KR100385914B1 - Functional beverage containing fiber and oligosaccharides from Ginseng and process for preparation thereof - Google Patents

Abstract

The present invention relates to a functional beverage containing ginseng dietary fiber and ginseng oligosaccharides and a method for producing the same, followed by wet grinding of ginseng foil, followed by treatment of cellulase, hemicellulase and pectinase alone or by mixing two or more kinds thereof. It is added at a weight ratio of 1: 1: 0.001 and stirred for 30 to 480 minutes at a temperature of 30 to 60 ° C. for enzymatic hydrolysis, or an acid is added for 30 minutes to 4 hours at a pH of 1.0 to 3.0 and a reaction temperature of 60 to 100 ° C. After acid hydrolysis, the precipitate obtained by centrifuging the enzyme hydrolyzate and the acid hydrolyzate at 5,000 to 8,000 × g for 10 to 30 minutes was dried at room temperature to prepare insoluble ginseng dietary fiber, and the supernatant was filtered to 3 to 5 After adding isopropanol in pear volume for 3 to 5 hours, obtaining a precipitate, washing with isopropanol and acetone and drying to prepare a water-soluble ginseng dietary fiber, and then isopropane Ginseng oligosaccharides were prepared by drying the supernatant that was not precipitated by distillation under reduced pressure, and then, when preparing fermented milk or beverage, 0.1 to 20% by weight of the ginseng fiber and ginseng oligosaccharides were added, and juices, sugars, vitamins, calcium and purified water were added. There is an excellent effect of providing a functional beverage prepared by addition and a method for producing the same.

Description

Functional beverage containing ginseng dietary fiber and ginseng oligosaccharide and method for preparing the same {Functional beverage containing fiber and oligosaccharides from Ginseng and process for preparation}

The present invention relates to a functional beverage containing ginseng dietary fiber and ginseng oligosaccharides and a preparation method thereof. More specifically, after ginseng extract produced after the production of ginseng extract (crushed) by mechanical wet milling (wet milling) ginseng dietary fiber having physiological functionality by enzymatic hydrolysis process and acid hydrolysis process The present invention relates to a functional beverage prepared by preparing a ginseng oligosaccharide and adding the processed ginseng product to fermented milk or a beverage, and a method of manufacturing the same.

Ginseng (Panax ginseng CA Meyer) is a plant native to the Far East of Asia (North 33-48: Korea, North Manchuria, and part of the Soviet Union) .It is a perennial root of Panax ginseng (Araliaces) in the plant taxonomy. The species is known. In particular, ginseng produced in Korea is known as Korea ginseng, the most excellent pharmacological activity. Ginseng is manufactured in the form of ginseng, red ginseng, white ginseng, and taeguksam according to the production process.

Ginseng contains protein, amino acids, nucleic acids and alkaloids, including saponins, glycosides, and nitrogen, and fatty acids, essential oils, polyacetylenes, phenolic compounds, phytosterols, and terpes as fat-soluble components. It contains terpenoids and contains monosaccharides, oligosaccharides, polysaccharides, and pectin as sugars. It also contains a wide variety of ingredients, including vitamins and minerals.

Ginseng has been shown to be very effective in preventing and treating various diseases such as arteriosclerosis, hypertension, stress, fatigue, energy enhancement, hypotension, menopausal disorders, diabetes, cancer, and anti-aging (Nutrition , 16 (5), 391-392 (2000); European Journal of Clinical Pharmacology, 55 (8), 567-575 (1999)).

On the other hand, dietary fiber is a component which is not decomposed by enzymes in the human body, and is mainly composed of polysaccharide components such as cellulose, hemicellulose, and pectin. The most important determinant of physiological functionality of dietary fiber is solubility. Dietary fiber components are classified into water-soluble dietary fiber and water-insoluble dietary fiber according to their solubility. The physiological properties provided by each are different.

Insoluble dietary fiber undergoes physiological functions such as increased stool volume, shortened intestinal transit time, inhibition of starch hydrolysis and delayed glucose absorption as it absorbs large amounts of water as it passes through the digestive tract. On the other hand, three-dimensional gels formed by water-soluble fiber have been found to delay food passage, inhibit glucose absorption, and in particular, lower blood cholesterol content (Food Technology, 41 (2)). , 81-85 (1987).

