KR20050013386A - A method for producing ginseng tea bag using a method of extrusion process fabrication and the product thereof - Google Patents

Abstract

PURPOSE: A method for producing tea-bag type ginseng tea using extrusion and the tea-bag type ginseng tea produced therefrom are provided, which tea-bag type ginseng tea having distinct medicinal efficacy and taste and flavor of ginseng has improved convenience for drinking, so that a consumer can conveniently drink the tea-bag type ginseng tea. CONSTITUTION: The method for producing tea-bag type ginseng tea using extrusion comprises the steps of: treating ginseng including fresh ginseng or white ginseng powder with starch decomposing enzyme, fiber decomposing enzyme or a combination thereof; pulverizing the enzyme treated ginseng and drying the pulverized ginseng to water content of 10 to 40%; inserting the dried ginseng into a double shaft extrusion machine, and extruding the ginseng at 80 to 130 deg. C and 100 to 350 rpm; and drying and pulverizing the ginseng extrusion particles having diameter size of 200 micrometer to 0.5 millimeter.

Description

A method for producing ginseng tea bag using a method of extrusion process fabrication and the product

The present invention relates to a method for manufacturing a ginseng leaching tea by an extrusion molding process.

In general, ginseng is a medicine for weakness, anorexia, indigestion, diarrhea, nourishing tonic (,), Gangjeong (强 精), sedatives (많은), many people are eating as a favorite food.

Conventional ginseng teas for this purpose are ginseng teas prepared by concentrating the extract (extract) of ginseng and made into solids, and ginseng teas prepared by mixing ginseng extract and excipients (glucose or lactose) in granular form. Tea is mostly developed in the form of extract tea.

East and west teas, except instant coffee, are mainly leached tea. Most herbal teas, including green tea, are most often in the form of leach teas, which leach tea bags into liquid solvents (water) to leach flavors, flavors, colors and active ingredients. Korean ginseng is well known around the world, but no ginseng leaching tea has been developed that can be easily dipped in tea bags.

Ginseng tea in the form of leaching tea is not mass-produced and sold in Korea, and Ginseng NRG Tea (Golden Remple of Oregon, Inc. Eugene, OR USA) is manufactured by combining 13 ingredients including dry ginseng and ginseng extract in the United States. However, the analysis showed that the ginseng component was 20%, and the product was close to the extract tea that the ginseng extract occupies most.

The present invention is to solve the conventional problems as described above, to provide a manufacturing method of ginseng tea that can be easily made in the form of leach tea while maintaining the original medicinal efficacy and taste and aroma of ginseng as its purpose There is this. The technical problem of the present invention was achieved by developing a ginseng leaching car which effectively leaches ginseng using an extrusion molding process.

1 is a graph showing the results of experiments on the effect of the extrusion process and cellulase treatment on the leaching rate.

2 is a diagram showing the effect of the extrusion molding process and enzyme treatment on the solubility and dispersibility of the liquid solvent.

The present invention relates to a method for manufacturing a ginseng leaching tea by an extrusion molding process.

The present invention comprises the steps of crushing ginseng and processing either starch or fibrinase or a combination of the two enzymes; Drying the enzyme-treated ginseng to adjust the water content to 10 to 40%; Inserting the dried ginseng into a twin screw extrusion machine and extruding the screw at a rotational speed of 100 to 350 rpm and an injection port temperature of 80 to 130 ° C .; And drying and pulverizing the extrudate.

Hereinafter, one specific configuration of the present invention will be described in detail by way of examples, but the scope of the present invention is not limited only to these embodiments.

Example: Method of manufacturing extrusion molded ginseng leaching tea

First step: enzyme reaction step

After the brain head was removed, the chopped ginseng including the triceps was removed, or the brain head, the triceps, and the triceps were removed and pretreated with main-root ginseng with main and root muscles.

Starch degrading enzyme Termamyl Supra (Novozymes, Denmark) was added to the crushed ginseng with 112.6 μl of 100 g of distilled water per 1 kg of ginseng, followed by mixing for 30 minutes using a Hobart mixer (LP-201, Taiwan). This was enzymatically reacted for 1 hour and 30 minutes in an 80 degreeC drier.

