• 한국약용작물학회지
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• 제16권5호
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• pp.332-336
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• 2008

PPD ginsenosides in ginseng leaf were analyzed to determine effects of either FIR heat or steaming heat treatment. Among the PPD ginsenosides, Rb1, Rc and Rb3 forming four glycoside-attached aglycons were increased as FIR heat temperatures were increased from 60 to $120^{\circ}C$, while Rb3 was decreased. In addition, FIR heat treatment was effective to increase Rd forming a three glycoside-attached aglycon. Rg3 and Rh2 were not increased by the FIR heat treatment. In steaming heat treatment, Rb1 was significantly decreased, while Rb2 was increased. Rd was also increased by increased steaming temperature, yet its content was lower than in the FIR heat treatment. However, the steaming heat treatment increased yields of Rg3 and Rh2, which were not observed in the FIR heat treatment. Thus, FIR heat treatment was beneficial to efficient products of Rb1, Rc, Rb3 and Rd. Steaming heat treatment was effective to higher collection of Rb2, Rg3 and Rh2.

• Journal of Forest and Environmental Science
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• 제31권2호
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• pp.119-125
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• 2015

This study examined the effects of rice straw steaming time and mixing ratio between rice straw and wood particle on the properties of mixed particle board from Acacia mangium Willd wood and rice straw. Rice straw and Acacia mangium Willd wood were collected in Hanoi, Vietnam. The particle board was three-layer particle board with the structural ratio of 1:3:1. The thickness, density and board size of the particle board were 18 mm, $0.7g/cm^3$, and $800{\times}800{\times}18$ (mm, including trimming), respectively. A resin mixture between commercial Urea-formaldehyde (U-F) adhesive and methylene diphenyl isocyanate (MDI) adhesive was used with a dosage of 12% for the core layer and 14% for the surface layer. In this experimental design, the steaming time for rice straw was 15, 30, 45, 60, and 75 minutes at $100^{\circ}C$. The rice straw-wood mixing ratio was 10, 20, 30, 40, and 50%. The results showed that both mixing ratio and steaming time affect the properties of the particleboard, but the mixing ratio has a stronger impact. A higher mixing ratio and a longer steaming time resulted in a better quality of particleboard. The optimal steaming time for rice straw was 46.12 minutes with the straw-wood mixing ratio of 29.85% with the following characteristics of the particle board: the modulus of rupture (MOR) of 14.64 MPa, internal bond strength (IB) of 0.382 MPa, thickness swelling (TS) of 8.83%, and board density of $0.7-0.7g/cm^3$.

• 한국식품조리과학회지
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• 제20권6호
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• pp.630-636
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• 2004

쌀의 수침시간과 증자시간이 가래떡의 품질에 미치는 영향을 살펴보았다. 쌀의 수침시간이 증가할수록 수분흡수율과 고형분 함량이 증가하였고, 입자크기는 8시간과 10시간 수침한 쌀가루의 입자가 $<40\;{\mu}m$ 크기에서 $75.2\~76.8\%,\;40\~100\;{\mu}m$ 크기에서 $23.2\~24.8\%$로 나타나 수침시간이 길어질수록 제분시 입자크기가 작아졌다. 가래떡을 제조하는데 있어 최적의 수침시간과 증자시간을 알아보고자 살펴본 가래떡의 조직감, 색도, 관능검사에서는 증자시간에 길수록 조직의 경도와 응집성, 검성, 씰힘성 등이 감소하였고, 탄성의 경우 40분 증자하였을 때 가장 높게 나타났다. 색도에서는 증자시간이 길수록 L값을 감소시키고, b값을 증가시켜, 8시간 이상의 수침시간과 40분의 증자시간이 적당한 것으로 나타났다. 또한 관능검사를 통하여 흰색의 강도(whiteness), 경도(hardness), 탄성(spinginess), 씸힘성(chewiness) 및 전반적인 기호도(overall acceptability)를 측정한 결과 8시간의 수침시간과 40분의 증자시간이 최적인 것으로 판단되었다.

• 한국식품영양학회지
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• 제33권2호
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• pp.167-173
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• 2020

To increase the functional material content of soybean, a repetitive steaming and drying process was used. We investigated the changes in the total polyphenol content, the antioxidant activity, and the angiotensin-I converting enzyme (ACE) inhibition in soybean following nine rounds of steaming and drying. Soybean was steamed 9 times for 2 h and then dried 9 times from 55℃ to 73℃ for 3 h. The total polyphenol content in the soybean reached a maximum value of 60.47 mg GAE eq./100 g at 73℃ while the total polyphenol content in the raw soybean reached 25.17 mg GAE eq./100 g. In the raw soybean samples, the DPPH radical scavenging activity (5 mg/mL) was 8.04% but it increased by 43.29% after drying 9 times to 73℃. ABTS radical scavenging activity also improved following 9 rounds of steaming and drying. ACE inhibitory activity of the soybean dried 9 times at 73℃ was 58.94% at 10 mg/mL. These results showed that steaming and drying soybean 9 times enhanced the antioxidant activity and the ACE inhibitory activity of soybean. Therefore, more research on the biological and anti-hypertensive activity of soybean using this steaming and drying method is necessary.

