KR102391278B1 - Manufacturing method for tapioca pearl with red ginseng - Google Patents

Abstract

Disclosed is a method for preparing tapioca pearl with red ginseng, in which a red ginseng is added when preparing tapioca pearl, thereby enabling easy consumption of effective ingredients of red ginseng and improving flavor and aroma of tapioca pearl. Provided in the present invention is a method for preparing tapioca pearl with red ginseng. The method comprises the steps of: preparing a red ginseng extract; preparing red ginseng powder using solid matter generated while preparing the red ginseng extract; preparing a tapioca pearl raw ingredient by mixing tapioca starch, modified starch, pigment, sugar, bay salt, and a thickener; preparing a red ginseng raw ingredient by mixing the tapioca pearl raw ingredient with the red ginseng powder; grinding the tapioca pearl raw ingredient and the red ginseng raw ingredient into a uniform size; supplying the ground tapioca pearl raw ingredient into a rotating molding device and supplying the red ginseng extract mixed with purified water to the rotating molding device while rotating the rotating molding device such that the tapioca pearl raw ingredient is agglomerated; stopping the supply of the red ginseng extract mixed with purified water when the size of the agglomerated tapioca pearl raw ingredient becomes 0.1-2 mm and rotating the rotating molding device while supplying the red ginseng raw ingredient to the rotating molding device so that the size of the tapioca pearl increases; and stopping the supply of the red ginseng raw ingredient when the size of the tapioca pearl becomes 9-10 mm and rotating the rotating molding device for 20-30 minutes such that the tapioca pearl becomes uniform in size.

Description

Red ginseng tapioca pearl manufacturing method {Manufacturing method for tapioca pearl with red ginseng}

The present invention relates to a method for producing red ginseng tapioca pearls, and more particularly, to include red ginseng extract when preparing tapioca pearls. It relates to a method for producing tapioca pearls.

Recently, with the development of take-out beverages and tea culture, various attempts are being made on beverages. At this point, even in Korea, the demand for bubble-tea with a chewy taste by adding small particles called bubbles to various beverages or teas, which is increasingly popular in Southeast Asia, is also increasing. There are many different types of bubbles in this, from fruit to jelly. Among them, tapioca pearl is made like jelly using tapioca starch as a raw material.

The starch collected from the tuberous root of cassava is called tapioca, and the toxic substances are mainly distributed in the outer shell. Before it dries, put it in a bag and shake it to form granules with a diameter of 3~. When these grains are placed on a heated iron plate and mixed well, the surface becomes a paste and becomes like a translucent pearl, called tapioca pearls. In addition, tapioca starch is used as a raw material for confectionery, alcoholic fermentation, grass and various dishes.

Beverages such as bubble tea and tapioca milk tea are chilled so that the granules and the beverage can be tasted together. For example, in bubble tea, granular bubbles such as fruit and jelly are added to give a texture of chewing granules in the mouth along with drinking of the beverage.

These jellies are made of pectin or agar as a main ingredient, and when mixed with a cold drink, they freeze and provide a sticky feel in the mouth rather than chewy due to their soft texture, whereas tapioca pearls made from tapioca starch are mixed in cold drinks It is used for desserts, drinks, shaved ice, etc.

However, most of the tapioca pearls sold in Korea are imported from China and Taiwan, and if you look at the actual imported products, they often have a shelf life of more than two years and have been treated with unnecessary chemicals. It is true that there is a sense of rejection. In addition, depending on the degree of stickiness after cooking, there are some problems that it sticks well or does not come off one by one.

In particular, tapioca pearls, which are manufactured mainly from starch, do not have any taste or smell by themselves, so they are immersed in sugar or caramel to supplement the taste and color, and thus have problems such as a sudden rise in blood sugar. In addition, since there is no taste and no flavor, its usefulness is limited, so it is included in the drink with a strong taste and is used only for the purpose of adding a simple texture to the taste of the drink. Therefore, there is a need for efforts to improve the flavor or taste of such tapioca pearls.

(0001) Republic of Korea Patent Registration No. 10-170318 (0002) Republic of Korea Patent No. 10-1676093

The present invention has been devised to solve the above problems, and an object of the present invention is to provide a method for producing red ginseng tapioca pearls containing a red ginseng extract.

The present invention also provides a method for producing tapioca pearls having a multi-layered structure.

