• Journal of Biosystems Engineering
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• v.38 no.2
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• pp.103-112
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• 2013

Background: The Korean government launched a project in 2008, where the amount of rice used as raw ingredient in rice-based foods in 2012 was planned to increase up to 10% (470,000 ton) of the total rice production through developing various new rice-based processed foods and their commercial manufacturing technology. Among the four major rice-based processed foods, rice cakes and noodles need rice flour as their main raw ingredient. Technology in rice flour utilization and manufacturing is far behind than the technology pertinent to wheat flour in many subject areas. Purpose: This review aims to provide information on rice flour utilization and manufacturing with some fundamental subjects in the area of size reduction. Results: A variety of food items including bread, noodle, cake, cookie, muffin, pre-mix, beverage, vinegar, surimi, and artificial meat have found rice flour as their raw ingredient. Rice bread made out of 100% rice flour has been developed and is now sold in retail stores. Various noodle products made from rice flour are also on the market. Issues on product definition and labeling regulation about rice flour content of the products were explored. Generalized grinding equations available in the literature were seldom used in practice; instead, it has been a general practice to develop empirical equations from test milling data. Introductory remarks on three popular particle size measurement methods (sieving, Coulter counter, light diffraction) were explained. Mathematical expressions frequently used to describe particle size distribution and to correlate cumulative quantity of particles with particle size were represented. Milling methods used in producing rice flour were described along with their advantages and disadvantages. Because of their profound effect on functional properties of the rice flour, four rice flour milling equipments used at both laboratory experiments and commercial manufacturing plants were discussed.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.22 no.1
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• pp.66-72
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• 2008

Recently, many storing methods were applied to keep quality of herb medicines during storage. Among of thent we tried to research a method to store after dissolving remaining harmful bacillus and agricultural chemicals of herb medicines. We confirmed that ozone processing is superior at the sterilization of bacteria and virus from the leading research about ozone generator, and then we made research method to apply with the sterilization and storing processing of herb medicines using ozone (OPS). In this study we chose herb medicines of 4 kinds which have been sold much in the market, evaluated the characteristics. Namely, we used ozone lamp in a storage system and investigated the sterilization characteristic of herb medicines. We executed a quantitative analysis of the general ingredient and the physiological activity ingredient to investigate whether the original ingredient and the quality of herb medicines is preserved, after doing an ozone md storing processing for a long term.

• Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• Industry Promotion Research
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• v.9 no.1
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• pp.13-20
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• 2024

In this study, we conducted a compositional analysis of five darkening shampoos available in the South Korean market and evaluated their active ingredients and safety based on the analysis results. GC-MS analysis was employed to identify the main components of each shampoo, revealing discrepancies between the detected compounds and the ingredient lists provided by the manufacturers. These differences are interpreted as being due to the limitations of the GC-MS analysis and the volatility of certain compounds. Further investigations were carried out to explore compounds potentially contributing to hair darkening. However, it was not definitively concluded that these compounds are directly involved in the hair darkening process. It is speculated that they may enhance hair care product performance and offer additional benefits to hair, or improve product texture, stability, or preservation. Additionally, the GC-MS analysis identified several compounds with potential safety concerns, necessitating caution when used as cosmetic ingredients.

• Herbal Formula Science
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• v.23 no.1
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• pp.55-66
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• 2015

This report describes the remedial fields, symptoms, pathology, dosage, prescriptional constitution of 40 prescriptions related to the use of Magnoliae Cortex main blended prescriptions from Dongeuibogam. The following conclusions were reached through investigations on the prescriptions that use Magnoliae Cortex as a key component. Prescriptions that Magnoliae Cortex was taken as a monarch drug are utilized for 13 therapeutic purposes, for example, abdominal dropsy, abdominal lump. In particular, 27.5% of the prescriptions appear in the chapter of abdominal dropsy. Prescriptions that utilize Magnoliae Cortex as the main ingredient are used in the treatment of abdominal lump, abdominal dropsy. Magnoliae Cortex is used in pathogenic factors such as cold, congestion of Qi and used in pathology related to digestive system. The dosage of Magnoliae Cortex is 2pun(about 0.75g) to 3don(about 11.25 g), however 1don(about 3.75g) has been taken the most for clinical application. Pyeongwisan is the most useful base prescription which use the Magnoliae Cortex as the main component.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.991-995
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• 2009

As a principle ingredient in omija-eui, the physicochemical properties of mung bean starch (MBS) paste were investigated and compared to those of rice and corn starch. The amylose and the protein content of MBS were higher than those of rice or corn starch while the total sugar content and the swelling power of MBS were lower. In addition, the clarity of MBS paste was higher than either rice or corn starch paste. Regarding pasting properties, the peak viscosity and cool paste viscosity of MBS were higher than those of either rice or corn starch. During the freeze-thaw cycle, MBS exhibited higher degree of syneresis than corn and rice starch, which decreased with high starch concentration and heating temperature. The paste properties and freeze-thaw stability of MBS showed a potential for improving the quality of omija-eui.

