• Food Science of Animal Resources
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• v.40 no.3
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• pp.311-322
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• 2020

This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality. The samples were stored at 4℃ and examined for pH, color, lipid oxidation (thiobarbituric acid reactive substances) and total viable counts (TVC). The results demonstrated that pH values were declined with the increase of Chinese cinnamon levels compared to control group. The L* values throughout the storage were significantly higher (p<0.05) in the control group than in other treatment groups, while a* values were decreased with the increase of Chinese cinnamon levels. The addition of Chinese cinnamon powder strongly inhibited (p<0.05) thiobarbituric acid reactive substances (TBARS) and TVC in all treated samples. It can be concluded that Chinese cinnamon powder in lower concentration 0.5% has the ability to maintain the quality of ground lamb in comparison with other treated samples.

• Natural Product Sciences
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• v.28 no.2
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• pp.75-79
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• 2022

As a result of comparing the phenolic components of cinnamon medicines, the total phenolic component content of Cinnamomi Cortex in China was about 2.65 times higher than that of Cinnamomi Cortex in Vietnam. In addition, the total phenolic component content of Vietnamese Cinnamomi Cortex Spissus was about 1.80 times higher than that of Chinese Cinnamomi Cortex Spissus. Meanwhile, Vietnamese Cinnamomi Ramulus showed a content about 3.29 times higher than that of Chinese Cinnamomi Ramulus. Cinnamaldehyde, the main component of cinnamon medicines, showed the same tendency as the total phenolic component content. In terms of the average content of the total phenolic components, Cinnamomi Cortex showed the highest content at 23964 ㎍/g, followed by Cinnamomi Cortex Spissus at 17489 ㎍/g and Cinnamomi Ramulus at 5435.8 ㎍/g. These results showed that Cinnamomi Cortex and Cinnamomi Cortex Spissus with stem bark as usage sites had about 3.22 to 4.41 times higher content of phenolic components than Cinnamomi Ramulus with young branches as usage sites.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.807-813
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• 1997

Various additives(glucono-$\delta$-lactone, glycine, chitosan, Chinese pepper extract+msutard oil, cinnamon oil+ginger oil+mustard oil, Chinese pepper extract), used in the Korean patents singularly or in combination, were tested for extension of shelf-life of kimchi. Addition of glucono-$\delta$-lactone or chitosan was somewhat effective in delaying the fermentation rate, however no such effect was seen by other additives. Chitosan at the concentrations of 0.5, 1.0, and 1.5% was similarily effective in delaying the fermen-tation rate. Mustard oil or cinnamon oil tend to delay the fermentation rate by singular addition at the concern tration of 0.5% or 1%. Soaking of the salted and washed Chinese cabbage in 0.5% chitosan solution resulted in delay of the fermentation rate of kimchi.

• Journal of agriculture & life science
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• v.43 no.6
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• pp.67-75
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• 2009

This study was conducted to investigate the effect of herbal (Obtusifolia, Cinnamon, Chinese pepper, Licorice) extracts on the rumen fermentation in vitro. Comparing to the control, in vitro dry matter digestibility was significantly (P<0.05) decreased at zero hour in the Cinnamon and the Chinese pepper, and at three hour after supplementation in the Licorice. The ratio of volatile fatty acids were significant (P<0.05) differences at 3 hour after fermentation only, acetic acid was higher (P<0.05) in the control compare to the herbal extract treatments, but the ratios of butyrate, iso-butyrate, iso-valerate and valerate were lowest in the control. The growth rate of rumen microbes in vitro was significantly (P<0.05) higer in the herbal extract treatments excluding the Obtusifolia than the control during three hour fermentation, but was not significant difference among treatments in the other fermentation times. From above results, even though the extracts of Cinnamon, Chinese pepper and Licorice inclined to inhibit the activity of rumen microbes during early fermentation period, but did not affect on the growth rate of rumen microbes in vitro.

• Journal of Life Science
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• v.17 no.5 s.85
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• pp.652-657
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• 2007

To make functional fresh-cut yam using natural spices, the water or the methanol extract was prepared from different kinds of natural spices including ginger, wasabi, black pepper, mustard, cinnamon, chinese pepper, garlic, thyme, rosemary, chamomile, and peppermint. The extraction yields were varied as spice sources and extraction solvents used. Among the water extracts, peppermint extract showed strong antithrombosis activity with 26-folds extended thrombin time, and the $IC_{50}s$ of the extracts from cinnamon and rosemary were $61.3{\mu}g/ml\;and\;84.3{\mu}g/ml$ in DPPH scavenging assay, respectively. Whereas, the antimicrobial activity of all water extracts was ignorable. Among the methanol extracts, the extracts from thyme, ginger, and cinnamon showed antimicrobial activity against yam putrefactive bacteria. Strong antioxidative activity was found in the extracts from cinnamon and thyme. Based on these results, the functional fresh-cut yam was prepared using the water extract from peppermint or cinnamon. The antioxidative and antithrombin activities in the fresh-cut yam were maintained at $4^{\circ}C$ for 24 hr. Our results suggest that the natural spices could be applied to production of functional fresh-cut yam.

