• 한국식품영양학회지
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• 제30권5호
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• pp.1096-1104
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• 2017

This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.

• Journal of Ginseng Research
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• 제26권2호
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• pp.67-73
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• 2002

장기간의 홍삼복방제 투여가 혈중지질 및 체지방에 미치는 영향을 알아보고자 체지방율이 30% 이상인 여학생 28명을 대상으로 위약군(placebo group, n=7명), 홍삼복방제투여군(red-ginseng product administration group, n=7명), 운동군(exercise group, n:1평), 운동 및 홍삼복방제투여군(exercise and red-ginseng product administration group, n=7명) 등 네 집단으로 분류하여 12주간의 실험기간에 따른 TC, TG, HDL-C, LDL-C, 체중 및 체지방의 변화를 관찰하여 분석한 결과 다음과 같은 결론을 얻었다. TC, TG, LDL-C의 경우 실험 12주후 위약군을 제외한 모든 집단에서 유의한[홍삼복방제투여군(p<.001), 운동군(p<.01), 운동 및 홍삼복방제투여군(p<.001)] 감소를 보였다. HDL-C의 경우 실험 12주후 위약군을 제외한 모든 집단에서 유의하게[홍삼복방제투여군(p<.05), 운동군(p<.01), 운동 및 홍삼복방제투여군(p<.001)] 증가하였다. 체중, 체지방율, 체지방량의 경우 실험 12주후 위약군을 제외한 모든 집단에서 유의한[홍삼복방제투여군(p<.001), 운동군(p<.001), 운동 및 홍삼복방제투여군(p<.001)] 감소를 보였다. 제지방량의 경우 실험 12주후 위약군을 제외한 모든 집단에서 유의하게[홍삼복방제투여군(p<.05), 운동군(p<.001), 운동 및 흥삼복방제투여군(p<.001)] 증가하였다.

• 고려인삼학회:학술대회논문집
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• 고려인삼학회 2002년도 학술대회지
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• pp.238-252
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• 2002

In order to screen out indicators for the discrimination of ginseng habitat, some physical and chemical characteristics of Korean red ginsengs (94 kinds) and Chinese red ginsengs (50 kinds) were analyzed by using a rheometer, an electronic nose system, a combined technique of solid phase micro-extraction (SPME) and gas chromatograph equipped with an electron capture detector (GC/ECD), an X-ray fluorescence spectrometer (XRF), an inductively coupled plasma mass spectrometer (ICP/MS), a near infrared spectrometer (NIRs) and high performance liquid chromatography equipped with evaporative light scattering detector (HPLC/ELSD). The results are summarized as follows: (i) The rhizome strengths of Korean red ginsengs were significantly higher than those of Chinese red ginsengs. (ii) The electronic nose patterns of Korean red ginsengs were significantly different from those of Chinese red ginsengs. (iii) Some unidentified peaks were detected not in the headspace of Korean red ginsengs but in the headspace of Chinese red ginsengs when the headspace volatiles prepared by the SPME technique were analyzed by GC/ECD. (iv) Either the content ratios of K to Ca or Mn to Fe were significantly different between Korean red ginsengs and Chinese red ginsengs. (v) The reflectance ratios of NIRs wavenumbers such as $904\;cm^{-1}\;to\;1088\;cm^{-1}$ for Korean red ginsengs were significantly different from those for Chinese red ginsengs. (vi) The content ratios of ginsenoside-Rg to ginsenoside-Re of Korean red ginsengs were significantly higher than those of Chinese red ginsengs. These results indicate that the rhizome strength, the electronic nose pattern, the occurrence of ECD-sensitive headspace volatile components, the content ratios of K to Ca and Mn to Fe, the NIRs pattern and the content ratio of ginsenoside-Rg to -Re may be indicators for the discrimination of ginseng habitat.

