• Korean journal of food and cookery science
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• v.29 no.6
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• pp.661-669
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• 2013

This study was performed to determine the optimal composition of Cheonggukjang added with garlic. The experiment utilized a central composite design (CCD). The evaluation was carried out by means of response surface methodology (RSM), which included 18 experimental points with three independent variables : the content of the garlic (1.3~9.7%, $X_1$), the steaming time of garlic (0~15.1 min, $X_2$), and the fermentation time of Cheonggukjang (48.2~71.8 h, $X_3$). The viscous substance ($Y_1$), acidity ($Y_2$), amino-type nitrogen ($Y_3$), ${\gamma}$-GTP activity ($Y_4$) and ABTS radical scavenging activity ($Y_5$). were assessed in four replicates with five dependent variables. The maximum content of the viscous substance was 13.02% at 6.53% ($X_1$), 6.81 min ($X_2$) and 55.18 h ($X_3$). The acidity was increased when the fermentation time was longer, and the minimum acidity point was 0.50% at 7.75% ($X_1$), 3.42 min ($X_2$) and 58.60 h ($X_3$), respectively. The content of the amino-type nitrogen at the experimental range studied was was 80.58~158.82 mg%, and the stationary point was at saddle point. Using ridge analysis, the maximum point was 156.97 mg% at 6.21% ($X_1$), 14.85 min ($X_2$) and 58.04 h($X_3$). The optimum conditions of ${\gamma}$-GTP activity was 5.73% ($X_1$), 6.99 min ($X_2$) and 57.96 h($X_3$), respectively, at the maximum point was 353.66 mU/mL. The maximum point of ABTS radical scavenging activity was 76.43% at 3.78% ($X_1$), 14.28 min ($X_2$) and 57.99 h($X_3$) at the saddle point, when the garlic steaming time was longer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.773-778
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• 2007

This study was performed to develop a more simple and convenient heat treatment process for increasing heating temperature than the traditional 9-times steaming process for Rehmanniae radix Preparata (R. radix P.). The R. radix was heated to various temperatures (110, 120, 130, 140 and $150^{\circ}C$) for different lengths of time (1, 2, 3, 4 and 5 hr). Chromaticity, free sugar, amino acid, catalpol and 5-HMF (5-hydroxy-methyl-2-furaldehyde) content of water extracts of R. radix P. were analysed. With increasing heating temperature and time, the L, a and b-value of samples gradually decreased. Fructose and glucose contents were increased to $120^{\circ}C$ for 5 hr (5.21 and 6.67%, respectively) with no changes afterward. Sucrose content was not detected after $130^{\circ}C$. Total amino acid was increased to $140^{\circ}C$ and decreased afterward. The maximum total amino acid content was 4,172 mg/100 g at $140^{\circ}C$ for 2 hr (R. radix L.: 3,029 mg/100 g). The catalpol was decreased to $130^{\circ}C$ for 1 hr and not detected afterward. The 5-HMF content increased with increasing heating temperature and time. The maximum content of 5.HMF was 2.5% in $150^{\circ}C$ for 5 hr. Hence, it can be suggested that the heat treatment at $130^{\circ}C$ for 2 hr or more is the most optimum processing conditions, instead of the traditional 9.times steaming process.

• Journal of Korean Medical classics
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• v.24 no.2
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• pp.23-50
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• 2011

