• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2001.02a
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• pp.379-386
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• 2001

• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.465-476
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• 2023

This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ginseng powder (FGP). The porridge made with the addition of FGP showed significantly higher or similar pH at 5.99-6.13 compared to porridge made without adding FGP. The convenient chicken porridge with FGP had lower viscosity and higher spreadability than the control group (p<0.05). This porridge exhibited higher lightness (L) and yellowness (b) values but a lower redness (a) value than the control group (p<0.05). The porridge made with the addition of 0.4% blanched FGP (BG0.4) displayed higher total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities than the other types of chicken porridge (all p<0.05). The porridge with the addition of FGP showed weaker "rice grain size", "glossiness", "appearance cohesiveness", "cooked rice aroma", "sweet taste", "texture cohesiveness", "thickness", and "stickiness" than the control group (all p<0.05). The appearance and flavor acceptance were significantly higher or similar for the porridge samples made with the addition of 0.2% non-blanched FGP (NBG0.2) and 0.4% non-blanched FGP (NBG0.4) when compared with those of the control group.

• Proceedings of the Ginseng society Conference
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• 2002.10a
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• pp.456-466
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• 2002

Wild ginseng production is increasing due to forest recovery for last 30 years. Total number of Symmani (traditional mountain ginseng digger) was 558 in 2001. Provincial distribution of Symmani in 2001 was highest in Kangwon $(32\%),$ next in Choongbook $(21\%)$ and least in Jeonnam $(0.7\%)$ and Kyoungnam $(0.9\%).$ Age distribution of Symmani was $33\%\;for\;fourties,\;32\%$ for fifties and $20\%$ for sixties. There were 8 persons in eighties. Symmanies are still keeping traditional ritual for mountain god serving clothes of colored ribbons and foods. Increased production induced open market system from underground dealing of mountain ginseng. Korea Mountain Ginseng Association established mountain ginseng assessment committee with professional Symmanies in 2001. From September to November in 2001, 987 roots were requested for quality assessment to the committee and 476 roots $(48\%)$ were passed and graded and others were rejected. Highest frequency of rejection was foreign origin. Pass rate was highest $(74\%)$ in Choongnam suggesting best place for quality. Number of collected roots in each province was positively correlated (p=0.05) with number of Symmanies. There are 3 quality groups of mountain ginseng, Heaven (pure natural), Earth (from seeding of wild ginseng) and Man (from seeding or seedling of wild ginseng with slight environmental modification). The relationship between price and age was polynomial in high quality root, Heaven, Earth and seed long head of Man group, and linear in low quality group, seedling long head of Man. The best one in 2001 was 26 g, 124 years old and sold with 109 million won. Quality criteria are age, shape, weight, color and healthy outlook. Fine roots are criteria for health status of roots and taproot is criteria for efficacy and called as medicine barrel. The implication is that ginsenosides have rarely been experienced for efficacy. The quality criteria of cultivated ginseng were originated from those of mountain ginseng. It is unique for mountain ginseng that only fresh one can be on market. Since quality criteria of mountain ginseng must be based on the efficacy experience it is well expected that present criteria might almost be established at the age of Shinnong Materia Medica.

• Korean Journal of Food Science and Technology
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• v.11 no.2
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• pp.131-137
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• 1979

The effect of CA storage on the fresh ginseng roots were investigated. The quality of red ginseng prepared from the roots of CA storages were also evaluated and following results were abtained. 1. Fresh ginseng roots stored at controlled atmosphere showed normal appearances for as long as 6 months, while they were contaminated with fungi in 3 months when stored in the refrigerator. 2. The weights of fresh ginseng roots were reduced for 180 days to 9% and $4{\sim}5%$ in cold storage and CA storage, respectively. Those of CA storage were higher than cold storage in their hardness. 3. Bitterness of the fresh ginseng root was generally decreased as it was stored long. The decrease in bitterness of CA group was less than cold-storage group. 4. Respiration of CA group was lower than that of cold-storage group for whole storage periods. 5. Red ginseng perpared from the fresh roots stored for 180 days was incomplete in gelation and its husk was easily detached. 6. Total saponins of the red ginseng made from the fresh ginseng of CA storage was greatly reduced as compared to that prepared commonly.

• Journal of Ginseng Research
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• v.42 no.1
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• pp.21-26
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• 2018

Background: Furosine (${\varepsilon}$-N-2-furoylmethyl-L-lysine, FML) is an amino acid derivative, which is considered to be an important indicator of the extent of damage (deteriorating the quality of amino acid and proteins due to a blockage of lysine and a decrease in the digestibility of proteins) during the early stages of the Maillard reaction. In addition, FML has been proven to be harmful because it is closely related to a variety of diseases such as diabetes. The qualitative analysis of FML in fresh and processed ginsengs was confirmed using HPLC-MS. Methods: An ion-pair reversed-phase LC method was used for the quantitative analysis of FML in various ginseng samples. Results: The contents of FML in the ginseng samples were 3.35-42.28 g/kg protein. The lowest value was observed in the freshly collected ginseng samples, and the highest value was found in the black ginseng concentrate. Heat treatment and honey addition significantly increased the FML content from 3.35 g/kg protein to 42.28 g/kg protein. Conclusion: These results indicate that FML is a promising indicator to estimate the heat treatment degree and honey addition level during the manufacture of ginseng products. The FML content is also an important parameter to identity the quality of ginseng products. In addition, the generation and regulation of potentially harmful Maillard reaction products-FML in ginseng processing was also investigated, providing a solid theoretical foundation and valuable reference for safe ginseng processing.

