KR102328469B1 - Method of making red ginseng snack based on fermentation of raw material and red ginseng snack made by the method - Google Patents

Abstract

The method for manufacturing a red ginseng snack includes an input step of putting raw materials into a processing device, a spraying step of spraying liquid yeast onto the input raw materials, mixing the input raw materials and liquid yeast, and the input raw materials are fermented and fermented based on liquid yeast. A mixing and fermentation step that alternately repeats stopping the mixing of liquid yeast with the input material to produce the material, a drying step for drying the fermented material, and the fermented material to remove or reduce the fermented odor of the fermented material with the fruit flavoring material a blending step of blending together to produce a processed material, and a molding step of inputting the processed material into a molding apparatus to obtain a red ginseng snack molded into a target shape.

Description

A method for manufacturing a red ginseng snack based on fermentation of raw materials and a red ginseng snack manufactured by the method

The present disclosure relates to food, and more particularly, to a method of manufacturing a snack including ingredients of red ginseng.

As people's lifestyles have diversified, the foods they eat have also diversified. In order to meet the diverse needs of consumers, various types and types of foods are being manufactured. For example, as many people become interested in health, foods containing ingredients beneficial to health are being manufactured.

For example, red ginseng, which is known to be beneficial to health, is being used to manufacture various types of foods. Red ginseng is a light yellowish-brown ginseng obtained by performing special treatment on good quality fresh ginseng. Red ginseng has beneficial effects such as improving blood circulation, reducing cholesterol, inhibiting aging, and inhibiting cancer cells, as well as vitamins, saponins, ginsenosides, panaxitriol, maltol, etc. contains ingredients.

On the other hand, as the level of dietary life is improved and the needs of consumers are diversified, snacks or sweets that can be used as nutritious snacks or meal substitutes are being developed and sold. However, in the present age in which people are exposed to internal threats such as external environment and stress that threaten their health, snacks or confectionery having limitations such as stimulant ingredients and nutritional imbalance are not spared the plight. The technology that is the background of the present invention is disclosed in Korean Patent Publication No. 10-1131837 (March 23, 2012), Korean Patent Publication No. 10-1328179 (11.5 January 2013), and Korean Patent Publication No. 10-2051623 (2019.11. 27), Korean Patent Application Laid-Open No. 10-2017-0015051 (2017.2.8), and Korean Patent Registration No. 10-1670038 (2016.10.21).

Embodiments of the present disclosure may provide a method of manufacturing a snack including ingredients of red ginseng beneficial to health. However, in order to prevent the reluctance to eat due to the bitter taste and strong flavor of red ginseng, embodiments are based on the fermentation of raw materials to remove or reduce the off-flavor of red ginseng to prepare a red ginseng snack. method can be provided.

In some embodiments, the method for manufacturing a red ginseng snack includes: inputting a raw material including grain powder and red ginseng powder into a processing device; After the input step, in the processing apparatus, a spraying step of spraying liquid yeast containing 10 to the power of 9 bacteria per 1 gram to the input raw material so that the weight ratio of the weight of the input material to the weight of the liquid yeast is 100: 40; after the inputting step, a first temperature control step of controlling the temperature in the processing device so that the temperature in the processing device is 36.2 degrees Celsius; After the first temperature control step, mixing the input raw material and liquid yeast for 5 minutes in a processing device controlled at 36.2 degrees Celsius, and the input raw material and liquid yeast are fermented based on the liquid yeast to produce a fermented material mixing and fermentation step in which the mixing of yeast is stopped for 30 minutes and alternately repeated for 24 hours; after the mixing and fermentation step, a second temperature control step of controlling the temperature in the processing device so that the temperature in the processing device increases from 36.2 degrees Celsius to 65 degrees Celsius; a drying step of drying the fermented material for 48 hours in a processing apparatus controlled at 65 degrees Celsius after the second temperature control step; After the drying step, a blending step of blending the fermented material with the fruit flavor raw material for 30 minutes to remove or reduce the fermented odor of the fermented material in the processing device for 30 minutes to produce a processed material; And after the blending step, it may include a molding step of inputting the processed material into a molding device to obtain a red ginseng snack molded into a target shape.

In some embodiments, the method of manufacturing a red ginseng snack includes: inputting a raw material including grain powder and red ginseng powder into a ribbon mixer; After the input step, a spraying step of spraying liquid yeast onto the input raw material by the sprayer of the ribbon mixer; After the inputting step, a first temperature control step of controlling the electric coil so that the electric coil of the ribbon mixer is heated to control the temperature in the ribbon mixer to the first temperature; After the first temperature control step, rotating the ribbon of the ribbon mixer containing the input raw material and liquid yeast so that the input raw material and liquid yeast are mixed, and rotating the ribbon so that the input raw material is fermented based on the liquid yeast to produce a fermented material A mixing and fermentation step that alternately repeats stopping for a first time interval; After the mixing and fermentation step, the second temperature control to control the electric coil and the hot air dryer so that the hot air dryer of the ribbon mixer emits hot air at the same time as the electric coil heats up, so that the temperature in the ribbon mixer rises to a second temperature higher than the first temperature step; After the second temperature control step, a drying step of maintaining the heat of the electric coil and the hot air of the hot air dryer for a second time period such that the moisture content related to the fermented material is reduced than the moisture content related to the input raw material immediately after the spraying step; After the drying step, a blending step of rotating the ribbon containing the fermented material and the fruit flavor raw material for a third time period to produce a processed material; And after the blending step, it may include a molding step of inputting the processed material into a molding device to obtain a red ginseng snack molded in a target shape.

