• 한국지역사회생활과학회지
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• 제24권3호
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• pp.277-287
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• 2013

This study was undertaken to evaluate the change of major nutrient components in boiled broth of anchovy, fish paste, sea tangle, and radish subjected to the boiling processing. The crude protein, fat, ash, and carbohydrates in anchovy boiled broth were 0.1%, 0.04%, 0.1%, and 0% respectively as against 0.04%, 0.1%, 0.2%, and 0.4% in fish paste boiled broth. The protein content in the anchovy boiled broth, the fat and carbohydrate in the fish paste boiled broth, and the ash in the sea tangle boiled broth were high. Major components of the minerals were sodium plus potassium and the boiled broth in anchovy and fish paste had the contents of 19.41 plus 16.19 and 76.77 plus 10.41 mg, respectively. Especially, the potassium in boiled broth of the sea tangle was shown the highest content of 85.94 mg. The Vitamin B1 content in all broth samples were below 0.01 mg per 100 g edible portion. In the case of the B2 content, the anchovy boiled broth had 0.03 mg per 100 g edible portion. On the other hand, the niacin content of the boiled broth on a wet weight basis was detected at an average 0.1 mg. Vit. A, C, tocopherol, and cholesterol was not detected in the boiled broth of any of the subjects. As a result of applying the data of boiled broth in the fish paste soup instead of anchovy and sea tangle which are non-edible, the calcium, dietary fiber, and vitamin A were shown to have a difference of less than 50%.

• 한국식품영양과학회지
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• 제41권4호
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• pp.539-549
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• 2012

본 연구는 오징어 가공식품개발의 기초자료확보를 위하여 산(acetic acid, 0~5%) 처리와 예비가열($55^{\circ}C$, $80^{\circ}C$) 후 열처리($100^{\circ}C$)에 따른 오징어의 이화학적 성분 변화를 조사하였다. 일반성분 함량은 수분이 약 73~78%, 조단백이 약 19~24%였으며 자숙 오징어의 일반성분 함량은 산 농도에 따라서 유의적인 차이가 있었다. 자숙 오징어의 모든 시료에서 주요 유리당은 ribose와 glucose이었으며, $55^{\circ}C$ 예비가열 시료는 다른 시료보다 glucose 함량이 낮은 것으로 나타났다. 총 유리당 함량은 표피 무제거 시료와 $80^{\circ}C$ 예비가열 시료순으로 높았고 $55^{\circ}C$ 예비가열 시료가 상대적으로 매우 낮았다. 모든 시료들의 유리아미노산 함량은 proline 함량이 가장 높았고 taurine, histidine 순으로 많이 함유되어 있었으며, 모든 자숙 오징어군에서 산 용액 처리농도에 따른 유의적인 영향을 보였다(p<0.05). 총 유리아미노산 함량은 $55^{\circ}C$ 예비가열 시료가 가장 높았고 $80^{\circ}C$ 예비가열, 표피 무제거 시료순으로 나타났다. 핵산관련물질은 모든 시료에서 inosine이 검출되지 않았고 ATP 함량이 가장 낮았다. $55^{\circ}C$와 $80^{\circ}C$ 예비가열 시료는 hypoxanthine 함량이 가장 높고 AMP와 IMP 함량이 비슷한 수치를 보였으나 표피 무제거 시료는 IMP 함량이 표피제거 시료보다 높았다. 지방산은 포화지방산이 약 40%로 palmitic acid 함량이 매우 높았고 불포화지방산은 약 60%로 EPA와 DHA 함량이 높았다. 지방산중 DHA 함량이 가장 높고 palmitic acid, EPA 순으로 나타났으며 이 세 가지가 총 지방산의 약 85%를 차지하고 있었다. 지방산은 산 처리와 가열 방법에 따른 뚜렷한 차이가 나타나지 않았다. 무기질의 함량은 인의 함량이 가장 높았고 칼륨, 나트륨, 마그네슘, 칼슘 순이었으며 예비가열 온도 또는 산 용액 농도에 따른 유의적인 영향을 받았다. 그리고 중금속류인 카드뮴, 납, 비소는 미량으로 나타나 식품 기준치보다 낮은 수준이었다.

