KR102087292B1 - Red ginseng soymilk and manufacturing method thereof - Google Patents

Abstract

The present invention relates to red ginseng soybean milk and a method for preparing the same, the method for preparing red ginseng soymilk according to one embodiment of the present invention comprises: immersing soybean in water after washing soybean; Wet grinding the boiled soybeans using water boiled soybean to obtain soymilk; Mixing the red ginseng extract in the soymilk; Adding protease to the mixture; Homogenizing the mixture; And sterilizing the homogenized soymilk.

Description

Red ginseng soy milk and preparation method thereof Red ginseng soymilk and manufacturing method

The present invention relates to red ginseng soybean milk and a method for preparing the same, and more particularly, to a red ginseng soymilk containing a physiologically active substance and having excellent absorption of soy protein.

Soybean is originated from ancient Manchuria and contains more than 40% of high-quality protein, and has been a major source of protein in Korea, China, and Japan for centuries. Soybeans also contain nutrients such as iron, unsaturated fatty acids and niacin, as well as isoflavones, phytic acid, phytosterol, and saponin Soybean processed products are also receiving more attention as they contain various bioactive substances such as dietary fiber.

Soymilk is a representative soybean processed food extracted from soybean and processed into a beverage form. Soy milk is known as 'milk from soybeans' and 'meat from meat', and the content of protein and fat, which is the main ingredient, is almost the same as that of milk, and it has been fed soy milk instead of mother's milk since ancient times. I say.

Soy milk has been widely consumed because it has a high content of water-soluble protein and unsaturated fatty acid and high amino acid content such as lysine, which makes it possible to supplement nutritional ingredients that are easily deficient due to grain-based eating habits. In addition, soymilk contains not only saturated fatty acids but saturated fatty acids which may cause adult diseases such as arteriosclerosis, but also contains a large amount of alkaline ingredients that are effective in preventing acidification of the constitution.

In recent years, consumption has increased along with the social atmosphere that emphasizes health, and various soymilk products that have enhanced their functionality by adding soymilk with excellent nutrition and taste, soymilk using black sesame seeds, calcium, fruit juice, isoflavones and nucleotides, etc. It is being released.

Korean Laid-Open Patent No. 2018-0007530 discloses a method of preparing soymilk that can enhance soy milk preservation, reduce soybean soybean milk smell, and improve palatability using rosemary leaf extract or mountain yarrow leaf extract.

Korean Patent Publication No. 2018-0007530

It is an object of an embodiment according to the present invention to provide a red ginseng soymilk containing a bioactive substance and having excellent absorption of soy protein and a method for preparing the same.

One embodiment of the present invention comprises the steps of immersing soybeans in water after washing the soybeans; Boiling the soybeans; Wet grinding the boiled soybeans using water boiled soybean to obtain soymilk; Mixing the red ginseng extract in the soymilk; Adding protease to the mixture; Homogenizing the mixture; It provides a method for producing red ginseng soy milk comprising the; and sterilizing the homogenized soy milk solution.

The soybean may be used seokseok beans produced in Yeongju.

The weight mixing ratio of the water boiled soybeans and the boiled soybeans in the wet grinding step may be 0.8 to 1.2: 1.

The red ginseng extract may be prepared by a hot water extraction method.

The red ginseng extract may be used 2 to 4 brix.

The red ginseng extract may be mixed in 10 to 30% (w / v) with respect to the soymilk.

The protease may be added at 0.1 to 0.3% (w / v) of the soymilk.

Another embodiment of the present invention provides red ginseng soymilk obtained by the above production method.

Red ginseng soy milk according to an embodiment of the present invention includes an excellent bioactive substance, and may have an excellent absorption of soy protein.

In addition, the red ginseng soy milk according to an embodiment of the present invention can not only enhance the taste of consumers by adding the flavor and taste unique to red ginseng, but also bioactive substances such as polyphenols and anthocyanins such as saponins contained in red ginseng. May have

In addition, red ginseng soy milk according to an embodiment of the present invention is free of soy fishy smell, has an appropriate solid content, proper pH and acidity maintenance, has a high total phenol content, and may have excellent radical scavenging ability.

