• 동의생리병리학회지
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• 제21권3호
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• pp.591-595
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• 2007

There are eight kinds of formulas for invigorating the liver to cure its asthenic syndrome based on the types of preparation formulas Began-tang, Boganhwan, Bogansan, Bogandan, Boganeum, Boganjoo, Boganjeon and Bogango. Another formula called Bocheonghwan is to invigorate the green colour of liver. There are 22 kinds of Bogan-tang, 12 kinds of Boganhwan, 25 kinds of Bogansan, one kind of Bogandan, one kind of Boganeum, one kind of Boganjoo, one kind of Boganjeon, one kind of Bogango, and two kinds of Bocheonghwan. Combination of herbal medicines, carried out in formulas for invigorating the liver, consists of various kinds depending on medical scientists' personal experience in medical treatment without any general principles, which makes it difficult to apply it to clinical use. The objectives of this study lie in theoretical establishment of Bogan-tang for curing the asthenic syndrome of liver through analyzing the component medicines and combination principles of Hyeongok's Bogan-tang, and furthermore, maximizing the clinical use of Began-tang. This study analyzed the component medicines and combination principles of Hyeongok's Bogan-tang based on the theory for properties and tastes of herbal medicines from the ${\ulcorner}$yellow Emperor's Canon of Internal Medicine${\lrcorner}$ , the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's Began-tang is an odd prescription, composed of 7 kinds of ingredients No.1 Radix Angelicas Sinensis (2don;7.5g), No.2 Rhizoma Chuanxiong (1don;3.75g), No.3 Radii Polygoni Multiflori (1don), No.4 Fructus Lycii (1don), No.5 Cortex Cinnamomi (1don), No.6 Rhizoma Gastrodiae (1don), and No.7 Radix Glycyrrhizae (1don). There are three methods for curing the asthenic syndrome of liver according to the five elements doctrine invigorating the liver, invigorating the kidney and purging the lung. First, if you suffer from the asthenic syndrome of the liver, you need to invigorate your liver. There are two available methods, including taste and property invigoration according to the theory for properties and tastes of herbal medicines. They each imply the pungent taste and the warm property invigorate the liver. In the case of taste invigoration, two herbal medicines with pungent taste, Radix Angelicas Sinensis and Rhizoma Chuanxiong, are combined into the principal and assistant herbal medicine, respectively. For property invigoration, two herDal medicines with the warm property, Cortex Cinnamomi and Rhizoma Gastrodiae, are combined into adjuvant herbal medicines. Secondly, if you suffer from the asthenic syndrome of the liver, you need to invigorate your kidney which is mother in the mother-child relationship in inter-promotion among the five elements. There are two methods to invigorate the kidney, including taste and property invigoration according to the theory for properties and tastes of herbal medicines. They each mean the bitter taste and the cold property invigorate the kidney. Therefore, it is important to use bitter herbal medicines for taste invigoration and cold ones for property invigoration. Both Differ and cold herbal medicines, Radix Polygoni Multiflori and Fructus Lycii, are combined into adjuvant herbal medicines. Lastly, if you suffer from the asthenic syndrome of the liver, you need to purge your lung which is an element being surpassed in the relationship between the elements surpassed and ones not surpassed in inter-restraint among the five elements. There are two methods to purge the lung, which include taste and property invigoration according to the theory for properties and tastes of herbal medicines. Taste invigoration means to purge the lung with pungent taste and property invigoration to purge the lung with warm property. Therefore, it is important to use pungent herbal medicines for taste invigoration and warm ones for property invigoration. Both pungent and warm herbal medicines, Radix Angelicas Sinensis and Rhizoma Chuanxiong, were combined to invigorate and purge the lung. In addition, Radix Glycyrrhizae are combined as dispatcher herbal medicine, harmonizing all the herbal medicines composing the formula. First, to cure the asthenic syndrome of the liver, the methods of invigorating the liver and the kidney, and purging the lung should be used according to the five elements doctrine. Secondly, herbal medicines appropriate for those treatment methods should be chosen according to the theory for properties and tastes of herDal medicine and thirdly, the combination of those herbal medicines should be carried out according to the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine. As a good example, Hyeongok's Bogan-tangon is combined according to the above theories. In conclusion, this formula was created by applying to the theory for properties and tastes of herbal medicines.

• 한국식품영양과학회지
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• 제45권9호
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• pp.1279-1284
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• 2016

