• Korean Journal of Pharmacognosy
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• v.45 no.1
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• pp.48-54
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• 2014

Alzheimer's disease is progressive neurodegenerative disorder by the loss of memory and learning abilities. Codonopsis lanceolata (C. lanceolata) is traditional medicinal plant used for the treatment of inflammatory diseases. The aim of study was to evaluate the effect of steamed C. lanceolata on scopolamine-induced memory impairment in the Morris water maze test and passive avoidance test. In addition, this study investigated the neuroprotective effects of steamed C. lanceolata on glutamate-induced cell death in HT22 cells using MTT assay. The results showed that steamed C. lanceolata (500 mg/kg body weight, p.o.) reversed spatial memory impairment by scopolamine in Morris water maze test and passive avoidance test. Steamed C. lanceolata attenuated memory impairment by scopolamine compared with common C. lanceolata. In addition, administration of steamed C. lanceolata significantly also reduced cell death. We suggest that steaming process more improve cognitive enhancing and neuroprotective effect of C. lanceolata than common C. lanceolata.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.156-163
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• 2014

In order to develop tea by using the leaves of stevia, which is a herbal plant, and to solve the disadvantages of stevia dried leaf tea, we have manufactured the steamed tea, stir-fried tea and fermented tea by changing the manufacturing processes. As a result of the sensory tests, the steamed tea, stir-fried tea and fermented tea received higher evaluations than the dried leaf tea. In terms of efficiency, it is desired that the total number of steaming and stir-frying is only once, but the fermentation is found to be the most desirable for 2 days. There are no trends for changes in the general ingredients, mineral and free amino acid contents of stevia leaf teas by different manufacturing processes. As a result for the measurement of antioxidant activities, the steamed tea and dried leaf tea did not show significant differences, but the stir-fried tea and the fermented tea show significantly low antioxidant activities as compared to the steamed tea. The contents of stevioside in both the stir-fried tea and the fermented tea were less than that in the dried leaf tea, but in the steamed tea, there was no significant difference in the content of stevioside. Base on the present observations, this study supports high potentials of steaming process in order to produce new stevia leaf tea.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.421-427
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• 2013

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers' tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.232-236
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• 1992

In order to manufacture of soy paste, Changes of chemical composition and enzyme activity of soybean by different processing method were investigated. The results are summarized as follows: Changes of chemical compositions were; Raw(A) and soaked(B) soybeans contain about 2% of more crude fat than roasted(C) and steamed(D) soybeans, roasted and steamed soybeans contain $1.16{\sim}1.74%$ of more protein than those of raw and soaked soybeans, and Raw and roasted soybeans contain $0.11{\sim}0.41%$ of more crude fiber than those of soaked and steamed soybeans. ${\alpha}-amylase$, ${\beta}-amylase$, protease, lipase activity of raw and soaked soybeans were $2{\sim}5$ folds higher than those of roasted and steamed soybeans. Trypsin inhibitor activity of raw, soaked, roasted and steamed soybeans was indicated 56.7%, 42.9%, 32.9% and 20.8% in the order, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.293-298
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• 1995

Antimicrobial effect of tea extracts from green tea(steamed, roasted), oolong tea and black tea was investigated. Minimal inhibitory concentration(MIC) of tea extraxcts against 9 well known strains of foodborne pathogenic bacteria such as the Gram positive and Gram negative bacteria was determined at 37$^{\circ}C$. Significant antimicrobial activity was observed in the steamed green tea and the roasted green tea of the water-soluble fraciton, and the steamed green tea of the methanol-soluble fraction, and the steamed green tea, roasted green tea and the oolong tea of the crude catechin fraction. The MIC of these extracts against B. subtillis were 700$\mu\textrm{g}$/ml, 500$\mu\textrm{g}$/ml and 120 $\mu\textrm{g}$/ml, respectively. The crude catechin fraction possessed greater antimicrobial activity than did the other fractions. Among tea extracts, extracts of steamed green tea, roasted green tea and oolong tea showed higher antimicrobial activity than them of black tea. The MIC of the crude catechin fraction obtained from tea extracts against Gram-positive bacteria such as M. Iuteus, B. subtillis and S. mutans were 30~50$\mu\textrm{g}$/ml, 120~240$\mu\textrm{g}$/ml and 120~180$\mu\textrm{g}$/ml, and against Gram-negative bacteri such as e. aerogenes and V. parahaemolyticus were 50~60$\mu\textrm{g}$/ml and 60~70$\mu\textrm{g}$/ml in the broth medium, respectively. Especially, the MIC to Streptococcus mutans which has known as a causative bacteria of a decayed tooth were 120$\mu\textrm{g}$/ml, 140$\mu\textrm{g}$/ml, 180$\mu\textrm{g}$/ml and above 1,000$\mu\textrm{g}$/ml in steamed green tea, roasted green tea, oolong tea and black tea, respectively. Tea extracts had strong growth inhibition activity against foodborne pathogenic and dental bacteria.

