• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.862-874
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• 2014

Salt-fermented fish and fish sauce are very important materials to make Kimchi. They provide good taste and plenty of nutrition to Kimchi during fermentation. However, it is difficult to purchase Korean salt-fermented fish or fish sauce out of Korea. Therefore, to generalize Kimchi for other countries, this research carefully compared the quality differences between Kimchi made with South East Asian fish sauce, which is fairly similar to traditional Korean salt-fermented anchovy extract (Aekjeot) in terms of taste and ingredients, and that made with traditional Korean salt-fermented anchovy extract. To determine quality differences among traditional Korean Kimchies made with different sauces, Korean-made salt-fermented shrimp, salt-fermented shrimp extract, salt-fermented anchovy and salt-fermented anchovy extract were used. Of the four Kimchis, the one made with salt-fermented anchovy extract was chosen as a control sample and compared with those made with three different South-East Asian fish sauces. In the sensory evaluation for acceptance of fish sauces, characteristics of taste, texture and overall acceptance showed significant differences. In the sensory evaluation for differences, characteristics of fish odor and crunchiness showed visible differences. For umami taste, all fish sauces received higher points than Korean salt-fermented anchovy extract (control sample), although the difference was not significant. Sensory evaluation and research results show that Kimchi can become a highly likable food overseas and Kimchi can substitute easily bought South-East Asian fish sauces for Korean salt-fermented fish sauces (Jeotkal).

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.74-81
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• 1995

In the proximate composition of the yams of home product, wild yam was most abundant in crude lipid and crude protein, and those content in the cultivated yams, cultivated long yam and cultivated short yam were similar. Cultivated long yam is the richest in crude ash. African yam had more crude lipid and crude protein compare to those of home product yams. Especially, the amount of crude lipid in African yam was four-fold of home product yams. In the mineral content, Ca was the richest mineral in four kinds of yam. The rest of mineral were in order of Fe, Mn and Zn. Among the home product yams, the Ca content of wild yam was higher than that of cultivated yam. The contents of Fe, Mn and Zn were also high in wild yam compared to cultivated yam. In the composition of free sugars, the sucrose content is the highest in wild yam, cultivated short yam and African yam. in order The fructose content was the most abundant in cultivated long yam and the next was sucrose. The composition of free fatty acids were in order of lactobacillic acid, palmitic acid and palmitoleic acid. Crude saponin contents of the home products were almost similar levle, but crude saponin of wild yam was more abundant than that of cultivated yam. And crude saponin of African yam was much more abundant compared that of other home product yams. there is not much difference in the kinds of saponin from the home product yams. However, the amount of each saponin from the home product yams was different. In case of African yam, 'b' saponin did not appear and 'e' saponin was higher compared with home product yams. In African yam, the bitter taste from ethyl acetate layer was the strongest, and the next was n-butanol layer. It is possible that there was a powerful UV absorption material in the bitter taste of ethyl acetate layer and also supposed that there were saponin and phenol is material.

• Journal of the Korean Society of Tobacco Science
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• v.24 no.1
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• pp.67-73
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• 2002

