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KMID : 1134820100390071005
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 7 p.1005 ~ p.1010
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Quality Characteristics of Panax ginseng C. A. Meyer with Steaming Heat and Wet Grinding Conditions
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Im Ga-Young
Jeong Yong-Jin
Jang Se-Young
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Abstract
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This study was carried out to investigate the steaming and wet grinding conditions to save effective compositions and to utilize whole roots of ginseng. The sweetness at the 3 different steaming conditions of non steaming group (A), 95℃/3 hr group (B) and 121℃/15 min group (C) resulted in 7.7, 10.7 and 11.2°Brix, and the browning intensity of 0.37, 1.97 and 1.50, respectively. The contents of crude saponin at the different steam heat treatments were 7.19 (A), 6.99 (B) and 8.83 ㎎/g (C). When sensory evaluation was conducted, the ginseng products processed at C condition showed the highest scores in the evaluation categories of bitter taste reduction, sweetness and overall acceptance. These results suggest that sensory characteristics of ginseng could be enhanced by the steam heat treatments. When the wet grinding with water addition volume to the steamed ginseng treated at 121℃ for 15 min was also investigated, the smallest particle size resulted from the water addition volume of 300%. The grinding efficiency of ginseng was found to be high at 30 min of grinding time and 3 times of grinding frequency with the mean particle size of 67.66 ㎛. The content of effective component did not show significant differences by grinding time and grinding frequency. Based on the results, the steam heat treatments (121℃/15 min) and wet grinding procedures were found to be effective in utilizing whole roots and saving the effective compositions of ginseng.
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KEYWORD
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ginseng, steaming, wet grinding, crude saponin
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