KR101167598B1 - Ginseng granule tea - Google Patents

Abstract

The present invention relates to a ginseng granular tea, and more particularly, to a ginseng granular tea added with an excipient and a binder to a ginseng concentrate, to prevent the ginseng granules from hardening easily by temperature and humidity, thereby maintaining maximum fluidity during long-term storage and distribution. have.

Description

Ginseng granule tea

The present invention relates to ginseng granular tea.

As modern Korean society has undergone Westernization, many changes have been made in beverage consumption patterns, leading to an increase in the consumption of carbonated drinks, milk, and juices, rather than traditional Korean drinks. Along with this phenomenon, the consumption of coffee has also increased significantly, and domestic coffee imports are increasing every year. Coffee is a favorite food that can be easily and conveniently drunk on the fly, gives pleasure to taste, smell, touch, sight, etc., and enhances appetite to enrich the diet.

In Korea, as Lotte Industries installed and distributed 400 coffee machines in Korea, Korean domestic cars naturally caused side effects that moved away from our lives. Last year, coffee imports amounted to 1.1 billion tons and amounted to US $ 330 million, making it one of the top 10 imported foods. The recent coffee import volume was 9,889 tons in 2007 and 108,413 tons in 2008, and 59,117 tons were imported in the first half of this year, slightly higher than the same period last year (54,227 tons).

Korean traditional drinks such as yulmu tea, citron tea, and ginseng tea have a disadvantage in that they are not easy to drink anytime and anywhere because of the inconvenient processing method. However, as consumers' interest in health is increasing due to the demand and expansion of traditional foods and the preference for natural foods, consumers have preferred the health-oriented natural foods to raise demand for domestic cars.

Granules form has high solubility and storage stability compared to powders, and is widely applied to the preparation of drinking tea, seasonings and medicines using various raw materials. Lactose, gum arabic, and aspartame are added as binders for forming and maintaining granules. Lactose is a disaccharide that combines galactose and glucose. It is used in powdered products because it inhibits the absorption of granules and increases fluidity. It is a polysaccharide composed of etc., which dissolves well in water and makes colloidal solution.

The ginseng granular tea is not easily activated due to the phenomenon that it hardens easily due to the influence of external temperature and humidity when it is stored for a long time compared to coffee sold in the market.

Accordingly, the present inventors have found that ginseng tea is not suitable for vending machines due to a problem in which a large amount of glucose is contained in the existing ginseng granular tea, and due to moisture absorption and solidification due to external temperature, humidity, and heat generation in the device.

An object of the present invention is to provide a ginseng granular tea that maintains quality stability in a constant form, that is, granular state, without being affected by temperature and humidity.

In addition, an object of the present invention is to provide a ginseng granular tea produced by an optimized manufacturing process by establishing a blending ratio of the raw material through the use and combination of different types of excipients and the existing ginseng granular tea.

In order to achieve the above object, the present inventors prepared ginseng granular tea by adding an excipient and a binder to the ginseng concentrate.

The present invention relates to a ginseng granulated tea prepared by containing 5 to 15 parts by weight of ginseng concentrate, 5 to 10 parts by weight of glucose and 5 to 10 parts by weight of a binder and 5 to 10 parts by weight of a mixture of 75 to 95% by weight of lactose. .

In addition, the present invention relates to a ginseng granular tea, characterized in that the binder is gum arabic.

In addition, the present invention relates to a ginseng granular tea, characterized in that the ginseng concentrate is based on the ginseng culture root.

In addition, the present invention is characterized in that the ginseng culture root is heat-treated.

In addition, the present invention after the ginseng culture root heat treatment steamed 2 to 5 hours at 70 ~ 100 ℃ and dried for 1 to 5 hours at 30 ~ 50 ℃, and then naturally dried until the moisture content is less than 13% by weight It features. If the steaming temperature is low, the steaming effect is lowered. If the steaming temperature is too high, it is uneconomical. If the steaming time is too short, it will not be steamed enough. If it is too long, it is uneconomical. Drying for 1 to 5 hours at 30 ~ 50 ℃ aging at the same time as drying to increase the saponin content inside the ginseng culture root.

