• Title/Summary/Keyword: garlic juice

Search Result 133, Processing Time 0.026 seconds

Physicochemical Characteristics of Garlic (Allium sativum L.) on the High Temperature and Pressure Treatment (고온고압처리에 따른 마늘(Allium sativum L.)의 이화학적 특성)

  • Kwon, Oh-Chan;Woo, Koan-Sik;Kim, Tae-Myoung;Kim, Dae-Joong;Hong, Jin-Tae;Jeong, Heon-Sang
    • Korean Journal of Food Science and Technology
    • /
    • v.38 no.3
    • /
    • pp.331-336
    • /
    • 2006
  • Effects of high temperature and pressure treatment on garlic (Allium sativum L.) treated at 110, 120, 130, 140, and $150^{\circ}C$ for 1, 2, 3, 4, and 5 hr were evaluated by investigating changes in antioxidant activities, and total polyphenol, total flavonoid, and 5-hydroxymethyl-2-furaldehyde (5-HMF) contents of garlic juice. Antioxidant activities, and total polyphenol, total flavonoid, and 5-HMF contents increased with increasing treated temperature and time. $IC_{50}$ (1.952 mg/g) was achieved at $150^{\circ}C$ for 4 hr, 50 times higher than untreated garlics. Highest total polyphenol content was 18.155 mg/g at $140^{\circ}C$ and 2 hr, seven times higher than untreated garlics. Highest total flavonoid content was $532.73\;{\mu}g/g$ at $150^{\circ}C$ and 1 hr, sixteen times higher than untreated garlics. 5-HMF content was highest (7,765.9 ppm) at $150^{\circ}C$ and 2 hr. Correlation coefficients among antioxidant activities, and total polyphenol, total flavonoid, and 5-HMF contents were very high (p<0.01).

Effects of steam blanching pretreatment on quality of spray-dried powders prepared from pressed juice of garlic chives (부추의 증숙처리가 착즙액 분무건조 분말의 품질에 미치는 영향)

  • Chung, Hun-Sik;Kim, Han-Soo;Kim, Dong-Seob;Lee, Young-Guen;Seong, Jong-Hwan
    • Food Science and Preservation
    • /
    • v.22 no.3
    • /
    • pp.385-391
    • /
    • 2015
  • This study was conducted to develop a spray-dried garlic chives (Allium tuberosum) powder and to evaluate its quality characteristics depending on the treatment of steam blanching pretreatment $100^{\circ}C$, 3 min) and the addition of forming agents (dextrin (DE=10), ${\beta}$-cyclodextrin) during process. The steam blanching pretreatment showed an increase in $L^*$ value while a decrease in $-a^*$, $b^*$, $C^*$, and $h^o$ values of the powder. Moisture content and water soluble index were not affected by the treatment of steam blanching and the addition of forming agents, whereas the particle diameter was the smallest in the steam blanching treatment and dextrin addition. Chlorophyll, phenolic compound, and vitamin C content, and DPPH radical scavenging activity of non-pretreated powder were significantly higher than those of the steam blanching treated powders. However, there was no significant difference between the two forming agents. The sensory acceptability (color, smell, and overall acceptability) of powder treated with steam blanching were significantly higher than those of non-pretreated powders. Therefore, the steam blanching pretreatment of fresh garlic chives affected on the better quality characteristics of the spray-dried powders when compared with non-pretreated powder though it adversely affected the natural chemical quality of fresh garlic chives.

Evaluation of Biological Activity and Characterization of Taste and Function-Enhanced Yam Chips (과실주스 침지 및 동결건조로 제조된 산약칩의 특성 및 생리활성 평가)

