KR102021882B1 - Beverage composition comprising powder of raw ginseng and sprout ginseng and fruits-vegetables grinding and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a functional beverage composition using powder of fresh ginseng and sprout ginseng and a fruit-vegetable ground product, which is added with the powder of fresh ginseng and sprout ginseng to exhibit functionality such as an antioxidant effect or the like and also added with the fruit-vegetable ground product to improve physical properties, thereby manufacturing the functional beverage composition excellent in preference.

Description

BEVERAGE COMPOSITION COMPRISING POWDER OF RAW GINSENG AND SPROUT GINSENG AND FRUITS-VEGETABLES GRINDING AND MANUFACTURING METHOD THEREOF}

The present invention relates to a functional beverage composition using fresh ginseng and sprout ginseng powder and fruit and vegetable grinds, and more particularly, exhibits antioxidant activity and the like by using fresh ginseng powder, sprout ginseng powder and fruit and vegetable grinds. Functional beverages and food compositions and methods for preparing the same.

Due to the change in the social structure of industrial development, the desire of human beings for food is also changing. The primary desire is to demand high-quality foods to promote health from food demands by quantitative fulfillment, or to demand instant foods that seek convenience in recent years. There is a need for health supplements with enhanced physiological functions for treatment. There is also a growing interest in qualitative food groups to promote health. In particular, Korea's household snack market grew from 1.1 trillion won in 2011 to 1.67 trillion won in 2015, growing 51.1% in five years.In particular, the market for fresh convenience foods such as salads and simple fruits was 601 in 2011. It is an increase of 59.1% from KRW 100 million to KRW 95.9 billion in 2015.

The reason why the market share of fresh-convenience foods is increasing is to promote health and simplifies material care. Accordingly, an object of the present invention is ginseng, which has been recognized for its functionality in hatock juice, which is produced by the technology of producing clean, high-pressure washing, non-concentration, non-juice and sterilization by carefully selecting fruits and vegetables with high antioxidant content. It is to produce a new product with improved functionality and taste.

Korean Patent No. 10-1326005 discloses a functional beverage composition containing a red ginseng concentrate and a fruit concentrate. In addition, Korean Patent Publication No. 10-2010-0105808 discloses a health food composition containing a red ginseng and fruit extract.

The advantage of the existing Hattok juice is that it is made by adding a very small amount of water by grinding the appropriate vegetables and fruits as a whole.It contains vitamins, minerals, and fiber, which are physiological regulators, rather than juice products made by juice, which contain ingredients from raw materials. Is the main one. Recently, the products produced by the similar products have come out with a single kind of vegetable or fruit juice, but this product does not add other vegetables and fruits, such as no preservatives and no colorants, but not only adds a unique taste but also nutrition of raw materials. It features the ingredients as they are. Therefore, it is a good food to regulate the biorhythm, but it is necessary to improve the functionality and produce a new differentiated product.

Thus, the present inventors have developed a beverage composition with improved functionality in the existing Hattok juice by adding ginseng in Geumsan, the main locality of ginseng as part of improving the functionality. If ginseng is added to Hattok juice to develop a new product, the functionality is increased, but there is a risk that palatability may be lowered due to the bitter taste unique to ginseng. In order to develop such a new product, it is necessary to develop a product having increased functionality and palatability in consideration of the type of raw materials and the conditions for addition of ginseng. The main characteristic of the product to be developed is the development of a new Hatox juice product with improved functionality while maintaining or increasing the taste of the existing Hatox juice. I would like to.

The matters described as the background art are only for the purpose of enhancing the understanding of the background of the present invention and should not be taken as acknowledging that they correspond to the related arts already known to those skilled in the art.

Patent Document 1: KR 10-1326005 B1 (2013.10.31) Patent Document 2: KR 10-2010-0105808 A (2010.09.30)

It is a main object of the present invention to provide a beverage composition which shows antioxidant efficacy by containing active ingredients derived from fresh ginseng, shoot ginseng and fruits and vegetables.

