KR102511181B1 - Soybean curd residue processed products comprising ginseng with enhanced bioavailability and its preparation method - Google Patents

Abstract

The present disclosure discloses a bean curd product containing ginseng with improved bioavailability and a manufacturing method thereof. The bean curd processing product containing the ginseng includes bean curd and ginseng, and the bean curd and ginseng are heat-treated together. In addition, the method for manufacturing a processed product containing bean curd containing ginseng includes preparing a mixed processed product by mixing bean curd and ginseng; and heat-treating the mixed workpiece.

Description

Soybean curd processed product containing ginseng with improved bioavailability and manufacturing method thereof

The present disclosure discloses a bean curd product containing ginseng with improved bioavailability and a manufacturing method thereof.

Ginseng is used as a traditional medicine with various health-promoting functions in Korea and other Asian countries, and is known to have excellent effects on anti-cancer, diabetes improvement, gastric ulcer treatment, brain activity promotion, and anti-aging. When ginseng is steamed to produce red ginseng, its functionality is increased by several to several tens of times compared to fresh or white ginseng. However, in order to manufacture red ginseng, the price increases due to processing processes such as steaming and cooling fresh ginseng repeatedly and enzymatic treatment. will do

On the other hand, beans contain around 37% protein. Considering that the amount used is significantly less than the enormous amount of by-products remaining after manufacturing soybean oil or tofu, it is necessary to develop foods with improved nutritional and sensory values and prevent waste of food ingredients. Soy protein has excellent nutritional value comparable to that of beef protein, but only about 10% of it is directly consumed by humans, and most of the rest is used as feed.

Defatted soybean flour has a disgusting odor such as soybean fishy smell when processed and foodized, resulting in a greatly reduced palatability. In order to overcome these problems, concentrated soy protein, isolated soy protein, and artificial meat are being developed, but the processing process is complicated and most soy protein uses an organic solvent, so the solvent remains in the product, resulting in stability problems. Pressed soybean oil and pressed soybean protein produced by the pressing method have excellent stability against organic solvents, but lack economic efficiency and efficiency, so it is necessary to develop their use. In order to produce pressed soybean oil and use the obtained pressed soybean flakes as a soy protein product, a high-pressure and high-pressure protein forming process is required to remove the fishy smell and improve the texture of the protein. This protein molding process has problems of increasing time and cost. In order to utilize the high added value of soy protein including defatted soybean flour, soybean protein flakes, and pressed soybean flakes, it is necessary to develop soy protein processed products that reduce costs and simplify the process while eliminating soybean smell and residual solvents. In addition, bean curd is a by-product from the production process of tofu and contains more dietary fiber and nutrients than other by-products nutritionally. It is being discarded and its utilization is demanded accordingly.

KR 10-1591203 B1

In one aspect, an object of the present disclosure is to provide a bean curd product containing ginseng, in which bean curd and ginseng are treated at high temperature and high pressure together.

In another aspect, an object of the present disclosure is to provide a method for manufacturing a bean curd product containing the ginseng.

In one aspect, the present disclosure provides a bean curd workpiece containing bean curd and ginseng, in which the bean curd and ginseng are heat-treated together, including ginseng.

In an exemplary embodiment, the bean curd and ginseng may be included in a weight ratio of 1: 0.1 to 10.

In an exemplary embodiment, the bean curd and ginseng may be heat-treated together after mixing and grinding.

In an exemplary embodiment, the heat treatment may be performed at 110 to 150 °C.

In an exemplary embodiment, the heat treatment may be performed for 10 minutes to 6 hours.

In an exemplary embodiment, the heat treatment may be performed twice or more.

In an exemplary embodiment, the heat treatment may be performed in an autoclave.

In an exemplary embodiment, the soybean curd product containing ginseng may have an increased content of one or more ginsenosides selected from the group consisting of F1, Rd, F2, Rg3, Compound K and Rh2 compared to before heat treatment. .

In another aspect, the present disclosure provides a food comprising a soybean curd product containing the ginseng.

In one exemplary embodiment, the food may be a health functional food.

In an exemplary embodiment, the food may be at least one selected from the group consisting of snacks, cereals, noodles, bread, sun foods, ice cream, ice cream, soybean meat, beverages, candy, chocolate, and jelly.