The problems of the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

In order to solve the above problems, the present invention comprises the steps of preparing a red ginseng extract; preparing a red ginseng powder using the solids generated during the preparation of the red ginseng extract; preparing tapioca pearl raw materials by mixing tapioca starch, modified starch, colorants, sugar, sea salt and a thickener; pulverizing the tapioca pearl raw material to a uniform size; mixing the red ginseng powder with the tapioca pearl raw material to prepare a red ginseng raw material; aggregating the tapioca pearl raw material by adding the crushed tapioca pearl raw material that is not mixed with the red ginseng powder into the rotomolding machine, and then adding the red ginseng extract mixed with purified water while rotating the rotomolding machine; When the size of the aggregated tapioca pearl raw material reaches 0.1 to 2 mm, the supply of the red ginseng extract mixed with the purified water is stopped, and then the red ginseng raw material is added to the outside of the tapioca pearl by rotating the rotary molding machine while adding the red ginseng raw material. Growing the size of tapioca pearls by attaching them; and when the size of the tapioca pearls reaches 9 to 10 mm, stopping the supply of the red ginseng raw material and rotating the rotary molding machine for 20 to 30 minutes to uniformly shape the size of the tapioca pearls; red ginseng tapioca pearls comprising A manufacturing method is provided.

In one embodiment, the step of preparing tapioca pearl raw material by mixing tapioca starch, modified starch, colorant, sugar, sea salt and a thickener, compared to 100 parts by weight of tapioca starch, 50-100 parts by weight of modified starch, 0.5- Mixing 1 part by weight, 10-30 parts by weight of sugar, 1-5 parts by weight of sea salt, and 5-20 parts by weight of a thickener, and mixing the red ginseng powder with the tapioca pearl raw material to prepare a red ginseng raw material It may be a step of mixing 5 to 20 parts by weight of red ginseng powder with respect to 100 parts by weight of the pearl raw material.

In one embodiment, after the step of uniformly shaping the size of the tapioca pearls, the step of adding the grown tapioca pearls to water heated to 90 to 105° C., and then heating for 40 to 60 minutes; and after the heating is completed, washing the tapioca pearls to remove excess starch present on the surface, and then immersing the tapioca pearls in the syrup mixed with the red ginseng extract, the syrup containing the red ginseng extract Preparing a syrup raw material by mixing 80 to 120 parts by weight of sugar and 20 to 50 parts by weight of red ginseng extract relative to 100 parts by weight of silver and water; heating the mixed syrup raw material to a temperature of 90 to 120 °C; And when the volume of the syrup raw material is reduced to 1/4 to 3/4, the heating may be stopped to prepare a syrup containing a red ginseng extract.

In one embodiment, the step of preparing the red ginseng extract comprises: cutting red ginseng to a size of 1 to 5 cm; expanding the cut red ginseng at a temperature of 200 to 250° C. using a expander; extracting the active ingredient by mixing it with 50 to 120 parts by weight of sugar compared to 100 parts by weight of the swollen red ginseng, then inserting it in an extraction container and storing it for 5 to 20 days; and removing the solids after the extraction of the active ingredient is completed to prepare an extract, wherein the preparing of the red ginseng powder includes the solid content separated in the preparing of the extract at a temperature of 50 to 80° C. drying to be less than 5% by weight; and pulverizing the dried solids to prepare red ginseng powder.

The present invention also provides red ginseng tapioca pearls prepared by the above method.

According to an embodiment of the present invention, as the tapioca pearls containing the red ginseng extract are prepared, the red ginseng active ingredients are combined with the tapioca pearls to provide a method for producing red ginseng tapioca pearls that can easily supply the red ginseng active ingredients to the human body.

In addition, the present invention can provide a method for producing red ginseng tapioca pearls, which can increase the preference for ingestion by adding a new taste and flavor to tapioca pearls that have simply had a texture by adding red ginseng extract to tapioca pearls.

In addition, the present invention can reduce manufacturing cost by using the solid content generated during the preparation of red ginseng extract as a material for tapioca pearls, as well as provide a uniform taste and aroma throughout the whole of tapioca pearls, so that the taste and preference when ingested It is possible to provide a method for producing red ginseng tapioca pearls that can increase the

The effect according to the present invention is not limited by the contents exemplified above, and more various effects are included in the present invention.

1 shows a method for producing red ginseng tapioca pearls according to an embodiment of the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described herein may be variously modified. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the accompanying drawings are only provided to facilitate understanding of the various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and scope of the invention.

