KR102535033B1 - Method of preparing red ginseng granule powder with reduced bitter taste - Google Patents

Abstract

The present invention relates to a method for manufacturing a red ginseng granular powder product that can satisfy all of taste, nutrition, and convenience. The red ginseng granular powder product prepared by the method of the present invention is highly palatable due to reduced bitter taste, and has a high content of nutrients including all red ginseng raw materials without being discarded in the processing process. In addition, it is easily dissolved in water and can be easily consumed as a beverage.

Description

Manufacturing method of red ginseng granule powder with reduced bitter taste {Method of preparing red ginseng granule powder with reduced bitter taste}

The present invention relates to a method for producing red ginseng powder, and more particularly, to a method for producing red ginseng granular powder by hot-air roasting red ginseng to powder/granulate.

Ginseng (人蔘, Panax ginseng C. A. Meyer) is a medicinal plant that has been cultivated for a long time in Asian countries such as Korea and China. Ginseng is composed of approximately 60% carbohydrates, 8 to 5% protein, 1 to 3% fat, and 4 to 6% ash, and contains triterpenoid saponins, phenolic compounds, polyacetylenes, and sesquiterpenes. It contains components such as essential oil components, polysaccharides, and peptidoglycan.

Red ginseng is red ginseng obtained by steaming and drying ginseng. Glycosides, flavonoids, B vitamins, trace elements, enzymes, antioxidants, organic acids and amino acids are known as major components of red ginseng. Saponin, known as the main active ingredient of red ginseng, is a kind of glycoside and has a unique chemical structure different from saponin found in other plants.

In order to differentiate ginseng and red ginseng saponins from other plant saponins, they are called ginsenosides, meaning ginseng glycosides. It exhibits anticancer drug resistance suppression function and brain nerve cell protective function, ginsenoside Rh2 exhibits anticancer and immune enhancing effects, and ginsenoside Rg1 has effects of enhancing memory, preventing dementia, controlling diabetes, preventing obesity, and recovering from fatigue. In addition, several types of saponins with various physiological activities exist in ginseng and red ginseng.

In the case of ginseng and red ginseng products, especially red ginseng concentrates containing such useful active ingredients, consumers have low preference due to their unique bitter taste or bitter taste. This bitter taste unique to red ginseng acts as a cause of a decrease in taste-sensitive consumers or foreigners' preference, becoming an obstacle to high value-added sales in the domestic market and expansion of the base for overseas expansion.

An object of the present invention is to provide a method for manufacturing a red ginseng product that consumers can easily access by reducing the bitter taste of red ginseng and increasing the preference.

Another object of the present invention is to provide a method for manufacturing red ginseng products that can increase the nutritional content by including all red ginseng raw materials without discarding them in the processing process.

Another object of the present invention is to provide a method for producing a red ginseng product that is easily dissolved in water and can be easily consumed as a beverage.

The above and other objects of the present invention can all be achieved by the present invention described below.

According to one aspect of the invention,

i) roasting red ginseng with hot air to reduce bitter taste;

ii) preparing red ginseng powder by grinding the roasted red ginseng of step i); and

iii) preparing the red ginseng powder of step ii) into granules;

A manufacturing method of red ginseng granular powder can be suggested.

In one embodiment, the hot air roasting may be performed at 150 to 180 ° C.

In one embodiment, the hot air roasting may be performed at 165 to 175 ° C.

In one embodiment, the hot air roasting may be performed for 7 to 13 minutes in the above temperature range.

In one embodiment, the hot air roasting may be performed at 170° C. for 10 minutes.

In one embodiment, the grinding of step ii) may be grinding roasted red ginseng to a particle size of 9 to 12 μm.

In one embodiment, the granules may contain 6 to 8% by weight of dextrin in the granular powder of red ginseng.

In one embodiment, the granules may be prepared in a fluid bed granulator.

According to the present invention, a method for producing a red ginseng granular powder product that can satisfy all of taste, nutrition, and convenience is proposed. The red ginseng granular powder product prepared by the method of the present invention is highly palatable due to reduced bitter taste, and has a high content of nutrients including all red ginseng raw materials without being discarded in the processing process. In addition, it is easily dissolved in water and can be easily consumed as a beverage anywhere.

1 is a photograph showing the appearance of red ginseng roasted in hot air under different temperature conditions.

