society, to sauces, this study added different amounts of Omija, which has been proved to have various efficacies, effects and functions, to Bulgogi sauce with soy sauce as its main ingredient and analyzed the functionality of the prepared sauce through physical and sensory tests. General component analysis showed that, with increase in the Omija content, water content, crude ash and crude protein decreased, and crude fat was not detected As to color, L-value gradually increased with Omija content increased, and a-value indicating redness also increased as Omija extract added increased The higher the Omija content was, the lower pH and salinity were and the higher viscosity was. In the quantitative descriptive analysis of Omija Bulgogi sauce, with increase in the Omija content, color, flavor, taste and aftertaste grew stronger, and in the results of palatability test, the sauce containing Omija 5% was preferred most in all the evaluated items. In the quantitative descriptive analysis of Omija Bulgogi, with increase in the amount of Onija extract added, the strength of color, the flavor of sauce, and the taste of Omija grew stronger and the unpleasant smell, saltiness, sweetness and unpleasant taste grew weaker. Summing up the result of this study, when we tested five specimens of different Omija contents including a control, the specimen of 5% content was preferred most This result suggests that other kinds of fruit juice may be usable in soy sauce Bulgogi sauce and continuous efforts should be made to develop new types of Bulgogi sauce.

• The Journal of Korean Medicine
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• v.22 no.4
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• pp.121-130
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• 2001

Objectives : As participation of women in public affairs increases, they are more concerned about postpartum management. However, objectivity of its effect tends to be insufficient. This study was done to investigate the clinical applications of postpartum management in Oriental Medicine. Subjects and methods : This clinical study was done on 74 patients who were treated by postpartum management in the Oriental Medical Hospital of Woosuk University from November 1999 to August 2000. We analyzed the changes of hematology and blood chemistry. Then, we examined the differences between two groups : one group had undergone vaginal duct delivery and the other cesarean section in mode of delivery. Results : I) The ratio of vaginal duct delivery to cesarean section was 39:35. Two major age groups were 25-29 and 30-34, respectively 43% and 35%. 2) According to the hematology, hemoglobin, hematocrit, REC and platelet count significantly increased, while WBC and ESR level significantly decreased. 3) To the hematology by mode of delivery, WBC level decreased in both groups. WBC level of the vaginal duct delivery group was significantly lower than that of cesarean section. RBC level increased in both groups, the cesarean section group were statistically significant. Hemoglobin, hematocrit and platelet count increased but they were not significant in either group. 4) To the blood chemistry, Triglyceride (TG), protein, albumin and sodium levels were significantly increased but cholesterol, ALT, BUN, creatinine, potassium and chloride levels were not statistically significant. 5) According to the blood chemistry by mode of delivery, TG level of the vaginal duct delivery group was significantly reduced but the others were not significant. Conclusious : The effective results were shown that postpartum management by Oriental Medicine assisted postpartum health care as well as postpartum anemia.

• Journal of the Korea Convergence Society
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• v.10 no.10
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• pp.231-240
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• 2019

For the development of school meals, this study was designed to identify the status of middle school students who eat eco-friendly school meals with a view to converging on their awareness, interest, and operational satisfaction. The results of the survey of 468 K middle school students in Gwangju were all based on a significant level of p.Validated at 05. There were achievements in the recognition of students' awareness, interest, and operational satisfaction contributing to the improvement of school meal satisfaction, but there were also limitations in the operation of eco-friendly school meals, such as various family composition and budget expansion, and not the entire school. If the disclosure of data on future results is expanded to the whole, it could be used as a valuable resource for improving school meal satisfaction and developing school meals.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.349-354
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• 2019

In this study, 30 kinds of long-term and mature Korean soy sauce were collected and classified by the fermentation period, and the components related to taste and sensory characteristics were analyzed. A total of 4 kinds of organic acids were detected. The total organic acid content was in the range of 97.2~341.6 mg%, but did not show the tendency to increase or decrease in proportion to the aging period. The total free amino acid content was within the range of 3,001.0~3,834.7 mg% and showed a tendency to increase in proportion to the ripening period of the soy sauce. The contents of aspartic acid and glutamic acid subsequently increased in the long-term matured soy sauce. The ratio of essential amino acid to total amino acid was 31.6~35.7%, and the ratio of glutamic acid to total amino acid was 19.6~23.9%, respectively. The panel of 20~29-year-old indicated that the longer the aging period of soy sauce, the lower the preference while the panel of 30 or more years indicated that the longer the aging period of soy sauce, the higher the preference. This study was the first to investigate the quality of long-term matured soy sauce in more than one year.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.926-932
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• 2018

