• Asian-Australasian Journal of Animal Sciences
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• 제18권1호
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• pp.102-106
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• 2005

This study was carried out to find the attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 h fermentation at $37^{\circ}C$. The pH decreased up to 32 h and plauteaued thereafter, and the titratable acidity increased up to 40 h. The growth of lactic acid bacteria sharply increased with $3.5{\times}10^7$ cfu/ml up to 40 h of fermentation and slowly decreased thereafter. The free amino acids produced during fermentation reached the maximum value at 44 h and gradually decreased thereafter. Bitterness sensory scores were the highest at 44 h of fermentation. In the result of electrophoresis, the band mostly disappeared at 72 h fermentation. The present data showed that the range of optimum fermentation time for liquid-type yogurt using Lactobacillus casei 911LC was from 40 to 44 h.

• 한국한의학연구원논문집
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• 제1권1호
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• pp.419-431
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• 1995

The common KIMI-Theory of Oriental medicine has evaluated clinical effects of herbal-drug based on KI, nature of berbs, and tastes. The KI in the theory consists of hotness, warm, cool and coldnes and also the Mi does five tastes such as sour, bitterness, sweet, spicy hotness and saltiness. However the KI does not mean thermal effect only. Thus we tried to determine skin and rectal temperatures at the same time for evaluating the relationship between KI and berbs. Male, adult Sprage-Dawly rat was chosen and berbal extract, 10g/Kg, was given orally once at 9:00 A.M. changes in rectal and skin temperatures were measured at 10, 30, 60, and 90 mins after the drug administratin. The changes in body temperatures are in greate deal of agreement of KI written in Herbology literatures.

• Journal of Ginseng Research
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• 제24권3호
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• pp.153-156
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• 2000

In order to improve the qualities of red ginseng extract and decrease precipitate formation in ginseng drink, red ginseng extract were hydrolyzed with ${\alpha}$-Amylase and characteristics of the hydrolyzed ginseng extract were investigated. 1.08% of isomaltose were produced and glucose content was increased from 2.83% to 11.03% in the hydrolyzed red ginseng extract. Total ginsenoside content of the hydrolyzed ginseng extract were decreased from 1,661 mg/100g extract to 1,389 mg/100g extract. The hydrolyzed ginseng extract enhanced the growth of Lactobacillus casei, Lactobacillus rhamnosus and Lactobacillus helveticus. Bitterness and astringency of the hydrolyzed ginseng extract were lower than those of the ginseng extract Precipitate formations in ginseng drink prepared with the hydrolyzed ginseng extract were significantly reduced in the storage conditions of 40$^{\circ}C$ for 4 weeks compared to those of control.

• 대한지역사회영양학회지
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• 제8권3호
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• pp.349-355
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• 2003

We developed a dietary supplement using natural herbs and nutrients for the growth and exercise performance improvement. It called 50-22 supplement containing distilled extracts of natural herbs to remove bitterness and the addition of Vitamin B1, B6, Ca and xylitol. We investigated on the effect of 10-22 supplementation on the maximal exercise performance, IGF-1 (insulin like growth factor-1) concentration and antioxidant activity in SD rat model. In result, JR-22 supplement group was better than control group about 10％ in exercise performance test and increased about 63％ of IGF-1 concentration in blood. In addition, the oxidative damage induced by exercise was reduced by JR-22 supplementation. Therefore, we suggested that 50-22 supplementation enhanced effectively exercise performance and IGF-1 concentration and reduced to oxidative stress in muscles. Also, we analysed biochemical factors in blood for the safety of JR-22 supplement. We known that there is no change of blood lactic acid, ammonia, inorganic phosphorous ion and creatine kinase activity. (Korean J Community Nutrition 8(3) : 349∼355, 2003)

• 한국식품영양학회지
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• 제8권4호
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• pp.335-343
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• 1995

In order to enhance the utility of alaska-pollack, the optimum conditions for the preparation of pronase hydrolysate. The optimum temperature and pH for the hydrolysis of alaska-pollack by pronase were 4$0^{\circ}C$ and pH 7.0. The reaction time and enzyme concentration were 4 hr and 1,000 units per g of substrate. Under the above optimum conditions alaska-pollack was hydrolysed by pronase yielding a hydrolytic degree of about 89eye. The bitterness and hyrophobicity of pronase hydrolysate were decreased with increasing reaction time. Hydrophobic amino acids(Tyr, Met, Ala, flu, Leu, and Phe) were increased for 2 hr, but fur thor hydrolysis was showed decrease of hydrophobic amino acids content. Palatable amino acids (Asp, Glu, Pro, Ser, Thr and Gly) were increased with hydrolysis time.

