• 고려인삼연구와산업
• /
• 제7권1호
• /
• pp.3-10
• /
• 2013

• 한국식품저장유통학회지
• /
• 제6권1호
• /
• pp.23-28
• /
• 1999

Commercial red ginseng, which was manufactured for the past 6 years, showed a microbial level of 2.0${\times}$10\ulcorner to 7.2${\times}$10\ulcorner CFU/g of total aerobic bacteria and molds. The moisture content of commercial products was ranged from 13.54 to 17.26%, which were higher than that of the product standard, 14%. Irradiation of red ginseng at 2.5 kGy resulted in the reduction of microorganisms contaminated to below the detectable level. Irradiation prevented mold growth on red ginseng during storage at RH 90% and 25$^{\circ}C$; molds were found at the 72nd day after storage in 2.5 kGy-irradiated sample, while 41st day in the nonirradiated control. At this point of time, irradiated samples showed an increased level of moisture content required for mold growth, 22.2% in 2.5 kGy group and 21.5% in control group. Based on the above results, microbiological qualities of red ginseng could be effectively improved by the optimum dose of irradiation, which was expected to secure the quality stability of red ginseng during distribution under the high-moistured conditions.

• 한국식품영양학회지
• /
• 제30권5호
• /
• pp.1096-1104
• /
• 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
• /
• 제36권1호
• /
• pp.102-106
• /
• 2012

This study compared the contents of ginsenosides depending on steaming conditions of red ginsengs to provide basic information for developing functional foods using red ginsengs. The red ginseng steamed eight times at $98^{\circ}C$ ranked atop the amounts of prosapogenins ever detected in red ginsengs (ginsenoside $Rg_2$, $Rg_3$, $Rg_5$, $Rg_6$, $Rh_1$, $Rh_4$, $Rk_1$, $Rk_3$, $F_1$, $F_4$, 1.15%) among red ginsengs steamed more than twice. When steamed eight times at $98^{\circ}C$, 2.7 times as much prosapogenins such as ginsenosides $Rg_2$, $Rg_3$, $Rg_5$, $Rg_6$, $Rh_1$, $Rh_4$, $Rk_1$, $Rk_3$, $F_1$, and $F_4$ as those steamed just once at $98^{\circ}C$ was collected. In addition, the red ginsengs steamed eight times at $98^{\circ}C$ contained more amounting ginsenoside $Rg_3$ (0.28%) than that in the red ginseng steamed several times at random. Accordingly, it is recommendable that red ginsengs steamed 8 times, which proved to be the optimal steaming condition, be used rather than those steamed 9 times (black ginsengs), in order to develop red ginseng products of high prosapogenin concentration and high functions.

• Journal of Ginseng Research
• /
• 제22권3호
• /
• pp.193-199
• /
• 1998

The purpose of this study was to Investigate characteristics of the water soluble browning reaction products (WS-BRPs) from Korean red ginseng by heat treatment. Absorbance of WS- BRPs was increased with increases of heating temperature and time, but pH value were decreased In Muter color value L and b value were decreased, while a value was increased. and absorbance at 280 nm in spectrum of the WS-BRPs was increased according to the increase of heating temperature. When the WS-BRPs were applied on Bio-Gel P-30 column after heating and pH treatment, two majors browning products increased according to the progress on time. And pH 3.0 increased in quantity of high molecular fractions and pH 8.0 increased in quantity of low molecular fractions.

• 한국식품위생안전성학회지
• /
• 제37권4호
• /
• pp.277-284
• /
• 2022

시판 유통 중인 건조 인삼류(백삼 24점, 홍삼 26점) 포장 제품을 수집하여 곰팡이 발생 조사를 수행하였다. 백삼과 홍삼은 각각 50%와 46%의 시료에서 곰팡이가 검출되었고 검출 시료의 평균 곰팡이 오염도는 각각 0.5와 0.2 log₁₀ CFU/g이었다. 백삼에서는 Penicillium polonicum, P. chrysogenum, Rhizopus microsporus가 각각 18.2%로 우점하였으나 홍삼은 Aspergillus spp.이 87.6%로 우점하였으며 이 중 A. chevalieri가 50.0%로 가장 높았다. 이 중 독성 종으로 알려진 P. polonicum, P. chrysogenum, P. melanoconidium, A. chevalieri 균주의 citrinin 독소 생성 가능성을 분석한 결과, 13 균주 모두 독소 유전자가 검출되지 않았다. 이 결과는 조사한 시료의 곰팡이독소 오염 위험은 매우 낮지만, 건조 인삼류에 곰팡이 오염이 가능함을 보여준다.

