• Food Science and Biotechnology
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• v.17 no.3
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• pp.594-597
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• 2008

Natural products have been used to treat many neurological illnesses such as Alzheimer's disease. In the present study, the effects of the water extract of smoke-dried skipjack tuna (WSST), which is used as a traditional seasoning in Japan, as well as its fractions on acetylcholinesterase (AChE) inhibition in vitro and on memory in scopolamine-induced amnesia mice in vivo were evaluated. Bio-Rad P-2 gel permeation chromatography revealed the presence of 7 peaks and AChE significantly inhibited peak 3 and 5. When in vivo behavioral studies were conducted, a passive avoidance test revealed that treatment with 50 and 100 mg/kg WSST as well as with fraction 3 and 5 improved the loss in memory retention induced by scopolamine. These results suggest that skipjack tuna extract and its fractions improve memory deficits and that these substances are suitable for use in healthy foods designed to improve memory deficits induced by aging and Alzheimer's disease.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.520-527
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• 2011

This study was conducted to develop a novel salad dressing composite recipe of natural seasoning containing the dried sea tangle($Laminaria$ $japonica$) that has a high preference. Sea tangle($Laminaria$ $japonica$) is included in the vitamins and minerals, magnesium, calcium, iodine, iron content, such as high, and contained in Sea tangle alginate is not a small conference known as dietary fiber. To manufacture salad dressing with sea tangle, dressing with 0%, 3%, 6%, 9%, and 12% added sea tangle were prepared and tested for quality. The pH tended to increase with the increased sea tangle in addition but in contrast, acidity showed. The 'L' color decreased with added sea tangle, whereas the 'a' and 'b' values increased. Brix measurements increase with added sea tangle. The strength texture results, 0% was the highest, lowest 9%. Bitterness and chewiness texture results, 9% was the highest, lowest 0%. According to the sensory test results, in the topic overall quality 3% was by 3.76 point the highest. But, during total nine clause, in clause six, by 6% was the highest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1460-1466
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• 2016

This study was conducted to develop a savory ingredient using rice material. We made hydrolysates with ratios of rice bran and rice protein of 4:0, 3:1, 2:2, and 1:3 (w/w) using commercial enzymes, and then investigated their quality properties. At a ratio of 3:1, nitrogen degradation ratio (NDR), savory taste, and overall acceptability were the highest compared to other ratios. Rice bran and rice protein with a ratio of 3:1 were hydrolyzed for 13 days, and characteristics of the hydrolysate were investigated after 3, 5, 7, 10, and 13 days. Total nitrogen, amino nitrogen, and NDR of the hydrolysate after 10 days were higher than those of other hydrolysates. SDS-PAGE showed that the molecular weight of the hydrolysate peptide became smaller as hydrolysis time increased. Glutamic acid content was highest among all amino acids in the hydrolysate for 13 days. Amino acids related to bitter taste decreased from 5 to 13 days, whereas amino acids related to sweet taste substantially increased over time. Sensory evaluation showed that the hydrolysate after 10 days was best. These results suggest that rice bran and rice protein at a mixing ratio of 3:1 and hydrolysis for 10 days were optimal hydrolysis condition for development of natural savory ingredients.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.249-261
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• 2014

