• Journal of Fisheries and Marine Sciences Education
• /
• v.18 no.3
• /
• pp.374-378
• /
• 2006

Eel is Anguilla japonica and Anguillidae family as a freshwater fish, and Japanese name is Unagi. The content of vitamin A of eel muscle are about 4,000IU/100g and they have many effective components, so it is known as healthy food. Therefore, many people have eel that cooked roast and hot-water extract in Korea. WHO encouraged that daily edible content of vitamin A is 2,000IU. Now, Japan government proposes the weight of roasted eel in lunch basket as 50g. But, Korea government does not proposes in every related aspects. Therefore, we researched content of vitamin A in hot-water extract from eel and optimal processing condition of hot-water extract from eel, in order to determine a proper edible volume. The content of vitamin A in eel hot-water extract sold at a market was about 200 IU. This study resulted from the fact that many eel hot-water extracts lacked the vitamin A. The reason was that the lipids were removed for taste on processing. But, The content of vitamin A in eel hot-water extract which didn't removed lipid on processing was about 800IU. Therefore, in drinking for 3packs per day, eel hot-water extract might have adjusted 100mL per pack which is almost consistent with the recommended dietary allowance of vitamin A in WHO.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.36 no.3
• /
• pp.210-219
• /
• 2003

To develop natural flavoring substances, optimal two stage enzyme hydrolysis conditions and flavor compounds of short-neck clam (Tapes philippinarum) enzyme hydrolysates were examined. The optimal enzyme hydrolysis conditions for two stage enzyme hydrolysate (TSEH) of short-neck clam were revealed in temperature at $55^{\circ}C$ for 4 hours digestion with alcalase at the 1st stage and 4 hours digestion at $45^{\circ}C$ with exopeptidase type neutrase at the 2nd stage. In quality tests of hot-water extracts, steam extracts and 4 kinds of enzyme hydrolysates, TSEH processing method was superior to other methods in yield, nitrogen contents, organoleptic taste such as umami intensity and inhibition of off-flavor formation, and transparency of extract. Total free amino acid contents in hot-water extract, steam extract and TSEH were 1,352.1 mg/100 g, 1,174.1 mg/100 g and 2,122.4 mg/100 g, respectively, Major free amino acids in TSEH were glutamic acid, glycine, alanine, tyrosine, phenylalanine and arginine. As for nucleotides and other bases, betaine, TMAO and creatinine were principal components in TSEH. The major inorganic ions in TSEH were Na, K, P and Cl. TSEH also revealed very higher angiotensin-I converting enzyme inhibition effect $(70.7\%)$ than those of hot-water and steam extract. We conclude that TSEH from short-neck clam was more flavorable compared with the seasoning materials on the market, it could be utilized as the instant soup base and the seasoning substances for fisheries processing.

• Food Science and Preservation
• /
• v.3 no.2
• /
• pp.137-143
• /
• 1996

In order to produce the high-quality of dried red pepper with respect to a color and a taste we developed a automatic drier equipped with combined several heat energies(ADCHE). and compared the quality of ADCHE-treated red pepper with that of the pepper treated with conventional dryings such as natural, hot-air, and far-infrared ray dryings. The results obtained were as follows : (1) The contents of capsanthin varied significantly with drying methods within the range of 1.7 to 6. 4mg/g dry weight. The capsanthin level of red pepper treated with far-infrared ray drying was higher than that of the pepper treated with ADCHE showed the highest at 51.46mg/g dry weight of three drying methods. (2) As a result of determination of color intensity of-red-pepper using-a colorimeter, the red color intensity of the peppers was affected by drying methods irrespective of drying temperature, and especially a value of red pepper treated with ADCHE was appeared to be 19. 1, indicated that this pepper have the most bright color intensity. (3) The contents of soluble browing subatances increased with a increase in drying temperature, but L* value of red pepper treated with ADCHE was appeared to be 0.187, indicated that this red pepper have the most clear red color (4) The changes of capsanthin level of red pepper according to drying methodes did not show significantly, but generally a decreasing rate of capsanthin levels were lower in that order ADCHE

• Food Engineering Progress
• /
• v.15 no.1
• /
• pp.80-84
• /
• 2011

The effects of incorporating hot water extract of Schisandra chinensis fruit on the physicochemical and sensory properties of Sikhe were investigated. The extract was incorporated at 5 levels (0, 10, 20, 30, 40, and 50%, v/v) by replacing equivalent amount of distilled water. The pH decreased while the soluble solids content increased significantly with the increase in the extract replacement (p<0.05). Redness ($a^*$-value) increased significantly as the extract concentration increased (p<0.05); on the other hand, lightness ($L^*$-value) and yellowness ($b^*$-value) did not show any direct relationships with the extract replacement. Color, sour taste, and sweet taste except for Sikhe flavor were distinctively classified by the sensory analyses (p<0.05). Correlation analysis indicated that level of extract incorporation was well-correlated with all the physicochemical and sensory properties studied except for $L^*$- and $a^*-$ value. Finally, the consumer test based on Friedman-type statistic, suggested that 10% incorporation of the hot water extract of Omija fruit was recommended for making Sikhe.

