• 동의생리병리학회지
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• 제22권2호
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• pp.333-339
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• 2008

Korean ginseng (Panax ginseng C. A. Meyer) has been used as an important medicinal plant in the Orient for a long time. It has been claimed that ginseng has many beneficial bioactive effects on human health, such as antitumor, antistress, antiaging and enhancing immune functions. Red ginseng possibly have new ingredients converted during steaming and dry process from fresh ginseng. Kujeungkupo method which means 9 repetitive steaming and drying process was used for the processes of green tea, Polygonatum odoratum, and Rehmanniae radix preparata. In this study, ingredient conversion of ginseng by 9 repetitive steaming and drying process were investigated measuring conversion efficiency of brown materials, crude lipids, crude proteins and aromatic compounds. Brown materials, as an antioxidant, in red ginseng were produced through non-enzymatic reaction by heat. Repetitive steaming and drying treatments on ginseng root contiunously increased the content of brown materials and the chromaticity. Crude lipids were degraded by heat and converted into volatile aromatic ingredients. Crude lipids were degraded and decreased by 0.52% after the 5th and 7th. Crude proteins were also decomposed and converted to amino acid. Crude proteins after the 9th treatment were decreased by more than 85% as increased times of treatments. A bicyclogermacrene as aromatic material was decreased as increased treatment times, while but a aromatic caramel was increased.

• Preventive Nutrition and Food Science
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• 제9권4호
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• pp.330-335
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• 2004

Changes in functional constituents of rice germ prepared using three different heat pretreatments: roasting, steaming and microwave heating, were determined and compared with those of non-treated rice germ. The yield of rice germ oil increased generally and then decreased with increasing time for all three heat pretreatments, although the yields of rice germ oil varied among the three heat pretreatments. There were no major differences in fatty acid compositions among the rice germ oils subjected to the three different heat pretreatments. Levels of $\alpha$-tocopherol in rice germ oil increased up to about 1.5 times at 3 min of roasting and microwave heating, compared to control, and then decreased with increasing treatment time, but $\alpha$­tocopherol concentrations in rice germ oil gradually decreased with increasing steaming time. The contents of three phytosterols ($\beta$-sitosterol, stigmasterol and ergosterol) decreased progressively with increases in roasting and steaming time, while concentrations of the three phytosterols increased up to - 15$\%$ with 3 min of microwave process as compared to control, and then decreased thereafter. Levels of $\gamma$-oryzanol in rice germ oil decreased gradually with increasing time during all three different heat pretreatments. However, levels of $\gamma$ -aminobutyric acid (GABA) in rice germ decreased gradually with increasing roasting time, while those of GABA increased greatly up to about 2 times after 10 min of steaming process, and then decreased slowly thereafter. During microwave heating, the contents of GABA increased at 3 min of treatment time and then decreased. These results suggest that microwave heating may be the most suitable processing method to preserve functional constituents in rice germ.

• Journal of Ginseng Research
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• 제36권1호
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• pp.102-106
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• 2012

This study compared the contents of ginsenosides depending on steaming conditions of red ginsengs to provide basic information for developing functional foods using red ginsengs. The red ginseng steamed eight times at $98^{\circ}C$ ranked atop the amounts of prosapogenins ever detected in red ginsengs (ginsenoside $Rg_2$, $Rg_3$, $Rg_5$, $Rg_6$, $Rh_1$, $Rh_4$, $Rk_1$, $Rk_3$, $F_1$, $F_4$, 1.15%) among red ginsengs steamed more than twice. When steamed eight times at $98^{\circ}C$, 2.7 times as much prosapogenins such as ginsenosides $Rg_2$, $Rg_3$, $Rg_5$, $Rg_6$, $Rh_1$, $Rh_4$, $Rk_1$, $Rk_3$, $F_1$, and $F_4$ as those steamed just once at $98^{\circ}C$ was collected. In addition, the red ginsengs steamed eight times at $98^{\circ}C$ contained more amounting ginsenoside $Rg_3$ (0.28%) than that in the red ginseng steamed several times at random. Accordingly, it is recommendable that red ginsengs steamed 8 times, which proved to be the optimal steaming condition, be used rather than those steamed 9 times (black ginsengs), in order to develop red ginseng products of high prosapogenin concentration and high functions.

