This study is a literature review on berries and their cooking methods that appear in ancient and modern Korean literature. Due to recent reports on berries’ excellent functionality and the public’s growing interest in healthy living, berries have been attracted attention as promising forms of sustenance. By structuring and classifying the types of berries and their popularity as well as recipes using berries found in ancient and modern Korean literature, this review hopes to serve as an important source that reflects both the food culture and social aspects associated with the value of berries in the lives of Korean people as well as foster understanding of the superiority of Korean food culture. This study will also have implications on the possibility of integrating antioxidant-rich berries into the modern food landscape. The study results are summarized as follows. Types of berries were classified into six types (Korean cherry, Omija, Gugija, Bokbunja, Black cherry, Mulberry) while cooking methods were classified into five types (Korean traditional snack, Korean traditional beverage, Liquors, Porridge, Pilule) in the ancient and modern literature of Korea. The aim of this literature review is to highlight the valuecreating aspect of berries as food materials that can yield high added-value products. Beyond their value as healthy fruits, this study will explore the features of berries that enhance their added value and brand marketing as well as their aspects suitable for application to the modern industry of berry product development.

A tissue cultured wild ginseng (TCWG) suspension was inoculated with lactic acid bacteria and fermented to improve the functionality of TCWG. The utilization of TCWG was increased directly using the freeze-dried powder. The optimal ratio of TCWG powder and water for fermentation was 1:19 (5%), which was selected by measuring the fluidity and viable cell count according to concentration. The effects on ADH activation and immune cell activation by each ferments with 10 kinds of Lactobacillus sp. strains were examined. The ferments with the Lactobacillus casei KFRI 692 strain showed 5.4 times higher ADH activity and 1.3 times higher ALDH activity than the non-fermented TCWG powder (control). The level of NO production and cytotoxicity was also measured by Raw 264.7 cells. The ferment with the Lac. casei KFRI 692 strain showed the highest level of NO production and lower cytotoxicity than the others. Therefore, the Lac. casei KFRI 692 strain was selected as a strain for fermentation of a TCWG suspension to maximize its functionality. To identify the optimal fermentation time of the selected Lac. casei KFRI 692 strain on the 5% TCWG suspension, the viable cell count of lactic acid bacterial and the changes in pH were observed for 72 hours. 24-hrs was found to be the optimal fermentation time. In this way, fermented TCWG with lactic acid bacteria showed higher ADH activation efficacy and immune cell activation than non-fermented TCWG.

The purpose of this study is to determine the possibility of using cultured wild ginseng roots as a natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of cultured wild ginseng roots were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 61.72%, 17.36%, 0.23% and 10.90%, respectively. Further, the calories of cultured wild ginseng roots were 323.97 kcal. Total dietary fiber was 82.13%. The protein contained a total of 18 different kinds of amino acids. The contents of amino acids were 16.15 g. The K was the largest mineral followed by P, Ca, and Mg, which means cultured wild ginseng roots is alkali material. The contents of saturated fatty acids and unsaturated fatty acids were 0.23 g, and 0.62 g, respectively. Crude saponine content was 25.87 ㎎/g. Total phenolic contents of cultured wild ginseng roots were 11.2 ㎎/g, and total flavonoids contents were estimated as 4.2 ㎎/g. The electron donating ability of cultured wild ginseng roots were 24.7～31.6%. The nitrite scavenging activity was pH dependent, and was highest at pH 1.2 and lowest at pH 6.0. The cultured wild ginseng roots extract showed the highest reducing power (0.06) at the concentration of 1, 000 ㎍/㎖. Based on the above results, we deemed that the cultured wild ginseng roots might have potential antioxdant activities.

The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and young people were founf to have a healthier diet than the median age. Women showed a preference for dessert more so than men. Both men and women showed to eat dessert when reminded, and the young, as well as middle-aged were found to eat dessert often. Korea sign a survey on the traditional dessert, like rice cake, were the preference for women, whereas men were fixated in soft drinks, fruit punch and Schisandra chinensis fruit punch with Rhododendron. Young people liked rice cakes, while the median age liked chajongryu hangwaryu. In soft drinks, fruit punch and watermelon Sikhye was preferred by two of the young, while the middle-aged preferred baesuk and Schisandra chinensis fruit punch.