  • Lee, Man-Hyo;Kim, Mi-Sun;Lee, Lyun-Gyeong;Shin, Hwa-Gyun;Sohn, Ho-Yong
    • Microbiology and Biotechnology Letters
    • /
    • v.39 no.2
    • /
    • pp.153-160
    • /
    • 2011
  • In this study, we have developed taste and other functional enhancements of yam chips, from tasteless and flavorless yam slices, through the process of soaking freeze-dried yam in different commercially available juices, including apple, omija (fruit of Maximowiczia typica), grape, wild grape, orange, tomato, red ginseng, and black garlic juice. The analyses of color (brightness, redness and yellowness), pH, brix, acidity, total polyphenol, total flavonoids, total sugar and reducing sugar, DPPH and ABTS scavenging activity, reducing power and nitrite scavenging activity, of the different yam chips showed that the freeze-dried yam slices absorb various components of fruit juices, such as flavonoids, sugars, organic acids and flavors, during the soaking process. These changes resulted in increased taste (both sweet and sour tastes), flavor and antioxidant activity in the yam chips. The soaking time for yam slices in juice is considered to be a crucial factor for the taste and bioactivity of yam chips. In the case of grape juice-yam chips, which had the highest preference among the 8 different chips, the optimum soaking time was noted as 120 seconds. The optimization of the soaking process is necessary for various juices. These results suggest that taste, and other functional enhancements, in yam chips can be developed by juice-soaking and freeze-drying methods.

A Survey on the Sensory Preference for Making Summer Kimchi by Nationwide Region (여름철 배추김치 담금시 지역별 관능적 선호도 조사)

  • Cha, Yong-Jun;Kim, Hun;Cho, Wo-Jin;Jung, Yeon-Jung;Lee, Young-Mi;Kim, Eun-Jeong
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.32 no.3
    • /
    • pp.393-399
    • /
    • 2003
  • The purpose of this study was to investigate the preferred methods for making summer kimchi as a basic research of making commercial kimchi. Questionnaire were collected from 590 housewives nationwide in Korea, and the data were analyzed by SPSS program. The results were as follows: (1) The average salting time of Chinese cabbage was 3~5 hrs when the combined method of dry and brine salting was used, regardless of the region. (2) Seven jeotkals (salt-fermented fishes) including anchovy, anchovy juice, shrimp, northern sand lance juice, hair-tail viscera, flatfish and yellow corvenia were mainly used in kimchi. Among them, anchovy and anchovy juice jeotkals were preferred to all others in Southern area (Busan, Gwangju, Gyeongnam, Gyeongbuk, Jeonnam), while shrimp jeotkal in Seoul, Gwangju, Jeonbuk, Chungnam and Jeju, and northern sand lance juice jeotkal in Daegu, Daejeon and Gyeonggi, respectively. In most regions, however, blending type of 2 jeotkals was used in kimchi. (3) Eleven ingredients such as red pepper, garlic, ginger, green onion, radish, leek, onion, carrot, sugar, sesame and MSG were used as basic components for making kimchi. In particular, MSG was used as a basic ingredient regardless of region and age. However, a standard taste for making kimchi was depended on housewife in this study.

Standardization of Ingredient Ratios of Chinese Cabbage Kimchi (배추김치의 재료배합비 표준화)

  • Cho, Eun-Ju;Park, Kun-Young;Rhee, Sook-Hee
    • Korean Journal of Food Science and Technology
    • /
    • v.29 no.6
    • /
    • pp.1228-1235
    • /
    • 1997
  • This study was conducted to standardize the proper ingredient ratios of chinese cabbage kimchi by the sensory evaluation, chemical properties, and functional properties of antimutagenic effect and inhibitory effect on the growth of cancer cells from the ratios obtained from literatures. The standardized ratios of ingredient from the literatures was 13.0 of radish, 2.0 of green onion, 3.5 of red pepper powder, 1.4 of garlic, 0.6 of ginger, 2.2 of anchovy juice, 1.0 of sugar and the final salt concentration 2.7 in the proportion of 100 salted chinese cabbage. The standardized ratio of the ingredients exhibited better overall acceptability and less moldy smell and moldy flavor than any other ratio of ingredient in the sensory evaluation. The standardized kimchi with the above ratios of the ingredients, at final salt concentration of 2.5%, showed high reducing sugar contents and Leuconostoc sp. counts. All juices of the chinese cabbage kimchi showed not only high antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also strong inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay, especially these functional properties were the most effective at each standardized ratio of the ingredients. From the taste, chemical and functional properties, the standardized ratios of ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger. 2.2 anchovy juice, 1.0 sugar and the final salt concentration 2.5 in the proportion of 100 salted chinese cabbage.

