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.

Current study was performed to investigate the effect of morphological properties of black ginseng such as size and shape on the quality of black ginseng. The raw ginsengs were separated based on size (medium, large, and extra-large) and shape (straight ginseng, fibrous root ginseng). Subsequently, the raw ginsengs were steamed at 95℃ for 3 h and dried in the presence of heated air at 50℃ for 30 h. This process was repeated nine times for black ginseng production. The physiochemical properties such as the content of acidic polysaccharides, ginsenosides, and antioxidative activity were evaluated. Although minor difference in physiochemical properties such as acidic polysaccharide content in raw ginseng was observed, no statistical difference in the content of acidic polysaccharides, total phenols, and ginsenosides was observed during final black ginseng production based on size classification. The minor ginsenosides in fibrous root black ginseng, such as Rk3, Rh4, Rg3, Rk1, and Rg5 were higher in content than straight black ginseng. However, no correlation between the shape of ginseng and total phenol content and antioxidative activity was observed. Therefore, present results demonstrate that the difference in ginseng size in same-age and -production area does not affect the quality of black ginseng. Furthermore, difference in ginseng shape does not influence the overall quality of black ginseng. It is hypothesized that this study would be considered as supportive data for the production of high-quality black ginseng.

This study aims to analyze the differences of ginseng product consumers and segment Korean fresh ginseng and red ginseng root markets based on attributes for the purchase. As a result of analyzing survey data, the red ginseng root consumers had different aspects from fresh ginseng consumers. According to the result of cluster analysis, the fresh ginseng consumers were subdivided into three segments (safety-oriented consumption cluster, label centered consumption cluster, and high involvement consumption cluster), while the red ginseng root consumers were subdivided into four segments (convenience-oriented consumption cluster, high involvement consumption cluster, raw material's safety-oriented cluster, and raw material's information importance cluster). ANOVA and Crosstab were conducted to investigate characteristics of each cluster.

This study was conducted to investigate the bioconversion of ginsenosides as well as anti-inflammatory activities of fresh ginseng Kkakdugi during fermentation. Fresh ginseng Kkakdugi reached proper ripeness, pH 4.30, and acidity 1.69% at 15oC after 10 days. Lactic acid bacteria grew until reaching 1.10×109 CFU/mL after 20 days of fermentation, and β- glucosidase activity increased from 1.154 to 1.885 units/g. The bioconversion of ginsenosides was confirmed based on increased content of Rg3, an aglycone, from 0.13 to 0.17 mg/g during fermentation through HPLC. Fresh ginseng Kkakdugi did not display cytotoxicity up to the concentrations of 80 μg/mL, regardless of ripening period. Nitrite production and expression of inflammation-related proteins, iNOS and COX-2, decreased in a dose-dependent manner regardless of ripening period. From these results, fresh ginseng Kkakdugi showed the bioconversion of ginsenosides to aglycone during the lactic acid fermentation as well as an anti-inflammatory effect through the reduction of NO production and iNOS and COX-2 expression

본 연구는 건조 공정을 통하여 인삼의 생리 활성을 유지하기 위해 수행되었다. 인삼의 생리활성을 유지하면서 인삼을 건조하기 위해서 낮은 온도와 압력에서의 균형 잡힌 감압 건조 공정을 적용하였다. 감압 건조 공정은 일반적인 열풍 건조보다 긴 공정 시간이 걸리지만 훨씬 낮은 온도에서 건조를 진행할 수 있기 때문에 열에 불안정한 인삼의 다당류의 파괴를 막을 수 있으며, 동결건조 공정보다 낮은 에너지로도 비슷한 생리 활성을 유지할 수 있어 경제적으로도 이점이 있다. 이러한 결과는 열풍건조 공정의 단점인 높은 온도로 인한 페놀성 화합물과 같은 휘발성 생리 활성 성분들의 파괴를 줄여 높은 항산화 활성을 유지하였다. 더 나아가, 감압건조 공정을 통한 건조인삼의 열수 추출물은 열풍건조와 동결건조 공정을 통한 건조인삼 보다 면역 B세포와 T 세포의 생육도가 증진되었으며, IL-6와 TNF-α와 같은 cytokine의 분비량도 증가하였다. 이러한 결과는 낮은 온도와 압력의 감압 건조 공정을 인삼에 함유된 진세노사이드 외의 열에 약한 성분들의 파괴를 막아 생리활성의 저하를 줄일 수 있을 것으로 사료된다.