Oligosaccharides are low molecular weight carbohydrates

Inulin oligosaccharides produced by the enzymatic bioconversion method (isomalto oligosaccharides, fructo-oligosacch aride, galacto-oligosaccharides and polysaccharides) inulin oligosaccharides, alginate oligosaccharides, and chitosan oligosaccharides (food industry and nutrition. 3 (1), 18-23 (1998)).

Oligosaccharides provide physiological activity as a bifidogenic factor that promotes proliferation against useful intestinal microorganisms. In addition, oligosaccharides produced by the polysaccharide hydrolyzate are provided with various physiological and pharmacological functionalities such as blood cholesterol lowering activity, antibacterial action and immune system activation action (Lebensm. Wiss. Technol., 27, 1-9 ( Tren.Food Sci.Technol., 7, 353-368 (1996)).

Plant cell walls are made up of dietary fiber components such as cellulose, hemicellulose, pectin, and lignin. These components, however, do not exist in a free state, but are mostly insoluble and covalently linked through hydrogen bonds, ionic bonds, and hydrophobic bonds (Korean Journal of Nutrition and Nutrition, 23 (2): 358-). 370 (1994).

The fiber of the plant cell wall is mostly insoluble fiber, except for some pectin components. Solubilizing the structure of the plant cell wall existing in an insoluble state has the advantage that the physiological characteristics of the fiber can be varied by increasing the content of soluble fiber.

Industrially, ginseng is used to extract the extract using a solvent such as hot water or alcohol. However, the ginseng leaf produced after extracting the extract is composed mostly of dietary fiber, consisting of polysaccharides, so that various biological activities are expected. Do.

Ginseng gourd contains a lot of water during the extraction process, and the tissue is also considerably more relaxed than the raw material. Therefore, even though it is possible to produce dietary fiber or ginseng oligosaccharides from ginseng meal by easily accepting insoluble ginseng meal tissue by mechanical friction or enzyme or acid hydrolysis without ginseng meal drying, the systematic process for this is industrial. Has not been attempted.

In view of the above, the present inventors break down the ginseng foil produced after the production of ginseng extract by wet milling, and then prepare ginseng dietary fiber and ginseng oligosaccharide by enzymatic hydrolysis and acid hydrolysis to contain the ginseng processed product. The present invention has been completed by preparing a functional beverage.

Accordingly, an object of the present invention is to provide a functional beverage containing ginseng dietary fiber and ginseng oligosaccharides produced from ginseng gourd produced after ginseng extract.

Another object of the present invention to provide a method for producing a functional beverage containing the ginseng dietary fiber and ginseng oligosaccharides.

The object of the present invention is to prepare a ginseng foil paste after wet grinding ginseng foil and hydrolyze by adding a polysaccharide hydrolase to the ginseng foil paste, or hydrolyzate by adding an acid to the precipitate obtained by centrifugation. After drying to prepare insoluble ginseng dietary fiber, the supernatant obtained by centrifugation was filtered and then isopropanol was added to obtain a precipitate, washed with isopropanol and ethanol, dried to prepare a water-soluble ginseng dietary fiber, and then the isopropanol was added. When the supernatant that was not precipitated was distilled under reduced pressure and dried to prepare ginseng oligosaccharides, and then, a functional fermented milk or beverage containing the ginseng dietary fiber and ginseng oligosaccharide was achieved.

Hereinafter, the configuration of the present invention will be described.

Figure 1 is a schematic diagram showing a preferred production process of ginseng paste, dietary fiber and oligosaccharides by wet grinding, enzyme treatment and acid treatment of ginseng foil.