• 한국식품조리과학회지
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• 제20권6호
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• pp.630-636
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• 2004

쌀의 수침시간과 증자시간이 가래떡의 품질에 미치는 영향을 살펴보았다. 쌀의 수침시간이 증가할수록 수분흡수율과 고형분 함량이 증가하였고, 입자크기는 8시간과 10시간 수침한 쌀가루의 입자가 $<40\;{\mu}m$ 크기에서 $75.2\~76.8\%,\;40\~100\;{\mu}m$ 크기에서 $23.2\~24.8\%$로 나타나 수침시간이 길어질수록 제분시 입자크기가 작아졌다. 가래떡을 제조하는데 있어 최적의 수침시간과 증자시간을 알아보고자 살펴본 가래떡의 조직감, 색도, 관능검사에서는 증자시간에 길수록 조직의 경도와 응집성, 검성, 씰힘성 등이 감소하였고, 탄성의 경우 40분 증자하였을 때 가장 높게 나타났다. 색도에서는 증자시간이 길수록 L값을 감소시키고, b값을 증가시켜, 8시간 이상의 수침시간과 40분의 증자시간이 적당한 것으로 나타났다. 또한 관능검사를 통하여 흰색의 강도(whiteness), 경도(hardness), 탄성(spinginess), 씸힘성(chewiness) 및 전반적인 기호도(overall acceptability)를 측정한 결과 8시간의 수침시간과 40분의 증자시간이 최적인 것으로 판단되었다.

• 한국약용작물학회지
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• 제27권2호
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• pp.86-95
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• 2019

Background: Depending on the processing method, the raw materials constituents change in various ways. In particular, a heat treatment process, such as steaming, changes the color and aroma of a raw material to increase its palatability and number of physiologically active ingredients. Methods and Results: In the present study, the effects of the steaming temperature and time on the yield, color, proximal composition, and total polyphenol and ginsenoside content of a 4-year-old ginseng root were analyzed. The yield tended to decrease with the increase of steaming time at each temperature and the total ginsenoside content increased with increasing of steaming temperature except at $80^{\circ}C$. Conclusions: These results suggest that steaming at $100^{\circ}C$ for 6 - 9 hours or at $110^{\circ}C$ for 3 - 6 hours is suitable for increasing total polyphenol and ginsenoside content with less yield reduction in a 4-year-old ginseng root.

• Journal of the Korean Wood Science and Technology
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• 제23권3호
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• pp.73-82
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• 1995

Black locust trees(Robinia pseudo-acacia L.) are growing widely in Korea and have been used to get honey and animal feed, but they have seldom been used as manufacturing materials. This study was carried out to evaluate the possibility of using black locust as bent-wood furniture materials. Softening methods were steaming and micro-wave heating. The specimens of 15${\times}$15${\times}$350mm were all air-dried. For softening, specimens were steamed at 100$^{\circ}C$ for 7 min, or microwave heated for 35 seconds. It is known that microwave heating softens wood much faster than steaming. The bending processing conditions are showed in Table 7. The minimum solid-bending radii of black locust were 40mm for steaming and 150mm for micro-wave heating, respectively. In conclusion the steamed black locust, showed very good solid bending properties, but the bending properties of micro-wave heated black locust were not sufficient for bent-wood furniture.