This study was performed in order to grasp the trends of elementary school children and their parents on their purchasing behavior of processed foods, awareness of food additives and its education experience by analyzing the safety assessment reports of food additives in 2008~2013. The most important factor in purchasing processed foods was safety in both groups followed by nutrition in parents and taste in children, respectively. While purchasing foods, the first item that is checked has been shifted from food additives to the origin of the products. Parents still perceived food additives as the most hazardous factor for food safety; however, recently, children began to regard microbial contaminants as being most hazardous, which is regarded as a desirable educational effect. The most concerned food additives were preservatives, synthetic seasoning and colorants in both groups. However, the awareness level on food additives still remained low as 3.0~3.1/5.0 for parents and 2.4~2.9/5.0 for children. Educational experience on food additives increased in children from 12% in 2008 to 25% in 2013; however, it decreased in parents from 23% in 2008 to 15% in 2013. Information needs for food additives by education and promotion were very high both in parents (4.2~4.5) and children (3.8~4.1). Both groups had an interest in the safety, legal standards of food additives, and foods with food additives, in order. The most reliable resource institutions on food additives were university/research institute and hospital for parents, but, hospital and government for children. The preferred media on food additives were TV and the internet for parents, and school newsletter and TV for children. Overall, the above results demonstrated that the perceptions on food additives did not change much with parents during the last 6 years; however, children's perceptions began to show improvement with the increase of educational experience. Hence, the government needs to make efforts to increase the trust level of consumers by developing educational tools and providing educational experiences including mass media for the promotion of risk communication on food additives.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.21-29
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• 1988

This study was carried out to develop the powdered Katsuobushi (a kind of boiled, smoked, and dried fish product which is used for seasoning soup as it is.) using skipjack as a natural flavoring substance. The processing conditions of the powdered Katsuobushi and the changes of taste compounds during processing of the products were examined. In preparation of the powdered Katsuobushl, frozen skipjack was thawed, beheaded, gutted, filleted and then sliced to 1cm of thickness. The silted meats were boiled in skipjack extract for 20 minutes, and then it was smoked for, 3 times to $10\~12\%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked - dried meats were followed to be 50 mesh of particle size. The effect of slicing and boiling in skipjack meat extract on enhancing flavor and on preventing lipid oxidation of product during processing were observed. The moisture content and crude lipid content of the powdered Katsuobushi was in the range of 11 to $12\%$ and 4.3 to $4.8\%$, respectively. The taste compounds of the product were nucleotides and their related compounds, 1135.8mg/100g ; free amino acid and related compounds, 2210.2mg/100g ; non-volatile organic acids, 1148.0mg/100g ; and total creatinine. 592.1mg/100g on dry basis, and small amount of betaine and TMAO. The major elements of mineral in the product were found to be K, Mg, Na, and Ca. The content of IMP was 542.0mg/100g, and major free amino acids were found to be histidine, anserine, taurine, carnosine and alanine of which occupied to $83.6\%$ of total free amino acids. In non -volatile organic acids, major ones were lactic acid, succinic acid, pyroglutamic acid and $\alpha-ketoglutaric$ acid. From the results of the chemical experiments and sensory evaluation, we may conclude that the flavor of the product from present experiment is more desirable than that of conventional products although the processing time used were much shortened than that of conventional method, and it can be commercialized as a seasoning powder.

• Korean Journal of Medicinal Crop Science
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• v.2 no.3
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• pp.205-210
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• 1994

Artemisw spp. have been known as natural health foods from ancient time and recently, Artemisia spp. have been developed as a preference food. In the paper Artemisia spp. collected from 28 local areas in 1993 were growth in condition shaded selected some suitable species for summer cultivation. Growth characteristics and chemical components of shade-cultivated were summerized by follows. 1. The volume per $m^2$ was 3.925g collected in Suncheon. Jeonnam which was most abundant, and 713g in Okcheon. Chungbuk was little. and there was difference at 5.6times. The volumes per $m^2$ collected in species were plentiful of 3,420g in Hwanghaessak, 3,173g in Meongcheonssuk and 3.l48g Siljebissuk. But there were little of 2,093g in Panssuk and 2,078g in Keunjebissuk. 2. Hwanghaessk, Siljebissuk and Meongcheonssuk were good seasoning, and leaf color was light green. and also comodities was show a good result. 3. Hwanghaessuk, which was excellent quality and quantity, was include many iron and magnesium, but content of copper was low. Meongcheonssuk and pangssuk were excellent in comodities. and content of protein was abundant, but contents of catcalcium, iron, and zink were low. 4. Hwanghaessuk and Siljebissuk were a great many quantity and taste, leaf color, quality and comodity were excellent. Therefore Hwanghaessuk and Siljebissuk were most suitable cultivated in shading the light.

