• Journal of Pharmacopuncture
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• v.21 no.2
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• pp.112-119
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• 2018

Contents of compounds in Rehmanniae Radix change depending on the number of steaming and drying and the drying method. In this study, as an impregnation method for dried Rehmanniae Radix, takju impregnation and cheongju impregnation were carried out and steaming and drying were repeated for 9 times. The changes of 5-HMF and catalpol contents were analyzed according to the number of repetition times to investigate which stage of steaming and drying is preferable. Also, total nitrogen, crude fat, ash, and crude fiber were measured to analyze changes in general components. 5-HMF was not detected in dried Rehmanniae Radix. As a result of repetitive steaming and drying, the content of 5-HMF increased only slightly from 1 to 4-times steaming and drying but increased significantly from 5-times. The catalpol in dried Rehmanniae Radix was not detected after 5 times of steaming and drying. Sucrose, maltose, and glucose were included in dried Rehmanniae Radix before steaming and drying. However, after the process in both Takju impregnation and Cheongju impregnation, galactose and fructose tended to decrease after production and sucrose and glucose tended to decrease after the increase. In this study condition, 6-times and more steaming and drying were appropriate process which met the content criteria (not less than 0.1%) of the Korean Pharmacopoeia (8th edition) for 5-HMF, an index component for quality control of Rehmanniae Radix Preparata.

• 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.

• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.6
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• pp.1557-1561
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• 2008

Red ginseng possibly has new ingredients converted during steaming and dry process from fresh ginseng. Kujeungkupo method which means 9 repetitive steamings and dryings process was used for the production of red ginseng from 6-year old ginseng roots. Saponin was extracted from each red ginseng produced at the 1st, 3rd, 5th, 7th, and 9th during the steaming and drying treatment, and we analyzed saponin content with TLC. Minor saponins, such as ginsenoside-Rg3, -Rh2, compound K, and F2, increased as the process time of steaming and drying, but major saponins (ginsenoside-Rb1, -Rb2, -Rc, -Rd, -Re, -Rf, -Rg1) were decreased. Major saponins were yet observed almost at the 1st process, then degraded as the increasing time of steaming and drying process. Especially, ginsenoside-Re and -Rg were observed as considerable amount after the 1st treatment, but there were no trace of them after the 9th treatment. Ginsenoside-Rg1, -Rb2, and -Rb1 were also reduced remarkedly by 96.6%, 96%, and 92.3%, respectively. Minor saponins were increased significantly, especially for ginsenoside-Rg3 and ginsenoside-F2. These results suggest that Kujeungkupo method is the very useful method for the production of minor ginsenoside-Rg3 and -Rh2.

• 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.

• The Korea Journal of Herbology
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• v.32 no.1
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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.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.1
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• pp.121-126
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• 2009

Korean ginseng (Panax ginseng C. A. Meyer) has been used as an important medicinal plant in the Orient for a long time. It has been claimed that ginseng has many beneficial bioactive effects on human health, such as antitumor, antistress, antiaging and enhancing immune functions. Red ginseng possibly have new ingredients converted during steaming and dry process from fresh ginseng. In this study, pharmacological efficacy and ingredient conversion of ginseng by 9 repetitive steaming and drying process were investigated measuring conversion efficiency of acidic-polysaccharide, phenolic compounds and inhibition of peroxide lipides. It was found that acidic-polysaccarides were increased by heat treatment. In addition, maltol of phenolic compounds, strong antioxidant, produced during the process of red ginseng by Maillard reaction. Acidic-polysaccarides and maltol were increased after the 1st and 3rd steaming and drying treatments, but they were decreased gradually after 5th, 7th, and 9th treatments. Antioxidant activity was increased as increasing treatment times of steaming and drying without significance. Effect of red ginseng extract on inhibition of peroxide was increased gradually until after the 7th treatment, but remarkably decreased after the 9th treatment.

