KR100832334B1 - Method for producing a soft red ginseng paste - Google Patents
Method for producing a soft red ginseng paste Download PDFInfo
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- KR100832334B1 KR100832334B1 KR1020060111603A KR20060111603A KR100832334B1 KR 100832334 B1 KR100832334 B1 KR 100832334B1 KR 1020060111603 A KR1020060111603 A KR 1020060111603A KR 20060111603 A KR20060111603 A KR 20060111603A KR 100832334 B1 KR100832334 B1 KR 100832334B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
도 1은 본 발명의 페이스트상 연질홍삼의 제조 공정을 개략적으로 나타낸 흐름도이다.1 is a flow chart schematically showing a process for producing a paste-like soft red ginseng of the present invention.
본 발명은 페이스트상 연질홍삼의 신규한 제조방법에 관한 것으로, 더욱 구체적으로 건조 홍삼을 수증기 팽윤 공정없이 연화액으로 직접 연화하고, 사용된 연화액을 회수하여 농축후 제품에 재사용하고, 최종 제품의 연화액의 수분함량을 일정하게 유지하는 것을 특징으로 하는 페이스트상 연질홍삼의 제조방법에 관한 것이다.The present invention relates to a novel method for producing a paste-like soft red ginseng, more specifically, to soften dried red ginseng directly into a softening liquid without a steam swelling process, recover the used softening liquid, concentrate it, and reuse it in a product. The present invention relates to a paste-like soft red ginseng manufacturing method characterized by maintaining a constant water content of the softening liquid.
홍삼은 수삼을 98-100℃에서 2-3시간 증삼하고 건조하여 수분이 약 13%정도로 유지되게 제조하므로 그 조직이 매우 단단하여 인스트론 엔지니어링 코오포레이션의 물성 시험기기인 ＂유니버살 테스팅 머신 모델1000＂으로 측정한 경도가 약 30kg 포스(kg Force)정도로 된다. 따라서 건조 홍삼은 그대로 즉석에서 복용하기가 곤란할 뿐 아니라 홍삼 특유의 쓴맛이 있어서 그대로 복용하기를 기피하는 경우가 있으며 그대로 복용할 수 있도록 수분을 첨가하여 팽윤시켜 경도를 저하시키는 경우에는 인삼조직이 이완되어 상품 가치를 상실하게 되는 문제점이 있다.Red ginseng is made by adding red ginseng 2-3 hours at 98-100 ℃ and dried to maintain about 13% of moisture, so its structure is very hard, which means the Universal Testing Machine Model 1000, which is a property tester of Instron Engineering Corporation. The hardness measured by ＂will be about 30 kg force. Therefore, dried red ginseng is difficult to take immediately as it is, and the red ginseng has a unique bitter taste, which can be avoided as it is.In case of swelling by adding moisture to reduce the hardness, the ginseng tissue is relaxed. There is a problem of losing product value.
이러한 문제점을 해소하기 위하여, 종래 한국 특허 1991-0005279에서는 건조홍삼을 수증기로 팽윤한 후 당류 용액에 침지하여 당류를 조직내부에 침투시킨 다음 가열건조하여 연질홍삼을 제조하는 방법을 개시하고 있다. 이 경우 건조 홍삼의 경도를 5kg 포스 정도로 낮추므로서 그대로 즉석 복용할 수 있으면서도 상품 가치를 높힘과 동시에 홍삼 특유의 맛과 향취를 그대로 유지할 수 있는 장점이 있다.In order to solve such a problem, Korean Patent No. 1991-0005279 discloses a method of preparing soft red ginseng by swelling dried red ginseng with water and immersing it in a saccharide solution to infiltrate the sugar into the tissue, followed by heat drying. In this case, while lowering the hardness of the dried red ginseng to about 5kg force as it can be taken immediately as it has the advantage of maintaining the unique taste and flavor of the red ginseng while at the same time increasing the value of the product.