Starch degrading enzyme AMG (Novozymes, Denmark) and cellulose degrading enzyme Celluclast 1.5 L FG (Novozymes, Denmark) were respectively added to the enzyme treated ginseng, diluted with 100 ml distilled water, and mixed for 30 minutes. This was placed in a 60 ° C. drier and subjected to enzymatic reaction for 45 hours.

Second step: drying step

Fresh ginseng treated with three enzymes in the first step was dried to a moisture content of 20% at a drying temperature of 100 ℃. The drying temperature is 80 ~ 120 ℃, moisture content can be effectively carried out the present invention at 10 to 40%.

As the raw material, white ginseng powder can be used in addition to ginseng, and the moisture content of ginseng is about 75-80%, so a drying process is required to reduce moisture content, but white ginseng powder does not require a drying step.

Third step: extrusion process step

The fresh ginseng dried in the second step was introduced into a twin screw extruder, and was extruded at a water content of 20%, a screw rotational speed of 300 rpm, and an injection port temperature of 110 ° C.

The length and diameter ratio (L / D ratio) of the used twin screw extruder was 25, the injection diameter was 3.0mm, the raw material feeding speed 150g / min, the barrel temperature distribution was 110/90/70 ℃, and the screw arrangement was preliminary tested. In the injection part, a screw with a large pitch is arranged at the injection hole, and a high pitch screw with a small pitch is arranged to increase the rupture of the ginseng cell wall.In order to increase the residence time of the ginseng raw material in the barrel of the extruder The pitch screw was arranged.

The extrusion molding process may be effectively carried out at a water content of 10 to 40%, a screw rotational speed of 100 to 350 rpm, and an injection port temperature of 80 to 130 ° C.

Fourth step: drying and grinding step

The extrudates of the third step were dried at a temperature of 80 ° C. for 15 minutes, and then the extrudate was pulverized to obtain a particle size of 500 μm.

The particle size can be effectively carried out the present invention at 200 ㎛ -0.5mm.

The ginseng powder obtained by the above method was packaged in a tea bag and used as a leach tea product, or leached in a coffee bean extractor.

Alternatively, the extruded ginseng or white ginseng obtained by the above method has greatly increased the amount of soluble in the liquid solvent (water). It was used for.

Experimental Example 1 Optimal Extrusion Process Parameters

Fresh ginseng was crushed using a vegetable crusher (Hwajin Vacuum, Seoul), dried to adjust the moisture content to 20, 25, 30% and extruded at a screw rotation speed of 200, 300 rpm. At this time, the barrel temperature distribution was fixed at 110/90/70 ° C., and the raw material input speed was 150 g / min.

The extruded ginseng was pulverized to a particle size of 0.5 mm or less, and the chromaticity of the powder was measured using a Hunter colorimeter. 3 g of extruded ginseng powder was dispersed in 100 ml of distilled water for 20 minutes and centrifuged at 12,000 rpm for 20 minutes to measure sugar concentration (Brix,%), and the water-soluble index (WSI) was centrifuged at 4,000 rpm for 20 minutes. It is expressed as the ratio of dry matter to sample content in% and can be an indicator of the amount of leached solids. Brownness and redness showed absorbance at 420 and 520 nm wavelengths of the supernatant centrifuged at 12,000 rpm for 20 minutes, respectively. The results of the measurements are shown in Table 1 below.

Process variables Brownness (420 nm) Redness (520 nm) Sugar concentration (%) Water Solubility Index (%) Moisture absorption brightness Yellow road Redness Moisture content (%) 20 2.315 ^a 1.073 ^a 3.225 ^a 45.5 ^a 3.64 ^a 49.7 ^b 8.71 ^c 28.8 ^c 25 1.807 ^b 0.679 ^b 3.150 ^a 45.7 ^a 3.32 ^ab 50.4 ^a 9.27 ^b 31.0 ^a 30 1.619 ^c 0.580 ^c 3.175 ^a 45.0 ^a 3.12 ^b 47.2 ^c 9.34 ^a 29.9 ^b Screw speed (rpm) 200 1.846 ^b 0.707 ^b 3.167 ^a 45.8 ^a 3.37 ^a 49.4 ^a 8.99 ^b 30.1 ^a 300 1.981 ^a 0.847 ^a 3.200 ^a 45.0 ^a 3.35 ^a 48.8 ^b 9.22 ^a 29.8 ^b

