• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.209-214
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• 1984

To compare the keeping quality of freeze and spray dried red ginseng extract powders(RGEPs) and commercial dehydrated tea products, particle sizes and initial moisture contents of these products were measured, and the relationships between crude fat contents and moisture contents and/or densities were studied. Particle sires of RGEPs and commercial dehydrated tea products were below 100 mesh, and particle sizes of freeze dried products were higher than those of spray dried products. Initial moisture contents of freeze and spray dried RGEPz were 3.587 and 4.56f, and those of frecze and spray dried coffees were 2.17% and 3.52%, respectively. Crude fat contents of tang and ssanghwa tea were 4.12% and 0.62%, and densities of tang and ssanghwa tea were 0.89 g/ml and 0.59 g/ml, respectively. Absorption rates o( tang and ssanghwa tea were the lowest among these products, it was considered because of crude fat contents of tang and ssanghwa tea were higher than these of the other products, and densities of tang and ssanghwa tea were higher than these of the other products. Notwithstanding absorption rates of RGEPs were lower than those of coffees, to maintain lower keeping quality of RGEPs than that of coffees, it was considered that HGEPs are not only lower to coffees in crude fat contents but also in densities. A sinificant relationships were found between keeping Quality and crude fat content and/or density.

• Preventive Nutrition and Food Science
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• v.2 no.4
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• pp.291-295
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• 1997

Some sensory properties of synthetic sweeteners are limiting factors for use in low calorie foods of soft drinks. By combining synthetic sweeteners(Neohesperidin dihydrochacone(NHDC), stevioside) with sucrose, sorbitol or xylitol, these limitations can be overcome. Using trained taste panelists and magnitude estimation methods, synergistic effects were investigated in binary sweetener mixtures, The results showed that synergism, as much as 28% to 69%,was noted at all concentration in xylitol-stevioside, NHDC-stevioside mixtures. Synergistic effects were found only at high concentration levels in mixtures of sucrose-NHDC, sucrose-stevioside, and sorbitol-stevioside, ranging from 11% to 22%.By taking advantage of synergistic effects, ginseng tea and orange flavored beverages, sweetened with either xylitol-stevioside of NHDC-stevioside, were prepared and the sensory quality was compared with that of sucrose containing beverages. It was found that sensory characteristics were judged to be very similar for all formulations. The result suggests the possibility of using of using these sweetener mixtures as sugar substitutes in ginseng tea and orange drink.

• Microbiology and Biotechnology Letters
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• v.14 no.4
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• pp.279-283
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• 1986

The ginseng residue, a by-product of ginseng tea manufacture, was used as growth promoting substance in the submerged cultivation of Basidiomycetes for its effective utilization. Ginseng residue contained about 46％ of total sugar, 14％ of crude protein, 12％ of ash, and 0.16％ of crude saponin. Among inorganic substances in ginseng residue, amount of Mg, Na, K and Ca were much more than other inorganic substances. All ginsenosides existed in red ginseng residue. Ganoderma lucidum and Pleurotus ostreatus could be excellently cultured in potato dextrose broth. Most effective additional concentration of residue extract for growth of these fungi was shown to be 0.2％, and the contents of crude protein and amino acid in mycelium were increased when 0.5％ of residue extract were added to the medium.

• Journal of Ginseng Research
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• v.11 no.1
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• pp.66-76
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• 1987

When rice seeds were rinsed in If) Korean ginseng tea (KG 722, Korean Ginseng Product Co. Ltd. made) for 28 hours prior to seeding, the early growth was found relatively fast and their resistance against blight and harmful insects was increased. Rice yield showed that control group, rinsing group and spraying group were 514 kg/10a, 562 kg/ 10a and 571 kg/ 10a respectively. However, rinsing and spraying groups were 590 kg/ 10a (leaf spraying) and 605 kg/ 10a (spray immediate after seeding) respectively.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.10a
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• pp.113-113
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• 2005

• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.313-316
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• 1977

The patterns of saponins of lateral gingengs cultivated different areas and various ginseng products were investigated by quantitative thin-layer chromatography. In the case of ginseng cultivated in the Kum San and Gang Hwa area, some parts of the panaxatriol series of the saponins (peak 6 and 7.8.9) were higher in concentration than in ginseng grown in other areas while the other ingredients were almost the same. In the process of heat treatment the quantity of peak 2 was generally decreased. However, in the case of red and white ginseng, one part of the panaxatriol saponins, peak 6 was increased. This tendency was also found in honeyed ginseng and ginseng tea which were not exposed to sunlight, but the increase was much less. The change in the red and white ginseng which were exposed to sunlight was very substantial. Therefore we can assume that the increase of peak 6 comes about due to the combination of heat treatment and exposure to sunlight, especially due to exposure to sunlight.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.202-208
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• 1981

