• Journal of Ginseng Research
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• v.24 no.1
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• pp.23-28
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• 2000

To develop a dry alcohol containing red ginseng extract, dry alcohols composed of ethanol, water, dextrin and sodium lauryl sulfate were prepared using spray dryer, and their ethanol contents and encapsulation efficiencies were determined. An optimal dry alcohol containing red ginseng extract was chosen and the feeling for its oral administration was evaluated. Dextrin at dextrin/water weight ratios below 1.6/l and ethanol at ethanol/water weight ratios below 1/1 remarkably Increased both the ethanol contents and encapsulation efficiencies of dry alcohols. However dextrin at dextrin/water weight ratios above 1.6/1 and ethanol at ethanol/water weight ratios above 1/1 slightly decreased the both parameters. It might be due to the low solubility of dextrin in ethanol and limited diffusion coefficient of ethanol to the dextrin shell. furthermore, 0.5% (w/w) sodium lauryl sulfate gave the maximum ethanol content of dry alcohol. The more increased amounts of red ginseng extract were added, the more increased amounts of ginsenoside Rb1 but the more decreased amounts of ethanol were encapsulated in dry alcohols. A dry alcohol containing red ginseng extract was prepared with dextrin/ethanol/water (1/1/1, w/w/w) mixed solution, in which 0.5% (w/w) sodium lauryl sulfate and 20% (w/w) red ginseng extract were dissolved. It contained the ethanol contents of31.17$\pm$ 1.33% (w/w) and ginsenoside Rbl of 243.0$\pm$7.0 $\mu$g/g. It gave the moderate taste of red ginseng extract at Its oral administration with or without water Thus, the dry alcohol containing red ginseng extract can be further developed as a more convenient dosage form for red ginseng extract.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.166-178
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• 2005

This study was conducted to develop a healthy and functional drink using red ginseng, maekmoondong and omija using Saengmaeksan. Since the red ginseng extract was used as a raw material, it was diluted from 1,000 to 1,500 times using distilled water and the highest sensory score was obtained when the red ginseng extract was diluted to 1,500 times. When the red ginseng extract was mired with omija and maekmoondong, there was no difference between the ratio of 1: 20 : 1, 1 : 21 : 1 and 1: 22: 1 (red ginseng : omija : maekmoondong). In case of sweetener, honey showed the highest sensory store compared to sucrose, pear extract apple extract, sucralose and aspartame. Additionally, the sweetness was evaluated using all sweeteners and 10 brix or 11 brix showed the highest sensory score. Therefore, red ginseng extract was first mixed with omija and maekmoondong in the ratio of 1 : 20 : 1, and distilled water was added to 1,500 times of the amount of red ginseng extract. Honey was finally added to the mixture to obtain 10 brix concentration and this was highly acceptable.

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.105-109
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• 1995

This study was devised to observe the inhibitory effects of 3 kinds of petroleum ether extracts (percolation by petroleum ether) from Korean red ginseng, Chinese red ginseng and American white ginseng on a lipolytic action of Toxohormone-L which has been known as lipolytic and anorexigenic factors. Toxohormone-L was obtained by partial purification of the ascites fluid from mice which had been Inoculated with sarcoma-180. The yields of petroleum ether extract from Korean red ginseng, Chinese red ginseng and American white ginseng were 0.64, 0.47 and 0.58 and respectively, indicating that the yield of Korean red ginseng was the highest. In vitro, at the concentration of 2 mg /ml, the inhibition rate of lipolysis by the petroleum ether extract of Korean red ginseng, Chinese red ginseng and American white ginseng were 55.1, 50.0 and 44.9% respectively, and the total inhibitory activity per gram of ginseng material were 18, 12 and 13 unit respectively, indicating that the Korean red ginseng was the most effective in the inhibition of the lipolysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1497-1506
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• 2008

