KR100638733B1 - Method for preparing red ginseng using extrusion process - Google Patents

Abstract

The present invention relates to a method for producing red ginseng and red ginseng fortified expanded food from ginseng or white ginseng using an extrusion molding process. Red ginseng and red ginseng powder prepared according to the method of the present invention can be mass-produced in a short time compared to the traditional red ginseng manufacturing method, and can be used as a raw material of the second red ginseng processed product because no additional powdering process is required. In addition, since the direct expansion snack and indirect expansion pellets prepared according to the method of the present invention contains a high concentration of red ginseng components, it can be used for snacks and snacks and at the same time provide a health promoting effect.

Red ginseng, extrusion process, expanded food

Description

Method for preparing red ginseng using extrusion process {Method for preparing red ginseng using extrusion process}

1 is a result showing the moisture content of fresh ginseng with drying temperature and time (●: 80 ℃, ▲: 100 ℃, ■: 120 ℃).

FIG. 2 is a schematic illustration of the screw configuration of the twin screw extruder used in the embodiment of the present invention (1: 1/2 pitch screw, 2: 2/3 pitch screw, 3: forward) Forward paddle, 4: reverse pitch screw.

Figure 3 is a photograph showing the results of performing TLC chromatography on red ginseng, white ginseng, conventional red ginseng and standard maltol prepared according to the method of the present invention.

The present invention relates to a method for producing red ginseng and red ginseng fortified expanded food using an extrusion molding process.

Ginseng is widely used as the most representative nourishing tonic from whales, and recently, many researches on ingredients and efficacy have been reported. Ginseng's effects include central neurosuppression and excitatory action, protein and nucleic acid biosynthesis promoting action, hematopoietic action, liver function recovery, blood pressure drop and synergy, arteriosclerosis prevention effect, blood sugar strengthening effect, anti-fatigue and anti-stress action Recently, it has been reported that AIDS virus proliferation inhibitory effect, antidioxin action and sexual function improvement effect.

In general, ginseng is used in the form of harvested ginseng, white ginseng dried at room temperature, or red ginseng steamed and dried. In particular, red ginseng is stronger than ginseng and white ginseng, so ginseng is mainly used in the form of red ginseng.

Prepared by washing ginseng, steaming (heating temperature: 90-100 ℃), primary drying (water content: 35-40% by weight), storage maturation, secondary drying (water content: around 16% by weight) and shaping Compared to fresh ginseng, red ginseng improves shelf life, changes in ingredients, and brown change.

In particular, the chemical changes of the components during the steaming heat treatment process of red ginseng during the manufacturing process of red ginseng, a new component does not exist in the fresh ginseng or white ginseng is generated, the content of the existing components also increases. The main components that change during the red ginseng production process are saponin-based compounds and non-saponin-based compounds such as polyacetylene, acidic polysaccharides and amino acids. Among the non-saponin-based components, panaxitriol is a unique component present only in red ginseng. It is reported that red ginseng has a higher saponin content, an acidic polysaccharide content of about 8 times, and an amino acid content of about 25 times higher than white ginseng prepared with the same raw ginseng.

On the other hand, the extrusion process is an efficient and economical process compared with other processes because the unit operation such as mixing, grinding, heating, molding and drying occurs in a short time. As the screw moves, the material inside the extruder is subjected to shearing force and pressure under the control of the die exit.In particular, when applied to the heating process, the extrusion process involves physical forces at high temperature and high pressure. (Harper, Extrusion Cooking , pp 1-16, 1989).

The extrusion process began to be applied to the industry as a solution for labor-intensive fields in earnest from the 1930s. The first application of the extrusion molding process as a continuous process is polymer plastic molding, and recently, various applications have been applied to industries such as food, feed, biology, and medicine.

In the mid-1930's, the pasta production process was started systematically in the food industry, using a single-axis extrusion machine (Harper, Extrusion of Foods , pp. 1-6, 1981). Examples of the extrusion process in the food sector include snack products with swelling cereals, gelatinized starch, organization of vegetable proteins, pre-fat extraction of oil and fat, sterilization, conversion of macromolecules, and intermediate productization of fats (Ryu Hyung, Journal of Korean Soybean Research 12) ), 43-48, 1995). However, there is no example where the extrusion process is used to process ginseng, especially red ginseng.

