KR101313630B1 - A method for manufacturing Panax Ginseng pudding and Panax Ginseng pudding manufactured by the method - Google Patents
A method for manufacturing Panax Ginseng pudding and Panax Ginseng pudding manufactured by the method Download PDFInfo
- Publication number
- KR101313630B1 KR101313630B1 KR1020110040473A KR20110040473A KR101313630B1 KR 101313630 B1 KR101313630 B1 KR 101313630B1 KR 1020110040473 A KR1020110040473 A KR 1020110040473A KR 20110040473 A KR20110040473 A KR 20110040473A KR 101313630 B1 KR101313630 B1 KR 101313630B1
- Authority
- KR
- South Korea
- Prior art keywords
- red ginseng
- pudding
- paste
- ginseng
- red
- Prior art date
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- A—HUMAN NECESSITIES
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- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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Abstract
본 발명은 홍삼(紅蔘, Panax ginseng C.A. Meyer) 페이스트(paste)를 제조하는 단계; 푸딩 혼합액을 가열하여 배합하는 단계; 상기 푸딩 혼합액을 배합하면서 고형(固形)의 홍삼 알갱이를 첨가하는 단계; 상기 푸딩 혼합액에 상기 홍삼 페이스트(paste)를 투입하는 단계; 냉각하여 겔화를 완료하는 단계;를 포함하는 홍삼 푸딩의 제조 방법에 관한 것이다.
본 발명은, 상기 홍삼 페이스트가 홍삼농축액, 홍삼달인액 또는 홍삼분말 중에서 1 종 이상을 사용하여 제조되는 것을 특징으로 하는 홍삼 푸딩의 제조 방법에 관한 것이다.
본 발명은, 상기 홍삼 알갱이가 홍삼슬라이스, 홍삼절편, 홍삼전분옹이 중에서 1 종 이상인 것을 특징으로 하는 홍삼 푸딩의 제조 방법에 관한 것이다.
본 발명은, 상기 홍삼전분옹이가 찹쌀, 타피오카전분, 검 또는 밀가루 중 1 종 이상과, 홍삼농축액, 홍삼달인액 또는 홍삼분말 중 1 종 이상을 혼합하여 제조되는 것을 특징으로 하는 홍삼 푸딩의 제조 방법에 관한 것이다.The present invention comprises the steps of preparing a red ginseng (紅 蔘, Panax ginseng CA Meyer) paste; Heating and blending the pudding mixture; Adding solid red ginseng grains while blending the pudding mixture; Injecting the red ginseng paste into the pudding mixture; It relates to a method for producing red ginseng pudding comprising the step of cooling to complete the gelation.
The present invention relates to a method for producing red ginseng pudding, wherein the red ginseng paste is prepared using one or more of red ginseng concentrate, red ginseng decoction or red ginseng powder.
The present invention relates to a method for producing red ginseng pudding, wherein the red ginseng kernel is one or more of red ginseng slice, red ginseng slice, and red ginseng whole cat.
The present invention, the method of producing red ginseng pudding is prepared by mixing one or more of the glutinous rice, tapioca starch, gum or wheat flour, and one or more of red ginseng concentrate, red ginseng decoction solution or red ginseng powder. It is about.
Description
본 발명은 홍삼(紅蔘, Panax ginseng C.A. Meyer) 페이스트(paste)를 제조하는 단계, 푸딩 혼합액을 가열하여 배합하는 단계, 상기 푸딩 혼합액을 배합하면서 고형(固形)의 홍삼 알갱이를 첨가하는 단계, 상기 푸딩 혼합액에 상기 홍삼 페이스트(paste)를 투입하는 단계, 냉각하여 겔화를 완료하는 단계를 포함하는 홍삼 푸딩의 제조 방법에 관한 것이다.The present invention comprises the steps of preparing a red ginseng ( Panax ginseng CA Meyer) paste, heating and blending the pudding mixture, adding solid red ginseng grains while blending the pudding mixture, It relates to a method for producing red ginseng pudding comprising the step of injecting the red ginseng paste (paste) to the pudding mixture, the cooling to complete the gelation.
본 발명은, 상기 홍삼 페이스트가 홍삼농축액, 홍삼달인액 또는 홍삼분말 중에서 1 종 이상을 사용하여 제조되는 것을 특징으로 하는 홍삼 푸딩의 제조 방법에 관한 것이다.The present invention relates to a method for producing red ginseng pudding, wherein the red ginseng paste is prepared using one or more of red ginseng concentrate, red ginseng decoction or red ginseng powder.
본 발명은, 상기 홍삼 알갱이가 홍삼슬라이스, 홍삼절편, 홍삼전분옹이 중에서 1 종 이상인 것을 특징으로 하는 홍삼 푸딩의 제조 방법에 관한 것이다.The present invention relates to a method for producing red ginseng pudding, wherein the red ginseng kernel is one or more of red ginseng slice, red ginseng slice, and red ginseng whole cat.
본 발명은, 상기 홍삼전분옹이가 찹쌀, 타피오카전분, 검 또는 밀가루 중 1 종 이상과, 홍삼농축액, 홍삼달인액 또는 홍삼분말 중 1 종 이상을 혼합하여 제조되는 것을 특징으로 하는 홍삼 푸딩의 제조 방법에 관한 것이다.The present invention, the method of producing red ginseng pudding is prepared by mixing one or more of the glutinous rice, tapioca starch, gum or wheat flour, and one or more of red ginseng concentrate, red ginseng decoction solution or red ginseng powder. It is about.
지난해 세계를 휩쓴 신종 플루의 여파로 면역력 증진이 건강을 지키는데 있어서 무엇보다 중요하게 여겨지고 있다.In the aftermath of the swine flu, which swept the world last year, boosting immunity is of paramount importance in maintaining good health.
