• 한국식품영양학회지
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• 제9권4호
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• pp.509-515
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• 1996

Sour liquid 발효가 식빵의 제조조건과 품질에 미치는 영향을 알아보았다. Lactobacillus brevis와 Lactobacillus brevis와 Lactobacillus plantarum을 혼합 배양하면 sour dough bread 사용 유산균 중 산생성력이 가장 높았고 pH도 낮았다. Sour liquid 발효 제조시 제빵의 제조조건에 가장 적합한 배양조건, 배양온도, 시간 및 배지의 조서에 대해 실험하였다. L. brevis와 L. plantarum의 배양은 3$0^{\circ}C$에서 24시간 하였다. 배지조성 중 글루코오스를 2% 첨가하고 영양원으로서 yeast extract 0.4%를 첨가한 것의 결과가 가장 좋았다. Sour liquid ferments를 제빵제조시 중종 (sponge dough)에 넣었을 때 반죽의 pH를 4.64까지 낮추어 주어 발효력을 증가시켰고, total titratable acidity(TTA)도 보통 식빵의 0.46%보다 높은 0.54%를 나타내었다. 품질평가에 있어서, sour dough liquid를 이용한 식빵의 경우가 보통식빵보다 비용적 (specific volume)이 좋았다. 맛과 외형 특히 관능적인 품질(향취)이 증가되었다. 이는 유산균이 생성한 초산, 젖산 및 아미노산 등이 영향을 미치기 때문으로 보인다. 제품을 $25^{\circ}C$에서 6일 동안 저장하면서 노화도를 측정한 결과 보통식빵보다 노화지연에 훨씬 효과적으로 나타났고 Sour liquid ferments는 유산균 등이 생성한 유기산들이 곰팡이의 생육을 억제하여 제품의 저장기간이 연장되었다.

• 식품기술
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• 제21권2호
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• pp.67-69
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• 2008

• 한국식품영양과학회지
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• 제32권4호
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• pp.645-653
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• 2003

Taste receptor cells respond to gustatory stimuli using a complex arrangement of receptor molecules, signaling cascades and ion channels. When stimulated, these cells produce action potentials that result in the release of neurotransmitter onto an afferent nerve fiber that in turn relays the identity and intensity of the gustatory stimuli to tie brain. A variety of mechanisms are used in transducing the four primary tastes. Direct interaction of the stimuli with ion channels appears to be of particular importance in transducing stimuli reported as salty or sour, whereas tile second messenger systems cyclic AMP and inositol trisphosphate are important in transducing bitter and sweet stimuli. In addition to the four basic tastes, specific mechanisms exist for the amino acid glutamate, which is sometimes termed the fifth primary taste. The emerging picture is that not only do individual taste qualities use more than one mechanism, but multiple pathways are available for individual tastants as well.

• 대한한방내과학회지
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• 제15권2호
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• pp.70-108
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• 1994

The kinds and remedies of intoxication were investigated throughout total 22 books of oriental medicine. The results are as follows 1. The kinds of intoxication were 91, most of which were plant intoxications and animal intoxications. 2. The kinds of detoxication medicines was 203, the most popularly prescribed of which were Radix Glycyrrhizae Semen Glycine. 3. The prescribed medicines were most nonpoisonous ones, but some of them were poisonous. 4. The medicines with Han seong(寒性) were most popularly prescribed. The ones with On seong(溫性), Pung seong(平性), Youl seong(熱性), Yang seong(凉性) follows 5. The most popularly prescribed medicine was sweet taste(甘味). The nest ones were pungent taste(辛味), bitter taste(苦味), sour taste(酸味), salty taste(鹹味). 6. The most popularly prescribed medicine was Chung Youl(淸熱) medicines.

• 대한한의학방제학회지
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• 제26권2호
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• pp.123-127
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• 2018

Objective : This research was performed In order to establish the standard of the proper and taste in Korean Medicine. Methods : The change of the proper and taste of Mahwang(麻黃), Gyeji(桂枝), Jagyak(芍藥) and the change of the interpretation of the effect was investigated literally. Results : The hypotheses could be induced as follows. The pungent taste of Mahwang(麻黃) and the sweet taste of Gyeji(桂枝) was inserted by Bonchogyeongso(本草經疏) in Ming Dynasty. In case of Jagyak(芍藥), the proper and taste was changed into sour and cold at Myeonguibyeollok(名醫別錄). It can be proposed that bitter, warm of Mahwang(麻黃), the pungent and warm of Gyeji(桂枝) and the bitter and neutral of Jagyak(芍藥) in Sinnongbonchogyeong(神農本草經) is the adequate proper and taste Conclusions : Therefore it can be hypothesized that the taste and property of Sinnongbonchogyeong(神農本草經) can be established as the standard of the taste and property of Korean Medicine. But in the case of Baekduong(白頭翁), there is the fault of transcribing. So the caution is needed to decide the adequate taste and property.