• 한국식품조리과학회지
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• 제27권2호
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• pp.1-8
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• 2011

The aim of the study was to determine the optimum amount of Baekbokryung powder to add to lutinous rice flour in the preparation of Dasik. As the Baekbokryung powder level in the formulation increased, the moisture contents of samples increased (10.97~12.19%), Land b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness increased with increasing amounts of Baekbokryung powder and springiness decreased. Cohesiveness, gumminess and adhesiveness did not differ significantly according to the level of Baekbokryung powder. Chewiness was highest in the 0% Baekbokryung powder sample. From the sensory evaluation results, the 6% sample received high color, nutty taste, bitterness, softness, chewiness, after taste, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 6% Baekbokryung powder added to glutinous rice flour.

• 한국식품영양학회지
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• 제13권1호
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• pp.59-65
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• 2000

Changes in the contents of volatiles and chlorphylls of Angelica keiskei Kimchi during fermentation were investigated. Total chlorphyll contents decreased gradually during the fermentatin period. Chlorphyll a decreased rapidly from 1.38 to 0.5$\mu\textrm{g}$/cm by the 5th day of fermentation with no further changes at 7th day, while chlorophyll b did not show any change by 3rd day and decomposed rapidly thereafter. Major voltile compounds identified in the kimchi were sabinene, $\alpha$-pinene and $\alpha$-terpinolene, which were gradually decreased during fermentation. There were significant differnce in color, sourness, bitterness and overall acceptability in sernsory evauation of Angelica keiskei Kimchi during fermentation at 2$0^{\circ}C$.

• 한국식품영양학회지
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• 제27권4호
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• pp.678-683
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• 2014

This study was conducted to investigate the effect of Korean red pepper extracts on physiological and sensory characteristics. The Korean red pepper extracts were added to chocolate at weight percentages of 0, 2, 4, and 6%. The sensory characteristics made with various Korean red pepper concentrations of the additives were measured as follows: color values (L-value, redness, and yellowness), total phenol, total capsaicinoid, total carotenoid, and ABTS radical scavenging activity. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in taste, spiciness, and overall acceptability depending on the addition of pepper extracts. However, there were no significant differences in the properties of aroma and bitterness for chocolate.

• 한국식품조리과학회지
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• 제21권5호
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• pp.585-590
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• 2005

The purpose of this study was to investigate the effects of oriental medicinal plant extracts added to chocolates on the moisture content, color, radical scavenging activity and sensory characteristics. The oriental medicinal plant extracts were added at a weight percentage of 0, 4 and 8%. As the ratio of the extracts in the chocolates increased, the moisture content, color, and radical scavenging activity increased. In sensory evaluation, significant differences (p<0.05) were shown in taste, bitterness, and overall acceptability depending on the addition of oriental medicinal plant extracts but there were no significant differences in chocolate aroma and texture.

• 한국식품영양학회지
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• 제25권3호
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• pp.671-676
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• 2012

This study was conducted investigate the effect of medicinal plant extracts on physiological and sensory characteristics. The medicinal plant extracts were added to chocolate at a weight percentage of 0, 3 and 6%. Color values(L-value, redness, and yellowness), total flavonoids, DPPH radical scavenging activity, and sensory characteristics made with varying various medicinal plants concentrations of the additives were measured. In sensory evaluation, significant differences(p<0.05 and p<0.01) were shown in taste, texture, and overall acceptability depending on the addition of plant extracts, but there were no significant differences in chocolate aroma and bitterness properties.