• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.235-243
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• 2003

This study was to investigate the consumer recognition of commercial Sunsik & Saengsik. The data was collected from the 395 married women residing in Seoul and Kyungki area by the self-administered questionnaire. A related purpose was to analyze the nutrient composition and the hygienic safety of commercial Sunsik and Saengsik. The results from this study were as follows. The purchasing and using behaviors were significantly different between two user groups. Sunsik users have generally purchased the products at a discount store(41.0%) as a between-meal snack(36.4%). The products were usually the ones made on the spot(55.0%). However, Saengsik users have purchased the manufactured products-serving size package-(84.0%) at a health foods store(50.7%) as a health food(38.7%). Many of Sunsik users have had Sunsik in water or milk with sugar(40.7%) and 1-2 times a week(40.0%). But Saengsik users have usually had Saengsik in water or milk with honey(38.6%) and everyday(34.7%). According to the analysis on nutrition composition, crude proteins were significantly more rich in Sunsik samples, and crude ashes were more rich in Saengsik samples(p<0.01). Sunsik E and all the Saengsik samples showed the high total viable plate counts of $4.8{\sim}7.0$ log cfu/g. Coliform groups were detected in all the Saengsik and two Sunsik(A, E) samples.

• Journal of environmental and Sanitary engineering
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• v.20 no.1 s.55
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• pp.12-22
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• 2005

This study was performed to survey distribution of microorganisms and food-borne pathogenic bacterium in order to estimate microbiological safety in seonsik and saengsik. Total aerobic bacteria was detected over $10^5\;CFU/g$ in raw materials($4.3\%$) and products($35.7\%$) of saengsik. Coliforms were detected over $10^2\;CFU/g$ in seonsik products($27.3\%$) and in raw materials($4.3\%$) and products($35.7\%$) of saengsik. Cl. perfringens was detected in saengsik products($4.8\%$). B. cereus was detected in raw materials($12.5\%$) and products($18.2\%$) of seonsik and raw materials($13.0\%$) and products($23.8\%$) of saengsik. Concentration and detection rate of microorganisms in products were higher than raw materials. These results show some food hygiene problems but do not cause food poisoning because concentration of Clostridium perfringens and B. cereus were lower than $10^5\;CFU/g$.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.470-476
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• 2007

To evaluate the vancomycin resistance of Enterococcus spp. (VRE) from Saengsik and Sunsik, Enterococcus were isolated and identified from 25 Saengsik and 35 Sunsik samples, and resistance of Enterococcus to other antibiotics was also assessed. Thirty nine Enterococcus, 16 strains from Saengsik, and 23 strains from Sunsik, were ultimately isolated. The most frequently collected Enterococcus isolates in Saengsik were E. casseliflavus and E. hirae, and were E. casseliflavus and E. faecium in Sunsik. However, E. faecalis was not detected in those foods. Minimum inhibitory concentrations of vancomycin against the isolates were below $4\;{\mu}g/mL$ and no strains evidenced profound levels of resistance. The isolates were found to be susceptible to vancomycin with the exception of eight E. casseliflavus and three E. gallinarum. All Enterococcus isolates proved resistant to streptomycin and chloramphenicol. 23% of the isolates were resistant to penicillin; however, all of the isolates were sensitive to tetracycline. Six and 48%, respectively, of the strains from the Saengsik and Sunsik proved resistant to erythromycin. All of E. mundtii and E. hirae isolates from Saengsik, and 20% of E. gallinarum and E. casseliflavus isolates from Sunsik were found to be ampicillin-resistant. All of E. gallinarum, E. casseliflavus, and E. faecium were rifampin-resistant. The antibiotic resistances of Enterococcus were relatively low, and this low vancomycin resistance was similar to that evidenced by Enterococcus isolates obtained from the other foods. However, there may be a need for some review of the accepted antibiotics criteria for Enterococcus and VRE in ready-to-eat foods.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2001.12a
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• pp.170-177
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• 2001