• 한국식품조리과학회지
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• 제11권1호
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• pp.13-19
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• 1995

The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family's taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area. The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives’ Kimchi was preferred over the younger housewives’ Kimchi.

• Applied Biological Chemistry
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• 제23권2호
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• pp.89-105
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• 1980

Soysauce was made in the salt concentrations of 22.0% and 28.5%, and the changing aspects in nucleotides and their related compounds, free amino acids, free sugars and non-volatile amines which are related to the taste components during the fermentation process with a view to examining the taste components in the ordinary Korean soysauce were studied. And then artificial soysauce was prepared by applying the values derived from the analysis and measurement, and its sensory evaluation was performed. As the result of the sensory evaluation of artificial soysauce prepared according to the value of components analyzed from soysauce which had been fermented for fourty days in the salt concentration of 22.0%, it has been found that artificial soysauce was similar in taste to ordinary Korean soysauce. So, the following facts have been found: glutamic acid and aspartic acid have MSG-like taste, and IMP has a synergistic effect with these acids, which play great roles in ordinary Korean soysauce; both free sugars such as galactose and amino acids such as glycine, alanine and lysine have sweet taste; both amines such as tyramine and histamine, and amino acids such as valine, leucine, isoleucine, and phenylalanine have bitter taste; these components, combined with saline taste of salt and sour taste of organic acids, are assumed to form the unique taste in the ordinary Korean soysauce.

• 대한한방내과학회지
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• 제38권4호
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• pp.455-467
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• 2017

Objectives: This study evaluated the correlation between taste function and spleen qi deficiency in patients with burning mouth syndrome (BMS) and compared subgroups of BMS (i.e., dysgeusia and non-dysgeusia subgroups). Methods: This study included 60 participants categorized into two groups: a BMS group and healthy control (HC) group. Taste threshold was measured within six levels using solutions of four basic taste qualities. Subjects' Oral Health Impact Profiles (OHIPs-14) and Spleen qi Deficiency Questionnaire (SQDQ) scores were analyzed. Results: Taste thresholds for sweet (sucrose) and salty (NaCl) tastes were significantly lower in the BMS group than in the HC group, but sour (citric acid) and bitter (quinine HCl) tastes showed no significant differences between groups. In the dysgeusia and non-dysgeusia subgroups, no significant differences in the four basic taste thresholds were found. SQDQ scores were significantly higher in the BMS group compared to the HC and in the dysgeusia group compared to the non-dysgeusia group. OHIPs-14 and SQDQ scores for the BMS group were significantly and positively correlated. Conclusions: Spleen qi deficiency is related to taste function and can be used to treat BMS patients with taste dysfunction.

• 동아시아식생활학회지
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• 제23권3호
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• pp.273-281
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• 2013

The study is being conducted to investigate the perceptions and preferences of the Korean kimchi by the Chinese international students in Jeonbuk area. Self-administered questionnaires were collected from 197 male (48.9%) and 203 female (51.1%) students. Statistical data analysis is being completed using SPSS v. 12.0. Approximately 95% of Chinese female and 91% of male students know about kimchi before coming to Korea through the Korean movies and dramas. The perceptions for kimchi according to the residence period showed a significantly difference 'kimchi is a nutritious and health food' (p<0.05), 'kimchi has good taste but too hot to eat' (p<0.05), and 'Kimchi is difficult to eat because of the smell' (p<0.05). Approximately 52% of Chinese female and 44% of male students consumed kimchi once or twice a day. The most popular form of kimchi among the 13 varieties was baech kimchi. Chinese female students preferred the 'kkakdugi' (p<0.05), 'chonggak kimchi' (p<0.05), and 'young radish kimchi' (p<0.05) more than the male students. The most liked reason was the 'refreshing taste' (44.8%) whereas the most disliked reasons were 'unfamiliar with eating kimchi' (28.7%) and 'sour taste' (24.2%). Approximately 85% of Chinese female and 60% of male students would like to experience making kimchis by themselves. Extended kimchi consumptions for Chinese answered 'not too fish-like smell' (36.0%), 'not too overly-ripe' (34.5%), 'not too sour' (25.4%), and 'not too hot' (25.4%). Therefore, in order to improve the awareness for kimchi among Chinese students, we need to relate kimchi with the taste of Chinese traditional foods.

• 한국산학기술학회논문지
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• 제5권1호
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• pp.73-77
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• 2004

프락토올리고당(fructooligosaccharide, FOS)의 첨가가 숙성 중인 김치의 산도와 맛에 미치는 영향을 검토하였다. FOS를 첨가한 경우 설탕을 첨가한 경우에 비하여 숙성 중의 김치의 pH와 산도 변화에 큰 영향을 주지 않았다 또한 FOS가 1％의 농도로 첨가된 김치는 신맛이 덜하고 전체적인 맛도 우수한 것으로 나타났으며 이취의 발생도 억제되었다.