• Journal of Ginseng Research
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• 제31권4호
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• pp.222-229
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• 2007

국내 인삼은 대부분이 수삼 또는 백삼, 홍삼 등의 1차 가공제품으로 가공되어 유통되고 있으나 최근 들어서는 인삼의 효능 및 성분 강화를 위하여 발효, 가압처리, 고온처리 등 다양한 방법들이 시도되고 있다. 본 연구에서는 국내산 5년근 수삼을 이용하여 9회의 증숙과 열풍건조를 반복 수행하면서 중량, 색도, 갈변도, 수분, 당류, 산성다당체, 총 페놀화합물, 조사포닌 및 주요 진세노사이드의 함량 변화를 살펴보았다. 수분의 경우 초기 73.4%에서 3회 처리 시 21.2%까지 감소하고 이후 9회 처리 시 13.7%까지 감소하였다. 최종 중량수율은 약 21.0%, 건물기준 최종수율은 79.0%이었다. 색의 경우 밝기를 나타내는 L값은 감소하고 적색도를 나타내는 a값은 증가하는 경향을 나타내었으며 갈변도는 3회 증숙처리 이후부터 급격히 증가하는 경향을 나타내었다. 가용성 총당은 초기 55.4%에서 9회 처리 시 38.6%로 감소한 반면 산성다당체 함량은 4.4%에서 6.8온까지 증가하였다. 총페놀함량은 초기 0.4%에서 3회 처리 시 0.9%로 9회 처리 시에는 3.6%까지 증가하였다. 물포화부탄올 추출물 즉 조사포닌 함량은 처리횟수가 증가할수록 서서히 증가하는 추세를 나타내었다. 주요 진세노사이드 함량 변화를 살펴본 결과에서는 ginseno-side $Rb_1$, $Rb_2$, $Rg_1$, Re 등의 함량은 감소하고 $Rg_2$, $Rh_1$, $Rg_3$ 등의 홍삼 특이성분 함량은 5번 증숙처리 이후부터 크게 증가하였다.

• 한국산업융합학회 논문집
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• 제20권4호
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• pp.345-350
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• 2017

Saponin is the most pharmaceutical active ingredients of the ginseng plant, it was called "Ginsenoside" which means the Glycoside of ginseng that composed glycosides and aglycones. The human body will absorb the saponin easily if these substrate was decomposed by active microorganism. Fermentation is the most convenient technique to decompose this active ingredients. The purpose of this research was to study the sugar content, pH and acidity development during the ginseng fermentation process. Fresh Korean ginseng and red ginseng extract was used as the main ingredient. The concentrated of pure ginseng extract was added to increase the saponin extract. Furthermore, the mix microbial powder was added as starter to increase the fermentation efficiency. The ginseng was fermented in fermentation chamber at temperature $37^{\circ}C$ during 70 days. In the end of experiment the sugar content was decreased from 24% to 7.65%, The pH was decreased from 6.5 to 3.4, and the acidity level was incresed from 0% to 1.2%.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.80-98
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• 2024

Edible insects, such as the two-spotted cricket (Gryllus bimaculatus, GB), have high nutritional value but are not widely consumed because of their appearance and smell. Consequently, the development of foods containing these insects in less recognizable forms, e.g., flour-like powders, has drawn considerable attention. Herein, we investigated the quality characteristics of muffins prepared from wheat flower supplemented with fresh ginseng (5%) and GB (0, 10, 20, and 40%) powders. GB loading was negatively correlated with muffin volume, height, moisture content, and textural properties (hardness, springiness, cohesiveness, and chewiness) and positively correlated with crude protein content and antioxidant properties. Significant (p<0.05) color differences were observed between samples with different GB loadings. The contents of hexanal and nonanal, which are the major volatiles responsible for off-flavor, increased with increasing GB loading, and the number of volatiles maximized at 40% GB. Sensory preference decreased in the order of 0% GB>10% GB≈ 20% GB>40% GB. Based on these results, a GB loading of 20% offered the best trade-off between attractiveness and nutritional value. Thus, this study promotes the widespread use of GB in the food industry and the development of various edible-insect-based food products.

• 한국식품조리과학회지
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• 제28권5호
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• pp.623-628
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• 2012

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.

• 한국축산식품학회지
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• 제37권5호
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• pp.787-791
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• 2017

Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifido-bacterium longum, and Streptococcus thermophilus). After fermentation at $40^{\circ}C$ for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods. Sensory evaluation was performed based on consumer acceptability scores with a 7-point scale, and antimicrobial effects were measured by the agar plate method. The moisture, crude protein, crude fat, and ash contents of yogurt supplemented with 1% GME were $85.06{\pm}0.06%$, $4.41{\pm}0.01%$, $4.30{\pm}0.05%$, and $0.81{\pm}0.03%$, respectively, with no significant changes noted from those of yogurt without GME (control), except for an increase in the crude fat content. The sensory scores of color, flavor, texture, overall taste, and overall acceptance of yogurt supplemented with below 1% GME did not differ significantly (p<0.05) to those of the control yogurt. In addition, the growths of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Enterobacter sakazakii were inhibited during fermentation and storage. These results suggest that GME could be used in dairy products as a supplement and in the food industry as an antimicrobial material.

