• Journal of Digital Convergence
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• v.13 no.11
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• pp.391-398
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• 2015

The purpose of the study is to examine the convergence effects of the addition of Broadleaf liriope (Liriope platy phylla) on the taste and fermentation characteristics of kimchi. Based on the weight of the total materials used for making kimchi, the added rates of Liriope platy phylla were 0, 3, 5. 7, 10%, respectively. Kimchi was fermented for 28 days at $5^{\circ}C$ to investigate pH, acidity, total and lactic acid bacteria and sensory evaluation was performed. The control in pH showed a tendency to get rapidly lower, and the treatment slowly lower until 14 days, and it maintained the optimal taste. In the acidity change, the control rapidly rose after 14 days of fermentation, and the treatment maintained a regular level after 21 days. In the change of the total bacteria, the control increased after 21 days of maturing and the treatment progressed maturing without a big change after 14 days, and the lactic acid bacteria increased and had almost no change after 21 days. The sensory test, overall acceptability, flavor, taste, sour taste, palatability and texture were significantly high, and in the flavor, palatability and overall acceptability, the Liriope platy phylla 5% added treatment was the highest. The Liriope platy phylla 5% added treatment is expected to improve the taste and hypotonicity of kimchi.

• The Korean Journal of Food And Nutrition
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• v.8 no.3
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• pp.199-205
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• 1995

The study was carried out to compare the factors of overall preference In the sensory test to the analyzation of some compositions in the 7 kinds of old grasses : An Evening Primerose, a Spiderworts, the flower of a Convolvulus, So Ru Jang Yl, Shoe Bl Rum.O Yi Pul, Jip Sean Na Mul. Results were summaries as follows. 1. The Tannin contents of fresh sample and cooked samples were determined as 0.27~2.4g%, 0.25~1.439% respectively. The largest amount of fresh samples was contained In a Shoe Bi Rum. The smallest amount of them was in an Evening Primerose. The highest level of cooked samples was found in a Shoe Bi Rm, and the lowest was in the O Yi Pul. These results were similar to sensory test. 2. The free amino acid contents of 2 kinds of samples were determined as 25.15~179.5mg%, 1.86~13. 6mg% respectively. The largest amount of sweet taste of them was 0 Yi Pul and So Ru Jaeng Yl respectively. But So Ru Jaeng Yi is not appeared sweety becase this have much tannin. The smallest amount of sweet taste was a Spiderwort. The highest level of bitter taste was So Ru Jaeng Yl the and lowest was Jip Sean Na Mul. Among of them Jlp Sean Na Mul is similar to organoleptic test but So Ru Jaeng Yi is not strong bitter taste in sensory evaluation. The highest level of sour taste of cooked samples was So Ru Jaeng Yi and the lowest of them was Shoe Bi Rum. The reducing sugar contents of fresh sample and cooked samples were determined as 1.80~ 4.9g%, 1.84 ~3.579% respectively. The largest of fresh samples were So Ru Jaeng Yl and the lowest was Shoe Bi Rum. The highest of cooked samples were an Evening Primerose and the lowest was a Convolvulus. Among of these results an Evening Primerose was not similar to sensory test because it has much other components. The level of chlorophyll of fresh samples and cooked samples were determined as 11.7~39mg%, 11.3~40.3mg% respectively. The highest of fresh samples was Shoe Bl Rum and the lowest was J ip Sean Na Mul. The largest of cooked samples was So Ru Jaeng Yi and the lowest was a Jlp Seu Na Mul.

• Microbiology and Biotechnology Letters
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• v.39 no.2
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• pp.153-160
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• 2011

In this study, we have developed taste and other functional enhancements of yam chips, from tasteless and flavorless yam slices, through the process of soaking freeze-dried yam in different commercially available juices, including apple, omija (fruit of Maximowiczia typica), grape, wild grape, orange, tomato, red ginseng, and black garlic juice. The analyses of color (brightness, redness and yellowness), pH, brix, acidity, total polyphenol, total flavonoids, total sugar and reducing sugar, DPPH and ABTS scavenging activity, reducing power and nitrite scavenging activity, of the different yam chips showed that the freeze-dried yam slices absorb various components of fruit juices, such as flavonoids, sugars, organic acids and flavors, during the soaking process. These changes resulted in increased taste (both sweet and sour tastes), flavor and antioxidant activity in the yam chips. The soaking time for yam slices in juice is considered to be a crucial factor for the taste and bioactivity of yam chips. In the case of grape juice-yam chips, which had the highest preference among the 8 different chips, the optimum soaking time was noted as 120 seconds. The optimization of the soaking process is necessary for various juices. These results suggest that taste, and other functional enhancements, in yam chips can be developed by juice-soaking and freeze-drying methods.

