• 한국식생활문화학회지
• /
• 제6권2호
• /
• pp.137-140
• /
• 1991

PALFAZE is one of ZE. ZE is One of the Chinese Sause. Especially PALFAZE is made from eight materials and used for the slices raw fish or raw meat. At first ZE was made from pickled vegitables that minced, or added vineger, some spices. But later when the garic-growing was spreaded it was changed to be made from minced garic, ginger mixed in vineger or added some spices, starch. Especially PALFAZE is made from garic, ginger, salt, vineger, mamanufactured plum, dried orange rind, boild chestnut, boiled rice.

• 한국식품영양학회지
• /
• 제3권1호
• /
• pp.69-79
• /
• 1990

Koryo(918-1352) made a certain progress in her culture and agriculture except the latter part of the era when the development in social economy were retarded due to military dictatorship and Mongol invasion. Despite of these external conditions, cultivations and kinds of horticulture foods were expanded With the help Of many king's agriculture first policy and the advancement in cultivating method . Among the horticulture foods, fruits such as peach, plum, Japanese apricot, apricot, cherry, pear, persimmon, pomegranate, crab apple, Jujube, grape, Chinese quince, walnut, orange, yuzu, chestnut, ginkgo nut(silvernut), pine nut, nutmeg nut, and fiat were crowed, and vegetables such as Chinese cabbage, turnip, radish, garlic, welsh onion, gynmigit, scallion, taro, malva, cucumber, white gourd, bottle gourd, water melon, eggplant, Japanese ginger, ginger and litchi were cultivated, while semi, water shieled and bamboo sprouts were taken in natural. Fruits were taken in natural or through dry, and particularly grapes were used to make wine, Flowers of Japanese apricots, some fruit trees, and chrysanthemum were also made into wine. Certain fruits were used as medicine owing to its medicinal nature. Vegetables were used to make Kimchi or to boil soup, sometimes they were dried to be kept in storage to be used in rare season and also used as medicine Increase in kinds of horticulture foods does not have any direct relation with the reform of social economy, but the fact that so many kinds of horticulture foods were cultivated and used in Koryo era shows that they elevated people's life and dietary culture.

• 동아시아식생활학회지
• /
• 제13권4호
• /
• pp.313-317
• /
• 2003

Damdusi was a kind of fermented soybean food added with ginger and sancho(Zanthoxylum schinifolium). To improve the preparing method of Damdusi, Asperillus oryzae was inoculated at steamed soybean and fermented at 25~3$0^{\circ}C$ incubator far 48 hours. Salt, ginger and sancho was mixed into it after 1st fermentation, and the 2nd fermentation was also done at 30~37$^{\circ}C$ for 1 week. After drying under the sun, sancho was removed from it. Dried Damdusi was composed of 4.90% of moisture, 35.07% of crude ash, 13.61% of crude fat and 23.44% of crude protein, respectively. Its flavor earned the high score(3.94) but taste did not (2.98) due to the salty taste by the sensory evaluation. Therefore, salt ratio was reduced to 18%, 16%, and 14% for improving the taste. The one with 14% salt concentration had the highest crude ash and crude fat but the lowest crude protein composition. The crude protein was the highest in the group of 16% salt. By the sensory evaluation, the taste and the overall acceptability was the highest in the 14% salt group.

• 한국약용작물학회지
• /
• 제24권1호
• /
• pp.7-13
• /
• 2016

Background : Ginger has been extensively used in foods and traditional medicines in Asian countries. Despite its frequent consumption in daily life, the mechanism of potential interactions between ginger components-drug has not been examined. To elucidate the mechanism of governing the effects of 6-shogaol, a primary constituent of dried ginger, on human cytochrome P450 (CYP) isoenzymes an incubation studies were carried out using pooled human liver microsome (HLM). Methods and Results : CYP isoenzyme specific substrate was incubated with multiple concentrations of inhibitor, HLM and cofactors. 6-shogaol showed a potent inhibitory effect on CYP2C9, CYP1A2 and CYP2C19 with half maximal inhibitory concentration ($IC_{50}$) values of 29.20, 20.68 and $18.78{\mu}M$ respectively. To estimate the value of the inhibition constant ($K_i$) and the mode of inhibition, an incubation study with varying concentrations of each CYP isoenzyme-specific probe was performed. 6-shogaol inhibited CYP2C9 and CYP2C19 noncompetitively ($K_i=29.02$ and $19.26{\mu}M$ respectively), in contrast, the inhibition of CYP1A2 was best explained by competitive inhibition ($K_i=6.33{\mu}M$). Conclusions : These findings suggest that 6-shogaol may possess inhibitory effects on metabolic activities mediated by CYP1A2, CYP2C9 and CYP2C19 in humans.

