KR102320028B1 - Method for producing semi-dried and fermented black ginseng and method of producing ginseng chicken soup materials using the same - Google Patents

Abstract

In the manufacturing method of semi-dried fermented black ginseng and the method of manufacturing samgyetang material using the same, the manufacturing method of semi-dried fermented black ginseng is prepared by washing and slicing ginseng, a preparation step, semi-drying of the prepared ginseng, a semi-drying step, A mixing step of mixing the semi-dried ginseng with malt having the same weight ratio as the semi-dried ginseng, a fermentation step of fermenting the mixed semi-dried ginseng and malt by adding yeast mold (aspergillus oryzae) bacteria , and a drying step of completely drying the black ginseng produced by fermenting.

Description

Manufacturing method of semi-dried fermented black ginseng and manufacturing method of samgyetang material using the same

The present invention relates to a method for producing semi-dried fermented black ginseng and a method for manufacturing samgyetang material using the same, and more particularly, to a method for producing black ginseng by fermenting ginseng using semi-drying to produce black ginseng and samgyetang using the same It relates to a method of manufacturing the material.

Recently, as interest in health food has increased, the demand for ginseng-related products is also increasing. have.

In general, black ginseng is produced by fermenting ginseng, and Korean Patent Registration No. 10-1618702 discloses a method for producing black ginseng using a complex fermented liquid of a natural plant enzyme solution and yeast and riboflavin.

However, in the case of conventional black ginseng production such as the production method of black ginseng, the process of directly fermenting ginseng is applied. is lowered, and accordingly, when a plurality of ginsengs are fermented at once, it is difficult to separately pack the black ginseng one by one.

In addition, since the flavor or flavor of black ginseng varies according to the fermentation process, there is a need for a method for producing black ginseng that can increase consumer preference.

Republic of Korea Patent Publication No. 10-1618702

Accordingly, the technical problem of the present invention was conceived in this respect, and the object of the present invention is to improve flavor and flavor, as well as maintain a constant shape, while semi-dry fermentation that can improve anti-inflammatory and antioxidant effects It relates to a manufacturing method of black ginseng.

In addition, the present invention relates to a method for producing samgyetang material using the method for producing semi-dried fermented black ginseng.

The manufacturing method of semi-dried fermented black ginseng according to an embodiment for realizing the above object of the present invention is to prepare by washing and slicing ginseng, preparing step, semi-drying the prepared ginseng, semi-drying step, the semi-drying A mixing step of mixing the aged ginseng with malt having the same weight ratio as that of the semi-dried ginseng, a fermentation step of fermenting the mixed semi-dried ginseng and malt by adding yeast (aspergillus oryzae) bacteria, and the fermentation step, and the It includes a drying step of completely drying the black ginseng produced by fermentation.

In one embodiment, in the preparation step, the twigs of the ginseng may be removed, and the main root of the ginseng may be diagonally sliced to a thickness of 0.2 cm.

In one embodiment, in the semi-drying step, the sliced ginseng may be dried at 80° C. for 4 hours in a hot air dryer.

In one embodiment, in the fermentation step, the yeast mold may be added to 0.2% by weight of the semi-dried ginseng, and fermentation may be performed for 5 to 7 days.

In one embodiment, in the drying step, the fermented black ginseng may be dried at 65° C. for 8 hours in a hot air dryer.

In one embodiment, between the semi-drying step and the mixing step, steaming the semi-dried ginseng may further include a steaming step.

In one embodiment, in the steaming step, the semi-dried ginseng may be steamed in a steamer at 100° C. or higher for 20 minutes to 1 hour.

In the method for manufacturing samgyetang material according to an embodiment for realizing another object of the present invention, in the semi-dried fermented black ginseng, a first material is added.

In one embodiment, the first material may include broiler chicken for samgyetang, mulberry tree, mulberry tree, sagebrush, heotgae tree, astragalus and angelicae.

In one embodiment, the first material may include broiler chicken for samgyetang, astragalus, sagebrush, oyster tree, heotgae tree, upper limbs and jujubes.

