• 동아시아식생활학회지
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• 제22권6호
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• pp.860-867
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• 2012

Codonopsis lanceolata serves as, an appetizing health food for its, characteristic flavor, taste, and texture:however, it requires a long and complicated cooking process. Therefore, this study conducted pre-processing procedures to improve the cooking process and Codonopsis lanceolata more easily. For processing efficiency, freezing and blanching were efficient for peeling and the rate of peel disuse. In addition the freezing process, effectively reduced the time spent in beating raw material. In the salinity test, freezing and blanching quickly increased salinity over 28 days. As the result of SEM cross-section tests showed that frozen Codonopsis lanceolata become porous, it's assumed that seasoning permeates into this cross-section efficiently. As the appearance of Deodeok-gui as significant differences according to the pre-processing methods, this study examined pre-processing methods(time spent in peeling, rate of peel disuse, time spent in beating out material, salinity, moisture content, texture, and the color) of Codonopsis lanceolata. After testing Deodeok-gui, it was found that freezing is effective, not only for process efficiency and cooking time reduction, but also for improving its qualities.

• 한국자원식물학회지
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• 제11권2호
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• pp.168-172
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• 1998

The morphlogical characteristics and cytotoxic acitivity for14 local varieties fo Codonopsis lanceolata collected from Korea were examined to get basic data for breeding and selection of good cultivars. Plant height ranged from 197.2 cm to 253.2 com, that from Beakunsan(No.11) was the highest and and that form Samcheok(No.5) was the lowest. Generally, plant height of those form northern area of Korea tends to be shorter than those from Southern area. Leaf width and length of that form Husando (No. 12) was the largest While that form chejudo(No.4) was the smallest and those from other areas showed no significant difference. As to the number of branches, that form Yanggu(No.1) was theleast and those from other areas did not show Chejudo(No.14) were the heaviest. Among 14 varieties tested, Heongseong(No.3) and Huksando(No.6) exhibited strong cytotoxicity , which showed 45.0 an d62.0$\mu\textrm{g}$. $m\ell$ respectively.