Earticle

Mushrooms are sold in dry form for long-term storage and soaked to be used as a food material. We investigated the quality change of dried mushroom according to the soaking method. When the dried mushrooms were soaked in the boiling water, the rehydration rates were faster in the order of Shiitake, Beech mushroom, King oyster mushroom, Oyster mushroom, and Bearded tooth mushroom. The hardness and surface color of dried mushroom were little change even if it was soaked for 120 minutes in boiling water. By mushroom variety, the rehydration rates were different according to the soaked water temperature. The rehydration rates in Beech mushroom, Shiitake and King oyster mushroom were higher in boiling water, and that in Oyster mushroom and Bearded tooth mushroom were higher in the room temperature water. When the dried mushrooms were soaked to boiling water, the rehydration rates were lower than that of water in room temperature, and they were also higher in hardness. There was no significant change in hardness and color of dried mushrooms after 2 hours in the hot water.

Mushrooms are sold in dry form for long-term storage and soaked to be used as a food material. We investigated the quality change of dried mushroom according to the soaking method. When the dried mushrooms were soaked in the boiling water, the rehydration rates were faster in the order of Shiitake, Beech mushroom, King oyster mushroom, Oyster mushroom, and Bearded tooth mushroom. The hardness and surface color of dried mushroom were little change even if it was soaked for 120 minutes in boiling water. By mushroom variety, the rehydration rates were different according to the soaked water temperature. The rehydration rates in Beech mushroom, Shiitake and King oyster mushroom were higher in boiling water, and that in Oyster mushroom and Bearded tooth mushroom were higher in the room temperature water. When the dried mushrooms were soaked to boiling water, the rehydration rates were lower than that of water in room temperature, and they were also higher in hardness. There was no significant change in hardness and color of dried mushrooms after 2 hours in the hot water.

This study is part of research to develop the technology for managing major medicinal crops after harvest. We studied the optimal germination conditions of Cynanchum wilfordii (Maxim.) Hemsl. The mean germination time (MGT) of C. wilfordii seeds was higher after soaking for 4 days after storage at 5℃ for 8 weeks, than with germination at 25℃ (3 days). However, the germinative energy (GE) decreased as the number of days soaking increased. The greatest germination rate (83.3 ± 8.8%) was at 25℃ with no soaking of seeds stored at ?20℃ for 8 weeks. Based on these results, we characterized the germination conditions of a major medicinal crop.

Background: Green manure crops are cultivated to address the challenge of continuous medicinal plants cropping. However, fungal and bacterial growth during seed storage hinders their use. To mitigate this, seed disinfection methods such as hot water treatment are used to reduce microbial contamination and enhance germination rates. Methods and Results: We studied the effects of seed storage on contamination and germination of three green manure crops, six rye varieties, and one hairy vetch variety. Along with germination rates, fungal and bacterial infection rates were assessed by plating seeds on water agar and identify- ing the through culture, microscopy, and morphology. Hot water treatments for varying durations at 45℃, 50℃, and 55℃ were tested to evaluate sterilization and germination impacts. Alternaria sp. and Pseudomonas sp. were common across taxa and affected germination and growth. ‘Nemajang- hwang’ had low levels of infection and high germination. Meanwhile, hairy vetch had higher levels of infection and an 82.2% germination rate. Rye varieties varied, with ‘Egreen’ having the most successful results. Hot water treatment at 50 ℃ for 20 min was the most effective method for bal- ancing disinfection and germination. Conclusions: This study has demonstrated that microbial infection and germination rates vary among green manure crops. Hot water treatment at 50℃ for 20 min effectively sterilized the seeds while maintaining their germination rate. These findings suggest that optimized disinfection tech- niques can enhance seed quality and support sustainable agriculture.

