• Journal of Environmental Science International
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• v.26 no.2
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• pp.257-263
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• 2017

The aim of this study was to evaluate the efficacy of red ginseng drinks as school meal drinks for 456 middle and high school students in Cheongdo-gun, North Gyeongsang Province. In preliminary studies, we focused on saponin with an efficacy of Rg 1 and Rg 2 in prepared red ginseng drinks. The health benefits and sensory characteristics were also investigated. For the frequency analysis, the satisfaction of the drinks as beverages serving as a school meal was relatively low, and the demand for fruit drinks was high. The result of sensory evaluations indicated a positive response of > 50.0% for the container packaging and design, daily intake, and tastes. Regarding the correlation analysis on red ginseng drinks, there were significant differences (p < 0.01) in the response to packaging (a daily intake) and design. In addition, health and learning benefits showed a very high correlation at the p < 0.01 significance level.

• Journal of Ginseng Research
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• v.14 no.2
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• pp.112-116
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• 1990

As a part of studies on the quality control of crude drug preparation drinks, ginseng saponins were identified by HPLC. Ginsenoside-Rb1 was determined quantitatively by HPLC. Ginsenoside MeOH/H2O(65:35:10, v/v) on Si-gel plate. Ginsenoside-Rb1 content determined by HPLC on Lichrosorbtract drinks was 57.5-70.4% compared to the content in the red ginseng extract.

• Journal of Ginseng Research
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• v.20 no.4
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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.

• 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.

• Journal of Ginseng Research
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• v.42 no.4
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• pp.577-584
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• 2018

Background: Ginseng (Panax ginseng) is a widely used traditional herbal supplement that possesses various health-enhancing efficacies. Various ginseng products are available in market, especially in the Korean peninsula, in the form of drinks, tablets, and capsules. The different ginseng types include the traditional red ginseng extract (RGE), white ginseng, and black red ginseng extract (BRGE). Their fermented and enzyme-treated products are also available. Different treatment regimens alter the bioavailability of certain compounds present in the respective ginseng extracts. Therefore, in this study, we aimed to compare the antioxidant and immune-stimulating activities of RGE, BRGE, and fermented red ginseng extract (FRGE). Methods: We used an acetaminophen-induced oxidative stress model for investigating the reduction of oxidative stress by RGE, BRGE, and FRGE in Sprague Dawley rats. A cyclophosphamide-induced immunosuppression model was used to evaluate the immune-stimulating activities of these ginseng extracts in BALB/c mice. Results: Our results showed that most prominently, RGE (in almost all experiments) exhibited excellent antioxidant effects via increasing superoxide dismutase, catalase, and glutathione peroxidase activities in the liver and decreasing serum 8-hydroxy-2'-deoxyguanosine, aspartate aminotransferase, and lactate dehydrogenase levels compared with the groups treated with FRGE and BRGE. Moreover, RGE significantly increased the number of white blood cells, especially T and B lymphocytes, and antibody-forming cells in the spleen and thymus, and it also activated a number of immune cell subtypes. Conclusion: Taken together, these results indicate that RGE is the best supplement for consumption in everyday life for overall health-enhancing properties.

• Archives of design research
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• v.17 no.2
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• pp.373-382
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• 2004

The value of Korean ginseng has been known in the world since the 4th century B. C. Red ginseng is hot-steamed, and then dried for the purpose of long-term storing. Through the steaming and drying process, its moisture rate is reduced to 14% and its color becomes citrine or light yellowish brown. Its hardened structure enables long-term storage without any deformation. Especially, Korean red ginseng contains substances that promote micro-physiological activities which are not found in American or Sanchi ginseng. Ginseng is produced in diverse forms for the customer's convenience. In this study, these are classified as sliced, dried, and honeyed ginseng, granulated tea, extract, powder, capsules, tablets, drinks and candy. Package design is one of the most effective method in the marketing fields. However, in this research, we found that red ginseng packages are not variously and properly developed in materials and designs. The research pointed out the problems and discuss ways and means of the package design.