While continuing research to develop a method for producing red ginseng in a large amount, the present inventors can not only prepare red ginseng having excellent ingredients and efficacy by using an extrusion molding process, but also use red ginseng reinforced puffing. The present invention has been completed by confirming that food can be produced.

An object of the present invention is to provide a method for producing red ginseng using an extrusion molding process.

Another object of the present invention is to provide a method for producing expanded foods with enhanced red ginseng using an extrusion molding process.

In order to achieve the above object, the present invention comprises the steps of drying the ginseng; And it provides a method of producing red ginseng comprising the step of extrusion molding the dried ginseng into an extruder.

In the manufacturing method of red ginseng according to the present invention, the drying step is preferably to reduce the moisture content of the ginseng to 5 to 40% by weight. In addition, before the drying step may further comprise the step of crushing fresh ginseng.

In the manufacturing method of red ginseng according to the present invention, the die exit temperature of the extruder is preferably 70 ~ 150 ℃ and screw rotation speed is 100 ~ 400 rpm.

In order to achieve another object of the present invention, the present invention comprises the steps of mixing the ginseng with grain powder and drying; And it provides a method for producing a red ginseng-enhanced expanded food comprising the step of injecting the dried mixture into an extrusion molding machine and injecting a compressed gas.

In the method for producing red ginseng-enhanced expanded food according to the present invention, the grain powder may be selected from the group consisting of starch, brown rice powder, rice powder, wheat powder, corn powder, glutinous rice powder, barley powder and mixtures thereof. . In addition, the drying step is preferably to reduce the moisture content of the ginseng to 5 to 40% by weight. In addition, before the mixing and drying step may further comprise the step of crushing ginseng.

In the method for producing red ginseng-enhanced expanded food according to the present invention, the die exit temperature of the extruder is preferably 70 ~ 180 ℃ and screw rotation speed is 100 ~ 400 rpm. Injection of the compressed gas may be to inject CO ₂ at a pressure of 0.1 ~ 10 Mpa. In addition, the extrusion molding may further comprise the step of drying and cutting.

In the method for producing red ginseng-enhanced expanded food according to the present invention, the expanded food may be a direct expanded snack that is extruded under conditions of a die exit temperature of 105 to 180 ° C. In addition, the expanded food may be an indirect expanded pellet that is extruded under a condition of a die exit temperature of 70 ~ 105 ℃.

Hereinafter, the present invention will be described in detail.

In one aspect of the invention, the present invention provides a method for producing red ginseng using an extrusion molding process.

Referring to step by step the manufacturing method of red ginseng according to the present invention.

Step 1: predrying fresh ginseng

To prepare red ginseng according to the present invention, dried ginseng (raw ginseng).

In the present invention, all kinds of red ginseng may be used, and the present invention is not limited by the production area thereof.

For easy feeding into the extruder, easy movement inside the extruder and the generation of mechanical energy by friction, the water content of red ginseng having a water content of 75 to 80% by weight is preferably 40% by weight or less, preferably It is necessary to adjust to 5 to 40% by weight. Determination of the moisture content of fresh ginseng can be performed using an automatic moisture meter.

Dry ginseng can be used in the method of the present invention without the present drying step in the case of white ginseng having a moisture content of 10% by weight or less.

Before drying, red ginseng can be washed with water to remove any foreign substances or contaminants on the surface of fresh ginseng, and then the water on the surface can be removed.

Although ginseng itself can be dried, it is preferable to crush the ginseng to a certain size, preferably to a grain size of rice, before drying in order to shorten the drying time.

The fresh ginseng drying method of this step includes a room temperature drying method, a hot air drying method and a freeze drying method, but is not limited thereto. In order to maximize the ginsenoid content in fresh ginseng after drying, the hot air drying method is preferred to the freeze drying method (see Table 2).

In one experimental example of the present invention, in order to optimize the hot air drying temperature, the rate of decrease of moisture content and drying physicochemical properties of dried ginseng were analyzed. The drying rate was different at 80 ℃ and 100 ℃ but no significant difference at 100 ℃ and 120 ℃. In addition, there was no significant difference in ginsenoside content at 100 ℃ and 120 ℃. However, the leaching rate of browning material increased with increasing drying temperature (see Table 2). From the above results, it is understood that when the ginseng is hot-air dried, the drying temperature is preferably 70 to 120 ° C, particularly preferably 100 ° C.

Second Step: Extrusion

The fresh ginseng dried in the above step is put into an extruder and extruded.

