• 한국식생활문화학회지
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• 제26권2호
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• pp.128-141
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• 2011

The mainly purpose of this research was to investigate tendency of changes regarding the recipe of Naengmyeon (Korean cold noodles) based on water. In order to conduct of this research, we analyze the recipe data published in Korea from 1800's to 1980's. A method of mainly study was conducted by content analysis and literature review. The documents of recipe used research were 42 literatures (euigwae, recipe book, magazines, and dictionaries). In addition, the recipes of Naengmyeon based on water were total method of 84. The results of an analysis of recipe data published in the last 200 years showed 3 different types of the recipe of Naengmyeon based on water; 1) Naengmyeon based on water of Kimchi juice type 2) Naengmyeon based on water of (meat) broth type 3) Naengmyeon based on water of mixed (Kimchi juice+broth) type.

• 한국식생활문화학회지
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• 제23권1호
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• pp.115-120
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• 2008

The dried persimmon was effective in caring an inflammation, an ulcer and a burn and preventing hypertension and arteriosclerosis. At the Jejungsinpyun. dried persimmons gruel was beneficial to stomach and intestine and toned down voice. Based on Jejungsinpyuns and Sikryochanyo, dried persimmons gruel was developed for modern people. To standardize the dried persimmons gruel, physical properties and consumer acceptability was examined. The procedures of dried persimmons gruel was to make dried persimmons juice after soaking dried persimmons with same volume water during 24 hr and blending. To decrease the astringent taste of dried persimmons, dried persimmons juice and water with cinnamon (2%) was mixed and simmered during 3 min. Dried persimmons paste with cinnamon was added and the gruel was boiled more during 5 min. dried persimmons gruel was completed. The dried persimmons gruel were divided of 5 groups consisted of each 10, 15, 20, 25, 30 g dried persimmons. As dried persimmons content increased, lightness, apparent viscosity decreased. Acceptability test indicated the sample of dried persimmons : rice ratio at 2 : 5 had the highest overall acceptability and flavor. Considered to each, the sample of the dried persimmons : rice ratio at 2 : 5 met the purpose of the study.

• Journal of Nutrition and Health
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• 제42권4호
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• pp.327-337
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• 2009

University students tend to have various dietary problems including undesirable dietary behaviors, inadequate intakes of nutrients and biased habits of liquid consumption. This study was conducted to find dietary behaviors (n = 357) by questionnaire survey and to examine dietary nutrient intakes (n = 60) and liquid consumption (n = 853) by food record method for 3-days among university students attended in K University of Chungnam province in Korea. Most subjects lived in the dormitory or self-boarding house, and they skipped breakfast most frequently and took breakfast most irregularly among three meals. Dietary mean intakes of energy, Ca, vitamin B2 and folate were lower than the KDRI (37-85%), and those of males were poorer than those of females. Ratios of energy intake among three meals and snacks were not distributed evenly, so the mean energy intake from snacks was higher and that from breakfast was lower than the ideal ratio, respectively. Daily mean consumption of liquid was 1,526.4 mL/d for males and 1,151.5 mL/d for females, and these intakes were more than the KDRI (1,300 mL/d for males and 1,100 mL/d for females). However, their sources of liquid consumption were not desirable because alcohol, soda, juice of fruit or vegetable and beverage mixed with fruit juice and/or vegetable juice were major sources of liquid as well as drinking water. These findings show that university students have poor dietary behaviors including frequent skipping of breakfast, irregularity of meals, inadequate intakes of nutrients and undesirable pattersirablliquid consumption including high portion of alcohol and soda as alliquid source, and these trends were stronger for males than for females. Therefore, we should endeavor to correct their meal problems id ated to dietary behaviors, nutrient intakes and liquid consumptions through nutrition education.