• Herbal Formula Science
• /
• v.16 no.2
• /
• pp.91-100
• /
• 2008

Background and Objectives : There are three kinds of formulas for purging the kidney to cure its sthenic syndrome based on the types of preparation formulas : Sashintang, Sashinhwan and Sashinsan. There are 4 kinds of Sashintang, 1 kind of Sashinhwan and 1 kind of Sashinsan. Combination of herbal medicines, carried out in formulas for purging the kidney, consists of various kinds depending on medical scientists' personal experience in medical treatment without any general principles, which makes it difficult to apply it to clinical use. The objectives of this study lie in theoretical establishment of Pyeongshintang for curing the sthenic syndrome of kidney through analyzing the component medicines and combination principles of Hyeongok's Pyeongshintang, and furthermore, maximizing the clinical use of Pyeongshintang. Methods : This study analyzed the component medicines and combination principles of Hyeongok's Pyeongshintang based on the theory for properties and tastes of herbal medicines from the "Yellow Emperor's Canon of Internal Medicine", the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's Pyeongshintang is an odd prescription, composed of 7 kinds of ingredients : No.1 Rhizoma Alismatis (2don;7.5g), No.2 Poria (1don;3.75g), No.3 Radix Paeoniae Alba (1don), No.4 Fructus Chaenomelis (1don), No.5 Polyporus (1don), No.6 Cortex Cinnamomi (1don), and No.7 Radix Glycyrrhizae (1don) Results : There are three methods for curing the sthenic syndrome of kidney according to the five elements doctrine : purging the kidney, purging the liver and invigorating the spleen. First, if you suffer from the sthenic syndrome of the kidney, you need to purge your kidney. There are two available methods, including taste and property purgation according to the theory for properties and tastes of herbal medicines. They each imply the salty taste and the hot property purge the kidney. In the case of taste purgation, two herbal medicines with salty taste, Rhizoma Alismatis and Poria, are combined into the principal and assistant herbal medicine, respectively. For property purgation, two herbal medicines with the hot property, Polyporus and Cortex Cinnamomi, are combined into adjuvant herbal medicines. Secondly, if you suffer from the sthenic syndrome of the kidney, you need to purge your liver which is child in the mother-child relationship in inter-promotion among the five elements. There are two methods to purge the liver, including taste and property purgation according to the theory for properties and tastes of herbal medicines. They each mean the sour taste and the cool property purge the liver. Therefore, it is important to use sour herbal medicines for taste purgation and cool ones for property purgation. Both sour and cool herbal medicines, Radix Paeoniae Alba and Fructus Chaenomelis, are combined into adjuvant herbal medicines. Lastly, if you suffer from the sthenic syndrome of the kidney, you need to invigorate your spleen which is an element being surpassed in the relationship between the elements surpassed and ones not surpassed in inter-restraint among the five elements. There are two methods to invigorate the spleen, which include taste and property invigoration according to the theory for properties and tastes of herbal medicines. Taste invigoration means to invigorate the spleen with sweet taste and property invigoration to invigorate the spleen with warm property. Therefore, it is important to use sweet herbal medicines for taste invigoration and warm ones for property invigoration. Both sweet and warm herbal medicines, Polyporus and Cortex Cinnamomi, were combined to invigorate the spleen and purge the kidney. In addition, Radix Glycyrrhizae are combined as dispatcher herbal medicine, harmonizing all the herbal medicines composing the formula. Conclusions : First, to cure the sthenic syndrome of the kidney, the methods of purging the kidney and the liver, and invigorating the spleen should be used according to the five elements doctrine. Secondly, herbal medicines appropriate for those treatment methods should be chosen according to the theory for properties and tastes of herbal medicine and thirdly, the combination of those herbal medicines should be carried out according to the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine. As a good example, Hyeongok's Pyeongshintang is combined according to the above theories. In conclusion, this formula was created by applying to the theory for properties and tastes of herbal medicines.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.4
• /
• pp.374-382
• /
• 2011

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.4
• /
• pp.405-412
• /
• 2005