If the fresh ginseng is crushed before the pre-drying step, it can be put into the extrusion machine itself. In the case of white ginseng and fresh ginseng dried without being crushed, it is preferable to crush it before putting it into the extruder.

In general, extruders are classified into screw and non-screw types, and the screw extruders are further classified into single-screw extruders and multiple-screw extruders. Twin-screw extruders are commonly used to achieve large, constant and stable extrusion at low screw speeds. In general, a screw extrusion machine includes a drive motor unit for rotating a screw; Control unit for controlling the rotational speed of the screw; Screw portion; A main body part surrounding the screw part and having a supply port at one end and an outlet at the other end; A heating unit for heating the main body; And a cooling unit for cooling the main body.

In the present invention, a screw-type extrusion machine, in particular a twin-screw extrusion machine was used, but is not limited thereto. In one embodiment of the present invention, the screw length and diameter ratio (L / D ratio) of the twin-screw extruder was 25, and in order to increase the residence time and shear force, a reverse pitch screw was installed at the L / D 13 site, and the round yarn The diameter of the outlet was 2.0 mm.

This extrusion molding step is preferably carried out under the conditions of the injection speed of the dried ginseng 80 ~ 150 g / min, die exit temperature 70 ~ 150 ℃ and screw rotation speed 100 ~ 400 rpm.

Step 3: drying and grinding

Although the red ginseng extruded product prepared in the above step may be used by itself, it is preferable to further reduce the moisture content to 13 wt% or less by further drying to improve storage stability.

Extrusion molding method of this step includes, but not limited to, room temperature drying method, hot air drying method and freeze drying method. Hot air drying at 100 ° C is preferred.

In addition, although it may be used as the crushed red ginseng itself, it may be ground to prepare a red ginseng powder. The grinding of red ginseng in this step is not limited to a specific method, and may be performed using a commercially available grinder.

In one experimental example of the present invention, the components of the red ginseng prepared according to the method of the present invention were compared with the red ginseng prepared by the conventional method. As a result, the content of R _f , R _e , R _d , R _c and R _b2 of ginsenosides of red ginseng prepared according to the method of the present invention was higher than that of conventional red ginseng, and the content of R _b1 was Similar to red ginseng, the contents of R _g1 , R _g2 and R _g3 were lower than that of conventional red ginseng. In addition, the total amount of ginsenosides of all red ginsengs prepared in the examples of the present invention was higher than that of conventional red ginseng (see Table 4).

In addition, the total sugar and reducing sugar content of the red ginseng according to the present invention was the same level as the conventional red ginseng, but the content of the acidic polysaccharide was somewhat low (see Table 5). In addition, maltol, a standard substance of red ginseng, which has antioxidant activity not present in ginseng but only in red ginseng, was produced in both red ginseng according to the present invention (see FIG. 3).

From the above results, it was found that not only red ginseng of ginseng is produced by the method of the present invention, but also the components of the red ginseng prepared according to the present invention are generally similar to the conventional red ginseng.

In one experimental example of the present invention, the chromaticity of the red ginseng prepared according to the method of the present invention was compared with the red ginseng prepared by the conventional method. As a result, the lightness, yellowness, redness and total chromaticity difference of red ginseng prepared according to the method of the present invention were the same as those of conventional red ginseng, respectively (see Table 6).

In order to investigate the quality stability of the red ginseng prepared according to the method of the present invention, while maintaining for 6 months at room temperature, high temperature (37 ℃) and low temperature (5 ℃), respectively, appearance, flavor, sensory properties, saponin components, E. coli and The number of viable cells was checked. As a result, red ginseng prepared according to the method of the present invention was found to be stable in all the items of quality stability investigation (result not shown).

The manufacturing method of red ginseng according to the present invention has the advantage that it can mass produce red ginseng having excellent ingredients and efficacy in a short time compared to the traditional red ginseng manufacturing method. The red ginseng and red ginseng powder prepared according to the method of the present invention may be used as such, but since no additional powdering process is required because of the size of rice grains or powder form, it is directly used as a raw material of the second red ginseng processed product. desirable. The secondary red ginseng processed products include red ginseng capsules, red ginseng tablets, red ginseng extract, red ginseng tinture, red ginseng elixir, red ginseng syrup, red ginseng jelly and red ginseng tea, It is not limited.

