• 대한본초학회지
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• 제24권4호
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• pp.101-106
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• 2009

Objectives : We investigated the anti-aging effects on skin with 9 Repetitive steaming and fermenting herbal composition extract (FHE). Methods : Herbal composition is comprised of Panax Ginseng, Rehmannia glutinosa, Polygonum multiflorum and Polygonatum Sibiricum. They steamed and fermented with Saccharomyces cerevisiae and Lactobacillus brevis by turns at 9 times. We measured various effects related to skin aging such as scavenging activity against free radical, cell proliferation, collagen synthesis and toxicity of 9 repetitive steaming and fermenting herbal composition extract were evaluated and compared with herbal composition extract (HE). Results : As the number of steaming and fermenting cycle increased free-radical scavenging activity were increased. But cell proliferating ratio was not increased when the number of steaming and fermenting cycle. The FHE could significantly increase the collagen synthetic ratio compared with HE treated group. And, FHE was showed no toxicity at all tested concentrations. Conclusions : The results of our study propose that FHE has good anti-aging effects on skin.

• Journal of Ginseng Research
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• 제28권3호
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• pp.143-148
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• 2004

Brown color intensity has been a major factor to estimate the quality of red ginseng and its products. This study deals with the relationship between the browning reaction of ginseng root and two compounds, arginyl-fructosyl-glucose(Arg-fru-glc) and arginyl-fructose (Arg-fru), in the model system of steaming and heat-drying processes for the preparation of red ginseng. During the steaming process, a marked decrease of starch and a considerable formation of maltose occurred in main roots of raw ginseng, but the formation of glucose was scarcely observed. After the heat-drying process, the brown color intensity of the powdered preparation of steamed main roots was 3 to 4 times higher than that of the powdered preparation of raw main roots. Also, when the heat- drying process was done with the addition of L-arginine, brown color intensity of the powdered preparation of steamed main roots was 12 to 13 times higher than that of the powdered preparation of raw main roots. The amount ratios of browning reaction products formed from sugar compounds and amino acids in the model system of steaming and heat-drying treatments in vitro were in order of xylose > glucose > fructose > maltose > dextrin (DE 9) > sucrose > dextrin (DE 8) and soluble starch. Each solution of Arg-fru-glc and Arg-fru that were synthesized chemically from maltose plus L-arginine and glucose plus L-arginine, respectively, changed from colorless to brown color during the heat-drying treatment. Amino acids or sugars were effective on the acceleration of each browning reaction of Arg-fru-gIc and Arg-fru during the heat-drying treatment.

• 한국식품과학회지
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• 제41권1호
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• pp.77-81
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• 2009

Streptozotocin-유도 당뇨병 모델을 이용하여 흑삼의 혈당강하작용에 대한 효과를 연구하고 증포과정에 따른 ginsenoside의 조성 변화를 분석하였다. 증포별 ginsenoside의 정량분석 결과, 증포 횟수가 증가할수록 조사포닌의 총량과 대부분의 ginsenoside는 줄어든 반면 ginsenoside-$Rg_3$ 함량 및 PD/PT 비율은 증가하는 경향을 보였는데, 이러한 조성은 다른 인삼제품과는 차별성 있는 특징이다. 또한, streptozotocin-당뇨병 유발쥐를 이용한 모델실험에서 흑삼추출물의 투여는 고혈당 준위(300 mg/dL이상)를 정상 수준(102 mg/dL)으로 감소시켰으며, 혈당 수준의 감소는 glycolysis나 HMT shunt 및 지방산 합성에 관여하는 glucokinase, glucose-6-phosphate dehydrogenase, 6-phosphogluconate dehydrogenase, acetyl CoA carboxylase 등의 효소의 활성증대에 기인하는 것으로 판단되었다. 이러한 결과는 흑삼추출물의 유의적인 혈당강하 효과를 입증하며 이에 따라 신약이나 식이보조제의 항당뇨물질로서의 이용가능성을 시사한다.

• 한국식품저장유통학회지
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• 제6권4호
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• pp.435-441
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• 1999

찌는 시간을 달리하여 절단한 차는 색과 향이 3분과 5분간을 찐 후 절단하였을 때 우수하였다. 가용성 고형분 함량, 추출 수율이 증가됨에 따라 맛의 기호성은 증진되었고, 탁도와 갈색도, 색도의 증가는 색깔의 기호성을 증진 시켰다. 3분간 찐 후 절단하여 시간별로 볶은차와 5분간 찐 후 절단하여 시간을 다르게 볶은차는 전체적 기호성이 5분간 볶았을 때 우수하였고, 가용성 고형분 함량, 추출수율, 탁도, 갈색도, 전체 색도는 볶는 시간에 비례하여 증가되는 양상이었다. 전처리 과정의 최적화를 찾기 위하여 최적 볶음 시간 5분을 고정시키고 전처리 과정으로 시간별로 찐 후 절단하여 볶은차의 전체적인 기호성은 3분간 쪘을 때 우수하여 볶은차의 기호성은 전처리 과정에 영향을 받는 것으로 사료된다. 결과들을 살펴보면 감잎차는 찐차보다 볶은차의 기호도가 관능검사에서 더 좋은 것으로 나타났으며, 전처리 과정에서 3분간 찐 후 절단하고 볶은시간은 5분동안 볶은 감잎차의 기호성과 품질평가가 가장 좋은 것으로 나타났다.

