• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.91-99
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• 2005

The effect of medicinal herb powder addition on the physicochemical characteristics of silk-tofu was investigated. Moisture content of silk-tofu decreased during the storage. The pH value of silk-tofu decreased a little until 2 days' storage, and then increased rapidly. The chromaticity of L value decreased for all silk-tofu during the storage. The a value increased a little at initial storage, and then tended to decrease, while b values increased significantly during storage. The contents of free amino acid were 4 times higher in silk-tofu than those in market tofu. Hardness, gumminess and chewiness of all silk-tofu increased rapidly during storage. Cohesiveness values decreased a little at initial storage, and then kept to increase upon storage. Generally, the total plate counts of bacteria of all silk-tofu increased during storage, and those of silk tofu with added medicinal herb powder were shown to be significantly lower than those in control. In sensory evaluation, color, structure, softness and overall acceptability of silk tofu with added dangui powder(dang-T) and control(con-T) were about to be high, and nutty taste and flavor of control silk-tofu was the highest in score.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.4
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• pp.395-398
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• 2009

This study was conducted to investigate the effects of supplemental medicinal herb mixture, laver powder and paprika powder in extruded pellet (EP) on growth and feed utilization of juvenile olive flounder. Triplicate groups of fish (average body weight of 19.6 g) were fed four experimental EPs containing 0.2% medicinal herb mixture (MHM), 1% laver powder (LP), 1% paprika powder (PP) and without supplementation (CON) for 9 weeks. Weight gain, daily feed intake, hepatosomatic index and condition factor were not influenced by dietary additives. Peed efficiency and protein efficiency ratio of flounder fed the diet containing laver powder were significantly higher than those of fish fed the medicinal herb mixture and paprika powder (P<0.05), but not significantly different from control group. The results of this study suggest that all tested additives in the dietary formulation did not affect growth and feed utilization of olive flounder.

• Food Science and Preservation
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• v.17 no.3
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• pp.343-350
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• 2010

Cheongkukjang was prepared by addition of medicinal herb powder (from Lentinus edodes, Codonopsis lanceolata BENTH et HOOK, or Houttuynia cordata THUNB) to improve Cheongkukjang quality and functional properties. Redness and yellowness (measured using Hunter’s color values) increased with increasing amounts of medicinal herb powder, whereas lightness (the third Hunter's color value) and pH decreased. Crude protein and lipid levels of Cheongkukjang decreased with increasing amounts of added medicinal herb powder, whereas powder addition did not affect either the moisture or crude ash content of Cheongkukjang. The major organic acids of Cheongkukjang were lactic acid, acetic acid, succinic acid, and citric acid, and acid levels increased as the proportion of medicinal herb powder in the Cheongkukjang preparation increased. The major amino acids of Cheongkukjang were glutamic acid, aspartic acid, leucine, arginine, and lysine and the principal fatty acids were linoleic acid, oleic acid, palmitic acid, and linolenic acid. Addition of medicinal herb powder to Cheongkukjang increased both crude saponin and quercetin contents. Sensory scores of Cheongkukjang containing 2% (w/v) medicinal herb powder were optimal in terms of both quality characteristics and sensory evaluation.

• 한국약용작물학회:학술대회논문집
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• 2008.05a
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• pp.248-249
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• 2008

• Food Science of Animal Resources
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• v.28 no.2
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• pp.122-129
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• 2008

The antioxidant and antimicrobial activities of pork patties supplemented with medicinal herb extract mix were investigated. The medicinal herb extract powder was mixed at a ratio of 48.5:48.5:3.0 for Morus alba L, Lonicera flos, and Coptis chinensis, respectively. The pork was prepared and supplemented with medicinal herb extract mix (0, 0.5, 1, or 2%) and the antioxidant and antimicrobial activities were tested during storage at $4^{\circ}C$. The pH value decreased during cold storage at $4^{\circ}C$ for allsamples, however the pH of samples supplemented with herb extract mix rapidly decreased by days 5 and 10 ($p{\leq}0.05$). The total phenol content in the pork patties with herb extract mix was higher than in the control patties. The ABTS+ radical scavenging activities increased with increasing concentrations of herb extract mix from 0.5% to 2%. In addition, pork patties supplemented with herb extract mix showed an approximately 1 decimal reduction in total aerobic counts. Therefore, the addition of herb extract mix into pork patties increased the antioxidant activity and slightly improved the antimicrobial activity of pork patties during cold storage. However, the levels of added medicinal herb extract mix should be considered prior to its use in order to maintain proper sensory acceptance.

• Journal of Society of Preventive Korean Medicine
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• v.22 no.1
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• pp.81-90
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• 2018

Objectives : The aim of this study is to analyze the patent trend in Traditional Korean Tea. In this paper, we investigate the diversity of Korean Tea registered as patents focusing on the kinds of medicinal herbs used, processing methods, and types of tea. Methods : We collected patents data using KIPRIS, and WIPS database. We conducted Quantitative Analysis by year and main patentee, and Qualitative Analysis by patent's contents. Results : 313 patents are selected from 2001 to May 2017. The number of patents have been on the rise and reached 44 in 2014. Individuals have registered the most patents, followed by companies, Industry-University Cooperation Foundation, and local autonomous entities. Ginger, Omija and Cactus were used at high frequency among 109 tea containing one medicinal herb. Licorice and Jujube were frequently used among 204 tea containing more than two kinds of medicinal herbs. In classification of patent by efficacy, 'health promotion and function recovery' and 'treatment and prevention of diseases' are most frequently specified. 128 patents are presenting processing methods for medicinal herbs in the order of roasting, fermentation, and fumigation. Among 164 patents presenting tea types, liquid type accounts for more than half and there are 67 leached tea, and 32 powder tea. Conclusion : The analyses results showed that lots of new recipes, efficacy, processing methods and tea types are being studied and registered as patents. In order to help Traditional Korean Tea industry to develop, active patent registration and further study about up-to-date patent trend would be required.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.935-942
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• 2009

