• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.1
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• pp.219-225
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• 2007

This study was performed to provide basic ideas as understanding and application for oriental medicinal cuisine (Yak-Sun). To develop medicinal cuisine, it is necessary to grasp the theoretical system. And to develop medicinal cuisine for health enhancement, it is also required not only to consider constitutions but also to suggest the need of knowledge for moderation in terms of regimen along with the theory of oriental medicine. Also to develop medicinal cuisine according to the perspective of oriental medicinal theory, what should be taken into account is not only the understanding of the characteristics of food materials, but also the properties of them that the theory of oriental medicine. Lastly the scientific effect of the medicinal cuisine which is developed according to the oriental medicinal theory. And it is believed to De essential for the government to make effects to set a standard and laws to validate the medicinal effects and the process of assessment so that the systematic development can be encouraged, and to prepare guidance to food development for national health improvement. This research was planned and executed to evaluate how the composition of Yak-sun(oriental diet therapy) can effect health conditions of people who are suffering from diet-related diseases like cardiovascular related disease. by taking Yak-sun in a form of nutritional supplement with our daily meals. We produced Yak-sun tea with Mansam, Hwanggi, Tanggi and Paekchak and observed nutritional composition. We concluded that we could apply the components not only in a form of tea, but also in other forms of various food. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other food and will also be a steppingstone for medicinal herbs to step foot in the field of functional food research, which already draws sizable attention world-wide.

• Food Science and Preservation
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• v.22 no.4
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• pp.567-576
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• 2015

The purpose of this study was to evaluate the functionality of ethanol extract of Aster scaber by analyzing anti-oxidant components and anti-oxidant activities, which was grown in wild and culture field. The yields of Aster scaber ethanol extracts were high after blanching treatment. The polyphenol content of dried Aster scaber grown in wild was 35.59 mg/g, which was higher than that of Aster scaber grown in culture field. The electron donating ability in all Aster scaber extracts were increased with increase in extract concentration, and the electron donating ability was the highest in extracts of the dried Aster scaber after blanching. The SOD-like activity of Aster scaber was the highest in its extract grown in wild field. In addition, the SOD-like activities of extracts of the dired Aster scaber after blanching were highest among the extracts of cultivated Aster scaber. The nitrite scavenging ability of extracts was increased at pH 1.2, and those was the highest in wild fresh Aster scaber. The inhibition effects on xanthine oxidase and tyrosinase were increased with increase in extract concentration, and the inhibition effects of extracts of Aster scaber in wild field were higher than those grown in culture field. Therefore, the consumption of Aster scaber would provide beneficiary effects due to its antioxidant activities and prevention of aging. The development of various processed food using Aster scaber will promote the consumption and its values.

• Food Science and Preservation
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• v.16 no.6
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• pp.875-883
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• 2009

We investigated the effects of manufacturing method on the quality of beef jerky using electron micrography. Six types of beef jerky were prepared by the addition of sugar (A), licorice (B), one of three kinds of spice extract (clove: C, fennel fruit: D, and Chungyang green pepper extract: E), or a mixture of all spice extracts (F). Microstructural changes in beef jerky during preparation by drying, with respect to drying method and the nature of the added spice extract, were observed by scanning electron micrography (SEM) and transmission electron micrography (TEM). The latter technique showed that the microstructure of fresh meat showed actin and myosin in myofibril lines, and also mitochondria and inner membranes. Beef muscle structure was broken at many myofibril lines and decomposition of inner membrane material was evident after seasoning. SEM of air-blast dried beef jerky with added medicinal herb extracts showed both large spaces and regular myofibrils, whereas hot air-dried beef jerky had no spaces and the muscle myofibrils were still evident. After review of all available micrographs from SEM and TEM, we concluded that use of medicinal herb extracts could be helpful in preserving the muscle myofibril structure during drying, and the air-blast drying method is recommended to optimize the textural quality characteristics of beef jerky.

• Journal of Life Science
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• v.18 no.2
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• pp.200-205
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• 2008

The purpose of this study is to investigate the effects of the herbal Chokong pill (hereafter HCKP) on the liver cell and enzyme activities of serum in rat. HCKP were mixed with pickled black soybeans and five different kinds of medicinal herbs (Rhynchosia nulubilis, Glycyrrhiza uralensis, Zizyphus vulgaris, Atractylodes macrocephala K., Astragalus membranaceus and Cornus officinalis). Four groups of male Sprague-Dawley rats were fed by different diets for 9 weeks: normal diet (Nor), high-fat diet (HF), high-fat diet supplemented with 1% (T1) and 5% (T5) HCKP powder, respectively. Depending on the presence of HCKP in high fat diet, the activities of the blood serum GOT and GPT were decreased. GOT and GPT activities of T1 and T5 were decreased 6.1%, 17.8% and 25.4%, 32.4% compared with HF. On microstructure observing through the transmission electron microscope (TEM) of liver cell, in normal group, a normal large and clear nucleus, rough endoplasmic reticulum (RER) and mitochondria possessing well-defined double outer-limiting membranes were found. However, in HF, it was hard to observe the microstructures in cytoplasm, because of too many fat granules. It showed severely damaged cell, pyknotic nucleus, swollen disintegrating RER and mitochontria loosing the cristae. In T1, there were more repaired liver cells and less fat granules than HF. In T5, there were much less numbers and smaller size of the fat granules than T1, and the morphology was similar to normal cell.

