• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.196-202
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• 1996

The effect of cooking(boiling, steaming and baking0and drying on the cholesterol content and formation of oxidized cholesterols in quid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled, and results from spectrophotometric assay ranged from 263.2mg/1..g(mantle) to 315.8mg/100g(tentacle). The cholesterol levels analyzed by gas chromatography(GC) for squid samples were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted in the decrease of the initial total cholesterol content of raw meat from 10%(boiling for 5min.) to 25%(steaming for 5min.) The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but showed no significant difference in samples stored for 6 weeks at 4$^{\circ}C$ and 2$0^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterols in cooked samples. Sun dried meat stored at 4一 and 2$0^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol.

• 한국식품영양학회지
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• 제37권4호
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• pp.180-188
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• 2024

In this study, chemical properties and functional ingredients of ginger and ginger pomace discarded after juice were analyzed. Ginger and ginger pomace were subjected to hot air drying, steaming, followed by hot air drying, soaking in vitamin C for 1 hour and 3 hours. When soaked in vitamin C for 3 hours, the moisture content was highest at 9.2% for ginger and 7.3% for ginger pomace. Among inorganic ingredients, the potassium (K) content was high at 2,633.6 mg% in hot air-dried ginger after steaming and at 1,584.3 mg% in ginger pomace. Total flavonoid content of ginger pomace was high at 67.3 mg/g when soaked in vitamin C for 3 hours. Gingerol content was the highest at 9.8 mg/g when ginger was dried with hot air. It was 10.5 mg/g in ginger pomace. After ginger pomace was steamed and dried with hot air, shogaol content was as high as 2.0 mg/g.

• 한국식품영양과학회지
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• 제44권3호
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• pp.314-323
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• 2015

본 연구는 구중구포법 과정의 흑삼 1~9포를 대상으로 열수 및 70% 에탄올 추출물의 ginsenosides을 분석한 결과 생리 활성이 높다고 판단한 흑삼 5포와 9포 열수 및 에탄올 추출물을 각각 3T3-L1 지방세포, RAW264.7 대식세포, 지방유래 줄기세포에 처치하여 세포독성, 지질축적(adipogenesis) 및 염증인자 변화를 관찰하였다. 본 연구에서는 열수 추출물보다 에탄올 추출물 흑삼에서 효율적으로 ginsenosides가 추출되었다. 또한 흑삼 에탄올 추출물이 $PPAR{\gamma}$ 및 C/$EBP{\alpha}$ 감소, AMPK의 인산화 증가 등 adipogenesis 관련인자를 억제하였으며, 아울러 염증성 사이토카인의 분비를 억제하였다. 따라서 비만 및 대사성 질환의 예방에도 잠정적으로 이용될 수 있을 것으로 기대되지만 ginsenosides와 비만과의 조절기전 연구 및 항염증성 기전 등에 대한 정확한 기전 규명이 필요하다. 현재 인삼에 함유된 ginsenosides를 이용하여 체지방 감소 등의 기능성식품으로 많이 개발되고 있는 현실을 감안해 볼 때 홍삼 및 흑삼의 제조 기술인 구증구포법의 효율적인 표준화 공정기술, 유효 생리활성 성분의 대량 생산 및 안전성 기술 등이 개발된다면 항비만에 대한 고부가 가치 상품개발이 가능할 것으로 기대된다.

• 한국식품영양과학회지
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• 제40권2호
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• pp.156-162
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• 2011

세근을 제거한 피부직삼을 흑삼제조 시 구증구포의 각 증별로 얻어진 인삼을 주정으로 추출한 추출물의 품질학적 특성과 항산화 특성을 분석하였다. 피부직삼의 증포 횟수가 증가할수록 pH가 감소하였으며, 흡광도는 증가하였는데 특히 4회째부터 크게 증가하여 갈색도가 진해졌다. 벤조피렌 분석 결과 8증과 9증에서 0.04 ppb로 낮은 함량을 나타내었으며 Rg1 및 Rb1 함량은 증포 횟수에 따라 19.07 mg/g에서 1.70 mg/g으로 크게 감소하였다. 흑삼 추출물의 항산화활성은 DPPH radical 소거능, hydroxy radical 소거능, ABTS radical 소거능, FRAP으로 분석하였으며 총 페놀함량을 측정하였다. DPPH radical 소거능 $IC_{50}$값은 피부직삼이 14.09 mg/mL, 1회 증포 시 12.20 mg/mL, 3회 증포 시 7.63 mg/ mL, 9회 증포 시 3.12 mg/mL로 증포 과정이 증가할수록 $IC_{50}$값은 4.5배 감소하였으며, FRAP value는 피부직삼으로 흑삼 제조 시 증포 횟수의 증가에 따라 155.6% 증가하였다. ABTS radical 소거능은 각각 피부직삼 51.12%, 1회 증포 69.34%, 9회 증포 84.13%로 증포 과정이 반복될수록 증가하였다. Hydroxyl radical $IC_{50}$ 측정값은 1회 증포 31.24 mg mL, 9회 증포 3.04 mg/mL로 증포 횟수가 증가할수록 hydroxyl radical $IC_{50}$ 값이 9.7배 감소하였다. Total phenol 함량은 1회 증포 시 0.61 mg/mL, 6회 증포 시 0.79 mg/mL, 9회 증포 시 0.83 mg/mL로 total phenol 함량이 증포 횟수의 증가에 따라 126% 증가하였다. 따라서 피부직삼을 이용하여 흑삼 제조 시 증포를 9회 반복함에 따라 항산화활성은 78~155.6% 증가하였는데, 이는 phenol 함량이 168%까지 증대된데 기인된 것으로 사료된다.