Some embodiments may provide a red ginseng snack prepared by the above method.

Red ginseng snacks prepared according to embodiments may not include the red ginseng taste and odor, or the red ginseng red ginseng taste and odor may be significantly reduced. Therefore, the preference and marketability of the red ginseng snack can be improved.

1 is a flowchart illustrating an exemplary method of manufacturing a red ginseng snack according to some embodiments.
2 is a conceptual diagram for explaining an exemplary configuration of a raw material of a red ginseng snack according to some embodiments.
3 is a conceptual diagram illustrating an exemplary configuration of a processing apparatus for generating a processed material from a raw material according to some embodiments.
FIG. 4 is a conceptual diagram showing an exemplary configuration related to the processing apparatus of FIG. 3 .
5 is a conceptual diagram for explaining an example of generating a fermented material from a raw material according to some embodiments.
6 is a flow chart illustrating an exemplary method of producing a processed material from a raw material by the processing apparatus of FIG. 3 or the ribbon mixer of FIG. 4 ;
7 is a flow chart illustrating an example of mixing, fermentation, drying, and blending of FIG. 6 .
FIG. 8 is a conceptual diagram for explaining an exemplary method of controlling a first temperature in relation to FIG. 6 .
FIG. 9 is a conceptual diagram for explaining an exemplary method of controlling a second temperature in relation to FIG. 6 .
10 is a conceptual diagram for explaining an example related to the drying of FIG. 6 .
11 is a conceptual diagram showing an exemplary configuration of a molding apparatus for molding a red ginseng snack from a processed material according to some embodiments.

The features mentioned above and the detailed description below show exemplary embodiments to enable a better understanding and description of the present disclosure. The present disclosure is not limited to these embodiments, and may be implemented in other perspectives. The following embodiments are merely examples for making the present disclosure complete, and are provided to convey clear descriptions to those of ordinary skill in the art to which the present disclosure pertains. Thus, where the present disclosure may be implemented in several embodiments, any of the specific or equivalents of these embodiments may be employed to implement the present disclosure.

When it is stated in the descriptions below that a certain element includes a specific element(s) or a process includes a specific operation(s), other element(s) or other operation(s) may be further included. can Terms used in the following descriptions are provided only to show specific embodiments, and are not intended to limit the present disclosure. Examples described to enable a better understanding may also include complementary embodiments thereof.

Terms used in the descriptions below may have meanings widely understood by those of ordinary skill in the art. Commonly used terms should be interpreted consistently according to the context of the descriptions. Furthermore, terms used in the descriptions below should not be construed as having overly idealistic or formal meanings unless their meanings are clearly defined.

As the level of dietary life is improved and the demands of consumers are diversified, snacks or sweets that can be used as nutritious snacks or meal substitutes are being developed and sold. On the other hand, in the present age in which people are exposed to internal threats such as external environment and stress that threaten their health, a red ginseng snack containing ingredients of red ginseng beneficial to health may be provided as a desirable option for people.

However, the bitter taste and strong aroma of red ginseng may cause people to refuse to eat. In particular, it may be desirable for children or the elderly to consume ingredients of red ginseng beneficial to health, but the taste and aroma of red ginseng may become an obstacle for children or the elderly. Therefore, in relation to the red ginseng snack, the preference and marketability of the red ginseng snack can be improved when such an off-flavor and off-flavor of red ginseng is removed or reduced while maintaining the beneficial components of red ginseng.

Embodiments of the present disclosure may provide a method of manufacturing a red ginseng snack by removing or alleviating the taste and odor of red ginseng. Hereinafter, some embodiments will be described with reference to the accompanying drawings.

1 is a flowchart illustrating an exemplary method of manufacturing a red ginseng snack according to some embodiments.

In order to manufacture the red ginseng snack, first, the raw material of the red ginseng snack may be prepared (S100). Basically, the raw material of the red ginseng snack can be prepared to include the ingredients of red ginseng. Furthermore, the raw material of the red ginseng snack may include various ingredients required to form the snack, a component that helps to remove or alleviate the taste and odor of red ginseng, and a component for improving the characteristics of the red ginseng snack. have. An example related to the raw material of the red ginseng snack will be described in more detail with reference to FIG. 2 .

Next, the raw material of the red ginseng snack may be input to the processing device (S200). The processing apparatus may be used to perform various processing treatments (eg, mixing, heating, fermentation, etc.) on raw materials to manufacture red ginseng snacks. A processing apparatus may be used to produce a processed material from a raw material.

The processed material may be processed from raw materials to be suitable for making red ginseng snacks. In embodiments, the processed material may be produced from a raw material through a processing treatment for removing or alleviating the odor and odor of red ginseng. Examples relating to the processing apparatus and the processed material will be further described with reference to FIGS. 3 to 10 .

Thereafter, the processed material may be input to the molding apparatus (S300). The forming apparatus can be used to perform a forming operation on the processed material to produce a red ginseng snack having a desired shape or a target shape. The forming device may be used to obtain a red ginseng snack from the processed material. The molding device may be used to mold the red ginseng snack into a desired shape or a target shape.

