• Food Science and Preservation
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• v.19 no.5
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• pp.703-711
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• 2012

This study was conducted to investigate the quality and organoleptic properties of dehydrated onions with steaming and heating. Sliced onions were treated as follows: steaming time ($X_1$, 5~25 min); drying temperature ($X_2$, $55{\sim}70^{\circ}C$) and drying time ($X_3$, 4~20 hr). All the variables were modelled and analyzed using a central composite design and response surface methodology (RSM). The coefficients ($R^2$) of the water content and water activity model induced from RSM were 0.9514 (p<0.01) and 0.9455 (p<0.01), respectively. The water content and water activity were affected by the drying temperature and time. The $R^2$ on the models of Hunter's L, a, b values were 0.9419 (p<0.05), 0.8818 (p<0.01) and 0.9360 (p<0.01), respectively. Hunter's L, a, b values were affected by the drying temperature and time, but Hunter's b value was not affected by the steaming time. In addition, the $R^2$ on the models of overall palatability was 0.8867 (p<0.05). The maximum palatability response was 5.92 when the steaming time was 13.14 min, the drying temperature was $63.11^{\circ}C$ and the drying time was 14.49 hr.

• 한국약용작물학회:학술대회논문집
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• 2011.04a
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• pp.332-333
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• 2011

• 한국약용작물학회:학술대회논문집
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• 2007.11a
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• pp.309.2-309.2
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• 2007

• Journal of Food Hygiene and Safety
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• v.31 no.2
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• pp.126-131
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• 2016

This study examined the immunostimulatory activities on a 70% ethanol extract of raw garlic (RG) and steamed garlic (SG) grown in Korea, Japan, and America using primary immune cells isolated from the blood of Soyangin, Taeumin, and Soeumin volunteers. The Soeumin showed the highest cell proliferation, NO and $TNF-{\alpha}$ production from the immune cells treated with a 70% ethanol raw garlic extract (RGE), followed Taeumin, and Soyangin. The constitution differences were not observed for the same ethanol streamed garlic extract (SGE) and the SGE showed stronger immunostimulatory activities than RGE. The immunostimulatory activities of RG and SG showed a significant difference among countries and the immunostimulatory activities were the highest in RG and SG grown in Korea, followed by RG and SG grown in Japan, RG and SG grown in America. The effect of RGE and SGE on antioxidant activity showed similar trends.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.169-169
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• 2003

쌀의 영양적 가치는 쌀의 전분은 뇌의 활동을 돕고 비만과 당뇨병을 예방하는데 효과적이다. 쌀은 비록 단백질 함량과 필수 아미노산 함량은 낮지만 그 질만큼은 모든 곡류중에서 가장 우수한 단백질 자원을 갖고 있어 콜레스테롤 저하와 혈압조절, 암예방 등에 효과가 있다. 이밖에도 쌀에는 엽산을 포함한 비타민 B군은 물론 비타민 E, 마그네슘 등이 풍부하다. 비타민 E 등은 강력한 항산화작용를 하기 때문에 노화 방지에 효과가 있다. 이와 같은 영양적 가치에도 불구하고 1990년대에 들어서면서 식생활의 서구화, 고급화 물결로 인해 국민 1인당 쌀 소비량은 감소추이를 나타내고 수입에 의존하는 밀가루 소비량은 지속적으로 증가하고 있다. 쌀 생산량의 95% 이상이 밥으로 소비되고 있고 그밖에 여러 가지 가공방법에 따라 주식이외의 가공식품이 개발, 이용되고 있으나 그 비율은 아직 미미한 실정이므로 쌀의 소비를 보다 적극적으로 촉진하기 위해서는 쌀을 하나의 가공 이용 원료로서 인식하는 발상의 전환이 요구된다. 이에 따라 쌀의 지속적인 수요창출과 간편성을 고려하여 밥 대신 간편하게 식사대용으로 많이 이용되고 있는 국수류에 이용하고자 하였다. 증숙면은 압출식 증숙면 제조시설만 있으면 연속 공정이 가능하고 생산된 면을 포장하면 곧바로 상품의 되며 소비자가 식용할 때 제품의 식감이 우수하다는 장점이 있다. 밀가루에는 글루텐이 12%정도 함유되어 있어 반죽이 만들어지고 이를 이용하여 제면이 가능하나 쌀만으로는 면을 만들기 어렵기 때문에 일반적으로 쌀가루에 밀가루를 혼합하여 건면을 제조한다. 증숙면식 쌀 국수를 만들기 위해서는 쌀가루와 밀가루의 혼합후 물성개량제의 첨가가 필요하다. 따라서 본 연구에서는 식품첨가물로 사용되는 성분중에 글루텐, 곤약, 유화유지를 적절히 배합 사용하여 증숙식 쌀국수를 만들고, 유통후 소비자에 의해 식용될 때에 적절한 물성을 유지할 수 있도록 하여, 최적의 상품성을 지닌 쌀 국수를 제조하고자 하였다. 먼저 예비실험을 통해 쌀가루와 밀가루의 혼합비는 70:30이 가장 우수하였다. 여기에 물성개량제로 글루텐(l％,2％,3％), 곤약(0.5%,1%,2%), 유화유지(1%,2%,3%) 비율을 각각 달리하여 쌀가루에 첨가하여 증숙면식 쌀 국수를 제조한 후 관능적인 특성과 기계적 특성을 비교, 검토하였다. 글루텐은 외관은 좋지 않으나 텍스쳐 면에서 가장 좋게 평가되었고, 곤약은 관능적 특성과 기계적 특성에서 좋게 평가되었고, 유화유지는 텍스쳐 보다는 면의 광택효과와 노화방지에서 좋게 평가되었다.