Still another object of the present invention is to provide a method for preparing a beverage composition which shows antioxidant efficacy by containing active ingredients derived from fresh ginseng, shoot ginseng and fruits and vegetables.

Other objects and advantages of the present invention will become apparent from the following detailed description, claims and drawings.

In order to achieve the above object, the present invention provides a beverage composition characterized by showing antioxidant efficacy by containing an active ingredient derived from fresh ginseng, shoot ginseng and fruits and vegetables.

In another aspect, the present invention provides a method for producing a beverage composition comprising the active ingredient derived from fresh ginseng, shoot ginseng and fruit and vegetables comprising the following steps.

(a) grinding the ginseng, fruits and vegetables; (b) saccharifying the ground ginseng; (c) steaming the aged ginseng; (d) mixing the fruit and vegetable grounds with the steamed ground ginseng and sprout ginseng lyophilized powder before aging; And (e) crushing and stirring the mixed aging product again, followed by heating.

The term "hatock juice" used in the present invention refers to a beverage composition exhibiting functionality such as antioxidant effect by containing active ingredients such as fresh ginseng, shoot ginseng, fruit and vegetable.

The present invention can improve the functionality by adding fresh ginseng and shoot ginseng.

In the present invention, the fresh ginseng is used without undergoing the process of juice or filtration.

According to the present invention, after selecting an appropriate amount of ginseng and shoot ginseng, it is possible to set a process condition in which the content of ginsenoside component which is an active ingredient contained in fresh ginseng and shoot ginseng is not lost as much as possible.

Here, the beverage composition of the present invention is the ginsenoside content of 60mg or more per 100g juice, according to the production method of the present invention the sum of ginsenosides Rg1, Rb1 and Rg3 becomes more than l0mg compared to the daily intake functional A functional beverage can be prepared so that it can be given.

According to the beverage composition manufacturing method of the present invention, it is possible to improve the physical properties of haetok juice added ginseng.

(a) grinding the fresh ginseng, fruits and vegetables

In the present invention, after grinding the fresh ginseng roughly after grinding the fresh ginseng, which is an existing sample, the ginseng starch can be saccharified by its own enzyme by aging in a storage tank at 37 ° C. for at least 9 to 12 hours.

In the present invention, fruit, vegetables may be used apples, bananas, carrots, tomatoes, preferably apple 30% by weight, bananas 25% by weight, carrots 25% by weight, tomatoes 20% by weight of the fruit and vegetables A mixture may be prepared, and it is preferable to further add 5% by weight of purified water to the whole fruit and vegetable mixture, followed by grinding to prepare fruit and vegetable grinding products.
In the present invention, the degree of crushing of fruits and vegetables is put in a juicer with a rotary cutter of a cutter (the cutter), the first step of roughly grinding for 10 seconds at a speed of 1,700 rpm as the first step, and then 3,500 at the second. It is preferable to make the grinding liquid having good neck pulverization by grinding at 30 rpm for 1 minute at a speed of rpm and sufficiently grinding the particle size to about 70 to 90 mesh. In the present invention, the degree of grinding may be adjusted to meet the needs of consumers.

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In the present invention, the grinding degree of the fresh ginseng is in the process of grinding the ginseng itself and glycosylated in a juicer with a rotary cutter of the cutter (the cutter) method in the first step roughly for 10 seconds at a speed of 1,700 rpm in one step Then, it is ground appropriately in the process of saccharification by grinding with rough grinding of 20-30 mesh particle size for 10 seconds at a speed of 3,500 rpm.

(b) saccharifying the ground ginseng

In the present invention, after adding a predetermined amount of purified water to the fresh ginseng, and roughly crushed, the ground ginseng can be saccharified by self enzymes by leaving it aged for at least 9-12 hours at a temperature of 37 ° C.

