• 한국식품영양과학회지
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• 제28권1호
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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.

• 농업과학연구
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• 제33권1호
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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.

• 생명과학회지
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• 제22권7호
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• pp.950-957
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• 2012

열처리를 통한 새로운 마늘 가공품의 개발 및 그 생리활성 규명을 위한 연구의 일환으로 새로이 개발된 홍마늘의 용매별 계통 분획물을 제조하고, 항산화 활성과 항비만 활성을 중심으로 한 생리활성을 비교 분석하였다. 홍마늘 계통 분획물 중 갈변물질의 함량은 chloroform 분획물에서 가장 높았고, 총 페놀 화합물과 플라보노이드 함량은 hexane 분획물에서 가장 높은 함량이었고, 다음으로 chloroform 분획물의 순이었다. DPPH와 ABTS 라디칼소거능 및 FRAP법에 의한 항산화능도 chloroform 분획물이 타 분획물에 비해 유의적으로 높은 활성을 나타내었다. 항산화 활성은 갈변물질의 함량이 높고, 총 페놀 화합물 및 플라보노이드의 함량이 높은 hexane 및 chloroform 화합물에서 활성이 높아 홍마늘 분획물의 항산화능은 이들 물질의 상호작용에 의한 결과로 추정된다. Pancreatic lipase 저해활성은 $500{\mu}g/ml$ 미만의 농도에서는 농도 증가와 더불어 유의적으로 활성이 증가하였으며, 가장 활성이 높았던 chloroform 분획물에서 40% 이상의 활성을 나타내었다. 항산화 활성 분석의 결과에서 활성이 높았던 hexane 및 chloroform 분획물의 지방세포 분화와 지방 축적 억제 활성은 여타 분획물에 비해 상대적으로 낮았다. 항산화 활성과 항비만 활성이 일치하는 경향을 나타내지 않았는데, 이는 홍마늘 중의 항산화 활성물질은 주로 비극성이며, 지방 축적 억제 활성이 있는 물질은 주로 극성에 대한 용해성이 더 높기 때문으로 추정되며, 이와 관련하여서는 향후 더 많은 연구가 진행되어야 할 것으로 생각된다.

• 한국식품영양과학회지
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• 제24권2호
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• pp.228-233
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• 1995

일본의 전통 발효 식품인 Natto의 맛 개선을 위한 연구 목적으로 증자대두에 Bacillus natto(NN-1)를 접종하고 마늘 2%와 고추 oleoresin 0.2%를 각각 첨가한 후, $40^{\circ}C$에서 24시간 발효시켜 제조한 Natto에서의 nattokinase 활성은 전 시험구에서 발효 12시간 부터 나타나기 시작하여 점차적으로 증가하였으며 24시간 발효하였을 때의 활성은 마늘과 고추 oleoresin 첨가에 의해 활성도가 약간 낮았다. ${\gamma}-GTP$ 활성은 24시간 발효하였을 때 전 시험구간에 활성도가 비슷하였으며 마늘 2%와 고추 oleoresin 0.2% 첨가에 의해 ${\gamma}-GTP$ 활성에는 영향을 주지 않았다. Protease 활성은 마늘 첨가구에서 발효 8시간에 가장 높은 활성을 나타내었으며 발효 24시간에는 전 시험구간에서 비슷한 활성을 나타내었다. 관능검사 결과, 맛에서는 oleoresin 첨가구와 마늘, 고추 oleoresin 첨가구가 유의성이 인정되었으므로 Natto를 제조할 때 고추 oleoresin 0.2%와 마늘 2%, 고추 oleoresin 0.2%를 혼합하여 Natto를 발효시키는 것이 한국인의 입맛에 적합한 Natto의 맛 개선에 바람직한 것으로 생각된다.

• 한국수산과학회지
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• 제45권6호
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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%.

• 동아시아식생활학회지
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• 제11권5호
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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.

• 한국식품조리과학회지
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• 제12권4호
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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.

• 한국식품조리과학회지
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• 제11권5호
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• pp.511-520
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• 1995

파, 마늘, 생강, 적생고추, 고추가루의 멸균 추출액의 농도가 2％와 4%가 되도록 첨가한 배지에서 김치의 주된 젖산균들인 Leu. mesenteroides와 Lac. plantarum의 생육을 조사하였는데, 모든 부재료가 Lac. plantarum의 생육을 저해하였으며 마늘은 이 균에의 저해효과가 가장 컸으며, 생강이 Leu. mesenteroides의 생육에 증진 효과를 보였고, 마늘이 역시 Leu. mesonteroides의 생육에 저해효과를 나타내었다. 마늘, 생강 및 고추가루의 연속분획추출 후 멸균액을 배지에 첨가해 역시 두균의 생육정도를 조사하였을 때 마늘의 부탄을 분획물이 두균의 생육에 저해효과를 보여 그 효과물질은 alkaloid나 flavonoid일 것으로, 또 생강과 고추가루의 물 분획물이 Leu. mesenteroides의 생육 촉진 효과를 나타낸 바 그 효과물질은 당류일 것으로 추정되었다.

• 한국식생활문화학회지
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• 제10권5호
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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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• 제38권5호
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• pp.408-413
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• 1995

Pickle성분이 linolenic acid의 산화효소인 lipoxygenase와 methemoglobin (nonenzymatic oxidant)에 미치는 효과를 조사하였다. 그외, 피클 성분중 건조 양념내의 lipoxygenase, peroxidase와 catalase 활성도 조사하였다. 시중에 판매중인 일부 pickle brine은 lipoxygenase와 methemoglobin에 의한 linolenic acid의 산화를 억제하였다. Dill oil emulsion, 양파 농축액 (onion concentrate), oil cassia, polysorbate 80, turmeric acid와 같은 피클 성분들은 lipoxygenase와 methemoglobin에 의한 산화를 감소시켰다. Lipoxygenase의 활성은 garlic, mustard seed, red pepper에서 발견되었다. Peroxidase의 활성은 mustard seed에서만 존재하였으며, gall black pepper, allspice와 red pepper에서는 catalase의 활성이 있었다.