• 한국식품조리과학회지
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• 제28권6호
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• pp.857-863
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• 2012

단호박의 전처리 조건에 따라 건조 후의 품질의 변화를 조사하기 위하여 전처리 조건으로 블랜칭, 증숙 및 전자레인지의 방법으로 각각 전처리를 달리하여 품질특성을 조사하였다. 시료의 크기는 $2.5{\times}2.5{\times}1$ cm로 하였으며 블랜칭의 처리 온도는 50, 70, 90 및 $100^{\circ}C$으로 하여 각각 2분 동안 처리하였고 증숙 처리시간은 0, 1, 2, 4 및 6분, 전자레인지는 0, 5, 10, 20 및 60초 동안 각각 가열하여 10분 동안 식힌 후 실험을 진행하였다. 품질특성을 조사한 결과, 블랜칭 처리의 경우 수분함량은 대조구가 66.72%이었으나 온도가 높아질수록 점차적으로 감소하여 $100^{\circ}C$에서는 59.06%로 감소하였다. 당도는 온도가 높아질수록 점차적으로 증가하였다. 중량 감소율은 처리온도가 높을수록 오히려 증가하는 경향을 나타내었다. 색의 경우 온도가 높을수록 L값은 낮아지는 반면 a값은 증가하였고 b값은 증감하는 경향을 보였다. 증숙 시간에 따른 품질특성에서 증숙 시간이 길어질수록 수분함량은 감소하였으나 당도는 증가하였다. 중량 감소율은 계속적으로 증가하였으나 그 변화의 폭은 미미하였다. 색의 변화에서도 증숙 시간이 길어질수록 L값은 낮아졌으며 a값 및 b값은 다소 증가하였다. 전자레인지 처리는 시간이 길어질수록 수분함량은 감소하였고 당도와 중량 감소율은 다소 증가하였으며 색은 블랜칭과 중숙의 경우와 같은 경향으로 나타났다. 경도의 결과는 블랜칭 처리가 가장 낮았으며 그 다음이 증숙, 전자레인지 순으로 나타났다. 당 침투 시간은 20시간으로 결정되었으며 당 종류별 관능평가에서는 설탕과 설탕:과당(1:1) 조성물이 높게 평가되었다. 따라서 건조 단호박은 전처리로 증숙을 2분 처리하는 것이 좋으며 당침지액은 설탕:과당(1:1)이나 설탕:과당:플락토 올리고당(5:3:2)이 적당할 것으로 보인다.

• 동의생리병리학회지
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• 제23권1호
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• pp.121-126
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• 2009

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. In this study, pharmacological efficacy and ingredient conversion of ginseng by 9 repetitive steaming and drying process were investigated measuring conversion efficiency of acidic-polysaccharide, phenolic compounds and inhibition of peroxide lipides. It was found that acidic-polysaccarides were increased by heat treatment. In addition, maltol of phenolic compounds, strong antioxidant, produced during the process of red ginseng by Maillard reaction. Acidic-polysaccarides and maltol were increased after the 1st and 3rd steaming and drying treatments, but they were decreased gradually after 5th, 7th, and 9th treatments. Antioxidant activity was increased as increasing treatment times of steaming and drying without significance. Effect of red ginseng extract on inhibition of peroxide was increased gradually until after the 7th treatment, but remarkably decreased after the 9th treatment.

• Journal of Ginseng Research
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• 제38권2호
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• pp.154-159
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• 2014

Background: This study was carried out to investigate the effect of the steaming process on chemical constituents, free radical scavenging activity, and antiproliferative effect of Vietnamese ginseng. Methods: Samples of powdered Vietnamese ginseng were steamed at $120^{\circ}C$ for various times and thei extracts were subjected to chemical and biological studies. Results: Upon steaming, contents of polar ginsenosides, such as Rb1, Rc, Rd, Re, and Rg1, were rapidly decreased, whereas less polar ginsenosides such as Rg3, Rg5, Rk1, Rk3, and Rh4 were increased as reported previously. However, ocotillol type saponins, which have no glycosyl moiety at the C-20 position, were relatively stable on steaming. The radical scavenging activity was increased continuously up to 20 h of steaming. Similarly, the antiproliferative activity against A549 lung cancer cells was also increased. Conclusion: It seems that the antiproliferative activity is closely related to the contents of ginsenoside Rg3, Rg5, and Rk1.