• Journal of the Korean Society for Nondestructive Testing
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• v.34 no.4
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• pp.283-289
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• 2014

This study was conducted to develop a non-destructive detection method for adulterated powder products using Raman spectroscopy and partial least squares regression(PLSR). Garlic and ginger powder, which are used as natural seasoning and in health supplement foods, were selected for this experiment. Samples were adulterated with corn starch in concentrations of 5-35%. PLSR models for adulterated garlic and ginger powders were developed and their performances evaluated using cross validation. The $R^2_c$ and SEC of an optimal PLSR model were 0.99 and 2.16 for the garlic powder samples, and 0.99 and 0.84 for the ginger samples, respectively. The variable importance in projection (VIP) score is a useful and simple tool for the evaluation of the importance of each variable in a PLSR model. After the VIP scores were taken pre-selection, the Raman spectrum data was reduced by one third. New PLSR models, based on a reduced number of wavelengths selected by the VIP scores technique, gave good predictions for the adulterated garlic and ginger powder samples.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1017-1023
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• 1999

Several extraction conditions of mussel were investigated for preparation of the extract as a natural shellfish seasoning. The conditions studied were extraction temperature and time, addition of sodium phosphates and citrate and hydrolysis with commercial proteolytic enzymes. The extracts were prepared by deshelling, grinding and aqueous extraction followed by centrifugation and filtration. Extraction at $90^{\circ}C$ for 40min showed the highest solids yield with less fishy and high umami taste. Among the several phosphates and citrate added, $Na_{3}PO_{4}$ and $Na_{4}P_{2}O_{7}$ at 1% level were most effective in terms of the yield and umami taste. The pH effects showed that pH 10 resulted the highest solids yield of 28% with less fishy taste. Even though the effect of enzymatic hydrolysis was not greatly different among the commercial enzymes tested, Protamex and Protease II were somewhat better than other enzymes in taste. When the mussel were extracted by the combined conditions, hydrolysis with Protamex followed by extraction at $90^{\circ}C$ for 40min with addition of $Na_{3}PO_{4}$ at pH 10, the solid yields increased up to 30% which was about 58% improvement and high intensity of umami taste and less fishy flavor.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.552-556
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• 1998

In this study, the quality stability of a kind of natural seasoning material, the mixture of enzyme treated mackerel meat and Laminaria powder during the storage was investigated by measuring the TBA(thiobarbituric acid)value, extend of browning, changes in amino nitrogen and chlorophyll a, and fatty acid composition, and the results of sensory evaluation. Addition of sodium alginates (0.08%) and calcium carbonate (0.02%) seemed effective as a binder to yield clarity of the hot water extract of the product. In results, the mixture of Laminaria powder and the enzyme treated mackerel meat added with 0.08% sodium alginate and 0.02% calcium carbonate was more stable in overall quality than the other cases of preparation. And the taste of the mixture could favorably compete with that of dried anchovy extracts.

• Food Science and Preservation
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• v.22 no.5
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• pp.636-643
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• 2015

This study investigated changes in quality and sensory characteristics of soy sauce (Kanjang) with added Astragalus membranaceus (AK) to develop a new soy sauce product with improved sensory characteristics. The pure salinity slowly increased, but AK 10% decreased. The pH was a constant in all samples. The soluble solid content (Brix) increased after 2 months, but AK 10% decreased. With increased addition of Astragalus membranaceus (AM), the optical density increased after 4 months. The amino nitrogen increased in soy sauce with AK 5%. The total free amino acid content gradually increased in soy sauce with AK 5% aged for 6 months. As the addition of AM increased, the crude protein level decreased, but there was no difference between AK 0% and 5%. The sensory tests of AK 5% after 6 months showed higher acceptance. According to the aging period, the acceptability of AK 5% was the best. The results showed that soy sauce with of AK 5% and aged for 6 months exhibits greatly enhanced quality and sensory characteristics. Therefore, it is expected to be used as a natural resources in seasoning area.