In another aspect, the present disclosure is a method for producing a bean curd product containing the ginseng, comprising the steps of preparing a mixed product by mixing bean curd and ginseng; And it provides a method for manufacturing a bean curd product containing ginseng, comprising heat-treating the mixed product.

In one aspect, the technology disclosed in the present disclosure has the effect of providing a bean curd product containing ginseng, in which bean curd and ginseng are treated at high temperature and high pressure together.

The bean curd processing product containing the ginseng has the effect of containing a large amount of saponin components with high bioavailability.

In another aspect, the technology disclosed in the present disclosure has the effect of providing a method for manufacturing a bean curd product containing the ginseng.

The manufacturing method generally has the effect of simplifying the process of treating red ginseng to improve ginseng functionality and significantly reducing costs.

Figure 1 shows a flow chart of manufacturing, extraction and analysis of bean curd processing according to an embodiment.
Figure 2 shows the comparison result of antioxidant degree of bean curd processed product (bean curd and ginseng mixed at a weight ratio of 1: 1) according to an embodiment. Comparison of processed products mixed after heat treatment of bean curd and ginseng (mixed after heat treatment_1:1) and processed products mixed after mixing bean curd and ginseng and heat treated together (heat treated after mixing_FGSR 1:1_AC1).
Figure 3 shows the comparison result of antioxidant degree of bean curd processed product (bean curd and ginseng mixed at a weight ratio of 10: 1) according to one embodiment. Comparison of processed products mixed after heat treatment of bean curd and ginseng (mixed after heat treatment_1:10) and processed products mixed with bean curd and ginseng and heat treated together (heat treated after mixing_FGSR 1:10_AC1).
Figure 4 shows the comparison result of antioxidant degree of bean curd processed product (bean curd and ginseng mixed at a weight ratio of 1: 10) according to an embodiment. Comparison of processed products mixed after heat treatment of bean curd and ginseng (mixed after heat treatment_10:1) and processed products mixed with bean curd and ginseng and heat treated together (heat treated after mixing_FGSR 10:1_AC1).
Figure 5 shows the results of HPLC component analysis of soybean curd (bean curd and ginseng mixed at a weight ratio of 1: 1) and soy protein processed product (soybean protein and ginseng mixed at a weight ratio of 1: 1) according to an embodiment.
Figure 6 shows the results of HPLC component analysis of soybean curd products (bean curd and ginseng mixed at a weight ratio of 10: 1) and soy protein processed products (soybean protein and ginseng mixed at a weight ratio of 10: 1) according to one embodiment.
Figure 7 shows the results of HPLC component analysis of soybean curd products (bean curd and ginseng mixed at a weight ratio of 1: 10) and soy protein processed products (soybean protein and ginseng mixed at a weight ratio of 1: 10) according to an embodiment.

Hereinafter, the present disclosure will be described in detail.

In one aspect, the present disclosure provides a bean curd workpiece containing bean curd and ginseng, in which the bean curd and ginseng are heat-treated together, including ginseng.

In another aspect, the present disclosure includes preparing a mixed product by mixing bean curd and ginseng; And it provides a method for manufacturing a bean curd product containing ginseng, comprising heat-treating the mixed product.

In another aspect, the present disclosure includes preparing a mixed product by mixing bean curd and ginseng; And it provides a method for improving or enhancing the bioavailability index of saponin contained in ginseng, comprising heat-treating the mixed product.

In the present disclosure, soy protein refers to a by-product remaining after oil is removed from soybeans, and the milking process can be performed by appropriately selecting a method known in the art by those skilled in the art. For example, the soy protein is compressed soy protein, and may be a by-product remaining after oil is removed from soybeans by compression without using an organic solvent, for example, by compression at room temperature.

In an exemplary embodiment, the soy protein has a shape such as a compressed product, a lump, etc., which remains as a by-product after oil is removed from soybeans, or additional processes such as kneading, molding, drying, grinding, and crushing are applied to make flakes and powders. It may be processed, etc.

In one exemplary embodiment, the soy protein may have a protein content of 35% by weight or more.

