KR100609881B1 - Preparation method of Functional Health candy By Extracts from Hot-Water Extracts of Korean mountain ginsengs - Google Patents

Abstract

The present invention relates to a camphor ginseng-containing functional candy and a manufacturing method thereof, the camphor ginseng-containing candy according to the present invention is freeze-dried, powdered or hot-water extracted liquid extracted from the camphor ginseng by a hot water extraction method 5% by weight to 15% %, Isomaltooligosaccharides instead of sugar, 82.75% to 92.75% by weight, and food additives such as sweeteners, acidulants, and flavors are mixed and cooked using a steamer to prepare each raw material. Mixing homogeneously, it is prepared through the step of forming into a candy shape and frosting.

The camphor ginseng-containing candy of the present invention is not sweet as conventional candy by adding isomaltooligosaccharides instead of sugar, and has a low hygroscopicity, which is easy to handle, and has a relatively inexpensive camphor ginseng while having the efficacy of wild ginseng. A candy having functionality in terms of used food is provided.

In addition, according to the present invention, hepatic function, glycemic-enhancing diabetic patients help, cancer cell growth suppression, hypertension patients, lower blood pressure, prevent arteriosclerosis, activate the body's immune function, prevent anemia, promote body metabolism, skin disease treatment skin By enhancing, strengthening and stimulating the central nerve, it provides a favorite product with general preventive medical functions such as promoting learning ability and memory, relieving stress and fatigue, and increasing the added value of camphor ginseng and increasing income of camphor ginseng producing farmers. We can contribute to and contribute to promoting the health of the people.

Camphor Ginseng, Camphor Ginseng Extract, Isomaltooligosaccharide, Functional Camphor Ginseng Candy

Description

Preparation method of Functional Health candy By Extracts from Hot-Water Extracts of Korean mountain ginsengs}

1 is a view of the process for producing a camphor ginseng-containing candy of the present invention.

Figure 2 is a diagram analyzing the free sugar composition of camphor ginseng-containing candy according to the present invention.

3 is a view analyzing the organic acid composition of camphor ginseng-containing candy according to the present invention.

4 is a view of the electron donating ability of camphor ginseng-containing candy according to the present invention.

 An object of the present invention is to provide a candy and a method of manufacturing the same, adding a camphor ginseng hot water extract having a function of increasing the added value of camphor ginseng and reflecting the efficacy and quality characteristics of camphor ginseng.

Ginseng (Panax ginseng C.A. Meyer) is a herb that has long been used as a blood donor tonic in Korea and China, and has been recognized as the best quality of ginseng produced in Korea. Ginseng plants are also grown in the United States, China, Japan, and Russia, but there are differences in Korean ginseng in terms of lineage, form, and composition. Ginseng was first discovered in pharmacology as a tonic or elixir from the Chinese book of the Korean War (B.C. 33-48) about 2,000 years ago. The history of ginseng medicinal use in Korea was used medicinally in the Dangun era over 4,000 years ago (Samguk Yusa), and 11 kinds of Koguryo drugs were introduced in the Kangnon-Bone Co., Ltd. of Kang Hong-kyung (456-536). Ginseng is the raw ginseng with the collected raw ginseng, wild ginseng, and cultivated fresh ginseng, but because of its preservation, it is generally used. Various secondary products such as tea preparations, ingredients, tablets, liquids, extracts, and external preparations have been developed by making various products and using ginseng as raw materials.

The camphor ginseng is an artificial cultivation of wild ginseng seeds with human hands. Especially, the wild ginseng seeds are planted in deep mountains and raised in wild state, and they are grown in shaded and humid places such as deep mountain birch and lacquer trees. It grows only in half shady and remote places, and it means that the seeds of wild ginseng are planted in the mountains and harvested after 6 ~ 30 years. The difference between ginseng and ginseng is that most of the ginseng has three to seven heads, while Sanyangsan ginseng has many more depending on the age, and the body is surrounded by the shape of a ring, but not in ginseng, the root of ginseng is thick Although short, Sanyangsan Ginseng is thin and long, sometimes over 1m. Sanyangsan Ginseng has a life span of more than 50 years and hundreds of years depending on soil and climatic conditions, but Ginseng is up to 20 years old and Sanyang Sansam has a stronger fragrance than ginseng. However, the pharmacological efficacy of camphor ginseng, especially Sanyang ginseng, is known to be comparable to wild ginseng, and it is known to show unique effects of wild ginseng due to its very diverse composition and natural tissue structure (saponin composition) like natural ginseng.