For example, a desired shape or a target shape may be a stick shape, a ring shape, a star shape, and the like, but the present disclosure is not limited thereto. Compared to red ginseng snacks having random shapes, red ginseng snacks having a uniform and pretty shape may enable higher preference and marketability. An example related to the forming apparatus will be further described with reference to FIG. 11 .

2 is a conceptual diagram for explaining an exemplary configuration of a raw material of a red ginseng snack according to some embodiments.

The raw material may include grain powder. For example, the grain powder may include one or more of various types of grains such as rice flour, corn flour, brown rice flour, oat flour, and the like. Grain powder can provide calories and nutrients associated with red ginseng snacks. Grain powder may contain its own moisture, which can ensure proper mixing of raw materials without additional water supply.

The raw material may include red ginseng powder. Therefore, the raw material may contain beneficial components of red ginseng. However, because of the bitter taste and strong flavor of red ginseng, raw materials containing red ginseng powder may lower the preference of red ginseng snacks. Therefore, the embodiments to be described below may be configured to remove or reduce the odor and odor of red ginseng.

In addition, the raw material may contain various other ingredients. For example, the raw material may further include one or more of various additional ingredients such as corn starch, rice bran, sugar, salt, whey protein, fruit powder, flavor enhancer, and the like. These ingredients, for example, make the raw material of the red ginseng snack have appropriate properties (eg, moisture content, viscosity, color, flavor, etc.) and may be included to improve flavor.

3 is a conceptual diagram illustrating an exemplary configuration of a processing apparatus 2000 for generating a processed material from a raw material according to some embodiments.

The processing apparatus 2000 may be used to perform processing (eg, mixing, heating, fermentation, etc.) on raw materials to manufacture a red ginseng snack. To this end, the processing apparatus 2000 may include an inlet 2010 . The raw material may be introduced into the processing apparatus 2000 through the input port 2010 . Several processing treatments may be provided to remove or alleviate the red ginseng taste and odor caused by the red ginseng powder.

The processing apparatus 2000 may be used to create a processed material from a raw material. The processing apparatus 2000 may process the raw material to be suitable for manufacturing a red ginseng snack to generate a processed material. In this regard, the processing apparatus 2000 may include an outlet 2090 . The processed material produced by the processing apparatus 2000 may be discharged from the processing apparatus 2000 through an outlet 2090 .

FIG. 4 is a conceptual diagram showing an exemplary configuration related to the processing apparatus 2000 of FIG. 3 .

In some embodiments, the ribbon mixer 2000a of FIG. 4 may be provided as the processing apparatus 2000 of FIG. 3 . 4 shows a cross-section of the ribbon mixer 2000a, which cross-section is perpendicular to direction D1 and parallel to a plane consisting of directions D2 and D3.

Referring to FIG. 4 , for example, an empty space 2050 may be provided inside the ribbon mixer 2000a. The empty space 2050 may be surrounded by the outer surface 2100 of the ribbon mixer 2000a. For example, the outer surface 2100 may be made of a metallic material.

For example, the raw material of the red ginseng snack (eg, through the input port 2010) may be input to the ribbon mixer (2000a). The outer surface 2100 may prevent the raw material input to the ribbon mixer 2000a from being separated to the outside of the ribbon mixer 2000a, and thus the input raw material may be contained in the empty space 2050 .

The ribbon mixer 2000a may include a rotation shaft 2300 and a ribbon 2400 . As an example, each of the rotation axis 2300 and the ribbon 2400 may be made of a metallic material. The ribbon 2400 may be configured to be rotatable about an axis of rotation 2300 (eg, by 360° C.).

The ribbon 2400 contains the raw material contained in the empty space 2050 when the ribbon 2400 rotates (DR) about the rotation axis 2300 while the raw material is contained in the empty space 2050 in the ribbon mixer 2000a. can be configured to mix. In other words, the powders of the raw material may be mixed as the ribbon 2400 rotates (DR). As the raw materials are mixed, the powders of the raw materials, which were non-uniformly distributed, may be mixed more and more evenly.

The ribbon mixer 2000a may include a hot air dryer 2600 . The hot air dryer 2600 may be configured to emit hot air. The hot air of the hot air dryer 2600 may be discharged to dry the moisture in the ribbon mixer 2000a.

For example, the hot air dryer 2600 may include a fan 2610 . As the fan 2610 rotates, the fan 2610 may emit hot air, and thus the hot air dryer 2600 may be controlled to emit hot air. However, this is only one possible configuration of the hot air dryer 2600, and the configuration of the hot air dryer 2600 may be variously changed or modified to emit hot air.

The ribbon mixer 2000a may include an injector 2700 . The injector 2700 may be used to inject liquid yeast into the raw material input to the ribbon mixer 2000a. Liquid yeast may be a material in which enzyme bacteria are cultured in a solution. The raw material contained in the ribbon mixer 2000a may be fermented based on liquid yeast. Liquid yeast may be preloaded in the injector 2700 or may be injected from the outside of the ribbon mixer 2000a through the injector 2700 .

The ribbon mixer 2000a may include an electric coil jacket 2900 . As an example, the electrical coil jacket 2900 can include an electrical coil 2910 . The electric coil 2910 may be an inductive element or coil capable of dissipating thermal energy according to the flow of current.

