KR102398058B1 - beverage using sprout ginseng and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a sprout ginseng drink and a method for manufacturing the same, and more particularly, a sprout ginseng drink containing sprouted ginseng as a main ingredient and useful for health, and at the same time adding plum extract and agar to lower the bitterness of ginseng and help in diet and its It relates to a manufacturing method.
The ginseng drink of the present invention contains 20 to 60 parts by weight of plum extract and 1 to 5 parts by weight of agar based on 100 parts by weight of the ginseng sprout extract.

Description

Sprout ginseng drink and its manufacturing method {beverage using sprout ginseng and manufacturing method thereof}

The present invention relates to a sprout ginseng drink and a method for manufacturing the same, and more particularly, a sprout ginseng drink containing sprouted ginseng as a main ingredient and useful for health, and at the same time adding plum extract and agar to lower the bitterness of ginseng and help in diet and its It relates to a manufacturing method.

Ginseng is a representative medicinal plant in Korea. Ginseng is a perennial plant belonging to the genus Panax, and the genus Panax is one of the most medically important genus in oriental medicine. It is one of about 120 plant genera distributed in East Asia and Northeast America.

Ginseng contains various physiologically active substances such as saponins, polyacetylenes, polyphenol-based compounds, organic acids, amino acids, peptides, polysaccharides, and vitamins. has been reported to have central nervous system inhibitory action, protein synthesis promotion action, immune function regulation action, insulin-like action, detoxification action, and anticancer action.

The saponin contained in ginseng is a glycoside composed of a sugar part and an aglycone, and is widely distributed in the plant world. It is classified into protopanaxdiol and protopanaxtriol, and 38 types of ginsenoside chemical structures, including Rg1, Rg2, Rb1, Rb2, and Rg3, have been identified so far. Among ginsenosides, Rg2 is already known to have excellent anti-cancer and anti-aging effects.

Recently, sprouted ginseng grown by cultivating ginseng that is less than two years old for 25 to 30 days has been in the spotlight as a well-being vegetable. Sprout ginseng contains up to 9 times more sanonin in stems and leaves than regular ginseng, so you can consume the whole root, stem, and leaf just like vegetables.

As such, sprouted ginseng useful for health is used as a material for various foods.

Korean Patent Laid-Open Publication No. 10-2016-0007848 discloses a functional beverage using sprouted ginseng and a method for manufacturing the same.

The beverage is prepared by adding malt to the juice extracted by thermal processing of sprouted ginseng, fermenting it, and then purifying and sterilizing the precipitate. Since these drinks use only sprouted ginseng, there is a problem in that the bitter taste of ginseng is strong and the preference is lowered.

Korean Patent Laid-Open Patent No. 10-2016-0007848: Functional beverage using sprouted ginseng and method for manufacturing the same

The present invention was created to improve the above problems, and while using sprout ginseng as a main ingredient, it is useful for health, and at the same time, by adding plum extract and agar to lower the bitter taste of ginseng and to help diet, it provides a drink and a manufacturing method thereof it has its purpose

To achieve the above object, the ginseng drink of the present invention contains 20 to 60 parts by weight of plum syrup and 1 to 5 parts by weight of agar based on 100 parts by weight of the ginseng extract.

And it further contains 4 to 10 parts by weight of fermented horseradish fermented broth.

In addition, the manufacturing method of the sprout ginseng beverage of the present invention for achieving the above object includes an extraction step of extracting the sprout ginseng extract from the sprout; A mixing step of adding and mixing 20 to 60 parts by weight of plum syrup and 1 to 5 parts by weight of agar with respect to 100 parts by weight of the sprout ginseng extract; and a heat treatment step of heat-treating the mixture obtained in the mixing step at 100 to 120° C. for 4 to 10 minutes.

The extraction step includes a) washing the sprouted ginseng with water, b) drying the washed sprouted ginseng, and c) adding water to the dried sprouted ginseng at 110 to 130° C. for 3 to 9 hours. Extracting to obtain the sprout ginseng extract; d) aging the sprouted ginseng extract at room temperature for 4 to 6 hours; e) the aged sprouted ginseng extract at 110 to 130° C. for 4 to 6 hours and filtering after heating.

