• Journal of the Korean Applied Science and Technology
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• v.37 no.2
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• pp.374-384
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• 2020

This study was carried out to investigate the food value of Dae Hong(Prunus mume Siebold et Zucc), and also to analyzed contents of general component, free sugar, organic acid, amino acid, mineral element, and vitamins. The carbohydrate of Dae Hog showed the highest content of 46.8±0.92%, followed by crude protein(18.9±0.01%), moisture content(11.8±0.13%), and crude fiber, crude fat, ash(5.7±0.94~6.7±0.52%). In case of free sugar contents, 5 types were found. Most of them were mannitol and fructose. 6 mineral contents were also found, too; K and P showed the highest level. The total phenol content was 615.99±0.52 mg/100 g. Including seven different type of essential amino acids, the total amino acid content of Dae Hong was 121.42 mg/g. These results point out the potential of Dae Hong as innovative food for health or to be incorporated in new products as natural food preservatives and supplements.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.647-654
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• 2012

This study was conducted to investigate the physicochemical properties of raw and blanched $Haetsun$ vegetables. The proximate composition, reducing sugar, free amino acid, organic acid, vitamin C and mineral composition were compared between raw and blanched $Haetsun$ vegetables. After blanching treatment, the moisture content of $Haetsun$ vegetables was increased, but the crude ash, crude fat, crude fiber, and crude protein content decreased in all samples. $C.$ $sinensis$ contained the highest level of reducing sugar with 1,518.16 mg% among all samples, and the content of the reducing sugar was decreased after blanching in all samples. Raw and blanched $Haetsun$ vegetables contained all essential amino acids except tryptophan. The vitamin C content of blanched samples was reduced 29~88% compared with raw samples. All $Haetsun$ vegetables contained high levels of potassium and calcium regardless of blanching. From these results, even though this study confirmed that $Haetsun$ vegetables were rich in vitamin C and minerals, their high amount of nutrient was reduced by blanching. Therefore, blanching conditions which can keep food value of $Haetsun$ vegetables must be established, because most of the nutrient composition of $Haetsun$ vegetables decreases by blanching.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.785-789
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• 2003

To accept basic data of utilizing of Comus of officianalis as a raw material of new food and industrial products, major chemical components were investigatied. Comparing proximate composition of flesh and seed of Cornus officianalis, seed contained higher crude ash, crude protein, crude fat and crude fiber, with less moisture and reducing sugar. The main components of free sugars in flesh and seed were fructose. The main components of organic acid in fresh and seed were malic and citric acid. Analysing total amino acids, 18 kinds of components were isolated from Cornus officianalis. The total amino acid contents of flesh and seed were 230.41 mg% and 883.81 mg%, respectively. Although the amino acid compositions of flesh and seed were different, glycine, leucine, histidine and lysine were the major components in both portion. The total amount of free amino acid were less than those of total amino acids. As a results of mineral analysis, the content of K was much higher than those of Fe, Zn and Cu. The contents of linolenic and linoleic acid were higher than those of oleic, palmitic and stearic acid.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.476-479
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• 2007

In order to promote the utilization of Rubus coreanus Miquel as a functional food, its physicochemical properties were examined during maturation. Crude protein, crude ash, and dietary fiber contents were highest in the unripened fruit, but decreased thereafter; whereas as moisture and the soluble solid contents showed a reverse pattern. The free sugar concentration of the middle-ripened fruit (0.7 g/100 g) increased as it became a ripened fruit (4.1 g/100 g). Also, the acidity of R. coreanus Miquel was at its highest concentration in the middle-ripened fruit at 3.38%. Seventeen types of amino acids were analyzed from R. coreanus Miquel during maturation. The highest amino acid components in the unripened fruit were aspartic acid (546.55 mg/100 g) and glutamic acid (452.22 mg/100 g). Among the minerals studied during this research, R. coreanus Miquel contained a high level of potassium. The potassium concentrations of the unripened fruit, middle-ripened fruit, and ripened fruit were 306.0, 191.1, and 164.1 mg/100 g, respectively.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.478-487
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• 2013

Onions were treated with different amounts of sulfur (S) during cultivation and examined for their physicochemical properties and flavor. Onions cultivated without S application were the control group; the treatment groups were grown in soil that had been pretreated with S and received additional S applications or four times before harvest. As the number of S applications increased, the levels of crude protein, quantified with total nitrogen; ash, approximating total amounts of minerals; and dietary fiber of the onions tended to increase. The mineral compositions also improved, with noticeable increases in the levels of Mg, K, Fe, and Zn. In particular, the reducing capacity of the onions increased appreciably (p<0.05), without increases in the levels of S-containing compounds such as thiosulfinate or S-containing amino acids. Nevertheless, the spicy hot taste and flavor, which is generated mainly from S-containing compounds, were perceived more strongly in the onions that had received more S applications.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.422-427
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• 2013

