• 한국한의학연구원논문집
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• 제4권1호통권4호
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• pp.115-127
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• 1998

To improve the quality control of frequently used oriental medicinal plants, the storage, cutting, processing and decokting methods of Rehmannia glutinosa Libosch. var. purpurea Makino(熟地黃) were examined. The contents of 5-hydroxymethyl-2- furaldehyde(5-HMF) of Rehmannia glutinosa Libosch. var. purpurea Makino were analysed by HPLC at various conditions as the standard component. Raw materials were classified into 3 groups with their specific gravity(天 地 人黃) and determined the ding weights and the contents of water, the solid component of Ji-Hwang(地黃) was the most. Rehmannia glutinosa Libosch. var purpurea Makino was steamed and dried nine times and analysed the content of 5-HMF on every time. In the case of Ji-Hwang, the standard component of the ninth sample was produced the most. But which of the tenth samples of Chun-Hwang and Yin-Hwang(天黃 人黃) were the most. The best decokting conditions which were determined by the yield of 5-HMF were as follows : non cutting, soaking time was 0 minutes, decokting time was 75 minutes after boiling. The contents of sugar on each of samples were determined. The contents of standard component increased by steaming number and the contents of sugar decreased.

• 한국식품조리과학회지
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• 제19권2호
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• pp.174-180
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• 2003

생식조리에 있어서의 썰기와 통으로 이용하였을 때, 가열 조리로 데치기와 찌기를 하였을 때, 식초와 레몬즙을 이용해 겉절이를 하였을 때, 그리고 자가제조 깻잎 김치와 시판깻잎 김치에 있어서 비타민 C와 무기성분은 조리에 의해 어떤 차이를 보이는지 알아보았다. 깻잎을 생식하는 경우에 쌈과 같이 통째로 이용할 때와 썰어서 이용할 때 무기질은 큰 손실이 없었지만 비타민 C의 경우는 많은 손실이 있었으므로 가능한 통째로 이용하는 것이 바람직한 것으로 나타났다. 조리를 할 경우는 데치기보다는 찌는 방법이 비타민과 무기질의 손실이 적었다. 깻잎은 칼슘의 함량이 높아 칼슘급원식품으로서도 큰 역할이 기대되는데 산을 처리함으로써 칼슘흡수에 방해가 되는 수산칼슘의 비율은 감소하고 수용성칼슘의 비율이 증가하는 것을 확인함으로써 식초나 레몬즙을 이용한 겉절이는 깻잎을 보다 유용하게 이용할 수 있는 조리방법이라 사료된다. 깻잎김치의 경우 비타민 C는 거의 기대할 수 없었지만 무기성분 면에서는 여전히 유효한 것으로 나타났다. 다만 나트륨의 함량도 따라서 큰 폭으로 증가하였으므로 되도록 간을 조금 싱겁게 하여 소량씩 담아 먹는 것이 바람직하다고 생각된다.

• 한국식품영양과학회지
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• 제36권6호
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• pp.773-778
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• 2007

