ENHANCEMENT OF RED GINSENG AROMA BY ABSORBING AROMA OF KOREAN WHITE PINE INTO RED GINSENG USING KOREAN WHITE PINE(PINUS KORAIENSIS) OR BY-PRODUCTS OF KOREAN WHITE PINE HAVING EFFECT OF SOLVING PROBLEM OF LACK OF FLAVOR AND AROMA IN RED GINSENG AND IMPROVING PALATABILITY OF RED GINSENG

摘要

PURPOSE: A method of enhancing red ginseng aroma by absorbing the aroma of Korean white pine into red ginseng using Korean white pine(Pinus koraiensis) or Korean white pine by-products is provided. It enhances aroma of red ginseng, thereby palatability of red ginseng and solving the problem of a lack of the flavor and aroma in red ginseng. CONSTITUTION: First, Korean white pine(Pinus koraiensis) or Korean white pine by-products are pretreated at 100 to 130deg.C for 1 to 24hr. Then, 100 parts by weight of red ginseng and 10 to 5,000 parts by weight of the pretreated Korean white pine or by-products of Korean white pine are placed at 20 to 60deg.C for 10 to 48hr within an air circulating system. The Korean white pine is one or two or more selected from wood chips, sawdust, wood shavings, knots, waste wood plates having good aroma quality obtained from Korean white pine older than five years after felling.