• Journal of Nutrition and Health
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• v.31 no.5
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• pp.949-956
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• 1998

Salicylate from plant foods and histamine from animal foods have been suggested to cause various food allergic symptoms. Salicylate regarded as one of the inducing agents f3r chronic urticaria and asthma in allergic patients was studied. There is much interest about the effects of salicylate in food allergy. It it recently suggested that the intake of salicylate from foods may have contributed to chronic urticaria and asthma. The purpose of this study is to analyze the salicylate content in various foods. 153 ingredients commonly used in Korean foods were analyzed by HPLC. Among the vegetables, chard(8.22$\mu\textrm{g}$/g), soybean sprout(5.13$\mu\textrm{g}$/g), perilla lean3.03$\mu\textrm{g}$/g), Chinese cabbage(2.25$\mu\textrm{g}$/g), carrot(2.16$\mu\textrm{g}$/g), and squash(1.33$\mu\textrm{g}$/g) con-rained higher amounts of salicylate as compared to other vegetables. Among fruits, oranges(5.13$\mu\textrm{g}$/g), grapefruits(2.90$\mu\textrm{g}$/g), and plums(1.65$\mu\textrm{g}$/g) contained the most. In animal foods, almost no salicylate was found except in chocolate milk(0.32$\mu\textrm{g}$/g). It was also found in black pepper(8.2$\mu\textrm{g}$/g), coffee(can)(5.00$\mu\textrm{g}$/g), mustard(4.16$\mu\textrm{g}$/g), curry powder(3.24$\mu\textrm{g}$/g), kochujang(2.37$\mu\textrm{g}$/g), cream powder(1.19$\mu\textrm{g}$/g), brown rice(1.04$\mu\textrm{g}$/g) and sesame oil(1.00$\mu\textrm{g}$/g). All information found in this study can be used as nutritional education materials in potentially allergic people for a prudent diet plan and can also provide proper dietary guidelines for these allergic patients. (Korean J Nutrition 31(5) 949-956, 1998)

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.290-299
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• 2010

The purpose of this study was to investigate the quality characteristics and acceptability of curried rice containing cheonggukjang powder for the using in a high school foodservice menu. The viscosity of the curry sauce with cheonggukjang powder was not significantly different between the control and 15% sample group. As the level of cheonggukjang powder was increased, the Hunter's L value increased, whereas the a value decreased. In the results of the acceptance test, the 15% group was not significantly different from the control group. Therefore, the 15% group was selected based on the acceptance test for use by the school foodservice industry. There was no significant difference between boys and girls (p<0.01) in the acceptance test of curried rice with cheonggukjang powder in terms of flavor, color, aroma, density of sauce, overall acceptability. In regards to the reason why boys and girls did not consume the curried rice, 'because of unfavorable taste' (51.0%), ranked highest followed by 'because of other' (34.2%). In conclusion, there was a high food acceptance food when cheonggukjang powder was added to curried rice. Also, it is necessary to increase the preference and consumption of cheonggukjang foods and through the development of proper recipes that contain cheonggukjang and through combination with other food ingredients.

• Preventive Nutrition and Food Science
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• v.18 no.4
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• pp.263-268
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• 2013

In this study, the quick HPLC-MS/MS method for the simultaneous separation of 2-acetyl-4(5)-tetrahydroxybuthylimidazole (THI) and 4-(5)-methylimidazole (4-MI) in alkaline medium was used for caramel color and processed foods in Korea. After a simple sample pretreatment, 51 4-MI-labeled samples were positive for 4-MI and 2 also contained THI. The concentration of 4-MI was 260.5~24, $499.3{\mu}g/kg$ in caramel color, less than $LOD{\sim}1,712.5{\mu}g/kg$ in sauce, 1,242.3, $5,972.2{\mu}g/kg$ in balsamic vinegar, $2,118.3{\sim}5,802.4{\mu}g/kg$ in complex seasoning, $82.7{\sim}5,110.6{\mu}g/kg$ in curry, and $29.9{\sim}464.4{\mu}g/kg$ in soft drinks. The recovery rate of 4-MI was 97.1~111.0% in sauce and 81.9~110.0% in powder and that of THI was 83.6{\sim}106.4% in sauce and 61.2{\sim}99.4% in powder. Our results concluded a safe amount of 4-MI and THI compared to the limit of Korea additive code but the processed foods do not have a limit of caramel color and 4-MI in Korea. Therefore, research and monitoring of 4-MI and THI is needed for processed foods in Korea.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.132-137
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• 2011