In general, ginseng can help liver function by improving liver function, blood sugar strengthening, help treat diabetic patients, suppress cancer cell growth, lower blood pressure in patients with hypertension, prevent atherosclerosis, activate immune system in body, prevent anemia, promote metabolism in body, skin disease It is said to have excellent effects on strengthening the skin, stimulating and advancing the central nerve, promoting learning and memory, and relieving stress and fatigue.

Candy is a Latin word meaning cans are sugar and molds are solidified. Although the origin and manufacture of candy are not clear, some of the ancient Egyptian diets described in Fig., With sweets containing honey, such as figs, palms, nuts, spices, etc., were also made in Israel and Greece. There is a record. The main components of candy are sugar cane and sugar beet combined with carbohydrate foods such as corn syrup, corn starch, honey, molasses, and maple sugar.In addition, dairy products such as powdered milk, condensed milk, butter, cream, chocolate, fruits, nuts, eggs, Spices and colors are blended to provide nutrients with flavor. In addition to sugar, starch syrup is used as the main raw material. Starch syrup is mixed with sugar to prevent sugar from being crystallized and to give shape, giving it a glossy and moderate sweetness. There are three ways to make candies, which are used to make caramel or hard candies. Mix the ingredients, boil them in a steamer, shape them, mix the ingredients and put them into a mold with strong force. There is a way to make it round with sugar.

The present invention relates to a method for producing a candy product added with camphor ginseng hot water extract having the functionality that can increase the added value of camphor ginseng and reflect the efficacy and quality characteristics of camphor ginseng.

In the current conditions of the rapid industrialization of our society, the increase of the elderly population, and the increase in the number of adult diseases such as cancer, heart disease, and stroke, the interests of the people's health are increasing, and in order to prevent such chronic diseases, As the development of foods with a function of bioregulatory function is emphasized more, the demand for functional foods that are beneficial to health is increasing.

Sanyangsan ginseng, a global biological resource, is grown in the wild by sprinkling the seeds of natural wild ginseng in the deep mountain valleys, and its pharmacological efficacy is known to be comparable to wild ginseng. Currently, some processed products using ginseng are produced and sold, but there are no processed products with various health functionalities using wild ginseng.

The present inventors can increase the production and consumption of world-class biological resources in Korea, develop and disseminate various camphor ginseng processed products having bioregulatory functions, and commercialize food ingredients of camphor ginseng with excellent functionality both at home and abroad. In addition, the development of products that can expect the effect of raising the farmer's cultivation and production income and farm household income and improve the utilization of camphor ginseng has led to the present invention as needed.

Existing studies on camphor ginseng include comparison of bioactive substances and cell cultures of ginseng and camphor ginseng (Lee Ho Jae, Master's Thesis, Ajou University, 2000), and phenolic components of Korean ginseng and camphor ginseng (Lee Ho Jae et al., Korean Journal of Biotechnology and Bioengineering, 2000), and comparison of free amino acids between Korean ginseng and camphor ginseng (Lee Ho Jae et al., Journal of Biotechnology and Biotechnology, 2000).