In the mixing step, 4 to 10 parts by weight of the fermented horseradish fermented broth are further added and mixed.

As described above, the present invention is useful for health by using sprout ginseng as a main component, and at the same time, by adding plum syrup, it is possible to improve the preference by lowering the bitter taste of ginseng. As a result, people of all ages can easily drink it.

In addition, the present invention can help diet by adding agar.

Hereinafter, it will be described in detail with respect to the drink and its manufacturing method according to a preferred embodiment of the present invention.

As an example of the present invention, the ginseng drink contains ginseng extract, plum extract, and agar. For example, it may contain 20 to 60 parts by weight of plum extract and 1 to 5 parts by weight of agar based on 100 parts by weight of the sprout ginseng extract.

Sprout ginseng refers to ginseng grown for a short period of time (20-40 days) in special cultured soil or hydroponic cultivation facilities.

Sprouts ginseng extract is obtained by extracting the whole area of ginseng sprouts. A variety of extraction methods can be applied to obtain the sprout ginseng extract. As one of the extraction methods, it can be obtained by adding an extraction solvent to sprouted ginseng.

As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. Methanol, ethanol, etc. can be used as a C1-C4 lower alcohol, and butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. And as the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water and a lower alcohol and a polyhydric alcohol may be used.

As an example of extraction, after adding 0.5 to 20 times the weight ratio of the extraction solvent to sprouted ginseng, hot water extraction or cold chim extraction or warm chim extraction may be performed at 10 to 150° C. for 1 to 48 hours.

Plum syrup is pickled plums in sugar. For example, after mixing 50 to 100 parts by weight of sugar with respect to 100 parts by weight of green plum harvested in June, pickled for 10 to 30 months, and then filtering the solids to obtain plum syrup. Plum syrup can be used by making it yourself or by purchasing commercially available products.

Plum syrup reduces the bitterness of ginseng and improves the taste of beverages by adding sweetness.

Agar is added in a small amount to properly adjust the viscosity of the beverage. Agar is a processed seaweed food prepared by freeze-drying or pressing and dehydrating agar agar. Agar is obtained by coagulating the extract obtained by hot water extraction of seaweed from the agaraceae family. These agars are purchased and used commercially.

The main component of agar is polysaccharides, which are mostly composed of agarose, a neutral polysaccharide, and agaropectin, an acidic polysaccharide. These agars have low calories and contain dietary fiber, so they are widely used as diet foods.

On the other hand, the present invention may further contain a fermented fermented fermented fermented horseradish. For example, the ginseng ginseng drink may contain 20 to 60 parts by weight of plum syrup, 1 to 5 parts by weight of agar, and 4 to 10 parts by weight of the fermented amaranth fermented liquid based on 100 parts by weight of the ginseng extract.

Amaranthus hybridus is an annual plant belonging to the family Amaranthus hybridus. The long hairy amaranth uses leaves. After mixing 20 to 40 parts by weight of molasses with respect to 100 parts by weight of the leaves of jasmine fermented leaves and inoculating 0.01 to 0.5 parts by weight of the fermented strain, it is fermented at 20 to 30° C. for 1 to 4 months, and then filtered through a sieve to obtain a fermented broth . As the fermentation strain, yeast, yeast or lactic acid bacteria can be used. For example, Aspergillus oryzae ( Aspergillus oryzae ) can be used.

Fermented horseradish fermented broth has excellent antioxidant activity, so it can improve long-term preservation of beverages and suppress deterioration.

On the other hand, in the present invention, purified water can be added to dilute at a certain ratio for use. In addition, of the present invention, of course, well-known food additives may be further added. Examples of food additives include sugars such as monosaccharides, disaccharides, polysaccharides, and sugar alcohols, flavoring agents such as taumatine, stevia extract, saccharin, and aspartame, nutrients, vitamins, edible electrolytes, flavoring agents, coloring agents, enhancers (eg, cheese) , chocolate, etc.), pectic acid, alginic acid, organic acid, protective colloidal thickener, pH adjuster, stabilizer, preservative, glycerin, alcohol, carbonation agent, and the like can be used.

