Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparative Properties of Red Ginseng Prepared with Different Cultivation Years of Fresh Ginseng Produced in Punggi Region

풍기지역 연근별 수삼의 홍삼가공 특성 비교

  • Kwon, Joong-Ho (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Kim, Kyo-Youn (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Kwon, Young-Ju (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Kim, Mi-Yeung (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Yoon, Sung-Ran (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Chung, Hun-Sik (Food and Bio-industry Institute, Kyungpook National University) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University) ;
  • Cho, Soon-Heang (Punggi Ginseng Nonghyup)
  • Published : 2008.01.31
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Abstract

Quality properties of red ginseng prepared with different cultivation years of fresh ginseng produced in Punggi region were investigated. Fresh ginseng cultivated for 4, 5, or 6 years was steamed for 3.5 hr and dried for 24 hr at $60{\sim}65^{\circ}C$ and subsequently for $3{\sim}4$ days at $40^{\circ}C$ under commercial conditions. Compared to 6 years-old roots, the five years-old roots showed similar or some lower quality properties in terms of color, appearance, diameter, and inside quality, but higher ones in length and yield of prepared red ginseng. In particular, the levels of ginsenoside $Rg_3$ and $Rh_2$, which are known as specific components in red ginseng, were the highest in 5 years-old roots. The result shows that fresh ginseng of 5 years-old roots produced in Punggi region can be utilized as a raw material for the manufacture of high-quality red ginseng.

경북 풍기지역의 연근별 수삼을 이용한 홍삼제조에 따른 전반적인 품질특성을 분석하였다. 그 결과 5년근 홍삼은 색택, 외관, 직경, 내부품질 등에서 6년 근과 유사하거나 다소 저조하였으나, 길이와 수율 면에서는 우수한 것으로 나타났다. 또한 홍삼의 유효성분인 ginsenoside 함량은 5년 근이 홍삼의 특이성분이라고 할 수 있는 ginsenoside $Rg_3$ 및 $Rh_2$ 함량이 더 높은 것으로 나타났다. 따라서 경북 풍기지역의 홍삼제조에 있어서는 5년 근 수삼을 원료삼으로 사용하는 것이 전반적인 품질 및 유효성분 측면에서 매우 타당한 것으로 평가되었다.

Keywords

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