Determination of Ginseng Yakju Quality using Different Percentages and Application Dates of Ginseng

인삼 첨가 비율 및 첨가 시기에 따른 인삼 약주 품질 특성

  • Kong, Moon-Hee (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Jeong, Seok-Tae (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Yeo, Soo-Hwan (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Choi, Ji-Ho (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Choi, Han-Seok (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Han, Gui-Jeong (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Jang, Mi-So (Division of Applied Life Sciences, Konkuk University) ;
  • Chung, Ill-Min (Division of Applied Life Sciences, Konkuk University)
  • 공문희 (국립농업과학원 발효이용과) ;
  • 정석태 (국립농업과학원 발효이용과) ;
  • 여수환 (국립농업과학원 발효이용과) ;
  • 최지호 (국립농업과학원 발효이용과) ;
  • 최한석 (국립농업과학원 발효이용과) ;
  • 한귀정 (국립농업과학원 발효이용과) ;
  • 장미소 (건국대학교 응용생물과학과) ;
  • 정일민 (건국대학교 응용생물과학과)
  • Received : 2010.11.09
  • Accepted : 2011.04.07
  • Published : 2011.04.30

Abstract

We investigated the quality characteristics of fermented ginseng Yakju produced using different percentage contents and application dates of ginseng. Although the pH of fermented ginseng Yakju was not significantly different among the various treatment groups, the total acidity was changed depending on the percentage of ginseng content. the application date of ginseng did not influence the total acid content. The amount of volatile acids was higher at a 0.2~0.3% content of white or red ginseng than in other treatment groups. The ginsenoside contents of white and red ginseng used for making ginseng Yakju were 3,555.0 and 4,447.4 ppm, respectively. In ginseng Yakju, total ginsenoside contents were detected at very small amounts of <10 ppm. A total of 15 volatile components were detected in ginseng Yakju. Higher levels of methanol were produced at early application dates. In sensory evaluations, the preference for aroma was higher at white ginseng levels of 0.5% and 1.0% than for other treatment groups, and the taste was judged to be best at a white ginseng content of 0.3%. In the red ginseng treatment group, a red ginseng content of 0.3% was most preferred for both aroma and taste. The taste preference for white ginseng was at 4 days after application, while the taste of the red ginseng treated group was good at the beginning of fermentation.

Keywords

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