KR100407872B1 - A red ginseng sipjeondaebo bean jelly and the preparing method thereof - Google Patents

Abstract

The present invention relates to red ginseng, velvet antler and yolk containing the jeonjeonbo solution, and more specifically, to jeongi, tangwi, cheongung, etc., jeonjeonbo concentrate using raw materials, such as a red ginseng concentrate, ginseng concentrate using fresh ginseng, After preparing the antler tincture using antler, and preparing functional red ginseng ten folds by adding taurine, vitamin B1, etc. to each of the ingredients, sediment, syrup, oligosaccharides, white sugar, agar, red ginseng ten folds were prepared. It relates to a red ginseng thirty-stage reinforcement gangs and a method of manufacturing the same, characterized in that to produce a red ginseng thirty-stage relics.

Description

Red ginseng sipjeondaebo bean jelly and the preparing method

The present invention relates to red ginseng, velvet antler and yolk containing the jeonjeonbo solution, and more specifically, to jeongi, tangwi, cheongung, etc., jeonjeonbo concentrate using raw materials, such as a red ginseng concentrate, ginseng concentrate using fresh ginseng, After preparing the antler tincture using antler, and preparing functional red ginseng ten folds by adding taurine, vitamin B1, etc. to each of the ingredients, sediment, syrup, oligosaccharides, white sugar, agar, red ginseng ten folds were prepared. It relates to a red ginseng thirty-stage reinforcement gangs and a method of manufacturing the same, characterized in that to produce a red ginseng thirty-stage relics.

From the past, the main raw materials such as Astragalus, Dangui, Cheongung, Cheongung, Baekbongryeong, Baekjak, Sukjihwang, Cheongung, Licorice and Gyeji are used as the main raw materials of food manufacturing process. It can be used as a supplementary ingredient.)) Is excellent in physical strength, nerve weakness, decreased vision, anemia, lack of blood, weakness after surgery or postpartum, and it is used as an excellent healthy natural food raw material because it has an effect such as fatigue recovery. Red ginseng has sedative and excitatory effects on the central nervous system. It acts on the circulatory system to prevent hypertension or arteriosclerosis, reduces hematopoietic effects and blood sugar levels, and reduces anti-inflammatory and anti-inflammatory properties. There is a tumor function (抗 腫 瘍 作用), etc., antler has been widely known for the treatment of weakness of the body and blood (증강) and blood (증강) to enhance the physical strength and immune effect of the body.

On the other hand, yokan is a confectionery made using antiques such as agar and red beans, and the product development is insufficient in terms of material diversity and functionality, and thus it is not attracting much attention of consumers.

In the present invention, while researching a variety of functional processed foods using vegetable raw materials of food processing raw materials, there is a problem that there is a limit in the food nutrition supply of the limited material, there is a demand for the development of various yokan to adapt to the processed food field, Siebeondaebo concentrate is a high-efficiency product, but most of it is bottled or aluminum pouch packaging, which is inconvenient to take while carrying, and the concentrate has a very bitter taste due to the characteristics of Chinese medicine. Parents are evading their children, even though they know that they are good for their health.

The present invention harmonizes the inherent efficacy of red ginseng, antler, and jeonseonbo material and sweet and tender taste of yokan in order to solve this problem, and is manufactured in the form of yokan, making it easy to carry and easy for adults and children. It aims to meet the tastes of consumers and to promote health by providing health foods that make it easy to consume the ingredients of Chinese medicines of red ginseng, antler, and jeonbo complementary ingredients.

In order to achieve this purpose, the formulation and extraction and concentration process of the gypsy crossbeam material, the extraction and concentration process of red ginseng, the tincture process of antler material, vitamin B1, vitamin C, calcium, which are functional food materials The process of preparing red ginseng thixotropic preservative solution by mixing and homogenizing carboxymethyl cellulose (CMC Ca) taurine and the like, and adding red ginseng thixotropic preservative solution to yokan main raw material to produce red ginseng thixotropic coliform .

The manufacturing process of the red ginseng tenodaeboganggwan of the present invention is a process for producing an extract concentrate from the jeonbobobo material, a process for producing an extract concentrate from the red ginseng raw material, a process for preparing an antler tincture, functional to the materials produced in these processes It consists of a process of manufacturing red ginseng thirteenth conservative liquid by mixing and homogenizing food materials, and adding red ginseng tenth conservative liquor to yokan wine, heating, and molding to produce red ginseng tenth conservative juice. Same as

Step 1 <Extraction and Concentration of Interleukin-Based Materials

Licorice, Clanja, Cinnamon, Angelica, Baekjak, Baekbongryeong, Baekchul, Sukjihwang, Cheongung, Astragalus, which are used as raw materials for food production and processing, are prepared after cutting each soil. After crushing to the size of 3 ~ 5 cm to be suitable for extraction, 8 times purified water is added to the weight of each material, and extracted extract for 6 hours at 95 ℃, 9 hours at 80 ℃, 15 hours It is transferred to a cooling tank and cooled at 8 ~ 12 ℃ to precipitate the precipitate. The supernatant is taken and centrifuged at 15,000rpm, and then the degree of vacuum or 70 ~ 72mmHg, 45 ~ 50 is maintained to maintain the components of the fragrance complement material. Concentrate each material to produce 55-65% solids by vacuum concentrating at low temperature, or open concentration at 60 ° C.

