• 제목/요약/키워드: heated garlic

검색결과 39건 처리시간 0.025초

양고기를 인식하는 관능적 요인 및 기호도에 관한 연구 (A Study on Sensory Factors Contributing to the Identification and Preference of Lamb Meat)

  • 김기륜;이경희
    • 한국식품조리과학회지
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    • 제21권4호
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    • pp.536-544
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    • 2005
  • In the results of sensory evaluation, beef steak was preferred with the highest overall acceptability while lamb steak was less preferred than pork in flavor and overall acceptability. Sensory tests were conducted to examine whether taste, aroma, or texture is the dominant contributor to people's ability to identify the animal species of meat. The meat samples used were beef, pork, and lamb. Panelists wearing eye masks ate cooked pieces, patties, and heated soups prepared from the meats of these 3 species with and without pinching their noses to regulate the aroma sensation. The results led us to the conclusion that aroma is the most important contributor to the identification of lamb meat, with texture being the 2nd most important contributor. The contribution of taste appeared much smaller than that of aroma and texture. A sensory evaluation of lamb steaks with added herbs or herbal vegetables showed that steak with ginger and rosemary was preferred as having the significantly highest overall acceptability. It was also more preferred au 3 kinds of steak with added garlic and mint, garlic and rosemary, and ginger and mint in appearance, taste and flavor, although there was no significant difference. In difference test, odor was least noticeable in lamb steak when ginger and rosemary were added. Its taste gained the highest preference level, although the difference was not significant. A sensory evaluation that measured the effect of herbs and herbal vegetables on lamb steaks showed that steak with ginger and rosemary had the significantly highest overall acceptability. The second most preferred was beef steak, which had most significantly preferred in taste, and which ranked lower than lamb in flavor with no significant differences. The difference test showed lamb steak with ginger and rosemary scored the least odor and the highest level of palatability.

처리조건에 따른 진주담치 중 마비성 패류독의 변화 (Change of Paralytic Shellfish Poison Toxicity by the Treatment Method of Sea Mussel, Mytilus edulis)

  • 김지회;김성준;장동석;이명숙;허성호
    • 한국미생물·생명공학회지
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    • 제18권1호
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    • pp.18-25
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    • 1990
  • 우리나라에서 생산되고 있는 패류 중 비교적 PSP의 검출률과 독소함량이 높은 것으로 알려진 진주담치를 시료로 하여 PSP로 인한 식중독사고의 예방과 독화된 패류의 활용방안을 모색하기 위하여 독화된 진주담치의 여러가지 처리조건 즉, 동결과 해동, 가열, 향신료 첨가 등이 독력에 미치는 영향과 통조림 제조공정 중의 독력변화에 관하여 실험한 결과를 요약하면 다음과 같다. 1. PSP는 동결과 해동에 의하여 전혀 영향을 받지 않을 뿐만 아니라 마늘과 생강액즙의 첨가에 의해서도 영향을 받지 않는다. 2. PSP를 가열하였을 때 $70^{\circ}C$ 이하에서는 60분간의 가열에 의해서도 거의 독력변화가 없었으나, $80^{\circ}C$ 이상에서는 온도의 상승에 따라 독력의 감소율도 증가하였다. 3. 독화된 진주담치를 통조림 제조하였을 때 살균공정에서 독력의 감소가 심하여 최초 독력의 90이상이 감소하였다.

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경상도 별미김치의 표준화 연구 (Standardizations of Traditional Special Kimchi in Kyungsang Province)

  • 한지숙
    • 동아시아식생활학회지
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    • 제5권2호
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    • pp.27-38
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    • 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.

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Anti-Cancer Effect of the Combination of Thiacremonone and Docetaxel by Inactivation of NF-κB in Human Cancer Cells

  • Ban, Jung-Ok;Cho, Jin-Suk;Hwang, In-Guk;Noh, Jin-Woo;Kim, Wun-Jae;Lee, Ung-Soo;Moon, Dong-Cheul;Jeong, Heon-Sang;Lee, Hee-Soon;Hwang, Bang-Yeon;Jung, Jae-Kyung;Han, Sang-Bae;Hong, Jin-Tae
    • Biomolecules & Therapeutics
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    • 제17권4호
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    • pp.403-411
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    • 2009
  • Thiacremonone, the main component isolated from heated garlic (Allium sativum L.), is interested for using as a cancer preventive or therapeutic agent since garlic has been known to be useful plant in the treatment of cancers. Nuclear factor kappaB (NF-${\kappa}B$) is constitutively activated in the prostate cancer and activation of NF-${\kappa}B$ is implicated in drug resistance in cancer cells. Docetaxel, a semisynthetic analog of paclitaxel, is an antineoplastic drug widely used for advanced various cancer. In previous studies, we found that thiacremonone inhibited activation of NF-${\kappa}B$ in cancer cells and marcrophages. In the present study, we investigated whether thiacremonone could increase susceptibility of prostate cancer cells (PC-3 and DU145) to docetaxel via inactivation of NF-${\kappa}B$. We found that the combination treatment of thiacremonone (50 ${\mu}g$/ml) with docetaxel (5 nM) was more effective in the inhibition of prostate cancer cell growth and induction of apoptosis accompanied with the significant inhibition of NF-${\kappa}B$ activity than those by the treatment of thiacremonone or docetaxel alone. It was also found that NF-${\kappa}B$ target gene expression of Bax, caspase-3 and caspase-9 was much more significantly enhanced, but the expression of Bcl-2 was also much more significantly inhibited by the combination treatment. These results indicate that thiacremonone inhibits NF-${\kappa}B$, and enhances the susceptibility of prostate cancer cells to docetaxel. Thus, thiacremonone could be useful as an adjuvant anti-cancer agent.

