• 대한한의학회지
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• 제33권3호
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• pp.200-230
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• 2012

Objectives: Ginseng, Panax ginseng C. A., white ginseng, has been used for thousands of years in Traditional Korean Medicine. Red ginseng can be made by a steaming process of white ginseng changing a variety of ginsenosides and ingredients such as dencichine. This article reviews red ginseng for mechanisms for pharmacodynamics and toxicity based on the content of ginseng's active ingredients, ginsenoside changed by steaming. Methods: The following electronic databases were searched: PubMed, Science Direct and Chinese Scientific Journals full text database (CQVIP), and KSI (Korean Studies Information) from their respective inceptions to June 2012. Results: Compared with unsteamed ginseng, the content of ginsenosides Rg2, Rg3, Rg5, Rh1, Rh2 and Rk1 called red ginseng-specific ginsenosides increased after the steaming process. Different ginsenosides have shown a wide variety of effects such as lowering or raising blood sugar and blood pressure or stimulating or sedating the nervous system. Especially, the levels of Rg2, Rg3, Rg5, Rh1, Rh2 and Rk1 were increased by the steaming process, showing a variety of pharmacodynamics in biological systems. Also, various processing methods such as puffing and fermentation have been developed in processing crude ginseng or red ginseng, affecting the content of ginseng's ingredients. The safety issue could be the most critical, specifically, on changed ginseng's ingredients such as dencichine. The level of dencichine was significantly reduced in red ginseng by the steaming process. In addition, the possible toxicity for red ginseng was affected by cytochrome P450, a herbal-drug interaction. Conclusions: The variety of pharmacological and toxicological properties should be changed by steaming process of Panax ginseng C. A., white ginseng. Even if it is not sure whether the steaming process of white ginseng would be better pharmacologically, it is sure that steaming reduces the level of dencichine causing a lower toxicity to the nervous system.

• 한국약용작물학회지
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• 제21권3호
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• pp.204-212
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• 2013

In general, stepwise hot steaming process is known to be effective in improving its biological activities; however, not much employed in processing Codonopsis lanceolata due to its hardness. The complex processed C. lanceolata showed highest free radical scavenging acitivity as 45.21%. Total phenol and flavonoid content were of complex processed C. lanceolata higher than conventional extract and alone steaming process. It was showed the lower melanogenesis rate on melanin production test by B16F10 cells as 27.46%. High inhibitory of tyrosinase was also measured as 28.61% by adding steamed Codonopsis lanceolata extracts by high pressure extraction of 1.0 $mg/m{\ell}$. And anti-wrinkle activity were 39.08%. In comparing phenolic acids profiles in the extract, in general higher amounts of polyphenol were obtained possibly by easy release of active components during thermal processing, which results in better antioxidant activities than that of general extract. This findings can also be supported by result that the extract by steaming process showed better activities than the general extraction extract.

• 한국식품영양과학회지
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• 제40권8호
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• pp.1184-1188
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• 2011

낮은 염 농도로 절임배추를 제조하고자 본 실험을 실시하였다. 전통적인 누름 방식, 감압처리 및 증기 투과 후 절임한 배추 처리구를 각각 제조하여 조직 강도 및 염도를 측정한 결과, 누름방식과 감압절임은 그 세기가 클수록 삼투현상이 상대적으로 활발해져 기계적 조직 강도가 증가함에 따라 배추 겉 표면의 뚫림 시간이 증가하였으며, 증기처리의 경우 100$^{\circ}C$에서 1분 투과 시 절임이 활성화되는 것으로 확인되었다. 그리하여 15$^{\circ}C$ 저장환경에서 배추와 천일염 6% 염수를 1:1.5 비율로 혼합하여 6시간 절임 시 1.35 $kg{\cdot}f/cm^2$의 힘을 가하거나, 250 mmHg로 감압 또는 100$^{\circ}C$에서 1분간 증기 처리한 후 절임하면 절임배추를 제조할 수 있는 것으로 확인되었다. 본 실험결과에 따라 염 첨가량과 절임시간을 낮춰 조절하면 저염 절임이 활성화될 수 있을 것이다.

• Korean Chemical Engineering Research
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• 제52권5호
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• pp.587-591
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• 2014

고급 홍삼의 생산 수율을 증가시키는 제어 방법에 관한 실험을 수행하였다. 수삼에서 홍삼을 만드는 과정 중 수증기로 수삼을 찌는 증삼 공정에서 동체균열, 내공, 내백 등이 발생하는데 이는 홍삼의 품질을 저하시키는 원인이 된다. 고급 홍삼의 수율을 증가시키기 위해서는 이런 불량 요인을 최소화하는 방법이 필요하다. 최근까지 대부분의 증삼 공정의 제어는 증삼 과정의 필수 인자인 온도만을 조절하거나 온도와 압력을 동시에 조절하여 제어하는 방법이 연구되었다. 그러나 이는 불량 요인을 최소화하는 목적에 적합하지 못한 것으로 보인다. 이와 달리, 본 연구에서는 기존의 홍삼 제조 방식을 토대로 $96{\sim}99^{\circ}C$의 온도를 유지하면서 수삼의 무게 제어를 통하여 불량 요인을 최소화하는 제어 방법을 제시한다. 무게 제어를 적용한 실험 결과 증삼 과정 후 수삼의 동체균열의 불량요인이 줄어드는 것을 확인할 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제8권1호
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• pp.89-95
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• 1995