• Journal of the Korean Chemical Society
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• v.55 no.3
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• pp.400-404
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• 2011

Safflower is called as the 'beneficial flower' because 'it helps human health', and it was introduced as red flower in Tonguibogam due to the red color of floral leaf. From old times, it has been used for the material of cloth and rouge. Recently, polyphenol compound, the main ingredient of safflower, known as anti-aging and anti-oxidizing material in the healthy food industry becomes the emerging hot topic. This study aims to confirm by DDT (Disk Diffusion Test) assay, MTT assay, and NF-${\kappa}$B Luciferase activity inhibition assay in vitro that polyphenol compound, which is the main ingredient of safflower, has the anti-microbial efficacy to inhibit the growth of acne germs that make troubles for the teenagers or middle aged. Also it aims to evaluate its clinical efficacy on the acne skin, utilizing the facial cleansing cosmetic form of soap sample. This study can contribute to take a major step forward to the development of cosmetic soap for acne in the cosmeceutical industry.

• Journal of Acupuncture Research
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• v.31 no.4
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• pp.45-55
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• 2014

Objectives : The main aim of this study was to assess the comparative efficiency of two preparation types of Hwangryunhaedok decoction(HRHD-D) using distilled and mixed extraction by measuring the index components and indicators of antioxidant and anti-inflammatory effects. Methods : The antioxidant activity was assessed by comparing distilled and mixed extractions of HRHD-D using an ELISA reader. The anti-inflammatory effect was determined by measuring NO amounts in RAW 264.7 cells. The contents were analyzed with high performance liquid chromatography-diode array detector(HPLC-DAD). Results : The electron donating ability of mixed and distilled extractions obtained with 500 ppm DPPH(1,1-diphenyl-2-picrylhydrazyl assay) solution were 57.8 % and 4.2 %, respectively. The total phenolic content of mixed extraction was 6.9 times that of distilled extraction and total flavonoid content was 51.5 times higher. The anti-inflammatory effect was assessed by NO measurement, and was found to increase significantly dependent on concentration in all mixed extract concentrations(25, 50, 100, 200, $400{\mu}g/mL$), but the difference in distilled extraction by concentration was only significant at 200 and $400{\mu}g/mL$. The HPLC analysis results of mixed extract of HRHD-D showed detection of all four main active constituents of HRHD-D. However, they were not detected in the distilled extract of HRHD-D. Conclusions : Mixed extraction with distillation added to decoction of HRHD-D showed better efficacy in antioxidant and anti-inflammatory effects, and ingredient quantities compared to distilled extraction. Further stability and clinical efficacy studies for standardization of mixed extractions are required.

• Journal of the Korean Chemical Society
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• v.54 no.6
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• pp.707-710
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• 2010

Mt. Jiri, where is located in southwestern area of Korea, can be a treasury of herbal medicine plants grown wild. More than 1200 species currently classified as herbs are grown or cultivated. Recently, the studies on the safflower which attracts the interests in the inhibition of skin aging in the modern people have been actively investigated, and this study aims to confirm that polyphenol compound, the main ingredient of safflower, can be a natural material to cause the delayed effect on the skin aging, inhibiting the generation of wrinkle in the 30 to 40s middle aged females. Primarily, this study is to confirm the anti-oxidizing effect by DPPH assay in vitro, and to evaluate the efficacy of inhibition or improvement on the wrinkle generation in the face skin by clinical trials, additionally. In addition, we are confident to contribute on the improvement of functional cosmetic industry, developing the sample product of anti-aging mask pack which has the main ingredient with the extract of safflower.

• Archives of Pharmacal Research
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• v.26 no.11
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• pp.917-924
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• 2003

This research aims to test a new drug candidate based on a traditional medicinal herb, F1, an herbal extract obtained from Astragalus membranaceus and its main ingredient, 1-monolinolein that may have fewer side effects and less uterine hypertrophy. In vitro experiments, human osteoblast-like cell lines, MG-63 and Saos-2, were analyzed by 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) and an alkaline phosphatase (ALP) assays. Mouse osteoclasts were induced through a calcium-deficient diet and inhibition effects were measured. In vivo experiments were done using ovariectomized (OVX) rats for 9 weeks. At necropsy, uterus weights were measured, trabecular bone area (TBA) of tibia and lumbar vertebra were measured bone histomorphology. In results, cell proliferation and ALP activity in Saos-2 by ether F1 or 1-monolinolein did not increased significantly compared to the control. The F1 inhibited osteoclast development ($IC_{25}=3.37{\times}10^{-5}$mg/mL) less than 17$\beta$-estradiol. The OVX rats administered F1 (2 mg/kg/day and 10 mg/kg/day) showed an increase in TBA of the tibia significantly (136.3${\pm}4.2% and 138.5{\pm}$10.3% of control). In conclusions, the herbal extract, F1 inhibited tibia and lumbar bone loss and did not cause uterine hypertrophy. However, 1-monolinolein, the main ingredient of the herbal extract, did not inhibit bone loss.