According to one aspect of the invention,

i) roasting red ginseng with hot air to reduce bitter taste;

ii) preparing red ginseng powder by grinding the roasted red ginseng of step i); and

iii) preparing the red ginseng powder of step ii) into granules;

A manufacturing method of red ginseng granular powder can be presented.

Roasting is a processing method that involves many physical and chemical changes including dehydration and chemical reactions. In particular, the Myard reaction develops brown pigments and pyrazine compounds associated with the development of roasting flavor, while dehydration develops a crispy texture.

Coffee bean roasting is a traditional heat treatment process, and it is known that the volume increase and microstructure expansion of coffee beans that occur during the roasting process depend on the roasting conditions. In the present invention, this roasting treatment was applied to red ginseng to reduce the bitter taste inherent in red ginseng and improve the flavor.

To this end, the inventors of the present invention devised a method of roasting red ginseng, preferably with hot air. Hot air roasting is a method of roasting materials by transferring hot air, and can transfer heat evenly to the surface of the material. As a result of applying the hot air roasting to red ginseng in the method of the present invention, it was found that the bitter taste was reduced and the savory and sweet flavor was increased.

In one embodiment, the hot air roasting may be to treat red ginseng with hot air at 150 to 180 ° C, preferably 165 to 175 ° C for 7 to 13 minutes.

When red ginseng was roasted at less than 150 ° C, there was no significant difference in the color change in the appearance of red ginseng compared to the untreated group, and when roasted at more than 180 ° C, useful components such as saponin decreased. In addition, when roasting for less than 7 minutes, not only did there not be a significant change in the appearance of the red ginseng, but the distinctive flavor of roasting was less felt. confirmed (Fig. 1).

Therefore, processing within the above time and temperature ranges is determined to be a roasting treatment condition that can maximize the effect of useful ingredients and increase consumers' preference in terms of sensuality.

In one embodiment, the red ginseng to be roasted is not limited to its parts, such as the body and root of red ginseng, and may be, for example, red ginseng, which is a slow root attached to the trunk (main root) and a small root (small root) attached to the slow root. .

In one embodiment, when the red ginseng to be roasted is red ginseng, it may be preferable to cut the red ginseng to about 70 mm in size because heat transfer to the sample is even.

In one embodiment, the grinding of step ii) may be grinding the hot air roasted red ginseng to a particle size of 9 to 12 μm.

It has been shown that the water solubility is increased at the particle size and the ability to dissolve and bind in water is improved. These properties are important because the red ginseng powder formulation is a product that is finally consumed by adding water. In addition, it was found that the time to get wet or absorb water (wetting time) was short in the particle size.

In one embodiment, the red ginseng powder may be powder granules obtained by granulating the powder using a binder. The binder may be used in combination with one or more sugar solutions such as water, dextrin, indigestible dextrin, or jujube concentrate.

For example, the granulated powder may include 6 to 8% by weight of indigestible dextrin as a binder. It was found that including it in this range satisfies both the sugar content (sugar content) of the target product and the binding force as a binder.

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, this is presented as a preferred example of the present invention and cannot be construed as limiting the present invention by this for any reason.

Contents not described herein will be omitted because those skilled in the art can sufficiently technically infer them.

Experimental Example 1: Characteristic evaluation of hot air roasted red ginseng

1-1: Preparation of hot air roasted red ginseng powder

1-1-1: Hot air roasting treatment of red ginseng

Red ginseng samples to be roasted were prepared by purchasing red ginseng (the root part attached to the body of red ginseng) from Baekje Ginseng Company and cutting it into 7 mm lengths.

As a hot-air roasting device, a hot-air roaster (Proaster coffee roaster PRE-50, Taehwan Automation Industry, Korea) was used.

After setting the hot air speed of the hot air roasting machine to 21.68 m/s and the hot air temperature to 150 ° C, 160 ° C, 170 ° C, 180 ° C, 190 ° C, and 200 ° C, respectively, when the target hot air temperature is reached, 220 g of red ginseng sample is passed through the hopper was put into a roasting machine, roasted for 10 minutes, and then cooled at room temperature.

