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金海中,曺哉鐥,南成熙,朴世浩,閔庚燦 경희대학교 부설 식량자원개발연구소 1983 硏究論文集 Vol.4 No.-
인삼의 부위벌 유리당 함량과 인삼을 건조시 유리당의 함량 변화를 측정하고 건조중 맥아당 생성에 관한 몇가지 사항을 검토한 결과는 다음과 같다. 1. 인삼부위별 수용성당은 지하부위가 1%내외인데 반해 지상부위는 2%내외이고 이들 유리당중 지하부위에서 80% 이상을 차지하는 sucrose는 동체 0.91%, 수삼 0.90%, 미삼 0.74%, 뇌두 0.67%, 피삼 0.57%, 잎 0.64%, 줄기 0.35% 였으며 이들 각 부위별 인삼을 원료로 엑기스를 제조시 sucrose 함량은 각각 15.16%, 11.31%, 6.93%, 8.33%, 3.01%, 3.09%및 7.42%였다. 2. 수삼을 건조하는 과정중 xucrose의 함량변화는 30℃전후의 건조주 (햇빛, 실온 및 30℃에서 3.3~4.6%인 반면에 50℃, 70℃ 및 90℃ 건조구는 0.5~1% 정도로 비교적 낮았다. 3. maltose는 수삼 및 30℃ 전후의 시료에서 검출되지 않았으나 50℃, 70℃ 및 90℃ 건조처리구는 0.5%, 1.49% 및 4.03% 증가하였으며 50℃ 이상에서 생성되었고 온도가 증가함에 따라서 생성량도 증가하였으며 증자하여 제조하는 홍삼도 3.89%였다. 4. 고온건조 처리구에서의 maltose의 생성은 전분의 가열분해에 의한것이 아니고 인삼중의 효소작용에 의해서 전분이 분해되는것을 확인하였다. This study was conducted to investigate distribution of free sugas in the ginseng plant and change of free sugar content in dried ginseng with various drying conditions. The results obtained ate as follows: 1. The total free sugar content is about 1% in the root and about 2% in the upland portions. Sucrose which accounts 80% in those free sugars, is 0.91% in main body, 0.90% in raw ginseng, 0.74% in latheral root, 0.67% in head, 0.57% in skin, 0.64% in leaves, and 0.35% in stems. 2. Sucrose content is 3.3∼4.6% in the ginseng root dried at temperature of 30℃ and 0.5∼l% in the root dried it at temperature of 50-90℃. 3. Maltose was not present in fresh ginseng or dried ginseng which was dried under the 30℃, but it was produced dried at the temperature above 50℃, it was 0.5% at 50℃, 1.49%, at 70℃, and 4.03% at 90℃, respectively. This sugar meight be produced by endogenous saccharifying enzymes.
曺哉銑,吳成基,曺羊嬉,金海中,黃明浩 경희대학교 부설 식량자원개발연구소 1985 硏究論文集 Vol.6 No.-
In order to investigate the change of physicochemical properties of ginseng root starch during storage and heat treatment. the roots were stored for 15 days at 5℃, 15℃, 30℃ and 45℃, and heated for 15 hours at 60℃, 70℃, 80℃, 90℃, respectively. The starch content was decreased from about 40% to 23-26% and sucrose content was increased from 4% to 12-16% during storage for 15 days at 5-45℃. Maltose, which was not detected in fresh samples, was increased upto 8.5% during storage or heat treatment. Granular size of the starch was decreased and some of the granules were broken during storage. Amylose content in the starch was decreased from 33% to 20%, and blue value and alkali number of the starch were increased slightly, and solubility and swelling power of the starch were decreased during storage. The higher storage temperature and the longer storage time, the starch was more susceptible to gelatinize, and the viscosity of the starch was lowered with the susceptibility of gelatinization. The susceptibility of degradation of the starch by the amylase was increased and amylolytic activities in ginseng root were, also, increased during storage.
金海中,曺哉銑 경희대학교 부설 식량자원개발연구소 1984 硏究論文集 Vol.5 No.-
人蔘澱粉의 物理的 特性을 고찰한 결과는 다음과 같다. 1. 人蔘澱粉을 90℃로 가열하면 용해도는 약 15%이고 팽윤력은 30% 전후로써 연근별로 큰 차이가 없었으며, 흡수율은 160%였다. 2. 人蔘澱粉의 호화개시온도는 현미경관찰, X-선소실, α-amylase 소화시험 및 amylograph 분석시험 등으로 볼때 50~55℃로 시작하여 65~70℃에서 완전 호화되었다. 3. 人蔘전분과 amylose의 고유점도는 0.54 및 1.5~1.9였고, 상대점도는 0.3%농도의 경우 전분 1.3~1.5, amylose 1.6~2.9, amylopectin은 1.4~2.3이었다. 4. 전분현탁액이 농도가 증가할수록 gel의 경도와 탄력성이 증가하였으며 pH5~6에서 55분 가열했을때 최고경도를 나타냈다. 전분의 노화는 다른 전분과 같이 전분겔의 Avrami지수는 5℃ 30℃ 저장시 1,005와 0.965로 1에 가까우므로 전분노화가 instantaneous nucleation으로 진행됨을 알 수 있었다. Solubility and degree of swelling of the starch were about 15% and 30%, respectively when the starch in aqueous solution was heated at 90℃ for 30minutes. The starch showed no significant differences in the degree of swelling and soblubility with a growing period of ginseng. The starch was begun gelatinize at 50-55℃ and completed at 65-70℃ by the analytical methods of X-ray diffraction, disappearance of crystalinity. Brabender angly lographic analysis and amylase digestion test. The maximum and minimum peak viscosities of 10% starch solution were 5.500 B.U and 1960 B.U. respectively. The starch showed no significant differences in pasting temperature, maximum and minimum viscosities on amylogram with a growing period of ginseng. The intrinsic viscosities of the starch and amylose were 0.54 and 1.5-1.9, respectively.