KR20010062881A - Ginseng jam and it's preperation method - Google Patents

Abstract

PURPOSE: A method for preparing insam jam having excellent pharmacological effects is provided. The jam product contains high functional ingredients of insam, and unique flavor and bitter taste of the insam are minimized. CONSTITUTION: The method includes the following steps of: (i) processing dried insam into insam powder or pieces and getting an insam extract by heating 1-6wt% of the insam with water for 10-50min. and separating insam solid from the extract; (ii) cooling the insam extract slowly and adding 1-10wt% of boiled apple juice and ground undried insam tissue to the cooled insam extract; (iii) heating the mixture gradually with dissolving 30-60wt% of isomalto oligosaccharides and 10-50wt% of sugar syrup over 3-6times; and (iv) heating with stirring the resulting insam solution with 0.1-0.8wt% of pectin and citric acid to be dissolved in the solution to a sugar content of 65-75%.

Description

Ginseng jam and its manufacturing method {Ginseng jam and it's preperation method}

The present invention is for the hepatoprotective effect, immune activity, anti-fatigue, detoxification, diabetic improvement, anti-cancer effect, atherosclerosis and hypertension, central nervous system (brain function) and nephropathy system (circulation relationship) The present invention relates to ginseng jam and its manufacturing method, which uses ginseng having various functions such as efficacy as ingredients, minimizes the unique aroma and bitter taste of ginseng, and preserves the original function of jam and gives the functional effect of ginseng. As the ginseng is dried and processed into powder or flakes, water is mixed and heated to a concentration of 1 to 6% by weight, the heated ginseng extract and the ginseng solids are separated, and the ginseng extract is gradually cooled, and then the skin and Grind the apples from which the seed and inedible parts are removed and grind them in a blender and add the appropriate amount of water. The finely ground ginseng tissue (tissue) in the ender) is mixed with the cooled ginseng extract at a ratio of 1 to 10% by weight, and gradually heated to 30 to 60% by weight of isomaltooligosaccharide and 10 to 50% by weight of the sugar syrup. The solution was added six times to completely dissolve the ginseng extract, while adding pectin and citric acid at a ratio of 0.1 to 0.8 wt% and 0.1 to 0.8 wt%, respectively, to dissolve it evenly in the ginseng extract, and then the sugar content was 65 to 75%. It relates to a ginseng jam and a method for producing the same, which is characterized by producing a jam while stirring until it becomes.

Ginseng contains 60 kinds of ginsenosides and organic acids such as fumaric acid, succinic acid, maleic acid, citric acid, tartaric acid and fatty acid oleic acid. acid, linoleic acid, as well as the polysaccharides panaxan A-U, pantothenic acid, choline, polyene, panaxynol, heptadeca-ene- 4,6-diene-3 (heptadeca-en-4,6-diyn-3), oleanane (oleanane), glycoside (glycoside), alkaloid (alkaloid), etc., and inhibits the central nervous system It has the effect of mental stability, anticonvulsion, analgesic, lowering blood pressure, papaverine, and excitability to the central nervous system, anti-fatigue, strengthening of mental labor, and anti-inflammatory effect. -Preventing leaking phenomena of pigments in living tissues invaded by radiation Effect, hypoglycemic activity, immune-enhancing effect, induce the biosynthesis promotion effect of the restoration of the liver disorder, anti-cancer effects, serum proteins, such as it is known that there is a wide range of pharmacological effects.

However, even though the pharmacological action of various ginsengs is known to date, it is difficult to create a wide market due to the use of ginseng as it is or the development of simple primary extracts or powder products.

