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분야
농학 > 식물
저자
노정해 ( Jeong Hae Rho ) , 김미현 ( Mi Hyun Kim ) , 김경탁 ( Kyung Tack Kim ) , 조장원 ( Chang Won Cho )
발행기관
한국식품조리과학회(구 한국조리과학회)
간행물정보
한국식품조리과학회지 2012년, 제28권 제5호, 623~628페이지(총6페이지)
파일형식
25332611.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    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 of powder, polyphenol content and saponin composition were compared with common red ginsengs. The color test for red ginseng powder showed that the color of household microwave-produced 6-minute cooked red ginseng (B) or 44-minute defrosted red ginseng (C) was closer to that of the common red ginsengs (E). The total saponin content in water eluted during red ginseng production showed that the saponin loss 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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