To investigate the effect of soaking and particle sizes on the properties of rice flour and gluten-free rice bread, wet-milled (WRF, dried at 20℃) and dry-milled rice flours (DRF) were passed through sieves (45 or 100 mesh). Soaking of the rice grains affected the particle size distribution of flour passed through the same size screen. The L and b values of WRF were higher than those of DRF and were not changed with decreasing particle sizes, but DRF increased L and decreased b values. The initial pasting temperatures and setback viscosities of both flours decreased with decreasing particle sizes. The swelling powers at 100℃ increased with decreasing particle sizes in DRF, but maintained in WRF. Starch granules were observed on the surface of flour particles in WRF. The apparent viscosity of WRF paste exhibited 3-5 times higher than that of DRF. Thus, wet milled rice flour with smaller particle sizes (${\phi}<150\;{\mu}m$) showed better properties for making gluten-free rice bread.

고농도 산소수를 이용한 새싹 침지로 인한 발아율 및 성장률을 비교하기 위하여 특정 용존산소량의 산소수를 고압 반응기에서 산소를 통한 가압을 통해 생성하였고, 용존산소량을 20, 30, 40, 50 ppm으로 조절한 산소수로 온도 20℃에서 새싹을 4시간 동안 침지한 후 새싹을 관찰하였다. 그 결과 새싹의 10일째 최종적인 발아율은 일반 증류수 침지 시에 비해 50 ppm 산소수 침지시 최종발아율은 24.6~28.6% 높게 나타났고, 최종 성장 길이도 6~7 mm 정도 높은 값을 나타내어, 새싹의 성장에서 씨앗의 충분한 산소 공급에 의한 발아가 안정적이고 효율적인 성장을 유도함을 알 수 있었다.

In order to compare the germination and growth rate of the sprouts soaked in highly concentrated oxygen water, it with specific amounts of oxygen dissolved was produced in a high pressure reactor by pressuring oxygen. The sprouts were observed after being soaked in 20℃ oxygen water with 20, 30, 40, 50 ppm of oxygen dissolved each. Results of ten days later indicate that the final germination rate of the sprout soaked in 50 ppm oxygen water was 24.6~28.6% higher than that of the sprout soaked in distilled water. The final growth length also measured 6-7 mm higher than the sprout soaked in distilled water, demonstrating that enough supply of oxygen to the sprout induces stability and efficiency in its growth.

Natural products such as T.officinale. A.radix, Greentea, C.militaris, Kapi, G. pentaphyllum, WGS, C. coetex and T.veronicoides which born higher antioxidative capacity and anti-angiogenic effect, improving liver function and immunity, indicing testosteron effect were utilized to making multifunctional wellbeing tea. Some natural products which showed bitter and astringent taste were masked for more soften taste. For masking method, roasting, soaking and grinding were used for elevating their functions. And combination ratio of materials is also very important for multifunction and improving positive effects. The final combination for multifunctional wellbeing tea was Greentea: T.officinale : C.militaris : A.radix : G. pentaphyllum : WGS : KAP =1:3:1.5:2:1:1:1.5.

Application of the oxidation stress model it did sprouts sorting which is possible and a optimum test. The broccoil and the alrfalfa seed 10g measurement it applied. Dividing it applied a sodium chloride consistency at 0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%, 1.2% ratio and it did seed sorting.The hour when it soaks divided 1H, 2H, 3H, 4H. It measured a germination rate. It searched an optimum sodium chloride consistency. The next tested optimum temperature. The temperature is 20, 22, 24, 26, 28(±1)℃. It divided like this and it tested. It searched the optimum temperature with a growth size. he broccoil optimum test the sodium chloride consistency is 1.0%, 4 hours, the temperature is 26℃.The alrfalfa optimum test the sodium chloride consistency is 0.8%, 4 hours, the temperature is 22℃. It did an oxidation stress application test. The condition divided 20, 25, 30(±2)PPM. The broccoli the seed grew 78mm. The condition is 30PPM. The alrfalfa grew 64mm. The condition is 25PPM.