In another aspect of the present invention, the present invention provides a method for producing puffed foods fortified from red ginseng using the method for producing red ginseng.

Hereinafter, a method of preparing red ginseng fortified food according to the present invention will be described.

First step: mixing and predrying fresh ginseng and grain powder

In order to prepare red ginseng fortified food according to the present invention, the ginseng and grain powder is mixed and dried.

Cereal powder containing starch is mixed with fresh ginseng for expansion in the extrusion process. The grain powder may be selected from the group consisting of starch, brown rice powder, rice powder, wheat powder, corn powder, glutinous rice powder, barley powder and mixtures thereof, but is not limited thereto. The grain powder may be mixed in an amount of 50 to 500 parts by weight, preferably 100 to 300 parts by weight, more preferably 200 parts by weight, based on 100 parts by weight of fresh ginseng.

Emulsifiers, soy protein, calcium fortification, modified starch, calcium propionate or sodium propionate can be added to the mixture as needed to improve the quality of the product.

Before mixing, red ginseng can be washed with water to remove any foreign substances or contaminants on the surface of fresh ginseng, and then the water on the surface can be removed.

Although ginseng itself can be mixed, it is preferable to grind the ginseng to a certain size, preferably a grain size of rice, before mixing to shorten the drying time.

For easy feeding into the extruder, easy movement inside the extruder and the generation of mechanical energy by friction, it is necessary to adjust the water content of the mixture to 40% by weight or less, preferably 5 to 40% by weight. . The determination of the moisture content of the mixture can be carried out using an automatic moisture meter.

It will be apparent to those skilled in the art that when ginseng is dried to mix white ginseng with a moisture content of 14% by weight or less, it can be used in the method of the present invention without undergoing a drying step.

The fresh ginseng drying method of this step includes a room temperature drying method, a hot air drying method and a freeze drying method, but is not limited thereto. Hot air drying method is preferable.

Second Step: Extrusion

The mixture of fresh ginseng and grain powder dried in the above step is put into an extruder and extruded.

When the fresh ginseng is crushed before the mixing step, the mixture itself may be introduced into an extruder. In the case of white ginseng and fresh ginseng dried without being crushed, it is preferable to crush it before putting it into the extruder.

The extruder used in the present invention is not limited to a product of a specific company. Extruder of this step may be the same product and configuration as used in the manufacturing method of the red ginseng. However, in order to bulge, this extrusion molding step should be performed while injecting compressed gas. The injection pressure of the compressed gas is preferably 0.1 to 10 MPa, particularly 0.2 MPa. The compressed gas is preferably CO ₂ , N ₂ , compressed air or critical carbonic acid, in particular CO ₂ .

This extrusion step is preferably carried out under the conditions of 80 ~ 150 g / min injection rate of the dry mixture, 70 ~ 180 ℃ die exit temperature and 100 ~ 400 rpm screw rotation speed.

When the die exit temperature was adjusted to 105 to 180 ° C., a direct swelling snack was prepared, and when the die exit temperature was adjusted to 70 to 105 ° C., indirect expansion pellets were prepared.

Step 3: drying and cutting the extrudate

In order to improve storage stability, it is preferable to further dry the expanded extrudates prepared in the above step to reduce the water content to 10% by weight or less. Drying method of the expanded extrudate of this step includes, but is not limited to, room temperature drying method, hot air drying method and freeze drying method. Hot air drying of 100 degrees C or less, especially 80 degreeC is preferable.

The swollen extrudates can be cut to a size that is easy to eat. In addition, it is possible to coat the spices such as chocolate, banana, cheese and pizza flavor on the surface of the expanded extruding molded according to preference.

By the above method, an expanded food containing red ginseng at a high concentration is provided. The inflated food includes not only direct inflated snacks that can be eaten, but also indirect inflated pellets in the form of popcorn that can be easily fried in a microwave or oven just before eating. Puffed food of the present invention contains a high concentration of red ginseng components, can be used for snacks and snacks and at the same time provide a health promoting effect.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the present invention, but the content of the present invention is not limited thereto.

Experimental Example 1

Characterization of Fresh Ginseng According to Predrying Temperature

In order to optimize the drying method and drying temperature of the predrying step of the manufacturing process of the red ginseng according to the present invention, the moisture content, the component content and the color according to the drying method and temperature were measured.