Sugar concentration, water solubility index (WSI), and water adsorption (WAI) were not significantly affected by moisture content and screw rotation speed. On the other hand, brownness and redness were significantly affected by moisture content and screw rotation speed. As the water content decreased from 30% to 20%, the brownness increased by 43% from 1.62 to 2.32 and the redness increased by 84% from 0.58 to 1.07. In addition, brownness and redness tended to increase significantly when the screw rotation speed was increased from 200 to 300rpm. Brownness and redness can be an indicator of the content of saponins and ginsenosides, which are important active ingredients of ginseng and red ginseng, so saponins and ginsenosides are the highest at 20% moisture content and 300 rpm. can do. In conclusion, the extrusion condition of the extruded leaching vehicle using fresh ginseng is suitable for 20% water content and screw rotation speed of 300rpm.

Meanwhile, white ginseng powder (moisture content 12%) is extruded by varying water content (20, 25, 30%) and screw rotation speed (200, 300 rpm), and the brownness, redness, etc. are measured in the same manner as described above. As a result, in the case of white ginseng as well as ginseng, it was confirmed that the content of the active ingredient is high at 20% moisture content, screw rotation speed 300rpm.

Experimental Example 2 Leaching Characteristics of Extruded Fresh Ginseng by Particle Size and Brown Rice Addition

The fresh ginseng extruded at 20% moisture content and fresh ginseng extruded at 20% moisture content by fixing the screw rotation speed 200rpm, barrel temperature distribution 110/80/70 ℃, raw material input speed 150g / min. 12,000rpm of the leaching solution leached at 80 ℃ for 3 minutes by adjusting the particle size of the fresh ginseng sample extruded at 30% water content and 28% moisture content to 200-500㎛, 500-800㎛, 800㎛-1.0㎜ After centrifugation for 10 minutes at, the absorbance of the supernatant was measured at wavelengths of 260, 420, 440, 500, and 520 nm, respectively.

The water solubility index (WSI) and the water adsorption (WAI) were added to 3 g of extruded ginseng flour in 25 ml of distilled water, followed by shaking for 30 minutes in a 30 ° C constant temperature shaker (SWB-10, Jeil Tech), followed by 15 minutes at 4,000 rpm. The supernatant was centrifuged and the ratio of dry solids and sample weight was expressed in water solubility index. The results of the measurements are shown in Table 2 below.

Sample Particle size Absorbance pH Water Solubility Index (%) Moisture absorption 260 nm 420nm 440 nm 500 nm 520 nm Control 200-500㎛ 2.316 0.509 0.414 0.239 0.206 5.65 30 7.67 500-800㎛ 2.256 0.379 0.297 0.140 0.113 5.65 31 7.51 800 μm-1.0 mm 2.360 0.317 0.242 0.112 0.092 5.65 31 6.41 Extrusion molding at 20% moisture content 200-500㎛ 2.736 1.963 1.668 1.076 0.947 5.72 49 3.30 500-800㎛ 2.526 1.323 1.093 0.647 0.557 5.72 45 3.59 800 μm-1.0 mm 2.246 1.175 0.962 0.563 0.480 5.72 40 3.38 Extrusion molding at water content of 28% 200-500㎛ 2.398 0.966 0.789 0.466 0.399 5.76 42 5.41 500-800㎛ 2.452 0.850 0.683 0.384 0.326 5.76 41 4.85 800 μm-1.0 mm 2.331 0.765 0.616 0.342 0.290 5.76 39 5.51 Extrusion molding at water content 28% by adding 30% brown rice 200-500㎛ 2.372 0.656 0.489 0.357 0.470 5.82 38 3.46 500-800㎛ 2.453 0.564 0.348 0.344 0.452 5.82 35 3.63 800 μm-1.0 mm 2.378 0.489 0.345 0.259 0.352 5.82 35 4.59

As with the leachate of fresh ginseng and white ginseng, the absorbance tended to increase at 260-520nm as the water content decreased from 28% to 20%. The absorbance decreased overall with the addition of 30% brown rice. On the other hand, the extruded ginseng leaching tea added with brown rice showed a slightly lower concentration of ginseng leachate but the quality and taste of brown rice. The water solubility index also showed a tendency to increase with the decrease of water content, similar to the absorbance. When the particle size of the extrudate was adjusted to 200-500 μm, 500-800 μm, and 800 μm-1.0 mm, the absorbance of the leachate showed a tendency to increase significantly with the decrease of the particle size. The water solubility index also tended to increase with decreasing particle size.

