Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Changes in the Quality Characteristics of Extracts (Quantum Energy) from Rehmannia Glutinosa, Ginseng, Balloonflower, Poria cocos, and Adenophora stricta Prepared Using Traditional Kyungokgo Methods During Aging

전통 경옥고 방식으로 제조한 지황, 인삼, 도라지, 백복령 및 사삼 진액(Quantum Energy)의 숙성에 따른 품질특성 변화

  • Yoonjeong Kim (Department of Food Science and Biotechnology, Kyungsung University) ;
  • Samuel Park (Department of Food Science and Biotechnology, Andong National University) ;
  • Jeehye Sung (Department of Food Science and Biotechnology, Andong National University) ;
  • Imjoung La (Atomy R&D Center) ;
  • Dosang Lee (Atomy R&D Center) ;
  • JoonHeum Park (Central Research Center, Okchundang Inc.) ;
  • Joohee Kim (Central Research Center, Okchundang Inc.) ;
  • Younghwa Kim (Department of Food Science and Biotechnology, Kyungsung University)
  • Received : 2024.07.11
  • Accepted : 2024.08.06
  • Published : 2024.08.31
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Abstract

This study evaluated the changes in the quality characteristics of extracts (Quantum Energy) from Rehmannia glutinosa, ginseng, balloonflower, Poria cocos, and Adenophora stricta. The extracts were prepared through a six-day aging process, during which the pH decreased with a longer aging period while the viscosity and °Brix values were increased. The color difference (ΔE) of the extracts ranged from 0.27 to 0.49 for all samples, indicating minimal color change with aging. The free sugar content was highest for fructose and glucose, while lactose was not detected. Furthermore, the total free sugar content ranged from 24.518 to 27.646 g/100 g, generally decreasing with the aging time. Benzo[a]pyrene in the extracts ranged from 0.040 to 0.074 ㎍/kg, which is below the limit of quantification. In addition, all extracts were free of total aerobic bacteria, Escherichia coli, and coliforms, confirming that the aging method used in this study was microbiologically safe.

Keywords

Acknowledgement

이 논문은 (주)옥천당의 지원에 의해 수행된 과제이며, 부산광역시 및 (재)부산테크노파크의 BB21plus 사업으로 지원된 연구로 이에 감사드립니다.

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