KR20070018600A - Preparation method of tea using slides or powder of puffed red ginseng - Google Patents

Abstract

The present invention relates to a method for producing sliced tea and tea bag tea using puffed red ginseng, and the main components of red ginseng by preparing puffed red ginseng prepared by adjusting the red ginseng to an appropriate moisture content and swelling at an appropriate pressure into pieces or tea bags. Phosphorus ginsenosides can be optimally extracted and used to provide tea using red ginseng for drinking.

Red ginseng, swelling, ginsenosides, slices

Description

Preparation method of tea using slides or powder of puffed red ginseng}

1 is a flow chart briefly showing a method for producing a slice tea and tea bag tea using the expanded red ginseng of the present invention.

Figure 2 is a photograph showing the state of the intercept difference using the expanded red ginseng of the present invention.

Figure 3 is a photograph showing the appearance of tea bag tea using the puffed red ginseng of the present invention.

The present invention relates to a method for preparing sliced tea and tea bag tea using puffed red ginseng, and more specifically, by preparing red puffed red ginseng prepared by adjusting the red ginseng to an appropriate moisture content and swelling at an appropriate pressure into pieces or tea bags. It relates to a tea using red ginseng that can be optimally extracted ginsenosides of red ginseng for drinking.

Red ginseng has the disadvantage that it takes a long time to eat steamed ginseng at home after steaming it. Therefore, it is necessary to enhance convenience for consumers to eat easily. Even if ginseng contains a large amount of various bioactive substances, the practical utilization rate is very low when the cell wall binding structure is very dense and robust and does not accompany proper processing. The steaming and roasting methods commonly used in processing are less efficient to control the microstructure efficiently. Swelling is also one of the methods to weaken the binding force of the plant tissues by heat treatment so that it becomes water-soluble. In expansion, moisture is the driving force to form pores.

The present invention has been made in view of the above, by adjusting the water content of the red ginseng and by adjusting the swelling pressure to swell the red ginseng slices and tea bags containing puffed red ginseng that can easily use the useful components of the red ginseng Its purpose is to develop it.

In order to achieve the above object, in the present invention, the red ginseng is prepared by adjusting the water content of the red ginseng and adjusting the expansion pressure to prepare the expanded red ginseng, and then, using the prepared expanded red ginseng, the slice tea and the tea bag tea are prepared. The ginsenoside, the main component of red ginseng, is optimally extracted by investigating the irradiated red ginseng irradiated with the irradiated saponin and the ginsenoside content, the soluble solid content, the total phenolic compound content and the electron donating ability of the red ginseng according to the expansion conditions. Achieved by providing a car that can be conveniently consumed.

Hereinafter, the configuration of the present invention.

Method for producing a slice tea and tea bag tea using puffed red ginseng of the present invention comprises the steps of preparing puffed red ginseng; Preparing a section tea using the puffed red ginseng prepared in the step; Preparing a tea bag tea using the puffed red ginseng prepared in the step; Irradiating the irradiated saponin content of the expanded red ginseng prepared in the step; Examining the ginsenoside content according to the expansion condition; Investigating the soluble solids content, total phenolic compound content and electron donating ability of the expanded red ginseng.

In accordance with the above object, the present invention provides a method for producing slices and tea bags using puffed red ginseng.

In the present invention, the red ginseng process of ginseng, that is, steaming and drying conditions of ginseng may be performed by a general method known in the art. Specific red ginseng steaming conditions are four times of 138 minutes at 69 ℃ steam drying for 12 hours at 60 ℃.

In the present invention, the expansion condition of red ginseng is preferably 10 to 20%, and the expansion pressure of 1 to 7 kgf / cm 2 of red ginseng because the ginsenoside of red ginseng is effectively extracted in the above range.

In the present invention, red ginseng is preferably prepared in the form of slices and expanded, which is preferably expanded in the form of slices rather than fully expanded, and the extraction efficiency of ginsenosides is increased when prepared in the form of tea after expansion. Because it is good. The thickness of the red ginseng slice is preferably 1 to 4 mm, most preferably 2 mm.

Sectional tea using puffed red ginseng of the present invention first washed the ginseng and then cut the fuselage at 2mm intervals and steamed and dried to make red ginseng to adjust the water content of red ginseng to 10-20% and 1 ~ 7kgf / ㎠ It is prepared by expanding in pressure. Puffed red ginseng slices are sealed in an aluminum pack and commercialized.

Tea bag tea using puffed red ginseng of the present invention is prepared by pulverizing the puffed red ginseng slices prepared in order to prepare a section tea as described above, and then sifted to 20-20 mesh powder is prepared by packaging in a tea bag.

Hereinafter, a specific method of the present invention will be described in detail with reference to Examples, and the scope of the present invention is not limited only to these Examples.