When power is supplied, the electric coil 2910 may be controlled to generate heat. Heat of the electric coil 2910 may be provided to regulate or control the temperature in the ribbon mixer 2000a. However, this is only one possible configuration of the electrical coil jacket 2900, and the configuration of the electrical coil jacket 2900 may be variously changed or modified to emit thermal energy.

A ribbon mixer 2000a has been described as an example of the processing apparatus 2000 with reference to FIG. 4 . However, the ribbon mixer 2000a is only one possible configuration for processing raw materials, and the present disclosure is not limited thereto. However, in order to enable a better understanding, the present disclosure will show embodiments based on the ribbon mixer 2000a.

5 is a conceptual diagram for explaining an example of generating a fermented material from a raw material according to some embodiments.

In embodiments, the injector 2700 may inject liquid yeast into the raw material input to the processing apparatus 2000 or the ribbon mixer 2000a. The liquid yeast sprayed on the raw material may be cultured on the raw material in the processing apparatus 2000 or the ribbon mixer 2000a to ferment the raw material. Thus, a fermented material can be produced from a raw material based on liquid yeast.

The raw material may include red ginseng powder. The raw material may include beneficial components of red ginseng, but may have a bitter taste and strong aroma of red ginseng. Fermentation of raw materials based on liquid yeast can greatly help in removing or alleviating the taste and odor of red ginseng, and can further improve the efficacy of beneficial components of red ginseng. Therefore, fermenting raw materials based on liquid yeast may be beneficial in improving the preference and marketability of red ginseng snacks.

On the other hand, in embodiments, the ingredients included in the raw material may be fermented together once they are put into the processing apparatus 2000 or the ribbon mixer 2000a instead of being separately fermented. In other words, the grain powder, red ginseng powder, and other ingredients of the raw material are not fermented in separate processes or at separate locations, but in the same time period without departing from the processing apparatus 2000 or the ribbon mixer 2000a after input. It can be fermented together during

As the ingredients of the raw material are fermented together in one step, the process for manufacturing the red ginseng snack can be simplified, and thus the manufacturing cost can be reduced. Furthermore, it is possible to prevent deterioration or contamination of the components of the raw material.

Liquid yeast may contain enzyme bacteria. Here, if the number of enzyme bacteria is not sufficient, it may be difficult to achieve the purpose and effect of fermentation. On the other hand, when the number of enzyme bacteria is too large, it may be difficult for all enzyme bacteria to survive in a limited space (eg, inside the processing apparatus 2000 or the ribbon mixer 2000a).

In order to efficiently achieve the purpose and effect of fermentation, it may be important to appropriately control the number of enzyme bacteria contained in liquid yeast. In some embodiments, the liquid yeast sprayed into the raw material may be prepared to contain 10 to 9 bacteria per gram. In some embodiments, the liquid yeast may be sprayed onto the raw material such that the weight ratio of the weight of the raw material to the weight of the liquid yeast is 100:40. As a result of testing, it appears that these examples provide the number of enzymes of liquid yeast effective for fermentation of raw materials.

As an example, liquid yeast may consist of yeast. Yeast may be beneficial in softening the tissue of red ginseng snacks to improve texture and flavor. However, this is only an example and is not intended to limit the present disclosure.

6 is a flow chart illustrating an exemplary method of producing a processed material from a raw material by the processing apparatus 2000 of FIG. 3 or the ribbon mixer 2000a of FIG. 4 .

First, raw materials including grain powder, red ginseng powder, and other components may be input to the processing apparatus 2000 or the ribbon mixer 2000a (S210). After the input of the raw material (S210), in the processing apparatus 2000 or the ribbon mixer 2000a, liquid yeast may be sprayed on the raw material (S220). For example, liquid yeast may be injected by the injector 2700 of the ribbon mixer 2000a.

After the liquid yeast is sprayed (S220), mixing and fermentation of raw materials may proceed (S230, S240). In the processing apparatus 2000 or the ribbon mixer 2000a, the raw material and liquid yeast may be mixed (S230). For example, in order to mix the raw material and liquid yeast, the ribbon 2400 of the ribbon mixer 2000a containing the raw material and liquid yeast may rotate. As the raw material and liquid yeast are mixed, the liquid yeast can be evenly distributed throughout the raw material.

Then, mixing of the raw material and liquid yeast may be stopped (S240). For example, as the rotation of the ribbon 2400 of the ribbon mixer 2000a temporarily stops, mixing of the raw material and liquid yeast may be temporarily stopped.

If the mixing of the raw material and the liquid yeast continues, it may be difficult for the liquid yeast to act on the raw material due to the movement of the raw material and the liquid yeast. On the other hand, when the mixing of the raw material and the liquid yeast is stopped, the liquid yeast is bound to the raw material and the fermentation operation may proceed well. Accordingly, while the rotation of the ribbon 2400 is stopped, the raw material may be fermented based on the liquid yeast, and as a result, a fermented material may be produced.

Mixing (S230) and fermentation (S240) may be alternately repeated during the first time period. For example, mixing ( S230 ) may be performed for several minutes, then fermentation ( S240 ) may be performed for several minutes, and then mixing ( S230 ) may be performed again for several minutes. According to this process, each of the mixing (S230) and the fermentation (S240) may be alternately repeated several times. Therefore, mixing can be performed properly so that liquid yeast is evenly distributed throughout the raw material, and sufficient time can be given for fermentation.

