• Journal of Ginseng Research
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• 제22권4호
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• pp.244-251
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• 1998

KG101 was developed by the Korea Ginseng & Tobacco Research Institute. We reported about yield trials and local adaptability test. Growth characteristics and red ginseng quality of KG101 in local performance test can be summarized as follows. Aerial parts growth, stem and leaf, was similar about KG101 and Jakyungjong, 4-year old and 6-year old ginseng. Emergence rate of KG101 was higher than Jakyungjong in the 3 location of local performance test. Taproot diameter of KG101 was smaller than Jakyungjong and taproot shape of KG101 had fitted characteristics, radish type and human body type, to manufactured red ginseng. Raw ginseng grade, 1st and 2nd of KG101 was higher than Jakyungjong's. Chun, Jeesam ratio to manufacture of 2nd grade of raw ginseng of KG101 was 25%, Jakyungjong was 6-13% in 3 location of local performance test. Distribution of red ginseng weight of Jakyungiong was heavier than KG101 in 2 location, Kongju and Jungup, but KG101 was heavier than Jakyungjong in Ichon. Red ginseng quality of KG101 was better than Jakyungiong. Main degrade factor of red ginseng quality was inside cavity and inside white, was not different lines and location.

• 한국식품조리과학회지
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• 제30권6호
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• pp.800-805
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• 2014

The purpose of this research was to prepare Yackwa by addition of red ginseng marc powder to enhance its functional properties. For this purpose, ginsenosides composition of red ginseng marc powder was analyzed and red ginseng marc powder was added at different levels (1 to 15%) for Yackwa preparation. Also, their quality characteristics such as texture and color were measured and sensory evaluation was performed. Four ginsenosides including Rg3, Rc, Rb2, and Rd were the most abundant forms in red ginseng marc powder. With the increase of red ginseng marc powder, the properties of hardness, cohesiveness, and gumminess of samples decreased. The $a^*$ value of sample was highest when 10% of red ginseng marc powder was added. With the addition of red ginseng marc powder, the $L^*$-and $b^*$-values of samples decreased significantly (p<0.05). Based on the results of sensory evaluation, we recommended 10% addition to prepare Yackwa with red ginseng marc powder.

• Journal of Ginseng Research
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• 제13권2호
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• pp.169-173
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• 1989

7년근 포장에서 작항별로 행별 수량을 조사하였으며 지상부 생육상태별로 홍삼을 제조하였다. 수삼수량은 2.06kg/칸이고 결주율은 27%였다. 1, 2, 3 행의 행내에서 수량과 결주율과 유의 상관이 있었으며 잠재수량이 높을수록 단위결주당 감수율이 컸다. 결주가 없는 때의 잠재수량은 4.5kg/칸이었으며 가장 높은 구의 실제 수량은 3.58kg/칸이었다. 7년근 원료삼의 연 X-선 흡수특성이나 홍삼품질과 품질저해요인 발현율도 6년근과 크게 다르지 아니하였다. 7년근의 홍삼은 대편 천지삼의 생출이 많은 점이 특징이었으며 이로부터 초고년 초대편 홍삼상품의 개발은 경제성이 높을 것으로 보인다.

• 한국식품영양학회지
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• 제21권3호
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• pp.283-287
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• 2008

The principal objective of this study was to assess the quality characteristics of Hongsamdasik prepared with the addition of red ginseng powder(0%, 2%, 4%, 6%, 8%). The moisture content of Hongsamdasik did not significantly differ between the added red ginseng powder group and control group. The following Hunter color values are not part of the sensory evaluation testing in the results obtained with Hongsamdasik, decreased, whereas the a and b values increased with increasing amounts of added red ginseng powder. The bitter taste was evaluated as improving with increased amounts of red ginseng powder. Hongsamdasik with 2% red ginseng powder had the highest acceptability value. On our mechanical evaluation, the hardness recording, which increased from the control value with increased amounts of red ginseng powder, and significantly so(p<0.05). In conclusion, the Hongsamdasik with up to $2{\sim}4%$ added red ginseng powder would be a useful method for the production of Dasik with its traditional high quality.

• 동아시아식생활학회지
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• 제23권1호
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• pp.78-84
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• 2013

Powders prepared from three different varieties of Korean ginseng (white, red and black) are consumed daily by many Koreans as a functional food material. These variants exert a variety of physiological effects. The principal objective of this study was to evaluate the quality characteristics of Yanggaeng prepared with three different types of ginseng powder. We conducted tests for ginsenosides content, Hunter's color values, mechanical characteristics, and sensory evaluation analysis. The ginsenosides of black ginseng were higher than those of white and red ginseng. The lightness of the black ginseng Yanggaeng was significantly less than the white, red, and control samples (p<0.05). We noted significant differences in Hunter's a and b values. With regard to the mechanical properties of the samples, we noted significant differences in gumminess (p<0.05), but no differences in hardness, springiness, chewiness, and cohesiveness were detected. The results of sensory evaluation showed that there were significant differences in the color, flavor, and overall quality of the samples (p<0.05), but there were no significant differences in taste and texture. Overall, red ginseng Yanggaeng appeared to have the most commercial value for improving the Yanggaeng product.