The present invention comprises the steps of crushing ginseng foil using a chopper and then hydrolyzing to adjust the solid content to 5% by weight and wet grinding using a friction mill; Preparing a ginseng paste product by retort sterilizing the wet milled ginseng foil paste of the step at 121 ° C; In the ginseng paste paste of the above step, 1.0 g was added by using polysaccharide hydrolysing enzymes cellulose, pitraze BR, and pectex alone or by mixing two or more enzymes in a weight ratio of 1: 1, and having a temperature of 50 ° C. and pH. Hydrolyzing at 6.0 for 1 hour or adding 1 g of the wet-pulverized ginseng foil paste with hydrochloric acid to react for 4 hours at a temperature of 90 ° C. and pH 1.0 for acid hydrolysis; The enzyme-hydrolyzed ginseng paste or acid-treated ginseng paste was centrifuged at 6,500 × g for 15 minutes, and the precipitate was dried at room temperature to prepare insoluble ginseng dietary fiber. The supernatant obtained by centrifugation was filtered and then isopropanol was added. After leaving for 4 hours to obtain a precipitate, the precipitate is washed with isopropanol and acetone and dried at room temperature to prepare a water-soluble ginseng dietary fiber; Preparing ginseng oligosaccharides by distillation under reduced pressure distillation of a supernatant not precipitated when isopropanol is added when preparing water-soluble ginseng dietary fiber of the above step; Investigating the effect on the production of ginseng dietary fiber by grinding the ginseng foil while controlling the gap of the wet mill; Treating the ginseng paste with a polysaccharide hydrolase according to the type and comparing it with the case without enzyme hydrolysis and investigating the effect of enzyme treatment on the production of ginseng dietary fiber; Investigating the effects on the production of ginseng dietary fiber by comparing the case of hydrolysis by treating the ginseng paste with and without the acid treatment; After homogenizing by adjusting the non-solid content of milk to 10.0% by weight, dissolve 1.0% by weight of sugar and 0.15% by weight of pectin in purified water, sterilize at 100 ° C for 20 minutes, and then cool the mixture to 40 ° C and inoculate the lactobacillus starter. After mixing 5.0% by weight of the ginseng dietary fiber of the present invention, ginseng oligosaccharide 10.0% by weight, apple juice 20.0% by weight, vitamin C 1.0% by weight and calcium 0.05% by weight in the lactic acid bacteria culture medium, and then homogenized and packaged Preparing fermented milk in the form of drink; Preparing fermented milk by adding 10.0% by weight of ginseng dietary fiber, 5.0% by weight of ginseng oligosaccharide and 17.0% by weight of fruit juice when preparing the drink fermented milk of the step; After adjusting the non-solid content of milk to 3.0% by weight, sterilized for 20 minutes at 100 ℃ and cooled, inoculated with lactic acid bacteria starter and lactic acid bacteria culture medium 10.0% by weight, ginseng oligosaccharide 3% by weight, sugar 6.5% by weight, fructose Preparing fermented milk in liquid form by adding syrup prepared by dissolving 9.0% by weight, 5.0% by weight of apple juice, 1.0% by weight of vitamin B, and 0.5% by weight of calcium in purified water, homogenizing by stirring, and cooling and packaging; Preparing liquid fermented milk by the method of the above step and preparing fermented milk by adding 5.0% by weight of ginseng dietary fiber, 15.0% by weight of ginseng oligosaccharide and 4.0% by weight of strawberry juice; After adjusting the non-solid content of milk to 9% by weight, homogenizing by mixing 7.5% by weight of sugar and 1.0% by weight of pectin, sterilization and cooling the sterilized mixture was inoculated with a lactic acid bacteria starter and 2.0% by weight of pectin in the lactic acid bacteria culture medium, ginseng 30% by weight of fruit 쨈 prepared by mixing 5.0% by weight of dietary fiber, 3.0% by weight of ginseng oligosaccharide, 10.0% by weight of apple pulp, 5.0% by weight of apple juice, 1.0% by weight of vitamin C and 0.5% by weight of calcium was added and stirred Preparing the fermented fermented milk by packaging; Adding 0.1% by weight of pectin, 15.0% by weight of ginseng dietary fiber and 5.0% by weight of ginseng oligosaccharide in preparing fermented fermented milk; 5.0% by weight of lemon juice, 10.0% by weight fructose, 10.0% by weight of water-soluble ginseng fiber, 0.05% by weight of vitamin C, and 0.001% by weight of lemon flavor are mixed with purified water, sterilized at 120 ℃ for 10 minutes, cooled and infused with carbonic acid. Preparing a beverage; Orange juice 5.0% by weight, fructose 5.0% by weight, ginseng oligosaccharide 15.0% by weight, vitamin C 0.05% by weight, orange flavor 0.001% by mixing in purified water and sterilized at 120 ℃ for 10 minutes to inject carbonic acid to prepare a beverage step; Apple juice 10.0% by weight, fructose 6.0% by weight, water-soluble ginseng dietary fiber 5.0% by weight, ginseng oligosaccharide 5.0% by weight, vitamin C 0.03% by weight, apple flavored 0.001% by weight, citric acid 0.05% by weight in purified water and then 10 Sterilize for minutes, cool, and then inject carbonic acid to prepare a beverage.