그러나, 상기 종래 방법의 경우 건조홍삼을 수증기로 팽윤하더라도 금방 경화되는 단점이 있을 뿐만 아니라 수증기 팽윤후 건조에 의해 홍삼의 물성이 변할 수 있으며 수증기 팽윤후 바로 연화액에 침지하더라도 수증기 팽윤에 의해 홍삼내로 흡수된 수분에 의해 연화액의 침투가 방해되고, 홍삼의 연화에 사용된 당류 용액을 제거함으로써 당류 용액에 용출된 홍삼의 영양성분이 손실되고, 가공된 연질홍삼의 미생물 오염을 방지하기 위해 진공포장 및 살균공정을 거쳐야 하는 문제점이 있었다.However, the conventional method has the disadvantage that the dried red ginseng swells with steam, which not only hardens immediately, but also the physical properties of the red ginseng may change by drying after steam swelling, and even after swelling in the softening liquid immediately after steam swelling into the red ginseng by steam swelling. Moisture absorbed prevents the penetration of softening solution, removes the sugar solution used to soften red ginseng, and loses the nutrient content of red ginseng eluted in the sugar solution, and vacuum packaging to prevent microbial contamination of processed soft red ginseng. And there was a problem that must go through a sterilization process.
이에, 본 발명자들은 상기 종래기술들의 문제점들을 극복하기 위하여 예의 연구노력한 결과, 건조홍삼의 수증기 팽윤공정을 없애고 사용된 연화액을 회수하여 농축 정제후 재사용하고 최종 제품의 수분함량을 일정하게 유지함으로써 홍삼 영양성분의 손실을 방지하고 최종 제품의 물성 및 미생물 안정성이 개선된 연질홍삼 페이스트를 제조할 수 있음을 확인하고, 본 발명을 완성하게 되었다.Accordingly, the present inventors have diligently researched to overcome the problems of the prior arts, as a result of removing the steam swelling process of dried red ginseng, recovering the used softening liquid, reuse it after concentrated purification, and maintain the water content of the final product constant. To prevent the loss of nutrients and to improve the properties and microbial stability of the final product can be produced soft red ginseng paste, the present invention was completed.
따라서, 본 발명의 주된 목적은 홍삼 영양성분의 손실을 방지하고 최종제품의 물성 및 미생물 안전성이 개선된 새로운 페이스트상 연질홍삼의 제조방법을 제공하는 데 있다.Therefore, the main object of the present invention is to provide a new paste-like soft red ginseng manufacturing method to prevent the loss of red ginseng nutrients and improve the physical properties and microbial safety of the final product.
본 발명의 한 양태에 따르면, 본 발명은 건조 홍삼을 수증기 팽윤 공정없이 연화액에 침지하여 연화하는 단계; 상기 연화된 홍삼을 분리하고 남은 연화액을 회수하여 원심분리하고 농축하여 정제하는 단계; 상기 분리된 연화 홍삼, 상기 정제된 연화액 및 기본(base) 연화액을 혼합하여 제품화하는 단계를 포함하는 페이스트상 연질홍삼의 제조방법을 제공한다.According to one aspect of the present invention, the present invention comprises the steps of softening by immersing dried red ginseng in a softening liquid without steam swelling process; Separating the softened red ginseng and recovering the remaining softened liquid, centrifuging and concentrating and purifying it; It provides a method for producing a paste-like soft red ginseng comprising the step of producing the product by mixing the separated softened red ginseng, the purified softened liquid and the base softened liquid.
본 발명의 제조방법에 있어서, 상기 건조 홍삼은 건조 홍삼의 원형삼이 그대로 또는 건조 홍삼의 절단된 어떤 형태일 수도 있으나, 바람직하게는 건조 홍삼의 절편, 중절, 세절 또는 파쇄홍삼인 것을 특징으로 한다. 상기 종류는 절단된 크기에 따라 나눈 것이다. 인삼산업법에 따르면 절편홍삼은 홍삼본삼을 가로·세로 또는 경사방향으로 일정한 크기(약 2.0± 0.5㎜)로 절단한 것을 의미하며, 중절홈삼, 세절홍삼 및 파쇄홍삼은 홍삼본삼 또는 홍미삼을 파쇄기 등으로 파쇄한 것으로서 중절홍삼은 10메쉬(1,900㎛) ~ 2메쉬(11,100㎛) 90%이상인 것, 세절홍삼 : 20메쉬(864㎛) ~ 10메쉬(1,900㎛) 90%이상인 것, 파쇄홍삼 : 120메쉬(117㎛) ~ 20메쉬(864㎛) 90%이상인 것을 의미한다.In the manufacturing method of the present invention, the dried red ginseng may be in the form of dried red ginseng as it is, or cut into dried red ginseng, preferably, characterized in that the slices, cut, chopped or broken red ginseng of dried red ginseng. The type is divided according to the cut size. According to the Ginseng Industry Law, sliced red ginseng means cut red ginseng main ginseng to a certain size (about 2.0 ± 0.5 mm) in the horizontal, vertical or inclined direction. Crushed red ginseng is 10 mesh (1,900㎛) ~ 2 mesh (11,100㎛) 90% or more, shredded red ginseng: 20 mesh (864㎛) ~ 10 mesh (1,900㎛) 90% or more, shredded red ginseng: 120 It means that the mesh (117㎛) ~ 20 mesh (864㎛) 90% or more.
