KR100886145B1 - Method for Debitterizing Ginseng or Red Ginseng Products - Google Patents

Abstract

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.

Ginseng, Red Ginseng, Gummi, Elimination, Fragrance, Aldehyde Allyl Phenol

Description

How to remove ginseng from ginseng or red ginseng products {Method for Debitterizing Ginseng or Red Ginseng Products}

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.

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.

Figure 3 is a photograph showing the sapony TLC pattern of the red ginseng liquid product before and after the addition of perfume.

The present invention relates to a method for removing bitumen from ginseng or red ginseng products.

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.

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.

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.

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.

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.

Accordingly, it is an object of the present invention to provide a method for removing gummy from ginseng or red ginseng products.

Another object of the present invention is to provide a fragrance.

Other objects and advantages of the present invention will become apparent from the following detailed description, claims and drawings.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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%.

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.

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.

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.

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.

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.

The features and advantages of the present invention are summarized as follows:

(Iii) The present invention is the first invention in which ginseng is removed from ginseng or red ginseng products by using a medicine.

(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) The fragrance used in the present invention is particularly effective for improving the organoleptic (flavor and flavor) in ginseng or red ginseng products.

(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.

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. .

Example  One: Gomi  Preparation of Removed Red Ginseng Products

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.

The mixed flavor added to the red ginseng product was prepared and used in the compositions of Tables 1 and 2 below.

Ingredient Name Compounding ratio (% by weight) Aldehyde allyl phenol 0.5% Alphatic keton 0.5% Vanilla extract 0.5% Amino acid-proline 0.5% Propylene glycol 48% glycerin 50% total   100.0%

 Ingredient Name Compounding ratio (% by weight) Vanilla 2-Fold Blend 1.1% Ethyl maltol 0.2% Ethyl vanillin 0.1% Maltol 0.1% Acetaldehyde 0.1% Fermentation alcohol (ethanol) 1.2% glycerin 49.6% Propylene glycol 47.6% Sum 100.0%

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).

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.

Example  2: sensory test

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.

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).

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.

Example  3: Functional ingredient stability test

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.

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.

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.

Claims (10)

delete delete Addition of flavors containing aldehyde allyl phenol, aliphatic ketones and vanillin as main ingredients and proline, propylene glycol, and glycerin as auxiliary ingredients to ginseng or red ginseng liquids, concentrates of ginseng or red ginseng, or solids of ginseng or red ginseng Removing gummy from ginseng or red ginseng products comprising the step. delete Perfume containing vanillin, ethyl vanillin, maltol and ethyl maltol as main ingredients, acetaldehyde, ethanol, propylene glycol and glycerin as auxiliary ingredients, ginseng or red ginseng solution, ginseng or red ginseng concentrate, or ginseng or red ginseng solid A method for removing bitumen from ginseng or red ginseng products comprising the step of adding to. The method of claim 3, wherein the agent is 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%. delete The method of claim 5, wherein the paint is 0.5-3.0 wt% vanillin, 0.05-0.5 wt% ethyl vanillin, 0.05-0.5 wt% maltol, 0.05-0.8 wt% ethyl maltol, 0.05-0.5 wt% acetaldehyde, 0.5-ethanol 2.0 wt%, propylene glycol 35-60 wt% and glycerin 40-63 wt%. Perfume comprising 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 40-61 wt% glycerin . Vanillin 0.5-3.0 wt%, ethyl vanillin 0.05-0.5 wt%, maltol 0.05-0.5 wt%, ethyl maltol 0.05-0.8 wt%, acetaldehyde 0.05-0.5 wt%, ethanol 0.5-2.0 wt%, propylene glycol 35-60 A pharmaceutical comprising a weight percent and 40-63 weight percent glycerin.

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