Experimental Example 3: Effect of Extrusion Molding Process and Cellulase Treatment on Leaching Rate

The leaching rates of the cellulase-treated samples in the drying process, the cellulase-treated and extruded samples in the drying process, the extruded samples without the cellulase in the drying process, and the cellulase-treated samples in the extrusion process were measured. Measurements were made to investigate the effects of extrusion and cellulase treatment on leaching rates.

Raw ginseng was purchased for 5 years from Dongjin Pharm. The fresh ginseng was removed from the head, and was crushed for 30 seconds with a home vegetable crusher (Hwajin Electric, Seoul). The enzyme used for pretreatment was Celluclast 1.5 L FG (Novozymes, Denmark) with optimum temperature and pH of 50-60 ° C and 4.5-5.0, respectively. In order to improve dispersion during the drying treatment, 0.1% enzyme solution diluted with distilled water was mixed.

Dry crushed ginseng (control group) mixed with dilution of Celluclast based on 0.001% of ginseng weight for 30 minutes using Hobart mixer (LP-201, Taiwan) and dried crushed ginseng (control group) under the same drying conditions as follows. It was. After enzymatic reaction for 5 hours in a hot air dryer (SM-60, Jongro Industrial Co.) at a drying temperature of 60 ℃ and dried at 80 ℃ to control the water content to less than 15%.

The dried shredded ginseng and the enzyme-treated dry shredded ginseng were extruded using a self-experimental twin screw extruder with a screw diameter of 31 mm and an L / D ratio of 25: 1. The raw material injection amount was set at 179.16 g / min, the water content was set at 20%, the diameter of the injection hole was 3 mm, and the screw rotation speed was fixed at 300 rpm. Barrel temperature distribution is extruded at 107/124/77 ℃ for enzyme-treated dry water (1/2/3 barrel order) and 107/115/77 ℃ and 117/123/82 ℃ for control. Was dried for 4 hours at 80 ° C. in a hot air dryer, and ground using a UD mill (3010-030, UDY Co. USA) to examine the ginseng leachability.

The water solubility index (WSI) and the water adsorption (WAI) were mixed with 3 g of extruded ginseng flour in 25 ml of distilled water and stirred for 30 minutes in a 30 ° C constant temperature shaker (SWB-10, JEIO TECH), followed by 15 minutes at 4,000 rpm. Centrifuged.

For the leaching pattern analysis of the extruded water powder, 3g of sample was packed in a 5.5cm x 4.5cm teabag, and 500ml of 60 ° C distilled water and teabag were placed in a leaching reactor (TW-SM, Wooju Scientific Co. Korea), and the impeller was rotated. 10 ml of the leachate leached for 2, 4, 6, 8, 10, and 15 minutes was collected at a speed of 100 rpm. The supernatant was centrifuged at 12,000 rpm for 15 minutes and the supernatant was filtered (Whatman No. 1). The filtrate was absorbed by using a spectrophotometer (TU-1800pc, Human Co. Colorado, USA) (wavelengths 420, 440, 500 and 520 nm) were measured, respectively. The results are shown in Table 3 below.

Sample Water Solubility Index (%) Moisture absorption Leaching Rate Constant (min ^-1/2 ) 420nm 440 nm 500 nm 520 nm A 48.9 2.17 0.0261 0.0209 0.0111 0.0094 B 52.0 1.78 0.2041 0.1627 0.0760 0.0591 C 53.3 1.56 0.1702 0.1346 0.0611 0.0470 D 51.9 1.67 0.1013 0.0804 0.0382 0.0301 A: A sample treated with cellulose blast in a drying process (60 ° C., 5 hours) B: A sample extruded from A C: A sample molded without cellulose blasting during a drying process D: A cellulose in an extrusion molding process Crusted Sample

When extruded fresh ginseng samples were leached into tea bags, the release rate constant through measurement of absorbance (brown) at 440 nm was increased by 8 times through enzymatic treatment and extrusion process. That is tended to increase in 0.1627min ^-1/2 throughout the extrusion process from 0.0209min ^-1/2 of the enzyme-treated fresh ginseng dry product. This means that when ginseng is extruded by treating with cellulose degrading enzyme, Celluclast, it can effectively leach ginseng flavors and active ingredients within 3 to 5 minutes suitable for ginseng leaching tea.

