• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.5
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• pp.823-829
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• 2011

This study was performed to obtain the good processing in the Rehmanniae Radix Preparata. In this study, we investigated the comparative analysis for steamed and hot-air dried Rehmanniae Radix Preparata. The results were obtained as follows : Through loss on drying analysis with each additional processing of Rehmanniae Radix preparata, there was gradual increase. Through ash analysis with each additional processing of Rehmanniae Radix preparata, there was slight increase. Rehmanniae Radix preparata had several inorganic components such as K, P, Mg, Ca, Cl, Al. P and Mg were increased gradually with each additional processing of Rehmanniae Radix Preparata. But Ca was decreased with each additional processing. We identitied 24 kinds of volatile components from extracts of various processed Rehmanniae Radix Preparata through componential analysis using GC/MS. From GC/MS analysis, we found out the content of 5-HMF Rehmanniae Radix Preparata steamed over 7 times was suitable. 5-HMF's content of 9 times steamed Rehmanniae Radix Preparata gained from GC/MS analysis is 70-fold higher than gained from HPLC. The more it is repeating steamed and hot-air dried, the more toxic volatile compound of Rehmanniae Radix Preparata is removed. Taken together, these results suggested that Rehmanniae Radix Preparata had component (especially 5-HMF) changes according to different processed steaming and hot-air drying.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.167-173
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• 2020

To increase the functional material content of soybean, a repetitive steaming and drying process was used. We investigated the changes in the total polyphenol content, the antioxidant activity, and the angiotensin-I converting enzyme (ACE) inhibition in soybean following nine rounds of steaming and drying. Soybean was steamed 9 times for 2 h and then dried 9 times from 55℃ to 73℃ for 3 h. The total polyphenol content in the soybean reached a maximum value of 60.47 mg GAE eq./100 g at 73℃ while the total polyphenol content in the raw soybean reached 25.17 mg GAE eq./100 g. In the raw soybean samples, the DPPH radical scavenging activity (5 mg/mL) was 8.04% but it increased by 43.29% after drying 9 times to 73℃. ABTS radical scavenging activity also improved following 9 rounds of steaming and drying. ACE inhibitory activity of the soybean dried 9 times at 73℃ was 58.94% at 10 mg/mL. These results showed that steaming and drying soybean 9 times enhanced the antioxidant activity and the ACE inhibitory activity of soybean. Therefore, more research on the biological and anti-hypertensive activity of soybean using this steaming and drying method is necessary.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.321-325
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• 2002

For examination, amaranth was first dried its surface after sufficient soaking in water. Dried amaranth was roasted when the moisture contents reached 30∼50%, its nasty smell disappeared and its color turned to yellow and it was puffed. Pretreated amaranth was added to biscuit for the improvement of apparence and merchandise value. The maximum expansion was reported at the moisture percentage of 130∼160% according to the examination of expansion and moisture percentage. In order to compare gelatinization of different processing, three different amaranth were prepared as follows ; Raw amaranth, steamed/dried amaranth, and roasted amaranth. The degree of gelatinization was increased as the percentage of moisture was increased and the degree of gelatinization of roasted amaranth was higher than the one of steamed/dried amaranth, their moisture contents were 62.10% and 57.59%, respectively In addition, the hardness($\times$10$\^$5/dyn/㎠) of roasted amaranth was showed lower values than that of steamed amaranth and raw amaranth were showed the large values. After examining biscuits containing each amaranth, raw amaranth had problem with nasty smell and bad texture, and streamed/dried amaranth were able to remove viscosity but turned brown. Biscuits containing roasted amaranth had good smell and texture, and besides the color of biscuits became bright because roasted amaranth turned white. Biscuits tasted best when it contained 5% of roasted amaranth. The rancidity of biscuits with 5% roasted amaranth were proceeded slowly while roasted amaranth itself had high acid value and peroxide value. For the safety from oxidation, it was fairly safe for about 6 months.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1289-1292
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• 2005

The objective of this study was to characterize and determine contents of vitamin E isomers (alpha-, beta-, gamma-, delta-tocopherols and tocotrienols) in different steamed rice dishes, with or without other grains. Five different rice dishes were evaluated for the vitamin E nutritional value as major Korean staple foods. They were plain steamed rice (SR) and steamed rice mixed with barley (SRBa), red bean (SRRB), black bean (SRBB), or multi-grains (SRMG) containing a mixture of black rice, barley, red beans, and black beans. Vitamin E isomers were extracted from five grams of freeze-dried samples with hexane after saponification. An analytical method, using a normal-phase HPLC with a UV detector, was developed and used to determine the amount of each vitamin E component. The results showed that SR contained three vitamin E isomers (alpha-tocopherol, alpha-tocotrienol, and gamma-tocotrienol). Alpha-tocopherol and gamma-tocotrienol were de-tected from all samples while only SRBB contained beta-tocopherol and beta-tocotrienol. SRMG showed the highest (3.9$\mu$g/g dry wt) and SRRB showed the lowest alpha-tocopherol (1.3$\mu$g/g dry wt) contents. SRBB contained about 5 to 16 times more gamma-tocopherol (19.7$\mu$g/g dry wt) than othe.5. These results suggested that adding black bean or multi-grains can dramatically improve the vitamin E nutritional values compared to the plain steamed rice (SR). Information obtained from this study can be directly related to the amount of vitamin E intake and can be used to balance the diet for Koreans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1346-1355
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• 2012