Meanwhile, mixing (S230) and fermentation (S240) may be performed in an environment of a first temperature. To this end, after the input of the raw material (S210), the temperature in the processing apparatus 2000 or the ribbon mixer 2000a may be controlled such that the temperature in the processing apparatus 2000 or the ribbon mixer 2000a becomes the first temperature (S234). ).

After the first temperature control (S234), mixing (S230) and fermentation (S240) may be performed in the processing apparatus 2000 or the ribbon mixer 2000a controlled to the first temperature. For example, the first temperature may be a temperature suitable for fermentation (eg, a temperature for maximizing the activity of enzyme bacteria of liquid yeast).

Through mixing (S230) and fermentation (S240) in the first temperature environment, a fermented material may be produced. The fermented material may be dried in the processing device 2000 or the ribbon mixer 2000a (S250). Drying ( S250 ) may be performed during the second time period after the first time period.

As liquid yeast is injected into the raw material, the amount of moisture in the processing apparatus 2000 or the ribbon mixer 2000a may increase. If the amount of moisture is large, the powders may stick to each other, making it difficult to evenly mix the powders, and the possibility of the raw material being spoiled may increase. To prevent this, the drying ( S250 ) may be performed to reduce the moisture content with respect to the raw material or the fermented material.

Meanwhile, the drying ( S250 ) may be performed in an environment of the second temperature. The second temperature may be higher than the first temperature for mixing (S230) and fermentation (S240). To this end, after mixing (S230) and fermentation (S240), the temperature in the processing apparatus 2000 or the ribbon mixer 2000a increases from the first temperature to the second temperature in the processing apparatus 2000 or the ribbon mixer 2000a. The temperature may be controlled (S255).

After the second temperature control ( S255 ), drying ( S250 ) may be performed in the processing apparatus 2000 or the ribbon mixer 2000a controlled to the second temperature. The second temperature may be selected to be sufficient to reduce the amount of moisture in the processing apparatus 2000 or ribbon mixer 2000a.

After drying in the second temperature environment (S250), the fermented material may be blended with the fruit flavoring material in the processing apparatus 2000 or the ribbon mixer 2000a (S260). The blending ( S260 ) may be performed during the third time period after the second time period. For example, in order to blend the fermented material and the fruit flavor raw material together, the ribbon 2400 of the ribbon mixer 2000a containing the fermented material and the fruit flavor raw material may rotate.

If the raw material is fermented based on liquid yeast, the fermented material may have a slight fermentation odor. Blending (S260) based on the fruit flavor raw material may help to remove or reduce (eg, mask) the fermented odor of the fermented material. When the fermented odor is removed or reduced, the preference and marketability of the red ginseng snack can be further improved. For example, the fruit flavoring ingredient may be any substance that emits fruity flavor, such as dried fruit powder, liquid flavoring, and the like.

As the fermented material and the fruit flavor raw material are blended together, a processed material may be generated from the fermented material (S270). The processed material may be discharged from processing apparatus 2000 or ribbon mixer 2000a (eg, via outlet 2090 ). After blending ( S260 ), the processed material may be put into a molding device ( S300 in FIG. 1 ), and the molding device may mold a red ginseng snack into a desired shape or a target shape based on the processed material.

Due to various operations performed in the processing apparatus 2000 or the ribbon mixer 2000a, some of the enzyme bacteria of the liquid yeast injected into the raw material may be killed. As an example, the processed material may contain 10 to the power of 8 bacteria per gram. The surviving bacteria can contribute to removing or reducing the taste and odor of red ginseng and improving the texture and flavor of the red ginseng snack.

7 is a flowchart illustrating an example of mixing, fermentation, drying, and blending ( S230 , S240 , S250 , S260 ) of FIG. 6 .

Mixing (S230) and fermentation (S240) may be alternately repeated during the first time period. For example, the first time period may be 24 hours, and mixing (S230) and fermentation (S240) may be alternately repeated for 24 hours.

As an example, mixing S230 (eg, rotation of ribbon 2400) may be performed for 5 minutes, then fermentation S240 (eg, stopping rotation of ribbon 2400) may be performed for 30 minutes, After that, mixing ( S230 ) may be performed again for 5 minutes. According to this process, each of the mixing (S230) and fermentation (S240) may be alternately repeated several times within 24 hours.

After mixing (S230) and fermentation (S240), drying (S250) may be performed during the second time period after the first time period. For example, the second time interval may be 48 hours, and drying ( S250 ) may be performed for 48 hours.

After drying (S250), blending (S260) may be performed during the third time period after the second time period. For example, the third time period may be 30 minutes, and the blending ( S260 ) may be performed for 30 minutes.

However, the time intervals described with reference to FIG. 7 are only possible examples, and the present disclosure is not limited thereto. Time intervals for mixing, fermentation, drying, and blending (S230, S240, S250, S260) may be variously changed or modified according to various factors such as raw materials, processing environment, snack requirements, and the like.

FIG. 8 is a conceptual diagram for explaining an exemplary method of controlling the first temperature ( S234 ) in relation to FIG. 6 . 9 is a conceptual diagram for explaining an exemplary method of controlling the second temperature (S255) in relation to FIG. 6 .