If necessary, raw materials such as broiler, ginger, jujube, etc. may be added as the above-described thixotropic preparation.

Second Process <Extraction and Concentration of Red Ginseng Raw Material>

The process of manufacturing red ginseng by washing red ginseng and preparing red ginseng concentrate, steaming fresh ginseng washed by the conventional method through preheating step at 96 ~ 99 ℃ for 90 ~ 240 minutes and then gradually increasing temperature to 70 ℃. After the ripening process (about 40 minutes) to lower the low-drying to produce red ginseng. A solvent is added to the dried red ginseng raw material, followed by extraction and concentration. The first extraction is performed by adding 8 times the amount of red ginseng raw material and extracted for 8 to 10 hours at 80 to 90 ° C. Re-extracted by adding 6-fold water, and extracting Sam-tang by adding 5-fold water of red ginseng raw material to secondary extraction, and extracting secondary and tertiary extraction under the same temperature and time conditions as the 1st extraction process. After cooling, the extracted extract is cooled for 22 hours at 8 to 12 ℃ in a double jacket installation tank. At this time, the extract produced by the first, second, and third extraction frequency is centrifuged at 15,000 rpm for 20 to 30 minutes in a centrifuge, and the filtrate is transferred to a vacuum concentrator, and the temperature is reduced to 50 at a vacuum degree of 70 to 72 mmHg. After adjusting to below ℃, the solid content of the filtrate is concentrated to 40 ~ 50%. Transfer the concentrated liquid to the open concentrator again, and then slowly operate the stirrer to bring the heating temperature to about 60 ℃, then concentrate it slowly, raise the product temperature to 85 ℃, heat sterilize for 90 minutes, and pass through 100 mesh sieve. Prepare a concentrate (solids content 62.5-67.5%).

Red ginseng is the main material of the present invention, its general ingredients and in particular the unique ingredients known as ingredients effective in the human body are as described in the following <Table 1> and <Table 2>.

<Table 1> General Components of Red Ginseng Extract (65% Solids)

division carbohydrate Crude fat Crude protein Ash Calorie salt Red ginseng concentrate (65% solids) 48.51% 0.13% 10.32% 5.13% 236.5cal 276 mg / kg

<Table 2> Unique ingredients of red ginseng concentrate (65% solids)

Number Inspection items result One Irradiation Ponine (mg / g) 103.6 mg / g 2 Ginsenoside Rb ₁ 4.33mg / g 3 Ginsenoside Rb ₂ 3.64mg / g 4 Ginsenoside Rc 6.98mg / g 5 Ginsenoside Rd 2.65mg / g 6 Ginsenoside re 4.55mg / g 7 Ginsenoside Rf 0.74mg / g 8 Ginsenoside Rg ₁ 3.66mg / g 9 Maltol detection

Process 3 <Preparation of Antler tincture>

In the process of manufacturing tincture using antler, the rust material is roughly 1 to 2 cm in size, and then diluting solvent 30 to 40% alcohol is used in the amount of 3 to 4 The mixture was left to stir at room temperature for about 5 days with stirring, followed by extraction, taking the first leaching supernatant, and washing the first extracted residual antler raw material again with the above 30-40% alcohol solvent and compressing the secondary. Take the leachate, add it with the primary leaching supernatant, add the primary and secondary extracts, add alcohol solvent (30-40% alcohol) so that it is 3.5 times the amount of deer antler, and leave it for about 2 days. After concentration to 7 ~ 9% solid content to prepare a antler tincture.

4th process <Preparation of Red ginseng jeonseondae solution>

The cyclic condensate concentrate (solid content 55 ~ 65%), red ginseng concentrate (solid content 62.5 ~ 67.5%), antler tincture (solid content 7 ~ 9%) and functionalities prepared in the first step, the second step, and the third step The red ginseng thirteen conservative solution is prepared by combining the additives and mixing with water. , Concentrates of Baekchul, Sukjihwang, Cheongung, and Astragalus are added 4.5 to 5.0 parts by weight each), 8 to 9 parts by weight of red ginseng concentrate, 0.3 to 0.4 parts by weight of antler tincture, and then 0.08 to 0.12 parts of taurine as a functional additive. , vitamin B ₁ 0.10 ~ 0.14 parts by weight, vitamin C 0.08 ~ 0.12 parts by weight, calcineurin help carboxymethylcellulose (CMC Ca) into 0.08 ~ 0.12 parts by weight ethanol 0.7 ~ 0.9 weight combined parts, and water 40-44 parts by weight of fully Stir 1-2 hours until dissolved and blended It was passed through a 100mesh sieve and then to produce a ginseng sipjeon Daebo stock solution (solid content of 28 ~ 32%).