(c) steaming aged ginseng

In the present invention, the saccharified ground ginseng is steamed by steaming for about 30 minutes in a steamer (or steam cooker) of 97 ~ 100 ℃.

(d) mixing the fruit and vegetable grounds with steamed ground ginseng and sprout ginseng lyophilized powder before aging

The present invention is steamed for about 30 minutes in the steamed ginseng ginseng, and then mixed with the ground fruit, vegetables and the steamed ground ginseng in a aging tank at 30 ℃ aged for about 6-9 hours contained in the ginseng It can go through the process of breaking down pectin, fiber and other polysaccharides.

In the present invention, the fruit and vegetable grinding materials are put in a aging tank at 30 ° C., the steamed ground ginseng is mixed with 2 to 3% by weight of the fruit and vegetable grinding, and the sprouts lyophilized powder is mixed with the fruit and vegetable grinding products. After mixing at a ratio of 0.25 to 0.5% by weight, the mixture may be aged for 6 to 9 hours to decompose pectin, fiber, and other polysaccharides in the ginseng to prepare a mixed aging product.

The method for preparing a beverage composition according to the present invention can produce a beverage composition with improved physical properties in accordance with the conditions that improve the consumer's preference.

The present invention has a low preference for physical properties due to the inclusion of starch, pectin, and other polysaccharides remaining in fresh ginseng and sprouts when ground and heated simultaneously under the same conditions as fruits and vegetables. In order to increase the degree of decomposition of the polysaccharides and other polysaccharides it is preferable to go through the step of aging without heating immediately after grinding in order to use the own enzymes of ginseng and the own enzymes of fruits and vegetables.

(e) regrinding and stirring the mixed matured and then heating

In the present invention, the mixture is milled and stirred again, and heated to a temperature of 97 ℃ for 1 hour to prepare a beverage composition.

The beverage composition according to the present invention may be added to the fresh ginseng and sprout ginseng powder to exhibit functionality such as an antioxidant effect, and can be added to fruit and vegetable grinding to improve the physical properties to prepare a functional beverage composition having excellent preference.

1 is a process diagram schematically showing a method for producing a beverage composition according to the present invention.
Figure 2 is a graph showing the results of comparative analysis of the preference of the beverage composition according to the present invention.
(A) Comparison of preference by fresh ginseng (%)
(B) Comparison of preference with the addition of 2.5% fresh ginseng powder
(C) Comparison of preference for beverage composition containing 2.5% fresh ginseng and beverage composition with 0.5% fresh ginseng powder
3 is a graph showing a result of comparing and analyzing the preferences for the beverage composition of fresh ginseng and sprouts ginseng with different compositions of fruits and vegetables. Composition 1 is Example 2, Composition 2 is Example 3, Composition 3 is prepared by Example 4.
Figure 4 is a graph of the analysis results of the viscosity in the physical properties of the beverage composition according to the present invention.
5 is a graph analyzing the experimental results for the antioxidant effect of the beverage composition according to the present invention.
(A) Electronic scavenging ability (%) using DPPH solution
(B) Picture after color reaction related to electronic noise
6 is a graph comparing and analyzing preferences according to a method for preparing a beverage composition according to the present invention.
Figure 7 (A) is a graph analyzing the change of starch and sugar according to a certain maturation time of ginseng grinds of the beverage composition according to the present invention, Figure 7 (B) is steamed ginseng grinds of the beverage composition according to the present invention This is a graph analyzing the changes of acidic polysaccharides in fresh ginseng after mixing with fruit, vegetable grinding and sprout ginseng powder.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, and the scope of the present invention is not limited by these examples in accordance with the gist of the present invention (for those skilled in the art) Will be apparent from the following description.

[Example 1] Haktok juice manufacturing method added ginseng and sprout ginseng powder

(a) After grinding a certain amount of ginseng roughly, the ground ginseng was glycosylated by self enzymes by leaving it aged for at least 9-12 hours at a temperature of 37 ° C. At this time, the rough grinding of ginseng is to give the texture of ginseng grains chewed on the hatock juice to recognize that the ginseng is contained and to satisfy the preference of having a texture in preference.