Terms including an ordinal number such as 1st, 2nd, etc. may be used to describe various components, but these components are not limited by the above-mentioned terms. The above terminology is used only for the purpose of distinguishing one component from another component.

In this specification, terms such as "comprises" or "have" are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist, but one or more other features It should be understood that this does not preclude the existence or addition of numbers, steps, operations, components, parts, or combinations thereof. When an element is referred to as being “connected” or “connected” to another element, it is understood that it may be directly connected or connected to the other element, but other elements may exist in between. it should be On the other hand, when it is said that a certain element is "directly connected" or "directly connected" to another element, it should be understood that the other element does not exist in the middle.

Meanwhile, as used herein, a “module” or “unit” for a component performs at least one function or operation. And “module” or “unit” may perform a function or operation by hardware, software, or a combination of hardware and software. In addition, a plurality of “modules” or a plurality of “units” other than a “module” or “unit” to be performed in specific hardware or to be executed in at least one processor may be integrated into at least one module. The singular expression includes the plural expression unless the context clearly dictates otherwise.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be abbreviated or omitted.

1 shows a method for producing red ginseng tapioca pearls of the present invention.

The present invention comprises the steps of preparing a red ginseng extract; preparing a red ginseng powder using the solids generated during the preparation of the red ginseng extract; preparing tapioca pearl raw materials by mixing tapioca starch, modified starch, colorants, sugar, sea salt and a thickener; pulverizing the tapioca pearl raw material to a uniform size; mixing the red ginseng powder with the tapioca pearl raw material to prepare a red ginseng raw material; aggregating the tapioca pearl raw material by adding the crushed tapioca pearl raw material that is not mixed with the red ginseng powder into the rotomolding machine, and then adding the red ginseng extract mixed with purified water while rotating the rotomolding machine; When the size of the aggregated tapioca pearl raw material reaches 0.1 to 2 mm, the supply of the red ginseng extract mixed with the purified water is stopped, and then the red ginseng raw material is added to the outside of the tapioca pearl by rotating the rotary molding machine while adding the red ginseng raw material. Growing the size of tapioca pearls by attaching them; and when the size of the tapioca pearls reaches 9 to 10 mm, stopping the supply of the red ginseng raw material and rotating the rotary molding machine for 20 to 30 minutes to uniformly shape the size of the tapioca pearls; red ginseng tapioca pearls comprising It relates to a manufacturing method.

The red ginseng extract is prepared by extracting a liquid active ingredient from red ginseng, and in the present invention, sugar can be used to extract it. In particular, since sugar can form a high osmotic pressure, the active ingredient can be effectively extracted from the red ginseng, and it can be used in the production of tapioca pearls in the subsequent process to simultaneously serve to supplement the sweetness.

To this end, preparing the red ginseng extract comprises: cutting red ginseng into a size of 1 to 5 cm; expanding the cut red ginseng at a temperature of 200 to 250° C. using a expander; extracting the active ingredient by mixing it with 50 to 120 parts by weight of sugar compared to 100 parts by weight of the swollen red ginseng, then inserting it in an extraction container and storing it for 5 to 20 days; And after the extraction of the active ingredient is completed, it may include the step of removing the solids to prepare an extract.

The red ginseng is a type of ginseng processed to give a red color by repeating the process of steaming and drying ginseng, and is known to have a higher content of active ingredients, particularly saponins, and excellent taste compared to ginseng. In the case of the present invention, a liquid extract can be prepared and used by extracting the active ingredient from the red ginseng.

As the red ginseng, commercially available red ginseng may be used, and the purchased red ginseng is preferably cut to a size of 1 to 5 cm. When the red ginseng is cut to a size of less than 1 cm, the cutting efficiency is lowered, and when the red ginseng is cut to have a size of 5 cm or more, the surface area is reduced and extraction may not be smooth.

The red ginseng cut as described above may be added to the extraction process as it is, but in the present invention, a swelling step may be performed to increase the extraction efficiency. The expansion step refers to a process of heating an object at high temperature and high pressure, then rapidly reducing the pressure to expand it to have porosity. will inflate Through this swelling process, the cut red ginseng of the present invention may have a porous structure, which may serve to increase the extraction efficiency by increasing the surface area of the red ginseng. If the temperature of the swelling step is heated to less than 200 ℃, smooth expansion may be difficult, and when heated to a temperature exceeding 250 ℃, the active ingredient of the red ginseng may be thermally decomposed.