식물성 단백질 급원인 탈지대두박에 Flavourzyme$^{(R)}$(F), Neutrase$^{(R)}$(N), Alcalase$^{(R)}$(A), Protamex$^{(R)}$(P)의 단백질 분해효소를 작용시켰을 때 짠맛을 많이 생성하는 조건을 확인하고자 하였다. 효소처리 순서를 달리하여 제조한 enzyme hydrolyzed vegetable protein의 고형분 함량은 1차 Neutrase $^{(R)}$(N), 2차 Alcalase$^{(R)}$(A), 3차 Flavourzyme$^{(R)}$(F), 4차 Protamex$^{(R)}$(P)를 처리한 NAFP 처리구에서 5.60%로 가장 높은 값을 나타내었으나 고형분 함량에서는 효소의 처리 순서가 큰 영향을 미치지 않는 것을 알 수 있었다. 아미노태질소 함량은 24개의 처리구들 중에서 ANFP(102.76 mg%)와 APNF(102.85 mg%) 처리구가 통계적으로 높은 값을 나타내었다. 정량묘사분석 결과 짠맛은 PNFA(11.81) 처리구가 통계적으로 유의차를 나타내며 높은 값을 나타내었고, NPAF(10.14), FPNA(10.00), APNF(9.80), NAFP(9.76), AFNP(9.57), APFN(9.52), NPFA(9.50) 처리구가 처리구간에 통계적으로 유의차를 나타내지 않으며 다음으로 높은 값을 나타내었다. 감칠맛은 모든 처리구에서 통계적으로 유의차를 나타내지 않았다. 쓴맛 후미는 AFPN(5.67) 처리구가 가장 높은 값을 나타내었으며 FAPN(2.38), PNAF(2.62), NAPF(2.48) 처리구에서 낮은 값을 나타내었다. 관능평가 묘사분석 결과를 주성분 분석한 결과 PNFA, NAFP, APFN, NPAF, FPNA, NPFA, APNF 처리구는 짜고 감칠맛 나는 맛을 낼 수 있는 효소처리법이었다. 따라서 이들 효소의 처리 순서가 짜고 감칠맛 나는 식물단백효소 분해물의 제조에 바람직한 방법임을 알 수 있었다.

• 한국식품영양과학회지
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• 제24권2호
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• pp.274-279
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• 1995

미더덕의 계절에 따른 성분 조성을 분석하여 식품학적 기초자료를 얻고자 3~10월 사이의 정미성분과 그 계절적 변화를 실험한 결과를 요약하면 다음과 같다. 미더덕의 총엑스분질소량은 6월에 294mg/100g, 7월에 160mg/100g으로 감소하다가 그 이후 증가하는 경향을 보였으며, 유리아미노산 중 taurine(45~50%)과 proline(12~18%)이 가장 많았으며, 그밖에 glutamic acid, alanine, glycine의 함량이 많았다. 핵산관련물질 중에서는 AMP의 함량이 가장 풍부하였고, glycine betain은 6월에 256mg/100g으로 최고치를 보였다. 미더덕의 엑스 분질소 조성은 유리아미노산이 50~62%로 가장 높았으며, 다음으로 betaine(11~15%), 핵산관련 물질(5~8%), TMAO 및 총 ceratinine 순이었다. 미더덕의 유기산은 succine, malic, lactic 및 pyroglutamic acid가 전체 유기산의 80% 이상을 차지하였으며, 그 중 succinic acid의 함량이 가장 높았다. Omission test한 결과, 미더덕의 맛은 유리아미노산, betaine, 핵산관련 물질, 불휘발성 유기산 순으로 영향을 미치는 것으로 나타났다.

• 한국식품영양학회지
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• 제32권1호
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• pp.11-26
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• 2019

The objective of this study was to reduce the waste rate of onion peel, which has excellent functionalities, and to promote its industrial utilization. The methodology involved preparing beef jerkies using liquid seasonings with 0% (OPE0), 50% (OPE50) and 100% (OPE100) onion peel extract (OPE) of domestically produced onion, respectively; and assessing their antioxidant activities and quality characteristics. As the amount of added OPE increased, the contents of crude protein and crude ash increased, while those of crude fat decreased. As for color values, increase in the amount of added OPE led to increase in L value and b value, but decrease in a value. The measurement of mechanical texture showed that hardness and cohesiveness decreased as the amount of added OPE increased. TBARS (thiobarbituric acid reactive substance) content decreased as the amount of added OPE increased. And the amount of added OPE increased, all the antioxidant activity of beef jerky increased. Acceptability test showed the highest preference for OPE50 with regard to flavor, taste texture and overall acceptability. Quantitative descriptive analysis (QDA) showed that increase in the amount of added OPE led to increase in meat color, salty taste, sweet taste, meat flavor and chewiness and decrease in off-flavor. According to principal component analysis (PCA), OPE50 and OPE100 had high levels of the sensory attributes that increase preference-such as meat color, salty taste, sweet taste, meat flavor and chewiness. Based on such results, it was established that 50% is the optimal mixing ratio of OPE for preparing a beef jerky of high preference that also has excellent quality characteristics and antioxidant activity.

