Abstract
According to health functional food law in Korea, red ginseng is classified as a health functional ingredient. In order to establish the optimal manufacturing condition of red ginseng string cheese, red ginseng powder was added to string cheese in different manufacturing processes which are raw milk before pasteurization (T1), curd before stretching (T2), and hot water for stretching curd (T3), respectively. After 2 weeks of storage period, the hardness of control cheese was lowest and decreased, as compared to 0 week, while the hardness of all string cheese with red ginseng powder was maintained (p<0.05). Total amount of ginsenoside Rb1, Rg1, and Rg3 was 34.41 mg/kg in T1, 55.99 mg/kg in T2, and 59.47 mg/kg in T3, respectively. All the red ginseng string cheese in this study might be labeled as functional foods which can provide legal requirement of more than 3 mg for boosting immunity and fatigue improvement. Because the sensory score of T2 was highest in texture, taste, and overall preference during storage period, it is recommended to add red ginseng powder before stretching curd for making red ginseng-added string cheese.
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