• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.392-398
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• 2007

In this study we investigated the physical and sensory characteristics of sponge cakes prepared with different levels(0, 2, 4, 6, 8 and 10%) of freeze-dried steamed garlic and Yuza(Citrus junos Sieb ex Tanaka) powder, combined at the same ratio. The cake height and specific loaf volume were highest in the 4% steamed garlic and Yuza powder group. Moisture contents were significantly higher in the 2 and 4% steamed garlic and Yuza powder groups than in the other groups. With increasing steamed garlic and Yuza powder content, the L- and b-values of the crust decreased, but the a-value increased, when compared to the control group. The L-value of the crumb was insignificant within each group. Compared to the a-value of the $0{\sim}2%$ added groups, the a-value of the $4{\sim}10%$ added groups, increased with increasing steamed garlic and Yuza powder contents. However the b-value decreased in the 8 and 10% steamed garlic and Yuza powder groups. The hardness and chewiness of the $6{\sim}10%$ added groups, and the gumminess of the 10% addition group, were significantly higher than in the control group. The results of the sensory evaluation showed there were not significant differences amoung the groups, except for moistness. Therefore, we suggest that the recommended optimal level of steamed garlic and Yuza powder in sponge cake is a 4% addition.

• Food Science and Preservation
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• v.30 no.6
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• pp.983-990
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• 2023

This study was conducted to develop a preservation technology that can induce changes in physicochemical properties to effectively utilize of persimmon leaves. The application effects of steaming or freezing technique were investigated. Astringent persimmon leaves were steam-blanched (100℃, 30 sec) or frozen (-20℃, 15 d), followed by hot-air drying (50℃). The physicochemical properties of the extract obtained by hot-water leaching from the dried leaves were compared. The extract of leaves dried without pretreatment was used as a control. L* value was higher in steamed than in control and frozen. a* value was highest in the control. The browning index was higher in the frozen and lower in the steamed than in the control. Soluble solids were the highest in the steamed and the lowest in the frozen. Sucrose content was relatively high in the steamed, and the glucose and fructose contents were relatively high in the frozen. Total polyphenol content and DPPH radical scavenging activity were higher in steamed and lower in frozen than in control. Thus, it was confirmed that steam or freeze pretreatment after harvesting persimmon leaves affects the extraction yield, color, antioxidant capacity and component changes of dried persimmon leaves. Unlike steaming, freezing pretreatment showed the effect of promoting decomposition and browning reactions, and it is considered useful when such an effect is needed.

• International Journal of Industrial Entomology and Biomaterials
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• v.35 no.2
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• pp.123-128
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• 2017

Hangover due to alcohol consumption causes social and physical problems. There is a growing interest in edible insects worldwide. We have previously published a new technology to make hard mature silkworm, Bombyx mori, into edible form, steamed and freeze-dried mature silkworm larval powder (SMSP). In this study, AIN-76 or SMSP (0.1 and 1 g/kg rat body weight) containing diets in SD rats were pretreated for 2 weeks, and ethanol (3 g/kg rat body weight) was administered as an oral gavage and sacrificed after 3 hours. As a result, blood alcohol and aldehyde levels were significantly decreased in SMSP fed rats. In addition, liver injury markers, alanine aminotransferase (ALT) and alkaline phosphatase (ALP) were significantly decreased in SMSP group compared to ethanol group. $TNF-{\alpha}$, an inflammatory cytokine, and malondialdehyde (MDA), an oxidative stress marker, also showed a dose-dependent decrease in the group receiving SMSP. Conclusively, consumption of SMSP not only reduced hangover induced by ethanol, but also decreased liver damage, oxidative stress, and inflammatory response.