Referring to FIG. 8 , the electric coil 2910 may be controlled to provide a first temperature for fermentation ( S240 ). For example, as the electric coil 2910 is controlled after the input of the raw material ( S210 ), the electric coil 2910 may generate heat. Heat generation of the electric coil 2910 may cause the temperature in the processing apparatus 2000 or the ribbon mixer 2000a to be controlled to the first temperature.

The first temperature may be a temperature suitable for fermentation. For example, the first temperature may be selected to be 36.2 degrees Celsius suitable for maximizing the activity of the enzyme bacteria of the liquid yeast. In this case, mixing (S230) and fermentation (S240) may be alternately repeated in the processing apparatus 2000 or the ribbon mixer 2000a controlled at 36.2 degrees Celsius.

If the first temperature is too low or high, the enzyme bacteria of the liquid yeast may not be activated or may be killed. The fan 2610 of the hot air dryer 2600 may emit hot air of a rather high temperature, which may not be suitable for fermentation (S240). Accordingly, the hot air dryer 2600 may not operate and may not emit hot air to provide the first temperature during fermentation (S240).

Meanwhile, referring to FIG. 9 , the electric coil 2910 and the fan 2610 of the hot air dryer 2600 may be controlled to provide a second temperature for drying ( S250 ). For example, as the electric coil 2910 and the hot air dryer 2600 are controlled after the mixing (S230) and fermentation (S240), the hot air dryer 2600 is heated at the same time as the electric coil 2910 is heated by the fan 2610. It can release hot air. The heat of the electric coil 2910 and the hot air of the hot air dryer 2600 may cause the temperature in the processing apparatus 2000 or the ribbon mixer 2000a to rise from the first temperature to the second temperature.

The second temperature may be a temperature suitable for reducing the amount of moisture in the processing apparatus 2000 or the ribbon mixer 2000a. As an example, the second temperature may be selected to 65 degrees Celsius which may provide sufficient heat for drying. In this case, the temperature in the processing apparatus 2000 or the ribbon mixer 2000a may be increased from 36.2 degrees Celsius to 65 degrees Celsius, and the material fermented in the processing apparatus 2000 or the ribbon mixer 2000a controlled to 65 degrees Celsius is can be dried.

When the second temperature is low, drying ( S250 ) may not be properly performed. Accordingly, the electric coil 2910 and the hot air dryer 2600 may operate together to provide both heat and hot air to provide a sufficiently high second temperature during drying ( S250 ). On the other hand, when the second temperature is too high, the fermented raw material may be burned or deteriorated. Accordingly, it may be important to properly control the second temperature.

FIG. 10 is a conceptual diagram for explaining an example related to drying ( S250 ) of FIG. 6 .

The grain powder of the raw material may contain its own moisture. For example, the moisture content associated with the raw material before the injection (S220) may be 12%. In other words, 12% of the weight of the raw material can be attributed to moisture.

On the other hand, liquid yeast may also contain a large amount of moisture. Liquid yeast may contain a large amount of moisture for culturing enzyme bacteria, and this moisture may significantly increase the moisture content of the raw material. For example, immediately after spraying liquid yeast into the raw material, the moisture content associated with the raw material may increase to 30%.

If the amount of moisture is large, the powders of the raw materials may stick to each other, making it difficult to evenly mix the powders, and the possibility of the raw materials to rot may increase. Accordingly, the embodiments may perform drying ( S250 ) such that the moisture content associated with the fermented material or the processed material after drying ( S250 ) is reduced than the moisture content associated with the raw material immediately after the spraying ( S220 ).

As drying ( S250 ) is performed, the moisture content associated with the processed material may be lower than the moisture content associated with the raw material immediately after spraying ( S220 ). As an example, the moisture content associated with the processed material may be 11%. As such, as the moisture content is reduced, mixing of the raw materials can be facilitated and spoilage of the raw materials can be prevented.

11 is a conceptual diagram showing an exemplary configuration of a molding apparatus 3000 for molding a red ginseng snack from a material processed according to some embodiments. The molding apparatus 3000 may also be called a high-temperature extruder or an extruder.

The forming apparatus 3000 may be used to perform a forming operation on the processed material to produce a red ginseng snack having a desired shape or a target shape. To this end, the molding apparatus 3000 may include an inlet 3010 . The processed material may be introduced into the forming apparatus 3000 through the inlet 3010 .

The molding device 3000 may be used to obtain a red ginseng snack molded into a desired shape or a target shape from the processed material. As an example, the desired shape or target shape may be a stick shape. In this regard, the forming apparatus 3000 may include a cutter 3080 and an outlet 3090 .

Although not shown in FIG. 11 , heating zones for high temperature extrusion molding may be provided in the molding apparatus 3000 . The processed material may be baked hard to form a hard snack as it passes through the heating zones, and the material solidified in the form of a stick may be discharged through the outlet 3090 .

The cutter 3080 may have blades for periodically cutting the stick discharged from the outlet 3090 while rotating about the axis. As the stick is cut by the cutter 3080, a red ginseng snack shaped to have a target length may be manufactured.

