• Proceedings of the Korean Society for Applied Microbiology Conference
• /
• 1977.10a
• /
• pp.202-202
• /
• 1977

핵이계조미료는 쇠고기와 송이버섯 등의 조미성분으로서 글루탐산나트륨과 함께 식품의 맛을 좌우하는 가장 중요한 정미성분으로 5'-IMP와 5'-GMP의 Na염을 말한다. 이미 일본에서는 1961년부터 이를 공업화하고, "기효공업의 첨단을 걷는 납술"이라고 전세계에 자랑하면서 극필기술로 지금까지 생산하고 있다.(중략)

• Culinary science and hospitality research
• /
• v.7 no.3
• /
• pp.145-161
• /
• 2001

In odor to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7%, for moisture 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid, and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 8$0^{\circ}C$ for 10 min., for the enhancement of reaction their meat and chitooligosaccharide. Considering effect of type of woodsmoke on organoletic properties of mackerel after smoking, oak and mixture(oak wood ＋ citrus wood = 1 : 1) were superior to another woodsmoke, the smoking conditions favoring the most overall preference were 8$0^{\circ}C$, 25min. for smoking time, 20$0^{\circ}C$, 20min. for baking, and 10$0^{\circ}C$. 4hrs. for drying. The optimal material mixing ratio for mixed powder-type seasoner was powder of smoked mackerel 60%, dried anchovy 15%, dried sea tangle 10%. The most appropriate extraction condition of mixed powder seasoner with packing tea bag(10g/bag) was 98$^{\circ}C$ for 5min. in the boiling water.

• Applied Biological Chemistry
• /
• v.34 no.3
• /
• pp.242-248
• /
• 1991

The sucrose, MSG, fresh oyster and salted-fermented anchovy and shirmp were added into Kimchi in the concentration range of $1{\sim}3%$ and studied for their effects on the changes in chemicl properties and fermentation rate. The control Kimchi was prepared with addition of 2% red pepper, garlic, Welsh onion and 1% ginger. It was found that the fermentation rate was increased as the concentration of all of ingradients tested increased. Among them M.S.G affected most significantly. However, ascorbic acid formed was reduced for those Kimchi added with salted-fermented anchovy and shrimp while the changes in pH and titrable acidity was affected a little.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.5
• /
• pp.515-520
• /
• 2007

This study was peformed to determine the antioxidative, antimutagenic and cytotoxic effects of the natural seasoning using Lentinus edodes powder (NSLP) by DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical donating method, Ames test, and cytotoxicity, respectively. The scavenging effect on DPPH radical in ethyl acetate fraction of NSLP showed $155{\mu}g\;of\;RC_{50}$. The direct antimutagenic effects of ethanol extract and its solvent fractions of NSLP were examined by Ames test using Salmonella Typhimurium TA98 and TA100. In the Ames test, ethanol extract of NSLP alone did not exhibit any mutagenicity and most of the samples showed high antimutagenic effects against mutation induced by N-methyl-N'-nitro-N-nitroso guanidine (MNNG) and 4-nitroquinoline-1-oxide (4NQO). Ethyl acetate fraction of NSLP ($200{\mu}g/plate$) showed approximately 82% inhibitory effect on the mutagenesis induced by 4NQO against TA98 strain, whereas 84% and 80% inhibitions were observed on the mutagenesis induced by 4NQO and MNNG against TA100 strain. In anticancer effects of ethanol extract and its solvent fractions of NSLP against cancer cell lines including human lung carcinoma (A549), human breast adenocarcinoma (MCF-7), human hepatocellular carcinoma (Hep3B), human cervical adenocarcinoma (HeLa) and human gastric carcinoma (AGS) were investigated. The treatment of 1 mg/mL ethyl acetate fraction of NSLP showed strong cytotoxicity of 56.7%, 84.9%, 64.6%, 85.1% and 71.5% against A549, MCF-7, Hep3B, HeLa and AGS, respectively. In contrast 1 mg/mL treatment of NSLP extract and its solvent fractions had only $4{\sim}40%$ cytotoxicity on human transfomed primary embryonal kidney cell (293). From this result, it is suggested that NSLP is believed to have possible antioxidative, antimutagenic and anticancer capacities.

• Food Science and Preservation
• /
• v.16 no.3
• /
• pp.385-391
• /
• 2009

Analytical electron spin resonance (ESR) parameters were investigated in irradiated seasonings after exposure to different radiation sources. Two commercial seasonings (SS-1 and SS-2) were irradiated with 0.20 kGy under ambient conditions using a $^{60}Co$ gamma-ray irradiator or an electron beam accelerator. Crystalline sugar-induced multi-component signals with g-values of 2.031, 2.021, 2.017, 2.009, 2.002, 1.990, and 1.980 were observed in both irradiated samples, whereas singlet signals were detected in non-irradiated materials, thereby distinguishing irradiated from control samples. Under the same analytical conditions, the ESR signal intensity of electron beam-irradiated samples was greater than that of gamma-irradiated materials. Determination coefficients (R2 values) between irradiation doses and corresponding ESR responses were 0.9916-0.9973 for all samples, and the magnetic field of specified g-values for irradiated samples remained constant. The predominant ESR signals of g2 (2.021), g4 (2.009), g5 (2.002), and g6 (1.990) showed high correlations with the corresponding irradiation doses (R2=0.8243 - 0.9929).

