본 연구는 홍삼 유화 음료의 유통기한 예측을 위하여 수행하였다. 저장기간 동안 이화학적 특성 (산도, pH, 지방구크기, 색도) 및 관능적 특성의 변화를 주기적으로 조사하였다. 저장 초기에 홍삼 유화 음료의 산도, pH 및 지방구 크기는 거의 변화하지 않았으나 저장 후반기(70일 이후)에는 유의적으로 변화하 였으며 이는 주로 Maillard reaction 의한 것으로 추정하였다. 관능특성과 이화학적 특성들과의 상관분석을 통하여 색도 a 값(적색도)을 홍삼 유화 음료의 이화학적 품질지표로 설정하였다. Arrhenius 식에 의한 a값 변화에 대한 활성화 에너지 및 Q10-value는 각각 13.37 kcal/mol, 1.56-2.14로 조사되었으며, 홍삼 유화 음료의 유통기한은 상온(20℃) 보관의 경우 730일(약 2년)로 예측되었다.

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.

This study was carried out to extract ginsenosides in by-products from honeyed red ginseng. Response surface methodology (RSM) was used to optimize the extraction conditions. Based on D-optimal design, independent variables were ethanol (extraction solvent) concentration (30-90%, v/v), extraction temperature (25-70oC), and extraction time (5-11 h). Extraction yield (Y1) and total ginsenosides (Y2) in the extract were analyzed as dependent variables. Results found that extraction yield increased with increasing extraction temperature and time, whereas it was decreased with increasing ethanol concentration. Similar trends were found for the content of ginsenosides in the extracts, except for ethanol concentration, which was increased with increasing ethanol concentration. Regression equations derived from RSM were suggested to coincide well with the results from the experiments. The optimal extraction conditions for extraction yield and total ginsenosides were an extraction temperature of 56.94oC, ethanol concentration of 57.90%, and extraction time of 11 h. Under these conditions, extraction yield and total ginsenoside contents were predicted to be 84.52% and 9.54 mg/g, respectively.

This study was conducted to investigate the quality characteristics of the bread containing a honeyed red ginseng by-product (HRG). HRG was added to bread dough at various concentration ranging from 10-30%, after which physicochemical properties of dough and bread containing HRG were determined. The pH, loaf volume, specific loaf volume, volume and baking loss decreased with increasing amount of HRG in bread, whereas loaf weight and hardness were increased. In particular, hardness appeared to be 2.18 times higher in the control without HRG compared to the bread containing 30% HRG. For color, increasing the amount of HRG reduced a and b values, whereas L value was increased. In sensory evaluation, the highest overall preference score was observed in containing 20% HRG, whereas the lowest score was observed in bread with 10% HRG. From a honeyed red ginseng by-product bread with good acceptability has an optimum HRG concentration of 20%.