• Title/Summary/Keyword: Steaming treatment

Search Result 168, Processing Time 0.022 seconds

Physicochemical Characteristics of a 4-Year-Old Ginseng Based on Steaming Temperatures and Times (증숙 온도와 시간에 따른 4년근 인삼의 이화학적 특성)

  • Yu, Jin;Jang, In Bae;Moon, Ji Won;Jang, In Bok;Lee, Sung Woo;Suh, Su Jeoung
    • Korean Journal of Medicinal Crop Science
    • /
    • v.27 no.2
    • /
    • pp.86-95
    • /
    • 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.

Effect of Sugar Infusions and Pretreatment Conditions on Quality Characteristics of Dried Sweet Pumpkin (전처리 조건과 당침지액이 건조 단호박의 품질특성에 미치는 영향)

  • Shin, Dong-Sun;Yoo, Seon-Mi;Hwang, Young
    • Korean journal of food and cookery science
    • /
    • v.28 no.6
    • /
    • pp.857-863
    • /
    • 2012
  • This study prepares dried sweet pumpkins to optimize pretreatment conditions of blanching, steaming and microwave heating and to investigate the quality characteristic of each method. The sweet pumpkin blanching treatment of moisture content decreased gradually with increasing temperature, and soluble solids, and weight loss was increased. Color temperature is lower, and a higher value of L value and b value increased. As for the sweet pumpkin steaming treatment of moisture content, it was observed that the longer the steaming time was decreased, sugar content was increased. Change of color in the L value, the longer the steaming time a and b values. Also, as for the microwave treatment of the sweet pumpkin, the longer the time the moisture content decreased, it slightly increased soluble solids and weight loss. Blanching showed the lowest hardness of texture, followed by steaming, and microwaves, in order. Penetration per 20 hours per type was determined by sensory evaluation of sugar, and sugar:fructose(1:2)ratio were higher in the composition.

Effect of Soaking and Heat Treatment Conditions on Physicochemical and Organoleptic Quality of Lotus Root (침지처리 및 열처리 조건이 연근의 관능적 특성 및 이화학적 특성에 미치는 영향)

  • Lee, Sung-Chul;Kim, So-Young;Choi, Sun-Ju;Lee, In-Suk;Jung, Moon-Yung;Yang, Sam-Man;Chae, Hee-Jeong
    • Korean Journal of Food Science and Technology
    • /
    • v.42 no.1
    • /
    • pp.45-49
    • /
    • 2010
  • To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying ($SK{\rightarrow}D$), 3) steaming followed by drying ($ST{\rightarrow}D$), 4) drying followed by roasting ($D{\rightarrow}R$), 5) soaking and then drying followed by roasting ($SK{\rightarrow}D{\rightarrow}R$), 6) steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow$}. The tannin content of the lotus root was lowest when it was treated by steaming followed by drying ($ST{\rightarrow}D$). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow}R$) showed the highest preference with respect to astringent and roasted taste.

Comparison of Physicochemical Properties between Organic and Conventional Soybean by Steaming Treatment (증자 처리한 일반콩과 유기콩의 이화학적 특성 분석)

  • Kim, Jin-Sook;Park, Soo-Jin;Choi, Mi-Kyeong;Moon, Eun-Young;Kang, Myung-Hwa
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.20 no.6
    • /
    • pp.963-968
    • /
    • 2010
  • The differences between organic and conventional soybean were studied based on their physicochemical properties by steaming treatment. There was no difference between the two kinds of soybean regarding crude protein, crude fat and crude ash contents. Reduction in sugar content was higher in raw organic soybean than raw conventional soybean. However, there was no difference between the two soybeans after steaming. Amino nitrogen content was higher in organic than conventional soybean. Further, there was no difference between the two soybeans after steaming. Regarding pH, acidity and salinity, there was no differences between the two soybean after steaming. Organic soybean was more bright than conventional soybean after steaming. The yeafercontent and number of bacteria in raw soybean were not different between the two soybean types. The number of fungi was higher in organic than conventional soybean. Upon steaming, the yeast number was different between two kinds of soybean. Further, the number of bacteria was higher in organic than conventional soybean. The number of fungi was not different between the two soybeans.

