CN111789182A - Ginseng preserved fruit and preparation method thereof - Google Patents

Ginseng preserved fruit and preparation method thereof Download PDF

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Publication number
CN111789182A
CN111789182A CN201911117213.1A CN201911117213A CN111789182A CN 111789182 A CN111789182 A CN 111789182A CN 201911117213 A CN201911117213 A CN 201911117213A CN 111789182 A CN111789182 A CN 111789182A
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ginseng
concentrated solution
palm
artichoke
water
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金英柱
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/38—Multiple-step
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/50—Concentrating, enriching or enhancing in functional factors

Abstract

The present invention relates to a preserved fruit comprising, as active ingredients, Serenoa repens, Panax ginseng and Cynara scolymus, and a process for producing the same, wherein the preserved fruit produced according to the present invention can be produced to have higher contents of ginsenoside Rg3, Rg5 and Rk1, which provide superior pharmacological effects such as anticancer activity, by relatively simple and short processing, while containing a large amount of physiologically active ingredients (antioxidant ingredients, minerals and the like) in Cynara scolymus and Serenoa repens, and is expected to have a synergistic effect of pharmacological effects, despite the fact that Panax ginseng, which is not a processed ginseng, is used as a raw material. In addition, the candy of the present invention is easy to carry and easy to ingest, and can contribute to health promotion while having the above-mentioned pharmacological effects.

Description

Ginseng preserved fruit and preparation method thereof
Technical Field
The present invention relates to ginseng confectionary comprising physiologically active ingredients of palmleaf palm and artichoke and a method for preparing the same, and more particularly, to a food composition having an effect of improving blood flow prepared by steaming and aging a concentrate of palmleaf palm and artichoke together with ginseng, a method for preparing ginseng comprising physiologically active ingredients beneficial to the human body possessed by the palmleaf palm and artichoke in a confectionary form that is convenient to ingest, and ginseng confectionary prepared according to the method.
Background
Artichoke (Artichoke, Cynara cardunculus var. scolymus) is a perennial thistle belonging to the genus Cynara, originates near the mediterranean sea, has been recorded by egyptian as food, and is one of the edible plants cultivated for a long time. Originally wild thistle, but through continuous variety improvement, ancient Greek Roman times became widely popularized and present in southern Europe. Are very strange vegetables in korea, because the korean climate is an environment where it is almost impossible to cultivate artichoke, and the demand is very low as the cognition is reduced. The price of a small artichoke is about 5000-6000 Hanyuan, and the small artichoke is very expensive and is difficult to be purchased in a refreshing way.
The palmetto Palm (Palmyra Palm), also known as the polysodium or betulo tree, is a species of the palmaceae family, which is a coconut tree (fan Palm) with leaves such as the leaf of the cattail. The palmetto leaves, known as sugar palm (Borasussus flabellifermis) or palmetto leaves, are grown in tropical regions such as India, Burma, Sri Lanka, etc. The name of dorso tree is often found in the classic of Buddhism in Han Dynasty such as "Algorian".
Ginseng is generally used as a tonic (adaptogen) or a tonic for prolonging life, and has effects of improving physical functions against stress, fatigue, diseases, cancer, diabetes, etc. Such ginseng has been used not only in korea but also in china and japan for hundreds of years, and recently, ginseng is one of the most famous herbs all over the world (non-patent document 1).
Ginsenosides are specific saponins that can be obtained from ginseng, and as the most important pharmacological components of ginseng, about 30 or more ginsenosides have been isolated and found from ginseng so far, but among them, 8 ginsenosides such as main ginsenosides Rb1, Rb2, Rc, Rd, Re, Rf, Rg1, Rg2 account for 95% or more of the total ginsenosides. Particularly, the ginsenoside content is increased to 30 or more after the steaming process of evaporating ginseng to dryness, and Rg3, Rg5, Rk1, etc., having very excellent anticancer and anti-dementia effects are disclosed to be generated at this time. Recently, with the rapid progress of research into processes, pharmaceutical effects, or techniques for extracting useful components, and research related thereto, it has been found that Rg5 can exhibit the function as a pharmaceutical excellent in pharmacological activities such as inhibitory vasodilator effect, anticancer effect, and cerebral nerve cell protective effect, and extraction methods and processing methods for obtaining it are being intensively researched and developed.
