KR102149584B1 - Manufacturing method of latte powder using ginseng berry - Google Patents

Abstract

The present invention relates to a method for producing latte powder using ginseng berry, in which a first step of soaking ginseng berry in water for 24 hours, a second step of roasting the soaked ginseng berry, and crushing the roasted ginseng berry to obtain ginseng berry powder It characterized in that it comprises a third step of manufacturing and a fourth step of mixing the pulverized ginseng berry powder, inshim root powder, ginseng leaf powder, sugar, chipboard powder, and dextrin.

Description

Latte powder manufacturing method using ginseng berry {Manufacturing method of latte powder using ginseng berry}

The present invention relates to a method for manufacturing latte powder using ginseng berry, and to a method for manufacturing latte powder containing a large amount of taste and nutritional components.

Latte refers to espresso coffee with hot milk, and it is sold not only with espresso but with various additives added.

On the other hand, ginseng fruit is a fruit that can be found from ginseng that is more than 3 years old, and it is difficult to harvest because the fruit is too small for 3 year olds, and it can be harvested only from 4 year old ginseng because the flower stalk is cut to grow roots after 5 years. Ginseng fruit is known to help improve wrinkles and maintain skin elasticity, so it has been widely used as a tea along with ginseng leaves.

In particular, it has been reported that saponin (ginsenoside), the core nutrient of ginseng fruit, is richer than the ginseng root we have eaten, and saponin, the core nutrient of ginseng, is 2 to 6 times more than ginseng root. The specific content of non-existent ginsenoside Re is high, showing a different physiological activity than ginseng root.

However, ginseng fruit is excellent in both nutritional and functional aspects, but in terms of use, there are very few ways to use it as an extract.

Korean Patent Registration No. 10-1780892

In order to solve the above-described problem, it is to provide a latte powder manufacturing method using ginseng berry that consumers can more easily consume.

In order to achieve the above object, the method for producing latte powder using ginseng berry according to the present invention includes a first step of soaking ginseng berry in water for 24 hours, a second step of roasting the soaked ginseng berry, and crushing the roasted ginseng berry It characterized in that it comprises a third step of manufacturing the ginseng berry powder, and a fourth step of mixing the pulverized ginseng berry powder, ginseng root powder, ginseng leaf powder, sugar, chipboard powder, and dextrin.

In the second step, the soaked ginseng berry is roasted at 180°C for 40 minutes.

In the third step, the roasted ginseng berry is pulverized to a size of 160 mesh.

In the fourth step, 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of ground powder, and 5 parts by weight of dextrin are mixed.

The latte powder manufacturing method using ginseng berry according to the present invention has the following effects.

It has the effect of providing latte powder with high preference for modern people and maximizing taste and functionality.

Although there were few methods of using ginseng berry, it is possible to diversify the utilization of ginseng berry through the present invention, and there is an effect of expecting various revenue generation.

1 is a flow chart showing a latte powder manufacturing method using ginseng berry according to the present invention.

Hereinafter, a preferred embodiment of a method for producing latte powder using ginseng berry according to the present invention will be described in detail with reference to the accompanying drawings.

Latte powder manufacturing method using the ginseng berry of the present invention, the first step (S1) soaking ginseng berry in water for 24 hours, the second step (S2) of roasting the soaked ginseng berry, and crushing the roasted ginseng berry It consists of a third step (S3) of preparing a berry powder, and a fourth step (S4) of mixing the pulverized ginseng berry powder, inshim root powder, ginseng leaf powder, sugar, chipboard powder, and dextrin.

First, in the first step (S1), the ginseng berry is soaked in water. Specifically, the ginseng berry is soaked in water for 24 hours. Since the ginseng berry is hard and difficult to crush, it is preferable to use it after being soaked in water.

Here, when the ginseng berry is referred to as less than 24 hours, it is still difficult to crush because the ginseng berry is not sufficiently soaked in water, and when it is soaked for more than 24 hours, since the ginseng berry has already been sufficiently soaked, efficiency decreases due to unnecessary working time.