• Food Science and Preservation
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• v.12 no.6
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• pp.565-571
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• 2005

This study was to develope health promoting and better quality of Kochujang. Three kinds of medicinal plants, Angelica acutiloba (AA), Akebia quinate decaisne (AQ), Caragana chamlagu (CC) were extracted with water. Hanbang Kochujang was prepared by adding water extracts of medicinal hem to the ingredients of Kochujang. Quality characteristics of Hanbang Kochujang were evaluated by its water content, color and sensory evaluation during storage at $5^{\circ}C$: and $20^{\circ}C$ for 90 days. Moisture contents of Hanbang Kochujang before storage were $33\~38\%$ and increased to $48\~51\%$ at the end of storage. Color values(L, a and b) of Hanbang Kochujang were decreased as the progress of storage period at $5^{\circ}C$ and $20^{\circ}C$. Redness (a) values of Hannbang Kochujang with Akebia quinate decaisne (KAQ) and Caragana chamlagu (KCC) were lower than that of control Kochujang (KC) during storage at $20^{\circ}C$(p<0.05). Yellowness(b) values of Hannbang Kochujang with Caragana chamlagu (KCC) was lower than that of control Kochujang (KC) during storage at $5^{\circ}C$(p<0.05). From sensory evaluation, preference was higher in Hanbang Kochujang (KAA, KAQ and KCC) stored at $20^{\circ}C$ than that stored at $5^{\circ}C$ during 60 and 90 days of storage. Sensory evaluation scores of color, sweet taste and overall preference were the highest in Hanbang Kochujang added Caragana chamlagu (KCC) during storage at $5^{\circ}C$ and $20^{\circ}C$ for 90 days (p<0.05).

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.295-312
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• 2004

This study is to investigate the trend of researches on food and culture from 1990 to 2003. With a literary approach, this paper analyzes how many papers were published and what was the major research subject. We classified the journals published during this time into 10 different categories and we are to grasp a research trend. 1) Historical approach on the traditional food and food habit; 2) Globalization of Koran food; 3) Use and preparation for traditional food; 4) Table setting and table manner; 5) Provincial cuisine; 6) Traditional festive food or celebratory meal; 7) Religious food; 8) Fusion food; 9) Food and culture in foreign countries and food habit of Korean people living abroad; 10) Studies related with satins out. It was revealed that 268 papers(=ps) were published. Eating out was the most frequently reported subject(100 ps), followed by provincial cuisine(54 ps), use and preparation for traditional food(49 ps), food habit for foreign people and Korean people living abroad(22 ps). Researches on these 4 topics have been accelerated since the late half of 1990s. This reflects the social factors such as rapid growth of food service industry, settlement of local autonomy, popularization of leisure activities and accelerated introduction of foreign food and culture. Half of the studies on the eating out dealt with eating out behavior. And 30 papers were reports on the food service industry situations. More than half of the studies on the provincial cuisine(26 ps) were concentrated on digging out recipes. Studies on the use and preparation for traditional food were mainly about what kind of food and how often the food is used(17 ps). Kimchi was the most frequently studied food. There were 11 papers regarding food and culture in foreign countries. Most of the authors were historians or linguists. Food habit of Korean people living abroad were investigated in 7 papers. There was few studies on fusion food, table setting and table manner. This doesn't meet with increasing demand for specialized information in then fields. Researches on the traditional festive food or celebratory meal(5 ps) and religious food(9 ps) were negligible. Papers on the historical approach to the traditional food and food habit were limited(12 ps). Moreover, most of them were patchwork of existing literatures. Continuous researches to exploit the historical facts based on literary proof should be tried with patience. Otherwise, the papers will copy the hackneyed knowledge repeatedly. Globalization of Korean food means the development of Korean food for foreign people and export of them worldwide. Only 16 papers were reported on this subject, 14 of them were published after 2000, 8 of them were surveys on the foreigners' food preference. In order to get practical informations on what we develope and how we sell for the foreign customers, profound research on their food habit should be done.