When the extrusion process is performed under the same extrusion molding conditions, when cellulose cellulose is reacted with crushed ginseng during drying (B) and when cellulose cellulose diluent is injected into the extruder barrel when extruded dry crushed ginseng The enzyme was treated with (D), but the solubility index and leaching rate constant of the extruded extruded product were significantly higher.

In conclusion, the leaching rate is significantly increased through extrusion molding, and the leaching rate is increased when the enzyme cellulose blast is treated. It was confirmed that the leaching rate is higher than the case of directly reacting cellulose blast inside.

Experimental Example 4 Effect of Fibrinase and Starch Enzyme Treatment on Leaching Rate

In order to further increase the leaching rate, the leaching rate was compared in the case of extrusion molding by adding starch degrading enzymes Termamyl®Supra and AMG together with cellulose blast during dry pretreatment of crushed ginseng.

The head of five-year-old ginseng from Dongjin Pharm was removed and crushed for 30 seconds with a domestic crusher. The dried ginseng was divided into two methods, divided into three enzymes and distilled water without enzymes.

Termamyl Supra (Novozymes, Denmark), whose activity temperature and pH are 90-95 ° C and 5-6, respectively, was diluted 112.6 μl of enzyme per kg of ginseng with 100 ml of distilled water and then Hobart mixer (LP-201, Taiwan). Mix for 30 minutes. The well mixed sample was enzymatically subjected to enzymatic reaction for 1 hour and 30 minutes at 80 DEG C.

AMG (Novozymes, Denmark) at 60-63 ° C and 4-4.5, respectively, and Celluclast 1.5 L FG (Novozymes, Denmark) at 50-60 ° C and 4.5-5, respectively. 164 μl and 2.5 μl were diluted in 100 ml distilled water and mixed for 30 minutes. The crushed ginseng mixed with the two enzymes was put in a dryer at 60 ° C., and a dried sample was prepared with the enzyme treatment dried for 45 hours according to the enzyme reaction and the extrusion molding conditions. In addition, dried crushed ginseng was added as a control by adding midstream water instead of three enzymes.

Dry enzymatic treatment of dried crushed ginseng was fixed at 180g / min, water content 20%, diameter of injection hole 3mm, screw rotation speed at 300rpm. In addition, the temperature distribution of the barrel was adjusted to 110/100/84 ° C. (barrel order 1/2/3) to perform extrusion molding. The extruded ginseng was dried at 80 ° C. for 4 hours in a hot air dryer, and ground to a size of 200-500 μm to obtain an extruded leaching sample.

The leach rate constant (k) was calculated by analyzing three enzymes in the dry pretreatment of crushed fresh ginseng by analyzing the water-soluble index (WSI), water adsorption degree (WAI) and leaching pattern of the extruded leaching tea samples. The water-soluble index (WSI) was added to 3 g of sample and 25 ml of distilled water, stirred for 30 minutes in a 30 ° C constant temperature shaker (SWB-10, JEIO TECH), followed by centrifugation (4000rpm, 15min) for the solid content contained in the upper portion. Shown as the ratio of the samples.

3g of the leaching pattern sample was placed in a 5.5cm x 4.5cm teabag, and 500ml of 60 ° C distilled water and teabag were put into a reactor (TW-SM, Wooju Scientific Co. Korea), and leaching time 2, 4, 6 at the rotation speed of the pedal at 100rpm. 10 ml of leachate was collected every 8, 10 and 15 minutes, and then centrifuged (12000 rpm, 15 min) and filtered (Whatman No. 1). The filtrate was measured for absorbance at wavelengths 420, 440, 500 and 520 nm, respectively, using a spectrophotometer (TU-1800pc, Human Co. CO, USA). The results are shown in Table 4 below.

