KR101377041B1 - Ginseng food additives and the manufacturing method for functional foods - Google Patents

Abstract

Ginseng, known as a mysterious medicinal herb, is good for fatigue recovery, immunity enhancement, blood flow improvement and blood pressure control. Recently, it has been found to be effective in protecting brain cells and improving memory, promoting the health of the people and popularizing ginseng consumption. To prepare people's health by cooking a side dish of food, or by adding 'Ginseng Dashi' containing ginseng as the main ingredient when boiling soup or stew, it is cooked according to the taste of the person and provided as an ingredient to stimulate appetite and enjoy eating. The invention started with the task of promoting and increasing ginseng consumption.
Ginseng Dasa provided herein is a powder obtained by calcining shellfish at a high temperature, and the residual pesticide component of ginseng is decomposed using an alkaline aqueous solution in which CaO content of 95.0 w% or more calcium oxide is dissolved in water in a range of 1.0 to 5 w%. / To obtain purified ginseng, obtain ginseng powder from the purified ginseng and 10, 50 parts by weight of ginseng powder as edible seasoning ingredients sugar, honey, syrup, vinegar, sour fruit, salt, fat, intestine, salted fish, The present invention relates to ginseng ash for food addition provided with 50 to 90% by weight of spice additive provided by selecting at least one selected from a sauce, mayonnaise, dressing, ketchup, oil, sesame seeds, green onion, garlic, pepper, and pepper.

Description

Ginseng food additives and the manufacturing method for functional foods

The present invention relates to ginseng dashi which is a ginseng-containing composition that can be used for the addition of functional foods or functional seasonings, and a method for preparing the same, in particular, 10 to 50 parts by weight of ginseng powder, green onion powder, seaweed powder, egg powder, garlic powder, The present invention relates to a ginseng-containing composition in which at least one spice additive selected from red pepper powder and other edible seasoning ingredients is included, including 50 to 90% by weight.

Ginseng has been used by Korean people for about 5,000 years. Saponins in ginseng have a large lipolytic ability in the human body, promote the absorption of nutrients, promote digestion, promote the synthesis of serum proteins, and increase energy to restore energy, fatigue, and helplessness. Ginseng's ethanol extract promotes the secretion of glucocorticoid, an adrenal cortex hormone, strengthens the adrenal cortex function against stress, stimulates the cerebral cortex, enhances the action of choline, lowers blood pressure and promotes respiration. It is known to inhibit experimental hyperglycemia, enhance insulin action, increase red blood cells and hemoglobin, and promote digestive tract exercise.

However, even though many people are aware of the amazing effects of ginseng, there are very few cases in which individuals take the active ingredients of ginseng. If you go to a Chinese medicine room when you receive an abnormal signal and take a herbal supplement supplemented with ginseng, or purchase ginseng processed product provided under the name of Jeonggwanjang from the agency, take it as a substitute or health food, Today's reality is that it is not easy for ordinary people to take ginseng on a regular basis.

We have ginseng ingredients with amazing medicinal benefits in 10 ~ 50 parts by weight of ginseng powder, seaweed powder, egg powder, garlic powder, red pepper powder One or more seasoning ingredients selected from seasoning ingredients is 50 to 90% by weight of the ginseng-containing composition is provided in the form of the present invention is a invention of the technical idea that anyone wants to enjoy by providing in the form of conventional again or Furigae.

Seasoning refers to ingredients that add taste to people's tastes when cooking or eating to inspire appetite and make eating more enjoyable. Traditionally edible seasonings are sugar, honey, greens, sour vinegar and sour. Fruits, salty salts, savory oils, intestines, salted fish, etc. are widely used in the West, such as sauces, mayonnaise, dressings, ketchups, and spices that give off aroma or irritating taste. It is used as a seasoning concept used when cooking green onions, garlic, pepper, pepper, sugar, vinegar, honey, and green onions.

