KR102181072B1 - Method For Manufacturing Ginseng berry Powder - Google Patents

Abstract

The present invention relates to a method for producing a ginseng berry powder, comprising: a first step of selecting and washing green ginseng berry, a second step of individually rapidly freezing the selected and washed ginseng berry, and freezing the frozen ginseng berry It consists of a third step of drying, a fourth step of low-temperature aging of the dried ginseng berry and a subsidiary material, and a fifth step of pulverizing the low-temperature ripened ginseng berry, and the subsidiary material is a mixture of charcoal, cinnamon, and green tea. It is characterized by one.

Description

Method for manufacturing ginseng berry powder {method for manufacturing ginseng berry powder}

The present invention relates to a method for producing ginseng berry powder, and more particularly, to a method for producing ginseng berry powder that is easy to crush and ingest.

Ginseng fruit is a fruit that can be found from ginseng older than 3 years, and it is difficult to harvest because the fruit is too small for 3 year olds, and it can only be harvested only at 4 year old ginseng because the flower stalk is cut to grow roots over 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. 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.

Registered Patent No. 10-1805737

In order to solve the above-described problem, it is to provide a method for producing a ginseng berry powder that is easy to crush and ingest the powder.

In order to achieve the above object, a first step of selecting and washing green ginseng berry, a second step of individually rapidly freezing the selected and washed ginseng berry, and freeze-drying the frozen ginseng berry It consists of a third step, a fourth step of low-temperature aging the dried ginseng berry and a subsidiary material, and a fifth step of pulverizing the low-temperature aging ginseng berry, and the subsidiary material is a mixture of charcoal, cinnamon, and green tea. To do.

The ginseng berry selected and washed in the second step is frozen at -30°C.

It characterized in that the ginseng berry frozen in the third step is dried at -40°C for 20 hours.

In the fourth step, 20 parts by weight of the subsidiary material is mixed with respect to 100 parts by weight of the ginseng berry, and the subsidiary material is 100 parts by weight of the cinnamon and 100 parts by weight of the green tea based on 100 parts by weight of the charcoal. It is characterized by low-temperature aging for an hour.

The ginseng berry aged at low temperature in the fifth step is first pulverized to a size of 100 mesh and then second pulverized to a size of 160 mesh.

Ginseng berry powder production method according to the present invention has the following effects.

It is easy to pulverize by pulverizing after freeze-drying, and has the effect of producing a ginseng berry powder with less foreign body feeling when ingested.

In addition, there is an effect of providing a ginseng berry powder with less destruction of nutrients by freeze drying.

Figure 1 is a flow chart showing the sequence of the present invention ginseng berry powder manufacturing method.

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

As shown in FIG. 1, the present invention ginseng berry powder manufacturing method includes a first step (S1) of selecting and washing green ginseng berry, and a second step of individually rapid freezing the selected and washed ginseng berry (S2). ), the third step (S3) of freeze-drying the frozen ginseng berry, the fourth step (S4) of low-temperature aging of the dried ginseng berry and the subsidiary material, the fifth step of pulverizing the low-temperature aged ginseng berry ( S5), and the subsidiary material is characterized by a mixture of charcoal, cinnamon, and green tea.

First, in the first step (S1), green ginseng berries are selected and washed. Specifically, a ginseng berry is selected to separate a ginseng berry eaten by an insect or damaged, and a ginseng berry in a clean state is used. Then, the selected ginseng berry is washed to remove foreign substances remaining on the surface.

The ginseng berry may be a green ginseng berry, and is preferably collected 7 to 14 days after the flowering period. This is because the green ginseng berry contains the most ginsenosides.

Here, the ginseng berry is a red ginseng berry that is open to ginseng. It is a fruit that can be found from ginseng aged 3 years or more. Saponins are 2 to 6 times more than ginseng, and the content of ginsenoside Re is specifically high.

