• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.999-1004
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• 2010

This study was carried out to investigate the quality characteristics of ginseng Jung Kwa obtained by treatments with different sugars. Ginseng Jung Kwa was made with four different sugars (sucrose, glucose, honey and fructose). Chemical characteristic was measured by ginsenosides content and rheological characteristics were measured by rheometer and color meter. Total ginsenoside and Rf contents on Ginseng Jung Kwa by sucrose were highest at 10.0, and 7.82 mg/g, respectively. On ginseng Jung Kwa by fructose, total ginsenoside content was the lowest, and hardness and adhesiveness were the highest, and by honey, stiffness, cohesiveness, gumminess, chewiness, and springiness were the highest, and fracture force did not appear as a significant difference by treatment of different sugars. Coefficient of variance on ginseng Jung Kwa by honey was the highest. On ginseng Jung Kwa by sucrose, color (lightness, redness and yellowness) all were the highest. Browning on Jung Kwa by fructose was the greatest. Sensory evaluation preference analysis (color, taste, texture, flavor and overall acceptability) on ginseng Jung Kwa were determined by 50 panelists (30~50's age) using 5-point scale. On ginseng Jung Kwa by honey, texture and overall acceptability were the best. Ginseng Jung Kwa by fructose was very sticking and adhering, so preference by sensory evaluation was inferior to others.

• Korean Journal of Medicinal Crop Science
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• v.8 no.2
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• pp.146-150
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• 2000

In order to enhance the yield and physical property of Korean red ginseng extract, preheating stage was added to the inception of red ginseng manufacturing process and its effect was investigated. Preheating of raw ginseng at $70^{\circ}C$ for 2 hour followed by steaming for 2 hours increased the yield of water and 60% alcohol extract most effectively. Those yields were the highest at the same condition as above except preheating time shortened to 1 hour at $70^{\circ}C$. Steaming time had little effect on the yield of water and 60% alcohol extract. The content of starch in red ginseng was reduced effectively by preheating of raw ginseng at $70^{\circ}C$. The brown color intensity of red ginseng increased in proportion to preheating temperature in the range of $50-70^{\circ}C$. However, there was no increase in the color intensity at $80^{\circ}C$.

• The Journal of Bigdata
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• v.5 no.1
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• pp.209-225
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• 2020

This study tried to establish a base level for the form of ginseng in order to prevent fraud in which novice consumers, who have no information on ginseng and mountain ginseng, regard ginseng as mountain ginseng. To that end, researchers designed a service design in which when a consumer takes a picture of ginseng with an APP dedicated to a smartphone, the photo is sent remotely and the determined results are sent to the consumer based on machine learning data. In order to minimize the difference between the data set in the research process and the background color, location, size, illumination, and color temperature of the mountain ginseng when consumers took pictures through their smartphones, the filming box exclusively for consumers was designed. Accordingly, the collection of mountain ginseng samples was made under the same controlled environment and setting as the designed box. This resulted in a 100% predicted probability from the CNN(VGG16) model using a sample that was about one-tenth less than widley required in machine learning.

• Journal of Food Hygiene and Safety
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• v.9 no.3
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• pp.151-161
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• 1994

Gamma irradiation was applied to red ginseng for improving its quality. Irradiation at 5~7 kGy was effective for sterilizing all contaminated microorganisms of red ginseng. At the dose levels, no significant shanges in physicochemical properties (color, saponin, lipid rancidity and fatty acids etc.) were observed even after 6 months storage. Gamma irradiation was also effective for the improving hygienic quality of packed red ginseng with high moisture content (up to 20%), without any quality deterioration.

• Journal of Ginseng Research
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• v.10 no.1
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• pp.94-100
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• 1986

Korean red ginseng tails was extracted with solutions having various ethanol concentration at the temperature range of 70-$100^{\circ}C$, Extraction was carried out for 1-5 times of 8 hours at given condition. Sensory properties and color of RG-Ext. were found to be significantly affected by conditions of extraction. Absorbance at 490nm was decreased as the ethanol concentration increased, the increase in ethanol concentration also showed an increase in the Hunter's values of "L" and "b", and a decrease in "a" value indicating the color of RG-Ext. was changed to yellowish with less in darkness. Increase in extraction time and temperature caused darker brown color which is indicates a typical phenomena of non-enzymatic browning reaction. The flavor and bitternes of RG-Ext. were found to be significantly increased as the ethanol concentration increase, the generally responses of acceptance range of ethanol concentration was 30-70%.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.388-395
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• 2000

