• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.184-189
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• 2008

Soybean powder is a readily available ingredient that is consumed daily as a functional food material. Furthermore, red Ginseng is an herb with various physiological effects. Therefore, in this study, we examined the physiochemical characteristics of Soybean Dasik samples prepared with different amounts of added red Ginseng gel, including Hunter's color values, mechanical characteristics, and sensory qualities. The results of each analysis are as follows. For the soybean Dasik stored at room temperature($20^{\circ}C$), luminance was reduced as the amount of added red Ginseng gel increased. In addition, Hunter's a and b values were significantly higher in Dasik samples that did not contain red Ginseng gel, as compared to those with increasing red Ginseng gel content. The mechanical properties of the Dasik were also measured at room temperature showing significant differences between samples(p<0.001) for hardness, springiness, cohesiveness, gumminess, and chewiness. In the sensory evaluation, 3 rounds of testing indicated that sweetness acceptance scores were significantly reduced(p<0.001) as the amount of added red Ginseng gel in the Dasik increased. Finally, overall quality was significantly different between the samples(p<0.001) and acceptance scores increased with increasing red Ginseng gel content.

• Proceedings of the Ginseng society Conference
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• 1988.08a
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• pp.33-35
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• 1988

During a series of studies aimed at isolation of the tumor growth inhibitory substance from Panax ginseng. we found a new type of antitumor substance. The substance was isolated from a powder of the root of Panax ginseng C.A. Meyer. which is commonly used for various diseases as a commercial medical drug by the name of Korean Red Ginseng Powder in Japan. Data from infrared spectra proton and carbon-13 nuclear magnetic resonance. and high resolution mass spectra were identical with those of panaxytriol. Panaxytriol isolated from Korean Red Ginseng Powder (Nikkan Korai Ninjin Co.. Ltd.. Japan) inhibited the growth of several kinds of human and murine malignant cells in vitro. Although the detailed mechanism of cell growth inhibition by panaxytriol is yet to he elucidated. panaxytriol's action appeares to be more dose-dependent than time-dependent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1109-1113
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• 2005

The objective of this study was to determine the effect of extrusion temperature on puffing of white and red ginseng powder. The extrusion variables were feed material (red and white ginseng powder) and die temperature $(100\;and\;115^{\circ}C)$. The analyzed characteristics of ginseng extrudates were sectional expansion index, microstructure and rheological properties. Most of biopolymer was highly puffed at higher extrusion temperature, but the cross-sectional expansion of white and red ginseng powder was higher at 1000e and longitudinal expansion seems to higher at $115^{\circ}C$. White and red ginseng powder were puffed inconsistently and discontinuously at $115^{\circ}C$. The scanning electron microphotograph of extruded white ginseng was uniform air cell distribution at 100oe, but pore size increased at $115^{\circ}C$ and had fine uniformity due to pore explosion. White ginseng and its extrudate were pseudoplastic. Intrinsic viscosity was lower as a result of increased die temperature. The cross-sectional expansion seems to be inconsistent and decreased due to decrease in melt viscosity at $115^{\circ}C$.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.623-628
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• 2012

The study was about to produce red ginsengs easily, using a household microwave oven to promote the consumption of fresh ginsengs in the home. Producing red ginsengs with a household microwave oven 'defrost function' takes 13 minutes (A), 'cook function' 6 minutes (B), and finally, 'defrost function' 44 minutes (C). For characteristics of microwave-produced red ginsengs, total saponin loss, color of powder, polyphenol content and saponin composition were compared with common red ginsengs. The color test for red ginseng powder showed that the color of household microwave-produced 6-minute cooked red ginseng (B) or 44-minute defrosted red ginseng (C) was closer to that of the common red ginsengs (E). The total saponin content in water eluted during red ginseng production showed that the saponin loss in microwave red ginseng was negligible compared to the common red ginsengs. Microwave red ginsengs showed no difference in phenol content that of the and higher total ginsenoside content than common red ginsengs. The ginsenoside $Rg_1$, Re, Rf, $Rg_2+Rh_1$, $Rb_1$, Rc, $Rb_2$, $Rb_3$, Rd and $Rg_3$ contents of microwave red ginsengs (A, B) were higher compared to that of the common red ginsengs; the ginsenoside Re, Rc, $Rb_2$, $Rb_3$, Rd and $Rg_3$ contents of 44-minute defrosted red ginseng (C) were higher compared to the common red ginsengs. It is considered that red ginseng production, using microwave oven at home, can be a fast and convenient way to produce highly functional red ginsengs with high ginsenoside content.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.209-216
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• 2005

This study was performed to determine the quality characteristics of Jeung-Pyun with the addition of red ginseng (0, 3, 5, $7\%$) which influences the prevention of atherosclerosis and the decrease of blood glucose levels. The quality characteristics of the sample were estimated in terms of general composition, color difference, volume, expansion, texture profile analysis and sensory evaluation. The water and lipid contents did not show any significant difference among the groups. In the groups with added red ginseng, protein and ash contents, and a and b values were significantly increased while L value (lightness) was significantly decreased (p<0.05). The height of the groups with added red ginseng was significant higher than that of the control group(p<0.05). The value of volume and specific volume were the highest in the group with $3\%$ added red ginseng. The degree of expansion was significantly decreased in the groups with $5\%\;and\;1\%$ added red ginseng (p<0.05). In texture profile analysis, cohesiveness was significantly increased in the groups with $7\%$ added red ginseng (p<0.05). According to sensory evaluation, surface color was a thick color in the groups with added red ginseng but flavor did not differ Taste was very good in the groups with $3\%$ added red ginseng and a bitter taste was very strong in the groups with $5\%\;and\;7\%$ added red ginseng. Appearance and overall quality were highest in the groups with $3\%\;and\;5\%$ added red ginseng (p<0.05). Therefore, Jeung-pyun containing $3\%\;or\;5\%$ red ginseng was most preferable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.247-250
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• 1984