  • PDF

Chitinase Activity and Textural Property of Leek Added Kimchi During Fermentation (부추첨가 김치의 발효과정 중 chitinase 활성과 조직감)

  • 김유경;이귀주
    • Korean journal of food and cookery science
    • /
    • v.15 no.2
    • /
    • pp.102-107
    • /
    • 1999
  • Several ingredients of kimchi including chinese cabbage, garlic, leek, big green onion, and small green onion were assayed for their chitinase activities. Kimchi with various leek contents (4, 8, 12%) were fermented at 15$^{\circ}C$ for 9 days and the chitinase (EC 3.2.1.14) activity and textural properties were determined. The chitinase activity of the ingredients was in the order of garlic>leek>small green onion>chinese cabbage>big green onion. During fermentation, the chitinase activity of kimchi juice appeared more prominent than that of kimchr tissue, however, it was decreased in all kimchi samples among which the control sample showed a remarkable drop. The activity of chitinase in kimchi tissue increased until 3rd or 5th day of fermentation and then decreased. The puncture force of all kimchi samples decreased and those of leek-added kimchi were higher than those of control. The above results suggested that the addition of leek for kimchi preparation could contribute to the improvement of textural qualities of kimchi due to chitinase activities of leek during fermentation.

  • PDF

Presence and Control of Coliform Bacteria in Kimchi (김치 발효중 대장균군의 소장과 억제에 관한 연구)

  • Chung, Chang-Ho;Kim, Youn-Soon;Yoo, Yang-Ja;Kyung, Kyu-Hang
    • Korean Journal of Food Science and Technology
    • /
    • v.29 no.5
    • /
    • pp.999-1005
    • /
    • 1997
  • The consistant appearance of coliforms in fermenting kimchi was examined and measures of removing coliforms early in the fermentation were investigated. Allyl isothiocyanate $({\geq}50\;ppm)$, horseradish powder $({\geq}0.4%)$, and garlic juice $({\geq}2.0%)$ were effective in removal of coliforms early in kimchi fermentation. However, mustard powder and methyl methanethiosulfonate were not effective. Nisin, known as a promising agent for the prevention of kimchi over-acidification, allowed coliforms to survive in kimchi longer with only marginal extention of edible period. Individual kimchi ingredients such as Chinese cabbage, garlic, red pepper powder, ginger and green onion were all found to contain coliforms. Coliforms were not detected from garlics sold unpeeled and commercially prepared red pepper powder.

  • PDF

The Recipe Standardization and Nutrient Analysis of Broiled Black Goat Meat (흑염소불고기의 조리법의 표준화에 관한 연구)

  • Kim, Sang-Ae
    • Journal of the Korean Society of Food Culture
    • /
    • v.16 no.4
    • /
    • pp.269-275
    • /
    • 2001
  • The present research was designed to collect recipe of set up a standard recipe and analyze the nutrients of broiled black goat meat (a kind of native local foods in Busan and south province). The results of the study are summarized as follows. The recipe for goat(lamb) meat was recorded in Sanlimkyounggae and Jungbosanlimkyounggae between 1715 and 1827. The goat meat was explained as food for health, rejuvenation and recuperation Since late 1800, it has been utilized for such use. The flavor of broiled black goat meat is influenced by seasonings, fruit juice, heating treatment and cooker. And it also could be affected by the method of slaughter and the sex of the goat. There are lot of element in seasoning. Red pepper paste, garlic and ginger holdback the bad smell and make the taste better. Onion help to retain the water and improve the flavor. Starch syrup, sugar and sesame oil make the meat smoother, glossier and more tasty. The meat is usually roasted on grill over charcoal. It helps to remove or suppress the bad smell and make the taste better. Softness and scent of the meat depend largely on the way to butcher. Female goat meat tastes smoother and smells better. Fruit juice also improve the softness of the meat. Energy per 100g of the 'broiled black goat meat' is 170kcal. There are protein (23g), fat(2.4g), Ca(159mg), Fe(1.1mg) and so on. Amino acid is mainly comprised of essential amino acid such as cystine, lysine, leucine, and arginine. Fatty acid consists primarily of unsaturated fatty acid like oleic acid, linoleic acid.

