• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.196-202
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• 1996

The effect of cooking(boiling, steaming and baking0and drying on the cholesterol content and formation of oxidized cholesterols in quid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled, and results from spectrophotometric assay ranged from 263.2mg/1..g(mantle) to 315.8mg/100g(tentacle). The cholesterol levels analyzed by gas chromatography(GC) for squid samples were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted in the decrease of the initial total cholesterol content of raw meat from 10%(boiling for 5min.) to 25%(steaming for 5min.) The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but showed no significant difference in samples stored for 6 weeks at 4$^{\circ}C$ and 2$0^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterols in cooked samples. Sun dried meat stored at 4一 and 2$0^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol.

• Journal of the Korean Society of Food Science and Nutrition
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• 제44권3호
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• pp.314-323
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• 2015

Black ginseng was made by steaming raw white ginseng nine times at $100^{\circ}C$ for 2 h and drying. We then performed pilot experiments using the nine black ginseng extracts for different steaming and drying times to determine their anti-obesity effects. Two ginseng extracts, steaming and drying five times (FSFD) and steaming and drying nine times (NSND), prepared in water or ethanol solution decreased lipid accumulation of 3T3-L1 cells. FSFD in water and ethanol extracts showed higher levels of ginsenosides, in particular, Rh1, Rg2, and Rb1 than NSND, and levels of the three ginsenosides were higher in ethanol extracts than in water extracts. Treatment with FSFD and/or NSND in ethanol extracts significantly regulated $PPAR{\gamma}$, C/$EBP{\alpha}$ and AMPK phosphorylation in 3T3-L1 cells. We verified doubling time of stem cells from both abdominal fat and subcutaneous fat after FSFD and NSND in ethanol and water extracts were added. Although addition of FSFD and NSFD in water extracts had no effects on proliferation, ethanol extracts with FSFD and NSND increased doubling time of stem cells in subcutaneous fat. FSFD and NSND in ethanol extracts more effectively reduced adipogenesis compared to those in water extracts. FSFD in ethanol extracts promoted secretion of anti-inflammatory cytokine such as IL-10 and depressed MCP-1 infiltration in 3T3-L1 preadipocytes co-cultured with RAW264.7 cells. We concluded that FSFD and NSND ethanol extracts may be developed as a functional food for its anti-obesity effect, but anti-inflammatory effect was shown in ethanol extracted FSFD rather than in NSND.

• Journal of the Korean Society of Food Science and Nutrition
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• 제40권2호
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• pp.156-162
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• 2011

The objective of this study is to evaluate antioxidant activities of black ginseng prepared by nine repeated steaming-drying cycles. Ethanol extracts from each cycle of ginseng showed 33.5~41.0% of yields, 36.2~44.5% of moisture content and $64\sim66^{\circ}Brix$ of soluble solids. As the number of steaming-drying cycles increased, pH decreased, while the absorbance at 420 nm increased remarkably after the 4th cycle. Although the amounts of Rg1 and Rb1 contents quite decreased, the total phenol content of black ginseng (the final cycle of ginseng) was increased to 126%, compared with that of white ginseng. Antioxidant activities, determined by ferric-reducing antioxidant potential (FRAP), 2,2'-azinobis(3 ethybenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, 1,1-diphenyl-2-picrydrazyl (DPPH) and hydroxyl radical scavenging activities, increased remarkably as the number of steaming-drying cycles increased. Especially, FRAP value increased 155.6%. Also, $IC_{50}$ values for DPPH and hydroxyl radical scavenging activities of the final 9th-cycling product, decreased 4.5 folds and 9.7 folds, respectively, compared with those of white ginseng. Based on these results, it was suggested that antioxidant activities of black ginseng improve according to the increasing number of steaming-drying cycles, which was derived from increase of total phenol content.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제30권2호
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• pp.264-270
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• 1997

To obtain basic data for processing semi-dried salmon meat product, the results that were measured the textural properties of salmon meat during salting, sugaring and drying process followed. Drying time and temperature were longer, the moisture amount of salmon meat were reduced. Hardness of salmon meat was direct proportion to shear stress, but hardness was inverse proportion to cohesiveness during drying process. After sugaring and salting salmon meat, drying time was longer, hardness and shear stress of salmon meat were increased. The sensory evaluation of the textures of sugaring salmon meat dried for 3 hrs showed slightly good. In the changes of texture of salmon meat during steaming hardness and shear stress of salmon meat dried for 4 hrs were higher than that dried for 10 hrs. And steaming time was longer, hardness of salmon meat dried for 4 hrs was decreased and cohesiveness was not changed.

