• 한국식품조리과학회지
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• 제12권3호
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• pp.361-366
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• 1996

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.

• 한국지하수토양환경학회:학술대회논문집
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• 한국지하수토양환경학회 2006년도 총회 및 춘계학술발표회
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• pp.131-137
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• 2006

This study was investigated the contents of heavy metals in plants at Dalcheun mine area, in order to offer basic data for phytoremedation on soil contamination by heavy metals. As the results of this study, the contents of Ni, As, Cd in plants were the highest at the west area of Dalcheun mine area. But the content of Zn was similar in all of Dalcheun mine area. For the herbaceous plants, the contents of heavy metals were higher in plants which were included in Gramineae and Compositae than any other families. And then the contents of Ni, Zn, Cd in root were higher $1.4{\sim}1.8$ times than stem, especially the content of As was higher 4 times. For the trees, the contents of heavy metals were usually high in Zanthoxylum piperitum, Pine tree, Chestnut tree, Quercus acutissima and Lindera obtusiloba. The contents of heavy metals with parts of tree were almost same range. All experimental result, we paid attention on two conclusions. First, the contents of heavy metals in herbs was higher than in trees. And second, if there were some spices that the content of heavy metal in leave were higher than in root, they could accumulate that kind of heavy metal. Therefore, It is above 2 times which the content of heavy metal in the leave is higher than in the root about herbs, that kind of plants was regarded as a accumulation species. According as the heavy metals, accumulation species were selected. We think that the accumulation species are able to absorb the heavy metals from the soil, they will make use of phytoremedation on contaminated soil by heavy metals.

• 대한의생명과학회지
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• 제16권1호
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• pp.33-38
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• 2010

Culinary herbs and spices have received much attention since they contain high concentrations of bioactive ingredients for antioxidant and anti-inflammatory activities. Protection effect of the herb and spice against acute alcohol consumption has been investigated using zebrafish as a vertebrate model. During 30 days bathed in water containing 1% Et-OH and the designated herb or spice, the survival rate of the Et-OH group was decreased sharply (up to 20% at 10 days). The cinnamon-fed group showed the highest and longer survival rate up to 80% up to for 30 days under the presence of Et-OH, while clove-fed group showed 40% survival rate for 25 days. Et-OH group serum exhibited the weakest antioxidant ability from ferric ion removal ability (FRA) assay; FRA ability was increased in the cinnamon-fed group up to 414%, while the clove and laurel group increased 256% and 309%, respectively. Histologic observation and Oil-red O staining showed hepatic tissue damage was severe in the Et-OH group. The cinnamon- or clove-fed group showed much ameliorated hepatic tissue morphology with minimized steatosis. The cinnamon- or clove-fed group showed lower serum GOT and GPT levels than the Et-OH group. Among hepatic tissue extract, the clove-fed group exhibited the lowest level of GOT and GPT. These results suggest that consumption of cinnamon and clove might be beneficial to attenuate progress of acute fatty liver change by alcohol consumption.

• 한국조리학회지
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• 제24권1호
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• pp.31-38
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• 2018

The purpose of this study was to provide the basic information of making Skate pipyun made of skate skin. Test for quality characteristics of skate pipyuns seasoned with garlic, ginger, rosemary and basil were carried out. Hardness of GAR(4% of garlic and rosemary) was the highest, while that of GIB(4% of ginger and basil) was the lowest. As for the adhesiveness, springiness and cohesiveness, each specimen did not manifest significant difference. Water contents (82.43~85.56%) were no significant differences. The pipyuns added with spices and herbs were appeared weakly alkali with a range of pH 8.46~8.58. In the sensory evaluation, GIB was the most preferred in overall preference with significantly higher evaluation of flavor, savory taste, and lower fishy odor. The stability of gels decreased during storage at $10^{\circ}C$ for 8 hours, and at $20^{\circ}C$ for 60 min, and the greater was in GIB. Therefore, heating a mixture of 40% skate skin with 60% water for 10 min is recommended as optimum conditions for producing Skate pipyun.

• 식품보건융합연구
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• 제4권3호
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• pp.12-21
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• 2018

This research was conducted at agric physical lab, Department of Animal science, Faculty of Agriculture to determines the effects of marinating spent layer meat with basil leaf paste on drip loss and sensory attributes under different post mortem conditions. In the light of this, the poultry industry is obliged to continuously grow for a steady supply of quality poultry meat. Marinating the spent layer hen's meat with fresh basil leaves (Ocimum basilicum) in addition to subjecting the meat to 0, 6, 12, and at 24 hours post mortem aging before cooking increased it's organoleptic attributes which was readily acceptable to consumers. Marination of meat with herbs or spices like basil leaves paste had enhanced consumer's preference for taste, texture aroma, colour and overall acceptance. Marination improved consumer acceptance of spent layer meat irrespective of parts and post mortem aging. However, the majority of the respondents preferred meat marinated and subjected to 12 hours of post mortem aging. It is recommended that more quantity of marinate should be added further studies should in order to determine more effect of fresh basil leaves rough paste. And more hours of postmortem aging should be increased in order to determine more effect of fresh basil leaves rough paste marinate.