The ginseng foil generated after extracting the extract from ginseng in this step is different depending on the extraction process or post-treatment process, but there is usually 5 to 15% by weight of solids, and the rest is composed of the extraction solvent. Hot water or alcohol is used as the extraction solvent, but when alcohol is left in the ginseng foil as the extraction solvent, it is more preferable to wash the ginseng foil with water before use.

The ginseng foil was first cut into small pieces using a chopper or a cutter, and then directly wet pulverized without drying, and then subjected to an enzymatic process using an enzyme or an acid. The ginseng gourd was thawed whenever needed to be processed while frozen and stored for a long time.

In this step, the wet grinding process is to grind the sample by providing mechanical friction or shear force, such as grinding mill, high pressure homogenizer, high speed mixer, colloid mill ( colloid mill, cold extruder and the like can be used.

In this step, the grinding of ginseng foil was used an ultra-fine friction grinder (Supermasscolloider Model MKZA6-5, Masuko Co., Japan) equipped with an MKE 46 # grinder.

In this step, the clearance of the grinder was adjusted to adjust the frictional force on the ginseng foil during wet grinding. As the gap was smaller, the frictional force on the ginseng foil was increased and the yield of the ginseng foil was increased. In the present invention, the gap of the mill was adjusted to 0.02 to 0.3 mm.

Enzymatic hydrolysis of the ginseng foil paste in the step is added to the ginseng paste paste polysaccharide hydrolase cellulase, hemicellulase, pectinase alone or mixed two or more kinds After adding in a weight ratio of 1: 1 to 1: 0.001, the reaction was stirred at a temperature of 30 to 60 ° C. for 30 minutes to 480 minutes.

The enzyme used in this step is commercially available. Cellulase was used as cellulose (Celluclase, Novo Nordisk, Denmark), and hemicellulase was used as Fitrase BR (Filtrase BR Gist-Brocades, Netherlands), Pectina Zero was used Pectinex (Pectinex, Novo Nordisk, Denmark).

The acid treatment process for ginseng paste in this step is hydrochloric acid, inorganic acid such as sulfuric acid or acetic acid (acetic acid), citric acid (citric acid), malic acid (phosphoric acid), succinic acid (succinic acid) The organic acid was added and hydrolyzed. During the acid treatment process, the pH was adjusted to 1.0 to 3.0, the reaction temperature was adjusted to 60 to 100 ° C., and the reaction time was adjusted to 30 minutes to 4 hours.

The enzyme or acid hydrolyzed ginseng foil paste of the above step was centrifuged at 5,000 to 10,000 × g for 10 to 30 minutes to obtain a water-soluble ginseng dietary fiber from the supernatant and an insoluble ginseng dietary fiber from the precipitate.

In the above step, the preparation of water-soluble ginseng dietary fiber is obtained by filtering the supernatant obtained by centrifugation after enzymatic hydrolysis or acid hydrolysis, and then adding isopropanol of 3 to 5 times the volume of the filtrate and standing for 3 to 5 hours. To obtain a precipitate by washing the precipitate with isopropanol and acetone (acetone) and dried at room temperature to prepare a water-soluble ginseng dietary fiber. At this time, in the supernatant not precipitated by isopropanol, low-molecular weight saccharides were present, and dried to prepare ginseng oligosaccharides.

The present invention ginseng dietary fiber and oligosaccharide-containing lactobacillus fermented milk and functional beverage was prepared in a conventional manner, and the fermented milk was added to the sterilized raw milk and sugars and fermented in a sterile container, and then the syrup prepared with various juices and sweeteners in the fermentation broth. After sterilization and addition, stirring and homogenization was prepared by packaging in a container, and functional beverages were prepared by mixing the raw materials, sterilizing, filling, packing fixed.

The ginseng dietary fiber and ginseng oligosaccharides of the present invention were added in the above step at 0.1 to 20% by weight, respectively, and were directly added to fermented fermented milk or beverage or fermented by lactic acid bacteria after being added to sterilized milk which was not fermented.