Red ginseng soy milk according to the present invention does not contain any ingredients for sweetening like vegetable oils and sugars or fructose, or additives such as emulsifiers, antifoaming agents, fragrances and preservatives, but in terms of taste, mouthfeel, color and flavor. Consumer preference may have high characteristics.

1 is a flow chart schematically showing the steps of the red ginseng soymilk manufacturing method according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Accordingly, embodiments of the invention may be modified in many different forms and should not be construed as limited to the embodiments set forth herein.

Throughout the specification of the present invention, when a part is said to "include" a certain component, it means that it can further include other components, without excluding the other components unless otherwise stated.

Throughout the specification of the present invention, when a step is located “on” or “before” another step, it is not only when a step is in direct time-series relationship with another step, but also after mixing with each step. Likewise, the order of the two phases may include the same rights as in the case of an indirect time series relationship in which the time series order can be reversed.

The terms "about", "substantially", and the like as used throughout the specification of the present invention are used at or near the numerical values when the manufacture and material tolerance inherent in the meanings mentioned are given, and the present invention To aid the understanding of the disclosure, accurate or absolute figures are used to prevent the unfair use of unscrupulous infringers. As used throughout this specification, the term “step of” or “step of” does not mean “step for”.

The present invention relates to red ginseng soybean milk and a method for preparing the same, the method for preparing red ginseng soymilk according to one embodiment of the present invention comprises: immersing soybean in water after washing soybean; Boiling the soaked soybeans; Wet grinding the boiled soybeans using water boiled soybean to obtain soymilk; Mixing the red ginseng extract in the soymilk; Adding protease to the mixture; Homogenizing the mixture; And sterilizing the homogenized soymilk.

In addition, the present invention can provide red ginseng soy milk prepared by the above production method.

Red ginseng soy milk according to the present invention contains an excellent bioactive material, it may be excellent in the absorption of soy protein. In addition, the flavor and taste unique to red ginseng may be added to soy milk to enhance consumer preference, and may have bioactive substances such as polyphenols and anthocyanins, such as saponins contained in red ginseng. In addition, there is no soy fishy smell, an appropriate solid content, proper pH and acidity maintenance, high total phenolic content, can have excellent radical scavenging ability.

In addition, the red ginseng soy milk according to the present invention does not contain any ingredients for sweetening like vegetable oils and sugars or fructose, or additives such as emulsifiers, antifoaming agents, fragrances, and preservatives. In this regard, consumer preference may be high.

Hereinafter, a method for preparing red ginseng soy milk according to an embodiment of the present invention will be described in detail, whereby the characteristics of red ginseng soy milk according to an embodiment of the present invention can be understood in more detail.

1 is a flow chart schematically showing the steps of a method for producing red ginseng soy milk according to an embodiment of the present invention.

First, washing the soybeans may be performed by immersing the soybeans in water (S1).

Soybeans can be obtained to prepare soymilk, and soybeans can be selected by removing impurities and foreign substances from soybeans.

The selected soybeans are washed with water, and the washed soybeans can be soaked in water for 10 to 12 hours at room temperature. Although not limited thereto, for example, it may be immersed in water of 18 to 22 times the weight of soybean.

According to one embodiment of the invention, soybeans can be used by removing the shell. You can improve the flavor and taste of soy milk by using the peeled soy milk.

According to one embodiment of the present invention, soybeans may use pumice beans. More specifically, it is possible to use Buseoktae No. 1 soybean (National Species Application No. 2012-367). Buseok-tae is a traditional soybean collected from Buseok-myeon, Yeongju-si. That is, it is not a breeding breeder but a selection breeding breed, and it is the largest allele of soybeans, the largest of the soybean varieties produced in Korea. Compared to 100g of normal soybeans weighing about 25g, 100g of soybeans weigh about 40g and may be suitable for the production of soy milk.

Next, the step of boiling the soybean may be performed (S2).

Soybeans soaked in water can be boiled in boiling water for 2-3 hours.

Soybeans can be destroyed by breaking the soybean cell wall, softening the tissues to reduce the load during grinding, and inhibiting the occurrence of fishy fishy by inactivating enzymes. When the boiling time is less than 2 hours, the softening of the tissue may be insufficient or the effect of inhibiting soybean fishy development may be insufficient, and when it is more than 3 hours, the suspension stability may be poor.