• 한국식품저장유통학회지
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• 제9권4호
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• pp.400-405
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• 2002

본 연구는 한국산 허브를 이용한 고품질 기능성 혼합침출차를 제조하기 위하여‘마리노 라벤다’와‘류치아 로즈마리’그리고‘슈퍼민트’‘골든세이지’‘코리아타임’을 수확하여 동결건조 후 분쇄한 건조허브의 영양성분과 향기패턴양상을 분석하고, 침출온도별 허브침출차의 특성과, 혼합침출차의 가공특성 분석결과 결과를 요약하면 다음과 같다. 일반성분은 가식부 100g당 조단백질은 1.4~17.5g, 조지방은 6.1~15.8g, 탄수화물중 당질은 43.5~61.2g이었으며 조회분 함량은 7.7~10.7g이었다. 특히 류치아로즈마리의 조지방함량은 15.8%로 마리노라벤다와 슈퍼민트에 비하여 약 1.8~2.6배 높았다. 무기성분은 가식부 100g당 칼슘은 707~l.763mg, 인 234~513mg, 칼륨 2,391~3,430mg, 마그네슘 361.3~573.5mg 이었고 특히 슈퍼민트는 칼슘, 마그네슘, 칼륨, 아연, 인의 무기성분 함량이 가장 높았다. 비타민은 가식부 100g 당 비타민A 인$\beta$- Carotene 함량이 6,902~27,677$\mu\textrm{g}$ 이었고 비타민 B$_1$0.34~0.62mg, 비타민 B$_2$1.37~2.52mg, 나이아신 5.3~8.8mg, 비타민 C 102~111mg 이었고 특히 슈퍼민트는 비타민A 인 $\beta$-Carotene 함량이 27,677$\mu\textrm{g}$ 으로 가장 높았다. 침출 온도별 침출차의 pH 와 당도는 6$0^{\circ}C$에 비하여 8$0^{\circ}C$, 10$0^{\circ}C$는 낮았으나 색도 중 명도 값은 높아졌고 적색도와 황.색도 값은 낮아졌다. 혼합침출차의 특성은 시판제품에 비하여 시제품의 pH는 낮았으나 당도는 같았으며 색도중 명도는 낮았으나 적색도와 황색도는 높았다. 관능검사 결과 시판제품에 비하여 시제품의 맛, 향, 색, 상품성에서 현저히 높은 값을 나타냈으며, 향기패턴과 경향이 일치하였다.

• 동아시아식생활학회지
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• 제18권6호
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• pp.997-1006
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• 2008

녹차 및 로즈마리, 세이지, 바질, 오레가노 4종의 허브를 0.5, 1.0, 1.5%씩 각각 첨가하여 제조한 돼지고기 육원전과 닭고기 육원전의 품질 특성 연구 결과, 소비자에 의한 관능 검사에서 돼지고기 육원전의 경우 향미, 맛, 조직감, 색 항목에서 무첨가군과 녹차 0.5%, 오레가노 0.5% 로즈마리 0.5% 등의 첨가군이 높은 기호도를 보였으며, 닭고기 육원전에서는 녹차 0.5%, 로즈마리 0.5%, 바질 0.5% 첨가군의 기호도 점수가 높아 각 육류와 잘 조합되는 허브를 알아낼 수 있었다. 또한, 허브 및 녹차의 첨가율이 높아질수록 기호도가 낮아지는 경향을 보였으나, 녹차는 육류의 종류에 상관없이 다른 허브보다 많은 양의 첨가가 가능함을 보여주었다. 또한, 육원전 제조 당일보다 냉장 저장 후 샘플간의 전반적인 기호도 점수 차이가 줄어드는 경향을 나타내었다. 지방 산화 실험 결과, 제조 당일 TBARS 값은 각 첨가군과 무첨가군의 차이는 유의적이지 않았으나, 첨가군에서 MDA양이 다소 낮은 경향을 보였다. 첨가군의 돼지고기 육원전 냉장 저장 시 $15{\sim}45.8%$, 닭고기는 $9.5{\sim}31.0%$ 지방 항산화 효과가 있었으며, 냉동 저장 시에는 돼지고기는 $8.4{\sim}31.7%$, 닭고기에서는 $19.0{\sim}33.0%$로 지방 산화의 억제 정도를 보였고, 첨가군이 무첨가군에 비해 유의적인 차이를 나타내며 MDA 생성량이 감소하였다. 즉, 녹차 및 허브를 첨가한 것이 제조 당일 측정보다는 저장을 함으로써 지방의 항산화 효과가 크게 나타남을 알 수 있었다. 0.5% 각각 첨가했을 경우, 녹차와 허브의 항산화 능력에 차이가 없었으며, 녹차의 경우 다량 첨가에도 기호적 수용도가 높아, 녹차 1.5%에서 항산화능력이 가장 높았다. 녹차 첨가량과 항산화 능력은 정비례하였다. 관능검사와 지방 산화검사 결과, 돼지고기 육원전에는 녹차와 오레가노, 로즈마리의 첨가가 적합하며, 닭고기 육원전에는 녹차와 로즈마리, 바질의 첨가가 적합한 것으로 나타났다. 녹차는 모든 육류에 첨가하여도 적합하였으나, 허브의 경우 육류에 따라 적합성이 달라짐을 알 수 있었다. 따라서 각 육류에 맞는 녹차 및 허브를 첨가하여 풍미와 맛을 개선하면서 저장성을 높일 수 있는 우수한 육원전을 제조할 수 있을 것으로 사료된다.

