• 한국식품조리과학회지
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• 제29권6호
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• pp.761-768
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• 2013

Healthy ginseng pudding was made with different doses of two gelling agents and stored at $37^{\circ}C$ for eight weeks. And then quality characteristics and palatability were measured. Sweetness and pH level increased in newly made ginseng puddings but decreased during storage. Acid taste decreased but increased during storage in A (pectin 0.2%+agar 0.6%). But it increased but subsequently decreased in B (agar 0.8%). Acidity in C (agar 1%) remained unchanged until six weeks but slightly increased at 8 weeks of storage. Texture increased in all specimens but subsequently decreased. Chromaticity value of L decreased in all specimens before increasing while the values of a and b increased and subsequently decreased. In texture examination, hardness and adhesion were higher in C (agar 1%) and lower in A (pectin 0.2%+agar 0.6%). There were no differences in elasticity among three specimens. Cohesion was higher in C (agar 1%) while it showed a similar level in A (pectin 0.2%+agar 0.6%) and B(agar 0.8%). Stickiness and chewiness were higher in C(agar 1%) but lower in A(Pectin 0.2%+agar 0.6%), compared with C(agar 1%) specimen. In sensory test, overall palatability was higher in A (Pectin 0.2%+agar 0.6%). In conclusion, ginseng pudding with 0.6% agar and 0.2% pectin exhibited better quality. And ginseng pudding has potential to be developed as healthy dessert considering ample physiological and functional properties.

• 한국식품영양과학회지
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• 제22권2호
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• pp.208-214
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• 1993

인삼 유청음료를 렌넷유청, 인삼, 감미료, 꿀, 매실 등에 종류가 다른 유산균주들을 접종하여 제조한 후, 일부는 발효시키고 일부는 비발효 상태로 4$^{\circ}C$ 및 30$\pm$1$^{\circ}C$에 저장하여 이화학적 및 미생물학적 특성들을 조사하였다. 유청의 수율은 78.8%였고 저장기간 동안 pH는 감소하였으며 적정산도는 증가하였다. 인삼 유청음료의 고형성분, 회분, 지방질 함량은 각각 7.90~8.20%, 0.62~0.66%, 0.16%이었고 단백질 함량은 0.42~0.56%였으며 저장기간에 따라서 큰 변화가 없었다. 유당함량은 유산균 발효시킨 시료가 발효시키지 않은 시료보다 높았다. D(-)- 및 L(+)- 젖산함략은 저장 기간(1~5주)중에 유산균 발효 인삼 유청 음료(17.3~156.1 mg/100g, 347.3~1894.2mg/100g)는 비발효 인삼 유청음료(6.2~82.8mg/100g, 7.1~885.5mg/100g)보다 높았다. 유산균으로 발효시키지 않은 시료와 Lac. casei sub-sp. casei와 Str. salivarius sub-sp. thermophilus를 접종하여 발효시킨 시료의 총 saponin 함량은 저장기간이 경과함에 따라 증가하는 추세였으나 Lac. acidophilus와 Lac. delbrueckii sub-sp. bulgaricus를 접종한 시료는 감소하는 경향을 나타냈다. 인삼 유청음료의 전기영동 결과 모든 시료에서 $\alpha$-la과 $\beta$-lg이 뚜렷이 나타났으며 저장기간에 따라 변화가 거의 없었다. 저장기간(제 1, 3주)동안 대장균군은 검출되지 않았으며 총세균수와 저온성 세균군은 저장기간이 경과함에 따라 증가하였다.

• 생약학회지
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• 제48권4호
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• pp.329-338
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• 2017