On the other hand, conventionally, when making sweetmeats, that is, preserved fruits, they are prepared by adding sugar and ginseng and boiling them directly, and a plurality of pinholes are punched in the ginseng in order to sufficiently impregnate the sugar component into the ginseng. In particular, since processed ginseng such as red ginseng or black ginseng is used as a ginseng material in order to make preserves contain effective ginsenoside components such as Rg5, Rg3, and Rk1, it is necessary to use processed ginseng such as red ginseng or black ginseng as a ginseng material, and thus, the cost is high, and the steaming process for preparing red ginseng and the steaming process for 9 times of steaming required for preparing black ginseng are very complicated and difficult, and thus, the time consumption is extremely long.
In addition, red ginseng produced from such processed ginseng as a main material is difficult to directly eat, and thus has a disadvantage that secondary processing for further processing into an extract or powder (granules) is required. In addition, since red ginseng containing effective ginsenoside cannot be prepared directly from water ginseng, it is necessary to use processed ginseng which is subjected to a plurality of steaming processes and drying processes, and as a result, there is a limit that ginseng rootlets containing a large amount of useful components are all dropped and lost, effectiveness and drug efficacy are lowered accordingly, and the content of effective ginsenoside is also inevitably lowered.
Accordingly, the present inventors have conducted continuous studies on the preparation of preserves by using the concentrate of ginseng, artichoke, and palmetto powder, which is finally processed to contain a large amount of nutrients, and have completed the present invention.
[ Prior art documents ]
[ patent document ]
(patent document 1) Korean publication patent KR10-2018-0044091
[ non-patent literature ]
(non-patent document 1) Tyler et al.J.pharm.Technol.1995, 11,214-
Disclosure of Invention
The present invention has been made in view of the above-mentioned problems of the prior art and has been made to solve the problems, and a main object of the present invention is to provide a method for producing preserves utilizing panax japonicus, a concentrate of pterocarpus marsupium and artichoke, which can produce preserves high contents of active ingredients such as ginsenosides Rg3, Rg5 and Rk1, which are superior in anticancer effects, so that it is possible to ingest not harmful sugars but effective sugars, despite using panax japonicus, which is not processed, as a raw material.
It is another object of the present invention to provide preserves comprising palmetto, ginseng, and artichoke.
The ginseng preserve generally means a food prepared by boiling ginseng with white sugar and syrup. In the processing process of ginseng, fibrous roots are easy to damage, and the processed ginseng still keeping the original shape of ginseng has not been developed.
The present inventors have conducted extensive studies on a method for preparing ginseng sweetmeat, which is capable of preparing fibrous roots without being damaged during ginseng processing and without treating sugar such as white sugar or syrup, and is more beneficial to health, and have accomplished the present invention.
As a result, the present invention can provide a method for preparing ginseng confectionary comprising the steps of:
1) a ginseng washing step of cutting off the reed heads of the ginseng and washing;
2) an artichoke washing step of cutting and washing the leaves and buds of artichoke;
3) a step of preparing a concentrated solution of Pterocarpus marsupium, in which a liquid of the Pterocarpus marsupium and a liquid of the flower juice are extracted, dried to prepare a powder, and the powder is mixed with purified water to prepare a concentrated solution;
4) putting the washed ginseng and artichoke into a water-proof steaming container for steaming;
5) mixing the concentrated solution of leaf tree palm with the steamed ginseng and artichoke, and performing a water-proof steaming processing step comprising the following processing steps a) and b):
a) a first steaming step of filling the steamed ginseng and artichoke in a steaming container, mixing the first concentrated solution of the leaf of the palm, repeating the pressure reduction and pressure release processes for 2-10 times, and heating with steam,
b) a second water-resistant steam processing step of, after the first water-resistant steam processing step, replacing the first-time palm leaf concentrated solution with a second-time palm leaf concentrated solution, repeating the process of reducing pressure and releasing pressure for 2 to 10 times, and performing steam heating,
6) a step of separating the processed ginseng and artichoke; and
7) a step of packaging the separated ginseng.
The preparation method does not damage fibrous root of Ginseng radix during processing, and can obtain Ginseng radix confection with retained Ginseng radix shape. In addition, the present invention uses the concentrated solution of Pterocarpus marsupium as natural effective sugar without using white sugar and syrup, and can replace the bitter taste of ginseng with sweet taste. In addition, in the production of ginseng sweetmeat, not only the leaf palm, but also artichoke can be used together, and ginseng sweetmeat can be provided as a health food containing a large amount of physiologically active components in the leaf palm and artichoke.