• Journal of Ginseng Research
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• v.10 no.2
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• pp.218-232
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• 1986

In this review quality improvement, new products and processing of ginseng are discussed. Ginseng products are generally classified into two types; the dried product without significant change in original shape of fresh ginseng and various processed ginseng products in liquid or solid types prepared by addition of either ginseng extract of ground powder. The dried ginsengs are generally made 4 years old fresh ginseng roots for production of white ginseng and 6 years old ones for red ginseng. The processed ginseng products, such as ginseng drinks, extracts, teas, powders, capsules or tablets are prepared by addition of extract or powder of the ginseng roots which contain relatively high amount of saponin. At present, more than 200 items of 40 types of products are commercially available in over 70 countries in the world, Since consummers preference on the quality of ginseng products as an health food differs with their cultural background of each country, new products development and quality improvement should be investigated with concerning the particular preference of the consummers of various country. It has been generally found that the Orientals has higher product acceptance on strong ginseng flavor while the Westerners generally prefers the products having mild ginseng odor and taste. Recently consummers are asking for supplemented type of ginseng products with various medical herbs and vital materials instead of ginseng alone. Therefore future work on product development should be emphasized to meet the consummers demand and preference.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.135-139
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• 2005

This study was designed to investigate the characterization of black goat meat and bone beverage containing honey of red ginseng. The crude proteins and moisture contents of black goat meat were higher than those of pork and beef, but the crude lipid content of black goat meat was lower than that of those. The potassium content of black goat meat was lower than that of chicken, but similar to the pork and beef. The sodium content of black goat meat was lower than that of chicken, pork and beef. The result of the sensory evaluation of black goat meat and bone beverage added honey with red ginseng by 25 panels, was that the beverages added $7.5\%\;and\;8.0\%$ honey with red ginseng were better than any other beverages. Thus, the results suggest that the black goat meat bone beverage added honey with red ginseng could be one of valuable drinks.

• Journal of Haehwa Medicine
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• v.14 no.1
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• pp.51-57
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• 2005

Though the literature study on the urine therapy, we concluded as follows. It Almost use urine, healthy child's of under 10-12 age, and the gathering takes the middle part of urine. It Almost drinks fresh urine warmly. It drinks urine with Zingiber is Rhizoma Recens juice and Allii Radix or Sappan Lignum and Achyranthis Bidentatae Radix which is hwa-hyeol-geo-eo medicine in vomiting blood nosebleeding, with Allii Radix and Sojae Semen Praeparatum in a headache, with bile of pig in symptoms of shang han jue yin, with Zingiberis Rhizoma Recens juice Ginseng Radix's powder in doing the colon good or person have weak spleen and stomach as well as deficiency of qi with Bambusae Caulis in Liquamen or Zingiberis Rhizoma Recens juice in heat movement by deficiency of blood (eum-heo-hwa-dong) with Perillae Fructus, Mori Cortex and Adenophorae Radix which hwa-dam-ji-hae medicine and sparagi Radix, Liriopis Tuber Schizandrae Fructus which is bo-eum medicine in a cough by deficiency of blood(eum-heo-hae-su). Also it followed in condition and the honey little quantity alcoholic beverage it put in and with the urine it drinks it did. The case which the skin bursts Injury by biting. The eye comes to be red and smart in consequence of the fact that it swells, it pastes the warm urine in the wound region. In consequence of the fact that beriberi disease or to the case which is fed up the finger, it soaks the wound region in the urine. It was used in the external medical therapy which is various even on the thing outside which it drinks. It does not use or must use very prudently to person who has deficiency of gi and blood, weak stomach, not heat and fake heat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1415-1421
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• 2015

This study was performed to investigate the effects of puffed-red ginseng (PRG) powder and drink on blood glucose level and serum lipid profile in streptozotocin (STZ)-induced diabetic rats. For the experimental design, STZ-induced diabetic rats were fed PRG powder-supplemented diets (0.3%, 0.6%) and diluted drinks (0.14%, 0.28%) for 6 weeks. Concentrations of blood glucose during the experimental period decreased to 18.3 mg/dL in the 0.6% PRG diet group and 15.1 mg/dL in the 0.14% PRG drink group. Average reduction rate of blood glucose in the last week compared to reference blood glucose concentration decreased by 19.2% (A group), 37.4% (B group), 18.7% (C group), and 17.3% (D group) in the PRG treatment groups, respectively. These results indicate that PRG affects blood glucose via ginseng saponins administered in diet or drinking water, thereby suggesting that PRG has the ability to prevent increasing blood glucose in mild-induced diabetic rats.