• 대한한의학방제학회지
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• 제27권4호
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• pp.245-255
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• 2019

Objective : Herbal processing is one of the traditional techniques used in Korean medicine to increase the effectiveness of herbs or reduce their toxicity. In this study, Gardeniae Fructus processed with ginger juice and alcohol was prepared to evaluate the anti-inflammatory effect on lipopolysaccharide (LPS)-induced macrophages. Methods : The processing of Gardeniae Fructus was performed by adding 40 % ginger juice or 10% alcohol to the total weight of Gardeniae Fructus and then roasting at 150℃ for 5 minutes. Cell viability was determined by 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. To detect nitric oxide (NO) production, culture media were mixed with Griess reagent and measured the absorbance at 540 nm. Prostaglandin E₂ (PGE₂) and pro-inflammatory cytokines were detected by enzyme-linked immunosorbent assay (ELISA). Western blot was applied to monitor protein expression levels. Results : LPS-induced NO, PGE₂ and inflammatory cytokines were decreased by the treatment of normal or processed Gardeniae Fructus ethanol extracts (GFE). Compared to normal GFE, the processed GFE showed a stronger inhibitory effect on the production of NO and PGE₂. These inhibitory effect of GFE was due to the suppression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) mediated from the inhibition of nuclear factor kappa B (NF-κB). Furthermore, processed GFE showed more suppressive effects on the expression of iNOS, COX-2 and IκBα proteins than normal GFE. Conclusion : From these results, it was concluded that GFE had an improved anti-inflammatory effect compared to normal GFE. These results provide an objective evidences for the use of herbal processing in Korean medicine.

• 한국식품조리과학회지
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• 제6권4호통권13호
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• pp.59-68
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• 1990

Juices prepared from carrots, apples, and mandarin oranges were fermented with Leuconostoc mesenteroides or along with Saccharomyces cerevisiae. The pH of the fermented juices was not found significantly different between the mixed and single-cultured groups. The juices containing 0.5% NaCl had lower pH than the groups without 0.5% NaCl. The final pH of the single-cultured gruops was the highest among the sample groups. However, reducing sugar content of the mixed-cultured groups was lower than that of the single-cultured groups. The viable cells of the mixed-cutured groups were remarkably increased until 3 days of storage, and after 6 days they were gradually decreased. The results of the sensory evaluation demonstrated acidic, salty and alcoholic flavors were significantly different among the groups. The single-cultured group without salt was significantly more acidic than the non-pasteurized control group. The mixed-cultured group with salt was significantly more alcoholic than the group without salt and control groups. The non-pasteurized control group was significantly more homogeneous than the mixed-cultured groups and single-cultured group with salt. Preference ranking test showed that flavor and overall acceptability of the fermented juices was significantly different among the groups. Flavor of the single-cultured group without salt was found significantly better than those of the groups with salt. With the respect of overall acceptability, the single-cultured group without salt was significantly more acceptable than the non-pasteurized control group and the mixed-cultured group with salt.

• 대한영양사협회학술지
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• 제28권3호
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• pp.195-204
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• 2022

The purpose of this study was to provide nutritional information for selecting beverages with low sugar contents. The nutritional data, including the sugar contents of 925 beverages, were collected from the nutrition labels through the official websites of manufacturers and analyzed according to the beverage types. The average price and volume of the beverage products were 1,556.6 won and 224.8 mL, respectively. The volume per price was the highest for carbonated beverages at 351.6 mL/1,000 won. The sugar content was high in the order of carbonated beverages (22.6 g), fruit & vegetable beverages (21.0 g), and mixed beverages (19.1 g). The sugar content per 100 mL was high in the order of fruit juice (10.6 g), fruit and vegetable beverages (9.2 g), ginseng and red ginseng beverages (8.5 g), and mixed beverages (8.3 g). The content of the product per 1,000 won was high in the order of carbonated beverages (23.3 g), fruit and vegetable beverages (23.2 g), and mixed beverages (20.0 g). The number of products with energy from a sugar content of 5% or more compared to the energy reference value was significantly higher in the carbonated beverages (52.2%), fruit and vegetable beverages (33.0%), and mixed beverages (26.5%) than other beverages. The sugar energy ratio of beverage products was highest in the carbonated beverages at 88.9%, followed by fruit and vegetable beverages (87.0%), fruit juices (84.3%), and mixed beverages (76.8%). Overall, beverages with high sugar contents per product, volume, and price were carbonated beverages, fruit and vegetable beverages, and mixed beverages.