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

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.267-283
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• 2015

This study aimed to characterize the use of spices in Korean cookbooks published from the 1400's to 1700's. We conducted a content analysis of seven old cookbooks ("Sangayorok", "Suunjapbang", "Eumsikdimibang"), "Yorok", "Jubangmun", "Somunsaseol", and "Jeungbosallimgyeongje"). We collected a total of 238 food recipes, including spices as ingredients. We analyzed the types of spices used and characteristics of the recipes according to 18 dish groups. As results, a total of 10 spices were used as ingredient: ginger, pepper, Chinese pepper, garlic, sesame, chili, mustard, cinnamon, fennel, and clove. Among 238 food recipes analyzed, ginger was used most often (40.3%), followed by pepper (36.1%), Chinese pepper (30.3%), garlic (17.2%), and so on. In particular, chili was used in 18 different kinds of food recipes, which were "Somunsaseol" and "Jeungbosallimgyeongje" published in 1700s. Spices were used in different dish groups mostly as condiments. Among 18 dish groups, Chimchae was the most frequent dish group (44 recipes), followed by Jjim Seon (31 recipes), Jang Yangnyeom (20 recipes) and rice cake cookie (20 recipes). Pepper or Chinese pepper were the most frequently used spices in all food groups except Chimchae, Hoe, Jang Yangnyeom and rice cake cookie, in which garlic, ginger, sesame and ginger were used most frequently, respectively.

• Journal of Life Science
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• v.21 no.9
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• pp.1315-1322
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• 2011

This study was conducted to investigate the effects of several herbal extracts (obtusifolia, cinnamon, chinese pepper, licorice root) on the characteristics of rumen fermentation in vitro. Soybean meal was used as a substrate for fermentation in vitro. Herbal extracts were supplemented to media by 10% of the substrate. The substrates supplemented to Dehority artificial media with herbal extracts were fermented in 30ml serum bottles for 0, 3, 6, 9, 12 and 24 hr at $39^{\circ}C$. Cumulative gas production was significantly (p<0.05) greater in the herbal extract supplements than in the control, in the order of licorice root, chinese pepper, cinnamon and obtusifolia. Methane proportions of the herbal extracts were significantly (p<0.05) higher than that of the control. Licorice root extract supplementation resulted in the lowest methane proportion at 3 hr fermentation. Proportion of hydrogen was significantly (p<0.05) higher in the herbal extract supplements than in the control at 12 hr fermentation. Compared to the control, ammonia concentration in the licorice root was significantly higher at 3 hr fermentation, but lower at 12 hr fermentation (p<0.05). Based on these results, supplementation of the herbal extracts used in this experiment resulted in increased cumulative gas production and stimulating methane production in vitro rumen fermentation.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.275-287
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• 1997

The purpose of this paper is to examine the various kinds of recipes of deer and roe deer through classical cookbooks written from 1670 to 1943. The recipes of deer and roe deer are found 31 times in the literature written in classical Chinese from 1715 to the mid-l8th century, which can be classified six groups. Their records are less than other recipes such as beef, chicken, pork, lamb, and dog, but the deer recipe is recorded frequently as four times as the roe deer one The deer were cooked and preserved by the following six ways like large-size drying, drying, boiling, soup, roasting, and gruel, while three ones such as boiling, roasting, and drying were applied to the roe deer. However, there is little difference in recipes between deer and roe deer. In case of deer, boiling and drying were the most popular ones with the frequency of 28%. But the recipes of the roe deer, boiling, roasting, and drying are recorded with the same frequency of 33.3%. The recipes were introduced from China, and had many characteristics different from other kinds of meat, of which most process reflected the mordern cooking scientific aspect. The main ingredients were flesh meat, tail, and tongue and horn was used with uniqueness. Salt, vinegar, oil soy sauce, and the white part of the green onion were used as main seasonings. Alcohol, chuncho, sesame flower powder, and cinnamon powder are frequently added.