본 발명의 제조방법에 있어서, 종래에는 건조 홍삼을 연화액에 침지하기 전에 수증기 팽윤공정을 거쳤으나, 본 발명에서는 수증기 팽윤공정을 없애서 전체적 인 제조공정을 단축할 수 있다. 또한, 종래 수증기 팽윤을 하더라도 금방 경화되는 단점이 있을 뿐만 아니라 수증기 팽윤후 건조에 의해 홍삼의 물성이 변할 수 있으며 수증기 팽윤후 바로 연화액에 침지하더라도 수증기 팽윤에 의해 홍삼내로 흡수된 수분에 의해 연화액의 침투가 방해되는 문제점을 해소할 수 있다.In the manufacturing method of the present invention, conventionally went through a steam swelling step before immersing the dried red ginseng in the softening liquid, in the present invention can eliminate the steam swelling process to shorten the overall manufacturing process. In addition, the conventional steam swelling not only has a disadvantage that it hardens immediately, but also the physical properties of red ginseng may change by drying after steam swelling, and even after being immersed in the softening liquid immediately after steam swelling, the softening liquid is absorbed into the red ginseng by steam swelling. It can solve the problem that the penetration of is prevented.
본 발명의 제조방법에 있어서, 상기 연화 단계에서 연화액의 당도, 연화온도 및 연화시간은 연화액으로부터 수분이 이동되어 건조 홍삼이 연화될 수 있는 어떤 조건일 수도 있으나, 바람직하게는 연화액의 당도는 50-60oBx이고, 연화온도는 50-75℃이고, 연화시간은 12-48시간인 것을 특징으로 한다. 상기 연화액 당도가 너무 높거나 연화온도 및 연화시간이 너무 낮은 경우에는 연화가 잘 되지 않으며, 상기 연화액 당도가 너무 낮거나 연화온도 및 연화시간이 너무 높은 경우에는 절편삼이 손상되거나 홍삼의 형태가 유지되지 않는다. 특히, 연화온도가 너무 높으면 홍삼의 색상이 변하거나 이취미를 낼 수 있다. 여기서 당도의 oBx(birx)는 당 농도를 표시하는 단위로 100ml의 물속에 담겨져 있는 설탕의 양(Gram)을 의미하며 실제 용액중 설탕 농도(w%)와 동일한 측정값을 나타낸다.In the preparation method of the present invention, in the softening step, the sugar content, softening temperature and softening time of the softening liquid may be any condition in which moisture is removed from the softening liquid and the dried red ginseng may be softened. Is 50-60 o Bx, softening temperature is 50-75 ℃, softening time is characterized in that 12-48 hours. If the softening sugar content is too high or the softening temperature and softening time is too low, softening is not good, if the softening sugar content is too low, or the softening temperature and softening time is too high, the section ginseng is damaged or the shape of red ginseng Not maintained. In particular, if the softening temperature is too high, the color of red ginseng may change or give off taste. Here, o Bx (birx) of sugar refers to the amount of sugar (Gram) contained in 100ml of water as a unit of sugar concentration and represents the same measured value as the actual sugar concentration (w%).
