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http://dx.doi.org/10.5142/JGR.2004.28.1.045

Development of Liquid Phase Product from Red Ginseng and Medicinal Herbs for Alcoholic Beverage  

Kim, Do-Hee (Korea Health Industry Development Institute)
Cho, Yang-Hee (Korea Health Industry Development Institute)
Cho, Jae-Seon (Department of Food Science and Technology, Kyunghee University College of Biotechnology)
Ham, Tae-Sik (Department of Food and Biotechnology, Hanseo University)
Lee, Jong-Wan (Green Fresh Co. Ltd.)
Rhee, Chul (Graduate School of Life and Environmental Sciences)
Publication Information
Journal of Ginseng Research / v.28, no.1, 2004 , pp. 45-51 More about this Journal
Abstract
This study was conducted to investigate the effect of crude saponin of red ginseng and aqueous extracts from several medicinal herbs on the activity of alcohol dehydrogenase(ADH) and aldehyde dehydrogenase(ALDH) in alcohol metabolism. In order to develop a liquid phase product a model product was prepared using functional plants. In case of red ginseng crude saponin, and some medicinal herbs(Puerariae radix, the flower of Puerariae lobata, the fruits of Hovenia dulcis Thunb., Morus alba L.) the relative activity of ADH was significantly increased, which was from 104～114%. The relative activity of ALDH was also significantly increased in the cases of the fruits of Hovenia duicis Thunb., Morus alba L. which was from 102∼106%. To improve of soju flavours by addition of liquid phase product, it is prepared three samples added a given content (0.28%) of chik, ssanghwa and kyungokgo flavour. The total acceptability test showed significant differences among three samples, and it is observed that the sample added ssanghwa flavour get the best grade. As the second acceptability test, the preference of ssanghwa flavoured sample, sample without flavour and a similar product in market was compared. There was no significant difference among three samples.
Keywords
ginseng; red ginseng; medicinal herbs; alcoholic beverage;
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