The ginseng granules manufacturing method of the present invention is as follows.

Extract ginseng. There is no particular limitation on the extraction method, preferably extraction using a soluble organic solvent of ethanol, ethyl acetate, nucleic acid, diethyl ether or hot water extraction is also possible.

The ginseng extract is concentrated. There is no particular limitation on the concentration method, and it is preferably concentrated under reduced pressure.

The excipient and binder are mixed in the ginseng concentrate. There is no particular limitation on excipients and binders, but it is preferable to use lactose and glucose as excipients and gum arabic as binders. It is preferable to mix 5-10 weight part of glucose and 5-10 weight part of gum arabic to 100 weight part of mixtures mixed with 5-15 weight% of ginseng concentrates and 85-95 weight% of lactose.

The mixture is granulated and dried.

The ginseng granular tea of the present invention prepared as described above can maintain the quality stability in a granular state without being hygroscopically solidified by temperature and humidity.

In addition, the ginseng granular tea of the present invention can be easily used in a vending machine to easily enjoy traditional tea.

Figure 1a shows the appearance change of the culture root by the heat treatment process of the present invention.
Figure 1b shows the ginsenoside change by TLC analysis of culture roots and cultivated ginseng by the heat treatment process of the present invention.
Figure 2 shows the hygroscopic change of the granules according to the lactose addition amount of the present invention.
Figure 3 shows the change in the solubility of the granules according to the lactose addition amount of the present invention.
Figure 4 shows the saponin elution changes of ginseng culture root granules according to the lactose addition amount of the present invention.
Figure 5 shows the fluidity change of ginseng culture root granules according to the lactose addition amount of the present invention.
Figure 6a, 6b, 6c shows the hygroscopic change of the granules according to the glucose addition amount of the present invention.
Figure 7a, 7b, 7c shows the change in the solubility of the granules according to the glucose addition amount of the present invention.
Figures 8a, 8b, 8c shows the change in saponin elution of ginseng culture root granules according to the glucose addition amount of the present invention.
Figure 9a, 9b, 9c shows the fluidity change of the ginseng culture root granules according to the glucose addition amount of the present invention.
Figure 10a, 10b, 10c shows the hygroscopic change of the granules according to the gum arabic amount of the present invention.
Figure 11a, 11b, 11c shows the change in the solubility of the granules according to the Arabic gum amount of the present invention.
Figure 12a, 12b, 12c shows the saponin elution changes of ginseng culture root granules according to the amount of gum arabic of the present invention.
Figure 13a, 13b, 13c shows the fluidity change of ginseng culture root granules according to the Arabian gum addition amount of the present invention.
14 is a schematic diagram of a manufacturing method of the present invention according to an embodiment of the present invention.

Hereinafter, the configuration of the present invention will be described in more detail with reference to specific embodiments of the present invention. However, the scope of the present invention is not limited only to the description of the embodiments, it can be modified by those skilled in the art without departing from the technical spirit of the present invention, it is apparent to those skilled in the art that such modifications are within the scope of the present invention. .

<Material>

(1) Ginseng culture root: It was supplied from Boramke Metal Co., Ltd. and used as a raw material for manufacturing. The ginseng cultured roots from Boram Ke Metal Co., Ltd. had more than about 80% water content, the amount of irradiated ponins was 8.51mg / g, and the degree of brown color was 0.398, which was about 47.3% less than general raw ginseng. The food value was analyzed to be less than that of raw ginseng. Therefore, the present inventors determined that a pretreatment process is required to equalize the quality of culture roots with regular ginseng and red ginseng, and steamed at 85 ° C. for 4 hours and then dried at 40 ° C. for 2 hours and when the moisture content was about 13% by weight or less. It was dried to sunday. As shown in Table 1 and FIG. 1, the saponin and ginsenoid contents were analyzed to be close to raw ginseng or red ginseng.