• 한국축산식품학회지
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• 제33권1호
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• pp.24-30
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• 2013

This study was conducted to compare the physicochemical and sensory properties of yogurt added with nanopowdered ginseng (NPG) and powdered ginseng (PG) of different concentrations (0.1, 0.3, 0.5, and 0.7%) (w/v) during the storage at $7^{\circ}C$ for 20 d. The pH and viscosity values of yogurt added NPG or PG decreased during the storage. The pH values of the yogurt samples were ranged from 4.0 to 4.6 as a reflective of the fresh state. Viscosity values of yogurt with NPG at lower concentrations 0.1 and 0.3% (w/v) showed higher values during increased storage time. DPPH radical scavenging activity was significantly higher in the NPG-added yogurt than in the PG during the storage period (p<0.05). The lactic acid bacteria (LAB) counts ranged from $3.0{\times}10^9$ to $1.3{\times}10^9$ and $2.2{\times}10^9$ to $1.1{\times}10^9CFU/mL$ in 0.3% NPG and PG-added yogurts, respectively. Increased storage period showed decrease in LAB counts irrespective of the type of ginseng powder and storage period. In sensory test, 0.1 and 0.3% NPG-added yogurt showed similar results to control in yellowness, viscosity, and bitterness. Based on the data obtained from the present study, it was concluded that the concentrations 0.1 and 0.3% (w/v) of NPG could be used to produce NPG-added yogurt without significant adverse effects on physicochemical and sensory properties, and enhance functional value of yogurt.

• 한국식품과학회지
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• 제30권5호
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• pp.1058-1063
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• 1998

감마선 조사에 의한 건고추와 고춧가루의 위생화 및 장기저장을 위한 일련의 연구를 수행하면서, 감마선 조사후 저장조건 별 시료를 대상으로 수분활성과 지방산 조성의 변화를 검토하였다. 건고추의 부위별 일반 성분 조성에서 수분함량은 과피 21.75%와 씨 9.30%였고, 조지방 함량은 과피 7.20% (신선물 기준)와 씨 22.50%였으며, 일반성분은 감마선(max. 10 kGy) 조사에 의해서도 유의적인 변화가 없었다. 건고추와 고춧가루는 PE (0.1 mm)/폴리마대 및 nylon $15\;{\mu}m/PE\;100\;{\mu}m$에 각각 포장하였을 경우 실온$(3{\sim}30^{\sirc}C,\;RH\;50{\circ}95%)$ 저온$(5{\sim}10^{\circ}C)$에 각각 9개월간 저장 하여도 수분함량과 수분활성도(Aw)의 변화는 거의 없었다. 건고추의 주요 지방산은 $8{\sim}9$종으로 linolenic acid, oleic acid, palmitic acid, linolenic acid의 순으로 구성되어 있었다. 특히 고추씨$(84{\sim}85%)$에는 과피$(73{\sim}76%)$에 비해 불포화지방산 함량이 매우 높아았으나 감마선 조사 직후나 6개월 간 저장된 시료에서도 지방산 조성에는 뚜렷한 차이가 확인되지 않았다.

• 혜화의학회지
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• 제14권1호
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• pp.51-57
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• 2005

Though the literature study on the urine therapy, we concluded as follows. It Almost use urine, healthy child's of under 10-12 age, and the gathering takes the middle part of urine. It Almost drinks fresh urine warmly. It drinks urine with Zingiber is Rhizoma Recens juice and Allii Radix or Sappan Lignum and Achyranthis Bidentatae Radix which is hwa-hyeol-geo-eo medicine in vomiting blood nosebleeding, with Allii Radix and Sojae Semen Praeparatum in a headache, with bile of pig in symptoms of shang han jue yin, with Zingiberis Rhizoma Recens juice Ginseng Radix's powder in doing the colon good or person have weak spleen and stomach as well as deficiency of qi with Bambusae Caulis in Liquamen or Zingiberis Rhizoma Recens juice in heat movement by deficiency of blood (eum-heo-hwa-dong) with Perillae Fructus, Mori Cortex and Adenophorae Radix which hwa-dam-ji-hae medicine and sparagi Radix, Liriopis Tuber Schizandrae Fructus which is bo-eum medicine in a cough by deficiency of blood(eum-heo-hae-su). Also it followed in condition and the honey little quantity alcoholic beverage it put in and with the urine it drinks it did. The case which the skin bursts Injury by biting. The eye comes to be red and smart in consequence of the fact that it swells, it pastes the warm urine in the wound region. In consequence of the fact that beriberi disease or to the case which is fed up the finger, it soaks the wound region in the urine. It was used in the external medical therapy which is various even on the thing outside which it drinks. It does not use or must use very prudently to person who has deficiency of gi and blood, weak stomach, not heat and fake heat.