KR100886145B1 - How to Remove Ginseng from Ginseng or Red Ginseng Products - Google Patents
How to Remove Ginseng from Ginseng or Red Ginseng Products Download PDFInfo
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- KR100886145B1 KR100886145B1 KR1020070004065A KR20070004065A KR100886145B1 KR 100886145 B1 KR100886145 B1 KR 100886145B1 KR 1020070004065 A KR1020070004065 A KR 1020070004065A KR 20070004065 A KR20070004065 A KR 20070004065A KR 100886145 B1 KR100886145 B1 KR 100886145B1
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- ginseng
- red ginseng
- vanillin
- products
- red
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 92
- 241000208340 Araliaceae Species 0.000 title claims abstract description 69
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 69
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 69
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 69
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- 238000000034 method Methods 0.000 claims abstract description 23
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 23
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- 235000019634 flavors Nutrition 0.000 claims description 24
- 235000011187 glycerol Nutrition 0.000 claims description 17
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical group CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 claims description 14
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 8
- 229940093503 ethyl maltol Drugs 0.000 claims description 8
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 7
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 claims description 7
- 239000010426 asphalt Substances 0.000 claims description 7
- 229940073505 ethyl vanillin Drugs 0.000 claims description 7
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 3
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- 239000003205 fragrance Substances 0.000 abstract description 16
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- 239000003814 drug Substances 0.000 abstract description 8
- 230000008030 elimination Effects 0.000 abstract 1
- 238000003379 elimination reaction Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 48
- 239000012263 liquid product Substances 0.000 description 11
- 235000013772 propylene glycol Nutrition 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 9
- 244000290333 Vanilla fragrans Species 0.000 description 5
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- 235000012036 Vanilla tahitensis Nutrition 0.000 description 3
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- 241000219104 Cucurbitaceae Species 0.000 description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- UFNDONGOJKNAES-UHFFFAOYSA-N Ginsenoside Rb1 Natural products CC(=CCCC(C)(OC1OC(COC2OC(CO)C(O)C(O)C2O)C(O)C(O)C1O)C3CCC4(C)C3C(O)CC5C6(C)CCC(OC7OC(CO)C(O)C(O)C7OC8OC(CO)C(O)C(O)C8O)C(C)(C)C6CC(O)C45C)C UFNDONGOJKNAES-UHFFFAOYSA-N 0.000 description 1
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- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
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- GZYPWOGIYAIIPV-JBDTYSNRSA-N ginsenoside Rb1 Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)O[C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(CC[C@H]4C(C)(C)[C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O5)O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O5)O)CC[C@]4(C)[C@H]3C[C@H]2O)C)(C)CC1)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GZYPWOGIYAIIPV-JBDTYSNRSA-N 0.000 description 1
- TXEWRVNOAJOINC-UHFFFAOYSA-N ginsenoside Rb2 Natural products CC(=CCCC(OC1OC(COC2OCC(O)C(O)C2O)C(O)C(O)C1O)C3CCC4(C)C3C(O)CC5C6(C)CCC(OC7OC(CO)C(O)C(O)C7OC8OC(CO)C(O)C(O)C8O)C(C)(C)C6CCC45C)C TXEWRVNOAJOINC-UHFFFAOYSA-N 0.000 description 1
- YURJSTAIMNSZAE-HHNZYBFYSA-N ginsenoside Rg1 Chemical compound O([C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(C[C@@H]([C@H]4C(C)(C)[C@@H](O)CC[C@]4(C)[C@H]3C[C@H]2O)O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)C)(C)CC1)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O YURJSTAIMNSZAE-HHNZYBFYSA-N 0.000 description 1
- CBEHEBUBNAGGKC-UHFFFAOYSA-N ginsenoside Rg1 Natural products CC(=CCCC(C)(OC1OC(CO)C(O)C(O)C1O)C2CCC3(C)C2C(O)CC4C5(C)CCC(O)C(C)(C)C5CC(OC6OC(CO)C(O)C(O)C6O)C34C)C CBEHEBUBNAGGKC-UHFFFAOYSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 235000019629 palatability Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