Water, pectin, vitamins, minerals, sugars, grains, fruits, vegetables, natural fruit juices, flavoring agents and organic acids were added to the fermented milk or beverage in this step.

In the step, vitamin A, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin C, vitamin D, vitamin E were used alone or in combination of two or more.

In the above step, the minerals were used alone or mixed together with calcium and iron, and the sugars were used alone or with two or more kinds of sugar, glucose and fructose.

In this step, cereals and vegetables were used tomatoes, carrots, rice, beans, and the organic acids were citric acid, succinic acid and tartaric acid.

Natural fruit juice in the step is added pineapple, lemon, citrus, orange, apple, pear, grapefruit, apricot, strawberry, peach, melon, guava, lemon, plum juice alone or mixed two or more kinds.

In the above step, the flavoring agent was added alone, mixed fruit flavor, apple flavor, yogurt flavor, drink flavor or mixed two or more kinds.

Fermented milk containing the ginseng dietary fiber and oligosaccharide of the present invention at the above stage is 2-16% by weight of nonfat milk solids, 1-50% by weight of sugar, 0.5-1.5% by weight of sugar, 0.1-20% by weight of ginseng dietary fiber, 0.1 ginseng oligosaccharide. -20 wt%, 0.0001-5 wt% of vitamin, 0.001-5 wt% of calcium, and purified water were added thereto.

Fermented milk of the step can be prepared in a variety of drinks, liquid form or lake form.

Functional drink containing ginseng dietary fiber and oligosaccharide of the present invention in the above step is fruit syrup 1-50% by weight, ginseng dietary fiber 0.1-20% by weight, ginseng oligosaccharide 0.1-20% by weight, sugars 0.1-20% by weight, vitamin 0.0001 -5.0 weight%, 0.0001-1.0 weight% of flavoring agents, 1.8-3.0 weight% of carbonic acid (total volume ratio), and the purified water were added suitably.

In this step, the functional beverage of the present invention may be prepared in the form of a beverage containing no carbonic acid or a carbonated beverage containing carbonic acid.

The preferred method for producing a functional beverage containing the present ginseng dietary fiber and oligosaccharide is shown in FIG.

Hereinafter, specific examples of the present invention will be described in detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited to these Examples and Experimental Examples.

Example 1 Preparation of Ginseng Dietary Fiber and Ginseng Oligosaccharides

First step: crushing ginseng leaf

The ginseng foil having a solid content of 10% by weight is crushed using a chopper and then hydrolyzed to adjust the solids content to 5% by weight. The ginseng foil of which the solid content is adjusted is placed in an ultra-precision friction grinder equipped with an MKE 46 # grinder, and the grinding is adjusted to 0.1 mm, followed by wet grinding.

Second Step: Preparation of Ginseng Paste

The ginseng paste paste wet milled in the first process is retorted at 121 ° C. to prepare a ginseng paste product which can be stored for a long time.

Third Step: Enzymatic and Acid Hydrolysis of Ginseng Extract

In the first step, the pulverized ginseng foil paste wetted in the first step is used alone or in combination of two kinds of polysaccharide hydrolysing enzymes, Celluclast, FiltraseBr, and Pectinex. The enzymes in the phases are mixed in a weight ratio of 1: 1, and 1.0 g is added and hydrolyzed at a temperature of 50 ° C. and pH 6.0 for 1 hour.

In addition, an acid is added to 1 kg of the ginseng foil paste wet-pulverized in the first step and reacted at a temperature of 90 ° C. and pH 1.0 for 4 hours.

Fourth Step: Preparation of Insoluble Ginseng Dietary Fiber and Water-Soluble Ginseng Dietary Fiber

The ginseng paste hydrolyzed with enzyme in the third step or acid treated ginseng paste was centrifuged at 6,500 × g for 15 minutes, and then the precipitate was dried at room temperature to prepare insoluble ginseng dietary fiber. In addition, the supernatant obtained by centrifugation is filtered and then 4L isopropanol is added and left for 4 hours to obtain a precipitate. The isopropanol precipitate is washed with isopropanol and acetone and dried at room temperature to prepare a water-soluble ginseng dietary fiber.

Fifth Step: Preparation of Ginseng Oligosaccharides

Ginseng oligosaccharides are prepared by distillation under reduced pressure of a supernatant which is not precipitated when isopropanol is added when the water-soluble ginseng dietary fiber is added in the fourth step.