숙지황을 간편하게 제조할 수 있는 새로운 방법을 개발하고자 고온고압처리방법을 적용시켜 처리조건에 따라 지표성분인 5-HMF의 함량과 몇 가지 품질특성의 변화를 조사하여 시판 숙지황과 비교분석하였다. 색도는 처리온도와 시간이 증가할수록 L, a, b값 모두 감소하였으며, $120^{\circ}C$, 4시간 처리와 $130^{\circ}C$, 2시간 처리 이후가 시판 숙지황의 색도와 유사하였다. Fructose는 $120^{\circ}C$에서 처리시간의 증가함에 따라 약간 증가하였고 그 후에는 큰 변화를 나타내지 않았으며, glucose는 $120^{\circ}C$, 3시간 처리까지 증가하였지만 그 후에는 변화가 적었다. Sucrose는 $130^{\circ}C$, 1시간 처리부터 검출되지 않았다. 아미노산은 모두 17종이 분석되었으며, 총 함량은 건지황에서 3,029 mg/100 g이었고 열처리온도가 증가할수 록 증가하여 $140^{\circ}C$, 2시간 처리에서 4,172 mg/100 g으로 가 장 높은 함량을 나타내었다. Catalpol 함량은 건지황에서 631.4 ppm이 검출되었으나 숙지황에서는 검출되지 않았고 고온고압처리에 의한 숙지황은 $130^{\circ}C$, 1시간 처리(275.9 ppm) 이후에 검출되지 않았다. 숙지황의 지표물질인 5-HMF는 건지황과 시판 숙지황에서 각각 0.12 및 4.04 mg/g으로 나타났다. 처리온도와 시간이 증가할수록 5-HMF 함량은 증가하였으며, $150^{\circ}C$, 5시간 처리구에서 24.95 mg/g으로 가장 높은 함량을 보였다. 5-HMF의 함량이 0.1% 이상일때 숙지황의 품질요건을 충족하므로 고온고압처리에 의한 숙지황 제조는 $130^{\circ}C$, 2시간에서 $140^{\circ}C$, 2시간 처리가 적합한 것으로 판단되었다.

• 생명과학회지
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• 제19권9호
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• pp.1271-1276
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• 2009

종래의 전통청국장 제조방법과는 달리 원료 콩을 수침하여 균일하게 발아시켜 증자한 다음, $40^{\circ}C$에서 발효를 행한 두아청국장의 이화학적 성분 등을 검토하였다. 환원당 함량은 전통청국장 및 두아청국장 모두 발효 10 시간째까지는 급격하게 증가하였으나 그 이후부터 약간 감소하였다. 총 질소함량은 전통청국장 및 두아청국장 모두 서서히 증가하여 발효 40 시간째에 각각 약 3,500 mg%과 3,700 mg%를 나타내었으며, 수용성 질소함량은 750 mg%와 1,800 mg%를 나타내었다. 그리고 아미노태질소 함량은 발효 10시간 이후로는 아주 완만하게 증가하여 발효 40시간째에 345 mg% 및 342 mg%를 나타내었다.$\beta$-glucosidase 활성은 전통청국장에서 발효 10, 20, 30 및 40 시간째에 각각 125, 178, 205 및 214 units를 나타내었으나 두아청국장은 193, 223, 235 및 248 units를 나타내어 대조구에 비하여 $1.2{\sim}1.5$배 정도 높은 것으로 나타났다. 전통청국장 및 두아청국장의 총 isoflavone함량은 발효 10시간째에 각각 $101.44{\mu}g$/g 및 $365.92{\mu}g$/g, 40 시간째에는 $225.98{\mu}g$/g 및 $441.37{\mu}g$/g이 검출되어 두아청국장의 isoflavone함량이 전통청국장 보다 3.5배$\sim$약 2배 높은 것으로 나타났다. Anthocyanin 함량은 발효 40 시간째에 대조구인 전통청국장에서는 5.0 mg/g, 두아청국장에서는 6.9 mg/g이 검출되었다.

• 대한한의학방제학회지
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• 제24권1호
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• pp.17-30
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• 2016