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- DKZBBWMURDFHNE-UHFFFAOYSA-N trans-coniferylaldehyde Natural products COC1=CC(C=CC=O)=CC=C1O DKZBBWMURDFHNE-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01M—CATCHING, TRAPPING OR SCARING OF ANIMALS; APPARATUS FOR THE DESTRUCTION OF NOXIOUS ANIMALS OR NOXIOUS PLANTS
- A01M1/00—Stationary means for catching or killing insects
- A01M1/22—Killing insects by electric means
- A01M1/223—Killing insects by electric means by using electrocution
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01M—CATCHING, TRAPPING OR SCARING OF ANIMALS; APPARATUS FOR THE DESTRUCTION OF NOXIOUS ANIMALS OR NOXIOUS PLANTS
- A01M1/00—Stationary means for catching or killing insects
- A01M1/02—Stationary means for catching or killing insects with devices or substances, e.g. food, pheronones attracting the insects
- A01M1/04—Attracting insects by using illumination or colours
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01M—CATCHING, TRAPPING OR SCARING OF ANIMALS; APPARATUS FOR THE DESTRUCTION OF NOXIOUS ANIMALS OR NOXIOUS PLANTS
- A01M2200/00—Kind of animal
- A01M2200/01—Insects
- A01M2200/012—Flying insects
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S43/00—Fishing, trapping, and vermin destroying
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- Life Sciences & Earth Sciences (AREA)
- Pest Control & Pesticides (AREA)
- Engineering & Computer Science (AREA)
- Insects & Arthropods (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Environmental Sciences (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
Abstract
본 발명은 알데하이드 알릴 페놀, 알리파틱 케톤, 바닐린, 말톨 또는 그의 조합을 주재로 하는 향료를 인삼 또는 홍삼의 액, 농축액 또는 고형물에 첨가하는 단계를 포함하는 인삼 또는 홍삼 제품으로부터 고미를 제거하는 방법에 관한 것이다. 본 발명은 항료를 이용하여 인삼 또는 홍삼 제품으로부터 고미를 제거한 최초의 발명으로서, 본 발명은 인삼 또는 홍삼 제품에서의 관능성(맛 및 향취감)을 향상시키는 데 효과적이며, 인삼 또는 홍삼 제품에서의 맛에 대한 기호도를 크게 향상시키면서도 인삼 또는 홍삼 제품의 고유한 기능성 성분은 그대로 유지한다.The present invention relates to a method for removing gummy from a ginseng or red ginseng product comprising adding a fragrance based on aldehyde allyl phenol, aliphatic ketone, vanillin, maltol or a combination thereof to a liquid, concentrate or solid of ginseng or red ginseng. It is about. The present invention is the first invention in which ginseng is removed from ginseng or red ginseng products by using a medicament, and the present invention is effective to improve the functionality (taste and taste) in ginseng or red ginseng products, Significantly improves taste preferences while retaining the unique functional ingredients of ginseng or red ginseng products.
인삼, 홍삼, 고미, 제거, 향, 알데하이드 알릴 페놀 Ginseng, Red Ginseng, Gummi, Elimination, Fragrance, Aldehyde Allyl Phenol
Description
도 1은 홍삼 액상 제품에 향료를 첨가하지 않은 군, 본 발명의 향료 1(참조: 표 1)을 첨가한 군 및 향료 2(참조: 표 2)를 첨가한 군의 냄새에 대한 관능검사 분석 결과도이다.1 is a sensory analysis result of the smell of the group without the flavor added to the red ginseng liquid product, the group added with flavor 1 (see Table 1) of the present invention and the group added with flavor 2 (see Table 2) It is also.
도 2는 홍삼 액상 제품에 향료을 첨가하지 않은 군, 본 발명의 향료 1(참조: 표 1)을 첨가한 군 및 향료 2(참조: 표 2)를 첨가한 군의 맛에 대한 관능검사 분석결과도이다.Figure 2 is a sensory test analysis result for the taste of the group without the flavor added to the red ginseng liquid product, the group added with flavor 1 (see Table 1) of the present invention and the group added with flavor 2 (see: Table 2) to be.
도 3은 향료 첨가 전후의 홍삼 액상 제품의 사포니 TLC 패턴을 나타내는 사진이다.Figure 3 is a photograph showing the sapony TLC pattern of the red ginseng liquid product before and after the addition of perfume.
본 발명은 인삼 또는 홍삼 제품으로부터 고미를 제거하는 방법에 관한 것이다.The present invention relates to a method for removing bitumen from ginseng or red ginseng products.
최근에 건강에 대한 관심이 높아짐에 따라 면역력증진 및 원기 회복 등의 효능이 있는 건강식품 예컨대, 인삼 및 홍삼제품 등의 다양한 건강기능식품에 대한 복용이 많아졌다. 그러나, 인삼 및 홍삼제품, 특히 홍삼농축액의 경우 자체의 고미로 인하여 소비자들에 대한 기호성이 낮은 편이다. Recently, as interest in health has increased, the use of various health functional foods, such as ginseng and red ginseng products, which have efficacy such as boosting immunity and restoring energy, has increased. However, ginseng and red ginseng products, especially red ginseng concentrates tend to be less palatable to consumers due to their delicacies.
