• Journal of Nutrition and Health
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• v.7 no.3
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• pp.45-50
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• 1974

Geep-Jang, a kind of soybean paste, was made from vegetables such as egg-plant, green cucumber and green red pepper besides grains, which was fermented at $55{\sim}60^{\circ}C$ incubator or room temperature for a week. In order to determine the effect of cellulolytic enzymes addition on the Geep-Jang processing, samples were taken by 0, 24, 48, 72, 96, 120, and 144 hours interval after first stage, chemical composition were measured and its results obtained as follows: 1. Reducing sugar was rapidly increased from twenty to forty hours after first stage. 2. Large contents of reducing sugar at G-5 group might originated from the much quantity of carbohydrate sources and speed up the decomposition of raw materials by cellulolytic enzymes. 3. The different content of reducing sugars between G-1 and G-3 group should stemed from the addition of enzymes solution and it's differences were very remarkable id the case of classic soybean koji power 4. The contents of amino-nitrogen was generally more increased than the classic one(G-2, G-4). 5. Fermentation period of Geep-Jang may reduce by addition of cellulolytic enzymes.

• Applied Biological Chemistry
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• v.37 no.4
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• pp.266-271
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• 1994

In order to investigate the effects of the mixing ratio of rice on Doenjang, Meju Doenjang and Koji Doenjang were prepared respectively with oaring mix ratio of raw materials. The following results were obtained, after fermentation of up to 3 months. Significant differences between the kinds of Doenjang were not found in moisture and salt contents. Protein solubility $(water\;soluble\;nitrogen/total\;nitrogen{\times}100)$ was $32{\sim}50%$ and $14{\sim}24%$ in Koji Doenjang and Meju Doenjang, respectively. Protein digestibility $(formol\;nitrogen/total\;nitrogen{\times}100)$ was similar to the tendency of protein solubility. Reducing sugar content was $5{\sim}6%$ in Meju Doenjang, while $19{\sim}21%$ in Koji Doenjang. As the mixing ratio of rice increased, reducing sugar content also increased. Sensory evaluation showed that Koji Doenjang was desirable than Meju Doenjang and the mixing ratio of 20% rice was recommened for Koji Doenjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.211-215
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• 1989

The fatty acid composition of lipids separated from 14 kinds of canned fish and shellfish products from the market were examined. The crude lipid contents of canned fish and shellfish products showed wide difference (1.3-15.2%) depending on raw materials and kinds of products. Fatty acid composition of products were mainly consisted of polyenoic acid(34.5-61.4%), and followed by saturated acid(24.5-47.8%), monoenoic acid(12.4-32.0%). The major fatty acids were palmitic acid, palmitoleic acid oleic acid, eicosapentaenoic acid and docosahexaenoic acid. In case of canned tuna in oil and canned smoked oyster in oil, linoleic acid was the most predominant component(48.2%, 34.6%). Judging from the results, canned fish and shellfish products were abundant of the polyunsaturated fatty acids in spite of the high temperature sterilization and lone storage periods.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.117-123
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• 2005

Washed rice was coated by spraying aqueous dandelion (Taraxacum officinale) extracts at 20, 30, 40 $^{\circ}$Brix and dried at room temperature. The coating procedure was conducted 5 mL/min for 10min. Property changes in the dandelion coated rice and un-coated cooked rice were observed during 2 days of storage. Increasing the coating concentration was associated with lower color values (L, a value) and moisture contents. Sensory and texture properties generally decreased in the cooked rice coated with dandelion more than the control (non-coated rice). But, D-20(20 $^{\circ}$Brix of the dandelion concentration) resulted in better textural properties and sensory scores for hardness and overall acceptability in cooked rice. Compared to the control, the washed rice coated with 20 $^{\circ}$Brix for 0 and 2 days showed better quality in sensory activities, a lower gel consistency and better textural activities. It was concluded that the optimum coating ration of rice and added dandelion extract for cooking were 20 $^{\circ}$Brix and $5\%$ respectively, in proportion to the total weight of raw rice.