On the other hand, jams currently on the market are mainly made of fruit jams, and their characteristics are mostly extended by adding sugar to concentrates that cannot be sold as raw fruit or used as other raw materials. . In the case of these fruit jams, the main ingredients consist of fruit, sugar, and starch syrup. It is simply a product that concentrates fruits that have no commercial value, and does not meet consumer demand in terms of function. In addition, in the situation where the public's interest in health has recently increased, the excessive intake of sugar is not preferable because it causes adult diseases such as diabetes, and in this respect, jam and sugar syrup are mainly used to prolong shelf life of fruits and effectively In terms of use, it may be suitable as a favorite food, but many were not enough as functional food.

Therefore, the object of the present invention is hepatoprotective effect, immune active function, anti-fatigue function, detoxification effect, improvement effect on diabetes, anticancer effect, atherosclerosis and hypertension effect, central nervous system (brain function) system and nephropathy system (circulation) Ginseng having various functions such as efficacy on relations) is used as a raw material, while minimizing the unique aroma and bitter taste of ginseng to maintain the inherent function of jam and to provide ginseng jam with functional effects of ginseng.

Another object of the present invention to provide a method that can easily prepare the ginseng jam of the above object.

In order to achieve the above object as well as another object that can be easily expressed in the present invention, the ginseng is dried and processed into powder or flakes, and then mixed with water at a concentration of 1 to 6% by weight, and heated, Separate the ginseng extract and the ginseng solids and slowly cool the ginseng extract, and then grind the apples from which the skins, seeds and inedibles were removed, and grind them in a mixer, add boiled water, and boil the freshly washed ginseng into water. 30% to 60% by weight of isomaltooligosaccharide and 10 to 50% by weight of sugar syrup while mixing slowly into the ginseng extract cooled at a ratio of 1 to 10% by weight, respectively, finely ground in a blender Was added 3 to 6 times to completely dissolve the ginseng extract, while adding pectin and citric acid at a ratio of 0.1 to 0.8 wt% and 0.1 to 0.8 wt%, respectively. After dissolving it evenly in the ginseng extract solution, stirring it until the sugar content reaches 65-75%, and heating it to make jam, using ginseng with various functions as a raw material and minimizing the unique aroma and bitter taste of ginseng. It was able to maintain one function and get the functional effect of ginseng.

The present invention is described in more detail as follows.

The ginseng jam according to the present invention and a method for preparing the same are dried and processed into powder or flakes, and then mixed with water at a concentration of 1 to 6% by weight and heated, and separated from the heated ginseng extract and ginseng solids to extract ginseng. After slowly cooling, separate the peeled skin, seeds and inedible apples into a mixer, add appropriate amount of water, and boil the freshly washed ginseng into water and grind finely in a blender without boiling. (tissue) is mixed with the cooled ginseng extract at a ratio of 1 to 10% by weight, respectively, and is slowly heated while adding 30 to 60% by weight of isomaltooligosaccharide and 10 to 50% by weight of sugar syrup three times. At the same time, pectin and citric acid were added at a ratio of 0.1 to 0.8% by weight and 0.1 to 0.8% by weight, respectively, to evenly dissolve in the ginseng extract, and then the sugar content was 65 to 75%. Stir while heating until it is characterized by that for producing a jam.

The reason for using the functional sugar isomaltooligosaccharide in place of the sugar added in the preparation of the jam is that the sugar is high in concentration and can increase the preservative to increase the shelf life, but is not preferable in terms of excessive sugar intake. Isomaltooligosaccharide is a mixture of oligosaccharides in which glucose is combined with 1,6 based on panos, isomaltose, isomaltotriose, etc., and has excellent effects on sweetness, moisture retention, and anti-aging of starch foods. It is known that it is not easily fermented and has excellent bactericidal and antiseptic effects, and has an effect of selectively increasing the intestinal useful bacteria, Bifidus bacteria, thereby improving constipation by keeping the intestines healthy every day. In addition, it is known to be excellent in physiological functions such as glucan synthesis and preventing caries from being deposited on the teeth and hardly causing tooth decay.They have high heat and acid stability, so they do not decompose at 140 ° C and do not decompose at pH3. It is easy to be stored for a long time, and has a similar viscosity to sugar, and the sweetness is about 50, which is half when assuming 100 sugar, so it has a sweet taste by reducing sweetness. Isomaltoligosaccharides having such excellent properties are added in the preparation of the jam using the ginseng of the present invention in place of the existing sugar, thereby making a jam having excellent sweetness, moisturizing property and functionality.