<1-1> Water Content Analysis of Fresh Ginseng

Fresh ginseng (Korea Ginseng Co., Ltd.) was washed four times with water to remove foreign substances, and then water was removed from the surface. Fresh ginseng was shredded to the size of a grain of rice using a vegetable cutter (Hwajin Precision, Korea). The crushed ginseng was hot-air dried at 80 ^o C, 100 ^o C and 120 ^o C using freeze drying and hot air dryer (SM-60, Jongro Instrument Inc., Korea), respectively. Each sample was taken at 1 hour intervals during the drying process, and the moisture content was measured using an automatic moisture meter, and the average value measured three times is shown in FIG. 1.

<1-2> Analysis of Ginsenoside Components of Fresh Ginseng

The content of ginsenosides was analyzed for hot-air dried ginseng and freeze-dried ginseng at each temperature of 8% by weight of water.

First, the isolation and quantification of the irradiated saponin was analyzed by saturated butanol extraction (Namba et al. , Yakugaku Zasshi 94 (2): 252-260, 1974). That is, 50 ml of 80% methanol was added to 3 g of the sample, extracted four times at 75 ° C. for 1 hour, centrifuged at 4 ° C. at 8,000 rpm for 30 minutes, and the supernatant was concentrated under reduced pressure at 50 ° C. or lower. 50 ml of distilled water was added to the concentrate to dissolve, and then 50 ml of ether was shaken to remove the fat-soluble substance which was transferred to the ether layer. 50 ml of saturated n-butanol was added to the water layer, and extracted three times. After washing twice with 50 ml of distilled water, the mixture was concentrated under reduced pressure at 55 ° C. and dried at 105 ° C. for 2 hours to separate irradiated phononine.

Thereafter, the separated probeponin was dissolved in methanol, filtered through a 0.45 μm Millipore filter, and analyzed using HPLC (ALC-224) under the conditions of Table 1 below. Ginsenosides R _b1 , R _b2 , R _c , R _d , R _e , R _f , R _g2 and R _g1 contents were calculated by comparing the peak area on the HPLC chromatogram with the calibration curve. The results are shown in Table 2 below.

TABLE 1

Condition column Lichrosorb NH ₂ (Merck Co. 10 μm, 4 mm ID x 250 mm) Mobile phase Acetonitrile / distilled water / n-butanol (70%: 20%: 10%) Elution rate 1.0 ml / min Chart speed 0.5 cm / min Detector RI-401 (Differential Refractometer)

<1-3> Color Analysis of Fresh Ginseng

The chromaticity of ginsenosides was analyzed for hot-air dried ginseng and freeze-dried ginseng at each temperature of 8% by weight of water.

The pulverized extruded ginseng powder was measured using a colorimeter (Minolta, CR-200) to measure brightness, redness and yellowness, respectively. The total chromaticity difference (ΔE) was calculated by substituting ΔE = [(LL ^* ) + (aa ^* ) + (bb ^* )] ^1/2 . The standard value L ^* used by said Formula was 97.67, a ^* was -0.57, and b ^* was 2.70. The results are shown in Table 2 below.

TABLE 2

Drying temperature (℃) Ginsenoside (% by weight) Chromaticity R _b1 R _b2 R _c R _d R _e R _g1 Total amount brightness Redness Yellow road Color difference 80 100 120 0.275 0.296 0.301 0.294 0.306 0.324 0.470 0.559 0.502 0.087 0.106 0.135 0.418 0.395 0.446 0.328 0.368 0.337 1.872 2.027 2.050 65.90 59.83 56.58 2.75 5.20 7.23 20.13 20.77 20.87 31.53 37.15 40.06 Freeze dried ginseng 0.194 0.185 0.501 0.054 0.387 0.275 1.603 - - - -

As shown in Table 2, ginsenosides content was higher in hot ginseng than freeze drying, and ginsenosides were content at a drying temperature of 100 to 120 ° C. From the above results, it can be seen that the pre-drying during the manufacturing process of the red ginseng according to the present invention is preferably carried out by hot air drying.

<Example 1>

Preparation of red ginseng according to the present invention

<1-1> Predrying Fresh Ginseng

Fresh ginseng (Korea Ginseng Co., Ltd.) was washed four times with water to remove foreign substances, and then water was removed from the surface. Fresh ginseng was shredded to the size of a grain of rice using a vegetable cutter (Hwajin Precision, Korea). The moisture content of the crushed fresh ginseng was measured using an automatic moisture meter (MB200, Ohaus Co. USA), which was 76.3% by weight. The crushed fresh ginseng was dried at 100 ° C. for 6.5 hours using a hot air dryer (SM-60, Jongro Instrument Inc. Korea), and the moisture content thereof was 29% by weight.