Objectives Rehmanniae Radix Preparata was prepared in the traditional Rehmanniae Radix Preparata preparation method set forth in the 『Treasured Mirror of Eastern Medicine(Donguibogam)』 with a view to measuring the contents of 5-Hydroxymethyl-2-furaldehyde(5-HMF) at individual stages of steaming and sundrying and identifying new chemical components.Methods Based on the traditional Rehmanniae Radix Preparata preparation method set forth in the 『Treasured Mirror of Eastern Medicine』, Rehmanniae Radix Preparata steamed and sundried once through nine times was prepared. Thereafter, 5-HMF contents were analyzed and new chemical components were identified in the Rehmanniae Radix Preparata using Waters HPLC e2695, 2640 detectors, a Waters Acquity UPLC system, and a Micromass Q-TOF Premier mass spectrometer.Results The Rehmanniae Radix Preparata preparation method set forth in the 『Treasured Mirror of Eastern Medicine』 is a unique preparation method in Republic of Korea different from that in China. In the first stage of the method, fresh Rehmanniae Radix Crudus was divided into high quality, medium quality, and low quality ones named Rehmanniae Radix Crudus (Caelum)(天黃), Rehmanniae Radix Crudus (Homo)(人黃), and Rehmanniae Radix Crudus (Terra)(地黃) respectively to use Rehmanniae Radix Crudus (Caelum) and Rehmanniae Radix Crudus (Homo) for preparation of juice while using Rehmanniae Radix Crudus (Terra) to make Rehmanniae Radix Preparata. In the second stage, Rehmanniae Radix Crudus (Caelum) and Rehmanniae Radix Crudus (Terra) were made into juice and Rehmanniae Radix Crudus (Terra) was soaked in the juice. In the third stage, among auxiliary materials, rice wine named Purum Vinum Oryzae(淸酒) brewed from sticky rice was sprinkled on Rehmanniae Radix Crudus (Terra) to the extent that Rehmanniae Radix Crudus (Terra) became wet. In the fourth stage, Rehmanniae Radix Preparata steamed in earthenware steamer was dried under natural sunlight. The contents of 5-HMF in Rehmanniae Radix Preparata steamed and sundried once through nine times were shown to be below 0.1% in all cases. Pomolic acid was identified as a new chemical component.Conclusions In conclusion, the Rehmanniae Radix Preparata preparation method set forth in the 『Treasured Mirror of Eastern Medicine』 is thought to be a unique preparation method in South Korea in which Rehmanniae Radix Preparata is completed through the first stage in which fresh Rehmanniae Radix Crudus collected from fields is divided into high, medium, and low quality ones and fresh Rehmanniae Radix Crudus juice is made, the second stage in which the high quality fresh Rehmanniae Radix Crudus is soaked in the fresh Rehmanniae Radix Crudus juice, the third stage in which the fresh Rehmanniae Radix Crudus is steamed, and the fourth stage in which the steamed Rehmanniae Radix Crudus is dried.

• 한국식품저장유통학회지
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• 제22권4호
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• pp.482-489
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• 2015

본 연구는 갈대의 이용 가치성을 높이고자 수행하였으며, 갈대 부위와 증자 처리에 의한 이화학적 특성 변화를 조사하였다. 이에 따른 결과는 아래와 같다. 수분은 무증자 처리 시료와 증자처리 시료 모두 어린순이 뿌리 보다 높았다. 조회분은 무증자처리 시료에서는 어린순이 증자처리 시료에서는 뿌리가 높은 함량을 보였고, 조단백질 함량은 무증자처리 시료와 증자처리시료 모두 어린순이 뿌리 보다 높았다. 조지방은 무증자처리 시료에서 어린순과 뿌리의 함량이 0.67%이었으나, 증자처리 시료에서 어린순이 뿌리보다 비교적 높은 함량을 보였고, 조섬유 함량은 무증자처리 시료와 증자처리 시료 모두 어린순이 뿌리 보다 높았다. 가용성무질소물은 무증자처리 시료와 증자처리 시료 모두 뿌리가 어린순에 비해 2배 이상 높은 함량을 보였다. 유리당 총 함량은 무증자처리 시료와 증자처리 시료 모두 뿌리가 어린순 보다 높은 함량을 보였으며, 유기산 또한 유리당과 같은 경향을 나타내었다. 무기성분은 어린순과 뿌리 모두 무증자처리 시료와 증자처리 시료 모두 Ca과 K의 함량이 높게 나타났다. 갈대의 총 유리아미노산은 무증자처리 시료와 증자처리 시료 모두 어린순이 뿌리보다 높았으며, 이중 serine이 주요 아미노산으로 나타났다. vitamin C 함량은 무증자처리 시료에서 어린순이 61.74 mg%로 뿌리의 4.54mg% 보다 높은 함량을 나타내었고, 증자처리 시료에서는 함량이 감소하였으나 어린순이 뿌리보다 높은 함량을 보였다. Total polyphenol 함량은 무증자처리 시료와 증자처리시료 모두 어린순이 높은 함량을 보였다. DPPH free radical scavenging activity은 무증자처리 시료와 증자처리 시료를 비교 할 때 크게 차이는 나지 않았으나, 뿌리가 어린순에 비해 높은 활성을 보였다.