The jam is based on the coagulation of pectin, and the mechanism of jellyation is due to complex chemical changes such as esterification of pectin, but in fact, as can be seen from Tables 1 to 3, it is a constant ratio as an interaction by sugar, acid and pectin. Must have a concentration. In general, the standard ratio required for jelly is required 1.0 to 1.5% of pectin, 60 to 65% of sugar, 0.3% or more (pH 2.8 to 3.4) of acid.

Pectin amount measurement and equivalence Change by alcohol Pectin content Equivalent It coagulates into a jelly or soon clumps. There is a lot. 1/2 to 2/3 of the juice (volume) It does not become several jelly-like lumps Usually it's about. The same amount as the juice Small chunks or no chunks at all. There is a little. Concentrate or add other juice or pectin.

Relationship between Sugar Concentration and Pectin Concentration at Jelly Stores with Constant Acidity Pectin Concentration (%) 0.50 0.75 0.90 1.00 1.25 1.50 1.75 2.00 2.75 4.20 5.50 Minimum equivalent weight (%) required for jelly No jelly No jelly 65.0 62.0 54.0 52.0 51.4 49.5 48.0 45.0 43.0

Relationship between Acid and Sugar Concentrations at Jelly Stores with Constant Pectin (1.5%) Citric acid addition amount (%) Total acid amount (%) Equivalent weight required for jelly Total amount of jelly (g) 0.00 0.05 75.0 100 0.12 0.17 64.0 100 0.25 0.30 61.5 100 0.50 0.55 56.5 100 0.70 0.75 56.5 100 1.00 1.05 53.5 100 1.25 1.30 53.5 100 1.50 1.55 52.0 100 1.70 1.75 52.0 100 2.00 2.05 50.5 100 2.50 2.55 50.5 100 3.00 3.05 50.0 100 3.50 3.55 50.0 100 4.00 4.05 50.0 100

First, the ginseng is printed in pieces or powder of about 2 to 5 mm in length using a mill, followed by heating by adding water at a rate of 1 to 6% by weight per dry weight of the ginseng, and after reaching the boiling point. Continue heating for 50 minutes.

At this time, if the amount of water used is less than 1% by weight, the main components of ginseng are not easily eluted or the meat quality of the ginseng slices is hard. If the amount is more than 6% by weight, sugar control is not easy to control, so it is necessary to heat for a long time. have.

Then, separate the peeled skin, seed and indelible apples into a mixer, add an appropriate amount of water, and boil the freshly washed ginseng into water, then finely grind the fresh ginseng tissue in a blender without boiling. Mix 30 g of 60 g of isomaltooligosaccharide and 10 to 50 g of sugar syrup three times while mixing slowly with the ginseng extract cooled at a rate of 1 to 10 wt%, respectively, to dissolve completely in ginseng extract. At the same time, pectin and citric acid are added at a ratio of 0.1 to 0.8% by weight and 0.1 to 0.8% by weight, respectively, to dissolve evenly in the ginseng extract, and then stirred while stirring until the sugar content is 65 to 75% to prepare a jam.

Grinding apples in a mixer and adding water to the boiled water is less than 1% by weight, which causes the problem of poor gelation. If the amount exceeds 10% by weight, the amount of sugar required for jellyation must be increased, which is not economical. If the amount of the ginseng tissue is less than 1% by weight, the effect to be obtained in the present invention cannot be satisfactorily obtained. If the amount of the ginseng tissue is more than 10% by weight, the gelation is not easy and there is a problem that some bitter taste occurs in the prepared jam.