Heat treatment Raw material Investigation
Content (mg / g) Brown Chromaticity L value a value b value No treatment
Culture root 8.51 0.398 64.11 6.8 20.42 Raw materials 18.00 0.510 59.93 3.85 17.85 Drying process
Culture root 34.49 0.368 68.30 2.52 16.05 Raw materials 34.77 0.388 76.80 1.08 14.01 Red Ginseng Process
Culture root 37.64 0.491 55.81 6.23 11.06 Raw materials 37.66 0.566 66.24 3.25 15.19

As shown in Table 1 and Figure 1, the ginsenoid component was analyzed that the culture root or raw ginseng contained almost the same components, and the culture root without heat treatment contained 89.6% less saponin than the raw ginseng. It was analyzed. However, in the case of heat treatment, the saponin content of the culture root or raw ginseng was almost similar, indicating that the heat treatment process is necessary for the development of granule tea using the culture root. Therefore, in order to contain quality characteristics similar to the existing red ginseng, heat treatment processing technology of the culture root is required.

(2) Lactose: It was purchased from Rich Mill Co., Ltd. and used as a manufacturing raw material.

(3) Arabian gum and aspartame: purchased from Sinwon Trading Corp. and used as a raw material for its manufacture.

(4) Glucose: It was purchased from Duksan Chemical Co., Ltd. and used as a raw material for its manufacture.

<Setting conditions>

Example 1

5% by weight of ginseng culture root concentrate and 95% by weight of lactose were prepared as granules.

Example 2

10% by weight of ginseng culture root concentrate and 90% by weight of lactose were prepared as granules.

Example 3

15% by weight of ginseng culture root concentrate and 85% by weight of lactose were prepared as granules.

Example 4

5 parts by weight of glucose was mixed with 100 parts by weight of the mixture of 5% by weight of ginseng culture root concentrate and 95% by weight of lactose as in Example 1 to prepare granules.

Example 5

5 parts by weight of glucose was mixed with 100 parts by weight of the mixture of 10% by weight and 90% by weight of ginseng culture root concentrate as in Example 2 to prepare granules.

Example 6

As in Example 3, 5 parts by weight of glucose was mixed with 100 parts by weight of the mixture of 15% by weight of ginseng culture root concentrate and 85% by weight of lactose to prepare granules.

Example 7

10 parts by weight of glucose was mixed into 100 parts by weight of the mixture of 5% by weight of ginseng culture root concentrate and 95% by weight of lactose as in Example 1 to prepare granules.

Example 8

10 parts by weight of glucose was mixed with 100 parts by weight of the mixture of 10% by weight of ginseng culture root concentrate and 90% by weight of lactose as in Example 2 to prepare granules.

Example 9

10 parts by weight of glucose was mixed with 100 parts by weight of the mixture of 15% by weight of ginseng culture root concentrate and 85% by weight of lactose as in Example 3 to prepare granules.

Example 10

5 parts by weight of Arabian gum was mixed with 100 parts by weight of the mixture of 5% by weight of ginseng culture root concentrate and 95% by weight of lactose as in Example 1 to prepare granules.

Example 11

As in Example 2, 5 parts by weight of Arabian gum was mixed with 100 parts by weight of the mixture of 10% by weight of the ginseng culture root concentrate and 90% by weight of lactose to prepare granules.

Example 12

As in Example 3, 5 parts by weight of Arabian gum was mixed with 100 parts by weight of the mixture of 15% by weight of ginseng culture root concentrate and 85% by weight of lactose to prepare granules.

Example 13

10 parts by weight of Arabian gum was mixed with 100 parts by weight of the mixture of 5% by weight of ginseng culture root concentrate and 95% by weight of lactose as in Example 1 to prepare granules.

Example 14

As in Example 2, 10 parts by weight of Arabian gum was mixed with 100 parts by weight of the mixture of 10% by weight of the ginseng culture root concentrate and 90% by weight of lactose to prepare granules.

Example 15

As in Example 3, 10 parts by weight of Arabian gum was mixed with 100 parts by weight of the mixture of 15% by weight of ginseng culture root concentrate and 85% by weight of lactose to prepare granules.

