KR101701811B1 - Method for preparing red ginseng cheese containing black garlic - Google Patents

Abstract

The present invention relates to a method for preparing red ginseng-containing red ginseng cheese, and more particularly, to a method for producing red ginseng-containing red ginseng cheese by adding at least one selected from black garlic juice, black garlic flake, red ginseng or ginseng juice, , The garlic ginseng juice and the ginseng ginseng extracted from the ginseng juice and the ginseng juice containing the ginseng powder are optimally contained in the function of the garlic and the function of the saponin, The present invention relates to a method for producing red ginseng-containing red ginseng which can satisfy the needs of modern people who prefer to use healthful functional foods with good distribution and ease of consumption.

Description

TECHNICAL FIELD The present invention relates to a method for preparing red ginseng containing red garlic,

More particularly, the present invention relates to a process for preparing red ginseng-containing red ginseng cheese, and more particularly, to a process for producing red ginseng-containing red ginseng cheese by adding at least one selected from the group consisting of black garlic extract, black garlic flake, red ginseng extract or gintonin The present invention also relates to a method for producing red ginseng-containing red ginseng which is excellent in the sensory properties and easy in circulation and consumption by optimally containing functions of black ginseng, function of saponin and function of ginsenoside.

Garlic, which has the most pungent taste and the most characteristic flavor of lily plants, has been used for many thousands of years as a food seasoning ingredient and as a health food in many cultures. In ancient Egypt, it was used as the best food in the 2500s BC, and in Greek times, Hippocrates was treated as a plant with a high pharmacological effect enough to prescribe raw garlic in infected lungs.

Since garlic has a unique flavor and taste of garlic, its value as a prescription and seasoning as a medicinal product has been limited. Especially in the 18th century, it was treated as a dirty and low-priced food material in Europe and America. However, researchers were interested in penicillin because it is a strong antimicrobial effect during World War II.

However, in the modern society, the development of science has revealed the analysis of various kinds of garlic and the pharmacological action of each substance, and as a result of research on the value as a food which is very beneficial to health, the consumption of garlic has been explosively increased worldwide. The US, which is relatively reluctant to garlic, also consumed only 26.5 million pounds of garlic in the 1970s, but soared to 25 million pounds in the 1990s, quadrupling.

It has been reported that garlic, which is preferred as a health food all over the world, basically functions as a variety of physiologically active substances because it contains a large amount of sulfur compounds related to alliin and allicin. In addition, these substances have many beneficial functions such as antimicrobial effect on various microorganisms of the hospital, inhibition effect on blood vessel formation on blood vessels, cholesterol lowering effect, cancer cell growth inhibition effect, cancer cell migration inhibition effect, It is used as a very good health food that can prevent disease.

However, in order to obtain the preventive medical efficacy against the function of the physiologically active substance of garlic, it is known that the proper amount should be consecutively and continuously consumed for a long time at an appropriate interval, but the efficacy is not obtained under the following conditions.

First, in the case of a patient diagnosed with a disease or complaining of pain due to human nature, the drug is taken at a proper amount, interval, and period so that the efficacy of the drug becomes visible, so that the drug exerts a pharmacological effect in the living body do. However, for the purpose of preventing virtual illnesses that do not have any abnormality right now, it is almost impossible for most of the people to consume a certain amount of food continuously for a long period of time for a long period of time.

Second, people and children who are not accustomed to peculiar flavor and taste of garlic in preference to garlic taste hate the taste and flavor of garlic. Especially, children are not aware of health food, Many people want to encourage children to eat, but most of them are difficult to perform.

Third, even if you like garlic, it is rare for someone who likes garlic to have a special flavor. Most garlic is included in the food to improve the palatability of the food, but rarely people like the unique peculiarity of garlic from commercialized garlic products. Especially, when garlic products are displayed, it is limited to the establishment of sales network because it has the specificity that garlic scent is buried not only in the surrounding air but also in other products in contact with the surrounding air.

Fourth, garlic is physically irritating to the mucous membrane of the digestive tract, and the spicy taste of garlic itself stimulates the gastric mucosa, so that the garlic is felt in the gastrointestinal mucosa after ingestion of garlic. Garlic should be consumed with other foods, There is limited opportunity to do it.

In this respect, in order to consume a certain amount of garlic consecutively in order to promote the health of the people, it is necessary for the seller to be able to display in the same place as other products, to be easily available on the market, It should be good in palatability, safe and stable food, easy to manufacture and low in price.