In one exemplary embodiment, the soy protein may be soy protein.

In an exemplary embodiment, the soy protein may be defatted soybean.

In an exemplary embodiment, the soy protein may be compressed soybean flakes or defatted soybean powder.

The pressed soybean flakes contain about 6% of fat and are low-fat pressed soybean proteins remaining as a by-product after milking soybean oil without performing an milking process using an organic solvent.

The defatted soybean flour is a low-fat soybean protein obtained by squeezing oil by pressing or processing remaining by-products after removing oil with a solvent into a powder form.

In the present disclosure, bean curd refers to a by-product left after squeezing soy milk when making tofu. For example, the bean curd refers to a by-product remaining after squeezing soymilk from the soybean protein, and may be obtained by removing water-soluble protein from the soybean protein.

Bean curd is a state in which a large amount of water-soluble substances have been removed, but it contains nutrients necessary for the human body, including high-quality protein and abundant fiber. It is an excellent protein resource with the highest protein efficiency ratio (PER), which is a value representing the ratio of weight gain to protein intake, among soybeans, soymilk, and tofu. In addition, bean curd contains high levels of isoflavones (phytoestrogen), which have an action similar to the female hormone estrogen, and can be used for prevention and treatment of menopausal syndrome.

In one exemplary embodiment, the bean curd may be processed in the form of flakes, powder, etc. by applying an additional process such as kneading, molding, drying, grinding, grinding, and the like.

In one exemplary embodiment, the bean curd may be dried and ground.

In an exemplary embodiment, the bean curd may be finely pulverized after drying the by-product remaining after tofu production with hot air.

In an exemplary embodiment, the ginseng may use at least one selected from the group consisting of seeds, roots, stems, leaves, and fruits of Panax species plants, and specific ginseng plants include Korean ginseng ( Panax ginseng ), ginseng ( Panax quinquefolium ), ginseng ( Panax notoginseng ), ginseng ( Panax japonicum ), ginseng ( Panax trifolium ), Himalayan ginseng ( Panax pseudoginseng ) or Vietnamese ginseng ( Panax vietnamensis ). The ginseng can be used without limitation in varieties or types, such as red ginseng, fresh ginseng, white ginseng, wild ginseng, camphor ginseng, wild ginseng, wild ginseng including cultured wild ginseng roots, depending on whether it is processed or not and the growing environment.

In an exemplary embodiment, the ginseng may be fresh ginseng or wild ginseng.

In an exemplary embodiment, the ginseng may be a root portion.

In an exemplary embodiment, the ginseng may be dried.

In one exemplary embodiment, the ginseng may have a powder form.

In an exemplary embodiment, the bean curd and ginseng may be included in a weight ratio of 1: 0.01 to 100 or 1: 0.1 to 10.

In an exemplary embodiment, the bean curd and ginseng may be heat-treated together after mixing and grinding. The bean curd processed product according to the present disclosure compensates for the low protein and dietary fiber content of ginseng due to heat treatment of bean curd and ginseng together, and provides a synergistic effect by greatly enhancing the functionality of ginseng.

In an exemplary embodiment, the bean curd and ginseng may be separately ground and mixed and then heat treated together, or mixed and ground and then heat treated together. In another exemplary embodiment, the bean curd and ginseng may be mixed and/or pulverized simultaneously with heat treatment.

In an exemplary embodiment, the heat treatment may be performed at 110 to 150 °C. In another exemplary embodiment, the heat treatment is 110 ℃ or more, 115 ℃ or more, 120 ℃ or more, 125 ℃ or more, 130 ℃ or more, 135 ℃ or more or 140 ℃ or more, 150 ℃ or less, 145 ℃ or less, 140 ℃ Hereinafter, it may be carried out at a temperature of 135 ° C or less, 130 ° C or less, 125 ° C or less, or 120 ° C or less.

In one exemplary embodiment, the heat treatment is heat treatment by immersion in water, and it may be preferable to heat treatment with steam. By applying high-temperature and / or high-pressure steam to heat treatment in a wet method, the bioavailability of ginseng is greatly improved and the texture of bean curd products is improved.