(b) the saccharified ginseng is steamed for 30 minutes in 97 ~ 100 ℃ steamer (or steam cooker)

(c) Mixing the crushed fruits and vegetables in the aging tank at 30 ° C., the steamed ginseng ginseng and freeze-dried powder, and then aging for 6-9 hours to decompose pectin, fiber and other polysaccharides in the ginseng. I went through the process.

The mixed aged was again milled and stirred, and heated at a temperature of 97 ° C. for 1 hour to prepare a beverage composition.

Example 2 Preparation of Hattok juice composition added ginseng and sprout ginseng powder 1

A fruit / vegetable mixture may be prepared by mixing apples at a ratio of 30% by weight, banana 25% by weight, carrot 25% by weight, and tomato 20% by weight, and further adding 5% by weight of purified water to the whole fruit / vegetable mixture. Then pulverized to prepare a fruit and vegetable grinding.

After adding a certain amount of purified water to roughly grind the ginseng, the ground ginseng was glycosylated by self enzymes by being left to mature for 9 to 12 hours or more at a temperature of 37 ° C. The saccharified ground ginseng was steamed by steaming for about 30 minutes in a steamer (or steam cooker) of 97 ~ 100 ℃.

The fruit and vegetable grinding products are put in a aging tank at 30 ° C, the steamed ground ginseng is mixed with 2 to 3% by weight of the fruit and vegetable grinding, and the sprouts lyophilized powder is 0.25 to 0.5 weight of the fruit and vegetable grinding. After mixing at a rate of% and aged for 6 to 9 hours to prepare a mixed aging through the process of decomposing other polysaccharides such as pectin, fiber, etc. contained in fresh ginseng.

The mixed aged was again milled and stirred, and heated at a temperature of 97 ° C. for 1 hour to prepare a beverage composition.

Example 3 Preparation of Fruit Leaf Vegetable Composition during Preparation of Hatock Juice Composition with Fresh Ginseng and Sprout Ginseng Powder 2

13-15 wt% of apples, 13-15 wt% of bananas, 15-17 wt% of carrots, 15-17 wt% of tomatoes, 13-15 wt% of cabbage, 15-17 wt% of broccoli, and then the whole fruit Fruit and vegetable grinding can be prepared by adding more 5% by weight of purified water to the vegetable mixture and then grinding.

After adding a certain amount of purified water to roughly grind the fresh ginseng, the ground ginseng was glycosylated by self enzymes by leaving it aged for at least 9-12 hours at a temperature of 37 ° C. The saccharified ground ginseng was steamed by steaming the steamed ginseng (or steam cooker) at 97-100 ° C. for about 30 minutes.

The fruit and vegetable grinding products are put in a aging tank at 30 ° C, the steamed ground ginseng is mixed with 2 to 3% by weight of the fruit and vegetable grinding, and the sprouts lyophilized powder is 0.25 to 0.5 weight of the fruit and vegetable grinding. After mixing at a rate of% and aged for 6-9 hours to prepare a mixed powder aged through the process of decomposing other polysaccharides such as pectin, fiber, etc. contained in fresh ginseng.

The mixed powdered mature was again ground and stirred, and heated at a temperature of 97 ° C. for 1 hour to prepare a beverage composition.

Example 4 Preparation of Fruit Leaf Vegetable Compositions during Preparation of Hatock Juice Composition with Fresh Ginseng and Sprout Ginseng Powder 3

20 to 30% by weight of apples, 50 to 60% by weight of spinach, 5 to 10% by weight of plum, 5 to 10% by weight of lemon, and then 5% by weight of purified water was added to the whole fruit and vegetable mixture. After grinding, fruit and vegetable grinding can be prepared.