The soup made from seaweed kelp, anchovies and bonito was used for cooking.The extract of anchovies, kelp, beef and shellfish was dried and sugar, salt and umami flavors were added to miso powder. Dried and powdered products have been developed and marketed under the trade names of anchovy flavor, clam flavor, miso flavor, and beef kelp.

In addition, it is difficult to explain in pure Korean language to the popular Furiga in Japan, but there are Furigakei, which are seasoned with rice or side dishes such as fish powder, seaweed, salt, and kelp powder.

Here, the ginseng-containing composition is intended to be used as the term 'ginseng dashi', and the term 'ginseng dashi' used herein is 10-50 parts by weight of ginseng powder, green onion powder, seaweed powder, egg powder and garlic powder. One or more seasoning additives selected from red pepper powder and other seasonings are provided to include 50 to 90% by weight of the term 'ginseng dashi'.

As used herein, the term 'ginseng dashi' is used to make rice balls mixed with rice, for example, or as sprinkled with seasonings for cooking side dishes, or when boiling soup or steamed rice. It is an invention of a technical idea to provide the application and appetite to add appetite by adding the flavor to the taste of the person to enjoy the efficacy and taste of ginseng in the diet of a normal family.

Many studies have been made on the efficacy of ginseng and its benefits are revealed.

Recently, many studies on ginseng have been conducted in Korea, and Professor Kim Tae-hwan of Kyungpook National University recently said, “Korean ginseng as a preventive agent in response to radiation emergency medical conditions.” "The pharmacological effect of ginseng acts as a cellular regenerative radioprotectant, reducing the potential risk," he said.

In addition to the above papers, looking at the prior art disclosed in Korea for the purpose of using the ginseng to benefit the body, Korean Patent Laid-Open Publication No. 200404242 is a health food containing processed ginseng extract ginseng family, Schisandra chinensis, mountain lion, Ginsenosides (Rg3 + Rg5) / (Rb1 + Rb2 + Rc + Rd are synergistic with each other by prescribing one or two herbal medicines selected from Cornus, Chinese quince, plum, citron, tanza, apple, pomegranate and orange Disclosed is a technology for food additives and health foods containing processed ginseng extract or saponin fraction extract of processed ginseng with an increase in the ratio of 10 to 45.

In addition, in Korean Patent Publication No. 20021111, a method of manufacturing health food using red ginseng and ginseng extract powder, it is very convenient for consumers to take by blocking the bitter taste of red ginseng and ginseng extract, which is very difficult to take due to its strong bitter taste. In order to maximize the merchandise value, techniques for microencapsulation of red ginseng and ginseng extract powder using fatty acid esters, cellulose polymers, methacrylic acid copolymers, and the like have been disclosed.

In addition, as a technology using ginseng as a raw material in Korea Patent Publication No. 2011 0127825, a first material preparation step of freezing and sealing packaging after wrapping the samgyetang subsidiary materials with rice paper by the instant method of manufacturing Samgyetang; A second material preparation step of preparing and packaging the broth powder; A third material preparation step of slaughtering, washing and trimming the broiler chicken with deep sea water, and then freezing; And it is disclosed a frozen instant ginseng-tang manufacturing method comprising the steps of the first to third materials prepared in the above sealing packaging and freezing integrally, and in Korea Patent Publication No. 64356, including ginseng and sea cucumber It is a method of making Yang Samgyetang, a method of making Yang Samgyetang, containing two kinds of ginseng and sea cucumber. Due to the addition of such a technique to reduce the inherent discomfort of the herbal medicine when eaten even if the decoction of the herbal medicine is disclosed.

