• 한국식품조리과학회지
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• 제9권3호
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• pp.215-221
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• 1993

Bioactivity of the extract from various processed garlic was evaluated based on the inhibition of lipoxygenase(LPO), and the effect of some stabilizers on the bioactivity was investigated. Water, ethanol or chloroform extract of 30 min boiled garlic showed 75%, 76% or 70% inhibition, respectively, compared to extracts of fresh garlic. In pickled garlic, LPO inhibition decreased gradually during storage. Chloroform extract of 40 day-stored pickled garlic inhibited LPO by 77%, and even on 60th day storage it still retained inhibitory effect of 73%, compared to that of fresh garlic. Meanwhile, the powdered (freeze-dried) garlic showed more bioactivity(80%) than the other processed garlics, and moreover, the jrreversible/unstable components seem to be stabilized by freeze-drying. The optimum pH for stabilization of bioactive components in garlic macerate was pH 3 for 48 hr incubation and pH 11 for 6 hr incubation. In addition, the effect of NaCl was not so great, although but maximal stabilization was observed at 150 mM. Stabilizing effect of $\alpha$-tocopherol was markedly great, and at 6mM it showed 308% stabilizing effect after 48hr incubation. More stabilizing effect was observed at lower concentrations of ascorbic acid($\leq$0.6mM) than higher concentrations. The stabilizing effect of soybean oil was found to be remarkable only during initial period(6 hr) of incubation.

• 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.

• 한국식생활문화학회지
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• 제3권1호
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• pp.101-111
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• 1988

This study is to examine the origin of Andong sikhe and to introduce the making process of it. The following facts are found after consulting literature and doing field-work to find out the origin of Andong sikhe. Andong sikhe is a kind of so-sikhe develolped as a sweet beverage, the making process of which is to ferment the mixture of boiled rice, radish slices, and red pepper extract with malt liquid. So-sikhe is made by fermenting with malt the mixture of boiled rice, radish slices, red pepper powder and flavorings such as a shallot, a garlic and salt, and o-sikhe is made by adding fish to the ingredients used to make so-sikhe. So-sikhe is distributed on the coastal areas of the East Sea and the inland areas adjacent to them as o-sikhe is. It is presumed that so-sikhe was introduced to Korea by the same way as o-sikhe was introduced eastward from the regions around Thailand by sea. It is also presumed that Andong sikhe has been developed into its present type after the second half of the 18th century when red pepper was introduced to Korea and then widely used.

• 약학회지
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• 제1권1호
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• pp.1-2
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• 1948

The finely powdered entire harbs of Polygala japonica Houttuyn, a drug known as Yong Shin-Cho in Korea, were boiled with methanol and from the filtered extract the methanol was distilled off under diminished pressure and the aqueous solution of the residue was evaporated to dryness after being mixed with ignited magnesia. The dried mass was boiled with absolute alcohol, the filtered clear liquid was evaporated to a small volume and the precipitate Saponin produced by mixing with ether was filtered off. When the filtrate was again evaporated to the thickness of a syrup and allowed to cool for a few days in an ice box, crystalls were separated out in about 5% yield, which formed colorless columns, M. P. 142.deg., from methanol and had the formula $C_{6}$ $H_{12}$ $O_{5}$. On heating it with acetic acid anhybride and sodium acetate, its tetraacetyl derivative $C_{6}$ $H_{8}$ $O_{5}$(C $H_{3}$CO)$_{4}$ was obtained and which formed colorless needles, M. P. 62-5.deg., from ethanol. Their melting points, results of elementar analysis and other characteristics agreed with that of Polygalitol and its derivative. Finally they were proved to be identical with Polygalitol and its derivative, respectively, through determination of mixed melting points with the samples. Polygalitol was isolated from several plants of genus polugala e. g. P. amara, P. vulgaris, P. teunifolia, P. senega etc. The authors added to them another instance of identifying Polygalitol from the plant of genus polygala.olygala.

• 한국식품영양과학회지
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• 제30권2호
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• Preventive Nutrition and Food Science
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• 제4권1호
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• pp.23-27
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• 1999

To evaluate the quality of fish extracts with spicy vegetables (garlic, onion and ginger) in suppressing fishy oder, fish extracts of crucian carp, loach, bastard halibut and jacopever were processed at 100 $^{\circ}C$ for 6 hours, and their in vitro and in vivo protein qualities were determined . Protein and total lipid contents were closely related to the degree of discarding floated lipid on fish extracts and the kinds of added apicy vegetables . Boiling (10$0^{\circ}C$) , appeared to improve in vitro protein qualities slightly more than hydrocooking (11$0^{\circ}C$), but those with mild processing tended to result in better protein qualities than high temperature cooking (136-14$0^{\circ}C$). Spicy vegetables did not have remarkable effects on improving in vitro protein quality parameters. Fish extracts with 10% ginger were generally higher in in vitro protein quality than with the other vegetables . In spite of higher in vivo protein digestibility of fish extracts containing spicy vegetables processed under mild conditions(10$0^{\circ}C$), PERs of those extracts were not higher htan those of extranct processed at high temperature.

