KR20100108025A - Cereal containing red ginseng and preparing method thereof - Google Patents
Cereal containing red ginseng and preparing method thereof Download PDFInfo
- Publication number
- KR20100108025A KR20100108025A KR1020090026460A KR20090026460A KR20100108025A KR 20100108025 A KR20100108025 A KR 20100108025A KR 1020090026460 A KR1020090026460 A KR 1020090026460A KR 20090026460 A KR20090026460 A KR 20090026460A KR 20100108025 A KR20100108025 A KR 20100108025A
- Authority
- KR
- South Korea
- Prior art keywords
- red ginseng
- cereal
- weight
- grains
- ginseng
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
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- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
Description
본 발명은 홍삼을 함유하는 씨리얼 및 이의 제조방법에 관한 것으로, 보다 상세하게는 홍삼을 발효시킨 후 침출 및 분쇄하여, 홍삼 침출액 및 홍삼 분말을 얻는 단계;와 감미료가 첨가된 곡류에 상기 홍삼 침출액을 넣고 증자하는 단계;와 상기 증자된 곡류를 건조한 후, 밀링(milling)하여 홍삼곡류로 성형하는 단계; 및 상기 성형된 홍삼곡류를 파핑(popping)한 후, 파핑된 홍삼곡류에 상기 홍삼 침출액 및 홍삼 분말이 첨가된 물엿 혼합물을 스프레이하는 단계;를 포함하는 것을 특징으로 하는 홍삼을 함유하는 씨리얼의 제조방법에 관한 것이다.The present invention relates to a cereal containing red ginseng and a method for preparing the same, and more particularly, by leaching and pulverizing red ginseng, obtaining red ginseng leachate and red ginseng powder; and the red ginseng leachate into cereals to which sweetener is added. Putting and cooking; and drying the cooked grains to form red ginseng grains by milling; And popping the molded red ginseng grains, and then spraying a syrup mixture containing the red ginseng leachate and red ginseng powder to the red ginseng grains, the red ginseng-containing cereal comprising: It is about.
홍삼(Red Ginseng)은 6년근 수삼을 쪄서 건조시켜 수분함량이 14％ 이하가 되도록 가공한 것으로, 제조과정 중 갈색화 반응이 촉진되어 농다갈색의 색상을 띄며 단단한 형태로 원형을 유지시킨 인삼이다. 홍삼은 가공건조를 통한 수분감소로 세균과 곰팡이 및 미생물의 오염을 막고, 부피와 무게를 감소시켜 저장, 운반이 용 이하다. 인삼의 대표적 유효성분인 사포닌 정량방법과 품질관리의 발달로 인해 가공과정 동안 사포닌이 분해되는 것을 최대한 억제하게 되었고, 사포닌 외 말톨, 진세노사이드 Rh2 등의 유효성분이 추가로 밝혀지게 되었다. 현재까지 홍삼에 대한 성분 및 약리적 효능에 대해 국내외에서 수많은 연구가 진행되고 있으며, 특히 홍삼은 항산화 활성(권용훈, 김경현, 전철, 성금수, 장재철, 고려인삼학회지, 24(1), 29-34, 2000)을 가지고 있다고 보고된 바 있다.Red ginseng (Red Ginseng) is a ginseng that has been steamed for 6 years and dried and processed to have a water content of 14% or less. Red ginseng is easy to store and transport by reducing moisture through processing and drying, preventing contamination of bacteria, mold and microorganisms, and reducing volume and weight. The development of saponin quantification method and quality control, which is the representative active ingredient of ginseng, prevented the degradation of saponin during the processing process, and it was revealed that active ingredients such as saponin, maltol, and ginsenoside Rh2 were added. To date, numerous studies have been conducted at home and abroad on the components and pharmacological effects of red ginseng, especially red ginseng's antioxidant activity 2000).
