KR100367476B1 - Powder soup for instant noodles containing ginseng powder and method for preparing the same - Google Patents

Abstract

The present invention relates to a powdered ginseng soup for instant noodles that imparts the functionality and palatability of ginseng. More specifically, in the method for preparing instant noodles powder soup, the fresh ginseng ground liquor obtained by mixing and grinding water ginseng and water is filtered. Providing; Mixing and stirring the ginseng ground liquor and cyclodextrin into a cyclodextrin to incorporate functional and nutrient components of ginseng into the cyclodextrin; And it relates to an instant noodles powder soup containing a ginseng powder prepared by the step of mixing the inclusion material in a powder soup for instant noodles and a preparation method thereof. Powdered soup for instant noodles containing ginseng prepared in this way can be maintained in a state that does not damage the functional ingredients and flavors unique to ginseng.

Description

Powdered soup for instant noodles containing ginseng powder and its preparation method {Powder soup for instant noodles containing ginseng powder and method for preparing the same}

The present invention relates to a powdered ginseng soup for instant noodles that imparts the functionality and palatability of ginseng. More specifically, the ginseng ground liquid is a cyclodextrin (cyclodextrin) so that the functional ingredients and ginseng-specific flavors of ginseng are not impaired. It relates to a powder soup for instant noodles, which is added to the soup for instant noodles by inclusion in the shell.

In the case of instant noodles that should be flavored like in the case of ramen, the method of adding noodles to the noodles may be steamed noodles and then sprayed with flavoring liquid or immersed noodles in the flavoring liquid, but most of them use powdered soup made of powdery water-soluble raw materials. .

Powdered soups for instant noodles are usually salty salts, sweeteners such as glucose or sugar, sour flavors such as citric acid or lactic acid, tartaric acid, savory seasonings such as glutamate and soda, pepper powder, and pepper powder. It consists of a powdery fats and oils, a coloring material, etc.

The change in dietary patterns from the modern society to instant food is increasing in demand due to various advantages such as simplicity, preservation, economy, popularity, and palatability.

However, no matter how hygienically prepared instant foods are made without the addition of food preservatives, consumers still have low confidence in processed foods in terms of health.

In this respect, the addition of ginseng to instant noodles powder soup may be enough to offset the health concerns of consumers in processed foods, instant foods.

On the other hand, Korean ginseng, known as a mysterious elixir, contains medicinal ingredients such as saponin, panacene, panaquilon and panaxin, as well as proteins, nucleic acids, essential fatty acids, and essential amino acids. Containing various nutrients such as minerals, vitamins and sugars, and choline, it is a valuable resource as well as medicinal foods.

Ginseng has long been used as a medicine to promote metabolism and tonic action of the human body. According to Chinese medicine, ginseng stabilizes nerves, increases resistance to stress stimuli, strengthens blood sugar and strengthens immunity. As an excellent herbal medicine, its efficacy has been recognized worldwide as well as in Korea.

As an example of adding ginseng as a soup component, Korean Patent Application No. 94-20211 discloses a method of preparing soup for seasoning samgyetang.

In the patent, 40% glutinous rice, 10% spicy rice, 10% peanut perilla, 2% sewage, green tea 3%, Angelica 2%, ginseng 6%, pepper 1%, salt 3%, seasoning 3% Then grind about three times and powdered to prepare a soup for seasoning.

However, when ginseng is powdered, volatile components such as panaxin and saponin, which are medicinal ingredients, are lost in the process of making ginseng powder, thus reducing the functionality of the originally intended ginseng and reducing the flavor of ginseng. Even if you know the functional effects of ginseng, it is hard to be accepted by people who do not like the unique flavor and bitter taste of ginseng or foreigners who are new to ginseng.

In addition, the powdered soup should be water-soluble, but simply powdering ginseng leaves insoluble components such as fiber, so that the appearance of the food is not neat, which degrades visual palatability.

For this reason, there are no examples or literatures in which ginseng is added to commercially available instant noodles powder soup.

The present inventors have found that the problem described above can be solved by adding ginseng powder to the soup by using a saccharide cyclodextrin, and the present invention has been completed based on this.

Accordingly, it is an object of the present invention to provide a method for producing powdered soup containing ginseng powder which can impart the functionality and palatability of ginseng to the powdered soup used as a flavoring agent for instant noodles, in which consumption is greatly increased.

