KR20100099412A - Beverage containing fresh ginseng and producing method thereof - Google Patents

Abstract

PURPOSE: A vegetable health beverage containing fresh ginseng and a method for manufacturing the same are provided to obtain excellent functionality and to maintain the effectiveness and flavor of the ginseng by removing the unique bitter taste of a conventional ginseng beverage. CONSTITUTION: A method for manufacturing a vegetable health beverage containing fresh ginseng comprises a step of mixing a rice extract, ginseng crushed materials, salt, and sugar in a weight ratio of 58-5 : 3-6 : 0.1-3 : 3-6 and a step of homogenizing and sterilizing the mixed material. The rice extract is obtained by roasting rice, pulverizing the rice into powder, adding water to the rice powder, liquefying the mixture, and saccharifying the mixture.

Description

Vegetable healthy drink containing fresh ginseng and its manufacturing method {Beverage containing fresh ginseng and producing method

The present invention relates to a vegetable health drink containing fresh ginseng, and more particularly, to a vegetable health drink containing homogenized fresh ginseng by mixing fresh ginseng with a rice extract obtained by saccharifying and decomposing rice. Easily ingested, maintaining the efficacy and aroma of fresh ginseng as effective for health promotion, bitter taste, which is a problem of conventional ginseng beverages has been improved.

Recently, interest in health foods is increasing, and in consideration of health and the environment, more and more people are trying to eat vegetable foods such as vegetables, fruits, and grains rather than animal foods. In addition, the recognition that a small amount of stabilizers, preservatives and the like contained in processed foods may be harmful to the human body if continuously absorbed by the human body has been spreading.

Representative vegetable health drinks of the prior art include soy milk products produced using soybean as the main raw material, soy milk contains a high amount of high-quality protein and essential fats, low saturated fat and no cholesterol, so it comes from animal high protein food As well as reducing side effects, it can be said to be a high nutritional economic food because it can be supplied at a low price, such as milk. However, these soymilk products do not get consumer's response in taste and palatability due to the inherent soybean smell of soybeans, and the soymilk market is gradually slowing down due to difficulties in various product screens. Development of beverages using rice as a vegetable beverage is being activated.

Korean Patent No. 557503 "Drink Powder Composition for Green Tea Leaves and Brown Rice as Raw Material and Manufacturing Method thereof" discloses a beverage powder which can be drunk by drinking water by pulverizing dried green tea leaves and mixing it with brown rice powder at a predetermined ratio. do. However, green tea contains a large amount of caffeine, so people who are sensitive to caffeine are difficult to consume, and brown rice powder has a problem that it is difficult to digest because it is powdered raw rice without other treatments.

Korean Patent Publication No. 2001-98313, "Method for preparing raw beverages", germinates, dries and grinds red beans, barley, millet, millet, brown rice, black beans, corn and green beans, and then dried and pulverizes kelp and various vegetables and adds water. The present invention relates to a raw beverage obtained by heat treatment and sterilization by adding various vitamins, stabilizers and oligosaccharides. However, this beverage can not be called a health food by adding various stabilizers and additives to the powder of various germinated grains.

Beverages using rice, such as Korean Patent Publication No. 2005-64688 "Method of manufacturing healthy beverage" and Korean Patent Publication No. 2003-22942 "Method of manufacturing vegetable liquid fermented milk and powdered fermented milk" have been actively developed. The drink has no special pharmacological effect.

Korean Patent No. 12545 "Method of manufacturing lactic acid bacteria ginseng drink", Korean Patent No. 34342 "Method of manufacturing ginseng drink", Korean Patent No. 184117 "Ginseng drink and its manufacturing method" presented a method of manufacturing ginseng drink. . However, the ginseng drink of the patent is pointed out a problem that can not be easily ingested because of the bitter taste.

Accordingly, it is an object of the present invention to provide a beverage that is easy to consume the nutrition of rice and ginseng.

In addition, while maintaining the efficacy of ginseng as it is effective to improve health, while trying to improve the bitter taste unique to existing ginseng beverages.

It is also an object of the present invention to provide a healthy beverage in accordance with preference.