Therefore, in the present invention, farmers who produce added value of camphor ginseng, which are useful biological resources, and produce camphor ginseng, through the development of candy and the development of various functional processed products in order to develop various products of the camphor ginseng candy product and various tastes of consumers. Contributing to the income increase of local industries and promoting the health of the people through the development of health functional food using camphor ginseng, which is known to have excellent efficacy, and for the global commercialization of health functional food using camphor ginseng with Korean ginseng products. It was intended to manufacture candy, a functional food containing camphor ginseng.In order to reflect the recent increasing interest of modern people on diet, it is a sweetener for sweetness, which is a characteristic of candy. No effect on disease prevention and obesity Was added to the functional sweetener isomaltoligosaccharides, to prepare a tasteful camphor ginseng candy product with a variety of efficacy.

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The present invention relates to a method for preparing camphor acid-containing functional candy,
Mixing the hot powdered extract of camphor ginseng and the dry powder of camphor ginseng;
Adding isomaltooligosaccharide to the above mixture;
Adding a flavoring agent as a food additive to the mixture mixed with isomaltooligosaccharide;
Mixing the mixture of food additives in a steam cooker and mixing the mixture homogeneously;
Shaping the homogeneously mixed mixture into a candy shape and coating sugar on it (see FIG. 1).
In addition, the camphor ginseng-containing candy of the present invention is not sweet like conventional candy by adding isomaltoligosaccharides instead of sugar, has low hygroscopicity and has an effect of easy handling, and is stable to heat or acid and does not brown.

The camphor ginseng-containing candy according to the present invention contains 5 wt% to 15 wt% of camphor ginseng hot water extract, and the water content is 0.41 wt% to 0.98 wt%.

The composition of the camphor ginseng-containing candy prepared according to the embodiment of the present invention is shown in [Table 1] and [Table 2], respectively. The former is expressed in% ratio and the latter is expressed in actual content ratio (Kg) assuming a total of 30 Kg.

TABLE 1

 Raw material  Component ratio (%)  5 wt% sample  10 wt% sample  15 wt% sample  Camphor Ginseng Hot Water Extract  5.00  10.00  15.00   Isomaltooligosaccharide  92.75  87.75  82.75  Sucrose  0.10  0.10  0.10  Camphor Ginseng Spice  0.15  0.15  0.15  Camphor Ginseng Powder  2.00  2.00  2.00  gun  100  100  100

TABLE 2

  Raw material  Content (kg)  5 wt% sample  10 wt% sample  15 wt% sample  Camphor Ginseng Hot Water Extract  1.50  3.00  4.50   Isomaltooligosaccharide  27.82  26.32  24.82  Sucrose  0.03  0.03  0.03  Camphor Ginseng Spice  0.05  0.05  0.05  Camphor Ginseng Powder  0.60  0.60  0.60  gun  30  30  30

Hereinafter, the present invention will be described in more detail with reference to other experimental results in the above examples. However, the following description is to be described in detail so that those of ordinary skill in the art to easily understand in order to facilitate understanding, it should be noted that the scope of the present invention is not limited thereto.

(Example)

Example 1

In the same process as in Figure 1, by analyzing the general components of the camphor ginseng-containing candy of the present invention prepared in the component ratio of [Table 1] and [Table 2] to obtain the results of [Table 3].

TABLE 3

 Samples  ingredient  moisture  Crude protein  Crude fat  View minutes  Crude fiber  Nitrogen-Free Extract  5% by weight  0.41  0.68  0.75  0.13  0.07  97.96  10% by weight  0.58  0.74  0.93  0.17  0.10  97.48  15% by weight  0.88  0.89  0.97  0.18  0.12  96.96

As shown in Table 3, the water content of the camphor ginseng-containing candy was 0.41% by weight to 0.88% by weight, and the water content of the product tended to increase as the amount of the camphor ginseng extract was increased. The crude protein, crude fat, crude ash and crude fiber contents of candy were 0.68%, 0.75%, 0.13% and 0.07%, respectively, while the 15% camphor extract was 0.89%, 0.97% and 0.18%, respectively And 0.12% showed a higher content to increase the relative content according to the increase in the amount of added camphor ginseng extract added during the candy manufacturing, it was confirmed that the camphor ginseng extract has the effect of increasing the food nutritional value of the candy.

