• The Journal of Korean Medicine
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• v.33 no.3
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• pp.200-230
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• 2012

Objectives: Ginseng, Panax ginseng C. A., white ginseng, has been used for thousands of years in Traditional Korean Medicine. Red ginseng can be made by a steaming process of white ginseng changing a variety of ginsenosides and ingredients such as dencichine. This article reviews red ginseng for mechanisms for pharmacodynamics and toxicity based on the content of ginseng's active ingredients, ginsenoside changed by steaming. Methods: The following electronic databases were searched: PubMed, Science Direct and Chinese Scientific Journals full text database (CQVIP), and KSI (Korean Studies Information) from their respective inceptions to June 2012. Results: Compared with unsteamed ginseng, the content of ginsenosides Rg2, Rg3, Rg5, Rh1, Rh2 and Rk1 called red ginseng-specific ginsenosides increased after the steaming process. Different ginsenosides have shown a wide variety of effects such as lowering or raising blood sugar and blood pressure or stimulating or sedating the nervous system. Especially, the levels of Rg2, Rg3, Rg5, Rh1, Rh2 and Rk1 were increased by the steaming process, showing a variety of pharmacodynamics in biological systems. Also, various processing methods such as puffing and fermentation have been developed in processing crude ginseng or red ginseng, affecting the content of ginseng's ingredients. The safety issue could be the most critical, specifically, on changed ginseng's ingredients such as dencichine. The level of dencichine was significantly reduced in red ginseng by the steaming process. In addition, the possible toxicity for red ginseng was affected by cytochrome P450, a herbal-drug interaction. Conclusions: The variety of pharmacological and toxicological properties should be changed by steaming process of Panax ginseng C. A., white ginseng. Even if it is not sure whether the steaming process of white ginseng would be better pharmacologically, it is sure that steaming reduces the level of dencichine causing a lower toxicity to the nervous system.

• Korean Journal of Medicinal Crop Science
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• v.21 no.3
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• pp.204-212
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• 2013

In general, stepwise hot steaming process is known to be effective in improving its biological activities; however, not much employed in processing Codonopsis lanceolata due to its hardness. The complex processed C. lanceolata showed highest free radical scavenging acitivity as 45.21%. Total phenol and flavonoid content were of complex processed C. lanceolata higher than conventional extract and alone steaming process. It was showed the lower melanogenesis rate on melanin production test by B16F10 cells as 27.46%. High inhibitory of tyrosinase was also measured as 28.61% by adding steamed Codonopsis lanceolata extracts by high pressure extraction of 1.0 $mg/m{\ell}$. And anti-wrinkle activity were 39.08%. In comparing phenolic acids profiles in the extract, in general higher amounts of polyphenol were obtained possibly by easy release of active components during thermal processing, which results in better antioxidant activities than that of general extract. This findings can also be supported by result that the extract by steaming process showed better activities than the general extraction extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1184-1188
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• 2011

This study analyzed changes in the texture and salt content of Chinese cabbage after salting using different methods to determine the effects of low salt brining. To verify the possibility of brining under low salt concentration, Chinese cabbage was salted with 1%, 2%, 6%, and 10% salt solutions by pressing, pressure reduction, or steaming. After salting, the firmness (g, determined using the puncture test) of the Chinese cabbage changed according to the brining methods used, however, an increasing trend in rigidity was observed as the salinity increased. Because the power applied during pressing or pressure reduction treatments is higher, the firmness of and penetration time on the surface of the brined Chinese cabbages after these treatments increased more in the 6% salt solution cabbage. Additionally, the Chinese cabbages treated with steam showed significantly higher firmness and penetration time than those treated by pressing and pressure reduction. As a result of pressing the 6% salt concentrated cabbage with 1.35 $kg{\cdot}f/cm^2$, a pressure reduction from 250 mmHg, and steaming at 100$^{\circ}C$ for 1 min, the cabbage had roughly 2% of the salt concentration, ultimately. These physical treatments of pressing, pressure reduction, and steaming could be used as new methods for preparing salted Chinese cabbage with low salt concentrations for general use.

• Korean Chemical Engineering Research
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• v.52 no.5
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• pp.587-591
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• 2014

Experiments for a control method that enhances the yield to produce high quality red ginsengs have been performed. In the first steaming process of a series of processes to produce red ginsengs from raw ginsengs, there occur several undesirable defects on ginsengs such as cracks of ginseng body, inside cavity and inside white. These defects lead to deterioration in product qualities. Therefore an improved control method that minimizes these undesirable defects is needed in order to increase the yield of high quality red ginsengs. Until these days, the steaming process control methods such as controlling the steaming temperature and/or pressure have been studied. However, such control methods are not adequate enough to minimize the undesirable defects in steamed ginsengs. On the other hand, in this experiment, we suggest a control method that minimizes the undesirable defects through a weight control of steamed ginsengs, keeping the steaming temperature at $96{\sim}99^{\circ}C$ as usual. Experiments with the weight control show that amount of cracks on the steamed ginseng body can be reduced.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.1
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• pp.89-95
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• 1995

