• The Journal of Internal Korean Medicine
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• v.35 no.3
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• pp.262-273
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• 2014

Objectives: This study was carried out to investigate the protective effect of Coptidis Rhizoma steamed with rice wine (CR) against gastroduodenal mucosal injury through inhibiting inducible nitric oxide synthase (iNOS) activation. Methods: In in vitro experiment, LPS-induced RAW 264.7 macrophages were treated with CR(0.4, 0.6, 0.8, 1.0 mg/ml) and iNOS mRNA expression and nitric oxide (NO) production were measured. In in vivo experiment normal group mice were treated with neither ethanol nor CR. Both control and sample group mice were orally administrated with ethanol. Five hours after ethanol administration control group mice were orally administrated with distilled water, sample group mice were orally administrated with CR. After three days administration, gastroduodenal mucosa of mice was observed histopathologically and iNOS, nuclear factor-kappa B (NF-${\kappa}B$) activation were observed immunohistochemically. Results: In in vitro experiment iNOS mRNA expression and NO production in LPS-induced RAW 264.7 macrophages were decreased by CR dose-dependently. In in vivo experiment, gastroduodenal mucosal injury was repaired by CR and iNOS, NF-${\kappa}B$ activation in gastroduodenal mucosa were decreased by CR. Conclusions: Coptidis Rhizoma steamed with rice wine has a protective effect against gastroduodenal mucosal injury through inhibiting iNOS activation.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.5
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• pp.823-829
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• 2011

This study was performed to obtain the good processing in the Rehmanniae Radix Preparata. In this study, we investigated the comparative analysis for steamed and hot-air dried Rehmanniae Radix Preparata. The results were obtained as follows : Through loss on drying analysis with each additional processing of Rehmanniae Radix preparata, there was gradual increase. Through ash analysis with each additional processing of Rehmanniae Radix preparata, there was slight increase. Rehmanniae Radix preparata had several inorganic components such as K, P, Mg, Ca, Cl, Al. P and Mg were increased gradually with each additional processing of Rehmanniae Radix Preparata. But Ca was decreased with each additional processing. We identitied 24 kinds of volatile components from extracts of various processed Rehmanniae Radix Preparata through componential analysis using GC/MS. From GC/MS analysis, we found out the content of 5-HMF Rehmanniae Radix Preparata steamed over 7 times was suitable. 5-HMF's content of 9 times steamed Rehmanniae Radix Preparata gained from GC/MS analysis is 70-fold higher than gained from HPLC. The more it is repeating steamed and hot-air dried, the more toxic volatile compound of Rehmanniae Radix Preparata is removed. Taken together, these results suggested that Rehmanniae Radix Preparata had component (especially 5-HMF) changes according to different processed steaming and hot-air drying.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.18 no.1_2
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• pp.33-38
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• 2012

Modified atmosphere packaging (MAP) was applied to steamed bread added with black rice in 10%. In terms of storage stability, the steamed bread was found to be susceptible to microbial spoilage and could be helped in its preservation and shelf life extension by MAP. According to microbial and sensory quality criteria, the product shelf life was determined as < 5 days for air package, 5 days for 100% $N_2$ package, 8 days for package of 60% $CO_2$/40% $N_2$, and 15 days for 100% $CO_2$ package. Even though MAP condition with $CO_2$ inclusion was effective in extending the shelf life based on microbial quality, it did not affect the staling of the bread.

• Biomolecules & Therapeutics
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• v.21 no.5
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• pp.405-410
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• 2013

Codonopsis lanceolata (Campanulaceae) traditionally have been used as a tonic and to treat patients with lung abscesses. Recently, it was proposed that the extract and some compounds isolated from C. lanceolata reversed scopolamine-induced memory and learning deficits. The purpose of this study was to evaluate the improvement of cognitive enhancing effect of C. lanceolata by steam and fermentation process in scopolamine-induced memory impairment mice models by passive avoidance test and Morris water maze test. The extract of C. lanceolata or the extract of steamed and fermented C. lanceolata (SFCE) was orally administered to male mice at the doses of 100 and 300 mg/kg body weight. As a result, mice treated with steamed and fermented C. lanceolata extract (SFCE) (300 mg/kg body weight, p.o.) showed shorter escape latencies than those with C. lanceolata extract or the scopolamine-administered group in Morris water maze test. Also, it exerted longer step-through latency time than scopolamine treated group in passive avoidance test. Furthermore, neuroprotective effect of SFCE on glutamate-induced cytotoxicity was assessed in HT22 cells. Only SFCE-treated cells showed significant protection at 500 ${\mu}g/ml$. Interestingly, steamed C. lanceolata with fermentation contained more phenolic acid including gallic acid and vanillic acid than original C. lanceolata. Collectively, these results suggest that steam and fermentation process of C. lanceolata increased cognitive enhancing activity related to the memory processes and neuroprotective effect than original C. lanceolata.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.197-203
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• 2009