And, in the second step (S2), the soaked ginseng berry is fried. Specifically, the ginger berry soaked in water is roasted at 180°C for 40 minutes. The ginseng berry can be fried to remove moisture and increase the taste and aroma, thereby increasing the flavor of the ginseng berry.

Here, when the ginseng berry is roasted at a temperature of less than 180°C, it is difficult to feel the deep taste of the ginseng berry, and when roasted at a temperature of more than 180°C, the ginseng berry is burned and thus the marketability is deteriorated.

And, in the third step (S3), the roasted ginseng berry is pulverized to prepare ginseng berry powder. Specifically, the roasted ginseng berry is crushed to a size of 160 mesh. When the ginseng berry is pulverized into 160 mesh, it can be consumed without feeling of foreign body when consumed as a drink.

Here, when the ginseng berry is pulverized to less than 160 mesh, the particles of the ginseng berry powder are large, and when ingested as a beverage, it is inconvenient to consume because of the feeling of foreign body. There is a problem that occurs.

In the fourth step (S4), the ginseng berry powder, ginseng root powder, ginseng leaf powder, sugar, chipboard powder, and dextrin are mixed. Specifically, 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of chipboard, and 5 parts by weight of dextrin are mixed.

The ginseng berry powder is made from ginseng berry as a powder, and ginseng berry is a red fruit that can be found in ginseng aged 3 years or more, and has 2 to 6 times more saponins than ginseng, and ginsenosides The content of Re is specifically high.

Here, when the ginseng berry powder is mixed in less than 0.05 parts by weight, it is difficult to convey the functionality of the ginseng berry, and when it is mixed in excess of 0.05 parts by weight, the taste of the ginseng berry is excessive and the preference is deteriorated.

The ginseng root powder is made from ginseng root as a powder, and ginseng root is a site generally known to the public and has various effects such as strengthening immunity, preventing cancer, and improving diabetes. In particular, Korean ginseng has relatively well-equipped growth conditions. It is cultivating ginseng of optimal quality worldwide.

Here, when the ginseng root powder is mixed in less than 3.15 parts by weight, it is difficult to deliver the functionality of the ginseng root, and when it is mixed in more than 3.15 parts by weight, the taste of the ginseng root is excessive and the preference is deteriorated.

The ginseng leaf powder is made of ginseng leaf as a powder, and ginseng leaf has recently begun to have its efficacy, and its saponin content is higher than that of the root and has no toxicity, so it is highly likely to be used as a food ingredient.

Here, when the ginseng leaf powder is mixed in less than 1.8 parts by weight, it is difficult to deliver the functionality of the ginseng leaf, and when the ginseng leaf powder is mixed in more than 1.8 parts by weight, the taste of the ginseng leaf is excessive and the preference is deteriorated.

The sugar is used to impart a sweet taste, and it is preferable to use particulate sugar, and the granular sugar has good water solubility, so it is well placed in water and blended well with other raw powders.

Here, when the sugar is mixed in less than 75 parts by weight, the bitter taste of the ginseng berry powder, ginseng root powder, and ginseng leaf powder is excessive, and when the sugar is mixed in excess of 75 parts by weight, the sweetness is excessive and the preference is deteriorated.

The horse mackerel powder is made of hemp powder, and hemp is rich in mucin, which is a slimy mucus, and gives viscosity when the latte powder of the present invention is consumed as a beverage. In addition, by adding the chipped powder, the addition ratio of dextrin can be reduced, and it goes well with the ginseng berry powder, ginseng root powder, and ginseng leaf powder and serves to increase flavor.

Here, when the powdered powder is mixed in less than 15 parts by weight, the viscosity is insufficient, and when mixed in more than 15 parts by weight, the viscosity is excessive, and the taste of the hemp is excessive, so that the preference is deteriorated.

The dextrin is a hydrolysis product generated in an intermediate step when starch is hydrolyzed with acid, heat, enzymes, etc., and is used as an excipient for confectionery or pharmaceuticals.

Here, when the dextrin is mixed in less than 5 parts by weight, it cannot serve as an excipient, and when it is mixed in more than 5 parts by weight, the effect of the ginseng berry powder, ginseng root powder, ginseng leaf powder, and ground powder is hindered. do.