The swollen red ginseng as described above can be mixed with 50 to 120 parts by weight of sugar compared to 100 parts by weight of the swollen red ginseng, then charged into an extraction container and stored for 5 to 20 days to extract the active ingredient. At this time, although the sugar is initially in a solid state, it can be changed to a liquid phase by generating and decomposing water over time, and because it has a high normal pressure, it can penetrate into the swollen red ginseng and easily extract the active ingredient. When the sugar is included in less than 50 parts by weight relative to 100 parts by weight of the red ginseng, the extraction of the active ingredient may not be easy to reach a saturated concentration, and when it is included in excess of 120 parts by weight, the content of the active ingredient may fall relatively. there is. In addition, if the storage period is less than 5 days, the extraction of the active ingredient may not be completed, and if stored for more than 20 days, microorganisms or odor may occur.

After the extraction of the active ingredient is completed as described above, the solid content may be separated and used. In this case, the separation of the solid may be performed by pressing or centrifuging the solid, and since the separated solid contains a large amount of active ingredient, the solid may be used to prepare red ginseng powder.

To this end, the step of preparing the red ginseng powder includes drying the separated solids at a temperature of 50 to 80° C. so that the moisture content is less than 5% by weight; and pulverizing the dried solids to prepare red ginseng powder.

As described above, even after the red ginseng extract is separated, the solid content may contain a large amount of active ingredient, and may include an active ingredient that is not separated by the osmotic pressure of the sugar. In the conventional method, such solid content was discarded, but in the present invention, red ginseng powder was prepared using the solid content and included in the tapioca pearl, thereby reducing the manufacturing cost and at the same time, higher active ingredient content can be expected. However, in the case of the solid content, since the amount used may be different from that of the red ginseng extract, it is also possible to discard the excess solid content in case of excess or deficiency or to mix and use additional red ginseng instead of the insufficient solid content.

The solid may be dried to be powdered. In this case, the drying is preferably performed at a temperature of 50 to 80° C. so that the moisture content is less than 5% by weight. In general, freeze-drying is widely used for drying food, but in the case of red ginseng used in the present invention, since it is a heat-processed product, low-cost hot-air drying can be used. However, since the active ingredient may be thermally decomposed when using hot air at high temperature, it is preferable to dry it at a temperature of 50~80℃. At this time, the solid content is preferably dried so that the moisture content is less than 5% by weight, and when the moisture content exceeds 5% by weight, it may be difficult to powder.

The dried solids may be pulverized to produce red ginseng powder. In this case, the grinding is preferably performed using a rotary grinder or a ball mill.

The red ginseng extract and red ginseng powder prepared as described above may be used in the preparation of tapioca pearls in a process to be described later.

Tapioca starch refers to starch collected from the roots of cassava, a tropical crop. Since tapioca starch has a tendency to not lose elasticity even at low temperatures after being gelatinized, it is used in warm beverages such as milk tea.

The modified starch refers to starch that has been subjected to acid or base treatment or heat treatment to shape storability. In the present invention, it may be added to improve the properties of the tapioca starch and increase transparency. In this case, the modified starch may be used in a mixture of 50 to 100 parts by weight based on 100 parts by weight of the tapioca starch. When the modified starch is used in less than 50 parts by weight, transparency of the produced tapioca pearls may decrease, and when it exceeds 100 parts by weight, the tapioca pearls may be hardened at a low temperature.

The pigment is used to add a specific color to the tapioca pearl, and a pigment having red or brown color may be used due to the nature of the "u name" using red ginseng. The pigment is 0.5 to 1 weight by weight relative to 100 parts by weight of the tapioca starch. Additive may be included, and when it is included in less than 0.5 parts by weight, color development may deteriorate, and when it exceeds 1 part by weight, off-flavor may occur or the transparency of tapioca pearls may decrease.

The sugar is added to add sweetness to the tapioca pearls produced by acid, and may be included in an amount of 10 to 30 parts by weight compared to 100 parts by weight of the tapioca starch. In particular, in the case of the present invention, since some of the sugar can be supplied through the red ginseng extract, it is preferable to use the same amount of sugar as or smaller than the existing tapioca pearl. When the sugar is included in less than 10 parts by weight, the palatability of tapioca pearls may decrease, and when it is included in excess of 30 parts by weight, the gelatinization of tapioca starch may not be smooth.

