• Journal of Ginseng Research
• /
• v.32 no.3
• /
• pp.238-243
• /
• 2008

Comparison of the physico-chemical characteristics were investigated among white (WG), fermented (FG) and red ginseng (RG) extracts. We observed maximum contents of extractable solids in FG, but viscosity was lower than other ginseng extracts. The contents of ash and crude protein of FG were higher than those of other ginseng extracts. The contents of carbohydrate were similar, but component Na and cruid lipids were maximum in RG. we extended our study on comparison of the calories among WG, FG and RG. We noticed that comparison of the calories among WG, FG and RG showed insignificant difference.

• Korean Journal of Food Science and Technology
• /
• v.43 no.3
• /
• pp.263-270
• /
• 2011

This study was performed to acquire processing and reducing factors of difenoconazole during ginseng processing, and to establish the maximum residue limits of ginseng and its commodities. Difenoconazole was used in two fields (Wonju and Icheon) containing 6 year old ginseng plants. The amount of residue at Wonju and Icheon were

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.1
• /
• pp.69-74
• /
• 2002

In the present study, we investigated the quality characteristic of ginseng cultured in bioreactor system and the optimum recipe condition of the liquid tea using cultured ginseng. The contents of soluble solid and crude saponin in cultured ginseng were 31.8% and 1.94%, respectively, which were lower than commercial ginseng. In the concentrated extract, crude saponin content was 4.77% and the contents of ginsenoside Rc, Re and Rg$_1$were 7.36, 4.40 and 1.75 mg/g, respectively. The ginsenoside Rb$_1$and Rb$_2$, main contents of commercial ginseng, were not detected. The optimum ranges of recipe on organoleptic properties of ginseng liquid tea were estimated on 9.0~10.4% of the extract, 6.8~8.1% of apple vinegar and 40% of fructose. The liquid tea using commercial ginseng showed higher scores of sensory lest than the liquid tea using cultured ginseng in bioreactor system at the given condition, 10% of the extract, 7% ofapple vinegar and 40% of fructose, with the same recipe condition ranges.

• The Korean Journal of Pesticide Science
• /
• v.13 no.4
• /
• pp.232-240
• /
• 2009

The aim of this study was to determine the processing and reduction factors for ginseng and its commodities during ginseng processing to obtain information of pesticide residue in ginseng. For this study, azoxystrobin was used in two field containing 6 years old ginseng plants. Ginsengs were harvested and processed to obtain different commodities (Dried ginseng, red ginseng and ginseng water and alcohol extracts, red ginseng water and alcohol extracts) for pesticide analysis. The amount of residue levels from wonju and icheon for fresh ginseng were 0.05, $0.03\;mg\;kg^{-1}$ dried ginseng were 0.12, $0.14\;mg\;kg^{-1}$, red ginseng were both $0.05\;mg\;kg^{-1}$, ginseng alcohol extract were 0.28, $0.33\;mg\;kg^{-1}$, ginseng water extract were 0.22, $0.16\;mg\;kg^{-1}$, red ginseng alcohol extract were 0.31, $0.20\;mg\;kg^{-1}$ and red ginseng water extract were 0.09, $0.11\;mg\;kg^{-1}$ respectively. These data were under MRLs notified by KFDA. The processing factors for ginseng products were 3.25, 1.34, 7.84, 4.63, 6.15 and 2.56 respectively. The reduction factors for ginseng products were 1.19, 0.51, 3.41, 1.91, 2.74 and 1.00 respectively. These data showed increment during processing which could be due to concentration but considering water contents, residue levels were similar or decreased than the initial residue level during processing.

• Microbiology and Biotechnology Letters
• /
• v.13 no.4
• /
• pp.367-370
• /
• 1985

To find the bases for the preservation of red ginseng extract, the oamophilic yeast was isolated from the spelled red ginseng extract. The isolated yeast was identified as a strain of Candida parapsilosis.

• The Korean Journal of Pesticide Science
• /
• v.9 no.1
• /
• pp.41-50
• /
• 2005

For the removal of residual pesticides in ginseng extracts, we estabilished the removal process using pilot plant system, the characteristic components of ginseng maintains only. According to the agricultural chemical removal process, we monitored residual pesticides of 155 species, compraing the characteristic components of ginseng. The process of 4 types of agricultural chemical removal process compared to the control test was appeared that the residual pesticides were eliminated. As results above, the most efficient method of the possibility of raising the removal ratio of the agricultural chemical construction process was dried process of hexane after dipping and also remaining quality of the hexane appeared lowly. Besides, the removal process had an effected on the ginsenocide os ginseng, only the residual pesticides will be able to remove.