Next, the step of wet grinding the boiled soybeans may be performed (S3).

According to an embodiment of the present invention, the boiled soybeans may be wet pulverized using the boiled water. Boiled soybeans can be pulverized to maximize the extraction of water-soluble proteins.

According to one embodiment of the present invention, the weight mixing ratio of the soybean boiled water and boiled soybean in the wet grinding step may be 0.8 to 1.2: 1. If it is higher or lower than the ratio, it may be difficult to adjust the solids content, acidity or pH of the soymilk.

According to one embodiment of the invention, micro mill grinding can be carried out. More specifically, it may be wet grinding into 0.3 um net.

Through this process, soymilk mixed with soybean and water can be obtained. According to one embodiment of the invention, the soymilk may have 2 to 4 brix.

Next, the red ginseng extract may be mixed with the soymilk (S4).

According to one embodiment of the present invention, the red ginseng extract may be prepared by a hot water extraction method.

Although not limited thereto, red ginseng extract may be obtained by adding 9 to 12 L of water to 1 kg of red ginseng and extracting for 4 to 8 hours at a temperature of 60 to 70 ° C.

A reflux-cooled extraction is generally used as an extraction method for red ginseng. When ethanol is used, saponin content may increase with increasing concentration but extract yield may decrease.

According to one embodiment of the present invention, using water, the yield is higher than ethanol, it is possible to enhance the taste by increasing the total sugar content and sugar content when extracted for a long time at high temperature. According to one embodiment of the present invention, the red ginseng extract may be used 2 to 4 brix, thereby not only increase the symbol of soy milk, but also increase the content of a bioactive substance.

Red ginseng is made by using ginseng (Panax ginseng C.A. Meyer) as a raw material and steamed and dried uncooked ginseng by steam or other methods.

Ginseng (Panax ginseng C. A. Meyer) is a perennial root of the genus Aralliaceae ginseng, known as a major pharmacological component of saponin. Ginseng can be classified into ginseng, white ginseng, taeguksam, red ginseng, and other ginseng according to processing methods.

Red ginseng is accompanied by various chemical changes such as amino acid change and browning by heat during the manufacturing process, and 20 (R) -ginsenoside Rg2, Rg3, Rh1 and Rh2 may be generated by saponin conversion. The specific saponins of red ginseng have been reported to have excellent pharmacological effects such as inhibiting cancer cell metastasis, lowering blood pressure, and inhibiting cancer cell growth by inhibiting normal cell invasion and angiogenesis of cancer cells.

Recently, various studies such as acid hydrolysis, heat treatment, bioconversion by microorganism and enzyme treatment, ultrahigh pressure treatment, etc. have been attempted as a conversion method of Rg3.

Red ginseng is a herbal medicine with little side effects. It is highly recognized by consumers for its efficacy, and the effects of red ginseng improve memory and learning efficacy, anticancer activity and immune function, blood sugar strengthening, toxic substances and immune function, and blood glucose. It has been reported to have the effect, detoxification of the toxic substance, prevention of atherosclerosis, antifatigue and antistress action.

According to one embodiment of the present invention, the red ginseng extract may be used to add the bioactive substance of red ginseng to soymilk.

Phenolic and flavonoid components contained in red ginseng are known to have various antioxidant activities according to structural differences. According to one embodiment of the present invention, components of various structures may be generated according to the addition of proteolytic enzymes.

According to one embodiment of the present invention, the red ginseng extract may be mixed with soymilk at 10 to 30% (w / v), more specifically at 20 to 30% (w / v). . When the content of the red ginseng extract exceeds 30% (w / v), the suspension stability may decrease, and it may be difficult to maintain proper pH and acidity. In addition, if the content of the red ginseng extract is less than 10% (w / v) may be insufficient radical scavenging ability, the content of phenol and flavonoids may be low.

Next, the step of adding a protease after the mixing step may be performed (S5).

According to one embodiment of the invention, alkaline proteolytic enzymes can be used. The proteolytic enzyme may be added in 0.1 to 0.3% (w / v) of soy milk. If the amount of protease is less than 0.1% (w / v), the effect of improving radical scavenging ability may be insignificant. If the content of protease is more than 0.3% (w / v), the pH and acidity may be excessive. Can be high.