Comparative Example 1

Commercially available granulated coffee was prepared.

Comparative Example 2

Commercial ginseng granular tea was prepared.

<Analysis method>

(1) hygroscopicity

Measurement of hygroscopicity of ginseng granular tea prepared at each compounding ratio was put into a vacuum desiccator (diameter: 15cm) of 3g ginseng cultured root granules and 400ml of distilled water under a temperature condition of 50 ℃ to equilibrate after storing for 10 hours at 1 hour intervals The increase in weight was analyzed comparatively.

(2) solubility

The solubility of the ginseng granular tea prepared at each compounding ratio was measured by dissolving 1 g of ginseng granules in 15 ml of distilled water and centrifuging at 3,000 rpm for 60 minutes.

(3) Saponin elution amount

To measure the elution amount of ginseng granular tea prepared at each compounding ratio, put 5 g of ginseng granules into 500 ml of distilled water in the dissolution test tank (J-JT6S) and disperse the granules while rotating the impeller at a speed of 100 rpm. 2 mL of each eluate was collected in a test tube, and the absorbance was measured at a wavelength of 420 nm using a spectrophotometer (UV-1601, USA) to measure the elution amount of saponin and ginseng components.

(4) liquidity

The flowability of ginseng granular tea prepared at each compounding ratio was measured by taking 50 g of ginseng granules, placing them in a glass container, sealing them, and then sealing the bottle with paraffin solution, making them completely sealed, and storing them for 30 days under 40 ℃ and 80% relative humidity. Changes in the fluidity of the granules over time without condensation or slowing of the granules (I), part of the granules with condensation, but restored to granules when gently shaken (II), 1 / There is condensation in 2 or more, but the state is restored to granules again when shaking slightly (III), condensation in 3/4 or more of the granules, and it is not restored to granules even when shaking strongly (IV). Observed and compared.

Experimental Example 1: Quality Characteristics of Granules According to Lactose Addition

Hygroscopicity, solubility, saponin elution amount, fluidity change, and chromaticity of the lactose added in Examples 1 to 3 and Comparative Examples 1 and 2 were analyzed.

1) Hygroscopicity of Granules According to Lactose Added

In order to analyze the hygroscopicity of granules according to the amount of lactose added in the preparation of granules of ginseng culture root, the weight change of the granules according to moisture absorption was measured in Examples 1 to 3 and Comparative Examples 1 and 2, respectively. As shown in FIG. 2, the amount of moisture absorption of Comparative Examples 1 and 2 and Examples 1 to 3 generally showed a tendency to increase with time, especially in the case of coffee as a control, the amount of moisture absorbed rapidly. It showed a tendency to increase. That is, the weight of coffee increased by about 0.15 g from the first hour after the moisture absorption and 0.25g after the first hour. Commercial ginseng granular tea commercially available showed similar hygroscopicity to ginseng cultured root granules containing 5% lactose, but the weight gain of general ginseng granular tea was greater after 4 hours.

On the other hand, the hygroscopicity of ginseng culture root granules according to the amount of lactose added showed a tendency to increase the hygroscopicity as time goes by, as compared to the comparative examples 1 and 2, which is about 24 to 35%. It appeared to decrease. As shown in FIG. 2, the smaller the amount of lactose added, the greater the hygroscopicity was.

That is, as the amount of lactose added increased by 5%, the weight change of the granules due to moisture absorption increased by about 1 ~ 3% until 5 hours, but the weight change of 4 ~ 6% occurred after that. In general, the hygroscopicity of granules is closely related to the storage stability, and when hygroscopicity is large, it is easy to cause lumping and hardening, and storage stability is known to require moisture and moisture absorbent encapsulation packaging.