In an exemplary embodiment, the heat treatment may be performed for 10 minutes to 6 hours. In another exemplary embodiment, the heat treatment is 10 minutes or more, 30 minutes or more, 1 hour or more, 2 hours or more, 3 hours or more, 4 hours or more or 5 hours or more, 6 hours or less, 5 hours or less, 4 hours or less Hereinafter, it may be carried out for a time of 3 hours or less, 2 hours or less, 1 hour or less, or 30 minutes or less.

In an exemplary embodiment, it may be preferable to perform the heat treatment twice or more than two times and less than four times.

In an exemplary embodiment, the heat treatment may be performed in an autoclave.

In an exemplary embodiment, the heat treatment may be performed in an autoclave at 110 to 150 °C for 10 minutes to 6 hours.

In an exemplary embodiment, the soybean curd product may be processed into flakes, powder, liquid, solid, etc. by adding additional processes such as kneading, molding, drying, grinding, pulverizing, extraction, and fermentation after heat treatment.

In an exemplary embodiment, the soybean curd product containing ginseng may have an increased content of one or more ginsenosides selected from the group consisting of F1, Rd, F2, Rg3, Compound K and Rh2 compared to before heat treatment. .

In an exemplary embodiment, the soybean curd product containing ginseng has a content of one or more ginsenosides selected from the group consisting of Rg1, Re, Rb1, Rg2, F3, Rh1, Rc, Rb2 and Rb3 compared to before heat treatment. may have been reduced.

The soybean curd product containing ginseng according to the present disclosure provides an effect of remarkably improving the antioxidant level and/or bioavailability index of ginseng. For example, the antioxidant level of ginseng increases by about 1 to 2.1 times compared to mixing ginseng after heat treatment, and the bioavailability index of ginseng increases by about 8 to 113 times compared to heat treatment of ginseng alone.

In addition, the present disclosure has an effect of providing a low-fat bean curd product containing ginseng with enhanced physiological activity. The intake of animal protein is high in saturated fatty acids and cholesterol, while the intake of vegetable protein is very beneficial as it contains various vitamins, unsaturated fatty acids, polyphenols, and other high-quality nutrients, and has low total calories. In particular, isoflavones contained in soybeans are effective in preventing cardiovascular diseases by lowering blood cholesterol and dilating arteries, and are also effective in enhancing immunity.

In another aspect, the present disclosure provides a food comprising a soybean curd product containing the ginseng.

In one exemplary embodiment, the food may be a health functional food.

In an exemplary embodiment, the food may be at least one selected from the group consisting of snacks such as protein bars, cereals, noodles, bread, wire meals, ice cream, ice cream, soybean meat, beverages, candy, chocolate, and jelly.

Various foods such as vegan food, protein supplement food, convenience food, sports or energy food, diet food, frozen food, children's growth food, student food, muscle strengthening food for the elderly using the bean curd processing product according to the present disclosure; Health functional food can be manufactured. Accordingly, by-products of soybeans are actively utilized, and bean curd and ginseng are heat-treated together to greatly reduce processing time and cost, and significantly increase the antioxidant level and bioavailability index of ginseng.

Hereinafter, the present disclosure will be described in more detail through examples. These examples are only for exemplifying the present disclosure, and it will be apparent to those skilled in the art that the scope of the present disclosure is not to be construed as being limited by these examples.

Comparative Example 1. Preparation of processed ginseng products

After pulverizing 5 g of dried wild ginseng (Forest ginseng) with a blender, a processed ginseng product (FG_AC1) was prepared by heat treatment once at 121 ° C. for 3 hours in an autoclave.

comparative example 2. Manufacture of bean curd products containing ginseng

(1) After pulverizing 5 g of dried wild ginseng (Forest ginseng) with a mixer, it was heat-treated once for 3 hours at 121 ° C. under an autoclave. In addition, 5 g of soybean curd residue was pulverized with a mixer and then heat-treated once at 121 ° C. for 3 hours in an autoclave. Thereafter, a bean curd processed product (mixed after heat treatment_1: 1) was prepared by mixing each of the heat treated wild ginseng and bean curd.