Another object of the present invention to provide a powder soup for instant noodles containing ginseng powder prepared by the above method.

In the manufacturing method of the present invention for achieving the above object is a method for producing a powder soup for instant noodles, the step of providing a fresh ginseng ground liquid obtained by mixing and grinding the fresh ginseng and water; Mixing and stirring the ginseng ground liquor and cyclodextrin into a cyclodextrin to incorporate functional and nutrient components of ginseng into the cyclodextrin; And mixing the inclusions in the powdered soup for instant noodles.

Looking at the present invention in more detail as follows.

Cyclodextrin, a saccharide used in the present invention, is a cyclic oligosaccharide obtained by the action of a starch (cyclodextrin glucano-transferase: CGTase) produced by a bacterium called Bacillus macerans on starch. In a ring It has a donut structure having a -1,4-glucoside bond.

This donut structure has a unique property of having hydrophobic on the inside and hydrophilic on the outside, and is characterized by taking various organic compounds inside the cavity.

These cyclodextrins are inexpensive but list only the characteristics related to the problem of adding them to food as follows.

That is, cyclodextrin, food ingredients, and clathrates are stabilized by preventing volatilization of volatile substances in food. Cyclodextrin itself is soluble in water, but does not form gel like starch, and prevents oxidation of food. It is characterized by softening the flavor by masking the bitter taste and peculiar smell.

On the other hand, in the present invention, insoluble ingredients such as fiber contained in ginseng itself remain intact in ginseng powder, unlike the smooth and soft texture that consumers demand from the cotton, resulting in a rough texture and deteriorating palatability. Another method for suppressing the volatilization of volatile components such as panaxin and saponin, which are medicinal ingredients, in the process of pulverizing powder, instead of adding ginseng powder directly to powdered soup for instant noodles, grinding ginseng with water Was enclosed with dextrin in a cycle and the powder was added to the powdered soup for instant noodles to greatly increase the palatability of the instant noodles.

According to the present invention, the fresh ginseng ground liquor is obtained by cutting ginseng and grinding the ginseng with water in a weight ratio of 1: 4 to 6, and then crushing with a filter cloth.

The ginseng ground liquor thus obtained and the liquid cyclodextrin are mixed in a weight ratio of 1: 1 to 2, preferably 1: 1.3 to 1.7, and stirred, so that the functional and nutrient components of ginseng are included in the cyclodextrin.

At this time, when the mixing ratio of the fresh ginseng crushed liquid and cyclodextrin is less than 1: 1, the inclusion of the fresh ginseng crushed liquid is not sufficiently made, and when the ratio exceeds 1: 2, the weight ratio of the fresh ginseng decreases, so the flavor tends to decrease.

After the clathding is completed, lyophilization and pulverization to make the clathrate powder, and then frozen can be used as needed, the clathrate can be used directly.

On the other hand, as described above, the powdered soup for instant noodles, salty salt and sweeteners such as glucose or sugar, acidic acidic flavors such as citric acid, lactic acid, tartaric acid, and glutinous seasonings such as glutamic acid soda, and red pepper powder It is composed of spices such as black pepper, powdered oils and colorings.

Accordingly, in the present invention, the ginseng-cyclodextrin inclusion powder is added to a conventional instant noodles powder soup at 1 to 40% by weight, preferably 10 to 25% by weight to obtain a ginseng-containing powder soup.

If the amount of the ginseng-cyclodextrin inclusion powder is less than 1% by weight, the effect of adding ginseng is inadequate, and if it exceeds 40% by weight, the ginseng flavor becomes too strong, resulting in poor palatability.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the scope of the present invention is not limited to the following Examples.

Example 1

Wash the fresh ginseng roots purchased at Geumsan direct sales shop, cut them, and grind them with a mixer at a weight ratio of 1: 5.

10 kg of fresh ginseng grind liquor and 15 kg of liquid cyclodextrin (CYDEX-L.20) were stirred and mixed at room temperature for about 1.5 hours to form an inclusion. After inclusion was lyophilized and pulverized to less than 80 mesh to make the inclusion powder, and then frozen.