• 동아시아식생활학회지
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• 제8권2호
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• pp.81-92
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• 1998

The pharmaceutical effects of non-alcoholic berverages made made in Limwonsibyukgi were studied. The type of beverage in Limwonsibyukgi were Tang(boiled herb extract), Ta(tea analog with/ without green tea), Jang(lactic acid fermented beverage), Galsoo and Suksoo. Most receipes for these beverages included boiling leaves, seeds, grains of grasses, trees and cereal, and adding honey and sugar as a sweetener, Each beverage has a pharmaceutical action : thirst elimination, enhancement of physical activity, and treatment of several diseases.

• 한국식품영양과학회지
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• 제33권1호
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• pp.158-163
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• 2004

생난황, 삶은 난황 및 난황분을 방사선 조사시켜 생성된 2-alkylcyclobutanone류를 분리하기 위하여 Soxhlet 장치를 이용하여 지방을 추출한 뒤, florisil column chromatography하였으며, GC/MS 분석기기로 성분을 확인하였다. 0.5∼10 kGy의 선량별로 조사된 시료에서 방사선 조사에 의해 생성된 각각의 2-alkylcyclobutanone류 함량이 조사선량에 따라 증가하였으며, 동일한 선량으로 조사된 시료임에도 불구하고 방사선 조사에 의해 생성된 2-alkylcyclobutanone류의 함량이 각각 다르게 정량되었고, 생난황, 삶은 난황, 난황분의 순서로2-alkylcyclobutanone류의 생성량을 확인하였다. 생난황, 삶은 난황 및 난황분의 방사선 조사에 의해 생성되는 2-alkylcyclobutanone류는 0.5 kGy 이상 조사시료에서 모두 검출되었으며, 비조사 시료에서는 검출되지 않았다.

• 한국식품저장유통학회지
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• 제18권5호
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• pp.643-650
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• 2011

본 연구는 고등어의 지질산패에 미치는 녹차 및 연잎의 항산화 효과를 알아보기 위하여 1%와 2%의 농도의 녹차 및 연잎 열수추출물에 처리하여 28일간 $4^{\circ}C$ 냉장보관하면서 염장고등어의 품질특성에 대해 알아보았다. 수분은 대조구의 경우 저장기간 동안 점점 감소하는 현상을 보였으나 처리구에서는 14일까지 감소하였으며 조단백질과 조회분은 저장기간 동안 큰 변화는 없었다. 조지방의 경우 대조구에서는 저장기간 동안 점차 증가하였으나 처리구에서는 오히려 감소하였다. pH는 저장기간이 경과함에 따라 부패가 진행되어 처리구, 대조구 모두 상승하는 경향을 보였으며 특히, 대조구의 경우 저장 7일째 6.35를 나타냄에 따라 부패가 시작되었음을 알 수 있었다. VBN은 저장초기 대조구를 포함한 모든 실험구에서 5.1~5.3 mg%로 매우 신선한 상태를 유지하였으며 저장기간 동안 처리구는 대조구보다 완만하게 증가하는 모습을 보였다. TMA-N의 경우 대조구와 비교하였을 때 1%의 농도처리 보다는 2%, 녹차 열수추출물보다는 연잎 열수추출물로 처리한 고등어에서 낮은 값을 보였다. TBA가, 과산화물가 및 산가를 측정한 결과 모두 비슷한 경향을 나타내었는데 저장기간에 따라 대조구에서는 급격히 증가하는 반면, 녹차 및 연잎 열수추출물을 농도별로 처리한 고등어에서는 증가폭이 완만하였으며 1% 농도에서 보다는 2%에서 처리한 고등어가 현저히 낮은 값을 보였다. 본 실험결과로 종합해 볼 때 염장고등어 제조시 녹차 및 연잎 열수 추출물 처리가 고등어의 지질산패 감소하는데 효과적이었으며 특히, 열수 추출물 고등어처리에 있어서 전반적으로 1%보다는 2% 농도 처리가 효과적인 것으로 판단되었다.