본 발명의 제조방법에 있어서, 바람직하게는 상기 연화 단계후 연화된 홍삼을 분리하여 건조하는 단계를 더 포함하는 것을 특징으로 한다. 상기 건조 단계에 의해 건조된 연화 홍삼의 수분함량을 최종 제품화 공정에서 첨가될 정제 연화액 및 기본 연화액의 당도, 즉 수분함량 (100-당도)과 일치시켜 수분이동을 최소화함으로써 홍삼의 형태가 변하거나 저작감이 떨어지는 것을 방지할 수 있다.In the production method of the present invention, preferably, further comprising the step of separating and drying the softened red ginseng after the softening step. The shape of the red ginseng is changed by minimizing the water movement by matching the water content of the softened red ginseng dried by the drying step with the sweetness of the purified softening liquid and the basic softening liquid to be added in the final production process, that is, the water content (100-sugar). It can also prevent the fall of feeling.
본 발명의 제조방법에 있어서, 상기 건조 단계에서 건조온도 및 건조시간은 건조된 연화 홍삼의 수분함량을 최종 연화액의 수분함량과 일치시킬 수 있는 어떤 조건일 수도 있으나, 바람직하게는 건조온도는 40-60℃이고 건조시간은 3-7시간인 것을 특징으로 한다. 상기 건조온도 및 건조시간의 수치범위에서 건조된 연화 홍삼의 수분함량이 15-30%정도가 되어 최종 연화액의 수분함량 (100-당도)인 15-30%정도와 일치시킬 수 있다.In the manufacturing method of the present invention, the drying temperature and drying time in the drying step may be any condition that can match the moisture content of the dried softened red ginseng with the moisture content of the final softening liquid, preferably the drying temperature is 40 -60 ℃ and the drying time is characterized in that 3-7 hours. The moisture content of the softened red ginseng dried in the numerical range of the drying temperature and drying time is about 15-30%, and can be matched with about 15-30% of the water content (100-sugar) of the final softening liquid.
본 발명의 제조방법에 있어서, 상기 정제 단계는 종래 연질홍삼의 제조방법에서는 없던 단계로서 연화 단계에서 발생하는 홍삼의 영양성분의 손실을 방지할 수 있다. 바람직하게는 상기 정제 단계에서 농축후 연화액의 당도를 70-85oBx로 조정하는 것을 특징으로 한다. 이는 상기 농축된 연화액의 당도를 제품화 단계의 최종 연화액의 당도와 일치시키기 위한 것이다.In the manufacturing method of the present invention, the purification step may prevent the loss of nutrients of the red ginseng generated in the softening step as a step that was not in the conventional method for producing soft red ginseng. Preferably, after the concentration in the purification step, the sugar content of the softening liquid is adjusted to 70-85 o Bx. This is to match the sugar content of the concentrated softening liquid with that of the final softening liquid of the commercialization step.
본 발명의 제조방법에 있어서, 상기 제품화 단계의 기본 연화액은 연화 단계의 연화액과 달리 수분이 첨가되지 않은 고당도 연화액으로서, 바람직하게는 70-85oBx 당도를 갖는 것을 특징으로 한다. 이로써 최종 제품화 단계의 전체적인 연화액의 당도(즉, 수분함량)가 일정하게 유지되어 제품화 단계에 첨가된 연화홍삼으로의 수분이동을 최소화하여 홍삼의 형태가 변하거나 저작감이 떨어지는 것을 방지할 수 있다. 만약 수분이 첨가된 저당도(50-60oBx) 연화액을 사용하게 되면 홍삼이 물러져서 저작감이 떨어지고 수분함량이 많아 미생물 오염가능성이 발생할 수 있다. 최종 연화액의 수분함량을 15-30%이하로 하는 것이 삼투압에 따른 살균효과를 나타 냄으로써 별도의 살균공정을 불필요하게 만든다.In the production method of the present invention, the basic softening liquid of the commercialization step, unlike the softening liquid of the softening step, is a high sugar softening liquid without moisture added, preferably characterized in that it has a 70-85 o Bx sugar. As a result, the sugar content (ie, water content) of the entire softening liquid in the final commercialization stage is kept constant, thereby minimizing water migration to the softened red ginseng added to the commercialization stage, thereby preventing the red ginseng from changing its form or deteriorating the feeling of chewing. . If water-soluble low-sugar (50-60 o Bx) softening liquid is used, red ginseng may recede, resulting in less chewing feeling and high water content, which may cause microbial contamination. The moisture content of the final softening liquid to 15-30% or less shows the sterilizing effect according to osmotic pressure, which makes a separate sterilization process unnecessary.