"LeiGongPaoZhiLun" is the first pharmaceutical book, and there are various opinion on when LeiXiao(雷斅), the author lived. From the aspect of several data, it is appropriate most that LeiXiao live in the period of Sui(隋) Dynasty, like SuSong(蘇頌) in the Sung Dynasty said, This book was not made at one time by one person. At the beginning, it was written by LeiXiao and the later generations enlarged to finish. The original of "LeiGongPaoZhiLun" disappeared already but a large amount of this book was quoted to "ZhengLeiBenCao(證類本草)" to be preserved. The contents of "LeiGongPaoZhiLun" are the first professional book about processing of medicinal, in which most of processing of medicinal that is generally used today, is included and some methods are unused. Besides, the regulations of this book are specific, the range is broad, and theoretical frame is established for the first time. This book has abundant contents, in which several processing of medicinal are written. There are 10 methods such as steaming(蒸法), boiling(煮法), baking(炮法), stir-frying(炒法), calcining(煅法), long time boiling(煉法), scorching(燒法), baking after wrapping(煨法), immersing(浸法), washing(洗法), flying(飛法), etc. How to remove some section that is not used for drug, how to separate according to medical use and region to be applied, how to smash, how to cut, how to dry, container for medicine, warning for making a prescription, time to make medicine and amount of medicine, how to distinguish superior and inferior and origin, how to make medicine partially, etc, are contained in this book. The contents of "LeiGongPaoZhiLun" can be mixture of processing of medicinal of medical scientists and taoists. In conclusion, however, the effect by the later medical generations of "LeiGongPaoZhiLun" was not great on processing of medicinal. It stemmed from the difference of processing of medicinal in this very taoistic book that realistic difficulties were disregarded by taoists for training and practical purpose, treatment that is the reason that later medical generations used processing of medicinal. Consequently, there is no great relation between the development of processing of medicinal in the Sung Dynasty and this book. "LeiGongYaoXingFu(雷公藥性賦)" that was abundant in medical market in Ming(明) and Qing(清) period has no relation with "LeiGongPaoZhiLun" is kind of a distribution-purposed book that was mnge in or after Ming Dynasty. However, since a book that is said to be written by 'LiGao(李杲)'PaoZhihis nof a dijust borrowed and focus on a brief summery, it is not desirable for beginners to learn medical knowledge. "LeiGongPaoZhiLun" is the first pharmaceutical book and is a model to show how a science in the history of the herb medicine generated and developed and how such a book is changed and modified to make a change of value.

• 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.

• Biomolecules & Therapeutics
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• v.21 no.5
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• pp.405-410
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• 2013

Codonopsis lanceolata (Campanulaceae) traditionally have been used as a tonic and to treat patients with lung abscesses. Recently, it was proposed that the extract and some compounds isolated from C. lanceolata reversed scopolamine-induced memory and learning deficits. The purpose of this study was to evaluate the improvement of cognitive enhancing effect of C. lanceolata by steam and fermentation process in scopolamine-induced memory impairment mice models by passive avoidance test and Morris water maze test. The extract of C. lanceolata or the extract of steamed and fermented C. lanceolata (SFCE) was orally administered to male mice at the doses of 100 and 300 mg/kg body weight. As a result, mice treated with steamed and fermented C. lanceolata extract (SFCE) (300 mg/kg body weight, p.o.) showed shorter escape latencies than those with C. lanceolata extract or the scopolamine-administered group in Morris water maze test. Also, it exerted longer step-through latency time than scopolamine treated group in passive avoidance test. Furthermore, neuroprotective effect of SFCE on glutamate-induced cytotoxicity was assessed in HT22 cells. Only SFCE-treated cells showed significant protection at 500 ${\mu}g/ml$. Interestingly, steamed C. lanceolata with fermentation contained more phenolic acid including gallic acid and vanillic acid than original C. lanceolata. Collectively, these results suggest that steam and fermentation process of C. lanceolata increased cognitive enhancing activity related to the memory processes and neuroprotective effect than original C. lanceolata.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.487-497
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• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• Korean Journal of Medicinal Crop Science
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• v.28 no.5
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• pp.331-338
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• 2020

