• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.973-978
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• 2006

This study was conducted to investigate the solubility, antioxidative and antimicrobial activity of the freeze dried chitosan-ascorbate (CAs) and chitosan-acetate (CAc). In the results of solubility, CAs was soluble over 0.5% in distilled water, vinegar, green tea, soju (distilled liquor), beer and red wine, while it was not soluble in soy sauce, soy milk, milk, orange juice, coffee, sesame oil, soy milk and soybean oil. The solubility of CAc in the liquid foods was similar to those of CAs, but it was soluble less than 0.1% in beer, and formed curd in red wine. Electron donating activity, antioxidative activity and SOD activity of CAs were 48.2, 90.6 and 67.5%, respectively, while the activities of the CAc were 0, 40.0 and 10.0%, respectively. The minimal inhibitory concentrations of CAs and CAc were $200\;{\mu}g/disc$ against Bacillus circulans, Bacillus brevis, Bacillus licheniformis, Bacillus arabitane and Bacillus sterothermophillus, $400\;{\mu}g/disc$ against Escherichia coli O157, Listeria monocytogenous, Bacillus cereus and Bacillus subtilis. There was no significant difference in Hunter's L* value between CAs and CAc $(81.95{\sim}82.97)$, but Hunter's a* and b* values of the CAs was higher than those of CAc. While sour and bitter tastes of CAs were lower than those of CAc, there was no significant difference in astringent taste. From these results, it suggested that CAs has more extensive utility in liquid foods with antimicrobial and antioxidant activity as well as sensory quality compared to CAc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.86-96
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• 1984

In order to provide basic data for food processors and to improve eating habits and healthy diets, four primary tastes and hot taste threshold of Koreans, physio-chemical properties of foods and food preference were investigated. The results of this study were as follows; 1. The recognition threshold concentration of four primary tastes was 0.016 % of salt, 0.245${\sim}$0.249 % of sweet, 0.004${\sim}$0.008 % of sour and 0.008${\sim}$0.012 % of bitter. Threshold concentration of hot taste was 170,000${\sim}$600,000 Scoville Heat Unit(S.H.U.) 2. The most acceptable tastes were 0.3 % saltiness in 0.375 % broth(at $60^{\circ}C$), 6 % sweetness in 2 % instant coffee(at $60^{\circ}C$) and 19.3 sugar-acid ratio(16.8 brix/0.8736 % citric acid) in 100 % valencia orange juice(at $20^{\circ}C$). 3. The salt concentrations of soup were 1.127 % in average. S. H. U. (scale of hot taste) of soybean sprout soup and spinach bean paste soup ranged between 12,500 and 47,500 equivalent to oleoresin capsicum content of 1.990${\sim}$5.911 (mg %). 4. 'Jigae' (Korean style stew) was the most favorable food and it was revealed that the father influences the formation of his children's eating habits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1031-1037
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• 2007

Changes in red ginseng fusion cheonggukjang properties under various hydrolytic conditions were investigated for its possible application to different types of food products. Among the four types of protease that were analyzed, protease (KMF -G) produced the highest hydrolysis rate, calcium binding capacity, and total phenolic compound content. In addition, the highest fibrinolytic activity and ACE inhibitory activity were also exhibited at 87.10 units and 67.17%, respectively. Among a number of different protease concentrations, a 0.02% concentration of protease (KMF-G) was found to be appropriate for the purposes of the study. The best results for red ginseng cheonggukjang hydrolysis were observed at the 60 and 90 min intervals. However, there was not a significant difference between the results at the two time points. The unpleasant odor and bitter taste associated with red ginseng fusion cheonggukjang improved with hydrolytic activity exceeding 60 min. Thus, the optimal hydrolysis time was determined to be 60 min. The total ginsenoside content of red ginseng cheonggukjang was 9.197 mg/g and the hydrolysate content was 11.707 mg/g. Based on the results, it was determined that the addition of 0.02% protease (KMF -G) and treatment for 60 min are the optimal hydrolytic conditions for red ginseng cheonggukjang to improve its biochemical characteristics, including fibronolytic activity and ACE inhibitory activity.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.166-172
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• 2003