우리 인체의 면역반응은 외부 감염원으로부터 신체를 보호하고 주요감염원을 제거하고자 하는 신체항상성 유지 기전의 하나로서, 다양한 염증반응은 조직 내 면역담당 세포들의 면역학적 전투과정으로 볼 수 있다.The immune response of the human body is one of the mechanisms of maintaining the body's ability to protect the body from external infectious agents and to remove major infectious agents. Various inflammatory reactions can be regarded as immunological processes of immune cells in tissues.
그러나 어떤 원인에서든 면역세포에 의한 염증원 제거에 문제가 발생되면 만성 염증으로 진행되며, 지속적인 염증은 암이나 당뇨, 뇌혈관질환 등 다양한 질병과 관여되고 있다.However, if any problem occurs in the elimination of inflammatory sources by immune cells, chronic inflammation progresses, and continuous inflammation is associated with various diseases such as cancer, diabetes, and cerebrovascular diseases.
따라서 특히 어린이나 노약자의 경우에는 면역력을 강화 증진시키는 것이 매우 중요하며, 이에 면역력을 강화해 주는 건강소재들에 대한 관심이 고조되고 관련 건강식품 시장은 호황을 누리고 있다.
Therefore, especially for children or the elderly, it is very important to enhance and enhance immunity, and interest in health materials that enhance immunity is heightened, and the related health food market is booming.
또한 현대인 세 사람 중 한 사람은 만성피로에 시달리고 있다고 알려져 있는데, 만성피로란 원인 모를 피로 때문에 일상생활에 지장이 생겨서 6개월 이상 고생할 때를 말한다.In addition, one in three modern people are known to suffer from chronic fatigue. Chronic fatigue is when people suffer for more than six months because they have a problem with their daily lives due to unexplained fatigue.
여기에서, 만성피로가 발생되는 이유를 살펴보면, 감염에 의해 면역 기능이 떨어지고 이에 따라 내분비계의 이상이 일어나며, 만성 감염증과 스트레스가 복합적으로 신경계, 면역계, 내분비계의 체계에 혼란을 일으켜 극도의 피로가 생기는 것으로 알려져 있다.Here, the reason for the chronic fatigue occurs, the immune function is reduced by the infection and accordingly the endocrine system abnormalities, chronic infection and stress in combination with the nervous system, the immune system, the endocrine system confusion, extreme fatigue Is known to occur.
따라서 만성피로를 해소하기 위해서도, 면역력을 강화시키는 것이 매우 중요함을 알 수 있다.
Therefore, in order to relieve chronic fatigue, it can be seen that it is very important to strengthen the immunity.
홍삼(紅蔘, Panax ginseng C.A. Meyer)은 오갈피나무과에 속하는 다년생 풀인 4~6년 근 수삼(水蔘)을 선별하여 껍질을 벗기지 않은 상태로 증기에 쪄서 말린 것이다.Red ginseng ( Panax ginseng CA Meyer) is a perennial herb belonging to the Ogalpiaceae, selected for 4-6 years of fresh ginseng and dried in steam without peeling.
한의학적으로는, 성질은 약간 따듯하고 맛은 약간 쓰며, 비, 폐, 심장으로 들어가 원기를 보충하고 진액을 만드는 등, 건강 증진과 질병 예방의 효과가 있는 대표적 한약재로 사용되어 왔다.
In oriental medicine, it is slightly warm and slightly bitter, and it has been used as a representative herbal medicine to improve health and prevent disease, such as entering the rain, lungs and heart to rejuvenate and make juice.
홍삼에는 생리활성 유효 성분으로서 진세노사이드(ginsenoside)가 함유되어 있으며, in vitro 실험에서 염증억제 및 항산화 효과가 우수한 것으로 보고되고 있다. Red ginseng contains ginsenoside as a physiologically active ingredient and has been reported to have excellent anti-inflammatory and antioxidant effects in in vitro experiments.
구체적으로 보면, 최근 세포 분자적 수준 연구에서 홍삼의 산성다당류성분들은 염증생성 사이토카인(Cytokine)을 초기단계에서 억제시키는 효과를 보였는데, PD계열 진세노사이드(ginsenoside) Rb1 및 Rb2 를 병용 투여 시 매우 효과적이라고 보고되고 있다.Specifically, in the recent cellular molecular level studies, acidic polysaccharides of red ginseng showed the effect of inhibiting the inflamed cytokine at an early stage, when PD-based ginsenosides Rb1 and Rb2 were administered in combination. It is reported to be very effective.
또한 피부염 마우스 동물모델에서 홍삼의 진세노사이드(ginsenoside) Rg3, Rf, Rh2의 유효한 효과가 보고되었으며 류마티스성 관절염 동물모델에서는 홍삼의 진세노사이드(ginsenoside) Rb1성분의 효과가 보고되었다. In addition, the effective effects of ginsenosides Rg3, Rf and Rh2 of red ginseng have been reported in the dermatitis mouse animal model, and the effects of the ginsenoside Rb1 component of red ginseng have been reported in the rheumatoid arthritis animal model.
또한 홍삼을 투여한 동물실험에서, 홍삼을 투여하지 않은 실험동물에 비해 수영실험에서 유영시간을 연장하는 효과가 있었으며, 근육에서 생성되는 피로전구물질 및 혈액학적 지표성분을 용량의존적으로 개선시키는 효과를 보여 항피로 활성을 가지는 것으로 보고되었다.
In addition, the animal experiments with red ginseng showed an effect of extending swimming time in swimming experiments compared to the experimental animals without red ginseng, and dose-dependently improving the fatigue precursors and hematological indicators produced in muscles. It has been reported to have anti-fatigue activity.
그런데 홍삼은 상기 서술한 우수한 면역 효과 등이 있음에도 장기 복용해야만 그 효과를 나타낼 수 있는 것으로 알려져 있다.By the way, red ginseng is known to be able to exhibit the effect only if the long-term administration, despite the excellent immune effects described above.
그러나 홍삼 자체는 그 특유의 쓴 맛을 가지고 있어서, 장기적으로 섭취하기가 용이하지 못하고 특히 어린이들의 경우에는 더욱 그러하다.
However, red ginseng itself has its own bitter taste, making it difficult to consume in the long run, especially in children.