• Journal of the East Asian Society of Dietary Life
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• 제25권6호
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• pp.1049-1057
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• 2015

This study investigated the physicochemical properties of Dioscorea batatas for improvement of biological activities during a three-step steaming process, steaming $120^{\circ}C$ for 30 min and hot air drying at $60^{\circ}C$ for 8 hrs. Samples were extracted with 70% ethanol and analyzed for free sugars, and organic acids were analyzed by HPLC. The DPPH & ABTS radical scavenging activities, crude saponin, water binding capacity, oil absorption, and ${\alpha}$-glucosidase activity were measured. The major free sugars in all samples were fructose, maltose, and sucrose, and the free sugar contents increased to 157~235% after the three-step steaming process compared to the control. Organic acid contents of samples treated by steaming increased to greater than 55.8 mg/100g. The ABTS radical scavenging activity significantly increased with repeated steaming process, especially after the three-step process. As the time of steaming process increased, DPPH radical scavenging activity increased from 26.99% fresh Dioscorea batatas to 80.46~97.79% after the three-step process. Crude saponin content increased rapidly as steaming time increased, but decreased after the three-step process steaming process. The water-binding capacities of the samples treated by steaming process were higher than that of the control, whereas oil absorption decreased as steaming time increased. From the results, steaming process could be suggested as beneficial for controlling fat intake. Compared to acarbose, a known antidiabetic drug, used as a positive control, ${\alpha}$-glucosidase inhibitory activity of samples treated by two-step steaming was among the samples. The results suggest that Dioscorea batatas treated by steaming process has antioxidative and anti-diabetis activities and can be used as a natural health product.

• Journal of Ginseng Research
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• 제41권3호
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• pp.361-369
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• 2017

Background: The chemical constituents of Panax ginseng are changed by processing methods such as steaming or sun drying. In the present study, the chemical change of Panax ginseng induced by steaming was monitored in situ. Methods: Samples were separated from the same ginseng root by incision during the steaming process, for in situ monitoring. Sampling was sequentially performed in three stages; FG (fresh ginseng) ${\rightarrow}$ SG (steamed ginseng) ${\rightarrow}$ RG (red ginseng) and 60 samples were prepared and freeze dried. The samples were then analyzed to determine 43 constituents among three stages of P. ginseng. Results: The results showed that six malonyl-ginsenoside (Rg1, Rb1, Rb3, Rc, Rd, Rb2) and 15 amino acids were decreased in concentration during the steaming process. In contrast, ginsenoside-Rh1, 20(S)-Rg2, 20(S, R)-Rg3 and Maillard reaction product such as AF (arginine-fructose), AFG (arginine-fructose-glucose), and maltol were newly generated or their concentrations were increased. Conclusion: This study elucidates the dynamic changes in the chemical components of P. ginseng when the steaming process was induced. These results are thought to be helpful for quality control and standardization of herbal drugs using P. ginseng and they also provide a scientific basis for pharmacological research of processed ginseng (Red ginseng).

• Journal of Haehwa Medicine
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• 제13권2호
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• pp.187-196
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• 2004

Now many sustitution and false articles is used in korea instead of shanyao. To use shanyao correctly, we will make a quilitative certificational plan of shanyao to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source About a source of shanyao, though korea and china has a each other source, we think there is no problem in use of both. 2) Process In our country producing shanyao as medical use is a 'duanma', we can divide into peeling and non-peeling, drying at bulks and at briquets, steaming shanyao and fresh shanyao. Regardless of existence for peeling and steaming, a distributing shanyao is received a proper judgment. Like this result was expressed by insufficiency of standards about medical components or indicating components. We detected a reminding S02 more than 10 ppm. And this expresses that there ia a problum at a drying method. To suggest proper processing methods, a standard of quility will have to be made which the existence of peeling, difference of quility between 'changma' and 'duanma', drying method and exudation test with cutted thickness are adaptable. Besides, 'maoshanyao' and 'guangshanyao' of china is processed by various methods which decrease a medical effect such as too much soaking shanyao in water, steaming with a sulfur, too much peeling, So we must process shanyao like the next methods. (1) When harvesting, dig deeply not to cut off roots. (2) Not to peel, wash shanyao in a washing machine. (3) Dry to 50-60% degree at sunny place or drying machine. (4) To be easy for drying and exudation, cut off a thick piece with 5 mm (5) Dry perfectly at ding machine. 3) Quality3) Quality (1) Functional standards It is not Proper that 'guangshanyao' is used in china because it has a problem with quility on process of working, If they did not soak shanyao in water or heat with steam, it is the real situation that they cannot cutt off shanyao evenly. In conclusion, shanyao must be heavy, powdery with a perfectly non-peeling surface, section surface is yellow-white color, unequal and has no holes. (2) Physicochemical standards It is the real situation that we can not distinguish into quility of shanyao with established test because various workings which decrease medical effects is used. Therefore we suggest a testing standard of S02 which is used in bleaching. And testing standards relatived with decrease of medical effects must be established at once. It must that Dry on loss is less than 14.0%, content of ash is less than 6.0%. Content of acid-nonsoluble ash is less than 0.5%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agricultural medince.