Latte powder prepared by the method for producing latte powder using ginseng berry according to the present invention can be consumed by mixing with milk or water.

Hereinafter, the contents of the experiment for the method for producing latte powder using ginseng berry according to the present invention will be described in detail.

1. Sensory evaluation-1

It will be described in detail based on an embodiment of the latte powder manufacturing method using the ginseng berry according to the present invention. In order to compare the quality characteristics of latte powder, a food engineering graduate student, who was recognized as an inspector, was subjected to sensory evaluation after training appropriate for the purpose of this experiment. The sensory evaluation was conducted using a 9-point scale (likert scla), which evaluates the taste, aroma, and color of the latte powder as 9 points for very good and 1 point for very bad latte powder.

[Comparative Example 1]

In Comparative Example 1, latte powder was prepared by grinding ginseng berry soaked in water.

[Example 1]

In Example 1, ginseng berry soaked in water was roasted at 190°C for 40 minutes and then pulverized to prepare a latte powder.

[Example 2]

In Example 2, ginseng berry soaked in water was roasted at 185°C for 40 minutes and then pulverized to prepare latte powder.

[Example 3]

In Example 3, ginseng berry soaked in water was roasted at 180° C. for 40 minutes and then pulverized to prepare a latte powder.

[Example 4]

In Example 4, ginseng berry soaked in water was roasted at 175°C for 40 minutes and then pulverized to prepare latte powder.

[Example 5]

In Example 5, ginseng berry soaked in water was roasted at 170° C. for 40 minutes and then pulverized to prepare a latte powder.

division flavor incense color Comparative Example 1 6.50 6.40 6.40 Example 1 6.90 6.90 6.80 Example 2 7.00 6.90 7.10 Example 3 8.90 8.90 8.50 Example 4 7.20 7.10 7.00 Example 5 7.10 7.00 7.00

According to Table 1 above, it can be seen that the flavor of the ginseng berry is increased by adding the process of roasting the ginseng berry as in Examples 1 to 5 compared to Comparative Example 1. In Examples 1 and 2, the temperature is excessively high, and there is a problem that the ginseng berry burns, and in Examples 4 and 5, it was difficult to feel the deep taste of the ginseng berry.

When the ginseng berry is roasted at the same temperature as in Example 3, the flavor increases, and it can be seen that latte powder having excellent taste, aroma, and color overall can be obtained.

2. Sensory evaluation-2

It will be described in detail based on an embodiment of the latte powder manufacturing method using the ginseng berry according to the present invention. In order to compare the quality characteristics of latte powder, a food engineering graduate student, who was recognized as an inspector, was subjected to sensory evaluation after training appropriate for the purpose of this experiment. The sensory evaluation was conducted using a 9-point scale (likert scla), which evaluates the taste, aroma, and color of the latte powder as 9 points for very good and 1 point for very bad latte powder.

[Example 6]

In Example 6, ginseng berry soaked in water is roasted at 180°C for 40 minutes and then pulverized to prepare ginseng berry powder. Latte powder was prepared by mixing 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 25 parts by weight of ground powder, and 5 parts by weight of dextrin.

[Example 7]

In Example 7, ginseng berry soaked in water is roasted at 180°C for 40 minutes and then pulverized to prepare ginseng berry powder. Latte powder was prepared by mixing 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 20 parts by weight of ground powder, and 5 parts by weight of dextrin.

[Example 8]

In Example 8, ginseng berry soaked in water is roasted at 180° C. for 40 minutes and then pulverized to prepare ginseng berry powder. Latte powder was prepared by mixing 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of ground powder, and 5 parts by weight of dextrin.

[Example 9]

In Example 9, ginseng berry soaked in water was roasted at 180°C for 40 minutes and then pulverized to prepare ginseng berry powder. Latte powder was prepared by mixing 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 10 parts by weight of ground powder, and 5 parts by weight of dextrin.