Also, red ginseng containing ginseng containing saponin has been widely known since ancient times. In particular, ginsengin, a glycolipid protein derived from ginseng and red ginseng, is a new substance recently known to be separated from ginseng or red ginseng. Gintonin is a substance capable of treating or preventing degenerative brain diseases such as stroke, dementia and Parkinson's disease by promoting the inhibition of cancer and metastasis and the proliferation of neural progenitor cells or neurogenesis Reported. Therefore, a study on a method of providing gin tonin including saponin which is effective for the prevention and treatment of cancer and degenerative cerebral neurological diseases at an affordable price in a society where the aged population facing Korea is increasing can be easily provided at a low price More need.

Korean Patent No. 10-1134545 Korean Patent Publication No. 10-1996-0013217

In order to solve the problems of the prior art as described above, the present invention relates to a method for improving the function of black garlic, including gin tonin, wherein the glycolipid isolated from red ginseng juice or ginseng juice and ginseng, , A function of saponin, and a function of gin tonin, so as to provide a method of producing red ginseng-containing red ginseng having excellent sensory properties.

It is another object of the present invention to provide a method for producing red ginseng-containing red ginseng which can eliminate garlic's unique taste, specific odor and irritation, and improve functionality and palatability, thereby maximizing the ingestability and efficacy of garlic.

The present invention also relates to a process for producing a red ginseng-containing red ginseng cheese which can be conveniently processed and refined so that it can be easily distributed like conventional products, is easy to carry and store and is easy to ingest, And a method for producing the same.

In order to achieve the above object,

(S1) sterilizing the crude oil;

(S2) fermenting and solidifying the sterilized crude oil to produce a curd;

(S3) removing the whey after cutting the curd;

(S4) adding to the curd from which the whey has been removed, a black garlic ingredient selected from black garlic juice or black garlic flake, and at least one ginseng ingredient selected from red ginseng extract, ginseng essence juice and gin tonin; And

(S5) aging the curd added with the black ginseng component and the ginseng component;

The present invention also provides a method for preparing red ginseng-containing red ginseng cheese.

The fermentation in the step (S2) may be carried out by a method selected from the group consisting of Streptococcus spp. , Lactobacillus spp. , Leuconostoc spp. , Lactococcus spp. The fermentation can be performed by adding a starter strain.

The solidification in the step (S2) may be performed by adding 10 to 50 parts by weight of acid or rennet to 100 parts by weight of fermented crude oil.

In the step (S3), the whey is firstly removed by stirring the cut curd at 30-35 ° C for 30-60 minutes, then adding hot water at 70-75 ° C for 30-60 minutes at 35-40 ° C Followed by secondary removal of the whey by stirring.

In the step (S4), 0.1 to 20 parts by weight of black garlic juice, 0.01 to 10 parts by weight of black garlic, 0.01 to 10 parts by weight of black garlic juice, red ginseng flake, red ginseng juice, ginseng juice or gintonin are added to 100 parts by weight of curds from which whey has been removed, 0.001 to 10 parts by weight of ginseng juice or ginseng essence juice and 0.001 to 10 parts by weight of ginseng juice are preferably added.

Wherein the black germ extract in step (S4) comprises fermenting the black garlic for 10 to 25 days at a temperature of 50 to 80 캜; Mixing the fermented aged black garlic and purified water at a weight ratio of 1: 1 to 3; And heating the black lysine solution at a temperature of 80 to 120 ° C for 15 to 25 days to concentrate the resulting solution at 40 to 50 brix.

The black garlic flakes in step (S4) have a pore size of 0.1 to 10 mm.

The ginseng essence or ginseng essence in step (S4) can be obtained from ginseng leaves, red ginseng roots, ginseng roots extracted from ginseng, red ginseng, fermented red ginseng, ginseng, white ginseng, have.

In step (S4), gintonin is a glycolipid separated from ginseng.

The aging in step (S5) may be carried out for 3 to 6 months while maintaining a temperature of 10 to 15 ° C and a humidity of 90 to 95%.

The present invention also provides a black garlic-containing red ginseng cheese comprising black garlic jelly, black garlic flake, red ginseng or ginseng sauce, and gintonin.

According to the present invention, there is provided a method for producing garlic, comprising the steps of: removing garlic's specific taste, specific odor and irritation to maximize the intake and efficacy of garlic; It is easy to carry and store, easy to take and easy to drink, easy to ingest and easy to drink. It is easy to drink, It can contribute to the public health by meeting the desires of the people.

Hereinafter, the present invention will be described in detail.

INDUSTRIAL APPLICABILITY The present invention can optimize the function of saponin including red ginseng, ginseng essence juice and gintonin, which can enhance the absorption of garlic proved as a health food and contribute to human health, It is intended to provide red ginseng-containing red ginseng cheese that can meet the needs of modern people who prefer easy-to-eat and drink functional foods.

