• 한국식품저장유통학회지
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• 제15권1호
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• pp.30-36
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• 2008

백미삼(지근), 홍미삼(지근) 및 홍삼절편(주근: 수삼-절편-증삼-건조)을 대상으로 팽화시켜 팽화 인삼분말의 흡습 특성을 조사하고 수분활성도 예측모델을 수립하였다. 등온 흡습곡선은 대부분의 식품들과 같이 역S형의 형태을 나타내었으며 가장 낮은 온도인 $5^{\circ}C$에서 평형수분함량이 가장 높았다. 단분자층수분함량은 BET식 에 의해 $0.034{\sim}0.045g$ $H_2O/g$ solid의 값으로 계산되었으며 BET식에 적용했을 때 $R^2$가 $0.98{\sim}0.99$로 GAB식 보다 높은 유의성을 보였다. 등온흡습곡선의 적합도는 Kuhn 모델식의 $R^2$가 0.99 이상으로 가장 높은 적합도를 보였으며 그 다음으로 Halsey 모델식이 비교적 높은 적합도를 나타내었고 편차에서도 Kuhn 모델식이 $2.83{\sim}8.65%$로 가장 낮게 나타났다. 수분활성도 예측모델 수립을 위해 각 독립변수의 최적함수로 시간은 1n 함수, 온도는 선형 그리고 수분활성도 (RH/100)는 선형함수를 선정하였으며 가장 적합한 수분활성도 예측모델식은 세 가지 시료 모두 시간과 수분활성도을 독립변수로 하는 모델식이 가장 적합한 것으로 나타났다.

• Preventive Nutrition and Food Science
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• 제11권3호
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• pp.237-242
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• 2006

The pattern of volatile emissions from white ginseng powders (WGP) that were treated with selected preservatives was investigated during 5-months of storage (at -10 and $25^{\circ}C$) by an electronic nose system equipped with 12 metal-oxide sensors. WGP were treated with gamma radiation at 5 kGy, commercial methyl bromide (MeBr), and phosphine fumigations. Electronic nose differentiated the volatile patterns of the WGP with each different preservative treatment. In addition, each volatile pattern was affected by both storage time (1, 2 and 5 months) and temperature (-10 and $25^{\circ}C$). After 5-months of storage, the least change of volatile patterns was observed from WGP fumigated with phosphine at $-10^{\circ}C$. The result also showed that volatile changes in WGP were much more affected by storage time than by storage temperature.

• 한국식품위생안전성학회지
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• 제12권3호
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• pp.205-209
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• 1997

Alcohol treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain designated as GT5 was isolated from ginseng powder contaminated and was identified as Escherichia coli species by IMVIC test method. Ethanol used as alcohol, inhibited strongly the growth of coliforms in ginseng powder at the concentrations of 50 to 90%. Ethanol treatment also decreased numbers of total bacteria at the same concentrations. There was not significant changes in saponin of ginseng powder after treated with ethanol. However, ethanol treatment caused a decrease in Hunter's color L value and an increase in a and b values of ginseng powder. As a hygienic quality control of ginseng powder, ethanol treatment could be cosidered as an effective means for decontaminating microorganisms in ginseng powder.

• 한국식품위생안전성학회지
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• 제10권1호
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• pp.45-51
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• 1995

Ozone treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain was isolated form ginseng powder contaminated. The strain designated as GT4, was identified as Escherichia coli species by IMVIC test method. Ozone inhibited strongly total bacteria and coliforms in ginseng powder(initial concentration 103/g) at 0.35 ppm. High ozone concentration reduced death time of the total bacteria in ginseng powder. However, ozone treatment caused significant degradation in saponins of ginseng powder. Ozone treatment also caused a increase in Hunter's color L value and decrease in a and b values of ginseng powder.

• 고려인삼학회:학술대회논문집
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• 고려인삼학회 2002년도 학술대회지
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• pp.145-158
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• 2002

Since immemorial time Panax ginseng has been known as therapeutic, tonic, prophylactic and restorative agent in ancient Korea, China and Tibet and at present time is also used as a food supplement by Western societies (6). Various ginseng preparations in a form of powders, teas, tinctures or extracts, very often mixed with other substances are recommended for attenuation of degenerative processes caused by aging or fatigue, as well as for treatment of various disorders and diseases in several organs (e.g. circulatory and nervous system, liver, kidney). One of the most commonly known properties of ginseng is its possibly positive influence on physical and mental performance and general well being. Because of these adaptogenic properties promoting vitality and resistance to stress ginseng is considered as an ergogenic aid. During almost 40 years in many laboratories attempts have been made to find out whether ginseng can be 'a remedy for today's problems'. The present work is focused on the results obtained in human studies and concerning an influence of ginseng root extracts on exercise and mental performance.

• Journal of Ginseng Research
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• 제19권2호
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• pp.138-143
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• 1995

Currently, some food materials are disinfected by $\gamma$-irradiation (using Co-60) or ethylene oxide treatment. These treatments were applied to ginseng powder and the ginseng components such as ginsenosides, polyacetylenes and phenolic acids were analyzed by HPLC to determine any compositional changes due to irradiation. No appreciable difference was observed in the HPLC pattern of ginsenosides, polyacetylenes of ginseng powder after 10 key irradiation or ethylene oxide treatment (EO $CO_2$= 3 : 7, w/wfb) from those of untreated fresh ginseng powder when they were analyzed soon after treatments. When the ginseng powders were stored at room temperature for three years after the same treatment, the HPLC patterns of polyacetylenes and phenolic acid fraction showed appreciable change from those of fresh ginseng powder, however, the HPLC patterns of three year old samples did not show any appreciable difference.