건조기 고안 제작에 관한 연구 (An Experimental Study for Dryer)

  • 최재갑
    • 한국농공학회지
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    • 제17권1호
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    • pp.3677-3684
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    • 1975
  • A newly devised dryer with heated air for the farm products, especially suited for high water content materials such as red pepper, Beer ground, each Vegetables, and Low water content materials such as Rough rice was tested for its thermal efficiency and drying mechanism, and the optimum conditions for each sample were established. In order to improve the present rural situation of drying farm products which entirely dependent upon natural solar radiation, a study upon an economic multi-parpose dryer was conducted. A series of drying tests were run first with red pepper which is one of the important cash crop in Korean farm. And successive series of tests were also run with such proaucts as garlic, sweet potatoes, green onion, radish, Beer ground and Rough rice. The results from the above experiment in drying system with heat dryer can be summarized as follows. 1. Drying duration could be shortened by the tempering effect in high water content crop such as red pepper and beer ground. 2. The color changes occured in around 20% water content in red pepper. The degree of color change was heavily affected by high temperature and short drying duration. 3. The drying condition of red pepper was most favourable at the temperature of 85$^{\circ}C$ in early stage and 80$^{\circ}C$ in middle stage and 75$^{\circ}C$ at the final stage, and with the air rate of 0.81㎥/sec and with sample amount of 200kg. 4. The drying condition of Rough rice(I.R.667) was most favourable at the templature of 40$^{\circ}C$ in early stage and 35$^{\circ}C$ in middle stage and final stage and with the air rate of 0.2㎥/sec and with sample amount of 75kg. 5. In order to prevent the color change of red pepper and to assure high efficiency in drying mechanism, it was necessary to lower the temperature as the time passes in drying process. 6. For vege tables, the drying rate were short in early stage and there was also tempering effect. However, for garlics, Constant drying rates through the early and final stages were observed and there were no tempering effects. 7. The drying condition or capability were as follows; Sample drying temp($^{\circ}C$) amount of material(kg) drying time(hr) Red pepper 85 200 9 Garlic 85 150 7 Sweet potato 85 200 6 Green Onion 85 200 4 Carrot 85 200 4 Radish 90 250 4 Rough rice(I.R.667) 35 75 4 Beer ground 90 320 3 Considering the above result of experiments, if this kind of dryers were distributed Korean farm and the optimun process were practiced in rural area, it would certainly help them improving the qualites of their product preventing their undue losses, and thus assuring an increase of Korean farm income and promotion of their living standards.

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학교급식소의 HACCP 시스템 적합성 검증(II) -비가열조리 공정을 중심으로- (Verification of the HACCP System in School Foodservice Operations - Focus on the Microbiological Quality of Foods in Non-Heating Process -)

  • 전인경;이연경
    • 한국식품영양과학회지
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    • 제33권7호
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    • pp.1154-1161
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    • 2004
  • 본 연구에서는 대구지역 HACCP 적용 초등학교 5개교를 대상으로 비가열조리 공정 음식의 중요관리점별로 미생물 품질을 두 차례에 걸쳐 측정하여 학교급식에서 HACCP제도의 적합성을 검증하였다. 미생물 검사를 실시한 메뉴로는 오이 실파생 채, 도라지오이 초무침, 쌈배추 겉절이, 과일야채 샐러드, 그린야채샐러드, 오이소박이, 수박 등 7종류였으며 그 결과는 다음과 같다 생채류, 무침류, 샐러드류에 사용된 실파, 도라지, 쌈배추, 방울토마토, 치커리 등 생으로 먹는 채소류는 세척 및 소독을 했음에도 불구하고 미생물 기준치를 초과하였다. 또한 고춧가루, 마늘, 생강 등의 양념류 원재료의 일반세균수와 대장균군수가 기준치를 초과하였으며, 음식 생산과정에 사용된 용기 및 기구 등의 미생물수도기준치를 초과한 것으로 나타났다. 또한 배식시의 온도도 12$^{\circ}C$∼27$^{\circ}C$전후였다. 따라서 생채소류의 소독, 커팅 시 교차오염방지, 손 위생, 용기류의 교차오염 방지, 배식 온도(5$^{\circ}C$ 미만) 등의 중요관리점이 적합하게 관리되고 있지 않는 것으로 나타났다. 따라서 비가열조리 공정 음식의 생채류 소독시 소독액 농도의 수시 확인, 양념류의 미생물적 품질을 제도적으로 보장할 수 있는 개선책 마련 등이 필요한 것으로 사료된다. 또한 생채나 샐러드처럼 차게 배식되는 식품의 배식온도 5$^{\circ}C$미만 혹은 학교급식위생관리지침서 상의 차게 먹는 음식 1$0^{\circ}C$미만의 기준은 식수 900∼1,000식 이상인 대규모 학교에서는 현실적으로 준수하기 어려우므로 가능한 조리 후 배식 시간을 단축하도록 강조할 필요가 있는 것으로 사료된다. 또한 칼, 도마 등의 용도별로 구분 사용할 수 있도록 학교차원에서 지원하여야 할 뿐만 아니라 이들의 세척ㆍ소독이 철저히 실행되도록 조리종사자 대상 위생교육을 보다 확실히 실시할 필요가 있는 것으로 사료된다.

