KR20060066524A - Ginseng sauce and preparation method of ginseng sauce - Google Patents

Abstract

The present invention relates to a ginseng sauce and a method for preparing the same, and more specifically, to preserve the flavor of ginseng by adding the water to the ginseng flesh as it is (Jangtang) and pulverizing directly or by enzymatic decomposition by adding water to the cooked water (Jangtang). By imparting suitable viscoelasticity and shelf life, the present invention relates to a ginseng sauce of good quality and a method for preparing the same, which can be easily applied to various foods in the East and West as well as physiological functional additives of various foods.

The present invention provides a good quality that can be easily applied to various foods of East and West, as well as physiological functional additives of various foods by adding ginseng pulp or enzymatically decomposing ginseng pulp or enzymatically maintaining and maintaining proper viscoelasticity and flavor of ginseng. To provide a method for producing ginseng sauce.

In another aspect, the present invention is to provide a ginseng sauce that can be obtained by a method for producing a ginseng source of excellent quality.

Description

Ginseng sauce and its preparation method {Ginseng sauce and Preparation method of ginseng sauce}             

1 is a photograph showing a ginseng pulverized product of Example 1.

2 is a sensory test result of the red ginseng sauce, white ginseng sauce and fresh ginseng sauce of Example 6.

The present invention relates to a ginseng sauce and a method of manufacturing the same, and more specifically, to increase the flavor of ginseng by adding (water) to the ginseng flesh and pulverizing it directly by adding water to the cooked water or by enzymatic decomposition. The present invention relates to a ginseng sauce of good quality and a method for producing the same, which can be easily applied to various foods in the East and West as well as physiological functional additives of various foods.

Korean ginseng is a cherished national heritage that shows characteristic effects on various diseases. Recently, research on its efficacy has been actively conducted.

Ginseng contains 13 kinds of ginsenosides, including free sugars, organic acids, essential oils, nitrogen-containing compounds, and various physiological functions such as peptides, vitamins and inorganics. It is very valuable to develop as a functional source product because it has various functions that cannot be listed on the ground such as endocrine system action such as antistress action, metabolism promotion action, blood pressure lowering action, control action and phagocytosis control action.

Ginseng is an oriental cuisine such as Samgyetang, porridge, steamed ribs, fish porridge, five grains, pine nuts, ginseng kimchi, ginseng rice cake, traditional foods such as ginseng sesame leaf, vegetable steamed, grilled eel, canopunggi, bulgogi alum, tteokbokki, ginseng mushroom resort, ginseng It can be used in Western foods such as ravioli, ginseng fruit salad, ginseng and salmon sashimi, grilled ginseng whole chicken, grilled chicken breast ginseng, ginseng pepper steak and ginseng pizza. In addition, recently, as health perceptions change around the world, interest in foods with excellent physiological functions is increasing. In particular, sauces are deeply embedded in Western food culture, and demand for products that are different from existing sources is increasing. Considering that, ginseng sauce is expected to have product differentiation due to the above various physiological functions.

To date, there are no patents or research papers related to ginseng source development, but there are various researches on the characteristics of ginseng starch, saponin analysis, and physiological efficacy of ginseng, and for the development of ginseng source, homogenization and physical property control of ginseng flesh, Research on quality stabilization methods and the like may be required.

The present invention maintains the flavor of ginseng by adding ground water or steaming ginseng flesh as it is and adding water to the cooked water (heavy water) to maintain the flavor of ginseng, and impart appropriate viscoelasticity and shelf life as a physiological functional additive of various foods. In addition, it aims to provide a high quality ginseng sauce manufacturing method that can be easily applied to various foods of the East and West.

In another aspect, the present invention is to provide a ginseng source that can be obtained by a method for producing a high quality ginseng sauce.

The present invention relates to a ginseng source, the present invention provides a ginseng source comprising a ginseng pulverized product or a ginseng enzyme decomposition product in the conventional source composition.

In the present invention, the ginseng source containing the ginseng pulverized product or ginseng enzymatic degradation may be represented by the liquid (liquid) or paste (paste) formulation.

Ginseng pulverized as the main component in the ginseng source of the present invention can be obtained using the following method.