• Korean Journal of Plant Resources
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• v.20 no.5
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• pp.451-460
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• 2007

This study was carried out to construct the data base for biodiversity conservation, and offer the raw data for obtaining the genetic resources. The vascular plants were summarized as 306 taxa; 79 families, 199 genera, 266 species, 35 varieties and 5 forma. The Korean endemic plants were 7 taxa; Salix caprea, S. purpurea var. japonica, Deuitzia coreana, Akebia quinata var. plyphylla, Spiraea prunifolia for. simpiciflora, Lonicera subsessilis and Weigela subsessilis. The naturalized plants were 16 taxa; Dactylis glomerata, Rumex acetocella, R. crispus, Phytolacca esculenta, Tlaspi arvense, Robinia pseudo-acacia, Trifolium repens, Ailanthus altissima, Oenothera lamarckiana, Veronica persica, Ambrosia artemisiifolia var. elatior, Erigeron annuus, Erigeron canadensis, Bidens frondosa, Taraxacum officinale and Sonchus asper. The specific plants by floristic region were 26 taxa; Chloranthus japonica, Populus davidiana, and so forth.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.477-486
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• 2021

To utilize Malus pruniforia Borkh. as a functional material, cold-water (CW), hot-water (HW), and 70% ethanol (EtOH) extracts were prepared, and their antioxidant and anti-inflammatory activities were compared. The antioxidant activity of the HW extract evaluated by ABTS and DPPH radical scavenging and FRAP activity was significantly effective. The total polyphenol content of the HW extract was also higher by 15.5±0.7 mg GAE/g extract compared to other extracts. The EtOH extract showed significantly decreased TNF-α (39.8%), IL-6 (65.5%), and NO (34.9%) levels in RAW 264.7 cells compared to the LPS-induced control group. The levels of IL-6 (21.1%) and IL-8 (19.3%) were significantly decreased by treatment of EtOH extract in HaCaT keratinocytes induced with TNF-α and IFN-γ. The UHPLC-MS results indicated that the EtOH extract might have chlorogenic acid and phlorizin as the major compounds. This was validated using HPLC-DAD, which showed that the EtOH extract had higher levels of chlorogenic acid and phlorizin (1,185±58 and 470±10 ㎍/g extract, respectively). In conclusion, the present study suggested that the anti-inflammatory activity of the EtOH extract was more effective than the CW and HW extracts, and chlorogenic acid and phlorizin could be used as indicator compounds and functional substances.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.24-32
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• 1984

In order to process instant foods which hold appropriate moisture contents and soft texture, four kinds of retort pouched seasoned-oyster products were prepared as control, seasoned products, solid smoked and liquid smoked product after seasoning and their processing conditions and quality stability during 100 days of storage were investigated. The optimum processing conditions of retort pouched seasoned-oyster product were as follows ; namely, raw oyster was seasoned at $105^{\circ}C$ for 10 min with seasoning solution prepared from sugar, sorbitol, salt, monosodium glutamate and 5'-ribonucleotide and then dipped for 30 seconds in Smoke-EZ solution(Alpha Foods Co., Ltd.) after predried for 30 min in hot-air drier. After. smoking, the seasoned and liquid smoked oyster was dried at $40-42^{\circ}C$ for 2.5 hours, vacuum packed in plastic film bag, and sterilized in a hot water circulating retort at $120^{\circ}C$ for 16 min. Comparing their quality before and after sterilization, TBA value of all the products after sterilization slightly decreased and among texture profiles hardness, toughness and chewiness slightly decreased, while elasticity and cohesiveness were rarely changed. Color value (a value) of the product treated with solid smoke or liquid smoke increased after sterilization. During storage pH, VBM and water activity of all products changed little and TBA values of the solid smoked product and liquid smoked one were lower than that of the others. Viable cell count was negative and texture changed little during storage. As for color difference during storage, green meat appeared on the surface of control and seasoned product after 15 days storage, while the masking of green meat could achieved by solid and liquid smoking treatment. And liquid smelling treatment was more effective than solid smoking. As a conclusion, retort pouched seasoned-oyster product treated with liquid smoke kept their good quality during 100 days storage and it seemed to be consumed as one of the instant foods which hold appropriate moisture contents and soft texture.