• Journal of the Korean Society of Food Culture
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• v.14 no.3
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• pp.189-202
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• 1999

The study was carried out from March to May in 1998 to compare the food habits and food preference of 391 men in Kyung Nam area who were between twenties and sixties. The summarized results are as follow: 1. The 30's were highest(173.8cm) and the 60's were lowest(168.3cm) in their average stature. The 30's were heaviest(68.2Kg) and the 20's were lightest(62.3Kg) in their average weight(P<0.001). Average BMI was highest in the 50's and lowest in the 20's. 2. Average food habit score of the subjects(4.08) was as low as belonging to the poor group and lowest was 20's. 3. The rate of not eating was highest in the breakfast and the subjects ate breakfast more as they were older(P<0.001). The serious problem of food habit was irregular eating time. The subjects ate in the more irregular time as they were younger. 4. 88.9% of the subjects preferred cooked rice and cereals as their main food, kimchi as their side dish and fruit as their eating between meals. 5. We found great differences in the kinds and number of drinkings subjects preferred as their ages(P<0.001). 20's preferred cider and cola. 30's, 40's and 50's preferred coffee and 60's preferred ginseng tea and citron tea. The rate of smoking was higher in 30's and 40's then in 20's and 50's. 6. 72.9% of the 20's and 16.7% of the 60's ate instant food more than 2-3 times a week. They ate Ramen most often because of its convenience. They ate out more as they were younger and preferred Korean food as their eating out menu. 7. The degree of preference in a sweet taste was highest in 20's and lowest in 40's (P<0.01) and the degree in the preference of a sour taste became lower as they were older(P<0.001). Only in the preference of a salty taste, we could find the difference of the BMI level. They showed high degree in the preference of a salty taste as the order of the over-weight group, normal group, under-weight group and fat group. They showed meaningful correlationship between the level of BMI and the degree of preference of a salty taste in 20's and 40's and between the food habit score and the level of BMI in 60's (P<0.05).

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.270-277
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• 2003

In order to enhance the firmness and shelf-life of kimchi, as well as to increase the content of well-absorbed digestible calcium, the effect of calcium lactate (CaL) treatment of salted Chinese cabbage on pH, tit ratable acidity, total microbes, lactic acid bacteria, alcohol insoluble substance (AIS) content, firmness, mineral content and tissue structure were investigated. Treatment with the Cal solution increased pH and decreased titratable acidity, which was more pronounced at higher concentrations. The edible period evaluated by pH was 7～8 days for non-treated kimchi, 10 days for 1 % treated kimchi, 15 days for 2% treated kimchi and 20 days for 3% treated kimchi. Total microbes were reduced, but lactic acid bacteria counts were higher in the treated group. CaL treated kimchi showed higher AIS content and firmer texture, which was more conspicuous in the 2 and 3% CaL treated groups. Calcium content in kimchi fermented for 15 days was 40.75～41.53 mg%, which is 42～45% higher than that in the control group. The sodium content was 23～54% less in the treated groups. The epidermis and vascular bundle tissue of kimchi fermented for 15 day was damaged more severely in the control group than in the treated group. CaL treated kimchi has a crispier taste and the development of sour taste was delayed. Therefore, addition of CaL can produces a kimchi with high calcium as well as superior texture and shelf-life, when adjusting the concentration according to the fermentation periods.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.81-94
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• 1999

As the elderly population has increased in the advanced countries, food intake, relationship of nutrient intake and disease has become major problem in the aged. To investigate the dietary behaviors and the preference of food of the elderly for developing meal planning, the study was conducted through survey questionnaires including 24-hr dietary recall, dietary behaviors, food preference and frequency of food intake to 352 elderly (104 male and 248 female) who were more than 60 years old and living in Seoul. Most of subjects ate three meals regulary and the most preferred taste was sweet and the less preferred taste was sour. Dietary behaviors according to educational level were shown that the skipping meal time and duration time of one meal were significant difference in educational level. Most of the elderly subjects like kimchi and soybean paste soup. The more educated elderly were preferred milk. The reason of dislike of milk was bad flavor and diarrhea. Most of them who graduated from university and high school selected fishes because of good for health primary, otherwise no educated, elementary school and middle school graduated elderly selected vegetables primary. Meats, fishes, seaweeds, mushrooms, fruits, milk and milk products, eggs and vegetables intakes of total elderly subjects were significantly positively related to educational level. With respect to milk and milk products intakes, cheese, yogurt (curd) and milk intake of elderly was significantly negatively related to age. Therefore education for developing desirable dietary behaviors and improving the meal patterns should be in forced to elderly, especially who had poor educational background in order to manage the meal planning and to care for their health in the later life.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.433-439
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• 2002

In order to increase the antioxidant effect and preference of jujube-omija herbal sauce, we added ethanol extracts of 12 kinds of food and 12 kinds of medicinal herb to the sauce, and then evaluated the antioxidant activity and sensory characteristics. The antioxidant activity of the jujube-omija herbal sauces was greatly increased by the addition of ethanol extracts of foods such as green tea, mugwort, mint, lemon, leek, etc. and those of medicinal herbs such as ginseng. pine needle, the root of arrowroot, orange peel, etc.. Due to the high content of phenolic compounds, the ethanol extracts foods and medicinal herbs appeared to be responsible for high electron-donating ability and low hydroperoxide productivity. While the jujube-omija sauce with the extracts of green tea, mugwort, ginseng and pine needle were not preferred by the panels due to bitter taste and aroma, those of lemon, fruit of Chinese quince, orange peel, etc. were preferred with their sweet and a little sour taste and showed a high antioxidant activity. Especially, lemon juice was the best to increase the antioxidant activity and the preference of the jujube-omija herbal sauce.

