• Asian-Australasian Journal of Animal Sciences
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• v.29 no.8
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• pp.1173-1180
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• 2016

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de $l^{\prime}Eclairagea^{\ast}$ (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.69-73
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• 1975

Hot air drying of red pepper was studied on the quality of dried products at various drying conditions. In order to investigate the effects of drying methods on the red pepper quality, color appearance, capsanthin (red pigment) and capsaicine (hot taste principle) were analyzed. Color appearance and red pigments of dried red pepper powder were excellently superior to the conventional sun dried products, in spite of partial decolorization by cut drying, at moderate drying temperature ranges from $55^{\circ}C$ to $65^{\circ}C$. A better capsaicine content was recorded at hot air whole dried peppers than the conventional sun dried products. on the other hand about 20 percent loss was observed in cut dried ones. And hot air dried red pepper powder showed better preservative properties than sun dried pepper.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.37-42
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• 2002

This study was performed to provide basic that will predict the usefulness of Gastrodiae Rhizoma as food materials. The physicochemical properties of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were investigated and analyzed. The moisture content of raw Gaxtrodiae Rhizoma was 81.20%. The moisture, crude protein, crude fat, crude ash and carbohydrates of freeze-dried Gastrodiae Rhizoma were 7.61%, 6.21%, 1.50%, 2.55%, and 89.74%, respectively. The total dietary fiber (TDF) of freeze-dried Gastrodiae Rhizoma was 11.68%. The K (1265.03 mg%) was the highest mineral found in Gastrodiae Rhizoma. Aspartic acid (1272.10 mg%) and glutamic acid (1249.50 mg%) in Gastrodiae Rhizoma were major amino acids. Linoleic acid (53.79%), palmitic acid (20.17%), oleic acid (11.93%), and linolenic acid (4.78%) were principal fatty acids in crude fat of Gaxtrodiae Rhizoma. Most of the free sugars of freeze-dried Gastrodiae Rhizoma was maltose (11.04%). In color, the freeze-dried showed the highest lightness (94.52) and the $60^{\circ}C$ hot air-dried showed the highest redness(0.76) and yellowness (16.41). The color differences among freeze-dried, $40^{\circ}C$ hot air-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were distinguished markedly. Vitamin C contents in raw, freeze-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were 0.015%, 0.010%, and 0.002%, respectively. The organoleptic characteristics of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were evaluated and compared on the basis, 5 points of raw Gastrodiae Rhizoma by 9 points scale. The undesirable characteristics, such as fishy odor, sewage odor, bitter taste, bad and salty taste, decreased, while desirable characteristic such as sweet taste was maintained or increased considerably as drying temperature got higher.

• Food Science and Preservation
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• v.17 no.2
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• pp.230-235
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• 2010

We investigated the physicochemical quality characteristics of apple juice upon sterilization using hot water, and under various storage conditions. None of sugar content, acidity, or pH differed significantly among various sterilization conditions but chromaticity was considerably reduced in sterilized juice compared with control material. The chromaticity of non-sterilized juice decreased significantly after sterilization compared with material supplemented with vitamin C (0.1%, w/v). Fungi, yeast, and aerobic bacteria were detected in juice sterilized at $65^{\circ}C$ for 10 or 20 min, but no microorganisms were observed in juice sterilized by other procedures. Vitamin C content affected sterilization temperature to a greater extent than sterilization time. When juice was stored at $4^{\circ}C$ or $37^{\circ}C$ for 3 weeks after application of different sterilization conditions, almost no change in acidity, sugar content, or pH was observed, regardless of sterilization mode or storage period. However, chromaticity decreased with longer storage. Vitamin C levels were reduced by higher sterilization temperatures. However, longer storage periods had the greatest effect on reduction of vitamin C levels, which tended toward lower values regardless of differences in sterilization and storage conditions. In sensory evaluation tests, all of taste, color, and overall preference were highest for juice sterilized at $75^{\circ}C$ for 20 min. The ASC value was low at a storage temperature of $4^{\circ}C$ and at high sterilization temperatures, and a long storage period was associated with a greater ASC value. Thus, the quality of apple juice was excellent when juice was hot water-sterilized, with additional vitamin C, at $75^{\circ}C$ for 20 min, followed by storage at $4^{\circ}C$.