The present invention relates to a method for producing a whey protein, comprising the steps of sterilizing crude oil, fermenting and solidifying the sterilized crude oil to produce a curd, removing the whey after cutting the curd, A method for producing black garlic-containing red ginseng cheese comprising the steps of adding a selected black garlic ingredient, at least one ginseng ingredient selected from red ginseng essence, ginseng essence juice, and gin tonin, and aging the curd added with the black ginseng ingredient and the ginseng ingredient to provide.

Hereinafter, a method for producing red ginseng-containing red ginseng cheese of the present invention will be described in more detail.

(S1) Crude oil sterilization

In order to prepare the red garlic-containing red ginseng cheese of the present invention, crude oil, which is the main raw material of cheese, is sterilized. At this time, the sterilization can be carried out by a low-temperature or high-temperature sterilization method commonly used in the art, preferably at a temperature of 60 to 65 ° C for 20 to 40 minutes.

(S3) Fermentation and solidification

The sterilized crude oil is fermented and solidified to produce a curd.

The fermentation can be performed by adding a starter strain to the sterilized crude oil.

The starter refers to a liquid or powder obtained by fermenting milk and cultivating a lactic acid bacterium or a mold purely for fermentation. Lactobacillus starter produces lactic acid and decomposes protein to produce flavor. It is also used with fungus starter in the production of cheese using mold. It decomposes protein and fat to make unique flavor and texture to promote ripening .

As the starter strain, any conventional strains used for fermenting cheese can be used without limitation. Specific examples thereof include Streptococcus spp. , Lactobacillus spp. , Leuconostoc spp. Leuconostoc spp. , Lactococcus spp. And the like can be used.

The starter strain is preferably added in an amount of 0.5 to 2.0 parts by weight based on 100 parts by weight of crude oil. The fermentation time can be appropriately controlled according to the type of cheese to be produced, and preferably fermentation is carried out for 40 to 60 minutes.

After fermentation by the starter strain, crude oil is solidified to produce curd.

The process of making the liquid milk into a solid state is carried out. Usually, the milk coagulation process can be performed by an acid coagulation method or a rennet coagulation method. The acid coagulation method is used to make fresh cheese or cream cheese by using acid to accelerate the solidification. In addition, most of cheese uses rennet coagulation method to promote coagulation by adding rennet.

In the present invention, the acid coagulation method or the rennet coagulation method can be used as a method for coagulating the crude oil, and preferably the coagulation is performed by the lanet coagulation method.

The rennet contains a large amount of proteolytic enzymes such as rennin and pepsin. It is a coenzyme that coagulates the milk. Casein molecules in the milk protein make lumps together, So as to form a soft jelly-like shape, that is, a curd. The process of hydrolyzing and coagulating milk proteins using coenzyme, such as rennet, plays a very important role in determining the taste and quality of cheese to be produced.

The coagulation of the crude oil by the rennet solidification method can be carried out according to a conventional method, and preferably 1 to 10 parts by weight, preferably 4 to 8 parts by weight of lignite is added to 100 parts by weight of the fermented crude oil It is good.

(S3) whey removal

Whey is a by-product of milk or milk made from cheese or casein, with the milk coagulating and separating the curd. Therefore, after forming the curd through the solidification process, the curd is cut and the whey is removed.

Generally, various methods can be applied to the method of removing whey during cheese production depending on the type of cheese to be produced. For example, cutting a hard curd in the form of a jelly will instantly coat a thin film, and the whey is removed through a process of passing through the curd's membrane. Therefore, the finer the curd, the more whey is removed. That is, depending on how the curd is cut, there is a difference in the moisture content of the cheese, and as the curd is cut, the more whey is extracted, the harder cheese can be made.

The whey may be removed by cutting the curd and stirring. Preferably, after cutting the curd, the whey is firstly removed by stirring at 30 to 35 ° C for 30 to 60 minutes, And the resulting mixture is stirred at 35 to 40 DEG C for 30 to 60 minutes to remove the whey by secondarily removing the whey. Further, whey removal by stirring may be repeated several times, and if necessary, water, preferably hot water, may be added.

(S4) black garlic juice, black garlic flake, red ginseng or ginseng juice or gintonin

The curd from which the whey has been removed is added with a black garlic ingredient selected from black garlic juice or black garlic flake, and at least one selected from red ginseng essence, ginseng essence juice and gin tonin.