• 한국식품저장유통학회지
• /
• 제14권4호
• /
• pp.369-377
• /
• 2007

백삼분말, 홍삼분말 및 홍삼추출농축액 등의 인삼제품을 첨가하여 기능성 식빵 제조에 이용하고자 인삼제품의 첨가량을 달리하여 반죽에 대한 물성을 측정하고 식빵을 제조하여 품질특성을 조사하였다. Farinograph, extensograph 및 amylograph에 의한 분석결과, 인삼제품의 첨가량이 증가할수록 높은 수분흡수력이 나타났고 반죽의 안정도가 무첨가구에 비하여 불안정하여 반죽시간이 단축되었으며 R/E값 및 점도가 감소하였다. 또한 발효시간의 경과에 따라 pH는 하강하였으며 발효팽창력은 무첨가구보다 우수하였으나 일정량이상의 첨가는 가스보유력을 약화시켰다. 인삼분말제품 첨가에 따른 비용적은 백삼분말 2% 첨가 시 5.41 mL/g으로 가장 높았고 홍삼추출농축액첨가제품은 첨가량이 증가할수록 높아져서 4% 첨가 시 5.82 mL/g을 나타냈다. 인삼제품을 첨가한 식빵의 저장 중 경도를 측정한 결과 백삼 및 홍삼분말첨가 시는 무첨가구에 비하여 초기경도가 높았으며 저장일수가 증가할수록 증가하였고 홍삼추출농축액을 첨가한 제품은 초기경도가 무첨가구보다 낮았으며 저장일수가 증가함에 따라 경도의 증가폭이 작았다. 색도 측정결과 인삼제품첨가량이 증가할수록 적색도와 황색도가 증가하였으며 관능검사결과 전체적인 기호도면에서 홍삼추출농축액 2% 첨가한 제품에서 가장 좋은 기호도를 나타내었다.

• 생약학회지
• /
• 제9권4호
• /
• pp.169-171
• /
• 1978

Methanolic extracts of fresh ginseng, white ginseng and red ginseng were found to have a biological antioxidant activity against ethanol induced lipid peroxidation in the mouse liver. This antioxidant activities were repressed by the addition of ferric ion to the Korean ginseng in the process of its extraction.

• Journal of Ginseng Research
• /
• 제36권2호
• /
• pp.205-210
• /
• 2012

For quality control of components in Korean red ginseng powder and extract, a new method for simultaneous quantification of 12 ginsenosides ($Rg_1$, Re, Rf, $Rh_1$, $Rg_2$[S], $Rg_2$[R], $Rb_1$, Rc, $Rb_2$, Rd, $Rg_3$[S], and $Rg_3$[R]) was studied. Compared to the official method for quantification of marker substances (ginsenosides $Rg_1$ and $Rb_1$), the proposed methods were guaranteed by in-house method validation. Several criteria such as linearity, specificity, precision and accuracy were evaluated. For red ginseng powder, recovery (averaging 95% to 105%) was calculated, and analysis of variance was carried out to estimate the relative standard deviation (0.20% to 2.12%). For red ginseng extract, the average recovery rate was 90% to 99% and the relative standard deviation was 0.39% to 2.40%. These results indicate that the proposed method could be used in the laboratory for determination of 12 ginsenosides in red ginseng powder and extract. In addition, this method was found to be suitable for quality control of ginseng products and potentially offer time and cost benefits.

• 고려인삼학회:학술대회논문집
• /
• 고려인삼학회 1978년도 학술대회지
• /
• pp.13-17
• /
• 1978

This paper is concerned with the studies on the effective components of anti-oxidant activity, with a view to demonstrate the anti-aging activity of Korean ginseng. Feeding the extract of Korean ginseng or its effective component to mice inhibited strongly the induction of lipid peroxidation produced by ethanol intoxication. From the extract of Korean red ginseng, one effective component Compound A, mp.143, $C_6H_6O_3$ was isolated by chromatographic purification and its chemical structure was determined as 2-meth-y1-3-hydroxy-${\gamma}-pyrone(maltol).$