This study was conducted to investigate the food components of cooking drips from shell oysters steamed under various retort pressures. Among the drips from shell oyster steamed under different retort pressures (1.0, 2.0, 2.5, 3.0, 3.5, 4.0 and 4.5 kg/$cm^2$) the oyster drip obtained at the 4.5 kg/$cm^2$ of retort pressure had the highest degree of brix, yield, crude protein, glycogen and trichloroacetic acid soluble-N contents, while its salinity was the lowest. In the results of food safety test, the presence of E. coli (18 MPN/100 g>) and viable cell (30 CFU/g>) in the oyster drip was in acceptable level as a food-stuff. However, the sensory evaluation such as color, flavor and taste, total amino acid and free amino acid contents of cooking drip from shell oyster steamed at 4.5 kg/$cm^2$ were inferior to those of oyster wash water. Differences in the major amino acids of total amino acid and free amino acid between oyster cooking drip and oyster wash water were also found. The results suggested that the effective use methods of oyster cooking drip should be investigated.

• The Korea Journal of Herbology
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• v.31 no.3
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• pp.49-57
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• 2016

Objectives： Polygonati Rhizoma (PR) has containing the bioactive compounds such as poly sccharide A,B,C, oligosaccharide, amino acid, it has reported to anti-diabetes and hypertension, atherosclerosis. In this study, we were evaluates antioxidant and anti-physical fatigue effects of PR and steamed PR.Methods : The sample was divided into 5 groups-PR0 (PR without steaming process), PR1 (PR with once steaming process), PR3 (PR with third steaming process), PR6 (PR with sixth steaming process), PR9 (PR with ninth steaming process). We measured anti-oxidant activity through contents of polyphenol, flavonoid and DPPH, ABTS free radical scavenging capacity. And, anti-physical fatigue effect was evaluated using the swimming test, and the AMPK protein expressions in soleus muscle.Results ： As a result, polyphenol, flavonoid, DPPH, ABTS free radical scavenging capacity of PR were increased as steaming times. Anti-physical fatigue effects by swimming test, PR0 have significantly increased, but steamed PR groups were decreased. The AMPK protein expressions of PR0 and PR1 groups were increased comparing with PR3, PR6 and PR9. All groups had effects on decreasing TG, creatine in blood serum, but had no effects on TC in blood serum.Conclusions ： In conclusion, PR with 9 steaming process was more excellent than not-processed PR in anti-oxidant effect such as DPPH, ABTS radical scavenging activity and contents of polyphenol, flavonoid, but, not-processed PR increased swimming times than processed PR. These results suggest that processed PR has anti-oxidant effect as steaming times, and not-processed PR may be a novel potential anti-physical fatigue agents than processed PR.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.977-983
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• 1999

This study was conducted to investigate the effects of emulsifiers on the quality of steamed bread. initial pasting temperature of the flour was decreased from $63.8^{\circ}C$ to $59.40{\sim}62.95^{\circ}C$ by adding 1% of emulsifiers such as monoglyceride, lecithin, sugar ester and diacetyl tartaric acid esters of mono- and diglycerides (DATEM). But other rheological properties of the doughs were varied with different emulsifiers. Flour with 1% sugar ester showed the lowest value of final viscosity and set back, therefore sugar ester might be effective for retard the retrogradation of bread. By alveogram test, flour with 1% DATEM showed the highest value of P (tenacity) but the lowest value of L (extensibility), that means DATEM might be effective for strengthening tenacity of dough but it lowered extensibility. After 72 hours of storage test, the steamed bread based on the flour with 1% monoglyceride showed the best crumb softness and the highest score of sensory test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.878-885
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• 1997

Effect of various ingredients and cooling methods on the quality of modified Jeung-pyun(traditional Korean steamed rice cake) were studied. Three different kinds of wheat flours(strong, medium, and weak) were studied to evaluate the volume and firmness of Jeung-pyun. Weak flour showed the maximum volume and good sensory results. The optimum ratio of ingredients was flour : water ; sugar ; Tak-Ju=100 : 20 : 20 : 50 for steaned Jeung-pyun. When three different cooking methods were compared, the maximum volume showed from convection oven method, but the crust color of Jeung-pyun was like bread. Steaming method showed higher volume than that of product heated by microwave method. The optimum formula ratio for the microwave method was flour ; water ; sugar ; Tak-Ju = 100 : 30 : 20 : 50, which required 10% higher added water content than that of steaming. When wheat flour was used instead of rice flour, the addition of 5% normal corn starch increased volume of both steamed and microwave cooked products. In the case of added modified starches to Jeung-pyn, 5% $\alpha$-waxy corn starch showed the highest volume in steaming method. When rice flour was used, the addition of 5%$\alpha$-waxy corn starch also showed highest volume f both steamed and microwave cooked products. The firmness of steamed wheat flour Jeung-pyun, containing 5%$\alpha$-corn starch was higher firmness than that of control and other added samples. Microwave cooked products showed two or three times higher firmness of steaming products. The use of wrap(uni-wrap) and stabilizer(METHOCEL) decreased the firmness of microwave cooked wheat flour Jeung-pyun to 200~300g compared with that of untreated Jeung-pyun.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.