This study aims to subdivide consumers by attributes determined mainly by consumers of fresh ginseng. It is to compare and analyze the characteristics by cluster, and to deduce the implications on distribution and marketing. For this study, a survey was conducted targeting 250 consumers of fresh ginseng. The factors were deduced through performing the exploratory factor analysis on the results of the survey, and the consumers of fresh ginseng were classified through cluster analysis. As a result of the study, the attributes considered for the purchase of fresh ginseng were condensed to the three factors: physical characteristic factor, safety factor, and cultivation indication information factor. With these as the standard, the consumers of fresh ginseng were subdivided into the three clusters: safety-oriented consumption type, label-centered consumption type, and high involvement consumption type. It was found that there were differences in demographic characteristics and attributes considered for purchase of fresh ginseng by cluster analysis. This study suggests the implications for revitalization of the fresh ginseng industry by subdividing consumers of fresh ginseng and suggesting the characteristics by cluster.

저탄소 공정을 이용한 추출 기술인 초음파, 마이크로파 및 초고압 추출 공정기술의 이산화탄소 배출량(TCO2)과 얻어진 저분자 진세노사이드 총량의 상관관계를 비교하였다. 기존의 공정인 열수 추출 공정의 TCO2 배출량은 약 0.4 TCO2로 나타났다. 마이크로파 추출 공정의 경우 0.1437 Ton 당 CO2를 배출하는 것으로 확인 되었다. 또한, 초음파 추출 공정의 경우 0.0862 Ton 당 CO2를 배출하는 것을 확인 하였으며, 초고압 추출 공정의 경우 0.1014 Ton당 CO2를 배출하는 것을 확인 하였다. 저탄소 공정별 저분자 진세노사이드의 전환된 양을 측정한 결과 마이크로파 추출 공정의 경우 약 246.65% 정도 증진된 것을 확인 할 수 있었다. 또한, 초음파 공정의 약 275.71% 증진된 결과를 보였다. 초고압 추출 공정의 경우에는 약 295.21% 증진된 결과를 얻었다. 전체적으로 열수 추출 공정의 경우 얻어진 저분자 진세노사이드가 적은 반면 CO2 배출량이 매우 높은 것을 확인하였다. 반대로, 저탄소 추출 공정인 마이크로파, 초음파 및 초고압 공정의 경우 얻어진 저분자 진세노사이드의 양이 높으며, 방출되는 CO2의 양이 기존의 재래 방법보다 적은 것을 확인 하였다. 따라서, 저탄소 추출 공정인 마이크로파, 초음파, 초고압 추출 공정을 통해 인삼을 효과적으로 추출을 할 수 있으며, 친환경 저탄소 공법을 통해 CO2 발생량을 억제하여 경제적으로 천연물을 추출할 수 있을 것으로 사료된다.

봄수확 수삼의 항공 및 선박의 모의수출 유통 중 손실유형을 조사하기 위해 수삼을 기능성 LDPE 필름에 5 kg 대포장 또는 500 g 소포장으로 포장하고 각기 다른 모의수출 유통 온도 및 모의수출 기간 즉 항공 모의수출 유통은 15℃와 25℃로 설정된 저장고에 4일 동안 저장하고, 선박모의수출 유통은 1℃와 5℃로 설정된 저장고에 14일 동안 저장한 뒤 유통실험을 위해 최종 10℃로 설정된 저장고에 수삼을 옮기고 수삼의 품질 변화를 조사하였다. 수삼의 품질 조사는 포장단계부터 10℃유통기간까지 총 기간 수행하였다. 조사결과 수삼의 유통 중 손실률에 가장 크게 영향을 미치는 것은 물러짐과 곰팡이 발생에 의한 부패로 나타났다. 물러짐과 곰팡이에 의한 부패를 합한 종합 손실률에서 손실률 20%를 유통한계 기간으로 정했을 때 항공 모의수출유통 조건인 25℃에서 5 kg 대포장은 10일, 500 g 소포장은 6-7일에 20%에 도달했으며, 15℃는 5 kg 대포장은 17일, 500 g 소포장은 12-13일에 20%에 도달했다. 선박 모의유통 조건인 5℃는 5 kg 대포장은 21일, 500 g 소포장은 28일경에 20%에 도달했고, 1℃는 5 kg 대포장은 24일, 500 g 소포장은 29일 경에 20%에 도달하는 것으로 나타나 수삼의 유통은 모의수출 유통 방법뿐 아니라 포장용량도 손실률에 상당한 영향을 미치는 것으로 나타났다. 수삼의 부패에 관여하는 병원균 중 곰팡이 균은 대부분Fusarium sp., Botrytis sp., Penicillium sp. 균들로 동정되었고, 25℃에서는 Fusarium sp. 균이 우세종이고, 그 이하의 온도에서는 Botrytis sp. 균이 우세종으로 나타났다.

