• Title/Summary/Keyword: steaming

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Physical Properties of Larch(Larix kaemferi Carr.) Treated by High Temperature Steaming - Effect of high temperature steaming on shrinkages of larch block - (고온수증기처리에 의한 낙엽송재의 물성(제2보) - 고온수증기처리에 의한 낙엽송재의 수축율 변화 -)

  • Kim, Jung-Hwan;Lee, Weon-Hee
    • Journal of the Korean Wood Science and Technology
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    • v.30 no.2
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    • pp.102-107
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    • 2002
  • This study deals with a physical properties of Larch(Larix kaemferi Carr.) treated at temperatures above 100℃. Treatment conditions of this experiment were operated at regular intervals of 20℃ at temperature up to 180℃ for 10, 30, 60 and 90 minutes by using the bomb, respectively. The results of this study were as follows : 1) The density was decreased with increasing the times and temperatures of steaming. 2) It was considered that the steaming treated specimen's higher shrinkage compared to control was due to change of composition and structure in cell wall. 3) The warpage of half edge grain specimen was decreased by high temperature steaming.

Antioxidant, Antiinflammation and Hepatoprotective activity of Schizandrae Fructus processed with differenciated steaming number (증숙 오미자의 항산화, 항염증 및 간보호 효과 비교 연구)

  • Choo, Byung Kil;Chung, Ki Hun;Seo, Young-Bae;Roh, Seong-Soo
    • The Korea Journal of Herbology
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    • v.28 no.2
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    • pp.83-92
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    • 2013
  • Objectives : We investigated differances of physiological functionalities in the steamed Schisandrae Fructus. Methods : The samples were extracts of dryed schisandrae fructus without steaming process (S0), extracts of schisandrae fructus with three times steamed (S3), extracts of schisandrae fructus with five times steamed (S5) and extracts of schisandrae fructus with seven times steamed (S7). We analyzed contents of schisandrin, gomisin, total polyphenol and flavonoid and antioxidant activities. We researched antiinflammation effects for Raw264.7 cells. To evaluate liver protective activity, we measured AST, ALT and gamma-GTP in serum of alcoholic mice. Results : As the steaming number of schisandrae fructus increase, the contents of schisandrin and gomisin were more increased. The contents of total polyphenol of S5 and S7 were significantly increased compared to that of S0. DPPH free radical scavenging activities of S5 and S7 were significantly increased compared to that of S0, ABST radical scavenging activities of S3 and S5 were significantly increased compared to that of S0 in vitro. The NO production of all sample was significantly decreased compared to control, PGE2 release of S3, S5 and S7 were significantly decreased compared to control. IL-$1{\beta}$ release of S5 and S7 were significantly decreased. AST, ALT and gamma-GTP of S3, S5 and S7 were significantly decreased compared to control. Conclusions : We think that extracts of schisandrae fructus with steaming process may have more potential efficacy than a schisandrae fructus without steaming process.

Anti-aging Effect on Skin with 9 Repetitive Steaming and Fermenting Process Herbal Composition Extract (구증구포(九蒸九炮) 발효(醱酵) 한약(韓藥) 혼합물(混合物)이 피부(皮膚) 노화(老化)에 미치는 영향(影響))

  • Choi, Jae-Hwan;Hwang, Seung-Jin;Jeong, Su-Na;Lee, Yun-Kyung;Jin, Mu-Hyun;Park, Sun-Gyoo;Lee, Cheon-Koo
    • The Korea Journal of Herbology
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    • v.24 no.4
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    • pp.101-106
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    • 2009
  • Objectives : We investigated the anti-aging effects on skin with 9 Repetitive steaming and fermenting herbal composition extract (FHE). Methods : Herbal composition is comprised of Panax Ginseng, Rehmannia glutinosa, Polygonum multiflorum and Polygonatum Sibiricum. They steamed and fermented with Saccharomyces cerevisiae and Lactobacillus brevis by turns at 9 times. We measured various effects related to skin aging such as scavenging activity against free radical, cell proliferation, collagen synthesis and toxicity of 9 repetitive steaming and fermenting herbal composition extract were evaluated and compared with herbal composition extract (HE). Results : As the number of steaming and fermenting cycle increased free-radical scavenging activity were increased. But cell proliferating ratio was not increased when the number of steaming and fermenting cycle. The FHE could significantly increase the collagen synthetic ratio compared with HE treated group. And, FHE was showed no toxicity at all tested concentrations. Conclusions : The results of our study propose that FHE has good anti-aging effects on skin.