• 한국식품조리과학회지
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• 제17권5호
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• pp.490-496
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• 2001

본 연구는 돼지고기 조리시에 향신료와 한약재를 부재료로 첨가하여 편육을 조리했을 때, 부재료가 편육의 품질특성에 미치는 영향을 조사하였다. 돼지고기에 대조구는 물만 첨가하였고, 편육 A는 물과 간장, 편육 B는 A에 양파, 생강을, 편육 C는 B에 감초, 계피를, D는 C에 정향, 율피를 첨가하여 편육의 부재료(향신료와 한약재) 종류를 다르게 첨가한 5종류의 편육을 제조하여 실험한 결과는 다음과 같다. 1. 등심과 사태 편육의 일반성분을 분석한 결과, 조단백질과 회분은 시료간에 유의적인 차이가 없었으나, 감초와 계피를 첨가한 편육 C와 정향, 율피를 첨가한 편육 D는 조지방의 함량이 타 시료에 비하여 유의적으로 낮았다(p＜0.05). 2. 편육의 색도에서 명도(L)는 대조구에 비하여 부재료의 종류가 많이 첨가될수록 낮은 값을 보인 반면에(p＜0.05), 적색도 a값은 부재료가 많이 첨가될수록 증가 되었다. 3. 부재료를 첨가한 편육의 기계적 특성중 경도는 대조구에 비하여 부재료를 첨가한 A, B, C, D가 유의적으로 낮았으며(p＜0.05) 응집성과 점착성은 대조구와 A, B, C, D간에 유의적 차이는 나타나지 않았다. 4. 부재료의 첨가에 따른 편육의 관능검사 결과, 향, 맛, 경도, 응집성, 탄력성, 점착성은 대조구가 가장 낮았고, D가 가장 높았으며, 시료간 유의적 차이를 나타내었다(p＜0.05). 전체적인 기호도는 대조구와 A, B, C보다 D를 가장 선호하는 것으로 나타났다(p＜0.05). 5. 기계적 경도는 관능적 향, 맛, 응집성, 점착성, 부서짐성 및 종합적 기호도와 부적 상관관계가 있는 것으로 나타났으며, 관능적 특성에 있어서 색은 기계적 탄력성, 점착성 및 부서짐성과 부적상관관계를 나타내었다. 이상의 결과에서 돼지고기 편육 조리시에 감초, 계피, 정향, 율피 등의 부재료를 첨가함으로써 육류의 지방성분을 감소시킬 수 있으며, 아울러 고기를 연화시키고 편육의 향과 맛을 좋게하여 품질을 개선하는 효과가 있는 것으로 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권6호
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• pp.847-854
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• 2014

Different herbs and spices have been used as feed additives for various purposes in poultry production. This study was conducted to assess the effect of feed supplemented with black pepper (Piper nigrum), turmeric powder (Curcuma longa), coriander seeds (Coriandrum sativum) and their combinations on the performance of broilers. A total of 210 (Cobb) one-d-old chicks were divided into seven groups of 30 birds each. The treatments were: a control group received no supplement, 0.5% black pepper (T1), 0.5% turmeric powder (T2), 2% coriander seeds (T3), a mixture of 0.5% black pepper and 0.5% turmeric powder (T4), a mixture of 0.5% black pepper and 2% coriander seed (T5), and a mixture of 0.5% black pepper, 0.5% turmeric powder and 2% coriander seeds (T6). Higher significant values of body weight gain during the whole period of 5 weeks (p<0.001) were observed in broilers on T1, T3, T5, and T6 compared to control. Dietary supplements with T1, T2, T3, and T6 improved the cumulative G:F of broilers during the whole period of 5 weeks (p<0.001) compared with control. The dressing percentage and edible giblets were not influenced by dietary supplements, while higher values of relative weight of the liver (p<0.05) were obtained in T5 and T6 compared to control. The addition of feed supplements in T5 and T6 significantly increased serum total protein and decreased serum glucose, triglycerides and alkaline phosphatase concentrations compared with the control group (p<0.05). Broilers on T6 showed significant decrease in the serum glutamate pyruvate transaminase concentration (p<0.05) compared to control. The broilers having T5 and T6 supplemented feed had relatively greater antibody titre (p<0.001) at 35 d of age than control. It is concluded that dietary supplements with black pepper or coriander seeds or their combinations enhanced the performance and health status of broiler chickens.

• 한국식생활문화학회지
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• 제19권2호
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• pp.239-249
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• 2004

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.