고미를 제거하는 방법으로는 당 등을 첨가하여 고미를 제거하는 방법, 초임계 이산화탄소를 이용한 방법(윤성옥 등, 한국생물공학회지 17(1), 68-72(2002); 대한민국 특허출원 제2000-0015294호), 효소처리에 의한 방법(김용두 등, 한국식품저장유통학회지 11(1), 53-56(2004)), 활성탄을 이용한 고미제거방법(대한민국 특허출원 제1998-0032090호) 및 사이클로덱스트린을 이용한 고미제거방법(대한민국 특허출원 제1991-0001230호) 등이 있다.As a method of removing bitumen, a method of removing bitumen by adding sugar and the like, a method using supercritical carbon dioxide (Yun Sung-ok et al., Korean Journal of Biotechnology 17 (1), 68-72 (2002); Korean Patent Application No. 2000- 0015294), by enzymatic treatment (Kim Yong-Doo et al., Korean Journal of Food Preservation and Distribution, 11 (1), 53-56 (2004)), degreasing method using activated carbon (Korean Patent Application No. 1998-0032090) and cyclodextrin Gum removal method using the (Korean Patent Application No. 1991-0001230) and the like.
그러나, 이러한 방법들은 고미 제거 과정에서 홍삼제품 및 홍삼농축액의 기능성분이 감소하거나, 침전이 생기는 등의 부작용이 있어서, 홍삼제품 및 홍삼농축액의 건강지향식품으로의 특성상 기능의 안정성에 변동이 없는 한도 내에서 이루어져야 하기 때문에, 적절한 해결방법이 없었다.However, these methods have side effects such as decreased functional ingredients of red ginseng products and red ginseng concentrates during precipitation removal, or precipitation, so that the stability of the functions of the red ginseng products and red ginseng concentrates as health-oriented foods remains unchanged. There was no proper solution because it had to be done in.
본 명세서 전체에 걸쳐 다수의 논문 및 특허문헌이 참조되고 그 인용이 표시되어 있다. 인용된 논문 및 특허문헌의 개시 내용은 그 전체로서 본 명세서에 참조로 삽입되어 본 발명이 속하는 기술 분야의 수준 및 본 발명의 내용이 보다 명확하게 설명된다.Throughout this specification, many papers and patent documents are referenced and their citations are indicated. The disclosures of cited papers and patent documents are incorporated herein by reference in their entirety, and the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly explained.
본 발명자들은 인삼 또는 홍삼 제품에서 고미를 제거하여 소비자의 인삼 또는 홍삼 제품에 대한 미감을 증진시키면서도 인삼 또는 홍삼 고유의 기능성 성분이 유지될 수 있는 인삼 또는 홍삼 제품에서의 고미 제거방법을 개발하고자 노력하였다. 그 결과, 특정 성분으로 이루어진 향료(flavor)를 인삼 또는 홍삼 제품에 추가적으로 첨가하면, 고미가 제거되어 섭식 또는 음용하는 사람의 인삼 또는 홍삼 제품에 대한 미감이 크게 증대되면서도, 인삼 또는 홍삼 고유의 기능성 성분이 유지된다는 것을 확인함으로써, 본 발명을 완성하게 되었다. The present inventors have tried to develop a method for removing ginseng from ginseng or red ginseng products by removing gummy from ginseng or red ginseng products to enhance the aesthetics of ginseng or red ginseng products while maintaining the functional ingredients inherent in ginseng or red ginseng. . As a result, the addition of flavors consisting of certain ingredients to ginseng or red ginseng products removes gourds and greatly enhances the aesthetics of ginseng or red ginseng products of humans who eat or drink, while intrinsic functional ingredients of ginseng or red ginseng By confirming that this is maintained, the present invention has been completed.
따라서, 본 발명의 목적은 인삼 또는 홍삼 제품으로부터 고미를 제거하는 방법을 제공하는 데 있다.Accordingly, it is an object of the present invention to provide a method for removing gummy from ginseng or red ginseng products.
본 발명의 다른 목적은 향료를 제공하는 데 있다.Another object of the present invention is to provide a fragrance.
본 발명의 다른 목적 및 이점은 하기의 발명의 상세한 설명, 청구범위 및 도면에 의해 보다 명확하게 된다.Other objects and advantages of the present invention will become apparent from the following detailed description, claims and drawings.
본 발명의 일 양태에 따르면, 본 발명은 알데하이드 알릴 페놀, 알리파틱 케톤, 바닐린, 말톨 또는 그의 조합을 주재로 하는 향료를 인삼 또는 홍삼의 액, 농축액 또는 고형물에 첨가하는 단계를 포함하는 인삼 또는 홍삼 제품으로부터 고미 를 제거하는 방법에 관한 것이다.According to one aspect of the invention, the invention ginseng or red ginseng comprising the step of adding a scent based on aldehyde allyl phenol, aliphatic ketone, vanillin, maltol or a combination thereof to the liquid, concentrate or solid of ginseng or red ginseng A method for removing bitumen from a product.