  • PDF

A Literature Study on Dry-heat Cooking for Beef in Culinary Literature - Focusing on Culinary Literature from the late 1800s to 1990s - (조리문헌에 수록된 소고기 건열조리법의 문헌적 고찰 - 1800년대 말~1990년대 조리서 중심으로 -)

  • Lee, Yun Hwa;Shin, Jung-Kue;Byeon, Yeong Mi;Kim, Myeong jun;Min, kyung jong;Park, soung jin;song, Jung mu;Chung, Heajung
    • Journal of the Korean Society of Food Culture
    • /
    • v.33 no.6
    • /
    • pp.473-488
    • /
    • 2018
  • The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

Study on the Herb Remedies of ENT, Eyes, Teeth and Skin Problems (이비인후, 안, 치아 및 피부증상의 민간요법에 관한 고찰)

  • Cho, Kyoul-Ja;Kang, Hyun-Sook
    • Journal of East-West Nursing Research
    • /
    • v.1 no.1
    • /
    • pp.50-71
    • /
    • 1997
  • The intention of this study is to apprehend the con. tents and methods of herb remedies that are commonly conducted when there are health-problem cases of ENT, eyes, teeth and skin. Methods of this study are divided into two stages : 1) For a period of six months from December 1994 to June 1995, some 40 persons who are believed to be well versed with herb remedies have been randomly chosen, and we made a survey on herb remedies by symptoms: and 2) we have endeavored to make their grounds evident through the studies on literatures with the focus on the basic data collected. Their results are as follows: 1) When one feels a pain in ears, such herb remedies are employed as pouring the vapor into ears, which is made by steaming Alaska pollack, or as applying or wiping with the juices of radish or the ginkgo, or' alum. Applying the radish juice is effective for sterilization and fever removal: and applying the ginkgo juice is effective for cleanliness. But, plastering alum, sesame oil or castor oil, or pouring the vapor of Alaska pollack into ears are perhaps effective but do not have any pharmacologic grounds. 2) When one bleeds at the nose, such kinds of herb remedies are applied as stimulating nose or head with cold water, pressing nose or ridge of nose, or filling up nares with mashed mugworts. In addition, they have utilized garlic or leeks. Such methods as stimulating with cold water or just pressing nose and ridge of nose is based on reasonable grounds, i.e. vasoconstriction and vascular compression ; and applying mashed garlic on the sole of foot is good for the circulation of Qui ; and the use of mugworts and leeks is based upon the pharmacological function of hemostasis. 3) When one feels a sore throat such kinds of herb remedies are employed as gargling or rinsing throat with brine, drinking hot gruel or water, or drinking the juice of mugwort, radish, ginger or Chinese quince. Gargling with brine or drinking the juice of mugwort, radish or ginger is based upon the pharmacological function of pain alleviation, fever removal, and detoxication. 4) When a boil is formed in mouth, such herb remedies are applied as spreading honey, brine or alum water, and taking gall nut, Chinese matrimony vine, lotus root, etc, for drugs. Spreading honey, brine or water that is made by infusing gallnut, Chinese matrimony vine, lotus root is based upon such functions as hematosis, astriction, antibacterial, and antiphlogistic, Alum, eggplant and licorice are said to be effective, but their pharmacological effects have no grounds. 5) When one has conjunctivitis such herb remedies are commonly applied as irrigation with brine and dropping breast milk in eyes. Moreover, such other drugs are used as plantain. shepherd's purse, and purslane, etc. The use of brine, breast milk, plantain, shepherd's purse and purslane is based upon such functions as sterilization, antiphlogistic, disinfection and pain relieving. Eriocaulon sieboldianum, bean stem, bean pod and narcissus leaves are said to be effective, but their pharmacological action have no basis. When one has a stye, such herb remedies are applied as extracting eyelashes, stimulating by a massage of middle finger, third finger or big toe, as well as sear ing with a heated bamboo comb that is fine-toothed. Other than these, plantain and nightshade's nuts are used as drugs for it. Extracting eyelashes corresponds with exclusing suppurative node and draining the stye of pus ; and the use of plantain is based upon disinfection: and nightshade's nuts are said to be effective, however, their pharmacological action has no grounds. 