Hereinafter, the manufacturing method of the above-mentioned sprouts of the present invention will be described.

First, an extraction step of extracting a sprout extract from sprout ginseng is performed.

The extraction step includes a) washing the sprouted ginseng with water, b) drying the washed sprouted ginseng, and c) adding water to the dried sprouted ginseng and extracting it at 110 to 130°C for 3 to 9 hours. A step of obtaining the extract, d) aging the ginseng extract at room temperature for 4 to 6 hours, and e) heating the aged sprout ginseng extract at 110 to 130° C. for 4 to 6 hours and then filtering it. is done

Wash the sprouted ginseng with water to remove foreign substances. And to dry the washed sprouted ginseng, natural drying or hot air drying can be applied. The sprouted ginseng is dried to a water content of 6 to 15% (w/w). After adding 1 to 4 times the weight ratio of water as an extraction solvent to the dried sprouted ginseng, extract at 110 to 130° C. for 3 to 9 hours to obtain a sprouted ginseng extract. The extracted ginseng sprouts extract is aged for 4 to 6 hours at room temperature (20° C.), and then the aged sprout ginseng extract is heated at 110 to 130° C. for 4 to 6 hours and filtered.

In this way, when the sprout ginseng extract is prepared through the extraction step, a mixing step of adding plum syrup and agar to the sprout ginseng extract is performed next.

In the mixing step, 20 to 60 parts by weight of plum extract and 1 to 5 parts by weight of agar may be added and mixed with respect to 100 parts by weight of the sprout ginseng extract.

After the mixing step, the mixture is heat-treated at 100 to 120° C. for 4 to 10 minutes. Through this heat treatment process, the agar is dissolved and sterilized at the same time.

When the heat treatment process is completed in this way, the ginseng drink of the present invention is prepared. It goes without saying that the prepared sprouted ginseng beverage can be filled in a packaging container and packaged. As packaging containers, pouches, spout pouches, PET containers, etc. can be used to maintain simplicity and quality in the distribution process.

Meanwhile, in the above-described mixing step, 4 to 10 parts by weight of the fermented horseradish fermented broth may be further added.

Hereinafter, the present invention will be described in detail through the following examples. This is for explaining the present invention in more detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

Two-year-old ginseng seedlings were grown for about 30 days, and the harvested sprouted ginseng was washed with water and then dried to a water content of 10% (w/w). After adding 3 times the weight of water to the dried sprouted ginseng, it was extracted at 120°C for 6 hours, then aged at room temperature (20°C) for 4 to 6 hours, heated again at 120°C for 5 hours, filtered, and sprouted. An extract was obtained.

And the plum syrup was obtained by mixing 70 parts by weight of sugar with respect to 100 parts by weight of blue plum, pickled at 25° C. for 12 months, and then filtering the plums.

With respect to 100 parts by weight of the sprout ginseng extract, 40 parts by weight of plum syrup and 4 parts by weight of powdered agar were added and mixed, followed by heat treatment at 110° C. for 6 minutes to prepare a ginseng drink.

(Example 2)

A ginseng drink was prepared in the same manner as in Example 1, but 40 parts by weight of plum syrup, 4 parts by weight of powdered agar, and 7 parts by weight of fermented amaranth fermented broth were added and mixed with respect to 100 parts by weight of ginseng extract, followed by mixing at 110° C. It was heat-treated for 6 minutes to prepare a ginseng drink.

The fermented fermented horseradish fermented broth was prepared in the following way.

After mixing 30 parts by weight of molasses with respect to 100 parts by weight of the leaves of jasmine extract, 0.2 parts by weight of a fermented strain ( Aspergillus oryzae ), it was fermented for 3 months at 25° C.

(Comparative example)

To the ginseng sprout extract used in Example 1, purified water was added twice in a weight ratio and diluted to prepare a sprout ginseng drink.

Sensory tests and antioxidant activity tests were performed on the sprouted ginseng drinks of Examples 1 and 2 and Comparative Examples prepared as above.