(2) After pulverizing 0.5 g of dried wild ginseng (Forest ginseng) with a mixer, it was heat-treated once for 3 hours at 121 ° C. under an autoclave. In addition, 5 g of soybean curd residue was pulverized with a mixer and then heat-treated once at 121 ° C. for 3 hours in an autoclave. Thereafter, a bean curd product (mixed after heat treatment_1:10) was prepared by mixing each of the heat treated wild ginseng and bean curd.

(3) 5 g of dried wild ginseng (Forest ginseng) was pulverized with a mixer and then heat-treated once at 121 ° C. for 3 hours in an autoclave. In addition, 0.5 g of soybean curd residue was pulverized with a mixer and then heat-treated once at 121 ° C. for 3 hours in an autoclave. Thereafter, a bean curd product (mixed after heat treatment_10: 1) was prepared by mixing the heat-treated wild ginseng and bean curd.

Example 1. Containing ginseng soy protein Manufacture of workpieces

(1) 5 g of dried wild ginseng (Forest ginseng) and 5 g of compressed soy protein (Soy protein) were pulverized with a blender and then heat-treated once at 121 ° C for 3 hours in an autoclave to obtain a soy protein processed product (FGSP 1: 1_AC1) was prepared. In addition, the prepared soy protein processed product (FGSP 1: 1_AC1) was heat-treated once more at 121 ° C. for 3 hours in an autoclave to finally prepare a soy protein processed product (FGSP 1: 1_AC2) heat-treated twice.

(2) 0.5 g of dried wild ginseng (Forest ginseng) and 5 g of compressed soy protein (Soy protein) were pulverized with a blender and then heat-treated once at 121 ° C for 3 hours in an autoclave to obtain a soy protein processed product (FGSP 1: 10_AC1) was prepared. In addition, the prepared soy protein processed product (FGSP 1:10_AC1) was heat-treated once more at 121 ° C. for 3 hours in an autoclave to finally prepare a soy protein processed product (FGSP 1:10_AC2) heat-treated twice.

(3) 5 g of dried wild ginseng (Forest ginseng) and 0.5 g of compressed soy protein (Soy protein) were pulverized with a blender and then heat-treated once at 121 ° C for 3 hours in an autoclave to obtain a processed soy protein product (FGSP 10: 1_AC1) was prepared. In addition, the prepared soy protein processed product (FGSP 10: 1_AC1) was heat-treated once more at 121 ° C. for 3 hours in an autoclave to finally prepare a soy protein processed product (FGSP 10: 1_AC2) heat-treated twice.

Example 2. Manufacture of bean curd products containing ginseng

(1) 5 g of dried wild ginseng (Forest ginseng) and 5 g of soybean curd residue were pulverized with a blender and then heat-treated once at 121 ° C for 3 hours in an autoclave (FGSR 1:1_AC1) was manufactured. In addition, the prepared bean curd product (FGSR 1: 1_AC1) was heat-treated once more at 121 ° C. for 3 hours in an autoclave to finally prepare a twice-heat-treated bean curd product (FGSR 1: 1_AC2).

(2) 0.5 g of dried forest ginseng and 5 g of soybean curd residue were pulverized with a blender and then heat-treated once at 121 ° C for 3 hours in an autoclave to obtain soybean curd product (FGSR 1:10_AC1) was manufactured. In addition, the above-prepared bean curd product (FGSR 1:10_AC1) was heat-treated once more at 121 ° C. for 3 hours in an autoclave to finally prepare a twice-heat-treated bean curd product (FGSR 1:10_AC2).

(3) 5 g of dried wild ginseng (Forest ginseng) and 0.5 g of soybean curd residue were pulverized with a blender and then heat-treated once at 121 ° C for 3 hours in an autoclave to obtain curd product (FGSR 10:1_AC1) was manufactured. In addition, the above-prepared bean curd product (FGSR 10: 1_AC1) was heat-treated once more at 121 ° C. for 3 hours in an autoclave to finally prepare a twice-heat-treated bean curd product (FGSR 10: 1_AC2).

Experimental example 1. Extract Preparation

In order to compare and analyze the functions of the workpieces prepared in the Comparative Examples and Examples, extracts were prepared as follows and used in the following Experimental Examples. Specifically, 1 g of the processed product was put into each flask and extracted by sonicating with 10 mL of 90% (v/v) ethanol for 1 hour, filtering to remove the residue, and then concentrated and dried to prepare an extract.