• Korean Journal of Plant Resources
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• 제25권4호
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• pp.473-481
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• 2012

This study was conducted to investigate the contents of ginsenosides and physiochemical properties of Panax ginseng after 9 times steaming and drying treatment by using the new auto steamer which is more fast and simple than previous report. In the process of steaming and drying, the content of six major ginsenosides such as Rg1, Re, Rb1, Rc, Rb2 and Rd were gradually decreased. On the other hand, the content of seven minor ginsenosides includes Rh1, 20(S)-Rg2, 20(R)-Rg2, 20(S)-Rg3, 20(R)-Rg3, Rk1 and Rg5 were gradually increased. We observed the protopanxadiol ginsenosides such as Rb1, Rb2, Rc and Rd were converted into 20(S)-Rg3, 20(R)-Rg3, Rk1 and Rg5; similarly protopanxatriol ginsenosides of Rg1 and Re were converted into Rh1, 20(S)-Rg2 and 20(R)-Rg2. Based on the result of fresh ginseng, the contents of reducing sugar, acidic polysaccharide and total phenolic compounds were gradually increased and reached to maximum at 7 times repetitive steaming process of the fresh ginseng. Whereas DPPH radical scavenging activities were gradually decreased to 68% at 7 times steaming. New auto 9 repetitive steaming and drying process has similar production with original methods, but content of benzo(a)pyrene were not almost detected comparatively taking less time. The present results suggested that this method is best for the development of value-added ginseng industry related products.

• Korean journal of food and cookery science
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• 제13권3호
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• pp.356-363
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• 1997

Soybean Da-sik was prepared with various soybean powder processing methods (roasting, steaming, and steaming followed by roasting) and sugar types (honey, oligo-sugar), and their sensory and physical characteristics were evaluated to determine the optimum preparation method. The results were as follows: 1. For Sample 1 (roasting soybeans for 30 min at 150$^{\circ}C$ and grinding), the best appearance of Da-sik was obtained when the content of honey was adjusted to 35 g, and the color with 30 g of oligo-sugar by sensory evaluation. The optimum texture was obtained with 40 g of honey, and the optimum chewiness with 30 g of honey Overall, the optimum quality was obtained with 35 g of honey, and oligo-sugar seemed to have less influence on the quality. In case of Sample 2 (four rounds of steaming and drying for 35 min), 40 g of oligo-sugar was found to exhibit the best quality, and honey was less effective. For Sample 3 (three rounds of drying followed by 15 min roasting at 150$^{\circ}C$), the best appearance and color were obtained with 35 g and 40 g of honey, respectively. The texture was most favorable with 40 g of honey, while the chewiness was best with 30 g of honey, suggesting 35 g of honey was the optimum level for Sample 3 soybean powder than oligo-sugar. 2. The springiness, gumminess, hardness and chewiness measured by a texture analyser were highest with Sample 1 containing 30 g of honey, and the cohesiveness with 40 g of honey. 3. For color, the best brightness and yellowness were obtained with Sample 1 with 30 g of honey. The redness was highest with Sample 3 with 40 g of honey. Overall, the desirable recipe for soybean Da-sik was 35 g of honey for Sample 1 and Sample 3, and 40 g of oligo-sugar for Sample 2.

• Journal of Pharmaceutical Investigation
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• 제38권1호
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• pp.23-29
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• 2008

Red ginseng is made of white ginseng through the steaming and drying procedure. In this process, the amounts of toxic elements of ginseng are decreased and those of effective components, ginsenosides are increased. In order to identify the components alteration of white ginseng by processing time, we applied HPLC-based metabolomics approach combined with the principal component analysis (PCA) multivariate analysis. White ginsengs were steamed at 0, 1, 2, 4, 8 and 16 h, respectively and followed by drying process at moderate temperature. Then the steamed ginsengs and the commercial red ginsengs were analyzed by HPLC. On the basis of HPLC results, PCA multivariate analysis was applied for evaluating the quality of red ginseng, which showed the processed ginsengs are grouped by processed time because less polar ginsenosides were increased in proportion as the steaming time was increased. The purchased red ginsengs were distributed in the range of $0{\sim}1$ hour steaming time. This pilot experiment suggests that HPLC-based metabolomics approach is able to allow the quality of herbal medicines to be controlled with a simple and economic method.