In relation to making tofu with red ginseng extract, the effects of added red ginseng extract on the storage and antioxidant activity of tofu were investigated. When red ginseng extract was added in $0.5%{\sim}2%$ of dried soybean, differences in texture, color and sensory properties were compared. The textural properties of tofu slightly increased depending on the added amount of red ginseng extract in terms of the hardness and springiness: significant difference was demonstrated in the tofu with 2% red ginseng extract, and the color properties also significantly increased in terms of the values of L, a, and b. As a result of sensory evaluation, although the preference to color tended to diminish, as the peculiar taste of red ginseng was significantly perceived, the overall preference did not show any statistical difference. Therefore, the addition of red ginseng extract may be interpreted as not having negative effect on the preference of consumers. There was no change at the early stage of storage in pH, turbidity and total microbial count when the tofu was stored at $15^{\circ}C$. However, the changes in pH and in turbidity, and total microbial counts according to the addition of red ginseng extract took place from the second day and from the sixth day of storage, respectively, suggesting that the shelf-life of tofu may be extended due to its antimicrobial effect. Especially, the highest antimicrobial effect was observed tofu with 2% red ginseng extract. Concerning the antioxidant activity of tofu using oxygen radical absorbance capacity (ORAC) assay, the antioxidant activity significantly increased along with the increase in concentration of red ginseng extract. In ORACOH.assay, the pro-oxidant activity was shown in the tofu added with red ginseng extract.

• Korean Journal of Pharmacognosy
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• v.23 no.1
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• pp.24-28
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• 1992

Red ginseng extracts were prepared with various concentrations of ethanol. Extract yields were examined and saponins in the extracts were identified and determined by TLC and HPLC, respectively. Yields of the extracts, $19.7{\sim]50.3%$, were the highest in water extract and showed significant decrease with the increase of ethanol concentration used for extraction. Contrary to the extract yields, saponin yields from red ginseng were conspicuously increased with the increase of ethanol concentration and were $3.47{\sim}5.13%$ of crude saponins and $1.28{\sim}1.93%$ of six major ginsenosides. Saponin contents in the red ginseng extracts were $6.9{\sim}24.2%$, of crude saponin and $2.57{\sim}9.22%$, of six major ginsenosides.

• Korean Journal of Pharmacognosy
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• v.38 no.1
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• pp.56-61
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• 2007

This study was carried out to investigate the optimum conditions for extraction of acidic polysaccharides from red ginseng marc produced by manufacturing alcoholic extract from red ginseng. Method of carbazole-sulfuric acid was applied to determine the amount of acidic polysaccharides in red ginseng marc. The amounts of acidic polysaccharides in water extract of red ginseng marc were increased with increasing extraction temperature. The contents of acidic polysaccharides were not significantly different despite of the extraction time increasing from 6 hours to 48 hours. The contents of starch in water-extract of red ginseng marc were increased with increasing extraction temperature. The starch amounts in water extract of red ginseng marc extracted for 48 hours were increased. The yields of polysaccharide precipitated from water-extract of red ginseng marc were increased with increasing extraction temperature. The hydration rate of acidic polysaccharides and starch from water-extract of red ginseng marc were decreased with increasing extraction temperature. The contents of starch were not significantly different despite of the extraction time increasing from 6 hours to 48 hours at $8^{\circ}C$. However, the rehydration rate of acidic polysaccharide for 48 hours were decreased at $8^{\circ}C$. The rehydration rate of acidic polysaccharide and starch extracted from 6 hours to 24 hours at $25^{\circ}C$ were not significantly different, but those extracted for 48 hours were increased. From the above results, we suggest that by altering the extraction conditions in red ginseng marc it is possible to develop optimum conditions for extraction that modulate the proportions of acidic polysaccharide and starch.

• Journal of Ginseng Culture
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• v.6
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• pp.13-34
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• 2024

The abolishment of the red ginseng monopoly act by the Korean government in 1996 resulted in a drastic change in the Korean ginseng industry, leading to a significant increase in the market size and consumption of ginseng products. Red ginseng is most popular type, with approximately 74% of harvested fresh ginseng being processed into various red ginseng products. Since 1997, there has been a substantial increase in the cultivation of ginseng for production of red ginseng, which, in turn, has contributed to the proliferation of ginseng processing companies. To investigate the products of ginseng manufacturing businesses, we select 200 companies primarily engaged in ginseng processing or specializing solely in ginseng. Our survey on the status of ginseng industry covered 8 different categories. 1) Root ginseng: There were 66 companies involved in manufacturing red ginseng root, accounting for 33.0% of all surveyed companies. This was followed by black ginseng root with 36 companies (18.0%) and red ginseng fine roots with 22 companies (11%). 2) Red ginseng products: A total of 144 companies were involved in manufacturing red ginseng pouches, making it the most common product category. This was closely followed by 142 companies producing pure(100%) red ginseng extract concentrate. 3) Fermented red ginseng products: Companies producing fermented red ginseng extract concentrate products were the most numerous, totaling 26. Following this, companies producing fermented red ginseng stick and pouch products were next in line. 4) Ginseng products: There were 15 companies involved in the production of ginseng products, with the majority focusing on ginseng tea. 5) Black ginseng products: Companies producing black ginseng extract concentrate were the most numerous, with 31 companies, followed by 26 companies producing black ginseng extract pouches. 6) Taegeuk ginseng products: Only 5 companies were involved in the production of taegeuk ginseng products. 7) Fermented black ginseng, and 8) Ginseng berry products: These categories are manufactured by less than 5 companies each. However, the variety in ginseng berry products suggests the potential for future growth. In the 2000s, a trend emerged with the development of new processed products aimed at enhancing the functional components of red ginseng, and these products have captured the attention of consumers. However, this study primarily focuses on black ginseng, fermented red ginseng/fermented black ginseng, and ginseng berry products as they have exerted a significant influence on the overall ginseng industry.

