• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1281-1287
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• 2012

In this study, soy milk jellys with medicinal herbs (MH) composites showing cognitive effects were prepared and their characteristics were examined. Eight kinds of medicinal herbs were extracted with hot water and added to soy milk based on their contents. Medicinal herbs showed cognitive effects, namely promoting acetylcholinesterase (AChE) inhibition. In the preparation of soy milk jellys containing MH extracts of various contents (0%, 5%, 10%, 15% and 20%), pH of all groups significantly (p<0.05) decreased with increasing MH extracts compared to the control group. The brix of the soy milk jellys was the highest in the 5% content of MH extracts among all groups. The "a" and "b" values of soy milk jellys increased with the content of MH extracts, while the "L" value decreased adding to the content of MH extracts compared to the control. The hardness, gumminess, and chewiness of soy milk jellys were improved the most by the addition of 15~20% MH extracts, while the fracturability, adhesiveness, springiness, cohesiveness, and resilience of soy milk jelly was not significantly different (p<0.05) among all groups. Through a sensory evaluation, it was revealed that the taste, texture, overall preference, flavor, and sweetness of soy milk jellys was not significantly different (p<0.05) among all groups. Therefore, since the addition of 20% MH extracts did not significantly alter the sensory evaluation, it can usually be adjusted to make soy milk jellys with cognitive effects.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.69-77
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• 2013

Jujube is a functional food, containing medicinal ingredients without side effects. Jujube can relieve digestive upset, inhibit tumor growth and protect the liver. It includes sterols, alkaloids, saponins, vitamins, organic acids, and amino acids. Jujube has also received attention as an anticancer agent and as a diet food. However, it is rare to find yogurt made with jujube, so we considered adding jujube powder to yogurt to popularize it as a new health food. We made yogurt with jujube powder at 0, 1, 2, 3, and 4%. We measured pH, acidity, color properties (brightness, redness, yellowness), viscosity, sensory qualities (color, flavor, taste, overall quality). We also experimented with storage stability at intervals of 1, 5, 10, 15, and 20 days. The results showed that pH increased significantly (p<0.001) with increasing amounts of added jujube powder. The pH also rose significantly with longer storage, but tended to decrease after 20 days. Acidity was reduced during the storage period. Viscosity was highest with 1% added jujube powder (p<0.001) on day 5 of storage (p<0.001). The L color value decreased as the amount of added jujube powder increased, whereas the a-value (redness) and b-value (yellowness) increased (p<0.001). In an sensory test, color in samples with 0, 1, and 2% jujube powder exhibited the highest values (p<0.01), but no significant differences in flavor or texture were observed. Sweetness and sourness were highest in the yogurt with 3% jujube powder (p<0.05). Overall quality tended to be higher for yogurt with 3% jujube powder, but the difference was in significant. Taken together, our results indicate that yogurt with 3% jujube powder may the most suitable for manufacturing purposes.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.134-150
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• 2016

The purpose of this study is to investigate the recognition and preference for temple food between Korea and foreign national temple-stay participants. In order to achieve the research purpose, 220 research questionnaires were distributed to Korean and foreigners who have participated in a temple-stay. T-test and ANOVA analyses were performed for this study. The findings are summarized as follows. The highest recognition item for Korean temple food that the subjects perceived was 'I think Korean temple food is a medicinal food.'(4.31 points). In the value recognition score for Korean temple food, Asians(4.58 points) are relatively higher than Korean (4.23 points), North American (4.13 points) and European (3.94 points) participants. Participants in Asia appeared relatively higher than the others in the preference score on Korean temple food. The higher globalization strategy items of Korean temple food that the subjects perceived were 'Korean temple food needs a storytelling marketing'(3.94 points) and 'Korean temple food needs a modernization of cookware'(3.90 points).