• 한국수산과학회지
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• 제30권2호
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• pp.264-270
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• 1997

연어육으로써 조미반건조 제품을 가공하기 위한 기초 자료를 조사하기 위하여 가공조건에 따른 texture의 변화를 측정한 결과는 다음과 같다. 건조시간과 열풍온도가 증가할수록 연어육의 수분함량은 감소하였고, 수분감소량에 비례하여 hardness, shear stress 및 adhesiveness는 증가하였다. 연어육 건조 중에 hardness, shear stress 및 cohesiveness의 상관관계는 hardness와 shear stress는 비례하였고 hardness와 cohesiveness는 반비례관계를 나타내었다. 당장 및 염장 후, 건조시간이 증가할수록 hardness와 shear stress는 증가하였다. 관능검사 결과, 3시간 이상 건조한 당장시료의 texture가 "약간 좋다" 이상을 보였다. 가열 중의 texture 변화에 있어서는 10시간 건조한 시료가 4시간 건조시료 보다 hardness 및 shear stress 값이 높았으며, 가열시간이 증가함에 따라 10시간 건조한 시료의 hardness는 큰 변화가 없었으나 4시간 건조한 시료에서 감소하였다. Cohesiveness의 경우 가열시간이 경과함에 따라 4시간 건조시료와 대조구는 감소하였으나 10시간 건조한 시료에는 거의 변화가 없었고 adhesiveness에 있어서는 가열시간에 따른 일정한 경향을 나타내지는 않았다.

• 동아시아식생활학회지
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• 제25권6호
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• pp.1049-1057
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• 2015

This study investigated the physicochemical properties of Dioscorea batatas for improvement of biological activities during a three-step steaming process, steaming $120^{\circ}C$ for 30 min and hot air drying at $60^{\circ}C$ for 8 hrs. Samples were extracted with 70% ethanol and analyzed for free sugars, and organic acids were analyzed by HPLC. The DPPH & ABTS radical scavenging activities, crude saponin, water binding capacity, oil absorption, and ${\alpha}$-glucosidase activity were measured. The major free sugars in all samples were fructose, maltose, and sucrose, and the free sugar contents increased to 157~235% after the three-step steaming process compared to the control. Organic acid contents of samples treated by steaming increased to greater than 55.8 mg/100g. The ABTS radical scavenging activity significantly increased with repeated steaming process, especially after the three-step process. As the time of steaming process increased, DPPH radical scavenging activity increased from 26.99% fresh Dioscorea batatas to 80.46~97.79% after the three-step process. Crude saponin content increased rapidly as steaming time increased, but decreased after the three-step process steaming process. The water-binding capacities of the samples treated by steaming process were higher than that of the control, whereas oil absorption decreased as steaming time increased. From the results, steaming process could be suggested as beneficial for controlling fat intake. Compared to acarbose, a known antidiabetic drug, used as a positive control, ${\alpha}$-glucosidase inhibitory activity of samples treated by two-step steaming was among the samples. The results suggest that Dioscorea batatas treated by steaming process has antioxidative and anti-diabetis activities and can be used as a natural health product.

• 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).

• 혜화의학회지
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• 제13권2호
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• pp.187-196
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• 2004

Now many sustitution and false articles is used in korea instead of shanyao. To use shanyao correctly, we will make a quilitative certificational plan of shanyao to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source About a source of shanyao, though korea and china has a each other source, we think there is no problem in use of both. 2) Process In our country producing shanyao as medical use is a 'duanma', we can divide into peeling and non-peeling, drying at bulks and at briquets, steaming shanyao and fresh shanyao. Regardless of existence for peeling and steaming, a distributing shanyao is received a proper judgment. Like this result was expressed by insufficiency of standards about medical components or indicating components. We detected a reminding S02 more than 10 ppm. And this expresses that there ia a problum at a drying method. To suggest proper processing methods, a standard of quility will have to be made which the existence of peeling, difference of quility between 'changma' and 'duanma', drying method and exudation test with cutted thickness are adaptable. Besides, 'maoshanyao' and 'guangshanyao' of china is processed by various methods which decrease a medical effect such as too much soaking shanyao in water, steaming with a sulfur, too much peeling, So we must process shanyao like the next methods. (1) When harvesting, dig deeply not to cut off roots. (2) Not to peel, wash shanyao in a washing machine. (3) Dry to 50-60% degree at sunny place or drying machine. (4) To be easy for drying and exudation, cut off a thick piece with 5 mm (5) Dry perfectly at ding machine. 3) Quality3) Quality (1) Functional standards It is not Proper that 'guangshanyao' is used in china because it has a problem with quility on process of working, If they did not soak shanyao in water or heat with steam, it is the real situation that they cannot cutt off shanyao evenly. In conclusion, shanyao must be heavy, powdery with a perfectly non-peeling surface, section surface is yellow-white color, unequal and has no holes. (2) Physicochemical standards It is the real situation that we can not distinguish into quility of shanyao with established test because various workings which decrease medical effects is used. Therefore we suggest a testing standard of S02 which is used in bleaching. And testing standards relatived with decrease of medical effects must be established at once. It must that Dry on loss is less than 14.0%, content of ash is less than 6.0%. Content of acid-nonsoluble ash is less than 0.5%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agricultural medince.