• Korean Journal of Human Ecology
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• v.22 no.3
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• pp.485-492
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• 2013

The temperature changes of dumpling(mandu) during cooking process were examined and the effects of time-temperature and/or time-size interactions on internal temperature were studied. Mandu was purchased from local markets and classified by its weight(small, medium, and large). Boiling, steaming, pan frying, and deep fat frying were adopted. Internal temperature was measured with a food thermometer in every one minute. The internal temperature of mandu increased over time in every cooking process(p<0.05). After three minutes the internal temperature of mandu in boiling, pan frying, and deep fat frying reached over at $74^{\circ}C$, which is high enough temperature to kill the harmful bacteria, but not in steaming. The internal temperature of mandu was significantly affected by cooking time, size, and both in boiling, steaming, and deep fat frying(p<0.05). There were significant differences between the internal and surface temperatures of mandu in the cooking processes except pan frying in three minutes(p<0.05). The results of this study indicate three minutes' cooking of the mandu by boiling, pan frying, and deep fat frying is safe enough to eat. However, longer steaming time is needed in order to reach safe temperature. This study also indicates the cooking time and size of mandu appear to be major factors in determining the internal temperature achieved at $74^{\circ}C$. More research is needed to check time to reach a safe temperature in the cooking process of mandu by steaming.

• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.2
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• pp.333-339
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• 2008

Korean ginseng (Panax ginseng C. A. Meyer) has been used as an important medicinal plant in the Orient for a long time. It has been claimed that ginseng has many beneficial bioactive effects on human health, such as antitumor, antistress, antiaging and enhancing immune functions. Red ginseng possibly have new ingredients converted during steaming and dry process from fresh ginseng. Kujeungkupo method which means 9 repetitive steaming and drying process was used for the processes of green tea, Polygonatum odoratum, and Rehmanniae radix preparata. In this study, ingredient conversion of ginseng by 9 repetitive steaming and drying process were investigated measuring conversion efficiency of brown materials, crude lipids, crude proteins and aromatic compounds. Brown materials, as an antioxidant, in red ginseng were produced through non-enzymatic reaction by heat. Repetitive steaming and drying treatments on ginseng root contiunously increased the content of brown materials and the chromaticity. Crude lipids were degraded by heat and converted into volatile aromatic ingredients. Crude lipids were degraded and decreased by 0.52% after the 5th and 7th. Crude proteins were also decomposed and converted to amino acid. Crude proteins after the 9th treatment were decreased by more than 85% as increased times of treatments. A bicyclogermacrene as aromatic material was decreased as increased treatment times, while but a aromatic caramel was increased.

• Korean Journal of Medicinal Crop Science
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• v.22 no.2
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• pp.134-139
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• 2014

This study was to investigate the improvement of immune activities of the extracts from Codonopsis lanceolata by stepwise steaming process and high pressure process. The phenol contents was $8.742{\mu}g/mg$ which was higher than that from conventional extraction using 70% ethyl alcohol at $80^{\circ}C$ for 24 hours. All of extracts at a concentration of $1.0mg/m{\ell}$ showed relatively low cytotoxicity on human normal kidney cell (HEK293) in range of 16 19%. The immune B and T cell growth was improved by extracts using the steamed and high pressure precess of C. lanceolata up to $180{\times}10^4cells/m{\ell}$ and $96{\times}10^4cells/m{\ell}$, respectively. The extract prepared also greatly increased the secretion of both IL-6 and TNF-${\alpha}$ from the stepwise steamed and high pressure process. This results can conclude that stepwise steamed and high pressure process effectively released active biomaterials which could important role in enhancing immune activity in the body.

• Korean Journal of Medicinal Crop Science
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• v.20 no.1
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• pp.27-35
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• 2012

This study was conducted to investigate changes in composition of ginsenosides and color of processed ginsengs prepared by different steaming-drying times. Processed ginsengs were prepared from white ginseng with skin by 9-time repeated steaming at $96^{\circ}C$ for 3 hours and followed by hot air-drying at $50^{\circ}C$ for 24 hours. As the times of steaming processes increased, lightness (L value) decreased and redness (a value) increased in color of ginseng powders. Crude saponin contents and ginsenosides compositions in processed ginsengs prepared by different steaming-drying times were investigated using the HPLC method, respecively. Crude saponin contents according to increasing steaming-drying times decreased in some degree. In the case of major ginsenosides, the contents of $Rb_1$, $Rb_2$, Rc, Rd, Rf, Re, $RG_1$, Re were decreased with increase in steamimg times, but those of $Rh_1$, $Rg_3$, $Rk_1$ were increased after especially 3 times of steaming processes. Interestingly, in black ginseng were prepared by 9 times steaming processes, the content of ginsenoside $Rg_3$ was 8.20 mg/g, approximately 18 times higher than that (0.46 mg/g) in red ginseng. In addition, the ratio of the protopanaxadiol group and protopanaxatiol group (PD/PT) were increased from 1.9 to 8.4 due to increasing times of steamming process.