The sea salt is added to enhance the sweetness of the sugar, and may include 1 to 5 parts by weight based on 100 parts by weight of the tapioca starch. When the amount of the sea salt is less than 1 part by weight, the sweetening effect may be reduced, and if it exceeds 5 parts by weight, the salty taste may be strong.

The thickener is added to improve the texture of the tapioca pearl, and generally used thickeners such as xanthan gum, guar gum, or gum arabic may be used. The thickener may include 5 to 20 parts by weight based on 100 parts by weight of the tapioca starch. When the thickener is included in an amount of less than 5 parts by weight, the elasticity of the prepared tapioca pearls may be reduced, and when it is included in an amount exceeding 20 parts by weight, the strength of the tapioca pearls may be increased and the texture may be deteriorated.

After preparing tapioca pearl raw materials by mixing tapioca starch, modified starch, colorant, sugar, sea salt and thickener in the same ratio as above, it can be used as a basic raw material of tapioca pearl. The raw material of the tapioca pearl may be used alone to form the central portion of the tapioca pearl, and may be mixed with the red ginseng powder to be used as a red ginseng raw material constituting the outer portion of the tapioca pearl. At this time, it is preferable that 5 to 20 parts by weight of the red ginseng powder are included compared to 100 parts by weight of the tapioca pearl raw material. When the red ginseng powder is included in less than 5 parts by weight, it is difficult to expect the effect of enhancing the flavor, taste and nutrients by the red ginseng powder, and when it exceeds 20 parts by weight, it may be difficult to form tapioca pearls due to excessive red ginseng powder.

The red ginseng extract, tapioca pearl raw material, and red ginseng raw material prepared as described above may be supplied to a rotary mixer in each order to form tapioca pearls.

The rotary molding machine is a type of molding machine in which one side of a rotating conical or cylindrical cylinder is open, and then, when powdery raw materials are put into the molding machine, and then moisture is supplied at the same time as rotation, the rotation of the molding machine causes spherical particles of a certain size. It is a device that can be molded with At this time, in the case of the rotary molding machine, heating means and liquid supply means may be installed for smooth molding, and spherical particles of different sizes may be formed according to the amount of moisture supplied, temperature and rotation speed.

The tapioca pearl raw material may be added to the rotational molding machine. At this time, the input tapioca pearl raw material is input to form the central part of the tapioca pearl, and the powdered tapioca pearl raw material is added, and then water is supplied to grow it until it reaches 0.1 to 2 mm. In this case, it is preferable to use a mixture of the red ginseng extract with purified water for the moisture. In the case of tapioca pearls containing conventional additives, the formation of spherical pearls was not smooth due to the inclusion of additives from the time of input of raw materials in many cases. Since the core of the pearl is produced by supplying a mixture of purified water and red ginseng extract, tapioca pearls can be easily produced. In this case, when the growth is less than 0.1 mm, it may be difficult to attach the mixed raw material in a process to be described later. When grown to a size exceeding 2 mm, the texture may deteriorate.

After the growth is completed as described above, the size of tapioca pearls can be grown by rotating the rotary molding machine while adding the red ginseng raw material. In the case of the center manufactured using the tapioca pearl raw material, a large amount of moisture is supplied to form it, so the red ginseng raw material may be attached to the outside of the tapioca pearl raw material even if additional moisture is not supplied. In addition, if moisture is supplied at this time, a portion of the raw material for red ginseng may aggregate by itself, so that tapioca pearls having different sizes and textures may be prepared. Therefore, after the formation of the central portion using the tapioca pearl raw material is completed, the supply of the red ginseng extract mixed with the purified water is stopped, the red ginseng raw material is added, and then it is preferable to increase the size of the pearl by rotating the rotary molding machine. At this time, the red ginseng raw materials are not all added at once, but are preferably added sequentially according to the growth of the pearls, and when the size of the produced tapioca pearls reaches 9 to 10 mm, the supply may be stopped.

After the growth of the tapioca pearls is completed as described above, the rotational molding machine may be rotated for 20 to 30 minutes to uniformly shape the size of the tapioca pearls. Immediately after the molding is completed, the size of the tapioca pearls may be partially different, and the shape may not be completely circular. Therefore, in order to shape the commercial properties of such tapioca pearls, it is preferable to further rotate the rotary molding machine for 20 to 30 minutes to uniformize the size and shape.

