• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.94-99
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• 1999

This study was carried out to determine the inhibitory effect of juice of garlic, onion, ginger and red pepper against Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus and Enterobacter cloacae which are food born disease organisms. It was found that 1~2.5%(wt/vol.) garlic juice showed strong antimicrobial action against growth of all test bacteria at 1/20$\times$10-6 dilution. Especially 1% garlic juice completly inactivated Vibrio parahaemolyticus but approximately 71.9~88% of reduction at same concentration in other bacteria was occurred. 2.5% onion juice had 28.5% antimicrobial activity on Sal. enteritidis, but 50% reduction was occurred on St.aureus and V. parahaemolyticus at same concentration. Antibacterial activity of ginger juice was similar to that of onion juice. 2.5% ginger juice showed approximately 50% reduction on Sal. enteritidis and V.parahaemolyticus, but less antimicrobial activity was occured on St. aureus and E. cloacae. Red pepper juice showed the least antimicrobial activity on food born disease organism compared to that of other juices. 2.5% red pepper juice showed 11.3%, 18.7% and 8.1% reduction on St. aureus, Sal. enteritidis and V.parahaemolyticus, respectively.

• Korean Journal of Agricultural Science
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• v.33 no.1
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• pp.57-66
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• 2006

This study attempts to investigate the possible extent that main spicy vegetables' competitiveness can be improved through various measures. More widely open the agricultural market becomes, more important enhancing the competitiveness of domestic agricultural products is especially in high tariff products such as red-pepper and garlic. Up to date, numerous measures have been applied to those products for enhancing the competitiveness by government, regional agencies, and producer's organizations. However, there is few studies about how much the competitiveness can be improved as a whole from implementing the diverse methods. Following the results, the competitiveness of red-pepper and garlic can be improved up to 70% and 50% respectively by reducing production costs.

• Journal of Life Science
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• v.22 no.7
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• pp.950-957
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• 2012

Development of garlic processing products by thermal treatment and researched biological activity of a new product, red garlic. Red garlic MeOH extract was graduated by solvents, such as hexane, chloroform, ethyl acetate, butanol, and water, in order. Each solvent fraction was dried by a rotary evaporator and then resolved in water for analysis of its antioxidant and antiobesity activity. Browning compounds of red garlic fractions were the highest in the chloroform fraction. Total phenolic compounds and flavonoid content were highest in the hexane fraction. The chloroform fraction showed significantly higher activity in DPPH, ABTS radical scavenging activity, and antioxidant activity by FRAP. We propose that the antioxidant activity of the solvent fractions from red garlic was revealed interaction of browning compounds, total phenolic compounds, and flavonoids. Due to the higher activity of the shown fraction, the hexane and the chloroform fractions were have high contents of these compounds. Below $500{\mu}g/ml$, pancreatic lipase inhibition activity was significantly increased by sample concentration. And chloroform fraction, have the highest inhibition activity was shown over the 40%. In 3T3-L1 cells, the lipid accumulation inhibition activity was lower in the hexane and in the chloroform fraction than in the other fractions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.228-233
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• 1995

To make Natto, tradiational Japanese food fermented by Bacillus natto, more acceptable to Koreans, garlic(2%) and/or red pepper oleoresin(0.2%) were mixed with Natto. Through out the fermentation period, the changes in enzyme activities and sensory evaluation were compared with those of conventional Natto. Nattokinase activities were detected from 12 hour fermentation in all samples. After that period, steady increased in Nattokinase activity was observed. The activity of nattokinase decreased slightly when garlic and/or red pepper oleoresin was added. Changes in ${\gamma}-glutamyl$ transpeptidase(${\gamma}-GTP$) was not significant among samples and the similar tendency was observed in nattokinase activity. With addition of garlic, production of protease reached maximum after 8 hour of fermentation whereas it took 16 hour when red pepper oleoresin was added. However, after 24 hour of fermentation, any significant differences in protease activity were not observed. Sensory evaluation indicated that the tastes of Natto with either garlic and red pepper oleoresin or red pepper oleoresin only were much more acceptable than conventional Natto or one with garlic only.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.640-647
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• 2012

