• 한국식품위생안전성학회지
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• 제11권1호
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• pp.11-16
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• 1996

The removal of residual captan in carrot and by storage temperatures and the addition of condiments was investigates. The quantities of residual captan after sticking and drying of captan in carrot and kale wer 0.958 and 23.12 ppm, respectively. During storage of 20days at 15,3 and -17$^{\circ}C$, the levels of the residual captan in carrot decreased to 0.008 (removal rate: 99.2%) and 15.06 ppm (42.3%), respectively. The higher removal rate of residual captan was oberved at the higher storage temperatures, When the condiments of soy sauce, green onion, garlic and vinegar added to the carrot which contaminated with the captan and then stored at 15$^{\circ}C$ for 24hrs, the residual levels of captan decreased to 0.207 (removal rate: 78.4%), 0.196 (79.5$^{\circ}C$), 0.164 (82.8$^{\circ}C$) and 0.209 ppm (78.2%), respectively, showing the garlic was the most effective. However, the residual levels in tale were 2.27 (91.3%), 12.70 (51.4%), 16.42 (37.1%) and 13.70 ppm (47.5%), respectively under the same condition, indication the soy sauce was the most effective. The removal rates of residual captan in carrot and kale were significantly higher with the addition of the condiments than those of the controls that without the condiments.

• 한국어병학회지
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• 제34권2호
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• pp.249-253
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• 2021

Anisakiasis is a well-known zoonosis caused by ingestion of raw or thermally undercooked seafood product contaminated with live Anisakis nematode third stage larvae (L3). Several traditional processing techniques have been used to kill or remove the Anisakis larvae worldwide, but thermal processing or deep freezing are the most effective treatments to kill the Anisakis larvae. In this study, we investigated the survival of Anisakis larvae in several condiments (soy bean sauce, wasabi, vinegar, red pepper paste) commonly consumed when eating raw fish in Korea. We also examined several different media (NaCl solution, absolute alcohol, soju) to investigate their larvicidal effect. When directly exposed to various condiments, the most effective larvicidal effect was observed in the mixture of wasabi and soy bean sauce. When exposed to different NaCl solutions, the larvicidal ability became more effective as the concentration increased, but did not show 100% killing effect. In soju, the L3 were killed under less than 4 hr. We observed the larvicidal effects of several condiments in this study, but these results are thought to be carefully interpreted for actual use because all the condiments in this study showed the effect in hours and in general, the L3 are exposed to these condiments only for seconds before ingested in real situation.

• 방사선산업학회지
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• 제8권2호
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• pp.83-88
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• 2014

Application of X-ray irradiation of dried condiments was studied using commercially prepared dried garlic, onion and welsh onion flakes as model samples. Total load of aerobic microbes (TAM), color differences, and generation of off-flavor were quantified for samples individually irradiated with gamma rays, electrons, or X-rays. TAM load was decreased by irradiation in a dose-dependent manner. The three types of radiation did not differ in the extent of TAM reduction (P>0.05). The samples did not differ in color. Off-flavor was detected from 6 kGy-irradiated samples, regardless of radiation sources. The results indicated that X-ray irradiation could be used for irradiation of dried condiments with the same effects as gamma rays and an electron beam.

• 한국식품영양과학회지
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• 제28권1호
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• pp.9-15
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• 1999

Taurine contents in alcoholic and non alcoholic beverages, milk and milk products, sugars and condiments were determined for 83 food items commonly used by Koreans. Taurine concentrations of food samples were analyzed by using an automated amino acid analyzer(Biochrom 20, Pharmacia LKB) based on ion exchange chromatography. Taurine was not detected in most carbonated beverages, but found in a variety of fruit and vegetable beverages(canned) in the range of 0.13 ~1.43mg taurine/ 100g wt, and in instant coffee or tea beverages(canned) in the range of 0.10~0.41mg taurine/100g wt. The traditional Korean turbid rice wine(takju) sample contained the highest level of taurine (2.29mg/100g wt) among alcoholic beverages tested, which was followed by wine(0.59~0.88mg tau rine/100g wt) and beer(0.53~0.73mg taurine/100g wt). Ordinary milk samples contained 1.05~1.40 mg taurine/100g wt, and a variety of taurine supplemented infant formulas manufactured by Korean companies included 17.3~25.4mg taurine/100g wt. Taurine was not detected in most sugars and sweetners except a couple of chocolate samples(2.13~2.18mg taurine/100g wt). Exceptionally high level of taurine was found in a curry powder sample(16.9mg taurine/100g wt), while the rest of commonly used condiments contained less than 2.90mg taurine/100g wt.