Looking at this in detail, when molding is performed without additional raw material being supplied to the rotary molding machine, friction between each tapioca pearl may occur, and the raw material adhering to the surface may move between the tapioca pearls to be adhered. That is, when the movement of the surface raw material is continued for a long time, the size of the tapioca pearls becomes uniform and the shape of the tapioca pearls can form a spherical shape.

As described above, when the molding of tapioca pearls is completed, it is possible to commercialize it and sell it as it is, but it is preferable to supplement the taste and increase the marketability through post-processing.

To this end, after the step of uniformly shaping the size of the tapioca pearls, adding the grown tapioca pearls to water heated to 90 to 105° C., and then heating for 40 to 60 minutes; and washing the tapioca pearls after the heating is completed to remove excess starch present on the surface, and then immersing the tapioca pearls in the syrup mixed with the red ginseng extract.

After the growth is completed, tapioca pearls may be put into water heated to 90 to 105° C., and then heated for 40 to 60 minutes. Through this process, the starch of the tapioca pearls can be gelatinized, and accordingly, the color of the tapioca pearls can be changed to be transparent to have the original color of the tapioca pearls. In addition, through the heating process, the elasticity of the tapioca pearls is increased, the texture is improved, and the starch can be denatured so that it can be consumed. Within the above temperature and time range, the tapioca pearl starch may be gelatinized normally, but if it is out of the above range, the active ingredient of red ginseng may be thermally decomposed or the starch gelatinization may be incomplete.

After the heating for gelatinization as described above is completed, the tapioca pearls are washed to remove excess starch present on the surface. When the tapioca pearls are heated, excess starch may be eluted from the surface, which may agglomerate the tapioca pearls during storage of the tapioca pearls. Therefore, it is possible to minimize the aggregation between the tapioca pearls by washing the excess starch present on the surface of the tapioca pearls after the gelatinization is completed.

The tapioca pearls washed as described above may be immersed in the syrup mixed with the red ginseng extract. Through this process, the syrup containing the red ginseng extract is attached to the outside of the tapioca pearl, and some red ginseng extract and syrup are absorbed on the surface of the tapioca pearl to enhance the taste and flavor of the tapioca pearl.

The syrup containing the red ginseng extract used at this time is prepared by mixing 80 to 120 parts by weight of sugar and 20 to 50 parts by weight of the red ginseng extract compared to 100 parts by weight of water to prepare a syrup raw material; heating the mixed syrup raw material to a temperature of 90 to 120 °C; And when the volume of the syrup raw material is reduced to 1/4 to 3/4, the heating may be stopped to prepare a syrup containing a red ginseng extract.

In general, syrup can be prepared by mixing sugar and water and then heating. However, in the present invention, it is preferable to further enhance the taste and flavor of the red ginseng tapioca pearl by mixing the red ginseng extract in addition to the sugar and water to prepare a syrup.

At this time, the syrup can be prepared by mixing 80 to 120 parts by weight of sugar and 20 to 50 parts by weight of red ginseng extract relative to 100 parts by weight of water to prepare a syrup raw material. A normal syrup may be prepared within the above range, but if it is outside the above range, the flavor of red ginseng may be weakened or solid candy may be formed instead of liquid syrup after heating.

A syrup can be prepared by including sugar, water and red ginseng extract in the same ratio as above, and then heating it. In this case, the heating is preferably performed by heating the mixed syrup raw material to a temperature of 90 to 120 °C. At this time, if the heating temperature is less than 980 ℃, mixing may not be complete, so syrup may not be formed. In addition, it is preferable to slowly mix the syrup raw material during the heating. However, in the case of the mixing, it is preferable to mix only in a certain direction, and when mixing in a random direction or when the mixing direction is changed, the sugar may crystallize and syrup may not be formed.

The syrup raw material may be heated until the volume is reduced by 1/4 to 3/4. If the volume is reduced to less than 1/4, the syrup may be carbonized or crystallized, and if the volume is reduced to more than 3/4, the viscosity of the syrup may not be sufficient.

When the production of the syrup is completed like the genitals, the prepared tapioca pearls may be immersed in the red ginseng syrup to be commercialized. In this case, the red ginseng syrup is partially absorbed into the tapioca pearls in the distribution process and can be used to enhance taste and flavor, and can also serve as a preservative for the tapioca pearls and a filler to prevent adhesion between the tapioca pearls. .