According to the present invention, a modified soy protein can be prepared through hydrolase treatment, and thus, soymilk can be easily prepared for digestion and absorption.

In addition, it is known that the enzymatic digest of soy protein has a function that cannot be explained simply by the amino acid aggregates. According to the present invention, the protein contained in soy milk and red ginseng may be hydrolyzed to produce various hydrolysates.

In addition, when only the proteolytic enzyme is added, the solid content of soymilk may be excessively high, and by adding red ginseng extract together, proper solid content, pH, and acidity may be controlled.

Next, the step of homogenizing the mixture may be performed (S6).

According to one embodiment of the invention, the homogenization step can be carried out in a physical manner. Although not limited thereto, for example, a high pressure type homogenizer, mechanical dispersion, ultrasonic dispersion, or the like can be used.

The mixture may be subjected to high pressure to make it uniform into fine particles. Accordingly, digestive absorption can be enhanced, sedimentation and separation can be suppressed, stability can be enhanced, and long-term storage can be achieved.

Next, sterilizing the homogenized soymilk may be performed (S7).

According to an embodiment of the present invention, the soymilk may be packaged in a container and sterilized.

Although not limited to this, for example, retort sterilization may be performed. Specifically, it may be performed for 13 to 16 minutes at a pressure of 1.1 to 1.2 kg / cm ² at a temperature of 120 to 121 ℃.

In addition, the packaging container may be a bottle, pouch, sterilization pack, PET and the like.

Hereinafter, the present invention will be described in more detail with reference to one embodiment of the present invention, but these are not intended to limit the scope of the present invention.

EXAMPLE

1) Youngju beans (Bukseoktae No. 1) produced in Yeongju, Gyeongbuk were purchased at the end of November 2016. Soybeans were washed after removing impurities and foreign substances from soybeans. 20 times of water was soaked in washed soybeans and soaked at room temperature for 12 hours. The soaked soybeans were boiled for 2 hours 30 minutes and then wetly pulverized into 0.3 um nets of boiled soybeans and soybean boiled water in a ratio of 1: 1. The soy milk produced at this time showed 3 brix.

2) 2.3 brix red ginseng extract was extracted by adding hot water to red ginseng, and proteolytic enzyme was used to purchase FoodPro Alkaline Protease from Vision Biochem.

Example

10%, 20%, and 30% (w / v) of soymilk in proteolytic enzyme soymilk prepared by taking 1 L of soymilk prepared with 3 brix and adding 0.3% protease was 2.3 of (w / v) It was prepared by adding brix red ginseng extract.

As shown in Table 1, the control soymilk without adding red ginseng extract to proteolytic soy milk was named Ez-Control, and the soy milk added with red ginseng extract 10% to protease soy milk (Soymilk added 10% red). gensang extract is RGPS-10, soymilk added with 20% red ginseng extract in proteolytic enzyme soymilk. Soymilk added 20% red gensang extract is added to RGPS-20 and 30% red ginseng extract in soymilk. added 30% red gensang extract) was named RGPS-30.

Comparative example

1L of soymilk prepared with 3 brix was prepared, and 10 °, 20%, and 30% (w / v) of 2.3 ° brix red ginseng extract was prepared by adding soymilk.

As shown in Table 1, the control soymilk without addition of red ginseng extract was named Control, and the soymilk added with 10% red ginseng extract (Soymilk added 10% red gensang extract) was added with RGES-10 and red ginseng extract 20%. Soymilk (20% red gensang extract) was named RGES-20, and soymilk added 30% red gensang extract was named RGES-30.

Sample name soy milk Red Ginseng Extract Protease Comparative example
(No addition furniture) Control 100 - - RGES-10 90 10 - RGES-20 80 20 - RGES-30 70 30 - Example
(Additional furniture) Ez-Control 100 - 0.3 RGPS-10 90 10 0.3 RGPS-20 80 20 0.3 RGPS-30 70 30 0.3

[evaluation]

Physicochemical Properties of Red Ginseng Soymilk

(1) solid content measurement

Solid content was measured as a repetition measurement (Refractometer, N-1E, Atago Co., Ltd., Tokyo, Japan) three times and described as an average value.