This study was carried out to investigate the characteristics of black jujube and Zizyphus jujube extracts during lactic acid fermentation. Both extracts were fermented using Lactobacillus fermentum YL-3. As a result, viable cell number rapidly increased until 24 hours, after which it gradually decreased. Before lactic acid fermentation, the $IC_{50}$ of black jujube, which was 0.014 mg/mL, was lower than that of Zizyphus jujube. Further, black jujube showed stronger antioxidant activity (374.21 mg AA eq/g) than Zizyphus jujube. Contents of total polyphenolics in both extracts were 15.46 mg/g and 13.61 mg/g, respectively, whereas contents of total flavonoids were 374.21 ${\mu}g/g$ and 64.25 ${\mu}g/g$. After lactic acid fermentation, there was no significant increase in DPPH or ABTS free radical scavenging activity. Total polyphenolic content of Zizyphus jujube decreased to 12.39 mg/g upon fermentation, whereas flavonoid content significantly increased to 291.58 ${\mu}g/g$. Further, polyphenolic and flavonoid contents of black jujube increased from 15.46 mg/g to 17.46 mg/g and from 374.21 ${\mu}g/g$ to 1,135.29 ${\mu}g/g$, respectively. These results demonstrate that 9-Times Steamed and Dried increased functional components. Especially, lactic acid fermented black jujube showed remarkably high antioxidant activity. These results confirm the potential use of lactic acid fermented black jujube as a valuable resource for the development of functional foods.

• Journal of Mushroom
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• v.18 no.3
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• pp.254-259
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• 2020

Grifola frondosa is a promising new kind of cultivated mushroom owing to its excellent taste and functionality. However, more research is required to determine its value. In this study, the effects of pretreating Grifola frondosa tea by drying, steaming, and warming, on quality characteristics and antioxidant activities were analyzed. There was no difference in sugar, soluble solid, and nitrogen content between dried and steamed tea. The color of the warm pretreated tea was the darkest, and the amino acid content was 462.9 mg/L, which was 1.8 times higher than that of the other pretreatments. Moreover, the warm pretreated tea had the highest total polyphenol and flavonoid content, 14.6 mg/g and 2.2 mg/g, respectively. DPPH and ABTS radical scavenging activities significantly increased with the increase of phenolic compounds. Warming pre-treatment slightly increased the taste preference to 7.0. In conclusion, warming Grifola frondosa before drying was confirmed to improve the extraction of nutrients, antioxidants, and taste preference.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.699-710
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• 1996

The sacrificial foods using at 88 villages in Andong area where the village sacrificial rituals are performed, were investigated in 1994. The finding are as follows; 1. Since the village sacrificial rituals keep ancientry, white Baeksulki without any ingredients is used as Ddock (a steamed rice cake) in 74 villages, and in 5 villages the Baeksulki was served just in Siru (a tool used to prepare Ddock). The type of meat serving in rituals has been changing from large animal to small animal and the type of light from bowl-light to candle. 2. Though the ritual observes Confucianism style, memorial address was offered in 34 villages and only in 8 villages, liquor was served 3 times and the address was offered. In 60 villages, liquor was served only once, and calling village god, bowing twice, and burning memorial address paper were performed in order. Burning paper has been meaningful in rituals. 3. Tang (a stew) was served in 21 villages, and in 18 villages even Gook (a soup) was not used. The numbers of village which do not use cooked rice and Ddock are 14, respectively. 4. Fruits are essential in rituals foods. In 63 villages, 3 kinds of fruits are served and this is contrasted with even number of fruits in Bul-Chun-Wi Rituals. 5. In 25 villages, fish and meat are not served. As meat, chicken in 19 village are served. Meat Sikhae (a fermented rice beverage) prepared with meats or fish are served in 5 villages. Slice of dried meat is served in 73 villages commonly. 6. In gender of god for village shrine, woman in 43 villages, couple in 17 villages, man in 9 villages, mountain god in 2 villages, villages tree, etc were enshrined. In 52 villages liquor is served in rituals (liquor is used in 58 villages including serving god), in 28 villages sweet liquor (Gamju) is served for god (sweet liquor is used in 46 villages), and liquor, water, or sweet liquor is just displayed on table but not served in 8 villages. Incensing is found to be not common in village ritual, only in two villages it is performed. The most appropriate rituals food is thought to be pig for mountain god. Home dishes can not be used in village ritual and spoon is not used and chopstick is prepared from wild plant. Meat and fish are used in the raw.

• Korean Journal of Breeding Science
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• v.51 no.4
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• pp.386-394
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• 2019

Rehmannia glutinosa, one of the major medicinal crops in Korea, can be classified into three types: fresh, dried and prepared Rehmannia root. In this study, the quality characteristics of prepared rehmannia root were evaluated using four different cultivars that are commonly used in the market. In making prepared rehmannia root, roots of Jihwang 1, Kokang, Togang, and Dagang were dried, soaked in rice wine, and steamed nine times. At each stage, physiochemical properties were analyzed, including yield, which is one of the most important industrial factors to consider. The yield was the highest in Togang at 23.61% and the lowest in Dagang at 21.16%. These yield values showed a highly negative correlation with the moisture content of roots. The fructose and glucose contents were increased during the 3^rd, 4^th and 5^th steaming but then decreased. The sucrose, raffinose, and stachyose content gradually decreased during the first three steaming and were not detected during the 4^th steaming. Additionally, the catalpol content was not detected after the 4^th steaming. On the contrary, the 5-hydroxymethylfurfural content was not detected in the raw root but increased during the steaming. Jihwang1 and Togang exceeded the 0.1% Korean Pharmacopoeia standard after the 5^th steaming, reaching it faster than did the other cultivars. Overall, Togang was the optimal cultivar considering the overall characteristics of its high yield and short steaming time. These results could provide useful information for the industrial use of prepared Rehmannia root based on the requirements and characteristics of each cultivar.