• 대한가정학회지
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• 제25권2호
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• pp.79-87
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• 1987

Paeksolgi is a typical Korean rice cake made by steaming rice powder added sugar, water and salt. This study attempted to clarify the factors which affect the textural characteristics, and to examine the effects of various steaming time and volume of adding water on sensory characteristics and Instron measurement on textures of Paeksolgi. Evaluation was conducted through sensory evaluation and objective evaluation. The results were summarized as follows. 1. In the preparation, the significant factors were soaking time, volume of sugar, and the interaction between soaking time and volume of adding water. And, Kind of sweetener, volume of adding water, steaming time, condition of powder, and the interaction between soaking time and steaming time, and between soaking time and volume of adding water, and between kind of sweetener and condition of powder, and between steaming time and volume of sugar were the significant factors which affected the textural characteristics of Paeksolgi. 2. In sensory evaluation on the various steaming time and volume of adding water, Paeksolgi made by steaming rice powder added water of 10% for 30 min. showed the most favorite tendency on the overall quality. The results of Instron measurement indicated that hardness, gumminess and chewiness tended to decrease as volume of adding water increased in same steaming time.

• 한국식생활문화학회지
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• 제17권5호
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• pp.653-662
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• 2002

Korean native Perilla Jangachi (salted and fermented vegetable) is popular and well-known but little study on its composition and most palatable condition has been reported. This study was performed to observe the change in the contents of chemical components and sensory evaluation of Perilla Jangachi which was prepared through two processing. First, as a pretreatment, Perilla leaves were soaked in salt water. The optimal level of salt concentration and soaking time (salt 4%, soaking time 42hours) was determined. Second, soaked Perilla Jangachi was steamed and then fermented in various ingredients like soy sauce, sugar, onion and so on. In this study, Perilla Jangachi was made by 3 levels of steaming time(30 seconds, 60 seconds, 90 seconds) and onion contents (10%, 30%, 50%). The optimal level of onion contents and steaming time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. Sodium contents were decreased as the levels of onion contents were increased. Flavonoids contents weren't increased although contents of onion were increased. But they were influenced on steaming time that as the levels of steaming time were shortened, flavonoids contents were increased. To lengthen the shelf-life of Perilla Jangachi, the activities of enzyme peroxidase - which changes Jangachi's quality bad - by various levels of steaming time were measured. After steaming 50 seconds, peroxidase became inactive. Reducing sugar contents were decreased relying on either increased steaming time and onion contents. While steaming 30 seconds and 10% onion contents, the content of reducing sugar was 0.858% but steaming 90 seconds and 50% onion contents, it became 0.372%. Among the sensory attributes, brownness was increased as onion contents increased and steaming more than 60 seconds. Saltiness, sweetness, perilla flavor were greater relying on decreased onion contents. Toughness was decreased as both the amounts of onion and steaming time were increased. With this results, the most optimal adding level of onion content and steaming time was determined. Steaming 72 seconds and adding onion 27% was established as a optimal condition of Perilla Jangachi.

• 한국식품영양학회지
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• 제37권1호
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• pp.40-47
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• 2024

Gastrodia elata has been used in traditional Chinese medicine for treating headaches, dizziness, and convulsive illness for centuries. G. elata has traditionally been processed by steaming or blanching to increase the content and quality of its main ingredients. This study aimed to identify changes in physicochemical properties and active ingredients of G. elata depending on the steaming time. Data of this study could be used to develop traditional medicine and health foods. No steaming was used as a control. Steaming time was 5, 10, 20, 30, 60, or 120 min. The drying yield according to the steaming time ranged from 20.2% to 22.9%, with the lowest drying yield at 120 min. As the steaming time increased, gastrodin content increased more than that in fresh G. elatadue to inhibition of β-glucosidase enzyme activity, 4-hydroxybenzyl alcohol condensation, and parishin decomposition. Steamed G. elatadid not show higher total polyphenols, total flavonoids, or ABTS radical scavenging activities than fresh G. elata even with an increase of steaming time. The steaming time to improve the quality of G. elata may varied depending on the size of G. elata. Thus, it is important to set the steaming time taking these characteristics into consideration.

• 한국가구학회지
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• 제11권2호
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• pp.1-6
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• 2000

This study was carried out to investigate the effect of steaming on mechanical properties of heat-compressed wood specimens. The specimens for this mechanical strength tests were prepared to super-heated steam treatment after compression to the radial direction of sonamu (Pinus densiflora). The specimen's size is $50(L)mm{\times}20(R)mm{\times}17(T)mm$. Steaming temperature and treatment time is $120^{\circ}C$ and 20, 40, 60, 80, 100 minutes, respectively. Modulus of elasticity(MOE) in compressive test is directly proportional to steaming time. On the other hand, modulus of elasticity in bending test between steaming and not steaming after heat-compressed wood is similar irrespective of steaming time. The reason for this phenomenon is not clear yet.

