• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1341-1347
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• 2017

The objective of this study was to investigate the quality and sensory characteristics of yanggaeng prepared with different amounts of ginseng paste. Ginseng paste was incorporated with yanggaeng at a range of different levels of 5~15% based on the total weight of water. The pH and total acidity of yanggaeng were 6.35~6.49% and 0.03~0.07%, respectively. The sugar content of yanggaeng in the control was $25.0^{\circ}Brix$ and showed proportional increases up to $25.0{\sim}29.7^{\circ}Brix$ with increasing levels of ginseng paste. In terms of the texture profile analysis, the hardness and adhesiveness of yanggaeng decreased but the cohesiveness, gumminess, and chewiness increased compared to the control and ginseng paste added treatments. In color value determination, the $L^*$ and $a^*$ values decreased but the $b^*$ value increased with increasing levels of ginseng paste. The sensory evaluation indicated that the yanggaeng contained up to 15% ginseng paste and showed similar flavor, taste, texture, and overall acceptance in the control. These results suggest that ginseng paste is an ingredient that can enhance the quality and sensory potential of yanggaeng.

• Journal of Ginseng Research
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• v.13 no.1
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• pp.30-36
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• 1989

To investigate the effect of ginseng supplementation on normal rats, one hundred and four Sprague-Dawley rats, 7 weeks old, were divided into three groups; control group, 5% ginseng paste supplemented group (5% group), and 20% ginseng paste supplemented group (20% group). From each group, 8 rats were sacrificed after 1 week, 2 weeks, 4weeks and 8 weeks of diet feeding. Body weights increased in the ginseng supplemented groups after 4 weeks of feeding. Swimming time was significantly increased in the ginseng supplemented groups. Increase of hemoglobin and serum triglyceride, and decrease of serum cholesterol, phospholipid, total lipid and LDL-cholesterol were observed for the ginseng supplemented groups, compared with the control group.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.206-215
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• 2017

Sprout ginseng paste were prepared with pine nut, dry oyster and dry shrimp to examine the antioxidant properties(total polyphenols, total flavonoids, and electron donating ability) and sensory test(attribute difference and acceptance). Sprout ginseng paste were measured based on color value, pH, viscosity, total bacteria cell numbers for 0 and 20 days at $4^{\circ}C$. The higher total polyphenol and total flavonoid content of sprout ginseng paste added with pine nuts, dry oyster, and dry shrimp were higher antioxidant capacity. DPPH radical scavenging activity was increased from 52.2% (SGP0) to 79.5.0 % with SGP5. The attribute test results reveal that the color intensity, bitter taste, and oily taste were decreased in SGP3 to SGP6. Taste, flavor, and coarseness did not show significant difference in SGP0 to SGP6. Thickness and After taste were increased in SGP4 to SGP6. The preference test results reveal that the appearance, flavor, and texture level did not show significant difference in SGP0 to SGP6. Taste and overall preference were increased in SGP4 to SGP6. L value, pH, decrease while a value and b value show no change in sprout ginseng paste with pine nut, dry oyster and dry shrimp. Total cell number was not detected during storage.

• Food Science and Preservation
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• v.7 no.3
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• pp.313-320
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• 2000

In order to improve the functionality of Korean soybean paste the changes of microorganisms, enzyme activity and physiological functionality of five types of Korean soybean paste prepared with various concentrations of Ginseng extracts. The pH of Korean soybean paste was decreased during fermentation but total acidity was increased. NaCl concentrations was increased up to 15.67~16.90% until 30~45days of fermentation and amino acidity was increase of the mixture ratio of Ginseng extract. Reducing sugar content was increased up to 45days of fermentation and total sugar content was increased up to 16.92~20.01% until 30days of fermentation, but decreased after that. The number of bacteria was highest in all sample after 45days fermentation, while that of mold was decreased during fermentation. Amylase and protease showed the highest activity at 30days of fermentation. Tyrosinase activity was increased during fermentation. Antimutagenic activities of Korean soybean paste (10% Ginseng extract) were 80.90%, 62.46% against MNNG, NPD on S. typhimutium TA100 and 51.96%, 58.88% against NQO, NPD on S. typhimutium TA98.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.273-281
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• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.523-528
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• 1999

The influence of ginseng on the paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on quality properties color cooking quality textural and sensory properties and reducing microbial population of LL(Long Life) noodles was studied. The contents of ginseng used were from 5% to 10% based on flour weight. The viscosity property of wheat flour with ginseng was increased the initial pasting temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorption stability and breakdown were increased by ginseng. The whiteness of Ll nodles manufactured with ginseng was lower than that of control The shear extrusion force and hardness of LL noodles manufactured with ginseng were shown much higher value than those of control. At cooking quality examination of LL noodles manufactured with ginseng weight of cooked LL noodles was decreased but volum was appeared in ice versa,. Extraction amounts of LL noodles manufactured with ginseng during cooking were much smaller than those of control Total count of microorganism of Ll noodles manufactured with ginseng were decreased during storage at 3$0^{\circ}C$ Sensory properties of cooked LL noodles which was manufactured with ginseng showed quite acceptable. Based on the cooking and sensory evaluation test addition of 7.0% ginseng to wheat flour may be suitable for processing LL noodles.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.5
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• pp.482-493
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• 2003