Experimental Example 1: Effect of Gap Control of Wet Grinding Machine on the Production of Ginseng Dietary Fiber

The effects of ginseng meal on the production of dietary fiber of ginseng were investigated by grinding them while controlling the gap of the wet mill. The gap of the wet mill was milled while adjusting to 0.02 mm, 0.08 mm, 0.16 mm, 0.20 mm and 0.30 mm, respectively, to prepare ginseng dietary fiber in the same manner as in Example 1.

As a result, as shown in Table 1, as the size of the gap decreased, the content of water-soluble dietary fiber increased while the friction force applied to the ginseng foil increased, and the content of insoluble dietary fiber decreased. This means that the composition of the fiber can be controlled by adjusting the gap of the grinder.

Preparation of Ginseng Dietary Fiber by Gap Control of Grinder Clearance (mm) Water Soluble Fiber (%) Insoluble dietary fiber (%) 0.02 44.5 42.6 0.08 39.8 46.5 0.16 28.5 60.6 0.20 25.4 63.5 0.30 20.8 67.6

Experimental Example 2: Production of Ginseng Dietary Fiber by Enzyme Treatment

The contents of water-soluble dietary fiber of ginseng paste treated with and without enzyme treatment were compared. 1 kg of ginseng foil paste prepared in Example 1 was treated with cellulose cellulose, pitraze BR, pectinex, which are commercially sold polysaccharides, or mixed two or more in a weight ratio of 1: 1, respectively. 1.0 g each was added and hydrolyzed at a temperature of 50 ° C. and pH 6.0 for 1 hour.

The enzyme-hydrolyzed ginseng paste was centrifuged at 6,500 × g for 15 minutes, and the precipitate was dried at room temperature to prepare insoluble ginseng dietary fiber. The supernatant was filtered and left for 4 hours after addition of 4L isopropanol. Obtained. The isopropanol precipitate was washed with isopropanol and acetone and dried at room temperature to prepare a water-soluble ginseng dietary fiber.

As a result, as shown in Table 2, the content of water-soluble ginseng dietary fiber was 37.7-45.4%, which was much higher than the water-soluble dietary fiber content of 30.6% of ginseng paste without enzyme treatment. On the other hand, the content of insoluble fiber was 59.2% in the ginseng paste without enzyme treatment, but the insoluble fiber content was significantly decreased from 16.8 to 28.2% in the case of enzyme treatment. This means that the polysaccharide hydrolase efficiently accepted the insoluble tissue of the ginseng paste.

Contents of Soluble and Insoluble Ginseng Dietary Fiber by Enzyme Treatment Enzyme type (brand name) Water Soluble Fiber (%) Insoluble dietary fiber (%) Oligosaccharide yield (%) Cellulast 38.7 28.0 27.8 Piltase 41.6 20.8 31.6 Pectinex 37.7 28.2 28.5 Cellulast + Piltrase 45.4 16.8 31.2 No enzyme 30.6 59.2 4.6

Experimental Example 3: Production of Ginseng Dietary Fiber by Acid Treatment

The contents of water-soluble and insoluble ginseng dietary fiber in the case of acid-treated and ginseng-free pastes were investigated. Acid was added to 1 kg of ginseng foil paste, the reaction pH was adjusted to 1.0 to 2.5, and the reaction was performed for 1 to 4 hours at a reaction temperature of 70 to 90 ° C. for acid hydrolysis. In addition, to obtain a precipitate by centrifugation without addition of acid to the ginseng foil paste, and dried to prepare a insoluble ginseng dietary fiber, and the supernatant was added to isopropanol and left to obtain a precipitate, washed with isopropanol and acetone, water-soluble ginseng dietary fiber Was prepared.

As a result, as shown in Table 3, the content of water-soluble ginseng dietary fiber was 39.5-49.0% when acid treated, and the water-soluble ginseng dietary fiber content was increased more than 30.6% when not acid-treated. This means that the insoluble tissue of the ginseng foil paste was substantially solubilized by acid treatment.