• 대한한의학회지
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• 제31권3호
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• pp.34-46
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• 2010

Objective: This experimental study was performed to examine if Hang-Am-Dan non-boiled water extracts (HAD-N) induce apoptosis in human lung carcinoma NCI-H460 cells in vitro and inhibits the growth of NCI-H460 cell-transplanted solid tumor in vivo. Materials and Methods: We cultured NCI-H460 cell lines and xenografted them to nude mice. The mice were divided into 3 groups, NCI-H460 cell alone, NCI-H460 + 90 mg/kg HAD-N treated group, and NCI-H460 + 180 mg/kg HAD-N treated group, with seven mice per group. HAD-N was orally administrated every day for four weeks. We checked their body weight and tumor weight and volumes two times a week and their absolute organ weight and biochemical blood analysis at the final day by sacrificing them. We also calculated their tumor inhibition rate (IR), mean survival time and percent increase in life span (% ILS). Results: In this study, we observed that all of the HAD-N treated mice got smaller tumors. The more doses of HAD-N used, the less IR showed at the 8th day after starting this experiment. Tumor weight and volume of HAD-N treatment groups also decreased. Mean survival time and percent increase in life span (% ILS) in the high-dose HAD-N treatment groups were higher than those of other groups. The test substances in the blood level UN results showed reduction in the significance in both HAD-N 90 mg/kg and HAD-N 180 mg/kg (p<0.01). The blood level phosphatase results in HAD-N 90 mg/kg group compared to NCI-H460 cell alone group showed a reduction in significance (p<0.05). AST levels HAD-N 180 mg/kg group compared to NCI-H460 cell alone group significance as well (p<0.05). Conclusion: We suggest that the results of the in vivo study showed that HAD-N may have potential as a growth inhibitor of tumor-induced NCI-H460 of nude mice in spite of the shortcomings of this study. More studies to overcome those shortcomings and to find out significant antitumor mechanism will be needed.

• The Plant Pathology Journal
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• 제21권3호
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• pp.262-269
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• 2005

An antiviral producing bacterial strain was isolated from a ginseng rhizosphere in Kangwon province of Republic of Korea. In order to identify the bacterial strain, microbiological, physiological and biochemical tests were performed, along with RAPD, 16S rRNA, 16S-23S rRNA ITS (intergenic spacer region) and DNA-DNA hybridization analyses. The bacterium was found to be a strain of Pseudomonas fluorescens, which was designated as Gpf01. The strain was grown in Muller-Hinton (MH) broth, and the culture supernatant obtained was filtered through a $0.45{\mu}l$ filter. It was further boiled at $100^{\circ}C$ and tested in two experiments for its ability to control a yellow strain of Cucumber mosaic virus (CMV-Y). In the first experiment, boiled culture filtrate (RCF) was treated on one half of the leaves of Chenopodium amaranticolor followed by CMV- Y inoculation on both halves. In the second experiment, BCF was treated on the lower leaves of Nicotiana tobacum var. Xanthi-nc, with the CMV-Y mechanically inoculated onto the upper untreated leaves. In the first experiment, BCF treatment was able to considerably reduce the number of viral lesion, and in the second experiment, plants treated with BCF showed no visible viral symptoms compared to the Muller-Hinton (MH) media treated controls 15 days post inoculation (dpi), and remained symptomless throughout the study period. Thus, Gpf01, identified as P. fluorescence, was able to produce an antiviral component in the culture filtrate, which was found to be heat stable, non-phytotoxic and effective in local as well as systemic hosts of CMV.