[Example 10]

In Example 10, ginseng berry soaked in water is roasted at 180°C for 40 minutes and then pulverized to prepare ginseng berry powder. Latte powder was prepared by mixing 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 5 parts by weight of ground powder, and 5 parts by weight of dextrin.

division flavor incense color Example 6 6.90 7.00 7.00 Example 7 7.10 7.20 7.20 Example 8 8.90 8.90 8.50 Example 9 7.00 6.80 7.20 Example 10 6.90 6.90 7.00

According to Table 2 above, since the viscosity of Examples 6 and 7 is excessive and the taste of hemp is high, the preference is inferior when consumed. Examples 9 and 10 have a problem in that the beverage is thin due to insufficient flavor and insufficient viscosity when consumed as a beverage.

In the case of Example 8, it can be seen that the chipboard powder and the ginseng powder harmonize well, give viscosity, and produce latte powder having excellent taste, aroma, and color.

3. Sensory evaluation-3

It will be described in detail based on an embodiment of the latte powder manufacturing method using the ginseng berry according to the present invention. In order to compare the quality characteristics of latte powder, a food engineering graduate student, who was recognized for its suitability as an inspector, was subjected to sensory evaluation after training appropriate for the purpose of this experiment. The sensory evaluation item was conducted using a 9-point scale (likert scla), which evaluates the taste, aroma, and color of the latte powder as 9 points if it is very good and 1 point if it is very bad.

[Comparative Example 2]

In Comparative Example 2, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of ground powder, and 5 parts by weight of dextrin were mixed to prepare latte powder.

[Example 11]

In Example 11, ginseng berry soaked in water is roasted at 180°C for 40 minutes and then pulverized to prepare ginseng berry powder. Latte powder was prepared by mixing 0.04 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of ground powder, and 5 parts by weight of dextrin.

[Example 12]

In Example 12, ginseng berry soaked in water was roasted at 180°C for 40 minutes and then pulverized to prepare ginseng berry powder. Latte powder was prepared by mixing 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of ground powder, and 5 parts by weight of dextrin.

[Example 13]

In Example 13, ginseng berry soaked in water was roasted at 180°C for 40 minutes and then pulverized to prepare ginseng berry powder. Latte powder was prepared by mixing 0.06 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of ground powder, and 5 parts by weight of dextrin.

division flavor incense color Comparative Example 2 6.80 6.70 6.30 Example 11 7.00 7.20 7.80 Example 12 8.90 8.90 8.50 Example 13 7.10 7.00 8.50

According to Table 3 above, compared to Comparative Example 2, in Examples 11 to 13, since the ginseng berry powder was added, a deep taste could be felt.

In Example 11, the amount of ginseng berry powder was small, so the color was light, whereas Example 12 and

Example 13 showed a slightly darker color, and it was found that there was no difference in color between Example 12 and Example 13.

In the case of Example 12, it can be seen that latte powder having a high taste, aroma, and color preference can be prepared because the taste of the material is generally harmonized and has a red color.

As described above, it will be understood that the above-described technical configuration of the present invention can be implemented in other specific forms without changing the technical spirit or essential features of the present invention by those skilled in the art.

Therefore, the embodiments described above are to be understood as illustrative and non-limiting in all respects, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and the All changes or modifications derived from the equivalent concept should be interpreted as being included in the scope of the present invention.

S1: Soaking Ginseng Berry in Water
S2: Step of roasting ginseng berry
S3: the step of crushing the ginseng berry
S4: Step of adding and mixing the ginseng berry and the subsidiary material

Claims (4)

The first step of soaking the ginger berry in water for 24 hours;
A second step of roasting the soaked ginseng berry;
A third step of crushing the roasted ginseng berry to prepare ginseng berry powder;
And a fourth step of mixing the pulverized ginseng berry powder, insimal root powder, ginseng leaf powder, sugar, chipboard powder, and dextrin, and
In the second step,
Characterized in that the soaked ginseng berry is roasted at 180°C for 40 minutes,
In the third step,
It characterized in that the roasted ginseng berry is crushed to a size of 160 mesh,
In the fourth step,
Preparation of latte powder using ginseng berry, characterized in that 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of ground powder, and 5 parts by weight of dextrin are mixed Way.
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