• Journal of Pharmaceutical Investigation
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• 제1권1호
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• pp.3-12
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• 1971

Many of the studies on absorption and excretion of drugs have been reported in the field of pharmaceutics, but the effect of acrid condiments for the absorption of drugs has not been. Hereupon, the authors investigated them in small intestine canal of rat in situ. In this experiment, aminopyrine, sulfadiazine and salicylic acid appended acrid condiments such as garlic, red pepper and pepper showed more increased absorption than constituted drugs. In particular, pepper showed the most increased than pepper, red pepper and garlic take lower absorption than pepper. When two drugs and over exist at a time, the efficacy is different from each other. Therefore, it is necessary to research of each circumstances administering one drug or compound drugs. We considers that we are abet to get safe and effectivecopound preparations when we studies on the effect. of drug action.

• Journal of Nutrition and Health
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• 제6권4호
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• pp.55-60
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• 1973

0.2%에 Pancreatin Solution에 파, 생강, 마늘, 후추, 고추, 고초냉이, 겨자, 설탕, 등(等) 각종(各種) 식품첨가물(食品添加物)을 Homogenizer로 마쇄하여 0%, 1%, 5%, 10% 가(加)하여 $15^{\circ}C$에 저장하고 일정시간(一定時間)마다 이 효소액(酵素液)을 취(取)하여 Fuld Gross Method에 의(依)하여 Proteinase 역가(力價)를 측정(側定)하여 식품첨가물(食品添加物)이 Proteinase활성(活性)에 미치는 영향을 실험(實驗)하여 다음과 같은 결과를 얻었다. 1) 파 파를 0.2% Pancreatin Solution에 1%, 5%, 10% 첨가시(添加時)의 Proteinase 역가(力價)는 저장 3일(日) 까지는 control에 비(比)하여 75% 억제되고 저장 4일후(日後)에는 더욱 억제되어 저장 시일(時日)이 경과(經過) 함에따라 Proteinase활성(活性)이 더욱 억제 되었다. 2) 생 강 생강은 control에 비(比)하여 저장 24시간(時間)까지는 93% 억제한다. 그러나 저장시간(時間)이 경과(經過) 함에따라 효소작용(酵素作用)을 억제하는 기능(機能)이 감소되어 control에 비(比)하여 50% 정도(程度)로 Proteinase 활성(活性)을 억제한다. 3) 마 늘 마늘은 저장 24시간(時間)까지는 control에 비(比)하여 Proteinase활성(活性)이 87%정도(程度) 억제 되나 시일(時日)이 경과(經過) 함에 따라 효소(酵素)억제 작용(作用)이 감소되여 10일(日)째는 억제효과(效果)가 없어진다. 4)후 추 후추는 control에 비(比)하여 1% 첨가구(添加區)는 저장 3일(日)까지는 75% 억제되고, 저장 4일이후(日以後)는 50%로 억제 된다. 5%, 10% 첨가구(添加區)는 저장시간(時間)과 관계(關係)없이 Proteinase활성(活性)이 75%로 억제된다. 5)고 추 고추 1% 첨가구(添加區)는 저장 24시간후(時間後)에는 control에 비(比)하여 87% 억제되나 48시간(時間) 이후(以後)부터는 계속 75% 억제되었고, 10일(日)째는 50%로 억제된다. 5% 첨가구(添加區)는 저장 24시간후(時間後)부터는 87% 억제되고 7일(日)터는 Proteinase 활성(活性)이 75% 억제된다. 10% 첨가구(添加區)는 저장시간(時間)에 관계(關係)없이 control에 비(比)하여 87% 억제한다. 6)미 원 미원은 첨가(添加) 농도(濃度)와 관계(關係) 없이 2일(日)까지는 75% 억제되고 3일(日)에서 5일(日)까지는 50% 억제되었으나 7일(日)부터 는 Proteinase 활성(活性) 억제 효과가 없어진다. 미원은 저장시간이 경과함에 따라 Proteinase 활성(活性) 억제효과가 없어진다. 7)설 탕 설탕은 첨가(添加) 농도(濃度)에 관계(關係)없이 24시간후(時間後)에는 Proteinase 활성(活性)이 75% 억제되고 2일(日)째부터는 저장시간에 관계(關係)없이 계속 50% 억제된다. 8) 고초냉이 고초냉이는 저장 24시간째는 약(約) 95% 정도(程度)의 Proteinase 활성(活性)을 억제하나 2일(日)째 부터는 5%, 10% 첨가구(添加區)는 87% 억제하고 1% 첨가구(添加區)는 75% 억제되어, 고초냉이의 첨가농도(添加濃度)가 높을수록 Proteinase 활성(活性)이 억제된다. 9)겨 자 겨자는 저장시간과 별(別)로 관계(關係)없이 첨가농도(添加濃度)가 높을수록 Proteinase 활성작용(活性作用)을 억제하고 식품첨가물중(食品添加物中)에서 가장 높은 억제율을 나타내었다.