• 한국식품조리과학회지
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• 제11권1호
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• pp.77-82
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• 1995

Boiled, broiled, deep fried, pan fried 등의 방법으로 조리된 조기와 돼지고기의 50% methanol 추출물에 S9 mix를 첨가한 군, S9 mix를 첨가하지 않은 군, 그리고 nitrite를 처리한 군을 Salmonella typhimurium TA98과 TA100으로 Ames test를 실시하여 돌연변이원 형성을 검토한 결과는 다음과 같다. 1. S9 mix를 첨가하지 않은 조기와 돼지고기는 original weight 0.0125 g과 0.1 g사이의 농도 구간에서 돌연변이 원성을 보였다. 2. S9 mix 첨가시 조기와 돼지고기의 돌연변이원성은 모든 농도 구간에서 S9 mix를 첨가하지 않은 경우보다 2∼5배 정도 증가하여 간접 돌연변이원이 존재함을 확인하였다. 3. TA98과 TA100에 대한 돌연변이원성은 모든 조리법에서 조기보다 돼지고기가 더 높았고, 특히 pan fried법의 경우 S9 mix의 첨가시 돌연변이원성이 매우 높게 나타났다. 4. 조기와 돼지고기의 모든 조리법에서 nitrite 처리시 TA98과 TA100 모두 돌연변이원성이 증가하여 직접돌연변이원임을 나타냈고, 특히 TA100보다 TA98에서 돌연변이원성이 더 높은 것으로 나타났다.

• Food Science and Biotechnology
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• 제14권5호
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• pp.572-575
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• 2005

The effects of cooking method, cooking time and various food ingredients on the formation/ inhibition of heterocyclic aromatic amines (HAAs) in pork products were investigated. Three HAAs, 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline ($MeIQ_x$), 2-amino-3,4,8-trimethylimidazo [4,5-f] quinoxaline ($DiMeIQ_x$) and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) were measured in pork products using solid-phase extraction and HPLC. Pork patties were boiled, oven-broiled and pan-fried to internal temperatures of 71, 77 and $88^{\circ}C$. Generally, HAA concentrations increased with increasing internal temperature, and HAA formation was greatest with pan-fried. Selected food ingredients (vitamin E, sodium nitrite, sodium tripolyphosphate, sodium ascorbate, Nanking cherry tissue and cherry tissue extract) inhibited HAA formation in pork patties fried at $225^{\circ}C$ for 10 min/side, with the greater inhibition provided by cherry tissue and its methanolic extract.

• KSBB Journal
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• 제15권2호
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• pp.167-173
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• 2000