• Journal of Mushroom
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• v.4 no.4
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• pp.144-213
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• 2006

The mushroom production reached to 1000 billion won in monetary value in Korea. We, however, do not have systematic terminology dictionary published yet. Recently new varieties of medicinal mushrooms in addition to culinary mushrooms are being introduced steadily through out the world. This makes the necessity of coordinated and consistent arrangement of terms involved in culture, cultivation and physiological aspects of mushrooms. Various components in relation to the medicinal and physiological functionality also poses ambiguity in terminology along with the terms used in breeding and genetic researches. Moreover, some of the scientific terms are being used erroneously. In order to help mushroom cultivators, students, and mushroom business personnel in understanding the terms on mushroom science and technology we intended to collect and organize all the terms related to mushroom morphology and cultivation, poison and medicinal functionality, processing and utilization, and so on. Thirteen professionals from each field participated in this project. The fields included here are : 1) Genetics and breeding of mushrooms, 2) Cultivation and physiology of mushrooms, 3) Taxonomy and ecology of mushrooms, 4) Processing and functional components, 5) Blight and insects of mushrooms.

• Food Science and Preservation
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• v.19 no.5
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• pp.696-702
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• 2012

The physiochemical characteristics and sensory properties of the Samgyetang herb to which different dried medicinal herbs were added were investigated to find the best formulation for the product. For the Samgyetang herbal product, Schizandra chinensis, Atractylodes lancea, Glycyrrhiza uralensis, and Zizyphus jujube were used at a fixed ratio in the formulation, and Paeonia lactiflora (PL), Codonopsis lanceolata (CL), and Scutellaria baicalensis (SB) were added, with different amounts. The pH of Samgyetang increased along with the SB amount, and the soluble-solid content increased along with the CL amount. S7, which had the highest SB addition level, had the highest L value, and the b values were the highest in S7, which had the highest SB addition level. In the sensory evaluation, S7, which had the highest amount of SB, had the highest score in flavor, taste, and overall acceptability. In conclusion, the best formulation for Samgyetang would include PL 8 g, CL 4 g, SB 12 g, Schizandra chinensis 6 g, Atractylodes lancea 4 g, Glycyrrhiza uralensis 2 g, and Zizyphus jujube 4 g.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.22-28
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• 2013

The objectives of this study were to develop porridge with medicinal herbs and chicken breast meat and to find out the optimum mixing ratio. Several herb extracts such as Acanthopanacis senticosus, Rehmannia glutinosa, Disocorea japonica, and Poria cocos Wolf were used in the ratio of 2, 1, 1, and 1, respectively. The optimum processing condition for herbal chicken porridge was determined by a design expert program. Seventeen experimental points were selected, and herb extracts (82~101 g), chicken breast meat (30~50 g), and glutinous rice (40~60 g) were chosen as the independent variables. The measured responses were preference of taste, DPPH radical scavenging, SOD-like activity, and cost. The optimum formulation of herbal chicken porridge using the numerical analysis was set at herbal extracts (101 g), chicken breast meat (38.66 g), and glutinous rice (41.34 g) with a 0.714 desirability value. DPPH radical scavenging effect, preference of taste and the cost showed a linear model, whereas SOD-like activity showed a quadratic model indicating a higher interaction among the mixture. As a result of proximate composition of optimized herbal chicken porridge, the contents of moisture, carbohydrate, crude protein, crude lipid, and ash contents were 76.4, 9.0, 1.4, 0.5, and 1.6%, the calories of the porridge was 46.1 kcal/100 g.

• Food Science and Preservation
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• v.15 no.3
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• pp.367-376
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• 2008

This study was conducted to investigate 1he quality characteristics of 1he soybean anchovy sauces added with medicinal herbs, Saururu chinensis Baill. and Houttuynia cordata Thunb. and fermented for 4 months. The total nitrogen content of 1he soybean anchovy sauce increased with the fermentation time showing the highest values in the sauce with Houttuynia cordata Thunb.. The contents of total sugar and reduced sugar were high in the order of the sauces with Houttuynia cordata Thunb.(sauce T), with Saururu chinensis Baill.(sauce B), and control. The content of salt decreased much more in the sauces with medicinal herbs. After 4 months of fermentation, pH was lowered from 5.86 to 5.27 in control, to 5.38 and 5.54 in sauce B and sauce T, respectively. Generally the total aerobic bacterial count increased until 3 months of fermentation and then decreased, and the addition of medicinal hems reduced the count especially showing apparent reduction in the sauce T. During the fermentation, total protease activity generally increased with the highest value in the sauce T. In the changes of nucleotides and their related compounds, the contents of AMP, ADP, and ATP were increased and hypoxanthine decreased during the fermentation, and IMP produced after 3 months. The soybean anchovy sauce B had 1he highest IMP and the lowest hypoxanthine after 4 months. The content of total amino acids increased showing 177.1 mg% and 134.7 mg% in the sauce B and sauce T respectively compared with 171.2 mg% of control. The contents of glutamic acid and aspartic acid were 29.2 mg% in sauce B and 34.3 mg% in sauce T, which were higher compared with 25.9 mg% of control. The fermented soybean anchovy sauce had 1he functionality of ACE inhibition with 70.5% (control), 72.5% (sauce B) and 81.6% (sauce T). In the results of sensory evaluation, the sance T scored the highest and the sauce B was preferred to control.