Next, in the second step (S2), the selected and washed ginseng berry is rapidly frozen individually. Specifically, it is individually rapidly cooled at -30°C. The quality of the ginseng berry can be improved by preventing the components of the raw material from being deteriorated by individual rapid cooling, and since the raw materials do not stick together, drying efficiency can be improved in the following step, the freeze drying step.

In addition, as the moisture inside the ginseng berry seeds is cooled, the volume becomes ice and increases in volume, whereby the ginseng berry seeds are partially cracked to facilitate grinding.

Here, when the ginseng berry is cooled to less than -30°C, the raw material can be preserved as it is, but there is a problem in that the efficiency is inferior due to unnecessary cost increase, and when cooled to more than -30°C, the ingredients of the raw material are deteriorated.

Next, in the third step (S3), the frozen ginseng berry is freeze-dried. Specifically, the ginseng berry is dried at -40°C for 20 hours.

Here, when the ginseng berry is dried for less than 20 hours, it is not sufficiently dried, and when dried for more than 20 hours, it is sufficiently dried and the efficiency is deteriorated due to unnecessary working time.

Next, in the fourth step (S4), the lyophilized ginseng berry is aged at a low temperature together with the subsidiary material. Specifically, 20 parts by weight of the subsidiary material is mixed with respect to 100 parts by weight of the ginseng berry and aged at a low temperature for 36 hours at 5°C.

The subsidiary material is charcoal, cinnamon, and green tea, and 100 parts by weight of the cinnamon and 100 parts by weight of the green tea are mixed with respect to 100 parts by weight of the charcoal.

Through this process, the taste of the ginseng berry becomes deeper and the sweet taste increases, and the subsidiary material absorbs the moisture of the ginseng berry, thereby preventing the powder from clumping during powder manufacturing.

Here, when the subsidiary material is mixed in less than 20 parts by weight, it can be confirmed that the powder is still aggregated, and when the sub material is mixed in more than 20 parts by weight, the powder is not aggregated, but there is a problem in that the subsidiary material is excessively wasted.

When the ginseng berry is aged at less than 5°C, the temperature is excessively low, making it difficult to mature the ginseng berry, and when it is aged above 5°C, the ginseng berry is deteriorated or discolored, resulting in poor marketability.

Next, in the fifth step (S5), the ginseng berry aged at low temperature is pulverized. Specifically, after removing the subsidiary material, the ginseng berry aged at low temperature is first pulverized to a size of 100 mesh, and then second pulverized to a size of 160 mesh.

Here, when the first pulverization of the ginseng berry to a size of less than 100 mesh has a problem that the motor capacity or pressure becomes excessive due to the ginseng berry seeds, the facility capacity increases, resulting in a cost vapor, and when pulverizing exceeding 100 mesh During the secondary pulverization, there is a problem in that the motor capacity or pressure becomes excessive and the facility capacity increases, resulting in an increase in cost.

In addition, when the ginseng berry is secondarily pulverized to a size of less than 160 mesh, the ginseng berry seeds are not completely pulverized, thereby damaging the texture, and when crushing exceeding 160 mesh, the ginseng berry seeds are completely pulverized. There is a problem in that the cost increases due to an increase in capacity.

Hereinafter, the contents of the experiment for the method for producing ginseng berry powder 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 ginseng berry powder manufacturing method according to the present invention. In order to compare the quality characteristics of the powder, sensory evaluation was conducted after the food engineering graduate students, who were recognized for their suitability as inspectors, were trained appropriately for the purpose of this experiment. The sensory evaluation was conducted on a 9-point scale (likert scale), which evaluates the taste and aroma of the powder as 9 points if it is very good, and 1 point if it is very bad.

[Comparative Example 1]

In Comparative Example 1, ginseng berries were sorted and washed, and individually rapidly frozen at -30°C. Then, the ginseng berry is dried at -40°C for 20 hours, then the ginseng berry is aged at low temperature for 36 hours at 5°C, first pulverized to a size of 100 mesh, and then second pulverized to a size of 160 mesh to obtain powder. Was prepared.