The physicochemical properties of raw and black doraji were examined with the goal of increasing the utilization of doraji. Raw and Black doraji contained similar amounts of crude ash, crude fat, and crude protein, but raw doraji had higher level of fiber. Arginine was the major free amino acid in both types of doraji. Free sugar and organic acid contents of doraji increased after steaming heat treatment. Potassium was a prominent mineral in both raw and black doraji, constituting 85% of total minerals. Black doraji contained almost twice as much crude saponin as did raw doraji. Black doraji showed lower values of L (lightness), a (redness), and b (yellowness). The hardness and chewiness of raw doraji were higher than those of black doraji. Black dorai showed a higher amount and extraction rate of saponin, even though nutrient value of doraji slightly decreased after steaming heat treatment. Therefore, black doraji can be a valuable ingredient in functional foods.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.273-280
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• 2015

Lentils (Lens culinaris) are a nutritious and popular food throughout the world. This review provides an overview of the nutritional and functional properties of lentils. Lentils have high nutritional value: high protein, high fiber, low fat, and a variety of minerals. The addition of lentils to other foods could enhance their health benefits. Additionally, there is no decrease in the amino acid content in lentils when cooked; rather, the amino acids increased and the phytic acids decreased. Lentils are generally known to have biomedical functions including antioxidative, anti-cancer, anti-inflammatory, antihypertensive, and thrombolytic properties. The data presented here show that fermentation would increase the amount of bioactive substances in the beans. Therefore, fermentation techniques could be a new approach to produce lentil-based foods. They are also eco-friendly, cost-effective, and feasible processes. This review has suggested a future development of new lentil-related foods using traditional fermentation technology.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2000.04a
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• pp.6-7
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• 2000

개발도상국의 급격한 인구 증가에 의해 세계 60억 이라는 인구도 2050년을 맞아 약 100억에 도달할 것이라고 일컬어진다. 이로 인한 장래의 식량 위기에 대비하여 벼, 밀, 옥수수 등의 증산, 품종 개발도 물론 필요하지만 선진국을 중심으로 시장성 높은 작물의 소비가 우선되어지는 상황에 맞추어 세계적으로 주식이 될 수 있는 새로운 곡류의 확보와 생산체제도 중요한 문제이다. 한편으로 생활의 향상에 따른 식물의 다양화와 건강지향의 관점으로 본 다 품목 소량형의 식생활을 하는 것이 식물성 allergy의 방지 측면으로서의 곡류 특히 잡곡류의 유효 이용이 부각되어진다. 이들 중 amarans, quinoa는 벼과 식물에 비교해서 광합성능이 좋은 C4식물로서 생장이 빠르고 동시에 비타민, 무기질, 지질이 풍부하고 구성 단백질 중에 필수 아미노산을 많이 함유하여 아미노산 등급도 높고 특히 영양 발란스도 우수하다. 또 cholesterol 저하작용, 식물섬유에 의한 대장암의 억제 작용 등이 잘 알려져 있다. 그리l고 quinoa에 대해서는 아메리카 항공우주국(NASA)에서 CELSS(Controlled Ecological Life Support System; 장기간 우주특무비행의 승선원을 위한 공기중의 이산화탄소를 제거하고 식량·산소·물을 만들어 내기 위해 식물을 이용하는 방법)에 적합한 작물 후보로써 선택되어 신규 식품소재로써 주목받고 있다. 이상과 같은 견지로부터 amarans, quinoa를 일상식화되고 있는 빵에 이용하기 위해 제빵성 및 혼합중의 반죽의 모든 성질에 대해서 검토했다. amarans는 초과의 Amaranthus에 속하고 주요 생산국은 아메리카, 멕시코, 페루등이지만 일본에서는 주로 A.hypochondriacus가 수입되어 이용 되어지고 있다.amarans의 가루는 단독으로는 점탄성 있는 반죽을 형성하지 않기 때문에 밀가루에 일부를 대용한 wheat flour dough를 사용하고 가정용 제빵기로 구워 최종 단계에까지의 제빵성 결과를 산출했다. amarans folur 5%의 대체에는 빵의 비용적이 비교적 증대했지만 그 이상 amarans flour을 대처하면 확연히 비용적은 감소했다. amarans flour 10% 대체에 hemicellulase 1250U 이상을 첨가하면 비용적은 눈에 띄게 증대했다. farinograph에 있어서 반죽의 안정성은 amarans flour 10% 대용에 현저히 감소했다. 반죽의 점탄성(아축응력, 탄성률, 점성계수)는 amarans flour 10%를 대용한 것이 무첨가한 것보다 많이 단단해졌음을 알 수 있었다. 혼합중의 반죽의 조사형 전자현미경 관찰로 amarans flour로 대체한 gluten이 단단해졌음을 알수 있었다. 유화제 stearly 칼슘, 혹은 hemicellulase를 amarans 10% 대체한 밀가루에 첨가하면 확연히 비용적을 증대시킬 수 있다는 사실을 알 수 있었다. quinoa는 명아주과 Chenopodium에 속하고 페루, 볼리비아 등의 고산지에서 재배 되어지는 것을 시료로 사용하였다. quinoa 분말은 중량의 5-20%을 quinoa를 대체하고 더욱이 분말중량에 대하여 0-200ppm의 lipase를 lipid(밀가루의 2-3배)에 대하여 품질개량제로서 이용했다. 그 결과 quinoa 대량 7.5%에서 비용적, gas cell이 가장 긍정적 결과를 산출했고 반죽의 조직구조가 강화되었다. 또 quinoa 대체에 의해 전분-지질 복합제의 흡열량이 증대된 것으로부터 전분-지질복합제의 형성 촉진이 시사되었다.이것으로 인하여 호화억제에 의한 노화 방지효과가 기대되었지만 실제로 빵의 노화는 현저히 진행되었다. 이것은 quinua 대체량 증가에 따른 반죽의 안정성이 저하되어 버린 것으로 생각되어진다. 더욱이 lipase를 첨가하면 반죽이 분화하는 경향이 보여졌지만 첨가량 75ppm에 있어서 상당히 비용적의 증대가 보였다. 이것은 lipase의 가수분해에 의해 생긴 monogliceride에 의한 유화각 일어나서 보존성이 개선되어진 것으로 quinoa를 보다 많이 빨에 이용하기 위해서는 lipaserk 품질개량제로서 유효하다는 것을 알 수 있었다. 또 lipase는 quinoa의 대체량이 비교적 많은 10-20%의 섭취가 곧 allergy 질환 문제의 개선책이 되는 것은 물론 amarans, quinoa에는 lysine, 함황아미노산이 많고 지질중의 지방산조성도 좋고 무기질도 많이 함유되어 있다. 이와같이 우리들 개인의 건강에 대한 배려도 있고 amarans, quinoa등의 식품재료를 적극적으로 사용할 수 있도록 유념해 두었으면 하는 바램이다.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.671-679
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• 1997