The combinational effect of gamma irradiation and moist heating on the trypsin inhibitor activity (TIA) in soaked and dried soybeans was evaluated by measuring the inhibition using N-benzoyl-DL-arginine-p-nitroanilide (BAPNA) as substrate. Gamma irradiation significantly decreased the TIA level in soybean at doses above 5 kGy, and the ID50 (the gamma irradiation dose required to reach 50% inhibition) value for TIA was 13.53 kGy. Soaking prior to gamma irradiation significantly lowered the ID50 to 8.44 kGy, and the soaking process enhanced the efficiency to inactivate TIA by as much as 48%. When soaking prior to gamma irradiation was followed by subsequent mild heating (60℃) process, the IT50 (heating time required to reach the 50% inhibition of TIA) value at even 1 kGy (5.28 min) was greatly reduced by over 50% compared to the level for the no-soaking process. In addition, the activation energy of soaking prior to gamma irradiation at 1 kGy was 2.45 kcal/mole, which was also about 50% lower than the 5.10 kcal/mole of dried soybean gamma-irradiated. Based on these results, soaking prior to gamma irradiation is an effective method for TIA inhibition. Furthermore, a combination of two or more processing methods such as soaking, heating and gamma irradiation is much more effective than any single processing method.

세 가지 품종의 한국산 콩을 발아시키면서 isoflavone과 올리고당, 건물량의 변화를 조사하였다. 실험에 사용된 콩은 명주 나물콩, 태광콩, 다원콩이었으며 콩의 발아는 20℃의 항온기에서 10시간 수침 후 8일간 발아시켰다. 세 가지 품종 중 isoflavone 함량이 가장 높았던 품종은 명주나물콩(1.288mg/g)이었으며 그 다음은 태광콩(0.671 mg/g), 다원콩(0.661 mg/g)이었다. 총 isoflavone함량은 전반적으로 발아 초기에 증가하였고 그 후는 감소하는 경향을 보였다. 최고값에서의 증가율은 20-50%의 범위였으며 특히 daidzein과 genestein등 aglycone 형태의 증가가 더욱 현저하였다 올리고당인 stachyose와 raffinose의 함량은 발아 중 빠르게 감소하였으나 sucrose의 감소는 비교적 완만하였다. 건물량은 발아 중 서서히 감소하였고 뿌리의 성장은 발아 2일부터 시작하였다.

Three Korean soybean varieties, Dawon, Taekwang, and Myeongiju-namul were investigated for changes in isoflavone and oligosaccharides contents, and dry weight during germination. Soybeans were soaked for 10 hr in water, followed by 8 days germination at 20℃ under dark condition, Highest isoflavone content measured was Myeongju-namul (1.228 mg/g), followed by Taekwang (0.671 mg/g) and Dawon (0.661 mg/g). Total isoflavone content generally increased during initial germination and decreased thereafter. Maximal increase in isoflavone was 20-50%, particularly in aglycone type such as daidzein and genistein. Raffinose and stachyose contents decreased rapidly during germination, while that of sucrose showed relatively slow decrease. Dry weights of soybeans steadly decreased.

Increasing the accessibility of enzymes to cellulose of lignocellulosic biomass has long been a challenge in bioconversion of lignocellulose into biofuels. In this study, rice straw produced in S. Korea was pretreated by aqueous ammonia at moderate temperatures to improve the enzymatic hydrolysis. By selecting the degree of delignification and enzymatic digestibility as target maximizing functions, pretreatment process conditions of temperature, time, concentration of ammonia, and solid-to-liquid ratio (S/L ratio) were optimized by using a response surface methodology (RSM). The tested ranges of reaction conditions were as follows: a temperature of 50-70°C, a reaction time of 4-12 h, and an ammonia concentration of 12-28 wt.% at a fixed S/L ratio of 1:6. The effects of ammonia soaking process on the structure of rice straw were also investigated by crystallinity index and scanning electron microscopy. These results indicated that the theoretical glucose yield of the aqueous ammonia-pretreated rice straw by commercial cellulase was significantly increased in comparison with untreated rice straw approximately from 20 to 70% of theoretical maximum of glucose hydrolysis yield. The experimental and RSM optimization results showed that the reaction time and temperature were significant on the degree of lignin removal and enzymatic digestibility of the pretreated rice straw. The optimum reaction conditions for achieving the maximum enzymatic digestibility was determined to be 69°C, 10 h, 20.5 wt.% at a S/L ratio of 1:6.