• Korean Journal of Plant Resources
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• v.24 no.4
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• pp.343-350
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• 2011

A medicinal herb, Stevia rebaudiana Bertoni which is grown under physical stresses such as simulated microgravity, shaking, and low temperature for 4 days, showed fresh weight decrease of 3.6%, 21% and 8.7% compared with the respective control. On control plants, the radical scavenging value of DPPH represented 86% and 55%, respectively in the leaves and stems extracts. Relatively weak antioxidant activities of 22% and 27% were measured respectively in AA (ascorbic acid) and BHA (beta-hydroxyacetic acid) known as synthetic antioxidants. The radical scavenging effect of DPPH (2,2-diphenyl-1-picryl hydazal) in stevia plants under a simulated microgravity was observed to be consistently higher relative to the control, whereas those effects of shaking and low temperature treatments rapidly increased and then reduced after 6 hours in case of shaking process and 24 hours in case of low temperature treatment, which results had similar levels of scavenging effects to the control. The plants under simulated microgravity showed the highest level of activity with the value of 147% and the shaking and low temperature treatments showed the increases of SOD activity by 121% and 125%, respectively. From the above results, it is clarified that the simulated microgravity is more effective to the antioxidant activity than those of other abiotic stresses.

• The Journal of Korean Society of Virology
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• v.27 no.2
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• pp.227-237
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• 1997

In order to search for anti-Herpes simplex virus (HSV) type-1 agents from Korean medicinal herbs and Korean traditional prescriptions (herb complexes), we selected 80 medicinal herbs and 45 prescriptions, based on a review of the Korean traditional medicine books. Both methanol extracts and boiling-water extracts were tested by means of the MTT assay (tetrazolium based colorimetric assay). Ten of the 125 methanol extracts: CM-11, CM-18, CM-19, CM-21, CM-22, CM-39, MM-3, MM-18, MM-29, MM-73 (see explanation of nomenclature below), showed efficacy against HSV-1. Twelve of the water extracts: CW-2, CW-3-I, CW-3-II, CW-18, MW-3, MW-5 MW-6, MW-12, MW-47, MW-69, MW-73 and MW-79 were active. #3 (individual herb) and #73 (individual herb) were interesting because both water and methanol extracts were active. Especially, #3 is a part of composition of Hong-il-$laksamd{\check{u}}ngbang$ and Hojanghaedokt'ang which have anti-HSV-1 activitives. The SI value of MW-69 and CW-18 was relative high as $10.2{\pm}0.7$ and $11.8{\pm}2.2$. The cytotoxic effect on Vera cells of $Panch'{\check{o}}nch'onch'{\check{o}}ngbang$, Taraxacum platycarpum H. Dahlst. and acycloguanosine was determined by MTT assay. Water extracts of $Panch'{\check{o}}nch'onch'{\check{o}}ngbang$ (prescription) and Taraxacum platycarpum H. Dahlst. showed very weak cytotoxic effects on Vero cells at > $100\;{\mu}g/ml$ but acycloguanosine showed strang cytotoxic effects on Vera cells at > $100\;{\mu}g/ml$. As a result, #3, #73, MW-69 and CW-18 are considered as potentially useful for anti-HSV-1 agent and will be the focus of further research. Abbreviations: CM - methanol extracts of traditional prescriptions; CW - water extracts of traditional prescriptions; MM - methanol extracts of individual herbs; MW - water extracts of individual herbs.