(2) pH measurement

The pH measurement was described as the average value of three repeated measurements using a pH meter (691 pH Meter, Metrohm, Swiss).

(3) pH measurement

For acidity measurement, 50 mL of distilled water was added to 5 g of the sample, homogenized with a homogenizer for 1 hour, filtered on a filter paper (Watman No. 2), and used as a sample.

(4) chromaticity measurement

Chromaticity measurement is performed using a colorimeter (Spectrocolorimeter, USXE / SAV / UV-2, Hunterlab Overseas, Ltd, USA) to measure lightness (L-value, lightness), redness (a-value, redness) and yellowness (b- value, yellowness) was measured three times and expressed as an average value. The calibration plate used at this time had L value of 99.11, a value of 0.23, and b value of -0.28. Total color difference (ΔE) was calculated using the formula ΔL2 + Δa2 + Δb2) 1/2.

(5) Suspension stability index measurement

Suspension stability index measurement was measured by taking 10 mL of soymilk in a test tube and measuring the height, and measuring the height at which the suspension was separated after 1, 3, and 5 days of storage at 4 ° C. Calculations (Hwang IK et al 1992).

2. Determination of Phenolic Compound Content in Red Ginseng Soymilk

(1) Ethanol Extract Preparation

Five times 80% ethanol was added to 10 g of the sample, and the resultant was filtered by reflux cooling in a constant temperature water bath at 80 ° C. (Watman No. 2 filter paper), and then used in an experiment using a filtrate.

(2) total phenolic content

Total phenolic content was determined according to Swain and Hillis method. 50 mL of soymilk extract diluted to a certain concentration was added to 1 mL of 2% sodium carbonate solution and left for 3 minutes. After 50 μL of 50% Folin-Ciocalteu's reagent was added and reacted for 30 minutes, the absorbance was measured at 750 nm. The total phenol content was obtained from the standard calibration curve using Gallic acid and expressed as mg gallic acid equivalent (GAE) in g of soymilk extract.

(3) total flavonoid content

Total flavonoid content was determined by modifying the method of Dewanto et al. To 250 μL of soymilk extract diluted to a certain concentration, 1 mL of distilled water and 75 μL of 5% sodium nitrite solution were added and left for 5 minutes, and then 150 μL of 10% aluminum chloride solution was added and reacted for 6 minutes. 500 μL of 1N sodium hydroxide was added to the reaction solution and reacted for 11 minutes, and the absorbance was measured at 510 nm. The total flavonoid content was obtained from a standard calibration curve prepared using Quercetin and expressed as mg quercetin equivalent (QE) in g of soymilk extract.

3. Measurement of Antioxidant Activity of Red Ginseng Soymilk

(1) DPPH radical scavenging activity

The scavenging activity of DPPH radicals in soymilk was measured by modifying Blois' method. 0.2 mL of soymilk extract diluted to a certain concentration and 0.8 mL of 0.2mM DPPH solution dissolved in ethanol were shaken and left for 30 minutes in the dark, and then absorbance was measured at 517 nm. Indicated.

(2) ABTS radical scavenging ability

ABTS radical scavenging ability was measured by Roberta et al. (Roberta R et al 1999). 7.4mM ABTS and 2.6mM potassium persulphate were mixed and left in the dark for 1 day to form cationic radicals (ABTS *? * +), And then the absorbance at 735 nm was diluted to 1.5 or less.

After adding 50 μL of soymilk extract diluted to a certain concentration to 1 mL of diluted ABTS + solution, the change in absorbance was measured after 30 minutes, and the ABTS radical scavenging ability was expressed as a percentage of absorbance decrease between the sample addition group and the no addition group.

4. Sensory Evaluation of Red Ginseng Soymilk

For the sensory evaluation, 20 undergraduate and graduate students from the Food and Food Industry Department of Kyungpook National University were selected as a panel and pre-educated the purpose of experiment and sensory characteristics of soy milk, followed by 5-point scaling.

The soymilk for sensory evaluation presented the same dose of soymilk maintained at 25 ° C. The evaluation items were sensory evaluation areas for the characteristics of soymilk, and the characteristics of taste, taste, color, flavor, Feel in the mouth, overall acceptability. The preference degree for each characteristic was evaluated as 'very bad' as one point and 'very good' as five points.