[Example 1]

In Example 1, ginseng berries were sorted, washed, and individually rapidly frozen at -30°C. Then, the ginseng berry is dried at -40°C for 20 hours, and then 20 parts by weight of the ginseng berry is mixed as a member, aged at low temperature for 36 hours at -5°C, and first pulverized to a size of 100 mesh. , To prepare a powder by secondary grinding to a size of 160 mesh.

[Example 2]

In Example 2, ginseng berries were sorted, washed, and rapidly frozen individually at -30°C. Then, the ginseng berry is dried at -40°C for 20 hours, and then 20 parts by weight of the ginseng berry is mixed as a member, aged at 0°C for 36 hours, and first pulverized to a size of 100 mesh, Powder was prepared by secondary grinding to a size of 160 mesh.

[Example 3]

In Example 3, ginseng berries were sorted, washed, and rapidly frozen individually at -30°C. Then, the ginseng berry is dried at -40°C for 20 hours, and then 20 parts by weight of the ginseng berry is mixed as a member, aged at 5°C for 36 hours, and first pulverized to a size of 100 mesh, Powder was prepared by secondary grinding to a size of 160 mesh.

[Example 4]

In Example 4, ginseng berries were sorted, washed, and individually rapidly frozen at -30°C. Then, the ginseng berry is dried at -40°C for 20 hours, and then 20 parts by weight of the ginseng berry are mixed as a member, aged at 10°C for 36 hours, and first pulverized to a size of 100 mesh, Powder was prepared by secondary grinding to a size of 160 mesh.

[Example 5]

In Example 5, ginseng berries were sorted, washed, and individually rapidly frozen at -30°C. Then, the ginseng berry is dried at -40°C for 20 hours, and then 20 parts by weight of the ginseng berry is mixed as a member, aged at 15°C for 36 hours, and first pulverized to a size of 100 mesh, Powder was prepared by secondary grinding to a size of 160 mesh.

division flavor incense color Comparative Example 1 6.50 6.70 6.50 Example 1 7.10 7.00 7.30 Example 2 7.50 7.50 7.00 Example 3 8.50 8.50 8.50 Example 4 7.00 7.30 7.50 Example 5 7.50 7.20 7.10

As shown in Table 1 above, in the case of Examples 1 to 5 in which the subsidiary material is added, it can be confirmed that the sweetness is stronger and the preference is high, and in Examples 4 and 5, the aging temperature of the ginseng berry is excessively high. This has been spoiled.

In the case of Example 3, it can be seen that a powder having high overall taste, aroma, and color preference can be prepared.

2. Sensory evaluation -2

In order to confirm the aggregation phenomenon of the ginseng berry powder prepared by the method of Comparative Example 1 and Examples 1 to 5, the prepared ginseng berry powder was stored at room temperature for 7 days and the state of the powder was checked.

division Powder state Comparative Example 1 Clumping occurs Example 1 Some clumping occurs Example 2 Some clumping occurs Example 3 No change Example 4 No change Example 5 No change

As shown in Table 2 above, in Comparative Example 1, agglomeration is excessive, and as the aging temperature increases, agglomeration of the powder decreases, and in Examples 3 to 5, it can be confirmed that agglomeration does not occur.

3. Sensory evaluation -3

It will be described in detail based on an embodiment of the ginseng berry powder manufacturing method according to the present invention. In order to compare the quality characteristics of the powder, sensory evaluation was conducted after the food engineering graduate students who were recognized for their suitability as inspectors were trained appropriately for the purpose of this experiment. The sensory evaluation was conducted on a 9-point likert scale, which evaluates the taste and aroma of the powder as 9 points if it is very good and 1 point if it is very bad.