• 한국식품영양과학회지
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• 제4권1호
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• pp.49-53
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• 1975

The effect of natural condiments on peptic hydrolysis of casein in vitro has been studied, peptic activity was determined by the colorimetric method using folin reagent. The obstructive compounds on colorimetry from hydrolyzates of casein were separated by gel filteration method using sephadex G-10 column and 0.05M NaCl. Zinger and red pepper $(0.1{\sim}1.0%)$ were found to have slightly supressing effect for protein digestive action of pepsin. But garlic, green onion and onion acted as synergist for protein digertive action of pepsin.

• 한국식생활문화학회지
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• 제2권1호
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• pp.9-16
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• 1987

In early 1956, MSG (monosodium glutamate) had been produced by hydrolysis of the vegetable proteins in Korea. In accordance with development of fermentation technology mainly led by the Japanese scientists, its major production method has been changed to microbial fermentation since 1962. Meanwhile, 5'-ribonucleotides which are nucleic acid-related condiments have been produced by the enzymic hydrolysis of yeast RNA and/or the direct fermentation by Miwon Co. and Cheil sugar Co., respectively since 1977. At the technological viewpoints, Korean fermentation level seems relatively highly-reputated over the world in terms of production yield and unit-consumption level. For further progress of technology, our emphasis on this research area should be laid on both improvement of bacterial strain by means of modern biotechnology and process development through the immobilization and/or computerized control technics, etc.

• 식품과학과 산업
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• 제52권1호
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• pp.68-83
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• 2019

The history of fermented condiments symbolizes that of the fermentation industry of Korea. Daesang Co. (ex Miwon) initiated the production of MSG using fermentation process in 1960 for the very first time. Ever since, both Daesang and CJ Co. (ex Cheil Jedang) have scrambled for taking up bigger share of Korean market in the field of MSG, IG-coated MSG, and mixed seasoning. It is noteworthy that both companies have powerfully contributed to the development of Korean fermentation industry. Daesang initiated exporting plants to Indonesia in 1973, whereas CJ has become the global leader of the IMP market. Furthermore, both of them have developed such as not only amino acids but also nucleic acid-related substances, organic acids, enzymes etc. with glutamic acid as a platform. It is anticipated that the two will develop the newly diversified edible substances and various kinds of fermented foods along with new food cultures.

• 동아시아식생활학회지
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• 제10권2호
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• pp.153-159
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• 2000

골다공증과 같은 질환이 늘어나면서 칼슘영양에 대한 관심이 높아지고 있지만 칼슘은 여전히 만성적인 부족현상을 겪고 있는 영양소 중의 하나이다. 우리의 식생활에서 장시간 조리하는 곰국 종류는 좋은 칼슘급원식품으로 알려져 있다. 그러나 곰국은 주로 소뼈에 의존하고 있지만 다른 식재료에 비하여 가격이 상대적으로 비싸 자주 이용하는데는 한계가 있고 닭의 경우도 삼계탕이나 서양조리의 치킨스톡으로서 이용률이 높지만 돼지 뼈는 감자탕을 하는 경우 외에는 식재료로서의 이용가치가 저조하다. 따라서 소뼈에 비하여 상대적으로 비용면에서도 경제적인 돼지뼈를 시료로 칼슘의 용출을 증대하기 위한 조리학적인 탐사를 시도하였다. 칼슘과 같은 무기성분은 산성에 의하여 가용화하는 성질이 있으므로 식초와 구연산의 농도(0, 1, 2, 4%)와 가열시간(3, 6, 9, 12시간)을 달리하였을 때 칼슘을 비롯하여 마그네슘. 인, 단백질 및 총유리 아미노산 함량을 조사하였으며 그 결과는 다음과 같다. 칼슘, 마그네슘 그리고 인의 용출량은 0, 1, 2, 4%순으로 산농도가 진할수록 증가하였다. 그리고 끓이는 시간에 비례하여 증가하였으며 같은 농도에서 구연산 첨가군이 사과식초 첨가군보다 많이 용출되었다. 단백질과 총유리 아미노산 용출은 대조군 보다 사과식초와 구연산 첨가군이 보다 많이 용출되었으나, 사과식초 첨가군이 구연산 첨가군보다 많은 용출을 나타내었다. 이상의 결과들로부터 산성조미료를 첨가하여 12시간 끓임에 의하여 칼슘과 마그네슘은 가용화되기 쉽다는 사실을 시사한다고 생각하며, 추후 이들 스프를 이용한 풍미 있는 요리의 개발과 돼지뼈 칼슘에의 체내 이용성에 관해서는 앞으로 연구해야 할 과제라고 생각한다.