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and r-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest B-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at . The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

Lignocellulosic biomass have great prospects as a feedstock for ethanol production. But the primary challenge in the ethanol production from lignocellulosic feedstock is the pretreatment process. Soaking in aqueous ammonia (SAA) method is one of the pretreatment methods. In this study the Brassica napus was used as the lignocellulosic feedstock for the production of ethanol and pretreated by SAA process. To optimize the SAA pretreatment of B. napus response surface methodology was applied to determine the effects of five-level-four-factors and their reciprocal interactions on the SAA pretreatment of B. napus. The change in morphology of the feedstock after pretreatment was observed by Scanning Electron Microscope (SEM). The converted sugars from feedstock was determined by using High Performance Liquid Chromatography (HPLC) with Aminex HPX-87P column.

To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying (SK→D), 3) steaming followed by drying (ST→D), 4) drying followed by roasting (D→R), 5) soaking and then drying followed by roasting (SK→D→R), 6) steaming and then drying followed by roasting (ST→D→R). The tannin content of the lotus root was lowest when it was treated by steaming followed by drying (ST→D). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting (ST→D→R) showed the highest preference with respect to astringent and roasted taste.

단감 장아찌 제조 시 침지액의 식염 농도를 낮추는 대신 유기산과 당을 첨가하여 침지 기간 중 단감 장아찌와 침지액의 이화학적 특성 변화를 조사하였다. 단감 장아찌의 pH는 초기 6.64에서 침지 70일째 대조구 pH 3.99, 구연산 처리구 pH 2.76-3.33, 초산 처리구 pH 3.08-3.34를 나타냈다. 총산 함량은 침지 기간 중 계속 증가하여 침지 70일째 구연산 처리구 0.61-0.78%, 초산 처리구 0.86-1.18%로서 초산 처리구의 산 함량이 높았다. 당도(°Brix)의 경우도 침지 70일째 초산 처리구가 20.2-23.8°Brix로서 구연산 처리구18.4-19.2°Brix 보다 높았다. 염도의 경우 침지 70일째 대조구는 6.69%이었으며, 스테비아 잎 분말 처리구 4.94-4.96%, 삭카린나트륨 처리구 4.00-5.15%, 설탕 처리구 2.99-3.31%, 이소말토올리고당 처리구 3.03-3.30%를 나타내 유기산과 당의 첨가 시 장아찌의 염도가 대조구보다 1.54-3.70% 정도 낮게 나타났다. 초산 처리구의 수분함량은 대조구와 비슷하였으며, 구연산 처리구보다 낮았다. 단감 장아찌의 경도는 침지 20-40일까지 증가하다가 그 이후 감소하는 경향을 나타냈다. 색도는 구연산 처리구의 명도(L), 적색도(a) 및 황색도(b)가 다른 처리구보다 높게 나타나 단감 장아찌의 색상 유지에 좋은 효과를 나타냈다. 침지 70일째 감장아찌를 관능검사한 결과 색상, 조직감 및 전체적인 기호도에서 구연산 처리구에 대한 선호도가 가장 높았다.

In order to develop a new persimmon pickle with a low salt concentration, changes in physicochemical characteristics during soaking of persimmon pickles treated with different organic acids and sugars were investigated at 15℃ for 70 days. The pH of persimmon pickles decreased from pH 6.64 at initial stage to pH 3.99 (control group), pH 2.76-3.33 (citric acid treatment, CT), and pH 3.08-3.34 (acetic acid treatment, AT) after 70-days of soaking. Titratable acidity of AT was higher (0.86-1.18%) than that of CT (0.61-0.78%). After 70-days of soaking, salinity of persimmon pickles treated with stevia leaf powder, sodium saccharin, sucrose, and isomalto-oligosaccharide were 4.94-4.96, 4.00-5.15, 2.99-3.31, and 3.03-3.30%, respectively, and 1.54-3.70% lower than that of the control group (6.69%). The hardness of persimmon pickles in all cases was increased up to 20-40-days of soaking and then decreased. L (lightness), a (redness), and b (yellowness) value of persimmon pickles treated with citric acid were higher than those of AT and the control group. Sensory evaluation of persimmon pickles after 70-days of soaking revealed that CT had the highest scores for color, texture, and overall acceptability. These results indicate that the salt concentration of persimmon pickles could be lowered by the addition of citric acid and various sugars during soaking.