Process 5 <manufacturing red ginseng reeds

Soak agar in water and soak overnight to dissolve in a dissolving tank, and dissolve 1.2 ~ 2.0 parts by weight of dissolved agar, red beans containing white sugar and kidney beans (sediment 45 ~ 50: 55 ~ 50 weight ratio per white sugar) 50.0 ~ 53.0 1 part by weight, 18 to 22 parts by weight of reduced starch syrup, 10.0 to 14.0 parts by weight of oligosaccharide, 8.0 to 12.0 parts by weight of white sugar, put in a cooking pot and mixed for 1 to 2 hours at 90 ° C. Red ginseng thirteenth preservative solution prepared in the formulated by dissolving for 1 to 2 hours while blending with 4.0 to 6.0 parts by weight, while continuously heating at 90 ℃ poured into a mold of a certain model to form the shape of the red ginseng thirteenth reconstruction shaft and then quenched to make the finished product.

<Example>

47.1 parts by weight (60 parts by weight) of the red ginseng jeonseonju solution (a solid content of 60%) (4.7 parts by weight of clarifier concentrate, licorice, gyeji, Angelica, Baekjak, Baekbongryeong, Baekchul, Sukjihwang, Cheonggung, Astragalus, respectively, were added 4.7 parts by weight. ), Red ginseng extract (65% solid content) was 8.5 parts by weight, antler tincture (solids content 8%) 0.35 parts by weight blending and taurine 0.10 parts by weight of a functional additive parts of vitamin B ₁ 0.12 parts by weight, vitamin C of 0.10 parts by weight, Add 0.10 part by weight of Calcium Carboxymethyl Cellulose (CMC Ca) and 0.8 part by weight of alcohol, add 41.93 parts by weight of water, and stir for 1.5 hours until complete dissolution and blending. %) Is prepared.

Agar soaked in water and soaked overnight was dissolved in a dissolution tank. 1.5 parts by weight of dissolved agar, sediment containing white sugar (a mixture of 47.0 kidney beans and 43.0 parts by weight of white bean), 19.97 parts by weight of starch syrup and 12.4 parts by weight of oligosaccharide Part by weight, 9.15 parts by weight per white, put in a cooking pot and mixed, heated at 90 ℃ for 1.5 hours, and boiled 1.5 hours while mixing 5.0 parts by weight of red ginseng thixotropic solution to the heated yokan, and continued heating at 90 ℃ poured into a mold of a certain model Red ginseng zodiac bovine form is formed and then quenched to make the finished product.

The red ginseng tenodaeboganggang prepared in this way is a combination of the unique herbal medicine flavor and medicinal effect of red ginseng, antler, and tenodaebobo, and sweet and mellow taste of yokan. Moreover, the unique herbal flavor of Koreans blends together, avoiding the phenomena of simple herbal medicines, leading to popular health foods, making it a nutritious snack not only for older people, but also for younger and younger children. Red ginseng, antler, and medicinal herb ingredients can be consumed to meet the consumer's preferences and promote health.

Claims (5)