• 한국식품영양과학회지
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• 제32권5호
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• pp.752-757
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• 2003

홍삼으로부터 홍삼알콜 추출물을 제조하고 부산물로 생성된 홍삼추출잔사로부터 한외 여과를 이용하여 홍삼산성다당체(RGAP, red ginseng acidic polysaccharide)를 대량으로 분리할 수 있는 방법을 개발하였다. 본 방법으로 홍삼추출잔사로부터 분리된 RGAP의 수율은 20.9%이었고, RGAP로부터 지표성분인 활성성분(GFP)의 분리수율은 39.4%이었다. 분리된 RGAP는 macrophage에 의한 NO(nitric oxide)를 생성하여 암세포를 사멸시키는 것으로 나타났다. RGAP를 BALB/c 마우스에 복강투여한 후 분리된 복강 macrophage를 P815 암세포(mastocytoma)와 함께 배양하였을 때 배지내의 NO 농도는 대조군에서 4.3 $\mu\textrm{m}$이었으나, RGAP 100, 300 mg/kg 투여군에서는 각각 9.8 및 25.3$\mu\textrm{m}$로 증가하는 경향을 나타내었다. 아울러 암세포인 P8l5세포의 사멸율도 정상대조군일 경우 7.3%이었으나 RGAP 100, 300 mg/kg 투여군에서는 각각 22.7 및 31.8%로 증가하는 경향을 나타내었다. RGAP을 2M의 TFA로 10$0^{\circ}C$에서 1시간 가수분해한 후 당 표준품과 TLC로 비교한 결과 당 표준품과 Rf치 및 발색 색깔이 일치하는 4개의 spot, 즉 rhamnose(Rf 0.78, 노란색 ), glucose(Rf 0.61, 녹색), galactose(Rf 0.56, 녹색), glucuronic acid(Rf 0.36, 황갈색)를 관찰할 수 있었다. 가수분해된 RGAP 분해산물을 Gl(glucose)부터 G7(maltoheptaose)까지의 당류와 함께 TLC를 행한 결과 진한 색상을 나타내는 spot은 Rf 0.56~0.61로 G2(maltose, Rf 0.46) 이상의 단당류(monosaccharide)인 것으로 나타났다. RGAP의 일부 이화학적 특성을 조사한 결과 pH는 4.74, 건조감량은 4.72%, 조단백질 함량은 3.30%, 회분은 4.74%이었고 중금속인 Pb는 2.30 ppm이었다.

• Journal of Ginseng Research
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• 제20권4호
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• pp.501-519
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• 1996

There are two kinds of commercially available ginseng root, red ginseng and white ginseng processed from fresh ginseng root Those ginsengs are primary product from fresh ginseng root and have the characteristic of keeping their original root shape Processed ginseng products are made from either red ginseng or white ginseng by way of complicated process of pulverization. Extraction. Condensation, fettering, sterilization, etc. Among them there are extracts. extract powder, powder, capsules tablets, Candy, drinks, nectar, jelly, gums. chicken soup. tonic. etc. to meet the demand for consumer's pretheronce . The 200 kinds of processed secondary products are approximately produced in the form of 20 kinds of ginseng products by about 60 domestic companies. In spite of about 213.000 million won of domestic market in 1993. it seems like that the ginseng market of the future has not a good prospects The total market sale of white ginseng in Korea has been continuously decreased since 1991 And 963 tons of white ginseng was consumed in domestic market in 1993 The domestic market sales of white ginseng in origina1 root shave. was 90, 000 million won in 1993 and market price of the fine root used as a source of processed products has not been changed in these ten years. The total market sale of red ginseng and its processed products was 58, 000 million won in 1993 9.800 mi11ion won of red ginseng in original root shape and 48.000mi11ion of processed red ginseng product. Ginseng products such as extracts, drinks, teas and tonics etc atre mostly exported to south-east Asia. And the total exports of ginseng pi.oducts (extracts, drinks teas) decreased to 54 million dollars in 1994, compared with 85 million dollars in 1992. Despite of extensive knowledge about ginseng little is still known about the development of new processed ginseng pl.oducts because of "Know-How". Some papars have presented the effects of extracting method(amounts of solvent. time. temperature, equipment. etc.) on the quality and yields of ginseng extr acts. Also. some researchers have carried out a few studies on the poriflcation of the extracts and the amounts of precipitation in the drink at variotas pH during the storage for preventinly drink from precipitation. A fell studies on the preservation of Korean ginseng powder. tea. Extract powder by irradiation and ozone treatment have been reported by some researcher for the improvement hygienic quality of ginseng products There are also some reports about the effects of ginseng components on the acid production by lactic acid bacteria or acetic acid bacteria. and alcohol production by yeast for the development of new ginseng products processed by fermentation. To make ginseng more able to contribute to the health of mankind in the future. consistent and considerable efforts should be focussed on improving the taste of ginseng and developing various new product as a health food or a function food.tion food.

