• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.637-644
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• 2013

This study was conducted to obtain the baseline data for fermented tea with King oyster (Pleurotus eryngii) mushroom mycelium as well as to investigate the possibility of development for deodeok processing products. For this research, the physicochemical properties and antioxidant activity for fermented tea were confirmed by different roasting temperatures and roasting times. The results of the physicochemical properties, browning, turbidity, reducing sugar, total polyphenol and total flavonoid contents, were increased with increasing roasting temperature and roasting time, whereas the pH was decreased. The results of the antioxidant activity test of fermented tea, DPPH radical-scavenging activity, FRAP and reducing power, were increased with increasing roasting temperature and roasting time. The preference of fermented tea was confirmed as being the highest when roasted at $180^{\circ}C$ for 30 min. Although fermented tea did not have a unique flavor of mushroom and burnt flavor, it had strong color, flavor and taste. For this reason, fermented tea production for high content of functional materials and high preference is possible by roasting at $180^{\circ}C$ for 30 min. As for the results of this study, the physical properties of fermented deodeok were relatively stable on high temperature exposure and furthermore, the development of a variety of foods will be possible because fermented deodeok has an antioxidant capacity.

• Journal of Mushroom
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• v.18 no.4
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• pp.344-356
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• 2020

This study aimed to investigate the biological activities and amino acid content in the mixtures of roasted edible mushrooms (Pleurotus ostreatus, and Lentinula edodes) and grain additives (oat and brown rice) obtained under different extraction conditions for the development of mushroom tea. The total amount of polyphenol and β-glucan in edible mushrooms was increased with the roasting treatment compared to that observed with the air-drying treatment. In addition, DPPH radical scavenging activity and the amount of all amino acid components, including glutamic acid (Glu), were higher in the oat extracts than those observed in the brown rice. The biological activities and nutrient content were examined based on extraction temperatures and thetime required to obtain the mixtures of edible mushrooms and grain additives. The extract of a 1:1 mixture of L. edodes + oat (LE+O) obtained at 100℃, 3 min showed high DPPH radical scavenging activity (33.5%), and the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) obtained at 100℃, 3 min showed high nitrite scavenging activity (49.9%). The total polyphenol content of the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and+ brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and 70℃, 10 min. The essential amino acid content was higher in the 1:1 mixing ratio of P. ostreatus + oat (PO+O) and P. ostreatus + brown rice (PO+B) and 3:1 mixing ratio. L. edodes + oat (LE+O) and L. edodes + brown rice (LE+B) compared to that observed in other mixing ratios.

• The Korea Journal of Herbology
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• v.20 no.2
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• pp.181-191
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• 2005

Objectives : This research examined about dietary therapy on the constipation based on the literary findings, for clinical treatment and prevention of the constipation. Methods : This Research examined on histories, compositions, applications, and effects of the constipation on about 100 cases of dietary therapy of the constipation from recent Chinese literatures Results : 1. Various vegetables, animals and mineral materials including herbs, grains, vegetables, fruits, food and drink were used for the dietary therapy. 2. Methods of the preparation for use as therapeutics were decoction, pulvis, gruel, medicinal wine, cake, tea, paste and gelatin and etc. 3. Frequently used materials were sesame oil, honey, ear mushroom, shiitake mushroom, kelp, walnut seed, hemp seed, groundnut, glutinous rice, apricot stone, yellow bean peel, radish, potato, spinage, and spring onion. Conclusion : Though dietary therapy for the constipation is not based on clinical or experimental data, but through experience. It is mostly based on Yin-Yang and five elements, visceral manifestation, channels and their collateral channels and chinese herbal medicine theories. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the constipation.