In the preparation method of the present invention, the 3) step is performed to easily adjust the sugar content during the preparation process while still maintaining the effective components such as minerals of the palmetto leaves, and the palmetto leaves powder and the purified water may be mixed in a ratio of 1: 0.6 to 1: mixing 1 part by weight, stirring at 90-130 deg.C for 30-90 min, passing 50 mesh net for more than 2 times, concentrating to obtain concentrated solution, preferably mixing powder and purified water at a ratio of 1: 0.8 parts by weight, and was stirred at 105 ℃ for 60 minutes so as to pass through a 50-mesh net 2 or more times, followed by concentration to prepare a concentrated solution of palm leaves. The concentration of the palm leaves by the net is preferably repeated until the filter is free from contaminants by repeatedly circulating the palm leaves through the filter in the mixer.
In the preparation method of the present invention, the steaming in the step 4) is more preferable in terms of economy because the concentrated solution of pterocellus marsupium is soaked deep into ginseng without removing the bark of ginseng, and the same effect can be obtained by steaming at 120 ℃ for 30 minutes or more and then steaming at 110 ℃ for 12 hours or more, and steaming at 120 ℃ for 30 minutes and then steaming at 110 ℃ for 12 hours.
The water-resistant steaming vessel used in the preparation method of the present invention may be made of pottery, and the pottery is not limited as long as it has a shape and a capacity that do not damage the original shape of ginseng, and preferably has a capacity of 10 to 30L. In the embodiment of the present invention, a covered 20L capacity pottery having a quadrangular bottom surface is used.
In the step 5), the concentrated liquid of ginseng, artichoke, and palmetto may be contained in the water-resistant steam vessel in an amount of 40 to 70 vol%, preferably 50 to 60 vol%, based on the volume of the water-resistant steam vessel. The volume% value range keeps the heat and pressure applied to the raw materials (ginseng, artichoke, and palm concentrate) moderate during the repeated execution of the above steam heating and decompression, so that a final product having desired taste, flavor, aroma, potency, and the like can be obtained.
In the step 5) of the preparation method of the present invention, the step a) may be a step of holding the cooked ginseng, artichoke, and pterocellus japonicus head concentrate in a water-resistant steaming vessel, reducing the pressure at 2 time intervals in a steam pressurizer at 85 to 105 ℃ for 8 to 12 hours, maintaining the reduced pressure for 10 to 60 minutes, then pressurizing again, and releasing the pressure that was applied, and repeating the above process 3 to 7 times, preferably, mixing the cooked ginseng, artichoke, and pterocellus japonicus head concentrate in the water-resistant steaming vessel, releasing the reduced pressure after maintaining the reduced pressure for 30 minutes in the steam pressurizer at 95 ℃ for 10 hours, reducing the pressure at 2 time intervals, and repeating the above process 5 times, provided that the reduced pressure is of a magnitude, time, number, and temperature and time for steam heating that allow the physiologically active substances of artichoke and pterocellus japonicus head to uniformly permeate into the ginseng, it is not limited thereto. However, the step 5) is a step of deeply permeating the beneficial physiologically active ingredients of artichoke and palmetto as the inside of ginseng, and the temperature, time, pressure and repetition number are in a numerical range that can sufficiently permeate the physiologically active ingredients of artichoke and palmetto to the inside of ginseng most economically and can not lose the ginseng active ingredients or minimize the loss.
In the preparation method of the present invention, in the step 5), after the steps a) and b), a third water-vapor-barrier processing step may be additionally included: and (3) replacing the second concentrated solution of the palm leaves with the third concentrated solution of the palm leaves, repeating the process of reducing the pressure and releasing the pressure for 2-10 times, and performing steam heating. In this case, the third water-resistant steaming step may be performed by reducing the pressure in a steam pressure vessel at a temperature of 114-.
In the step 5), the first, second and third citrus leaf root concentrates may have different sugar degrees, and preferably, the first citrus leaf root concentrate may have the lowest sugar degree and the third citrus leaf root concentrate may have the highest sugar degree.
On the other hand, in the preparation method of the present invention, in the step 5), after the steps a), b), and c), a fourth water vapor barrier processing step may be additionally included: after the third-time concentrated palm leaf liquid is replaced with the fourth-time concentrated palm leaf liquid, the process of reducing pressure and releasing pressure is repeated for 2-10 times, and steam heating is performed, in which case, the fourth-time concentrated palm leaf liquid with the highest sugar degree is preferred.