In addition, as a technology related to furigae used as food additives, Korean Patent Publication No. 2002-85618 (2002. 11. 16.) introduces a technique for producing furicae with pear-flavored leaves, including salt, glutamate, 30 to 98% by weight of pear leaf flavored with sugar and the like; And a pear leaf flavored furigae product comprising 2 to 70% by weight of one or more seasoning additives selected from the group consisting of leek, seaweed, eggs, garlic and red pepper powder, and also disclosed in Korean Patent No. 10-0523030. , Sodium L-glutamate in a ratio of 2: 1: 1 and heated to prepare a coating solution as a seasoning liquid, roasted sesame seeds in a rotary circular pan preheating roasted sesame preheating process and preheated to 80 ~ 90 ℃ Disclosed is a method of preparing a furigane, comprising sesame as a main component, which is formed by coating a coating solution on a roasted sesame by spraying a seasoning-treated coating liquid on sesame seeds.

However, ginseng-related technologies disclosed in the prior art are provided in the form of health foods seeking a balance between the active ingredients of ginseng and the herbal ingredients, or are applied only to some dishes such as samgyetang, and the demand is extremely limited in terms of ginseng demand. No, it is not provided as a commodity having a general purpose that is provided so that anyone can easily and easily take the active ingredient of ginseng in everyday life.

The present invention aims to increase ginseng consumption and improve national health by presenting alternatives that can easily and easily take ginseng without the usual special plans and schedules in the general family's diet, ginseng containing ginseng Dish is provided for children who are reluctant to eat ginseng due to bitter taste, and processed ginseng is prepared without bitter taste so that not only the diet for children but also the housewife who thinks about diet and the elderly who need health care By improving the existing diet to suit the taste and needs of the diet, ginseng sashimi can be mixed with rice and used as a seasoning ingredient for side dishes or jjigae, even in normal households according to the age of well-being. Providing globalized 'fusion style ginseng Dashi' It is the invention of the field which wants to contribute to diversification.

Ginseng, known as a mysterious medicinal herb, is good for fatigue recovery, immunity enhancement, blood flow improvement and blood pressure control. Recently, it has been found to be effective in protecting brain cells and improving memory, promoting the health of the people and popularizing ginseng consumption. For cooking the side dishes of food, or to make soup or steamed rice, add 'Ginseng Dashi' which contains ginseng as the main ingredient and add it to the taste of people to provide appetite and enjoy the food. The invention started with the task of increasing the consumption and increasing ginseng consumption.

The present application provides a ginseng ash that can be easily made and applied by anyone in a general household, the ginseng ash composition comprising 50 to 90% by weight of one or more seasoning additives selected from edible seasoning ingredients in 10 to 50 parts by weight of ginseng powder. Providing the manufacturing method and ginseng ash obtained by the manufacturing method above to activate ginseng consumption in daily life and provide 'ginseng ash' as a fusion style functional food that can be enjoyed by the world as well as domestic. It aims to contribute to globalization.

The ginseng provided by the present invention is provided at a low price so that anyone can easily and simply enjoy the efficacy of ginseng as a functional food, but at a low price, about 30% of the ginseng of the premium product purchased from the pre-employment agency or the foreign export goods for conventional use The remaining 70 or so are supplied at low cost as an extraneous product, and are sold in various distribution channels, using ginseng, grain ginseng, and semi, which are harmful to the human body to solve the problem of detecting pesticides contained in ginseng. It is a fired shell powder with no CaO content, which provides calcium ginseng dal using purified ginseng that decomposes / removes the residual pesticide components of ginseng using an alkaline aqueous solution of CaO content of more than 95.0w% calcium oxide dissolved in water in the range of 1.0 ~ 5 w%. In order to promote the consumption of food and to take it all the time in a regular diet, All.

Looking at the consumption of ginseng, per capita consumption in Korea was 0.28kg until 2005, but it has risen to 0.45kg per capita in 2008 with the recent increase in national income, but it is still insignificant. 45% of the 24,613 tons of ginseng is consumed by the inhabitants, the rest is purchased from Jeoncheongcheong, about 33% is processed into red ginseng, about 20% is processed into white ginseng, and about 2% is processed into Taegeuk ginseng. Exports and consumption are reported ('08, Ginseng Statistics Data Sheet).