2) Solubility according to Lactose Addition

The solubility of the granules according to the lactose addition amount of Examples 1 to 3 and Comparative Examples 1 to 2 was measured as an absorption amount, and the results are shown in FIG. 3. As shown in FIG. 3, the solubility of the granules at each temperature is shown to increase as the temperature increases, but the increase is not large. As shown in FIG. 3, in the case of Comparative Example 2, the solubility was increased as the dissolution temperature was increased, and the dissolution rate was 0.02 g at the dissolution temperature of 40 ° C., indicating that the solubility was excellent. As shown in FIG. 3, the solubility of the ginseng cultured root granules having an added amount of lactose of 95% did not show a significant difference with increasing temperature, and the solubility was also very low solubility as 0.037g at a dissolution temperature of 40 ° C. compared to the initial 0.039g. Indicated. The solubility of granules decreased as the amount of lactose added increased. In general, solubility is regarded as the most important quality indicator for tea, pharmaceuticals, seasonings, etc., which are manufactured in granular form. Therefore, in the preparation of granules using ginseng culture roots, it is preferable that the amount of lactose added when the granules are prepared considering the hygroscopic properties of the ginseng is about 90% or less.

3) Granular Saponin Elution

The absorbance at wavelengths of 260 nm, 420 nm, 440 nm, 500 nm, and 520 nm increases as the amount of active ingredient elution included in saponin and other ginseng culture roots increases. Used.

In order to investigate the emission patterns of ginseng active ingredients including saponins contained in the ginseng culture root granules according to the amount of lactose added, the absorbances of Examples 1 to 3 and Comparative Examples 1 to 2 were measured at a wavelength of 420 nm. Indicated. As the amount of lactose added was low, the absorbance increased quantitatively to 0.29, 0.031, and 0.36, respectively. Since the absorbance is constant 20 minutes after the start of release, most of the ginseng root extract is released within 20 minutes. That is, 100% of the extract contained in the ginseng culture root granules was eluted quickly. In general, since the components contained in the granule matrix are formed by melting starch due to the heat treatment process of steaming and drying, the saponins contained in the granules can be quickly removed because the diffusion through the capillary tube through which solvent can penetrate is reduced. It has been reported that all ingredients, including elute, are eluted.

4) Changes in the Fluidity of Granules with Addition of Lactose

In order to investigate the effect of water content of granules on the fluidity of granules according to the amount of ginseng culture root concentrate and lactose added, the fluidity over time was measured for Examples 1-3 and Comparative Examples 1-2. 5 is shown. Overall, the effect on the fluidity was different depending on the water content of granules and the amount of lactose added. As shown in FIG. 5, the change in fluidity of Examples 1 to 3 and Comparative Examples 1 to 2 did not show a significant difference until the third day of the storage period. However, in the case of Comparative Example 1, the flowability of coffee sharply decreased from the 12th storage period. On the other hand, the fluidity of Examples 1 to 3 showed a tendency that the fluidity of the granules is slowed down as the amount of lactose blended less. In other words, the fluidity was not significantly affected by the lactose content until 6 days of storage, but the ginseng culture root granules with 85% lactose content changed rapidly from the 8th storage period. However, ginseng cultured root granules containing 95% lactose were maintained for 30 days of storage. Therefore, it was judged that adding lactose of 90% or more would be good for maintaining the fluidity of granules.

5) Color of granules according to lactose added amount

In order to analyze the color of the granules according to the amount of lactose added in the preparation of granules using the ginseng culture root concentrate, the color of the granules of Examples 1 to 3 and Comparative Examples 1 and 2 was analyzed and the results are shown in Table 2.

L a b ΔE Comparative Example 1 41.37 11.19 12.52 56.62 Comparative Example 2 60.03 5.37 16.49 37.48 Example 1 66.47 4.84 20.6 29.93 Example 2 61.00 5.29 17.04 36.36 Example 3 60.58 6.85 18.12 36.56

First, in the case of the L value, Example 1 shows 66.47, Example 2 shows 61.00, and Example 3 shows 60.58, respectively. Therefore, the lightness of the ginseng culture root granules according to the amount of lactose added varies depending on the amount of lactose added, and the higher the amount of lactose added, the brighter the granules were. In the case of the a value, Example 1 shows 4.84, Example 2 shows 5.28, and Example 3 shows 6.85, but there is no significant difference between the addition sections. In the case of the b value, Example 1 was the highest at 20.60, and Examples 2 and 3 showed similar values to those of Comparative Example 2, which is commercially available. In addition, the value of E, the color difference index value, was almost similar when the amount of lactose added was 90% or less.