따라서 홍삼의 쓴 맛을 완화하여 대중성 있는 기호 식품을 개발하되, 디저트 및 간식으로 활용할 수 있는 식품을 개발하면, 일상생활 중에서도 간편하게 홍삼을 섭취할 수 있다 하겠다.
Therefore, while reducing the bitter taste of red ginseng to develop a popular favorite food, if you develop a food that can be used as desserts and snacks, you can easily consume red ginseng in everyday life.
최근 차갑게 굳히는 방법으로 만든 푸딩이 인기를 얻고 있으며, 그 중에는 라이스푸딩, 레몬크림푸딩, 초코렛푸딩 등 다양한 종류의 푸딩이 이미 상용화 되고 있다.Pudding made by the method of hardening has recently gained popularity, and among them, various kinds of puddings such as rice pudding, lemon cream pudding, and chocolate pudding are already commercialized.
따라서 식생활이 고급화됨에 따라 디저트로서 푸딩의 소비가 늘고 있는 추세를 보건대, 건강지향적인 홍삼을 이용한 고품격 푸딩이 개발된다면 웰빙 간식으로서의 활용도가 매우 높다 하겠다.
Therefore, as the diet is advanced, the consumption of pudding as a dessert is increasing. If high-quality pudding is developed using health-oriented red ginseng, it will be used as a well-being snack.
이하, 종래기술에 대하여 살펴보되, 홍삼 푸딩을 제조하는 기술은 검색되지 않은바, 홍삼 젤리와 관련된 종래의 기술에 대해 살펴본다.
Hereinafter, the conventional technology will be described, but the technology for manufacturing red ginseng pudding is not found, and thus, the conventional technology related to red ginseng jelly will be described.
먼저, 대한민국 공개특허공보 10-2004-0053928호에는, 홍삼 젤리의 제조방법 및 이 제조방법에 의하여 제조된 홍삼 젤리가 기재되어 있다.First, Korean Unexamined Patent Publication No. 10-2004-0053928 discloses a method for preparing red ginseng jelly and red ginseng jelly prepared by the manufacturing method.
이는 한천 및 정백당의 혼합물에 물을 가하여 가열 및 교반시킨 후, 물엿을 첨가하여 젤리 혼합액을 제조하는 공정과, 홍삼성분이 70mg/g이고 고형분이 60%이상인 홍삼농축액과, 미세하게 분쇄된 홍삼 알갱이를 상기 젤리 혼합액에 첨가하는 공정과, 홍삼농축액 및 홍삼 알갱이가 첨가된 젤리 혼합액을 냉각하여 성형하고, 이를 절단하여 건조시키는 공정을 포함하는 것을 특징으로 하고 있다.
It is heated and stirred by adding water to a mixture of agar and white sugar, and then adding syrup to prepare a jelly mixture, red ginseng concentrate with red ginseng component of 70 mg / g and solid content of 60% or more, and finely ground red ginseng kernel It is characterized in that it comprises the step of adding to the jelly mixed solution, and cooling and molding the jelly mixed solution to which the red ginseng concentrate and red ginseng granules are added, and cut and dry them.
두 번째로, 대한민국 공개특허공보 10-2003-0048767호에는 홍삼 젤리가 기재되어 있는데, 6년근 백삼으로 가공한 홍삼으로부터 통상의 과정을 거쳐 얻은 홍삼엑기스 100중량부에 대하여, 천화분, 숙지황, 산약, 맥문동, 구기자, 대추, 두충, 오미자, 감초를 넣고 달인 한약농축액 80∼100중량부, 꿀 20∼30중량부 및 한천 10∼20중량부를 넣어 반고체 상태의 젤리를 만들고, 상기 젤리를 한입에 먹을 수 있는 크기로 잘라서, 휴대하여 먹기 편리하게 하고, 진공포장하여 장기간 보관할 수 있도록 한 것임을 특징으로 하고 있다.
Secondly, Korean Unexamined Patent Publication No. 10-2003-0048767 discloses red ginseng jelly, with respect to 100 parts by weight of red ginseng extract obtained through a conventional process from red ginseng processed with 6-year-old white ginseng, cheonhwa flour, sujijihwang, mountain medicine, Megmundong, gojija, jujube, tofu, Schisandra chinensis, licorice, and put the decoction decoction of 80 ~ 100 parts by weight, 20-30 parts by weight of honey and 10 to 20 parts by weight of agar to make a semi-solid jelly, you can eat the jelly in one bite It is characterized by being cut to a size that is convenient to carry and eat, and vacuum-packed for long-term storage.
상기에서 서술한 바와 같이, 종래에는 홍삼을 이용하여 젤리를 만들되, 홍삼액을 그냥 사용하여 젤리를 형성하였음을 알 수 있다.As described above, in the prior art, jelly was made using red ginseng, but it can be seen that jelly was simply formed using red ginseng solution.
즉 홍삼액을 그대로 사용하여 홍삼 젤리를 형성함으로써, 홍삼의 쓴 맛이 그대로 남아있는바, 대중적 기호 식품으로서의 한계가 있다 하겠다.In other words, by using the red ginseng liquid as it is to form a red ginseng jelly, the bitter taste of red ginseng remains as it is, there is a limit as a popular favorite food.
본 발명의 목적은, 홍삼 푸딩의 제조 방법을 제공하되, 홍삼의 쓴 맛을 완화시키고 미감을 향상시키기 위해, 홍삼 페이스트(paste)를 이용하여 홍삼 푸딩을 제조하는 방법을 제공함에 있다.It is an object of the present invention to provide a method for producing red ginseng pudding, in order to alleviate the bitter taste of red ginseng and improve aesthetics, to provide a method for producing red ginseng pudding using a red ginseng paste (paste).
본 발명의 목적은, 홍삼 푸딩의 제조 방법을 제공하되, 홍삼의 쓴 맛을 완화시키고, 미감을 향상시킨 고형(固形)의 홍삼 알갱이를 이용하여 푸딩을 제조하는 방법을 제공함에 있다.An object of the present invention is to provide a method for producing red ginseng pudding, to provide a method for producing a pudding using solid red ginseng grains to reduce the bitter taste of red ginseng, and improve the aesthetics.