However, ginseng prices have been continuously falling due to the increase in production due to the increase in the growing area of ginseng, which is relatively more profitable than other field crops. As prices are falling due to no obvious use, consumption measures and their processing technologies are required to stabilize prices.

In the meantime, media and Japanese media reported that ginseng distributed in Korea was reported to be distributed with pesticides exceeding the standard after excessive use of pesticides during cultivation, and many of the detected pesticides were also shocked. Although it was found that the Rural Development Administration used pesticides that were prohibited or used as pesticides in use, they were not incinerated or disposed of as required by the authorities, but are distributed in the underground market in the dark, requiring measures to be taken.

Therefore, in the present application, in providing ginseng ash that can be used as an additive for food, firstly, a residual pesticide removal process is carried out through a pretreatment process for removing the pesticide component contained in ginseng, but CaO obtained by calcining shellfish at high temperature An agent that obtains purified ginseng by decomposing / removing pesticide current components using an alkaline aqueous solution in which calcium oxide powder having a content of 95.0 w% or more dissolved in water in the range of 1.0 to 5 w% and a residual pesticide removal device of ginseng having an ozone treatment function. The ginseng raw material, which has undergone the first-stage refining process, will be used as raw material for ginseng.

The dried ginseng obtained through the process of removing residual pesticides was dried by steaming to 10 to 15% of water, and steamed ginseng was added to a sugar solution selected from oligosaccharide, fructose, white sugar and natural honey. Through the second step of obtaining ginseng powder by pulverizing and ripening for more than an hour, the ginseng powdering process is used to relieve the bitter taste of ginseng, thereby increasing the eating taste that anyone can take deliciously.

In addition, in the third step, a blending process in which at least one spice additive selected from edible seasoning ingredients selected from 10 to 50 parts by weight of the ginseng powder, which has been improved in the odor through the processing step, is blended in a composition containing 50 to 90% by weight. It is an invention of the technical concept that can obtain a composition again through ginseng.

In addition to the ginseng components in this step, the additives may be sugar, honey, syrup, vinegar, sour fruit, salt, oil, intestine, salted fish, sauce, mayonnaise, dressing, ketchup, oil, sesame seeds, green onion, garlic, pepper, pepper One or more of them may be selected and provided.

In addition, the process of obtaining the ginseng powder is applied to the process of obtaining red ginseng also includes a technical idea that can be modified and applied to a process using red ginseng powder.

Therefore, the ginseng ash provided herein is a powder obtained by calcining shellfish at a high temperature, and an alkaline aqueous solution in which CaO content of 95.0 w% or more calcium oxide is dissolved in water in a range of 1.0 to 5 w% (hereinafter referred to as an alkaline aqueous solution). Decomposition / removal of residual pesticide components of ginseng to obtain purified ginseng, obtain ginseng powder from the purified ginseng and 10, 50 parts by weight of ginseng powder as an edible seasoning component sugar, honey, syrup, vinegar, sour 50 to 90% by weight of seasoning additives provided with at least one selected from fruit, salt, oil, intestine, salted fish, sauce, mayonnaise, dressing, ketchup, oil, sesame, green onion, garlic, pepper, pepper Provide ginseng again.

The ginseng ash provided herein can be suitably formulated according to the characteristics of the raw materials and subsidiary ingredients depending on what food is being cooked. The ginseng ash provided herein is added to non-seasoned foods such as rice or porridge. The ginseng ash provided herein can be added to a food having a broth, such as Mae-tang or stew, to provide nutritional support while providing ginseng flavor.

In addition, the food may vary depending on individual preferences, so even when the ginseng ash provided herein is used, flavors such as sesame or perilla oil, kochujang, synthetic flavors, and natural flavoring agents are used in addition to ginseng ash. Agents, colorants and neutralizers (cheese, chocolate, etc.), pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, glycerin, alcohols, etc. to be.