Effect of Steaming and Dehydration Condition on Physicochemical Characteristics of Korean Traditional Parboiled Rice (Olbyeossal) (증자 및 건조조건이 올벼쌀의 이화학적 특성에 미치는 영향)

  • Cho, Yong Sik;Lee, Kyoung Ha;Ha, Hyun Ji;Choi, Yoon Hee;Kim, Eun Mi;Park, Shin Young
    • Journal of Applied Biological Chemistry
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    • v.55 no.3
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    • pp.185-189
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    • 2012
  • This study was conducted to investigate the effect of different steam condition and dehydration condition on physicochemical characteristics of Olbyeossal made from Waxy rice. All samples were steamed at $95-100^{\circ}C$ for 60 min or at $121^{\circ}C$ for 20 min and then were dehydrated using hot air 45, 60, $80^{\circ}C$ and sun-dried to achieve moisture contents 13-15%. Initial pasting temperature of Olbyeossal was the lower than that of nontreatment sample by parboiling. The combination in steaming $95-100^{\circ}C$ and hot drying at $45-60^{\circ}C$ was showed appropriate pasting properties compared with other condition. The hardness of Olbyeossal was significantly affected by steaming and dehydration condition. The hardness of Olbyeossal showed the higher value for steaming at $121^{\circ}C$ than $95-100^{\circ}C$. The water binding capacity (WBC) and swelling power (SP) were higher steaming at $121^{\circ}C$ than $95-100^{\circ}C$. No significant differences on WBC and SP of Olbyeossal by dehydration condition were observed. As the sensory evaluation results, the combination in steaming at $121^{\circ}C$ and hot-air drying at 45 or $80^{\circ}C$ led to increase preference for appearance, color, taste and overall acceptability. These results indicate that steaming and dehydration condition were affecting factor on physicochemical characteristics of Olbyeossal.

Effects of Cooking Methods on Composition of Polyunsaturated and Other Fatty Acids in Saury (Cololabis seira) (조리방법이 꽁치(Cololabis seira)의 고도불포화지방산 및 주요 지방산 조성에 미치는 영향)

  • Kim, Jeong-Hee;Kim, Choong-Ki;Kwon, Yong-Ju
    • Korean Journal of Food Science and Technology
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    • v.31 no.4
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    • pp.919-923
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    • 1999
  • The edible portions of saury were cooked by pan frying, deep fat frying, steaming and microwave cooking to compare the compositions of fatty acids in cooked fish with those in raw fish. The total lipid in saury studied varied by each fish but ranged from 21.87% to 30.63%. The distribution of each fatty acid (average) was in order; $C_{22:1}\;(21.75%)>C_{20:1}\;(15.81%)>C_{16:0}\;(11.75%)>C_{22:6}\;(DHA,\;10.61%)>C_{14:0}\;(7.04%)>C_{20:5}\;(EPA,\;5.13%)$. The average ratio of PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) in saury fillet was 1.07 and that of n-3/n-6 was 9.15, which showed saury might be a good source for PUFA including n-3 fatty acids. Comparing the effects of cooking on EPA and DHA, two of the most important n-3 PUFA, the decreasing rate of EPA were 6.98% (pan frying), 26.93% (deep fat frying), 1.16% (steaming) and 15.12% (microwave cooking), respectively. The decreasing rate of DHA ware 4.30% (pan frying), 15.99% (deep fat frying), 3.26% (steaming) and 9.56% (microwave cooking). This study showed that both EPA and DHA were reduced by steaming least, and pan frying, microwave cooking, deep fat frying most, in order.

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Antioxidative and Nitrite Scavenging Activities of Polygonatum odoratum Root Extracts with Different Steaming and Roasting Conditions (둥굴레 근경의 증자 및 볶음조건에 따른 추출물의 항산화성 및 아질산염 소거능 변화)

  • Kim Kyung-Tae;Kim Jung-Ok;Lee Gee-Dong;Kwon Joong-Ho
    • Food Science and Preservation
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    • v.12 no.2
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    • pp.166-172
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    • 2005
  • Response surface methodology (RSM) was applied to monitor the effects of steaming and roasting conditions of Polygonatum odoratum roots an total phenolics content, electron donating ability (EDA) and nitrite-scavenging ability (NSA) of the extract. In steaming and roasting processes based on the central composite design. with variations in steaming time $(60\~180\;min)$, roasting temperature $(110\~150\;min)$ and roasting time $(10\~50\;min)$, coefficients of determinations $(R^2)$ were 0.9356 (p<0.01) in total phenolics, 0.9578 (p<0.01) in EDA and 0.9436 (p<0.01) in NSA (pH 3.0). The maximum value of total phenolics was $2847.67\;mg\%$ at 135.59 min of steaming time, $143.84^{\circ}C$ of roasting temperature and 43.47 min of roasting time. The maximum value of EDA was $75.00\%$ in 108.98 min, $135.56^{\circ}C$ and 48.86 min. The maximum value of NSA (pH 3.0) was $87.38\%$ in 162.80 min, $143.88^{\circ}C$ and 31.97 min, respectively. Total phenolics content of the extract was influenced by heating conditions in the order of roasting temperature, steaming time and roasting time. While EDA and NSA were appreciably influenced by roasting time, followed by roasting temperature and steaming time.