• 대한본초학회지
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• 제32권1호
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• pp.33-40
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• 2017

Objectives : The objective of this study is to evaluate antioxidant activity of water extracts from steamed Polygonati Rhizoma(PR). Methods : The alcohol steamed PR from Jinju-si, Gyeongsangnam-do and Samcheok-si Gangwon-do are treated for the research into the antioxidant activity of the water extract. The sample was divided into 4 groups that PR without steaming process, PR with once, second and third steaming process. The antioxidant activities of polyphenol, flavonoid, DPPH, SOD, hydroxyl radical and nitrite scavenging activity. Results : The total content of polyphenol was the grow rapidly when the number of steaming adds up. For the third time, both the steamed PR from Jinju-si and the one from Samcheok-si in the water extract indicate the highest content levels measured $50.59\;mg/m{\ell}$ and $37.33\;mg/m{\ell}$ respectively. The more the number of steaming increases, the more rising the content of flavonoid. The steamed PR from Jinju-si and Samcheok-si in the third time are measured $30.03\;mg/m{\ell}$ and $54.9\;mg/m{\ell}$ respectively. DPPH radical scavenging activity of the steamed PR rises high rather than the non-steamed one when the number of steaming increases. As increase steaming time, SOD like activity and hydroxyl radical scavenging ability were increasing too. The steamed PR from Jinju-si in the third time is measured as the highest level 22.4%, 71.90% respectively. As increase steaming time, nitrite scavenging ability was the number was decreased. Conclusions : These results suggest that water extracts from steamed PR, exhibited higher antioxidant activities can be potentially used as proper natural antioxidants.

• 한국양식학회지
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• 제17권4호
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• pp.282-288
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• 2004

본 연구는 새우사료의 수중 안정성을 증대시키기 위하여 실시되었다. 스팀처리도 하지 않고 글루텐도 함유하지 않은 비교시험 사료와 스팀 처리만 한 사료 그리고 소맥글루텐을 첨가하고 압출 성형한 후 스팀 처리한 사료, 세 가지 종류의 새우 사료를 제조하였다. 소맥글루텐을 새우사료에 4% (w/w) 가량 첨가하고 압출 성형한 다음 5분간 스팀 처리를 한 사료는 48시간이 지난 수중 안정성이 1로서, 소맥글루텐을 첨가하지 않고 스팀 처리도 하지 않은 비교 시험 사료의 4에 비해 수중 안정성이 크게 증가하였다. 또한 대하 사육 시험에서도 체중 증가율과 사료 효율이 각각 237%, 16.7%로서 비교 시험 사료의 151%, 12.8%보다 그 수치가 크게 증가하였다. 소맥글루텐의 첨가량과 스팀 처리 시간을 변화시켜 본 결과 소맥글루텐 첨가량을 4∼8%(w/w), 스팀 처리시간은 5∼10분으로 하는 것이 새우사료의 수중 안정성 개선에 적당한 것으로 나타났다.

• 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).

• 한국약용작물학회지
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• 제14권1호
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• pp.36-40
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• 2006

증숙단계별 고려홍삼의 조직학적 특성을 조사하기 위하여 본 연구를 수행하였다. 시료는 6년근 고려인삼을 60분, 120분동안 증숙한 후 수분함량을 $13{\pm}0.5%$ 까지 건조 후, 수직 수평으로 절단하였다. 조직은 표피, 피층, 목질부로 구분하여 주사전자현미경으로 비교 관찰하였다. 증숙 없이 건조된 시료는 세포막이 유지되고 그 안에 전분입자의 결정성이 유지되어 있었다. 반면에 증숙시간이 연장될수록 호화 후 건조에 따른 수축으로 인하여 조직이 치밀하여지고, 세포조직 사이의 도관, 수지관 등의 동공 및 세포막의 구분이 없어진 것이 특징이었다. 또한 수산화칼슘 족정은 증숙시간 60분 이상에서는 발견되지 않았다. 이러한 원인은 내용성분이 호화 된 후 건조로 인해 조직이 수축되기 때문으로 생각된다. 이로서 증숙단계에 따른 홍삼 조직의 분명한 특성을 비교 관찰할 수 있었다.

• 한국약용작물학회지
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• 제27권2호
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• pp.86-95
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• 2019

Background: Depending on the processing method, the raw materials constituents change in various ways. In particular, a heat treatment process, such as steaming, changes the color and aroma of a raw material to increase its palatability and number of physiologically active ingredients. Methods and Results: In the present study, the effects of the steaming temperature and time on the yield, color, proximal composition, and total polyphenol and ginsenoside content of a 4-year-old ginseng root were analyzed. The yield tended to decrease with the increase of steaming time at each temperature and the total ginsenoside content increased with increasing of steaming temperature except at $80^{\circ}C$. Conclusions: These results suggest that steaming at $100^{\circ}C$ for 6 - 9 hours or at $110^{\circ}C$ for 3 - 6 hours is suitable for increasing total polyphenol and ginsenoside content with less yield reduction in a 4-year-old ginseng root.

• Journal of the Korean Wood Science and Technology
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• 제30권4호
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• pp.1-7
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• 2002

본 연구에서는 낙엽송재(Larix Kaemferi Carr.)를 대상으로 100℃부터 130℃까지의 고온영역에서 10℃ 간격으로 처리시간을 10분, 30분, 60분간으로 하여 수증기처리 후 처리재의 물리적 특성 등을 검토하였으며, 오토클레이브를 사용 처리하였다. 휨강도와 압축강도는 처리온도의 증가에 따라 약간씩 감소하는 것으로 나타났다. 그러나 수증기처리한 목재강도와 처리온도 사이에는 명확한 결과가 나타나지 않았다. 120℃에서 130℃의 온도범위에서 세포벽 내의 성분과 조직이 변화하는 것으로 생각되는데, 이것은 응력의 해소에서 기인되는 것으로 생각되었다. 수분흡수성은 고온수증기처리조건에 의한 변화가 없는 것으로 나타났다. 결론적으로 본 실험의 범위에 있어서 목재의 물성은 처리 온도조건보다는 목재밀도의 영향을 많이 받고 있는 것으로 판단되었다.