• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.63-71
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• 2005

Panax ginseng leaves are produced as the by-product when Panax ginseng roots were harvested. The Panax ginseng leaves was examed for the applicable possibility as the functional food. In this study, the changes in chemical composition of Panax ginseng leaves was examed by three methods as the hot-air dried(DRT), the aged tea(AGT) and the heat processed tea(HPT). The general composition of Panax ginseng leaves tea was shown as similar results in 3 different process methods. The level of the crude lipid and reducing sugar concentration were decreased slightly in HPT. The free sugar content of DRT was higher than the HPT and AGT. The existence of the higher content of free sugar composition in order are sucrose, fructose and glucose. The concentration of serine was the highest in the free amino acids, which were shown from 309.6 mg% to 336.6 mg%. The contents of free amino acid in Panax ginseng leaves made by DRT was higher than by AGT and HPT. The concentration of Ca was shown as the highest content among the minerals and was 2,115 mg%. The contents of minerals were existed in order of Ca, K, Mg, P, Na, Mn, Fe, Zn and Cu. But there were hardly any remarkable differences of mineral concentrations of Panax ginseng leaves tea made by different processing methods. The concentration of water soluble solid of Panax ginseng leaves tea processed by HPT was higher than by DRT and AGT. The concentration of ascorbic acid was shown the highest value of 424.4mg% in HPT. There was no differences in the fatty acid composition according to their processing methods. The concentration of palmitic acid was higher than that of other fatty acid. The order of fatty acid concentration were palmitic aicd, linoleic acid, linolenic acid, oleic acid and stearic acid, abundantly. As a conclusion, HPT was shown as the best process method for the production of Panax ginseng leaves tea.

• Journal of Society of Preventive Korean Medicine
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• v.17 no.2
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• pp.17-28
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• 2013

According to "The Annals of the Joseon Dynasty", we know that korean ancestors confuse tea prescription with green tea. It makes cultural misunderstanding Tea doesn't mean green tea but tea prescription. It is caused that tea prescription has been called tea habitually in Korea. Korean don't drink green tea much. Instead, they have had a habit of drinking decoction of medicinal herbs and they called it tea. This habit has developed into Korean traditional tea culture. In the palace in the Joseon Dynasty period, Ginseng tea was used in the tea ceremony. When the king had poor health or had a disease or was even on the eve of death, a royal physician tried to cure him by tea. They used about 30 kinds of tea according to "The Annals of the Joseon Dynasty" Such as ginseng tea, astragalus tea, ginger tea. Tea in korea is not a drink but the way to cure a disease. Korean people usually get to drink decoction of other herbs instead of green tea. This became the basis of korean traditional tea culture. We need to change a definition of Korean tea like this way and study about it much more. With this research paper, korean tea culture should be studied on more various ways and established itself as original and unique tea culture. On the basis of this studies, Korean tea brand can be famous in the world like Chinese tea or Japanese tea.

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

• Journal of Ginseng Research
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• v.13 no.1
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• pp.123-129
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• 1989

In this survey we have studied the opinions of housewives to understand of the preferences of domestic consumers. This survey was conducted using a Questionnaire with 30 questions answered by 1,009 housewives. The following are the main findings. 1. The favorite beverages of housewives were coffee, yulmu tea, ginseng tea and black tea in decreasing order. Over 80% of the housewives recognized ginseng as an excellent and effective food . 2. The over 90% of the housewives had experience in taking ginseng. Their highest expectation of ginseng was its efficacy as a remedy for the hang-over syndrom. 3. The majority of housewives boiled it in water when take ginseng and indicated that ginseng was expensive in general. 4. They knew well about ginseng drink and tea whereas most of the housewives didn't know about ginseng capsules and tablets. 5. The preference for ginseng products differs greatly by the age of the housewife. Therefore, to make ginseng more favorable as a perfect tonic food, new ginseng products must be developed which appeal to the preference of the consumers.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.304-310
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• 1985

Sensory comparison of the flavor of ginseng teas prepared from concentrated white or red ginseng extract was investigated by multipl comparison test and quantitative descriptive analysis (QDA) on 12 selected descriptions. The white ginseng tea revealed higher intensities in odor and taste than those of red ginseng tea, particularly on earthy and sweet odor and bitter and astringent taste. Increase in sample temperature from $2^{\circ}C$ to $80^{\circ}C$ caused a general increase in aroma and bitter taste. When sucrose added into 3% ginseng tea solution, all of the taste descriptions, most significantly on bitterness and astringency, scored lower except sweetness while the aroma was affected a little.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.267-272
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• 1981