According to the embodiments of the present invention, as ginseng is fermented in a semi-dried state, the degree of crushing or deformation of the appearance of black ginseng, which is the final product, can be minimized, and thus the product's marketability is further improved can do it

In addition, unlike the conventional fermentation process, by fermentation using Aspergillus oryzae koji, it is confirmed that the total polyphenol content is increased, and the ABTS and DPPH radical scavenging activities are excellent, and the concentration-dependent reducing power is also increased. As a result, it can bring about the effect of improving antioxidant efficacy.

In addition, by adding malt extract in the fermentation step, it is possible to induce saccharification fermentation, thereby shortening the production time of black ginseng, as well as further improving the flavor of black ginseng finally produced.

In addition, when samgyetang is prepared by including the prepared black ginseng as a material, in comparison with conventional samgyetang, color, bitter taste, sour taste, umami, chicken broth taste, aftertaste, off-flavor, flavor, mouth feel, and overall preference From this aspect, it can be seen that the sensory evaluation result is excellent.

Thus, through this embodiment, it can be confirmed that black ginseng itself has improved antioxidant effects, as well as improved flavor and flavor when used as a material for samgyetang.

1 is a flowchart illustrating a method of manufacturing semi-dried fermented black ginseng according to an embodiment of the present invention.
Figure 2a is a graph showing the result of measuring the polyphenol content of the fermented black ginseng prepared by the method of Figure 1 compared with other controls.
Figure 2b is a graph showing the results of measuring the ABTS radical scavenging activity of the fermented black ginseng prepared by the method of Figure 1 compared with other controls.
Figure 2c is a graph showing the results of measuring the DPPH radical scavenging activity of the fermented black ginseng prepared by the method of Figure 1 compared with other controls.
Figure 2d is a graph showing the results of measuring the reducing power of the fermented black ginseng prepared by the manufacturing method of Figure 1 compared with other controls.
3a to 3j are graphs showing the sensory evaluation results of samgyetang prepared with samgyetang material prepared by using the fermented black ginseng prepared by the manufacturing method of FIG.

Since the present invention may have various changes and may have various forms, embodiments will be described in detail in the text. However, this is not intended to limit the present invention to the specific disclosed form, it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention. In describing each figure, like reference numerals have been used for like elements. Terms such as first, second, etc. may be used to describe various elements, but the elements should not be limited by the terms.

The above terms are used only for the purpose of distinguishing one component from another. The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

In the present application, terms such as "comprises" or "consisting of" are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification is present, but one or more other features It is to be understood that it does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical and scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

1 is a flowchart illustrating a method of manufacturing semi-dried fermented black ginseng according to an embodiment of the present invention.

Referring to Figure 1, in the manufacturing method of semi-dried fermented black ginseng according to this embodiment, first, ginseng is prepared by washing and slicing (preparation step, step S10).

In this case, after the ginseng is washed with clean water, all twigs of ginseng are removed, and the main root of the ginseng is sliced diagonally to a thickness of 0.2 cm.

The oblique slicing is a kind of basic slicing by which the ginseng is written obliquely to one side, whereby the ginseng is separated into a plurality of slanted slice pieces.

On the other hand, the thickness of the diagonal slicing can be formed in various ways, but it can be cut to have a thickness of 0.2 cm in consideration of the marketability and usability of the finally produced fermented black ginseng.

After that, the sliced ginseng is semi-dried (semi-drying step, step S20).

In this case, the sliced ginseng is put into a dryer such as a hot air dryer, and dried at 80° C. for 4 hours.

On the other hand, the moisture remaining in the ginseng through the semi-drying step may be variously controlled, but for effective fermentation in the fermentation step to be described later, the moisture of the ginseng may be dried so that about 50% or more of the moisture is evaporated.

After that, optionally, the semi-dried ginseng is steamed using a steamer (steaming step, step S30).

The steaming step may be optionally performed, and when the steaming step is performed, the semi-dried ginseng may be steamed for 20 minutes to 1 hour at 100° C. or higher while the semi-dried ginseng is put into the steamer or the like.

After that, the semi-dried ginseng is mixed with malt (mixing step, step S40). As already described, the semi-dried ginseng can optionally be steamed, and when the steaming step is performed, malt is mixed with the steamed ginseng after semi-drying, and when the steaming step is omitted, the semi-dried ginseng You can mix malt with it.

