• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1485-1489
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• 2005

The dropwort was fermented by steeping with brown sugar, fructose syrup or oligosaccharide at room temperature for 2 month, and then stored at cold room for 6 months. The dropwort extracts prepared with three different sugars showed more than $50^{\circ}$Brix, below pH 4.0 and about $0.7\%$ titratable acidity. The dropwort extract with brown sugar showed $1.6{\times}10^6$ viable cell counts and $21.2\%$ reducing sugar. Formation of $CO_2$ gas was superior to the dropwort fermented with brown sugar or oligosaccharide. The dropwort extract with fructose syrup indicated $9.0{\times}10^3$ viable cell counts and $50.1\%$ reducing sugar. Microorganism present in fermented dropwort extract was effectively pasteurized by the addition of $3\%$ citric acid and heat-treatment at $85^{\circ}C$ for 15 min, resulting in the less production of $CO_2$ gas. The dropwort extracts prepared with brownsugar, fructose syrup or oligosaccharide was suitable for the standardization that required for plant extract in Korea Food Codex.

• Journal of Life Science
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• v.22 no.11
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• pp.1463-1469
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• 2012

To add functional specialty in a traditional fermentation product, Gochujang, and improve the taste and preference, an optimum fermentation condition of Gochujang supplemented with tomato puree was established in the conditions of GCJ 14, -16, -18, and -20. Varying the salinity concentration and the manufactured fermentation products, Gochujang was analyzed by the chemical nature, change in bacterial characteristics and contents of a functional chemical, lycopene, and sensory taste. As a result, the pH change of Gochujang containing tomato puree with grain syrup was diminished during the fermentation process. Its sugar contents were repeated by the increase and decrease. In addition, the water contents, salinity, and chromaticity of the Gochujang showed no significant change. Regarding the change in bacterial characteristics, total bacterial number and lactic acid bacteria number increased, with the rate of increase depending on the fermentation process. The ratio of lactic acid bacteria number against total bacterial number was confirmed to be significantly high at the conditions of GCJ 18 and -20. No significant change in the contents of lycopene was observed during the fermentation process. Notably, the change in crude proteins, crude fat, crude ash, and carbohydrates in addition to a sensory examination including taste and preference of the manufactured Gochujang suggest that the optimal fermentation product is produced in the condition of GCJ 20. Therefore, functional Gochujang satisfying a modern preference can be produced by using tomato puree with grain syrup.

• Journal of Pharmacopuncture
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• v.25 no.3
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• pp.233-241
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• 2022

Objectives: Asthma is a chronic disease, and the demand for herbal medicines in this field has increased in recent years. The new findings highlight the role of the gut-lung axis in the pathophysiology of asthma. Hence, this study will evaluate the safety and efficacy of Glasthma syrup, an herbal formula based on Persian medicine, in improving asthma and regulating intestinal permeability. The formula consists of five herbal ingredients that have anti-inflammatory effects on the respiratory tract, also known as gut tonics. Methods: The study will be conducted as a placebo-controlled, triple-blind, randomized trial. It will consist of a 4-week intervention followed by a 4-week follow-up period. The target sample size is 20 patients with moderate asthma aged 18 to 60 years. Eligible participants will be randomly assigned to either the experimental group or the control group in equal numbers. Patients in the experimental group will take Glasthma syrup (7.5 mL, twice a day), while patients in the control group will take a matching placebo. Both groups will receive a 4-week combination of a long-acting beta2 agonist and a leukotriene modulator as standard of care. Inhaled corticosteroids can be used as rescue medication as needed. Results: The primary outcomes are asthma symptom scale, lung function, and intestinal permeability. Secondary outcomes include quality of life, symptom recurrence rates, and blood tests. A safety assessment will also be conducted during the trial. Conclusion: In this trial, the effects of Glasthma syrup in patients with moderate asthma will be examined. The study will also assess the effects of the formulation on the gut-lung axis by simultaneously monitoring the gut permeability index, asthma symptoms, and lung function.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1997.11a
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• pp.147-147
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• 1997

• Food Science and Industry
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• v.47 no.3
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• pp.39-49
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• 2014

• Food Science and Preservation
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• v.8 no.2
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• pp.146-150
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• 2001