In order to achieve the above object, the present inventors roasted rice (brown rice, white rice, black rice, etc.) browned and pulverized, followed by adding water, and adding enzyme, saccharifying the rice, decomposing fiber, filtration, and grinding fresh ginseng. Rice extract and ground ginseng were mixed, homogenized and filled at high temperature to prepare a health beverage.

The vegetable health drink containing the ginseng obtained as described above liquefies and saccharifies the rice, thereby reducing the use of a separate sweetener such as sugar, which is beneficial to health.

In addition, the vegetable health drink containing the ginseng of the present invention contains the nutritional components of rice and ginseng is effective in improving the learning effect and health improvement, such as fatigue recovery and work efficiency of the examinee or physically tired workers.

In addition, the vegetable health drink containing the ginseng of the present invention was added to the artificial artificial flavor to make the fresh ginseng flavor without using the ginseng flavor, the savory taste of rice to reduce the bitter taste of the existing ginseng beverage Provide a healthy drink that fits your preferences.

The present inventors roasted rice (brown rice, white rice, black rice, etc.) brownishly and pulverized, and then added water, and added enzyme, saccharified the rice, decomposed fiber and filtered, pulverized ginseng to stir the mixed liquid, homogenizing and high temperature Filling produced a healthy beverage.

White rice is a rice that has been completely stripped of rice bran (pepper, seed skin, whistle layer) and germ (rice eye), and has been stripped of rice bran more than 10 times. It contains only protein, fat and carbohydrates, and has only 5% nutrients compared to brown rice. Brown rice, on the other hand, strengthens muscles and bones and benefits the intestines and stomach. In addition, the calorie is about 10-15% lower calorie foods than ordinary white rice, and a lot of dietary fiber is good for preventing and treating constipation, obesity, diabetes.

Ginseng is harvested only 6 years after seeding in the fall, usually harvested when the fruit ripens red in late July from a plant that is 4-5 years old. The harvested seeds are mixed with fine sand to maintain moderate moisture and temperature for ripening for about 90 days.

Ginseng can be divided into ginseng, white ginseng, red ginseng, black ginseng according to the processing method. Hemp ginseng containing a large amount of moisture harvested from the field is the ginseng, white ginseng, dried red ginseng 1-3 times steam at high temperature, and black ginseng has been steamed nine times.

The effects of ginseng on the central nervous system have been shown to be effective in promoting the synthesis of RNA, serum proteins and DNA, which acts as an anti-aging agent in the brain and increases blood volume of the brain, while ginseng saponins and oil fractions are nembutal. ) Has the effect of shortening the sleep effect and phosphate saponin stimulates the central nervous system in spontaneous movement and general behavioral analysis of mice and rats.

In addition, ginseng has been reported to enhance brain activity and enhance learning and memory.

In addition, vitamin B group, such as vitamin B1, B2, B6, niacin also has the action of activation of brain neurons, prevention of anemia, formation of mediators of nerve tissue, and functional materials such as DHA, phospholipids, etc. are known to improve brain function have.

Roasted rice is brown rather than boiled, and the enzyme adds a savory taste. After roasting, liquefied enzyme (α-amylase) and glycated enzyme (amyloglucosidase, etc.) are added to decompose rice polysaccharides into monosaccharides or disaccharides that are easily digested and absorbed. Rice, especially brown rice, can be germinated before roasting to be used as a raw material of the beverage of the present invention.

The amount of the enzyme is not particularly limited, but considering the economical aspect and the degree of reaction within an appropriate reaction time, it is preferable to use 0.05-1% by weight of the liquefied enzyme and 0.05-1% by weight of the saccharifying enzyme.

In addition, the reaction temperature of an enzyme can be room temperature (usually 20 degreeC) or more, Preferably it is 30 degreeC or more, More preferably, it makes it react in the range of 60-90 degreeC of liquefaction enzyme, and 60-90 degreeC of glycosylation enzyme.

Fresh ginseng is preferably selected from 4 to 5 years old pesticide ginseng, washed and ground in a blender to make it thick.