본 발명자들은 인삼 또는 홍삼 제품에서 고미를 제거하여 소비자의 인삼 또는 홍삼 제품에 대한 미감을 증진시키면서도 인삼 또는 홍삼 고유의 기능성 성분이 유지될 수 있는 인삼 또는 홍삼 제품에서의 고미 제거방법을 개발하고자 노력하였다. 그 결과, 특정 성분으로 이루어진 향료(flavor)를 인삼 또는 홍삼 제품에 추가적으로 첨가하면, 고미가 제거되어 섭식 또는 음용하는 사람의 인삼 또는 홍삼 제품에 대한 미감이 크게 증대되면서도, 인삼 또는 홍삼 고유의 기능성 성분이 유지된다는 것을 확인하였다. 즉, 당업계에 공지된 다양한 향료 중에서, 알데하이드 알릴 페놀, 알리파틱 케톤, 바닐린, 말톨 또는 그의 조합을 주재로 하는 향료가 인삼 또는 홍삼 제품에서 고미를 제거하는 데 가장 적합하다는 것을 발견하였다.The present inventors have tried to develop a method for removing ginseng from ginseng or red ginseng products by removing gummy from ginseng or red ginseng products to enhance the aesthetics of ginseng or red ginseng products while maintaining the functional ingredients inherent in ginseng or red ginseng. . As a result, the addition of flavors consisting of certain ingredients to ginseng or red ginseng products removes gourds and greatly enhances the aesthetics of ginseng or red ginseng products of humans who eat or drink, while intrinsic functional ingredients of ginseng or red ginseng It was confirmed that this was maintained. That is, among the various flavors known in the art, it has been found that flavors based on aldehyde allyl phenol, aliphatic ketone, vanillin, maltol or combinations thereof are best suited to remove gummy in ginseng or red ginseng products.
본 명세서에서 용어 “인삼 제품” 또는 “홍삼 제품”은 시중에서 통상적으로 거래되고 있는 인삼 또는 홍삼 유래의 다양한 제형을 갖는 제품을 의미한다. 예를 들어, 인삼 또는 홍삼 추출액, 농축액, 발효액 및 분말 등이 인삼 제품 또는 홍삼 제품에 포함된다.As used herein, the term “ginseng product” or “red ginseng product” means a product having various formulations derived from ginseng or red ginseng which are commonly traded on the market. For example, ginseng or red ginseng extract, concentrate, fermentation broth and powder are included in ginseng products or red ginseng products.
기재의 편의상, 본 발명의 방법은 인삼 또는 홍삼에 적용되는 것으로 본 명세서에 기재되어 있다. 그러나, 본 발명은 다양한 형태로 가공된 모든 인삼, 예컨대, 수삼, 미삼, 백삼 및 홍삼에 적용될 수 있으며, 이는 본 발명의 범위에 포함된다는 것은 당업자에게 명확하다.For convenience of description, the method of the present invention is described herein as being applied to ginseng or red ginseng. However, the present invention can be applied to all ginseng processed in various forms, such as ginseng, rice ginseng, white ginseng, and red ginseng, and it is apparent to those skilled in the art that this is included in the scope of the present invention.
본 발명의 방법에서 이용되는 항료는 알데하이드 알릴 페놀, 알리파틱 케톤, 바닐린, 말톨 또는 그의 조합을 주재로 한다. 용어 “주재”는 항료 조성물에서 향의 발생을 유발하는 주요한 성분을 의미한다.The pharmaceuticals used in the process of the invention are based on aldehyde allyl phenol, aliphatic ketones, vanillin, maltol or combinations thereof. The term “subject” refers to a major ingredient that causes the development of flavor in a pharmaceutical composition.
본 발명의 방법에 따르면, 알데하이드 알릴 페놀, 알리파틱 케톤, 바닐린, 말톨 또는 그의 조합을 주재로 하는 향료를 인삼 또는 홍삼의 액, 농축액 또는 고형물에 첨가하여 고미가 제거된 인삼 또는 홍삼 제품을 수득한다. 용어 “인삼 또는 홍삼의 액, 농축액 또는 고형물”은 인삼 또는 홍삼으로부터 유래되는 모든 형태의 액, 농축액 또는 고상의 제품(분말)을 의미한다. 바람직하게는, 본 발명의 방법은 인산 또는 홍삼의 액 또는 농축액에 적용된다.According to the method of the present invention, flavors based on aldehyde allyl phenol, aliphatic ketone, vanillin, maltol or combinations thereof are added to the ginseng or red ginseng liquid, concentrate or solid to obtain ginseng-free ginseng or red ginseng products. . The term "liquid, concentrate or solid of ginseng or red ginseng" means any type of liquid, concentrate or solid product (powder) derived from ginseng or red ginseng. Preferably, the method of the present invention is applied to a liquid or concentrate of phosphoric acid or red ginseng.
