KR101949975B1 - Manufacturing method of sliced and dried ginseng - Google Patents

Abstract

The present invention relates to a method for producing ginseng slices, comprising the steps of washing ginseng and then finely ginseng to produce ginseng slices; Heating the aqueous solution of vitamin C and boiling the ginseng slurry; Preparing a pectin solution; Pectin liquid, saccharide, and enriched fruit juice are mixed, and then the porridge ginseng pieces are added to prepare the mixture; Removing the sugar from the ginseng slices by sieving the ginseng slices; Semi-drying and cooling the pieces of ginseng; A step of putting saccharide on the outer surface of semi-dried ginseng slurry; And drying and cooling the ginseng part. The ginseng root according to the present invention can easily ingest a person who has a sense of resistance to the taste of ginseng, and softens the ginseng to provide excellent texture.

Description

TECHNICAL FIELD [0001] The present invention relates to a manufacturing method of a ginseng slag,

The present invention relates to a method for producing ginseng slices.

Ginseng is the root of ginseng (Panax ginseng C. A. Meyer) in Araliaceae. In addition, ginseng is called ginseng because it has an efficacy such as ghost. It is also called "ginseng" because it has a high rank and it means that it is received by a person. It is also called "鬼 蓋" do. Someone heard the sound of a man calling every night behind the house, and he went there to find out that there was a human herb, and it was called "Sojung" because he could not hear any more.

Ginseng is a kind of ginseng which is grown and harvested as it is, ginseng (ginseng) dried at room temperature, red ginseng prepared by heat treatment of ginseng and ginseng prepared by heat treatment at relatively high temperature (about 120 ° C. to 180 ° C.) .

The root of ginseng contains about 5.22% of ginseng saponin. The ginseng saponin, ginsenoside, means ginseng glycoside, which is a mixture of ginseng and glycoside. different. Korean ginseng contains more than 20 kinds of ginsenosides.

Ginseng is used for body weakness, boredom, fatigue, loss of appetite, vomiting and diarrhea. In addition, known pharmacological actions include cerebral cortex excitation and inhibition, equilibrium, anti-fatigue, anti-aging, immune enhancement, cardiac contraction, gonadal stimulation, hyperglycemia inhibition, protein synthesis promotion, homeostasis, anticancer and detoxification.

Ginseng can be ingested by itself, but it can be processed into various forms such as ginseng, ginseng powder, ginseng tea, drink, ginseng, and ginseng.

Korean Patent No. 10-0471507 discloses a method for producing ginseng root at low temperature so that only pure honey is infiltrated into ginseng and the composition of honey is not changed. In addition, Korean Patent No. 10-0713163 discloses a method for producing a ginseng base which is dipped in a sugar solution in which functional ingredients of apples and vinegars are mixed. Korean Patent No. 10-1134803 discloses a method for producing a flat steel having excellent properties such as no change in physical properties during storage and suppression of browning compared with conventional flat steel.

It is an object of the present invention to produce ginseng slices excellent in shelf life while satisfying the taste of people who feel rejection due to the sweet and bland taste of ginseng.

The present invention relates to a method for producing ginseng slices, comprising the steps of washing ginseng and then finely ginseng to produce ginseng slices; Heating the aqueous solution of vitamin C and boiling the ginseng slurry; Preparing a pectin solution; Pectin liquid, saccharide, and enriched fruit juice are mixed, and then the porridge ginseng pieces are added to prepare the mixture; Removing the sugar from the ginseng slices by sieving the ginseng slices; Semi-drying and cooling the pieces of ginseng; A step of putting saccharide on the outer surface of semi-dried ginseng slurry; And a step of drying the ginseng slices and then cooling the ginseng slices, wherein the fruit juice concentrate is selected from the group consisting of ginger concentrate, aronia concentrate, furon concentrate, citron concentrate, mango concentrate, blueberry concentrate, strawberry concentrate, peach concentrate, apple concentrate, banana concentrate, Raman concentrate, orange concentrate, pumpkin concentrate, and mandarin concentrate.

Preferably, the aqueous solution of vitamin C is a mixture of water and vitamin C at a concentration of 0.2 to 3% (w / w).

Preferably, the pectin liquid is a mixture of citrus pectin and water in a concentration of 0.3 to 1.7% (w / w).

Preferably, the pectin liquid is contained in an amount of 10 to 60 parts by weight based on 100 parts by weight of the ginseng flakes, the saccharide is contained in an amount of 30 to 50 parts by weight based on 100 parts by weight of the ginseng flakes, 30 to 50 parts by weight based on 100 parts by weight of the composition.