• 한국환경과학회지
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• 제29권3호
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• pp.319-323
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• 2020

This study investigated the physicochemical properties of Pekin duck breast meat obtained from ducks fed diets consisting different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji during storage. A total of 180 Pekin ducks (0-day old) were divided into four groups, each consisting of three replicates (15 ducks per pen). This study investigated diets with four types of treatments: control (basal diet),1% blend powder, pelleted 1% blend, and coated pellets of 1% blend; the blend was a mixture of sipjeondaebo-tang by-products powder and red ginseng marc with fermented red koji. There was no significant difference (p>0.05) in duck breast meat pH on storage days 3 and 7, TBARS on storage days 0 through 7, and DPPH radical scavenging on storage days 0 and 7. However, the pH values on storage day 0 and DPPH radical scavenging on storage day 3 were significantly different (p<0.05) in the meats from control and treated diet fed ducks. Especially, on storage day 7, the breast meat from ducks treated with different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji showed lower TBARS values and increased DPPH radical scavenging activity compared to the control. In conclusion, addition of different types of sipjeondaebo-tang by-product and red ginseng marc with fermented red koji to 1% blend might be helpful in increasing antioxidant effects and reducing product wastage.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2010년도 정기총회 및 춘계학술발표회
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• pp.16-16
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• 2010

Ginseng(Panax ginseng C.A. Meyer) is reported to have many pharmaceutical activities. The minor ginsenosides(Rd, Rg3, Rh2 and compound K) display pharmaceutical properties superior to those of the major ginsenosides. These minor ginsenosides, which contribute a very small percentage, are produced by hydrolysis of the sugar moieties of the major ginsenosides. The pH of red ginseng extracts fermented with S. cerevisiae and S. carlsbergensis decreased rapidly during 3 days of fermentation, with no further significant change thereafter. After 20 days of fermentation, a relatively small difference remained in the acidity of extracts fermented with S. cerevisiae (0.54%) and S. carlsbergensis (0.58%). Reducing sugar in the S. cerevisiae and S. carlsbergensis extracts decreased from 25.86 to 4.54 mg/ml and 4.32 mg/ml glucose equivalents, respectively; and ethanol contents increased from 1.5% at day 0 to 16.0 and 15.0%, respectively, at 20 days. Ginsenosides Rb1, Rb2, Rc, Re, Rf, and Rg1 decreased during the fermentation with S. cerevisiae, but Rd and Rg3 increased by 12 days. Ginsenosides Rb1, Rb2, Rc, Re and Rg1 decreased gradually in the extract with S. carlsbergensis, but Rd and Rg3 were increased at 6 days and 9 days.

• 인삼문화
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• 제6권
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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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• 제18권1호
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• pp.25-31
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• 1994

The effects of red ginseng extracts (5.5 mg/mouse: i.p.) on the activities of antioxidant enzymes (superoxide dismutase, catalase and peroxidase) and lipid peroxidation were studied in the cytosol fraction of kidney. The experiments were carried out with whole-body irradiated (6.0 Gy, $^{60}Co$) and non-irradiated ICR mice. In the red ginseng extract-treated and irradiated mice, the activities of Cu, Zn- SOD, Mn-SOD, catalase and peroxidase were significantly enhanced by 27.8, 31.9, 17.9 and 15.0%, respectively, but the contents of malondialdehyde were considerably decreased (81.OfS) after 21 days, compared with those of non-treated mice. The enhanced activities of antioxidant enzymes inhibited the increase of malondialdehyde product resulted from the ionizing radiation. These results suggest that red ginseng extracts probably play an important role in radioprotective effect. Key words Red ginseng, SOD, catalase, peroxidase, lipid peroxidation.

• Natural Product Sciences
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• 제6권1호
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• pp.31-35
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• 2000

Effects of red ginseng acidic polysaccharides (RGAP) on immune system were studied. The proliferation of spleen cells was induced by RGAP treatment per se. Cotreatment of lipopolysaccharide $(100\;{\mu}g/ml)$ or concanavalin A $(1\;{\mu}g/ml)$ with RGAP further stimulated the spleen cell proliferation. BALB/c mice treated with RGAP showed a slight splenic hyperplasia and increased antibody forming cell response to sheep red blood cells. Flow cytometry analysis revealed an influx of macrophages in the mice treated with RGAP.