• The Korean Journal of Food And Nutrition
• /
• v.33 no.1
• /
• pp.86-90
• /
• 2020

Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference.

• 한국약용작물학회:학술대회논문집
• /
• 2011.04a
• /
• pp.376-377
• /
• 2011

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
• /
• 2001.10a
• /
• pp.163-164
• /
• 2001

• The Journal of Korean Medicine
• /
• v.18 no.2
• /
• pp.326-339
• /
• 1997

The Background and Purpose : Many herb-medicines are frequently used in China but they are not in Korea. It is required to prove them worthy to introduce into Korea and to find substitutes for them. The Objective and Methods : During stay in China as a Professor extraordinary, I investigated applications of Chinese modicines, books and theses. The Results and Conclusions : 1. In China the cheap herb-medicines are chosen preferentially and the classic rules of oriental medicine are truly observed. 2. in China it is impossible to prove virtue of ready made herb-medicines because constituents are not opened. 3. Commonly used herb-medicines are drug of clean away heat(淸熱藥) which are antinflammatories or anti-toxins. 4. Antitumorigenic effects was frequently reported but they don't get complete agreement also in China. 5. Herb-medicines which are frequently used in China but not in Korea have no significant differences from commonly used herb-medicines in Korea.

• 한국약용작물학회:학술대회논문집
• /
• 2012.05a
• /
• pp.11-12
• /
• 2012

• Journal of Animal Science and Technology
• /
• v.49 no.3
• /
• pp.321-328
• /
• 2007

Two pig trials were conducted to test Herb MixⓇ, a mixture of Rehmannia glutinosa, Angelica gigas, Discorea japonica, Glycyrrhiza uralensis, Schisandra chinensis and Ligusticum jeholense, as a herbal additive to weaning pig diet. Exp. 1 was conducted with 45 three-way cross-bred(Y×L×D) weaning pigs randomly allocated to 3 treatments; control, Herb MixⓇ 0.15% and Herb MixⓇ Gold(Plellidendron amurense fortified Herb MixⓇ) 0.15%. Exp. 2 was conducted with 48 weaning pigs randomly allocated to 4 treatments; control, 0.1%, 0.2% and 0.3% Herb MixⓇ. There was a significant(p=0.05) difference between the control and herbal additive groups, however, no significant difference was found between Herb MixⓇ and Herb MixⓇ Gold in growth performance of Exp. 1. In Ex. 2, supplementation of Herb MixⓇ at all level(0.1%, 0.2% and 0.3%) significantly(P<0.05) improved average daily gain and feed intake, however, there were no significant differences among supplemented groups. Among the blood parameters, serum IgG level and WBC numbers were significantly lowered by Herb Mix supplementation in both experiments. Stress indicator(SI) was significantly lower in herbal additive groups in Exp. 1. Nutrient digestibility of DM and NFE in supplemented groups was lower than the control in Exp. 1. Howener, it was not significantly different among treatments in Exp. 2. Number(cfu) of fecal E.coli decreased while that of Lactobacilli increased in treated groups. It was concluded that fortifying Herb MixⓇ with Plellidendron amurense was not effective in improving the efficacy of Herb MixⓇ and supplementation of Herb MixⓇ at 0.1~0.2% level improves growth performance of weaning pigs. Blood parameters especially immunity related ones(IgG, WBC and SI) were significantly influenced.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.4
• /
• pp.369-377
• /
• 2007

An investigation evaluating the preparation and physicochemical properties of sauce with various herbs(sancho, sage, and rosemary) derived from soy sauce was performed. The effects of the different kinds of herbs added to sauce for roasted mackerel were assessed using physiochemical, sensory, flavor, and texture analysis properties. This fish was then compared to, fish with salt. The moisture, crude protein, crude fat, and crude ash content of the roasted mackerel were significantly higher than the control(p<0.05, p<0.001). The salinity content of the herb sauce added samples were significantly higher than the control(p<0.05). Conversely, the pH and peroxide value of the herb sauce added samples were significantly lower than the control(p<0.001). A positive trend was observed for color value with sancho added sauce(p<0.001). The another positive effects on the texture of fish was observed for texture analysis, adhesiveness, springiness, gumminess, and chewiness with herb sauce added samples(p<0.05). In the flavor profile, the fishy smell was disappeared and antifungal flavor was improved with herb added sauce. Flavor, taste, texture, and overall preference of herb sauce were significantly highest in sancho added sauce(p<0.05, p<0.001). Results suggest that the best herb sauce for roasted mackerel was sancho added sauce.

• Journal of Environmental Science International
• /
• v.12 no.2
• /
• pp.171-177
• /
• 2003

This study gives prospects and tasks for the development of Korean herb industries and suggests as follows; There are some preconditions to be considered for the applications of functional traits of herbs and the effect of the profits when herb garden are promoted in Korea later. To activate Korean herb industries, the development of Korean unique herbs and aromatherapies should be settled down with training of specialists to reconcile the health, the beauty and interiors using herbs with human everyday lift in Korea and the effects of economic benefits should be reconsidered with the activation of processing industries by developing the competitive goods from natural plants outside. To continue the development of Korean herb industries, some businesses should be executed step by step like the expansion of recognition far herbs, the promotion of the bases for the herb industry development and the increase of earnings with using herbs while the industrial-educational cooperation system are built and the settlement of the herb industries should be promoted with systematic devices for those systems preceded.

• The Journal of Korean Medicine
• /
• v.30 no.1
• /
• pp.1-16
• /
• 2009

Objectives: To study the standard herb prescriptions based on the specific names of the sick and wounded for the application of Eastern Medicine Health Insurance. Methods: We selected 678 herb prescriptions from the eleven Eastern medical books recognized by the Ministry for Health of Korea and then researched the concrete opinions of Korean Oriental Medicine Societies (KOMS) on those herb prescriptions from July 31, 2006 to August 31, 2006. Results and Conclusions: KOMS said that 80 herb prescriptions must be included and 26 herb prescriptions must be excluded. They also said that the proper numbers of the specific names of the sick and wounded for the application of Eastern Herbal Medicine Health Insurance were 20-29 and the proper range of herb prescription change was within 30 percent.

• Mycobiology
• /
• v.46 no.1
• /
• pp.24-32
• /
• 2018

Improper disposal of herb residues in China has caused severe problems to the surrounding environment and human safety. Three herb residues, i.e., compound Kushen injection residues (CKI) and part one and part two of Qizhitongluo Capsule residues (QC1 and QC2, respectively), were used for the cultivation of Pleurotus ostreatus. The effect of the supplementation of corncobs (CC) with different herb residues on yield, nutritional composition, and antioxidant activity of P. ostreatus was investigated. Compared to the control, the higher mycelial growth rate was observed on substrates CC +30% CKI and CC +30% QC1, while the higher yield was obtained from substrates CC +30% QC2 and CC +30% CKI. Moreover, chemical analysis of fruit bodies revealed that the addition of herb residues to CC significantly increased proteins, amino acids, ashes, minerals (Na and Ca), and total phenolic contents but significantly reduced carbohydrates and $IC_{50}$ values of DPPH radicals. In addition, no heavy metals (Pb, Cd, and As) were detected in the fruiting bodies harvested from different substrate combinations. These results demonstrated that mixtures of CC with herb residues might be utilized as a novel, practical, and easily available substrate for the cultivation of P. ostreatus, which is beneficial for the effective management of herb residues.