In this case, the mixed malt may be mixed to have the same weight ratio as the semi-dried ginseng, and accordingly, in the final mixture, malt and semi-dried ginseng have the same weight ratio.

In addition, in general, the malt may be malt known in the prior art used to make malt and sikhye as a dried food by pouring water into barley and sprouting it.

As such, when malt is mixed and ginseng is fermented through a fermentation step to be described later, so-called saccharification fermentation is performed, so that the sugar content of fermented black ginseng is improved to improve flavor and flavor, as well as shorten the fermentation time. be able to do

On the other hand, depending on the embodiment, the semi-dried ginseng may be mixed with water at 55 ° C. without mixing with the malt, and in this case, the weight ratio of the mixed water may also be maintained the same as the weight ratio of the semi-dried ginseng. have.

Thereafter, the mixed semi-dried ginseng and malt is fermented by adding yeast mold (aspergillus oryzae) (fermentation step, step S50).

In this case, the yeast mold fungus is prepared with koji and put into the mixed semi-dried ginseng and malt, and the yeast mold mold produced with the input koji can be added as much as 0.2% by weight of the semi-dried ginseng.

That is, the yeast mold fungus may be prepared as koji, and may be added as much as 0.1% by weight of the total weight of the mixed semi-dried ginseng and malt.

In this way, in a state in which the yeast mold bacteria is added to the mixed semi-dried ginseng and malt, fermentation is performed for 5 to 7 days, and black ginseng is produced through this fermentation.

Thereafter, the fermented black ginseng is completely dried (drying step, step S60).

In this case, in the drying step, the black ginseng is completely dried to remove moisture, and the whole fermented black ginseng is dried at 65° C. for about 8 hours in a dryer such as a hot air dryer.

Thus, finally, the fermented black ginseng in a sliced state by first diagonal slicing can be manufactured, and the fermented black ginseng thus prepared can be directly ingested as a sliced state, and can be added to various food ingredients and prepared as food.

Hereinafter, the experimental results comparing the antioxidant effect between the fermented black ginseng prepared in the Examples of the present invention, black ginseng prepared by the prior art, and other oriental herbal materials such as ginseng will be described with reference to graphs.

First, the fermented black ginseng produced in this example, the results are shown in the name of 'fermentation' in FIGS. 2a to 2d below, and the related manufacturing method is described in [Table 1] for other comparative examples.

[Table 1] Manufacturing method and name of Comparative Example

On the other hand, for both Comparative Examples and Examples, the result of comparing the characteristics of the filtered filtrate after centrifugation (100%, referred to as high concentration) and the filtrate and distilled water were mixed in a weight ratio of 1:1. The results of comparing properties (50%, referred to as low concentration) are simultaneously shown.

Figure 2a is a graph showing the result of measuring the polyphenol content of the fermented black ginseng prepared by the method of Figure 1 compared with other controls.

In this case, the analysis of the total polyphenol content is analyzed on the principle that Folin Ciocalteu's reagent is reduced by the polyphenol compound contained in the extract to develop a molybdenum blue color, and through this, the total phenolic compound content contained in each extract is calculated. did it

Referring to FIG. 2a, in comparison with [Comparative Example 1], [Comparative Example 2], [Comparative Example 3], and [Example] were all confirmed to have high total polyphenol content at a low concentration as well as a high concentration. In this case, in particular, at a low concentration, it was confirmed that [Example] had a higher polyphenol content than other comparative examples.

On the other hand, in the following, both ABTS and DPPH are methods for evaluating radical scavenging activity, and FIG. 2b is a method for evaluating radical scavenging activity by the ABTS test method, and the evaluation result is ABTS radical scavenging activity 2c is a graph showing the DPPH radical scavenging activity by evaluating the radical scavenging activity by the DPPH test method, and the evaluation result as DPPH radical scavenging activity.

This radical scavenging activity is an index for evaluating the degree of antioxidant, and it can be evaluated that the higher the scavenging activity, the higher the degree of antioxidant.

Figure 2b is a graph showing the results of measuring the ABTS radical scavenging activity of the fermented black ginseng prepared by the method of Figure 1 compared with other controls.