After adding a certain amount of purified water to roughly grind the fresh ginseng, the ground ginseng was glycosylated by self enzymes by leaving it aged for at least 9-12 hours at a temperature of 37 ° C. The saccharified ground ginseng was steamed by steaming the steamed ginseng (or steam cooker) at 97-100 ° C. for about 30 minutes.

The fruit and vegetable grinding products are put in a aging tank at 30 ° C, the steamed ground ginseng is mixed with 2 to 3% by weight of the fruit and vegetable grinding, and the sprouts lyophilized powder is 0.25 to 0.5 weight of the fruit and vegetable grinding. After mixing at a rate of% and aged for 6-9 hours to prepare a mixed powder aged through the process of decomposing other polysaccharides such as pectin, fiber, etc. contained in fresh ginseng.

The mixed powdered mature was again ground and stirred, and heated at a temperature of 97 ° C. for 1 hour to prepare a beverage composition.

Experimental Example 1 Investigation of Favorability by Addition of Fresh Ginseng and Sprout Ginseng

As shown in Figure 2 (A), when the juice production by the amount of ginseng added to the existing hatok juice did not feel the difference from the existing by 1.5% addition and began to feel a slight addition by adding more than 1.5% and added 3.0% The variation in taste, smell, and overall preference was great, and the most suitable amount of fresh ginseng was about 2.5%.

As shown in FIG. 2 (B), the overall preference tended to increase until 0.5% added to the juice content of the sprouted ginseng powder added to the hatock juice added with 2.5% fresh ginseng, and the palatability decreased.

As the result of adding 0.5% of Sprout ginseng powder to Hatock juice added 2.5% of fresh ginseng, the degree of color tilted toward the green side, the appraisers who expressed dissatisfaction with the existing Hattok juice in the drawing showed that the taste was improved.

As shown in Figure 2 (C), the taste and overall preference as shown in the 2% added ginseng ginseng sprouts powder 0.5% hatok juice was the best but the most severe in terms of physical properties.

Figure 3 is a result of examining the preference by adding 2% fresh ginseng and 0.5% sprouts ginseng powder prepared by different fruits and vegetables composition. As shown in FIG. 3, the composition 1 (Example 2) had the highest preference compared to the composition 2 (Example 3) and the composition 3 (Example 4) containing a lot of leafy vegetables.

Experimental Example 2 Qualitative Characteristics by Addition of Fresh Ginseng and Sprout Ginseng

(1) General Characteristics of Hatock Juice

General characteristics of the hatock juice are shown in the following [Table 1]. In terms of taste and overall acceptability, the hatock juice with 0.5% fresh ginseng powder added to 2.5% added fresh ginseng was the best, but the variation in physical properties was the most severe.

(2) Saponin Composition and Content of Hatock Juice

Regarding the functional beverage composition according to the present invention, ginsenoside content was analyzed under the conditions of the following [Table 2].

The saponin composition and content of haetok juice are shown in the following [Table 3]. In addition, the saponin composition and content contained in the ginseng and sprout ginseng powder is shown in the following [Table 4]. In general, ginseng leaves contain more saponin than ginseng leaves, and saponins, such as ginsenosides F1, F2, F3, and F4, which are not contained in ginseng, were additionally contained. . When 2.5% of fresh ginseng was added to the existing hattox juice, saponins contained in the fresh ginseng were detected, and the total saponin content was 15.6 mg per 100 g of the hattox juice, and 0.5% of sprouted ginseng powder was added to the hattox juice. It contained 58.8 mg per 100 g.

Therefore, ginseng saponin ingredient can be ingested when a certain amount of ginseng and sprout ginseng powder is added to the existing hatok juice, and the functionalities of ginseng (when the sum of ginsenoside Rg1 + Rb1 + Rg3 is 3.0 mg, boosting immunity and fatigue Recovery and antioxidant function certification, food and beverage notice) can be given to improve the functionality.