Example  1: manufacture of expanded red ginseng

Red ginseng was 6-year-old ginseng at Punggi Specialty Products Farming Association, and the body part was steamed four times at 69 ° C for 138 minutes and dried at 60 ° C for 12 hours. Puffed red ginseng was prepared by drying until the moisture content of the red ginseng slices became 15% and swelling by applying a pressure of 6kgf / cm 2 (see FIG. 1).

Example  2: using expanded red ginseng Intercept  Produce

Puffed red ginseng slices prepared in Example 1 were packaged in an aluminum pack and manufactured into slices (see FIG. 1). The prepared intercept difference is shown in FIG. 2.

Example  3: using expanded red ginseng Tea bag  Produce

By pulverizing and sieving the puffed red ginseng slices prepared in Example 1 to prepare a tea bag tea by selecting only 20 ~ 40 mesh powder and packaging with a tea bag (see Fig. 1). The prepared tea bag tea is shown in FIG. 3.

Experimental Example  1: of the expanded red ginseng of the present invention Investigation  Content investigation

Separation and quantification of the investigationonin was carried out by Namba T. et al., Fundamental studies on the evaluation of the crude drugs, Yakugaku Zasshi 94, 252-258, 1974 and Ando T. et al., Chemical studes on the oriental plant durgs, Soyakugaku, Zasshi 25 28-32, 1971) and the like. That is, 5 g of expanded red ginseng powder was taken in a round flask, and 100 mL of 80% methanol was added thereto, followed by repeated extraction for 4 hours at 80 ° C. water bath. The extract was filtered (Watman No. 41), centrifuged at 8,000 rpm for 20 minutes, the supernatant was concentrated under reduced pressure, dissolved in 60 mL of distilled water, and placed in a separatory funnel to remove diethyl ether soluble components. Saturated butanol was added to the remaining aqueous layer (three times 50 mL) to separate the concentrated saponin to the n-butanol layer, thereby obtaining crude saponin. The irradiated red ginseng of the present invention was isolated as shown in Table 1 below.

Irradiated Ponin Content of the Expanded Red Ginseng of the Invention Expansion Irradiation Ponine Content (mg / g) Water content (%) Expansion pressure (kgf / cm ² ) Control 76.93 10 One 74.71 3 73.98 5 92.00 7 96.40 15 One 76.35 3 82.91 5 88.05 7 97.22 20 One 75.44 3 76.79 5 77.52 7 87.28

Experimental Example  2: according to the expansion condition Ginsenoside  Content investigation

In order to investigate the content of ginsenoside (Ginsenoside) to make a high-performance liquid chromatography (high / performance liquid chromatography) according to the analysis conditions of Table 2 to make 10% methanol solution (w / v) extracted and concentrated as in Experimental Example 1 performance liquid chromatography (HPLC).

HPLC operating conditions for the analysis of ginsenosides Component Condition Instrument Agilent (1100 series, made in USA) Column Zorbax-ODS (C ₁₈ ), 4.6 × 250mm, 5㎛ Mobile phase Acetonitrile / water (Acetonitrile / H ₂ O) = 80:20 Flow rate 1 mL / min Detector DAD 203nm

The ginsenoside content of red ginseng was increased at 10, 15 and 20%, and at 1, 3, 5 and 7 kgf / cm ² . That is, the main ginsenosides of ginseng -Re + Rg ₁ , Rf, Rb ₁ , Rc, Rb ₂ , Rd, Rg ₃ and the like were measured. The sum of these is expressed as total saponin, and among them, protopanaxa diol-based PD (Rb ₁ + Rc + Rb ₂ + Rd + Rg ₃ ) and protopanaxa triol-based The ratio of PT (Re + Rg ₁ + Rf) is shown. The results are shown in Table 3 below.

Changes in Ginsenoside Content According to Swelling Expansion Ginsenoside content (mg / g) Total Saponin (mg / g) Water content (%) Expansion pressure (kgf / cm ² ) Re + Rg ₁ Rf Rb ₁ Rc Rb ₂ Rd Rg ₃ Control 1.47 0.56 2.04 0.72 1.44 0.32 0.50 7.04 10 One 1.65 0.96 2.29 0.92 0.92 0.36 0.54 7.63 3 1.51 0.53 2.11 0.85 0.71 0.33 0.52 6.56 5 1.02 0.91 1.45 0.58 0.50 0.25 0.65 5.35 7 0.58 0.40 0.70 0.32 0.31 0.14 0.60 3.05 15 One 1.63 1.01 2.44 0.95 0.91 0.38 0.54 7.87 3 1.92 0.92 2.21 0.96 0.92 0.35 0.55 7.83 5 1.48 0.95 2.10 0.81 0.68 0.35 0.60 7.04 7 1.13 1.03 1.73 0.57 0.67 0.32 0.87 6.24 20 One 1.64 0.94 2.44 0.89 0.93 0.38 0.53 7.84 3 1.53 0.55 2.28 0.91 0.99 0.37 0.62 7.64 5 1.50 0.91 2.19 1.03 0.64 0.34 0.68 6.94 7 1.19 0.56 1.64 0.78 0.72 0.11 0.93 6.27

