• Korean journal of food and cookery science
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• v.7 no.1
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• pp.81-85
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• 1991

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL (chapter 82~86). The result from the study are as follows; 1. Byung was made from dough of wheat flour, glutinous rice flour, small green peas flour an rice of millet etc. by steaming, roasting, deep fat frying or sauted, or it had eaten Byung which was made from egg or seagull's egg without cereal was simillar to Korea's fried egg cake. 2. Jong and Youl were steamed product made from mixture of millet and rice which were wrapped with leaf of Julpool or bamboo's leaf. It's shape was simillar to Korea's Song-Pyun but different from materials and cooking method. 3. Jamyong's cooking method was boild the mixture of white rice soup, Myong-Jup, and salt. and then pour the rised Bal. 4. Ye and Lo were boiling product made from new oat and appricot seed flour. It was simillar to sweet drink made from rice, and put them in the jar for storage.

• Journal of Haehwa Medicine
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• v.13 no.2
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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.

• Journal of the Korean Professional Engineers Association
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• v.17 no.4
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• pp.28-39
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• 1984

Experiments were carried out for the development of a processing method of soybean into full-fat or defatted flour, using two varieties of soybean (kwangkyo produced in Korea and Bragg produced in India) Samples were subjected to dry dehulling, size reduction and wet heat treatment processes to make soybean flours. The quality of soybean flours were evaluated, and the results obtained were summarized as follows. 1. Crude fiber content of dehulled soybean was under 3.0% which indicated satisfactory dehulling, and there was no significant difference in crude fibre content between two varieties. 2. When dehulled soybean was cracked into soy grits by a hammer mill, 98.71∼98.86％ of the soy grit was in the range of 10∼18 mesh which was the optimum size of particle for quick and uniform penetration of heat into the intra-particle air spaces. 3. Moisture content of soy flour after steam treatment at 15 psig for 5 to 30 min was only 0.29∼1.68% which did not hinder the next milling operation. 4. From the color analysis of soy flours, it was observed that the dominant wavelength for all the samples are in a very narrow range from 575 to 581 nm and the color variation was from yellow to yellowish orange. Twenty to twenty five ％ higher reflectance was observed in the defatted flours than full fat flours. The ％ chroma of the defatted flour slightly increased as the duration of steaming of soy grits increased, whereas that of the full-fat flour did not. 5. The protein extractability in the defatted flour at pH 7.6 showed progressive decrease in solubility from 48.40％ (Bragg), 75.20％ (kwangkyo) for untreated flours to 9.75％ (Bragg), 26.27％ (kwangkyo) for 30 min steaming. But Kwangkyo variety showed twice higher protein extractability than Bragg variety.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.186-192
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• 2004

This study was performed to investigate softening methods of raw sea tangle for development of sea tangle processing products and intermediate materials. In examination of various softening agents, it was revealed that 0.3％ sodium triphosphate was best effective on softening with heat treatment. Softerness and spreadability of sea tangle treated with sodium triphosphate and heat treatment were indicated to be better than the others. In blanching studies, microwave was extremely effective on softening and the effect was as follows: microwave>steaming>boiling water in softening order. In the case of adding 0.3％ sodium triphosphate in blanching treatment, there was synergy effectiveness on softening. The color change of treated sea tangle was significantly different at p<0.05 depending on blanching method and addition amount of the agent.

• Food Science and Preservation
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• v.25 no.1
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• pp.155-163
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• 2018

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.

• Korean Journal of Medicinal Crop Science
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• v.26 no.2
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• pp.148-156
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• 2018

Background: Hot steaming is known to be effective in improving the biological activities of plant extracts by breaking down useful compounds to low molecular weight ones. Methods and Results: This study aimed to develop an optimal extraction and steam processing method for enhancing the low molecular ginsenoside contents of the adventitious roots culture of wild mountain ginseng. The total ginsenoside was optimally extracted when 70% EtOH was used at $50^{\circ}C$, whereas low molecule ginsenoside such as Rg2, Rh1, Rh4 and Rk1 could be extracted using 70% EtOH at $70^{\circ}C$. The adventitious roots culture of wild mountain ginseng is known to contain four major ginsenosides, i.e., Rb2, Rb1, Rg1 and Rd, however new ginsenosides Rg6, Rh4, Rg3, Rk1 and Rg5 were new abundantly obtaind after steam processing method was applied. The contents of total ginsenosides were the highest when thermal steam processing was conducted at $120^{\circ}C$ for 120 min. Unlike ginsenosides such as Rg1, Re, Rb1, Rc, Rb2, and Rh1, which decreased after steam processing, Rg3, Rk1, and Rg5 increased after thermal processing. Steam processing significanltly reduced the content of Rb1, increased that of Rg6 by about ten times than that in the adventitious roots culture of wild mountain ginseng. Conclusions: Our study showed that the optimal extraction and steam processing method increased the content of total ginsenosides and allowed the extraction of minor ginsenosides from major ones.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.199-204
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• 2009

