KR102608321B1 - Manufacturing method of functional health drink containing Korean red ginseng and grape juice - Google Patents

Abstract

The present invention is characterized in that red ginseng is manufactured by first steaming and drying fine ginseng and semi-finished ginseng after high-pressure and ultrasonic cleaning, and then repeating the steaming and drying 2 to 4 times, and discarding after grape juice. Dry the grape juice by-products such as grape skin, grape seeds, and bunch branches, mix 10 to 20 parts by weight of red ginseng with 100 parts by weight of the grape juice by-products, add 100 parts by weight of ethyl alcohol, and ferment the extracted extract for 5 days. The present invention relates to a method for producing a health drink and a drink containing red rice ginseng and grape juice obtained by purifying and fermenting 5% by weight of a concentrate obtained by concentrating the purified fermented extract and 95% by weight of grape juice.

Description

Manufacturing method of functional health drink containing Korean red ginseng and grape juice}

The present invention involves converting grape juice by-products such as grape skin, grape seeds, and bunch branches, which are discarded after producing grape juice, and seminar rice ginseng, a by-product of red ginseng production, into red ginseng (hereinafter referred to as "red ginseng") and then mixing the grape juice by-products with red ginseng. This invention relates to a method of manufacturing a health drink containing the fermented red ginseng product and grape juice by concentrating the fermented, extracted and purified grape skin and red ginseng fermented product, adding them to grape juice, and then fermenting them.

Ginseng grows mainly in the temperate regions of the Northern Hemisphere, including Northeast Asia, Xi'an China, and North America, and ginseng grown in Korea is known to be the most effective. Additionally, according to recent research results, ginseng's fine root, Misam, It is known that semi-finished products also contain a large amount of saponing.

In particular, the non-enzymatic browning reaction of red ginseng is promoted during the manufacturing process, forming a large amount of browning reaction products. Among them, a large amount of antioxidant components such as maltol are produced, which not only contributes to the quality stability of red ginseng, but also contains ginsenoside that inhibits cancer cell proliferation. It is known to contain eight types of ingredients unique to red ginseng that are not contained in regular ginseng, such as Ginsenoside Rh2, Re3 and Panaxytriol. These ingredients are anti-cancer ingredients, inhibitors of cancer cell toxin activity, and inhibitors of platelet aggregation. It is known to contain ingredients that inhibit liver disorders, ingredients that lower blood sugar levels, ingredients that inhibit obesity, ingredients that inhibit aging, and heavy metal detoxification ingredients. Various research and products are being developed on health drinks and health supplements using red ginseng.

Grapes are reported to contain useful physiologically active substances such as proanthocyanidin and resveratrol. Proanthocyanidin is found in grape seeds, and resveratrol is found in grape seeds, skin, and bunch branches. It is known. In particular, resveratrol has excellent antioxidant effects, and various physiological activities have been reported for resveratrol, such as inhibition of cell growth such as colon cancer and uterine fibroid cells, and anti-inflammatory effects.

In addition, grape juice by-products such as grape skin, grape seeds, and bunch branches contain a large amount of polyphenols, and as these are known to have excellent platelet aggregation inhibitors, antibacterial activity, and oxidation effects, technology has been developed for health drinks using red ginseng and grapes. Although this activity is taking place, technology development is somewhat insufficient. For example, Domestic Patent Publication No. 10-2013-91387 describes "Red ginseng sports drink containing red ginseng concentrate, goji berry concentrate, acai berry concentrate or powder, and electrolytes." Daesan technology is being disclosed, and Domestic Registered Patent No. 1737572 describes a method for manufacturing a red ginseng drink by mixing red ginseng concentrate with apple concentrate, pomegranate concentrate, red grape concentrate, agave syrup, rehmannia sulfur concentrate, aronia concentrate, honey, etc. Domestic Patent No. 1326005 discloses a functional beverage composition containing red ginseng concentrate and fruit concentrate.

However, the above prior arts are drinks that are simply a mixture of red ginseng concentrate and fruit concentrate, and no invention has been disclosed anywhere regarding a health drink made by fermenting the extract and grape juice by converting seminar fine ginseng into red ginseng and adding grape juice by-products. .