Application example of the technical spirit of the present application is specifically implemented to be described in detail through the examples in the description of the specific content for carrying out the invention below.

Ginseng jae provided herein is provided so that anyone can easily and safely taste the efficacy of functional food ginseng even in a normal home diet to maximize the ease of use and provided at an affordable price to provide the effect of promoting the consumption of ginseng do.

The ginseng provided by the present invention is processed through the removal process of residual pesticides in the processing step to eliminate concerns about residual pesticides, and also to improve the original bitter taste of ginseng, a housewife who thinks not only a diet for children, but also a diet, In addition, senior citizens who need health supplements as well as foreigners can take the ginseng ingredients deliciously.

1: Representative illustration of a pesticide residue device for removing residual pesticide components from ginseng used as a raw material herein.

Before describing the embodiments of the invention for implementing the technical idea of the present application, it is to be understood that the terms or words used in the specification or claims of the present application should not be construed as limited to ordinary or dictionary meanings, It should be interpreted as meaning and concept consistent with the technical idea, and the example described in this specification is only one embodiment for realizing the technical idea of the present invention and does not represent all the technical ideas of the present invention, It should be understood that various equivalents and modifications may be substituted for these at a later point in time.

The inventors of the present invention have been researching how to remove the residual pesticides of ginseng and also to find a way to promote the consumption of ginseng, while the fresh ginseng collected immediately from the ginseng field, which sample is the acceptance criteria In another sample, however, it was recognized that the acceptance criteria were not met. Therefore, in the case of performing the residual pesticide removal operation of fresh ginseng using the al-caking solution developed by the present inventors to secure the safety of processed ginseng products Ginsengs within the limits of pesticide residues could be obtained.

Referring to Figure 1 showing the residual pesticide removal device used by the present inventors, the residual pesticide removal device 80 used in the present application is a lid portion 60 is equipped with a sealable seal 61 to the top of the reaction tank (70) The inside of the reaction tank 70 is provided with a plate-shaped tray 10 loaded with ginseng 9 in a structure having a plurality of holes 11 at the bottom, and at both ends of the tray 10. Supported by the ball spring 13 connecting the reactor side wall 71 and the end of the tray 10, an eccentric rotating body 14 is provided between the side wall 71 and the end of the tray 10 to load the fresh ginseng. In the state inside the reaction tank containing the alkaking aqueous solution, the ginseng (9) taken from the ginseng field is loaded in the tray 10 and deposited in the alkaking aqueous solution to remove the residual pesticide bar, the reaction tank (70) One side of the normal ozone generator 40 is installed and the generated ozone ozone tube Through a plurality of ozone inlets 42 attached to the bottom of the reaction tank 70 via the (41), ozone is collected into the alcacaqueous aqueous solution in the reaction tank 70 and the fresh ginseng P placed on the tray 10. Residual pesticide removal device that enhances the decomposition efficiency of pesticides by the oxygen and generator oxygen generated by ozone generated from the hydroxyl group (OH-) ion and ozone attached to ginseng. Residual pesticide removal process was performed through 80).

The ozone inlet 42 provided to the residual pesticide removal device 80 may be provided as a porous ceramic material through which ozone can be effectively introduced, and two ozone inlets 42 are shown in the drawing, but the reaction tank is shown in FIG. It may be provided in plurality according to the size and size of the 70, and the ultrasonic generator 50 is additionally mounted in the bottom space of the reaction tank 70 and the diaphragm 51 is in close contact with the bottom of the reaction tank 70 It is provided in a structure, the diaphragm 51 and the ozone inlet 42 is arranged in a balanced manner, the ozone is introduced into the reaction tank 70 through the ozone inlet 42 to perform decomposition of the residual pesticide component, or ultrasonic generator Only 50 and its diaphragm 51 may be provided to operate or may be selectively applied to a system that also generates ultrasonic waves while ozone is introduced.