• Korean Journal of Pharmacognosy
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• v.36 no.2 s.141
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• pp.102-108
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• 2005

We have studied the physico-chemical change and pharmacological transformation of traditional herbal medicines with processing. Evodia fruit (EF) has processed for the purpose of detoxification and reduction of its bitter taste. There are various methods of processing EF in Oriental medicinal reference. Among them, we processed EF according to the method of Sang-han theory, the most famous medicinal reference. We processed EF with washing in hot water, and then dried. Processed EFs(PEFs) were prepared according to the above procedure through repetition of 1,3,5 and 7 times respectively. The contents of weight loss, water extract, diluted ethanol extract, ether extract, total ash, acid insoluble ash, alkaloids and limonin in non-processed EF (NPEF) and PEFs were examined. The weight loss, and contents of water extract and dilute ethanol extract in PEF showed decrease in proportion to increase of washing time, while the contents of ether extract, total ash and acid insoluble ash showed little change as compared with those of NPEF. And the content of evodiamine and rutaecarpine was not changed distinctly. However, the content of limonin decreased in the final processed material in proportion to increase of washing times with hot water. And the intense of bitter taste in PEF was also reduced. These results were ascribed to the flowing-out of the water-soluble portion. The biological activities of NPEF and PEF were also investigated. In the test of DPPH scavenging effect, xanthine oxidase inhibition effect and TBA-Rs effect, PEF was more effective than NPEF in vitro. Also, both NPEF and PEF showed potent analgesic and anti-inflammatory effects against in mice. Especially, PEF by 3 times washing with hot water was more effective than other PEFs. From these results, it is considered that PEF should be prepared by 3 times washing with hot water.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.395-405
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• 2009

In this study, a survey was conducted to determine consumer perceptions and satisfaction for onion hot-water extracts. Among the study subjects, females (53.3%) were in greater number than males, and individuals in their 40s (35.1%) made up the largest group. Cocerning the detailed efficacy of onion hot-water extracts, most respondents (84.5%) were aware of their efficacy and females recognized this more than males (p<0.001). Most consumers (67.3%) purchased onion hot-water extracts from 'health food stores prepared using a double boiler', and many consumers (47.4%) received information on the extracts from families and relatives. Of the respondents, 51.8% said they purchased 'quantities for $1{\sim}3$ months' at one time, and 33.1% stated that the price of onion hot-water extracts was expensive. They considered 'health' the most important aspect when purchasing, and preferred 'pouch packs' (60.3%) and considered 'easiness to open convenience to drink, and safety' (42.0%) the most important product features. Also, 62.8% of the respondents consumed onion hot-water extracts, and many drank them $1{\sim}3$ times a week, with '70 mL' as one dose, and drank them 'regardless of time'. The consumers were satisfied with the listing of health effects, but were not satisfied with the 'taste', 'smell', or 'color' of products. Concerning advertisements for the efficacy of onion hot-water extracts, 72.5% replied 'I trust them a little'. And concerning the expanding onion hot-water extract market, many respondents said it is difficult to choose an onion hot-water extract due to many similar products at the market. They also requested improvements of taste and flavor.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.490-498
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• 2007