Experimental example 2. Antioxidation degree analysis

DPPH radical scavenging activity was tested to compare and analyze the antioxidant activity of the processed products prepared in the comparative examples and examples. All dilution solvents were 70% (v/v) ethanol. The DPPH reagent was used by Santa Cruz, and the DPPH reagent (molecular weight: 394.32 g/mol) was made at a concentration of 0.1 mM and used in the experiment. Samples were made at concentrations of 1, 0.5, 0.25, and 0.125 mg/ml, and as a positive control, Vitamin C was used at 50 ppm to 0.390625 ppm by adjusting the concentration according to the DPPH radical scavenging ability of the sample. A control group (Blank) used DPPH solution and 70% (v/v) ethanol. After each diluted sample and ethanol were put in a 96-well plate, DPPH solution was added and reacted for 30 minutes, and then measured at a wavelength of 517 nm, and the DPPH radical scavenging ability was expressed as %. After measuring the absorbance of the experimental group and the control group, the DPPH radical scavenging ability was calculated using the following formula, and the results are shown in Tables 1 to 3 and FIGS. 2 to 4 below.

DPPH radical scavenging ability (%) = [(absorbance of experimental group - absorbance of blank) - (absorbance of control group - absorbance of blank)] / (absorbance of control group - absorbance of blank) × 100

Mixed after heat treatment_1:1 Heat treatment processing after mixing
(FGSR 1:1_AC1) multiplier 1 mg/ml 68.68503 82.66643 1.203558 0.5 mg/ml 48.71298 67.19419 1.37939 0.25 mg/ml 32.73761 53.04847 1.620413 0.125 mg/ml 19.94745 40.69849 2.040285

Mixed after heat treatment_1:10 Heat treatment processing after mixing
(FGSR 1:10_AC1) multiplier 1 mg/ml 56.78606 66.17744 1.165382 0.5 mg/ml 37.35714 51.4735 1.377876 0.25 mg/ml 24.71682 40.22127 1.627283 0.125 mg/ml 13.55655 20.62106 1.521114

Mixed after heat treatment_10:1 Heat treatment processing after mixing
(FGSR 10:1_AC1) multiplier 1 mg/ml 81.07744 84.02908 1.036405 0.5 mg/ml 60.56379 65.3208 1.078546 0.25 mg/ml 41.72224 49.16659 1.178426 0.125 mg/ml 27.0874 33.05005 1.220126

Compared to the bean curd product prepared in Comparative Example 2 (bean curd and ginseng mixed after heat treatment, respectively), the bean curd product prepared in Example 2 in which bean curd and ginseng were heat-treated together (FGSR 1: 1_AC1, FGSR 1: 10_AC1, FGSR It was confirmed that the DPPH radical scavenging activity of 10:1_AC1) increased by 1 to 2.1 times.

Experimental Example 3. Saponin Analysis

HPLC was performed to compare and analyze the saponin component contained in the processed products prepared in the comparative examples and examples. Each extract was diluted to a concentration of 10 mg/ml with 70% (v/v) ethanol, passed through a 0.45 μm PVDF syringe filter (Whatman, Maidstone, England), and then used with an HPLC device (1200 series, Agilent Technologies). Then, the saponin component was analyzed. The column is YMC Pack-ODS A C18 column (4.6 X 150 mm), the detector is UV (205 nm, 254 nm, 280 nm, 330 nm), and the mobile phase is HPLC grade acetonitrile (A) with 0.02% trifluoroacetic acid added. and water (B) <0 min 10% A; 0-30 minutes 10-100% A; 30-35 minutes 100% A; 35-37 minutes 100-10% A; A linear gradient was set under the condition of 10% A> for 37-40 minutes, the flow rate was 0.7 ml/min, and the sample injection amount was 10 μL. At this time, the saponin component profile of the processed product was shown as a chromatogram of 205 nm (see FIGS. 5 to 7).

As a result of component analysis using HPLC, changes were observed in the content of ginsenosides contained in ginseng, and the types of ginsenosides reduced and increased by heat treatment are shown in Table 4 below. In addition, by calculating the sum of peak areas of reduced fresh ginseng saponin and increased peak area of red ginseng saponin in Table 4 below, the bioavailability index of ginseng was derived according to the following formula.