본 연구에서는 다양한 침지조건에서의 브로콜리 최적 발아조건을 찾기 위한 실험을 수행하였다. 그 결과 4시간동안 20～30℃에서 10 ppm 이상의 용존산소를 공급하면서 침지하였을 경우 약 98.5%의 발아율을 보였다. 산소수의 영향을 관찰한 결과 7, 12 ppm에서 각각 76%, 92%의 발아율을 보였으며, 12 ppm 산소수 공급조건에서 7 ppm에 비해 2배 이상의 생장률을 확인할 수 있었다. 결과적으로 브로콜리의 발아율은 재배 시 산소수의 공급보다 침지 시 산소수를 공급할 경우 증가하는 것으로 판단된다.

In order to optimization germination condition of broccoli, we carried out germination ratio experiment under soaking time, soaking temperature, oxygen concentration. The germination ratio results 98.5% following as soaking water having 10 ppm DO (demanded oxygen) during 4 hr at 20～30℃. The result of provide the dissolved oxygen water, when the concentration of oxygen water were 7, 12 ppm, germination ratio were observed about 76%, 92%. Also, we showed the growth rate of 2 times in 12 ppm compared with 7 ppm. Consequently, germination ratio of broccoli increased cultivation condition at soaking water having high concentration oxygen more than supply to oxygen water of high concentration.

멥쌀을 4℃에서 수침시간을 달리하여 수침하고 건조, 분쇄하여 각각 표준 45 mesh와 100 mesh제를 통과시켜 IL45(<355μm)와 IL100(<150μm)을 제조하여 일반성분과 이화학적 성질을 조사하였다. 멥쌀을 4℃에서 24시간 동안 수침하였을 때, 수침 0.5시간까지는 급속히 수분이 흡수되었으며 수침 3시간 이후에는 평형에 도달하였다. IL45와 IL100 모두 <40μm와40-100μm의 두 가지 크기의 쌀가루 입자가 존재하였다. IL45에 비하여 IL100의 입자 크기가 더 작았으며 수침시간이 증가할 수록 크기가 작은 입자의 양이 약간 증가하는 경향을 보였다. 시료의 단백질과 회분함량은 수침시간이 증가할수록 감소하였다. 아밀로오스 함량은 수침시간이 길어질수록 증가하는 경향을 보였으며, 입자의 크기에 따른 차이는 없었다. 멥쌀가루의 물결합 능력은 수침시간이 증가할수록, 입자의 크기가 작을수록 증가하였다. 팽윤력과 용해도는 65℃ 이후에 급격히 증가하여 85℃부터는 완만한 증가를 보였으며, 수침시간이 길어지고 입자의 크기가 작을수록 증가하였다. 신속점도측정기에 의한 최고점도와 breakdown 값은 12시간 동안 수침한 쌀가루가 1시간 동안 수침한 쌀가루보다 높았으며, 95℃에서의 점도, 냉각점도와 setback 값은 낮았다. X선 회절도 결과 모든 시료가 전형적인 A-형이었으며 입자크기와 수침시간에 따른 차이가 없었다. SEM으로 배율을 달리하여 멥쌀가루의 입자와 입자표면을 관찰하였을 때, IL45보다 IL100에서 작은 입자가 더 많이 관찰되었고 수침시간이 길어질수록 표면에 결합된 전분입자의 수가 감소하였다. 또한 쌀가루 입자 표면에 작은 균열들이 관찰되었고 표면에 변화가 나타나는 전분입자의 수가 증가하였다. 이상의 결과에서 쌀의 수침 중 수분 흡수량이 평형에 도달한 이후에도 쌀 입자표면의 변화나 전분의 구조적 변화가 진행되어 쌀가루의 이화학적 성질에 영향을 주게 되므로 쌀 가공식품을 제조하기 위하여 쌀을 수침하였을 때 수분 흡수량보다는 수침시간과 온도 조절이 더 중요한 것으로 생각되었다.

