• 대한한의학방제학회지
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• 제15권1호
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• pp.137-144
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• 2007

Background and Objectives : There are three kinds of formulas for purging the spleen to cure its sthenic syndrome based on the types of preparation formulas : Sabeetang, Sabeehwan, Sabeesan and Sabeeeum. Another formulas called Sahwangtang, Sahwangsan. Sahwangeum is to purge the yellow colour of spleen. There are 8 kinds of Sabeetang, 3 kinds of Sabeehwan, 3 kinds of Sabeesan, 1 kind of Sabeeeum, 4 kinds of Sahwangtang, 7 kinds of Sahwangsan, and 1 kind of Sahwangeum. Combination of herbal medicines, carried out in formulas for purging the spleen, consists of various kinds depending on medical scientists' personal experience in medical treatment without any general principles, which makes it difficult to apply it to clinical use. The objectives of this study lie in theoretical establishment of Sabeetang for curing the sthenic syndrome of spleen through analyzing the component medicines and combination principles of Hyeongok's Sabeetang, and furthermore, maximizing the clinical use of Sabeetang. Methods : This study analyzed the component medicines and combination principles of Hyeongok's Sabeetang based on the theory for properties and tastes of herbal medicines from the ${\ulcorner}$Yellow Emperor's Canon of Internal Medicine${\lrcorner}$ , the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's Sabeetang is an odd prescription, composed of 7 kinds of ingredients : No.1 Rhizoma Coptidis (2don;7.5g), No.2 Fructus Gardeniae (1don;3.75g), No.3 Ramulus Cinnamomi (1don), No.4 Gypsum Fibrosum (1don), No.5 Fructus Aurantii Immaturus (1don), No.6 Cortex Magnoliae Omcinalis (1don), and No.7 Radix Et Rhizoma Rhei (1don) Results : There are three methods for curing the sthenic syndrome of spleen according to the five elements doctrine : purging the spleen, purging the lung and invigorating the liver. First, if you suffer from the sthenic syndrome of the spleen, you need to purge your spleen. There are two available methods, including taste and property purgation according to the theory for properties and tastes of herbal medicines. They each imply the bitter taste and the cool property purge the spleen. In the case of taste purgation, two herbal medicines with bitter taste. Rhizoma Coptidis and Fructus Gardeniae, are combined into the principal and assistant herbal medicine, respectively. For property purgation, three herbal medicines with the cool property, Gypsum Fibrosum, Fructus Aurantii Immaturus and Radix Et Rhizoma Rhei, are combined into adjuvant herbal medicines. Secondly, if you suffer from the sthenic syndrome of the spleen, you need to purge your lung which is child in the mother-child relationship in inter-promotion among the five elements. There are two methods to purge the lung, including taste and property purgation according to the theory for properties and tastes of herbal medicines. They each mean the pungent taste and the warm property purge the lung. Therefore, it is important to use pungent herbal medicines for taste purgation and warm ones for property purgation. Both pungent and warm herb and property invigoration to invigorate the liver with warm property. Therefore, it is important to use pungent herbal medicines for taste invigoration and warm ones for property invigoration. Both pungent and warm herbal medicines, Ramulus Cinnamomi and Cortex Magnoliae Officinalis, were combined to invigorate the liver and purge the lung. In addition, Gypsum Fibrosum are combined as dispatcher herbal medicine, leading all the herbal medicines composing the formula to the spleen. Conclusions : First, to cure the sthenic syndrome of the spleen, the methods of purging the spleen and the lung, and invigorating the liver should be used according to the five elements doctrine. Secondly, herbal medicines appropriate for those treatment methods should be chosen according to the theory for properties and tastes of herbal medicine and thirdly, the combination of those herbal medicines should be carried out according to the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine. As a good example, Hyeongok's Sabeetang is combined according to the above theories. In conclusion, this formula was created by applying to the theory for properties and tastes of herbal medicines.