Ginseng is increased for 10 minutes to 2 hours at 80-120 ° C., or ginseng is heated for 10 minutes to 2 hours in 80-120 ° C. water to obtain ginseng juice or ginseng hot water. Ginseng pulverized product can be obtained by adding 1.5 to 4 times the amount of purified water to the ginseng cooked water or ginseng hot water, and grinding it.

In the present invention, the ginseng crushed product was obtained under various conditions in the manufacture of the ginseng pulverized product. In order to obtain a ginseng sauce meeting the object of the present invention, the ginseng pulverized product may be prepared by the above-mentioned conditions.

Ginseng degrading product, which is a major component in the ginseng source of the present invention, can be obtained using the following method.

To the ginseng pulverized product obtained above, 0.1 to 3% of ginseng oil with a concentration of 10 to 20% of ginseng crushed powder is added to the weight of the ginseng pulverized powder, followed by enzymatic reaction at 20 to 95 ° C. for 1 minute to 3 hours, thereby obtaining a ginseng degrading product. . Malt contains malt enzyme extract, so it is possible to obtain a ginseng enzymatic digest using malt enzyme contained in malt.

In addition, 10 to 10,000 units of one or more enzymes selected from alpha-amylase, beta-amylase, and glucoamylase are added to the ginseng pulverized product obtained above, at 20-95 ° C. Ginseng degrading products can be obtained by enzymatic reaction for 1 minute to 3 hours.

In the present invention, ginseng enzymatic powder obtained by various conditions in the preparation of ginseng enzymatic grinding product, in order to obtain a ginseng source according to the purpose of the present invention, the ginseng enzymatic powder obtained by the above-mentioned conditions It is good to use

The ginseng that can be used as a raw material of ginseng grinds and ginseng enzyme grind in the present invention may be any one or more selected from 2 to 6 years old ginseng, 5 to 6 years old red ginseng, 4 years to 6 years old white ginseng. More preferably, at least one selected from 5-6 years old ginseng and 5-6 years old red ginseng 5-6 years old white ginseng may be used.

On the other hand, the present invention includes a method for producing a ginseng source containing a ginseng pulverized product or a ginseng enzyme decomposition product.

Method for producing a ginseng sauce of the present invention in the manufacture of conventional sauce,

(1-1) increasing the ginseng or hot water and then grinding to produce a high quality ginseng crushed product,

(1-2) obtaining an enzymatic digest by decomposing ginseng pulverized product with malt or malt extract or by using one or more enzymes selected from alpha amylase, beta amylase and glucoamylase,

(2) adding a viscosity-imparting agent to the ginseng pulverized product obtained in step 1-1 or the enzyme degraded product obtained in step 1-2 to impart viscosity to the ginseng pulverized product or the ginseng degraded product,

(3) adding and homogenizing food additives to improve the palatability and functionality of the source to the ginseng pulverized product or ginseng digested product,

(4) a ginseng source may be prepared by sterilizing the homogenate of the ground ginseng or the homogenate of the ginseng degrading product.

Hereinafter, the method of preparing the ginseng sauce of the present invention will be described in detail by dividing each step.

Step 1-1: Preparation of Ginseng Grind

The ginseng pulverized product used as a main ingredient in the manufacture of the ginseng sauce of the present invention can be obtained by the following method.

Ginseng is increased for 10 minutes to 2 hours at 80-120 ° C., or ginseng is heated for 10 minutes to 2 hours in 80-120 ° C. water to obtain ginseng juice or ginseng hot water. 1.5 to 4 times the amount of purified water is added to the ginseng cooked water or ginseng bath water, and then pulverized, the color change such as browning, foaming by saponin, off-odor and off-taste It is possible to obtain a ginseng pulverized product having the color, physical properties and flavor of ginseng unique without the production of such.

 Ginseng that can be used as a raw material of ginseng crushed ginseng may be any one or more selected from 2 to 6 years old ginseng, 5 to 6 years old red ginseng, and 4 to 6 years old white ginseng. More preferably, at least one selected from 5-6 years old ginseng and 5-6 years old red ginseng 5-6 years old white ginseng may be used.