This study was performed to examine the effects of infrared (IR)/heated-air combination drying on some quality attributes of Korean white ginsengs. Ginseng roots were dried in a dryer where both the far infrared ray and heated-air are available as drying energy sources. Diametral shrinkage, external color, total saponin content, and ginsenosides and free sugar composition of the IR/heated-air combination dried ginsengs were measured and compared with those of commercial white ginseng products. The external color became lower in lightness and higher in saturation as the IR radiating plate temperature increased. IR/heated-air combination dried white ginsengs at IR plate temperature of 100$^{\circ}C$ was comparable to the commercial white ginseng products in color characteristics. Diametral shrinkage ratios ranged from 20 to 36% and appeared to be independent on the different drying methods. No definite evidence could be found whether the IR/heated-air combination drying and the conventional. hot-air drying practice resulted in white ginsengs having different ginsenoside contents and compositions. No conclusion could be made on whether the various drying treatments used in the study had effects on the free sugar contents and compositions of white ginsengs.

• Applied Biological Chemistry
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• v.23 no.4
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• pp.222-227
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• 1980

Ginsenosides in two parts (central fart and epidermis-cortex) of main body of Korea ginseng root (purple stem variety) were analyzed by high performance liquid chromatography in relation to purple color intensity on stem. Pattern similarity of saponin by simple correlation of ginsenosides between the same or different parts of root in the same or different group showed that stem color was not associated with saponin pattern in two parts. Saponin pattern was slightly different between different parts regardless of stem color. The order of each ginsenoside content was $Rg_1>Re>Rb_1>Rb_2>Rc>Rg_2{\geq}Rd>Rf$ in epidermis-cortex while $Rg_1>Re{\geq}Rg_2{\geq}Rb_1{\gg}Rb_2>Rc{\geq}Rd>Rf$ in central part.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1595-1599
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• 2009

Ginseng is one of the most well known medicinal plant in East Asia with many bioactivities. The purpose of this study was to evaluate the quality properties of cookies added with different concentrations (0, 1, 3, and 5%) of ginseng powder by molecular press dehydration (MPD) method. MPD was known to be an excellent tool for keeping taste and flavor without any loss of original materials. The results indicated no significant difference in the density of cookie dough with different concentrations of ginseng powder. The L color value was decreased and the a color values were increased with increasing concentrations of ginseng powder (p<0.05). However, there was no significant difference in the b values. Spread factor of cookie was not significantly different between 1% and 3%, but decreased at 5% (p<0.05). The hardness of cookies was significantly increased as ginseng powder concentration increased. The result of sensory score showed that cookie added with 1% ginseng powder had higher color, sweetness, overall acceptability scores than other samples. As a result of this study, quality of cookies with added 1% ginseng powder were the most suitable in terms of its color, texture, and sensory properties.

• Journal of Practical Agriculture & Fisheries Research
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• v.15 no.1
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• pp.53-61
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• 2013

To improve the quality of rice candy, We studied on manufacturng method and characteristic of rice candy by adding ratio of red ginseng marc. The results obtained were as follows: The boiled rice was added with 15 % malt extract to 1.2 times. After it was saccharified for 12 hours to 70℃, we concentrated it and made black rice candy. Then red ginseng marc was dried at 18% of moisture content and disrupted to 30 mesh below for manufacturing red ginseng marc's powder. Maintained at about 100℃, black rice candy added red ginseng marc's powder. These were mixed evenly and dried. Finally, rice candy adding red ginseng marc was completed. According to the characteristics of rice candy by adding red ginseng marc, the more amounts of red ginseng marc was increased, the less hardness and adhesiveness of rice candy was decreased. Also the brightness of the color difference was decreased. but yellowness and redness was increased. When adding red ginseng marc at 17.5%, it was evaluated to the good score in sensory evaluation.

• Journal of Biosystems Engineering
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• v.41 no.1
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• pp.34-42
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• 2016

Purpose: This study was performed to improve the drying quality and drying rate of ginseng slices by combining microwave and far-infrared drying techniques. Methods: Based on single-factor experiments and analyses, a quadratic regression orthogonal rotation combination design was adopted to study the effects of the moisture content at the conversion point between the microwave and far-infrared techniques, the ginseng slice thickness and the far-infrared drying temperature on the chip drying time, the surface color difference value, the nutritional composition and the surface shrinkage rate index. Results: Compared to the far-infrared drying alone, the combined microwave and far-infrared drying resulted in an increase in the saponin content of the ginseng slices and reductions in the drying time, surface color difference, and shrinkage rate. Conclusions: We established a mathematical model of the relationships between the surface shrinkage rate index and the experimental factors using the multi-objective nonlinear optimization method to determine the optimal parameter combination, which was confirmed to be the following: microwave and far-infrared moisture contents of 65%, a ginseng slice thickness of 1 mm, and a far-infrared drying temperature of $54^{\circ}C$.