본 발명은, 홍삼(紅蔘, Panax ginseng C.A. Meyer) 페이스트(paste)를 제조하는 단계, 푸딩 혼합액을 가열하여 배합하는 단계, 상기 푸딩 혼합액을 배합하면서 고형(固形)의 홍삼 알갱이를 첨가하는 단계, 상기 푸딩 혼합액에 상기 홍삼 페이스트(paste)를 투입하는 단계, 냉각하여 겔화를 완료하는 단계를 포함하는 홍삼 푸딩의 제조 방법을 제공함으로써, 기술적 과제를 해결하고자 한다.The present invention comprises the steps of preparing a red ginseng ( Panax ginseng CA Meyer) paste, heating and blending a pudding mixture, adding solid red ginseng grains while blending the pudding mixture, The technical problem is solved by providing a method of preparing red ginseng pudding, comprising the step of injecting the red ginseng paste into the pudding mixture, and cooling and completing the gelation.
본 발명은, 상기 홍삼 페이스트가 홍삼농축액, 홍삼달인액 또는 홍삼분말 중에서 1 종 이상을 사용하여 제조되는 것을 특징으로 하는 홍삼 푸딩의 제조 방법은 제공함으로써, 기술적 과제를 해결하고자 한다.The present invention is to solve the technical problem by providing a method for producing red ginseng pudding, characterized in that the red ginseng paste is prepared using one or more of red ginseng concentrate, red ginseng extract or red ginseng powder.
본 발명은, 상기 홍삼 알갱이가 홍삼슬라이스, 홍삼절편, 홍삼전분옹이 중에서 1 종 이상인 것을 특징으로 하는 홍삼 푸딩의 제조 방법을 제공함으로써, 기술적 과제를 해결하고자 한다.The present invention is to solve the technical problem by providing a method for producing red ginseng pudding, characterized in that the red ginseng kernel is red ginseng slice, red ginseng slice, red ginseng whole pot.
본 발명은, 상기 홍삼 푸딩의 제조 방법을 이용하여 제조된 홍삼 푸딩을 제공함으로써, 기술적 과제를 해결하고자 한다.The present invention, by providing a red ginseng pudding manufactured using the method of manufacturing the red ginseng pudding, to solve the technical problem.
본 발명인 홍삼 푸딩 제조 방법은, 홍삼의 쓴 맛을 완화시키고 미감을 향상시킴으로써, 홍삼을 장기 복용하여 건강 증진을 이룰 수 있는 현저한 효과를 보유하고 있다.Red ginseng pudding manufacturing method of the present invention, by relieving the bitter taste of red ginseng and improving the aesthetics, has a remarkable effect that can achieve health by taking red ginseng for a long time.
본 발명인 홍삼 푸딩 제조 방법에 의해 제조된 홍삼 푸딩은, 홍삼농축액, 홍삼달인액 또는 홍삼분말 중에서 1 종 이상을 사용한 홍삼 페이스트를 사용함으로써, 홍삼의 쓴 맛을 완화시킬 수 있는 현저한 효과를 보유하고 있다.The red ginseng pudding produced by the red ginseng pudding manufacturing method of the present invention has a remarkable effect of relieving the bitter taste of red ginseng by using a red ginseng paste using one or more of red ginseng concentrate, red ginseng decoction or red ginseng powder. .
본 발명인 홍삼 푸딩 제조 방법에 의해 제조된 홍삼 푸딩은, 상기 홍삼 알갱이가 홍삼슬라이스, 홍삼절편, 홍삼전분옹이 중에서 1 종 이상이고, 상기 홍삼전분옹이가 찹쌀, 타피오카전분, 검 또는 밀가루 중 1 종 이상과, 홍삼농축액, 홍삼달인액 또는 홍삼분말 중 1 종 이상을 혼합하여 제조됨으로써, 미감이 매우 향상된 현저한 효과를 보유하고 있다.The red ginseng pudding prepared by the method of the present invention red ginseng pudding, the red ginseng kernel is one or more of red ginseng slice, red ginseng slice, red ginseng starch, the red ginseng starch is one or more of glutinous rice, tapioca starch, gum or flour It is prepared by mixing at least one of the red ginseng concentrate, red ginseng decoction solution or red ginseng powder, and has a remarkable effect of a very improved taste.
본 발명인 홍삼 푸딩 제조 방법에 의해 제조된 홍삼 푸딩은, 건강지향적인 홍삼을 이용한 고품격 푸딩으로서 기능함으로써, 웰빙 간식으로서의 활용도가 매우 현저한 효과를 보유하고 있다.The red ginseng pudding produced by the red ginseng pudding manufacturing method of the present invention functions as a high-quality pudding using health-oriented red ginseng, and thus has a very significant effect as a well-being snack.
본 발명인 홍삼 푸딩 제조 방법에 의해 제조된 홍삼 푸딩은, 외국 소비자의 다양한 입맛에도 맞도록 미감이 향상됨으로써, 홍삼 디저트 및 간식의 새로운 가공 분야를 개척할 수 있는 현저한 효과를 보유하고 있다.The red ginseng pudding manufactured by the present invention of the red ginseng pudding has a remarkable effect of pioneering new processing fields of red ginseng desserts and snacks by improving the aesthetics to suit various tastes of foreign consumers.
본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 안 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.
The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.
따라서 본 명세서에 기재된 실시예에 기재된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.
Therefore, the configurations described in the embodiments described herein are only one of the most preferred embodiments of the present invention, and do not represent all of the technical idea of the present invention, and various equivalents and modifications that may substitute them at the time of the present application may be made. It should be understood that there may be examples.