This research was conducted to investigate the changes in quality characteristics of cheonggukjang fermented with the addition of hazelnut (10, 20, 30 and 40%) including; water content, pH, hydrophilic and lipophilic substances, color, viscosity and angiotensin converting enzyme inhibition activity. There was no significant change in pH with the addition of hazelnut. The water content significantly decreased with the addition of hazelnut. Hazelnut was also found to brighten the color of cheonggukjang. L-value and b-value increased with the addition of cheonggjuang. There was an insignificant change in the a-value. There was a slight decrease in the content of hydrophilic with addition of hazelnuts. Where there was more than 20% addition of hazelnut to soybean, the viscous substance content in cheonggukjang decreased significantly. Angiotensin converting enzyme inhibitory activity increased proportionally to the amount of hazelnut added. It was identified that the addition of 40% of hazelnut made its angiotensin converting enzyme inhibitory activity 10% point higher than that of control. These results suggests that the addition of hazelnut makes it possible to produce cheongkukjang of excellent angiotensin converting enzyme inhibitory activity.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.243-251
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• 2008

This purpose of this study was to develop a functional muffin by adding yam powder in the shape of a muffin as a partial surrogate for wheat flour. The yam has been found to be effective for liver and kidney function, as well as the digestion of protein, since it produces glucuronic acid in the body. Therefore, the purpose of this study was to determine the optimal mixing conditions of yam muffins by adjusting the amounts yam powder, butter, and sugar. The mixing conditions for the yam muffins included 3 categories: yam powder $(X_1)$, sugar $(X_2)$, and butter $(X_3)$ by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). The effects of the three variable additions on muffin quality were examined via physical and chemical experiments, such as the analysis of texture (hardness, cohesiveness, springiness, gumminess), coloration (lightness, redness, yellowness), and height. Lastly, we performed a sensory test, which revealed significant findings for gumminess, color, appearance, flavor, softness (p<0.05), redness, and overall quality (p<0.01). Consequently, the optimal mixing rate which best satisfied the sensory items were 34.35g of yam powder, 80.15 g of sugar, and 80.55 g of butter.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.54-59
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• 2003

This studies were performed to functional food consisted of herb mixture having an effect on postpartum body weight control in 105 subjects(control group n=54, experimental group n=51). Mean age of control and experimental group were 29.3 and 29.1 Mean pregravida body mass index of control and experimental group were 22.8 and 21.5. Total weight gain during the period of pregnancy of control and experimental group were 19.1kg and 17.8kg. In this studies, changes in postpartum weight was measured until one year after parturition. Until 1 month after parturition, there almost had no changes in weight all of two groups. But after 2 month, change in weight loss between two groups was shown definitely. Mean weight loss of control group and experimental group were 2.3kg and 6.5kg after 2 month, 3.7kg and 9.8kg after 3 month, 5.0kg and 10.4kg after 1 year(p<0.01).

• The Journal of the Korea Contents Association
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• v.21 no.10
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• pp.163-171
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• 2021

Various records on health, food and treatment are written in ancient documents of Korea such as old recipe books, Korean medical books and history books, through these records, the principle of Sikchi can be discovered. Sikchi includes the meaning of medicine and food work on the same principle, and it is not only as traditional knowledge but also affecting modern food culture. Based on this principle of Sikchi, this study tried to lay a foundation that can be used as a modern health food material through scientific verification of foods recorded in the ancient literature. For this purpose, Omigalsu, a traditional drink made from omija, soybean, and honey, which is related to blood glucose control, which is one of the representative metabolic diseases of modern people, was selected as the subject of this study. In order to compensate for the agglomeration of beverages caused by honey or the rise in postprandial blood glucose, which occurs when the traditional Omigalsu recorded in the ancient literature is reproduced, the raw material that can be substituted for honey was discovered. The health promotion and quality improvement effects of newly prepared Omigalsu using honey substitutive raw material were confirmed through a comparative test with traditional Omigalsu. Based on this study, through scientific research using the principle of Sikchi, we intend to lay a foundation that can be used as various contents in the medical and food fields such as food bio and healthcare in modern society.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.174-180
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• 2021

The optimal recipe for manufacturing composite honey-based herbal pills mainly comprising Rubus coreanus powder (RCP), black mulberry powder (BMP), and vitamin C was investigated. Honey-based herbal pills were prepared by mixing these powders, binding them with honey, and then forming a round shape. The experiment was designed based on the D-optimal mixture design, which included 12 experimental points with one replicate for three independent variables as follows: RCP (10~35%), BMP (10~35%), and vitamin C (5~10%). In addition, the dependent variables (total phenolic and flavonoid content and antioxidant activity) were measured and used to optimize the manufacturing conditions. The results showed that high amounts of RCP were correlated with high total flavonoid content, whereas the addition of high amounts of vitamin C resulted in higher antioxidant activity. In conclusion, an optimized formulation for the honey-based herbal pill was found to contain 35% RCP, 10% BMP, and 10% vitamin C.