Referring to Figure 2b, compared to Vitamin C (Vit. C) used as a positive control, all Comparative Examples and [Example] high ABTS radical scavenging activity was confirmed at high concentration, and, in particular, at high concentration as well as at low concentration It can be seen that [Example] has a much higher level of ABTS radical scavenging activity than other comparative examples.

Figure 2c is a graph showing the results of measuring the DPPH radical scavenging activity of the fermented black ginseng prepared by the method of Figure 1 compared with other controls.

Referring to Figure 2c, in comparison with Vitamin C (Vit. C) used as a positive control, it can be confirmed that all Comparative Examples and [Example] have relatively insignificant DPPH radical scavenging activity, but Comparative Examples and When only [Example] is compared, it can be seen that relatively [Example] has particularly high DPPH radical scavenging activity compared to [Comparative Example 1] and [Comparative Example 3].

Figure 2d is a graph showing the results of measuring the reducing power of the fermented black ginseng prepared by the manufacturing method of Figure 1 compared with other controls.

That is, as a test method for reducing power, by measuring the total antioxidant power using FRAP (Ferric reducing/antioxidant power), the concentration-dependent increase in reducing power was evaluated, and the result is shown in a graph through FIG. 2D.

This radical scavenging activity is an index for evaluating the degree of antioxidant, and it can be evaluated that the higher the scavenging activity, the higher the degree of antioxidant.

Referring to FIG. 2d , it can be confirmed that all Comparative Examples and [Example] have a relatively insignificant reducing power, compared to Vitamin C (Vit. C) used as a positive control, but Comparative Examples and [Example] In the case of comparing only [Example], it can be seen that relatively [Example] has a high reducing power compared to [Comparative Example 1] and [Comparative Example 3], and has excellent reducing power even compared to [Comparative Example 2]. .

As can be seen above, it can be confirmed that the antioxidant effect of the fermented black ginseng prepared according to the embodiment of the present invention is superior to that of ginseng and the like as well as the conventional non-fermented black ginseng.

On the other hand, the fermented black ginseng prepared in this embodiment can be used as a material for samgyetang.

That is, by adding a samgyetang material (a first material) to the fermented black ginseng manufactured through the manufacturing method of FIG. 1 , a samgyetang material containing fermented black ginseng can be manufactured.

In this case, the samgyetang material (first material) may include, in addition to the fermented black ginseng, broiler chicken for samgyetang, mulberry tree, mulberry tree, ogapi, heotgae tree, astragalus, and angelfish.

In addition, with the exception of broiler chicken for samgyetang, the fermented black ginseng, the mulberry, the mulberry, the sagebrush, the heotgae tree, the astragalus and the angelicae are 2% by weight, 31% by weight, 27% by weight, 22% by weight, respectively, 11 wt%, 5 wt% and 2 wt%.

Alternatively, as the samgyetang material (first material), in addition to the fermented black ginseng, broiler chicken for samgyetang, astragalus, scallops, oyster mushroom, heotgae tree, upper limbs and jujube may be included.

In this case, with the exception of the broiler for samgyetang, the fermented black ginseng, the astragalus, the sagebrush, the serrata, the heotgae tree, the upper extremity and the jujube are 2% by weight, 23% by weight, 20% by weight, 20% by weight, respectively %, 20% by weight, 10% by weight and 5% by weight.

In this case, in the preparation of the samgyetang, the broiler for samgyetang is prepared by boiling the samgyetang using the samgyetang material as described above, and may be the same as the conventional manufacturing method of samgyetang except that the samgyetang material is different.

Hereinafter, the sensory evaluation test results of the samgyetang for the samgyetang prepared using the samgyetang material as described above will be described.

In this case, the samgyetang prepared using the samgyetang material prepared using the fermented black ginseng according to this example is named [fermented black ginseng], and the [fermented black ginseng] and other control and experimental groups [Table 2] shows the composition of materials when preparing samgyetang.

In addition, broiler chicken for samgyetang was added to the following ingredients, and samgyetang was prepared under the same heating conditions and heating time.

[Table 2] [Fermented black ginseng] and material composition of control and experimental groups

On the other hand, the composition of the oriental medicine materials in [Table 2] is as shown in [Table 3] below.