Reaction pH Reaction temperature (℃) Response time (hr) Water Soluble Fiber (%) Insoluble dietary fiber (%) oligosaccharide(%) 1.5 90 One 43.0 32.2 17.6 2.5 90 One 39.7 39.3 14.3 1.5 70 One 39.5 38.9 14.8 2.5 90 3 45.3 30.2 18.8 1.0 90 4 49.0 21.5 22.4 No acid treatment 30.6 59.2 4.6

Example 2 Preparation of Functional Drink Containing Ginseng Dietary Fiber and Ginseng Oligosaccharide of the Present Invention

After homogenizing by adjusting the non-solid content of milk to 10.0%, add 1.0% by weight of sugar and 0.15% by weight of pectin in purified water and sterilize at 100 ℃ for 20 minutes. The sterilized mixture is cooled to 40 ° C., inoculated with lactic acid bacteria starter, incubated until pH 4, and cooled when the culture is completed. After dissolving 5.0% by weight of ginseng dietary fiber, 10.0% by weight of ginseng oligosaccharide, 20.0% by weight of apple juice, 1.0% by weight of vitamin C and 0.05% by weight of calcium, syrup was prepared, sterilized and cooled at 121 ° C for 20 minutes, and the lactic acid bacteria culture medium After mixing with stirring, homogenizing and packaging to prepare a fermented milk in the form of drink.

Example 3: Functional drink preparation containing the present ginseng dietary fiber and ginseng oligosaccharides

Fermented milk in the form of drink was prepared by the method of Example 2, 10.0% by weight of ginseng fiber, 5.0% by weight of ginseng oligosaccharide and 17.0% by weight of juice.

Example 4 Preparation of Functional Drink Containing Ginseng Dietary Fiber and Ginseng Oligosaccharide of the Present Invention

After adjusting the non-solid content of milk to 3.0% by weight, sterilize for 20 minutes at 100 ℃. The sterilized mixture is cooled to 40 ° C, inoculated with lactic acid bacteria starter, incubated until pH 5.0, and then cooled. 10.0% by weight of ginseng dietary fiber, 3% by weight of ginseng oligosaccharide, 6.5% by weight sugar, 9.0% by weight fructose, 5.0% by weight of apple juice, 1.0% by weight of vitamin B and 0.5% by weight of calcium were prepared to prepare syrup at 121 ° C. Sterilized for 20 minutes, cooled and mixed with the lactic acid bacteria culture medium, homogenized by stirring, and stored or packaged by cooling to 4 ℃ to prepare a liquid fermented milk.

Example 5: The present invention ginseng fiber and functional beverage containing ginseng oligosaccharide

Fermented milk in liquid form was prepared by the method of Example 4, and 5.0% by weight of ginseng dietary fiber, 15.0% by weight of ginseng oligosaccharide and 4.0% by weight of strawberry juice were added.

Example 6: Preparation of functional drinks containing the present ginseng dietary fiber and ginseng oligosaccharides

Adjust the non-solid content of milk to 9% by weight, homogenize by mixing 7.5% by weight of sugar and 1.0% by weight of pectin, and then sterilize at 100 ° C for 20 minutes. The sterilized mixture is cooled to 40 ° C, inoculated with lactic acid bacteria starter, incubated and cooled until pH 4.0. After making pectin 2.0 wt%, ginseng dietary fiber 5.0 wt%, ginseng oligosaccharide 3.0 wt%, apple pulp 10.0 wt%, apple juice 5.0 wt%, vitamin C 1.0 wt% and calcium 0.5 wt% Sterilized and then cooled, and added to 30% by weight of the culture, mixed, stirred and packaged fermented milk was prepared.

Example 7: Preparation of functional drinks containing the present ginseng dietary fiber and ginseng oligosaccharides

The fermented milk was prepared by the method of Example 6, and 0.1 wt% of pectin, 15.0 wt% of ginseng dietary fiber, 5.0 wt% of ginseng oligosaccharide, and 10.0 wt% of tomato were added.

Example 8: Functional beverage preparation containing the present ginseng dietary fiber

5.0% by weight of lemon juice, 10.0% by weight fructose, 10.0% by weight of water-soluble ginseng fiber, 0.05% by weight of vitamin C, and 0.001% by weight of lemon flavor are mixed in purified water, sterilized at 120 ° C for 10 minutes, cooled and infused with carbonic acid. Pack it.