• 대한지역사회영양학회지
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• 제16권3호
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• pp.353-363
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• 2011

The objective of the current study was to examine associations of whole grain consumption with socio-demographic (i.e.: sex, age, household income, education, marriage status) and certain eating behavior factors (i.e.: dish source, eating place, meal type) among a generally healthy Korean population. Using twenty-four hour recall data from the 2007-2008 National Health and Nutrition Examination Surveys, whole grain intake (g/day) was calculated for a total of 8,836 generally healthy Koreans aged 6 years and higher. The study subjects had very low whole grain intake. Specifically approximately 60% of the subjects reported no whole grain consumption on the survey day, and mean daily intake ranged from 8.0 g to 15.1 g in different gender and age groups. Living with a spouse was found to be a positive environment factor for whole grain consumption, especially among men. As household income levels increased, whole grain consumption status also improved. The proportion of non-consumer was lowest in a 6-19 year group, and mean intake amount was highest in middle-aged adults. Major dish sources for whole grain consumption included boiled rice with mixed grains, corn, boiled rice with brown rice, cereal products, and other types of boiled rice. It was found that whole grain consumption was highly affected by eating places rather than meal types. The best contributing eating place was home in each age and gender group. The study findings may be useful in planning nutrition education strategy and formulating dietary behavior guidelines for whole grain consumption improvement.

• 한국조리학회지
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• 제10권1호
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• pp.140-152
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• 2004

This study investigates and analyzes the diversity of menu in military meal services that are recognized by the soldiers who are familar with meal services, and suggests the implications on the results of the analysis. For the ranks of respondents in terms of demographic features, the sergeants and corporals were 43.2%(186) and 29.7%(128) apiece. It was identified that the diversity of menu and significant influences as 57.5%. Thus, it is necessary to diversity the menus more than the present menus to increase the satisfaction of new generation on military meal services. The most influential factor on the diversity of menu was the hard-boiled food as 29.9% among 15 items. Therefore, the first measure to intensify the satisfaction of soldiers on meal services is to diversity the hard-boiled food. Accordingly, this measure will contribute to relieve the most biggest complaints on the diversity of menu in military meal services. For this purpose, it is recommended to replace the kitchen work system consisted of kitchen polices with the non-officer system enabling the long-term service. The kitchen polices are transferred to the first reserve list when they are accustomed to their duties because the period of service is limited under the present kitchen police system. Therefore, the present kitchen police system has the problem that it can't overcome the limit in terms of the quality of meal service.

• 원예과학기술지
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• 제30권4호
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• pp.409-416
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• 2012

The amount of cellular components including soluble sugars, amino acids, organic acids and glucosinolates (GLS) was investigated during radish root processing to develop a radish beverage. The radish root was divided into two parts, white and green tissue, and processed separately by extracting the juice from the fresh tissue and from the boiled tissue to compare differences in the components content among the preparations. The overall palatability of both the fresh and boiled extracts from the green part of the radish was higher than that of the same extracts from the white part. The sweetness of extract by boiling increased and its pungency decreased, thereby the palatability increased by being compared to the fresh radish extract. The sweetness was affected by sucrose not by glucose or fructose of monosaccharides by showing different sucrose contents according to treatment comparing palatability. Malic acid was identified as primary organic acid, and the content was higher in both the fresh and boiled extracts from the white part than in the extracts from the green part of the radish. The fresh extract from the green part of the radish contained more essential amino acids, such as threonine and valine, and more hydrophilic amino acids including glutamic acid, aspartic acid, and arginine than those of the fresh extract from the white part, suggesting the green fresh part is more palatable than the white fresh part. The main sulfur compound was ethylthiocyanate in radish, and others were butyl isothiocyanate, dimethyl-disulfide, and 4-methylthio-3-butylisothiocyanate. The four GLS were detected much more in the fresh green and fresh white parts of the radish because they evaporated during boiling. The contents of the four sulfur compounds were higher in the white fresh part than in the green fresh part, which is likely the reason the pungency was higher and the palatability was lower in the white fresh part than in the green fresh part of the radish. The ascorbic acid content was higher in the fresh extract compared to the boiled extracts from both the green and white parts. Taken together, these findings indicate that fresh radish extract is superior to obtain in terms of retaining desirable nutritional and functional components for health.