실험Experiment
예Yes
1. One.
홍삼 푸딩의 관능 실험Sensory Experiment of Red Ginseng Pudding
1-1. 실험준비 1-1. Preparation for experiment
여러 차례에 걸친 예비실험 및 예비 관능평가를 실시한 결과, 홍삼 푸딩을 제조할 때 홍삼 유효성분의 함량을 고려하여 홍삼액을 푸딩 베이스에 그대로 첨가시키면 그 함량이 증가할수록 쓴 맛이 진하고 색이 암갈색을 띄어 기호성이 저하되었다.As a result of several preliminary experiments and preliminary sensory evaluations, the red ginseng solution was added to the pudding base in consideration of the content of the red ginseng active ingredient when preparing the red ginseng pudding. Palatability was reduced.
따라서 홍삼을 페이스트(paste)로 형성하고 이를 이용하여 푸딩 베이스를 제조하는 방식을 개발하였다.
Therefore, the red ginseng was formed as a paste and a method of manufacturing a pudding base using the same was developed.
또한 홍삼 푸딩의 겔화에 있어서, 부드러운 정도 및 단단한 강도에 영향을 미칠 수 있는 설탕, 올리고당, 겔화제 등의 배합 비율에 대해서도 예비 실험을 거쳐서 채택하였다.In addition, in the gelation of red ginseng pudding, the mixing ratio of sugar, oligosaccharide, gelling agent, etc., which may affect softness and hard strength, was selected through preliminary experiments.
다음의 표는 실험예 1에서 사용한 푸딩 베이스에 들어갈 재료들의 배합 비율에 대한 표이다.The following table is a table of the mixing ratio of the materials to be included in the pudding base used in Experimental Example 1.
실험을 위한 홍삼 푸딩 페이스트 재료로서, 홍삼달인액(A), 홍삼농축액(B), 홍삼분말(C), 과일 맛(D), 요구르트 맛(E)를 채택하였다.
여기에서, 페이스트(paste)란 빵이나 샐러드에 사용되는 소스와 같이 걸쭉하고 쉽게 흐르지 않는 상태를 말하는 것으로, 일반적인 조리과정에서는, 과실, 야채, 견과류, 육류 등 모든 식품을 갈거나 체에 으깨어 부드러운 상태로 만들어 페이스트를 제조한다. 또한 과실 및 야채를 즙(액상)으로 만든 후 녹말가루나 전분 등의 분말류를 첨가하여 페이스트를 제조하기도 한다.
따라서 홍삼달인액(A), 홍삼농축액(B), 홍삼분말(C)은 이미 걸쭉하거나 부드러운 상태이므로 이를 페이스트로 채택하였다.
As red ginseng pudding paste material for the experiment, red ginseng decoction (A), red ginseng concentrate (B), red ginseng powder (C), fruit flavor (D), and yogurt flavor (E) were adopted.
Here, paste refers to a thick and not easily flowing state such as a sauce used for bread or salad. In a general cooking process, all foods such as fruits, vegetables, nuts, and meat are ground or crushed in a soft state. To make a paste. In addition, fruit and vegetables are made into juice (liquid), and then paste is prepared by adding powders such as starch powder and starch.
Therefore, red ginseng decoction (A), red ginseng concentrate (B), red ginseng powder (C) is already thick or soft, so it was adopted as a paste.
푸딩 베이스에 혼합되는 고형(固形)의 홍삼 알갱이(과립, 顆粒)로는, 홍삼슬라이스, 홍삼절편 및 홍삼 전분옹이를 이용하였다.Red ginseng slices, red ginseng slices, and red ginseng starch knots were used as solid red ginseng grains (granules) mixed in the pudding base.
여기에서, 홍삼절편은 올리고당, 단풍시럽, 봉밀 등의 달절임 혼합용액에 절여서 제조하였다.Here, the red ginseng slices were prepared by pickling in a pickling mixed solution such as oligosaccharide, maple syrup, and beeswax.
또한 홍삼 전분옹이는 찹쌀, 타피오카, 검 등을 기본으로 하고, 여기에 홍삼농축액, 홍삼분말, 홍삼달인액을 혼합하여 익반죽하여 조제하고, 옹이 안에 팥앙금, 단호박, 잼 등 다양한 제형을 첨가하여 제조하였다.
In addition, red ginseng starch kangaroo is based on glutinous rice, tapioca, gum, etc., red ginseng concentrate, red ginseng powder, red ginseng decoction solution is prepared by kneading and prepared by adding various formulations such as red bean paste, sweet pumpkin, jam in knots. .
다음의 표는 실험예 1에서 사용한 홍삼 페이스트 재료 및 홍삼 알갱이의 제형 별 배합 비율이다.The following table shows the mixing ratio of red ginseng paste material and red ginseng granules used in Experimental Example 1.
관능평가는 색상, 맛, 향, 경도, 탄력성, 응집성, 씹힘성 등의 품질특성을 평가할 수 있는 지표항목을 설문지로 작성하여, 기호도 조사를 위한 15명의 패널을 대상으로 9점 선척도를 이용하여 평가하였다.
In the sensory evaluation, a questionnaire was written with a questionnaire to evaluate the quality characteristics such as color, taste, aroma, hardness, elasticity, cohesiveness, and chewiness. It was.
1-2. 실험결과1-2. Experiment result
홍삼 푸딩에 대한 관능실험 결과를 보면, 홍삼달인액(A), 홍삼농축액(B), 홍삼분말(C)을 페이스트 재료에 사용한 경우에, 색상은 홍삼농축액(B) 푸딩이 가장 진하고, 쓴 맛은 홍삼분말(C) 푸딩이 가장 쓰다고 평가되었다.
According to the sensory test results of red ginseng pudding, red ginseng concentrate (A), red ginseng concentrate (B), and red ginseng powder (C) were used for the paste material. Red ginseng powder (C) pudding was evaluated as the most used.
푸딩의 경도, 탄력성, 응집성, 씹힘성에서는 뚜렷한 차이를 보이지는 않았으나, 홍삼달인액(A) 푸딩이 전반적으로 우수하게 평가되었다.