The upper portion of the reaction tank 70 has a lid portion 60, the bottom surface ozone treatment catalyst 62 is mounted to a predetermined thickness over the entire area of the bottom portion of the lid portion, the inner top of the lid portion 60 in the circulation fan 63 is installed, and the ozone sensor 64 is attached to the inner upper end of the lid 60 to continuously detect and control the concentration of ozone.

In addition, an upper portion of the outer circumferential surface of the reaction tank 70 is provided with an alkaking aqueous solution supply pipe 72, a discharge pipe 73 is disposed below the supply tank 72, and an opening and closing valve such as a solenoid valve is provided at each of the supply pipe 72 and the discharge pipe 73. The control of the opening and closing operation can be facilitated.

Referring to the embodiment in which the residual pesticide removing device 80 is operated, first, the shell subcomponent powder containing CaO obtained by the shell subcomponent powder in the reactor 70 is 97 ± 0.5w%, so that the water content is 2w%. Ginseng is contained in each tray in the tray 10 provided in the reaction tank 70, and the melted aqueous solution obtained by dissolving the cap 60 closes and then presses the operation switch of the control panel to operate the ozone generator 40. Ozone is generated, and this ozone is dissolved into the alkaking aqueous solution through the ozone inlet 42, and the ultrasonic generator 50 is operated to vibrate the alkalizing aqueous solution to remove residual pesticides remaining on the ginseng surface and keratin. Work is performed.

In addition, by pressing the movable switch and activating the circulation fan 63 and circulating the air containing the remaining ozone after reacting in the reaction tank 70 and the lid part 60, the air can pass through the ozone treatment catalyst 62 layer. When the residual ozone is removed, press the stop switch using the control panel to stop the operation of the ozone generator 40 or the ultrasonic generator 50 to end the removal of residual pesticides, the operation of the circulation fan 63 is maintained continuously The ozone sensor 64 may always detect the concentration of ozone, and operation may be performed by opening the lid after the ozone is reduced to a predetermined concentration or less.

Ginseng (P) washed with the alkaking aqueous solution through the residual pesticide removal device 80 is sent to the foreign matter separating device 90, passing through the conveying belt 91, the bleeding or foreign matter is separated through the rotating brush 92 After being sent to the drying apparatus 93 and dried by the wind blown from the blower 95 while passing through the drying tray 94, it is applied to the configuration sent to the ginseng processing process or red ginseng processing process to improve the bitter taste of ginseng. can do.

Next, the process and powdering process of the purified ginseng (P) through the residual pesticide removal device 80 will be described, and the configuration of mixing ginseng with other raw materials to obtain ginseng ash will be described.

Example 1 (ginseng processing example).

When 10 kg of fresh ginseng washed and purified by the residual pesticide removing device 80 is steamed and dried to contain water in the range of 10-15%, brown soft ginseng can be obtained, and 5 kg of steamed ginseng is obtained by sugar. After fermentation / fermentation process was carried out in 10 l of the mixed solution for fermentation, the mixed solution for saccharide fermentation was applied by mixing at a ratio of 30 wt% oligosaccharide, 25 wt% fructose, 5 wt% white sugar, and 40 wt% natural honey. Oligosaccharide was a 100% glycosylated starch, fructose was used to decontaminate 2.5 kg of grapes and concentrated to 1.5 kg.

In the steaming process, the temperature is maintained at 30 ° C. to 40 ° C., and time is applied for 24 hours or more, and when matured sufficiently, oligosaccharides, fructose and natural honey white sugar are infiltrated into the steamed ginseng and are sweet and have some moisture. You can get ginseng matured with chewy taste.

The ginseng ripened product is frozen in the range of -20 to -25 ° C, dried to 30% or less at 5% moisture at 30-40 ° C under a vacuum of 70-76 cmHg, and then pulverized to 100 mesh or more to obtain ginseng powder to be provided herein. It was used again as a raw material.

Example 2 (Red ginseng processing example).