The efficient use as a protein source for poultry of full fat soybean (FFSB) treated under various processes, i. e. steaming under pressure 40 lbs/sq. inch for 5, 10 or 15 minutes or roasting in a baking oven at $180^{\circ}C$ for 20, 30 or 40 minutes or extruding was compared with that of soybean meal. Eight hundred straight run broiler chicks (AA 707) were randomly allotted into 8 treatments of 4 replicates, fed with, rations containing either kind of the above mentioned FFSB for 6 weeks (Wks 1-7). The protein content of the diets for chicks during 1-3, 3-6 and 6-7 weeks of age was 21, 19 and 17% respectively. The result revealed that steaming can destroy 76-92% of the trypsin inhibitor activity (TlA) in soybean, particularly that at 15 minutes, while roasting can get rid of only 13-28% TlA. Chicks fed roasted FFSB had an enlarged pancreas and showed inferior performances to the steaming and the extrusion products. Steaming should be at least 10-15 minutes in order to obtain the comparable performances to those of the extrusion or of the soybean meal. The extruded FFSB showed the best feed conversion ratio. This might be due to the very fine particle of the product.

• 약학회지
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• 제57권5호
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• pp.323-329
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• 2013

This study was designed to determine and compare the cognitive enhancing effect of various Codonopsis lanceolata extracts by steaming, fermentation and high hydrostatic pressure process. We prepared water extract of C. lanceolata, steamed C. lanceolata, steamed and fermented C. lanceolata and C.lanceolata by high hydrostatic pressure process and fermentation. Cognitive enhancing effect of extracts was evaluated in scopolamine-induced memory impairment mice using by passive avoidance test and Morris water maze tests. MTT assay was conducted to investigate neuroprotective effect on glutamate induced cell death in HT22 cells. Steamed and fermented C. lanceolata water extract decreased escape latency in Morris water maze test and increased the latency time of the passive avoidance test compared to other extracts. Furthermore, the steamed and fermented C. lanceolata water extract showed neuroprotective effect. These results suggest that steaming and fermentation process more improve cognitive enhancing effect of C. lanceolata than other process.

• Journal of the Korean Wood Science and Technology
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• 제17권2호
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• pp.65-73
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• 1989

Steam explosion process is an efficient pretreatment method for sparating and utilizing wood main components has attracted attention in utilization of ligno-cellulosic biomass. In order to obtain the effective pretreatment condition. this study was made explosion apparatus. examined the composition. extraction of exploded wood. Wood chips of pine(Pinus densiflora oak (Quercus serrata) and birch wood (Belula platyphylla var. japonica) were treated with a high pressure steam(20-30 kg/$cm^2$, 2-6 minutes). The results can be summarized as follow; In analysis of exploded wood(EXW). It was found arabinose residues rapidly decreased with increasing of steaming time and pressure. Extractives of EXW with sodium hydroxide increased with increasing of steaming-time and- pressure especially extractives 1% sodium hydroxide has higher than other extracted method extractives of hard wood(oak, birch) has higher than pine wood. In EXW extracted with sodium hydroxide and methanol lignin was partially delignified alkali extraction was more delignified than methanol extraction hardwood than pine wood.

• 한국식품조리과학회지
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• 제12권1호
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• pp.40-45
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• 1996

본 연구는 조리 방법에 따른 무우, 감자, 당근의 무기질 손실에 대한 기초 자료를 얻기 위하여 채소를 데치기, 압력 조리, 찌기, microwave 가열하여 각 조리방법에 따른 무기질 잔존율, 색도 및 관능적 특성 등에 대하여 조사하였다. 그 결과 무우의 경우는 microwave 가열이 무기질 잔존율이나 기호적 특성 면에서 양호하게 나타났고, 감자는 찌기나 압력 조리가 양호하게 나타났다. 당근의 경우는 조리법별로 무기질 잔존율이나 기호도의 차이가 크지 않았다. 엽채류와 달리 근채류의 경우는 압력 조리시에 무기질의 잔존율이 높아서 이의 이용이 바람직하다고 사료되었다.

• 한국섬유공학회:학술대회논문집
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• 한국섬유공학회 2003년도 The Korea-Japan Joint Symposium
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• pp.33-34
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• 2003

Lyocell yarns were treated with NaOH, liquid ammonia, high pressure steam and polycarboxylic acids, and dyed with five reactive dyes. The water content of the samples was also measured by the centrifugal and chromatographic techniques. The total pore volume w as substantially increased by NaOH treatment, while decreased by high pressure steaming. The pore size distributions for the dyed samples were affected by the dyes used.

• 한국식품조리과학회지
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• 제12권1호
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• pp.34-39
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• 1996

본 연구는 조리 방법에 따른 시금치, 배추, 양배추의 무기질 손실에 대한 기초 자료를 얻기 위하여 채소를 데치기, 압력조리, 찌기, microwave 가열하여 각 조리방법에 따른 무기질 잔존율, 색도 및 관능적 특성 등의 변화에 대하여 조사하였다. 그 결과 시금치, 배추, 양배추 모두 찌기나 microwave 가열이 무기질 잔존율 면에서나 기호적 특성 면에서 양호하게 나타나, 채소 조리시 데치기 위주의 종래 방법 보다 찌기나 microwave 가열을 활용하는 것이 바람직하다고 사료된다. 또 긴 시간 데치거나 압력 조리의 경우 무기질 손실이 크고, 물러져 기호도가 떨어지므로 엽채류 조리시 이 방법은 적합하지 않은 것으로 사료된다.