For the economical use of the medicinal effects and functionality of Chrysanthemum indicum L (gamkug) this study analyzed the physicochemical and sensory characteristics of juak (tradition Korean rice cakes such as backed rice cakes) prepared with different levels of Chrysanthemum indicum L. powder (0, 1, 2, 3, 4, 5%). The diameter of the juak increased with increasing levels of the added gamkug powder, whereas the height decreased with increasing amount of the powder. The Hunter colorimeteric L-values of the dough and gamkug-juak decreased as the amount of gamkug powder increased. Hunter a and b-values both increased with increasing levels of the gamkug powder. Textural characteristics results for the gamkug juak dough indicated increasing hardness and, chewiness values as the amount of gamkug powder increased. After cooking, there were decrease in hardness and chewiness as the amount of gamkug powder increased. Springiness, cohesiveness, brittleness were not significantly different as the level of gamkug powder increased. According to sensory evaluation results, appearance, color, and flavor showed significantlyn (p<0.001) higher scores as the addition level of gamkug powder increased. The 2~4% addition of gamkug powder presented significantly (p<0.001) higher scores for non-oily and herb taste. There were no significant differences in the sensory texture results among all treatments of the juak. After taste was deemed best for the containing 3% gamkug powder. Overall, the optimum addition level of gamkug powder was proposed as 3% in glutinous flour for attributes of appearance, taste, flavor, texture, and the overall acceptability of the product.

• Korean Journal of Medicinal Crop Science
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• v.26 no.2
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• pp.119-126
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• 2018

Background: The flowering plant Hippophae rhamnoides L. has been used for many studies on fruit or leaf extracts. This study was conducted to investigate the development of a new cosmetic material from H. rhamnoides fruits and leaves that have by antioxidant, anti-inflammatory and wrinkle improvement activities. Methods and Results: The antioxidant abilities of H. rhamnoides extracts, including of a water-soluble fruit powder (FW), a fatsoluble fruit powder (FF), a supercritical extract of fruit by-product (BS), and a mixture of leaf and fruit (MIX), were investigated in vitro. A DPPH radical assay for antioxidant activity was performed for these fractions alongside assay to evaluate the total phenolic and flavonoid content (TPC and TFC). As expected, the MIX had the highest DPPH radical scavenging activity ($RC_{50}=10.27{\mu}g/m{\ell}$), and the TPC and TFC also were highest in MIX ($225.7mg{\cdot}GAE/g$, and $25.18mg{\cdot}QE/g$, respectively). Nitric oxide (NO) production in LPS-induced RAW264.7 cells was estimated and the results indicated an over 75% decrease of NO production in FF and MIX. In other assays, the highest elastase inhibitory activity was found in FW. Conclusions: These results revealed that H. rhamnoides extracts have a high potential for antioxidant, anti-inflammatory and antiwrinkle activities. H. rhamnoides products are suggested to be applied as the functional materials of cosmetic ingredients.

• Applied Chemistry for Engineering
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• v.26 no.5
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• pp.549-556
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• 2015

Anti-insect repellent silica sol from mixture with silica and anti-insect repellent solution extracted from medicinal herbs was prepared. The micron size porous sphere powder with anti-insect repellent solution was prepared by the spray drying method. The characteristic of anti-insect repellent powder using spray drying method was analyzed by FE-SEM, PSA, TGA with the concentration of anti-insect repellent sol (anti-insect repellent solution and silica) and conditions of spray drier. The average particle size of 4, 7 wt% and 10 wt% of anti-insect repellent sol concentration were 8.3, $9.5{\mu}m$ and $11.7{\mu}m$, respectively. The particle size is increasing with high concentration of anti-insect repellent sol. Other hands, particle size as the temperature of inlet nozzle and velocity of sol injection were nearly same at high velocity of gas injection. Also, Anti-insect repellent impregnation in porous sphere powder were confirmed by TGA methode and its thermal property was stable up to $200^{\circ}C$. We expect that anti-insect repellent powder is applied for plastic compound and process of film manufacture.

• Proceedings of the Ginseng society Conference
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• 1984.09a
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• pp.141-144
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• 1984

With microorganism as a single cell model to investigate the cellular effect of total extract of ginseng powder, it was found that ginseng affects cellular respiration biphasically (Tso and Fung, 1980; Tso, 1981). As ginseng is recognized to be a tonic medicinal herb, this finding suggests a possible role of ginseng in altering cellular energy metabolism. Along this line, the same effect on mitochondrial oxygen consumption was studied. It was found that under a controlled pH condition, a significant stimulation of the mitochondrial respiration was observed. This stimulation was ginseng dose-dependent. However, when ginseng was applied at an above threshold concentration, an inhibitory effect was noted. This confirms the previous observation with single cell organism and suggests a universal regulation of energy metabolism effect that transcends cell origin.