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KMID : 1011620120280050623
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 5 p.623 ~ p.628
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Easy Red Ginseng Production Using Household Microwave Ovens
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김미현:Kim Mi-Hyun
김경탁:Kim Kyung-Tack/조장원:Cho Chang-Won/노정해:Rho Jeong-Hae
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Abstract
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The study was about to produce red ginsengs easily, using a household microwave oven to promote the consumption of fresh ginsengs in the home. Producing red ginsengs with a household microwave oven "defrost function" takes 13 minutes (A), ‘cook function’ 6 minutes (B), and finally, ‘defrost function’ 44 minutes (C). For characteristics of microwave-produced red ginsengs, total saponin loss, color ofpowder, polyphenol content and saponin composition were compared with common red ginsengs. The color test for red ginseng powdershowed that the color of household microwave-produced 6-minute cooked red ginseng (B) or 44-minute defrosted red ginseng (C) was closerto that of the common red ginsengs (E). The total saponin content in water eluted during red ginseng production showed that the saponinloss in microwave red ginseng was negligible compared to the common red ginsengs. Microwave red ginsengs showed no difference in phenol content that of the and higher total ginsenoside content than common red ginsengs. The ginsenoside Rg₁, Re, Rf, Rg₂+Rh₁, Rb₁, Rc, Rb₂, Rb₃, Rd and Rg₃ contents of microwave red ginsengs (A, B) were higher compared to that of the common red ginsengs; the ginsenoside Re, Rc, Rb₂, Rb₃, Rd and Rg₃ contents of 44-minute defrosted red ginseng (C) were higher compared to the common red ginsengs. It is considered that red ginseng production, using microwave oven at home, can be a fast and convenient way to produce highly functional red ginsengs with high ginsenoside content.
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KEYWORD
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red ginseng, household, microwave, ginsenoside
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