< Experimental Example  2: Glucose  Quality Characteristics of Granules According to the Amount Added>

One) Glucose  Hygroscopicity of Granules According to the Amount Added

In order to analyze the hygroscopicity of ginseng cultured root granules according to the amount of glucose added, the weight change according to the hygroscopicity of Examples 1 to 3 and Examples 4 to 9 was analyzed and the results are shown in FIG. 6. As shown in FIG. 6, the weight change of the granules with the time of hygroscopic time showed a tendency to increase with time. In the case of 5% glucose content as an excipient, the weight of the ginseng root extract increased and the amount of lactose added was less. That is, as shown in FIG. 6, the weight change of the granules due to moisture absorption did not show a significant difference until the moisture absorption time of 3 hours, but the larger the lactose and the less the concentration of the ginseng culture root from the 4 hours of the moisture absorption, the larger the change in weight caused by the moisture absorption. Appeared to be visible. In the case of 10% glucose added amount, the same hygroscopic tendency was analyzed.

However, when the glucose content was 10%, the moisture absorption of the granules was analyzed to show a greater weight change than when the glucose content was 5%. This seems to be due to the high hygroscopicity of glucose compared to lactose. Therefore, in the case of glucose, it is preferable to adjust the addition amount within about 5% when preparing ginseng granular tea for vending machine.

2) Solubility

In order to measure the solubility of ginseng granules according to the amount of glucose added, Examples 1 to 3 and Examples 4 to 9 were analyzed and the results are shown in FIG. 7. The solubility of the granules according to the amount of glucose added tended to increase over time as the amount of added glucose increased. In other words, it seems that the more the amount of glucose added, the more the solubility increases and the less the remaining amount. As shown in FIG. 6, Examples 7 to 9 in which the amount of glucose was added in 10% showed similar solubility as that of Comparative Example 2 of ginseng granular tea commercially available. The solubility of the granules according to the blending ratio of the ginseng culture root and the glucose addition amount was found to be higher in the solubility of the granules when the concentration of the ginseng culture root was less and the amount of glucose was added. appear.

As shown in FIG. 7, the solubility of each ginseng culture root granule at granule dissolution temperature 40 was 0.025 ~ 0.037 g and 5% glucose addition amount when the amount of glucose added was 0% regardless of the amount of added ginseng culture root. Spheres containing 0.023 g and 0.031 g glucose and 10% glucose added showed 0.021 g. Solubility of the granules was very good when the amount of glucose added was more than 10%.

3) Saponin Elution

In order to measure saponin elution according to the amount of glucose added, Examples 1 to 3 and Examples 4 to 9 were analyzed and the results are shown in FIG. 8. As shown in FIG. 8, there was no change in the amount of saponin elution according to the amount of glucose added. After about 20 minutes of elution time, there was no change in absorbance, so regardless of the amount of glucose added, saponin elution time of ginseng culture root granules could be determined to be 20 minutes. Therefore, in the preparation of granules using ginseng culture roots, the amount of glucose added did not significantly change the elution amount of saponin, an indicator of ginseng. In general, the ginseng granular tea marketed on the market rapidly increased up to 25 minutes of elution time and showed constant absorbance after 25 minutes as shown in FIG. 8. About 90% of the saponin elution amount was slightly different from the ginseng culture root granules prepared in this experiment. In general, 15% of ginseng root extracts showed saponin elution similar to ginseng granular tea. This is shown to be more affected by the amount of added glucose as the addition amount of glucose addition amount of 5% or more, lactose addition amount of 75 ~ 80% or less.