The present invention also provides red ginseng tapioca pearls prepared by the above method.

Hereinafter, preferred embodiments of the present invention will be described so that those of ordinary skill in the art can easily implement them with reference to the accompanying drawings. In addition, in the description of the present invention, if it is determined that a detailed description of a related known function or a known configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, certain features presented in the drawings are enlarged, reduced, or simplified for ease of explanation, and the drawings and components thereof are not necessarily drawn to scale. However, those skilled in the art will readily understand these details.

Example 1

Red ginseng was cut to a size of 3 cm, and then charged into a expander heated to 230° C. and expanded. After mixing 10 kg of the swollen red ginseng and 8 kg of sugar, it was charged into an extraction container and stored for 10 days to extract the active ingredient. After the extraction was completed, a red ginseng extract was prepared by pressing and separating the solids through a mesh.

The separated solids were dried by supplying hot air at 70° C. to have a moisture content of 4% by weight, and after drying was completed, red ginseng powder was prepared by pulverizing using a rotary mixer.

Tapioca pearl raw materials were prepared by mixing 10 kg of tapioca starch, 8 kg of modified starch, 0.7 kg of dye, 2 kg of sugar, 2 kg of sea salt and 1 kg of xanthan gum.

A red ginseng raw material was prepared by mixing 10 kg of the tapioca pearl raw material in a ratio of 1 kg of the red ginseng powder.

10 kg of the tapioca pearl raw material is put into a tapioca pearl manufacturing apparatus having a rotary cylinder, and then, the red ginseng extract mixed with purified water and a weight ratio of 10:1 is sprayed, and the rotary cylinder is rotated to shape the tapioca pearl raw material to a size of 1 mm. did

After the tapioca pearl raw material was agglomerated to 1 mm, the supply of the red ginseng extract mixed with the purified water was stopped, and 100 g of the red ginseng raw material was sequentially added to grow until the size of the tapioca pearl became 10 mm.

When the size of the tapioca pearls reached 10 mm, the supply of the red ginseng raw material was stopped and the rotary cylinder was further rotated for 30 minutes to stabilize the size and shape of the produced tapioca pearls.

Red ginseng syrup was prepared by mixing 1 kg sugar and 200 g of red ginseng extract with respect to 1 kg of water to prepare a syrup raw material, and then heating it at a temperature of 100° C. so that the amount was 1/2.

Red ginseng tapioca pearls were prepared by mixing 500 g of the red ginseng syrup with 1 kg of the prepared tapioca pearls.

Example 2

It was carried out in the same manner as in Example 1, except that red ginseng powder was not used.

Example 3

The same procedure was carried out in Example 1, except that red ginseng extract was not used in the preparation of tapioca pearls.

Example 4

The same procedure was carried out in Example 1, except that red ginseng extract and red ginseng powder were not used in the preparation of tapioca pearls.

Example 5

The same procedure was performed except that in Example 1, tapioca pearls were prepared using red ginseng raw materials instead of tapioca pearl raw materials.

Example 6

In Example 1, the same procedure was performed except that the red ginseng extract was not used in the preparation of the red ginseng syrup.

Experimental example

In order to investigate the taste and preference of the finished tapioca pearl, 20 panel members aged 25 to 35 years old with sensory test experience were composed and the average value was obtained by a scoring method out of 10 for color, flavor, taste, and overall preference. It is shown in Table 1 for comparison. At this time, a score of 10 indicates the best quality, and a score of 1 indicates the poorest quality. In addition, all statistical analyzes were performed with the ANOVA process of the SAS (Statistics Analytical System, USA, 1996) package program, and the significance (p<< 0.05) was tested.

taste incense color texture overall sign Example 1 9.59 9.14 9.58 9.34 9.31 Example 2 6.81 8.13 8.44 9.12 7.95 Example 3 5.49 8.29 8.16 9.22 7.14 Example 4 4.19 7.98 7.16 9.10 7.08 Example 5 9.11 8.56 8.15 7.54 7.66 Example 6 6.34 5.48 8.84 8.45 7.68

As shown in Table 1, Example 1 of the present invention was found to have a high degree of acceptance. However, in the case of Example 2 without using red ginseng powder and Example 3 without using red ginseng powder, and Example 4 without using red ginseng extract and red ginseng powder in the preparation of capyoka pearls, the taste, aroma, and color of Example 1 It was confirmed that the lower score was received and the preference decreased, and when tapioca pearls were prepared using only red ginseng powder (Example 5), the texture was decreased and the overall preference was decreased. In addition, it was confirmed that even in the case of Example 6 in which the red ginseng extract was not used in the preparation of the syrup, it was confirmed that it showed a low degree of acceptance.