In the production method of the present invention, when the pressure reduction is performed, the magnitude of the pressure reduction is not limited as long as the pressure in the apparatus is equal to or lower than atmospheric pressure, and preferably, may be 0.5 to 1.5 pa, and more preferably, may be 1 pa. When kept in the pressure range, the cells inside the ginseng actively react to generate the conversion process of the ginsenoside.
In addition, in the production method of the present invention, the packaging in step 7) may be vacuum packaging.
In the present invention, the term "steaming process" means a method in which solid ginseng and artichoke are immersed in a liquid palm kernel concentrate and then heated by steam. In this case, the concentrated solution of ginseng, artichoke, and palm of the leaf tree may be contained in a water-resistant steam vessel and subjected to water-resistant steam processing in a steam pressurizer, but the present invention is not limited thereto as long as heat is not directly transferred from a fire.
In the present invention, the term "steaming" means that a solid object is heated by steam, and in the present specification, steaming and water-resistant steaming are distinguished from each other.
On the other hand, when the capillary vessels under fingernails of consumers who ingested the confectionery prepared according to the preparation method of the present invention were observed, it was confirmed from the observation that the confectionery of the present invention contains the components beneficial to human bodies possessed by artichoke and palmetto leaf and has the effect of improving blood flow when ingested.
In the present invention, the term "Artichoke (Artichoke)" is a perennial herb of the family asteraceae, whose flower buds are edible, whose flesh is soft, taste is light, nutritive value is rich, contains protein, vitamin A, C, calcium, iron, phosphorus, saccharide, inulin, etc., and can also be used as a medicine. The diluted components contained in leaves and roots promote bile secretion, and can be used for treating liver hypofunction or digestive system asthenia, and has effect of reducing cholesterol in blood. Artichoke is basically a vegetable and is said to be used in france during the renaissance of the art as one of the flavors that enhance the taste of vegetables. In europe, typically at the end of 5 to 8 months, pre-flowering buds are picked, during which time artichoke, piled up as a mountain, is seen on the market. Has sweet and grass-like taste, rich fiber, and crisp taste like bamboo shoot. Most of the potato starch is starchy like potatoes, and the taste of the potato starch is similar to that of the potatoes. In europe, it is said that reddish artichoke is superior. Most consumed in france, pickled artichoke is mainly consumed together with other foods. If the food is sold to a subsidiary food store, the food is sold in a bottled seal. It is considered to be a vegetable in europe having a remarkable effect of digesting a fatty food and eventually having an effect of improving the symptoms of irritable bowel syndrome to some extent, and thus having a high human-qi supplement form.
In the present invention, the term "ginseng" is a medicinal plant of araliaceae, and there are unprocessed ginseng, white ginseng dried from ginseng, red ginseng dried from ginseng, etc. according to the processing method, there are cultivated ginseng artificially cultivated in a ginseng field, mountain-moving ginseng cultivated in a natural state by sowing ginseng seeds in a mountain, mountain ginseng naturally grown in a natural state, etc. according to the cultivation method, and ginseng in the present invention is used in the meaning of including all the ginseng species. In the present invention, the ginseng includes korean ginseng (Panax ginsengc.a. meyer), american ginseng, chinese ginseng, and the like. On the other hand, in order to increase the saponin content of ginseng, foods using ginseng are generally processed ginseng which is repeatedly steamed and aged, and according to the preparation method of the present invention, there is an advantage that the content of ginsenoside having an anticancer effect is high in the case of using ginseng, and the preparation method of the present invention is excellent in economical efficiency particularly in the case of using ginseng as a raw material.
In the present invention, the term "Palmyra Palm" is an evergreen tree of the family coconuts called the dore tree or bayes, distributed in srilanka, burma, india, cambodia, etc. On the other hand, in the present invention, in order to improve the preference, the sap and flowers of pterocephalus marsupium are processed to adjust the sugar degree of the final food, and particularly, the sugar of the pterocephalus marsupium juice is a non-purified sugar, which has an advantage of contributing to the health of the ingesting person.