The objective of this study was to develop mixed seasoning products with Korean chili peppers(Capsicum annuum L.) and examine their characteristics based on a sensory evaluation. One-hundred chili pepper-related products were collected from American local favorites and analyzed for composition. Four different seasonings were prepared for the value-added seasoning products, and their sensory characteristics were measured. The Korean fish chili seasoning product showed higher overall acceptability, compared to local American seasoning(McCormick). The completed Korean chili seasoning products contained red pepper(20%), various herbs(31.7%), salt(11.5%), mushroom(8.6%), garlic(8.5%), curry, paprika(5.7%), and citron(2.8%). These results suggest the possibility of substituting mixed seasonings from foreign countries into Korean dishes.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.44-50
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• 2021

Physicochemical and antioxidant properties of the three different calorie types of HMR curry rice using fermented turmeric were analyzed in this study. The general tumeric added sample groups showed significantly higher carbohydrate content than the fermented turmeric sample group. In all sample groups, the ratio of protein, fat, and carbohydrate was found to be appropriate according to the nutritional composition ratio as one meal recommended by the Ministry of Health and Welfare. The brightness L value of the general turmeric-added sample group was measured to be significantly brighter than the fermented turmeric-added sample group. The fermented turmeric sample group showed a slightly lower pH value than the general sample group due to organic acids generated during fermentation. As a result of analyzing the radical scavenging activity of ABTS, LFTC, MFTC, and HFTC of the fermented turmeric group were 40.20, 40.46, and 36.16%, respectively, compared to those 32.41, 37.75, and 36.16% of LNTC, MNTC and FNTC of the general sample groups, respectively, consistently indicating that more free radicals were generated in the fermented sample group (p<0.01). Relatively unstable to heat and acid, DPPH scavenged radicals showed similar results to those of ABTS radical scavenging activity in terms of activity. Similar results were also shown in the measurement of total flavonoid and phenol content, which are known to have antioxidant antiviral and anticancer effects. Thus we could conclude that pilot products of the high quality varied calorie levels of HMR Bibimbap set with tumeric, which is helpful for antioxidant action have been developed to meet various customer needs.

• Journal of the Korean Society of Food Culture
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• v.36 no.6
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• pp.607-621
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• 2021

The elderly population is rapidly increasing in South Korea, and interest in food development considering the Sasang constitution theory from oriental medicine and balanced nutrition is increasing. We developed the oriental medicinal porridges based on the Sasang constitution for the elderly. By Sasang constitutional medicine, Taeyangin has a large lung and small liver, and Soyangin has a large stomach and small kidney. Taeeumin has a small lung and large liver, and Soeumin has a small stomach and a large kidney. In this study, proper oriental medicine and food ingredients were identified, and a total of 12 oriental medicinal porridges were developed for 3 items by 4 Sasang constitution types. A single portion was developed based on about 600±66kcal, and the food ingredients were chopped. After cooking the menu developed based on the Sasang constitution, a sensory test was conducted. Five items, such as taste, appearance, aroma, texture, and overall preference, were evaluated on a 7-point scale. Sewage omegaenggul porridge among porridges for Taeyangin had the highest overall acceptance (6.17±0.7 points). Sukjihwang abalone black sesame porridge for Soyangin had the highest score(5.83±0.9 points). Sanyakyulmu hwangtae porridge for Taeeumin had the highest score(5.90±0.6 points). Ginseng chicken curry porridge among porridges for Soeumin had the highest overall preference in taste, appearance, aroma, texture, and overall acceptability (6.53±0.7 points). A limitation of this study was that the clinical trial could not be conducted on the elderly classified as Sasang constitution. In the future, the elderly will be able to have oriental medicinal foods according to the classification of Sasang constitution.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.598-606
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• 2010

Kimchi is the most well-known Korean traditional food, but it is also the main leftover of school lunch and dinner menus. This study aimed to familiarize teenagers with kimchi through school meals and to increase their daily kimchi intake, ultimately by appealing to the young generation's taste. A questionnaire survey was conducted in the Ansan area to examine student's acceptability of kimchi and their attitudes toward kimchi. Approximately 65% of males and 67% of female students liked the moderately fermented and pungent taste of kimchi. Kimchi served in school meals was regarded as nutritional but cheap. Approximately 72% of male and 82% of female students responded that they liked menu items using kimchi. Approximately 48% of students responded that menu items using kimchi in schools are not diverse. Students preferred meat as an ingredient in kimchi. The preferred cooking methods were stir-frying and frying, whereas boiling was the least favorite. Based on the survey results, ten kimchi menu items had been developed. The suitability of the menu was evaluated by students and cooks. Six kimchi items, including Kimchi mixed with rice, chicken, soybean sprouts, Kimchi cheese rice, stewed beef ribs with kimchi, rice topped with kimchi curry, kimchi cheese meat roast, and kimchi udong were considered appropriate for school meals, whereas kimchi kangchong, kimchi topokki, kimchi stew with surimi, and frozen Pollack kimchi soup were not suitable as menu items. Kimchi topokki was not accepted by students, while kimchi kangchong was not accepted by cooks. Cooks judged the suitability of a menu item by the cooking process and cooking times, whereas students judged an item by its sensory preference. Approximately 63% of students responded that kimchi intake has increased by participating in the development of kimchi dishes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1674-1680
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• 2014