(3) Inorganic ion composition and content of Hatock juice

The inorganic ions composition and content of the hatock juice are shown in the following [Table 5]. The total mineral content of the existing Hatox juice is 132.92 mg, and when 2.5% of fresh ginseng is added, 149.73 mg and the fresh ginseng + sprouts ginseng powder contains 168.89 mg. By increasing the content of the 'K' ions involved in the internal and external fluid control it is believed that the help in controlling metabolism in vivo when ingesting the beverage composition of the present invention.

* A0: Existing Hatock juice, A4: Existing Hatock juice + 2.5% added fresh ginseng, A4-1: A4 + 0.5% added sprout sprout powder

(4) Properties of Hatock Juice

As the conditions for measuring the physical properties of Hatox juice , the viscosity was measured using a Brookfield DV-III Ultra Rheometer (Brookfield Eng. Inc., Middleboro, MA, USA) and 100 mL of Hatox juice was prepared to prevent voids in the viscosity measuring cup. The temperature was maintained at 20 ^o C and the viscosity was measured using the spindle of LV-2. Viscosity measurement conditions were measured repeatedly 10 times for 30 seconds at a time at a rotation speed of 50 rpm at a temperature of 20 ^° C.

The results of measuring the physical properties of hatock juice are shown in FIG. 4. As a result of the palatability test, the parts with high variance with regard to hatok juice appeared physical properties. As a result of measuring the physical properties with a viscometer, the physical properties of the existing hatok juice was the most important in the degree of crushing of fruits and vegetables. When ginseng is a root crop compared to fruits and vegetables, the content of starch, polysaccharides, etc. is high, and thus the preference for physical properties is lower and the viscosity is higher than that of conventional hattox juice.

Experimental Example 3 Antioxidant Effect of Hatock Juice

0.5 ml of Hattox juice was added to 2 ml of 1.5 × 10 ^-4 M DPPH solution, mixed, left for 30 minutes, and then absorbance was measured at 517 nm. Reviewed.

As shown in FIG. 5, as a result of comparing the antioxidant effect of the existing haetok juice and fresh ginseng, fresh ginseng + sprouts ginseng powder added to the vitamin C, the addition of only ginseng showed a lower antioxidant effect than the existing hatok juice In the case of adding Sprout ginseng powder, the existing Hatox juice showed an electronic scavenging ability of 49.2%, and the scavenging ability of Sprout ginseng showed better functionality than 74.3%.

[Experimental Example 4] Improvement of physical properties according to the preparation method of hattox juice added with fresh ginseng and sprout

Hattok juice production method for improving the physical properties was set as follows.

Manufacturing Method 1

Fruits and vegetables were mixed at a constant ratio, crushed and heated.

Manufacturing Method 2

After steaming a certain amount of fresh ginseng in a steamer, the mixture was ground and mixed with fruit, vegetable and sprout ginseng powder in the same manner as in Comparative Example 1, and then heated.

Manufacturing Method 3

After grinding a certain amount of ginseng roughly, the ground ginseng was left to stand (at least 9-12 hours) at a temperature of 37 ℃. The ground grinding ginseng was steamed in a steam cooker (100 ° C., 30 minutes), and then mixed with the fruit, vegetable grinding, and sprout ginseng powders of Comparative Example 1. The mixture was aged (6-9 hours) at a temperature of 30 ° C. The aged material was again ground and then heated.

The symbol diagram according to the manufacturing method of the hatock juice according to the manufacturing process is shown in FIG.

When the palatability was investigated by adding fresh ginseng, the palatability of the palatability was decreased and the palatability was examined. After mixing with aging and degrading starch and polysaccharides contained in ginseng by various saccharification and pectin degrading enzymes contained in fruits and vegetables, it was found that the acceptability of physical properties was improved.

Experimental Example 5 Pretreatment Effect in Manufacturing Hatock Juice for Improving Physical Properties

(1) Changes of Starch and Sugars of Fresh Ginseng Grind according to Aging Time

As shown in Fig. 7 (A), after starch ginseng grounds were left at 37 ° C. in order to saccharify starch contained in fresh ginseng, starch was decreased and the content of dextrin, oligosaccharide and free sugar was decreased. I could see an increase.

