• Food Science and Preservation
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• v.13 no.2
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• pp.174-179
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• 2006

The objective of the study was to investigate the effect of steaming pressure (0.5, 1.0, and 1.5 bar), steaming time (5, 10, and 15 min), and storage period on Hardness, hardness rate constant and sensory characteristics of Baeksulgi prepared with optimum formula (rice new 100%, water 60%, salt 1.5%, and sugar 15%). Although the hardness was slowly increased during storage period from 0 hr to 8 hr and sharply increased after 12 hr of storage in case of 0.5 bay steam pressure, it was slowly increased after 12 hr storage time in case of steaming pressure at 1.0 ban Hardness rate constant of Baeksulgi was $0.217{\sim}0.184hr^{-1}$ at range of steaming time for $8{\sim}10$ min and pressure at $0.8{\sim}1.0$ bar which was relatively low. Hardness and elasticity of sensory evaluation were increased with the increases in steaming pressure, steaming time, and storage period but cohesiveness was decreased The highest overall preference was steaming pressure at 10 bar, steaming time for 10 min, and storage period for 12 hr. In conclusion, steaming pressure, steaming tim, and storage period influenced Baeksulgi quality such as hardness and sensory characteristics.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.257-259
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• 1999

A molding of roasted glutinous rice powder by pressurized steaming was investigated in terms of steaming pressure and powder size. Roasted glutinous rice powders of $80{\sim}115,\;115{\sim}170,\;170{\sim}250$, and 250

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.275-280
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• 1992

Sensory evaluation and Instron test were carried out to study me effect of different cooking methods on the quality of soybean jeolpyon. Cooking methods studied were rice cake steamer, steaming pot, pressure cooker and microwave oven. 1. There were no significant difference in color and flavor between samples cooked by various methods. Moistness of samples by steaming pot and rice cake steamer was similar. Tenderness of samples by rice caker and pressure cooker was better man others. 2. After 24 hours elapsed, me quality of soybean jeolpyon showed me order of by rice cake steamer, steaming pot, pressure cooker and microwave oven. 3. It showed mat soybean ieolpyon by microwave oven was harder man others through Instron test. 4. Hardness of jeolpyons were increased as storage time increased. The rate was higher by pressure cooker and microwave oven man by rice cake steamer and steaming pot.

• Korean Journal of Medicinal Crop Science
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• v.20 no.4
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• pp.270-276
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• 2012

This study was performed to enhance contents of low molecular weight ginsenoside Rh2 and Rg3 using an ultra high pressure and steaming process in wild cultured-Root in wild ginseng. For selective increase in contents of Rg3 and Rh2 in cultured wild ginseng roots, an ultra high extraction was applied at 500MPa for 20 min which was followed by steaming process at $90^{\circ}C$ for 12 hr. It was revealed that contents of ginsenosides, Rb1, Rb2, Rc and Rd, were decreased with the complex process described above, whereas contents of ginsenoside Rh2 and Rg3 were increased up to 4.918 mg/g and 6.115 mg/g, respectively. In addition, concentration of benzo[${\alpha}$]pyrene in extracts of the cultured wild ginseng roots treated by the complex process was 0.64 ppm but it was 0.78 ppm when it was treated with the steaming process. From the results, it was strongly suggested that low molecular weight ginsenosides, Rh2 and Rg3, are converted from Rb1, Rb2, Rc, and Rd which are easily broken down by an ultra high pressure and steaming process. This results indicate that an ultra high pressure and steaming process can selectively increase in contents of Rg3 and Rh2 in cultured wild ginseng roots and this process might enhance the utilization and values of cultured wild ginseng roots.