[Example 6]

In Example 6, ginseng berries were sorted, washed, and individually rapidly frozen at -30°C. Then, the ginseng berry is dried at -40°C for 20 hours, and then 20 parts by weight of the ginseng berry is mixed as a member, aged at 5°C for 36 hours, and first pulverized to a size of 100 mesh, Powder was prepared by secondary grinding to a size of 150 mesh.

[Example 7]

In Example 7, ginseng berries were sorted, washed, and individually rapidly frozen at -30°C. Then, the ginseng berry is dried at -40°C for 20 hours, and then 20 parts by weight of the ginseng berry is mixed as a member, aged at 5°C for 36 hours, and first pulverized to a size of 100 mesh, Powder was prepared by secondary grinding to a size of 155 mesh.

[Example 8]

In Example 8, ginseng berries were sorted, washed, and individually rapidly frozen at -30°C. Then, the ginseng berry is dried at -40°C for 20 hours, and then 20 parts by weight of the ginseng berry is mixed as a member, aged at 5°C for 36 hours, and first pulverized to a size of 100 mesh, Powder was prepared by secondary grinding to a size of 160 mesh.

[Example 9]

In Example 9, ginseng berries were sorted, washed, and individually rapidly frozen at -30°C. Then, the ginseng berry is dried at -40°C for 20 hours, and then 20 parts by weight of the ginseng berry is mixed as a member, aged at 5°C for 36 hours, and first pulverized to a size of 100 mesh, Powder was prepared by secondary grinding to a size of 165 mesh.

[Example 10]

In Example 10, ginseng berries were sorted, washed, and individually rapidly frozen at -30°C. Then, the ginseng berry is dried at -40°C for 20 hours, and then 20 parts by weight of the ginseng berry is mixed as a member, aged at 5°C for 36 hours, and first pulverized to a size of 100 mesh, Powder was prepared by secondary grinding to a size of 170 mesh.

division flavor incense color Example 6 7.00 7.10 7.40 Example 7 7.40 7.50 7.00 Example 8 8.50 8.50 8.50 Example 9 8.30 8.10 8.20 Example 10 8.20 8.00 8.10

As shown in Table 3 above, in the case of Examples 6 and 7, the ginseng berry seeds were not completely pulverized, so a foreign body sensation was felt, and Examples 8 to 10 were completely crushed to the seeds.

However, if the pulverization is finer, there is a problem in that the cost increases and thus the efficiency decreases.

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: Step of selecting and washing Ginseng Berry
S2: Step of individually rapid freezing the ginseng berry
S3: Freeze-drying the ginseng berry
S4: Step of aging the ginseng berry at low temperature
S5: the step of crushing the ginseng berry

Claims (5)

A first step of selecting and washing green ginseng berries;
A second step of individually rapidly freezing the selected and washed ginseng berry;
A third step of freeze-drying the frozen ginseng berry;
A fourth step of aging the ginseng berry and the subsidiary material dried at a low temperature;
Consists of; a fifth step of grinding the ginseng berry aged at low temperature;
The subsidiary material is characterized by a mixture of charcoal, cinnamon, and green tea,
In the fourth step
Mixing with 20 parts by weight of the subsidiary material based on 100 parts by weight of the ginseng berry,
The subsidiary material is mixed with 100 parts by weight of the cinnamon and 100 parts by weight of the green tea based on 100 parts by weight of the charcoal,
Ginseng berry powder manufacturing method, characterized in that the low temperature aging for 36 hours at 5 ℃. The method of claim 1,
In the second step
Ginseng berry powder manufacturing method, characterized in that freezing the selected and washed ginseng berry at -30 ℃. The method of claim 1,
In the third step above
Ginseng berry powder manufacturing method, characterized in that drying the frozen ginseng berry at -40 ℃ for 20 hours. delete The method of claim 1,
In the fifth step
Ginseng berry powder manufacturing method, characterized in that the first pulverization of the ginseng berry aged at low temperature to a size of 100 mesh, and then second pulverization to a size of 160 mesh.

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