6) For a treatment of toothache, such herb remedies are commonly employed as rinsing mouth with brine and holding cold water or gasoline in the mouth ; and as the drugs that are believed to be effective have been Welsh onion, ginger and castor-oil, plant, etc. The use of Welsh onion is based upon pain killing, antiinflammatory actions, and the use of ginger is based upon detoxication and disinfection ; and seeds of castor-oil plants are said to be effective, but they have no pharmacological basis. 7) When one has hives, such herb remedies are commonly applied as rubbing burned straw in affected parts, exposing to its smoke, rubbing with salt, sweeping down with a broom, and spreading and drinking boiled water of trifoliate orange. The use of cassia tora seeds, walnut, aloe and radish is said to be effective. The use of cassia tor a seeds has the functions of intestinal order, anti-paralysis, etc. The use of walnut has resulted in an increase of blood by invigorating spirits ; and the use of aloe is based upon disinfection, antibiotic, anti-salt, antihistamine and detoxication action. But, the effects of radish juice and straw's smoke have no pharmacological grounds. 8) When one gets a boil, such herb remedies are commonly used as applying a plaster, paste of flour mixed with yolk, soy sauce or honey, as well as spreading pounded elm tree. Other remedies that have been said to be effective are ; heating with mugwort, brine, wild rocambole, aloe, onion, squid's bone, etc. The use of mugwort is based upon pain killing, astringent antiinflammatory and tranquility. Wild rocambole is based upon the generation and maintenance functions of cell-joining textures ; elm tree upon antiphlogistic ; aloe upon fever removal and antiphlogistic ; onion on pain killing, fever removal, antiphlogistic and tranquility ; squid's bone on astriction: and brine or vinegar on sterilization. Pine resin and gardenia seed are said to be effective, but they have no pharmacological basis. 9) When one cuts his skin, such herb remedies are commonly employed as spreading mugwort's juice or squid's bone powder, or pressing the wounds. In addition, kalopanax, onion and fine soil are employed. The use of mugwort, kalopanax and squid's bone is based upon such functions as hemostasis, sedation, pain killing, antibacterial ; and fine soil is said to be effective, but it has no pharmacological basis. 10) When one suffers from whitlow, such herb remedies are commonly utilized as heating with boiled soy sauce, spreading soybean paste, or dipping into eggs, etc. Other drugs that have been employed are onion root, brine, eggplant, potato, loach, etc. The use of onion is based upon pain killing and antiphlogistic functions ; and that of brine upon antiphlogistic function. The use of soy sauce or soybean paste, fomentation, eggplant, potato and loach is said to be effective, but it has no pharmacblogic ground. 11) For the treatment of frostbite, such herb remedies are commonly used as dipping the affected part into frozen soybean sack, using boiled water of eggplant stem, garlic caulis, onion, hot pepper, caulis. Onion is based upon antiphlogistic and tranquility actions garlic upon disintection, metabolic exacerbation, tonic and aphrodisiac actions and the use of eggplant and hot pepper is based upon help blood circulation, dissolution and excretion of waste matters in vein. 12) For the treatment of burn, such herb remedies or drugs are commonly used as cleansing with Korean gin, spreading eggs, cleansing with cold water and soap water ; and as brine, cactus, moss, soybean paste, oil, etc. The cleansing with Korean gin, cold water, soap water, brine, vinegar is based upon cleaning and sterilizing functions ; and the use of cucumber is based upon nu. trition provision, and strengthening of resisting power by adjustment of metabolism. The use of potato, cactus, moss, oil and eggs is said to be effective, but their phamacological functions are not clarified. In view of the above results, we can realize that the drugs that have been employed in herb remedies are quite diverse. However, in regard to majority of herb remedies that have been employed by symptoms, the pharmacological functions of their drugs have not been clarified, and they are merely known as effective. Furthermore, they have not been recorded in the literature as yet ; and we confirm that there have been many herb remedies that were executed without the proper knowlege of their effects. It is now our view that the results of this survey may be utilized for consulting data in regard to the use of herb remedies.

  • PDF