• Journal of Applied Biological Chemistry
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• v.59 no.3
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• pp.179-188
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• 2016

This study is aimed to evaluate the protective effect of Gastrodiae rhizoma and steamed, dried & fermented Gastrodiae rhizoma on Lipopolysaccharide (LPS)-induced hepatic injury in the mice model. Sample was selected to GR0F0 (not processed gastrodia rhizome) and GR6F4 (fermented with Saccharomyces cerevisiae before steamed and dried 6 times) based on 1,1-diphenyl-2-picrylhydrazyl, 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid, and High-performance liquid chromatography analysis. Mice were randomly divided into 4 groups - Normal group, vehicle group (LPS treated), GR0F0 group (fed GR0F0 before LPS treated) and GR6F4 group (fed GR6F4 before LPS treated) with 6 mice in each group. GR0F0 group and GR6F4 group were fed each extract 200 mg/kg/day during 8 days. LPS 20 mg/kg injected to the experimental groups as abdominal injection. We measured aspartate aminotransferase, alanine amino-transferase in serum. GR0F0 and GR6F4 showed a significant decrease compared to the vehicle group. As a result of measuring the ROS, GR6F4 group showed a significant reduction in both the serum and liver tissues compared to the vehicle group. GR0F0 group showed a significant reduction only in the liver tissues. Activator protein-1, cyclooxygenase-2, and Inducible nitric oxide synthase were significantly decreased GR0F0 group and GR6F4 group. But tumor necrosis factor alpha only showed a significant reduction in GR6F4 group. GR0F0 and GR6F4 groups against liver damage in mice with LPS. That showed significant effects on anti-oxidant and anti-inflammatory action. The effects of GR6F4 group showed superior results compared to GR0F0 group. Therefore, Steamed, dried & fermented Gastrodia rhizoma was might have a protective effect on liver injury.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.931-934
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• 2002

