• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.173-180
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• 1998

This study was conducted to examine the sensory quality, the degree of gelatization, pH, color, texture and moisture content of paeksolgi with omija water extracts added. The results of the analysis were as follows : The moisture contents of Paeksolgi were about 36~39%. The L value of the control group was 83.04 The degree of the colour was (L value: 71.82~86.56), (a value: -1.33~+0.78), (b value : 7.84~9.78). As the amount of omija water extracts was increased. the L and a values increased, but the b value showed a similar value, It was found that the yellowness decreases by increasing the soaking time of each type. The gelatinization of Paeksolgi with omija water extracts added was decreased as the amount of omija was increased. The sensory quality of paeksolgi with 5~7% omija water extracts added showed the most favorable sensory evaluation. In view of color, after taste and overall quality, the D$_2$group of Paeksolgi was preferable to the other paeksolgi groups with omija water extracts added.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.119-133
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• 2006

This study was conducted to examine the sensory characteristics and the experimental of the medicinal demi-glace with varying quantity of omija extracts added. First, according to the result of this study, demi-glace sauces with varying quantity of omija extracts added were as follows; (1) pH : The pH of control groups was 5.13 and omija sauces ranged from pH 4.18 to pH 4.81. And the more omija extracts were added, the less pH was found. (2) $^{\circ}Brix$ : The control was 10.2 and omija sauces ranged from 11.1 to 13.0 $^{\circ}Brix$. The more omija extracts were added, the higher $^{\circ}Brix$ was found. (3) Color : The heavier weight of omija were added, the less L value was found; however, a, b values were increased. Secondly, the results of sensory evaluation based on authentic tastes of demi-glace sauces with the different levels of omija added were as follows; In terms of aftertastes and overall acceptability preference of demi-glace sauces, males and females preferred 2% added omija sauces. There were no significant differences in gender, but there were significant differences in sample sauce(p<0.001). This study found that 2% sauce was recommended as the best for the application of medicinal demi-glace sauce with omija.

• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.667-677
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• 2004

This study was conducted to examine contents of mineral, viscosity in the Demi-glace with added quantity of Omija extracts. Firstly, The level of mineral content in order was K, Na, P, Ca, Mg, Fe, Zn, Mn, B. The more Omija extracts, Ca, Mg, Fe, Zn, Mn, B was increased, but K, Na, P was decreased. Secondly, Viscosity of control was 538.13cP at rpm 100, and the sauce added with Omija extracts was $464.80{\sim}578.00cP$. Regardless of Omija quantity there was Psedoplastic characteristic which showed apparent viscosity was decreased even though shear rate was increased. Thirdly, Sensory characteristics of Demi-glace sauces based on preference of 5 tastes, It was founded that 2% added Omija was the best, and 1%, 0%, 3%, 5% added Omija was next in order. Finally, Sensory intensities of Demi-glace sauces based on gender and occupation of the 5 tastes : As the sourness, bitterness, hotness, salines taste of all over was Omija added quantity was many more, appeared strong intensity, it was sensory intensities of 5% Omija added sauce was the highest. But sensory intensities of sweetness, Male showed 2% Omija added sauce, Female student and cook showed control was the highest.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.348-358
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• 2004

This study was conducted to examine contents of total acid and free amino acids in the Demi-glace with added quantity of Omija extracts. Firstly, The level of Total acid content of Demi-glace sauces was $1.08{\sim}1.89%$ and Omija extracts was $2.77{\sim}7.24%$. The more Omija extracts added, there was the higher total acid contents. Sauces and extracts of 5% Omija was the highest. Secondly, Total free amino acids contents of control was 2518.52mg%, and Omija sauces was $2261.52{\sim}2894.14mg%$. 2% Omija sauces was the highest among them. Hydroxyproline of total 34 free amino acids was the highest, and Glutamic acid 158.42mg%, Proline 78.90mg% was next in order. Arginine was the highest with $27.40{\sim}34.40mg%$ among 9 essential amino acids contents. Glutamic acid was the highest contents with $123.18{\sim}158.42mg%$. Compared to control's(0.41mg%), Omija added group was $20.63{\sim}27.82mg%$ and it was the highest increase. While other 15 amino acid was analyzed, Hydroxyproline was the highest contents with $1,737.22{\sim}2,205.80mg%$. Compared to control group(15.63mg%), proline was $57.01{\sim}78.90mg%$ Omija added group and it was increased with the highest contents. In essential amino acid, flavor enhancing amino acid and other amino acid were increased and the highest contents with 2% added Omija sauce. Thirdly, sensory characteristics of Demi-glace sauces based on overall preference, It was find that 2% added Omija was the best. 2% added was the best for color, flavor, taste, texture, overall acceptability(P<.001). In terms of Demi-glace sauces' gender preference, male and female people liked 2% added Omija color, flavor, taste, texture, overall acceptability. It was find that there was no significant differences between male and female.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.598-607
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• 2004