Contents of moisture, sugar and saponin, and color intensity of red ginseng tea (RGT) prepared at various drying conditions were investigated for quality evaluation. 1. The sorption isotherm of RGT showed step-wise isotherm. 2. The moisture content of RGT dried at $80,\;90\;and\;105^{\circ}C$ reached at nearly constant values below 1.5% after 3 hours. 3. The HPLC patterns of sugar and saponin at various drying temperatures were quality same but different in quantity. 4. The color intensity of RGT was changed little below $80^{\circ}C$, but significantly above $90^{\circ}C$. 5. A significant relationship was found between decrease of sugar content and increase of color intensity above $80^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.496-501
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• 2009

This study was carried out to investigate physiological functionalities of tea prepared by various thermal processing methods from Ixeris dentata root in order to elevate utilization of Ixeris dentata root as food. These methods included natural drying (ND), hot-air drying (HAD, $75^{\circ}C$), hot-air drying after steam (HADS, steaming at $95^{\circ}C$ for 30 min) and roasting after hot-air drying (RHAD, roasting at $140^{\circ}C$ for $2{\sim}3$ min). Physiological functionalities of tea prepared by ND, HAD, HADS, and RHAD were measured as hot-water extracts and each tea was extracted by 100 mL water on 1 g dried Ixeris dentata root powder. Electron donating abilities were the highest in HADS treatment at 98%. SOD-like activities were the highest in RHAD at 35.61%. Both ACE and tyrosinase inhibitory activities were the highest on ND treatment at 52.34% and 44.60%, respectively. Nitrite scavenging abilities of all treatment were the highest at pH 1.2 and the highest activity among them was on RHAD treatment at 50.5%.

• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.2
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• pp.333-339
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• 2008

Korean ginseng (Panax ginseng C. A. Meyer) has been used as an important medicinal plant in the Orient for a long time. It has been claimed that ginseng has many beneficial bioactive effects on human health, such as antitumor, antistress, antiaging and enhancing immune functions. Red ginseng possibly have new ingredients converted during steaming and dry process from fresh ginseng. Kujeungkupo method which means 9 repetitive steaming and drying process was used for the processes of green tea, Polygonatum odoratum, and Rehmanniae radix preparata. In this study, ingredient conversion of ginseng by 9 repetitive steaming and drying process were investigated measuring conversion efficiency of brown materials, crude lipids, crude proteins and aromatic compounds. Brown materials, as an antioxidant, in red ginseng were produced through non-enzymatic reaction by heat. Repetitive steaming and drying treatments on ginseng root contiunously increased the content of brown materials and the chromaticity. Crude lipids were degraded by heat and converted into volatile aromatic ingredients. Crude lipids were degraded and decreased by 0.52% after the 5th and 7th. Crude proteins were also decomposed and converted to amino acid. Crude proteins after the 9th treatment were decreased by more than 85% as increased times of treatments. A bicyclogermacrene as aromatic material was decreased as increased treatment times, while but a aromatic caramel was increased.

• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.24-30
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• 1977

The patterns of ginseng saponins in the commercial ginseng tea samples and each parts of ginseng plant were investigated by quantitative thin-layer chromatography. The quality of those sample teas were also evaluated. (1) White ginseng contained about $2.6{\sim}6.6$ times of Ra(o) than did other parts of ginseng. (2) Lateral roots, peelings and buds of ginseng were rich in $Rb_1$, $b_2$, c, which constituted about 50% of total saponin. (3) The ratio of Rb.c to Rg(f) in the leaves and stems of ginseng plant was 0.64 : 1. (White ginseng, 2 : 1 ; buds, 3 : 1 ; flower, 3.2 : 1 ; peelings, 5.8 : 1 ; lateral ginseng, 7 : 1) The relative content of Rg(f) in the white ginseng was about 3 times as much as the lateral ginseng. (4) The ratios of panaxadiol to panaxatriol in 13 kinds of commercial ginseng teas were in the range of $0.8{\sim}8\;:\;1$.