A study on the changes of the components in the steaming and roasting green tea after heat treatments according to time. (가열처리시간이 Steaming 및 Roasting green tea의 성분변화에 미치는 영향)

  • 고영수
    • Journal of the Korean Home Economics Association
    • /
    • v.23 no.2
    • /
    • pp.29-36
    • /
    • 1985
  • This experiment was conducted to investigate changes of the components in steamed and roasted green tea after 10 min, 20 min and 30 min of heat treatment of heat treatment at $110^{\circ}C$. Vitamin C and tannin were determined by spetrophotometry. Total nitrogen, water-soluble nitrogen and water-soluble non protein nitrogen were determined by Kjeldahl analysis system. Aromas were identified by gas chromatography. After heat treatment, contents of most compounds decreased. Tannin and caffeine decreased a little bit, while vitamin C decreased considerably. There were both decreases and increases in aromas. Aromas which increased were geraniol, trans-2-hexenol, linalool, $\alpha$-ionone and $\beta$-ionone. From these results, it was concluded that the highest quality of green tea was one steam- treated for 10 min at $110^{\circ}C$.

  • PDF

Physical Properties of Larch(Larix kaemferi Carr.) Treated by High Temperature Steaming - Effect of high temperature steaming on shrinkages of larch block - (고온수증기처리에 의한 낙엽송재의 물성(제2보) - 고온수증기처리에 의한 낙엽송재의 수축율 변화 -)

  • Kim, Jung-Hwan;Lee, Weon-Hee
    • Journal of the Korean Wood Science and Technology
    • /
    • v.30 no.2
    • /
    • pp.102-107
    • /
    • 2002
  • This study deals with a physical properties of Larch(Larix kaemferi Carr.) treated at temperatures above 100℃. Treatment conditions of this experiment were operated at regular intervals of 20℃ at temperature up to 180℃ for 10, 30, 60 and 90 minutes by using the bomb, respectively. The results of this study were as follows : 1) The density was decreased with increasing the times and temperatures of steaming. 2) It was considered that the steaming treated specimen's higher shrinkage compared to control was due to change of composition and structure in cell wall. 3) The warpage of half edge grain specimen was decreased by high temperature steaming.

Effect of Heating and Steaming Treatments on Residual Resin Content and Color Change of Radiata Pine Juvenile Wood (열처리 및 증기처리 라디에타 파인 유령목의 잔류수지율 및 재색변화)

  • Kim, Su-Won;Kang, Ho-Yang
    • Journal of the Korean Wood Science and Technology
    • /
    • v.33 no.4 s.132
    • /
    • pp.30-37
    • /
    • 2005
  • Heating and Steaming treatments were carried for deresinning and color change of radiata pine juvenile wood. The boards of 20 mm and 30 mm thicknesses were heat-treated at $150^{\circ}C$ and $220^{\circ}C$ for 2, 4 and 6 hours and steamed at $100^{\circ}C$ for 6, 24 and 48 hours. For extracting residual resin in treated boards and measuring wood surface color, alcohol-benzene solution and a portable colorimeter were used, respectively. The board of 20 mm thickness were deresined effectively by heating at over $150^{\circ}C$ for 2 hours or steaming for 6 hours while that of 30 mm thickness by steaming for 48 hours. For the board of 30 mm thickness treatment time was more influencing on deresinning than treatment temperature. The steamed boards showed higher $L^*$ than the heat-treated for both thicknesses. $L^*$ decreased with the increase of treatment temperature and time, but for the board heat-treated at $220^{\circ}C$ it didn't change after 4 hours. The surface color of the boards heat-treated at $220^{\circ}C$ for 4 and 6 hours were obviously changed, but those at $150^{\circ}C$ were not. It was revealed that the core of the heat-treated board was color changed as well as the surface.

Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods

  • Eun-Sun Hwang;SiA Lee
    • Food Science and Preservation
    • /
    • v.31 no.4
    • /
    • pp.579-589
    • /
    • 2024
  • To compare the cooking methods (boling, steaming) for broccoli, the extracts from water or 80% ethanol were used to determine total polyphenols, total flavonoids, and antioxidant activities. The total polyphenol and flavonoid contents of both fresh and boiled or steamed broccoli were found to be higher in the 80% ethanol extract compared to the water extract. Nine glucosinolates were identified in broccoli using high-performance liquid chromatography. The glucosinolate content was found to be higher in steamed broccoli compared to fresh broccoli; however, in boiled broccoli, the glucosinolate content decreased by 5.74-18.64% compared with fresh broccoli. It was confirmed that antioxidant activity decreased through heat treatment such as boiling or steaming compared to unheated broccoli. In particular, the decrease in antioxidant activity was higher in boiled broccoli than in steamed broccoli. The results suggested that it would be preferable to use raw or steamed broccoli rather than boiling it in water to minimize the loss of bioactive substances when consuming broccoli.