• 한국식품영양과학회지
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• 제26권5호
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• pp.878-885
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• 1997

Effect of various ingredients and cooling methods on the quality of modified Jeung-pyun(traditional Korean steamed rice cake) were studied. Three different kinds of wheat flours(strong, medium, and weak) were studied to evaluate the volume and firmness of Jeung-pyun. Weak flour showed the maximum volume and good sensory results. The optimum ratio of ingredients was flour : water ; sugar ; Tak-Ju=100 : 20 : 20 : 50 for steaned Jeung-pyun. When three different cooking methods were compared, the maximum volume showed from convection oven method, but the crust color of Jeung-pyun was like bread. Steaming method showed higher volume than that of product heated by microwave method. The optimum formula ratio for the microwave method was flour ; water ; sugar ; Tak-Ju = 100 : 30 : 20 : 50, which required 10% higher added water content than that of steaming. When wheat flour was used instead of rice flour, the addition of 5% normal corn starch increased volume of both steamed and microwave cooked products. In the case of added modified starches to Jeung-pyn, 5% $\alpha$-waxy corn starch showed the highest volume in steaming method. When rice flour was used, the addition of 5%$\alpha$-waxy corn starch also showed highest volume f both steamed and microwave cooked products. The firmness of steamed wheat flour Jeung-pyun, containing 5%$\alpha$-corn starch was higher firmness than that of control and other added samples. Microwave cooked products showed two or three times higher firmness of steaming products. The use of wrap(uni-wrap) and stabilizer(METHOCEL) decreased the firmness of microwave cooked wheat flour Jeung-pyun to 200~300g compared with that of untreated Jeung-pyun.

• Journal of the Korean Wood Science and Technology
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• 제17권4호
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• pp.57-69
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• 1989

Roughage feeds were produced from Hyun-aspen (Populus alba $\times$ p. glandulosa) by steaming-defibration and steaming-explosion. The objectives of this work were to find proper conditions for the treatment of Hyun-aspen by analyzing the compositional change and digestibility and to investigate the change of physical properties of exploded woods. The results of this work were as follows; 1. The method of steaming-de fibration gave the best producing rate of feedstuffs when the chips were steamed (9kg/$cm^2$ under the pressure) for 10 minutes. The yield and the digestibility of feedstuffs were 84.2% and 38.1%, respectively. It is the merit of this method that feedstuffs manufactured by this method was uniformity in particle size, and facilities of fiberboard factory could be used directly, 2. For defibration of the chip by explosion, the proper condition was steamed under the pressure (20kg/$cm^2$) for 4 minutes. The yield and the digestibility of feedstuffs were 93.4% and 68.1%, respectively. The feedstuffs produced under these conditions had higher nutritional quality than rice straw and this method was considered as the best for making feedstuffs from Hyun-aspen chip. But it is defect that exploded feedstuffs was ununiformity in particle size and had unique odor. The physical properties of the feedstuffs were investigated by a light microscope and a TEM. The feedstuffs produced under the low pressure (20 kg/$cm^2$) still maintained the structure of fibers. However, the feedstuffs produced under the high pressure (28 kg/$cm^2$) resulted in higher de fib ration than these prepared under the low pressure. The highly defibrated feedstuffs recombined with solublized lignin. The crystallinity of feedstuffs was increased by 10% and micelle width increased double after treatment.

• Korean Chemical Engineering Research
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• 제53권3호
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• pp.339-349
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• 2015

본 연구에서는 활성탄을 대체하는 소재로서 재생이 용이하고 열적 안정성이 높은 DAY (Dealuminated Y-type) 제올라이트를 제조하였다. 원료물질로는 NaY 제올라이트를 이용하였으며, 이온교환, 소성, 수증기처리, 산처리의 단계를 거쳐 DAY 제올라이트를 제조하였다. 이때 결정성을 유지하면서 높은 Si/Al ratio를 얻기 위하여 소성 온도, 시간 및 수증기 처리 시간에 변화를 주었다. 또한 제조한 DAY 제올라이트, 원료 물질인 NaY 제올라이트 및 상용 제올라이트인 HISIV 1000에 대하여 상대습도 50%의 공기 흐름 중에서 VOCs 들에 대한 흡착 실험을 하였다. $520^{\circ}C$에서 4시간 소성 및 7시간의 수증기처리를 통해 제조한 DAY 제올라이트는 결정성이 유지되었고, Si/Al ratio는 80.4이였다. 수분흡착특성은 NaY 제올라이트의 10% 정도로 소수성을 나타내었다. 상용 DAY 제올라이트인 HISIV 1000과 비교한 결과 극성이 강한 MEK에 대해서는 0.8배 정도의 흡착용량을 보였으나, 무극성이거나 극성이 약한 toluene과 EA에 대해서 각각 1.6배, 1.3배 정도 높은 흡착 용량을 보였다.