<1-2> Extrusion

The fresh ginseng dried in Example <1-1> was put into a twin-screw extruder (THK 31, White Machine, Korea) and extruded. The screw arrangement of the extruder used in this step is shown in FIG. That is, the length and diameter ratio (L / D ratio) of the twin screw extruder screw was 25, and the reverse pitch screw was installed at the L / D 13 site to increase the residence time and shear force, and the diameter of the circular injection hole was 2.0. It set to mm. Extrusion molding was carried out under the condition of injection speed of 150 g / min of dry ginseng, injection port temperature of 130 ° C. and screw rotation speed of 200 rpm.

<1-3> Drying and Crushing of Extrusions

Using a hot air dryer (SM-60, Jongro Instrument Inc. Korea) to dry the extruded product prepared in Example <1-2> at 100 ℃ for 15 minutes to make the moisture content 13% by weight, and then grinder ( Powder was prepared using Aperture 500 μm, No 35, CHUNG GYE SANG SA.

<Example 2-14>

Preparation of red ginseng according to the present invention

Red ginseng was prepared according to the present invention using the same method as in Example 1 except for the moisture content of the dried ginseng, the temperature of the injection hole, and the screw rotation speed. Examples 1 to 14 The water content, the injection port temperature and the screw rotation speed of each dry ginseng were as shown in Table 3 below.

TABLE 3

Example number Drying temperature (℃) Water content of fresh ginseng (% by weight) Injection port temperature (℃) Screw rotation speed (rpm) One 100 29 130 200 2 100 22 130 250 3 100 22 130 150 4 100 15 130 200 5 100 29 110 150 6 100 22 110 200 7 100 15 110 200 8 100 15 110 150 9 100 29 90 200 10 100 22 90 250 11 100 22 90 150 12 100 15 90 200 13 100 22 110 200 14 100 22 110 200

<Example 15>

Preparation of indirect expanded pellets reinforced with red ginseng according to the present invention

<15-1> Mixing and Predrying of Fresh Ginseng and Brown Rice Powder

Fresh ginseng (Korea Ginseng Co., Ltd.) was washed four times with water to remove foreign substances, and then water was removed from the surface. Fresh ginseng was shredded to the size of a grain of rice using a vegetable cutter (Hwajin Precision, Korea). 200 g of the crushed fresh ginseng was mixed with 400 g of brown rice powder. The mixture was dried at 100 ° C. for 6.5 hours using a hot air dryer (SM-60, Jongro Instrument Inc. Korea), and the moisture content thereof was 30% by weight.

<15-2> Extrusion

The mixture of fresh ginseng and brown rice powder dried in Example <15-1> was put into a twin screw extruder (THK 31, White Machine, Korea) and extruded. Although the extruder of Example <1-2> was used, the extrusion process was performed while injecting CO ₂ to expand the raw materials. Injection of CO ₂ gas is 67.5 cm The CO ₂ injection system consisting of a heater for heating the compressor and the compressed CO ₂ to the pressure of the cooling device, liquefied CO ₂ liquefying the CO ₂ gas to more than 73 bar to more than 31 ℃ This was done by installing in the screw position of Another, CO ₂ is replaced the half pitch of the screw just before the CO ₂ injection site in reverse pitch screw to prevent back flow to the raw material entry wound site. During extrusion, the CO ₂ gas was injected at a pressure of 0.2 MPa using the CO ₂ gas injection system. Extrusion was carried out under the conditions of injection rate of 100 g / min, the injection port temperature of 80 ℃ and screw rotation speed of 200 rpm.

<15-3> Drying and Cutting of Extrusions

The indirect expanded extrusion molded product prepared in Example <14-2> was dried at 80 ° C. for 15 minutes using a hot air dryer (SM-60, Jongro Instrument Inc. Korea) to make the water content 8% by weight. Cut to 8 cm. The resulting indirect expanded extrudates were coated with chocolate.

<Example 16>

Preparation of Direct Puffed Snacks Enhanced with Red Ginseng According to the Present Invention

Red ginseng-reinforced direct expansion snack was prepared according to the present invention using the same method as in Example 15, except that the injection hole temperature was set to 110 ° C. instead of 80 ° C.

