• 셀메드
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• 제2권1호
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• pp.3.1-3.5
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• 2012

Ocimum basilicum belongs to the family Lamiaceae and can be found in tropical Asia, Africa, Central America and South America. It is widely cultivated commercially as a condiment or for the production of essential oil. In this review, this plant is accredited with important effects on health, in addition to being a condiment. In folk medicine it is used to treat vomiting, intestinal colic and diarrhea, menstrual pains and to improve kidney function. Some studies have demonstrated that it can be used for the treatment of hyperlipidemia and also that it has antioxidant, neuroprotective, anti-inflammatory and vasodilator properties as well as hepatoprotective effects. In view of its broad range of effects, further studies should be conducted to ascertain the possible use of this plant in clinical trials, not only for prevention but also as an adjuvant in the treatment of different diseases.

• 동아시아식생활학회지
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• 제11권5호
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• pp.336-344
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• 2001

This treatise deals mainly with the culinary cultures of garlics, a very important condiment in Korea and France. Classified specifically as a condiment in the category of spices, garlic(A. sativum L.) is typically used to season a wide variety of foods, to give the dishes to add a pungent and pleasant flavor, highly characteristic of the delicate seasoning styles of Korean and French cuisine. Garlic is also known to be used as an invigorant. used for medicinal and mystical purposes. In both Korea and France. garlic is used in fresh state, sliced, diced, or crushed. Some examples of traditional Korean dishes using garlic is Tongmaneul Jangachi(garlic in a whole bulb, seasoned in soy sauce), alcoholic liquor of garlic, and red pepper paste with garlic. French cuisine includes garlic in sauces such as Aillade, Vinairette a l'alil, Sauce Pailloti, and in a variety of salads and Cruton, mixed with the local vegetables of every province of the country.

• Current Research on Agriculture and Life Sciences
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• 제4권
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• pp.65-69
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• 1986

혼합(混合) 조미료(調味料)의 효과적(效果的)인 살균(殺菌)을 목적(目的)으로 시료에 3~9kGy의 감마선을 조사한 뒤 $30^{\circ}C$에서 3개월 동안 저장하면서 미생물(微生物)의 생육도(生有度)와 살균처리(殺菌處理)에 따른 제품의 성분 및 관능적 품질을 평가해 본 결과는 다음과 같다. 1. 시료(試料)의 미생물(微生物) 혼입도(混入度)는 일반세균(一般細菌)이 g당(當) $7.5{\times}10^5$, 대장균군(大腸菌群)이 $1.2{\times}10^2$이었으나 대장균군(大腸菌群)은 3kGy, 일반세균(一般細菌)은 9kGy 미만(未滿) 조사(照射)로서 완전사멸(完全死滅)되었고, 세균(細菌)의 $D_{10}$값은 1.94kGy로 나타났다. 2. 시료(試料)의 이화학적(理化學的) 특성(特性)은 살균처리(殺菌處理)에 따라서 거의 변화되지 않았으며, 저장기간이 경과될수록 3~6kGy 조사구는 대조구나 9kGy 조사구보다 성분의 변화가 적었다. 3. 시료(試料)의 관능적(官能的) 품질검사(品質檢査)에서 고선량(高線量) 조사(照射)는 제품(製品)의 풍미(風味)에 변화를 초래하는 것으로 나타나 이에 대한 구체적인 검토(檢討)가 요망(要望)된다.

• 동아시아식생활학회지
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• 제9권1호
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• pp.3-16
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• 1999

Motivated by a need to provide the basic data of standard recipes for Korean traditional food, Mandoo, this paper explores a historic research about the development of Mandoo classified by Mandoo-crust, Mandoo-filling, spice & condiment, garnish, size & shape and unit for measuring ingredients. The data for this study are obtained from the major old cooking books published in the period 1670-1957, such as ${\ulcorner}Eumsikdimibang{\lrcorner},$ ${\ulcorner}Leejogoongjoungyoritonggo{\lrcorner},$ and so on. The results of this study show that (1) starch, buckwheat flour and flour were used as Mandoo-crust and egg was added in order to improve cohesion, (2) cooked pheasant and beef were used as Mandoo-filling, (3) ginger had been used more generally than garlic as spice & condiment and later red pepper powder was added and pine nut was also widly used, (4) pan-fried meat, egg, and mushroom were used as garnish, (5) Mandoo of different kinds existed and had various sizes and shapes, (6) unit for measuring ingredients began to appear on printing in 1939. These findings provide us with opportunity, which leads to making the standard recipes for Mandoo so that anyone can easily have resources for cooking the traditional food, Mandoo.

• 한국식생활문화학회지
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• 제25권1호
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• pp.9-16
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• 2010

To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.