As can be seen from Table 3, the ginsenoside Re + Rg ₁ was 1.47 for the red ginseng did not be expanded, but slightly increased when the expansion pressure is low, but decreases when the expansion is increased Appeared to be. In case of ginsenoside Rf, the water content was increased by about 2 times when puffed at 15% water content. In the case of ginsenoside Rb ₁ , the content thereof decreased as the expansion pressure increased. In the case of ginsenoside Rc, it was shown to decrease as the expansion pressure increased. In the case of ginsenoside Rb ₂ , the red ginseng that was not expanded was higher than that of the expanded ginseng. In the case of ginsenoside Rd, it was shown to decrease slightly as it expanded. In the case of ginsenoside Rg ₃ , it was found to increase slightly with the expansion treatment. In particular, ginsenoside Rg ₃ has been reported to have an anticancer effect, and as the puffing treatment increases its content by 20% than untreated red ginseng at 10% water content and 5-7 kgf / cm ² puffing pressure. Appeared. In addition, more than 20% bulking pressure 5-7kgf / cm ² when untreated red ginseng at 15% water content was found to be that the content is increased, when the water content of 20% when untreated bulking pressure 3-7kfg / cm ² days It was found that the content increased more than 20%. Total saponin was found to decrease as the expansion pressure increased. This may be due to the decrease of the main ginsenoside content due to the low molecular weight of ginsenosides.

Experimental Example  3: soluble solid content of expanded red ginseng, Total phenolic  Compound content and Electron donating ability  Research

First, 100 mL of hot water at 80 ° C. was added to 1 g of expanded red ginseng, followed by extraction for 2 hours with stirring at 200 rpm to prepare an analytical extract.

1) Soluble solids content investigation

The soluble solids content of the analytical extract prepared above was measured by weighing 20 mL of the extract solution by evaporating to dryness at 105 ° C., and weighing the weight of the sample.

2) Total Phenolic Compound Content Investigation

The total phenolic compound content of each extract was colorimetrically determined according to the Folin-Denis method. That is, 5 mL of the Folin-Ciocalteu reagent was added to 5 mL of the extract, mixed, and after 3 minutes, 5 mL of 10% Na ₂ CO ₃ was added thereto, shaken, and the absorbance was measured at 700 nm for 1 hour. The control was treated in the same manner by adding distilled water instead of the sample solution. At this time, tannic acid was prepared at a concentration of 5-50 µg / mL as a standard material, and was used to prepare a calibration curve.

3) electron donating ability

The electron donating ability (EDA) test of the analyte extract was measured by a method using α, α-diphenyl-β-picrylhydrazine (α, α-diphenyl-β-picrylhydrazine; DPPH). That is, 12 mg of DPPH reagent was dissolved in 100 mL of absolute ethanol, 100 mL of distilled water was added, and the absorbance of the 517 nm DPPH solution was adjusted to about 1.0 with 50% ethanol as a blank, followed by 5 mL of the solution. The mixture was mixed with 0.5 mL of the sample solution and left at room temperature for 30 seconds, and then absorbance was measured at 517 nm. The difference in absorbance between the sample addition group and the no addition group was expressed as a percentage (%) to make an electron donating ability.

The results are shown in Table 4 below.

Soluble solids content, total phenolic compound content and electron donating ability of the expanded red ginseng of the present invention Expansion Soluble Solids Content (%) Total Phenolic Compound Content (mg / g) Electron donating ability (%) Moisture content (%) Expansion pressure (kgf / cm ² ) Control 53.70 3.24 2.22 10 One 56.90 4.21 2.99 3 56.99 9.44 10.20 5 60.99 16.32 19.86 7 58.13 22.62 28.68 15 One 52.98 3.24 2.22 3 56.80 6.42 5.61 5 57.47 11.37 12.85 7 58.61 13.98 19.46 20 One 52.90 3.14 1.92 3 54.69 4.07 2.88 5 57.11 7.22 7.45 7 57.59 14.28 18.35

As described above, the present invention optimizes ginsenoside, which is the main component of red ginseng, by making red ginseng prepared by adjusting the red ginseng to an appropriate moisture content and then expanding the red ginseng at a proper pressure into a slice or tea bag. It is a very useful invention in the food industry and health food industry because it can provide tea using red ginseng extractable to drink.

Claims (2)

A method for producing a slice tea using puffed red ginseng, characterized in that the water content of the red ginseng slices is adjusted to 10-20% and expanded at a pressure of 1-7kgf / ㎠. Puffed red ginseng, characterized in that the pulverized red ginseng section prepared by adjusting the water content of the red ginseng section to 10-20% and swelling at a pressure of 1-7kgf / ㎠ and then sieving to select 20 ~ 40 mesh powder. Tea bag manufacturing method used.

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