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KMID : 0352720050290020107
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Journal of Ginseng Research
2005 Volume.29 No. 2 p.107 ~ p.112
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Effect of Barrel Temperature and Screw Speed on Characteristics of Extruded Raw Ginseng
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하대철/Ha DC
이종원/김나미/류기형/Lee JW/Kim NM/Ryu GH
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Abstract
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The objective of this study was to determine effects of the die temperature(100 and 120℃) and screw speed(200 and 300 rpm) on the characteristics of extruded raw ginseng such as crude saponin, ginsenosides, maltol and the color of powder. Crude saponin content increased after extrusion-cooking. Ginsenoside Rg₁ and Rg₂ that contained in red ginseng increased from 0.2275 ㎎/g to 0.2835 ㎎/g(Rg₁) and 0.1164 ㎎/g to 0.2230 ㎎/g(Rg₂) with the increase in die temperature from 100 to 120℃, which increased with the decrease in screw speed from 300 to 200 rpm. Maltol, specific component in red ginseng was detected in extruded ginseng. Total sugar content was not changed by extrusion process, however reducing sugar decreased with the increase in die temperature from 100 to 120℃. In conclusion extrusion process can be applied to red ginseng manufacturing by controling extrusion process variables such as extrusion temperature and screw speed.
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