• Journal of Plant Biotechnology
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• 제43권4호
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• pp.397-404
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• 2016

Sweet and taste modifying proteins are natural alternatives to synthetic sweeteners and flavor enhancers, and have been used for centuries in different countries. Use of these proteins is limited due to less stability and availability. However, recent advances in biotechnology have enhanced their availability. These include production of sweet and taste modifying proteins in transgenic organisms, and protein engineering to improve their stability. Their increased availability in the food, beverage or medicinal industries as sweeteners and flavor enhancers will reduce the dependence on artificial alternatives. Production of transgenic plants using sweet and taste modifying genes, is an interesting alternative to the extraction of these products from natural source. In this review paper, we briefly describe various sweet and taste modifying proteins (such as thaumatin, monellin, brazzein, curculin and miraculin), their properties, and their application for plant development using biotechnological approaches.

• 한국식품조리과학회지
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• 제24권6호
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• pp.891-898
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• 2008

국산콩으로 재배한 포장 콩나물의 물리화학적 특성 및 관능적 특성을 검토하였다. 생콩나물 및 콩나물 무침은 자엽부가 배축부에 비해 높은 견고성을 나타냈으며 콩나물 무침은 생콩나물에 비해 자엽부 및 배축부의 견고성이 낮았다. 생콩나물 및 콩나물 무침의 자엽부 및 배축부는 약한 녹색도를 보여 생콩나물의 녹화는 가열에 의해 제거되지 않았다. 생콩나물은 비린 냄새와 비린 맛, 풋 맛이 약할수록, 고소한 냄새와 고소한 맛, 단 맛이 강할수록 높은 선호도를 보였다. 익힌 콩나물의 선호도는 비린 맛과 풋 맛이 약할수록, 고소한 냄새와 고소한 맛이 강할수록 높았으며, 콩나물 무침은 비린 냄새와 비린 맛, 풋 냄새와 풋 맛이 약할수록, 고소한 냄새와 고소한 맛이 강할수록 높은 선호도를 보였다. 생콩나물과 익힌 콩나물의 리폭시게나제 활성은 자엽부가 배축부에 비해 높았다.

• 한국식품영양학회지
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• 제18권3호
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• pp.225-228
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• 2005

식물성 천연 추출액을 첨가하여 60일간 숙성시킨 고추장과 일반 고추장의 유리 아미노산 분석 결과, cysteine, isoleucine, tyrosine, lysine을 제외한 나머지 유리 아미노산들의 함량이 일반 고추장에 비해 식물성 천연 추출액을 첨가한 고추장에서 높게 나타났고, 식물성 천연 추출액을 첨가한 고추장에서 감칠맛의 주요 성분인 gutamic acid 함량이 높게 증가함을 나타내었다. 한편 glutamic acid 외에도 aspartic acid, proline, valine, histidine등의 함량이 식물성 추출액을 첨가한 고추장에서 높았다. 식물성 천연 추출액을 첨가한 고추장의 관능적 특성에 미치는 색, 향, 구수한 맛, 매운맛, 단맛, 짠맛, 전체적인 기호도를 조사한 결과, 일반 고추장에 비해 향, 구수한 맛, 단맛에서 높은 값을 보였고, 색이나 매운 맛, 짠맛은 거의 비슷한 값을 나타내었다. 전체적인 기호도에서 일반 고추장에 비해 기호도가 높은 것을 볼 수 있었다. 따라서 고추장에 식물성 천연 추출액을 첨가하여 숙성시키는 것이 고추장의 구수한 맛, 향, 단맛을 향상시킬 뿐만 아니라 천연물의 한방적인 효능이 있을 것으로 생각된다.