Example 9: Functional beverage preparation containing the present ginseng oligosaccharide

5.0% by weight of orange juice, 5% by weight fructose, 15.0% by weight of ginseng oligosaccharide, 0.05% by weight of vitamin C, 0.001% by weight of orange flavor and then sterilized for 10 minutes at 120 ℃. The mixture is cooled and then packaged by injecting carbonic acid.

Example 10: The present invention ginseng fiber and functional beverage containing ginseng oligosaccharide

Apple juice 10.0% by weight, fructose 6.0% by weight, water-soluble ginseng dietary fiber 5.0% by weight, ginseng oligosaccharide 5.0% by weight, vitamin C 0.03% by weight, apple flavored 0.001% by weight, citric acid 0.05% by weight in purified water and then 10 Sterilize for minutes, cool, inject carbonic acid and pack.

As described above, the functional beverage containing the present ginseng dietary fiber and oligosaccharide, and a method for preparing the same, as described through the examples and experimental examples, are ginseng paste, ginseng dietary fiber and ginseng by wet grinding ginseng foil and by enzymatic or acid hydrolysis. There is an effect of producing oligosaccharides and the addition of the ginseng dietary fiber and oligosaccharides is a very useful invention in the food processing industry because it has an excellent effect of producing improved fermented milk or beverage.

Claims (4)

(a) putting ginseng foil into a wet mill and grinding by adjusting the gap to 0.02 to 0.3 mm; (b) preparing a ginseng foil paste product by retort sterilizing the ground ginseng foil of step (a) at 121 ° C. for 10 to 30 minutes; (c) the ginseng foil paste of step (b) was treated with cellulase, hemicellulase and pectinase as polysaccharide hydrolase alone or a mixture of these enzymes was added at a weight ratio of 1: 1 to 1: 0.001. Then hydrolyzed by stirring for 30 minutes to 6 hours at 30 to 60 ℃; (d) adding acid to the ginseng foil paste of step (b) to hydrolyze for 30 minutes to 4 hours at a pH of 1.0 to 3.0 and a reaction temperature of 60 to 100 ° C; (e) centrifuging the hydrolyzed samples of steps (c) and (d) at 5,000 to 10,000 × g for 10 to 30 minutes, respectively; (f) preparing insoluble ginseng dietary fiber by drying the precipitate obtained after centrifugation in step (e) at room temperature; (g) After filtering the supernatant obtained after centrifugation in step (e), 3 to 5 times the volume of isopropanol of the filtrate was added and left for 3 to 5 hours to obtain a precipitate, and the precipitate was washed with isopropanol and acetone. After drying to prepare a water-soluble ginseng dietary fiber; (h) preparing a water-soluble ginseng oligosaccharide by vacuum-concentrating and drying the supernatant not precipitated when isopropanol is added in step (g); (i) adding a ginseng dietary fiber and ginseng oligosaccharide prepared in the above step to fermented milk or beverage, followed by sterilization and homogenization to prepare a functional beverage, wherein the functional beverage containing ginseng dietary fiber and ginseng oligosaccharide is prepared. Way. 0.1 to 20% by weight of the ginseng dietary fiber according to claim 1 and 0.1 to 20% by weight of ginseng oligosaccharide, 1 to 50% by weight of fruit juice, 0.5 to 15% by weight of sugar, 0.0001 to 5.0% by weight of vitamin, 0.001 to 5.0% by weight of calcium And mixed with purified water, stirred, and then sterilized, a syrup prepared by inoculating lactic acid bacteria starter into sterilized raw milk containing 2 to 16% by weight of nonfat milk, added to fermented fermentation broth, homogenized and then injected into a container. Functional drink containing ginseng dietary fiber and ginseng oligosaccharide. 0.1-20.0% by weight of ginseng dietary fiber and 0.1-20.0% by weight of ginseng oligosaccharide according to claim 1, 1.0-50.0% by weight fruit syrup, 0.1-20.0% by weight sugar, 0.0001-1.0% by weight vitamin and 0.0001-1.0 flavoring agent A functional beverage containing ginseng dietary fiber and ginseng oligosaccharides, characterized in that the mixture is prepared by stirring after stirring by weight%, sterilizing for 10-30 minutes at 120 ℃. A functional beverage containing ginseng dietary fiber and ginseng oligosaccharides, comprising 1.8 to 3.0% by weight of carbonic acid in the beverage according to claim 3.