• Journal of Ginseng Research
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• v.25 no.2
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• pp.82-88
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• 2001

This study was carried out to investigate a point of difference between normal and inferior Korean red ginseng (Naeback red ginseng = red ginseng with white part of clear boundary in phloem and/or xylem of ginseng body, saengnaeback red ginseng red ginseng with white part of indistinct boundary). White part with clear or indistinct boundary in center of ginseng body was observed in inferior red ginseng (naeback and saengnaeback red ginseng), and the differences in the internal color intensity was also found with naked eye. In hunter color values of normal and inferior parts of red ginseng in accordance with particle size, L value was increased with a diminishment in particle size, while a and b value were decreased. Absorbance at visible spectrum did not differ from water and 70% ethanol extract from normal and inferior parts of red ginseng, but absorbance in UV spectrum of extract from naeback part showed higher than those of normal and saengnaeback part. In comparison of intrastructure by electron microscope, the horizontal and vertical section of cortex and pith layer from normal part showed the very dense state, but small holes were found in naeback part of red ginseng by naked eye and electron microscope. The specific surface area of normal, naeback and saengnaeback part appeared 3.02, 3.33 and 6.55 ㎡/g, respectively. From above results, we consider saengnaeback red ginseng is red ginseng in the intermediate process which normal red ginseng changes to naeback red ginseng.

• Korean Journal of Pharmacognosy
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• v.46 no.3
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• pp.223-228
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• 2015

This mass balance study about ginsenoside Rg1 and Re in Red ginseng processed from Fresh ginseng is useful to understand that herbal material sources of ginseng and raw material consumption in Red ginseng preparations. In our results, total molar amounts of ginsenoside Rg1, Re and their converts in Fresh ginseng, Red ginseng, and Red ginseng extract are substantially the same. The molar amounts of ginsenoside Rg1, Re (4.324, 2.880 μmol/g) as starting materials in Fresh ginseng are kept constant as total molar amounts (sum of starting and converts) in Red ginseng (4.264, 2.596 μmol/g) and Red ginseng extract (3.389, 3.129 μmol/g). This result means that protopanaxtriol type ginsenosides and their characteristic converts are not destroyed or inflowing in Red ginseng process. Therefore, it is important for quality assurance of Red ginseng preparations that the ratio between ginsenosides Rg1, Re and these converts is kept constant.

• Journal of Life Science
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• v.18 no.4
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• pp.550-555
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• 2008

This study focused on alcohol fermentation properties of red ginseng extracts using Saccharomyces cerevisiae JF-Y3. Central composite design was employed to investigate the influence of red ginseng extract content ($10{\sim}50%$, v/v) and yeast extract ($0.5{\sim}2.5%$, w/v) on the properties of alcohol fermentation added with red ginseng extracts. Yeast cell growth was affected both by red ginseng extract content and yeast extract content, and red ginseng extract content had a greater effect on yeast cell number than yeast extract content. Yeast cell number increased along with decrease of the red ginseng extract content and with increase of yeast extract content. Alcohol content was maximal at 30% red ginseng extracts and 0.50% yeast extract and the predicted maximum value of alcohol content was 12.45%. Brix degree and total sugar content were significant within 1% level (p<0.01), and brix degree was affected both by red ginseng extract and yeast extract content. Total sugar content was significantly affected by red ginseng content.