Step 1-2: Preparation of Ginseng Enzyme Digest

The ginseng enzymatic degradation product used as a main ingredient in the manufacture of ginseng sauce of the present invention is added to the ginseng pulverized product obtained in step 1-1 by adding 0.1 to 3% of malt oil with a concentration of 10 to 20% to the weight of the ginseng pulverized product and 20 to 95 Ginseng degrading products can be obtained by enzymatic reaction at 1 ° C. for 3 hours.

In addition, 10 to 10,000 units of one or more enzymes selected from alpha amylase, beta amylase, and glucoamylase are added to the ginseng pulverized product obtained in step 1-1, followed by enzymatic reaction at 20 to 95 ° C. for 1 minute to 3 hours. Ginseng degrading products can be obtained.

Second step: applying viscosity to the ginseng pulverized product or ginseng degraded product

The ginseng crushed product or the ginseng degrading enzyme provided with viscosity may be obtained by adding a viscosity imparting agent to the ginseng processed product of the ginseng milled product of step 1-1 and the ginseng enzyme milled product of step 1-2.

Viscosity is added to each ginseng grind or ginseng enzyme by 0.1-0.4% of the ginseng grind weight by weight of one or more selected from xanthan gum, guar gum, pectin and carboxymethylcellulose (CMC). The ginseng pulverized product or ginseng degrading enzyme having a viscosity of about 40,000 to 140,000 cps (measurement condition: 20 ° C., 0.5 rpm, spindle number S63, Brookfield Biskometa, USA) can be obtained.

In the present invention, the viscosity is added to the ginseng pulverized product or ginseng lysate by adding a viscosity-imparting agent to the ginseng pulverized product or phosphatase.

If the viscosity of the ginseng pulverized or ginseng degrading enzyme is less than 40,000cps is too thin to be palatable for food application, if it exceeds 140,000cps there is a problem that the ease of use is lowered. Therefore, when preparing the ginseng sauce of the present invention, the ginseng milled product or the ginseng processed product of the ginseng enzymatic digestion may have a viscosity of 40,000 to 140,000 cps by using a viscosity imparting agent.

Step 3: adding a food additive to the ginseng pulverized product or ginseng degraded product

In the second step, various additives that can be used in foods can be added to the ginseng pulverized product or ginseng degrading enzyme having a viscosity of 40,000 to 140,000 cps, added in a predetermined amount, and then the ginseng pulverized product or ginseng degrading enzyme is added. Homogenizing can improve the flavor of ginseng sauce.

In order to improve the flavor of ginseng sources, one or more selected from acid, edible oils, spices, sugars, salts, and taste enhancers may be used as food additives in ginseng grinds or ginseng degrading enzymes. Can be.

In the acid (acid) serves to enhance the palatability and storage properties in the ginseng source. As an example of such an acid in the present invention, tartaric acid, acetic acid, malic acid, lactic acid, citric acid Any one or more selected from may be added 0.3 to 0.8% relative to the ginseng ground weight.

If the acid is used less than 0.3% by weight of the ginseng crushed product, there is a problem that the storage properties are lowered, and when the acid is used in excess of 0.8% by weight of the ginseng crushed powder, there is a problem of deterioration in preference. Therefore, the acid (acid) in the present invention is preferably added 0.3 to 0.8% relative to the weight of the ginseng crushed.

The edible oil and fat in the above is to serve to increase the luster of the sauce and the flavor of the ginseng in the ginseng source. In the present invention, as an example of the edible oil and fat, any one or more selected from cottonseed oil, rapeseed oil, sesame oil, soybean oil, peanut oil, corn oil, olive oil, unsweetened oil, sunflower oil and safflower oil may be added 1.0 to 3.0% by weight of the ginseng crushed product. can do.

If the amount of edible oil is less than 1.0% by weight of the ginseng crushed product, there is a problem in that it is not glossy. Therefore, in the present invention, the edible oil is preferably added 1.0 to 3.0% by weight of the ginseng crushed product.

Spice in the above serves to reduce the ginseng fragrance in the ginseng source and give a Western-style aroma. Basil, thyme, oregano, sage, nutmeg, tarragon, marjoram, clove, three Any one or more selected from cerely and parsely may be added in an amount of 0.1 to 1.0% based on the weight of the ginseng pulverized product.