Background: The aim of this study was to analyze the total phenol and total flavonoid contents and antioxidant activity of steam-treated leaves and rhizomes of Polygonatum sibiricum Redoute. In addition, we aimed to confirm their potential use as cosmetic materials by investigating their anti-aging and skin-whitening activity. Methods and Results: The leaves and rhizomes of P. sibiricum were treated with steam at different temperatures for different durations, and the antioxidant activity (DPPH and ABTS radical scavenging activity) and total phenol and total flavonoid contents of each sample were tested. The steam temperature and treatment duration siginificantly affected the antioxidant activity and, total phenol and total flavonoid content of the leaves and rhizome of P. sibiricum. Treating the P. sibiricum samples with steam at 120℃ for 12 h, yielded higher total phenol and total flavonoid contents. Comparatively, the samples treated with steam at 120℃ for 12 to 24 h showed significantly higher antioxidant activity. Further, the steamed samples of P. sibiricum demonstrated collagenase and tyrosinase inhibition activity, which indicated their anti-aging and skin-whitening properties. The samples steamed at 120℃ for 12 h, exhibited higher collagenase and tyrosinase inhibition activity. Conclusions: Leaves and rhizomes of P. sibiricum steamed at 120℃ for 12 h, showed highest antioxidant activity and, total phenol and total flavonoid contents than all other samples. Our results indicate the potential of using P. sibiricum as a cosmetic material by confirming its excellent anti-aging and whitening activity.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.742-750
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• 2014

This study was done in order to investigate the changes in quality of Cheonggukjang for soybean cultivars during fermentation. Cheonggukjang of 14 cultivars that were inoculated with Bacillus subtilis 15893 was produced, and, then, it was measured for hardness, proximate composition, amino nitrogen, enzyme activity, and total aerobic bacteria counts. In a raw bean, the highest hardness value was 16,975 g from Sunyu. In a steaming bean, Jangwon had the highest hardness value and the lowest aerobic bacteria counts of forty-eight hours fermented Cheonggukjang. Saedanbaek, whose protein contents was highest in raw bean, was also highest in Cheonggukjang. The amino nitrogen content of twenty-four hours fermented Cheonggukjang was highest in Saeol and Sunyu while forty-eight hours fermented Cheonggukjang was highest in Singi, Daol, and Milyang 231. In the protease activity, Saedanbaek had the highest and total aerobic bacteria count that were either increased or held as time went on ; twenty-four hours fermented Cheonggukjang was highest in Milyang 231 and Keunol while forty-eight hours fermented Cheonggukjang was highest in Chunsang.

• Journal of the Institute of Electronics and Information Engineers
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• v.54 no.7
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• pp.93-102
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• 2017

Recently increasing usage of smartphones makes the Internet of Things (IoT) a leading technology that can collect and share data through sensor networks and wireless communication such as low-power Bluetooth (BLE). BLE-based application can provide operators more precise information on Automatic Door system by remotely diagnosing the system faults through wireless sensor networks and sensors around the Automatic Door. In this paper, a smart device with extended BLE module is implemented which can monitor and Control the system states and faults remotely without on-site diagnostic. while maintaining system integrity so that increase efficiency of time and costs for system management. We can use the results of this research as a basis in evaluating reliability of data between devices, extending communication module in Controller of obsolete Door systems, and establishing centralized monitoring systems in near future with multi-channel Door Controls.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.405-410
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• 2002

The optimum conditions of the alcohol fermentation with raw tapioca by simultaneous saccharification and alcohol fermentation (SSAF) were studied using raw starch enzyme. The optimum conditions for maximum alcohol production were 0.5% (w/w) of enzyme content, 250% (v/w) of added water content and 96 hr of fermentation time. The alcohol and reducing sugar contents were 11.7% and 306 mg% after 96 hr fermentation, respectively. During the fermentation pH decreased from 6.2 to 4.2 and total acidity increased from 0.11 to 0.43. Alcohol components were detected such as ethanol, methanol, iso-propanol, n-propylalcohol and iso-butylalcohol, besides acetaldehyde. We could construct raw starch fermentation conditions which was 250% (v/w) of added water content and 0.5% (w/w) of enzyme content. However, yield of raw starch alcohol fermentation was lower than that of steaming alcohol fermentation.