Effects of soaking time and particle size on physicochemical properties of nonwaxy rice flour were investigated. Nonwaxy rice grains were soaked at 4℃ for 0, 1, 12, and 24 hr, dried at room temperature, and milled, Resulting flours were passed through 45-mesh (<355μm, IL45) and 100-mesh (<150μm IL100) sieves and separated into <40μm and 40-100μm series. IL45 series showed higher amount of large particles (40-100μm) than IL100 series. As the soaking time increased, protein and ash contents decreased, and amylose content, water-binding capacity, swelling power, and solubity of nonwaxy rice flours increased. Swelling power and solibility of nonwaxy rice flours also increased between 65-85℃. Water-binding capacity, swelling power, and solubility of IL100 series were higher than those of IL45 series. 12 hr-soaked nonwaxy rice flour pastes showed higher peak viscosity and breakdown but lower setback and visicosity at 95 and 50℃ than 1 hr-soaked ones. X-Ray diffractograms of nonwaxy rice flours were not affected, whereas surface appearance was affected, by soaking time and particle size.

숙지황의 제조에 미치는 침지용매의 영향을 살펴보기 위하여 건지황을 막걸리와 증류수에 24시간 침지한 후 구증구포하여 숙지황을 제조하면서 증수에 따른 catalpol, 5-HMF, polyphenol, flavonoid, 항산화활성 및 ACE 저해활성 등을 분석하였다. Catalpol 함량은 건지황에서 631.4ppm으로 나타났으며, 증수가 증가할수록 급격히 감소하였고 막걸리 침지는 8증(75.84 ppm)까지, 증류수 침지 처리구는 9증(61.27 ppm)까지만 검출되었다. 5-HMF, 총 폴리페놀, 총 플라보노이드 함량은 증수가 증가할수록 증가하였으며, 5-HMF는 막걸리 침지는 13증(0.40%) 이후에, 증류수 침지 처리구는 11증(0.40%) 이후에 시판 숙지황의 함량과 비슷하였고 총 폴리페놀 함량과 총 플라보노이드 함량은 막걸리와 증류수침지 처리구 모두 14증에서 가장 높은 함량을 나타내었다. 전자공여능은 건지황과 시판 숙지황 모두 1 mg/mL의 농도에서 각각 19.44 및 52.49%이었으며, 막걸리와 증류수침지 시료 모두 14증에서 각각 66.80 및 75.60%로 증가하였다. 총 항산화력도 처리증수가 증가할수록 증가하였다. ACE 저해활성은 건지황과 시판 숙지황 모두 1 mg/mL의 농도에서 각각 28.70 및 49.37%로 이었으며, 처리증수가 증가할수록 증가하여 막걸리와 증류수침지 시료 모두 10증에서 각각 93.23 및 94.78%로 가장 높은 활성을 나타내었다.

This study was performed to investigate the effects of pre-soaking methods on the preparation of Rehmannia radix Preparata (R.P). The R. radix L (R.L) was soaked in distilled water and traditional Korean wine for 24 hr, then the soaked R.L was treated with a traditional nine-time steaming process. Next, catalpol, 5-hydroxymethyl-2-furaldehyde (5-HMF), polyphenols, flavonoids, antioxidant activities, and ACE inhibition activity were analyzed for the R.P produced by the different methods. The catalpol content of the R.L was 631.4 ppm, but the content decreased as steaming increased to 8-9 times. The 5-HMF, polyphenol, and flavonoid contents of the R.L were 0.12 mg/g, 5.09 mg/g, and 0.83 mg/g, respectively, and these increased gradually with increasing steaming times. As the steaming times of the distilled soaking water increased, the antioxidant activities of 1 mg/mL increased from 19.44% to 75.60% at 14 times of steaming. The ACE inhibition activities of 1 mg/mL of the distilled soaking water increased from 28.70% to 94.78% at 10 times of steaming, but decreased afterward.