Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Development and Verification of New Ginseng Processing Methods

가공방법을 달리한 홍삼의 품질 특성

  • Ye Eun-Ju (Dept. of Oriental Medicine Biofood Science, Daegu Haany University) ;
  • Kim Soo-Jung (Dept. of Oriental Medicine Biofood Science, Daegu Haany University) ;
  • Park Chang-Ho (Dept. of Oriental Medicine Biofood Science, Daegu Haany University) ;
  • Gwakg Hee-Boo (Korea Insam Hanawon) ;
  • Beal Man-Jong (Dept. of Oriental Medicine Biofood Science, Daegu Haany University)
  • 예은주 (대구한의대학교 한방바이오식품과학과) ;
  • 김수정 (대구한의대학교 한방바이오식품과학과) ;
  • 박창호 (대구한의대학교 한방바이오식품과학과) ;
  • 곽희부 (고려인삼하나원) ;
  • 배만종 (대구한의대학교 한방바이오식품과학과)
  • Published : 2005.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to develop new processing methods and products from steamed ginseng with rice wine. The brownnes, turbidity and the total ginsenoside in ginseng were examined All the values of examined premonitory materials, intermediate products, coloring matters and turbidity were increased as the steaming continued The quantity of total ginsenoside was increased when the steaming with rice wine continued in A1 - A9($1^{st}$ traditional rice wine steamed red ginseng: $A1{\~}9^{th}$ traditional rice wine steamed-red ginseng:A9). The quantity of ginsenoside-Rc, ginsenoside-Rd, ginsenoside-Re in Al were increased as the steaming continued. The quantity of ginsenoside-$Rg_2$ and ginsenoside-$Rg_3$ was increased when the number of steaming increased.

Keywords