The qualities of ginseng leaf teas prepared by six different processing methods were evaluated to develop the leaf tea. The leaf tea prepared by fermentation at $30^{\circ}C$ showed the highest in the ratio of 30 min water extracts to the total extractable matters. This ratio was followed in decreasing order by the heat dried tea and the one fermented at $25^{\circ}C$. The yellow, orange and red color intensities of water extracts were the highest in the tea prepared by toasting method followed by teas fermented at $30^{\circ}C\:and\:25^{\circ}C$. The amount of saponins extracted with boiling water was the highest in the tea fermented at $30^{\circ}C$ among teas investigated. This tea was also most acceptable in sensory evaluation by the flavour profile method.

• Journal of Ginseng Research
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• v.1 no.1
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• pp.79-88
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• 1976

A determinatien of the saponins in ginseng tea and extract was carried out by using the quantitative TLC autodetector equipped with a hydrogen flame ionization detector. In order to apply to the Quality central of the ginseng tea and extract. the optimum condition and recovery percentage for the quantitative determination of saponins in these products duo studied. The results obtained were as follows: The method was adequate to estimate whether the ginseng extract used for the Products and She raw ginseng extract were the same quality or net. Most of the individual peak area was increased with the concentration of the total saponin. But some of the peak areas were net increased quantitatively in the ease of the sample containing high concentration ginseng extract. To deternine the saponins in ginseng tea correctly high volume low concentration was better than the low volume high concentration. Optimum concentration of ginseng extract in sample to determine the individual saponins was in the range of 0.5∼1.5g. The recovery percentage of the total saponin was 99.5% on the average.

• Journal of Food Hygiene and Safety
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• v.10 no.1
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• pp.41-43
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• 1995

Dry rehydratable film (Petrifilm) method was compared with the standard pate count (SPC) method for estimation of total bacteria in ginseng products. Ginseng products (7 sample) was analyzed for total count by the SPC, and Petrifilm methods, respectively. In the case of ginseng tea, ginseng extract, ginseng extract pill, ginseng powder capsule, and ginseng extract tea, they showed non-significant values at the 1% level. However, the values of ginseng powder and tablet showed significant at the 1% level. These results generally indicate the suitability of the dry rehydratable film methods as alternatives to the SPC method for estimating of total bacteria in ginseng product samples except to ginseng powder and ginseng tablet.

• Journal of Ginseng Research
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• v.5 no.1
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• pp.1-7
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• 1981

A study was designed to study the sorption characteristics of powder-type products of red ginseng such as red ginseng tea, red ginseng powder and spray 4ried powder of red ginseng extract The sorption rates and equilibrium moisture contents on these products were calculated at ova. a range of relative himidities and two different temperatures ($25^{\circ}C$ and 38$^{\circ}C$). Significant differences between these three products were found in water activities, sorption rates and the relationship between the ratio of %H2O/RH and moisture content The red ginseng tea required the most excessive drying to reach aw=0.4, followed by red ginseng power and spray dried powder of red ginseng extract Attempt was made to obtain equations which can predict sorption rate and moisture content of red ginseng products at given relative humidity and temperature after certain period of storage.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.350-356
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• 2010

When extracts of KMG (Korean mountain ginseng) leaf tea and fermented KMG leaf tea were compared, the fermented KMG leaf tea extract showedhigher activity at each stage of density. Among the material groups, the KMG extract hadthe least profound SOD-like activity, and similar SOD-like activities were noted in the fermented KMG, KMG leaf tea, and fermented KMG leaf tea extracts. With regard to nitrite scavenging ability at a pH of 1.2, the KMG, fermented KMG, and KMG leaf tea groups exhibited similar results, and at pH 3.0, the KMG and KMG leaf tea extract groups exhibited more profound nitrite scavenging ability compared to the fermented groups. In the case of HeLa cell treatments, the KMG and fermented KMG leaf tea extracts exhibited cancer cell propagation restraint rates in excess of 30%, at a density of 1 mg/mL. And MCF-7 cells treated with fermented KMG and KMG leaf tea showedsimilar propagation restraint rates at more than 27% of cancer cells, at a density of 1 mg/mL. Among the materials, the KMG extract hadthe lowest cancer cell propagation restraint rate at 21%, and the fermented KMG leaf tea extract had the highest rate at more than 70%.