1-1-2: Manufacture of red ginseng powder

The red ginseng powder used for the analysis of sasaponin and ginsenoside was pulverized for 30 seconds using a blender (SMX-H2000GDN; Shinil Co., Cheonan, Korea). Using Freezer/Mill; Spex sampleprep, Metuchen, NJ, USA), grind 4 times at a rate of 10 CPS (Cycles per second, the number of cycles in which the steel impactor moved forward and backward per second) for 1.5 minutes. did

1-2: Analysis of irradiated ponin content

Of each red ginseng powder prepared in 1-1-2 above, about 5 g of each sample that passed through a 100 mesh standard sieve was taken into a 250 mL reflux flask. 50 mL of a water-saturated butanol solution was added, cooled under reflux for 1 hour in a 70-80 ° C water bath, cooled, filtered, and transferred to a 250 mL separatory funnel. The above operation was repeated twice more for the residue. After adding 50 mL of distilled water to the separatory funnel, it was vigorously shaken and allowed to stand until the water layer and the butanol layer were completely separated. The water layer (lower layer) was removed, and the butanol layer was transferred to a constant weight concentration flask, concentrated under reduced pressure in a water bath, and then 50 mL of ether was added to the residue, cooled under reflux in a water bath at about 46 ° C for 30 minutes, and ether was removed. The residue was dried until it reached a constant weight, cooled in a desiccator, weighed, and the content of irradiated saponin was determined according to the following formula 1. The experiment was repeated three times, and the measurement results were expressed as average values and standard deviations.

[Calculation 1]

Isaponin (mg/g) = (A-B) / S

A: Weight of the flask after concentrating and drying the water-saturated butanol layer (mg)

B : Weight of an empty flask as a constant weight (mg)

S: Amount of sample (g)

As a result, as can be seen in Table 1 below, when red ginseng was roasted with hot air at 160° C., the largest amount of irradiated ginseng was obtained.

[Table 1]

1-3: Analysis of ginsenoside content

The ginsenoside content of each red ginseng powder according to the roasting temperature prepared in 1-1-2 was analyzed. After immersing 1 g of red ginseng powder in 30 mL of 80% methanol, ultrasonic extraction was performed for 1 hour, followed by shaking extraction for 1 hour. Then, the extract was filtered with a 0.2 μm syringe and analyzed by HPLC (Ultimate 3000 HPLC; Thermo Dionex, Waltham, MA, USA). HPLC analysis conditions are shown in Table 2 below, and the analysis results are shown in Table 3 below. The control group is a powder obtained by pulverizing unroasted red ginseng under the same conditions.

[Table 2]

[Table 3]

Ginsenosides of ginseng and red ginseng are known to have anticancer, antioxidant, antidepressant, blood pressure control, and immune system strengthening effects (Lee, J. H et al., 2013), and the bitter taste of ginseng is derived from the triterpenoid saponin glycoside. It is known to come out (Court WE, 2000a).

As can be seen in Table 3, when roasting at a temperature of 180 ° C or higher, the total ginsenoside content began to decrease compared to the untreated control group, and the total saponin content of red ginseng roasted at 200 ° C was higher than that of the untreated group. It decreased significantly to about 172%. Since saponin in red ginseng is a major indicator component that shows various functions, regardless of the decrease in bitter taste, if the total saponin content is significantly reduced compared to the untreated group, it cannot be selected as the optimal roasting condition. is judged to be unsuitable.

1-4: Fragrance component analysis

For each red ginseng powder according to the roasting temperature prepared in 1-1-2, the volatile components of red ginseng were investigated to determine the optimum roasting temperature condition to increase the flavor palatability of red ginseng.

The aroma component analysis of roasted red ginseng was performed by the solid phase microextraction of the headspace method (HS-SPME, Soild phase microextraction of the headspace) using gas chromatography (GC, Gas chromatography) connected to a mass spectrometer (MSD, Mass selective detector). Quantitative and qualitative analysis was performed. The main results are shown in Table 4 below.

[Table 4]

As shown in Table 4, the aroma components collected in the samples treated with hot air roasting showed a tendency to increase compared to the untreated group (control). The contents of furan compounds, pyrazine compounds, ketone compounds, and ester compounds, known as flavor components, increased as the roasting temperature increased.

Myung-Han Park et al. (1999) reported that maltol, a substance exhibiting a fragrant odor, was detected in the distillate of red ginseng bac roasted at 200 ° C for 20 minutes. ) was detected the most, and increased about 10.75 times compared to the untreated group.