• International Journal of Industrial Entomology and Biomaterials
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• v.33 no.1
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• pp.6-14
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• 2016

The mulberry silkworm, Bombyx mori has been one of the most important domestic animals which have provided with silk fibers for weaving fabrics and a food for a protein and lipid source. In addition, various health improvement effects of diverse silkworm larval powders were reported. Recently we found that steamed and freeze-dried mature silkworm larval powder (SMSP) generated using white-jade (also known as Backokjam) silkworm variety extended healthspan and increased resistance to Parkinson's disease in animal models. Because the colors of cocoons in silkworm varieties were caused by altered signal transduction pathways transporting phytochemicals from intestinal lumens to silk glands, we performed the proximate, amino acid, mineral, carbohydrates, fatty acid, and cholesterol composition analyses of SMSPs of 3 silkworm varieties which were weaving light yellow, golden, and red cocoons. Although most of nutrient compositions among 3 SMSPs were similar, there were significant differences in certain amino acids, minerals, and fatty acid compositions. Red silk silkworm (RS)-SMSP had higher contents of crude proteins and total amino acids than other SMSPs. In addition, the ratio of n-3/n-6 unsaturated fatty acids were higher than the other SMSPs. In contrast Golden silk silkworm (GS)-SMSP had higher ratio of potassium/sodium than the other SMSPs. These nutrient analysis results suggested that 3 SMSPs might have common and unique health improvement effects. Thus, further studies in the functionalities of the 3 SMSPs will reveal unknown their health improvements effects.

• International Journal of Industrial Entomology and Biomaterials
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• v.34 no.2
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• pp.17-22
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• 2017

Cooked mature silkworms have received increasing attention as a new source of income for sericultural farms. Quality improvement of these worms as the end-product requires prevention of the following: inclusion of unfertilized silkworm eggs, mixing with impurities, producing undercooked or overcooked mature larvae, and mixing spewed silk substance. Preventing unfertilized eggs and impurities and reducing undercooked or overcooked mature larvae can be achieved by sericultural farms. However, the prevention of spewed silk substance requires the development of new techniques. This study developed new techniques for optimum cold storage temperature, soaking, and hydro-thermal treatment to minimize the spewing of mature larvae prior to steaming: when larvae mature after 7 days on the $5^{th}$ instar, they should be soaked in water at room temperature of $25^{\circ}C$ immediately upon collection and stored at $8^{\circ}C$ for less than 3 days. They should be soaked in boiling water for approximately 10 s immediately before steaming to kill the larvae and cooked with steam. This method allows for the production of high-quality mature larvae without spewed silk substance. These new techniques will considerably improve the production of well-cooked quality mature larvae by minimizing silk substance spewed out from the larvae.

• 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.

• Food Science and Preservation
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• v.16 no.6
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• pp.797-803
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• 2009

The effects of drying methods on the browning and moisture sorption characteristics of Rubus coreanus were studied. Fruits were steamed for 5 min at $100^{\circ}C$, dried by sun drying, infrared drying, or freeze drying, and powdered to a size of 20 mesh. Color values were measured and equilibrium moisture contents (EMC) were determined at $20^{\circ}C$, over a range of water activity ($a_w$) from 0.11 to 0.90. The browning indices $L^*$ and $a^*$ values were higher and lower, respectively, in freeze-dried Rubus coreanus compared with other samples. The $b^*$ value was greatest in freeze-dried Rubus coreanus. EMC tended to increase with increasing $a_w$ values, and a particularly sharp increment was observed above 0.75 $a_w$. The EMC of freeze-dried Rubus coreanus was significantly higher compared with the EMC of sun-dried and infrared-dried fruit at constant aw. The moisture sorption isotherms showed a typical sigmoid shape, and the Halsey, Kuhn, and Oswin models were the best fits for the sun-dried, infrared-dried, and freeze-dried powder isotherms, respectively. With respect to monolayer moisture content, the Guggenheim-Anderson-Boer (GAB) equation showed that the various drying methods yielded very different results, with monolayer moisture contents of 0.005 g $H_2O/g$ dry solid in infrared-dried and 0.019 g $H_2O/g$ dry solid in sun- and freeze-dried powders, respectively. These results indicate that the drying method affects the browning and moisture sorption characteristics of Rubus coreanus.