If the spices are used less than 0.1% by weight of the ginseng crushed powder, there is a problem that the aroma does not appear, and when the spices are used in excess of 1.0% by weight of the ginseng ground powder, the aroma and taste of the spices are too strong. Therefore, the spices in the present invention is preferably added 0.1 to 1.0% by weight of the ginseng crushed powder.

When preparing the ginseng sauce of the present invention, the salt may be added 0.2 to 2.0% relative to the weight of the ginseng crushed product.

The saccharides may be added at least one selected from monosaccharides, disaccharides, polysaccharides, and derivatives thereof by 5 to 20% by weight of the ginseng milled product. Examples of such sugars may be any one or more selected from oligosaccharides, fructose, syrup, honey, liquid fructose, glucose, galactose, ribose, maltose, sugar, lactose, starch, glycogen, and cellulose.

In the present invention, various contents are applied to the food additives salts and saccharides, so that the ginseng source of the present invention is preferably used in the above-described numerical ranges.

In the above, the symbol enhancer is used as a food additive in the preparation of conventional sauce, and may be used as long as it can increase the taste and functionality. As an example of such a food additive in the present invention, any one or more selected from red pepper powder, tomato paste, fruit paste, fruit flavor, vegetable powder, and cajun seasoning for the flavor of ginseng sauce is 0.01 to 0.5 relative to the weight of the ginseng ground product. % Can be added.

Homogenization of ginseng pulverized or ginseng enzymes after adding various food additives to the ginseng pulverized product or ginseng degrading enzyme is sufficient if it is stirred to distribute evenly the ginseng pulverized product or ginseng degrading enzyme. Do not need. As an example of such stirring conditions, the ginseng pulverized product or the ginseng degrading enzyme may be homogenized by stirring at a speed of 10 rpm or more, more preferably 10 to 100 rpm.

Fourth Step: Sterilizing Ginseng Grind

The homogenized ginseng pulverized product or ginseng degrading enzyme obtained from the third step is preferably sterilized.

By sterilizing homogenized ginseng pulverized product or ginseng degrading enzyme, it provides flavor retention and storage stability of ginseng to provide excellent quality ginseng source that can be easily applied to various foods of East and West as well as physiological functional additives of various foods. have.

Sterilization of the homogenized ginseng pulverized product or ginseng degrading enzyme in the present invention can be carried out using the sterilization conditions that are conventionally carried out when preparing a conventional sauce. As an example of such sterilization conditions, the homogenized ground ginseng may be sterilized at 80 to 120 ° C. for 10 to 60 minutes.

Hereinafter, the content of the present invention will be described in detail through examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1>

6-year-old ginseng is increased for 30 minutes at 100 ℃, and twice the water of 20 ℃ is added to the steamed ginseng and 3mm of steamed ginseng is prepared using a mass colloider (Super masscolloider, No. 23020, 3.7kw, Japan 增 幸 株式會社). Ginseng pulverized powder to a size was used as a test zone.

As a control, 6 years old ginseng was ground with a grinder and heated at 100 ° C. for 30 minutes as a control.

Sensory tests (10 panel subjects, 5-point scoring method) were performed for the color, aroma, taste, and foaming amount of the experimental and control groups, and the results are shown in Table 1 and FIG. 1 below.

As a result, the fresh ginseng of the control group heated after the simple grinding of fresh ginseng produced considerable bubbles (Table 1, 1) There was a problem such as browning and low flavor of fresh ginseng, but when the fresh ginseng was added as in the experimental group, it showed grayish white color, no bubble, and maintained the flavor of fresh ginseng.

Table 1. Sensory Evaluation of Mass Collider Grinding of Fresh Ginseng Roots

Analysis item Control ^* Mass Collider Powder of Cooked Ginseng color Brown light ash color Fresh ginseng ^* 3.0 4.8 Fresh ginseng flavor ^* 3.1 4.7 Foam Plenty Almost none Already / Off has exist Almost none Particle Feeling ^* has exist Almost none

* 1 point: Very bad 5 points: Very good

<Example 2>

Add malt oil to the ginseng pulverized product of Example 1 to 1% by weight of ginseng and enzyme reaction at 70 ℃ for 30 minutes to obtain a ginseng enzyme pulverized product, the color, water ginseng flavor, Sensory tests such as fresh ginseng taste and particle size, and the viscosity and total sugar production were measured and the results are shown in Table 2 below.