1-5: sensory test

1 g of each red ginseng powder and 50 mL of distilled water according to the roasting temperature prepared in 1-1-2 were extracted with hot water for 2 hours in a constant temperature water bath at 80 ° C. Random numbers were marked on the samples, such as 624 (160 ° C), 511 (170 ° C), 136 (180 ° C), 819 (190 ° C), and 263 (200 ° C), and sensory tests were performed.

As sensory testers, a total of 6 graduate students from Cha University of Science and Technology and 4 undergraduate students from Cha University of Science and Technology who had experience in sensory testing related to new food development applied for the sensory test. Before the sensory test, the state of PROP (6-n-propyl-2-thiouracil) was tested, and all 10 applicants passed the test and were selected as sensory testers. Before proceeding with the sensory test, the sensory test terms presented in Table 5 were explained. A 0.10% caffeine solution was used as a scale for bitter taste, and it was standardized as '4 points', which means moderate bitter taste. Samples were provided in paper cups marked with a three-digit random number table, and after each inspector was given a scoring table, the intensity of six measurement items (bitterness, sweetness, savory taste, red ginseng taste, red ginseng aroma, and overall liking) was measured on a 7-point scale. was made to measure. The presented samples were provided randomly to minimize errors in order, and a break and water were provided before consuming other samples.

[Table 5]

The sensory test results are shown in Table 6 below. As can be seen from the results, the lowest score was obtained in the red ginseng extract roasted at 170 ° C for 10 min (the lower the score, the lower the bitter taste), and the standard solution of bitter taste in the roasted red ginseng extract of all groups. The bitter taste was felt less than that of the 0.10% caffeine solution, and the bitter taste was reduced compared to the untreated group.

Since the total saponin content representing the bitter taste began to decrease in the red ginseng extract roasted at 170 ° C, the bitter taste should decrease at 170 ° C or higher, but the sensory test showed that the bitter taste rather increased. It is believed that this is induced by carbonization due to roasting temperature rather than the bitter taste of red ginseng itself.

For sweetness, the highest score was obtained in the red ginseng extract roasted at 200 ° C for 10 min, and sweetness increased in all extracts compared to the untreated group.

The savory taste obtained the highest score in the red ginseng extract roasted at 190 ° C for 10 min, and the savory taste increased in all extracts compared to the untreated group. The sensory test results of this study, in which the savory taste increased in the roasted samples, coincided with the aroma component analysis results. As a result of the GC-MS test, the total amount of pyrazine-based components increased in the roasted group compared to the untreated group, and the pyrazine derivatives is not found in ginseng or is known to have a very small amount of fragrance.

The highest score was obtained in the red ginseng extract roasted at 170 ° C for 10 min, and higher scores were obtained in all roasted red ginseng extracts than in the untreated group.

[Table 6]

As a result of the above experiment, it can be seen that when red ginseng is roasted in hot air at 170 ° C. for 10 minutes, the bitterness of red ginseng is reduced and the flavor of red ginseng is increased, while the change in ginsenoside content is small. Even when red ginseng was roasted in hot air at 160 ° C and 150 ° C for 10 minutes, the bitter taste of red ginseng was reduced and the flavor of red ginseng was increased, although the change in ginsenoside content was small. However, in the case of hot air roasting at a temperature of 180 ° C. or higher for 10 minutes, not only the content of ginsenosides was significantly reduced, but also the effect of increasing flavor was not high.

Experimental Example 2: Characteristic evaluation of roasted red ginseng ultra-fine powder

2-1: Preparation of roasted red ginseng ultra-fine powder

The roasted red ginseng prepared in 1-1-1 above is coarsely pulverized using a multi-purpose pulverizer (DSMP-370, DukSan Co., Ltd, Korea) owned by Huons Nature Co., Ltd., and ultra-fine particles using a cooling/circulating dust collection system It was pulverized using a grinder (DSCH-1500, DukSan Co., Ltd, Korea). Grinding conditions of the ultrafine particle mill are shown in Table 7 below. Cycle refers to the number of grinding.

