• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.3
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1279-1284
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• 2016

To obtain enzyme hydrolyzed vegetable protein (EHVP) with a salty and umami taste, defatted soybean meal was treated with proteases such as Flavourzyme$^{(R)}$ (F), Neutrase$^{(R)}$ (N), Alcalase$^{(R)}$ (A), and Protamex$^{(R)}$ (P) in various reaction orders. The highest soluble solid content of EHVP was 5.60% in enzyme reaction order NAFP although there was no significant difference. Amino type nitrogen was highest in ANFP (102.76 mg%) and APNF (102.85 mg%). In the sensory descriptive analysis, salty taste was highest in PNFA (11.81), followed by NPAF (10.14), FPNA (10.00), APNF (9.80), NAFP (9.76), AFNP (9.57), APFN (9.52), and NPFA (9.50) with no significant difference among treatment. Umami taste was not significantly different among the various enzyme treatments. Bitter aftertaste was highest in AFPN (5.67) and lowest in FAPN (2.38), PNAF (2.62), and NAPF (2.48). In the principle component analysis, EHVPs of PNFA, NAFP, APFN, NPAF, FPNA, NPFA, and APNF showed a strong salty and umami taste. Therefore, the PNFA, NAFP, APFN, NPAF, FPNA, NPFA, and APNF are desirable methods for making EHVP with a salty and umami taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.274-279
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• 1995

Seasonal variation of the taste components such as free amino acids, nucleotides, quarternary ammonium bases, and guanidino compounds in warty sea squirt(S. clava) were determined bimonthly from April to October for its food quality contributed in Korean seafood dishes. Fifty to sixty two percentage of the extractable nitrogen was free amino acids, and mainely it composed of taurine, proline, glutamic acid, glycine and glycinebetaine. Among the various taste component, betaine's level was somewhat higher(11~15%) and nucleotides related compounds also followed(5~8%). Most of nitrogenous compounds in the extractives reached to a maximum value in June and AMP content was relatively higher than the other nucleotides. The major organic acids were composed of succinic acid, malic acid, lactic acid and pyroglutaric acid in S. clava. The result of omission test suggested that the taste of S. clava is mainly attributed to free amino acids, betaines, nucleotides and non-volatile organic acid in order.

• The Korean Journal of Food And Nutrition
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• v.32 no.1
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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.

• Journal of the Korean Institute of Intelligent Systems
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• v.11 no.6
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• pp.491-499
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• 2001

In this paper, the scheme of an efficient fuzzy rule generation and fuzzy system construction using GA(genetic algorithm) and FCM(fuzzy c-means) clustering algorithm is proposed for TSK(Takagi-Sugeno-Kang) type fuzzy system. In the structure identification, input data is transformed by PCA(Principal Component Analysis) to reduce the correlation among input data components. And then, a set fuzzy rules are generated for a given criterion by FCM clustering algorithm . In the parameter identification premise parameters are optimally searched by GA. On the other hand, the consequent parameters are estimated by RLSE(Recursive Least Square Estimate) to reduce the search space. From this one can systematically obtain the valid number of fuzzy rules which shows satisfying performance for the given problem. Finally, we applied the proposed method to the Box-Jenkins data and rice taste data modeling problems and obtained a better performance than previous works.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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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.

• Journal of the Korean Society of Tobacco Science
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• v.29 no.2
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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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• v.18 no.1
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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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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• v.15 no.4
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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.