• 한국약용작물학회지
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• 제26권2호
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• pp.148-156
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• 2018

Background: Hot steaming is known to be effective in improving the biological activities of plant extracts by breaking down useful compounds to low molecular weight ones. Methods and Results: This study aimed to develop an optimal extraction and steam processing method for enhancing the low molecular ginsenoside contents of the adventitious roots culture of wild mountain ginseng. The total ginsenoside was optimally extracted when 70% EtOH was used at $50^{\circ}C$, whereas low molecule ginsenoside such as Rg2, Rh1, Rh4 and Rk1 could be extracted using 70% EtOH at $70^{\circ}C$. The adventitious roots culture of wild mountain ginseng is known to contain four major ginsenosides, i.e., Rb2, Rb1, Rg1 and Rd, however new ginsenosides Rg6, Rh4, Rg3, Rk1 and Rg5 were new abundantly obtaind after steam processing method was applied. The contents of total ginsenosides were the highest when thermal steam processing was conducted at $120^{\circ}C$ for 120 min. Unlike ginsenosides such as Rg1, Re, Rb1, Rc, Rb2, and Rh1, which decreased after steam processing, Rg3, Rk1, and Rg5 increased after thermal processing. Steam processing significanltly reduced the content of Rb1, increased that of Rg6 by about ten times than that in the adventitious roots culture of wild mountain ginseng. Conclusions: Our study showed that the optimal extraction and steam processing method increased the content of total ginsenosides and allowed the extraction of minor ginsenosides from major ones.

• 한국식생활문화학회지
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• 제18권3호
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• pp.261-269
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• 2003

This was preliminary study that was to find out the developing point in military meal service to focus on seafood dishes that recently increased plate waste. This study was conducted to analyze menu patterns in military meal service. The result of this study was using to develop new seafood dishes in military meal service. On the basis of some findings, several developing points how to plan meals include many kinds of seafood dishes and to modify taste and cooking method that was more highly prefered by young military persons were suggested. This preliminary study findings were as follows: 1. Each meal was served cooked rice and 4 kinds of dishes(soup or stew, main dish, side dish and kimchi) 2. The seafood dishes was served as 28.6% in soup or stew, 35.0% in main dish and 36.4% in side dish of total serving of seafood dishes. 3. All of raw materials of seafood were supplied by frozen, several items were supplied dried material. Supplying seafood items were limited. Numbers of using seafood items were using 2.7 times per day. Laver and squid was most frequently used. 4. Seafood dishes were frequently serving in breakfast, especially seasoned & toasted laver was served 28.8% of seafood menu in breakfast because of convenience. 5. The nutrients contents of each dishes were as follows, the soup was $86.5{\pm}3.2kcal$ and $10.9{\pm}8.9g$ of animal protein, stew was $165.3{\pm}70.2kcal$ and $13.3{\pm}7.9g$ of animal protein. Nutrients content of other main dish and side dishes was different from 108.1kcal (in steaming dish) to 412.4kcal (in deep-fat frying dish) according to different cooking method. The highest animal protein dish that contented $18.9{\pm}5.1g$ of protein was pan-frying dish or grilling dish. Lowest one was $8.4{\pm}4.9g$ in braising dish. 6. Major cooking method of seafood was stew and the next was deep fat frying, stirfrying and braising. Pan-frying or grilling was seldomly used in military menu because of limitation of kitchen facilities and cooking utensils. On the basis of these findings, newely developing military seafood menus were focused on combination dish(such as seafood cooked rice or seafood fried rice) and many kinds of sauce that was applied to deep-fat frying dishes.