• Korean journal of food and cookery science
• /
• v.4 no.1
• /
• pp.33-40
• /
• 1988

This study was performed to analyze flavor components of foods, that is, total free amino acids, free glutamic acid(constituent of MSG) and nucleotide relating substances. Twenty-five foods popular to Korean were selected and prepared according to recipes of several cooking books. The results were as follows; In contents of total free amino acids, free glutamic acid and total nucleotide relating substances, similar Patterns were shown. The foods which their major food stuffs were meat, fish and marine products and which a large amount of soy sauce were added to, tended to show high contents. of those On the other hand, although major foodstuffs had relatively high contents of those, foods added other many sub-foodstuffs had shown intermediate contents of those. Soups and watery noodles had low contents of those because of their large water amount. Especially, foods made of vegetables without addition of soy sauce showed low content of IMP. In foods various ratios of free glutamic acid to IMP were calculated. Thus, the proper usage of the chemical seasoning containing nucleotide at various contents should be considered for efficient flavor enhancing effect.

• The Korean Journal of Food And Nutrition
• /
• v.10 no.4
• /
• pp.521-527
• /
• 1997

A liquefied seasoning material was manufactured by using the enzymatic hydrolysis for the benefit of highly effective utilization of cockle shell by-product, and their quality was investigated. The weight ratio of by-product to whole cockle shell was 32.7%, and the contents of moisture and crude protein in the raw cockle shell by-product were 83.1% and 10.7%, respectively. The optimal concentrations of protease such as Protease N. P.(Pacific Chemical Co.) and Alcalase(Noo co), used in order to reduced the hydrolysis period, were effective at 4%(w/w), and optimal hydrolyzing time was 8 hours and after 8 hours were little changed. To improve flavor of the liquefied seasoning material, by Maillard reaction used thermal treatment, addition of glucose was very effective. And addition in hydrolysate with 10% glucose, 9% table salt, 2% starch and 0.5% caramel were suitable for promotion of taste. Total nitrogen and amino type nitrogen in the product were 1,607mg% and 1,264mg%, respectively. And the ratio of amino type nitrogen to the total nitrogen was 78.6%. The major free amino acid were glutamic acid, lysine, leucine, valine and aspartic acid, and content of glutamic acid was 1,027.5mg%.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.32 no.2
• /
• pp.175-179
• /
• 1999

Processing conditions for dried condiments with oyster, pen shell and cockle shell were investigated. The enzymatic hydrolysis for 3 hours was more profitable than hydrothermal extraction to develop flavoring matters from oyster, pen shell and cockle shell. As a result of omission tests, nucleotides were predominated in the taste compounds of shellfish hydrolysates rather than free amino acids, and the contribution of nucleotides and free amino acids to the taste of shellfish hydrolysates was remarkable. The major flavoring components of shellfish hydrolysates were free amino acids and oligopeptides below 500 dalton. When shellfish hydrolysates were separated with membrane (molecular weight cutoff 500 dalton) for recovering flayer, recovering yields of amino type nitrogen were $92.1\~92.8\%$. Moisture contents of dried shellfish condiments prepared with pretense hydrolyzed oyster, pen shell and cockle shell were $3.5\%,\;3.8\%$ and $3.7\%$, respectively. Contents of total nitrogen were $69.4\%,\;78.8\%$ and $74.2\%$, and those of amino nitrogen were $45.5\%,\;48.9\%$ and $45.4\%$, respectively. Drying yield, solubility and absorption rates at Aw 0.88 were $11.7\%,\;78.4\%$ and $6.8\%$ in oyster, $8.2\%,\;73.6\%$ and $6.1\%$ in pen shell, $9.8\%,\;76.9\%$ and $6.6\%$ in cockle shell, respectively.

• KSBB Journal
• /
• v.10 no.5
• /
• pp.510-517
• /
• 1995

The hydrolysates of three kinds [FSEH(first step enzymatic hydrolysate), SSEH(second step enzymatic hydrolysate), and TSEH(third step enzymatic hydyolysate)] were prepared by continuous hydrolysis of Alaska pollack(Theragra chalcogramma) skin gelatin with three-step membrane enzyme reactor. The molecular weight distributions of FSEH, SSEH, and THSE are 9,500∼4,800Da, 6,600∼3,400Da, and 2,300∼900Da, respectively. The contents of amino acid having sweet taste (glycine, proline, serine, alanine, hydroxyproline, glutamic acid, and aspartic acid) were about 70% of total amino acid being in the three kind hydrolysates. We also tried preparing of natural seasonings (complex seasoning and enzymeatic hydrolysale sauce) using the hydrolysates. From the results of sensory evaluations, complex seasoning containing TSEH was nearly equal to shellfish complex seasoning on the market. The mixture sauce which was made by mixing of 80% enzymatic hydrolysis sauce and 20% fermented soy sauce, was at least similar to the tradition soybean sauce in product quality, too.

• Bulletin of Food Technology
• /
• v.11 no.4
• /
• pp.88-92
• /
• 1998

감미료는 일반적으로 단맛을 내는 물질로만 알려져 있지만, 그 외에도 최종제품의 전체적인 맛, 조직감, 저장성, 가공적성에도 영향을 미치는 등의 여러 가지 특성을 갖고 있다. 이러한 감미료 성분들은 실제로 단맛을 나타내지 않는 유류나 스낵, 조미료에도 함유되어 있는 필수적인 성분으로서 그 특성들은 매우 중요하다. 현재 사용되고 있는 다양한 감미료 이외에도 이용가능성이 높은 감미료들이 많이 개발되고 있기 때문에 어떤 제품에 대하여 가장 적합한 감미료를 선택하는 것도 괘 어려운 일이 되고 있다. 따라서 식품공학자들은 개개 감미료들의 특성을 잘 파악하여 감미료 선택에 신중을 기해야 한다.