The black garlic juice can be used without limitation as long as it is a black garlic produced according to a conventional manufacturing method using fresh garlic or stored garlic. Specifically, the black garlic can be manufactured by high-temperature aging for about 10 to 15 days using a warming rice cooker or a pressure cooker, followed by drying in a well ventilated room or a dryer for 5 to 10 days.

The production of the black garlic juice is not limited to a particular extraction method or solvent but can be carried out using an extraction method, a solvent and a filtration method widely known to those skilled in the art to which the present invention belongs. However, It is recommended to use black garlic juice produced by a method that can be calculated.

Specifically, the black garlic juice is fermented for 10 to 25 days, preferably 70 ° C, for 15 days at a temperature of 50 to 80 ° C., and the fermented black garlic and purified water are mixed at a weight ratio of 1: 1 to 3 After filtering under high pressure, the black germ filtrate is placed in a black garlic extract extractor maintained at a high temperature of 80 to 120 ° C. and heated for 15 to 25 days, preferably 100 ° C. for 20 days to give 20 to 60 brix of black garlic extract Can be obtained. At this time, the type of the purified water is not limited as long as it can be used as general drinking water. However, it is preferable to use pure water (purified water) to which the other food additives are not added in order to obtain the potency and taste inherent to black garlic cheese. The black garlic juice is mixed with purified water heated to the same temperature while maintaining the temperature at 20 to 30 ° C and dissolved. Depending on the type of cheese to be prepared, black garlic juice and purified water are mixed at a weight ratio of 1: 2 to 10 After dissolution, it is homogenized at 90 ~ 130 ℃ and 180~250 bar to prepare a solution. The temperature of the black garlic juice and the purified water is maintained in the above-mentioned range in order to completely dissolve the black garlic juice in the purified water. When the black garlic juice is dissolved while maintaining the temperature range as described above, It is better to be dissolved. In addition, when the solution is homogenized under the above conditions, it is more preferable to homogeneously disperse the black garlic effective ingredient in the black garlic cheese.

Although the concentration of black garlic in the black garlic sauce thus prepared is not limited to a great extent, when the proper concentration of black garlic is maintained, the production process of the red garlic-containing red ginseng cheese becomes more convenient, so that the concentration of black garlic in the black sauce sauce is 20 to 60 Bricks, good.

According to the type of cheese to be prepared, the concentration of black garlic in the black garlic juice, the amount of the black garlic juice can be appropriately adjusted. Preferably, the black garlic juice is added to 100 parts by weight of the curd from which the whey has been removed, based on the 45- 0.1 to 20 parts by weight is most preferable because it can produce cheeses which are most excellent in color and flavor and can be consumed without any burden. In particular, in order to increase the palatability to children who do not like garlic flavor or school meals, it is preferable that the above-mentioned black garlic juice is contained in an amount of 0.1 to 1 part by weight. On the other hand, adults who have high palatability to garlic, It is preferable that the black garlic extract be contained in an amount of 2 to 20 parts by weight.

The black garlic flakes are prepared by slicing frozen green garlic fermented at 50 to 80 ° C for 10 to 25 days, preferably at 70 ° C for 15 days and having a size of 0.1 to 10 mm, preferably 0.1 to 5 mm Slice it as amorphous to add to whey-removed curd.

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The amount of the black garlic flakes to be added can be appropriately adjusted depending on the type of cheese to be produced. Preferably, the black garlic flakes are contained in an amount of 0.01 to 10 parts by weight, more preferably 0.1 to 3 parts by weight, based on 100 parts by weight of the curd from which the whey has been removed, It is better to be able to make cheese.

Wherein the ginseng or ginseng essence by fermentation in a usual manner by using ginseng, red ginseng, fermented ginseng, fresh ginseng, white ginseng, jaebaesam, jangnoesam, misam, ginseng baeyanggeun, ginseng, etc. may be obtained in essence, for example, Bacillus ( Bacillus) genus Lactobacillus bacteria (Lactobacillus) in the strain, fermented by Streptococcus Cocos (Streptococcus) in the strain, Lactobacillus Cocos (Lactococcus) in the strain, the glycosidase can be made of concentrated liquid or powder form by conventional means . The red ginseng or ginseng juice may be obtained from roots, leaves, stems, fruits, flowers and the like of ginseng.

The amount of the red ginseng or ginseng essence can be appropriately controlled depending on the kind of cheese to be produced, the type of cheese to be produced, and preferably 0.001 to 10 parts by weight based on 100 parts by weight of the curd from which the whey has been removed. Preferably 0.01 to 3 parts by weight. When the content is less than 0.001 part by weight, the saponin is too small to exhibit saponin function, and when it is more than 10 parts by weight, the fermentation odor and acidity unique to red ginseng or ginseng are too strong to harm the flavor of cheese .