• Journal of Pharmacopuncture
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• v.9 no.2
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• pp.155-166
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• 2006

Objectives : This research examined about dietary therapy on the diarrhea based on the literary findings, for clinical treatment and prevention of the diarrhea. Methods : This Research examined on histories, compositions, applications, and effects of the diarrhea on about 100 cases of dietary therapy of the diarrhea from recent Chinese literatures Results : 1. Various vegetables, animals and mineral materials including herbs, grains, vegetables, fruits, food and drink were used for the dietary therapy. 2. Methods of the preparation for use as therapeutics were decoction, pulvis, gruel, medicinal wine, cake, tea, paste and gelatin and etc. 3. Frequently used materials were sesame oil, honey, ear mushroom, shiitake mushroom, kelp, walnut seed, hemp seed, groundnut, glutinous rice, apricot stone, yellow bean peel, radish, potato, spinage, and spring onion. Conclusion : Though dietary therapy for the diarrhea is not based on clinical or experimental data, but through experience. It is mostly based on Yin-Yang and five elements, visceral manifestation, channels and their collateral channels and chinese herbal medicine theories. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the diarrhea.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.271-276
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• 1993

This study was carried out to prepare anchovy based powder for instant soup packed in tea bag which can be used handily as a extractives, and to determine the taste compounds of extractives of anchovy based powder for instant soup. The anchovy based powder for instant soup was made by adding of 72% in the redried anchovy, 14% in the sea tangle, 7% in the mushroom and 7% in the katsuobushi to the total mixtures. And the anchovy based powder for instant soup was packed in tea bag. The desirable extraction time are 5 min in package in tea bag with air permeability $100\;m^3/m^2/min$ and over 20 min in package in tea bag with air permeability $65\;m^3/m^2/min$, respectively. Judging from the result of extraction rate of total nitrogen, color and sensory evaluation in extractives of anchovy based powder for instant soup extracted by optimal extraction time, the quality in extractives of instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$ was superior to those of instant soup unpacked in tea bag and of instant soup packed in tea bag of air permeability $65\;m^3/m^2/min$. The principal taste compounds of extractives of anchovy based powder for instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$ were IMP (9.26 mg/100ml in 5% solution) and free amino acids (24.30 mg/100 ml in 5% solution) such as histidine, proline, lysine and taurine. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of extracives of anchovy based powder for instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$.

• Journal of Mushroom
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• v.2 no.2
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• pp.102-108
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• 2004

The mushroom production is rapidly growing worldwide and mushroom present a great potential in agricultural promotion in Korea. Many researches have been done on the cultivation, disease control and breeding of mushrooms over last 20 years. The researches, on the other hand, on the utilization and processing of mushrooms and comparatively poor. A survey on consumer behavior of Korean, Chinese and Japanese consumers on mushrooms procurement and consumption was carried out. The main purchasing place for mushrooms by Korean and Japanese consumers was mart while the conventional market was the main purchasing place for Chinese consumers. Chinese and Japanese consumers had better recognition on processed mushroom products compared to Korean consumers. Chinese and Japanese consumers bought pickled mushrooms while Korean consumers were experienced in tea products made of mushrooms. The most popular method for cooking mushrooms by all the three country's consumers is saute.

• Journal of the Korean Home Economics Association
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• v.44 no.6 s.220
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• pp.155-161
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• 2006

This study investigated housewives' perception of local special foods in Gwangju and Jeonnam in Gang Jin. Of 150 questionnaires sent, there were 114 responses. The most perceptible local special foods in Gwangju and Jeonnam area are as follows: Watermelon in Gwangju (100.0%), Pear in Naju (90.0%), Rice in Suncheon (40.0%), Gorosoe in Gwangyang (76.7%), Hongeo in Mopko (63.3%), Dolsan leaf mustard Kimchi in Yeosu (100.0%), Sweet Persimmon in Jangseong (86.7%), Salted bamboo sprout in Damyang (46.7%), Apple in Gokseong (90.0%), Butterfly rice in Hampyeong (63.3%), Gorosoe in Gurye (56.7%), Onion in Muan (96.7%), Peach in Hwasun(40.0%), Dallmaji rice in Yeongam (50.0%), Oyster mushroom in Jangheung (63.3%), Green tea in Boseong(96.7%), Heuksanhongeo in Sinan (53.3%), Loess sweet potato in Haenam (83.3%), Kukija in Jindo (60.0%), Laver in Wando (76.7%), Tohajeot in GangJin (73.3%), Citron in Goheung (90.0%), and Gulbi in Yeonggwang (100.0%). The most perceptible area and local special foods in Gwangju and Jeonnam area were in the following order: Green tea in Boseong (17.37%), Tohajeot in GangJin (15.97%), Watermelon in GwangJu (10.0%), Pear in NaJu (9.3%), and Loess sweet potato in Haenam (9.3%).