열 펌프의 식품 농축에의 이용 연구 (The Heat Pump Application to the Food Concentration)

  • 박노현;김병삼;강통삼;신동화
    • 한국식품과학회지
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    • 제19권6호
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    • pp.486-491
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    • 1987
  • 고효율의 열발생장치인 열펌프중, 국내에서 이용중인 압축식 열펌프에 대해 성능시험 및 식품농축분야에 이용코자 실증시험을 하였다. 국내에서 $43^{\circ}C$의 온천수를 $51^{\circ}C$까지 가열하기 위해 설치, 운전중인 냉매압축식열펌프(프레온12, 150HP)의 성적계수는 가열측이 4.03, 냉각측이 3.5로 나타났으며, 압축기 효율(${\alpha}$)은 0.477이었다. 또, 압축식열펌프를 국산화하기 위해 개발된 10HP의 열펌프(프레온22)에서 시수를 $39^{\circ}C$까지 가열하는 경우의 성적계수는 가열측이 3.0, 냉각측이 1.87이었다. 원심식농축기(${\alpha}$-LAVAL, CT1B)에 열펌프를 부착한후 설탕물의 농축실험을 한 결과, 수증기 응축에 소비된 열량이 농축에 필요한 증발잠열보다 15%정도 많이 소비되었고, 총괄열전달계수는 $1196\;Kcal/m^{2}{\cdot}h{\cdot}^{\circ}C$이었다. 또, 열펌프에서 제조되는 $60^{\circ}C$$15^{\circ}C$의 물을 열원으로 하여 마늘추출액을 저온농축(증발온도 : $30{\sim}35^{\circ}C$, 진공도 : $28{\sim}40$Torr)한 결과 농축에 소비된 열량과 수증기 응축열량과의 비는 0.961로 나타나 열펌프의 냉매 응축열과 증발열이 열수지 조절이 용이한 조건이었다. 따라서, 열펌프의 식품농축 분야에의 적용성은 매우 좋은 것으로 나타났다.

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

  • 조결자;강현숙
    • 동서간호학연구지
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    • 제1권1호
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    • pp.50-71
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    • 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.

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속성 정어리간장 엑스분의 가공조건 및 정미함분에 관한 연구 (Studies on the Processing Conditions and the Taste Compounds of the Sardine Sauce Extracts)

  • 이응호;지승길;안창범;김진수
    • 한국수산과학회지
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    • 제21권1호
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    • pp.57-66
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    • 1988
  • 일시다획성적색육어류의 효율적인 식량화에 대한 일련의 연구로서 속성 정어리간장 엑스분의 가공조건을 구명하고 저장중의 변화 및 정미성분에 대해 검토하였다. 속성 정어리간장 엑스분은 정어리육을 통째로 마쇄한 다음 마쇄육에 대해 양파가루 $1\%$, 마늘가루 $1\%$, 고추가루 $1\%$, 코오지 $10\%$ 및 물 $50\%$를 첨가하여 잘 혼합한 후 $55^{\circ}C$-에서 6시간동안 자가소화 및 코오지첨가에 의해 가수분해하여 분리대두단백질 $5\%$를 첨가하여 쓴맛을 교정하고 여과, 농축한 다음 식염을 첨가해서 제조하였다 제품의 수분함량은 $52\~55\%$, 조단백질은 $21\~23\%$, 회분은 $16\~17\%$였으며 염도는 $15\~16\%$, pH는 $5.83\~6.05$이었다. 저장 중 색조, pH,아미노질소 및 평균수는 거의 변화가 없었다. 제조직후 제품의 유리아미노산함량은 $2473.8\~2868.4mg/100g$의 범위였고 저장중 큰 변화는 없었으며 arginine, histidine, lysine, glutamic acid, phenylalanine, leucine 및 alanine 등이 전유리아미노산의 $65\%$ 이상으로 대부분을 차지하였다. 핵산관련물질 역시 저장중 거의 변화가 없었으며 hypoxanthine과 IMP가 많은 양을 차지하였다. betaine, 총 creatinine 및 TMAO도 저장중 큰 변화가 없었다. 관능검사 결과 코오지와 분리대두단백질을 첨가한 제품(B)는 천연조미료 및 수우프의 재료로서 손색이 없는 제품이었다.

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