The gintonin is a glycolipoprotein composed of ginseng protein, carbohydrate and fat. It is characterized by being a pentarmer having a molecular weight of about 67 kDa and an apparent molecular weight of about 13 kDa. Cysteine and cystine, asparagine and aspartic acid, glutamine and glutamic acid, serine, glycine, arginine, threonine, Alanine, proline, valine, isoleucine, leucine, phenylalanine, tryptophan, and lysine; Rhamnose, arabinose, glucose, mannose, xylose and glucosamine as carbohydrate composition components; And linoleic acid, palmitic acid, oleic acid, and stearic acid as lipid composition components.

The gin tonin can be extracted from ginseng, red ginseng, fermented red ginseng, ginseng, white ginseng, cultivated ginseng, ginseng ginseng, ginseng, wild ginseng cultivating ginseng, wild ginseng, ginseng roots extracted from ginseng roots, It is preferable to use red ginseng produced from Korean ginseng ( Panax ginseng CA Meyer), but it is not limited thereto. The gintonin can also be obtained from ginseng roots, leaves, stems, fruits, flowers and the like.

The method for isolating and separating gintonin comprises the steps of: preparing a methanol extract from ginseng; Fractionating the methanol extract with water and n-butanol; Separating the n-butanol fraction (controlled saponin fraction, CGSF) in the above fractions into 8 fractions by performing gel column chromatography using a mixed solvent of chloromethane: methanol: water as an elution solvent; Separating the fraction having the highest activity among the fractions into two fractions by performing gel column chromatography using a mixed solvent of ethanol: ethyl acetate: water as an elution solvent; And dialyzing the fractions having high activity among the fractions to obtain an end product.

The amount of gin tonin to be added may be appropriately controlled depending on the kind of cheese to be produced. Preferably, the gin tonin is contained in an amount of 0.001 to 10 parts by weight, more preferably 0.01 to 3 parts by weight, By weight. When the content is less than 0.001 part by weight, it is contained in an excessively small amount and the expression of gintonin function is insignificant. When it exceeds 10 parts by weight, it is not preferable from a cost standpoint.

The above-mentioned black garlic juice, black garlic flake, red ginseng or ginseng juice is preferably dissolved in purified water before mixing with curd. The black ginseng juice and red ginseng or ginseng juice may be mixed with purified water in a volume ratio of 1: 1 to 10, respectively, according to the concentration of the juice, and then mixed with the curd.

(S5) Aging

The whey-removed curd is aged as described above and is then made into cheese through a packaging process. At this time, if necessary, the whey-removed curd may be formed, pressurized, or subjected to a salt treatment.

The above-mentioned salt is a process of adding salt to the curd during cheese making process. It plays an important role in changing the taste, moisture content and texture according to the amount of salt, and also helps the formation of lactic acid and suppresses the growth of microorganisms do. It also promotes the drying process, which helps to form the outer surface of the cheese. It also helps the growth of special maturing bacteria and improves the taste and flavor of cheese.

The salt treatment can be performed so that the concentration of salt is 1.5-20.0% (w / w) of the curd weight, and the salt can be directly sprayed on the curd, or can be applied, or can be carried out by immersion in salt water can do.

The molding and pressurization can be carried out without limitation as long as it is a method commonly practiced in the art. The salting treatment may be performed before shaping and pressurizing the whey-removed curd according to the type of the cheese to be produced, or may be performed after the molding and pressurization.

The edible curd is then aged at a suitable temperature and humidity to form a cheese having a unique color, texture, taste and flavor. In order to produce a good cheese, the environment of the fermentation room is kept at a constant humidity and temperature Should be maintained. Therefore, it is preferable that the aging is carried out for 6 to 12 months while maintaining the temperature of 10 to 15 캜 and the humidity of 80 to 95%.

The present invention also provides the red ginseng-containing red ginseng cheese as described above. The cheese of the present invention eliminates the unique taste, specific odor and irritation of garlic, and improves the functionality and palatability, thereby maximizing the ingestion and efficacy of garlic It can be processed and refined conveniently, easily distributed like existing cheese, easy to carry and store, and easy to ingest, thus contributing to the public health by meeting the desire of modern people who prefer health functional foods. In addition, the red ginseng-containing red ginseng cheese of the present invention can be conveniently mass-produced since it is processed and refined conveniently through a relatively simple process.

Hereinafter, the present invention will be described in more detail with reference to examples. These embodiments are for purposes of illustration only and are not intended to limit the scope of protection of the present invention.

The black garlic juice used in the following examples was black garlic juice 45 bricks produced by extruding from the mountain water of Seosan City.