The objective of this study was to improve the qualities of Saengsik (substitute meal formulated with uncooked cereal powder) such as functionality, safety and sensory preference by using Lactic Acid Bacteria (LAB). The optimum formulation of fermented Saengsik (substitute meal) was verified as $40\%$ of fermented brown rice, $13\%$ of fermented job tears, $5\%$ of yellow soybean, $5\%$ of waxy rice, $5\%$ of sorghum, $3\%$ of Seumok bean, $1\%$ of sesame, $3\%$ of barley, $2\%$ of red bean, $5\%$ of prosomillet, $2\%$ of foxtail millet, $9%$ of black rice, $3\%$ of buckwheat, $1\%$ of chestnut, $2\%$ of pumpkin, $3\%$ of peanut. Fermented Saengsik decreased significantly serum glucose in STZ-induced diabetic rats. However, serum lipid levels were not affected by fermented Saengsik. In rats fed with high-fat diet, serum triglyceride level was slightly decreased and the contents of liver triglyceride were significantly decreased by supplementation of fermented Saengsik.

• Journal of Radiation Industry
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• v.7 no.2_3
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• pp.177-182
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• 2013

This study was conducted to evaluate the effect of gamma irradiation on the microbial populations of dried raw materials (9 products) and Saengsik powder. The samples were gammairradiated at doses of 2, 4, 6 and 8 kGy and the microbiological populations were evaluated. The total numbers of bacteria and Bacillus cereus in non-irradiated dried-raw materials for Saengsik powder was 1.3~3.4 and $1.7{\sim}2.4log\;CFU\;g^{-1}$. However, gamma irradiation reduced the microbiological populations in all samples, and Saengsik powder were sterilized at more than 6 kGy. Moreover, Clostridium perfringens were not observed in all samples within detection limit (<$1log\;CFU\;g^{-1}$). Therefore, the results of this study suggest that gamma irradiation at 6 kGy is sufficient to sterilize Saengsik powder, and thus, irradiated Saengsik powder at 6 kGy fulfills the microbiological requirements for sterilized food.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.257-263
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• 2008

As Standards and Specifications of the Saengsik-classes has been established since 2005 by KFDA. The microbial Standards and Specifications of the Saengsik-classes is as follows; no detection in Escherichia coli, colony forming unit less then 1,000/g in Bacillus cereus, colony forming unit less then 100/g in Clostridium perfringens respectively. Contamination levels of Total aerobic bacteria, Escherichia coli, Bacillus cereus and Clostridium perfringens in Saengsik-classes were monitored. Total aerobic bacteria counts in Saengsik-classes was $1{\times}10^1{\sim}5.3{\times}10^7cfu/g$, for Bacillus cereus $1{\times}10^2{\sim}9{\times}10^2cfu/g$, for Clostridium perfringens $1{\times}10^1cfu/g$. Escherichia coli, was not isolated from all Saengsik-classes. Thess results will provide information for introduction of HACCP system to ensure microbial safety of Saengsik-classes.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.721-725
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• 2008

Changes in the physicochemical and sensory characteristics of the uncooked food, Codonopsis lanceolata saengsik, were investigated to determine an efficient drying method, one of the most important manufacturing processes in the preparation of C. lanceolata saengsik. No changes in the proximate compositions of all samples were observed during hot-air drying at 50 and $60^{\circ}C$ and freeze-drying. The L value in the freeze-dried sample was higher than that in the hot-air dried samples, whereas the b value in the freeze-dried sample was reduced. Dietary fiber content in the hotair dried samples were higher than that in the freeze-dried sample, whereas the total phenolic compounds and crude saponin contents were lower than those in the freeze-dried sample. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall acceptability were 5.63, 5.45, 5.75, and 5.85, respectively. In conclusion, the freezedrying method was the most favorable of the tested method for the manufacture of C. lanceolata saengsik.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1325-1333
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• 2014