• Journal of Ginseng Research
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• v.18 no.3
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• pp.160-164
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• 1994

In this study, we investigeated the anticarcinogenicity of various types and ages of ginseng extracts as an extended study using Yun's anticarcinogenicity test. Fresh ginseng at 1.5, 3, 4, 5 and 6 years was dried and powdered. And white ginseng was processed in the same way that of fresh ginseng after removal fo the ginseng cortex and fine root. For red ginsneg, fresh ginseng was steamed and dried. Each ginseng powder was extracted and extracts was freeze dried. Newborn N:GP(S) mice were given a single subcutaneous injection of 0.5 mg of benzo(a)pyrene(BP). Various types and ages of ginseng extracts at 2.5mg/ml were orally administered. All the mice were sacrificed at the 9th week. The following results were obtained. In the dried fresh ginseng extract treated group, the incidence of lung adenoma induced by BP was 63.9% and its incidence was reduced to 48.3%, 52.5%, 51.8%, 47.5% and 44.1% after co-treatment with 1.5, 3, 4, 5 and 6 year-dried fresh ginseng, respectively. The incidence of lung adenoma induced by BP on the white ginseng extract treated group was 41.3% and decreased to 31.0%, 46.0%, 44.0% and 26.5% after co-treatment with 3, 4, 5 and 6 year-white ginseng, respectively. In the red ginseng extract treated group, the incidence of lung adenoma induced by BP was 47.5% and its incidence diminished to 40.7%, 35.0%, 30.1%, 30.0% and 26.3% after co-treatment with 1.5, 3, 4, 5 and 6 year-red ginseng, respectively. From the above results, we concluded that a statistically significant anticarcinogenic effect was observed in extracts of 6 year-dried fresh ginseng, 6 year-white ginseng, and 4, 5 and 6 year-red ginseng and it is suggested that the anticarcinogenicity of ginseng varies according to the types and ages Key words Ginseng extract, types and ages. anticarcinogenic, newborn mice, lung tumor.

• Archives of Pharmacal Research
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• v.27 no.11
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• pp.1136-1140
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• 2004

Red ginseng and fermented red ginseng were prepared, and their composition of ginsenosides and antiischemic effect were investigated. When ginseng was steamed at 98-$100{\circ}C$ for 4h and dried for 5h at $60{\circ}C$, and extracted with alcohol, its main components were ginsenoside $Rg_3$ > ginsenoside $Rg_1$> ginsenoside $Rg_2$. When the ginseng was suspended in water and fermented for 5 days by previously cultured Bifidobacterium H-1 and freeze-dried (fermented red ginseng), its main components were compound K > ginsenoside $Rg_3{\geq}$ ginsenoside $Rg_2$. Orally administered red ginseng extract did not protect ischemia-reperfusion brain injury. However, fermented red ginseng significantly protected ischemica-reperfusion brain injury. These results suggest that ginsenoside Rh2 and compound K, which was found to be at a higher content in fermented red ginseng than red ginseng, may improve ischemic brain injury.

• Korean journal of applied entomology
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• v.61 no.4
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• pp.675-688
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• 2022

Produced by steaming mature silkworms, HongJam is a natural functional food with various health-promoting effects. The current standard HongJam production protocol involves freezing and freeze-drying steamed mature silkworms for convenient long-term storage and/or selling it to customers. However, freeze-drying HongJam requires a range of processes and costs, which have contributed to its high resale value. In this study, we found that the cost of manufacturing HongJam powder could be reduced by homogenizing steamed mature silkworms using a high-speed blender and digital homogenizer, followed by spray drying. After the homogenized HongJam solution was digested by directly adding food-graded proteases, food-graded protease-digested homogenized HongJam solution was spray-dried. Food-graded digested protease or non-digested homogenized HongJam solutions could be used to produce food for special medical use for patients with general or specific diseases. This more efficient HongJam processing protocol proposed in this study can facilitate the development of sericulture farms and related industries by reducing the production costs of HongJam and its associated products.