Characteristics of Acid Pre-treated Red Ginseng and Its Decoction

Abstract

: This study was conducted to produce a new red ginseng by steaming ginseng using a new pre-treatment method, so as to develop ginseng products with improved flavor and thereby expand ginseng's consumer base. The color parameters (Hunter value), free sugar contents, and ginsenoside contents of the powder from the dried red ginseng, and the sensory test of the semi-dried red ginseng and the decoction from the dried red ginseng, were measured to investigate the effect of acid (ascorbic acid or citric acid) impregnation pre-treatment on red ginseng. The powder from the acid-pretreated red ginseng became lighter and more yellow than the red ginseng that was not pre-treated, but the redness (avalue) of the powder from the acid-pre-treated red ginseng increased. The ginsenoside contents of Rg 2 +Rh 1 and Rg 3 increased with the acid treatment. There was a significant difference in the color and sweetness of the semi-dried acidtreated and non-treated red ginsengs in the sensory test. As the results of the sensory test were expressed in the hedonic scale, however, there were significant differences in the degrees of bitterness, astringency, sourness, odor, and color of the red ginseng decollation. Especially, the acid-treated red ginseng extract tasted less bitter, which shows the potential of new red ginseng products with improved ginseng flavor.

The Changes of Ginsenoside Patterns in Red Ginseng Processed by Organic Acid Impregnation Pretreatment

“…Two cleaned fresh ginseng roots (~140 g) were submerged fully in the flask containing 500 mL of acid solution, and the pressure in the flask was reduced by using an aspirator for 30 min. Three different organic acids (malic acid, ascorbic acid, citric acid; Sigma, St. Louis, MO, USA) were selected from previous studies, and various concentrations of the organic acids (0.1 to 2 M) were employed in the pretreatment process [16-19].…”

Ginsenoside Changes in Red Ginseng Manufactured by Acid Impregnation Treatment

“…Other organic acid treated red ginseng is needed for a sensory test. If it is used, it should be applied to the development of red ginseng's flavor-improvement technology [17]. The saponin content of control (non-organic acidtreated) red ginsengs was 3.43%.…”

Quality Characteristics of 4 Year-old Ginseng by Enzymatic Hydrolysis Conditions

“…최근 인․홍삼제품은 건강기능성식품시장에서 각광받 으며 시장규모가 늘어나고 1인당 인삼소비량이 꾸준히 증가 하고 있으나, 인삼제품류는 홍삼제품류에 비해 연간 총생산 량이 감소하는 추세로 나타났다 (11). 인삼의 기호성 증진을 위해서 증숙 및 건조 형태에서 벗어나 볶음처리, 발효, 팽화 등과 같은 다양한 가공공정이 시도되고 있으며 수요층의 기 호성향과 요구에 부응하는 차별화된 가공방법에 대한 연구 의 필요성이 증대되고 있다 (12).…”