The candy was prepared from starch syrup and sugar added with puree, extract and powder of Doraji, respectively. When three times extracted with 95% ethanol for 12 hours at $25^{\circ}C$ and 4 hours at 51$^{\circ}C$ and 78$^{\circ}C$, the extract contents were 22.6%, 25.8% and 25.3%, respectively. L-value of candy which was made of puree and extract of Doraji was lower than that of control. As the content of puree and extract of Doraji is increased, L-value was decreased. In case of added with puree, extract and powder, a and b-values were higher than those of control. Quality of the candy in sensory evaluation was the best when 20% of puree, 2% of extract and 5% of powder were added to the starch syrup and sugar, respectively. The result of preference test with various model, Bokjumony (Korea traditional purse) was the best in eye freel and ellipse was the best in mouth feel. The calories of candy were 2999.6 ㎉/100g in puree 20%, 358.3 ㎉/100g in extract 2% and 352.1 ㎉/100g in powder 5%.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.91-97
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• 1974

This paper was developed for production of the humanized milk, comprising similarly to the composition and characteristic of human milk. Humanized milk of superior quality can be made directly from the fresh raw milk mixed vegetable oil, corn syrup, whey powder, ${\beta}-lactose$, sugar, vitamin, ${\beta}-carotene$ and minerals showing formulation of the humanized milk at table 2. The improving effects of adding vegetable oil and corn syrup are both more reformed the chemical and physical properties of humanized milk. The former enhanced the essential fatty acid and energy source in this product, the latter has the most solving function in water and induced amount of emulsion and stabilizer. The products contain about 13% protein, 23% fat, 58.3% carbohydrate, 2% ash and ensue reasonably balance of essential amino acid, poly-unsaturated fatty acid for the requirement of infants and controlled component of the humanized milk such as human milk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.433-436
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• 1993

To evaluate the quality of Kochujang with starch syrup (SS), mixture of wheat flour (WF) and SS were used as a source of starch. Moisture content was no great difference between samples and was slowly increased during aging. pH of Kochujang was slowly decreased and that of C group (using mixture of WF 50% and SS 50%) was the lowest in 50days. Titrable acidity was increased at initial stage, but mostly decreased about 40~50 days. The content of reducing sugar was increased till 25days. The content of amino nitrogen was increased till 60 days and sample with more WF was showed high value.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.62-69
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• 2014

Jungkwa is a traditional Korean dessert preserved in honey or sucrose. This study was carried out to investigate the antioxidant activities and quality characteristics of Rehmannia glutinosa Jungkwa (RJ). RJ was prepared after six repeated cycles of boiling-cooling. After blanching fresh Rehmannia glutinosa (600 g) for 5 min at $100^{\circ}C$, Rehmannia glutinosa was boiled in sucrose syrup (sucrose 720 g in water 600 g) for 60 min and then cooled for 24 hr. Moisture, pH and color values of lightness, redness and yellowness in the Hunter color system of Jungkwa decreased as the number of boiling-cooling cycles increased, whereas acidity, $^{\circ}Brix$ and reducing sugar contents of syrup increased. Total phenol content increased in by the 6th boiling-cooling cycle. Antioxidant activities, including DPPH and hydroxyl radical scavenging activities, increased in RJ by the 6th boiling-cooling cycle. Based on these results, the antioxidant activities of Rehmannia radix Jungkwa was improved according to an increasing number of boiling-cooling cycles due to increased total phenol contents.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.427-434
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• 1995

The preparation method for traditional kochujang (fermented hot pepper-soybean paste) at home were surveyed by 1,436 housewives through the country by premade questionnaires. The kochujang meju (Korean style soybean Koji for kochujang) were made by solely soybean (45.3% of respondents) or soybean with rice (26.3%) from September to November (52.2%) or December to February (32.7%). The shape of meju was either doughnut (28.4%) or brick (25.6%) type. Kochujang making seasons were either from March to May (56.6%) or December to February (25.0%) and it was prepared in proportion of mostly $6{\sim}10%$ meju powder (32%) with over 20% of red pepper powder (57.2%) prepared by seed removed dry red pepper. Subsidiary ingredients for kochujang making were boiled waxy rice (73.5%), malt (33.3%), corn syrup (18.9%) or corn syrup with malt (21.9%). After mixing all ingredients, kochujang in clay pot were occasionally exposed to the sun for fermentation for $3{\sim}4$ months (35.0%) or $1{\sim}2$ months (34.7%).