The hardness, elasticity, cohesiveness, and chewiness of the puddings were not significantly different, but the red ginseng decoction (A) pudding was generally evaluated as excellent.
종합적인 기호도 평가에서는, 요구르트 맛(E) > 과일 맛(D) > 홍삼달인액(A) > 홍삼농축액(B) > 홍삼분말(C) 의 순으로 평가되었다.
In comprehensive preference evaluation, it evaluated in order of yoghurt flavor (E)> fruit flavor (D)> red ginseng decoction (A)> red ginseng concentrate (B)> red ginseng powder (C).
실험예 1을 종합적으로 보면, 홍삼 푸딩에 사용되는 페이스트(paste) 제조에서 홍삼 고유의 맛과 향이 진하게 드러날 경우 관능 특성에 그다지 좋은 영향을 주지 못하는 것으로 알 수 있다.Comprehensive example 1, it can be seen that in the manufacture of the paste (paste) used for red ginseng pudding, if the taste and aroma of red ginseng are revealed strongly, it does not affect the sensory properties.
또한 차갑게 제조되는 푸딩의 특성상, 요구르트나 과일 맛과 같이 신선하고 산뜻한 향미를 선호하는 것으로 나타났다.Also, due to the characteristics of the cold pudding, fresh and fresh flavors such as yogurt and fruit flavors are preferred.
또한 홍삼액 페이스트 푸딩(A ~ C) 중에는 홍삼달인액 페이스트를 이용한 푸딩(A)이 가장 좋은 평가를 받았음을 알 수 있다.
Also, among the red ginseng paste pudding (A ~ C), it can be seen that the pudding (A) using the red ginseng decoction paste received the best evaluation.
실험예2. 홍삼달인액페이스트(paste)를 이용한 푸딩의 관능 실험Experimental Example 2 Sensory Test of Pudding Using Red Ginseng Decoction Paste
2-1. 실험준비 2-1. Preparation for experiment
실험예 1에서, 경도, 탄력성, 응집성, 씹힙성에서 전반적으로 우수한 평가를 받았을 뿐만 아니라, 종합적인 기호도에서도 홍삼액 페이스트를 이용한 푸딩(A ~ C) 중에서 가장 우수했던, 홍삼달인액 페이스트를 이용하였다.
In Experimental Example 1, not only the overall evaluation was excellent in hardness, elasticity, cohesiveness, chewability, but also the red ginseng decoction solution paste, which was the best among puddings (A to C) using the red ginseng solution paste in the general preference, was used.
푸딩 베이스에 혼합되는 고형(固形)의 홍삼 알갱이(과립, 顆粒)로는, 홍삼전분옹이(A1, A2) 및 홍삼절편(B1, B2)을 이용하되, 알갱이의 크기를 1cm 정도 조각 낸 경우(A1, B1)와 0.3mm 정도로 채 썰기 한 경우(A2, B2)로 나누어서 관능 실험을 수행하였다.
As solid red ginseng grains (granules) mixed in the pudding base, red ginseng whole grains (A1, A2) and red ginseng slices (B1, B2) are used, and the size of the granules is about 1 cm (A1). , B1) and 0.3mm slices (A2, B2) were divided into sensory experiments.
홍삼 알갱이의 종류 및 크기에 대한 관능특성에 집중하기 위하여, 홍삼전분옹이의 경우에, 팥앙금, 단호박 및 과일잼 등의 부재료의 배합비는 제한하고, 찹쌀, 타피오카, 검 등을 기본으로 하여 여기에 홍삼농축액, 홍삼분말, 홍삼달임액을 혼합하여 익반죽하여 조제하였다.
In order to concentrate on the sensory characteristics of the types and sizes of red ginseng kernels, in the case of red ginseng whole cats, the compounding ratio of red bean paste, sweet pumpkin and fruit jam is limited. The concentrate, red ginseng powder, and red ginseng decoction were mixed and prepared to kneaded.
2-2. 실험결과2-2. Experiment result
실험예2의 결과를 보면, 색택과 단맛에서는 크게 차이가 없었으나, 쓴맛에서는 홍삼전분옹이(A)와 홍삼절편(B)을 조각보다는 작게 채 썰기로 첨가하였을 때 (A2 > A1, B2 > B1) 홍삼 푸딩의 쓴 맛을 완화할 수 있다는 것이 나타났다.
The results of Experiment 2 showed no significant difference in color and sweetness, but in bitter taste when red ginseng whole onion (A) and red ginseng slices (B) were added with smaller slices than slices (A2> A1, B2> B1 It has been shown that it can alleviate the bitter taste of red ginseng pudding.
그러나 입안에서 퍼지는 향은 홍삼절편 조각(B1) 푸딩에서 가장 높게 평가되어 홍삼 고유향을 선호하는 소비자의 요구에 맞게 개발되어야 함을 알 수 있다.
However, the fragrance spreading in the mouth is evaluated as the highest in red ginseng slice pieces (B1) pudding, and it can be seen that it should be developed to meet the needs of consumers who prefer red ginseng inherent flavor.
경도에서는 홍삼절편(B)이 홍삼전분옹이(A) 보다는 다소 단단하다고 평가되었으며, 탄력성에서는 큰 차이를 보여 홍삼전분옹이 조각(A1), 홍삼전분옹이 채(A2)가 높게 평가되었다.
In hardness, red ginseng slices (B) were evaluated to be somewhat harder than red ginseng whole onions (A), and red ginseng whole onion slices (A1) and red ginseng whole onions (A2) were highly evaluated in elasticity.
또한 응집성 및 씹힘성의 경우에도, 홍삼전분용이(A)가 홍삼절편(B) 보다 높게 평가되었다.
Also in the case of cohesiveness and chewiness, red ginseng starch soluble (A) was evaluated higher than red ginseng slice (B).
종합적인 기호도에서는, 홍삼전분옹이 조각(A1) > 홍삼전분옹이 채(A2) > 홍삼절편 채(B2) > 홍삼절편 조각(B1) 순으로 평가되었다.