• Food Science and Preservation
• /
• v.7 no.3
• /
• pp.313-320
• /
• 2000

In order to improve the functionality of Korean soybean paste the changes of microorganisms, enzyme activity and physiological functionality of five types of Korean soybean paste prepared with various concentrations of Ginseng extracts. The pH of Korean soybean paste was decreased during fermentation but total acidity was increased. NaCl concentrations was increased up to 15.67~16.90% until 30~45days of fermentation and amino acidity was increase of the mixture ratio of Ginseng extract. Reducing sugar content was increased up to 45days of fermentation and total sugar content was increased up to 16.92~20.01% until 30days of fermentation, but decreased after that. The number of bacteria was highest in all sample after 45days fermentation, while that of mold was decreased during fermentation. Amylase and protease showed the highest activity at 30days of fermentation. Tyrosinase activity was increased during fermentation. Antimutagenic activities of Korean soybean paste (10% Ginseng extract) were 80.90%, 62.46% against MNNG, NPD on S. typhimutium TA100 and 51.96%, 58.88% against NQO, NPD on S. typhimutium TA98.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.4
• /
• pp.736-740
• /
• 2004

Preparation of ginseng concentrate with high content of acidic polysaccharide from white tail ginseng marc that was obtained after preparation of white tail ginseng extract. As a result of extraction of white tail ginseng under various concentrations of ethanol (0∼90%), both amount of acidic polysaccharide and extraction yield decreased by increasing the ethanol concentration. However, acidic polysaccharide extracted by water from white tail ginseng marc was increased in accordance with the increase of ethanol concentration. The optimal condition for the extraction of acidic polysaccharide from the marc was treatment of $\alpha$-amylase in 390∼650 unit/g residue/15 mL of distilled water for 5 min at 4$0^{\circ}C$. The amount of acidic polysaccharide in water extract of the marc was increased from 8.3% to 10.5% by the treatment of $\alpha$-amylase. A new ginseng extract mixture was manufactured by mixing 50% ethanol extract of white tail ginseng and water extract of alcoholic residue in the ratio of 8:2 (w/w). Crude saponin content and acidic polysaccharide content were 10.5% and 17%, respectively. The mixture had a same crude saponin content and twice acidic polysaccharide content comparing to 50% ethanol extract of white tail ginseng. It suggests that preparation of new ginseng concentrate with high content of acidic polysaccharide from white tail ginseng marc has high potencies in the utilization of waste material.

• Food Science and Preservation
• /
• v.14 no.4
• /
• pp.369-377
• /
• 2007

This study investigated the effect of ginseng products on the baking properties of white breads. Flour was substituted by ginseng products (ginseng at levels 2, 4, 6, and 8%, all w/w, of flour levels). Both ginseng powder (GP) and red ginseng powder (RGP) were used. Similarly, red ginseng extract (RGE) was substituted at levels of 1, 2, 3, and 4% (all w/w) of flour. The physical properties of each dough were assessed using farinograms, extensograms, and amylograms. Water absorption increased as the proportions of ginseng products rose. The dough surface areas and R/E (resistance/extensibility) values decreased, as did peak viscosities, at the proportions of ginseng products increased. The pH values during fermentation decreased as the proportions of ginseng products increased. The fermentation power of dough with GP was lower than that of control, and higher than that of dough with RGP or RGE, but the addition of ginseng products beyond certain levels weakened the gas retention power: The specific loaf volumes of breads with 2% GP were the highest at 5.41 mL/g. In breads with RGE, the specificloaf volume increased from 5.52 mL/g to 5.82 mL/g as RGE levels rose from 0% to 4%. Hardness increased with rising GP and RGP levels in breads with GP and RGP, but decreased with RGE levels in breads with RGE. The moisture contents of breads during storage tended to be higher than control in breads with ginseng products. Lightness increased with addition of GP and decreased upon addition of RGP or RGE, while redness and yellowness increased after addition of any ginseng products. In sensory evaluation tests, the sensory scores for texture, color, mouth feel, and overall acceptability, were high, when any ginseng product (GP, RGP or RGE) was present at 2%. Of these breads, the bread with 2% RGE attained the highest sensory score.

• Korean Journal of Food Science and Technology
• /
• v.39 no.5
• /
• pp.575-579
• /
• 2007

This study was performed to acquire scientific data for establishing the maximum residue limits (MRLs) of pesticides in Korean red ginseng and its extract. Pesticides (azoxystrobin, fenhexamid, cyprodinil) were applied to a cultivated field of ginseng, and the fresh ginseng was harvested and processed to make Korean red ginseng and its extract. The reduction rates of the residue pesticides were calculated by determining the pesticide contents in each stage of ginseng processing. The residue levels in fresh ginseng were 0.12 ppm for azoxystrobin, 0.19 ppm for fenhexamid, and 1.78 ppm for cyprodinil. The residue levels in Korean red ginseng were 0.24, 0.54, and 1.49 ppm, and in the extract 0.81, 1.93, and 3.66 ppm for azoxystrobin, fenhexamid, and cyprodinil, respectively. The steaming and processing of fresh ginseng increased azoxystrobin and fenhexamid residues, but cyprodinil was reduced. The reduction rates (dry basis) of azoxystrobin, fenhexamid, and cyprodinil were 0.66, 0.94, and 0.28 for Korean red ginseng, and 3.25, 4.94, and 1.01 for the extract, respectively.