First, the appearance, flavor, taste, and overall preference of the sprouted ginseng drinks of Examples 1 and 2 and Comparative Examples were evaluated by a trained panel on a 7-point scale method (1 point for very bad; 2 points for bad; 3 points for slightly bad; average) 4 points; slightly good 5 points; good 6 points; very good 7 points). The results of the sensory test are shown in Table 1 below.

item Example 1 Example 2 comparative example Exterior 6.6 6.4 6.1 incense 6.0 5.7 3.4 taste 6.2 6.0 2.3 Comprehensive symbol map 6.3 6.1 3.8

Looking at the results of the sensory test, it was found that there was no significant difference between Examples 1 and 2 and Comparative Examples in appearance. However, in terms of aroma and taste, Examples 1 and 2 were found to have much higher scores compared to Comparative Examples. This seems to be due to the effect that plum extract and agar improved the flavor and swallowing of beverages.

Next, the antioxidant activity was tested using the fermented beverages of Examples 1 and 2 as samples.

Antioxidant activity was measured by scavenging ability for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. After mixing 10 g of the sample and 200 mL of distilled water, extraction was repeated three times at 100° C. for 1 hour each. Each extract was concentrated under reduced pressure and then freeze-dried at -80°C to prepare a final extract. 600 μL of an extract having a concentration of 1 mg/mL in which the extract was dissolved in distilled water and 300 μL of a 0.2 mM DPPH solution were reacted for 30 minutes, and absorbance was measured at 517 nm with a spectrophotometer to calculate the DPPH radical scavenging ability (%). The results of the radical scavenging ability measurement are shown in Table 2 below.

division DPPH radical scavenging ability (%) Example 1 34.7±0.3 Example 2 58.2±0.6 comparative example 30.1±0.5

Referring to the results of Table 2, the radical scavenging ability of Example 2 was much higher than that of Example 1. This is presumed to be due to the antioxidant effect of fermented fermented horseradish fermented broth. Therefore, it is expected that the ginseng ginseng drink added with the fermented fermented ginseng extract has an excellent antioxidant effect, increasing preservation and suppressing deterioration.

As mentioned above, although the present invention has been described with reference to one embodiment, it will be understood that this is only exemplary, and that those skilled in the art may make various modifications and equivalent embodiments therefrom.

Claims (5)

delete It contains 20 to 60 parts by weight of plum extract, 1 to 5 parts by weight of agar, and 4 to 10 parts by weight of fermented fermented amaranth fermented broth, based on 100 parts by weight of the sprout ginseng extract,
The fermented amaranth fermented broth is fermented at 25° C. for 3 months after mixing 30 parts by weight of molasses with respect to 100 parts by weight of the leaves of fermented amaranth and inoculating 0.2 parts by weight of Aspergillus oryzae as a fermented strain. An extraction step of extracting a sprout ginseng extract from the sprout ginseng;
A mixing step of adding and mixing 20 to 60 parts by weight of plum syrup and 1 to 5 parts by weight of agar with respect to 100 parts by weight of the sprout ginseng extract;
Including; a heat treatment step of heat-treating the mixture obtained in the mixing step at 100 to 120 ℃ for 4 to 10 minutes;
In the mixing step, 4 to 10 parts by weight of the fermented horseradish fermented broth are further added and mixed,
The fermented fermented amaranth fermented liquid was mixed with 30 parts by weight of molasses with respect to 100 parts by weight of the leaves of jasmine extract, inoculated with 0.2 parts by weight of Aspergillus oryzae as a fermented strain, and then fermented at 25° C. for 3 months. manufacturing method. According to claim 3, wherein the extraction step comprises: a) washing the sprouted ginseng with water; b) drying the washed sprouted ginseng; c) adding water to the dried sprouted ginseng at 110 to 130°C extracting for 3 to 9 hours to obtain the sprout ginseng extract; d) aging the sprout ginseng extract at room temperature for 4 to 6 hours; e) the aged sprout ginseng extract at 110 to 130° C. After heating for 4 to 6 hours in a method for producing a ginseng drink, characterized in that it comprises the step of filtering. delete