Journal of Ginseng Research

The Korean Society of Ginseng (고려인삼학회)
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Development of Liquid Phase Product from Red Ginseng and Medicinal Herbs for Alcoholic Beverage

홍삼 및 기능성 소재를 이용한 주류첨가용 액상제제 개발

  • Kim, Do-Hee (Korea Health Industry Development Institute) ;
  • Cho, Yang-Hee (Korea Health Industry Development Institute) ;
  • Cho, Jae-Seon (Department of Food Science and Technology, Kyunghee University College of Biotechnology) ;
  • Ham, Tae-Sik (Department of Food and Biotechnology, Hanseo University) ;
  • Lee, Jong-Wan (Green Fresh Co. Ltd.) ;
  • Rhee, Chul (Graduate School of Life and Environmental Sciences)
  • 김도희 (한국보건산업진흥원) ;
  • 조양희 (한국보건산업진흥원) ;
  • 조재선 (경희대학교 생명공학부 식품공학과) ;
  • 함태식 (한서대학교 식품생물공학과) ;
  • 이종완 ((주)그린후레쉬) ;
  • 이철 (고려대학교 생명환경과학대학원 식품과학과)
  • Published : 2004.03.01
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Abstract

This study was conducted to investigate the effect of crude saponin of red ginseng and aqueous extracts from several medicinal herbs on the activity of alcohol dehydrogenase(ADH) and aldehyde dehydrogenase(ALDH) in alcohol metabolism. In order to develop a liquid phase product a model product was prepared using functional plants. In case of red ginseng crude saponin, and some medicinal herbs(Puerariae radix, the flower of Puerariae lobata, the fruits of Hovenia dulcis Thunb., Morus alba L.) the relative activity of ADH was significantly increased, which was from 104～114%. The relative activity of ALDH was also significantly increased in the cases of the fruits of Hovenia duicis Thunb., Morus alba L. which was from 102∼106%. To improve of soju flavours by addition of liquid phase product, it is prepared three samples added a given content (0.28%) of chik, ssanghwa and kyungokgo flavour. The total acceptability test showed significant differences among three samples, and it is observed that the sample added ssanghwa flavour get the best grade. As the second acceptability test, the preference of ssanghwa flavoured sample, sample without flavour and a similar product in market was compared. There was no significant difference among three samples.

본 연구에서는 홍삼 농축액의 crude saponin과 생약재의 물추출물이 ADH와 ALDH의 활성에 미치는 영향 및 이들 생약재를 이용한 주류첨가용 액상제제 개발을 위한 모델을 제시하였다. 재료자체의 비중이 커서 용매비율을 낮게 한 갈근의 경우, 추출에 따른 고형분의 함량이 매우 낮았고, 3시간이후 고형분의 함량에는 변화가 없었다. 갈화, 지구자, 상엽의 경우는 4시간이후 고형분 함량의 변화가 없었다. 홍삼의 crude saponin, 상엽, 갈화, 갈근, 지구자의 경우 적정농도에서 ADH의 상대활성을 104-114%까지 증가함을 보였고, 상엽, 지구자는 ALDH의 상대활성을 102∼106%까지 증가시켰다. 알코올 분해에 영향을 미치는 생약재를 원료로 액상제제를 제조하여 소주에 혼합한 후 1차 소비자 기호도 조사 결과, 경옥고향, 쌍화향, 칡향을 첨가한 세가지 시료 상호간에 유의적인 차이를 나타냈고, 쌍화향을 첨가한 시료가 가장 양호한 것으로 나타났다. 1차 기호도 조사결과 가장 양호한 것으로 나타난 쌍화향을 첨가한 시료와 향 무첨가 시료, 시판중인 K사제품간의 2차 기호도 조사 결과, 세가지 시료 상호간에 유의적인 차이를 보이지 않았다.

Keywords

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