• 동아시아식생활학회지
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• 제14권2호
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• pp.135-144
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• 2004

A total of 40 Korean and Japanese rice varieties were evaluated for their main chemical components, physical properties, cooking quality, pasting properties, and instrumental measurements. Based on their quality evaluations, it was concluded that Korean and Japanese rice varieties were not significantly different in the basic components of NIR (Near Infra Red) data and the chemical analysis from the uncooked brown and milled rices. Korean rice had a little bit higher protein and amylose contents but much lower fat acidity than those of Japanese rice from the chemical analysis. From all the data of three different kinds of NIR methods, Korean and Japanese milled rice were very similar except the taste score. Japanese rice showed a slightly higher taste score, a little bit higher lightness and whiteness, but lower yellowness and redness than Korean one. From all those data of NIR and the chemical analysis, Korean and Japanese rices had very similar components except the fat content.

• 한국연초학회지
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• 제27권1호
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• pp.141-152
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• 2005

This study focused on the relationships among leaf and smoke components and sensory properties following tobacco leaf blending. A completely randomized experimental design was used to evaluate components of leaf and smoke and sensory properties for sample cigarettes with four mixtures of flue cured and burley tobacco (40:60, 60:40, 80:20 and 100:0). Eleven leaf components, six smoke components, and eight sensory properties of smoking taste were analyzed. A sensory evaluation method known as quantitative descriptive analysis was used to evaluate perceptual strength on a fifteen score scale. Raw data from ten trained panelists were obtained and statistically analyzed. Based on the MANOVA, clustering analysis, correlation matrix and partial least square (PLS) method were applied to find out which smoke component most affected sensory properties. The PLS method was used to remove the influence between explanatory variables in the leaf, smoke components derived from the results. High correlations (p<0.0l) were found among ten specific leaf and smoke components and sensory attributes. Total nitrogen, ammonia, total volatile base, and nitrate in the leaf were significantly correlated (p<0.05) with impact, bitterness, tobacco taste, irritation, smoke volume, and smoke pungency. From the results of PLS analysis, influence variables are used to explain about the correlation. In terms of bitterness, with only two explanatory variables, Leaf $NO_3$ and Leaf crude fiber were enough for guessing their correlation. In the distance weighted least square fitting analysis, carbon monoxide highly influenced bitterness, hay like taste, and smoke volume.

• Journal of Ginseng Research
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• 제22권2호
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• pp.82-90
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• 1998

In order to stabilize the price of fresh ginseng by extension of seasonal variation and marketing structure, and to reduce the cost of production by works of intensive and short term, studies were carried out. As fresh ginseng of 4 years old by the MA and CA was stored for 12 week at 4$^{\circ}C$, samples were collected after every 1, 2, 3, 4, 6, 8, 12 weeks for processing red ginseng. Color and Sensual characteristics on ginseng steamed red for the quality evaluation are summarized as follows. For the time course of storage with red ginseng, which was processed from fresh one after various treatments, L and b values were decreased, however a value was increased. In particular, absorbance was step-wisely increased. Turbidity was somewhat increased, and non-treatment of preservative were shown 2 times higher of absorbance. Extraction ratio of ethanol-soluble extractives slightly increased by the preservation methods, and as storage period was passed. CA storage and preservative treat merit versus MA and non-preservative treatment gave much stability in ginseng quality. In the sensual characters, sour taste and sweet taste were increased, but fresh taste and rice scorched taste were decreased. Bitter taste was not much changed until end of storage. CA was shown smaller differences than MA in the pH change. Addition of preservative extended the storage time.

• 한국식품조리과학회지
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• 제17권2호
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• 한국식품조리과학회지
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• 제16권6호
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• pp.663-669
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• 2000