This study was investigated the changes of quality stability and physicochemical characteristics of the Korean red ginsengs stored for a long times over 20 years. The Korean red ginsengs were stored for 4 to 22 years in canned packaging with polypropylene film and wooden box at room temperatures. The unusal phenomena such as discoloration and pin hole in packaging were not observed. General bacteria showed the vlaues of below 100 CFU/g, coliform groups and molds were not found in any samples stored for 22 year. Any samples also were not detected in mycotoxins. The contents of moisture, ash and crude saponin were the levels of 10.6~11.1%, 3.8~4.2% and 4.1~4.7% during the whole storage periods, respectively. The contents of maltol, which has been known as characteristic flavour and antioxidant of Korean red ginseng, showed remarkably increasing tendency from 0.10 mg/g for 4 years to 2.53 mg/g for 22 years during the storage. The contents of AFG (arginyl-fructosyl-glucose), arginine and free sugar were slightly decreased. Acidic polysaccharide and ginsenoside were not changed significantly during the storage periods. The contents of acidic polysaccharide and total ginsenosides were the 75.1~76.3 mg/g and 15.1~16.6 mg/g, respectively. The sums of ginsenoside-Rg1,-Rb1 and -Rg3s were the ranges of 9.3~9.9 mg/g and PD (ginsenoside-Rb1, -Rb2,-Rc,-Rd,-Rg3s,-Rg3r)/PT (ginsenoside-Rg1,-Rg2,-Re,-Rf,-Rh1) saponin ratios were the levels of 1.4~1.5. These results suggest that Korean red ginsengs stored for long periods show relatively stable quaility stabilities and not significantly changed the contents of ginsenoside and polysaccharide during the storage up to 22 years.

• Journal of Ginseng Research
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• 제30권2호
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• pp.78-81
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• 2006

Freshly harvested, immature (green) seeds of North American ginseng (Panax quinquefolius L.) were stratified for up to 3 years in plastic pails in controlled environment rooms at $5{\pm}1^{\circ}C$ for 9 months and then $21{\pm}2^{\circ}C$ for 3 months (Trt. 1, regular stratification), or continuously at $-2{\pm}0.2^{\circ}C$ (Trt. 2), or continuously at $3{\pm}0.2^{\circ}C$ (Trt. 3). During stratification at -2 and $3^{\circ}C$ embryos did not grow. On seeding in the field embryos grew rapidly and resultant seedlings were comparable to those from regularly stratified seed. Seedling emergence rate was acceptable at the industry expected rate of 68% after one year of storage, but not after two years storage when it declined to 17.5%. Seed rot was so severe in year 3 that no planting was carried out. Seedling and second year growth were similar at the three stratification temperatures; most importantly, root dry weight (economic yield) was similar. Low-temperature storage of freshly-harvested North American ginseng seed is an acceptable method for short-term retention of propagating 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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• 제39권4호
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• pp.380-385
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• 2007

수확직후 흙이 묻은 수삼을 저장${\cdot}$유통시키는 기존방식을 개선키 위한 기초연구로 표면을 세척한 수삼의 저장 중 품질변화를 흙이 묻어 있는 수삼과 비교하였다. 이를 위하여 수확직후 수삼과 이를 불과 솔로 세척한 후 표변의 수분을 제거한 수삼을 각각 0.05 mm 두께의 PE 필름으로 MA 포장한 후 0, 5, 10, $20^{\circ}C$에서 저장하면서 중량감소, 변질률 , 관능적 품질, 호흡률, 경도 및 미생물의 변화를 조사하였다. $0^{\circ}C$에서 45일간 저장 시 세척수삼의 중량 감소율은 대조구의 수삼과 거의 유사하였으나 $5^{\circ}C$ 및 $10^{\circ}C$에서 저장하였던 경우 세척수삼이 대조구의 수삼에 비해 각각 46% 및 37% 정도 낮았다. 변질률도 세척 수삼이 대조구에 비해 낮았는데 $10^{\circ}C$에 저장한 대조구의 수삼이 세척 처리하여 $20^{\circ}C$에서 동일기간 저장하였던 수삼에 비해 변질이 빨랐다. $10^{\circ}C$에서 45 일간 저장하였던 세척수삼의 항목별 관능적 평점은 6.8-8.2점 범위이었던 반면 대조구는 5.7-6.9점 범위를 나타내었다. 호흡률은 세척수삼이 저장 초기 대조구에 비해 약간 높았지만 저장 중에는 차이를 보이지 않았다. 세척수삼은 대조구에 비해 생균수는 0.87 log unit, 곰팡이 및 효모는 1.55 log unit, 대장균군의 경우 0.95 log unit 낮은 값을 보였으며 이러한 경향은 저장 기간 동안 유지되었다.