• Applied Biological Chemistry
• /
• 제41권5호
• /
• pp.372-376
• /
• 1998

생강의 삼투압 건조 중 설탕용액의 농도와 온도 및 침지시간에 따른 내부 물질이동을 생강 내부의 수분손실, 설탕흡수, 몰랄농도 및 속도매개 변수로써 조사하였고 갈색화 반응정도를 평가하였으며 데치기와 삼투압건조를 각각 거친 후 열풍건조 시킨 것에 대하여 복원 시 텍스쳐를 비교하였다. 용액의 농도와 온도가 증가함에 따라서 수분손실, 설탕흡수, 몰랄농도 및 속도매개 변수가 증가하였으며, 용액농도와 온도에 관계없이 수분손실, 설탕흡수, 몰랄농도는 초기 3분간 침지과정에서 빠르게 이루어진 후 증가현상이 둔화되었다. $80^{\circ}C$의 60 Brix 설탕용액에서 18분간 침지하였을 때 40.05 g 수분손실/100 g생강으로 초기 수분함량 83.02%(wet basis) 기준으로 약 52%의 수분을 제거하는 효과를 갖는다. 속도매개 변수는 설탕용액의 농도 보다는 온도에 의한 변화가 컸다. 갈색화 정도는 설탕용액의 농도와 온도에 관계없이 15분간 침지시켰을 때 가장 낮은 O.D.값을 나타내었으며, 대조구(O.D.=0.132)와 비교하였을 때 $80^{\circ}C$에서 40 또는 50 Brix의 설탕용액에 15분간 침지시킨 것이 가장 낮은 값(O.D.=0.027)을 보였다. 데치기 공정을 시킨 것과 대조구를 열풍건조 시킨 다음 끓는 물에서 3분간 복원시킨 후의 관통힘은 차이가 나타나지 않았으나 삼투압 건조시킨 생강은 대조구 보다 $22{\sim}34%$ 적게 나타났다.

• 한국식품저장유통학회지
• /
• 제23권2호
• /
• pp.145-154
• /
• 2016

동결건조된 원부재료(무, 배추, 쪽파, 마늘, 생강)를 이용하여 나박김치를 제조한 다음 $4^{\circ}C$에서 28일간 저장하며 이화학적 및 미생물학적 특성과 관능적 특성을 분석하였다. 나박김치의 제조 직후 pH는 5.76~5.93이었으며, 저장기간이 증가함에 따라 감소하였다. 산도는 저장기간이 경과 할수록 증가하였으며, 저장 28일차에 동결건조한 무 및 부재료 처리구(D)의 산도가 0.43%로 나타나 동결건조 원부재료 처리구(C), 생 원재료 및 동결건조 부재료 처리구(B)와 유의적인 차이가 확인되었다(p<0.05). 배추 및 무의 조직감은 나박김치의 저장기간 동안 동결건조한 시료에서 대조구(생원료)에 비해 유의적으로 낮게 나타났으며, 배추의 경우 저장기간이 증가함에 따라 조직감도 점차 증가하는 경향을 나타내었다(p<0.05). 나박김치의 제조 직후 일반세균 및 젖산균수는 생원료로 제조한 대조구에서 약 1 log CFU/g 수준 높게 확인되었으며, 그 차이는 저장 21일까지 유지되다가 저장 28일차에 동결건조한 무 및 부재료 처리구(7 log CFU/g)를 제외하고 모든 시료에서 약 8 log CFU/g 수준으로 나타났다. 효모 및 곰팡이수는 저장기간 동안 모든 시료에서 2~3 log CFU/g 수준을 유지하였으며, 대장균군의 경우 대조구 및 생원재료와 동결건조한 부재료 처리구를 제외한 모든 처리구에서 저장기간 동안 검출되지 않았다. 관능검사 결과, 생원재료를 사용한 대조구에 비해 동결 건조처리구에서 전반적으로 낮은 점수를 나타내 동결건조한 주재료는 나박김치의 관능적 품질이 저하시키지만 부재료(쪽파, 마늘, 생강)는 관능적 품질에 영향을 미치지 않는 것으로 나타나지 않았다. 따라서 동결건조된 부재료의 첨가는 미생물수가 감소될 뿐만 아니라 김치의 조직감과 관능적 품질을 저하시키지 않으므로 다양한 김치 제조 시 활용 가능성이 높으며 더불어 김치의 저장성을 연장하는 효과를 기대할 수 있을 것으로 판단된다.