• 한국미생물·생명공학회지
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• 제47권4호
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• pp.498-508
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• 2019

Bacillus species were isolated from iru, a traditional fermented condiment in Nigeria. Polyphasic approach was used to evaluate the phylogenetic relationship and strain sub-type of the isolated species. Additionally, the phylogenetic profiles of the species isolated from iru were compared with those of bacilli isolated from different continents. The phylogenetic diversity analysis was performed using the combination of 16S rRNA gene sequencing, ITS-PCR, ITS-PCR-RFLP, and M13 RAPD-PCR. The analysis revealed that Bacillus subtilis U170B and B. subtilis U146A isolated from iru were the closest relatives of strains belonging to the phylogeny of B. subtilis sensu stricto and were related to other bacilli isolated from different continents that had functional benefits. The two isolated species exhibited resistance to acidic pH (pH 2.0). The survival rates of B. subtilis U170B, B. subtilis U146A, and B. clausii UBBC-07 (commercial probiotic strain) cultured at pH 2.0 for 3 h were 33.45, 12.44, and 9.53%, respectively. The strains were highly tolerant to bile salts [0.3% (w/v)]. B. subtilis U170B exhibited the highest cell viability (43.45%) when cultured for 3 h in the presence of bile salts, followed by B. subtilis U146A (25%) and B. clausii UBBC-07 (18.94%). B. subtilis U170B and B. subtilis U146A did not exhibit haemolytic activity and were susceptible to different antibiotics. Additionally, these two strains exhibited weak antagonistic activity against B. cereus. The diverse wild strains of B. subtilis can be used as a safe multifunctional starter culture for the industrial production of condiments with health benefits.

• 한국식생활문화학회지
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• 제26권6호
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• pp.629-640
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• 2011

This research analyzed the naming standard of Korea menu names divided into two groups, main dish and side dish. The research was conducted by contents analysis of selected literature articles and multiple-response cross tabulation analysis. The result demonstrated that the naming standard of Korea food consisted of the main ingredient name - sub ingredient name - main condiment name and main recipe. On the other hand, the menu name that is in native language or has a historical origin is exempt from this classification. Therefore, this study proposes a new standard, 'Hansik Menu Naming', to assist the food service industry and correct the names of unknown foreign dishes.

• 한국농공학회논문집
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• 제53권5호
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• pp.1-7
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• 2011

The objective of this study is to decide a spatial interpolation method on temperature data for the suitability analysis of garlic cultivation. In Korea, garlic is the second most cultivated condiment vegetable after red pepper. Nowadays warm-temperate garlic faces potential shift of its arable area according to warmer temperature in the Korean Peninsula, and the change can be drawn with the precise temperature map derived from interpolation on point-measured data. To find the preferable interpolation method in cases of germination and vegetative period of the garlic, different approaches were tested as follows: Inverse Distance Weighted (IDW), Spline, Ordinary Kriging (OK), and Universal Kriging (UK). As a result, IDW and UK show the lowest root mean square errors as for the germination and vegetative seasons, respectively. However, statistically significant difference was not revealed among the applied methods regarding the germinating period. Eventually this will contribute to mapping the suitable lands for the cultivation of warm-temperate garlic reasonably.

• Advances in Traditional Medicine
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• 제8권4호
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• pp.365-373
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• 2008

Murraya koenigii leaves commonly known as 'curry patta' are routinely added to Indian gravy and vegetarian dishes by south Indian as a favourate condiment. The present study was undertaken to investigate the effects of Murraya koenigii leaves (MKL) on memory in rats. Elevated plus-maze and Hebb-Williams maze served as the exteroceptive behavioral models for testing memory. Diazepam-, scopolamine- and ageing-induced amnesia served as the interoceptive behavioral models. MKL fed orally to various groups of young and aged rats with diet containing 2, 4 and 8% w/w of MKL for 30 days consecutively were investigated. The MKL diets produced a significant dose-dependent improvement in memory scores of young and aged rats and significantly reduced the amnesia induced by scopolamine (0.4 mg/kg, i.p.) and diazepam (1 mg/kg, i.p.). Therefore, it would be worthwhile to specifically investigate the therapeutic potential of MKL in the management of dementia patients.

• 한국식품영양학회지
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• 제20권2호
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• pp.125-133
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• 2007

Ginger(Zingiber officinale Roscoe) has long been used as a food source in Korea, and it is widely used as a dietary condiment throughout the world. The present study focused on the immunomodulative effects of ginger extracts via in vitro experiments. To identify the immune-activation fractions of the plant, we performed the systematic fractionation of ginger with methanol, hexane, chloroform, butanol and water for separation and refining. The results showed that the chloroform fraction had the highest immune cell activation properties. In conclusion, this study suggests that ginger extracts may enhance immune function by regulating the splenocyte proliferation as well as the cytokine production capacity of activated macrophages.