Next, 30 kg of refined salt, 4 kg of white sugar, 10 kg of glucose, 12 kg of glutamic acid soda, 0.5 kg of succinic acid, 1 kg of pepper powder, 0.5 kg of red pepper powder, 2 kg of garlic powder, 2 kg of onion powder, 5 kg of chicken meat, 5 kg of soy powder To this mixture, 20 kg of dextrin inclusion powder was added to the mixture obtained by uniformly mixing the ginseng ground liquor-cycle to prepare a ginseng soup for instant noodles according to the present invention. ** Soy powder: A liquid soy sauce material was spray dried to give a solid phase This product is in the form of fine particles (powder).

Example 2

Except for using the ginseng ground liquid-cycle dextrin inclusion powder in Example 1 was carried out in the same manner to prepare a ginseng soup for instant noodles of the present invention.

Example 3

Except for using the dextrin clathrate powder 35 g in the ginseng ground liquid-cycle in Example 1 was carried out in the same manner to prepare the instant ginseng soup of the present invention.

Comparative Example 1

In preparing instant ginseng soup, powdered soup was prepared in the same manner as in Example 1 to see if the use of ginseng ground liquor-cyclodextrin inclusions was better than that of ginseng ground liquor alone. -8 kg of the lyophilized powder was mixed with the cyclodextrin inclusions instead of dextrin.

Comparative Example 2

In preparing ginseng soup for instant noodles, powder soup was prepared in the same manner as in Example 1 to see if the use of ginseng ground liquor-cyclodextrin inclusions was superior to that of ginseng powder. Instead of ginseng ground liquor in the chain liquid-cyclodextrin, 0.66 kg of 5-year-old ginseng powder was dispersed in 9.34 kg of water (approximately 0.4 kg of ginseng powder from 1 kg of ginseng, calculated according to the weight ratio of ginseng and water in Example 1). And mixed.

Sensory characteristics of the instant ginseng soup prepared in Examples 1 to 3 and Comparative Example 1 and Comparative Example 2 was carried out to eight trained sensory test expert panel (using a 7-point preference scale), and the results are shown in the following table. It described in 1.

Sample Type Average score Ginseng flavor bitter Off-flavor Example 1 8.3 4.0 3.0 Example 2 8.1 3.9 3.0 Example 3 8.4 4.2 3.1 Comparative Example 1 6.5 6.1 5.2 Comparative Example 2 6.0 6.3 5.5

In addition, in order to examine the consumer preferences of the instant ginseng soup prepared in Examples 1 to 3, and Comparative Examples 1 and 2, each powder soup was released to 50 men and women over 40 years old. After tasting the object, the preference was also investigated using a seven-point preference scale, and the results are shown in Table 2 below.

Sample Type Average preference Example 1 6.6 Example 2 6.7 Example 3 6.6 Comparative Example 1 4.7 Comparative Example 2 3.3

※ 7-point symbol scale.

1 point: I hate it a lot; 2 points: Normally hate; 3 points: A little hate; 4 points: neither good nor hate; 5 points: slightly good; 6 points: moderately good; 7 points: Very good.

As can be seen from Tables 1 and 2, when ginseng ground liquid and cyclodextrin were added to the powdered soup, the flavor of ginseng peculiar to the ginseng powder and ginseng powder was added to the powder soup. Despite the bitter taste felt in ginseng could not be felt.

This increase in palatability by incorporating ginseng ground liquor with cyclodextrin indicates that the volatilization of medicinal components such as panaxine and saponin, which may occur during the powdering of ginseng, was reduced. It is judged to be a result suggestive.

Claims (6)

In the manufacturing method of instant noodles powder soup, Providing fresh ginseng ground liquor obtained by mixing and grinding fresh ginseng and water; Mixing and stirring the ginseng ground liquor and cyclodextrin into a cyclodextrin to incorporate functional and nutrient components of ginseng into the cyclodextrin; And Method for producing a powder for instant noodles containing ginseng powder comprising the step of mixing the inclusion material in the powdered soup for instant noodles. The method of claim 1, wherein the mixing ratio of fresh ginseng and water is 1: 4 to 6 by weight ratio. The method of claim 1, wherein the mixing ratio of the ginseng ground liquor and the cyclodextrin is 1: 1 to 2 by weight. The method of claim 1, wherein the clathrate is mixed with 1 to 40% by weight of the instant noodles powder powder soup. delete Powdered soup for instant noodles containing ginseng powder prepared by the method of any one of claims 1 to 4.