• 동아시아식생활학회지
• /
• 제5권2호
• /
• pp.27-38
• /
• 1995

This study was conducted to standardize ingredient ratio and preparation method of mafor traditional special kimchies in kyungsang province, korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock ws usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

• 한국식생활문화학회지
• /
• 제9권1호
• /
• pp.23-41
• /
• 1994

In this study kinds of Lamb cooking and preservation and the ingredients of lamb cooking are surveyed through the references written from 1670 to 1943. The lamb cooking found in the literature totaled to more than 53. They can be classified into fourteen different groups according to their processing features which as follows: Salnum and Pyunyuk(boiled and slices of boiled), Kui(roasted), Chim(steamed), Whe(raw meat), Hounjae(smoking), Po(dried), Juk(gruel), Tang(soup), Sundae(stuffed small interstines), Jokpyun(jellied foot), Jungol(happiness pot), Sikhae(salt+meat+malt), Oumjang(salted meat), Kunjo(dried). Korean lamb cooking methods were primarily adopted from Mogolia in late Korea Dynasty but they had unique characteristics different from Mongolian ones. Furthermore, they were creatively applied to other meat cooking such as beef, pork and dog. About twenty one ingredients were mainly used in lamb cooking, including fresh meat, ribs, breast, heart, liver and the like. In particular, most popularly used ones were fresh meat and the heart in internal organs, which coincide with the main ingredients in beef cooking of today. The number of seasoning used in lamb cooking was twelve and especially salt, vineger, ginger and stone leek were most commonly used ones. Fourteen other addition were put into lamb cooking and the rice(Korean) wine was the most frequently used addition.

• 한국수산과학회지
• /
• 제51권6호
• /
• pp.613-622
• /
• 2018

This study investigated changes in the quality and antioxidant activity of soy sauce with added Saccharina japonica powder (FSP). Soy sauce was prepared with acid-hydrolyzed soy sauce, brewed soy sauce, honey, ginger, garlic, dried red pepper, ${\gamma}$-aminobutyric acid (GABA)-enriched sea tangle fermented in lactic acid, and 1% or 3% S. japonica powder by soy sauce volume. The color, pH, microbiology, amino nitrogen, free amino acids, antioxidant activity, and sensory qualities of the soy sauce were evaluated. There were no significant differences in the general characteristics or antioxidant activity. However, the addition of FSP to the soy sauce enhanced the delicate flavor. Furthermore, soy sauce containing FSP had higher levels of GABA (50 mg/100 mL), a biofunctional ingredient. Therefore, the development of seasoning soy sauce with enhanced functionality seems possible.

• 한국식품영양과학회지
• /
• 제35권7호
• /
• pp.874-880
• /
• 2006

건생강 제품의 진위판별을 위한 기초자료를 제공하기 위하여 건조된 생강으로부터 휘발성 향기성분을 추출하여 향기특성을 분석하고, MDGC/MS에 의해 키랄성 휘발성분의 enantiomeric composition을 분석하였다. 건생강에서 총 57종을 동정하였으며 주요 휘발성 향기성분은 zingiberene, ${\beta}-sesquiphellandrene$, ${\beta}-bisabolene$, (E,E)-${\alpha}-farnesene$ 및 ${\alpha}-curcumene$이었다. 건생강에 함유된 키랄성 향기성분 중에서 enaniomeric composition을 측정하기 위해 선택된 키랄화합물 중 ${\alpha}-pinene$ 및 nerolidol은 높은 enantiomeric purity(>96%)로 검출되었으며, ${\beta}-pinene$은 (R)-enantiomer만이 검출되어 특이적이었다. ${\alpha}-Terpineol$은 (R)-enantiomer가 72%로 높게 나타났으며 linalool과 4-terpineol은 두 이성질체가 혼합된 것으로 나타났다. Limonene의 enantiomeric excess(ee, %)는 17.2%로 (S)-enantiomer가 주요 이성질체이었다. 따라서 이러한 키랄성 향기성분의 enantiomeric composition은 건생강의 진위평가를 위한 변수로 사용될 수 있을 것으로 생각된다.