In light of addressing consumer health concern, coping with anti-tobacco movement, and promoting new product, tobacco industry is actively pursuing to make a new generation of cigarettes with low tar and nicotine deliveries, and less harmful substances. Low tar and low nicotine cigarettes increases their market shares dramatically world wide, especially in KT&G, multinational tobacco companies, EU countries, even in China regulated by CNTC to set up yearly target to lower tar and nicotine deliveries. On the other hand, to design a new cigarette with reduced harmful substances begins to gain speed. The "modified Hoffmann list" publishes thirty plus substances in tobacco leaf and main smoke stream, which is the prime suspect causing health problems. Various ways and means are developed to reduce such components including new tobacco breeds, new curing method, tobacco leaf treatment before processing, selected filtration system, innovated casing system to reduce free radicals, as well as some non conventional cigarette products. In TSRC held this year, the main topic is related to reduce tobacco specific nitrosamines in tobacco leaf. The new generation of cigarette is in the horizon. It still needs a lot help to produce commercial products with satisfied taste and aroma characters. The flavor industry is not regulated by many governments demanding which ingredients might or might not be for tobacco use. However, most of the cigarette companies self impose a list of ingredients to guide flavor suppliers to design flavors. Unfortunately, the number of ingredients in those lists is getting shorter every year. It is understandable that the health is not the only reason. Some cigarette companies are playing safe to protect the company from potential lawsuit, while others are just copying from their competitors. Moreover, it is obvious that it needs more assistance from casings and flavors to design new generation of cigarettes with missing certain flavor components in tobacco leaf and main smoke stream. These flavor components are either non-existed or at lower level at new form of cured tobacco leaf or filtered in the main smoke stream along with reduced harmful substances. The use of carbon filters and other selected filtration system poses another tough task for flavor system design. Specific flavor components are missing from the smoke analysis data, which brings a notion of "carbon taste" and "dryness" of mouth feel. It is ever more demanded by cigarette industry to flavor suppliers to produce flavors as body enhancer, tobacco notes, salivating agents, harshness reducer, and various of aromatic notes provided they are safe to use. Another trend is that water based flavor or flavor with reduced ethanol as solvent is gaining popularity. It is preferred by some cigarette companies that the flavor is compounded with all natural ingredients or all ingredients should he GMO free. The new generation of cigarettes demands many ways of new thinking process. It is also vital for tobacco industry. It reflects the real needs for the consumers that the cigarette product should be safe to use as well as bearing the taste and aroma characters smokers always enjoyed. An effective tobacco flavor system is definitely a part of the equation. The global trend of tobacco industry is like trends of any other industries lead by consumer needs, benefited with new technology availability, affected by the global economy, and subjected for various rules and regulations. Anti-tobacco organizations and media exceptionally scrutinize cigarette, as a legal commercial product. Cigarette is probably the most studied commercial product for its composition, structure, deliveries, effects, as well as its new developmental trend. Therefore, any new trend of cigarette development would be within these boundaries. This paper is trying to point out what it would be like for tobacco industry in the next few yews and what concerns the tobacco industry. It focuses mostly on the efforts to produce safer cigarettes. It is such a vital task for the tobacco industry and its affiliate industries such as cigarette papers, filters, flavors, and other materials. The facts and knowledge presented in this paper might be well known for the public. Some of the comments and predictions are very much personal opinion for a further discussion.

• Archives of Pharmacal Research
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• v.23 no.1
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• pp.66-71
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• 2000

Peonjahwan, an oriental traditional medicine composed of crude herbal drugs and animal tissues is bitter and poorly water-soluble. To mask the bitterness of peonjahwan and enhance the release of bilirubin, one of the crude active ingredients of peonjahwan, peonja dry elixir (PDE), was prepared using a spray-dryer after extracting the crude materials in ethanol-water solution. coated peonja dry elixir (CPDE) was then prepared by coating the PDE with Eudragit acrylic resin. Panel assessed bitterness and release test of bilirubin from PDE and CPDE were carried out and compared with peonjahwan alone. PDE was found to have little effect upon the reduction of the bitterness of peonjahwan. However, the bitterness of CPDE was found to reduce to 1/4 of that of peonjahwan due to the encapsulation of crude active ingredients by the dextrin and Eudragit shell (P<0.05). The release rate of bilirubin from PDE and CPDE for 60 min increased about 3.5- and 2.5-fold, respectively, compared to peonjahwan at pH 1.2. It is concluded that CPDE, which masked the bitterness of peonjahwan and enhanced the release of bilirubin, is a preferable delivery system for peonjahwan.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.551-560
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• 2007

This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water($15{\sim}22%$), barley sprout powder($1{\sim}4%$), and sugar($12{\sim}19%$). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.3
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• pp.117-121
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• 2007