Scientific Study for the Standardization of the Preparation Methods for Paeksolgi(II) -for the Focus on the Volume of Adding Sugar and Steaming Time- (백설기 조리법의 표준화를 위한 조리과학적 연구(II) -첨가하는 설탕의 양과 찌는 시간을 중심으로-)

  • 한경선;김기숙
    • The Korean Journal of Food And Nutrition
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    • v.10 no.1
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    • pp.60-64
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    • 1997
  • This study attempted to examine the effect on sensory characteristics and texture of Paeksolgi in various volume of adding sugar and steaming time. The most favorite tendency on the quality was over 15% adding sugar and 20 minute steaming time. Evaluation was conducted through objective evaluation firstly and sensory evaluation secondly. The volume of adding sugar was the significant factors which affected the textual characteristics of Paeksolgi. But steaming time and interaction had not affected. In sensory evaluation on the various steaming time Paeksolgi made by steaming time for 20min and over 15% adding sugar showed the most favorite tendency on the overall quality. This condition corresponded to the high level of hardness, adhesiveness, gumminess in comparison with Rheoner measurement. In summary the most favorite factor was 12 hours of soaking time, 10% adding water, 1% of adding salt, over 15% adding sugar, 20 minutes steaming time.

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Effect of Soaking and Heat Treatment Conditions on Physicochemical and Organoleptic Quality of Lotus Root (침지처리 및 열처리 조건이 연근의 관능적 특성 및 이화학적 특성에 미치는 영향)

  • Lee, Sung-Chul;Kim, So-Young;Choi, Sun-Ju;Lee, In-Suk;Jung, Moon-Yung;Yang, Sam-Man;Chae, Hee-Jeong
    • Korean Journal of Food Science and Technology
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    • v.42 no.1
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    • pp.45-49
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    • 2010
  • To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying ($SK{\rightarrow}D$), 3) steaming followed by drying ($ST{\rightarrow}D$), 4) drying followed by roasting ($D{\rightarrow}R$), 5) soaking and then drying followed by roasting ($SK{\rightarrow}D{\rightarrow}R$), 6) steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow$}. The tannin content of the lotus root was lowest when it was treated by steaming followed by drying ($ST{\rightarrow}D$). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow}R$) showed the highest preference with respect to astringent and roasted taste.

Improved Method for Increasing of the Oil Yields in Grape Seed (포도씨 기름의 수율증진을 위한 추출 방법 개선)

  • Kang, Myung-Hwa;Chung, Hae-Kyoung;Song, Eun-Seung;Park, Won-Jong
    • Korean Journal of Food Science and Technology
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    • v.34 no.5
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    • pp.931-934
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    • 2002
  • To establish the optimal conditions for increasing oil yields from grape seed, extraction solvent, extraction time, and temperature were examined. Using grinding, grinding and roasting, grinding and steaming, and grinding, roasting, and steaming methods. Pressing extraction method resulted in 34.0% oil yield. Grinding and roasting, grinding and steaming, and grinding, roasting, and steaming gave 64.3, 63.0, and 65.6% yield, respectively. Ether solvent treatment resulted in 77.4 and 80.9% recoveries after 24 and 48 h static, respectively. The results of sensory evaluation revealed, oils extracted under optimal condition showed the best flavor, aroma, and whor, followed by grinding, grinding and roasting, grinding, roasting, and steaming, and grinding and steaming. Taking these results together, the optimal methods for oils extraction from grape seed were as follows: grape seed ${\rightarrow}$ washing ${\rightarrow}$ drying ${\rightarrow}$ roasting ($95{\sim}100^{\circ}C$ for 20 min) ${\rightarrow}$ cooling (room temperature) grinding ${\rightarrow}$ (0.5 mm>) ${\rightarrow}$ steaming ($0.8{\sim}0.9\;kg{\cdot}f/cm^2$ for 10 min) ${\rightarrow}$ pressing ($1st\;400\;kg/cm^2\;for\;2{\sim}3\;min,\;2^{nd}\;550{\sim}600\;/cm^2$ for 10 min, $3^{rd}\;700kg/cm^2$ for 60 min) ${\rightarrow}$ oils (yield $;85{\sim}90%$).

Comparison of Physicochemical Properties between Organic and Conventional Soybean by Steaming Treatment (증자 처리한 일반콩과 유기콩의 이화학적 특성 분석)

  • Kim, Jin-Sook;Park, Soo-Jin;Choi, Mi-Kyeong;Moon, Eun-Young;Kang, Myung-Hwa
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.6
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    • pp.963-968
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    • 2010
  • The differences between organic and conventional soybean were studied based on their physicochemical properties by steaming treatment. There was no difference between the two kinds of soybean regarding crude protein, crude fat and crude ash contents. Reduction in sugar content was higher in raw organic soybean than raw conventional soybean. However, there was no difference between the two soybeans after steaming. Amino nitrogen content was higher in organic than conventional soybean. Further, there was no difference between the two soybeans after steaming. Regarding pH, acidity and salinity, there was no differences between the two soybean after steaming. Organic soybean was more bright than conventional soybean after steaming. The yeafercontent and number of bacteria in raw soybean were not different between the two soybean types. The number of fungi was higher in organic than conventional soybean. Upon steaming, the yeast number was different between two kinds of soybean. Further, the number of bacteria was higher in organic than conventional soybean. The number of fungi was not different between the two soybeans.