Example 2

In the same process as in Figure 1, the sugar, acidity and color of the camphor ginseng-containing candy of the present invention prepared in the component ratio of [Table 1] and [Table 2], the results were obtained as shown in [Table 4].

 TABLE 4

 Samples   Sugar content (%)   PH (pH)  Chromaticity  L  a  b  △ E  5% by weight  87.5  5.56  60.46  2.54  11.90  33.65  10% by weight  85.2  5.52  54.35  3.03  12.88  39.60  15% by weight  80.5  5.51  56.41  3.33  12.91  37.74

As shown in [Table 4], the sugar content was 80.5-87.5% in total, 5% camphor ginseng extract added product was the highest with 87.5% and 15% camphor ginseng extract added product was the lowest with 80.5%. The acidity tended to decrease as the amount of added camphor ginseng extract increased from pH 5.51 to pH 5.56. In the case of chromaticity, the L value of whiteness was 60.46 for 5% camphor ginseng extract added product, but as the added amount of camphor ginseng extract increased, 15% camphor ginseng extract added tended to drop to 56.40. It confirmed that it lowers. In addition, in the case of a value representing redness, 5% camphor ginseng extract added product was 2.54, but as the amount of camphor ginseng extract added increased, 15% camphor ginseng extract added product tended to increase slightly to 3.33, and b value of yellowness also showed 5 % Camphor ginseng extract added product was 11.90, but as the amount of camphor ginseng extract added increased, 15% camphor ginseng extract added product tended to increase to 12.91. Therefore, on the basis of these results, it can be judged that various changes of L, a, and b values, which are the chromaticity of the candy product, were caused by the increase in the amount of camphor ginseng extract added during the manufacture of the candy.

Example 3

As a result of analyzing the free sugar composition of the camphor ginseng-containing candy of the present invention prepared in the component ratio of [Table 1] and [Table 2] by the same process as in FIG.

As shown in Figure 2, sucrose (Sucrose), glucose (glucose) and fructose (fructose) was identified as the main free sugar of candy prepared by the addition of camphor extract. In case of sucrose, 5% camphor ginseng extract added group showed the highest content of 224.3mg / 100g, and the 15% camphor ginseng extract added group showed the lowest content of 161.67mg / 100g. As a result, it is seen as a result of increasing the amount of the oligosaccharide in proportion to produce it in combination. In the case of glucose and fructose, 15% camphor ginseng extract added the highest content of 90.99mg / 100g and 14.81mg / 100g, respectively.

These results show that camphor ginseng extract and oligosaccharide added during the manufacture of candy have a great effect on the production of low-calorie low-calorie candy products.

Example 4

As a result of analyzing the free acid composition of the camphor ginseng-containing candy of the present invention prepared by the component ratios of [Table 1] and [Table 2] by the same process as in FIG.

The organic acid composition of camphor ginseng candy product was identified as oxalic acid, tartaric acid, malic acid, lactic acid and furmaric acid. Among them, malic acid and tartaric acid It was confirmed that the organic acid. The highest content of malic acid was 51.1 mg / 100g in 5% camphor ginseng extract, and the lowest in 10% camphor ginseng extract was 27.6 mg / 100g. The content of tartaric acid was 40.3 mg / 100g in 15% camphor ginseng extract. The 10% camphor ginseng extract added was the lowest with 15.2 mg / 100g. Oxalic acid showed the highest content of 20.5 mg / 100g in 5% camphor ginseng extract, 14.6 mg / 100g in 15% camphor ginseng extract and 3.3 mg / 100g in 15% camphor ginseng extract. .

Example 5

As a result of analyzing the free amino acid composition of the camphor ginseng-containing candy of the present invention prepared by the component ratios of [Table 1] and [Table 2] by the same process as in FIG. 1, the results as shown in [Table 5] were obtained.