10 kg of fresh ginseng washed and purified through the residual pesticide removal device 80 was steamed, dried to contain water in the range of 10-15%, and dipped in oligosaccharide obtained by saccharifying starch for about 12 hours. After obtaining this, put it into a steamer and spray hot water at 90 ℃ with steam for 10 minutes, then stop spraying and inject steam to steam for 2 hours and 30 minutes. Ginseng ripened material was prepared.

The ginseng ripened product of the red ginseng form frozen in the range of -20 ~ -25 ℃ and dried to 30% or less moisture at 30-40 ℃ under a vacuum of 70-76cmHg and then pulverized to 100 mesh or more to provide a red ginseng powder provided herein Ginseng to be used again as a raw material.

Example 3 (Application example of ginseng back obtained in Example 1)

Add ginseng flour, laver, egg, garlic, red pepper powder and other seasonings to the ginseng powder obtained in Example 1, as an example of the application of ginseng ash, and adjust the mixing ratio and adjust the composition ratio of five ginseng ash compositions as shown in Table 1. Make a class, additionally prepare rice, sesame oil, perilla oil, red pepper paste, etc., and also provide rice and fried pan fried shrimp and gelatin anchovies in a separate container. As a result of food and beverage for the sample products from Application Example 1 to Application Example 6, the taste, aroma, and preference were requested to give a sensory test score on a five-point scale method, and the results were obtained in Table 2.

The leek powder was used as a secondary raw material used in Example 3, and was washed with water, cut into appropriate sizes, and hot-air dried at around 8.70% of water content at 40 ° C. for 18 hours, and then ground to a size of 18 to 20 mesh. Silver dried laver was crushed to 18-20 mesh size. Egg powder was quenched in boiling water for 10-20 minutes, quenched in cold water and peeled. Prepared by drying the water content of 3.35% in about 5 hours at ℃, garlic powder was used to crush the marketed dry garlic to the size of 18 to 20 mesh, red pepper powder 18 ~ 20 commercially available pepper powder Grinded to the size of the mesh and blended in the composition ratio as shown in Table 1 to provide the ginseng dashi of Application Examples 1 to 5, rice shrimp and geography anchovy slightly fried in a frying pan Food and beverage made of balls put in accordance with the choice of food and beverage, which was subjected to sensory evaluation.

ingredient
Application example 1
(wt%) Application example 2
(wt%) Application example 3
(wt%) Application example 4
(wt%) Application example 5
(wt%) Application Example 6
(Control) Ginseng Powder of Example 1 10.0 20.0 30.0 40.0 50.0 - Wave powder 20.0 20.0 20.0 20.0 10.0 20.0 Gold powder 20.0 20.0 20.0 10.0 10.0 20.0 Egg powder 20.0 20.0 10.0 10.0 10.0 30.0 Garlic powder 20.0 10.0 10.0 10.0 10.0 20.0 Chili Powder 10.0 10.0 10.0 10.0 10.0 10.0 Total amount 100.0 100.0 100.0 100.0 100.0 100.0

Sensory test results.

The sensory test was measured using a control product that did not use ginseng powder and the sample products of Application Examples 1 to 5 provided in the composition ratio of Table 1, and the results are shown in Table 2 below. With the help of 30 panelists (15 men and women each), the taste, aroma, and preference were carried out by a five-point scale method, and the results of Table 2 were obtained.

 ingredient  flavor  incense  Likelihood  Application example 1  4.2  4.3  4.3  Application example 2  4.4  4.5  4.4  Application Example 3  4.4  4.4  4.3  Application example 4  4.4  4.3  4.2  Application Example 5  4.3  4.2  4.1   Control  3.8  3.9  3.8

In addition to the results shown in Table 2, if the ginseng powder provided in Example 1 contained less than 5% by weight or if the ginseng powder contained more than 60% by weight from the results of staying at three points in taste, aroma and preference It was confirmed that the poor evaluation, the ginseng dash composition of the present application 10 to 50% by weight of the composition containing one or more seasoning additives selected from the edible seasoning ingredients edible in the range of 50 to 90% by weight taste High scores were obtained from the measurement of taste and preference.