• The Journal of Internal Korean Medicine
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• v.21 no.5
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• pp.697-704
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• 2000

According to herbalogical bibligraphy and literature, therapeutic effects of Achyranthis Radix on arthritis was as follows, 1. Achyranthis Radix of Amaranthaceae is divided into five species-Achyranthes japonica, A. bidentata, A. longifolia, A. fauriei, Cyathula capitata, C. officialis and the characteristic, taste, channel entry, effects and main treatments were alike. 2. Winefrying stood for repairing treatement method for Achyranthis Radix Before repairing treatment method, Achyranthis Radix had three tastes(bitter, sour, and sweet) and calm and not poisoning characteristic. After repairing treatment method, the bitter taste was disappeared, and calm and not poisoning characteristic was changed into warm characteristic. 3. Effects of Achyranthis Radix were quicking the blood and dispelling stasis, liver-kidney supplement and strengthening musculo-skeletal system. Main treatments were relief of lumbar and knee joint pain, static menstrural block and wind-cold- damp impediment. 4. Contraindication of Achyranthis Radix was sympthom caused by spleen-kidney yang vacuity, upper burner disease and lower burner hemorrhage etc. Being used in pregnant woman, it could incur abortion. 5. Contraindication of Achyranthis Radix was beef, milk and mutton. It's fear was Radix Cynanchi Stauntonii and Semen Plantaginis. It's aversion was the firefly. Herba Taraxaci, Carapax Amydae, Carapax Testudinis and Radix Cynanchi Stauntonii. From above results, I suppose Achyranthis Radix has enough herbalogical foundation and could be used to treat arthritis and it is necessary to make a profound study of it.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.557-567
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• 2000

An optional ingredient, jasoja(Perillae semen), was adopted to improve the quality of Dongchimi. The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0%, per radish, and sensory and microbiological characteristics were determined during fermentation at 10 for 45 days. The effect was varied depending on the amounts of jasoja, but Dongchimi fermented with 0.5% jasoja was most favored for color, flavor, taste, texture, and overall acceptability in sensory evaluation. According to a quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added jasoja. However, a strong off-taste was detected from 1.0% treatment. The viable cell numbers of total and lactic acid bacteria drastically increased during the first 2 days, and then gradually increased to their maximum values during fermentation and slowly decreased at the later stage. Dongchimi with 0.5% treatment showed a distinctive high number of microorganisms at the 15th-day of fermentation and this trend was maintained until the completion of fermentation. The lactic acid bacteria isolated and identified from Dongchimi were; Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus faecalis, and Lactococcus lactis. The combined number of Lactobacillus brevis and Lactobacillus plantarum began to increase right after preparation to as much as 10$\^$7/CFU/㎖, then decreased to 10-10$^3$CFU/㎖ afterward. This study showed that the addition of jasoja retarded the initial fermentation of Dongchimi; however, too much jasoja at above 1% weight level per Chinese radish might accelerate fermentation at the later fermentation stage and shoud be avoided. A comparable fermentation pattern was observed among the samples; however, more acceptable Dongchimi could be prepared by fermenting for 11 to 30 days at 0.5% jasoja concentration per radish.

• Journal of Ginseng Research
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• v.42 no.1
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• pp.57-67
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• 2018

Background: Ginseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms. Methods: Gas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures (Saccharomyces bayanus, Bacillus subtilis, Lactobacillus plantarum, and Leuconostoc mesenteroide) were used for the ginseng extract fermentation. Results: The principal component analysis score plot and heat map showed a clear separation between ginseng extracts fermented with S. bayanus and other strains. The highest levels of fructose, maltose, and galactose in the ginseng extracts were found in ginseng extracts fermented with B. subtilis. The levels of succinic acid and malic acid in the ginseng extract fermented with S. bayanus as well as the levels of lactic acid, malonic acid, and hydroxypruvic acid in the ginseng extract fermented with lactic acid bacteria (L. plantarum and L. mesenteroide) were the highest. In the results of taste features analysis using an electronic tongue, the ginseng extracts fermented with lactic acid bacteria were significantly distinguished from other groups by a high index of sour taste probably due to high lactic acid contents. Conclusion: These results suggest that a metabolomics approach based on GC-MS can be a useful tool to understand ginseng fermentation and evaluate the fermentative characteristics of starter cultures.