홍삼중 고려 홍삼은 동양에서 오랜 세월동안 신비의 영약으로 복용되어 왔으며, 근래에 이르러 수많은 약리효능이 과학적으로 입증되면서 의약품 및 건강식품으로써 세계적으로 인정받고 있다. 홍삼은 가공방법과 성상에 따라 원형유지 홍삼과 가공 홍삼으로 분류할 수 있으며 특히 원형유지 홍삼에는 외관, 성상 등의 품질요소를 중요시하고 있다. Among the red ginseng, Korean red ginseng has been taken as a mysterious medicine for many years in the Orient, and recently, many pharmacological effects have been scientifically proven and are recognized worldwide as medicines and health foods. Red ginseng can be classified into circular-maintained red ginseng and processed red ginseng according to processing methods and properties. Especially, red-green ginseng emphasizes quality factors such as appearance and appearance.
홍삼은 다량의 사포닌을 포함하고 있고, 현재까지 약 25종의 진세노사이드가 분리되었고 그 화학구조가 모두 밝혀졌다. 이러한 홍삼은 당뇨, 고혈압, 노화를 방지하는 항산작용 및 암세포 증식억제성분 등 많은 효과가 있어서, 전통적으로 널리 사용되고 있다. 특히, 진세노사이드 Rh1은 암 전이 억제 및 혈소판 응집억제 작용이, 진세노사이드 Rh2는 항암활성 및 암세포 분화 유도(즉, 정상세포화)작용이, 진세노사이드 Rg3은 암세포 전이 억제작용, 혈소판 응집억제 작용 및 간 상해 억제작용, 혈관이완 작용 및 항암제 내성 작용이 있는 것으로 알려져 있다. 또한 Rb1은 중추신경계에 억제적, 진정작용이 있으며, Rg1은 중추신경 흥분작용 및 면역기능을 강화시키는 것으로 알려저 있다. Rc는 혈청 단백질합성 촉진작용 및 플라스민 활성 화 작용이 있으며, Rf는 통각세포에 존재하는 칼슘 채널을 차단함으로써 통증을 억제한다. 그리고 Re는 DNA와 RNA합성을 하고, Rh2는 항암작용을 나타낸다고 알려져 있다. Red ginseng contains a large amount of saponin. To date, about 25 species of ginsenosides have been isolated and their chemical structures have been fully identified. The red ginseng has a number of effects such as diabetes, hypertension, anti-oxidant action to prevent aging and cancer cell proliferation inhibitors, has been widely used traditionally. In particular, ginsenoside Rh1 has the effect of inhibiting cancer metastasis and platelet aggregation, ginsenoside Rh2 has the anticancer activity and induction of cancer cell differentiation (ie, normal cellization), and ginsenoside Rg3 has the effect of inhibiting cancer cell metastasis and platelet aggregation. It is known to have inhibitory action and liver injury inhibitory action, vascular relaxation action and anticancer drug resistance action. In addition, Rb1 is inhibitory and sedative in the central nervous system, and Rg1 is known to enhance central nervous system excitability and immune function. Rc promotes serum protein synthesis and plasmin activation, and Rf blocks pain by blocking calcium channels present in nociceptive cells. Re is known to synthesize DNA and RNA, and Rh2 has anticancer activity.
홍삼의 진세노사이드에는 그 밖에 Ra1, Ra2, Ra3, Rb1, Rb2, Rb3 등이 포함되어 있고, 인슐린 유사성분 및 혈당 강하성분으로는 산성펩타이트, 아데노신, 망간함유물질, 피로글루 타민산, 파낙산(panaxan A, B, C, D) 등이 포함되어 있다. 또한 항산화성분(노화방지)으로는 살리실산, 비닐릭산, 페루린산, 카페일산, 쿠마릭산, 씨린직산, 말톨 등이 포함되어 있고, 폴리아세틸렌계 화합물질 파낙시돌(panaxydol) 및 파낙시트리올(panaxytriol)등이 포함되어 있는 것으로 학회 등에 발표되고 있다. Other ginsenosides of red ginseng include Ra1, Ra2, Ra3, Rb1, Rb2, and Rb3.Insulin-like components and hypoglycemic components include acidic peptides, adenosine, manganese-containing substances, pyroglutamic acid, and par Butyric acids (panaxan A, B, C, D) and the like. In addition, antioxidant components (anti-aging) include salicylic acid, vinylic acid, perulinic acid, caffeic acid, coumalic acid, cylinic acid, maltol, and the like, and polyacetylene-based compound panaxydol and panacytriol ( panaxytriol), etc. are published in the society.
