• 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.24 no.3
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• pp.153-156
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• 2000

In order to improve the qualities of red ginseng extract and decrease precipitate formation in ginseng drink, red ginseng extract were hydrolyzed with ${\alpha}$-Amylase and characteristics of the hydrolyzed ginseng extract were investigated. 1.08% of isomaltose were produced and glucose content was increased from 2.83% to 11.03% in the hydrolyzed red ginseng extract. Total ginsenoside content of the hydrolyzed ginseng extract were decreased from 1,661 mg/100g extract to 1,389 mg/100g extract. The hydrolyzed ginseng extract enhanced the growth of Lactobacillus casei, Lactobacillus rhamnosus and Lactobacillus helveticus. Bitterness and astringency of the hydrolyzed ginseng extract were lower than those of the ginseng extract Precipitate formations in ginseng drink prepared with the hydrolyzed ginseng extract were significantly reduced in the storage conditions of 40$^{\circ}C$ for 4 weeks compared to those of control.

• Journal of Ginseng Research
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• v.18 no.2
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• pp.122-127
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• 1994

Red ginseng extracts accounted for the major precipitating material in red ginseng drink prepared with various components and pasteuralized at $80^{\circ}C$ for 30 min. Precipitates in red ginseng extracts isolated by centrifugation were investigated for its chemical components and physicochemical properties. Recovery of precipitates in red ginseng extracts was 1.59% on a dry weight basis. Precipitates were composed of starch (71.47%), crude protein (21.75%), pectin (1.70%), polyphenol (2.97%) and calcium (3.83 ppm) but ginsenosides were not present. Absorption peak at 285 nm which appeared in red ginseng extracts was absent in the precipitates. pH and Hunter L value of the precipitates decreased, while Hunter a and b values increased in contrast to red ginseng extracts. Precipitates were solubilized to some extent in polar solvent. The shape of precipitate particle was round, sciral or irregular square. Particle size of precipitates varied from 0.17 $\mu\textrm{m}$ to 41.3 $\mu\textrm{m}$ in length.

• Food Science and Preservation
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• v.20 no.1
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• pp.76-80
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• 2013

This study investigated the textural changes after the calcium-pectin bonding of ginseng roots and their vinegar and calcium solution immersion. The strength and breakdown of the ginseng roots increased according to the increase in the calcium carbonate concentration, with the highest in the 0.7~1.0% calcium carbonate. The hardest and softest ginseng roots were obtained in the 1.0% calcium carbonate concentration. The strength, brittleness and hardness of the ginseng roots that were soaked in 1% calcium carbonate and 5~6% acidity vinegar continued to increase with the long-term storage of the ginseng root drink. The softness of the ginseng root that was dipped in 5% acidity vinegar with 1.0% calcium carbonate decreased with the long-term storage of the ginseng root drink. Thus, calcium and vinegar immersion of ginseng roots could prevent softening and clouding during the long-term storage of the ginseng root drink.

• Food Science and Preservation
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• v.11 no.2
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• pp.154-159
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• 2004

In order to develop of health-oriented convenience foods for rice consumption, functional Misutkaru drink was made by adding several medicinal herbs extracts to fundamental Misutkaru based cereal powder(rice, barley and soybean). Fundamental Misutkaru drink was prepared with the ratio of cereal mixed rice(5g), barley(5g) and soybean(5g) on water (100 mL) and several medicinal herbs extracts. Liriopis Tuber(50%), Omija(15%), Ginseng(10%) and Jujube(25%) were mixed to fundamental Misutkaru as functional Misutkaru. And then it was extracted to added water of 10times during 36hrs at 75$^{\circ}C$. For instant Misutkaru drink of health-oriented convenience foods, mixture of them was made with fundamental Misutkaru drink(80%), extract of several medicinal herbs(20%), and it's sensory score was high. Autoclaved functional Misutkaru drink for long storage period was changed rheological type badly. Overall acceptability and storage period of nonautoclaved functional Misutkaru drink to added extract of several medicinal herbs was higher than fundamental Misutkaru drink.

• 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.

• Archives of Pharmacal Research
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• v.17 no.5
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• pp.389-391
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• 1994

• Journal of Ginseng Research
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• v.15 no.1
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• pp.1-5
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• 1991

For the quality control of crude drug drink preparations, methods for identification of cinnamon components and quantitative determination of cinnamic acid were established. Cinnamon components were identified by TLC with benzene/ethyl acetate (1:1, v/v) on silica gel plate by spraying p-anisaldehyde-sulfuric acid. Cinnamic acid contents were determined at UV 280 nm by HPLC on $\mu$-Bondapak Cls column with acetonitrile/water/acetic acid (40:60:2, v/v). Recoveries of cinnamic acid in three crude drug drink preparations were between 84.1-90.2% compared to the content of the cinnamon extract.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.50-55
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• 1979

To study the effects of diets containing Ginseng extracts as foods, Sprague-Dawley strain rats were fed several diets containing the Ginseng extracts(Ginseng nectar, Ginseng orange juice, Ginseng drink) for 12 week. The Ginseng diets contained 555 mg or 1,110 mg of Ginseng extracts per kg of the diet. During the feeding, growth rate, feed efficiency ratio, organ weight, hematocrit value, SGOT and SGPT activity were compared with those of the control rats. As results of growth rate, feed efficiency ratio, organ weight, hematocrit value and SGPT activity showed no statistical significance between Ginseng fed animals and the controls. The experimental animals showed slightly lower SGOT activity and higher serum cholesterol than the controls did. The difference was, however, not statistically significant. No abnormalities of liver, spleen and kidney tissues were observed in the rats fed with the diets containing the Ginseng extract. As result of swimming test, a statistically significant increase of the swimming time was observed in the experimental animal groups, especially in Group V.

• 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.