Production Example 1. Production of Black Garlic Seaweed

45 The black garlic juice of Brix was kept at 20 to 30 ° C while the purified water heated to 30 ° C was mixed at a volume ratio of 1: 2 to 10 with respect to the black garlic juice to dissolve the black garlic juice. Then, the solution was homogenized with a homogenizer at 120 DEG C and 180 to 250 bar to prepare a solution of a black garlic.

Production Example 2. Preparation of black garlic flakes

The fresh garlic was fermented and aged at 70 캜 for 15 days, and the black garlic was sliced in an irregular shape so as to have a size of 0.1 to 5 mm to prepare a black garlic flake.

Production Example 3. Preparation of red ginseng extract

Red ginseng according to the standard was selected to remove foreign matter and washed. The selected raw materials were weighed at a ratio of about 7: 3 (w / w) of red ginseng root and red ginseng to the extraction tank. After adding a certain amount of 30 ~ 50% alcohol or 100% purified water as an extraction solvent, they were extracted at 70 ~ 80 ℃ for 7 ~ 8 hours, about 3 ~ 5 times. At this time, the extract obtained at each extraction was concentrated to 60 to 70 ° C for 5 to 8 hours to prepare a concentrate. The concentrates obtained 1 to 5 times were mixed to prepare a mixed concentrate of 60 Bricks. To this mixed concentrate was added 2 to 3 times (v / v) of purified water, stirred, adjusted to 20 bricks, and sterilized at 85 to 95 ° C or higher for 30 to 60 minutes. After sterilization, the mixture was cooled to 35 to 40 ° C., and lactic acid bacteria corresponding to 3.5 to 4.5% (v / v) of the mixture were inoculated in an aseptic state and cultured for 20 to 30 hours while maintaining the temperature. After completion of the cultivation, the mixture was concentrated to obtain a concentrate having a solid content of 60% by weight. The mixture was mixed so that the volume ratio of the red ginseng to the purified water was 1: 2 to 10, thereby dissolving the red ginseng essence. Then, the solution was homogenized with a homogenizer at 120 DEG C under 180-250 bar to prepare a solution of red ginseng.

Production Example 4. Production of ginseng essence

Ginseng was selected and washed, and root and tail were added to the extraction tank at a ratio of 7: 3, and an extraction solvent corresponding to 7 to 8 times (w / w) of the raw material was added. At this time, 30 ~ 95% alcohol or 100% purified water was used as the extraction solvent. The temperature of the extraction tank was maintained at 70 to 75 ° C for 3 to 5 times for 10 to 20 hours. The extract obtained at each time of extraction was filtered with a centrifugal filter of 1,200 rpm or more and concentrated under reduced pressure at 40 to 50 ° C for 4 to 6 hours in a concentrator to obtain a ginseng essence having a solid content of 60% by weight. The ginseng solution was mixed so that the volume ratio of the ginseng solution to the purified water was 1: 2 to 10 to dissolve the ginseng solution. Then, the dissolving solution was homogenized with a homogenizer at 120 DEG C and 180 to 250 bar to prepare a ginseng dissolving solution.

Production Example 5. Production of gin tonin

30 L of 80% methanol was added and the mixture was refluxed and cooled at 80 DEG C for 8 hours, and then vacuum filtrated to recover the supernatant. This procedure was repeated three times, and the supernatant was collected and concentrated under reduced pressure (a total of 6.2 kg of methanol extract was obtained), followed by solvent fractionation with a mixed solvent of water and n-butanol (1: 1) to obtain a fraction of water and n-butanol (A total of 908 g of the n-butanol fraction was obtained).

The n-butanol fraction (grape saponin fraction, CGSF) was concentrated and subjected to silica gel column chromatography by eluting with a mixed solvent of chloroform: methanol: water (CHCl ₃ MeOH: H ₂ O = 13: 7: 2) After fractionation, each fraction was tested for activity against endogenous Ca ²⁺ -activated chloride channel (CaCC) in Xenopus oocytes (frog eggs), showing the highest CaCC activity The fractions were again subjected to silica gel column chromatography eluting with a mixed solvent of ethyl acetate: ethanol: water (EtOAc: EtOH: H ₂ O = 1: 3: 0.5) and two fractions were obtained.

Among the two fractions, the intracellular calcium release test in EAT (Ehrlich Ascites Tumor) cells and the fraction II showing strong CaCC activity in frog eggs were carried out at 4 ° C. for 8 hours with distilled water (DW) and Spectra / The dialysis membrane was dialyzed using molecular weight cut off (6,000 ~ 8,000) (Spectrum Laboratories, Inc., Califoinia, USA), and ginsenosides and other low molecular substances were removed and finally fractions were obtained.