At this time, the sensory test was performed in the same manner as in Example 1, the viscosity and the total sugar production was carried out in accordance with ASTM-related regulations.

Table 2. Characterization of Ginseng Enzyme Grinding

Analysis item Control ^*    Ginseng Enzyme Digest color Brown Light brown Fresh ginseng ^* 3.0 4.5 Fresh ginseng flavor ^* 3.1 4.4 Viscosity 8,960 cps 2,000 cps Total sugar content  0.01 0.1 Particle Feeling ^* has exist Almost none

<Example 3>

The ginseng pulverized with the ginseng obtained in Example 1 was added to the ground ginseng pulverized powder, and xanthan gum (xanthan gum) was added 0 to 0.4% by weight of the ginseng pulverized powder, followed by a Brookfield viscometer (USA). The viscosity was measured using the sensory test (10 panel subjects, 5-point grading method) for the viscosity is shown in Table 3.

As a result, the viscosity increased as the amount of xanthan gum increased, and the concentration of 0.30.4 level was appropriate considering the preference.

Table 3. Viscosity and Preference of Fresh Ginseng Grind with Xanthan Gum

division               Added amount of xanthan gum (%) 0 0.1 0.2 0.3 0.4 Viscosity of Increased Water Trituration (cpc) 8960 22200 45400 10900 130278 Symbol * 2.2 3.2 4.0 4.6 4.4

* Symbol: 1 point: Very bad, 5 points Very good

<Example 4>

The ginseng pulverized product obtained by adding fresh ginseng in Example 1 was based on the blending ratio of 0.3% xanthan gum, 0.1% tartaric acid, 0.5% salt, 5% high fructose and 1% soybean oil based on the weight of the ginseng crushed product. It was set as a base sauce. Based on this basic source, only the high fructose content is adjusted to 10% by weight of ginseng crushed powder to make sweetened sauce, and the salt content is only 1% to the weight of ginseng crushed powder. , Oregano, sage, and bayleaf were 0.1% of the ginseng crushed weight, respectively, and sensory tests were conducted on four kinds of sauces fortified with spices (10-member panel, 5-point grading method). Shown in

As a result, the fresh ginseng sauce was able to increase the palatability by increasing the sweetness and adding spices (herb), and showed a tendency to decrease the palatability when the salty taste was increased.

Table 4. Sensory Evaluation of Ginseng Sauce

Analysis Item * Fresh ginseng sauce base  sweet  salty herb (spice) color 4.1 4.1 4.1 4.0 viscosity 4.5 4.6 4.6 4.5 incense 4.3 4.5 4.2 4.8 flavor 4.5 4.6 4.1 4.7 aftertaste 4.2 4.6 4.1 4.5 Ginseng flavor 4.7 4.6 4.3 4.3 General Symbol 4.4 4.6 4.3 4.6

* Analysis items: 1 point: very bad, 5 points very good

Example 5

In the ginseng pulverized product obtained by increasing the ginseng in Example 1, a blending ratio of 0.3% xanthan gum, 0.1% tartaric acid, 0.5% salt, 5% high fructose and 1% soybean oil was used as a basic source.

The basic source was vacuum-packed, heat-treated at 90 ° C. for 10 minutes, and then stored at 37 ° C. to evaluate total bacterial count, yeast and mold, and overall acceptability according to storage period.

It is expected to have a shelf life of at least 1 year if stored at low temperature below 4 ℃ because microorganisms and preferences do not change for 4 weeks during storage at 37 ℃ of fresh ginseng sauce.

Table 5. Changes of Microorganisms and Palatability of Fresh Ginseng Sauce during Storage at 37 ℃

Analysis item Storage period (weeks) 0 1 week 3 weeks 4 Weeks Total bacteria ND ND ND ND Yeast and Mold ND * ND ND ND pH 3.80 3.82 3.83 3.82 General Symbols ^** 4.72 4.73 4.66 4.64

* ND: Not found.