Preferably, the porridge ginseng portion is cooked so that the juiced portion is 40 to 80 Brix.

Preferably, the step of inserting the ginseng slices is performed for 5 to 15 minutes, and the step of adding the ginseng slices is carried out for 20 minutes to 1 hour, and the step of drying the ginseng slices is carried out at 50 ° C To 70 < 0 > C for 2 hours to 3 hours.

The ginseng slices produced according to the present invention can easily ingest those who have a sense of resistance due to the unique taste of ginseng. In particular, by adding the fruit juice concentrate (fruit concentrate) to reduce the bitter taste of ginseng, And can be easily ingested by children as well as young and old.

In addition, the ginseng slices produced according to the present invention soften the ginseng by using an aqueous solution of vitamin C, so that the texture is excellent.

1 is a flow chart showing a method for manufacturing ginseng slices according to the present invention.

Unless defined otherwise, all technical terms used in the present invention have the following definitions and are consistent with the meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Also, preferred methods or samples are described in this specification, but similar or equivalent ones are also included in the scope of the present invention.

The term "ginseng slices " as used in the present invention means peeled, sliced and cut into honey, sugar, eryth sterol, crystalline oligosaccharide, etc., and then dried in a weak fire.

The term "Brix " as used in the present invention means a sugar content in a liquid, and means a content (g) of sugar contained in 100 g of a solution.

The term "saccharide" as used in the present invention means a sweet substance such as sugar, eryth sterol, crystalline oligosaccharide, or xylitol.

The present invention relates to a method for manufacturing a ginseng slice, and more particularly, to a method for manufacturing a ginseng slice, A step (S2) of heating the vitamin C aqueous solution and boiling the ginseng slices; Producing a pectic liquid (S3); Pectin solution, saccharide, and enriched fruit juice are mixed, and the porridge ginseng pieces are added to prepare the cooking step (S4); (S5) of filtering the ginseng slices by sieving the ginseng slices; Semi-drying and cooling the ginseng slices (S6); (S7) the saccharide on the outer surface of the semi-dried ginseng cake; And a step (S8) of drying and cooling the ginseng slices. Hereinafter, the method for producing ginseng slices will be described in detail. 1 is a flow chart showing a method for manufacturing ginseng slices according to the present invention.

First, the step of washing the ginseng and then finely cutting the ginseng slices (S1).

Ginseng can be either fresh ginseng or white ginseng, preferably ginseng. The thickness of the ginseng slices can be sliced to a thickness of 2 to 3 mm, preferably 2.5 mm. When the thickness is less than 2 mm, the texture is poor. When the thickness is more than 3 mm, there is a problem that the softness using the aqueous solution of vitamin C does not sufficiently occur, or the flavor and aroma unique to ginseng are strong.

Next, a step (S2) of heating the vitamin C aqueous solution and boiling the ginseng slices is carried out.

The vitamin C aqueous solution is a mixture of water and vitamin C, and preferably water is mixed with vitamin C at a concentration of 0.2 to 3% (w / w). When the concentration of the aqueous solution of vitamin C is less than 0.2% (w / w), softening of the ginseng is not sufficiently performed and the texture is poor. When the concentration of vitamin C aqueous solution is more than 3% (w / w) It becomes. In the case of defatting with an aqueous solution of vitamin C, the texture of the ginseng can be prevented by the softening of the ginseng so that the browning of the ginseng steel produced can be prevented and the germicidal action can be performed. In addition, the amount of the ginseng blended in the vitamin C aqueous solution may be 20 to 40 parts by weight based on 100 parts by weight of the aqueous vitamin C solution. When the amount of the ginseng slurry exceeds the above range, there is a problem in that the ginseng portion is not completely immersed and is not uniformly softened.

The step of inserting the ginseng slices may be carried out for 5 to 15 minutes, preferably 10 to 12 minutes, more preferably 10 minutes after inserting the ginseng slices into an aqueous solution of vitamin C. If the time is less than 5 minutes, the softening of the ginseng is not sufficiently performed. If the ginseng goes beyond 15 minutes, the effective ingredient of the ginseng may dissolve in the aqueous solution, and the ginseng slice may break down.

Next, step (S3) of producing a pectin liquid is described.

The pectin liquid means a mixture of water and citrus pectin dissolved therein. The packed liquid preferably contains citrus pectin in a concentration of 0.3 to 1.7% (w / w), preferably 0.5 to 1.5% (w / w), more preferably 0.6 to 1.0% (w / , Most preferably at a concentration of 1.0% (w / w).

Next, the pectin liquid, the saccharide, and the concentrate of the fruit and vegetable juice are mixed, and the porridge ginseng portion is put in the cooking step (S4).