• Journal of Ginseng Research
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• 제10권2호
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• pp.218-232
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• 1986

In this review quality improvement, new products and processing of ginseng are discussed. Ginseng products are generally classified into two types; the dried product without significant change in original shape of fresh ginseng and various processed ginseng products in liquid or solid types prepared by addition of either ginseng extract of ground powder. The dried ginsengs are generally made 4 years old fresh ginseng roots for production of white ginseng and 6 years old ones for red ginseng. The processed ginseng products, such as ginseng drinks, extracts, teas, powders, capsules or tablets are prepared by addition of extract or powder of the ginseng roots which contain relatively high amount of saponin. At present, more than 200 items of 40 types of products are commercially available in over 70 countries in the world, Since consummers preference on the quality of ginseng products as an health food differs with their cultural background of each country, new products development and quality improvement should be investigated with concerning the particular preference of the consummers of various country. It has been generally found that the Orientals has higher product acceptance on strong ginseng flavor while the Westerners generally prefers the products having mild ginseng odor and taste. Recently consummers are asking for supplemented type of ginseng products with various medical herbs and vital materials instead of ginseng alone. Therefore future work on product development should be emphasized to meet the consummers demand and preference.

• 농업과학연구
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• 제33권1호
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• pp.43-56
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• 2006

In this thesis we aim at analyzing international competitive power of Chinese ginseng in comparison with Korean ginseng and searching policy direction for Korea to compete Chinese ginseng industry. We summarized the research results as follows; First, we examine the structural change of ginseng industry of China. Second, we review the theories for international competitiveness and apply the method of analyzing competitiveness to ginseng industry. Third, we compared the international competitive power of the ginseng industry between China and Korea and found that Chinese ginseng, estimated by Revealed Comparative Advantage(RCA) at about 15, still remains high competitiveness in terms of cost and price but lowering price competitiveness recently. Based on the research results, we suggest export promotion strategies of the Korean ginseng as follows; 1) Korean government should enforce trade cooperation with China so as to register Korean root ginseng an importable medicine. 2) Korean ginseng producer should develop various products such as capsules, powders and etc. according to China's consumer purchasing power and taste. 3) Korean ginseng should be sold as an differentiated commodity so that it will contribute to building consumer loyalty to Korean ginseng, makes market share superior to other cheaper ginseng products in China. 4) In order to be effective brand marketing and product advertisement, there should be established reliable networks to process and distribute Korean ginseng products exclusively.

• 동아시아식생활학회지
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• 제23권1호
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• pp.78-84
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• 2013

Powders prepared from three different varieties of Korean ginseng (white, red and black) are consumed daily by many Koreans as a functional food material. These variants exert a variety of physiological effects. The principal objective of this study was to evaluate the quality characteristics of Yanggaeng prepared with three different types of ginseng powder. We conducted tests for ginsenosides content, Hunter's color values, mechanical characteristics, and sensory evaluation analysis. The ginsenosides of black ginseng were higher than those of white and red ginseng. The lightness of the black ginseng Yanggaeng was significantly less than the white, red, and control samples (p<0.05). We noted significant differences in Hunter's a and b values. With regard to the mechanical properties of the samples, we noted significant differences in gumminess (p<0.05), but no differences in hardness, springiness, chewiness, and cohesiveness were detected. The results of sensory evaluation showed that there were significant differences in the color, flavor, and overall quality of the samples (p<0.05), but there were no significant differences in taste and texture. Overall, red ginseng Yanggaeng appeared to have the most commercial value for improving the Yanggaeng product.

• Journal of Ginseng Research
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• 제18권2호
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• pp.89-94
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• 1994

The authors have already shown that 6 year old red ginseng extract or its powder has remarkable anticarcinogenic effects. In this study, we further investigated whether fresh ginseng or white ginseng has similar anticarcinogenic effects and also if their anticarcinogenic effects are related to the types and ages of ginseng using Yun's anticarcinogenicity test (9 week medium term bioassay model). Dried fresh ginseng and red ginseng at 1.5, 3, 4, 5 and 6 years, and while ginseng at 3, 4, 5 and 6 years were used. The following results were obtained: 1) In the dried fresh ginseng treated groups, the incidence of lung adenoma induced by benzo(a)pyrene was 41.39) and its incidence was reduced to 31.2%, 30.0%, 31.3%, 30.7% and 27.8% after co-treatment with 1.5, 3, 4, 5 and 6 year-dried fresh ginseng, respectively. A significant effect was observed only in 6 Year-dried fresh ginseng. 2) In the white ginseng treated groups, the incidence of lung adenoma induced by benzo(a)pyrene was 45.0% and its incidence decreased to 41.3%, 38.0%, 31.6%, and 25.3% after co-treatment with 3, 4, 5 and 6 year-white ginseng, respectively. Five and 6 year-ginsengs showed significant inhibition of lung adenoma. 3) In the red ginseng treated groups, the incidence of lung adenoma induced by benzo(a) pyrene was 48.6% and its incidence diminished to 37.9%, 41.7%, 31.7%, 28.3% and 25.5% after co-treat-melt with 1.5, 3, 4, 5 and 6 year-red ginseng, respectively. In 4, 5 and 6 year-ginsengs, the anticarcinogenic effect was prominent. From the above results, we concluded that a significant anticarcinogenic effect was observed in 6 year-dried fresh ginseng, 5 and 6 year-white ginsengs, and 4, 5 and 6 year-red ginsengs.