Example 4 (Application example of red ginseng type ginseng again obtained in Example 2)

In the same manner as in Example 3, but in Example 3 was added to the ginseng powder obtained in Example 1 to add the green onion, seaweed, eggs, garlic, red pepper powder and other spices evenly to make a combination ratio of the composition shown in Table 1 In contrast, in Example 4, the ginseng obtained in Example 2 was used to apply only the application examples 6 to 10 using the ginseng ash obtained in Example 2, and the other contents were applied in the same manner. Geography anchovies were served in a separate container and made on rice balls according to the taste and choice of the food and drink, and then the sensory test was performed. The results are shown in Table 3.

 ingredient  flavor  incense  Likelihood  Application Example 6  4.1  4.2  4.0  Application Example 7  4.2  4.3  4.1  Application Example 8  4.2  4.3  4.2  Application example 9  4.3  4.3  4.2  Application Example 10  4.2  4.2  4.1   Control  3.8  3.9  3.8

In the ginseng back composition of the present application from the results shown in Table 3, the result of the composition comprising one or more seasoning additives selected from the seasoning ingredients edible in 10 to 50% by weight of ginseng powder in the range of 50 to 90% by weight. And high scores were obtained from the measurement of the degree of preference.

9: ginseng 10: tray
11: hole 13: bullet spring
14: eccentric rotating body 40: ozone generating device
41: ozone tube 42: ozone inlet
50: ultrasonic generator 51: vibration plate
60: cover 61: packing
62: ozone treatment catalyst 63: circulation fan
64: ozone sensor 70: reactor
71: reaction vessel side wall 72: alkaking aqueous solution supply pipe
73: alkaking aqueous solution discharge pipe 80: residual pesticide removal device
90: foreign matter separation device 91: transfer belt
92: rotating brush 93: drying device
94: drying tray 95: blower

Claims (4)

In the manufacturing method of the ginseng-containing composition provided to be used as a functional food,
It is a powder obtained by calcining shellfish at high temperature. Ginseng which obtains purified ginseng by decomposing / removing the residual pesticide components of ginseng using alkaline aqueous solution dissolved in water with CaO content of more than 95.0w% in 1.0 ~ 5w% range. Purification process;
Ginseng ripened ginseng dried by steaming the ginseng obtained through the purification process to 10 to 15% of water and steamed in a sugar solution selected from oligosaccharide, fructose, white sugar and natural honey, and then agglomerated at 30 ° C.-40 ° C. for at least 24 hours. fair;
Ginseng pulverized to freeze the ginseng matured in the range of -20 ~ -25 ℃ and dried to less than 5% moisture at 30-40 ℃ under vacuum of 70-76cmHg and then pulverized to 50 ~ 150 mesh range to powder ginseng fair;
Ginseng powder blending step of blending 10 to 50 parts by weight of one or more food additives selected from edible seasoning ingredients in a composition containing 50 to 90% by weight;
Method of producing a ginseng-containing ginseng back composition comprising a. The method of claim 1,
Food additives used in the ginseng re-mixing process sugar, honey, syrup, vinegar, sour fruit, salt, oil, intestine, salted fish, sauce, mayonnaise, dressing, ketchup, oil, sesame, green onion, garlic, pepper, pepper Method for producing a ginseng-containing ginseng back composition, characterized in that one or more selected. The method of claim 1,
The ginseng purified by the ginseng aging process was dried and steamed to 10 to 15% of water, and this was put into a steaming apparatus, sprayed with hot water at 90 ° C. for 10 minutes together with steam, and then spraying was stopped and steam was injected for 2 hours and 30 minutes. Method of producing a ginseng-containing ginseng re-composition, characterized in that the modified method used to obtain the ginseng matured by the method of repeated steaming and drying several times. delete

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