The fruit juice concentrate consists of ginger concentrate, aronia concentrate, furun concentrate, citron concentrate, mango concentrate, blueberry concentrate, strawberry concentrate, peach concentrate, apple concentrate, banana concentrate, calamansi concentrate, orange concentrate, And the concentration of the fruit and vegetables can be adjusted in consideration of the taste and taste of the user of the product. For example, for children who may be reluctant to taste the unique taste of ginger, it may be desirable to have a juice concentrate such as Aronia concentrate, Furon concentrate, Citron concentrate, Mango concentrate, Blueberry concentrate, Berry concentrate, Peach concentrate, Apple concentrate, Banana concentrate, , A pumpkin concentrate, and a mandarin concentrate can be used. Preferably, an enriched fruit concentrate containing all of the concentrate may be used. In addition, the concentrate used in the present invention means that the solid content is not less than 50% by weight, which is juice without adding other ingredients.

The saccharides means at least one sweet taste substance selected from the group consisting of sugar, eryth sterol, crystalline oligosaccharides and xylitol.

It is desirable to cook ginseng on a medium-sized fire when cooking with ginseng. In addition, the enriched fruit juice concentrate can be put in the step of weakening to prevent the destruction of the ingredients. The medium blanket means a temperature of 70 to 90 캜, and the weak fire means a temperature of 50 to 70 캜.

In one embodiment, the mixing weight ratio of the pectin liquid, saccharide, and enriched fruit concentrate may be 1: 1 to 4: 1 to 4.

In one embodiment, the pectin liquid may be contained in an amount of 10 to 60 parts by weight with respect to 100 parts by weight of the ginseng flakes, the saccharide may be included in an amount of 30 to 50 parts by weight with respect to 100 parts by weight of the ginseng flakes, , Preferably 10 parts by weight of a pectin solution, 40 parts by weight of a saccharide and 40 parts by weight of an enriched fruit juice may be used per 100 parts by weight of the ginseng component. The mixing ratio or the usage amount can be adjusted according to the concentration of the pectin solution, the kind of the concentrated enriched solution, and the like.

In addition, in step S4, in addition to the mixture of the pectin liquid, the saccharide and the enriched liquid concentrate, a coloring ingredient or a nutritional ingredient may be additionally contained. For example, when a mango or citron concentrate is used, water-soluble curcumin may be further added to yellow the color of the ginseng root. The added components may be included in an amount of 0.02 to 1 part by weight based on 100 parts by weight of the ginseng flakes.

It is preferable that the cooked ginseng slices are cooked so that the juice is 40 to 80 Brix in step S4. The sugar content can be adjusted according to the taste of the product demand. In addition, it is preferable that the cooking is carried out for about 20 minutes to 1 hour, and the medium is cooked in a medium heat so that the sugar is sufficiently absorbed to the ginseng portion.

Next, step (S5) is performed to remove the sugar from the ginseng slices by sieving them.

Next, the step of semi-drying and cooling the pieces of ginseng is performed (S6).

The semi-drying is performed in a dryer at a temperature of 50 to 60 ° C for 30 minutes to 1 hour and half, followed by cooling. Semi-dry ginseng section is better texture. If the semi-drying temperature is less than 50 ° C, the drying time is too long to be efficient. If the semi-drying temperature is more than 60 ° C, the drying is too hard, resulting in poor texture. In the case of semi-drying, it is possible to prevent the effective ingredient in the inside from becoming leaked out, and to reduce the drying time in the subsequent step. In addition, when semi-drying is performed in the middle, the ginseng slices of the final product are less sticky to each other, so that the product can be easily eaten even when it is consumed by consumers as well as during the packaging and storage stages of the product.

After drying, the saccharide should be cooled sufficiently to prevent the saccharide from melting when the saccharide is buried in the next step.

Next, the step of embedding saccharide on the outer surface of semi-dried ginseng bed (S7).

The amount of the saccharide is preferably 15 to 30% by weight based on the weight of the semi-dried ginseng. If a small amount of saccharide is used, it will not be sufficiently adhered to the ginseng portion, and if it is used excessively, excessive amount of the product may be caused.

Finally, the ginseng pieces are dried and then cooled (S8).

The step of drying the ginseng slices may be carried out at 50 ° C to 70 ° C, preferably at 60 ° C for 3 hours, preferably for 2 hours to 3 hours. When the temperature and time are exceeded, the texture becomes too hard and the texture becomes poor. The drying time and temperature can be adjusted according to the concentration of the fruit and the like.