기능성 산형 음료의 산도는 번데기 동충하초 음료가 0.52로 가장 높았으며 감잎과 솔잎음료가 0.19로 가장 낮았다. 산형 음료의 pH는 동충하초 음료가 가장 낮았으며 코코아 음료가 3.12로 가장 높았다. 당도는 코코아 음료가 5.8로 가장 낮았으며 눈꽃 동충하초 음료가 10.3으로 높게 나타났다. 관능검사에서 외관의 색상(color)은 홍차 음료가 6.5로 가장 강하게 나타났으며, 탁도(turbidity)는 코코아가 가장 높았다. 달콤한 향(sweet odor)은 홍차, 감잎차 음료 순으로 높게 나타났으며, 새콤한 향(acidic odor)은 코코아 음료가 6.3으로 가장 강하게 나타났다. 단맛(sweetness taste)은 감잎차 음료가 5.6으로 가장 달다고 평가했으며, 신맛(sourness taste)과 떫은 맛(astringent taste)은 눈꽃 동충하초 음료가 가장 높게 나타났다. 외관(appearance)의 기호도, 향(odor)의 기호도, 맛(taste)의 기호도, 전반적인(overall) 기호도 모두 감잎차 발효 음료가 가장 높은 선호도를 보였으며, 솔잎음료, 쑥 음료 순으로 유의한 차이를 나타내었다(p<.001). 구매의사 면에서도 감잎차 >솔잎 >쑥 음료 순으로 나타나 구매의사가 높았다(p<.001). 색도는 홍차 발효 음료의 명도(L)가 가장 낮았으며, 솔잎 발효음료의 명도(L)가 가장 높게 나타났다. 반면 적색도(a)와 황색도(b)는 홍차발효음료가 가장 높았다. 관능검사와 기호도 항목간의 상관관계에서 달콤한 향, 단맛, 마신 후의 구매의사가 높을수록 선호하는 경향을 보였다. 색도 측정과 관능검사간의 상관관계는 명도가 높을수록 외관의 기호도가 좋았으며, 적색도와 황색도가 높을수록 탁도와 외관의 기호도는 낮게 평가되었다. 이화학적 특성과 관능검사간의 상관관계에서는 pH가 낮을수록 산도는 높을수록 선호도가 낮게 평가되었으며, 당도는 달콤한 향과 정의 상관관계를 보였다. 이상의 결과 감잎차, 솔잎, 쑥 발효음료가 가장 수용도가 높아 기능성 음료로서의 상품화가 가능하겠으며, 음료 제조시 pH가 낮고 산도가 높은 음료는 당을 좀 더 첨가하여 신맛을 감소시킬 필요가 있다고 사료된다.

• Applied Biological Chemistry
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• 제37권2호
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• pp.85-93
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• 1994

연속식 2단계 막(MWCO 10,000, MWCO 5,000)반응기를 이용하여 어피젤라틴 가수분해물을 제조하여 그 가수분해물의 분자량, 아미노산조성 및 기능성에 대하여 검토하였다. 1단계 젤라틴 가수분해물의 분자량은 $8{\sim}10\;KDa$ 및 $4.5{\sim}6.5\;KDa$이 주종을 이루었으며, 2단계 가수분해물의 분자량은 $2{\sim}6\;KDa$ 및 2 KDa 이하의 저분자 펩타이드도 존재하였다. 어피젤라틴의 아미노산조성과 1단계 및 2단계 어피젤라틴 가수분해물의 아미노산조성 사이에는 거의 차이가 없었고, 감칠맛과 단맛에 관련이 있는 아미노산 함량이 전체의 $68{\sim}72%$에 달한 반면, 쓴맛을 내는 아미노산 함량은 $23{\sim}25%$에 불과하였으며, 1단계 가수분해물에 비해 2단계 가수분해물이 단맛과 감칠맛이 더 좋았다. 1단계 및 2단계 가수분해물의 용해도는 모든 pH영역에서 완전히 용해하였으나, 유화성 및 포말성은 거의 나타나지 않았다. 완충능은 2단계 가수분해물이 가장 높았으나, 점도는 모든 pH영역에서 거의 차이가 없었으며, 어피젤라틴 보다는 가수분해물의 점도가 더 낮았다. 그리고 2단계 가수분해물은 등온흡습도가 가장 높아 수분활성 저하제로서 이용할 수 있을 것으로 판단되었다.