본 발명의 제조방법에 있어서, 상기 연화액은 건조 홍삼을 연화시키고 감미제의 역할을 할 수 있는 어떤 연화액도 될 수 있으나, 바람직하게는 설탕, 포도당, 과당, 엿류, 당시럽류, 덱스트린, 올리고당류 등과 같은 당류, 봉밀(꿀), 기타 당알콜, 팔라티노스, 트레할로스, 난소화성 말토덱스트린, 감초추출물, 스테비오사이드, 수크랄로스, 아스파탐, 아세설팜 칼륨 등과 같은 기능성 당류 또는 그 혼합액에서 선택된 것을 포함하는 것을 특징으로 한다. 상기 당류 등의 구분은 식품공전에 따른 것이다. 또한, 상기 연화액에는 대추, 당귀, 건강, 오미자, 감초 등과 같은 생약 엑기스를 더 포함할 수도 있다. 본 발명의 제조방법에 있어서, 상기 연화 단계에서의 연화액은 상기 재료로 된 기본 연화액에 수분을 첨가하여 당도(50-60oBx)를 조절한 연화액을 사용하며, 상기 제품화 단계의 기본 연화액은 상기 재료로 된 고당도(70-85oBx)의 기본 연화액을 그대로 사용한다In the preparation method of the present invention, the softening liquid may be any softening liquid which can soften dried red ginseng and serve as a sweetener, but preferably sugar, glucose, fructose, syrup, syrups, dextrins, oligosaccharides. Sugars such as bees, honey, other sugar alcohols, palatinose, trehalose, indigestible maltodextrin, licorice extract, functional sugars such as steviosides, sucralose, aspartame, acesulfame potassium, and the like, or a mixture thereof. It is done. The classification of the sugar and the like is according to the food industry. In addition, the softening liquid may further include herbal extracts such as jujube, Angelica, health, Schisandra chinensis, licorice and the like. In the manufacturing method of the present invention, the softening liquid in the softening step uses a softening liquid in which the sugar (50-60 o Bx) is adjusted by adding water to the basic softening liquid of the material, and the basic of the commercialization step As the softening liquid, the basic softening liquid of the high sugar content (70-85 o Bx) made of the above material is used as it is.
이하, 본 발명의 제조방법을 보다 구체적으로 설명한다.Hereinafter, the manufacturing method of the present invention will be described in more detail.
인삼을 영양성분의 손실없이 섭취하는 최상의 방법은 추출용매를 사용하지 않고 인삼자체를 그대로 먹는 것이다. 왜냐하면 물, 알콜 등의 추출용매를 사용하여 추출한 추출액, 농축액을 이용한 홍삼제품의 영양성분은 추출용매에 가용성성분 만을 함유하는 단점이 있다.The best way to consume ginseng without loss of nutritional ingredients is to eat ginseng itself without using any solvent. Because the nutritional component of the red ginseng product using the extract solution, the concentrate, and the like extracted with an extraction solvent such as water, alcohol, there is a disadvantage that only the soluble components in the extract solvent.
지금까지 영양성분의 손실없이 인삼을 섭취하는 방법으로는 홍삼분말을 꿀에 넣어서 섭취하는 방법, 홍삼분캡슐, 홍삼분타브렛을 물과 함께 먹는 방법 등이 있 다. 그러나 분말보다 입자크기가 큰 파쇄, 세절, 중절, 절편 및 원형삼은 추출용매를 사용하여 추출한 추출액 또는 농축액을 그대로 또는 제품화하여 섭취하거나, 연질인삼 또는 연질홍삼을 제조하여 섭취한다. 왜냐하면 홍삼, 백삼, 태극삼과 같은 건조인삼은 수분함량이 13%정도로 조직이 매우 단단하여 즉석에서 복용할 수 없는 단점이 있기 때문이다.Until now, ginseng can be consumed without loss of nutritional ingredients by ingesting red ginseng powder into honey, and by eating red ginseng powder capsules and red ginseng powder tablets with water. However, shredded, chopped, chopped, sliced and round ginseng with a larger particle size than powder are consumed as it is or as a commercialized extract or concentrate, or prepared by producing soft ginseng or soft red ginseng. This is because dry ginseng such as red ginseng, white ginseng, and taeguk ginseng has a moisture content of about 13% and the tissue is very hard and cannot be taken immediately.