The moisture content of the finally prepared gum pan can be 10 to 17%, preferably 13 to 15%. If the moisture content is out of the above-mentioned range, microorganisms and the like tend to grow during storage and storage, shortening the storage and storage period, and resulting in poor texture.

Hereinafter, the present invention will be described more specifically with reference to Examples. It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the following claims. something to do.

Example  1

Fresh ginseng was washed and sliced to a thickness of 2.5 mm. When 1.5 g of vitamin C is added to 500 g of water, it is heated. When the water boils, 150 g of ginseng is added and the mixture is heated for 10 minutes. 3 g of citrus pectin was added to 300 g of water and dissolved with stirring to prepare a 1% (w / w) pectin solution. The concentrate was mixed with the same amount of ginger concentrate, Aronia concentrate, furon concentrate, citron concentrate, mango concentrate, blueberry concentrate, strawberry concentrate, peach concentrate, apple concentrate, banana concentrate, calamansi concentrate, orange concentrate, The fruit juice concentrate was prepared. 15 g of pectin solution and 60 g of sugar were added to the mixture, and the resulting mixture was boiled in a medium heat (about 80 ° C.), and then 60 g of the concentrate was added and the mixture was boiled at about 60 ° C. The mixture was heated for about 30 minutes until the mixture reached 70 Brix. The ginseng slices were sieved to remove sugars, cooled sufficiently, and then dried in a 60 ° C dryer for about 1 hour and half, and then sufficiently cooled. The semi - dried ginseng was placed in a container containing 25% of the weight of the semi - dried ginseng, and sugar was added to the surface of the ginseng. Dried for about 3 hours in a 60 DEG C drier, and then cooled.

Comparative Example  1

And dried in a 60 ° C dryer for about 1 hour and half.

Experimental Example  : Sensory evaluation

The ginseng fragments of the above-mentioned Examples and Comparative Examples were subjected to sensory evaluation. Sensory evaluation was carried out on 20 ordinary people from 15 to 50 generations. The evaluation was performed with respect to color, flavor, taste, sugar content, texture and overall acceptability. The highest score was 5 and the lowest score was 0.

Example 1 Comparative Example 1 color 4 3 Appearance 5 One incense 4 4 flavor 4 3 Sugar content 5 4 Texture 5 2 Comprehensive preference 4 3

As can be seen from the results of Table 1, the ginseng steel of Example 1 according to the present invention was rated higher than Comparative Example 1. In particular, Comparative Example 1, which did not include the semi-drying step, was inconvenient to eat because the externally manufactured ginseng rods stick to each other, and the texture was worse.

Claims (6)

As a method for producing ginseng slices,
Washing the ginseng and finely dividing the ginseng into pieces;
Heating the aqueous solution of vitamin C and boiling the ginseng slurry;
Preparing a pectin solution;
Pectin liquid, saccharide, and enriched fruit juice are mixed, and then the porridge ginseng pieces are added to prepare the mixture;
Removing the sugar from the ginseng slices by sieving the ginseng slices;
Semi-drying and cooling the pieces of ginseng;
A step of putting saccharide on the outer surface of semi-dried ginseng slurry; And
Drying the ginseng slice and cooling the ginseng slice,
The above-mentioned fruit juice concentrate can be used as a concentrate such as ginger concentrate, aronia concentrate, furon concentrate, citron concentrate, mango concentrate, blueberry concentrate, strawberry concentrate, peach concentrate, apple concentrate, banana concentrate, calamansi concentrate, orange concentrate, At least one selected from the group consisting of
Wherein the pectin liquid is a mixture of water and citrus pectin at a concentration of 0.3 to 1.7% (w / w). The method according to claim 1,
Wherein the aqueous solution of vitamin C is a mixture of water and vitamin C at a concentration of 0.2 to 3% (w / w). [Claim 2] The pectin liquid according to claim 1, wherein the pectin liquid is contained in an amount of 10 to 60 parts by weight based on 100 parts by weight of the ginseng flakes, the saccharide is contained in an amount of 30 to 50 parts by weight per 100 parts by weight of the ginseng flakes, And 30 to 50 parts by weight based on 100 parts by weight of the ginseng. The method according to claim 1, wherein the ginseng slices are cooked so that the juiced ginseng slurry is 40 to 80 Brix. The method according to claim 1, wherein the step of putting the ginseng slices is conducted for 5 to 15 minutes,
The step of adding the poached ginseng slices is carried out for 20 minutes to 1 hour,
Wherein the step of drying and cooling the ginseng slices is performed by drying at 50 ° C to 70 ° C for 2 hours to 3 hours and then cooling the ginseng slices. delete

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