Squid Sikhae is a traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. The optimal fermentation temperature, sun-dried sea salt concentration, and fermentation period for manufacturing squid Sikhae products of the aceeptable quality were $10^{\circ}C$, 4%, and 6 days. In addition, optimal concentrations of the additional ingredients of red pepper powder and crushed garlic for acceptable quality squid Sikhae were both 6%.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.336-344
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• 2001

This treatise deals mainly with the culinary cultures of garlics, a very important condiment in Korea and France. Classified specifically as a condiment in the category of spices, garlic(A. sativum L.) is typically used to season a wide variety of foods, to give the dishes to add a pungent and pleasant flavor, highly characteristic of the delicate seasoning styles of Korean and French cuisine. Garlic is also known to be used as an invigorant. used for medicinal and mystical purposes. In both Korea and France. garlic is used in fresh state, sliced, diced, or crushed. Some examples of traditional Korean dishes using garlic is Tongmaneul Jangachi(garlic in a whole bulb, seasoned in soy sauce), alcoholic liquor of garlic, and red pepper paste with garlic. French cuisine includes garlic in sauces such as Aillade, Vinairette a l'alil, Sauce Pailloti, and in a variety of salads and Cruton, mixed with the local vegetables of every province of the country.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.541-546
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• 1996

This study was attempted to evaluate quality of retort-pouched conuiment food by adding garlic, ginger, redpepper in cooking soybean paste pot stew. Cooked and storaged retort-pouch soybean paste pot stew with four different levels of garlic, ginger, red-pepper (T$_1$garlic 2%, T$_2$: ginger l％, T$_3$: red-pepper 2%,T$_4$: garlic 2%+ginger 1 ％) was tested for sensory evaluation, pH, TBA value, and microbiological number changes. 1) No systematic increase of total bacteria counts was detected during the storage periods for bowl or retort pouch soybean-paste samples. The inclusions of ginger extract did not pose any microbiological safty problem. 2) Sensory evaluation conducted by fifteen university students as panelists showed that there were significant differences among five samples in color, flavour, and appearance and a notable preference for T$_1$ sample. 3) There was a slowly increase of TBA value during the first 5-7 days of storage in retort-pouch and bowl. The inclusion of ginger extract at 1.0％ level tended to lower TBA values.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.511-520
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• 1995

The growth extent of Leuconostoc mesenteroides and Lactobacillus plantarum in the medium which contain sterilized extract of each kimchi minor ingredient (green onion, garlic, ginger, raw red pepper, and red pepper powder) was examined. All minor ingredients decreased the growth of Lac. plantarum, and this effect of garlic is the most distinctive, ginger had the positive effect on the growth of Leu. mesenteroides, and garlic had the negative effect on the growth of Leu. mesenteroides. When the growth extent of two bacteria in the medium which contain sterilized successive extracts of each of garlic, ginger and red pepper powder was examined, the butanol fraction of garlic was reprsented the negative effect on the growth of Leu mesenteroides and Lac. plantarum, and the water fraction of ginger and red pepper powder were represented the positive effect on the growth of Leu. mesenteroides.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.457-463
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• 1995

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjests who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.408-413
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• 1995

Investigations of the effects of pickle product ingredients on lipoxygenase (LOX) and methemoglobin (MHG, a nonenzymatic oxidant) catalyzing oxidation of linolenic acid were conducted. In addition, activities of LOX, peroxidase (POD) and catalase (CAT) in dry spices used in pickle products were determined. Some commercial pickle brines were observed to inhibit oxidation of linolenic acid by LOX and MHG. The ingredients in pickle products, such as dill oil emulsion, onion concentrate, oil cassia, polysorbate 80 and turmeric acid, reduced LOX and MHG catalyzed oxidation. Lipoxygenase activity was present in garlic, mustard seed and red pepper. Only in mustard seed, peroxidase activity was observed. Catalase activity was observed in garlic, black pepper, allspice and red pepper.