볶음처리에 의한 인삼의 이화학적 특성변화

Changes in the Physicochemical Properties of Ginseng by Roasting

  • 박명한 (한국인삼연초연구원) ;
  • 김교창 (충북대학교 농과대학 식품공학과) ;
  • 김종승 (한국식품연구소)
  • Park, Myung-Han (Korea Ginseng & Tobacco Research Institute) ;
  • Kim, Kyo-Chang (Department of Food Technology, College of Agriculture, Chungpuk National University) ;
  • Kim, Jong-Seung (Korea Ginseng & Tobacco Research Institute)
  • 발행 : 1993.12.01

초록

Physicochemival properties of ginseng roasted at 170 to $250^{\circ}C$ were investigated. Soluble solid contents in roast ginseng increased until $200^{\circ}C$, but decreased at higher temperature than $200^{\circ}C$. Contents of reducing sugar and protein were decreased and pH values were dropped, while optical density, acidic polysaccharide contents, precursor of brown pigments and hydrogen donating activities by DPPH were increased according to increasing in roast temperatures. The color distribution of roast ginseng expressed as Hunter L, a and b values demonstrated that lower L values and higher a values were observed according to higher temperature, but b values were almost not changed.

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