The efficient use as a protein source for poultry of full fat soybean (FFSB) treated under various processes, i. e. steaming under pressure 40 lbs/sq. inch for 5, 10 or 15 minutes or roasting in a baking oven at $180^{\circ}C$ for 20, 30 or 40 minutes or extruding was compared with that of soybean meal. Eight hundred straight run broiler chicks (AA 707) were randomly allotted into 8 treatments of 4 replicates, fed with, rations containing either kind of the above mentioned FFSB for 6 weeks (Wks 1-7). The protein content of the diets for chicks during 1-3, 3-6 and 6-7 weeks of age was 21, 19 and 17% respectively. The result revealed that steaming can destroy 76-92% of the trypsin inhibitor activity (TlA) in soybean, particularly that at 15 minutes, while roasting can get rid of only 13-28% TlA. Chicks fed roasted FFSB had an enlarged pancreas and showed inferior performances to the steaming and the extrusion products. Steaming should be at least 10-15 minutes in order to obtain the comparable performances to those of the extrusion or of the soybean meal. The extruded FFSB showed the best feed conversion ratio. This might be due to the very fine particle of the product.

• YAKHAK HOEJI
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• v.57 no.5
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• pp.323-329
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• 2013

This study was designed to determine and compare the cognitive enhancing effect of various Codonopsis lanceolata extracts by steaming, fermentation and high hydrostatic pressure process. We prepared water extract of C. lanceolata, steamed C. lanceolata, steamed and fermented C. lanceolata and C.lanceolata by high hydrostatic pressure process and fermentation. Cognitive enhancing effect of extracts was evaluated in scopolamine-induced memory impairment mice using by passive avoidance test and Morris water maze tests. MTT assay was conducted to investigate neuroprotective effect on glutamate induced cell death in HT22 cells. Steamed and fermented C. lanceolata water extract decreased escape latency in Morris water maze test and increased the latency time of the passive avoidance test compared to other extracts. Furthermore, the steamed and fermented C. lanceolata water extract showed neuroprotective effect. These results suggest that steaming and fermentation process more improve cognitive enhancing effect of C. lanceolata than other process.

• Journal of the Korean Wood Science and Technology
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• v.17 no.2
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• pp.65-73
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• 1989

Steam explosion process is an efficient pretreatment method for sparating and utilizing wood main components has attracted attention in utilization of ligno-cellulosic biomass. In order to obtain the effective pretreatment condition. this study was made explosion apparatus. examined the composition. extraction of exploded wood. Wood chips of pine(Pinus densiflora oak (Quercus serrata) and birch wood (Belula platyphylla var. japonica) were treated with a high pressure steam(20-30 kg/$cm^2$, 2-6 minutes). The results can be summarized as follow; In analysis of exploded wood(EXW). It was found arabinose residues rapidly decreased with increasing of steaming time and pressure. Extractives of EXW with sodium hydroxide increased with increasing of steaming-time and- pressure especially extractives 1% sodium hydroxide has higher than other extracted method extractives of hard wood(oak, birch) has higher than pine wood. In EXW extracted with sodium hydroxide and methanol lignin was partially delignified alkali extraction was more delignified than methanol extraction hardwood than pine wood.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.40-45
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• 1996

This study was conducted in order to determine the effect of various cooking methods (boiling, pressure cooking, steaming and microwave heating) on mineral content, color and sensory quality of radish, potato and carrot. It was shown that microwave heating was desirable method in cooking radish on both the acceptability and the retention of mineral content. On the other hand, steaming and pressure cooking were found to be desirable methods for cooking potato. There were not so many differences in both the retention of mineral content and the acceptability of carrot by various cooking methods. The pressure cooking, which was not a proper method for leaf vegetables, could be applied to root vegetables without losing so many mineral contents.

• Proceedings of the Korean Fiber Society Conference
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• 2003.10a
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• pp.33-34
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• 2003

Lyocell yarns were treated with NaOH, liquid ammonia, high pressure steam and polycarboxylic acids, and dyed with five reactive dyes. The water content of the samples was also measured by the centrifugal and chromatographic techniques. The total pore volume w as substantially increased by NaOH treatment, while decreased by high pressure steaming. The pore size distributions for the dyed samples were affected by the dyes used.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.34-39
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• 1996

This study was conducted in order to determine the effect of various cooking methods (boiling, pressure cooking, steaming and microwave heating) on mineral content, color and sensory quality of spinach, chinese cabbage, and cabbage. It was shown that steaming and microwave heating were desirable methods for all three vegetables. Both the acceptability and the retention of mineral content were high when these methods were used. It was also shown that boiling more than 5 min. and pressure cooking were not appropriate for leaf vegetables since both the acceptability and the retention of mineral contents were low in those methods.