최근 몇 년 전부터 우리나라의 양봉농가에는 전에 경험하지 못했던 이상기후 악재와 초비극 상황인 꿀벌 군집 붕괴현상(Colony collapse disorder, CCD)으로 인하여 최대 60% 이상의 꿀벌이 폐사하거나 사라지는 등 양봉산업 의 막대한 손실을 초래하였다. 본 연구는 복잡하고 다양한 원인으로 약해진 꿀벌의 면역력과 봉군 세력을 향상시 키기 위하여 농업부산물 홍삼박을 활용한 화분떡을 자가제조하여 꿀벌 사양 먹이를 통한 봉군 세력에 어떠한 영향을 미치는지를 구명하고자 수행하였다. 가공부산물 홍삼박을 건조하여 130 mesh 이상 초미립자로 분쇄하 였으며, 조사포닌 725 mg 100-1을 함유하였고 화분떡 총중량의 0.5, 1.0, 2.5, 5.0, 10.0%로 첨가하여 완전하게 혼합 배합하여 화분떡을 제조하였다. 분봉벌은 4월 분봉한 봉군으로 이용하였으며, 2달 동안 1주일 간격으로 대조구 화분떡과 제조한 홍삼박 화분떡 5처리구에 급이하여 봉군의 세력을 조사하였다. 사양 먹이로 급이한 화분떡은 30일간 달관조사에서 대조구와 처리구 모두 꿀벌 먹이로 거부반응은 없었다. 봉군 세력 조사로 4월 분봉벌의 봉군은 1매 2갈로 시작하여 약 한 달 후에 6매 봉판으로 증소되었으며, 이때 조사된 봉군별 봉개율은 대조구 55%(100 기준) 대비 홍삼박 0.5~1.0% 처리구는 58~60%로 +(5~9)% 향상되었던 반면, 홍삼박 2.5% 이상 첨가한 처리구에서는 봉개율이 -(9~20)% 감소하는 경향을 보였다. 그리고 화분떡 먹이 소모량을 조사한 결과, 대조구 평균 96.9%(100) 소모율 대비 홍삼박 0.5% 처리구는 97.7%로 다소 높았으나 홍삼박 2.5% 이상 처리구에서는 점점 감소하는 경향을 보였다.

본 연구는 인삼 잎의 이용증대를 위해 마이크로웨이브에 의한 인삼 잎의 잔류농약 추출효과와 발효 인삼 잎의 ginsenoside 유용 유도체의 전환 검토 및 품질 특성을 분석 하였다. 인삼 잎에 잔류되어 있는 tolclofos-methyl와 azoxystrobin을 microwave로 추출하기 위한 용매는 hexane이 가장 효율적 이었다. tolclofos-methyl와 azoxystrobin이 잔류되어 있는 인삼 잎에서의 microwave를 이용한 추출 최적 조건은 power 50∼95 watts, 추출용매는 hexane, 추출시간은 3분으로 나타났다. 인삼 잎 추출물의 발효에서 발효 전과 비교하여 Rg1과 Rb1은 감소한 반면 Rh1, Rg3, Rk1 및 Rh2는 발효 후 모두 증가한 것으로 나타났다. 특히 홍삼에서 대표적인 성분으로 알려져 있는 Rg3의 경우 발효전 2.77 ㎍/g에서 발효 후 균주의 종류에 따라 70.62∼77.61 ㎍/g으로 증가하였다. 7일간 발효 후 인삼 잎의 총 페놀성 화합물 및 전자공여능은 일부 균주에서는 발효전과 비교하여 감소하다가 다시 증가하는 경향을 나타내었으나, 발효가 진행됨에 따라 전반적으로 감소되는 경향을 나타내었다.

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.

Effects of superheated steam (SHS) temperature (120, 150, 180, 220°C) and time (2, 5, 8, 10 min) on product quality attributes of snack-type ginseng chips were studied. Ginseng chips dried at faster rate under a higher SHS temperature. Higher SHS temperature resulted in ginseng chips with lower moisture content and water activity. After SHS treatment, lightness (L values) and redness (a values) of ginseng chips decreased significantly whereas yellowness (b values) of those increased. Although crude saponin content in ginseng chips reduced slightly after SHS treatment, chips treated at 150°C for 5 min had the highest saponin retention among samples. Scanning electron microscope analysis revealed that SHS treatment cause the shrinkage at the surface first, forming compressed cell layers. As treatment proceeded, pores and cavities were formed internally, resulting porous structure. These results suggested that SHS treatment shows great promise in production of snack-type ginseng chips by reducing drying time without any quality deterioratio

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%.

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.

In order to cope wíth change of Korean and global consumptíon trend, ít ís forecast that GAP cultívated gínseng & íts processed products, Organíc cultívated gínseng & íts processed products, Sanyangsam & íts processed products as wel/ as exístíng whíte gínseng (products), red gínseng (products), Taekuksam (products), black gínseng (products) wíll enter ínto market and customer demands wíll create new consumptíon. Eventual/y, ít ís consídered that the tíme has come for consíderíng and carryíng out together for raw materíal cultívatíon and productíon, research and development of processed products and export and dístríbutíon of domestíc and overseas market.