• Food Science and Preservation
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• v.6 no.4
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• pp.435-441
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• 1999

This study was carried out to sensory evaluation of persimmon leaf by roasting and steaming. The good sensory evaluation of persimmon leaf tea of cutting after different steamed times was shown in 3 minutes and 5 minutes steamed tea. Taste sensory score was increased in proportion to increasing of soluble solid and extraction yield and the increasing of color sensory score had relation to increasing of color value. The best sensory score was in roasted persimmon leaf tea of 5 minutes roasting in persimmon leaf tea of cutting after steaming of 3 minutes and 5 minutes. The best sensory score was shown in 3 minutes steamed in 5 minutes roasted which was culled after different steaming times. The total sensory non of roasted tea was influenced from preprocessing and total sensory score of roasted tea was higher than Just steamed tea. According to above result, the sensory score of roasted tea was more higher than steamed tea and the highest score was in 5 minutes roasted tea which was cutted after 3 minutes steamed.

• Journal of the Korean Society of Food Culture
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• v.37 no.6
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• pp.555-563
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• 2022

The purpose of this study was to confirm the quality characteristics of distilled soju with different rice pretreatment processes. The non-steamed fermentation method is a technology that uses starch to produce saccharification and alcohol without going through the steaming of raw materials. It has advantages such as reduction of manpower and cost, prevention of nutrient loss, and minimization of waste water. In this study, rice used were non-steamed and pulverized 'Baromi2', nonsteamed and steamed 'Samgwang', and puffed rice. As the fermenting agent, koji, modified nuruk, N9 yeast, and purified enzyme were used, and lactic acid was added to prevent contamination during fermentation. The amount of water was 300% in total, and after the first watering, 5 days after fermentation, the second watering was carried out. As a result of the study, it was confirmed that the non-steamed fermentation method using 'Baromi' was superior to the existing fermentation method in terms of temperature during fermentation, final alcohol content, soluble solids, and pH. By expanding the stability of the production technology of non-steamed fermentation technology, product quality improvement can be expected.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.65-75
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• 2014

This study prepared steamed eggs at various ratios of yolk and white in packaged liquid eggs to investigate the quality characteristics of steamed eggs through sensory tests and analyses of water content, color, pH and texture profiles. The results are expected to be used in developing steamed egg products and preparing processed egg dishes. Moisture contents of steamed egg samples increased with increased percentage of egg white. Hunter color values of L(lightness) also increased with increased percentage of egg white, while a(redness) and b(yellowness) decreased. Moreover, pH increased with increased percentage of egg white. Texture profile analyses in hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly with increased percentage of white, but adhesiveness was not significantly different. As the results of sensory test, yellowness increased with increased percentage of yolk. Roasted nutty smell was highest in the steamed egg sample prepared with 250g yolk and 200g white, and fishy smell increased and boiled egg smell decreased with increased percentage of white. Roasted nutty taste and fishy taste increased with increased percentage of white. In contrast with brittleness, hardness, springiness, and chewiness decreased with increased percentage of egg white. The acceptance score was high in the steamed egg samples prepared with a ratio of egg yolk 250/egg white 200 or egg yolk 150/egg white 300.

• Food Science and Preservation
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• v.14 no.5
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• pp.557-563
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• 2007

This study was investigated quality characteristics of alcohol fermentation broths and by-produce produced from 4 type of brown rice varieties. The result showed that Daeanbyeo(A), Baekjinju(B) and Sulkyeong(C) produced the high alcohol content(9.5, 9.7 and 9.8%) by non-steamed alcohol fermentation period whereas the Goami(D) gave poor content(3.5%). In addition, the effect of total free sugar content were examined for non-steamed alcohol fermentation period. Among these 4 type, 244.2 mg% showed the highest contents in the Goami(D). The steamed alcohol fermentation showed higher sugar content in overall with slight difference between the various brown rice. The total dietary fiber content variation according to the alcohol fermentation methods in non-steamed and steamed periods came up with the highest content in the Sulkyeong(C) fellowed by Baekjinju(B), Daeanbyeo(A), and Goami(D). The total free amino acid content by alcohol fermentation methods timed out to show the highest content in non-steamed Goami by-product followed by Goami powder steamed Goami by-product Although, the above result revealed the lowest alcohol fermentation efficiency in non-steamed Goami, but it had the highest by-product utilizing capacity. Therefore, Goami(D) was the lowest alcohol yield in alcohol fermentation treated with non-steam among groups, but Goami by-products of the Goami had the various nutritional constitutes including starch, dietary fibers and free amino acids, which can be suggested to be used as various functional food ingredient.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.75-85
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• 2014

This study prepared steamed egg salted with different ratios of salt and saeu jeot, and examined the effects of the saeu jeot content on the quality characteristics of steamed egg through the analysis of moisture content, color, pH, texture profiles, and sensory evaluation. Moisture contents of steamed egg samples decreased with increased percentage of saeu jeot. Hunter color values of L(lightness) and b(yellowness) decreased with increasing in the percentage of saeu jeot. Also the pH of samples increased with increased saeu jeot. Texture profile analysis resulted that the hardness, chewiness, and gumminess decreased significantly with the increase of saeu jeot content. As a result of attribute difference test, appearance(yellowness and sleekness) decreased with the increase of saeu jeot. Most characteristics of flavors(roasted nutty smell, fishy smell, roasted nutty taste, saltness, fishy taste, umami) increased with the increase of saeu jeot. The steamed eggs salted with the same proportion of salt and saeu jeot showed the highest overall acceptability. The results are expected to be used in developing steamed egg products and preparing processed egg dishes.