• 한국식품영양학회지
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• 제33권5호
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• pp.551-560
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• 2020

The purpose of this study was to investigate the effects of nine times repetitive steaming and drying process Sunsik diets on antioxidant activity in obese mice fed high fat diets to prevent oxidative stress, using drying materials comprising 23 kinds of cereals (61.5%), beans (30.0%), sweet potato and potato (3.0%), fruits (2.0%), vegetables (3.0%), and stevioside, a natural sweetener (0.5%). We produced three samples: the experimental group was classified into the normal diet group (control), the high fat diet group (HF), and the high fat diet group + the Sunsik group (3HFS, 7HFS, 9HFS) fed to the mice for eight weeks. As a result, the serum, liver lipid peroxide, and nitric oxide levels were significantly higher in the HF group than in the C group at p<0.05 level, and the NO level was lower in the Sunsik supplemented groups. The antioxidant enzyme catalase activity significantly decreased in the HF group at the p<0.05 level compared to the C group. The total antioxidant activity of the C group was significantly higher in serum, liver, and kidney tissues than the HF group (p<0.05). The anthocyanin level in liver and spleen tissue was significantly higher in the group fed Sunsik than in the HF group.

• 한국약용작물학회지
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• 제22권2호
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• pp.134-139
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• 2014

This study was to investigate the improvement of immune activities of the extracts from Codonopsis lanceolata by stepwise steaming process and high pressure process. The phenol contents was $8.742{\mu}g/mg$ which was higher than that from conventional extraction using 70% ethyl alcohol at $80^{\circ}C$ for 24 hours. All of extracts at a concentration of $1.0mg/m{\ell}$ showed relatively low cytotoxicity on human normal kidney cell (HEK293) in range of 16 19%. The immune B and T cell growth was improved by extracts using the steamed and high pressure precess of C. lanceolata up to $180{\times}10^4cells/m{\ell}$ and $96{\times}10^4cells/m{\ell}$, respectively. The extract prepared also greatly increased the secretion of both IL-6 and TNF-${\alpha}$ from the stepwise steamed and high pressure process. This results can conclude that stepwise steamed and high pressure process effectively released active biomaterials which could important role in enhancing immune activity in the body.

• 한국조리학회지
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• 제23권6호
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• pp.20-26
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• 2017

To guarantee the safety of rice cake production, the Hazard Analysis Critical Control Points system was applied to the production process. The purpose of this study was to analyze the microbiological hazards of the manufacture of rice cakes, and establish critical limits in the process of the manufacturing rice cakes. To control the microbiological hazards, the sterilization process was set to a critical limit. The process of manufacturing rice cakes can reduce these microbiological hazards during the steaming process. A microorganism test for each specimen was conducted three times and compared with before and after steaming processes. The finished product was conducted by microbiology experiment and the validity of the steaming process was verified. The results were determined to be capable of reducing the biological element of Critical Control Point via the steaming process. Microbiology such as aerobic plate count, coliform, Escherichia coli(E. coli), Listeria monocytogenes, Enterohemorrhagic E. coli, Salmonella spp., Bacillus cereus, Staphylococcus aureus and Clostridium perfringens was evaluated by the experimental method of Korean Food Standards Codex. Aerobic plate count was reduced by steaming process, and no microorganism were detected. All rice cakes in the finished product were judged to be safe for both the Escherichia coli and general bacteria. In conclusion, it suggested that a HACCP plan was necessary for management standard and systematic approach in the establishment of critical limit, problem resolution, verification method, education, and records management. Based on this study, it is intended to provide a baseline for improving quality control standards and improving hygiene levels for small manufacturers.

• Journal of the Korean Wood Science and Technology
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• 제30권2호
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• pp.102-107
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• 2002

본 연구는 낙엽송(Larix Kaemferi Carr.)재를 이용하여 100℃부터 180℃까지의 고온영역에서 20℃ 간격으로 처리시간을 10분, 30분, 60분, 90분간으로 하여 처리조는 봄베를 사용하였다. 1) 고온수증기처리의 처리시간이 길고, 처리온도가 높을수록 밀도의 감소도 커졌다. 2) 밀도의 감소에도 불구하고 고온수증기처리재의 수축율이 control재와 비교하여 비슷하거나 높게 나타나는 것은 수증기처리에 의하여 세포벽 내부의 구성성분 및 구조변화에 의하여 야기된 것으로 판단된다. 3) 고온수증기처리에 의하여 추정목재의 틀어짐은 감소되었다.