[result]

Physicochemical Properties of Red Ginseng Soymilk

(1) solid content

The results of measuring the solid content are shown in Table 2 below.

Sample name Solid content (g) Comparative example
(No addition furniture) Control 2.67 ± 0.58 RGES-10 2.83 ± 0.29 RGES-20 2.67 ± 0.58 RGES-30 2.83 ± 0.29 Example
(Additional furniture) Control 6.67 ± 0.58 RGPS-10 5.83 ± 0.29 RGPS-20 5.30 ± 0.26 RGPS-30 5.00 ± 0.00

Referring to Table 2, the solid content according to the addition of the red ginseng extract did not appear to have a big difference.

When the proteolytic enzyme was added, the solid content was higher than that of the no addition group, and the highest solid content was obtained when only the proteolytic enzyme was added without the addition of the red ginseng extract. The change in solid content according to the addition of protease is believed to increase the solid content by decomposing soymilk protein by protease.

(2) pH measurement

The pH measurement results are shown in Table 3 below.

Sample name pH Comparative example
(No addition furniture) Control 5.56 ± 0.02 RGES-10 5.43 ± 0.01 RGES-20 5.40 ± 0.01 RGES-30 5.26 ± 0.01 Example
(Additional furniture) Control 6.31 ± 0.02 RGPS-10 6.30 ± 0.01 RGPS-20 6.18 ± 0.01 RGPS-30 6.09 ± 0.01

Referring to Table 3, the result of measuring the pH of red ginseng soymilk was 5.56 when the red ginseng extract was not added, and when the red ginseng extract was added 10%, 20% and 30%, the pH was decreased to 5.43, 5.40, 5.26. The addition of protease alone increased the pH to 6.31 compared to pH 5.56 of the control group.

When the red ginseng extract was added 10%, 20%, and 30% in the protease addition group, the pH decreased to 6.30, 6.18, and 6.09, respectively, as the addition ratio increased.

(3) pH measurement

Acidity measurement results are shown in Table 4 below.

Sample name Acidity Comparative example
(No addition furniture) Control 0.53 ± 0.02 RGES-10 0.56 ± 0.03 RGES-20 0.58 ± 0.01 RGES-30 0.59 ± 0.03 Example
(Additional furniture) Control 0.78 ± 0.04 RGPS-10 0.70 ± 0.03 RGPS-20 0.67 ± 0.02 RGPS-30 0.62 ± 0.01

Referring to Table 4, as a result of measuring the acidity of red ginseng soymilk, the acidity tended to increase slightly as the amount of red ginseng extract added increased. In the proteolytic enzyme addition section, the control was 0.78 and RGPS-30 was 0.62, the lowest value.

As the amount of red ginseng extract increased, the acidity slightly increased. When proteolytic enzyme was added, the acidity decreased as the amount of red ginseng extract increased.

(4) chromaticity measurement

The chromaticity measurement results are shown in Table 5 below.

Sample name Acidity Comparative example
(No addition furniture) Control 0.53 ± 0.02 RGES-10 0.56 ± 0.03 RGES-20 0.58 ± 0.01 RGES-30 0.59 ± 0.03 Example
(Additional furniture) Control 0.78 ± 0.04 RGPS-10 0.70 ± 0.03 RGPS-20 0.67 ± 0.02 RGPS-30 0.62 ± 0.01

Referring to Table 5, as a result of measuring the chromaticity of the red ginseng soy milk, it appeared as no addition group L 78.24, a 1.83, b 20.25, the addition group L 77.36, a 1.85, b 21.11 did not show a big difference. The L value of the red ginseng extract added decreased as the addition ratio increased. The a value representing the redness increased as the red ginseng extract added, whereas the b value representing the yellowness increased the addition ratio. The value tended to decrease accordingly. This color difference may be due to the reddish brown pigment of the added red ginseng extract.

(5) Suspension stability index measurement

Suspension stability index measurements are shown in Table 6 below.