In the present invention, the term "pottery" is a general term for pottery coated with a yellowish brown glaze called enamel clay, and since the pottery has high air permeability, the crystal water contained in the pottery wall is lost by heating to generate pores, thereby functioning as a breathing vessel through which air can flow between the outside and the inside of the pottery. In the preparation method of the present invention, the pottery is used as a water-resistant steaming vessel in order to discharge a trace amount of harmful components such as heavy metals contained in the raw material to the outside of the pottery together with respiration of the pottery during heating.
On the other hand, the confectionary of the present invention is classified into health foods, in which the effect of improving the blood flow at the end of the human body is confirmed when ingested, and the term "health food" in the present invention means a food which is processed to have a high medical and medical effect and which exerts a biological regulatory function in addition to a nutrient supply, and may be mixed with terms such as health foods, functional foods, health supplementary foods, and the like, depending on the case.
The confectionery of the present invention may contain, in addition to the raw materials described in the process of the present invention, additives such as nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acids and salts thereof, alginic acids and salts thereof, organic acids, protective colloids, thickeners, pH adjusters, stabilizers, preservatives, glycerin, and ethanol, and is not limited as long as it can be added to food.
The ginseng preserves according to the present invention can be prepared by relatively simple and short processing without damaging the rootlets of ginseng, even though the ginseng is used as a raw material, which is not processed ginseng, can have higher contents of the ginsenosides Rg3, Rg5, Rk1, which provide superior pharmacological effects such as anticancer activity, and can contain a large amount of physiologically active ingredients (antioxidant ingredients, minerals, etc.) in artichoke and marsupium flabellifolia, and can have synergistic effects of pharmacological effects and improving blood flow effects. In addition, the candy of the present invention is easy to carry and easy to ingest, and has the above pharmacological effects and also has an effect of promoting health.
Drawings
Fig. 1 is a diagram illustrating a method for preparing ginseng confectionary according to the present application.
Fig. 2 is a photograph of ginseng preserves prepared according to the preparation method of the present application. As can be seen, the ginseng preserve prepared according to the preparation method of the present application has no or little damage to fibrous roots of the ginseng.
Fig. 3 is a view of capillaries under fingernails observed with a microscope for evaluating the blood flow improving effect of ginseng confectionary according to the present application.
Fig. 4 is a graph showing the effect of vasodilation and improvement of blood flow before and after administration (10 minutes and 20 minutes after) of the ginseng confectionary of the present application.
Detailed Description
The present invention will be described in more detail below with reference to examples. These examples are provided only for illustrating the present invention and should not be construed as limiting the scope of the present invention by these examples, which will be apparent to those skilled in the art.
Example 1: preparation of the powder Material
1.1. First working of the material
A. Leaf of fanleaf palm
Extracting sap from the palm of the flabellum tree, extracting flower juice leaves from flowers, and drying to prepare powder.
80 parts by weight of purified water was added to 100 parts by weight of larupa (coconut palm tree sap or polyspermus parvifolia sap) powder, and stirred and sterilized at 105 ℃ for 60 minutes, so that the concentrate was repeatedly concentrated by a 50-mesh screen filter in a circulating manner to prepare a concentrate.
B. Globe artichoke and Ginseng radix
The artichoke is prepared by cutting off the spine of the leaf terminal part with scissors, and cleaning the edible part including the leaf and the bud with running water.
Ginseng radix (hereinafter referred to as water ginseng) is washed in water.
Removing rhizoma Phragmitis from rhizoma anemarrhenae, placing cleaned rhizoma anemarrhenae and artichoke in a water-proof steaming sealed container, placing the container in a steam pressurizer, steaming at 120 deg.C for 30 min, and then directly adjusting temperature to 110 deg.C for 12 hr. The container was based on 20L crockery made by direct manual work by the crockery, which was covered with a lid.
In the process of sealing the steam-insulated steamer, the steam-insulated steamer is used as reference steam water required for steam heating treatment of 20L reference crockery in a state that the crockery is placed, and the water is heated after being filled with 120L. In this case, the number of pottery treated with 120L of standard steam water is preferably 32. After the preparation for processing is thus completed, the first processing step is performed.
1.2. Second working of the material
The ginseng and artichoke subjected to the first steaming in example 1.1 were put into a water-proof steaming closed container. The container was also made of 20L capacity pottery as used in example 1.1. By using the pottery, trace heavy metals or pesticide residues contained in the ginseng are discharged to the outside of the pottery together when the pottery breathes in the water-resisting steaming processing process, and the usefulness and the effectiveness of the prepared preserved fruits are obviously improved. That is, by using pottery, the flavor peculiar to ginseng is almost disappeared, and useful ginseng preserves having almost natural sweetness containing little sourness can be prepared.