The purpose of this study was to investigate the perception of Korean kimchi in Singapore. A questionnaire was given to male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results are as follows: 86.9% of the participants answered that kimchi is Korean in origin, and 48.7% had eaten kimchi. Also 75.2% of the males and 65.2% of the females had purchased commercial kimchi at restaurants(p<0.05). Regarding the primary reason they purchased commercial kimchi, 62.1% responded 'its taste'(male 58.1%, female 65.0%), also 47.6% stated the package size was 50g(male 44.8%, female 49.7%). Among the kimchi they had experienced, 86.7% had eaten Baechu kimchi, 31.0% Mu kimchi and 30.9% Oi kimchi(males : 82.2% Baechu kimchi, 30.9% Oi kimchi, and 27.4% Mu kimchi, females: 90.0% Baechu kimchi, 33.6% Mu kimchi, and 26.2% Oi kimchi respectively). For their kimchi preference, 67.0% preferred Baechu kimchi, 9.4% Oi kimchi, and 7.1% Mu kimchi(males: 63.4% Baechu kimchi, 12.9% Oi kimchi and 5.4% Mu kimchi, females: 69.5% Baechu kimchi, 8.4% Oi kimchi and 6.9% Mu kimchi, respectively). After having eaten kimchi, 19.3% answer it tasted good, and the primary reason for liking kimchi, 'spicy and hot taste'(51.3%), The main reasons for not liking kimchi were the odor(garlic, ginger, anchovy juice, etc) and too spicy, respectively. Regarding improvements for its expanded consumption 32.0% answered 'not to improve', 18.0% answered 'don't make it too hot', 17.6% answered 'don't make it too salty', and 9.4% answered 'don't make it over-ripe'. For the overall perception of kimchi, the answer with the highest mean(3.95) was 'kimchi is a good side dish with cooked rice', which was significantly different than 'kimchi is delicious'(M=3.14, p<0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.562-570
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• 2019

To develop natural-tasting fish paste from the pufferfish Lagocephalus wheeleri, steamed pufferfish paste (SPP) was prepared and its optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SPP was produced by thawing golden threadfin Nemipterus virgatus surimi (FA grade), then adding 10% unwashed pufferfish surimi (PS), 1.5% salt, 8.0% wheat starch, 0.25% calcium carbonate, 0.25% sugar, 0.75% sorbitol, 0.25% polyphosphate, and 12.0% pufferfish hot-water extract (Brix 10°). The meat was ground with a Stephan mixer, molded at low temperature (18℃, 10 h), vacuum packed in a laminated plastic film bag, heat treated with hot water (95℃, 50 min), and cooled. As the amount of PS added increased, the whiteness, gel strength, and shear strength of the SPP decreased slightly. However, the SPP folding test showed no deterioration in the texture. In the sensory evaluation, the SPP received a higher rating for taste, smell, and overall taste than commercial Japanese pufferfish Kamaboko. The total amino acid content of the SPP was 10,262.6 mg/100 g; the major amino acids were aspartic acid, glutamic acid, alanine, valine, leucine, lysine, and arginine. The free amino acid content was 133.0 mg/100 g; the major amino acids were taurine, glutamic acid, glycine, alanine, cystine, and lysine.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.239-249
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• 2004

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.690-701
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• 2006

Classifying vegetables recorded in Sikgamchalyo of Jeongjoji of Limwonsibyukji and Tangaekpyeon of Donguibogam and comparing the types features, efficacy and side effects based on Kimi Theory(氣味), we found forty one leafy vegetables, six root vegetables, nine fruit vegetables, nine mushrooms, seven seaweeds and two other vegetables in Limwonsibyukji and thirty five leafy vegetables, eight root vegetables, eight fruit vegetables, one mushroom, two seaweeds and one another vegetable in Donguibogam. According to the literature, vegetables are classified by five conditions(五氣) and five tastes(五味) and many are cold with sweet and bitter taste or warm with hot taste. They are efficacious in protecting the five viscera, building up energy, controlling heat, calming febrile diseases, promoting urination and excretion, calming cholera morbus, improving skin condition, calming the stomach, neutralizing poisonous effects and improving eyesight. To help prevent and cure diseases, those with cold physical constitution must take warm vegetables to vitalize their physiology and those with hot physical constitution cold vegetables for balance. To improve their physical health, our ancestors tried to control their bio rhythm with food and medicinal material and promoted health and prevented diseases by taking such food. We therefore expect that we can have a healthy dietary life by taking advantage of the five conditions and five tastes of vegetables and continuing the spirit of Yacksikdongwon(藥食同源).