Sample name Suspension Stability Index (%) 1 day 3 days 5 days Comparative example
(No addition furniture) Control 0.89 ± 0.01 0.83 ± 0.02 0.82 ± 0.03 RGES-10 0.90 ± 0.02 0.84 ± 0.03 0.81 ± 0.02 RGES-20 0.94 ± 0.03 0.92 ± 0.05 0.85 ± 0.12 RGES-30 0.79 ± 0.03 0.75 ± 0.03 0.75 ± 0.03 Example
(Additional furniture) Control 0.22 ± 0.01 0.21 ± 0.01 0.08 ± 0.01 RGPS-10 0.20 ± 0.03 0.20 ± 0.03 0.07 ± 0.01 RGPS-20 0.21 ± 0.01 0.22 ± 0.06 0.08 ± 0.01 RGPS-30 0.27 ± 0.03 0.28 ± 0.04 0.09 ± 0.01

Referring to Table 6, as a result of measuring the suspension stability index of red ginseng soymilk, in the comparative example, no additive group, it was 0.89 per day, 0.83 for 3 days, and 0.82 for 5 days. On the other hand, in the example of the addition group, 0.22 for 1 day, 0.21 for 3 days, 0.07 for 5 days showed very low values compared to the no addition group. This is thought to be a very low stability index by the action of proteolytic enzymes, and seems to be lower stability over time. Suspension stability index according to the addition ratio of red ginseng extract did not show any significant change in both the protease free group and the added group, and did not affect the stability.

2. Determination of Phenolic Compound Content in Red Ginseng Soymilk

(1) Total Phenolic Content and Total Flavonoid Content

Total phenol content and total flavonoid content results are listed in Table 7 below.

Sample name Total phenolic content
(mg / 100 g) Total Flavonoid Content (mg / 100 g) Comparative example
(No addition furniture) Control 57.23 ± 0.75 23.97 ± 1.20 RGES-10 60.56 ± 0.38 6.19 ± 0.48 RGES-20 64.99 ± 2.54 5.40 ± 0.55 RGES-30 65.37 ± 1.56 7.14 ± 0.82 Example
(Additional furniture) Control 80.02 ± 0.49 8.89 ± 0.73 RGPS-10 82.86 ± 2.26 5.08 ± 0.27 RGPS-20 88.38 ± 0.59 6.98 ± 0.27 RGPS-30 90.67 ± 0.43 6.51 ± 0.73

Referring to Table 7 above, as a result of measuring the total phenolic content, the addition group was 57.23mg / 100g, the addition group was found to be higher content when the proteolytic enzyme is added as 80.02mg / 100g.

The total flavonoid content was 23.97 mg / 100 g in the non-added group and 8.89 mg / 100 g in the added group, indicating that the flavonoid content was decreased when the protease was added. This is thought to be due to structural differences due to protease action.

In addition, the total flavonoid content of red ginseng extract was lower than that of the control group in the non-added and added groups, unlike the total phenolic content. .

3. Measurement of Antioxidant Activity of Red Ginseng Soymilk

(1) DPPH radical scavenging activity and ABTS radical scavenging activity

DPPH radical scavenging activity and ABTS radical scavenging activity results are shown in Table 8 below.

Sample name DPPH radical scavenging activity (%) ABTS radical scavenging ability (%) Comparative example
(No addition furniture) Control 4.98 ± 0.29 31.65 ± 0.33 RGES-10 5.03 ± 0.22 35.77 ± 0.26 RGES-20 5.70 ± 0.50 42.92 ± 0.14 RGES-30 6.49 ± 0.42 48.39 ± 0.44 Example
(Additional furniture) Control 5.55 ± 0.29 81.50 ± 0.29 RGPS-10 6.39 ± 0.50 82.78 ± 0.27 RGPS-20 7.02 ± 0.50 86.83 ± 0.15 RGPS-30 8.42 ± 0.29 90.18 ± 0.22

Referring to Table 8, as a result of measuring DPPH radical scavenging ability, DPPH radical scavenging ability was 5.5% when protease was added, which was higher than 4.98% of the control group not added.

DPPH radical scavenging activity of red ginseng extract increased with increasing ratio of proteolytic enzyme, regardless of the addition of proteolytic enzymes. .