• 한국식품영양과학회지
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• 제44권7호
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• pp.1050-1057
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• 2015

본 연구에서는 홍삼박 분말의 첨가량을 0%, 3%, 6%, 9%로 밀가루에 혼합하여 머핀을 제조한 후 이에 따른 품질을 평가하였다. 홍삼박의 일반 성분은 수분 6.37%, 조단백질 11.7%, 조지방 0.9%, 조회분 4.3%로 나타났다. 홍삼박 머핀 반죽의 비중을 측정한 결과 반죽의 비중은 홍삼박 분말 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 머핀의 중량과 굽기손실률은 홍삼박 분말 첨가군들 간에는 유의적인 차이가 나타나지 않았다. 머핀의 부피, 높이와 pH는 대조군이 가장 높게 나타났으며, 홍삼박 분말 첨가량이 증가할수록 유의적으로 감소하였다(P<0.05). 홍삼박 분말 첨가량 증가 시 높은 수분 함량의 머핀 제조가 가능하였다. 머핀의 dough와 crumb의 색도의 경우 dough와 crumb의 L값과 b값은 홍삼박 분말 첨가량이 증가할수록 감소하였고, a값은 홍삼박 분말 첨가량이 증가할수록 증가하였다. 머핀의 항산화 활성은 홍삼박 분말 첨가량이 증가할수록 증가하는 것으로 나타났다. 경도, 검성, 씹힘성은 홍삼박 분말 첨가량이 증가할수록 값은 감소하는 경향을 보였고, 점착성, 탄력성, 응집성, 복원성은 홍삼박 분말 첨가량이 증가할수록 증가하는 경향을 나타내었다. 관능평가에서 색, 조직감, 입안에서의 느낌은 홍삼박 분말의 첨가량이 증가함에 따라 통계적으로 유의적인 차이를 나타내지 않았다. 따라서 머핀 제조에 홍삼박 가루를 6% 이하로 첨가할 경우 홍삼박의 기능적 특성을 향상시키고 품질 변화를 최소화할 수 있을 것으로 판단되며, 홍삼박을 이용한 다양한 제품 개발 가능성을 제시할 수 있는 기초자료로 활용될 수 있을 것이다.

• Journal of Ginseng Research
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• 제45권6호
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• pp.676-682
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• 2021

Background: Red ginseng has been found to improve ocular perfusion and dry eye syndrome in glaucomatous eyes; however, its effects on visual function and vision-related quality of life have not been investigated. This study sought to evaluate the effects of red ginseng on visual function and vision-related quality of life in glaucoma patients using contrast sensitivity and a questionnaire. Methods: Participants were randomly assigned to two groups in this prospective, randomized, double-blind study: in one group, red ginseng was taken first, followed by a placebo, and in the other, placebo was taken first, followed by red ginseng. We measured and compared changes in contrast sensitivity and vision-related quality of life between the two groups. Contrast sensitivity was measured using OPTEC® 6500P, and vision-related quality of life was evaluated using the 25-item National Eye Institute Visual Function Questionnaire. One-way and two-way repeated measure analyses of variance were used for the comparison. Relationships between respective changes in dry eye syndrome and contrast sensitivity were also analyzed. Results: Daytime contrast sensitivity and ocular pain improved after the administration of red ginseng. Nighttime contrast sensitivity was improved in early or moderate glaucoma. Improved contrast sensitivity was not associated with improvement in dry eye syndrome. Conclusion: Red ginseng could improve contrast sensitivity and ocular pain in patients with glaucoma. The mechanism underlying improvement in contrast sensitivity appears to be associated with enhanced retinal perfusion or retinal ganglion cell function, but not dry eye syndrome.

• 한국식생활문화학회지
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• 제20권3호
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• pp.352-359
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• 2005

The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.

• Journal of Ginseng Research
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• 제30권3호
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• pp.132-136
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• 2006

인삼에 있어 다경 및 잠아 발생형태가 원료삼 및 홍삼 품질에 미치는 영향을 구명하고자 지하부 특성 및 품질요인을 조사하였다. 단경개체는 1-3개의 잠아를 갖는 형태이고 2경개체는 2-3개 그리고 3경개체는 3개의 잠아를 갖는 형태이었다. 또한 단경개체는 62.9% 그리고 2경 이상의 다경개체는 37.1%의 분포를 나타냈다. 원료삼의 등급은 단경개체에 비하여 다경개체가 될 수록 저하하였고 단경개체와 다경개체 모두 잠아수가 많은 개체에서 등급이 낮았다. 경수에 따른 홍삼수율은 대체로 30% 내외로 단경이나 다경개체간에 큰 차이가 없었다. 그러나 본삼수율은 다경개체로 갈수록 감소하는 경향이었다. 홍삼 등급은 다경개체에 비해 단경개체가 양호하였으며 다경개체는 양삼과 잡삼이 많았다. 그리고 잠아수가 많을수록 홍삼등급은 저하하였다.

• 한국식생활문화학회지
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• 제21권3호
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• pp.325-329
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• 2006

This study was to investigate the effect of the addition of red ginseng powder in Dasik. The addition of red ginseng powder in Dasik that we used with was in the ratio of 0%, 2%, 4%, 6% and 8% of red ginseng powder to Dasik in weight. Also, we used two different kinds of Dasik. One was made of starch and the other was made of flour. The physic-chemical analysis and sensory test were performed on the Dasik. The red ginseng powder added flour and starch Dasik showed lower moisture content and higher ash content compared with the non-added control group. In color analysis, whereas L value lowed at the addition of red ginseng powder, a and b value increased at the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder starch Dasik showed high hardness, cohesiveness and brittleness. Addition of red ginseng powder flour Dasik showed high springiness and gumminess. In the sensory test, the addition of the red ginseng powder reduced the sweetness and increased the surface color and the flavor. There was no difference in preference between the Dasik with up to 4% of red ginseng powder added and the control group, but the Dasik with 6% or more red ginseng was found undesirable (p<0.05). In conclusion, the Dasik with up to 4% addition of red ginseng powder would be the useful method to fulfill the traditional quality of Dasik. It was also found that the flour Dasik was to be more preferable than the starch Dasik.