• 한국식품조리과학회지
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• 제23권6호
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• pp.800-809
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• 2007

To develope Hanbang beef jerky as health food, six kinds of beef jerky were prepared by adding sugar (A), licorice (B) and three kinds of spice extracts (clove: C, fennel fruit: D and Chungyang green pepper extract: E) and mixture of all extracts (F). The effects of the drying method and added spice extracts on the quality characteristics of the beef jerky were evaluated. In general, the air-blast dried beef jerky contained $31{\sim}33%$ moisture, $50.0{\sim}51.2%$ crude protein, $7.2{\sim}7.8%$ crude lipid and $3.0{\sim}3.3%$ crude ash. For the mineral content of the air-blast dried jerky, the most prevalent mineral was Na $(1540.08{\sim}1838.17$ mg%), followed by K, P, Mg, and Ca. The Ca content of the beef jerky was highest in the mixed extract group (88.53 mg%), and the lowest content was in sugar-added group (53.12 mg%). For the color properties, the L-value (lightness), a-value (redness) and b-value (yellowness) were higher in the air-blast dried beef jerky than in the hot air dried samples. The drying methods showed their greatest affect on the redness (a) for all six jerkies (p<0.001). For the preference by sensory evaluation, the beef jerky samples with added sugar (A) and licorice extract (B) had significantly higher scores than the beef jerky samples with the added spice extracts, for both of air-blast drying and hot air drying (p<0.05). Preference for the air-blast dried beef jerkies with added clove (C) and fennel fruits (D) were significantly higher, in terms of taste, color, softness and aftertaste as compared to the respective hot air dried jerkies (p<0.01). Considering all the obtained results, we concluded that licorice and spice extracts can be used as natural preservatives in the development of health foods and the air-blast drying method is recommended to improve the quality characteristics of beef jerky.

• 한국식품조리과학회지
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• 제24권6호
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• pp.771-779
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• 2008

The purpose of the study was assessing Kochujang sauces(BBQ & Chicken) using a Home Use Test(HUT) focused on England food consumer. To achieve of the purpose, 58 England food consumers were selected by CCFRA's customer database. The qualification of the sample was responsible for the households' main grocery shopping, cooking Oriental/ Far Eastern cuisines at home, enjoying hot/spicy chilli based food and would be willing to buy hot chilli based Oriental sauce. 3 times of HUT were accomplished. The test was continued during 3 weeks, and each test was continued during one week. To check the sensory evaluation results on these sauces, 9 point hedonic scale and JAR(Just About Right) were used. The frequency analysis was adopted for the study. The results of a study were as followed. The overall satisfaction(upper 7point) on BBQ sauce was 60%, and the chicken sauce was 55.1%. The sweetness, hot taste, and BBQ aroma were suitable as a upper 40% using JAR scale. On purchase intention, BBQ & Chicken was slightly increased. These sauces were proper lunch & Dinner time. Also, good for dip, stir fry, and marinade. The result of put to use the sauces on food material as followed. BBQ sauce was proper Chicken(45.5%), vegetable(29.9%), and turkey(19%) in the order named. In case of the chicken sauce was ordered chicken(46.2%), vegetable(27.5%), beef(17.5%).

• 한국축산식품학회지
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• 제34권4호
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• pp.408-414
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• 2014

Pungency of hot pepper has limited its usage even though it shows various health beneficial effects. This study was conducted to develop the novel yoghurt containing hot pepper with diminishing pungency and aimed to examine the quality characteristics of yoghurt prepared with fermented red pepper. Hot pepper was first fermented with Bacillus licheniformis SK1230 to reduce the pungency of capsaicin. We then examined the quality, sensory characteristics, and antioxidant activity of yoghurt containing the fermented red pepper. The titratable acidity of this yoghurt increased whereas the viscosity decreased with increasing amounts of added red pepper. The total polyphenol content increased in proportion to the amount of added red pepper. The antioxidant activity significantly increased with the addition of red pepper (p<0.05). Color evaluation showed that the L value decreased whereas the a and b values increased significantly with the amount of red pepper added (p<0.05). In the sensory evaluation, yoghurt prepared with higher amounts of fermented red pepper received lower scores. However, yoghurt containing fermented red pepper at a concentration of 0.05% received higher scores for taste, flavor, and overall acceptability than yoghurt prepared with non-fermented pepper. Therefore, it can be concluded that the application of red pepper fermented by Bacillus licheniformis SK1230 gives beneficial feature to the preparation of yoghurt.