본 발명의 바람직한 구현예에 따르면, 본 발명에 이용되는 향료는 부재로서 프롤린, 프로필렌글리콜, 글리세린, 아세트알데하이드, 에탄올 또는 그의 조합을 추가적으로 포함한다. 용어 “부재”는 항료 조성물에서 주재를 제외한 성분들, 예컨대 부형제 및 용해화제 등을 의미한다.According to a preferred embodiment of the present invention, the fragrance used in the present invention additionally comprises proline, propylene glycol, glycerin, acetaldehyde, ethanol or combinations thereof. The term “absence” refers to ingredients other than predominant agents in the pharmaceutical composition, such as excipients and solubilizers and the like.
인삼 또는 홍삼 제품에서 고미를 제거하기 위하여, 본 발명자들에 의해 개발된 향료는 크게 두 가지 종류로 구분할 수 있다: (ⅰ) 알데하이드 알릴 페놀 및 알리파틱 케톤을 주재로 하는 향료; 및 (ⅱ) 바닐린 및 말톨을 주재로 하는 향료.To remove bitumen from ginseng or red ginseng products, the flavors developed by the present inventors can be broadly divided into two types: (i) flavors based on aldehyde allyl phenol and aliphatic ketone; And (ii) fragrances based on vanillin and maltol.
알데하이드 알릴 페놀 및 알리파틱 케톤을 주재로 하는 향료는, 바람직하게는 알데하이드 알릴 페놀, 알리파틱 케톤, 바닐린, 프롤린, 프로필렌글리콜 및 글리세린을 포함한다. 보다 바람직하게는, 상기 항료는 알데하이드 알릴 페놀 0.2-1.0 중량%, 알리파틱 케톤 0.2-1.0 중량%, 바닐린 0.2-1.0 중량%, 프롤린 0.2-1.0 중량%, 프로필렌글리콜 35-60 중량% 및 글리세린 40-61 중량%를 포함한다. 가장 바람직하게는, 상기 향료는 알데하이드 알릴 페놀 0.5 중량%, 알리파틱 케톤 0.5 중량%, 바닐린 0.5 중량%, 프롤린 0.5 중량%, 프로필렌글리콜 48 중량% 및 글리세린 50 중량%를 포함한다.Flavors based on aldehyde allyl phenol and aliphatic ketones preferably include aldehyde allyl phenol, aliphatic ketone, vanillin, proline, propylene glycol and glycerin. More preferably, the medicament comprises 0.2-1.0 wt% aldehyde allyl phenol, 0.2-1.0 wt% aliphatic ketone, 0.2-1.0 wt% vanillin, 0.2-1.0 wt% proline, 35-60 wt% propylene glycol, and glycerin 40 -61 wt%. Most preferably, the fragrance comprises 0.5 weight percent aldehyde allyl phenol, 0.5 weight percent aliphatic ketone, 0.5 weight percent vanillin, 0.5 weight percent proline, 48 weight percent propylene glycol and 50 weight percent glycerin.
바닐린 및 말톨을 주재로 하는 향료를 주재로 하는 향료는, 바람직하게는 바닐린, 말톨, 아세트알데하이드, 에탄올, 프로필렌글리콜 및 글리세린을 포함한다. 보다 바람직하게는, 상기 항료는 에틸 바닐린 및 에틸 말톨을 추가적으로 포함한다. 보다 더 바람직하게는, 상기 항료는 바닐린 0.5-3.0 중량%, 말톨 0.05-0.5 중량%, 아세트알데하이드 0.05-0.5 중량%, 에탄올 0.5-2.0 중량%, 프로필렌글리콜 35-60 중량% 및 글리세린 40-63 중량%를 포함한다. 보다 더욱 더 바람직하게는, 상기 항료는 바닐린 0.5-3.0 중량%, 에틸 바닐린 0.05-0.5 중량%, 말톨 0.05-0.5 중량%, 에틸 말톨 0.05-0.8 중량%, 아세트알데하이드 0.05-0.5 중량%, 에탄올 0.5-2.0 중량%, 프로필렌글리콜 35-60 중량% 및 글리세린 40-63 중량%를 포함한다.The fragrances mainly based on vanillin and maltol are preferably vanillin, maltol, acetaldehyde, ethanol, propylene glycol and glycerin. More preferably, the medicament further comprises ethyl vanillin and ethyl maltol. Even more preferably, the agent comprises 0.5-3.0 wt% vanillin, 0.05-0.5 wt% maltol, 0.05-0.5 wt% acetaldehyde, 0.5-2.0 wt% ethanol, 35-60 wt% propylene glycol and 40-63 glycerine Contains weight percent. Even more preferably, the agent comprises 0.5-3.0% by weight of vanillin, 0.05-0.5% by weight of ethyl vanillin, 0.05-0.5% by weight of maltol, 0.05-0.8% by weight of ethyl maltol, 0.05-0.5% by weight of acetaldehyde, 0.5 ethanol. -2.0 wt%, propylene glycol 35-60 wt% and glycerin 40-63 wt%.