In the above, preferred embodiments of the present invention have been illustrated and described, but the present invention is not limited to the specific embodiments described above, and it is common in the technical field to which the present invention pertains without departing from the gist of the present invention as claimed in the claims. Various modifications are possible by those having the knowledge of, of course, and these modifications should not be individually understood from the technical spirit or perspective of the present invention.

Claims (5)

preparing a red ginseng extract;
preparing a red ginseng powder by using the solids generated during the preparation of the red ginseng extract;
preparing tapioca pearl raw materials by mixing tapioca starch, modified starch, colorants, sugar, sea salt and a thickener;
pulverizing the tapioca pearl raw material to a uniform size;
mixing the red ginseng powder with the tapioca pearl raw material to prepare a red ginseng raw material;
agglomerating the tapioca pearl raw material by adding the pulverized tapioca pearl raw material not mixed with the red ginseng powder into the rotomolding machine, and then adding the red ginseng extract mixed with purified water while rotating the rotomolding machine;
When the size of the aggregated tapioca pearl raw material reaches 0.1 to 2 mm, the supply of the red ginseng extract mixed with the purified water is stopped, and then the red ginseng raw material is added to the outside of the tapioca pearl by rotating the rotary molding machine while adding the red ginseng raw material. Growing the size of tapioca pearls by attaching them; and
When the size of the tapioca pearls reaches 9 to 10 mm, stopping the supply of the red ginseng raw material and rotating the rotary molding machine for 20 to 30 minutes to uniformly shape the size of the tapioca pearls;
In the red ginseng tapioca pearl manufacturing method comprising:
After the step of uniformly molding the size of the tapioca pearl,
Putting the grown tapioca pearls in water heated to 90 ~ 105 ℃, then heating for 40 ~ 60 minutes; and
After the heating is completed, washing the tapioca pearls to remove the excess starch present on the surface, and then immersing the tapioca pearls in the syrup mixed with the red ginseng extract;
It further includes
The syrup containing the red ginseng extract,
Preparing a syrup raw material by mixing 80 to 120 parts by weight of sugar and 20 to 50 parts by weight of red ginseng extract relative to 100 parts by weight of water;
heating the mixed syrup raw material to a temperature of 90 to 120 °C; and
manufacturing a syrup containing red ginseng extract by stopping heating when the volume of the syrup raw material is reduced to 1/4 to 3/4;
Red ginseng tapioca pearl manufacturing method, characterized in that it is prepared by a method comprising a.
The method of claim 1,
The step of preparing tapioca pearl raw materials by mixing the tapioca starch, modified starch, colorant, sugar, sea salt and a thickener,
It is a step of mixing 50-100 parts by weight of modified starch, 0.5-1 parts by weight of dye, 10-30 parts by weight of sugar, 1-5 parts by weight of sea salt and 5-20 parts by weight of a thickener, relative to 100 parts by weight of tapioca starch,
The step of preparing a raw material for red ginseng by mixing the red ginseng powder with the raw material for tapioca pearl,
Red ginseng tapioca pearl manufacturing method, characterized in that the step of mixing 5 to 20 parts by weight of red ginseng powder with respect to 100 parts by weight of the tapioca pearl raw material.
delete The method of claim 1,
The step of preparing the red ginseng extract,
Cutting the red ginseng to a size of 1 to 5 cm;
expanding the cut red ginseng at a temperature of 200 to 250° C. using a expander;
extracting the active ingredient by mixing it with 50 to 120 parts by weight of sugar compared to 100 parts by weight of the swollen red ginseng, then charging it in an extraction container and storing it for 5 to 20 days; and
Preparing an extract by removing the solids after the extraction of the active ingredient is completed;
includes,
The step of preparing the red ginseng powder,
Drying the solid separated in the step of preparing the extract so that the water content is less than 5% by weight at a temperature of 50 ~ 80 ℃; and
pulverizing the dried solids to prepare red ginseng powder;
Red ginseng tapioca pearl manufacturing method comprising a.
A red ginseng tapioca pearl produced by the method of any one of claims 1, 2 and 4.

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