• 한국식생활문화학회지
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• 제11권3호
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• pp.409-420
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• 1996

Consumer's perceptions of the qualities of food and food-related services were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan and Kyeung Nam area. The results are as follows: 1) By age, the elderly group gaved the highest mean score not only for freshness and temperature among the food characteristics but also for cleanliness of dishes and materials of dishes among the food-related service. 2) By occupation, the white collar worker group gaved the highest mean score in all characteristics of food and food-related service than did the blue collar worker group. Especially for courtesy of employees, the mean rating given by the white collar worker group was 3.15/5.00, but by the blue collar worker group was 2.67/5.00. 3) Good appetitive group rated taste of food 3.15/5.00, quality of food vs. food price 3.17/5.00, and freshness 3.15/5.00. But poor appetitive group rated taste of food 2.44/5.00, quality of food vs. food price 2.65/5.00, and freshness 2.70/5.00. 4) Men agreed that the rice and soup were right in amount. And women responded that the rice was in a large amount and the soup was not enough. 5) The white collar worker group agreed that the rice, the soup, the side dish, and the kimchi were right in amount. However the blue collar worker group agreed that the rice was right in amount, the soup and the side dish were not enough, and the kimchi was in a large amount. For seasoning of food, the white collar worker group responded that the salty taste and the hotness were just right. But the blue collar worker group responded that the food was neither salty nor hot at all. 6) The taste of food was shown to be positively correlated (p<0.001) with various food item combinations, freshness of food, and the variety of cooking methods.

• 동아시아식생활학회지
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• 제14권3호
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• pp.196-206
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• 2004

The medicinal effects of 107 grains in $\boxDr$Dongeuebogam$\boxUl$ were studied for the development of healthy Korean traditional meal. Their efficacy, way of use, fact of taboo were mentioned in it. Grains were utilized and processed as tang(soup), jook(porridge), boonmal(powder), kunjo(drying), etc. Most of grains had sweet taste and mild nature(not hot and not cold) based on Eum-Yang-Oh-Haeng theory. The medicinal effects of grains described in $\boxDr$Dongeuebogam$\boxUl$ were the protection of stomach and intestine, enhancement of physical activity, protection of hair and skin, thirst elimination, treatment of several diseases, maintenance of health, etc.

• 동아시아식생활학회지
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• 제14권3호
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• pp.257-264
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• 2004

The quality changes of the extracts of salt-fermented Ammodytes personatus during the storage were examined at 1 month interval during 3 months fermentation period. To prepare the extracts of Ammodytes personatus, 17%, 20% and 25% salt were added respectively and then stored for 3 months at room temperature and then extracted with hot water. During the storage, moisture and lipid contents of the samples decreased, but the crude protein contents increased gradually. On the other hand, ash content and pH showed little changes during the fermentation storage. After 6 months fermentation, the extracts of salt-fermented Ammodytes personatus were rich in free amino acids, such as glutamic acid, alanine, lysine, leucine, isoleucine, valine and aspartic acid in the order. As the fermentation progressed, the fish odor, turbidity, salty taste, savory flavor and overall preferences were similar to those of Ammotlytes personatus sauce in the market. The total cell numbers were 450∼570 cfu/mL at 0 day, but there were none revealed during the fermentation.

• 대한가정학회지
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• 제33권6호
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• pp.61-72
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• 1995

This survey was carried out through questionnaries and the subjects were 498 male and 151 female students at Inha University. The results are summarized as follows ; 1) The female students had more opportunity to get nutrition education than the male students. Most students ranked education facilities as their primary sources of nutrition knowledge, but 30% of the male students ranked mass media. Nutrition knowledge score of female students was higher than that of male students. 2) 63.6% of male students drank alcohol and smoked cigarette. 33.2% of them drank only alcohol and 1.1% of them smoked only cigarette. Most of female students drank only alcohol. More than 30% of the subjects drank alcohol 1 day a week. 3) Most students ate out more than once a day and chose the menu considering taste of food. About 30% of the subjects were eating at school cafeteria, the next percentage korean restaurant, Noodle-snack cafeteria. 4) Most students have had dietary problems such as vigorous eating, skipping meal, indulging in hot and spicy food, prejudice for special food. More than 50% of the subjects are skipping breakfast. The main reason of skipping meal is lack of time.

• 대한약침학회지
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• 제5권1호
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• pp.181-188
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• 2002

Objective: Through the literatures on the effects of Buthus martensii Karsch, we are finding out the clinical possibility and revealing the more effctive to intractable diseases. Method: We investigated the literatures of Oriental Medicine and experimental reports about Buthus martensii Karsch. Results: 1. The taste of Buthus martensii Karsch is salty, hot and toxic, and the effect of this is tetanus, headache, facial palsy and convulsion. 2. The venom of Buthus martensii Karsch is anaesthetic and toxic protein, composed of buthotoxin, lecithin, trimethylamine, betaine, taurine, cholesterol, stearic acid and palmitic acid and similar to the snake venom. 3. The pharmacological effects ofButhus martensii Karsch are anti-convulsion, depressor, anesthesia, anti-thrombosis and anti-cancer. 4. Symptoms of Buthotoxin poisoning are local pain, vomiting, fever, hypertension and palpitaion, and critical condition to Dyspnea, coma and death.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.131-131
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• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.339.3-340
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• 2002

Capsaicin is hot taste ingredient of chili pepper and was isolated in 1876 and in 1919 its structure is sympathized compound. induces pain and when persistently dosed. the fact will bring insensible condition to other chemical and mechanical thermal stimulation by incapacitating sensory neuron is known. The analgesic effect by desensitization of such capsaicin is differ from the mechanism by analgesic action by opiate receptor of the existing analgesia or by prostaglandin mediation and the efficacy was known as similar with morphine. (omitted)