4) Liquidity

In order to measure the fluidity change of the granules during the storage period according to the content of each glucose, Examples 1 to 3 and Examples 4 to 9 were analyzed and the results are shown in FIG. 9. Overall, the fluidity of the granules was good until the initial storage period of 6 days depending on the amount of added glocose, but from then on, the fluidity rapidly decreased as the amount of glucose was added. In the case of 5% glucose content, the 5% ginseng root solution of the ginseng roots showed the fluidity of the initial granules up to 6 days of storage, but showed flow section II from 6 days to 18 days, and flow section III from 18 days. It was. However, the granules containing 15% ginseng cultured roots rapidly flowed into flow section Ⅱ until 6 days of storage period and flow section Ⅲ from 12 days of storage period. In the case of granules containing 5% glucose, the fluidity according to storage period seems to exhibit initial flow characteristics until about 12 days. As shown in (C) of FIG. 9, the flow characteristics of the granules having a glucose content of 10% were analyzed to be about 18 days, indicating an initial fluidity regardless of the ginseng culture root concentration. When the amount of glucose added was 10%, the slower the fluidity tended to increase as the amount of Ginseng Root Concentrate was added.In other words, the granules prepared with 15% Concentrate increased rapidly from the 10th day of storage. It was found to be somewhat difficult to maintain the form of. Meanwhile, in the case of granules prepared with 5% and 10% concentrates, the fluidity of 5% concentrate granules decreased in the fluidity of the granules from the 16th storage period, whereas the flow slowdown of the granules started in the storage period 24 days for the 10% concentrate granules.

In view of the above results, in the case of products that need to be preserved for a long period of time during distribution, such as ginseng granules, it is important to select a suitable packaging method considering the relationship between storage humidity and storage time in order to maintain the quality. The addition of suitable excipients in the granulation of the product is expected to contribute to improved shelf life. Therefore, when the addition of glucose as an excipient in the preparation of granules using ginseng culture roots, it is judged that the addition amount of the ginseng culture within 10% is suitable for the fluidity of the granules.

5) Chromaticity

In order to measure the chromaticity of granules according to the ginseng culture root concentrate, lactose and glucose added amounts, Examples 1 to 3 and 4 to 9 were analyzed and the results are shown in Table 3.

L a b ΔE Example 1 66.47 4.84 20.6 29.93 Example 2 61.00 5.29 17.04 36.36 Example 3 60.58 6.85 18.12 36.56 Example 4 62.92 4.89 15.15 35.43 Example 5 67.68 5.35 20.21 29.10 Example 6 59.17 7.34 16.19 38.69 Example 7 65.36 4.72 14.98 33.34 Example 8 66.13 5.51 19.06 30.96 Example 9 60.39 7.55 17.85 36.97

As shown in Table 2, the brightness of the granules according to the amount of glucose added was analyzed to represent values of about 60 to 66 without significant difference. The value of a tended to increase as the amount of glucose added increased, and the value of b did not appear to be significantly affected by the amount of added glucose.

< Experimental Example  3: Quality Characteristics of Granules According to Gum Addition>

In general, the granule form has high solubility and storage stability compared to powder, and is widely used in the preparation of drinking tea, seasonings, and medicines using various raw materials.Binders for forming and maintaining granules include starch, lactose, glucose, and maltose. Gelatin, gum arabic and the like are added. Therefore, in the present experimental example, the quality change of granules of ginseng cultured roots was analyzed by addition of excipient lactose and glucose as a binder gum arabic. Arabian Black A polysaccharide composed of galactose, arabinose, rhamnose, and glucononic acid, which is present in the sap of Arabian gum tree, is well dissolved in water and makes a colloidal solution.

1) Changes in Hygroscopicity of Granules According to Gum Addition

In order to measure the fluidity change of the granules during the storage period according to the content of Arabia gum, Examples 1 to 3 and Examples 10 to 15 were analyzed and the results are shown in FIG. 10.

When the amount of Arabian gum added was 10%, the hygroscopic change of the granules decreased as the amount of the concentrate of the ginseng culture root increased. As shown in FIG. 9, when the amount of gum added was 10%, the weight change according to the moisture absorption of the granules was about 0.1 g regardless of the amount of the ginseng culture root added until the hygroscopic time of 5 hours. Appeared to affect. On the other hand, the weight of granules was about 0.1g up to 3 hours in the case of 5% added gum, and the hygroscopic change similar to that of 10% added gum when the concentration of ginseng root was more than 10%. It was shown to be a trend.