• 한국식품조리과학회지
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• 제20권6호
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• pp.630-636
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• 2004

쌀의 수침시간과 증자시간이 가래떡의 품질에 미치는 영향을 살펴보았다. 쌀의 수침시간이 증가할수록 수분흡수율과 고형분 함량이 증가하였고, 입자크기는 8시간과 10시간 수침한 쌀가루의 입자가 $<40\;{\mu}m$ 크기에서 $75.2\~76.8\%,\;40\~100\;{\mu}m$ 크기에서 $23.2\~24.8\%$로 나타나 수침시간이 길어질수록 제분시 입자크기가 작아졌다. 가래떡을 제조하는데 있어 최적의 수침시간과 증자시간을 알아보고자 살펴본 가래떡의 조직감, 색도, 관능검사에서는 증자시간에 길수록 조직의 경도와 응집성, 검성, 씰힘성 등이 감소하였고, 탄성의 경우 40분 증자하였을 때 가장 높게 나타났다. 색도에서는 증자시간이 길수록 L값을 감소시키고, b값을 증가시켜, 8시간 이상의 수침시간과 40분의 증자시간이 적당한 것으로 나타났다. 또한 관능검사를 통하여 흰색의 강도(whiteness), 경도(hardness), 탄성(spinginess), 씸힘성(chewiness) 및 전반적인 기호도(overall acceptability)를 측정한 결과 8시간의 수침시간과 40분의 증자시간이 최적인 것으로 판단되었다.

• 한국식품저장유통학회지
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• 제13권2호
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• pp.174-179
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• 2006

백설기의 최적 배합비(쌀가루 100%, 수분 60%, 소금 1.5%, 설탕 15%)를 선정하여 찌는 압력(0.5, 1.0, 1.5 bar)과 찌는 시란(5, 10, 15분)을 달리하여 시료를 제조 후 저장기간(0, 4, 8, 12, 24시간)에 따른 백설기의 굳기변화와 굳기속도 및 관능적 특성의 결과를 살펴보았다. 굳기는 저장기간 0시간에서 8시간은 완만하게 증가하였지만 12시간 이후에는 급격하게 증가하는 경향을 나타내었지만 찌는 압력이 1.0 bar에서 10, 15분간 편 시료는 12시간 이후에도 완만하게 증가하였다. 한편 굳기속도상수는 찌는 시간 $8{\sim}10$분과 찌는 압력 $0.8{\sim}1.0bar$에서 상대적으로 낮은 $0.175{\sim}0.184hr^{-1}$의 값을 보여 최적 조건으로 판단되었다. 찌는 압력과 시간 및 저장기간이 증가할수록 견고성과 탄성은 증가하는 경향을 보였지만 응집성은 찌는 압력과 저장기간이 증가할 수록 감소하는 경향을 나타내었다. 전체적인 기호도는 찌는 압력 1.0 bar, 찌는 시간 10분에서 저장기간 12시간일 때 가장 높은 값을 보였다. 결론적으로 백설기의 저장기간과 함께 제조공정변수인 찌는 압력과 시간에 따라 굳기 및 굳기속도와 관능적 품질특성이 변화하였다.

• 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 Forest and Environmental Science
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• 제31권2호
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• pp.119-125
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• 2015

This study examined the effects of rice straw steaming time and mixing ratio between rice straw and wood particle on the properties of mixed particle board from Acacia mangium Willd wood and rice straw. Rice straw and Acacia mangium Willd wood were collected in Hanoi, Vietnam. The particle board was three-layer particle board with the structural ratio of 1:3:1. The thickness, density and board size of the particle board were 18 mm, $0.7g/cm^3$, and $800{\times}800{\times}18$ (mm, including trimming), respectively. A resin mixture between commercial Urea-formaldehyde (U-F) adhesive and methylene diphenyl isocyanate (MDI) adhesive was used with a dosage of 12% for the core layer and 14% for the surface layer. In this experimental design, the steaming time for rice straw was 15, 30, 45, 60, and 75 minutes at $100^{\circ}C$. The rice straw-wood mixing ratio was 10, 20, 30, 40, and 50%. The results showed that both mixing ratio and steaming time affect the properties of the particleboard, but the mixing ratio has a stronger impact. A higher mixing ratio and a longer steaming time resulted in a better quality of particleboard. The optimal steaming time for rice straw was 46.12 minutes with the straw-wood mixing ratio of 29.85% with the following characteristics of the particle board: the modulus of rupture (MOR) of 14.64 MPa, internal bond strength (IB) of 0.382 MPa, thickness swelling (TS) of 8.83%, and board density of $0.7-0.7g/cm^3$.

• 한국식품과학회지
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• 제53권1호
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• pp.85-91
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• 2021

The physicochemical properties of deodeok (Codonopsis lanceolate) was investigated in relation to the different steaming time and cycles of steaming and drying (S/D). Additionally, the quality characteristics of Makgeolli with different amount (0-0.45%) of steaming and drying deodeok (SD) were measured comparison to non-steaming and drying deodeok (NSD). L⁎ values of deodeok tended to decrease as the number of S/D cycles and steaming times increased, while BI showed the opposite trend for L⁎ values. Reducing sugar increased significantly from 1 to 3 S/D cycles and decreased thereafter (p<0.05). Also, processed with steaming for 4 h and 5 S/D cycles had the highest antioxidant properties. Principal component analysis (PCA) revealed that the S/D process notably influenced the properties of deodeok. Quality characteristics of Makgeolli showed that 0.45% SD resulted in higher antioxidant properties than control or NSD.

• 대한본초학회지
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• 제32권1호
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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.