Bioavailability index of ginseng = sum of peak areas of increased red ginseng saponins (F1, Rd, F2, Rg3, CK, Rh2) / reduced fresh ginseng saponins (Rg1, Re, Rb1, Rg2, F3, Rh1, Rc, Rb2, Rb3 ) sum of peak areas

Area reduction ginsenoside by heat treatment
(referred to as fresh ginseng saponin in this disclosure) Area increase ginsenoside by heat treatment
(referred to as red ginseng saponin in this disclosure) Rg1, Re, Rb1, Rg2, F3, Rh1, Rc, Rb2, Rb3 F1, Rd, F2, Rg3, CK, Rh2

saponin FG_AC1 FGSR_1:1_AC1 FGSR_1:1_AC2 Time Area Time Area Time Area Rg1+Re 11.212 1079.3 11.227 627 11.191 82.3 Rb1 13.955 712.1 14.003 454.8 13.985 29.6 Rg2 14.143 80 14.164 76.4 14.156 74.196 F3 14.303 514.3 14.354 395.7 14.343 57.2 Rh1 14.628 646.8 14.683 447.3 14.657 41 Rc 14.914 453.6 14.985 418.9 14.992 214.8 Rb2 15.318 190.8 15.294 31.3 15.279 84.283 Rb3 15.498 497.1 15.559 376.2 15.56 111.7 F1 15.916 50.7 15.969 35.157 - - Rd 18.276 56.5 18.319 514.3 18.327 568.2 F2 19.874 46.2 19.951 447.5 19.976 797.1 Rg3 23.49 137.9 23.628 1304.9 23.655 2250.7 C.K. 23.91 126.5 23.986 1786.7 24.015 3090.8 Rh2 24.983 74.7 24.985 44.756 25.07 65.2096

saponin FG_AC1 FGSR_1:10_AC1 FGSR_1:10_AC2 Time Area Time Area Time Area Rg1+Re 11.212 196.2364 11.21 511.311 11.199 86.9 Rb1 13.955 129.4727 13.989 206.819 13.974 14.4 Rg2 14.143 14.54545 14.162 27.2 14.164 5.3 F3 14.303 93.50909 14.344 158.6 14.338 14.1 Rh1 14.628 117.6 14.672 163 14.643 6.7 Rc 14.914 82.47273 14.982 154.9 14.981 36.8 Rb2 15.318 34.69091 15.156 39.5 15.274 7.4 Rb3 15.498 90.38182 15.548 139.9 15.565 21.7 F1 15.916 9.218182 16.027 32.321 16.04 5.198 Rd 18.276 10.27273 18.317 190.174 18.345 73.485 F2 19.874 8.4 19.939 161.629 19.955 97.1 Rg3 23.49 25.07273 23.619 483.6 23.622 255.6 C.K. 23.91 23 23.976 575.6 23.975 333.3 Rh2 24.983 13.58182 24.97 7.8124 24.957 5.2

saponin FG_AC1 FGSR_10:1_AC1 FGSR_10:1_AC2 Time Area Time Area Time Area Rg1+Re 11.212 1962.364 11.231 462.1 11.071 144.8 Rb1 13.955 1294.727 13.99 492.6 13.979 5 Rg2 14.143 145.4545 14.153 95.7 14.158 80.3 F3 14.303 935.0909 14.341 393.5 14.356 29.9 Rh1 14.628 1176 14.668 491.6 14.636 18.6 Rc 14.914 824.7273 14.977 531.9 14.995 251.8 Rb2 15.318 346.9091 15.277 87.9 15.277 39.663 Rb3 15.498 903.8182 15.55 437.4 15.58 115 F1 15.916 92.18182 15.964 33.2 15.964 30.292 Rd 18.276 102.7273 18.322 620.4 18.321 630.8 F2 19.874 84 19.963 528.5 19.967 1152.1 Rg3 23.49 250.7273 23.634 1565.1 23.632 3082.9 C.K. 23.91 230 23.991 2106.8 23.995 4114.2 Rh2 24.983 135.8182 24.989 54.9 25.062 116.894