The palm leaf concentrate was diluted with purified water to a concentration of 35Brix, and the concentrate was added to a water-proof steam-tight container to such an extent that the contents (first processed ginseng and artichoke) could be immersed. The vessel was placed in a steam-tight closed vessel, and the pressure was reduced at 95 ℃ for 10 hours at 2 intervals (1 Pa) for 30 minutes, and then the pressure was released. The process was repeated 5 times.
1.3. Third processing of the material
Taking out the processed Ginseng radix and globe artichoke from the sealed container, and placing into a new sealed container.
The concentrated solution of Pterocarpus marsupium (coconut palm tree sap) powder was adjusted to a concentration of 65Brix again, added to the sealed container immersed in the contents (processed Japanese ginseng and artichoke) in the water-resistant steam-sealed container, placed in the steam-resistant steam-sealed pressure vessel again, and depressurized (1 Pa) at intervals of 2 hours at 85 ℃ for 30 minutes, and then depressurized. The process was repeated 5 times.
1.4. Fourth working of the material
Taking out the processed Ginseng radix and globe artichoke from the sealed container, and placing into a new sealed container.
The concentration of Pterocarpus marsupium (coconut palm tree sap) powder was adjusted to 95Brix again, and the concentrated solution was added to the sealed container so that the contents (Japanese ginseng and artichoke) in the container could be immersed in the steam, and the mixture was placed in a steam-insulated steamer again, and the pressure was reduced (1 Pa) at intervals of 2 hours at 85 ℃ for 30 minutes and then released from the pressure reduction during 10 hours. The process was repeated 5 times.
1.5. Fifth working of the material
Taking out the processed rhizoma anemarrhenae from the sealed container, placing into the sealed container, and sterilizing at 120 deg.C for 10 min. Then, ginseng with little damage of fibrous roots is selected for vacuum packaging.
[ TABLE 1 ]
Figure BDA0002274393390000091
Example 3 evaluation of blood flow Performance
In order to evaluate the blood flow-improving effect of the candy, the ginseng candy selected in example 2 was taken by the general consumer 15, and the capillaries (nail folds) under fingernails were observed with a microscope as shown in fig. 2.
After 10 minutes of administration, the capillaries (nail folds) under the fingernails were observed with a microscope, and it was confirmed that the blood vessel size and the blood flow were improved as compared with those before administration, and that the vasodilation and blood flow improving effects were sustained for 20 minutes after administration.
Example 4 evaluation of Functionality
The preference for the prepared preserves was evaluated according to said table 1.
The preference degree includes taste at the time of drinking, peculiar smell of preserved fruit, etc., and the taste evaluation was performed 3 times by 7-point scoring method for 10 ordinary consumers, and then the average was performed. The results are shown in Table 2 below.
[ TABLE 2 ]
Figure BDA0002274393390000092
Figure BDA0002274393390000101
As a result of evaluation of preference, it was confirmed that the confectionery of the present invention had a better taste than the comparative examples, a reduced unpleasant taste, and a better preference.
While certain portions of the present disclosure have been described in detail above, such detailed description is merely a preferred embodiment and is not intended to limit the scope of the disclosure, as will be apparent to those skilled in the relevant art. The substantial scope of the present invention is, therefore, defined by the appended claims and equivalents thereof.

Claims (11)

1. A method for preparing ginseng preserved fruit comprises the following steps:
1) a ginseng washing step of cutting off the reed heads of the ginseng and washing;
2) an artichoke washing step of cutting and washing the leaves and buds of artichoke;
3) a step of preparing a concentrated solution of Pterocarpus marsupium, in which a liquid of the Pterocarpus marsupium and a liquid of the flower juice are extracted, dried to prepare a powder, and the powder is mixed with purified water to prepare a concentrated solution;
4) putting the washed ginseng and artichoke into a water-proof steaming container for steaming;
5) mixing the concentrated solution of leaf tree palm in the steamed ginseng and artichoke, and performing a water-proof steaming processing step comprising the following processing steps a) and b):
a) a first water-resistant steaming processing step, namely filling the steamed ginseng and the artichoke in a water-resistant steaming container, mixing the first concentrated solution of the leaf of the palm, repeatedly decompressing in a steam pressurizer for 2-10 times, and then removing the decompression;
b) a second water-resistant steam processing step of repeating the step a) after replacing the first palm root concentrate with a second palm root concentrate,
6) a step of separating the processed ginseng and artichoke; and
7) a step of packaging the separated ginseng.
