Baked Ginseng with More Sweetness and Less Bitterness
Korean ginseng is scientifically proven to be good for the health. Thanks to its healthy effects, the demand for it is increasing and new types of processed ginseng products―from candy to extract―are being released.
In this issue, <Korea AgraFood> introduces a new kind of ginseng product. That is baked ginseng inspired by the common custom of Korean ginseng farmers to bake ginseng on a farm over a wood fire during the cold winter season.
High in Ginsenoside Contents
No Artificial Additives
The baking process makes the ginseng smell disappear and the root acquires a unique texture. What’s more, its sugar content increases.
Ginseng Biotech developed a manufacturing process to produce baked ginseng for sale and obtained a patent for the process in 2012.
The company released the product under the name “A Ginseng Root of Ginseng Gold” last February. Thanks to the lower bitterness and higher sweetness, it can be easily enjoyed by children, teenagers, and foreigners. The roots are baked in their own liquid, without additives, so they contain more ginsenoside than many other types of products.
Thanks to this virtue, baked ginseng received a positive response from buyers who participated in Foodex 2014 and Gulfood 2014. Ginseng Biotech has joined its efforts with Dangjin City Administration in order to start exports of the product to China and Japan.
Inquiries Ginseng Biotech
Park Sung Eun email@example.com
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