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http://dx.doi.org/10.3746/jkfn.2009.38.5.587

Quality Characteristics of Ginseng Jung Kwa and Jung Kwa Solution on Jung Kwa Process  

Lee, Ka-Soon (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES)
Kim, Gwan-Hou (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES)
Kim, Hyun-Ho (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES)
Song, Mi-Ran (Dept. of Food and Nutrition, Chungnam National University)
Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.5, 2009 , pp. 587-593 More about this Journal
Abstract
This study was carried out to investigate the quality characteristics of ginseng Jung Kwa and Jung Kwa solution prepared according to boiling frequency on Jung Kwa process. Ginseng Jung Kwa was made as follows: washed ginseng 8 kg was boiled 5 min with water 16 kg and then boiling water 8 kg was removed. Sucrose 10 kg was added to boiled ginseng soaking in hot water. Jung Kwa was boiled down for 60 min in sugar syrup and soaked for 24 hrs. According to the above process, Jung Kwa was boiled down 5 times. Moisture and pH of Jung Kwa and Jung Kwa solution decreased as the number of boiling time increased and $^{\circ}Brix$ of Jung Kwa solution increased. Crude saponin content of last Jung Kwa (GJ 6) increased to 4 times of raw ginseng. Content of Rf and Rd, component of ginsenosides, increased 77 and 16 times on Jung Kwa, respectively and content of crude saponin on last Jung Kwa solution (GJS 5) was 61.88 mg/g. The other ginsenosides on Jung Kwa decreased. As the number of boiling time increased, concentration of total sugar, glucose and fructose of Jung Kwa and Jung Kwa solution increased. Content of total organic acid on Jung Kwa decreased, especially, succinic acid, main organic acid of ginseng, decreased rapidly. L value of Jung Kwa decreased whereas a and b values increased.
Keywords
ginseng Jung Kwa; Jung Kwa solution; ginsenoside; sugar; organic acid;
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