• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1660-1665
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• 2010

To obtain data for the standardization of manufacturing method of red ginseng extract pouch products, saponin and physico-chemical properties of 44 Korean red ginseng extract pouch products were analyzed. The concentration of total ginsenoside contents were 5.5~185.7 mg/100 mL. Distribution of the contents of ginsenoside $Rg_3$, $Rg_2$, $Rh_1$, and $Rh_2$ known to have anticancer effect are as follows: $Rg_3$ is 1.6~46.3 mg/100 mL, $Rg_2$ is 0~22.0 mg/100 mL, $Rh_1$ is 0~4.3 mg/100 mL and that of $Rh_2$ is 0~20.4 mg/100 mL, respectively. The anti-diabetic effect of ginsenoside $Rb_2$ and Re distribution of contents were 0~10.8 mg/100 mL and 0~7.0 mg/100 mL, respectively. Among the other saponins, exhibited content to distribution of ginsenoside $Rb_1$ was 0~25.2 mg/100 mL, Rc was 0~12.5 mg/100 mL, Rd was 0~11.3 mg/100 mL, Rf was 0~5.9 mg/100 mL and $Rg_1$ was 0~4.4 mg/100 mL. Results of physicochemical characterization showed total sugar content of 226.6~3,102.9 mg/100 mL, total soluble solids content $1.4\sim9.5^{\circ}Bx$, turbidity 82.2~100.0%, pH in the range of 4.1 to 5.0, respectively. In approximately 50% of collected domestic ginseng extract pouch products (21~24 items), ginsenoside $Rb_1$, $Rb_2$, Rc, Rd, Re and $Rg_1$ were not detected, and saponin content of each product appears to differ greatly. Results indicated that standardization of production methods and standards set for red ginseng extract pouch products in Korea is needed.

• Journal of Ginseng Culture
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• v.6
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• pp.13-34
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• 2024

The abolishment of the red ginseng monopoly act by the Korean government in 1996 resulted in a drastic change in the Korean ginseng industry, leading to a significant increase in the market size and consumption of ginseng products. Red ginseng is most popular type, with approximately 74% of harvested fresh ginseng being processed into various red ginseng products. Since 1997, there has been a substantial increase in the cultivation of ginseng for production of red ginseng, which, in turn, has contributed to the proliferation of ginseng processing companies. To investigate the products of ginseng manufacturing businesses, we select 200 companies primarily engaged in ginseng processing or specializing solely in ginseng. Our survey on the status of ginseng industry covered 8 different categories. 1) Root ginseng: There were 66 companies involved in manufacturing red ginseng root, accounting for 33.0% of all surveyed companies. This was followed by black ginseng root with 36 companies (18.0%) and red ginseng fine roots with 22 companies (11%). 2) Red ginseng products: A total of 144 companies were involved in manufacturing red ginseng pouches, making it the most common product category. This was closely followed by 142 companies producing pure(100%) red ginseng extract concentrate. 3) Fermented red ginseng products: Companies producing fermented red ginseng extract concentrate products were the most numerous, totaling 26. Following this, companies producing fermented red ginseng stick and pouch products were next in line. 4) Ginseng products: There were 15 companies involved in the production of ginseng products, with the majority focusing on ginseng tea. 5) Black ginseng products: Companies producing black ginseng extract concentrate were the most numerous, with 31 companies, followed by 26 companies producing black ginseng extract pouches. 6) Taegeuk ginseng products: Only 5 companies were involved in the production of taegeuk ginseng products. 7) Fermented black ginseng, and 8) Ginseng berry products: These categories are manufactured by less than 5 companies each. However, the variety in ginseng berry products suggests the potential for future growth. In the 2000s, a trend emerged with the development of new processed products aimed at enhancing the functional components of red ginseng, and these products have captured the attention of consumers. However, this study primarily focuses on black ginseng, fermented red ginseng/fermented black ginseng, and ginseng berry products as they have exerted a significant influence on the overall ginseng industry.