따라서 현재 상기 유용성분을 포함한 홍삼을 이용한 다양한 상품들이 개발되고 있으나, 사포닌 등의 유용성분을 더 증가시키기 위한 홍삼의 발효방법에 대한 연구는 아직 미흡한 실정이다. Therefore, various products using the red ginseng including the useful ingredient are currently being developed, but studies on the fermentation method of the red ginseng to increase the useful ingredients such as saponin are still insufficient.
콜라겐은 동물의 뼈, 연골, 이, 건(腱), 피부 외에 물고기의 비늘 등을 구성하는 경단백질(硬蛋白質)로, 섬유상 고체로 존재하고 전자현미경으로 보면 복잡한 가로무늬 구조로 되어 있으며, 물, 묽은 산, 묽은 알칼리에 녹지 않지만 끓이면 젤라틴이 되어 용해된다. Collagen is a light protein that constitutes bones, cartilage, teeth, tendons, skin and other fish scales. Collagen exists as a fibrous solid and has a complicated horizontal pattern structure under an electron microscope. Insoluble in dilute acids and dilute alkali, but boils into gelatin and dissolves.
콜라겐의 구성 아미노산은 프롤린, 옥시프롤린, 글리신 등이며, 그 중에서도 다른 단백질에 존재하지 않는 옥시프롤린의 함량이 높다는 것이 특징이다. 또한, 콜라겐은 비타민 C를 같이 섭취하면, 비타민 C가 콜라겐 형성과 유지에 많은 도움 을 주며 체내의 흡수를 높여주는 것으로 알려져 있다. 비타민 C는 콜라겐 합성에 중요한 요소로서, 콜라겐 사이의 결합을 형성하여 결합의 안정성과 강도를 증가시키는 역할을 담당한다고 한다. 그러므로 콜라겐의 우수한 효능을 이용하기 위해서는 비타민 C와 함께 섭취하는 것이 좋다.The constituent amino acids of collagen are proline, oxyproline, glycine and the like, and among them, the content of oxyproline, which is not present in other proteins, is high. In addition, when collagen is ingested with vitamin C, it is known that vitamin C helps the formation and maintenance of collagen and enhances absorption in the body. Vitamin C is an important factor in collagen synthesis, and it is said that it forms a bond between collagen and increases the stability and strength of the bond. Therefore, in order to take advantage of the excellent collagen, it is recommended to take with vitamin C.
실크 펩타이드는 실크의 원료인 명주실을 저분자 상태인 아미노산 및 이미노산 몇개의 결합상태로 분해시킨 것을 말한다. 건강한 누에가 오령삼일(38일)이 지나면 실샘에서 명주실을 토사해내는데 이 명주실, 즉 비단실이 100% 단백질로 구성 되어있는 것을 일본 동경대 교수 히라바야시가 발견을 했다. Silk peptide refers to the decomposition of silk silk, which is a raw material of silk, into a bound state of a few amino acids and imino acids. After 3 days (38 days) of healthy silkworms, the silk thread excites the silk thread, which was discovered by Professor Hirabayashi of the University of Tokyo, Japan.