As a consecutive work on stability for the quality of ginseng products, the sorption properties of red ginseng (RG), red ginseng powder (RGP), and red ginseng powder tablet (RGPT) were studied in order to set the optimum moisture level for them. The levels of moisture at BET monolayer of RGP and RGPT ranged 5.97 to 7.27 % and 4.73 to 5.14 % in wet basis, respectively. Based on these values, the optimum moisture content for both of them would preferably be set at $6.7{\pm}0.7%$ and $4.9{\pm}0.2%$. From the results of storage study on microorganism growth under the maltreated condition, $40^{\circ}C$, and 75% RH, the optimum level of moisture for RG could be extended up to $14.0{\pm}0.5%$, which is much higher than the circulating values of 10.416%.

• Journal of Ginseng Research
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• v.23 no.4
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• pp.211-216
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• 1999

The red ginseng marc was roasted at various conditions and its organo-leptic properties and flavor components were investigated. Scorched-rice odor and roasted odor and the roasted red ginseng marc powder were much stronger than those from the unroasted red ginseng marc powder while earth odor, old-rice odor, metalic off-odor and woody odor were much weaker than those from the unroasted red ginseng marc. Savory odor and scorched-rice odor as well as savory taste and astringent taste from the water-extract of red ginseng marc roasted at $200^{\circ}C$ were stronger, but smoky odor, woody odor, biner taste and rough taste were weaker than those roasted at $230^{\circ}C$. Seven kinds of pyrazines, two kinds of carbonyl compounds, seven kinds of acids, two kinds of esters, five kinds of phenolic compowlds, maltol and six other compounds were identified as flavor components in distillate from red ginseng marc roasted at $200^{\circ}C$ for twenty minuties. Of them pyrazines and maltol are thought to be compounds which have characteristic odor such as roasted odor and/or scorchedrice odor in the roasted red ginseng marc.

• Journal of Ginseng Research
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• v.14 no.1
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• pp.67-73
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• 1990

Toxohormone-L is a lipolytlc factor, found in ascites fluid of sarcoma 180-bearing mice and of patients with hepatoma. A substance that inhibited the lipolytic action of Toxohormone-L was isolated from Korean red ginseng powder. This substance had a pectin-like a-1,4-polygalacturonan backbone with some acetoxyl groups, and so was an acidic polysaccharide. Acidic polysaccharide was found to inhibit significantly toxohormone-L-induced lipolysis at its concentration of 10$\mu\textrm{g}$/ml.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.847-852
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• 2008

In order to determine the effects of puffing red ginseng (PRG) powder on the antioxidant enzyme activities of hepatotoxicity in benzo($\alpha$) pyrene[B($\alpha$)P]-treated mice, the mice were divided into 5 groups. The dried red ginseng were prepared by puffing conditions of moisture content 10% and puffing pressure $5\;kgf/cm^2$, and then powdered. PRG powder was injected i.p. once a day for 5 successive days, followed by the administration of B($\alpha$)P treatment on the fifth day. We also evaluated the relationship between lipid peroxidation and PRG powder on oxidative stress. The increased activities of superoxide dismutase, catalase, and glutathione peroxidase observed following B($\alpha$)P-treatment were reduced by the treatment of PRG powder. Whereas the glutathione content and glutathione S-transferase activity depleted by B $\alpha$)P were significantly increased, the B($\alpha$)P-associated elevation of cytochrome P-450 activities and lipid peroxide content were reduced as the result of PRG powder treatment. Especially, PRG powder had higher antioxidant activities than RG powder. These results suggest that puffing red ginseng powder can protect against B($\alpha$)P intoxicification through its antioxidant properties.

• The Journal of Internal Korean Medicine
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• v.28 no.4
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• pp.886-895
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• 2007

Objective : The immune system is a complex of systems, all of which work together to clear infection from the body. In Korea, red ginsenghas been one of the herbs most widely used to enhance the immune system for thousand of years. More recently, red ginseng has been reported to have many positive effects on the immune system. The purpose of this study was evaluate the effects of Korean red ginseng and Chinese red ginseng on IgG, IgM, and IgA, using immunoglobulin productivity assay. Methods : Male SD rats were separated into 3 groups. We administered Korean red ginseng (KRG) to one group and Chinese red ginseng (CRG) to another, with normal saline for the Control group consecutively and orally for 3 months. The dose of red ginseng was 500mg per day, as a powder with soluble water. Immunoglobulin levels from spleen cell were estimated by ELISA kit. Results : In immunoglobulin productivity assay (cell), the IgG level of the KRG group significantly increased but there was no significant difference in the IgG of the CRG group. The IgM level of the KRG group significantly increased stimulated with PWM. When it was unstimulated, the level of IgM in KRG and CRG increased together. The IgA level of the KRG group significantly increased when it was stimulated with PWM and unstimulated. Conclusion : According to the above results, oral administration of red ginseng for 3 months is considered useful for immunomodulatory effect, and Korean red ginseng may be superior to Chinese red ginseng in that effect.