TABLE 5

  amino acid  Sample (addition ratio of camphor ginseng)  5% by weight  10% by weight  15% by weight  Aspartic acid  22.92  41.77  61.50  Threonine  19.41  26.27  89.01  Serine  53.13  62.61  43.32  Glutamic acid  17.80  36.83  18.54  Proline  31.74  66.14  40.57  Glycine   4.68   9.67  11.15  Alanine  17.82  32.19  30.15  Cysteine   5.16   9.45   9.64  Valine  16.00  26.51  49.71  Methionine   4.05   4.00  13.55  Isoleucine  10.59  13.25  35.64  Leucine  16.54  17.91  61.52  Tyrosine   7.80   7.79  32.33  Phenylalanine  14.51  21.73  56.85  Histidine  15.15  27.67  48.28  Lysine  21.81  34.67  60.64  Arginine  236.03  390.06  283.40  gun  515.141  828.52  945.80

The total free amino acid content of camphor ginseng candy products was 515.14 ~ 945.80 mg / 100g, and the main free amino acids were arginine (236.03 ~ 390.06 mg / 100g), serine (43.32 ~ 62.61 mg / 100g), and aspartic acid. Aspartic acid contained 22.92 ~ 61.50 mg / 100g and proline 31.74 ~ 66.14 mg / 100g in order, and the total free amino acid content of 15% camphor ginseng extract was 945.80 mg / 100g. Content is indicated.

In addition, the lysine content of essential amino acids in camphor ginseng candy products is 21.81 ~ 60.64 mg / 100 g, and the highest amount is 60.64 mg / 100 g in the 15% camphor ginseng extract added group, and the threonine content is 19.41 ~ 89.01 mg. The highest amount was 89.01 mg / 100g in the 15% camphor ginseng extract, and the leucine content was 16.54 ~ 61.52 mg / 100g, and the highest amount was 61.52 mg / 100g in the 15% camphor ginseng extract. The valine content was 16.00 to 49.71 mg / 100 g, and the highest content was 49.71 mg / 100 g in 15% camphor ginseng extract.

These results show that as the amount of added camphor ginseng extract added during the manufacture of candy products increases the content of free amino acids.

Example 6

As a result of analyzing the inorganic composition of the camphor ginseng-containing candy of the present invention prepared by the component ratio of [Table 1] and [Table 2] by the same process as in FIG.

TABLE 6

  Inorganic Ingredients (mg / 100g)  Sample (addition ratio of camphor ginseng)  5 wt%  10% by weight  15 wt%  K  171.18  189.04  209.14  Mn  180.51  187.96  198.30  Na   78.36   80.76   85.43  Mg   48.70   65.73   81.81  Cu   27.23   30.18   33.66  Ca   26.98   27.82   28.63  Fe   14.02   14.19   14.35  P    9.87   14.78   27.41

As shown in Table 6, K, Mn, Na, Mg, Cu, Ca, Fe, P, etc. were confirmed by analyzing the inorganic composition of the candy product prepared by adding camphor ginseng extract. In case of K, 209.14 mg / 100g was added to 15% camphor ginseng extract, showing the highest content as a major mineral in candy products, 180.51-198.30 mg / 100g for Mn, and 78.36-85.43 mg / 100g for Na. , Mg showed a high content of 48.70-81.81 mg / 100g. In addition, the Cu content of 27.23-33.66 Ca is 26.98-28.63 mg / 100g, Fe is 14.02-14.35 mg / 100g, and P is 9.87-27.41 mg / 100g. These results show that camphor ginseng candy product has high content of K, Mn, Na, etc., which can be used as an alkaline food.

Example 7

In the same process as FIG. 1, the phenolic substance content of the camphor ginseng-containing candy of the present invention prepared in the component ratios of [Table 1] and [Table 2] was obtained.

TABLE 7

 Sample (addition ratio of camphor ginseng)  5 wt%  10% by weight  15 wt%  Phenol Content (mg / 100g)  14.59  18.03  24.62

As shown in [Table 7], the total phenolic content of camphor ginseng candy product was 14.59 ~ 24.62 mg / 100g, which confirms the tendency of the total phenolic content of the product increases as the amount of added camphor ginseng increases.