Example 1. Preparation of black ginger-containing red ginseng mozzarella cheese

In order to prepare black garlic-containing red ginseng cheese, fresh water was added to 10% crude oil, pasteurized at 63 ° C for 30 minutes, and then rapidly cooled to 36 ° C. At this time, the purified water is added in an amount corresponding to 10% of the crude oil, so that cheese with mild flavor can be obtained. Thereafter, a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus as a starter strain was inoculated in 1.5 parts by weight with respect to 100 parts by weight of crude oil, followed by incubation for 40 minutes Respectively. Then, 20 parts by weight of crude oil, Chr. Hansen Co. Denmark, was added to 100 parts by weight of crude oil to solidify the crude oil. The coagulated curd was cut to a size of 0.7 cm, and the whey was removed after the curd pH reached 5.5 by repeating the settling and stirring. The whey was firstly subjected to a stirring process at a temperature of 30 ° C for 1 hour to remove whey. Thereafter, the whey was removed by 10%, hot water (72 ° C) was added again in the same amount as that of the removed whey, the temperature of the mixture was raised to 39 ° C, After confirming the curd, the curd was removed using a cotton cloth, and whey was removed. At this time, the addition of hot water (72 ° C) to the whey is intended to obtain cheese with mild flavor by diluting the lactose in the whey and inhibiting the growth of the lactic acid bacteria. Then, 0.1 to 20 parts by weight of the black garlic juice (based on 45 bricks) prepared in the above Preparation Examples and 0.001 to 10 parts by weight of the red ginseng juice were added to the curd from which the whey was removed, followed by compression and molding. Then, for 4 months at a temperature of 14 캜 and a humidity of 90%, the red ginseng-containing red ginseng mozzarella cheese was prepared.

Example 2. Preparation of black ginger-containing red ginseng mozzarella cheese

In Example 1, 0.1 to 20 parts by weight of blackish brown juice (based on 45 Bricks), 0.001 to 10 parts by weight of red ginseng extract, and 0.001 to 10 parts by weight of gentinine were added to the curd from which the whey was removed, The same procedure as in Example 1 was carried out to prepare black garlic-containing red ginseng mozzarella cheese.

Example 3 Preparation of mozzarella cheese containing black garlic flakes

In Example 1, mozzarella cheese containing white garlic (unsalted) was prepared in the same manner as in Example 1, except that 0.01 to 10 parts by weight of black garlic flakes were added to the curd from which the whey was removed.

Example 4. Preparation of red ginseng cheddar cheese containing black garlic

The production of black garlic-containing red ginseng cheddar cheese was carried out in accordance with the cheddar cheese manufacturing method known by Hill, using Chooz Alp D of Danisco Cultor as the starter strain in Example 1, 0.001-10 parts by weight of ginseng essence, Except for adding 0.001 to 10 parts by weight of a red ginseng-containing red ginseng cheddar cheese.

Example 5: Preparation of black garlic-containing red ginseng appel cheese

The production of black garlic-containing red ginseng adendelar cheese was carried out using Starter Culture ALP-DIP D (CHOOZIT Alp, manufactured by Danisco) as the starter strain in Example 1, based on the Appenzeller cheese manufacturing method known by the nuclear power plant (Kessler et al. D, 2005), 0.1 to 20 parts by weight of black currant juice (based on 45 Bricks) was added to the curd from which the whey was removed, 0.001 to 10 parts by weight of ginseng essence and 0.001 to 10 parts by weight of ginton. The same procedure as in Example 1 was carried out to prepare black garlic-containing red ginseng appel cheese.

EXPERIMENTAL EXAMPLE 1. Palatability test according to concentration of raw garlic and black garlic powder

For the purpose of predicting the palatability of adults and children who are not familiar with garlic, 40 rats were divided into 5 groups of 8 rats each for 4 weeks of age. Garlic powder and black garlic flour were mixed in a conventional rats feed at a concentration of 1, 3%. Four groups of raw and ground garlic flour were fed for 30 days. At this time, as a control group, an existing rat diet was taken. After 30 days of feeding, palatability was determined by the amount of intake per concentration, and the results are shown in Table 1 below.

division Initial weight
(g / 28 days) Daily feed intake (g / h) Total amount of feed intake (g / horse / 30 days) Weight at end
(g / 58 days) Control group 94.37 (755) 2.158 518.5 191 Raw garlic powder 1% 95.12 (761) 1.881 451.5 167 Raw garlic powder 3% 94.87 (759) 1.708 410.0 158 Black garlic powder 1% 93.50 (748) 2.078 498.7 182 Black garlic powder 3% 96.00 (768) 1.908 458.0 176

As shown in Table 1, the palatability was excellent in the order of 1% of the black garlic powder, 3% of the black garlic powder, 1% of the raw garlic powder and 3% of the raw garlic powder. As expected, We can see that the phenomenon happened, but gradually it gets used to it. Also, after 30 days from the start of the experiment, there was almost no difference in the feed intake between the control group and the black garlic powder group.

