• Korean journal of food and cookery science
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• v.12 no.1
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• pp.46-53
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• 1996

To investigate physicochemical and cooking properties of parboiled rice, choochung paddy processed to parboiled rice by three methods (PL, PT, PA) milled and examined hydration, cooking qualities and firming rate of cooked parboiled rice. The results were obtained as follows. The longer the steaming time during parboiling the larger EMC of soaked parboiled rice. Water uptake rate constants (k) of all the parboiled rice during soaking except for PT rice were generally increased than those of raw rice. The longer the steaming time during parboiling the greater volume increase rate constants ( $k_{v}$) of parboiled rice samples. The glelatinization temperature of parboiled rice flour by DSC was more increased than that of raw rice flour. Gelatinized entalpy was decreased and gelatinization content (%SG: degree of starch gelatinization) was increased by parboiling process. In cooking tests, parboiled rices were harder than raw rice and softness (reciprocal of hardness) was greater PT30, PA, PL30 in turns the cooking time of the parboiled rice took longer 3-10 min than that of raw rice, PL30 took longer time than anyother rices. Cooking water of parboiled rices could be observed lighter turbidities than that of raw rice. Firming rate constants of cooked rice during storage 24 hours were generally decreased by parboiling-processing. The time constants, reciprocal of firming constants of cooked PL30 rice were 2 times slower than those of cooked raw rice.e.

• Microbiology and Biotechnology Letters
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• v.52 no.1
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• pp.55-64
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• 2024

The desire of modern people to maintain a healthy and beautiful appearance is increasing day by day along with the increasing interest in skin health and the demand for functional cosmetics. Accordingly, research on functional cosmetic materials with few side effects and excellent efficacy is being actively conducted. Therefore, this study tried to verify the antioxidant and whitening effects of the mixed extracts of Bixa orellana, Ammi majus, and Glycyrrhiza glabra, whose efficacy has been individually verified. Extracts (BAG-1~4) with different extraction methods such as steaming, fermentation, and ultrasonication were prepared for 3 types of natural plants, and antioxidant and whitening effects of these extracts were confirmed. For this purpose, antioxidant, tyrosinase activity, melanin production and stability experiments were conducted. Extracts (BAG-1~4) had no cytotoxicity, and antioxidant and whitening effects were confirmed. BAG-4 extracted by steaming and fermentation showed the best efficacy. It seems that enzymes such as lipase, protease, and amylase increase phenol components by various yeasts involved in the fermentation process, thereby improving antioxidant and melanin production inhibitory effects. It was confirmed that the three types of natural plant extracts could be used as safe and functional cosmetic materials.

• Journal of Ginseng Research
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• v.48 no.5
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• pp.449-453
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• 2024

Korean Red Ginseng (KRG) has long been used not only as a food supplement but also as a treatment for various diseases. Ginseng originated in South Korea, which later spread to China and Japan, has a wide range of pharmacological activities including immune, endocrine, cardiovascular, and central nervous system effects. KRG is produced by repetitions of steaming and drying of ginseng to extend preservation. During this steaming process, the components of ginseng undergo physio-chemical changes forming a variety of potential active constituents including ginsenoside-Rg3, a unique compound in KRG. Pandemic Coronavirus disease 2019 (COVID-19), has affected both men and women differentially. In particular, women were more vulnerable to COVID-related distress which in turn could aggravate menopause-related disturbances. Complementary and alternative medicinal plants could have aided middle-aged women for several menopause-related symptoms during and post COVID-19 pandemic. This review aimed to explore the beneficial effects of KRG on menopausal symptoms and gynecological cancer.

• Proceedings of the KAIS Fall Conference
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• 2001.05a
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• pp.281-283
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• 2001

The low foamed high strengthen styrofoam samples made by dielectric heating are discussed. We used the oscillator which have the frequency of 13.6MHz and the Power of 7kW. 3 times expanded beads by steaming method were used in our foam-molding test. Internal fusion properties and density of internal structure were improved by dielectric foaming process. At the temperature of 105-110$^{\circ}C$, the internal fusion property was maximally improved.

• Food Science and Preservation
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• v.19 no.3
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• pp.368-375
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• 2012

To decrease the intake of animal fat and cholesterol, the changes in the physicochemical characteristics of beef loin cooked through different methods (boiling, steaming, baking, and frying) were investigated. The cooking weight loss, moisture drain rate, and cholesterol drain rate were highest during frying, whereas the lipid drain rate was highest during boiling. The pH value increased markedly during steaming, the acid value of meat fat increased remarkedly during boiling, and the refractive index of meat fat increased notably upon frying. The hardness of meat was remarkedly increased by steaming. The gumminess and chewiness of meat were notably increased by frying. The springiness slightly decreased during all the cooking methods, and the cohesiveness was not significantly affected by any cooking process. The CIE $L^*$ (lightness) value increased markedly during boiling, the CIE $a^*$ (redness) value decreased markedly during both boiling and steaming, and the CIE $b^*$ (yellowness) value decreased notably during all the cooking methods. The fatty acid composition did not significantly change after cooking, except when the meat was fried. Therefore, boiling is an effective cooking method for beef loin to decrease the intake of animal fat.