• 한국자원식물학회지
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• 제25권4호
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• pp.473-481
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• 2012

구증구포방법은 기존의 홍삼제조방법에서와 같이 9회 반복 과정으로 새로운 신규사포닌 등 성분변화가 일어나지만 시간이 오래 걸리고 복잡하며 어떤 특수 성분이 얼마나 증가 되는지 보고 되어 있지 않다. 또한 기존의 구증구포방법은 제조공정 중 건조시 보통 $60^{\circ}C$에서 열풍건조를 하기 때문에 건조시 관리의 부족으로 간혹 벤조피렌에 노출되는 경우가 있다. 본 방법은 새로운 자동 구증구포방법으로 제조시간이 약 2배정도 단축되며 특히 건조시 습열냉각건조를 통하기 때문에 벤조피렌함량이 거의 검출되지 않았다. 또한 사포닌 변환 등은 기존 구증구포방법과 같이 사포닌 변화가 일어나 홍삼에서만 나타나는 Rg3와 기타 효능활성물질 등이 분석되었다. 인삼사포닌의 경우에는 증포횟수가 증가함에 따라 흡수가 어려운 major ginsenoside(Rg1, Re, Rb1, Rc, Rb2 및 Rd)의 함량이 점차적으로 감소되고 대신 흡수가 빠르고 항암활성이 강한 minor ginsenoside (Rh1, 20(S)-Rg2, 20(R)-Rg2, 20(S)-Rg3, 20(R)-Rg3, Rk1 및 Rg5)의 함량이 점차적으로 증가하였다. 특히 diol계 사포닌인 ginsenosides Rb1, Rb2, Rc 및 Rd는 Rg3, Rk1 및 Rg5로 전환되었고, triol계 사포닌인 ginsenosides Rg1 및 Re는 Rh1, Rg2로 전환되었다. 수삼에서의 환원당, 산성다당체 및 총 페놀 화합물 함량은 7회까지 유의적으로 증가하였고 8회부터 점차 감소하는 경향을 보였다. DPPH 라디칼 소거활성은 7회까지 점차적으로 감소하여 $IC_{50}$값이 68% 감소되는 것으로 나타났으며 7회부터 9회까지는 큰 유의적 차이가 없었다. 결론적으로 본 자동 구중구포방법은 기존의 방법과 물질생성은 거의 비슷하지만 시간이 단축되고 벤조피렌 함량이 거의 검출되지 않아 앞으로 고부가가치 인삼산업에 많은 도움을 줄 것으로 생각된다.

• 한국식품조리과학회지
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• 제13권3호
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• pp.356-363
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• 1997

Soybean Da-sik was prepared with various soybean powder processing methods (roasting, steaming, and steaming followed by roasting) and sugar types (honey, oligo-sugar), and their sensory and physical characteristics were evaluated to determine the optimum preparation method. The results were as follows: 1. For Sample 1 (roasting soybeans for 30 min at 150$^{\circ}C$ and grinding), the best appearance of Da-sik was obtained when the content of honey was adjusted to 35 g, and the color with 30 g of oligo-sugar by sensory evaluation. The optimum texture was obtained with 40 g of honey, and the optimum chewiness with 30 g of honey Overall, the optimum quality was obtained with 35 g of honey, and oligo-sugar seemed to have less influence on the quality. In case of Sample 2 (four rounds of steaming and drying for 35 min), 40 g of oligo-sugar was found to exhibit the best quality, and honey was less effective. For Sample 3 (three rounds of drying followed by 15 min roasting at 150$^{\circ}C$), the best appearance and color were obtained with 35 g and 40 g of honey, respectively. The texture was most favorable with 40 g of honey, while the chewiness was best with 30 g of honey, suggesting 35 g of honey was the optimum level for Sample 3 soybean powder than oligo-sugar. 2. The springiness, gumminess, hardness and chewiness measured by a texture analyser were highest with Sample 1 containing 30 g of honey, and the cohesiveness with 40 g of honey. 3. For color, the best brightness and yellowness were obtained with Sample 1 with 30 g of honey. The redness was highest with Sample 3 with 40 g of honey. Overall, the desirable recipe for soybean Da-sik was 35 g of honey for Sample 1 and Sample 3, and 40 g of oligo-sugar for Sample 2.