As an example, the molding apparatus 3000 may include three heating zones, each of which may be controlled to provide heating environments of 57 degrees Celsius, 140 degrees Celsius, and 164 degrees Celsius. The processed material may be baked in a heating zone of 57 degrees Celsius for 14 seconds, it may be baked in a heating zone of 140 degrees Celsius for 20 seconds, and it may be baked in a heating zone of 164 degrees Celsius for 10 seconds.

As the processed material is baked, the hardened material in the form of a hard stick may be extruded from the outlet 3090 . The cutter 3080 may periodically cut a stick-shaped material while rotating at a speed of 560 rpm, and a red ginseng snack cut to a length of about 11 centimeters may be obtained.

An exemplary configuration and exemplary operations of the molding apparatus 3000 have been described with reference to FIG. 11 . However, these examples are provided to enable a better understanding, and are not intended to limit the present disclosure. The physical configuration or operation of the molding apparatus 3000 may be variously changed or modified according to desired characteristics (eg, shape, thickness, length, hardness, etc.) of the red ginseng snack.

Red ginseng snacks may be prepared according to the embodiments described above. In this regard, a sensory evaluation was performed on whether the raw material of a certain formulation enables to obtain a red ginseng snack of high preference, and whether the above examples can improve the preference of the red ginseng snack.

First, red ginseng snacks were respectively prepared according to the embodiments of the present disclosure using raw materials composed of three raw material mixing ratios as shown in Table 1 below. In Table 1 below, the percentage of the compounding ratio means the weight ratio to the weight of the raw material.

ingredient 1 mix ratio 2 mix ratio 3 mix ratio rice powder 70% 60% 50% corn powder 10% 8% 32% corn starch 6% 11% 7% rice bran 4% 7% 3% white party 3% 5% 2% Whey Protein Concentrate 3% 3% 3% red ginseng powder 2% 3% 2% refined salt 2% 3% One% Total mixing ratio 100% 100% 100%

Accordingly, sensory evaluation was requested from 5 people for the 3 types of red ginseng snacks obtained. Scores were given for each of the five items of taste, texture, aroma, shape, and naked eye, and the highest score for each item was 10 points and the lowest score was 1 point. The results of the sensory evaluation are as shown in Table 2 below, and each score in Table 2 below is the average of the scores given by 5 people.

item 1 mix ratio 2 mix ratio 3 mix ratio taste 8.2 8.3 7.5 texture 9 7.3 6.2 incense 7.6 7.6 6.9 form 8 7.7 7.8 Visually 7.5 7.5 7.1

According to Table 2 above, with respect to the items of taste, aroma, form, and the naked eye, the No. 1 and No. 2 blending ratios appear to be beneficial in enabling a highly preferred red ginseng snack compared to the No. 3 blending ratio. On the other hand, with respect to the item of texture, the No. 1 blending ratio appears to be beneficial in enabling a highly preferred red ginseng snack compared to the No. 2 and No. 3 blending ratios.

Therefore, rice powder in a weight ratio of 70% by weight of the raw material, corn powder in a weight ratio of 10% by weight of the raw material, corn starch in a weight ratio of 6% by weight of the raw material, rice bran in a weight ratio of 4% by weight of the raw material, 3 by weight of the raw material The highest preference is for the raw material of the No. 1 blending ratio, which includes refined sugar in % weight ratio, whey protein concentrate in 3% weight ratio of raw material, red ginseng powder in 2% weight ratio of raw material weight, and refined salt in 2% weight ratio by weight of raw material It was evaluated to be able to obtain red ginseng snacks of

On the other hand, the red ginseng snack prepared according to the embodiments of the present disclosure using the raw material of the No. 1 blending ratio and the red ginseng snack prepared according to the conventional method using the raw material of the No. 1 blending ratio but not according to the embodiments of the present disclosure 5 Sensory evaluation was requested from two people. Scores were given for each of the five items of taste, texture, aroma, shape, and naked eye, and the highest score for each item was 10 points and the lowest score was 1 point. The results of the sensory evaluation are as shown in Table 3 below, and each score in Table 3 below is the average of the scores given by 5 people.

item embodiments of the present disclosure the traditional way taste 8.2 7.2 texture 9 6.3 incense 7.6 5.9 form 8 8.1 Visually 7.5 7.2

According to Table 3 above, it appears that embodiments of the present disclosure can provide significant improvements with respect to characteristics of taste, texture, and aroma. In other words, as described above, the embodiments of the present disclosure may help to remove or reduce the odor and odor of red ginseng, and may improve the preference and marketability of red ginseng snacks.

The configuration shown in each conceptual diagram should be understood only from a conceptual point of view. In order to enable a better understanding of some embodiments, the shape, structure, size, etc. of each of the elements shown in the conceptual diagram may be exaggerated or reduced. A configuration actually implemented may have a physical shape different from that shown in each conceptual diagram. Each conceptual diagram is not intended to limit the construction and physical shapes of its elements.

In the above, the present disclosure has been described based on some embodiments. However, due to the characteristics of the technical field to which the present disclosure pertains, the objects and effects intended by the present disclosure may be achieved by implementations different from the above embodiments while including the gist of the present disclosure. Accordingly, it should be understood that the above embodiments are illustrative rather than limiting. That is, implementations that can achieve the same objects and effects as the above embodiments while including the gist of the present disclosure should be construed as being included in the protection scope claimed by the present disclosure.