Sasang constitutional medicine is a Korean traditional medicine in which individuals are classified into four constitutional types, Taeyangin, Taeumin, Soyangin, and Soeumin. To develop new functional Saengsik products, we investigated the immunostimulatory activities of raw materials of Saengsik (milled rice, barley, Job's tears, soybean, adzuki bean, millet, eggplants, radish, carrot, Lentinus edodes, Agaricus bisporus, and Auricularia auricula-judae) and Saengsik products (Mix 1~6) in primary immune cells (lymphocytes and macrophages) isolated from blood of Taeumin, Soyangin, and Soeumin types. Increased cell proliferation as well as NO and TNF-${\alpha}$ protein production by immune cells treated with extracts of materials of Saengsik and Saengsik products were measured as immunostimulatory parameters. We chose milled rice, adzuki bean, radish, and Lentinus edodes to study the immunostimulatory activity of Teaumin, barley, soybean, eggplants, and Agaricus bisporus to study the immunostimulatory activity of Soyangin, as well as Job's tears, adzuki bean, carrot, and Auricularia auricula-judae to study the immunostimulatory activity of Soeumin. The mixtures (Mix 1~6) were made with different kinds and ratios of Saengsik materials based on the immunostimulatory activities of Saengsik materials. The immunostimulatory activity of Taeumin was highest in Mix 2 (rice 60%, adzuki bean 20%, radish 10%, and Lentinus edodes 10%) extract-treated immune cells among all six mixtures. The immunostimulatory activity of Soyangin responded best to Mix 4 (barley 60%, soybean 20%, eggplants 10%, and Agaricus bisporus 10%) among the six extracts (Mix 1~6). The increased immunostimulatory activity of Mix 6 (Job's tears 60%, adzuki bean 20%, carrot 10%, and Auricularia auricula-judae 10%)-treated immune cells was higher than the other five extracts (Mix 1~5). Accordingly, Mix 2, Mix 4, and Mix 6 may be useful as mixtures for Saengsik products having personalized immunostimulatory activities.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.188-196
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• 2006

Changes in physicochemical characteristics and functional components content of saengsik, uncooked food, were investigated to find efficient drying methods, one of important manufacturing process of saengsik. No changes in proximate compositions of all samples were observed during hot-air drying at 50, 55, and $60^{\circ}C$ and freeze-drying. Colors of carrot, Lentinus edodes, and sea mustard did not change, while a value of cabbage, L, a, and b values of Agaricus bisporos, and a value of laver changed slightly by hot-air drying at all temperatures and freeze-drying. Dietary fiber content increased by hot-air drying but not by freeze-drying. Reductions in vitamin C and ${\beta}-carotene$ contents of carrot, cabbage, sea mustard, and laver were higher by hot-air drying than by freeze-drying. Contents of total phenolics and lectin of L. edodes and A. bisporos were not affected by hot-air drying and freeze-drying. Contents of pectin, alginic acid, and porphyran in sea mustard and laver increased by hot-air drying.

• Journal of Radiation Industry
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• v.7 no.1
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• pp.29-35
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• 2013

Microbiological populations and the sterility of commercial powdered products treated with gamma irradiation at 0~10 kGy were investigated before using them as ingredients for a non-cooked Saengsik product. We evaluated a total of 14 powdered products: 8 powdered cereals, 3 powdered tubers, and 3 powdered leafy vegetables. The total numbers of bacterial populations in non-irradiated powdered cereals, tubers, and leafy vegetables were 2.7~6.9, 5.6~6.0, and $5.3{\sim}6.8\;log\; CFU{\cdot}g^{-1}$, respectively. Moreover, coliform bacteria were not indicated in adlay, millet, germinated brown rice, soybean, and mulberry leaves powder within detection limit ($2.0\;log\; CFU{\cdot}g^{-1}$). The number of Bacillus cereus exceeded $3.0\;log\; CFU{\cdot}g^{-1}$ (the maximum limit for Saengsik products) in all samples, excluding perilla seeds, buckwheat, barley, oat, potato, and Jerusalem artichoke powder. However, a dose of 6 kGy of gamma irradiation reduced the microbiological populations in all samples, and all the powdered products met the microbial requirements for Saengsik products. Futhermore, it was confirmed that all microorganisms in the 9 powdered products, except fermented brown rice, sweet potatoes, and 3 leafy vegetables, were sterilized by 10 kGy of gamma irradiation.