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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality of Insambob Containing Added Raw and Red Ginseng Extract

수삼과 홍삼액을 첨가하여 취반한 인삼밥의 품질학적 특성

  • Lee, Ka-Soon (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Kim, Gwan-Hou (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Kim, Hyun-Ho (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Seong, Bong-Jae (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Kim, Sun-Ick (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Han, Seung-Ho (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Lee, Gyu-Hee (Dept of Food Science and Biotechnology, Woo-Song University)
  • 이가순 (충남농업기술원 금산인삼약초시험장) ;
  • 김관후 (충남농업기술원 금산인삼약초시험장) ;
  • 김현호 (충남농업기술원 금산인삼약초시험장) ;
  • 성봉재 (충남농업기술원 금산인삼약초시험장) ;
  • 김선익 (충남농업기술원 금산인삼약초시험장) ;
  • 한승호 (충남농업기술원 금산인삼약초시험장) ;
  • 이규희 (우송대학교 식품생물과학과)
  • Received : 2012.03.27
  • Accepted : 2012.04.29
  • Published : 2012.08.31
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Abstract

This study was conducted to investigate methods of increasing raw ginseng consumption. To accomplish this, Insambob was prepared by adding minced raw ginseng (MRG), ground raw ginseng (GRG) or extracts of red ginseng (RGE). Sensory quality, textural properties, and changes in the ginsenoside and free amino acid composition of the Insambob then were investigated. Insambob containg 50% RGE had the best color, flavor and texture, but that containing 10% GRG had the best taste and overall acceptability. The hardness and adhesiveness were highest for containing 10% GRG and decreased as the amount of ginseng added increased. However, the hardness increased, while the adhesiveness of Insambob containg RGE decreased significantly as the amount added increased. Moreover, the ginsenoside composition changed upon addition of ginseng, with the levels of ginsenoside-Rb1, -Rb2, -Rb3, -Rc, -Re, -Rd, -Rg1, and -Rf decreasing and ginsenoside-Rh2, -Rh1, and -Rg3 newly appearing. Finally, the total free amino acid contents of Insambob increased upon addition of MRG, GRG and RGE.

인삼의 소비촉진과 국민의 건강 증진을 목적으로 인삼을 수삼과 홍삼액의 형태로 첨가하여 인삼 밥을 취반한 후 기호도, 물성 및 사포닌과 유리아미노산의 함량을 분석하였다. 전반적으로 기호도가 가장 좋은 인삼 밥은 마쇄기로 거칠게 간 형태(GRG)의 수삼을 원료 쌀의 10%를 첨가하여 취반한 인삼 밥이었고, 조직감과 밥맛에 대한 기호도는 홍삼액(RGE)을 50% 첨가하였을 때이었다. 인삼 밥의 물성은 쌀알 크기의 1~2배 정도로 잘게 다진 형태의(MRG)의 수삼을 첨가할 경우 10% 이상 첨가 시부터는 hardness와 adhesiveness가 감소하였으며, 홍삼액 형태(RGE)로 밥물 대신 첨가하여 취반하였을 경우는 첨가량이 많아질수록 hardness는 증가하였으며 adhesiveness는 감소하였다. 믹서로 갈은 슬러지 형태의 수삼(GRG)과 잘게 다진 형태(MRG)의 수삼을 첨가하여 인삼 밥을 취반할 경우 취반과정 중 사포닌구조의 변화가 일어나 수삼에서 검출되어진 Re를 포함한 8종의 진세노사이드성분의 함량이 감소되고 홍삼특유의 사포닌인 Rg3, Rh2 및 Rh1 등의 사포닌이 생성되었다. 총 유리아미노산 함량은 수삼 및 홍삼액 모두 첨가량이 증가할수록 인삼밥의 총 유리아미노산 함량이 증가되었다.

Keywords

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