Calcium lactate (CL) prepared from powdered black snail (PBS) or its ashed powder (ABS), was investigated for ideal manufacturing conditions to optimize color, solubility and sensory quality. Based on the amount of PBS and 100 mL lactic acid (LA), the yields of PBS-CL were 300% and 15 g in 10% LA and 260% and 20 g in 20% LA. Yields of ABS-CL based on the amount ABS and 100 mL LA were 400% and 60 g in 10% LA and 329% and 66 g in 20% LA. Both of the yields were decreased with an increase of the LA concentration on the basis of PBS and ABS amounts, but proportionally increased with the increment in the LA concentration on the basis of LA volume. Optimal preparation times of the dehydrated PBS-CL and ABS-CL were, respectively, 4 hr and 5 hr at 10$0^{\circ}C$, 3 hr and 4 hr at 12$0^{\circ}C$, and 1 hr and 2 hr at 15$0^{\circ}C$, which showed shorter time in preparing the dehydrated ABS-CL. PBS-CL and ABS-CL were confirmed to be Ca($CH_3$CHOH$CO_2$)$_2$ by the analysis results of IR and $^1$H-NMR. Calcium contents of the anhydrous PBS-CL and ABS-CL were individually 15.4% (w/w) and 17.3% (w/w) representing 84.2% and 94.5% or each theoretical value. Colors or PBS-CL and ABS-CL were light yellow and light-greenish white each. Solubilities of PBS- CL and ABS-CL in distilled water at pH 3~8 were 5.43 and 6.11 g/100 mL, respectively, which demonstrated higher mean solubilities rather than the 4.74 g/100 mL of standard CL. Solubilities of PBS-CL (3.14~5.03 g/100 mL) and ABS-CL (4.69~6.05 g/100 mL) against soup soy sauce, 3% brine, Soju (Korean distilled liquor), thick soy sauce, grape juice and orange juice were higher than those of standard CL (2.94~5.84 g/100 mL). ABS-CL was believed to have a wide use range due to its low sourness while different applications of PBS-CL in food are expected due to its mild astringent taste and strong savory taste despite its strong bitter taste as estimated by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.261-268
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• 2008

To utilize Cheonggukjang as a raw material of diverse foods, the quality characteristics of Cheonggukjang and its processed food were compared. Cheonggukjang (CGJ), red ginseng Cheonggukjang (RCJ), and red ginseng Cheonggukjang hydrolysate (RCH) were powdered, and their quality and functional characteristics were examined. The result showed that in regard to general components, carbohydrate content of RCJ was higher than other samples while crude protein content was lower. Free amino acid content of RCH was 2,157.16 mg%, which was approximately 2 times higher than CGJ, and the content of essential amino acid was 812.18 mg%, which was the highest. The result of SDS-electrophoresis pattern showed that CGJ and RCJ showed a molecular weight smaller than 33 kDa, and RCH showed a smaller than 17 kDa low molecular weight, confirming the hydrolysis to small molecular weight. Among the samples, free radical scavenging activity, superoxide radical scavenging activity, and ACE inhibitory activity did not show a significant difference; nonetheless, RCH showed the highest activity while CGJ showed the highest fibrinolytic activity of 111.38 unit. In addition, in sensory evaluation, the peculiar bitter taste of red ginseng could be detected while the overall acceptability was improved. Based on the above results, in comparison with CGJ, as for RCJ and RCH, their function was strengthened and unpleasant odor was reduced, and thus it is anticipated that they could be used as a raw material of diverse foods.