In the method of producing yokan, 45 to 50 parts by weight of the jeonbodae concentrate, 8 to 9 parts by weight of red ginseng concentrate, 0.3 to 0.4 parts by weight of antler tincture and 0.08 to 0.12 parts by weight of taurine as a functional additive, 0.10 to 0.14 of vitamin B ₁ Add parts by weight, 0.08 to 0.12 parts by weight of vitamin C, 0.08 to 0.12 parts by weight of Calcium Carboxymethyl Cellulose (CMC Ca), 0.7 to 0.9 parts by weight of alcohol, and add 40 to 44 parts by weight of water until completely dissolved. Stirred for 2 hours and passed through a 100mesh sieve to prepare a red ginseng thirteenth conservative solution with a solid content of 28 to 32%, 50.0 to 53.0 parts by weight of red bean and kidney beans, including white sugar, 1.2 to 2.0 parts by weight of dissolved agar, 18 to 22 parts by weight of reduced syrup, 10.0 to 14.0 parts by weight of oligosaccharide, 8.0 to 12.0 parts by weight of white sugar were mixed in a cooking pot and heated at 90 ° C. for 1 to 2 hours. 1 to 2 hours Method of producing a red ginseng reed girdle beam, characterized in that it is prepared by pouring into a mold of a certain model while continuing heating at 90 ℃ after the sol to form a form of yokan. The method of claim 1, wherein the jeonseondae concentrate concentrates about 3 ~ 5cm to remove and extract the foreign substances attached to each of licorice, lame, Gyeji, Angelica, Baekjak, Baekbongryeong, Baekchul, Sukjihwang, Cheongung, Astragalus (Iii) add 8 times purified water to each material, and transfer the extracted solution to 95 ° C for 6 hours and 80 ° C for 9 hours. After taking the supernatant and centrifuging at 15,000rpm, it is concentrated in vacuum at 70 ~ 72mmHg, low temperature of 45 ~ 50 ℃ or open concentration at 60 ℃ to maintain the ingredients such as flavor and vitamins. 4.6 ~ 5.1 parts by weight, licorice concentrate, gyeji concentrate, Danggui concentrate, Baekjak concentrate, Baekbongryeong concentrate, Baekje concentrate, Sukji sulfuric acid concentrate, Cheonggung concentrate, Astragalus concentrate Method for producing red ginseng tenodae rehabilitation ginseng, characterized in that the mixture was prepared by mixing 4.5 to 5.0 parts by weight, respectively. The red ginseng concentrate is a solvent in low-temperature dried red ginseng raw material after the steamed washed ginseng through a preheating step in a steaming device, after 90-240 minutes at 96-99 ° C. and then gradually lowering the temperature to 70 ° C. After extracting and concentrating, the primary extraction adds 8 times of red ginseng raw material and extracts it for 8-10 hours at 80 ~ 90 ℃, and the second extraction adds 6 times multiple of raw materials to primary extracted red ginseng raw material and extracts it again. In the third extraction, the red ginseng extracted from the red ginseng raw material was added 5 times as many times as raw materials, and the second and third extractions were extracted under the same temperature and time conditions as the first extraction process, and the extracted extract was cooled. Cooling is allowed to cool for 22 hours at 8 ~ 12 ℃ in a double jacket installation tank, centrifuged at 15,000rpm for 20 ~ 30 minutes at 15,000rpm in centrifuge Vacuum filtrate After conveying to the shaft device, the temperature is adjusted to 50 ℃ or less at the vacuum degree of 70 ~ 72mmHg, and the filtrate is concentrated so that the solid content of the filtrate is 40 to 50%. After operating the heating temperature to about 60 ℃ and slowly concentrated, the temperature rises to 85 ℃ heat sterilization for 90 minutes and then passed through a 100 mesh sieve red ginseng eleven barley, characterized in that the manufactured to have a solid content of 62.5 ~ 67.5% Manufacturing method. According to claim 1, the antler tin is prepared by pulverizing the antler raw material to the size of approximately 1 ~ 2cm, and then add a dilution solvent 30 to 40% alcohol solvent 3 to 4 times the amount of antler raw material and stirring frequently at room temperature for about 5 days After allowing to stand, the mixture was filtered and the first leaching supernatant was taken. Then, the residue of the first extracted antler was washed again with the 30-40% alcohol solvent, followed by the compression of the extracted second leaching supernatant. Add the first and second extracted liquids, and add alcohol solvent (30-40% alcohol) to 3.5 times the amount of antler raw material, and leave it for about 2 days. Then, take the supernatant again, filter it, and make the solid content 7-9%. Red ginseng jeonseonboganggang manufacturing method characterized in that it was produced by concentration. In the jelly, sipjeon Daebo concentrate 45 to 50 parts by weight, Red Ginseng extract 8-9 parts by weight, antler tincture 0.3 to 0.4 parts by weight blended, and taurine 0.08 ~ 0.12 parts by weight, ₁ 0.10 ~ 0.14 Vitamin B as a functional additive parts parts by weight of vitamin C 0.08 to 0.12 parts by weight, calcium carboxymethylcellulose (CMC Ca) 0.08 to 0.12 parts by weight, alcohol 0.6 to 0.10 parts by weight, 40 to 44 parts by weight of water is added until complete dissolution and stirring for 1 to 2 hours The red ginseng thixotropic preparation of 28-32% of solid content was prepared by passing through 100mesh sieve, 50.0-53.0 parts by weight of red beans and kidney beans containing white sugar, 1.2-2.0 parts by weight of dissolved agar, 18 ~ 22 parts by weight, oligosaccharide 10.0 ~ 14.0 parts by weight, 8.0 ~ 12.0 parts by weight per white into a simmering pot and mixed with the red ginseng thirteenth conservative solution 4.0 ~ 6.0 parts by weight in yokan prepared by heating for 1 to 2 hours at 90 ℃ or more 1 Boil for 2 hours to 90 ℃ In a heated poured into a mold of a certain model is formed in the form of jelly, and then ginseng, characterized in that the rapid cooling was prepared sipjeon Daebo jelly.