지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.8
- 수록면
- 1,151 - 1,157 (7page)
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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.
목차
Abstract
서론
재료 및 방법
결과 및 고찰
요약
문헌
참고문헌 (29)
참고문헌 신청
1. [단행본] - Kim SH / 1998 / Cultural understanding of dietary food life / Shinkwang Publishing company : 150 ~ 151
2. [학술지(정기간행물)] - Jeong JH / 1999 / Identification of spoilage bacteria isolated from aseptic packaged cooked rice and application of acidic electrolyzed saline solution as water-for-cooked rice / Korean J Food Sci Technol 31 : 788 ~ 793
3. [단행본] - Yoon SS / 1985 / Korean food history research / Shinkwang Publishing company : 25 ~ 28
4. [인터넷자원] - / / www.cjonmart.net/hetbahn/story/history.do
5. [보고서] - Go KH / 2011 / Advanced age-intimate industrial present condition and prospect : 1 ~ 15
2. [학술지(정기간행물)] - Jeong JH / 1999 / Identification of spoilage bacteria isolated from aseptic packaged cooked rice and application of acidic electrolyzed saline solution as water-for-cooked rice / Korean J Food Sci Technol 31 : 788 ~ 793
3. [단행본] - Yoon SS / 1985 / Korean food history research / Shinkwang Publishing company : 25 ~ 28
4. [인터넷자원] - / / www.cjonmart.net/hetbahn/story/history.do
5. [보고서] - Go KH / 2011 / Advanced age-intimate industrial present condition and prospect : 1 ~ 15
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UCI(KEPA) : I410-ECN-0101-2013-511-003438956