Experimental Example 2. Sensory Evaluation

The sensory evaluation was carried out on 20 panelists of the black garlic-containing red ginseng cheese prepared in Examples 1 to 4 above. The sensory evaluation was carried out by drinking the black garlic-containing red ginseng cheese prepared in each of Examples 1 to 4, and then evaluated on the items of taste, aroma, color, visual evaluation and overall satisfaction. The results are shown in Table 3.

Evaluation standard 5 points Very good 4 points good 3 points usually 2 points Poor 1 point Very bad

Item Example 1 Example 2 Example 3 Example 4 Example 5 flavor 4.4 4.5 4.6 4.0 4.0 incense 3.4 4.0 4.4 3.8 3.8 color 4.0 4.3 4.8 4.0 4.3 Visual evaluation 4.2 4.2 5.0 4.0 4.3 Overall satisfaction 4.0 4.25 4.7 3.95 4.1

As shown in Table 3, according to the present invention, the black garlic-containing red ginseng cheese produced in Examples 1 to 5 was uniformly distributed without sedimentation of components, aggregation of black garlic, black garlic flakes, red ginseng or ginseng juice, And it was confirmed that it showed excellent symbol in consumer 's visual evaluation and color. In addition, there was no specific taste and flavor of black garlic, and it showed excellent sensory performance in taste and aroma, and it was confirmed that overall satisfaction was high.

Although the present invention has been described in terms of the preferred embodiments mentioned above, it is possible to make various modifications and variations without departing from the spirit and scope of the invention. It is also to be understood that the appended claims are intended to cover such modifications and changes as fall within the scope of the invention.

Claims (11)

(S1) sterilizing the crude oil,
(S2) fermenting and solidifying the sterilized crude oil to produce a curd,
(S3) removing whey after cutting the curd,
(S4) a black garlic juice having a black garlic concentration of 40 to 50 brix on the curd from which the whey has been removed; And
Adding at least one selected from ginseng essence, ginseng essence and ginton; And
(S5) aging the black curd juice and the curd added with the ginseng component for 4 months while maintaining a temperature of 10 to 15 DEG C and a humidity of 90 to 95%
The black garlic juice is added in an amount of 0.1 to 20 parts by weight based on 100 parts by weight of the curd from which whey has been removed;
Wherein the red ginseng essence or ginseng essence is added in an amount of 0.001 to 10 parts by weight based on 100 parts by weight of the curd from which the whey has been removed;
Wherein the gin tonin is added in an amount of 0.001 to 10 parts by weight based on 100 parts by weight of the whey-removed curd. The method according to claim 1,
The fermentation in the step (S2) may be selected from the group consisting of Streptococcus spp., Lactobacillus spp., Leuconostoc spp. And Lactococcus spp. Wherein the starter strain is fermented by adding one or more starter strains. The method according to claim 1,
Wherein the solidification in the step (S2) is performed by adding 10 to 50 parts by weight of acid or rennet to 100 parts by weight of crude fermented milk. The method according to claim 1,
In the step (S3), the whey is firstly removed by stirring the cut curd at 30-35 ° C for 30-60 minutes, then adding hot water at 70-75 ° C for 30-60 minutes at 35-40 ° C And removing the secondarily removed whey by stirring the resulting mixture. delete The method according to claim 1,
The step (S4) comprises fermenting raw garlic at a temperature of 50 to 80 DEG C for 10 to 25 days; Adding purified water to the fermented aged black garlic at a weight ratio of 1: 1 to 3 and filtering the mixture at a high pressure; And heating the solution of the black garlic to a temperature of 80 to 120 ° C for 15 to 25 days to concentrate the resulting solution to 40 to 50 brix. delete delete The method according to claim 1,
The ginseng protein of step (S4) is a glycolipid separated from at least one selected from ginseng, red ginseng, fermented red ginseng, ginseng, white ginseng, cultivated ginseng, ginseng ginseng, Of red ginseng containing red garlic. delete A process for the preparation of a compound according to claim 1,
Black garlic juice; And
Red ginseng-containing red ginseng cheese containing at least one ginseng ingredient selected from red ginseng sauce, ginseng sauce, and gin tonin.