본 발명의 바람직한 구현예에 따르면, 상술한 항료는 인삼 또는 홍삼의 액, 농축액 또는 고형물에 0.001-5.0 중량% 비율로 첨가되며, 보다 바람직하게는 0.02-5.0 중량%, 보다 더 바람직하게는 0.1-3.0 중량%, 가장 바람직하게는 0.3-2.0 중량% 비율로 첨가된다.According to a preferred embodiment of the present invention, the above-mentioned medicine is added to the solution, concentrate or solid of ginseng or red ginseng at a ratio of 0.001-5.0 wt%, more preferably 0.02-5.0 wt%, even more preferably 0.1- 3.0% by weight, most preferably 0.3-2.0% by weight.
본 발명의 방법은 인삼 또는 홍삼 제품에서 고미를 제거하는 방법이다. 본 명세서에서 용어 “고미”는 영문 “bittering taste"에 해당하는 것으로서, 쓴맛, 떫은 맛, 신맛 및 매운 맛 등이 복합적으로 작용하여 유발하는 기호도가 낮은 맛의 종류이다. 본 발명의 방법은, 인삼 또는 홍삼 제품에서 고미를 구성하는 쓴맛, 떫은 맛, 신맛 및 매운 맛을 효과적으로 차폐(masking)하면서도, 기호도가 좋은 단맛 및 구수한 맛은 효과적으로 상승시켜, 고미가 제거되고 맛에 대한 관능성이 우수한 인삼 또는 홍삼 제품을 제공한다.The method of the present invention is a method for removing gummy in ginseng or red ginseng products. As used herein, the term “gomi” corresponds to the English “bittering taste” and is a kind of low palatability caused by a combination of bitterness, astringent taste, sour taste, and spicy taste. Or red ginseng, which effectively masks the bitter, astringent, sour and spicy tastes of the red ginseng products, while effectively increasing the sweet and sour tastes with good taste, removing gummy and having excellent sensory taste. Provides red ginseng products.
본 발명의 다른 양태에 따르면, 본 발명은 알데하이드 알릴 페놀 0.2-1.0 중량%, 알리파틱 케톤 0.2-1.0 중량%, 바닐린 0.2-1.0 중량%, 프롤린 0.2-1.0 중량%, 프로필렌글리콜 35-60 중량% 및 글리세린 40-61 중량%를 포함하는 향료를 제공한다.According to another aspect of the invention, the present invention is 0.2-1.0% by weight aldehyde allyl phenol, 0.2-1.0% by weight aliphatic ketone, 0.2-1.0% by weight vanillin, 0.2-1.0% by weight proline, 35-60% by weight propylene glycol And 40-61% by weight glycerin.
본 발명의 또 다른 양태에 따르면, 본 발명은 바닐린 0.5-3.0 중량%, 에틸 바닐린 0.05-0.5 중량%, 말톨 0.05-0.5 중량%, 에틸 말톨 0.05-0.8 중량%, 아세트알데하이드 0.05-0.5 중량%, 에탄올 0.5-2.0 중량%, 프로필렌글리콜 35-60 중량% 및 글리세린 40-63 중량%를 포함하는 항료를 제공한다.According to another aspect of the invention, the present invention is 0.5-3.0% by weight vanillin, 0.05-0.5% by weight ethyl vanillin, 0.05-0.5% by weight maltol, 0.05-0.8% by weight ethyl maltol, 0.05-0.5% by weight acetaldehyde, It provides a medicament comprising 0.5-2.0 weight percent ethanol, 35-60 weight percent propylene glycol and 40-63 weight percent glycerin.
본 발명의 향료는 다양한 제품, 예컨대, 식품에 첨가되어 사용될 수 있으나, 특히 인삼 또는 홍삼 제품에 첨가되어 고미를 제거하여 맛 및 향취감 등의 관능성을 크게 향상시킬 수 있다.The fragrance of the present invention can be used in addition to a variety of products, such as food, but in particular can be added to ginseng or red ginseng products to remove the taste and greatly improve the functionality such as taste and flavor.
본 발명의 특징 및 이점을 요약하면 다음과 같다:The features and advantages of the present invention are summarized as follows:
(ⅰ) 본 발명은 항료를 이용하여 인삼 또는 홍삼 제품으로부터 고미를 제거한 최초의 발명이다.(Iii) The present invention is the first invention in which ginseng is removed from ginseng or red ginseng products by using a medicine.
(ⅱ) 본 발명에서 이용되는 향료는 크게 알데하이드 알릴 페놀 및 알리파틱 케톤을 주재로 하는 향료; 그리고 바닐린 및 말톨을 주재로 하는 향료로 나눌 수 있다.(Ii) The fragrance used in the present invention is a fragrance mainly based on aldehyde allyl phenol and aliphatic ketone; And it can be divided into fragrances based on vanillin and maltol.