굴 자숙액 중에 함유되어 있는 정미성분, 당 단백질 동의 유용성분을 이용하고자 자숙액 중에 함유되어 있는 다량의 염을 제거하기 위하여 전기투석에 의한 최적의 탈염조건을 구명하였다. 자숙액 중의 건조중량에 대한 당과 단백질의 함량은 각각 71.25%와 25.05%였으며, 염의 농도와 pH는 각각 10.81%와 5.62였으며, 핵산관련물질 중 정미성분인 IMP의 함량은 $2.15\mu$mole/g이었다. 전기투석에 의한 자숙액의 탈염에 필요한 이온교환막은 분자량 100 Da 이상을 회수할 수 있는 AC-110-400과 300 Da 이상을 회수할 수 있는 AC-220-400을 상호 비교한 결과, 탈염율과 탈염시간의 차이는 거의 없었으며, 당과 단백질의 유실량이 적은 AC-110-400을 사용하는 것이 보다 효율적인 것으로 나타났다. 자숙액의 탈염에 영향을 주는 인자들 중에서 자숙액의 농도는 1% (w/v) 용액에서 탈염시간은 60분이었으며, 농도가 증가함에 따라 탈염시간은 길어졌다. 자숙액의 염농도는 탈염초기에 급격하게 감소하였고, 8% (w/v) 용액에서 240분에서 96%까지 탈염되었다. pH에 따른 자숙액의 탈염은 탈염초기에 거의 비슷한 경향으로 탈염이 진행되었지만, 최종 탈염율에서는 pH 9.0의 알칼리영역보다 pH 4.0의 산성영역에서 탈염율이 높았다. 또한, 자숙액의 부피에 대한 탈염율은 부피가 증가할수록 탈염에 소요되는 시간은 길어졌으며, 투과액의 부피와 종류는 자숙액의 최종 탈염시간 및 탈염율에 거의 영향을 주지 않았다. 자숙액의 탈염은 주로 자숙액의 농도와 pH에 의해 크게 영향을 받았으며, 5%의 자숙액 $1\ell$, pH 5.62에서 전기투석기를 사용하여 효율적인 탈염이 가능하였다.R^2$)가 0.911~0.990 으로 높게 산출되었다. 따라서 1.0%(w/v) CMC 담체가 P. phosphoreum의 biolumincsene에 안정성을 주었으며, 독성물질에 가장 민감하다는 것을 알 수 있었다.후 100.0%로서 안정성이 매우 높았다.ham)이 노화군(Ovx)에 비해 1.22배 정도 높게 나타났고, 각 비타민 투여군 중 Ovx+Vit Erns의 경우 간 조직 중 총 glutathionfid이 가장 높게 나타났다. 간조직 중 reduced-glutathion (GSH)함량과 총 glutathion 량에 대한 oxidized-glutathion (GSSG)의 비율, 또한 Ovx+Vit E 군의 수치가 가장 높게 나 타났다. Vit E가 항산화에 좋은 효과가 있음을 알 수 있었다. 그러나, GPx의 활성 수치는 그 다지 유의 한 변화를 나타내지는 않았다.sed for dragon robe , depending on the number of claws on the dragons. Those with five-clawed dragons were called lung-p'ao, while those with four-clawed dragons were called mang-p'ao(망포). The Court felt compelled to take corrective meausres. It decreeed that Ninisters of State and other officials, who had been bestowed five-clawed lung dragons, must take out one claw. Finally, the sale of ranks and the attendant privilege of

• 한국수산과학회지
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• 제32권1호
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• pp.75-82
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• 1999

탈염된 참치 자숙액 중에 함유되어 있는 정미성분 및 단백질등의 유용성분을 이용할 목적으로 막반응기 장치에서 자숙액을 효소로 가수분해하여 분자량별로 분획하였으며, 그 가수분해물의 정미성을 검색하여 천연 복합조미료 및 조미간장으로서 이용 가능성을 검토하였다. 참치 자숙액 및 그 가수분해물의 주요 분자량은 9,800Da (TBH-10K TBEH-10K), 3,000 Da (TBE-5K TBEH-5K 및 TBE-1K) 및 990Da (TBE-1K TBEH-1K)으로 나타났다. 핵산관련물질 중에서 ATP 및 ADP는 검출되지 않았으며, IMP의 함량이 23.75$\mu$mole/g 으로 가장 많았고, 다음으로 inosine이 9.07 $\mu$mole/g이 였다. 분자량별로 분획된 자숙액 분말엑기스 및 가수분해물의 구성아미노산조성은 차이가 없었으나 유리 아미노산 조성의 함량은 10K, 5K, 1K 순으로 증가하였다. 자숙액의 분말 엑기스중 TBEH-1K아미노산 함량은 glycine ($20.57\%$), glutamic acid ($13.26\%$), alanine ($9.38\%$), proline ($9.06\%$), aspartic acid ($7.35\%$)의 순으로 함량이 많았으며, 이들 아미노산 조성이 전체 아미노산의 약 $60\%$ 정도를 차지하고 있는 것으로 나타났다. 그리고 glycine, proline, alanine, serine의 함량은 약 $42\%$, 감칠맛과 신맛을 내는 아미노산 glutamic acid, aspartic acid의 함량은 $21\%$로 전체 아미노산의 $63\%$가 조미료 개발에 유용한 아미노산으로 이루어져 있었다. 자숙액 가수분해물 중 TBEH-1K는 양호한 맛과 관련된 아미노산들의 함량이 약 $62\%$ 였다. 여러 가지 시판효소로 참치 자숙액을 가수분해시킨 가수분해물들은 관능평가에서 큰 차이는 볼 수 없었지만 분자량별로 분획한것 중에서 TBEH-lK가 가장 높은 점수를 얻었다 복합조미료에 대한 관능평가에서 TBEH-1K는 SCS 및 BCS보다는 낮았지만 $5\%$ 유의수준내에서 관능적으로 유의차가 없었으며, ACS보다는 좋은 평가를 얻었다. 그리고 자숙액 및 그 가수분해물로 제조된 조미간장 원액의 관능평가에서 TBEH-1K가 가장 우수하였으며, TBEH-1K로 제조된 조미간장 원액과 양조간장을 50 : 50(v/v)로 혼합한 혼합간장은 현재 시판되고 있는 산분해 화학간장의 대체품으로 이용할 수 있을 것으로 판단되었다.