To optimize the mixing ratio of ingredients to obtain the best sensory qualities, a response surface methodology with a central composite design was performed on hot water extracts using crucian carp Carassius carassius treated with diluted vinegar (pH 5.24-5.30). The optimal solutions for four parameters (overall acceptability, odor, flavor, and taste) were obtained using the second-order response surface regression models. The optimal formulation appeared to be 124.15 g of ginger and 96.09 g of garlic with 1 kg of ground crucian carp meat based on the desirability function technique.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.480-488
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• 2004

The purpose of this study was to determine gain the most desirable mixture ratio for the ingredients of Backhapbyung. Sensory examination and mechanical test were conducted on the texture, water contents and color degree of Backhapbyung with various ratios of liliibulbs powder and sugar added to nonglutinous rice flour. The results of sensory evaluation showed that Backhapbyung composed of put 8% (24g) liliibulbs powder, 40g sugar, 40ml water and 276g nonglutinous rice flour had the highest overall score in terms of acceptability, after-swallowing and taste of flavor, and overall quality preference. Overall among the recipes tested, that with 6% (24g) liliibulbs powder, 40g sugar, 40 ml water and 282g nonglutinous rice flour showed the highest marks in springiness, cohesiveness, gumminess and chewiness. The moisture content was 33.54% nonglutinous rice flour, and 11.8% liliibulbs powder. The overall quality of sensory examination for bitterness was positively correlated with the hardness of sensory examination and the mechanical examination for adhesiveness. The overall quality of sensory examination for chewiness was positively correlated with the moistness of sensory examination and the mechanical examination for cohesiveness. From the above results, the best mixture ratio of Backhapbyung, with a moisture content of 37.18%, is 8% (24g) of liliibulbs powder, 40g sugar, 40ml water, and 3g salt and 276g nonglutinous rice flour.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.438-446
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• 2013

This paper investigated the purchase behavior of Kimchi products by surveying housewives in Jeonbuk area who have purchased Kimchi products. The studied consumers purchased Kimchi products for the convenience and time-saving aspects. Factors taken into account when purchasing Kimchi were hygiene, taste and ingredients. The main places of purchase for Kimchi products were large discount markets. The purchase information paths were product displays at stores and recommendations from acquaintances. The most purchased type of Kimchi products was cabbage Kimchi. An one-time purchase amount was 10,000~30,000 won. The most purchased size was to be 500 g~1 kg. Desired improvements for Kimchi products were a display of the ingredients origin, exclusion of monosodium glutamate, freshness, and hygiene. Based on the results, this research aids in analyzing the marketing mix (4P: product, price, place, promotion) of Kimchi products for Kimchi manufacturers.

• Journal of Animal Science and Technology
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• v.62 no.2
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• pp.111-120
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• 2020

The definition of meat analog refers to the replacement of the main ingredient with other than meat. It also called a meat substitute, meat alternatives, fake or mock meat, and imitation meat. The increased importance of meat analog in the current trend is due to the health awareness among consumers in their diet and for a better future environment. The factors that lead to this shift is due to low fat and calorie foods intake, flexitarians, animal disease, natural resources depletion, and to reduce greenhouse gas emission. Currently, available marketed meat analog products are plant-based meat in which the quality (i.e., texture and taste) are similar to the conventional meat. The ingredients used are mainly soy proteins with novel ingredients added, such as mycoprotein and soy leghemoglobin. However, plant-based meat is sold primarily in Western countries. Asian countries also will become a potential market in the near future due to growing interest in this product. With the current advance technology, lab-grown meat with no livestock raising or known as cultured meat will be expected to boost the food market in the future. Also, insect-based products will be promising to be the next protein resource for human food. Nevertheless, other than acceptability, cost-effective, reliable production, and consistent quality towards those products, product safety is the top priority. Therefore, the regulatory frameworks need to be developed alongside.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.9-16
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• 2003

The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-fried whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).