**: 1 point: bad, 5 points very good

<Example 6>

Red ginseng or white ginseng was immersed for 24 hours, and then cooked and pulverized as described in Example 1 to obtain a red ginseng pulverized product and a white ginseng pulverized product.

About red ginseng crushed product, white ginseng crushed product and ginseng pulverized product of Example 1, each ginseng pulverized product contains 0.3% xanthan gum, 0.1% tartaric acid, 0.5% salt, 5% high fructose, and 1% soybean oil. After preparing the red ginseng sauce, white ginseng sauce and fresh ginseng sauce as a blending ratio, a sensory test (10 person panel, 5-point scoring method) was performed, and the results are shown in Table 6 and FIG. 2.

Red ginseng sauce was superior to fresh ginseng sauce in color and flavor. White ginseng sauce was less palatable than red ginseng or red ginseng sauce except color, but all three kinds showed excellent commerciality with overall score of 4.3 or higher.

<Table 6> Sensory Evaluation of Red Ginseng and White Ginseng Sauce

Item* Ginseng Sauce by Type Fresh Ginseng (Basic) Red Ginseng Sauce White ginseng sauce color 4.1 4.6 4.5 viscosity 4.5 4.6 4.5 incense 4.3 4.7 4.1 flavor 4.5 4.8 4.3 aftertaste 4.2 4.7 4.1 Ginseng flavor 4.7 4.7 4.3 General Symbol 4.4 4.7 4.3

* Item: 1 point very bad, 5 points very good

The present invention provides a good quality ginseng source product that can be easily applied to various foods of East and West as well as physiological functional additives of various foods by increasing the ginseng flesh and giving storage stability by maintaining proper viscoelasticity and flavor of ginseng. As a result, the recent well-being trend can greatly contribute to diversification of Korean ginseng and revitalization of the ginseng industry.

Claims (8)

In conventional sauce compositions, Ginseng source containing ginseng grinds or ginseng degrading products. The ginseng source of claim 1, wherein the ginseng pulverized product is obtained by adding 1.5 to 4 times the amount of purified water to the ginseng cooked water or ginseng bath water, and then grinding it. According to claim 1, Ginseng enzyme grinding (1) a step of obtaining ginseng pulverized product obtained by adding 1.5 to 4 times the amount of purified water to the ginseng cooked water or ginseng hot water to increase the weight of the cooked or cooked ginseng; (2) A ginseng source obtained by adding 0.1 to 3% of malt with a concentration of 10 to 20% to the ginseng ground product by enzymatic reaction. According to claim 1, Ginseng enzyme grinding (1) a step of obtaining ginseng pulverized product obtained by adding 1.5 to 4 times the amount of purified water to the ginseng cooked water or ginseng hot water to increase the weight of the cooked or cooked ginseng; (2) a ginseng source obtained by adding 10 to 10,000 units of any one or more enzymes selected from alpha amylase, beta amylase, and glucoamylase to the ginseng pulverized product. In the preparation of a sauce comprising ginseng grounds, (1) preparing ginseng pulverized product by adding or grinding ginseng, then adding purified water and grinding; (2) adding viscosity to the ginseng grind to give viscosity to the ginseng grind, (3) a method of producing ginseng sauce comprising the step of adding and homogenizing additives that can be used in foods to ground ginseng. In the preparation of a sauce comprising ginseng grounds, (1) preparing ginseng pulverized product by adding or grinding ginseng, then adding purified water and grinding; (2) obtaining ginseng enzymatic digest by using malt in ginseng grind or by decomposing with one or more enzymes selected from alpha amylase, beta amylase and glucoamylase, (3) adding viscosity to the ginseng enzyme degradation product to give viscosity to the ginseng enzyme decomposition product, (4) a method of producing ginseng sauce comprising the step of adding and homogenizing an additive which can be used in foods to ginseng degrading products. The ginseng source of claim 5 or 6, wherein the viscous imparting agent is added at least one selected from xanthan gum, guar gum, pectin, and carboxymethyl cellulose to 0.1 to 0.4% by weight of the ginseng pulverized product. Manufacturing method. The method of claim 5 or 6, wherein the additive that can be used in foods is any one or more selected from acids, edible oils, spices, sugars, salts, taste enhancers.

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