Experimental Example 2

Component Analysis of Red Ginseng According to the Present Invention

The components of the red ginseng according to the present invention prepared in Examples 1 to 14 were compared with conventional red ginseng (control) commercially available. Conventional red ginseng was purchased from the red ginseng manufacturing company (Korea Ginseng Corporation, Korea).

<2-1> Content Analysis of Saponin Components

The ginsenoside content of red ginseng according to the present invention prepared in Examples 1 to 14 was analyzed using the method of Experimental Example <1-2>.

The content of ginsenosides measured by the above method was shown in Table 4 below. As shown in Table 4, red ginseng according to the present invention had a higher total content of ginsenosides than conventional red ginseng.

TABLE 4

(Mg / g)

Example Number R _g1 R _g2 R _g3 R _f R _e R _d R _c R _b1 R _b2 Y _{PD / PT} Total amount 1 2 3 4 5 6 7 8 9 10 11 12 13 14 1.921 2.070 2.121 2.117 2.138 2.263 2.365 2.269 2.166 2.360 2.347 2.150 2.263 2.263 1.007 1.065 1.044 1.084 0.992 1.179 1.232 0.755 0.704 0.768 0.744 0.665 1.179 1.179 0.156--0.178-------0.132-- 0.957 1.095 1.122 1.190 1.231 1.311 1.243 1.171 1.044 1.260 1.202 1.229 1.311 1.311 4.376 4.637 4.724 4.682 4.928 4.885 4.865 4.295 3.916 4.849 4.323 4.453 4.885 4.885 1.687 1.904 2.010 2.018 2.051 2.116 1.921 1.824 1.001 1.813 1.471 1.680 2.116 2.116 2.822 3.027 3.074 3.324 3.133 3.367 3.240 3.100 2.519 3.115 2.643 2.870 2.905 2.905 4.532 4.753 4.884 4.953 4.910 4.842 4.746 1.359 3.892 4.771 4.143 4.589 4.842 4.842 1.949 2.036 2.107 2.131 2.109 2.159 2.071 1.880 1.618 1.975 1.682 1.911 2.159 2.159 1.306 1.322 1.340 1.343 1.314 1.295 1.234 0.961 1.153 1.264 1.154 1.281 1.295 1.295 19.406 20.588 21.087 21.675 21.492 22.122 21.681 16.652 16.859 20.912 18.555 19.678 22.122 22.122 Control 2.446 1.451 0.371 1.143 2.333 0.422 1.902 4.801 1.507 1.173 16.376

In the above, R _b1 , R _b2 , R _c and R _d for ProtoPanaxtriol Ginsenosides (PT) comprising Y _{PD / PT} = R _e , R _f , R _g3 , R _{g2 and} R _g1 Weight ratio of protopanaxadiol ginsenoside (PD) containing

<2-2> Content Analysis of Non-Saponin Components

Total and reducing sugars were analyzed by dinitrosalicylic acid (DNS) method (Colowick, SP and Kaplcm, NO, Methods in enzymology 1: 149, 1955). The content analysis of acidic polysaccharides was carried out using the carbazole-sulfuric acid method (Do Jae-ho et al. , Korean Ginseng Journal 17: 139-144, 1993). In other words, 0.1 wt% ethanol was used as a blank instead of carbazole, and 0.5 ml of sample and 3 ml of cH ₂ SO ₄ were mixed, heated at 85 ° C. for 5 minutes in a constant temperature bath, and cooled to absorb absorbance at 525 nm. Measured and calculated.

The content of the non-saponin component measured by the above method was as in Table 5 below. As shown in Table 5, red ginseng according to the present invention had a higher content of reducing sugars and total sugars and lower content of acidic polysaccharides than conventional red ginseng.