Sample Water Solubility Index (%) Moisture absorption Leaching Rate Constant (min ^-1/2 ) 420nm 440 nm 500 nm 520 nm A 43.2 5.51 0.0073 0.0054 0.0042 0.0042 B 48.8 5.35 0.0140 0.0110 0.0056 0.0056 C 54.5 3.35 0.0182 0.0143 0.0059 0.0042 D 57.9 3.23 0.1754 0.1408 0.0715 0.0577 A: dried ginseng without enzyme reaction B: dried ginseng with three enzymes C: sample of extruded dry ginseng without enzymes D: extruded dry ginseng (B) with three enzymes sample

The leaching rate of the samples extruded by three enzyme treatments was the highest, and the leaching rate constant (k) was 0.1754min ^{-1/2, which} was 10 times higher than 0.01824min ^{-1/2 of the} samples without enzyme treatment. . The water solubility index increased by 5.6% from 43.2% to 48.8% by treatment of three enzymes during the drying process of shredded ginseng. The water solubility index increased by about 10% through the extrusion process. In addition, the leaching rate constant increased twice by enzymatic treatment during the drying process, and the absorbance tended to increase about 10 times at the wavelength measured by extrusion molding.

Experimental Example 5 Sensory Evaluation of Extruded Ginseng Extraction Products

In order to evaluate the quality of ginseng leaching tea developed by extrusion and enzymatic reaction, sensory tests were conducted on 6 male and 8 female students. The sample was reacted with Termamyl Supra®, AMG and Celluclast to crushed ginseng during the drying process to make the dried crushed ginseng water content 20%, diameter of injection hole 3mm, screw rotation speed 300rpm, barrel distribution 110/100/84 ℃ (barrel 1/2 g) extruded ginseng was dried at 80 ° C. for 4 hours in a hot air dryer, and ground to 200-500 μm in size. In the sensory test, the quality characteristics of the prototypes were compared with those of commercially available red ginseng tea (Korea ginseng chang, Nonghyup) with the selection of terms for the color and aroma of the powder and the color, aroma and taste of the leachate.

Samples for sensory test were red ginseng tea samples containing 100 g of red ginseng tea in 80 ml of distilled water at 80 ° C, and a leachate obtained by leaching a tea bag containing 5 g of an extruded leach tea product in 80 ml of distilled water at 80 ° C for 5 minutes. Sensory evaluation was performed.

The frequency of terms for the color, taste and aroma of the red ginseng tea solution and the extruded ginseng leach tea prototype and the leach solution are shown in Table 5 below.

Item subject Glossary (Frequency) Color Red ginseng tea Dark Red (6), Brown (5), Black (4), Earth (4), Dark Brown (2), Light Brown (2), Transparent (2), Deep Yellow Extruded Leach Truck Brown (10), Coffee (4), Dark Brown (2), Red (2), Black, Ocher, Auburn Scent Red ginseng tea Sweet (8), Bitter (6), Old Korean (5), Chinese Herb (2), Barley Tea, Nurungji, Caramel, Sue, Ginger, Grass Extruded Leach Truck Single incense (4), Bitter incense (3), Tan incense (3), Suehan incense (2) flavor Red ginseng tea Bitter taste (6), astringent taste (4), sweetness (3), herbal medicine, ginseng taste, pungent taste Extruded Leach Truck Bitter (11), Tan (5), Sweet (4), Bitter (3), Ginseng (2), Chinese medicine, Slight, Sour, Sour, Tannin

The extruded leaching tea had a bitter taste higher than the red ginseng tank. This is because red ginseng tea was added to red ginseng extract, glucose and lactose compared to the extruded leach tea products.

In the case of extruded ginseng leaching tea, the sweet and sour taste was higher than the red ginseng tea. Bitter and astringent tastes were lower than those of red ginseng tea. Therefore, the overall acceptability of extruded ginseng leaching tea was higher than that of red ginseng tea.

Experimental Example 6: Investigation of leaching rate of ginseng leaching tea for home bean coffee extractor

In order to find out whether the ginseng tea can be easily prepared by leaching it in domestic coffee bean extractor in addition to the tea bag type leaching tea using the extruded ginseng, an experiment on the leaching rate was performed.

Extruded dry ginseng (A) without enzyme reaction, dried ginseng (B) reacted with three enzymes, sample (C) extruded dry ginseng without enzyme reaction, and dry ginseng reacted with three enzymes 3 g of each sample (D) was placed on a coffee filter paper, and the time required for 200 g of distilled water to leach ginseng as it passed through the filter paper, the amount of solids leached through the coffee filter paper, and the absorbance of the leached ginseng leachate were 420 nm and 440 nm. It measured at 500 nm, 520 nm, respectively. The results are shown in Table 6 below.