• Journal of Ginseng Research
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• v.41 no.3
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• pp.361-369
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• 2017

Background: The chemical constituents of Panax ginseng are changed by processing methods such as steaming or sun drying. In the present study, the chemical change of Panax ginseng induced by steaming was monitored in situ. Methods: Samples were separated from the same ginseng root by incision during the steaming process, for in situ monitoring. Sampling was sequentially performed in three stages; FG (fresh ginseng) ${\rightarrow}$ SG (steamed ginseng) ${\rightarrow}$ RG (red ginseng) and 60 samples were prepared and freeze dried. The samples were then analyzed to determine 43 constituents among three stages of P. ginseng. Results: The results showed that six malonyl-ginsenoside (Rg1, Rb1, Rb3, Rc, Rd, Rb2) and 15 amino acids were decreased in concentration during the steaming process. In contrast, ginsenoside-Rh1, 20(S)-Rg2, 20(S, R)-Rg3 and Maillard reaction product such as AF (arginine-fructose), AFG (arginine-fructose-glucose), and maltol were newly generated or their concentrations were increased. Conclusion: This study elucidates the dynamic changes in the chemical components of P. ginseng when the steaming process was induced. These results are thought to be helpful for quality control and standardization of herbal drugs using P. ginseng and they also provide a scientific basis for pharmacological research of processed ginseng (Red ginseng).

• Food Science and Preservation
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• v.18 no.4
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• pp.467-474
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• 2011

As a serial study to investigate optimum storing temperature of fresh ginseng (Panax ginseng C. A. Meyer), the respiration rate and internal quality of the ginseng was compared during storage for 16 weeks at $-3^{\circ}C$, $-1.5^{\circ}C$ and $0^{\circ}C$. At initial storage period, respiration rate of fresh ginseng was lower at lower temperature, but thereafter it was negligible. Changes in the firmness of fresh ginseng were not significantly different by the storage temperature. The soluble solids content in fresh ginseng was rapidly increased in the early part of storage, and fresh ginseng stored at a lower temperature had a lower content of soluble solids. The iodine-stained color for starch of the main root was rapidly changed for 4 weeks, and L value of the color was the highest in the center, followed by the cambium and the cortex. pH were a little change depending upon the storage temperature, and as a whole, pH was the lowest at $-3^{\circ}C$, followed by $-1.5^{\circ}C$ and $0^{\circ}C$. Although the content of crude saponin tended to somewhat increased as the storage period passed, the effect of storage temperature on changes in the content was not clear. In the sensory evaluation of 'unique flavor' of fresh ginseng using 5 point scale, higher than 3 point was marked for 8 weeks at $-3^{\circ}C$, 14 weeks at $-1.5^{\circ}C$ and 16 weeks at $-0^{\circ}C$ during storage (p < 0.05).

• Journal of Ginseng Research
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• v.30 no.3
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• pp.132-136
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• 2006

This study was carried out to study the effect of emergence type of multiple stem and main bud on the quality of fresh and red ginseng in Korean ginseng. To achieve the aim of this study, characteristics of roots and quality factors were investigated. Single stem plants were 62.9% of the total samples, and the remainder(37.1%) were multiple stem plants. The number of stems affected considerably on root weight. Root weight of triple stem type with triple main bud was the largest among the types. As the number of stem per plant increased, the root quality became worse. In both single and multiple stem, the more the number of main buds was, the lower the quality grade was. Yield of the red ginseng was about 30%, showing little difference between single stem and multiple stem plant. As the number of stem increased, yield of Bonsam decreased. The quality grade of red ginseng of single stem was better than that of multiple stem. Multiple stem plant produced relatively more Yangsam and Japsam. As the number of main bud increased, the quality grade of ginseng decreased.

• Journal of Ginseng Research
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• v.13 no.2
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• pp.169-173
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• 1989

Seven year old ginseng was investigated for yield , the relationship between yield and percent missing plant and red ginseng quality. Yield was 2.06 kg/kan (3.3 m2) and percent missing plant was 27.1%. The highest yield plot showed 3.58 kg/kan and potential yield appeared to be 4.5 kg/kan. Yields of 1st, End and 3rd line showed significant negative linear correlation with percent missing plant. Potential yield without missing plant was in decreasing order of 1>2)3>5) 4 and negatively correlated with unit yield decrease per percent missing plant. Potential yield of 1st line was 6.56 kg/tan. Soft X-ray absorbtion characteristics was not different from that of 6 year old ginseng. Red ginseng grade and percent occurence of red ginseng quality factors were not different from those of 6 years old ginseng. The weight of red ginseng per root was much greater than that of 6 years ginseng. In view of yield and quality of fresh and red ginseng the production of red ginseng from 7 years old ginseng appears to be economically feasible.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.86-98
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• 2009

The purpose of this study is to develop value-added functional gruels by adding ginseng powder and fresh ginseng to Tarakjuk which is Korean traditional soup. The results of this study are summarized as follows. Tarakjuk with ginseng powder showed the decrease in the moisture level significantly($\alpha$=0.001) when the amount of ginseng powder added was increased. Tarakjuk with fresh ginseng showed the increase in the moisture level significantly($\alpha$=0.001) when the amount of ginseng was increased. The lightness decreased when the amount of ginseng added increased. Redness and yellowness also tend to increase when the amount of ginseng added was increased. pH and sugar content ratio were not significantly different between the two samples. Tarakjuk with ginseng powder showed the decrease in spreadability when the amount of ginseng powder added raised, and Tarakjuk with fresh ginseng showed the opposite result, so we could figure out that increasement of Tarakjuk spreadability made the decrease of viscosity, and the decrease of spreadability made the increasement of viscosity. The result of acceptance test showed GPT1.0, and FGT3.0 acceptance was the highest. In conclusion, Tarakjuk with 1% ginseng powder and Tarakjuk with 3% fresh ginseng were the optimum for all characteristics when produced.