종래에 즉석복용이 가능한 연질인삼 또는 연질홍삼을 제조할 때 연질화 공정에는 필수적으로 수침, 당침 또는 수증기 팽윤공정이 있었는데, 이 공정에서 영양성분의 일부 손실이 불가피하다.Conventionally, when preparing soft ginseng or soft red ginseng that is ready for immediate use, the soft nitriding process essentially includes a soaking, sugar or steam swelling process, in which some loss of nutrients is inevitable.
그래서 본 발명은 절편홍삼, 중절홍삼, 세절홍삼, 파쇄홍삼 등의 건조 홍삼을 사용하여 영양성분의 손실이 없고, 즉석에서 복용이 가능한 적당한 물성을 가지며, 인삼의 맛과 향취를 그대로 유지하면서 감미가 조화된 홍삼제품의 제조방법에 관한 것이다.Thus, the present invention uses dry red ginseng, such as sliced red ginseng, central red ginseng, three red ginseng, and crushed red ginseng, without loss of nutritional ingredients, and has suitable physical properties that can be taken on the fly, while maintaining the taste and flavor of ginseng as it is sweet. It relates to a method for producing a harmonized red ginseng product.
본 발명의 제조공정은 홍삼의 연화공정, 연화액의 회수 및 정제공정, 제품화 공정으로 구성된다.The manufacturing process of the present invention comprises a softening process of red ginseng, a recovery and purification process of the softening liquid, and a commercialization process.
1. 연화공정1. Softening process
종래의 방법과 달리 별도의 수침, 수증기 팽윤 과정없이 건조 홍삼을 연화액으로 직접연화한다. 연화액은 약 50-60oBx 의 당류, 당알콜, 꿀, 기타 기능성 당류를 사용하고, 연화온도 및 시간은 약 50-75℃, 12-48시간이다. 연화액으로부터 분리된 연질 홍삼을 약 40-60℃에서 약 3-7시간 건조한다.Unlike conventional methods, dry red ginseng is directly softened with a softening liquid without a separate soaking and steam swelling process. The softening solution uses about 50-60 o Bx of sugars, sugar alcohols, honey and other functional sugars, and the softening temperature and time are about 50-75 ° C. and 12-48 hours. The soft red ginseng separated from the softening solution is dried at about 40-60 ° C. for about 3-7 hours.
2. 정제공정2. Refining Process
종래의 방법에 없던 공정으로 홍삼의 영양성분손실을 방지하기 위하여 상기 연화공정에서 사용된 연화액을 회수하여 여과하고 원심분리하고 농축 후 제품에 재사용한다.In order to prevent nutrient loss of red ginseng, the softening liquid used in the softening process is recovered, filtered, centrifuged, concentrated and reused in the product.
3. 제품화 공정3. Commercialization Process
종래의 방법에 없던 공정으로 연질홍삼의 최적 물성을 유지하고, 제품의 미생물안정성을 확보하기 위하여 연질홍삼(수분 : 약 15-30%), 정제연화액(수분 : 약 15-30%), 기본 연화액(수분 : 약 15-30%)의 수분함량을 일정하게 유지하면서 혼합하여 제품화한다.Soft red ginseng (moisture: about 15-30%), refined softening liquid (moisture: about 15-30%), basic to maintain optimal physical properties of soft red ginseng and to ensure microbial stability Mix and commercialize while keeping the water content of the softening liquid (moisture: about 15-30%) constant.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하기로 한다. 이들 실시예는 단지 본 발명을 예시하기 위한 것이므로, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는다.Hereinafter, the present invention will be described in more detail with reference to Examples. Since these examples are only for illustrating the present invention, the scope of the present invention is not to be construed as being limited by these examples.