• 한국식품영양과학회지
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• 제35권5호
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• pp.629-634
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• 2006

혼합과채 청징주스 제조를 위한 실험적 기초자료를 제시하기 위하여 원심분리, 한외여과처리, 혼합처리를 이용하여 주스를 제조하고 청징방법에 따른 청징효과 및 품질특성을 비교하였다. 원심분리를 이용하여 혼합과채주스를 청징하였을 경우 회전속도가 5,000에서 10,000 rpm으로 증가함에 따라 청징효과가 30% 이상 개선되었으나 온도에 대한 영향은 단일주스와는 달리 미미하였다. 한외여과를 이용한 경우 모든 시료에서 탁도값의 범위가 $0.001{\sim}0.003$으로 나타나 공정조건에 관계없이 청징효과가 매우 우수한 것으로 나타났다. 한외여과의 경우 탁도 이외에 투과플럭스를 고려하여 볼 때 최적 공정조건은 150 kPa, $45^{\circ}C$로 나타났다. 혼합처리할 경우 한외여과 경우와 유사하게 모든 혼합시료에서 99% 이상의 청징 개선효과를 얻을 수 있었는데, 이는 한외여과공정을 통하여 이미 대부분의 청징이 이루어졌음을 의미한다. 청징방법에 따른 색도 변화에서 L*값은 모든 시료에서 대조구보다 현저하게 증가했으며 a*값 및 ${\Delta}E$값은 한외여과 시료에서 높았으며, b*값은 원심분리 시료에서 가장 높게 나타났다. 가용성 고형분은 원심분리된 시료에서 가장 많이 보존되었으나 모든 시료에서 청징 후 감소하는 경향을 보였으며 청징공정에 따른 pH 변화는 적은 것으로 나타났다.

• 한국식품저장유통학회지
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• 제15권3호
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• pp.469-476
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• 2008

복숭아를 원료로 하여 항돌연변이원성이 강한 것으로 알려진 L. plantaum KLAB21 균주에 의한 젖산발효 주스의 제조 가능성과 젖산발효 특성을 조사하였다. 젖산발효에 미치는 온도의 효과를 조사한 결과 $37^{\circ}C$에서 25, 30, $40^{\circ}C$에서 보다 더욱 높은 생균수의 증가와 적정산도를 나타내었다. 살균하지 않은 복숭아 주스보다는 저온에서 살균한 주스가 젖산발효에 더욱 적합한 것으로 나타났다. 또한 L. plantaum KLAB21 균주 단독발효의 경우가 L. plantaum KLAB21 및 L. mesenteroides 두 균주의 혼합발효 경우보다 젖산발효가 큰 차이는 없었으나 다소 양호하였다. 발효시간에 따른 젖산발효 특성을 조사한 결과 발효 3일 동안에 대부분의 환원당이 소모되었으며 발효 3일 후 9.2 log cfu/mL로서 가장 높은 생균수를 나타낸 후 발효가 진행되면서 생균수는 오히려 감소하여 5일 후에는 8.4 log cfu/mL을 나타내었다. 발효 중 적정산도는 초기에 급격히 증가하였으나 점차 증가폭이 둔해졌으며 발효 5일 후의 적정산도는 1.98%이었다. pH는 발효가 진행되면서 초기 3.9에서부터 발효 5일 후에는 3.1까지 감소하였다. 발효 주스의 유기산 조성은 발효 전 복숭아 주스에서는 전혀 검출되지 않았던 젖산이 1.236.1mg%로 전체 유기산의 약 56.6%를 차지하여 가장 높았으며 발효 전 검출되지 않았던 갈락투론산은 발효 후 840.5mg%로서 전체 유기산의 38.5%를 차지하였다. 또한 92.3mg%의 사과산과 소량의 구연산 및 초산이 검출되었다. S. enterica serovar Typhimurium TA100을 사용하여 발효 주스 원심분리 상징액 $100\;{\mu}L$의 항돌연변이 활성을 조사한 결과 MNNG(N-methyl-N'-nitro-N-nitrosoguanidine)에 대하여 97.7%, NPD(4-nitro-O-phenylenediamine)에 대하여는 58.3%의 활성을 나타내었다.