[Table 7]

2-2: Particle size analysis

Particle size analysis of red ginseng ultra-fine powder was conducted through a particle size analyzer. For dry analysis, a particle size analyzer (Mastersizer 3000, Malvern Instruments Ltd., Worcestershire, England) was used, and for wet analysis, a particle size analyzer (Bluewave S3500, Microtrac, Montgomeryvile, PA, USA) was used. As a control, 100% of CheongKwanJang red ginseng powder (red ginseng powder (6-year-old, ginsenoside Rg1 + Rb1 + Rg3 6 mg/g, domestic)) (raw material mixing ratio: 70% red ginseng root, 30% red ginseng root) was used as a control.

The flow rate of wet analysis was 70, and the solvent was measured using distilled water. The results are shown in Table 8 below.

[Table 8]

As can be seen in Table 8, the particle size of red ginseng powder (control) was the largest at 79.68 μm and 109.1 μm in the dry analysis and wet analysis. It can be seen that one cycle of the red ginseng ultrafine powder of the present invention has a significantly smaller particle size than the control red ginseng powder, and the particle size becomes very small as the number of grinding increases.

2-3: Solubility evaluation of red ginseng powder

To evaluate the solubility of the prepared red ginseng ultra-fine powder, the water solubility index and wet time were measured. As a control, 100% red ginseng powder (red ginseng powder (6-year-old, ginsenoside Rg1 + Rb1 + Rg3 6 mg/g, domestic)) (raw material mixing ratio: 70% red ginseng root, 30% red ginseng root) was used as a control.

2-3-1: water solubility index (WSI) measurement

1 g of sample was put in a 50 mL centrifuge tube containing 25 mL of distilled water, mixed well for 30 minutes, centrifuged at 4 ° C and 3,000 rpm for 30 minutes, and the supernatant was dried at 105 ° C. The water solubility index (WSI) was calculated. The experiment was repeated 3 times and the average value and standard deviation are shown in Table 9.

[Calculation 2]

WSI (%) = (dry weight of supernatant ÷ dry weight of sample) × 100

[Calculation 3]

WAI = dry weight of sediment ÷ dry weight of sample

[Table 9]

The water solubility index indicates the degree to which the powder is soluble in water. As can be seen in Table 9, the water solubility index increased as the particle size of the red ginseng ultrafine powder decreased. In the case of red ginseng ultrafine powder 3 cycle and 4 cycle, there was no significant difference in the water solubility index, so the ultrafine powder to be used in the subsequent granulation powder production was selected as 3 cycle.

2-3-2: Wetting time measurement

Referring to the method of Dacanal & Menegalli (2008), the time required for red ginseng ultrafine powder to be completely wet or to absorb water was measured. Specifically, 1 g of the sample was flattened using a glass plate in a cylinder with a diameter of 50 mm containing 80 mL of cold water (2 ° C) and distilled water, and the time taken until completely wet was measured. After repeating the measurement 5 times, the average value and standard deviation are shown in Table 10 below.

[Table 10]

As can be seen from the results of Table 10, the wetting time decreased as the particle size of the red ginseng ultrafine powder decreased. In the case of red ginseng ultra-fine powder 3 cycle and 4 cycle, there was no significant difference in wetting time, so 3 cycle was selected as the ultra-fine powder to be used in the subsequent production of granular powder.

Experimental Example 3: Preparation and evaluation of red ginseng granular powder

3-1: Preparation of red ginseng granular powder

The ultrafine powder prior to granule powder production has low flowability, tends to aggregate over time, and has a property of floating on the surface of the solvent without being wetted by the solvent.

Most of the existing red ginseng granule powder stick products, such as the present inventors, are granulated products using red ginseng concentrate. As red ginseng is an expensive raw material, we tried to establish a new granular powder manufacturing method in order to maximize the yield. That is, the red ginseng powder of the present invention does not powder the concentrate, but powders the red ginseng itself, so it has the advantage of containing all the nutrients of red ginseng without discarding materials.

Specifically, as shown in Tables 11 to 13, red ginseng granulated powder was prepared by varying the composition ratio of the components of red ginseng granular powder and the operating conditions of the fluid bed granulator (Fluid Bed Processor, Enger Co., Chongqing, China).

The composition ratio (by weight) of red ginseng granulated powder is shown in Table 11. As a binder necessary for the production of granulated powder, red ginseng granulated powder I is distilled water, red ginseng granulated powder II is indigestible dextrin and jujube concentrate, red ginseng granulated Indigestible dextrin was used for Powder III.

