Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Easy Red Ginseng Production Using Household Microwave Ovens

가정용 전자레인지를 이용한 간편 홍삼 제조

  • Published : 2012.10.31
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Abstract

The study was about to produce red ginsengs easily, using a household microwave oven to promote the consumption of fresh ginsengs in the home. Producing red ginsengs with a household microwave oven 'defrost function' takes 13 minutes (A), 'cook function' 6 minutes (B), and finally, 'defrost function' 44 minutes (C). For characteristics of microwave-produced red ginsengs, total saponin loss, color of powder, polyphenol content and saponin composition were compared with common red ginsengs. The color test for red ginseng powder showed that the color of household microwave-produced 6-minute cooked red ginseng (B) or 44-minute defrosted red ginseng (C) was closer to that of the common red ginsengs (E). The total saponin content in water eluted during red ginseng production showed that the saponin loss in microwave red ginseng was negligible compared to the common red ginsengs. Microwave red ginsengs showed no difference in phenol content that of the and higher total ginsenoside content than common red ginsengs. The ginsenoside $Rg_1$, Re, Rf, $Rg_2+Rh_1$, $Rb_1$, Rc, $Rb_2$, $Rb_3$, Rd and $Rg_3$ contents of microwave red ginsengs (A, B) were higher compared to that of the common red ginsengs; the ginsenoside Re, Rc, $Rb_2$, $Rb_3$, Rd and $Rg_3$ contents of 44-minute defrosted red ginseng (C) were higher compared to the common red ginsengs. It is considered that red ginseng production, using microwave oven at home, can be a fast and convenient way to produce highly functional red ginsengs with high ginsenoside content.

본 연구에서는 가정용 전자레인지를 이용하여 간편하고 신속하게 홍삼을 제조하고 제조된 홍삼의 이화학적 특성을 조사하고자 하였다. 홍삼 제조 방법은 가정용 전자레인지의 '해동기능' 13분(A), 가정용 전자레인지의 '조리기능' 6분(B), 가정용 전자레인지의 '해동기능' 44분(C)로 하였다. 전자레인지로 제조된 홍삼의 외관, 분말의 색, 사포닌 조성, 홍삼 제조 시 용출된 사포닌의 양 등을 기존의 일반 홍삼과 비교하였다. 가정용 전자레인지의 '조리기능' 6분(B)과 '해동기능' 44분(C)으로 만든 홍삼은 일반 홍삼과 유사한 색을 가졌다. 전자레인지에 의한 홍삼 제조 시에는 기존 일반 홍삼 제조에 비해 사포닌 손실이 거의 없었다. 전자레인지 홍삼의 총페놀 함량은 일반 홍삼과 유사하였으며, 전자레인지 홍삼의 진세노사이드 함량은 일반 홍삼보다 높았다. 전자레인지 홍삼(A, B)의 진세노사이드 $Rg_1$, Re, Rf, $Rg_2+Rh_1$, $Rb_1$, Rc, $Rb_2$, $Rb_3$, Rd, $Rg_3$ 함량은 일반 홍삼보다 높았으며, 해동 기능 44분의 홍삼(C)은 진세노사이드 $Rg_1$, Re, $Rg_2+Rh_1$, Rc, $Rb_2$, $Rb_3$, Rd, $Rg_3$의 값이 일반 홍삼보다 높았다. 본 연구에서는 가정용 전자레인지를 이용하여 신속하고 간편하게 고기능성의 홍삼을 만드는 방법을 살펴보았고 이로써 인삼 소비 증진 등이 기대된다.

Keywords

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