[실시예 1] 건조홍삼의 연화 공정Example 1 Softening Process of Dry Red Ginseng
건조된 절편 홍삼을 선별하고 배합량에 따라 칭량한다. 절편 홍삼에 원료대비 5배량의 연화액(꿀)을 첨가하고 약 65-70℃에서 약 20-30시간 침지한다. 이때 사용될 연화액은 수분을 첨가하여 당도를 약 50oBx로 조정한다. 침지 후 30메쉬로 여과하여 연화절편삼과 연화액을 분리한다 (여과시간 : 20~30분). 연화후 액의 당도는 약 55.5oBx이다. 연화절편삼은 50-55℃ 건조기에서 4-6시간 건조한(수분함량: 약 20%) 다음 제품화 공정에 사용한다.The dried section red ginseng is selected and weighed according to the blending amount. 5 times softening liquid (honey) is added to the red ginseng slices and soaked for about 20-30 hours at about 65-70 ℃. The softening liquid to be used at this time is adjusted to about 50 o Bx by adding water. After dipping, filter with 30 mesh to separate softened slices of ginseng and softening liquid (filtration time: 20 ~ 30 minutes). After softening, the sugar content is about 55.5 o Bx. Soft sectioned ginseng is dried for 4-6 hours in a 50-55 ℃ drier (moisture content: about 20%) and then used in the commercialization process.
[실시예 2] 연화액의 정제 공정Example 2 Purification of Softening Liquid
실시예에서 30메쉬로 여과하여 분리한 연화액을 80메쉬로 재여과 후 정제수를 가하여 당도를 약 46oBx 로 조정한 다음 연속식 원심분리기로 원심분리(7,300RPM)한다. 원심분리한 상징액을 약 60-65℃에서 약 80oBx 까지 농축한 다음 100메쉬로 여과한다.In the embodiment, the softened liquid separated by filtration with 30 mesh was refiltered with 80 mesh, and purified water was added thereto to adjust the sugar to about 46 o Bx, followed by centrifugation (7,300 RPM) with a continuous centrifuge. The supernatant centrifuged is concentrated to about 80 o Bx at about 60-65 ℃ and then filtered through 100 mesh.
[실시예 3] 최종 제품화 공정Example 3 Final Production Process
실시예 1에서 얻은 약 80oBx (수분함량 약 20%)의 연질홍삼, 실시예 2에서 얻은 약 80oBx의 정제 연화액 및 기본 연화액으로서 약 80oBx의 벌꿀을 정확히 칭량하여 병에 넣는다. 이때 벌꿀은 정제 연화액이 부족하여 들어난 연질홍삼이 잠길정도로 첨가한다. 병입한 원료들을 혼합하여 균질화시킨 후 밀봉한다. 품질검사를 실시한 후 정상품은 출하한다.About 80 o Bx (moisture content of about 20%) soft red ginseng obtained in Example 1, about 80 o Bx purified softening liquid obtained in Example 2 and about 80 o Bx honey as a basic softening liquid was weighed accurately Put it in. At this time, honey is added so that the soft red ginseng lacked in the purified softening liquid is submerged. The bottling raw materials are mixed, homogenized and sealed. After the quality inspection, regular products are shipped.
이상 설명한 바와 같이, 본 발명에 따르면, 연화시 건조홍삼을 수증기팽윤 과정없이 연화액으로 직접연화하여 전체적인 공정을 단축하고, 연화액의 재사용으로 홍삼의 유효성분의 손실을 방지하고, 최종 제품 혼합물의 수분함량을 일정하게 유지하여 홍삼의 물성을 개선하고 미생물에 대한 안정성 및 저장성을 증대시킬 수 있다.As described above, according to the present invention, when softening the dried red ginseng directly to the softening liquid without steam swelling process to shorten the overall process, to prevent the loss of the active ingredient of the red ginseng by reusing the softening liquid, By maintaining a constant water content it can improve the properties of red ginseng and increase the stability and storage of microorganisms.
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| KR101076697B1 (en) | 2008-07-08 | 2011-10-26 | 주식회사 한국인삼공사 | Methods for Preparing the Sliced Red Ginseng |
| KR101181949B1 (en) | 2010-04-28 | 2012-09-11 | 권상철 | A manufacturing method of dried red ginseng for prevention of sleepiness and dried red ginseng for prevention of sleepiness manufactured by the same |
| US9011940B2 (en) | 2011-05-31 | 2015-04-21 | Amorepacific Corporation | Bitter-taste inhibitor and ginseng composition comprising same |
| KR102208663B1 (en) | 2020-05-04 | 2021-01-28 | 서병희 | Producing method of pasty ginseng composition comprising ginseng and glutinous rice and pasty ginseng composition produced by the method |
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