(ⅲ) 본 발명에서 이용되는 향료는 특히 인삼 또는 홍삼 제품에서의 관능성(맛 및 향취감)을 향상시키는 데 효과적이다.(Iii) The fragrance used in the present invention is particularly effective for improving the organoleptic (flavor and flavor) in ginseng or red ginseng products.
(ⅳ) 본 발명에 따르면 인삼 또는 홍삼 제품에서의 맛에 대한 기호도를 크게 향상시키면서도 인삼 또는 홍삼 제품의 고유한 기능성 성분은 그대로 유지된다.(Iii) According to the present invention, the functional components inherent in ginseng or red ginseng products are retained while greatly improving the taste preference of the ginseng or red ginseng products.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .
실시예Example 1: One: 고미가Gomi 제거된 홍삼 제품의 제조 Preparation of Removed Red Ginseng Products
인삼 및 홍삼 성분이 함유된 음료류는 (주)한국인삼공사에서 시판중인 홍삼 음료류 제품을 사용하였고, 홍삼농축액도 (주)한국인삼공사 고려인삼창에서 제조된 함수량 36%의 시판 품을 사용하였다.Drinks containing ginseng and red ginseng components were used as red ginseng beverage products marketed by Korea Ginseng Co., Ltd., and red ginseng concentrate was also used as a commercial product of 36% water content prepared by Korea Ginseng Co., Ltd.
홍삼 제품에 첨가되는 혼합 향은 하기 표 1 및 2의 조성으로 제조하여 사용하였다.The mixed flavor added to the red ginseng product was prepared and used in the compositions of Tables 1 and 2 below.
상기 표 2에서 바닐라 2 폴드 블랜드는 버본 바닐라 콩(Bourbon Vanilla beans)[Vanilla planifolia]으로부터 얻은 추출물이며, 바닐린(4-hydroxy-3-methoxybenzaldehyde)이 함유되어 있다.In Table 2, the vanilla 2-fold blend is an extract obtained from Bourbon Vanilla beans [ Vanilla planifolia ] and contains vanillin (4-hydroxy-3-methoxybenzaldehyde).
본 발명의 향 첨가 홍삼 제품을 제조하기 위하여, 홍삼 액상류 제품의 경우 액상 향을 상기 제품 중량에 대해 0.02-5.0 중량% 첨가하고 15-20℃에서 20-30분간 교반 혼합한 후, 일정 용기에 충진하고 80-85℃에서 20-25분간 열처리하여 살균하여 제조하였다. 홍삼 농축액의 경우는 홍삼농축액 중량 대비 0.02-5.0 중량%의 액상 향을 첨가하여 혼합하여 교반하고 살균처리하여 제조하였다.In order to manufacture the fragrance-added red ginseng product of the present invention, in the case of the red ginseng liquid products, the liquid flavor is added 0.02-5.0% by weight relative to the weight of the product and stirred and mixed at 15-20 ° C. for 20-30 minutes, and then placed in a predetermined container. Packed and sterilized by heat treatment for 20-25 minutes at 80-85 ℃. The red ginseng concentrate was prepared by adding 0.02-5.0% by weight of liquid scent relative to the weight of the red ginseng concentrate, mixing, stirring and sterilizing.
실시예Example 2: 관능 시험 2: sensory test
상기 실시예 1에서 제조된 본 발명의 홍삼 액상 제품과 홍삼 농축액 제품의 향 무첨가 제품과의 관능 변화를 조사하였다. 냄새는 구수한 냄새, 단냄새, 쓴냄새, 신냄새 및 탄냄새를, 그리고 맛은 구수한 맛, 단맛, 쓴맛, 신맛 및 매운맛에 대하여 조사하였다. The sensory change of the flavor-free product of the red ginseng liquid product of the present invention prepared in Example 1 and the red ginseng concentrate product was investigated. Odors were examined for odors, sweet, bitter, sour and burnt, and tastes for delicious, sweet, bitter, sour and spicy.
향 첨가가 홍삼 액상류 제품과 홍삼 농축액의 관능적 특성에 미치는 영향을 알아보기 위하여 관능평가에 사용한 모든 시료의 온도는 상온이 되도록 준비하였고, 각 시료(홍삼 액상류 제품 또는 홍삼 농축액 제품에 상기 표 1의 향 또는 표 2의 향을 0.5 중량% 첨가한 시료) 15 ml을 입 안에 넣고 20초간 구강 표피를 골고루 자극한 후 뱉어내고, 한 시료의 평가를 마칠 때마다 물로 입안을 세척하고 10분이 경과된 후 다음 시료를 평가하여, 상기 관능 요소들을 9점 척도(9-point box scale)로 표시하였다. 관능평가요원은 기본맛과 향미 평가에 대해 훈련된 패널 10명으로 구성되었으며, 9점 척도는 양끝을 “없다”(왼편)와 “매우 강하다”(오른쪽)로 표시하여 사용하였다.In order to investigate the effect of the addition of flavor on the sensory properties of the red ginseng liquid products and red ginseng concentrate, the temperature of all samples used in the sensory evaluation was prepared to be at room temperature, and in each sample (Red ginseng liquid products or red ginseng concentrate product) Or a sample added 0.5% by weight of Table 2) 15 ml into the mouth and evenly stimulate the oral epidermis for 20 seconds, spit out, and after each evaluation of one sample, the mouth is washed with water and 10 minutes have elapsed. The next sample was then evaluated and the sensory elements displayed on a 9-point box scale. Sensory evaluation personnel consisted of 10 panelists trained on basic taste and flavor assessments, and the 9-point scale used both ends as “none” (left) and “very strong” (right).