한국은 참깨의 주요 소비국임에도 불구하고, 대부분의 공급을 수입에 의존하고 있다. 또한 참깨에 대한 연구는 1973년 이후부터 시작되었으며, 총 121편의 학술논문이 발표되었다. 그 주요 주제는 참깨의 성분 분석, 참깨의 조성, 참깨의 육종 재배와 참기름의 진위 판별이었다. 식용시 매우 중요한 것은 향미성분이지만, 그에 대한 연구는 참깨의 품종간의 차이, 배전 조건, 추출 여과의 조건 등이 이었다. 이것으로써 참깨에 대한 더 면밀한 연구와 관능 검사에 대한 확실한 연구가 요구되며, 참기름의 압착수율의 향상, 참깨박의 이용 등이 부족함을 알았다.

식물 탄수화물중에서 식물 세포벽에 광범위하게 분포되어 있는 펙틴물질은 특히 식품산업에서 중요한 역할을 담당하여 과일이나 야채의 연화물질로 작용하며 특히 겔을 형성하는 물질로 알려져 있다. 본 논문은 이러한 펙틱물질을 가수분해하는 펙틴계 효소들에 대하여 그 물리화학적 성질 및 산업적 응용에 관하여 고찰하고자 펙틴효소의 분류 및 각 효소들의 활성측정 방법, 효소의 작용 및 산업적 응용에 대하여 기존에 보고된 결과들을 정리하였다.

Landrace 돈 내장 척출물인 대장, 소장, 심장, 신장, 간장 및 위장관을 공시료로 하여 미량중금속 물질인 구리(Cu), 아연(Zn), 망간(Mn), 카드뮴(Cd) 및 납(Pb) 윈소를 ICP분석법으로 잔류분석하면, 중탕가 열처리, 가압가열처리 및 팬 유적가열처리에 따른 중량손실과 중금속 잔류량의 변화를 분석 고찰하였다. 가열처리 방법에 따른 중량 손실율은 중탕가열처리, 가압가열처리 및 팬 유적가열처리에 의하여 각각 23.11∼34.53%, 18.48∼28.00%, 14.20∼25.22%범위였으며, 부위별 중량손실율은 심장부위가 크고 간장부위가 낮게 나타내었다. 신선시료중 미량중금속 잔류총량은 대장, 소장, 심장, 신장, 간장 및 위장부위에서 11.298±5.302ppm, 27.325±8.179ppm, 16.756±6.334ppm, 21.107±6.057ppm, 25.369±10.164ppm, 12.611±5.513 ppm으로 검출되었다. 가열에 의한 중금속 총 잔류량 변화는 중탕가열처리구에서 4.16∼32.57%, 가압가열처리에서 12.01∼28.09%, 팬유적가열처리구에서 9.60∼25.76%수준으로 감소되었다. 납원소는 평균 21.76%, 구리, 아연, 망간, 카드뮴원소는 18.00∼18.61%범위로 감소되었다. 내장근 시료간에는 유의성이 인정되지 않았으나(P>0.05)가열처리방법간에 있어서 유의성이 인정되었다(P<0.05).

Angelicae gigas Nakai has been used as a traditional medicine as well as an edible vegetable in South Korea. In this study, the total phenolic and flavonoid content and antioxidants of A. gigas Nakai leaves were examined in vitro via hydroxyl-radical-scavenging activity, reducing power activity, metal chelating assay, and DPPH-free -radical-scavenging assay. Among all the extracts from A. gigas Nakai leaves, the ethanol extract showed the strongest effects in all of the assays. The values for the DPPH-radical-scavenging activities of ethanol, methanol, and water extracts were 31.47, 42.14, and , respectively. Among the extracts from A. gigas Kakai leaves, the ethanol extract had the highest levels of total phenolics ( mg TAN/g) and total flavonoids ( mg QE/g), which correlated strongly with the individual phenolic-compound (p-hydroxybenzoic acid, vanillin, and trans-ferulic acid) contents. The ethanol extract also showed stronger antioxidant activity than tocopherol in hydroxyl- radical-scavenging activity assay. These results indicate that the ethanol extract of A. gigas Kakai leaves possesses significant antioxidant properties, which suggests its great potential as a functional-food ingredient in the food industry.

마이크로웨이브 추출방법과 환류 냉각 추출방법을 비교한 결과, 물과 에탄올의 혼합용매로 추출한 경우 마이크로웨이브 추출 방법에 의하여 추출시간을 단축시키면서 환류 냉각 추출 방법에서와 같은 수준의 가용성 고형분 및 총 폴리페놀 함량을 갖는 참취 추출물을 얻을 수 있었다. 마이크로웨이브 추출 시 최적 마이크로웨이브 에너지는 120∼150 W였고 추출시간은 4∼8분이 적당하였다. 추출에 사용한 용매들 가운데 에탄올, 메탄을 보다 물 그리고 물과 에탄을