ABTS radical scavenging activity was also higher than that of the control group, which was 81.50% when protease was added. ABTS radical scavenging activity of red ginseng extract increased with increasing red ginseng extract ratio regardless of protease addition.

Phenolic and flavonoid components in red ginseng solution are known to have various antioxidant activities depending on their structural differences.

4. Sensory Evaluation of Red Ginseng Soymilk

Sensory evaluation results are shown in Table 9 below.

Sample name flavor color incense Feeling in the mouth Overall preference Comparative example
(No addition furniture) Control 3.53 ± 0.57 3.82 ± 0.09 3.60 ± 0.12 3.56 ± 0.25 3.75 ± 0.36 RGES-10 3.72 ± 0.42 4.32 ± 0.22 4.11 ± 0.24 3.93 ± 0.32 4.23 ± 0.47 RGES-20 3.98 ± 0.01 4.12 ± 0.34 4.32 ± 0.38 4.52 ± 0.28 4.34 ± 0.28 RGES-30 4.31 ± 0.47 4.08 ± 0.42 4.51 ± 0.20 4.48 ± 0.18 4.47 ± 0.31 Example
(Additional furniture) Control 4.01 ± 0.32 3.72 ± 0.26 3.85 ± 0.16 3.93 ± 0.15 3.75 ± 0.27 RGPS-10 4.21 ± 0.36 4.12 ± 0.22 4.22 ± 0.24 4.26 ± 0.23 4.28 ± 0.37 RGPS-20 4.45 ± 0.43 4.35 ± 0.41 4.51 ± 0.34 4.63 ± 0.37 4.64 ± 0.31 RGPS-30 4.62 ± 0.28 4.16 ± 0.29 4.65 ± 0.45 4.53 ± 0.31 4.46 ± 0.29

Referring to Table 9, the results of sensory evaluation of red ginseng soymilk according to the addition of proteolytic enzymes showed that RGES-30 was 4.31, RGES-20 was 4.12, and RGES-30 was 4.51. The score was 4.52 for RGES-20 and 4.47 for overall preference.

In the proteolytic enzyme addition section, the taste of RGPS-30 was 4.62, the color of RGPS-20 was 4.35, the scent of RGPS-30 was 4.65, the sensation in the mouth was RGPS-20 at 4.63, and the overall preference was 4.64 in RGPS-30. Scored. In the addition section, RGPS-20, which scored high in taste, aroma, and overall preference, was good.

As a result of the evaluation, the section with protease was obtained better than the section with only red ginseng extract, and the proteolytic enzyme addition section showed good results in the physicochemical analysis.

More specifically, it is possible to maintain an appropriate solid content, proper pH and acidity, increase total phenolic content, and have excellent DPPH radical scavenging ability and ABTS radical scavenging ability.

Although the present invention has been described in detail with reference to the embodiments and examples, the present invention is not limited to the above embodiments, and may be modified in various forms, and is commonly used in the art within the technical spirit of the present invention. It is obvious that many modifications are possible by those who have the knowledge of. In addition, various forms of substitution, modification, and alteration may be made by those skilled in the art without departing from the technical spirit of the present invention described in the claims, which are also within the scope of the present invention. something to do.

Claims (8)

Washing the soybeans and soaking the soybeans in water;
Boiling the soybeans;
Wet grinding the boiled soybeans using water boiled soybean to obtain soymilk;
Mixing the red ginseng extract in the soymilk;
Adding protease to the mixture;
Homogenizing the mixture; And
Sterilizing the homogenized soymilk;
As a manufacturing method of red ginseng soy milk comprising:
The red ginseng extract is mixed with 10 to 30% (w / v) with respect to the soymilk using 2 to 4 brix,
The proteolytic enzyme is 0.1 to 0.3% (w / v) of the soy milk solution manufacturing method of red ginseng soy milk.
The method of claim 1,
The soybean is a manufacturing method of red ginseng soy milk using seokseoktae soybean produced in Yeongju.
The method of claim 1,
The method of producing red ginseng soy milk, wherein the weight mixing ratio of the water boiled soybeans and boiled soybeans in the wet grinding step is 0.8 to 1.2: 1.
The method of claim 1,
The red ginseng extract is a method of producing red ginseng soymilk prepared by the hot water extraction method.
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