Domestic Public Patent No. 10-2013-91387 Domestic Public Patent No. 10-2015-0064829 Domestic Public Patent No. 10-2009-0078379 Domestic registered patent No. 1737572 Domestic registered patent No. 1326005 Domestic registered patent No. 0411021 Domestic registered patent No. 1362192

The purpose of the present invention is to process fine ginseng and semi-ginseng, which are sold or discarded at a low price compared to their saponin content, into red ginseng. In addition, the present invention produces a purified grape skin-red ginseng fermentation extract by mixing, fermenting, and extracting grape juice by-products such as grape skin, grape seeds, and bunch branches, which are discarded after producing grape juice, and the above-mentioned red ginseng and semi-ginseng. The purpose. In addition, the purpose of the present invention is to provide a grape drink made by concentrating the grape skin-fermented red ginseng extract and fermenting it with grape juice.

In order to solve the above problems, the present invention is characterized in that red ginseng is first produced by high-pressure washing and ultrasonic washing of fine ginseng and semi-salted ginseng, followed by first steaming and drying, and then steaming again 2 to 4 times.

In addition, an extract obtained by drying grape juice by-products such as grape skin, grape seeds, and bunch branches, which are discarded after grape juice, mixing 10 to 20 parts by weight of red ginseng with 100 parts by weight of the grape juice by-product, and then adding 100 parts by weight of ethyl alcohol. is purified after fermentation for 5 days, and 5% by weight of the concentrate obtained by concentrating the purified fermented extract and 95% by weight of grape juice are fermented to provide a health drink.

The present invention combines the effectiveness of anthocyanin oligomers and red ginseng by fermenting grape juice by-products and red ginseng to increase the absorption rate in the body of anthocyanin oligomers of grape skin and ginsenosides of red ginseng, that is, saponing. It has the effect of being a health drink.

1 is a manufacturing process diagram of the present invention.

All terms used herein, including technical or scientific terms described in the present invention, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as consistent with the meaning in the context of the related technology, and should not be interpreted in an ideal or excessively formal sense unless explicitly defined in the present application.

In addition, the examples for carrying out the present invention are merely illustrative examples of some of the technical ideas included in the invention, and the present invention is not limited by the description below.

Hereinafter, to aid understanding of the present invention, it will be described in detail through examples.

<Example 1> Production of red rice ginseng from rice ginseng

Wash 10kg of uncooked ginseng and semi-finished ginseng under high pressure. After high-pressure washing, the fine ginseng and semi-finished ginseng are washed again using an ultrasonic cleaner and then dried. The dried fine ginseng and semi-steamed rice are first steamed at a temperature of 55∼90°C for 90∼120 minutes.

The fine ginseng and semi-finished ginseng that have undergone primary steaming are subjected to primary drying at a temperature of 40-65°C for 4-5 hours.

The first dried fine ginseng and semi-steamed rice are secondarily steamed at a temperature of 80 to 95°C for 60 to 90 minutes.

The secondary steamed fine ginseng and semi-steamed rice are dried at a temperature of 40 to 50°C for 6 to 8 hours.

The second-dried fine ginseng and semi-steamed rice are thirdly steamed at a temperature of 90-98°C for 60-90 minutes.

The thirdly steamed rice ginseng and semi-steamed rice are dried a third time at a temperature of 40 to 50°C for 6 to 8 hours.

The third-dried fine ginseng and semi-steamed rice are fourth-steamed at a temperature of 95-99°C for 40-60 minutes.

Red rice ginseng is manufactured by naturally drying the fourthly steamed rice ginseng and semi-steamed rice at 20-25°C for 40-60 minutes.

<Example 2> Fermentation and concentration of grape by-products and red ginseng

After extracting grape juice from grapes, 2 kg of the by-product grape skin, grape seed, and bunch branch mixture and 0.3 kg of red ginseng were mixed and ground, and then suspended by adding 2 liters of phosphate buffer solution and sterilized under pressure. Inoculate a suspension of pressure-sterilized grape by-products and red ginseng (hereinafter referred to as "mixture of red ginseng, etc.") with the isolated strains Lactobacillus plantanum and Lactobacillus brevis, precultured at MRS, at a level of 2% of the total culture, respectively. Then, the culture was incubated for 5 days at 37°C with gentle stirring to prepare a fermented broth containing red ginseng and the like. 2 liters of 80% ethanol was added to the fermented broth of red rice ginseng, etc., refluxed for 3 hours, and the fermented broth from which active ingredients such as ginsenosides and anthocyanin oligomers were separated and extracted was concentrated to 0.5 liter.