Example 8

In the same process as FIG. 1, the electron donating ability test was carried out to measure the antioxidant properties of the camphor ginseng-containing candy of the present invention prepared in the component ratios of [Table 1] and [Table 2].

As shown in Figure 4, EDA (%) of camphor ginseng candy product is 62.23 ~ 68.62% compared to 96.81% of the BHA 200 ppm concentration of synthetic antioxidants, antioxidant activity of about 64.28 ~ 70.88%, 97.00 of BHT 200 ppm concentration Compared with%, the antioxidant activity of about 64.15 ~ 70.74% was about 88.18 ~ 97.24% when compared to 70.57% of 400 ppm concentration of natural antioxidant tocopherol (α-tocopherol).

These results show that the antioxidant substances contained in camphor ginseng extract showed the antioxidant activity of candy products.

Example 9

In order to evaluate the sensory quality characteristics of the camphor ginseng-containing candy of the present invention prepared in the component ratio of [Table 1] and [Table 2] by the same process as in FIG. As a result of the investigation, the results as shown in [Table 8] were obtained.

TABLE 8

 Sample (addition ratio of camphor ginseng)  5 wt%  10% by weight  15 wt%  color  3.0 ± 0.26  3.1 ± 0.35  3.6 ± 0.18  Exterior  3.3 ± 0.33  3.2 ± 0.25  3.8 ± 0.25  incense  3.0 ± 0.26  3.9 ± 0.31  3.5 ± 0.27  sweetness  3.3 ± 0.42  3.6 ± 0.22  3.0 ± 0.33  bitter  3.5 ± 0.50  3.7 ± 0.37  3.6 ± 0.32  Texture  3.3 ± 0.42  3.3 ± 0.21  3.8 ± 0.49  Overall preference  3.0 ± 0.26  3.4 ± 0.34  3.3 ± 0.25

15% camphor ginseng extract added to 3.6, 15% camphor ginseng extract added to 3.8, 10% camphor ginseng extract added to 3.9 and 10 to sweet flavor The product added% camphor ginseng extract was high sensory score of 3.6. In bitter taste, the products containing camphor ginseng extract gained a sensory score between 3.5 and 3.7, indicating a bit bitter taste, which is thought to be due to ingredients such as saponin in the camphor ginseng extract added during the manufacture of candy products. In the sense of texture, 15% camphor ginseng extract added with 3.8 had a high sensory score, and in the case of overall preference, 10% camphor ginseng extract added with 3.5 had the highest sensory score. Therefore, according to the above results, in the manufacture of candy products, the nutritional components and taste characteristics of camphor ginseng extracts are formed in an appropriate harmony to develop and manufacture functional candy products having the unique color and taste of candy products. I think you can.

The present invention relates to a method for producing a candy product added with camphor ginseng hot water extract having the functionality that can increase the added value of camphor ginseng and reflect the efficacy and quality characteristics of camphor ginseng.

   In the present invention, farmers and regions producing added products of camphor ginseng, which are useful biological resources, and producing camphor ginseng, through the development of candy and the development of various functional processed products in order to develop various products of camphor ginseng candy products and various tastes of consumers. To contribute to the income increase of the industry, to promote the health of the people through the development of health functional foods using Jang brain ginseng known to have excellent efficacy, and to promote the global commercialization of health functional foods using Korean ginseng products together with Korean ginseng products. It can be expected to improve the utilization of functional candy products containing camphor ginseng.

Claims (4)

delete delete delete Mixing the hot powdered extract of camphor ginseng and the dry powder of camphor ginseng; Adding isomaltooligosaccharide to the above mixture; Adding a flavoring agent as a food additive to the mixture mixed with isomaltooligosaccharide; Mixing the mixture of food additives in a steam cooker and mixing the mixture homogeneously; Forming a homogeneously mixed mixture in the shape of a candy and coating a sugar thereon; characterized in that consisting of, Method of preparing camphor ginseng-containing candy.

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