[Table 3] Material composition of oriental medicine ingredients

3A to 3J are graphs showing the sensory evaluation results of samgyetang prepared using the samgyetang material prepared by using the fermented black ginseng prepared by the manufacturing method of FIG. 1 , and FIG. 4 is a graph showing the synthesis thereof.

In the sensory evaluation, as a sensory characteristic of the samgyetang in particular for the broth, the preference for color (a color that gives a healthy feeling compared to the existing samgyetang broth), preference for bitterness, preference for sour taste, and preference for umami A total of 10 items were evaluated: preference, preference for chicken broth taste, preference for aftertaste, strength of off-flavor (strength for samgyetang broth), preference for flavor, preference for mouth feel, and overall preference did.

Thus, referring to FIG. 4 as well as FIGS. 3a to 3j, the sensory evaluation results of [fermented black ginseng] were generally evaluated to be excellent compared to the control or experimental groups, and in particular, bitter taste, umami taste, chicken broth taste, flavor and The sensory evaluation results were evaluated to be very good in items such as feeling of wear and tear.

As described above, in the case of fermented black ginseng according to an embodiment of the present invention, the antioxidant effect is excellent compared to the prior art, and when preparing samgyetang using the samgyetang material to which the fermented black ginseng is added, in the prepared samgyetang In almost all sensory evaluation factors including taste, flavor, and color, it can be confirmed that it is superior to samgyetang prepared using only general oriental herbal ingredients.

According to the embodiments of the present invention, as ginseng is fermented in a semi-dry state, the degree of crushing or deformation of the appearance of black ginseng, which is the final product, can be minimized, and thus the product's marketability can be further improved. can

In addition, unlike the conventional fermentation process, by fermentation using Aspergillus oryzae koji, it is confirmed that the total polyphenol content is increased, and the ABTS and DPPH radical scavenging activities are excellent, and the concentration-dependent reducing power is also increased. As a result, it can bring about the effect of improving antioxidant efficacy.

In addition, by adding malt extract in the fermentation step, saccharification fermentation can be induced, thereby shortening the production time of black ginseng, as well as further improving the flavor of black ginseng finally produced.

In addition, when a samgyetang material is prepared by including the prepared black ginseng as a material, and samgyetang is prepared based on this, the color, bitter taste, sour taste, umami taste, chicken broth taste, aftertaste, odor, It can be seen that the sensory evaluation results are excellent in terms of flavor, mouth feel, and overall preference.

Thus, through this embodiment, it can be confirmed that black ginseng itself improves the antioxidant effect, and when used as a material for samgyetang, both flavor and flavor are improved.

Although the above has been described with reference to the preferred embodiments of the present invention, those skilled in the art can variously modify and change the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. You will understand that you can.

Claims (10)

A preparation step of washing and slicing ginseng to prepare;
A semi-drying step of semi-drying the prepared ginseng in a hot air dryer at 80° C. for 4 hours so that more than 50% of the moisture in the ginseng is evaporated;
Steaming the semi-dried ginseng in a steamer at 100° C. or higher for 20 minutes to 1 hour;
A mixing step of mixing the semi-dried ginseng with malt having the same weight ratio as the semi-dried ginseng;
In the mixed semi-dried ginseng and malt, 0.2 wt% of the semi-dried ginseng is added to Aspergillus oryzae and fermented for 5 to 7 days, a fermentation step; and
A method for producing semi-dried fermented black ginseng comprising a drying step of completely drying the fermented black ginseng prepared in a hot air dryer at 65° C. for 8 hours. The method of claim 1, wherein in the preparation step,
Remove the twigs of the ginseng,
A method for producing semi-dried fermented black ginseng, characterized in that the main root of the ginseng is cut diagonally to a thickness of 0.2 cm. delete delete delete delete delete In the semi-dried fermented black ginseng produced by the manufacturing method of the fermented black ginseng of claim 1,
A method for producing samgyetang material, characterized in that adding the first material. The method of claim 8, wherein the first material comprises:
A method for producing samgyetang material, comprising: broiler chicken for samgyetang, mulberry tree, mulberry tree, ogapi, heotgae tree, astragalus and angelica. The method of claim 8, wherein the first material comprises:
A method for producing samgyetang material, characterized in that it includes broiler chicken for samgyetang, astragalus, sagebrush, oyster tree, heotgae tree, upper extremity and jujube.

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