• 한국식품영양과학회지
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• 제39권3호
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• pp.414-420
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• 2010

저장성, 영양성 및 생리적 기능성을 가지는 두부를 제조하기 위하여 생리적 기능성이 널리 알려진 홍삼 추출물을 첨가하여 압착 성형 공정 없는 연두부의 형태로 제조하여 홍삼 추출물 첨가 연두부의 저장기간에 따른 저장성, 이화학적, 항산화 활성 변화 및 관능적 평가를 측정하였다. 홍삼 추출물을 첨가하지 않은 연두부 대조군의 pH 및 산도는 홍삼추출물 첨가 연두부와 큰 차이가 없었으며 저장기간에 따른 변화도 거의 없었다. 또한 일반세균수의 변화에 있어서도 대조군은 저장 10일차부터 약간의 일반세균이 발견되었으나 홍삼 추출물을 첨가하여 제조한 연두부는 대조군에 비하여 낮은 균수 또는 검출되지 않는 것으로 나타났으며 홍삼 추출물의 함량이 높을수록 항균효과가 있는 것으로 나타났다. 연두부의 색도는 명도 및 적색도는 홍삼 추출물 첨가에 따라 약간 감소하였고 황색도는 증가하였다. 연두부의 조직감은 홍삼 추출물 첨가 유무에 크게 관계가 없는 것으로 나타났다. 연두부의 지질과산화 억제능 및 DPPH radical 소거능은 대조군보다 홍삼 추출물을 첨가하여 제조하였을 때 억제능이 증가하였다. 관능검사 결과에서는 색에 대한 편견때문에 0.20% 이상의 홍삼 추출물 첨가군에서는 다소 낮은 기호도를 보였으나 0.18% 첨가군까지는 대조군과 큰 차이를 보이지는 않는 것으로 나타났다.

• Journal of Ginseng Research
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• 제44권5호
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• pp.680-689
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• 2020

Background: Peptides have diverse and important physiological roles in plants and are ideal markers for species identification. It is unclear whether there are specific peptides in Panax quinquefolius L. (PQ). The aims of this study were to identify Quinetides, a series of diverse posttranslational modified native peptides of the ribonuclease-like storage protein (ginseng major protein), from PQ to explore novel peptide markers and develop a new method to distinguish PQ from Panax ginseng. Methods: We used different fragmentation modes in the LTQ Orbitrap analysis to identify the enriched Quinetide targets of PQ, and we discovered Quinetide markers of PQ and P. ginseng using ultrahigh-performance liquid chromatography-quadrupole time-of-flight mass spectrometry analysis. These "peptide markers" were validated by simultaneously monitoring Rf and F11 as standard ginsenosides. Results: We discovered 100 Quinetides of PQ with various post-translational modifications (PTMs), including a series of glycopeptides, all of which originated from the protein ginseng major protein. We effectively distinguished PQ from P. ginseng using new "peptide markers." Four unique peptides (Quinetides TP6 and TP7 as markers of PQ and Quinetides TP8 and TP9 as markers of P. ginseng) and their associated glycosylation products were discovered in PQ and P. ginseng. Conclusion: We provide specific information on PQ peptides and propose the clinical application of peptide markers to distinguish PQ from P. ginseng.

• Journal of Ginseng Research
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• 제4권1호
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• pp.72-87
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• 1980

Red ginseng tails were extracted with ethanol solutions over a range of concentrations and temperature conditions. Investigations were carried out to study the effects of treatments on yields, soluble solids, saponin and precipitate occured in red ginseng extract beverage during storage. It was found that: (1) Higher concentration of ethanol at low temperature resulted in less yield of crude extract (2) The amount of precipitate in the non-purified extract beverage were less with decrease in ethanol concentration used (3) The treatment for purification of extracts and storage of purified extract at 37$^{\circ}C$ for 6 months had no effect on HPLC chromatogram pattern of saponins (4) The amount of purified extract decreased by purification treatment and more decrease was found as the temperature and concentration of ethanol increased. For Preparation of red ginseng extract beverage, the treatment of extracts with ethanol at low temperature was found to be more effective to minimize precipitation in tile beverage.

• Journal of Ginseng Research
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• 제18권3호
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• pp.187-190
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• 1994

The pith and xylem parts of fresh root that turned into inside-white during processing for red ginseng was investigated under scanning electron microscope in comparison with the sa31e position of fresh root processed into normal reddening. In the inside-white part starch storage cells remain mostly in vacancy or with small number of starch granules and with large hollow by missing cell membranes between cells. Many starch seed granules appeared on the surface of storage cell wall in the inside-white part. Fresh root sample showed better picture than dried powder.