To establish the optimal conditions for increasing oil yields from grape seed, extraction solvent, extraction time, and temperature were examined. Using grinding, grinding and roasting, grinding and steaming, and grinding, roasting, and steaming methods. Pressing extraction method resulted in 34.0% oil yield. Grinding and roasting, grinding and steaming, and grinding, roasting, and steaming gave 64.3, 63.0, and 65.6% yield, respectively. Ether solvent treatment resulted in 77.4 and 80.9% recoveries after 24 and 48 h static, respectively. The results of sensory evaluation revealed, oils extracted under optimal condition showed the best flavor, aroma, and whor, followed by grinding, grinding and roasting, grinding, roasting, and steaming, and grinding and steaming. Taking these results together, the optimal methods for oils extraction from grape seed were as follows: grape seed ${\rightarrow}$ washing ${\rightarrow}$ drying ${\rightarrow}$ roasting ($95{\sim}100^{\circ}C$ for 20 min) ${\rightarrow}$ cooling (room temperature) grinding ${\rightarrow}$ (0.5 mm>) ${\rightarrow}$ steaming ($0.8{\sim}0.9\;kg{\cdot}f/cm^2$ for 10 min) ${\rightarrow}$ pressing ($1st\;400\;kg/cm^2\;for\;2{\sim}3\;min,\;2^{nd}\;550{\sim}600\;/cm^2$ for 10 min, $3^{rd}\;700kg/cm^2$ for 60 min) ${\rightarrow}$ oils (yield $;85{\sim}90%$).

• Korean Journal of Plant Resources
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• v.30 no.1
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• pp.78-87
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• 2017

This study was compared to outdoor field (OF) and rain shelter greenhouse (RSG) according to cultivation type of Gastrodia elata Blume. Also, the effects of yield and quality for mulching materials in RSG were compared. The yield of G. elata was investigated good merchantable quality, and the quality was investigated hardness, chromaticity, weight loss and the contents of the major functional components. The cultivation of RSG was increased the yield, hardness, gastrodin, and vanillyl alcohol compared to OF, and the weight loss, chromaticity, and ergothioneine were almost equal. Rice straw treatment showed higher than those of the control and other treatments on the yield and hardness. As a result, the yield and the quality of RSG, which can control the soil moisture, were better than that of OF. And the lower the soil moisture content according to the mulching material, the harder the surface and the higher the hardness.

• Journal of Ginseng Research
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• v.31 no.4
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• pp.222-229
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• 2007

Changes on physicochemical properties of fresh Korean ginseng during repeated 9 times steaming processes, steaming $90{\sim}95^{\circ}C$ for $1{\sim}3\;hr$ followed by hot air-drying at $50^{\circ}C$ for $36{\sim}48\;hr$, were investigated. The water contents decreased from 73.4% of fresh ginseng to 13.7% finally. The final yields in bases of total weights and dry matter were 21.0% and 79.0%, respectively. As the times of steaming processes increased, lightness (L value) decreased and redness (a value) increased in color of ginseng powder. Browning index also rapidly increased after 3 times of steaming process in particular. Total water soluble sugar contents decreased from 55.4% in fresh to 38.6% in final processed ginseng, but acidic polysaccharide contents increased by about 50% with increasing times of steaming process. Total phenolic compound contents significantly increased with repeated steaming processes especially after 5 times of steaming processes and crude saponin contents also increased in some degree. In the case of major ginsenosides, the contents of $Rb_1$, $Rb_2$, $Rg_1$, Re (representative ginsenosides in fresh ginseng) decreased, but those of $Rg_2$, $Rh_1$, $Rg_3$ (unique ginsenosides in red ginseng) increased after especially 5 times of steaming processes.

• Food Science and Preservation
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• v.24 no.1
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• pp.21-26
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• 2017

This study was performed to determine the effects of preconditioning process (Con, roasting; SR, steaming and roasting; HDR, hot air drying and roasting; SHDR, steaming hot air drying and roasting) and roasting on the antioxidant and physicochemical properties of acorn (Quercus species) tea. Each sample was extracted in $95^{\circ}C$ hot water for 5 min. The color values of lightness and yellowness were the highest in HDR, and redness were the highest in the control. The total sugar content was the highest in SHDR. Total polyphenol and total flavonoid contents of HDR tea were higher than those of teas prepared by the different processes. DPPH and ABTS radical scavenging abilities of HDR were 75.66% and 98.16%, respectively, which were higher than those of other teas. In the sensory evaluation, HDR tea was ranked significantly higher than other teas in terms of flavor, taste and overall acceptability. Finally, acorn tea treated with drying was superior to other treatments in antioxidant and quality properties. The result suggests that HDR can be applied to acorn tea to achieve better quality and functionality.