Effects of Panax ginseng extracts prepared at different steaming times on thermogenesis in rats

  • Cho, Hyung Taek;Kim, Jun Ho;Lee, Jin Hyup;Kim, Young Jun
    • Journal of Ginseng Research
    • /
    • v.41 no.3
    • /
    • pp.347-352
    • /
    • 2017
  • Background: Panax ginseng (PG) has a long history of use in Asian medicine because of its multiple pharmacological activities. It has been considered that PG in a type of white ginseng may induce undesirable thermogenic effects, but not in a type of red ginseng. However, there is a lack of evidence about the correlation between ginsenoside and thermogenesis. Methods: We investigated the effects of PG with different ginsenoside compositions on body temperature, blood pressure, and thermogenesis-related factors in rats. Results: With increasing steaming time (0 h, 3 h, 6 h, and 9 h), the production of protopanaxadiol ginsenosides increased, whereas protopanaxatriol ginsenosides decreased in white ginseng. In both short- and long-term studies, administration of four ginseng extracts prepared at different steaming times did not induce significant changes in body temperature (skin, tail, and rectum) and blood pressure of rats compared to saline control. In addition, there were no significant differences in the molecular markers related to thermogenesis (p > 0.05), mRNA expressions of peroxisome proliferator-activated receptor-gamma coactivator-$1{\alpha}$ and uncoupling protein 1 in brown adipose tissue, as well as the serum levels of interleukin-6, inducible nitric oxide synthase, and nitrite among the treatment groups. Conclusion: These observations indicate that the potential undesirable effects of PG on body temperature could not be explained by the difference in ginsenoside composition.

Effects of Steaming Process on Liriopis Tuber to Antioxidant Activities and Hyperlipidemia Induced Rats. (맥문동(麥門冬)의 증숙(蒸熟)에 따른 항산화 효능 및 고지혈증 유발 흰쥐에 대한 효능 연구)

  • Ku, Garam;Lee, Hyun-In;Kim, SuJi;Shin, Mi-Rae;Lee, AhReum;Park, Hae-Jin;Roh, Seong-Soo;Seo, Young Bae
    • The Korea Journal of Herbology
    • /
    • v.33 no.5
    • /
    • pp.89-103
    • /
    • 2018
  • Objectives : This study is aimed to compare the changes in Antioxidative capacity of Liriopis Tuber by steaming process and to compare the effects in hyperlipidemia induced rats fed high cholesterol diet between Simvastatin and Liriopis Tuber by steaming process. Methods : The SD rats were divided into six groups: normal diet (Nor), high cholesterol diet (Veh), high cholesterol diet plus Simvastatin 5 mg/kg (Sim), high cholesterol diet plus LT0 extract 200 mg/kg (LT0), high cholesterol diet plus LT6 extract 200 mg/kg (LT6) and high cholesterol diet plus LT9 extract 200 mg/kg (LT9). We compared the total cholesterol (TC), triglyceride (TG), high density lipoprotein cholesterol (HDL), low density lipoprotein cholesterol (LDL) contents and reactive oxygen species (ROS) from each serums. Protein expression in liver tissues related to antioxidant and cholesterol was analyzed. Results : The Antioxidant activity of Liriopis Tuber increased by steaming process. In vivo, TC, TG, LDL-c, atherogenic index (AI) and cardiac risk factor (CRF) decreased and HDL-c increased with increasing steaming frequency. aspartate aminotransferase (AST), alanine aminotransferase (ALT), creatinine, and blood urea nitrogen (BUN) decreased with increasing steaming frequency. ROS decreased only in LT9, and SOD, catalase and glutathione peroxidase (GPx) increased with increasing steaming frequency. phospho-AMP-activated protein kinase (p-AMPK) increased and sterol regulatory element-binding protein 2 (SREBP-2), Phospho-Acetyl-CoA Carboxylase (p-ACC) and HMG-CoA reductase (HMGCR) decreased with increasing steaming frequency. Liver staining showed a decrease in hepatic fat accumulation of LT9. LT9 showed significant results in all experiments. Conclusions : LT9 showed significance of anti-lipid effect and improved fatty liver of hyperlipemia induced rats fed on high cholesterol diet, In conclusion, LP9 can be effectively used for the treatment of hyperlipidemia.