• Applied Biological Chemistry
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• 제22권1호
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• pp.51-57
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• 1979

전북지방(全北地方)의 백삼포(白蔘圃)에서 부산물(副産物)로 생산(生産)되는 인삼엽(人蔘葉)을 이용(利用)하여 다류(茶類)로 조제(調製)하는 실험을 하여 다음과 같은 결과(結果)를 얻었다. 1. 인삼엽(人蔘葉) 중(中)에는 다엽(茶葉)에서보다 가용분(可溶分)이 훨씬 많으며 열탕추출(熱湯抽出)이 아주 잘된다. 2. Tannin함량(含量)은 평균(平均) 2.2% 정도로 다엽(茶葉)의 7.89%보다 훨씬 적어 수감미가 적다. 3. 인삼엽(人蔘葉) 중(中)의 비타민 C량(量)은 다엽(茶葉)과 비교가 되지 않을 정도($50{\sim}110$배(倍))로 많이 함유(含有)하고 있다. 4. 인삼엽(人蔘葉)의 dammarane계(系) glycoside 함량(含量)은 $5.7{\sim}8.5%$로서 많은 함량(含量)을 가지고 있고 panaxadiol과 panaxatriol의 비는 $0.54{\sim}0.75$로서 panaxatriol계(系) saponin이 훨씬 많다. 5. 가용분(可溶分), 착색도(着色度)등을 고려할때 인삼엽(人蔘葉) 제품(製品) 2g을 200ml의 물에 넣어 3분간추출(分間抽出)하는 것이 가장 좋았다. 6. 기호적(嗜好的) 특성(特性)으로 볼때 또한 유효성분(有效成分) 함량면(含量面)에서도 증자(蒸煮)${\rightarrow}$건조(乾燥)${\rightarrow}$배소(焙燒)과정을 거치는 D제품(製品)이 가장 우수하다.

• Journal of Ginseng Research
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• 제40권2호
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• pp.160-168
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• 2016

Background: Ginseng (Panax ginseng Meyer) is a well-characterized medicinal herb listed in the classic oriental herbal dictionary as "Shin-nong-bon-cho-kyung." Ginseng has diverse pharmacologic and therapeutic properties. Black ginseng (BG, Ginseng Radix nigra) is produced by repeatedly steaming fresh ginseng nine times. Studies of BG have shown that prolonged heat treatment enhances the antioxidant activity with increased radical scavenging activity. Several recent studies have showed the effects of BG on increased lipid profiles in mice. In this study report the effects of water and ethanol extracts of BG on hypercholesterolemia in rats. To our knowledge, this is the first time such an effect has been reported. Methods: Experiments were conducted on male Sprague Dawley rats fed with a high-cholesterol diet supplemented with the water and ethanol extracts of BG (200 mg/kg). Their blood cholesterol levels, serum white blood cell levels, and cholesterol-metabolizing marker genes messenger RNA (mRNA) expression were determined. Liver and adipose tissues were histologically analyzed. Results: We found that BG extracts efficiently reduced the total serum cholesterol levels, low-density lipoprotein (LDL) levels with increased food efficiency ratio and increased number of neutrophil cells. It also attenuated the key genes responsible for lipogenesis, that is, acetyl-coenzyme A (CoA) acetyltransferase 2, 3-hydroxy-3-methyl-glutaryl-CoA reductase, and sterol regulatory element-binding protein 2, at the mRNA level inside liver cells. Furthermore, the BG extract also reduced the accumulation of fat in adipose tissues, and inhibited the neutral fat content in liver cells stained with hematoxylin and eosin and oil red O. Conclusion: Administration of BG extracts to Sprague Dawley rats fed with high-cholesterol diet ameliorated hypercholesterolemia, which was mediated via modulation of cholesterol-metabolizing marker genes. This data throw a light on BG's cardioprotective effects.