Sample Leaching time (min) Leached Solids (%) Absorbance 420 nm 440 nm 500 nm 520 nm A 4.5 1.33 0.622 0.516 0.304 0.261 B 4.1 1.54 0.801 0.661 0.384 0.327 C 2.4 1.68 0.834 0.703 0.444 0.392 D 2.1 1.86 0.936 0.781 0.475 0.413 A: dry ginseng without enzyme reaction B: dried ginseng with three enzyme reaction C: sample of extruded dry ginseng without enzyme reaction D: sample extruded dry ginseng with three enzyme reaction

Extrusion and enzymatic treatment shortened the time taken for the ginseng extract to pass through the filter paper, and the amount of solids and absorbance through the filter paper were significantly increased.

Accordingly, it can be seen that ginseng tea of the ginseng leach tea, as well as ginseng leaching filter paper or ginseng leaching extractor similar to domestic coffee extractor can be produced by drinking ginseng tea.

Experimental Example 7: Solubility and dispersibility test through microparticles of extruded ginseng

Fresh ginseng (A) dried at 80 ° C for 5 hours, 25% water content of dried ginseng, 110 ° C of injection hole temperature, sample extruded at 250 rpm of screw rotation speed, fibrinase, starch degrading enzyme during drying pretreatment Samples extruded by extruding (extrusion molding conditions are the same as B), each dried (C), and then used in an experimental microparticle crusher to make a particle size of 100 μm or less and dissolved and dispersed in a liquid solvent. Index (soluble) and dispersibility were measured.

As a result, the water-soluble index of the extruded sample increased to 36.7% and that of the enzyme-treated extruded sample to 42.2%, compared to the water-soluble index of 24.7% of the dried ginseng.

Dispersibility In order to compare the dispersibility of each sample, 0.5g of sample was placed in a test tube and dispersed in 20ml of water, and the result is shown in FIG. After 2 minutes of dispersion, the dried ginseng (A-2) began to distinguish between the liquid phase and the precipitated layer. However, the extruded sample (B-2), fibrinase, and starch degrading enzyme were treated to extrude ( C-2) did not distinguish distinctive layers. In addition, the fresh ginseng (A-8) dried at 8 minutes was clearly distinguished from the sedimentation layer, but the extruded sample (B-8) and the extruded sample (C-8) processed by the enzyme during the drying pretreatment had a good degree of phase separation. (See FIG. 2).

Therefore, it was confirmed that ginseng tea products can be prepared by dissolving or dispersing the dried ginseng or white ginseng powder by dissolving or dispersing the extruded ginseng extrudate by enzymatic treatment.

The present invention relates to a method for manufacturing a ginseng leaching tea by an extrusion molding process, which not only enables the leaching of effective ginseng active ingredients in a short time by the extrusion molding process, but also provides a product of a sensory excellent ginseng leaching tea form. It is a very useful invention in the food industry.

Claims (9)

A method for manufacturing a ginseng leach tea, comprising: crushing and drying ginseng to adjust the water content to 10 to 40%; Injecting the dry ginseng into a twin-screw extruder and extruding; And drying and pulverizing the extruded molded product. The method of claim 1, wherein before the ginseng is dried, one of starch degrading enzyme and fibrinase is treated, or a combination of the two enzymes is used. The method according to claim 1, wherein the raw ginseng is ginseng or white ginseng powder. The method for producing a ginseng leach tea according to claim 1, wherein 20 to 40% by weight of brown rice is added to the ginseng as a raw material to perform extrusion molding. The method of claim 1, wherein the extrusion molding conditions are the screw rotational speed of 100 ~ 350 rpm, the injection port temperature of 80 ~ 130 ℃. The method of manufacturing a ginseng leaching tea according to claim 1, wherein the crushed extrudates have a particle size of 200 탆 -0.5 mm. Ginseng leaching tea produced by the method of any one of claims 1 to 6. 8. The ginseng leaching tea according to claim 7, wherein the ginseng leaching tea is in the form of a tea bag or a home coffee bean extractor. A method of preparing ginseng tea, comprising the steps of crushing and drying ginseng to adjust the water content to 10 to 40%; Injecting the dry ginseng into a twin-screw extruder and extruding; And drying and extruding the extruded product in a liquid solvent by an extrusion molding method, characterized in that the step of grinding to 5 ~ 100㎛ ginseng tea manufacturing method of the form of drinking.