• Food Industry
• /
• s.16
• /
• pp.60-64
• /
• 1973

식품의 조미에는 예적부터 식염을 비롯한 장유류를 사용하여 간과 맛을 조성하여 왔다. $\ulcorner$맛있는 식품을 만들기 위한$\lrcorner$ 불가결의 $\ulcorner$조미료$\lrcorner$에 관해서는 이미 잘 알려져 있는 화학조미료와 천연조미료의 2종류로 대별될 수 있다. 최근에 이르러 세계적인 조미료계의 동향을 보면 화학조미료인 핵산계조미료의 보급은 일단락한 느낌이 있으며 각종의 풍미 천연복합조미료가 여러 나라에서 출현되어 전망을 과시하고 있는 상 싶어 보인다.

• Food Industry
• /
• s.40
• /
• pp.69-75
• /
• 1977

• 건강소식
• /
• v.20 no.5 s.210
• /
• pp.22-24
• /
• 1996

• Environmental engineer
• /
• v.19 s.207
• /
• pp.4-9
• /
• 2003

• The Korea Swine Journal
• /
• v.13 no.5 s.141
• /
• pp.152-153
• /
• 1991

• Korean journal of food and cookery science
• /
• v.3 no.1
• /
• pp.71-77
• /
• 1987

This study was to investigate the synergistic taste effect between monosodium glutamate(MSG) and 5'-ribonucleotides consisted of disodium 5'-inosinate (IMP) and 5'-guanylate (GMP) as 1:1 ratio. Solvent was distilled water. Sensory evaluation with 10 panelists was performed by using ratio scaling method (magnitude estimation). The results were as follows: 1) Taste intensities were increased, as nucleotides content to MSG increased. 2) Multiple regression analyses were carried out with the taste intensity data as a function of nucleotides content at three concentrations of seasonings, 0.025%, 0.05% and 0.1%. 3) Predicted taste intensities ($Y_P$) were calculated from the regression equation. Also taste intensity ratios ($Y_{TR}$)-$Y_{TR}$=$Y_P$/taste intensity of MSG only-were calculated. 4) The taste intensity ratios ($Y_{TR}$) at three concentrations of seasonings in the same nucleotides contents showed about the same. Therefore, instead of above regression equations, only one multiple regression equation expressing $Y_P$ of nucleotides seasonings could be determined, as functions of nucleotides content and seasoning concentration.

• Journal of Nutrition and Health
• /
• v.7 no.1
• /
• pp.37-43
• /
• 1974

The L-ascorbic acid, when various kinds of flavoring and spices were added to it's solution individually or in combination, was determined by the 2,4-Dinitrophenylhydrazine method. The remaining rate of it in the solution, to which such spices and flavoring as vinegar, sugar, salt, glutamic acid-Na, welshonion, garlic, sesame, rice jelly, soy, pimento, hotbean paste, pepper, ginger and cinnamon were added individually, was higher than in the solution of itself alone. In the case of pinenuts, sesame oil and, bean paste, however, the remained total ascorbic acid was of little quantity, The rate of it's autooxidation in the solution added with fennel, cinnamon, ginger, pepper, bean paste, pinenuts, curry in individual were found high, but relatively low in garlic, sesame oil, glutamicacid-Na, sugar, honey, salt, pickled shrimps, hot bean paste, and soy. When combined spices and flavoring were added, the content of ascorbic acid showed high values in all cases, indicating that particularly high in soy-bean sprout namul, chinese radish namul, and muchim, seasoned with the most frequently used flavoring, No. 7,8,9,10 while low values in the combination of mustard muchim.

• Korean journal of food and cookery science
• /
• v.6 no.2
• /
• pp.97-104
• /
• 1990

건조 수산가공품 및 혼합조미료 각 5종의 위생적 살균 및 저장방법의 개발을 목적으로 현행살균 방법으로 살균효과의 불충분, 제품의 품질저하, 약제성분의 잔유 등 많은 문제점을 내포한 ethylene oxide에 의한훈증처리와 방사선 조사와의 미생물 살균효과, 이화학적 특성 및 관능적 품질에 미치는 영향을 검토한 결과는 다음과 같다. 시료의 미생물 오염은 전 세균이 $10^3~10^7$ CFU/g으로 그중 90%이상이 내열성 세균이었으며, 곰팡이류는 $10^2~10^3$ CFU/g, 대장균도 시료 5종에서 $10^2~10^6$ CFU/g이나 오염되었다. 살균효과 실험에서 대장균군, 곰팡이류는 5~10 kGy 방사선 조사로서 완전 사멸되었으며, 전세균도 오염도가 매우 높았던 혼합조미료 몇종을 제외하고는 제거되었다. 반면, ethylene oxide훈증처리는 전 미생물의 살균이 불충분하였다. 이 화학적 특성 즉, TBA가 TMA-N 함량, 아미노산, 무기질, 색도 등은 적정 선량의 방사선 조사로서는 무처리구 시료와 거의 차이가 없었으나, ethylene oxide 훈증처리구는 심한 품질의 변화를 나타내었다. 또한 관능검사에 의한 전반적 기호성에 있어서도 방사선조사구가 무처리구 및 ethylene oxide 처리구보다 유의적으로 우수함을 나타냈다.

• 건강소식
• /
• v.34 no.5
• /
• pp.18-23
• /
• 2010

'현대병' '문명병' '환경병'으로 불리는 아토피, 어린이 3명 중에 한 명이 아토피에 걸려 부모의 마음을 아프게 하고 있다. 아토피는 '기묘한' '비정상적인 반응' '뜻을 알 수 없는' 등의 의미를 가진 그리스어 '아토포스(Atophos)'가 그 어원이다. 어원 그대로 아직까지 아토피는 명확한 원인과 치료법을 찾지 못했다. 다만 면역질환이라는 것만 확실하며, 새집증후군과 환경오염을 포함한 다양한 환경적인 문제, 화학조미료와 각종 식품첨가물이 포함한 음식문제, 유전적인 문제로 그 원인을 짚어 볼 수 있다. 결국 아토피는 생활관리가 중요한 만큼 가정에서 자녀의 아토피를 치료하는데 도움이 되는 실질적인 방법 다섯가지를 소개한다.

• 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.