• KSBB Journal
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• v.6 no.4
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• pp.327-336
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• 1991

A study on the optimum hydrolysis conditions of fish skin through the aid of enzymes and the development of a natural seasoning using the hydrolysate has been carried out for the effective utilization of fish skin. Using the "pH-drop" techniques the collagenase and pronase were identified as most suitable for this purpose. The $K_m$ and $V_{max}$ values of pronase were 1.82 mgN/ml and 0.06 mgN/mL/min, respectively. The hydrolysis conditions of the cod skin for the pronase were as follows: reaction temperature, $50^{\circ}C$; reaction time, 3hrs; pH 6; enzyme concentration, 0.03%. The degree of hydrolysis at these conditions was 76.8%. But after hydrolyzing cod skin with collagenase for 1hr, when the pronase was treated, the degree of hydrolysis was 83.13%. The molecular weight of the hydrolysate was 8,000 daltons. Among the amino acids in the hydrolysate, glycine(27.95%), glutamic acid(10.94%), proline(7.39%), aspartic acid(9.47%) and serine(7.39%) were responsible for 64.23% of the total amino acids. But valine, methionine, isoleucine, leucine, phenylalanine and histidine having a bitter taste were only 13.05%. From the results of the sensory evaluation, the imitation sauce which was made of 20% fermented soy sauce prepared from the hydrolysate was at least similar to the traditional soybean sauce in product quality. The complex seasoning containing 31.7% of the hydrolysate was nearly equal to complex seasonings on the market, too.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.398-406
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• 1992

In order to develop a new flavourant using the fish skin gelatin, the proteolytic renditions for the gelatin hydrolysate of the alkali (B-type) and Alcalase (E-type) pretreated flounder (Limanda aspera) skin gelatin were investigated, and some physical properties, molecular weight and amino acid compositions of the hydrolysates were, also, compared with each other. The proteolytic conditions of the gelatins (B-type and E-type) by trypsin were as follows : reaction temperature, 55$^{\circ}C$ : pH, 9.0 : enzyme concentration, 0.1% : re-action time, 4hrs for B-type and 1 hr for E-type. The degrees of hydrolysis of the B-type and E-type gelatin un-der the renditions stated above were 63% and 82%, respectively. The rnajor molecular weights of the hydrolysates were 15,000 dalton for B-type and 12,400 dalton for E-type. Among the amino acids in the hydrolysates, glycine, alanine, proline, hydroxyproline and serine having a sweet taste were responsible for 57% of the total amino acid. But valine, leucine, phenylalanine, tyrosine, methionine, arginine and histidine having a bitter taste were only 18%.

• Journal of Sasang Constitutional Medicine
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• v.8 no.2
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• pp.69-94
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• 1996

The main purpose of this work is comparing the difference between Soumin Bojungyikgitang of constitutional medicine and Li Dongyuan's Bojungyikgitang Bojungyikgitang, the prescription originated from the Pi-Wei theory(脾胃論) of Li Dongyuan who was a medical man in the Jin Yuan dynasty, had been used widely for many kinds of disease caused by the singking of the qi of middle energizer due to the weakness of the spleen and stomach. But in the singking of the qi of middle energizer due to the weakness of the spleen and stomach. But in the end of Choseon dynasty Li Je Ma, the creator of the constitutional medicine, modified the Bojungyikgitang and applied to Soumin's disease. In this paper, the difference between the two prescription were investigated from the viewpoint of chinese herb pharmacology and purpose of prescription. Additionally the problems which could be brought out by applying Bojungyikgitang to the Soyangin and the Taeumin were studied. And the conclusion could be summarized as follows: 1. The prescription of the Li Dongyuan's Bojungyikgitang is based on the deficiency of vital energy due to internal damage and the Soumin Bojungyikgitang is useful to only a certain stage of progressing disease on the basis of Shanghanlun(傷寒論). 2. In the Li Dongyuan's Bojungyikgitang, Cimicifugae Rhizoma and Bupleuri Radix were used for emphasizing the ascending action and have the antipyretic action and the effect of elavating of yangqi as they are bitter in taste and cold in nature. 3. In the Soumin Bojungyikgitang, Pogostemonis Herba and Perillae Folium have the ascending-descending action and strengthen the stomach with the effect of mild sweating by pungent taste and warm nature. 4. The effect of elavating of yangqi in the Li Dongyuan's Bojungyikgitang offers the pathway where vital qi go up by eleminating the pathogenic fire with the action of Cimicifugae Rhizoma and Bupleuri Radix in the triple energizer and yangming muscular striae. On the other hand, the Soumin Bojungyikgitang depends on the effect of reinforcing qi and elavating yangqi by Astrgalli Radix entirely and supply vital qi by reinforcing yangqi with Ginseng Rsdix. 5. The exahausion of yin(亡陰證) in the Soyangin exterior syndrome and cold limbs(寒厥證) in Taeumin exterior syndrome are similar to the indication of Li Dongyuan's Bojungyikgitang. As the causes of the disease are fundamentally different in the view of constitutional medicine, the diseases could be aggravated by applying Li's Bojungyikgitang. These results suggest that Li Dongyuan's Bojungyikgitang is proper to the exterior syndrome of Soumin and Soumin Bojungyikgitang seems to be appropriate to the Soumin's disease.