In the general preference, red ginseng slices (A1)> red ginseng slices (A2)> red ginseng slices (B2)> red ginseng slices (B1).
실험예 2를 종합적으로 보면, 전반적으로 홍삼전분옹이(A)가 홍삼절편(B) 보다 높게 평가되었음을 알 수 있다.Overall, Experimental Example 2, it can be seen that the overall red ginseng whole onion (A) was evaluated higher than the red ginseng slice (B).
또한 홍삼전분옹이 및 홍삼절편의 알갱이 크기에 따른 평가의 경우, 홍삼전분옹이는 조각이 높게 평가되고, 홍삼절편은 채가 높게 평가되었음을 알 수 있다.In addition, the red ginseng starch and the red ginseng slices were evaluated according to the grain size, the red ginseng starch was evaluated to be highly sliced, and the red ginseng slice was evaluated to be high.
따라서 홍삼 푸딩을 제조함에 있어 홍삼달인액 페이스트(paste)의 함량을 조절하는 것은 물론, 첨가하는 홍삼 알갱이의 제형을 변화하여 소비자의 요구에 부합하는 홍삼 푸딩이 개발되면, 홍삼유효성분을 충분히 함유시키면서도 쓴 맛이 두드러지지 않고 기호성이 우수한 홍삼 푸딩을 제조할 수 있을 것으로 기대된다.
Therefore, in the preparation of red ginseng pudding, the red ginseng decoction solution paste (paste) is not only controlled, but also by changing the formulation of the added red ginseng granules and red ginseng pudding is developed to meet the needs of consumers, while containing sufficient red ginseng active ingredient It is expected that red ginseng pudding can be prepared with a less bitter taste and excellent palatability.
실시예1. 홍삼 푸딩의 제조Example 1. Preparation of Red Ginseng Pudding
본 발명의 실시예1에 따른 홍삼 푸딩의 제조방법은, 홍삼 페이스트(paste)를 제조하는 단계, 푸딩 혼합액을 가열하여 배합하는 단계, 푸딩 혼합액을 배합하면서 고형(固形)의 홍삼 알갱이를 첨가하는 단계, 푸딩 혼합액에 홍삼 페이스트(paste)를 투입하는 단계, 냉각하여 겔화를 완료하는 단계를 포함한다.In the manufacturing method of red ginseng pudding according to the first embodiment of the present invention, a step of preparing a red ginseng paste, heating and blending the pudding mixture, adding solid red ginseng grains while blending the pudding mixture Including a red ginseng paste (paste) in the pudding mixture, and cooling to complete the gelation.
본 발명에 사용되는 홍삼 페이스트(paste)의 재료로는, 홍삼농축액, 홍삼달인액 및 홍삼분말 등이 이용될 수 있다.
As the material of the red ginseng paste (paste) used in the present invention, red ginseng concentrate, red ginseng decoction solution and red ginseng powder may be used.
본 발명에 사용되는 푸딩 혼합액은, 설탕, 겔화제, 프락토올리고당, 구연산 등을 정제수와 혼합하여 형성될 수 있다.
The pudding mixed liquid used in the present invention may be formed by mixing sugar, gelling agent, fructooligosaccharide, citric acid and the like with purified water.
본 발명에 사용되는 고형(固形)의 홍삼 알갱이는, 홍삼슬라이스, 홍삼절편, 홍삼전분옹이 등이 이용된다.As the solid red ginseng grains used in the present invention, red ginseng slices, red ginseng slices, red ginseng whole onions and the like are used.
홍삼절편은 올리고당, 단풍시럽, 봉밀 등의 달절임 혼합용액에 절여서 제조되며, 이 외의 재료가 달절임 혼합용액에 사용될 수 있다.Red ginseng slices are prepared by pickling in a salted mixed solution such as oligosaccharide, maple syrup, beeswax, and other materials may be used in the salted mixed solution.
또한 홍삼 전분옹이는 찹쌀, 타피오카, 검 등을 기본으로 하고, 여기에 홍삼농축액, 홍삼분말, 홍삼달인액을 혼합하여 익반죽하여 조제하고, 옹이 안에 팥앙금, 단호박, 잼 등 다양한 제형을 첨가하여 제조된다.
In addition, the red ginseng starch is based on glutinous rice, tapioca, gum, etc., and is prepared by mixing red ginseng concentrate, red ginseng powder, red ginseng decoction solution, and adding various formulations such as red bean paste, sweet pumpkin, jam in knots. .
본 발명에서 푸딩 혼합액에 홍삼 페이스트(paste)를 투입할 때는, 온도가 75 ~ 85℃를 유지할 때 투입되도록 실시될 수 있다.
When the red ginseng paste (paste) is added to the pudding mixture in the present invention, it may be carried out to be added when the temperature is maintained at 75 ~ 85 ℃.
본 발명에서 냉각하여 겔화를 완료하는 단계는, 푸딩 혼합액을 용기에 충진한 후 실링하는 단계, 85 ~ 100℃에서 25 ~ 30분간 살균하는 단계, 4 ~ 8℃로 냉각하여 겔화를 완료하는 단계를 포함되도록 함으로써, 홍삼 푸딩 제품을 제조할 수 있다.
In the present invention, the step of completing the gelation by cooling, filling the pudding mixture into a container and sealing, sterilizing for 25 to 30 minutes at 85 ~ 100 ℃, cooling to 4 ~ 8 ℃ to complete the gelation step By being included, red ginseng pudding products can be prepared.
실시예2. 홍삼 푸딩 조성물Example 2. Red Ginseng Pudding Composition
실시예 1의 홍삼 푸딩 제조 방법에 따른 홍삼 푸딩 조성물은, 홍삼 페이스트(paste) 0.1 ~ 20중량%, 설탕 0 ~ 20중량%, 겔화제 0.01 ~ 2중량%, 프락토올리고당 2 ~ 10중량%, 구연산 0.1~0.5중량%, 정제수를 함유하도록 구성된다.The red ginseng pudding composition according to the red ginseng pudding method of Example 1, red ginseng paste (paste) 0.1 to 20% by weight, sugar 0 to 20% by weight, gelling agent 0.01 to 2% by weight, fructooligosaccharide 2 to 10% by weight, It is comprised so that 0.1-0.5 weight% of citric acid and purified water may be included.