This study was conducted to examine the sensory characteristics and the contents of proximate composition and the free sugars of the Demi-glace with varying quantity of Omija extracts added. First, the qualities of Demi-glace sauces with varying quantity of Omija extracts added are as follows: (1) Proximate composition: The moisture content was 66.10～73.50%, and crude ash content was 1.59～1.89%. As the Omija extracts added increased, moisture content increased, whereas crude ash content decreased. The crude protein content was 6.12～7.95%. Among them, the one with the 2% Omija added showed the highest level of the crude protein. (2) Free sugars contents: In terms of total sugar contents, the control showed 1.32% and Omija sauces showed 1.44～1.55%. Major free sugars analyzed in the order of fructose, oligosaccharide, glucose and sucrose. Second, the results of sensory evaluation of Demi-glace sauces with the different levels of Omija added are as follows: (1) The preference of Demi-glace sauces according to occupation: Students and Cooks liked the one with the 2% Omija added in terms of color, flavor, taste, texture and overall acceptability. Cooks showed higher preference than students. (2) The preference of 5 tastes: It was found that Demi-glace sauce with the 2% Omija added was the best. The one with the 2% Omija added was suitable in terms of sweet taste and bitter taste and the one with the 3% Omija added was desirable for hot taste and saline taste. In terms of sour taste, the one with 1% Omija added was regarded as the most desirable one. (3) The preference for authentic tastes for Demi-glace sauce: In terms of simple taste, females showed higher preference than males. Demi-glace sauce with the 2% Omija added was found to be the best for savory taste, flavor enhancer taste, simple taste, after taste and overall acceptability. The one with the 1 % Omija added was regarded as the best for soft taste.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.3
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• pp.299-304
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• 1991

In this study the effects of water extracts of endocarps and seeds of omija(Schizandra chinensis Baillon)on alcohol metabolism in rats were investigated. 25% alcoholic solution(v/v,0.75g/200g B.W.)and 40% alcoholic solution(v/v,0.80g/200g B.W.)were orally administered to rats for 2 hours. The levels of metabolites and enzyme activities both on serum and liver were not changed by acute oral adminiatration of 25% and 40% alcoholic solution. Blood alcohol levels were significantly lowered by treatment of water extracts of endocarps and seeds of omija in rats administered with 25% and 40% alcohol. In 25% alcohol treated group, serum GPT level was decreased but hepatic G-6-P DH and pyruvate levels were increased. In 40% alcohol treated group, water extracts of endocarps and seeds of omija resulted in a significant decreased in serum levels of FFA, GPT but increased in serum glucose level. Hepatic levels of cytosolic protein, glycogen and pyruvate were increased by water extracts of omija parts in 40% alcohol treated group.

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.259-263
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• 1990

To assess the effects of water extracts in fruits of Omija (Schizandra chinensis Baillon) on alcohol metabolism, rats were orally administrated with alcohol (25% alcohol, 0.75g/200g B.W., 40% alcohol, 0.8g/200g B.W.). The level of metabolites and enzyme activities of the serum and liver were unchanged by the 25% ethanol or 40% ethanol treatment with acute orally administration. Blood alcohol level was markdely decreased by the treatment with water extracts in fruits of Omija. The serum level of Urea nitrogen, Free fatty acid, GPT and LDH were tended to decreased, level of GOT was unchanged. Contents of hepatic microsomal protein, glycogen, pyruvate in the liver were increased by water extracts in fruits of Omija. In conclusion, the present study clearly demonstrates that water extract in fruits of Omija promotes the overall metabolism and detoxication of alcohol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1041-1049
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• 2015

The purpose of this study was to investigate the quality characteristics of mulberry extracts added with Omija (Schisandra chinensis Baillon) in order to determine the best conditions to enhance sour taste of mulberry extracts during manufacturing. The total acidity of Omija was 5.71%, which was 20 times that of mulberry; sour taste of mulberry extracts could be enhanced by adding Omija during the extraction period. Overall, we observed reduction of pH and soluble solid contents as well as increased total acidity and anthocyanin content with a higher Omija adding ratio. In terms of taste acceptability, which is the most important parameter of beverage development, OC-3 (added with 18.75% Omija) and OC-4 (added with 25% Omija) values were $4.20{\pm}0.75$ and $4.05{\pm}0.80$, respectively, for mulberry extracts with Omija. This result was significantly different (P<0.05) from the control group (without Omija addition), which showed an OC-3/OC-4 value of $2.30{\pm}1.24$. The results of this study indicate that Omija addition at a ratio of 18.75~25% and extraction period of 10~12 days are optimum conditions to improve sour taste when developing mulberry extracts.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.2
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• pp.185-190
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• 1991

Effects of water extracts of endocarps and seeds of omija(Schizandra chinensis Baillon)on alloxan and CCl4 induced liver injuries were determined by measuring the contents of metabolites and enzyme activities both in liver and serum in male Sprague-Dawley rats. The treatment with water extracts in parts of omija showed low levels of glucose, GOT, LDH and FFA of serum but high level of hepatic G-6-P DH in alloxan treated rats. CCl4 treatment with water extracts of parts of omija resulted in low levels of GOT, LDH, UN of serum and hepatic pyruvate but hepatic cytosolic protein has been increased.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.320-327
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• 2013

The quality characteristics of Omija (Schizandra chinesis Baillon) extracts under various extraction temperatures and times were examined. The pH level of the extracts ranged from 3.35-3.47. The sugar and solid content of the samples significantly increased with increasing extraction temperatures and times (p<0.01). In contrast, the lightness of the extracts decreased with increasing extraction temperatures and times (p<0.001). In a palatability test, extracts boiled at $80^{\circ}C$ for 30 minutes scored high in terms of color, flavor, turbidity, sourness, and overall acceptability. Hydroxy radical scavenging activity and polyphenol content of the extracts significantly increased with increasing extraction temperatures and times (p<0.01). Furthermore, direct correlations between hydroxy radical scavenging activity and polyphenol content (or flavonoid content) were established through simple regression (r>0.9) for different extraction temperatures and times. From these results, extracts boiled at $80^{\circ}C$ for 120 minutes is the best to product omija beverage considering functionality and sensory evaluation as well.