As shown in Table 12, the reason why the operating conditions of the fluidized bed granulator are different depending on the sample is that the conditions for forming the fluidized bed in the machine are different depending on the mass and texture of the added binder.

Granulation conditions of red ginseng granulated powder are presented in Table 13.

[Table 11]

[Table 12]

[Table 13]

3-2: Characteristic evaluation of red ginseng granule powder

3-2-1: Particle size analysis

The particle size analysis of the red ginseng granular powder of 3-1 was performed in the same manner as the particle size analysis method of 2-2, and the results are shown in Table 14 below.

[Table 14]

As a result of particle size analysis, red ginseng granular powder I had the smallest particle size at 116.2 ㎛, and red ginseng granular powder III had the largest particle size at 144.70 ㎛.

In addition, as a result of particle size analysis, the particle size of red ginseng granular powder II and III using sugar solution as a binder was larger than that of red ginseng granular powder I using distilled water as a binder, and the particle size of red ginseng granular powder III was larger than that of red ginseng granular powder II. .

3-2-2: Wetting time measurement

The wetting time of the red ginseng granular powder prepared in 3-1 was measured in the same manner as in 2-3-2. The experiment was repeated 5 times, and the average value and standard deviation are shown in Table 15 below.

[Table 15]

As can be seen from the above results, red ginseng granular powder II was the fastest at 6.90 ± 0.50 seconds, and there was no significant difference between red ginseng granular powder I and red ginseng granular powder III.

3-2-3: Scattering time measurement

When 1 g of red ginseng granulated powder was dropped into a beaker containing 80 mL of distilled water at 20 ° C and stirred using a stirring bar, the time required for the powder clumps to dissolve was measured. These experiments were repeated 5 times, and the average values and standard deviations are shown in Table 16 below.

[Table 16]

As can be seen from the above results, the dispersion time of red ginseng granular powder I was 23.89 ± 1.52 seconds, and the dispersion time of red ginseng granular powder II was 24.22 ± 2.47 seconds, and there was no significant difference in the dispersion time of the two granular powders. The dispersion time of red ginseng granular powder III was significantly higher than that of I and II.

3-2-4: water solubility index (WSI) measurement

The water solubility index (WSI) of red ginseng granulated powder was measured in the same manner as in 2-3-1 described above, and the results are shown in Table 17 below.

[Table 17]

As can be seen from the above results, the water solubility index of red ginseng granular powder II and red ginseng granular powder III using sugar solution as a binder was higher than that of red ginseng granular powder I using distilled water as a binder. These results mean that the degree of dissolution of red ginseng granular powder II and red ginseng granular powder III in water is better than that of red ginseng granular powder I.

3-2-5: angle of repose measurement

Fix the funnel vertically on the graph paper so that the distance between the outlet of the funnel and the paper is 3 cm (h, cm). into the funnel at a constant rate. The angle of repose (θ) was calculated by the following formula 4 by measuring the cone radius (r) of the granular powder of red ginseng, and the results are shown in Table 18 below.

[Calculation 4]

tan θ = h (height) / r (radius)

[Table 18]

In powder or granules, the smaller the angle of incidence, the better the flowability of the particles, and the better the flowability, the better the convenience (Zhang LH et al., 2009). As a result, the angle of repose of red ginseng granular powder II was measured to be 33.51 ± 0.88 °, which means that the flowability of the powder was the best.

Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments and can be implemented in various different forms, and those skilled in the art to which the present invention belongs can understand the technical spirit of the present invention. However, it will be understood that it may be embodied in other specific forms without changing its essential features. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (8)

i) roasting red ginseng at 150 to 180° C. for 7 to 13 minutes to reduce bitter taste;
ii) preparing red ginseng powder by pulverizing the roasted red ginseng of step i) to a size of 9 to 12 μm; and
iii) preparing the red ginseng powder of step ii) into granules;
Manufacturing method of red ginseng granule powder. The method of claim 1, wherein the hot air roasting is performed at 165 to 175 ° C. The method of claim 1, wherein the hot air roasting is performed at 170° C. for 10 minutes. The method of claim 1, wherein the granules contain 6 to 8% by weight of dextrin of the red ginseng granular powder. The method according to claim 1, wherein the granules are prepared by a fluid bed granulator. delete delete delete

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