For the purpose of developing a safe & hygienic manufacturing method to acquire low levels of benzo(a)pyrene in black and red ginseng products, this study investigated the effects of steam- and dry-processing temperatures on benzo(a)pyrene production in ginseng. By the red ginseng with a fix dry-process temperature of $50^{\circ}C$ and setting the steam-process temperature between $80{\sim}120^{\circ}C$, an extremely small amount(0.1 ppb) of benzo(a)pyrene was produced, indicating there was no relationship between the steam-temperature and benzo(a)pyrene production. On the other hand, when the red and black ginseng were steamed at the fixed temperature of $100^{\circ}C$ and dried at various temperatures between $50{\sim}120^{\circ}C$, the amount of benzo(a)pyrene produced was closely connected with the dry-temperature, and increased with higher drying temperatures. Upon repeating the steam and dry process nine times, in which the steam-temperature was set at $100^{\circ}C$ and the dry-temperature at $50^{\circ}C$, higher amount of benzo(a)pyrene were produced in red and black ginseng, respectively, with increasing steam- and dry-processing time. However, the level of benzo(a)pyrene still remained extremely small(below 0.12 ppb), showing a maximum amount in the black ginseng that was steamed and dried nine times. This suggests that the fine root of ginseng may be carbonized by increasing the number of times it is steam- and dry-processed. From the above results, this study determined that the optimum temperatures for manufacturing red and black ginseng products with safe levels of benzo(a)pyrene would be a temperature between 80 and $120^{\circ}C$ for steaming and a temperature less than $50^{\circ}C$ for drying.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.617-624
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• 1990

Proper processing condition of Yukwa(oil popped rice snack) for mass production and pop-ping mechanism of it were tested with Shinsun (waxy, Japonica type rice) which was excellent for Yukwa making. Optimum steaming time of dough was 15 min among 4 to 60 min and reasonable moisture content of the dough before steaming was 4895 among 48 to 53% which had good and fine texture. Acceptable stirring time of steamed dough was not significantly different among 1 to 4 min, but no stirring with much larger volume was shown very poor and too soft in texture. At the simplification test of milling method, wet milling was better then dry milling in expansion rate and high temperature treatment of dough at 6$0^{\circ}C$ gave negative effect on their quality. Extending high temperature treatment of dough, reducing sugars in the dough increased and it might be caused of starch degradation. In addition of some other protein sources to dough, Yukwa quality were in proportion to the protein content of the beans. At the long term storage of the Yukwa base, moisture absorption was different depending upon RH of atmosphere and the quality of Yukwa was inferior by storage time. By addition of some alcoholic beverage, such as Makkoli, Soju and Chungju, expansion rate and their texture were somewhat improved by increasing addition amount of them from 15% to. 30％ on dough (w/w).

• Journal of Sericultural and Entomological Science
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• v.55 no.2
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• pp.40-43
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• 2019

Mature silkworms (MS) of Bombyx mori have enlarged silk glands, which are known to be enriched with various functional materials. A special steaming method has been developed for processing MS with enlarged silk glands edible, by which the MS have become a potential health supplement for improving the quality of life. Steamed and lyophilized MS powder (SMSP) has been strongly believed to have various unidentified beneficial effects for humans. Therefore, the purpose of this mini-review is to summarize the various health promoting functionalities of SMSP, which have been published in the paper so far. Firstly, SMSP increased healthspan as well as lifespan, locomotor ability, and resistance to Parkinson's disease by enhancing olfaction and mitochondrial activity in neurons. Secondly, SMSP increased resistance to carcinogens causing liver cancers, improved both acute and chronic liver function with alcohol metabolism, and prevented alcohol induced stomach ulcers. Thirdly, SMSP reduced UVB-induced skin pigmentations and melanogenesis. Taken together, SMSP can be regarded as a promising natural health product to increase incomes for sericultural farm households in Korea as well as global human health and welfare.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.43-50
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• 2002

To develop commercial semi-solid apple baby food, the physicochemical characteristics of apple puree in relation to different preparing methods and the effect of the addition methods of ascorbic acid on browning reaction were investigated. The preparing methods were classified into 3 groups by initial heating treatment: no heating (A), steaming at $120^{\circ}C$ (B), and blancing at $100^{\circ}C$ (C). The viscosity of tested apple puree was $2,600{\sim}5,856\;cp$, and contents of anhydrogalaturonic acid (AGA) and neutral sugar ranged $4.15{\sim}11.92\;mg%$ and $6.18{\sim}10.65\;mg%$, respectively. Among free sugars tested, level of fructose was the highest $(5.43{\sim}8.87%)$, followed by glucose $(2.11{\sim}4.23%)$, sucrose $(1.64{\sim}2.94%)$, in that order. Since small amounts of ascorbic acid were detected $(1.54{\sim}1.83\;mg%)$, it seemed to be lost by heating process in preparing of apple puree. For apple puree A, its lightness was lower and redness was higher than those of apple puree B and C. Its degree of browning of apple puree was so high that sodium ascorbic acid was added as a antibrowning agent. Puree had low sensory score and nutrient quality. The adding methods of ascorbic acid were classified into 4 groups by adding time: dipping, blending (2), heating (3), and blending + heating (4). Considering color and preference evaluation, preparing method B and adding method 2 showed the highest inhibitory activity on apple puree browning and desirable color for retort baby food. After retort sterilization, the viscosity of apple baby food was decreased from 3,477 cp to 2,294 cp, thiamin was destroyed completely, and the contents of riboflavin and ascorbic acid were decreased 41% and 21%, respectively. However, contents of free sugar and free amino acid and sensory parameter were not influenced by retort sterilization. In overall, the preparing method B-adding method 2 was a good processing condition for the retort apple baby food.