• Asian-Australasian Journal of Animal Sciences
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• 제5권3호
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• pp.487-494
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• 1992

This experiment was conducted to study the effect of addition of Lucerne juice (LJ) obtained by mechanical extraction of freshly harvested crop on the nutritive value of rice straw silage. Rice straw (RS) was ensiled with intact, NaOH or $NH_3$ treated LJ at 3:7 ratio on fresh weight basis (LJ RS, LJ NaOH RS and LJ $NH_3$ RS, respectively). Each alkali was mixed with fresh juice at a level of 4% of rice straw dry matter just before ensiling. Rice straw ensiled with water was prepared as the control (W RS). In the digestion trial, goats were allocated in a $4{\times}4$ Latin-square design and fed the diet containing three parts of RS silage and one part of wheat bran (DM basis). For the goats receiving the control silage, urea was supplemented at feeding time so as to adjust the nitrogen intake except for goats on LJ $NH_3$ RS silage. Crude protein content of RS silage was increased from 5.2 to 9.1% (DM basis) by the addition of intact LJ and to about 24% by $NH_3$ treated LJ. The control W RS silage contained only trace amount of lactic acid and was dominated by acetic and butyric acid. The addition of intact LJ reduced butyric acid content and $NH_3-N/TN$ of the silage whereas the addition of alkalized LJ increased those values and shifted to a butyrate type fermentation. Nutrient digestibilities and nitrogen balance of goats were almost the same when they were fed W RS and LJ RS silage indicating the addition of intact LJ did not improve the nutritive value. The addition of alkalized LJ significantly increased the fiber digestibilities of RS silage and $NH_3$ treatment was more effective than NaOH treatment. Postprandial ruminal $NH_3-N$ and blood urea nitrogen (BUN) concentrations were decreased by feeding LJ NaOH RS silage suggesting ruminal protein synthesis was enhanced along with the increase of energy supply for supply for rumen microbes by the alkali treatment. The advantageous fiber digestibilities of LJ $NH_3$ RS silage compared with those of LJ NaOH RS silage might be attributable to a sufficient nitrogen supply for microbial fiber digestion in the rumen.

• 한국식품과학회지
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• 제34권2호
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• pp.303-310
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• 2002

당근, 사과, 샐러리, 돌미나리, 대추, 구기자의 착즙액을 3 : 3 : 1 : 1/2 : 1 : 1/2의 비율로 혼합한 혼합과채즙에 동치미로부터 분리한 Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis subsp. lactis. Lactobacillus cellobiosus을 접종하고 당과 식염의 첨가와 배양온도의 최적조건을 발효 및 관능특성에 중점을 두고 조사하였다. 올리고당을 포함한 당은 25% 이하에서, 식염은 0.8% 이하에서 젖산균의 성장률이나 산 생선능에 크게 영향을 미치지 않았다. 배양온도가 높을수록 젖산균수와 산도가 증가하고 대장균수와 당도가 빠르게 감소하였다. $15^{\circ}C$에서는 발효가 진행됨에 따라 점질물이 형성되어 발효쥬스의 선호도가 저하되었다. 따라서 혼합과채즙의 젖산발효는 관능특성면에서 fructooligosaccharide 15%, 식염 0.2%, 배양온도 $25^{\circ}C$가 최적이었고 최적 발효종점은 3일로서 이때의 pH는 3.62였다. 최적상태에서 발효쥬스는 1 mL당 젖산균수 8, 효모수 4의 지수를 보였으며 발효초기에 $5.6{\times}10^2\;cfu/mL$이던 대장균은 검출되지 않았다.