The aim of this study was to investigate the protective effects of methanolic extracts of cooked mixed grain rice samples, including grain rice (sorghum, black bean, proso millet, and Job's tears) mixed with fermented brown rice (GR), GR added with 0.5% water extract of Sanghwang mushroom (GRS) or 0.1% curry (GRK), and traditional five grain mixed rice (TMR, Ohgokbap), on $H_2O_2$-induced oxidative injury in LLC-PK1 pig renal epithelial cells. White rice (WR) was used as a positive control. Cells were first exposed to $H_2O_2$ ($250{\mu}M$) for 4 hr, followed by treatment with $100{\mu}g/mL$ of different GR extracts for 24 hr. $H_2O_2$ significantly induced cell damage (P<0.05). Cellular levels of reactive oxygen species (ROS), lipid peroxidation, and antioxidant enzymes, including catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-px), were measured. In addition, mRNA levels of antioxidant enzymes were determined by RT-PCR assay. Mixed grain rice, particularly GRS and GRK, were able to reduce cellular levels of ROS, decrease lipid peroxidation, and also increase mRNA expression of antioxidant enzymes compared to other samples. These results suggest that mixed grain rice, specifically GRS and GRK, have strong protective effects against $H_2O_2$-induced oxidative injury in LLC-PK1 cells through inhibition of lipid peroxidation, reduction of ROS levels, and elevation of antioxidant enzyme activities.

• Journal of the korean academy of Pediatric Dentistry
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• v.37 no.1
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• pp.73-81
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• 2010

The objective of this study was to evaluate the color stability of new silorane-based composite resin compared with methacrylate-based composite resins after immersion in 3 staining solutions. One silorane-based composite(Filtek P90) and 3 methacrylate -based composites(Filtek Z250, Filtek Z350, Tetric Ceram) were evaluated. Twenty disk-shaped specimens($10{\times}2mm$) of each of 4 composite resins were prepared. The specimens were then divided into 4 groups of 5 specimens each and immersed in 3 staining solutions( coffee, red wine, curry solution) or distilled water(control) for 28-day test period. Color of the specimens was measured with a spectrophotometer(Color Eye 7000A) using CIE $L^*a^*b^*$ color space relative to CIE standard illuminant D65 at baseline, 1day, 3days, 7days, 14days, 21days and 28days after staining. The color differences( ${\Delta}{E^*}_{ab}$) were calculated. The results were obtained as follows ; 1. The mean color changes(${\Delta}{E^*}_{ab}$) of the composites were greatest in curry solution, then red wine, coffee and distilled water, in decreasing order. 2. The mean color changes(${\Delta}{E^*}_{ab}$) of the composites were greatest in Z350, Z250, Tetric Ceram and P90, in decreasing order.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.124-132
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• 2010

This study evaluated the effects of gamma ray and electron beam (E-beam) to improve the safety of spices for meat processing. The spices (garlic powder, curry powder, turmeric powder, black pepper, white pepper, oregano, parsley, laurel leaf powder, basil, and rosemary) were irradiated by gamma ray and E-beam at 0, 2, 4, 6, 8, and 10 kGy. Total bacterial populations were then enumerated on total plate count agar, and bacteria isolated from the samples were identified by polymerase chain reaction (PCR). In addition, $D_{10}$ values for Bacillus cereus and Staphylococcus aureus inoculated in spices was determined, and the Ames test was conducted for genotoxicity analysis. The contaminated total bacterial populations in spices ranged from 1.5 to 3.8 Log CFU/g, and most of identified bacteria were Bacillus spp., and Staphylococcus spp. However, the bacterial populations decreased below the detection limit (2 Log CFU/g) after irradiation at 4 kGy except for parsley, which required 6 kGy in gamma ray and 8 kGy in E-beam to decrease total bacterial populations below detection limit. $D_{10}$ values were also higher (p<0.05) in E-beam treated samples than gamma-ray treated samples. No genotoxicity was observed in both conditions with and without metabolic activation. These results indicate that gamma ray (>4 kGy and <6 kGy) could be more useful to improve food safety of meat processing spices compared to E-beam.