Background : This study was conducted to determine out the effect of storage temperature on the quality of fresh ginseng (Panax ginseng C. A. Meyer) during distribution. Methods and Results : Fresh ginseng was washed, packed in 30㎛ low density polyethylene (LDPE) film, then stored at 0, −2 and −4℃. After 4 weeks of storage, ginseng was then stored at 5℃, as a simulation of the distribution process. Ginseng stored at −4℃ showed higher respiration rate, ethylene production and electrolyte conductivity during the distribution phase than those stored at 0 and −2℃. Decay and browning rate rapidly increased following 3 weeks of distribution in samples stored −4℃. However ginseng stored −2℃, which is below freezing point, for 4 weeks did not show the physiological change or quality deterioration. Ginsenoside contents decreased during storage for all plant, but did not differ significantly between storage temperatures. Conclusions : Storage at temperatures below −2℃ can negatively affect respiratory characteristics and electrolyte leakage and increase quality deterioration and decay rates during distribution.

This study was performed to enhance contents of low molecular ginsenoside using steaming and fermentationprocess in low quality fresh ginseng. For increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng, a steam-ing process was applied at 90℃ for 12hr which was followed by fermentation process at Lactobacillus rhamnosus HK-9incubated at 36℃ for 72h. The contents of ginsenoside Rg1, Rb1, Rc, Re and Rd were decreased with the steaming associ-ated with fermentation process but ginsenoside Rg2, Rg3, Rh2 and CK increased after process. It was found that under thesteaming associated with fermentation process, low molecule ginsenosides such as Rg2, Rg3, Rh2 and CK were increased as3.231㎎/g, 2.585㎎/g and 1.955m/g and 2.478㎎/g, respectively. In addition, concentration of benzo[α]pyrene in extracts ofthe low quality fresh ginseng treated by the complex process was 0.11ppm but it was 0.22ppm when it was treated with thesteaming process. This result could be caused by that the most efficiently breakdown of 1,2-glucoside and 1,4-glucoside link-age to backbone of ginsenosides by steaming associated with fermentation process. This results indicate that steaming pro-cess and fermenration process can increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng.

This study was carried out to investigate change of ginsenoside contents in red and fresh ginseng according toroot part and age by hydrolysis. Neutral total ginsenoside contents by hydrolysis in 6-year main root and lateralroot were significantly increased than those by non-hydrolysis, as 41.6 and 32.8%, respectively. However, there wasno significant difference in red ginseng. In fresh ginseng, ginsenoside contents of the protopanaxatriol group such as Re, Rf,Rg₁, Rg₂, and Rh₁ were not significantly different, but Rb₁, Rb₂, Rb₃, Rc, and Rd showed significant difference. The increaserate of neutral total ginsenoside content by hydrolysis was higher in epidermis-cortex than stele. Also, the neutraltotal ginsenoside content was fine root>rhizome>lateral root>main root, respectively. While there was no tendencytowards the increase of ginsenoside by hydrolysis with the increase of root age in fine root and rhizome, there was significantdecrease in main root and lateral root.

This study investigated the textural changes after the calcium-pectin bonding of ginseng roots and their vinegar and calcium solution immersion. The strength and breakdown of the ginseng roots increased according to the increase in the calcium carbonate concentration, with the highest in the 0.7~1.0% calcium carbonate. The hardest and softest ginseng roots were obtained in the 1.0% calcium carbonate concentration. The strength, brittleness and hardness of the ginseng roots that were soaked in 1% calcium carbonate and 5~6% acidity vinegar continued to increase with the long-term storage of the ginseng root drink. The softness of the ginseng root that was dipped in 5% acidity vinegar with 1.0% calcium carbonate decreased with the long-term storage of the ginseng root drink. Thus, calcium and vinegar immersion of ginseng roots could prevent softening and clouding during the long-term storage of the ginseng root drink.

This study compared the contents of low molecular ginsenoside according to fermentation process in low grade fresh ginseng. Low grade fresh ginseng was directly inoculated with a 24 h seed culture of Bifidobacterium Longum B6., Lactobacillus casei., and incubated at 36℃ for 72 h. Bifidobacterium Longum B6 was specifically was found to show the best growth on 3,255×106 CFU/ml after 48 h of fermentation. The content of ginsenoside Rb1, Re and Rd were decreased with the fermentation but ginsenoside Rh2 and Rg2 increased after fermentation process. In the case of low molecular ginsenoside conversion yields were 56.07% of Rh2, 12.03% of Rg3 and 77.11% of Rg2, respectively. In addition, compound-K was irregular conversion yield as long as 72 h of fermentation. This results indicate that fermentation process could increase the low molecular ginsenoside in low grade fresh ginseng.