Accordingly, implementations that are changed or modified without departing from the essential characteristics of the present disclosure will fall within the protection scope claimed by the present disclosure. In addition, it should be understood that the protection scope of the present disclosure is not limited to the above embodiments, and covers the technical idea read from the claims below.

Claims (9)

In the method for manufacturing a red ginseng snack,
An input step of inputting raw materials including grain powder and red ginseng powder into a processing device;
After the input step, in the processing device, liquid yeast containing 10 to the 9th bacteria per 1 gram is added to the input raw material so that the weight ratio of the input raw material weight to the liquid yeast weight is 100 to 40. a spraying step of spraying;
a first temperature control step of controlling the temperature in the processing device so that the temperature in the processing device is 36.2 degrees Celsius after the inputting step;
After the first temperature control step, mixing the input raw material and the liquid yeast for 5 minutes in the processing device controlled at 36.2 degrees Celsius, and the input raw material is fermented based on the liquid yeast and fermented material A mixing and fermentation step of alternately repeating for 24 hours stopping the mixing of the input raw material and the liquid yeast for 30 minutes so as to produce a;
a second temperature control step of controlling the temperature in the processing device so that the temperature in the processing device increases from 36.2 degrees Celsius to 65 degrees Celsius after the mixing and fermentation step;
a drying step of drying the fermented material for 48 hours in the processing device controlled at 65 degrees Celsius after the second temperature control step;
a blending step of blending the fermented material with a fruit flavored material for 30 minutes to produce a processed material in the processing apparatus after the drying step so as to remove or reduce a fermented odor of the fermented material; and
After the blending step, a molding step of inputting the processed material into a molding device to obtain a red ginseng snack molded into a target shape,
The grain powder comprises rice powder in a weight ratio of 70% by weight of the raw material and corn powder in a weight ratio of 10% by weight of the raw material,
The red ginseng powder contains red ginseng powder in a weight ratio of 2% of the weight of the raw material, and
The raw material is corn starch in a weight ratio of 6% of the weight of the raw material, rice bran in a weight ratio of 4% of the weight of the raw material, refined sugar in a weight ratio of 3% of the weight of the raw material, 3 of the weight of the raw material A method further comprising a whey protein concentrate in % weight ratio, and purified salt in a weight ratio of 2% by weight of said raw material. delete The method of claim 1,
A method wherein the moisture content associated with the processed material is lower than the moisture content associated with the input raw material immediately after the spraying step. 4. The method of claim 3,
The moisture content related to the input raw material before the spraying step is 12%,
The moisture content associated with the injected raw material immediately after the spraying step is 30%, and
wherein the moisture content associated with the processed material is 11%. The method of claim 1,
wherein the processed material contains 10 to the power of 8 bacteria per gram. In the method for manufacturing a red ginseng snack,
An input step of inputting raw materials including grain powder and red ginseng powder into a ribbon mixer;
After the input step, a spraying step of spraying liquid yeast onto the input raw material by the sprayer of the ribbon mixer;
a first temperature control step of controlling the electric coil so that, after the inputting step, the electric coil of the ribbon mixer is heated to control the temperature in the ribbon mixer to a first temperature;
After the first temperature control step, rotating the ribbon of the ribbon mixer containing the input raw material and the liquid yeast so that the input raw material and the liquid yeast are mixed, and the input raw material is fermented based on the liquid yeast and fermented a mixing and fermentation step in which stopping rotation of the ribbon is alternately repeated for a first period of time so as to produce a fermented material;
After the mixing and fermentation step, the electric coil and the hot air so that the hot air dryer of the ribbon mixer emits hot air at the same time as the electric coil is heated so that the temperature in the ribbon mixer is increased to a second temperature higher than the first temperature. a second temperature control step of controlling the dryer;
After the second temperature control step, the heat generation of the electric coil and the hot air of the hot air dryer for a second time period such that the moisture content associated with the fermented material decreases than the moisture content associated with the input raw material immediately after the spraying step Drying step to provide together;
After the drying step, a blending step of rotating the ribbon of the ribbon mixer containing the fermented material and the fruit flavor raw material for a third time period to produce a processed material; and
After the blending step, a molding step of inputting the processed material into a molding device to obtain a red ginseng snack molded into a target shape,
The grain powder comprises rice powder in a weight ratio of 70% by weight of the raw material and corn powder in a weight ratio of 10% by weight of the raw material,
The red ginseng powder contains red ginseng powder in a weight ratio of 2% of the weight of the raw material, and
The raw material is corn starch in a weight ratio of 6% of the weight of the raw material, rice bran in a weight ratio of 4% of the weight of the raw material, refined sugar in a weight ratio of 3% of the weight of the raw material, 3 of the weight of the raw material A method further comprising a whey protein concentrate in % weight ratio, and purified salt in a weight ratio of 2% by weight of said raw material. 7. The method of claim 6,
The liquid yeast contains 10 to the power of 9 bacteria per gram, and
wherein the processed material contains 10 to the power of 8 bacteria per gram. 7. The method of claim 6,
the first temperature is 36.2 degrees Celsius, the second temperature is 65.0 degrees Celsius, and
wherein the first time interval is 24 hours, the second time interval is 48 hours, and the third time interval is 30 minutes. A red ginseng snack prepared by the method of claim 1 or 6.

Images