(2) Changes of Acidic Polysaccharides in Fresh Ginseng after Mixing Steamed Fresh Ginseng Grind with Fruit, Vegetable and Sprout Ginseng Powder

As shown in Figure 7 (B), in order to saccharify other polysaccharides, such as pectin contained in the steamed ginseng grounds, the steamed ginseng grounds and fruit and vegetable grounds were mixed and left to stand at a temperature of 37 ℃. As a result of the change of acidic polysaccharides, disaccharides, free sugars and galacturonic acid contents, it was found that the acidic polysaccharides and disaccharides decreased, and the content of galacturonic acid, which is a constituent of free sugars and polysaccharides, increased.

(3) Changes of Saponin in Hatock Juice Aged after Mixing Steamed Fresh Ginseng Grind with Fruit, Vegetable and Sprout Ginseng Powder

Steamed ginseng grounds were mixed with fruit, vegetable grounds, and sprouts, and then aged for 12 hours. After saponin analysis, the results were as shown in Table 6 below. The saponin content of Preparation Method 1 was 58.8 mg per 100g, and the mixture was ground and mixed with the same method as Preparation Method 1 to make juice. The saponins of the preparation method 2 was made of a small amount of representative saponins Rg1, Re, Rb1, etc. present in fresh ginseng, and a small amount of Rg3 was produced in about 1.2 mg, roughly grind the fresh ginseng and placed in a thermostat at 37 ° C for 9 to 12 hours. Next, the saponins of Preparation Method 3 prepared by mixing together other fruits, vegetable grinding and sprout ginseng powder, and then aging them in a thermostat at 35-40 ° C. for 9-12 hours are ginsenosides, which are representative saponins present in fresh ginseng. Rg1, Re, Rb1, etc. are reduced to some extent, and ginsenosides F1, F2 and Rg3, which are saponins with excellent whitening, anticancer, and anti-inflammatory effects, are increased by more than 50% compared to Preparation Method 2. And also ginsenoside Rhl was produced.

The specific parts of the present invention have been described above in detail, and it is apparent to those skilled in the art that these specific technologies are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. Therefore, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (3)

(a) Fresh ginseng is prepared by grinding roughly for 10 seconds at a speed of 1,700 rpm and then grinding to 20-30 mesh particle size for 10 seconds at a speed of 3,500 rpm, 30% by weight of apples, 25% by weight of bananas, 25% by weight of carrots, After preparing a fruit / vegetable mixture by mixing 20% by weight of tomatoes, further adding 5% by weight of purified water to the whole fruit / vegetable mixture, and then roughly grinding it at a speed of 1,700 rpm for 10 seconds and then at a speed of 3,500 rpm. Grinding to a particle size of 70 to 90 mesh for 30 seconds to 1 minute;
(b) saccharifying starch ginseng starch by its own enzyme by aging the ground ginseng at a temperature of 37 ° C. for at least 9-12 hours;
(c) steaming the saccharified ground ginseng grounds by steaming for about 30 minutes in a steamer at 97-100 ° C .;
(d) The fruit and vegetable grinding products are put in a aging tank at 30 ° C., the steamed ground ginseng is mixed with 2 to 3% by weight of the fruit and vegetable grinding, and the sprouts lyophilized powder is 0.25 of the fruit and vegetable grinding. Aging for about 6-9 hours after mixing at a ratio of ˜0.5 wt%; And
(e) a method for producing a beverage composition comprising the step of grinding and stirring the mixed aging again for 1 hour at a temperature of 97 ℃.
The method of claim 1,
The beverage composition is a method for producing a beverage composition, characterized in that the content of ginsenoside is more than 60mg per 100g juice.
A beverage composition prepared by the method according to claim 1 or 2, wherein the antioxidant effect and palatability are improved.

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