• Korean Journal of Medicinal Crop Science
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• v.21 no.1
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• pp.54-60
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• 2013

According to previous reports, antioxidant activities of Codonopsis lanceolata could be increased by a steaming process. This study was performed to improve its antioxidant activity and skin whitening activities of C. lanceolata by high pressure and stepwise steaming complex process. The complex processed C. lanceolata showed highest free radical scavenging acitivity as 45.21%, and for phenol and flavonoid contents, complex processed C. lanceolata contained higher than those from conventional extraction process or steaming process alone. The Cytotoxicity of all C. lanceolata extracts also showed low cytotoxicity against human fibroblast cell (CCD-986sk) as 4.49 ~ 10.40%. In whitening activity, high inhibition of tyrosinase activity was estimated as 25.08% by adding the extracts from complex process. We found that whitening and antioxidant activity of complex processed C. lancolata extract was higher than those obtained from conventional extraction and a steaming process because various kinds of antioxidant compounds could be easily released by combined process, compared to one of each process.

• Journal of the Korean Wood Science and Technology
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• v.17 no.4
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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 Journal of Medicinal Crop Science
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• v.22 no.2
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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.

• The Korea Journal of Herbology
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• v.36 no.6
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• pp.47-61
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• 2021

Objectives : 'Steaming and drying' is a traditional processing method that has been used to produce Suk-ji-hwang (熟地黃; Rehmanniae Radix Preparata) from Ji-hwang (地黃, the fresh root of Rehmannia glutinosa Liboschitz ex Steudel; Rehmanniae Radix). The steaming and drying process, which is proceeded in heating and moisturizing conditions, plays a crucial role in the change of therapeutic effect of Ji-hwang, presumably due to the modification of its chemical constituents. In this article, the chemical influence of the 'Steaming and drying' process was investigated for understanding the underlying mechanism of chemical modification of Ji-hwang. Methods : The articles regarding the modifications of chemical constituents of Ji-hwang during the 'Steaming and drying' process were collected and analyzed to investigate the influence of the processing to Ji-hwang. Results : The results indicated that iridoid glycosides were degraded to their aglycones and sugars, and such degradations occurred faster at a high pressure than at an atmospheric pressure during the process. The contents of catalpol, ajugol, and acteoside were decreased, while those of rehmannioside A and D were slightly increased during the repeated processing. The contents of oligosaccharides, namely sucrose, maltose, raffinose, and stachyose (except for manninotriose), were decreased, while those of monosaccharides, glucose and fructose, were increased by the repeated processing. Conclusions : These results demonstrate that the 'Steaming and drying' process influenced the chemical constituents of Ji-hwang and provide probable basis for the therapeutic modification of Suk-ji-hwang after the processing of Ji-hwang.

• Journal of the Korean Wood Science and Technology
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• v.25 no.1
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• pp.15-22
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• 1997

The effectiveness of presteaming for improving CCA treatability on refractory Japanese larch heartwood was investigated in this study. Presteaming was effective on improving treatability, and the extent of improvement was dependent on moisture contents of wood specimen and steaming conditions. Green wood showed higher average value in both preservative retention and penetration than dry wood, and steaming under pressure conditions also had higher treatability than steaming at atmospheric conditions. The degree of improvement for treatability was increased with the extension of steaming period. Treatability of dry wood pres teamed under pressure conditions more than 6 hours and green wood for 3 hours was similar to that enhanced by conventional incising. Presteaming green wood under pressure conditions more than 6 hours was more effective than conventional incising in improvement of CCA treatability, and resultant treatability satisfied a minimum value required for CCA-treated wood for being used at the regions of hazard class H3 and H4. In addition, an improvement of treatability by presteaming was due to an increase in permeability resulted from the degradation of hemicelluloses within aspirated pit membrane and cell wall, not the removal of extractives from pit membrane. The reduction in strength, measured as longitudinal compressive strength, due to pres teaming was related with the degradation of hemicelluloses, and was increased as steaming conditions were severe. The degree of strength reduction associated with presteaming treatment to obtain required treatability could be quantified from the relatively good relation between the increase in treatability and the decrease in strength.

• Journal of Ginseng Research
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• v.41 no.3
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• pp.347-352
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• 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.