또한 상기 홍삼 푸딩 조성물은, 천연 홍삼향 및 과일향 0.1 ~ 1중량%, 천연색소 0.001 ~ 0.01중량% 가 첨가되도록 구성된다.
In addition, the red ginseng pudding composition, natural red ginseng flavor and fruit flavor 0.1 ~ 1% by weight, is configured to add 0.001 ~ 0.01% by weight natural pigment.
본 발명에 사용되는 과일향의 종류는 홍삼의 쓴 맛을 완화시키기에 충분한 맛을 내며, 대중적 기호가 있는 종류로 선택된다.
The kind of fruit flavor used in the present invention is sufficient to alleviate the bitter taste of red ginseng, and is selected as a kind with popular taste.
그 외에 홍삼의 쓴 맛을 완화시키기 위하여, 향미제, 산도조절제, 감지제 등의 사용량을 알맞게 조절하여 조성물을 제조한다.
In addition, in order to alleviate the bitter taste of red ginseng, a composition is prepared by appropriately adjusting the amount of the flavoring agent, acidity regulator, sensor, and the like.
일예로, 액상과당, 벌꿀, 올리고당 등 당성분, 구연산삼나트륨 등 산도조절제, 비타민 C, 비타민E, 비타민B1, 비타민B6, 비타민B2, 비타민D3, 나이아신, 이노시톨, 판토텐산칼슘 등 비타민류가 추가로 포함될 수 있다.
For example, sugars such as liquid fructose, honey, oligosaccharides, acidity regulators such as trisodium citrate, vitamin C, vitamin E, vitamin B1, vitamin B6, vitamin B2, vitamin D3, niacin, inositol, calcium pantothenate, May be included.
상기 외에 본 발명의 성분은 여러 가지 영양제, 광물(전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제(치즈, 초콜릿 등), 펙트산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올, 탄산음료에 사용되는 탄산화제 등을 추가로 함유할 수 있다.
In addition to the above, the components of the present invention are various nutrients, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese, chocolate), pectic acid and salts thereof, organic acids, protective colloids Thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like.
본 발명의 실시예에 따른 조성물에, 식품 보조 첨가제를 추가하여 다른 종류의 건강 기능성 식품을 제공할 수 있다.In the composition according to the embodiment of the present invention, food supplement additives may be added to provide other types of health functional foods.
Claims (9)
상기 홍삼 알갱이는 홍삼슬라이스, 홍삼절편, 홍삼전분옹이 중에서 1 종 이상이 이용되고,
상기 홍삼전분옹이는 찹쌀, 타피오카전분, 검 또는 밀가루 중 1 종 이상과, 홍삼농축액, 홍삼달인액 또는 홍삼분말 중 1 종 이상을 혼합하여 제조되는 것을 특징으로 하는 홍삼 푸딩의 제조 방법.Selecting one or more of red ginseng concentrate, red ginseng decoction or red ginseng powder as a red ginseng paste ( Panax ginseng CA Meyer) paste; Heating and blending the mixed solution including a gelling agent and purified water; Adding solid red ginseng grains while blending the mixed solution; Injecting the selected red ginseng paste into the mixed solution; Including cooling to complete the gelation;
The red ginseng granules are used one or more of red ginseng slice, red ginseng slice, red ginseng whole onion,
The red ginseng starch is prepared by mixing one or more of glutinous rice, tapioca starch, gum or wheat flour, and one or more of red ginseng concentrate, red ginseng decoction solution or red ginseng powder.
상기 혼합액은 설탕, 프락토올리고당 및 구연산을 추가로 포함하는 것을 특징으로 하는 홍삼 푸딩의 제조 방법.The method of claim 1,
The mixed solution is a method of producing red ginseng pudding, characterized in that it further comprises sugar, fructooligosaccharide and citric acid.
상기 홍삼 푸딩은, 홍삼 페이스트(paste) 0.1 ~ 20중량%, 설탕 0 ~ 20중량%, 겔화제 0.01 ~ 2중량%, 프락토올리고당 2 ~ 10중량%, 구연산 0.1~0.5중량% 를 함유하는 것을 특징으로 하는 홍삼 푸딩.The method according to claim 6,
The red ginseng pudding, 0.1 to 20% by weight of red ginseng paste, 0 to 20% by weight of sugar, 0.01 to 2% by weight of gelling agent, 2 to 10% by weight of fructooligosaccharide, 0.1 to 0.5% by weight of citric acid Red ginseng pudding characterized by.
상기 홍삼 알갱이는 홍삼슬라이스, 홍삼절편, 홍삼전분옹이 중에서 1 종 이상이 이용되고,
상기 홍삼전분옹이는 찹쌀, 타피오카전분, 검 또는 밀가루 중 1 종 이상과, 홍삼농축액, 홍삼달인액 또는 홍삼분말 중 1 종 이상을 혼합하여 제조되는 것을 특징으로 하는 건강기능성식품의 제조 방법.Selecting one or more of red ginseng concentrate, red ginseng decoction or red ginseng powder as a red ginseng paste ( Panax ginseng CA Meyer) paste; Heating and blending the mixed solution including a gelling agent and purified water; Adding solid red ginseng grains while blending the mixed solution; Injecting the selected red ginseng paste into the mixed solution; Including cooling to complete the gelation;
The red ginseng granules are used one or more of red ginseng slice, red ginseng slice, red ginseng whole onion,
The red ginseng starch is prepared by mixing one or more of glutinous rice, tapioca starch, gum or wheat flour, and one or more of red ginseng concentrate, red ginseng decoction solution or red ginseng powder.
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KR101960681B1 (en) * | 2017-10-25 | 2019-03-21 | 송순영 | A method for preparing sweet jelly containing black ginseng extract |
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