KR100936600B1 - 쓴맛이 차폐된 홍삼 조성물 및 그 제조방법 - Google Patents
쓴맛이 차폐된 홍삼 조성물 및 그 제조방법 Download PDFInfo
- Publication number
- KR100936600B1 KR100936600B1 KR1020070121318A KR20070121318A KR100936600B1 KR 100936600 B1 KR100936600 B1 KR 100936600B1 KR 1020070121318 A KR1020070121318 A KR 1020070121318A KR 20070121318 A KR20070121318 A KR 20070121318A KR 100936600 B1 KR100936600 B1 KR 100936600B1
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- South Korea
- Prior art keywords
- red ginseng
- rice
- composition
- extract
- rice extract
- Prior art date
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 110
- 239000000203 mixture Substances 0.000 title claims abstract description 55
- 235000019658 bitter taste Nutrition 0.000 title claims abstract description 45
- 239000000284 extract Substances 0.000 claims abstract description 75
- 241000209094 Oryza Species 0.000 claims abstract description 67
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 67
- 235000009566 rice Nutrition 0.000 claims abstract description 67
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Images
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/21—Binding agent
Abstract
Description
시료번호 | 245 | 374 | 492 |
쓴맛 | 4.79 | 6.02 | 3.27 |
전체 선호도 | 4.04 | 3.13 | 6.01 |
시료번호 | 쌀추출물 농도 (중량%) | 홍삼농축액 농도 (중량%) |
428 | 0 | 10 |
549 | 2 | 10 |
243 | 4 | 10 |
198 | 6 | 10 |
356 | 8 | 10 |
항목 | 428 (0%) | 549 (2%) | 243 (4%) | 198 (6%) | 356 (8%) |
쓴맛 | 6.36 | 4.85 | 4.21 | 3.96 | 3.92 |
전체 선호도 | 3.13 | 4.98 | 5.55 | 4.37 | 3.01 |
Claims (10)
- 홍삼 농축액 및 쌀 추출물을 포함하며, 상기 쌀 추출물은 미강유를 포함하는 쓴맛이 차폐된 홍삼 조성물.
- 제1항에 있어서, 상기 홍삼 조성물은 전체 조성물의 중량을 기준으로 홍삼 농축액 0.1 내지 98중량% 및 쌀 추출물 1 내지 50중량%를 포함하는 쓴맛이 차폐된 홍삼 조성물.
- 제2항에 있어서, 상기 홍삼 농축액과 상기 쌀 추출물의 중량비는 10 : 1~5인 쓴맛이 차폐된 홍삼 조성물.
- 제1항에 있어서, 상기 쌀 추출물은 당도가 브릭스 50 내지 100인 쓴맛이 차폐된 홍삼 조성물.
- 제2항에 있어서, 상기 홍삼 조성물의 쌀 추출물은 미강유를 전체 조성물의 중량을 기준으로 1중량% 내지 10중량%의 양으로 포함하는 쓴맛이 차폐된 홍삼 조성물.
- 삭제
- 쓴맛이 차폐된 홍삼 조성물을 제조하는 방법으로서,(a) 원료 홍삼을 추출용매와 혼합하여 추출하는 단계;(b) 상기 얻어진 추출액을 여과한 후 감압 농축하는 단계;(c) 상기 얻어진 감압 농축액에 쌀 추출물을 혼합하는 단계; 및(d) 상기 얻어진 혼합물을 살균하는 단계를 포함하며,상기 (c) 단계의 쌀 추출물은,(i) 쌀을 추출용매와 혼합한 후 액화 효소를 가하여 액화시키는 단계;(ii) 상기 액화물에 당화 효소를 가하여 당화시키는 단계; 및(iii) 상기 당화물을 여과 및 농축하는 단계를 포함하는 방법으로 제조되는 쓴맛이 차폐된 홍삼 조성물의 제조방법.
- 삭제
- 삭제
- 삭제
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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KR1020070121318A KR100936600B1 (ko) | 2007-11-27 | 2007-11-27 | 쓴맛이 차폐된 홍삼 조성물 및 그 제조방법 |
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KR1020070121318A KR100936600B1 (ko) | 2007-11-27 | 2007-11-27 | 쓴맛이 차폐된 홍삼 조성물 및 그 제조방법 |
Publications (2)
Publication Number | Publication Date |
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KR20090054584A KR20090054584A (ko) | 2009-06-01 |
KR100936600B1 true KR100936600B1 (ko) | 2010-01-13 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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KR20160133825A (ko) | 2015-05-13 | 2016-11-23 | 주식회사 한국인삼공사 | 홍삼 추출물 및 버섯 추출물을 함유하는 건강식품 조성물 |
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KR20050027185A (ko) * | 2003-09-13 | 2005-03-18 | 고성 | 홍삼 및 복분자를 주성분으로 하는 건강음료 제조방법 |
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