FG_AC1 FGSR_1:1_AC1 FGSR_1:1_AC2 fresh ginseng saponin
Total area (a) 4174 fresh ginseng saponin
Total area (a) 2827.6 fresh ginseng saponin
Total area (a) 695.079 Red ginseng saponin
Total area (b) 492.5 Red ginseng saponin
Total area (b) 4133.313 Red ginseng saponin
Total area (b) 6772.01 b/a 0.1179923 b/a 1.461774 b/a 9.742791 b/a multiplier of FGSR_1:1_AC1 to FG_AC1 12.38872 b/a multiplier of FGSR_1:1_AC2 to FG_AC1 82.57139

FG_AC1 FGSR_1:10_AC1 FGSR_1:10_AC2 fresh ginseng saponin
Total area (a) 758.90909 fresh ginseng saponin
Total area (a) 1401.23 fresh ginseng saponin
Total area (a) 193.3 Red ginseng saponin
Total area (b) 89.545455 Red ginseng saponin
Total area (b) 1451.136 Red ginseng saponin
Total area (b) 769.883 b/a 0.1179923 b/a 1.035616 b/a 3.98284 b/a multiplier of FGSR_1:10_AC1 to FG_AC1 8.776978 b/a multiplier of FGSR_1:10_AC2 to FG_AC1 33.75508

FG_AC1 FGSR_10:1_AC1 FGSR_10:1_AC2 fresh ginseng saponin
Total area (a) 7589.0909 fresh ginseng saponin
Total area (a) 2992.7 fresh ginseng saponin
Total area (a) 685.063 Red ginseng saponin
Total area (b) 895.45455 Red ginseng saponin
Total area (b) 4908.9 Red ginseng saponin
Total area (b) 9127.186 b/a 0.1179923 b/a 1.640291 b/a 13.32313 b/a multiplier of FGSR_10:1_AC1 to FG_AC1 13.90168 b/a multiplier of FGSR_10:1_AC2 to FG_AC1 112.9152

As shown in Tables 5 to 10, it was confirmed that mixing bean curd and ginseng and heat-processing together increased the bioavailability index of ginseng by about 8 to 113 times compared to heat-processing only ginseng.

In the above, specific parts of the present disclosure have been described in detail, and for those skilled in the art, it is clear that these specific descriptions are only preferred embodiments, and the scope of the present disclosure is not limited thereby. something to do. Accordingly, the substantial scope of the disclosure will be defined by the appended claims and their equivalents.

Claims (12)

Contains bean curd and ginseng,
The bean curd and ginseng are heat-treated together in a weight ratio of 1: 10,
The heat treatment is a bean curd workpiece containing ginseng, which is heat-treated twice in an autoclave at a temperature and time of 110 to 150 ° C and 1 to 6 hours.
delete According to claim 1,
The bean curd and ginseng are heat-treated together after mixing and grinding, a cured bean curd product containing ginseng.
According to claim 1,
The heat treatment is carried out at 115 to 125 ° C., a bean curd product containing ginseng.
According to claim 1,
The heat treatment is carried out for 2 to 4 hours, a bean curd product containing ginseng.
delete delete According to claim 1,
The bean curd processed product containing ginseng has an increased content of one or more ginsenosides selected from the group consisting of F1, Rd, F2, Rg3, Compound K and Rh2 compared to before heat treatment.
Claims 1, 3 to 5, and claim 8 of any one of the ginseng according to any one of the ginseng processed food containing soybean curd.
According to claim 9,
The food is a health functional food, food.
According to claim 9,
Wherein the food is at least one selected from the group consisting of snacks, cereals, noodles, bread, sunsik, ice cream, ice cream, soybean meat, beverages, candy, chocolate, and jelly.
A method for producing a bean curd product containing ginseng according to any one of claims 1, 3 to 5, and 8,
Preparing a mixed product by mixing bean curd and ginseng in a weight ratio of 1:10; and
Method for producing a bean curd workpiece containing ginseng, comprising the step of heat-treating the mixed workpiece twice in an autoclave at a temperature and time condition of 110 to 150 ° C and 1 to 6 hours.

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