• 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.

• The Korea Journal of Herbology
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• v.33 no.6
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• pp.43-60
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• 2018

Objectives : This study was conducted to compare the effect of Achyranthis Bidentatae Radix on antioxidant changes and antihyperlipidemics in hypercholesterolemic rats according to changes in the number of steams. Methods : The experimental animals were divided into six groups: normal (Nor), high cholesterol diet (Veh), high cholesterol diet with Simvastatin 5 mg/kg (Sim), high cholesterol diet with AR0 extract 200 mg/kg (AR0), high cholesterol diet with AR6 extract 200 mg/kg (AR6) and high cholesterol diet plus AR9 extract 200 mg/kg (AR9). I measured HDL, LDL TC, TG contents and ROS from each serums and compared them. I analyzed antioxidant-related protein expressions and cholesterol-related protein expressions in each liver tissues. I also performed optical microscopic analysis through liver tissue staining. Results : The Antioxidant activity of Achyranthis Bidentatae Radix was increased by steaming processes. In vivo, AR0 decreased liver weight in hyperlipidemic rats. LDL TC, TG, AI and CRF were decreased but HDL was increased in AR0. AST, ALT, creatinine, and BUN were decreased in AR0. ROS was decreased in AR0, AR6, and AR9. SOD, catalase and GPx were decreased by steaming processes. p-AMPK was decreased but SREBP-2, p-ACC, and HMGCR were increased by steaming processes. Histologic analysis showed that AR0 decreased liver fat accumulation. Conclusion : In conclusion, AR0 can be developed as a treatment for hyperlipemia. And it is required to research on antioxidant effect changes among different times steamed Achyranthis Bidentatae Radix.

• Food Engineering Progress
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• v.21 no.2
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• pp.143-149
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• 2017

This study was carried out to investigate antimicrobial activity and characteristics of Asparagus cochinchinenesis which was steamed and fermented with lactic acid bacteria. A. cochinchinensis was prepared to steaming process which was washed and freeze dried. A. cochinchinensis was steamed at $95^{\circ}C$ for 12 h and dried by hot air at $50^{\circ}C$ for 24 h. After steaming process, A. cochinchinensis was fermented with lactic acid bacteria (Leuconostoc mesenteroides 4395, Lactobacillus sakei 383 and Lactobacillus plantarum KCCM 11322). Ethyl acetate extracts of fermented A. cochinchinensis had antimicrobial activities for the respiratory disease bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa and Escherichia coli). A. cochinchinensis had highest antimicrobial activity for the P. aeruginosa which fermented with L. mesenteroides 4395. The minimum inhibition concentration (MIC) of A. cochinchinensis fermented with L. mesenteroides 4395 was 10 mg/mL for S. aureus, S. epidermidis, E. coli and 5 mg/mL for P. aeruginosa. The MIC of A. cochinchinensis fermented with L. sakei 383 and A. cochinchinensis fermented with L. plantarum KCCM 11322 were the same. Total sugar was decreased from $863.33{\pm}17.47mg/mL$ to $722.67{\pm}5.51mg/mL$ during the steaming process. But reducing sugar was increased from $99.36{\pm}1.32mg/mL$ to $109.29{\pm}2.71mg/mL$ during the steaming process. Total sugar was decreased to 301.50-361.42 mg/mL and reducing sugar was decreased to 27.39-62.20 mg/mL during the fermentation process.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.4
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• pp.59-66
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• 2011

This study was carried out to develop the automation bark peeling process of paper mulberry for making Hanji. Nowadays, almost raw material has been imported from south-east asia for making Hanji. Raw material dependence is very high for Hanji-making by low productivity in korea. This study is focused on the resolution for problem of bark peeling automation. Water and sand jet of compressed air was possible bark peeling for black bast fiber. The effect of removing black bast fiber increased the longer the steaming time. Also using drum of bark peeling showed that results under temperature $80^{\circ}C$ and Rpm 50/min were best bark peeling and separating bast fiber from stem. The contents of holocellulose, lignin, ethanol-benzene extractives, and ash were 91.63~95.55%, 1.4~2.0%, 1.12~1.65%, and 1.4~4.3%, respectively. Chemical characteristics are similar between imported raw-material with drum bark.

• Journal of Ginseng Research
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• v.34 no.4
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• pp.282-287
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• 2010

An optimized manufacturing process was developed for the production of high-quality loess red ginseng using a hybrid process in which loess (yellow earth) was incorporated into the conventional ginseng manufacturing process system. We designed conventional ginseng processing facilities and prepared the loess module by baking loess that contained 42% water at $860^{\circ}C$ for 8 h. The loess module showed excellent performance in deodorization and humidity control. The optimum steaming temperature at which maximum expansion of starch organisms occurred was 90 to $98^{\circ}C$.