• Food Science and Preservation
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• v.17 no.4
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• pp.457-465
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• 2010

We sought to develop lotus (Nelumbo nucifera) root Jeonggwa as a health food. Jeonggwa was mixed with 0-8% (w/w) Omija water extract and stored at $25^{\circ}C$ for 12 weeks. Quality characteristics during storage were investigated. The pH of Jeonggwa fell, and the acidity level rose, as increasing amounts of Omija water extract were added. The moisture content of Jeonggwa rose from 7-8% to 14-17% within 2 weeks of storage at $25^{\circ}C$, and was maintained at that level to the end of storage. Total viable bacterial cells in Jeonggwa were initially 2.4~3.2 log CFU/g, and increased in number during storage, but never exceeded 4 log CFU/g. The shelf life of Jeonggwa was extended when Omija extract was added. The lightness (L), redness (a). and yellowness (b) of Jeonggwa during storage at $25^{\circ}C$ were highest in control samples and the values fell with increasing Omija extract concentration (p<0.001). Mechanical evaluation Jeonggwa showed that various tested parameters fell during storage at $25^{\circ}C$. The hardness and strength of Jeonggwa were significantly reduced as the Omija extract concentration rose (p<0.05). In sensory evaluation tests, the acceptability of Jeonggwa was optimal when 2~4% (w/w) Omija extract was added.

• Food Science and Preservation
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• v.21 no.1
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• pp.55-61
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• 2014

This study was to investigate the quality characteristics of brown rice mixed with white rice and boiled in hydrothermal extract of the medicinal herbs which was effective for diabetes in order to suggest a way of taking the rice everyday in Korean dietary life. The moisture content of the cooked rice was decreased with an increase of brown rice addition. The moisture content was same at Herbs extract ($H_2$). The physical properties of Herbs extract ($H_1$)and Herbs extract ($H_2$) showed a similar tendency. The hardness of the control, 100% of white rice, was lowest. The hardness was increased with increase of brown rice addition. The springiness, cohesiveness and gumminess tended to be decreased with increase of brown rice addition, while the chewiness was increased with increase of brown rice addition. In chromaticity, $H_1$ and $H_2$ revealed a similar trend. The color value L was decreased with increase of brown rice addition. The value a was decreased with increase of brown rice amount. On the contrary, the value b was increased with increase of brown rice amount. In the sensory test result of the cooked rice by using $H_1$, the appearance, taste, texture and the overall preference exhibited a tendency to decreased with increase of brown rice addition. The incase was similar to the rice cooked with $H_2$ and the overall preference showed a similar tendency, being highest at the sample added with 30% of brown rice.

• Food Science and Preservation
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• v.20 no.5
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• pp.735-743
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• 2013

This study was conducted to analyze the polyphenol contents and antioxidant activities of small-black-bean-Chungkukjang-added black food (SBCB) and soybean Chungkukjang (SC) extracts for the development of functional materials. The yields of the hot-water-and-ethanol SC extracts were higher than those of the hot-water-only SC extracts, which were higher than those of the ethanol-only SC extracts. The total phenol contents of the hot-water-and-ethanol SBCB extracts were higher than those of the other extracts. The EDA values of the hot-water-and-ethanol SBCB extracts were higher in the 0.625~5.0 mL/mL extract concentration than those of the other extracts, and those of the SC extracts were high in the 10 mg/mL extract concentration. The SOD-like activities of the hot-water- and ethanol-only SC extracts were higher than those of the other extracts. The nitrite scavenging ability of the ethanol-only SC extracts was higher at pH 1.2 than that of the hot-water-only SC extracts. The xanthine oxidase inhibitory activities of the hot-water- and ethanol-only SBCB extracts were higher in the 0.625 mL/mL extract concentration than those of the other extracts, and increased along with the extract concentration. The inhibitory activities of tyrosinase also increased along with the extract concentration, and the reducing power increased along with the extract concentration and was high in the hot-water-only SBCB and SC extracts.

• Food Science and Preservation
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• v.19 no.2
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• pp.243-248
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• 2012

The physicochemical properties and nutritional components of fermented black jujube (FBJ) were compared with those of dried jujube (DJ) to improve their utilization as food materials. The moisture contents and brix of the DJ and FBJ were 22.6% and 6.07 brix, and 10.36% and 7.23 brix, respectively. Their L values were 34.78 and 31.82, and the a and b values of DJ were higher than those of FBJ. DJ had a lower water activity level (0.75) than FBJ (0.45), but FBJ had a higher amount of reducing sugar and soluble protein than DJ. The major free sugars in the two types of jujube were fructose and glucose, and their potassium content was highest (about 90%) among minerals. Their unsaturated fatty acid contents were 51.0% and 59.83%, respectively, and the major fatty acids myristoleic acid, palmitic acid, and palmitoleic aid were detected in them.