• Journal of Life Science
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• v.23 no.3
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• pp.426-431
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• 2013

With the objective of developing a functional food source, we established optimal processing conditions for the larvae of Allomyrina dichotoma, which have been used in traditional medicine to treat hepatic disorders in Korea. Without suitable processing, the larvae are difficult to consume as a food because of their disgusting taste and smell; moreover, in this form they might be a potential microbial hazard. In this study, we investigated the effect of feeding material, sterilization, and powdering after freeze-drying on the food quality of the larvae of A. dichotoma and on cytotoxicity against Raw 264.7 cells. Three to five days feeding with the sawdust from discarded oak-trees is sufficient for the breeding process. The sawdust was sterilized by vapor for five minutes. Sterilization of the larvae at a high temperature ($115^{\circ}C$ for 5 min, 0.9 $kgf/cm^2$) is necessary to eliminate pathogenic bacteria and fungi. The results of the cytotoxicity assay showed no toxicity in the prepared extract from larvae of A. dichotoma. In addition, to prepare the larvae for human consumption, various feeds were used and the smell, color, and taste were evaluated. Our results suggested that larvae of A. dichotoma could be developed as food source when a suitable processing method is established.

• Korean Journal of Breeding Science
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• v.51 no.4
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• pp.386-394
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• 2019

Rehmannia glutinosa, one of the major medicinal crops in Korea, can be classified into three types: fresh, dried and prepared Rehmannia root. In this study, the quality characteristics of prepared rehmannia root were evaluated using four different cultivars that are commonly used in the market. In making prepared rehmannia root, roots of Jihwang 1, Kokang, Togang, and Dagang were dried, soaked in rice wine, and steamed nine times. At each stage, physiochemical properties were analyzed, including yield, which is one of the most important industrial factors to consider. The yield was the highest in Togang at 23.61% and the lowest in Dagang at 21.16%. These yield values showed a highly negative correlation with the moisture content of roots. The fructose and glucose contents were increased during the 3^rd, 4^th and 5^th steaming but then decreased. The sucrose, raffinose, and stachyose content gradually decreased during the first three steaming and were not detected during the 4^th steaming. Additionally, the catalpol content was not detected after the 4^th steaming. On the contrary, the 5-hydroxymethylfurfural content was not detected in the raw root but increased during the steaming. Jihwang1 and Togang exceeded the 0.1% Korean Pharmacopoeia standard after the 5^th steaming, reaching it faster than did the other cultivars. Overall, Togang was the optimal cultivar considering the overall characteristics of its high yield and short steaming time. These results could provide useful information for the industrial use of prepared Rehmannia root based on the requirements and characteristics of each cultivar.

• Journal of Acupuncture Research
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• v.21 no.4
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• pp.135-147
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• 2004

Objective: Moxibustion is one of major healing technique in oriental medicine. It has been widely used in many disease. There is an text which suggest moxibustion is more efficient to the situation of han(寒) and heo(虛) than yeal(熱) and sil(實) in Huangdineijing <黃帝內經>. The aim of this study is to research the effect of moxibustion at Shinmun(H7) is different according to cold or heat tendendy man by analyzing the electroencephalogram(EEG). Methods: We classified objects by their cold or heat tendency using questionnare for cold - heat patternization. (12 cold tendency man, 19 heat tendency man) Before and after moxibustion at Shinmun(H7), EEG raw data were measured during 5 minutes. The correlation dimension(D2), the correlation dimension variability rate(${\Delta}D2$), largest lyapunov exponent(L1) and largest lyapunov exponent variability rate(${\Delta}L1$) were calculated. We analyzed D2, ${\Delta}D2$, L1, ${\Delta}L1$ to see the effect of moxibustion at Shinmun(H7) was statistically different according to Cold or Heat tendendy man. Results : Paired t-test showed significant differences between before and after moxibustion at Shinmun(H7) on the Fp2 in D2(p<0.05), on the Fp2, F3 and F4 in ${\Delta}L1$(p<0.05). Student Hest showed significant differences between cold and heat tendendy man on the F3 in ${\Delta}L1$(p<0.05). Conclusion: These results suggest that moxibustion at Shinmun has an effect on stabilizing mind and it is more efficient to the cold tendendy man than the heat tendendy man.