The following examples illustrate the invention in more detail, but do not limit the scope of the invention.

Example 1

Ginseng is dried and processed into a powder or piece of about 2 to 5 mm using a mill, followed by heating by mixing water at a concentration of 2% by weight, and separating the heated ginseng extract and ginseng solids to gradually remove the ginseng extract. After cooling, the apples, which have been removed from the skin, seeds and indelible parts, are ground in a mixer, and twice the amount of water is added to the boil, and the freshly washed ginseng is added to the water and finely ground in a blender without boiling. ) Was added to the ginseng extract cooled at a rate of 5% by weight each time, and slowly heated while adding 40% by weight of isomaltooligosaccharide and 20% by weight of sugar syrup three times to completely dissolve in the ginseng extract, and at the same time pectin and citric acid Ginseng of the present invention by adding 0.3% by weight and 0.27% by weight, and evenly dissolving in the ginseng extract solution, stirring while stirring the sugar content to 65% Jam was prepared.

As a result of tasting the prepared jam to 50 sensory evaluation, it was positively evaluated to minimize the unique aroma and bitter taste of ginseng and to maintain the original function of jam.

As described above, in the present invention, the ginseng is dried and processed into powder or flakes, followed by heating by mixing water at a concentration of 1 to 6% by weight, separating the heated ginseng extract and ginseng solids to gradually cool the ginseng extract. Next, grind apples, skins, seeds and non-cutables in a blender, add appropriate amount of water, and boil freshly cleaned ginseng into water, and finely grind the fresh ginseng tissue in a blender without boiling. The mixture was cooled to the ginseng extract cooled at a rate of 1 to 10% by weight, and slowly heated to add 30 to 60% by weight of isomaltooligosaccharide and 10 to 50% by weight of sugar syrup three to six times to completely dissolve in the ginseng extract. At the same time, pectin and citric acid are added at a ratio of 0.1 to 0.8% by weight and 0.1 to 0.8% by weight, respectively, to evenly dissolve in the ginseng extract, and the sugar content becomes 65 to 75%. Stir while heating by using the ginseng has various functions hameuroseo producing a jam as a raw material and at the same time retaining the unique features of the measurements by minimizing the unique aroma and bitterness to the ginseng and were obtained from the functional effects of ginseng.

Claims (8)

After ginseng is dried and processed into powder or flakes, water is mixed and heated, the heated ginseng extract and ginseng solids are separated, the ginseng extract is gradually cooled, and the apples from which the skin, seed and inedible parts are removed are separately removed. Grind the boiled ginseng with water and add freshly washed ginseng to water, and mix the finely ground ginseng tissue from the blender with the cooled ginseng extract and heat it slowly. Method of producing a ginseng jam, characterized in that the ginseng extract is completely dissolved in the ginseng extract and at the same time to add the pectin and citric acid to dissolve evenly in the ginseng extract, and then stirring and heating. The method for preparing ginseng jam according to claim 1, wherein the amount of water used in the preparation of the ginseng extract is such that the ginseng has a concentration of 1 to 6% by weight and is extracted by heating for 10 to 50 minutes at a boiling point. The method of claim 1, wherein the apple tissue and ginseng tissue is prepared using 1 to 10% by weight, respectively. The method for preparing ginseng jam according to claim 1, wherein 30-60 wt% of isomaltooligosaccharide and 10-50 wt% of sugar syrup are used and dissolved in 3 to 6 times. The method for preparing ginseng jam according to claim 1, wherein pectin is used at 0.1 to 0.8% by weight. The method for preparing ginseng jam according to claim 1, wherein the citric acid is used at 0.1 to 0.8% by weight. The method for producing ginseng jam according to claim 1, wherein the completion point of the ginseng jam is determined at a time point when the sugar content reaches 65 to 75%. Ginseng jam prepared by the method of any one of claims 1 to 7.