• 한국지능시스템학회논문지
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• 제11권6호
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• pp.491-499
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• 2001

본 논문에서는 유전알고리즘(Genetic Algorithm)과 FCM(Fuzzy c-means) 클러스터링을 이용하여 TSK(Takagi-Sugeno-Kang)형태의 퍼지 규칙 생성과 퍼지 시스템(FCM-ANFIS)을 효과적으로 구축하는 방법을 제안한다. 구조동정에서는 먼저 PCA(Principal Component Analysis)을 이용하여 입력 데이처 성분간의 상관관계를 제거한 후에 FCM을 이용하여 클러스터를 생성하고 성능지표에 근거해서 타당한 클러스터의 수, 즉 퍼지 규칙의 수를 얻는다. 파라미터 동정에서는 유전알고리즘을 이용하여 전제부 파라미터를 최적에 가깝도록 탐색을 시도한다. 결론부 파라미터는 유전알고리즘에 의한 탐색공간을 줄이기 위해 전제부 파라미터가 결정되면 PLSE(Recursive Least Square Estimate)에 의해 추정되어진다. 이렇게 함으로서 타당한 규칙 수와 효율적인 퍼지 규칙을 얻을 수 있다. 제안된 방법의 유용성을 보이기 위해 Box-Jenkins의 가스로 데이터와 Rice taste 데이터의 모델링에 적용하여 이전의 연구보다 좋은 결과를 보임을 알 수 있었다.

• 한국식생활문화학회지
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• 제21권5호
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• pp.565-570
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• 2006

This study was to investigate the effect of Jubak(Sulchigegie) on the physicochemical properties of pork. A pork was cooked in a pot opening the lid with the Jubak for 20 min and then covering the lid without Jubak for 20 min at $100^{\circ}C$. Effect of the added amounts of Jubak on the pork was examined by principal component analysis and electronic nose consisting of six metal oxide sensors. As a pork was cooked with 30g Jubak, ratio of resistance was increased. This condition removed unpleasant smell of pork. Effect of the pork with Jubak is better the end location than middle of pork. Also, first principal component score increased as the pork cooking time was increased. In the texture properties, hardness, chewiness, gumminess, and springness of the pork with 30g Jubak were significantly lower than others processed in this study. With sensory evaluation, the pork with 30g Jubak obtained the best score in taste, texture and overall acceptability. It could be concluded that the pork(400g) with 30g Jubak reduces the pork odor, increase the tenderness and improve the flavor and taste of pork.

• 한국연초학회지
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• 제29권2호
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• pp.80-84
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• 2007

This study was conducted to evaluate the prediction of sensory property of smoke from the leaf chemical property and characterize leaf chemical components for the best tobacco taste's leaves in burley tobacco. For analytical and sensory evaluations, sixteen grades were used. The major leaf chemical components to predict the sensory property of smoke were ether extract for tobacco-like, chloride for impact and total nitrogen/nicotine for irritation. Within ${\pm}20\;%$ range of difference, the predictable probabilities of sensory property of smoke from the leaf chemical properties were 100 % for tobacco-like, impact and irritation. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical component contents were $6.5{\sim}6.8\;%$ in ether extract, $0.25{\sim}0.30\;%$ in chloride and $1.26{\sim}1.54$ in total nitrogen/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory components of tobacco smoke from a few selected leaf chemical properties in burley tobacco and to select the burley tobacco leaves for enhance the tobacco taste of cigarette.

• Food Science and Biotechnology
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• 제18권1호
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• pp.53-59
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• 2009

This study was performed to investigate the taste composition and antioxidant properties of cheonggukjang containing Korean red ginseng (RGC), as compared to either general cheonggukjang (GC) or non-fermented boiled soybeans (BS). Amylase activity was the highest (576.7 unit/g) in RGC, whereas protease activity was the highest (326.0 unit/g) in GC. The total soluble sugar contents of BS, GC, and RGC were 2,027.5, 905.5, and 837.5 mg/100 g, respectively. RGC had the highest amount of total amino acids (2,127.4 mg/100 g) and essential amino acid (50.9%) among the samples. The ratio of sweet to bitter components was higher in RGC than in GC. Although the extracts of RGC had higher radical scavenging activity for 1,1-diphenyl-2-picrylhydrazyl (DPPH) than BS or GC, regardless of the extract concentration, the ethanol extract of RGC showed the highest scavenging ability (92.4%) at 2.0 mg/mL. The chloroform extracts from GC and RGC showed their greatest superoxide dimutase-like activities at 17.2 and 19.7% at a concentration of 2 mg/mL, respectively. Regardless of the samples, the nitrite scavenging ability was positively correlated to the extract concentration, and RGC had highest ability among samples under the same extract concentrations.

• 한국식품영양과학회지
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• 제28권2호
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.322-328
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• 2010

This study was conducted to examine the sensory attributes, gingerol content and volatile components of ginger paste resulting from microbial fermentation. In the ginger samples, a total of eighteen attributes were determined to characterize the sensory attributes from descriptive analysis. These eighteen attributes consisted of the following: one appearance, eight odor/aroma, eight taste, and one aftertaste attribute. The ginger fermented using Lactobacillus plantarum produced a ginger aroma and putrid taste, whereas the sample fermented with Lactobacillus brevis showed a decreased ginger aroma and taste, and generated a lemon flavor. A total gingerol content of fresh and fermented ginger was 100.19 mg% and 89.55 mg%, respectively. Sixty-one volatile components in the fresh and fermented ginger were identified, and constituted eight kinds of monoterpenes, twenty-one kinds of sesquiterpenes, eight kinds of oxygenated monoterpenes and nine kinds of oxygenated sesquiterpenes. The most abundant volatile component identified in the fresh ginger was $\alpha$-gingerberine (26.52%), whereas fermented ginger was increased in its alcohol components.