• Journal of Digital Convergence
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• v.11 no.10
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• pp.711-718
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• 2013

This study examined the effect of 3 evaluation factors(extraction temperature, extraction time and drinking temperature) on the 5 tastes (sour, sweet, malty, salty and bitter) of coffee. the aim of this experiment were threefold: i) to investigate the change of the 5 tastes depending on the each 3 evaluation factor ii) to examine the change of the 5 tastes depending on the extraction time, drinking temperature under fixing the group of extraction temperature iii) to research the preference for the taste of coffee depending on 3 evaluation factors. As a result, in relation to the evaluation factors, significance difference was made at the sour taste. And when extraction temperature was higher and extraction time was longer, the sour taste was felt stronger. To the contrary, when drinking temperature was lower, sour was stronger. When the extraction Temperature group was controlled, the sour and malty taste were stronger. The sour taste was stronger when drinking temperature was lower and delicate flavor was stronger when drinking temperature was higher. High preference was demonstrated at extraction temperature($98^{\circ}C$), extraction time(0 minute), drinking temperature($60^{\circ}C$) and higher malty taste.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.11 no.1
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• pp.197-218
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• 1998

In this study, I invastigate about oriental medical drug, dosage form and directions in external therapy of contact dermatitis. and after study on relationship oriental medical drug, dosage form and directions with cause, symptom and differentiation of symptom and sign. The results are as follows; 1. Most frequently used oriental medical drug is until qing(淸) dynasty Eriocheir sinensis H. Milne-Edwards(蟹), Salix babylonica L.(柳葉), Natrii sulfas(芒硝), Allium macrostemon Bge.(해), Nelumbo nucifera Gaertn.(荷葉), nowadays in Korea and China Phellodendron amurense Rupr.(黃柏), Gypsum(石膏), Rheum palmatum L.(大黃), Baphicacanthus cusia Bremek(靑黛), Talcum(滑石). 2. In the frequency of dosage form, until qing(淸) dynasty powder 1case, liquor 49cases, liquer and solid mixture 58cases, nowadays Korea and China powder 16cases, liquor 96cases, liquer and solid mixture 59cases. 3. Most frequently used directions of dosage is thinly attaching method(薄貼法), attaching method(敷貼法), furnigating and cleansing method(熏洗法), cleansing method(洗傷法), wet dressing method(濕敷法), spreading powder method(撲粉法), plaster method(途차法), rubbing skin method(摩擦法) 4. In the external therapy of contact dermatitis, oriental medical drug's usage is based on stage of contact dermatitis In acute stage, most frequently used drug is heat and damp remove drug(淸熱燥濕藥), nature of drug(藥性) is bitter taste and cold charactor(苦寒), In chronic stage, most frequently used drug is nourishing the blood drug(養血藥), promoting blood circulation drug(活血藥). 5. The dosage form of drug is based on symptom. In acute stage, when papules and vesicles, or erosion and exudation is the main symptom of skin, liquor or powder is used, when erosion and crust is the main symptom of skin, plaster is used. In chronic stage, plaster is used. 6. In the directions of dosage is based on dosage form of drug and symptom. In acute stage, when papules and vesicles is the main symptom of skin, fumigating and cleansing method, cleansing method, plaster method is used, when erosion, vesicles and exudation the main symptom of skill, cleansing method, wet dressing method, spreading powder method, attaching method, spreading powder method is used, when crust is the main symptom of skin, plaster method is used. In chronic stage, plaster method, rubbing skin method is used.