Journal of Ginseng Research

  • 제34권4호
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  • Pages.282-287
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  • 2010
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  • 1226-8453(pISSN)
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  • 2093-4947(eISSN)
고려인삼학회 (The Korean Society of Ginseng)
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Characterization of a Loess Module for Manufacturing Loess Red Ginseng

  • Kim, Il-Chool (Department of Cosmetic Science, Joongbu University) ;
  • Yang, Jung-Hwan (International Ginseng & Herb Research Institute) ;
  • Hur, Sang-Sun (Department of Food Science and Biotechnology, Joongbu University)
  • 투고 : 2010.04.22
  • 심사 : 2010.08.05
  • 발행 : 2010.12.29
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초록

An optimized manufacturing process was developed for the production of high-quality loess red ginseng using a hybrid process in which loess (yellow earth) was incorporated into the conventional ginseng manufacturing process system. We designed conventional ginseng processing facilities and prepared the loess module by baking loess that contained 42% water at $860^{\circ}C$ for 8 h. The loess module showed excellent performance in deodorization and humidity control. The optimum steaming temperature at which maximum expansion of starch organisms occurred was 90 to $98^{\circ}C$.

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참고문헌

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피인용 문헌

  1. Growth Performance and Fatty Acid Profiles of Broilers Given Diets Supplemented with Fermented Red Ginseng Marc Powder Combined with Red Koji vol.18, pp.4, 2016, https://doi.org/10.1590/1806-9061-2015-0191