• Korean Journal of Veterinary Research
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• v.58 no.2
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• pp.65-72
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• 2018

The present study observed the effects of a green tea (Camellia sinensis) flower extract (GTFE) on melanin synthesis in B16-F10 melanoma cells. GTFE exhibited antioxidant activity on 2,2-diphenyl-1-picrylhydrazyl and inhibited mushroom tyrosinase activity in a dose-dependent manner. Furthermore, GTFE significantly diminished ${\alpha}-melanocyte$ stimulating hormone (${\alpha}-MSH$) stimulated cellular melanin content and tyrosinase activity throughout the concentration range evaluated. Based on RNA sequencing analysis, differential gene expression patterns observed in ${\alpha}-MSH$ stimulated B16-F10 melanoma cells were normalized by the addition of GTFE. In particular, the expression levels of melanoregulin and tyrosinase genes which are key regulating genes in melanin synthesis were up-regulated by 3.5 and 3 fold respectively by ${\alpha}-MSH$, and were normalized to control levels by the addition of GTFE. The results suggest that GTFE inhibits melanin synthesis in ${\alpha}-MSH$ stimulated B16-F10 melanoma cells by normalizing expression of genes that are essential for melanin synthesis. Overall, the results suggest that GTFE could be applied in the development of a whitening agent for the treatment of dermal hyperpigmentation.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.235-249
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• 2015

This study was carried out to investigate the flavor changes of Lentinus edodes at different storage temperatures, time and natural additives using an electronic nose with six metal oxide sensors. To preserve good quality of modified atmosphere packaged Lentinus edodes, Four natural additives(Artemisia princeps, Artemisia capillaries, green tea, and activated charcoal) were used. The mushrooms were packaged in polyethylene films with each treatment and were stored at 5, 10 and $20^{\circ}C$. Increase in storage temperature and storage time decreased the ratio of resistance in the electronic nose as well as first principal component scores. In addition, indicating quality of mushroom reduced at high temperature and long storage time. The results of the electronic nose and the principal component analysis(PCA) in the mushrooms with Artemisia princeps and Artemisia capillaries that were stored at $5^{\circ}C$, and green tea and activated charcoal which were stored at $10^{\circ}C$ showed the good effects to maintain the freshness along with reducing off-flavor. However, there were no differences between control and treatment groups at $20^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.235-255
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• 1996

Natural substances, exploited in our daily life, have been applied to drugs to treat diseases and developed to functional foods by appropriate preparations, and these foods give beneficial effects on physical activities. In this paper, the utilization of traditional functional foods was studied with refer ring to old ancient writings published in the front-end of Chosun dynasty. The utilized vegetables were march mallow, turnip, radish, Chinese cabbage, lettuce, spinach, cucumber winter buds, flesh of a cabbage, eggplant, taro, burdock, Parsley, watershield plant, crown daisy, bamboo shoots, garlic, scallion, onion, acorn, bark of a tree, white goosefoot leaf, leaf of bean, pine mushroom, bracken. yam, mugwort, tea, ginseng, peppermint, fruit of the Maximowiczia chinensis, smartweed and pepper. The utilized fruits were chestnut, Chinese date, pine nuts, walnut, gingko nut, citrus. crab apple, pear, peach, grape, pomegranate, plum, Chinese quince, fig and watermelon. The utilized cereal were rice, barley, bean, buckweat and Job's-tears. The utilized sweetenings and seasonings were honey, wheat-gluten, sugar, oil, salt, soy sauce and vinegar. Our ancestors had a balanced diet using the various foods, and especially had a fundamental concept of "Foods have the efficacy of a remedy".edy".uot;.