도 1 및 도 2에서 볼 수 있듯이, 표 1 또는 표 2의 향을 첨가한 군에서, 단냄새, 단맛, 구수한 냄새 및 구수한 맛이 개선되었고, 쓴냄새, 쓴맛, 떫은맛, 떫은냄새, 신냄새, 신맛, 매운냄새 및 매운맛이 억제되었다.As can be seen in Figures 1 and 2, in the group of adding the aroma of Table 1 or Table 2, sweet smell, sweet taste, sweet smell and sweet taste were improved, bitter smell, bitter taste, astringent taste, astringent smell, sour smell, Sour, pungent and pungent are suppressed.
실시예Example 3: 기능성분 안정성 시험 3: Functional ingredient stability test
상기 실시예 1에서 제조된 본 발명의 홍삼 액상 제품과 홍삼 액상 제품에 향을 첨가한 제품의 기능성분의 안정성을 확인하기 위하여, 품질안정성 시험을 하였고 TLC(thin layer chromatography) 방법에 의하여 사포닌 변이 유무를 확인하였다. 도 3에서 볼 수 있듯이, 홍삼의 주요 기능성분인 진세노사이드 Rb1 및 진세노사이드 Rg1은 홍삼 액상제품과 홍삼 액상 제품에 향을 첨가한 제품에서 그 Rf치가 변화가 없다는 것을 확인하였다. 즉, 본 발명의 향의 첨가가 인삼 및 홍삼 성분에 변화를 유발하지 않고 기능성분이 그대로 유지되어 홍삼 제품의 품질상의 안정성에 영향을 주지 않는다는 것을 확인하였다.In order to confirm the stability of the functional ingredients of the red ginseng liquid product and the red ginseng liquid product of the present invention prepared in Example 1, the quality stability test was performed and the presence or absence of saponin variation by TLC (thin layer chromatography) method It was confirmed. As can be seen in Figure 3, ginsenoside Rb1 and ginsenoside Rg1, the main functional components of red ginseng confirmed that there is no change in the Rf value in the product added flavor to the red ginseng liquid product and red ginseng liquid product. That is, it was confirmed that the addition of the fragrance of the present invention does not cause a change in the ginseng and red ginseng components and the functional ingredients are maintained as it does not affect the quality stability of the red ginseng product.
이상에서 상세히 설명한 바와 같이, 본 발명은 인삼 또는 홍삼 제품으로부터 고미를 제거하는 방법 및 이에 사용되는 향료를 제공한다. 본 발명은 항료를 이용하여 인삼 또는 홍삼 제품으로부터 고미를 제거한 최초의 발명으로서, 본 발명은 인삼 또는 홍삼 제품에서의 관능성(맛 및 향취감)을 향상시키는 데 효과적이며, 인삼 또는 홍삼 제품에서의 맛에 대한 기호도를 크게 향상시키면서도 인삼 또는 홍삼 제품의 고유한 기능성 성분은 그대로 유지한다.As described in detail above, the present invention provides a method for removing bitumen from ginseng or red ginseng products and the fragrance used therein. The present invention is the first invention in which ginseng is removed from ginseng or red ginseng products by using a medicament, and the present invention is effective to improve the functionality (taste and taste) in ginseng or red ginseng products, Significantly improves taste preferences while retaining the unique functional ingredients of ginseng or red ginseng products.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현 예일 뿐이 며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.As described above in detail certain parts of the present invention, it is apparent to those skilled in the art that these specific descriptions are merely preferred embodiments, and the scope of the present invention is not limited thereto. Thus, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.
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| KR102750764B1 (en) | 2023-09-08 | 2025-01-09 | 주식회사 한국인삼공사 | Method For Preparing Powder Granules With Reduced Bad Taste And Smell |
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| KR102589542B1 (en) * | 2021-01-12 | 2023-10-13 | 권문환 | Rice cake for type 2 diabetes patients using bitter gourd |
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| KR102750764B1 (en) | 2023-09-08 | 2025-01-09 | 주식회사 한국인삼공사 | Method For Preparing Powder Granules With Reduced Bad Taste And Smell |
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