2) Solubility

11 shows the results of measuring the amount of insoluble solids after dissolving the granules of Examples 1 to 3 and 10 to 15 in water to determine the effect of gum as a binder on the solubility of granules added with gum arabic. It was. As shown in FIG. 11, the amount of insoluble solids was 0.037g at 30 ° C, which was the minimum temperature tested in the experiment, and 0.029g at 5% of gum added and 10% of gum added. Cases were 0.023 g each. As a result, the higher the amount of gum, the higher the solubility, and the higher the amount of the ginseng culture root concentrate, the better the solubility of the granules.

3) Saponin Elution

Saponin elution of ginseng cultured root granules was approximately 20 minutes regardless of the amount of gum added. As shown in FIG. 12, the saponin elution amount was more affected by the amount of ginseng culture root concentrate than the amount of gum. That is, as shown in FIG. 12, when the amount of gum added was 10% and the culture root concentrate was 15%, the ginseng saponin elution was continuously increased up to 25 minutes, but after 25 minutes, it was found to maintain a constant absorbance value. This may be due to the amount of culture root concentrate and the colloidal properties that are common characteristics of gums.

4) Liquidity

In order to measure the fluidity of the granules according to the storage period, which is the largest quality indicator of ginseng granules, the fluidity of Examples 1 to 3 and Examples 10 to 15 was analyzed and the results are shown in FIG. 13. As shown in FIG. 13, the flowability of the granules according to the storage period was about 12 days better than the granules without the gum added. In particular, as shown in FIG. 12, when the amount of the gum was 5%, the flow period was maintained up to 30 days regardless of the concentration of the ginseng culture root, and in the case of the 5% ginseng culture root concentrate, the storage period was 18 days. The fluidity of the granules was shown to maintain the fluidity of the initial granules, it was analyzed that it is necessary to add a suitable amount of the gum to maintain the fluidity of the granules.

5) Chromaticity

In order to measure the color of the ginseng cultured muscle granules according to the amount of the gum arabic binder, the results of the measurement of L, a, and b values of Examples 1 to 3 and Examples 10 to 15 are shown in Table 4.

L a b ΔE Example 1 66.47 4.84 20.6 29.93 Example 2 61.00 5.29 17.04 36.36 Example 3 60.58 6.85 18.12 36.56 Example 10 66.74 5.44 18.82 32.89 Example 11 63.89 5.14 19.13 32.90 Example 12 62.63 6.95 19.64 34.4 Example 13 63.87 5.27 19.22 32.89 Example 14 62.38 6.02 17.99 34.84 Example 15 51.33 7.39 12.11 47.40

L value tended to decrease as the amount of Arabic gum and ginseng culture root concentrate increased. In other words, L value was 66.74 to 62.63 in 5% arabic gum and 51.33 to 63.87 in 10% arabic gum. As a result, the lightness of the granules using the ginseng culture root is thought to be possible to produce light colored granules by appropriately adjusting the amount of the binder. The a value was slightly higher than the non-added group according to the addition of the defect, but it was analyzed that there was no significant difference for each added group with the b value.

To summarize the results, when the ginseng culture root concentrate 5-15% by weight, lactose 75-95% was mixed, and 100 parts by weight of the mixture containing glucose and gum arabic 5-10 parts by weight, the temperature and humidity This makes it easy to use in the vending machine by maintaining the quality stability in the granule state without moisture-coagulation and solidification.

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Claims (5)

Ginseng concentrate 5 ~ 15 obtained by steaming 2 ~ 5 hours at 70 ~ 100 ℃ and drying for 1 ~ 5 hours at 30 ~ 50 ℃ using natural ginseng culture root, and naturally drying until the moisture content is below 13% by weight. A ginseng granulated tea prepared by containing 5 to 10 parts by weight of glucose and 5 to 10 parts by weight of gum arabic in 100 parts by weight of a mixture of 85% to 95% by weight of lactose. delete delete delete delete

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