<Example 3> Preparation of health drinks from fermentation broth and grape juice

A health drink containing red ginseng and grape juice was prepared by mixing 0.5 liters of fermentation broth obtained by fermenting and concentrating the grape juice by-product and red ginseng with 10 liters of grape juice and then aging and fermenting for 8 to 12 days, preferably 10 days.

<Experimental example> Sensory test

Sensory evaluation was conducted on a beverage containing the red ginseng and grape juice of the present invention, which was aged and fermented again by adding grape juice to the fermentation broth obtained by fermenting and concentrating grape juice by-products and red ginseng.

The sensory evaluation of the beverage was conducted by requesting the Korea Food Information Service, and the test method was conducted on 30 professional panelists, 15 men and 15 men, on the evaluation items of color, flavor, fermentation odor, bitterness, and overall preference. The sensory test was conducted using a 5-point scale, and the sensory test was performed according to [very good (5 points), good (4 points), average (3 points), bad (2 points), or very bad (1 point)]. The evaluation values were averaged and shown in Table 1 below.

The beverage of the present invention was labeled as the main product in the sensory test, and as a comparison object, a red ginseng drink from another company sold on the market was selected and labeled as the product of another company in the sensory test.

Sensory test characteristic This product Commercial products note color 4.2 3.7 incense 4.3 4.0 fermented smell 3.7 2.9 bitter 4.4 2.6 Comprehensive preference 4.2 3.3

As a result of the sensory test of the fermented beverage, the color of this product was evaluated as ‘good’ with 4.2 points, and the other company’s product was evaluated as ‘average’ with 3.7 points. In terms of fragrance preference, this product was rated as ‘good’ with 4.3 points, and other companies’ products were also rated as ‘good’ with 4.0 points, but it did not reach the level of this product. As for the degree of fermentation odor, this product was rated as ‘average’ with 3.7 points, while the other company’s product was rated as ‘bad’ with 2.9 points.

In terms of preference for bitter taste, this product was rated as ‘good’ with 4.4 points, while the other company’s product was rated as ‘bad’ with 2.6 points. In terms of overall preference, this product was rated as ‘good’ with 4.2 points, and other companies’ products were rated as ‘average’ with 3.3 points. The beverage of the present invention, which has the above-mentioned characteristics, can be confirmed to have high marketability as a health beverage containing red rice ginseng and grape juice as it is combined so that consumers can consume it without any resistance to the taste of consumers in the sensory evaluation of taste.

Claims (4)

Preparing red ginseng by high-pressure washing and ultrasonic washing drying of fine ginseng and fine ginseng and then 1st to 4th steaming;
After squeezing grape juice, mixing 100 parts by weight of a mixture of grape skin, grape seeds, and cluster branches, which are by-products, and 10 to 20 parts by weight of the red ginseng, grinding them, adding a phosphate buffer solution to suspend them, and sterilizing them under pressure; Lactobacillus plantarum in the autoclaved suspension and preparing a fermented product by inoculating the Lactobacillus brevis strain and culturing it for 5 days; A fermentation extract concentration step of extracting and concentrating the fermented product by adding 100 parts by weight of ethanol; A method for producing a health drink containing fermented red ginseng and grape juice, comprising the step of adding 95% by weight of grape juice to 5% by weight of the concentrate and fermenting for 8 to 12 days. According to paragraph 1,
A method for producing a health drink containing fermented red ginseng and grape juice, characterized in that in the concentration step, ethanol is added and refluxed for 3 hours to concentrate the fermented broth from which ginsenosides and anthocyanin oligomers are separated and extracted. delete A health drink containing fermented red ginseng and grape juice prepared according to claim 1 or claim 2.