TABLE 5

Example Number Reducing Sugar (wt%) Total weight (% by weight) Acid polysaccharide (% by weight) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15.10 18.19 17.16 16.85 18.43 18.03 19.29 19.22 18.45 18.28 16.89 16.81 18.03 18.03 47.77 48.68 48.43 44.47 45.44 46.17 48.77 47.90 45.71 45.38 45.29 45.07 46.17 46.17 3.39 2.94 2.82 3.19 3.08 2.44 3.20 2.98 3.02 2.88 3.20 2.72 2.44 2.44 Control 14..31 45.88 7.24

<2-3> Confirmation of Maltol

TLC chromatography was performed on red ginseng, standard maltol, white ginseng, and red ginseng of Examples 1 to 12 to confirm whether maltol, which is an intrinsic component of red ginseng, has antioxidant activity present only in red ginseng. It was. That is, 100 ml of 80 wt% methanol was added to 5 g of the sample, and extracted twice at an interval of 1 hour at 70 ° C., and the filtrate was filtered with a filter paper (Whatman no 41). It was concentrated under reduced pressure at 40 ℃. 1 ml of methanol for HPLC was added to the concentrate, and the concentrated solution in the flask was dissolved in a vial for analysis. 5 mg of maltol standard was dissolved in 1 ml of methanol to prepare a standard solution. 5-10 μl of sample solution and standard solution were added to a silica gel plate for thin layer chromatography, and then nucleic acid-acetic acid (4: 1, V / V) was developed. The thin laminated plate which was developed about 10 cm as a solvent was dried. Here, evenly sprayed with ferric chloride (FeCl ₃ ) solution and heated at 110 ° C. for 5 minutes, one spot out of several spots detected in the sample solution is the reddish violet spot and color and distance value (R _f value) detected in the standard solution. ) Was the same and analyzed by heating at 110 ℃ for 5 minutes.

The results are shown in FIG. It was confirmed that maltol, a red ginseng standard, was produced in all of the red ginsengs prepared in Examples 1 to 12. Therefore, it was confirmed that the red ginseng was prepared by the method for producing red ginseng according to the present invention.

Experimental Example 3

Color Analysis of Red Ginseng According to the Present Invention

The chromaticity of the red ginseng according to the present invention prepared in Examples 1 to 14 was compared with that of conventional red ginseng (control). Conventional red ginseng was purchased from the red ginseng manufacturing company (Korea Ginseng Corporation, Korea).

3 g of the sample was dispersed in 200 ml of distilled water, extracted in a constant temperature water bath at 80 ° C. for 3 hours, cooled at 20 ° C., filtered using Whatman No. 41, and centrifuged at 8000 rpm for 20 minutes. (TU-1800, Human Co. USA) was used to measure the absorbance at 440 nm to determine the brownness. Brightness, yellowness, redness, and total chromaticity difference of red ginseng were performed using the method of Experimental Example <1-3>.

The chromaticity measured by the above method was as in Table 6 below. It can be seen that red ginseng prepared according to the method of the present invention has almost similar chromaticity as conventional red ginseng.

TABLE 6

Example Number Brown road brightness Yellow road Redness Color difference 1 2 3 4 5 6 7 8 9 10 11 12 13 14 0.872 0.769 0.880 1.323 0.784 0.909 1.117 1.496 0.943 0.893 0.876 1.419 0.909 0.909 55.33 56.80 59.48 56.51 61.28 61.90 61.26 60.90 62.54 62.97 61.09 57.74 61.90 61.90 4.47 4.45 4.40 5.63 4.80 4.53 4.82 5.16 4.94 4.43 4.88 5.62 4.53 4.53 21.26 22.46 23.18 24.67 23.26 21.10 23.52 23.65 24.43 23.25 24.29 24.33 23.10 23.10 51.21 50.38 48.50 51.58 47.02 46.42 47.18 47.50 46.48 45.58 47.57 50.43 46.42 46.42 Control 1.660 60.42 6.86 25.16 48.75

As described above, the red ginseng and red ginseng powder prepared according to the method of the present invention can be mass produced in a short time compared to the traditional red ginseng manufacturing method, and since no additional red ginseng powdering process is required, It can be used as a raw material. In addition, since the direct expansion snack and indirect expansion pellets prepared according to the method of the present invention contains a high concentration of red ginseng components, it can be used for snacks and snacks and at the same time provide a health promoting effect.

Claims (13)

Drying the moisture content of fresh ginseng at 5-40 wt%; And inserting the dried ginseng into an extruder and extruding at a die exit temperature of 90 to 130 ° C. The method of claim 1, wherein the drying temperature in the drying step is characterized in that the 80 ~ 120 ℃. The method of claim 1, further comprising crushing the fresh ginseng prior to the drying step. The method of claim 1, wherein the screw rotation speed of the extrusion machine is characterized in that 100 ~ 400 rpm. delete delete delete delete delete delete delete delete delete

Images