2. The preparation method of ginseng candy according to claim 1, wherein the 3) step is performed by mixing the powder with purified water in a ratio of 1: 0.6 to 1: 1 part by weight, and stirring the mixture for 30 to 90 minutes at 90 to 130 ℃ so as to pass through a 50-mesh net for 2 to 100 times to prepare a palm kernel concentrated solution.
3. The ginseng confection preparation method of claim 1, wherein,
in the step 4), steaming is carried out for the first time at 120 ℃ for 30-100 minutes, and then steaming is carried out for the second time at 110 ℃ for 12-48 hours.
4. The method of preparing ginseng preserves according to claim 1, wherein,
in the step 5), the processing step in the step a) is to mix the concentrated solution of Pterocarpus marsupium with the steamed ginseng and artichoke, reduce the pressure in a steam pressurizer at 85-105 ℃ at 2 time intervals for 8-12 hours, release the reduced pressure after keeping the reduced pressure for 10-60 minutes, and repeat the process for 3-7 times.
5. The method of preparing ginseng preserves according to claim 1, wherein,
in the step 5), the sugar degree of the second-time palm leaf root concentrate is higher than that of the first-time palm leaf root concentrate.
6. The method of preparing ginseng preserves according to claim 1, wherein,
and 5) additionally comprising c) a third water-resistant steaming processing step after the steps a) and b), wherein after the second-time concentrated solution of the palm leaves is replaced by the third-time concentrated solution of the palm leaves, the process of reducing pressure and relieving pressure is repeated for 2-10 times, and steam heating is carried out.
7. The method of preparing ginseng preserves according to claim 6, wherein,
the sugar degree of the third-time palm leaf concentrated solution is higher than that of the second-time palm leaf concentrated solution, and the sugar degree of the second-time palm leaf concentrated solution is higher than that of the first-time palm leaf concentrated solution.
8. The method of preparing ginseng preserves according to claim 6, wherein,
the step 5) is additionally provided with d) a fourth water-resistant steaming processing step after the steps a), b) and c), wherein after the third-time concentrated solution of the palm leaves is replaced by the fourth-time concentrated solution of the palm leaves, the process of reducing pressure and relieving pressure is repeated for 2-10 times, and steam heating is carried out; the sugar degree of the fourth concentrated solution of the leaf trees is higher than that of the third concentrated solution of the leaf trees.
9. The method of preparing ginseng preserves according to claim 1, wherein,
the water-proof steaming container is a pottery with the capacity of 10-30L.
10. The method of preparing ginseng preserves according to claim 1, wherein,
in the step 5), the concentrated solution of ginseng, artichoke and palmetto leaves contained in the water-proof steaming container is 40-70 vol% of the volume of the water-proof steaming container.
11. A ginseng confection prepared by the method of any one of claims 1 to 10.
CN201911117213.1A 2019-04-05 2019-11-15 Ginseng preserved fruit and preparation method thereof Pending CN111789182A (en)

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CN105028860A (en) * 2014-04-23 2015-11-11 都在男 Honeyed red ginseng using palm jaggery and method for preparing thereof
CN105124102A (en) * 2015-09-10 2015-12-09 陈伟 Making method of health-care candied artichokes
CN108142924A (en) * 2016-12-06 2018-06-12 张成中 The preparation and its application of purplish red ginseng
KR20190034751A (en) * 2017-09-25 2019-04-03 김영주 Method of manufacturing fruits preserved in honey using fresh ginseng, wine palm jaggery and wine palm fruit seed

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180044091A (en) 2016-10-21 2018-05-02 주식회사 엘지생활건강 Ginseng containing increased specific ginsenoside and the preparing method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105028860A (en) * 2014-04-23 2015-11-11 都在男 Honeyed red ginseng using palm jaggery and method for preparing thereof
CN105124102A (en) * 2015-09-10 2015-12-09 陈伟 Making method of health-care candied artichokes
CN108142924A (en) * 2016-12-06 2018-06-12 张成中 The preparation and its application of purplish red ginseng
KR20190034751A (en) * 2017-09-25 2019-04-03 김영주 Method of manufacturing fruits preserved in honey using fresh ginseng, wine palm jaggery and wine palm fruit seed

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