Quality characteristics of squid-sikhae prepared by four different methods(SHM: sikhae method, SHM-LA; sikhae method added with L plantarum, MM; mixed method of sikhae method and salting method, MM-LA; MM method added with L plantarum) were investigated during fermentation at $20^{\circ}C$. The pHs of all the 6-days fermented sikhae samples were in the range of 4.01-3.76, meaning that there were no significant difference in pH according to the preparation methods. Number of total microbes(TM) were decreased, while the ratio of lactic acid bacteria against TM in SHM-LA and MM-LA was higher than those of SHM and MM. There were no differences in acid protease activity, while $NH_2-N$ content of SHM and MM were higher than those of SHM-LA and MM-LA. Amylase activity was the lowest in MM-LA. Proteins separated by SDS-PAGE belonged to 7-200 kDa, the major proteins (153<94<41 kDa) of the sikhae in all plots were disappeared at 6 days fermentation. In sensory evaluation, sour taste of MM was the highest, while it was the lowest in SHM-LA. Sweet taste, bitter taste, salty taste and hot taste were not significantly different Off-flavor was decreased in lactic acid bacteria added products. Scores of the softness and overall acceptability were the highest in SHM-LA. These results indicated that SHM-LA was the best method for the preparation of squid sikhae because of the enhancement of lactic acid fermentation and overall acceptability.

• Journal of Korean Medical classics
• /
• v.21 no.1
• /
• pp.93-110
• /
• 2008

We got some conclusion about the function of five tastes from individual peculiarity, from "Sanghanjapbyeongnon(傷寒雜病論)" by Sungmoogi, like below. 1. Five tastes[五味] have their general function, but herbs of one tastes, each has special function, we can define it as individual peculiarity 2. For example, sour taste generally make it convergent, astringent. The sourness of Paeoniae Radix Alba[芍藥] can convergent resin, and be help nutrition, but same of Phaseoli Semen[赤小豆] can make him vomit. 3. Bitterness generally make it down, dry, and solid. Scutellariae Radix[黃芩], Coptidis Rhizoma[黃連] can bring down fever of heart and spleen, but Rhei Radix Et Rhizoma[大黃] eliminates solid illness. 4. Sweetness make it strong, harmonic, relax. Sweetness of Glycyrrhizae Radix[甘草] flows into spleen, make it relax the part of beneath heart. Puerariae Radix[葛根] can make scatter the cold on skin. 5. General nature of hot taste is diffusion, sheen, rampancy. Cinnam omi Ramulus[桂技] eliminates the Pung(風) in Wigi(衛氣). same Zingiberis Rhi zoma[乾薑] make inner cold scattered, and warm stomach. 6. Salty make Gi(氣) down, and slacken solidity, salty Natrii Sulfas[芒硝]removes heat of body. But Alismatis Rhizoma[澤瀉] removes needless water. 7. To know peculiarity of each herb, not only one taste but other combined tastes, and areas medical, agricultural, biologic, etc.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.3
• /
• pp.187-195
• /
• 2004

This study was conducted to figure out the nutritional nature of seafoods categorized according to the medicinal effects and the usages introduced in Lim-Won-Sib-Rheuk.-Ji, one of the well-known encyclopedias published during the Chosun Dynasty. They were compared with those introduced in other cooking books in order to find out how they were used in the diet of real-life. The seafoods of the book were first categorized into the fish 20, the mollusk 5, the crustacea 4, and the shellfish 7, and reptile according to the biological taxonomy, and then each one was reviewed in terms of the taste and the food-nature. Generally, the fishes had the sweet taste; the crustacea and the shellfish the salty or sour in addition to the sweet taste; none of them were bitter or hot. Most of them had the mild nature; seven of them were regarded as warm; four as cool; one as cold from the standpoint of the traditional medicine. The food-nature of seafoods was closely related with the medicinal effects on the human body. These seafoods were characteristically used in daily dietary life as well as the medical applications; used as the side-dishes rather than the main-dishes. The cooking methods of boiling, steaming, and baking were preferred to drying and stewing. The preservation methods favored were the fermentation, drying and salting. These cooking and preservation methods were believed to reflect the nature of the seafoods to manifest the medicinal effects.

• Journal of Korean Home Economics Education Association
• /
• v.7 no.1
• /
• pp.133-148
• /
• 1995

Recently, childhood obesity is increasing in Korea mainly due to westernized dietary pattern. The purpose of this study is to investigate diet pattern(habit and behavior), nutritional knowledge and taste favor in normal and obese children. We carried out anthropometries and self questionaire about life style among the 5th-grader in elementary school(88 boys, 102 girls) in Seoul. The results are as follows : Physical conditions are boys’average hight and weight 142.0cm, 37.5kg ; and girls’143.7cm, 35.6kg. BMI are normal group 38.7% and abnormal group 61.3%(obese 24.2% underweight 16.1% overweight 14.0% very underweight 7.0%) A great part of obese children live in apartment house(79.5% of obese children in southern Seoul; 60.2% in northern Seoul). Obese parents have obese children. Diet behavior, diet pattern, food habit and food preferance of children are similar to their parents, especially their mothers. Preferance in taste of children follows in order of hot, sweet and mild. Especially obese children favor sweet taste more than others. The 61% of them are interested in weight control. Their nutritional knowledges are poor(4.9/10). They like more westernized food(hamberger) than korean food(In-jul-me).