Approximate composition and mineral content of eighty seven medicinal herbs marketed in Korea was analyzed on the basis of their dried weight. From the results anlyzed, it was known that Acanthopanax sessiliflorum Seem. (22.4%), Portulaca oleracea L. (20.6%), Torilis japonica DC. (15.0%) in crude ash, Ziziyphus spinosa Hu. (39.9%), Alisma orientale Juzep. (30.6%), Lepidium latifolium L. (28.8%), Cassia tora L. (27.5%) in crude protein, Ziziyphus spinosa Hu. (27.9%), Xantnium strumarium L. (24.0%), Perilla frutescens var. acuta Kude (22.8%), Benincasa hispida Cong. (22.4%) in crude lipid, Vitex rotundifolia L. (59.5%), Ganoderma lucidum Karst (53.9%), Pinus densifiora Sieb. et Zucc. (46.4%), Sambucus williamsii Hanse (41.2%) in crude fiber, and Poria cocos Wolf (91.2%), Gastrodiae elata Blume (87.9%), Gentiana scabra Bunge (86.3%), Rehnannia glutinosa Libosch (86.0%) in nitrogen free extract exhibited higher content than other kinds. Phosphrous contents were 1.5, 1.1 and 1.0% in order of Taxillus chinensis Danser, Malva verticillata L., Nelumbo nucifera Gaeten, and magnesium contents were 0.7, 0.5 and 0.5% in the order of Saururus chinesis Baill., Salivia milltriorrhiza Bunge and Pueraria thunberglans Benth. Calcium contents of Cimicifuge heradeifolia Komarov, Acanthopanax sessiliflorum Seem. and Rhus vericiflura Stokes were 8.5, 7.1 and 3.0%, and potassium contents of Tricholoma matsutake Sing., Houttuynia cordata Thunb., Achyranthes japonica Nakai were 5.6, 5,4 and 4.7%, respectively. Sodium contents were 2.1, 0.6 and 0.3% in the order of Boshinakia rossica Fedtsch., Eucommia ulmoides Oliv. and Prunus mume Seib., and iron contents were 0.3, 0.2 and 0.2% in the order of Cirsium japonicum var, ussuriense Kitamuraa, Gentiana scabra Bunge and Phlomis umbrosa Turcz.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.171-176
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• 1985

The effects of cooking methods by boiling, electric oven and microwave on the proximate composition, minerals and water-soluble vitamins of two major Korean potato varieties (Soomi and Namjac) were studied. The dry matter content was increased after the cooking by the methods of electric oven and microwave, however, the crude fiber content was highly decreased by both methods. The crude ash content was not affected by the cooking methods used. The potassium content was increased by electric oven and microwave methods, and iron content was increased by electric oven baking, however, the copper content was significantly decreased by the electric oven and microwave cooking methods. The macrominerals (phosphorus, magnesium, calcium) and microminerals (zinc, manganese, nickel, lead, cadmium) content present initially in potatoes have not been changed by the cooking methods employed in this study. Relative retention value of ascorbic acid was the lowest and the value of thiamin was the highest in the potatoes cooked by microwave. The retention values of riboflavin and folic acid obtained. after boiling were similar to those after microwave cooking, and both of these treatments were superior to the electric oven baking. The retention values of niacin and vitamin $B_6$ varied between 93 and 100% depending on the cooking methods used. Overall, with a few exceptions, the retention values of water-soluble vitamins in boiled and microwave cooked potatoes were superior to those of the electric oven baked.