The rice extract obtained as described above and the ground ginseng are properly mixed, but the rice extract: ground ginseng: salt: sugar = 58 to 95: 3 to 6: 0.1 to 3: 3 to 6 in a weight ratio is preferable. In this range, the taste of the drink is the highest, the fragrance of fresh ginseng is not fragrant and rich in nutrition.

Hereinafter, the configuration of the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited only to the description below.

Example 1 Brown Rice Extract Preparation Process

end. The brown rice was selected, washed and dried.

I. Dried brown rice browned.

All. Roasted brown rice was crushed into 80 mesh.

la. The ground brown rice powder was mixed with water in a 1: 5 ratio (weight).

hemp. 0.2% liquefied enzyme was added and maintained at 90 ° C. for 1 hour to react.

bar. The temperature was adjusted to 60 ° C., and 0.2% of saccharifying enzyme was added thereto, followed by maintaining for 1 hour or more.

four. The temperature was raised to 105 ° C or higher to stop the enzyme reaction.

Ah. The temperature was reduced to about 60 ° C. and filtered using a filter press to prepare a brown rice extract.

Example  2: fresh ginseng grinding process

end. Fresh ginseng was selected and washed.

I. It put in the blender and grind | pulverized, and it was made into the thick state.

Example 3: Fresh ginseng brown rice beverage manufacturing process

end. Brown rice extract: grind | pulverized ginseng: salt: sugar = 88: 5: 0.1: 5 It was mix | blended in the ratio.

I. The drink was homogenized to 300 bar through a homogenizer.

All. Filled at 85 ° C. at high temperature through a filler.

la. Sterilize by boiling at 121 ℃ for 15 minutes.

Example 4

Brown rice extract: ground fresh ginseng: salt: sugar = 88.3: 4.2: 0.3: 5.5 in a ratio of the formulation was prepared in the same manner as in Example 3.

Example 5

Brown rice extract: ground fresh ginseng: salt: sugar = 89.2: 3.8: 0.5: 5 in a ratio of the formulation was prepared in the same manner as in Example 3.

Comparative Example 1

end. Fresh ginseng was selected and washed.

I. Crushed fresh ginseng: water: salt: sugar = 43: 50: 2: 5 ratio.

I. The drink was homogenized to 300 bar through a homogenizer.

All. Filled at 85 ° C. at high temperature through a filler.

la. Sterilize by boiling at 121 ℃ for 15 minutes.

Experimental Example: Sensory Test

A sensory test was conducted on 30 males and females in their 30s and 40s with respect to the vegetable health beverage containing the ginseng of the present invention prepared by the method of Examples 3, 4 and 5, and the results are shown in the following table. 1 is shown.

division color incense Overall taste harmony Example 3 4 4 4 Example 4 2 3 3 Example 5 3 2 2 Comparative Example 1 One One One

(Very good: 4, good: 3, moderate: 2, bad: 1)

As shown in Table 1, the vegetable health drink containing the ginseng of the present invention has a good visual color compared to the product manufactured using only the ginseng, and the ginseng contains an appropriate amount, and the fragrant aroma and the savory taste of the rice bitter taste. It can be seen that this has been improved.

Claims (4)

Rice extract obtained by roasting rice, pulverizing into powder, adding water, liquefying and saccharifying; and Fresh ginseng crushed product obtained by grinding fresh ginseng; And Obtained by mixing salt and sugar, homogeneous, hot filling and sterilizing, The rice extract: fresh ginseng pulverized: salt: sugar is a vegetable health drink containing ginseng, characterized in that blended in a weight ratio of 58 to 95: 3 to 6: 0.1 to 3: 3 to 6. The method of claim 1, The vegetable health drink containing the ginseng is a vegetable health drink containing ginseng, characterized in that the homogenization to 200 ~ 500 bar (bar). The method of claim 1, The vegetable health drink containing the ginseng is a vegetable health drink containing ginseng, characterized in that the high temperature filling at 60 ~ 95 ℃. The method of claim 1, The vegetable health drink containing the ginseng is a vegetable health drink containing ginseng, characterized in that sterilization 5 to 25 minutes at 115 ~ 125 ℃