This study has been designed to stress the thoughts that soups should be offered taking into account customer's preference aimed at leading to eventual customer's satisfaction and the importance that Korean traditional food should take the lead in shifting dining-out industry's paradigm to customer-orientation instead of product-orientation. From August 15 through August 30, 2003, the drawn-up questionnaires were handed out to 500 numbers of adults aged over 20 living in Seoul, metropolitan city of Korea and the finally collected 361 questionnaires from them have been analysed as a subject for this study. It showed that the male respondents(44%) dined out much more frequently than the female respondents(35%) and their rate of 5,000-7,000 Won for a meal was most preferred as their average expenditure at one sitting in the restaurant. When eating Korean food at home or in a restaurant, the majority(5l,3%) of them think the soups(Tang) should be served coupled with their ordered meals. Among soups using flesh and meat as a staple material, they most preferred beef & bone soup(33.2%), followed by beep rib soup(30.4%) and beef soup with seasoned red pepper(l0.8%), and among soups using fish & shell and crustacean as a staple material, most preferred were hot fish soup(20.6%), loach soup(l5.2%) and hot crab soup(11.4%). Among soups using beans as a staple material, they most preferred soybean paste stew(33.2%), uncurdled soybean curd stew(29.4%) and Dambuk stew(l5.8%). Among soups using fowls and birds as a staple material, chicken soup with ginseng(51.9%), plain chicken soup(l8.4%) and chicken soup with red pepper sauce(l2.3%) falls on the most preferred. Among soups using vegetables and seaweeds as a staple material, most preferred are sea mustard soup(25.3%), Kimchi soup(16.8%), soybean paste soup with Chinese cabbage(13.0%) and bean sprout soup(10.1%). The soups(Tang) most preferred in the morning time are those soups whose staple materials are vegetables and seaweeds, such as sea mustard soup, bean sprout soup, Kimchi soup and soybean paste soup with Chinese cabbage while the soups most preferred for the lunch time are beef & bone soup, beep rib soup, chicken soup with ginseng and beef soup with seasoned red pepper while beef soup with seasoned red pepper, beef & bone soup, soybean curd stew and Kimchi soup are most preferred soups for the dinner time. The survey showed that 41 % of the subject preferred chicken soup with ginseng for a food considered good by themselves for their health. The male respondents preferred Bosin-tang(soup of edible-dog meat) than the female counterparts did, while the female respondents preferred chicken soup with ginseng than the male counterparts did. The survey showed that when eating korean traditional food, 70% of the subject are visiting a restaurant where soups are cooked delicious while 61% of the subject think that price does not matter if only food tastes good, which is reflecting that taste of food is a decisive factor in selecting menu rather than its price is. In conclusion, you can say that taste of soup is the most important factor creating steady customer in the restaurant, taking it into account Korean people most prefer their traditional food when dining out.

• Mycobiology
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• v.42 no.4
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• pp.368-375
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• 2014

Red ginseng (Panax ginseng), a Korean traditional medicinal plant, contains a variety of ginsenosides as major functional components. It is necessary to remove sugar moieties from the major ginsenosides, which have a lower absorption rate into the intestine, to obtain the aglycone form. To screen for microorganisms showing bioconversion activity for ginsenosides from red ginseng, 50 yeast strains were isolated from Korean traditional meju (a starter culture made with soybean and wheat flour for the fermentation of soybean paste). Twenty strains in which a black zone formed around the colony on esculin-yeast malt agar plates were screened first, and among them 5 strains having high ${\beta}$-glucosidase activity on p-nitrophenyl-${\beta}$-D-glucopyranoside as a substrate were then selected. Strain JNO301 was finally chosen as a bioconverting strain in this study on the basis of its high bioconversion activity for red ginseng extract as determined by thin-layer chromatography (TLC) analysis. The selected bioconversion strain was identified as Candida allociferrii JNO301 based on the nucleotide sequence analysis of the 18S rRNA gene. The optimum temperature and pH for the cell growth were $20{\sim}30^{\circ}C$ and pH 5~8, respectively. TLC analysis confirmed that C. allociferrii JNO301 converted ginsenoside Rb1 into Rd and then into F2, Rb2 into compound O, Rc into compound Mc1, and Rf into Rh1. Quantitative analysis using high-performance liquid chromatography showed that bioconversion of red ginseng extract resulted in an increase of 2.73, 3.32, 33.87, 16, and 5.48 fold in the concentration of Rd, F2, compound O, compound Mc1, and Rh1, respectively.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.247-255
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• 2021

Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer's attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.