사람의 인체는 70%의 수분(혈액)과 30%의 단백질로 구성이 되어 있다. 사람의 머리카락 , 피부, 손톱, 발톱, 관절 연골, 여성호르몬, 남성호르몬, 성장성호르몬, 이 모두가 단백질이다. 그래서 실크를 먹으면 인체에 대단한 영향을 미친다. 그러나 실크 자체가 워낙 고분자라 사람이 먹었을 땐 소화 흡수가 되지 않는다. 아무리 좋은 것이라도 흡수가 되질 않으면 소용이 없다. 그래서 이 비단실을 가수분해 공법으로 잘게 분해해서 분자의 크기를 아주 미세하게 하여 유아들의 분유보다도 더 미세하게 만든 것이 실크 펩타이드라고 할 수 있다. 이러한 실크 펩타이드를 사람이 섭취했을 때 92% 이상 흡수가 된다고 한다.The human body is composed of 70% water (blood) and 30% protein. Human hair, skin, nails, toenails, articular cartilage, female hormones, male hormones, and growth hormones are all proteins. So, eating silk has a great effect on the human body. However, silk itself is so high that it can't be digested and absorbed by humans. No matter how good it is, if it can not be absorbed. Thus, silk peptides are broken down finely by the hydrolysis method to make the size of the molecule very fine and finer than infant formula. These silk peptides are absorbed by more than 92% of human consumption.
본 발명의 목적은 보다 영양도 풍부하고 맛과 향이 좋은 씨리얼을 제공하고자 함이며, 상기 씨리얼의 제조법을 확립하여 보다 경제적이며 효율적인 씨리얼의 제조방법을 제공하고자 함이다.An object of the present invention is to provide a cereal that is more nutritious and tastes better, and to establish a method of manufacturing the cereal to provide a more economical and efficient method of producing a cereal.
상기의 과제를 해결하고자,To solve the above problems,
본 발명은 곡류, 당류 및 홍삼을 포함하는 것을 특징으로 하는 홍삼 함유 씨리얼을 제공한다. The present invention provides cereals containing red ginseng, comprising cereals, sugars and red ginseng.
또한 본 발명은 (1) 홍삼을 발효시킨 후 침출 및 분쇄하여, 홍삼 침출액 및 홍삼 분말을 얻는 단계; (2) 감미료가 첨가된 곡류에 상기 (1)의 홍삼 침출액을 넣고 증자하는 단계; (3) 상기 (2)의 증자된 곡류를 건조한 후, 밀링(milling)하여 홍삼곡류로 성형하는 단계; 및 (4) 상기 (3)의 성형된 홍삼곡류를 파핑(popping)한 후, 파핑된 홍삼곡류에 상기 (1)의 홍삼 침출액 및 홍삼 분말이 첨가된 물엿 혼합물을 스프레이하는 단계;를 포함하는 것을 특징으로 하는 홍삼 함유 씨리얼의 제조방법을 제공한다.In addition, the present invention (1) fermented red ginseng and then leaching and grinding, to obtain a red ginseng leaching solution and red ginseng powder; (2) adding the red ginseng leachate of the above (1) to the grains added with sweetener and steaming; (3) drying the cooked grains of (2) and then milling them into red ginseng grains; And (4) popping the molded red ginseng grains of (3), and then spraying the syrup mixture containing the red ginseng leachate and red ginseng powder of (1) on the popped red ginseng grains. Provided is a method for producing red ginseng containing cereals.
본 발명의 홍삼 함유 씨리얼 및 이의 제조방법은 홍삼의 유효성분을 포함하 며 특유의 향과 맛을 가진 건강기능식품을 제공하며, 또한 현대인의 입맛을 충족시킬 수 있는 즉석 식사 대용식품을 소비자들에게 대량생산하여 공급할 수 있는 기능성 씨리얼의 체계적 생산방법을 제공할 수 있다.Red ginseng-containing cereal of the present invention and a manufacturing method thereof includes an active ingredient of red ginseng, provides a health functional food with a unique aroma and taste, and also provides consumers with instant meal replacement foods that can satisfy the taste of modern people. We can provide a systematic production method of functional cereal that can be mass produced and supplied.
본 발명은 곡류, 당류 및 홍삼을 포함하는 것을 특징으로 하는 홍삼 함유 씨리얼을 제공한다.The present invention provides cereals containing red ginseng, comprising cereals, sugars and red ginseng.
본 발명에서 상기 홍삼은 수삼을 증삼한 후 항온항습기로 1차 건조하고 진공건조기로 2차 건조시킨 후, 당류, 비타민 및 알코올을 함유한 혼합 발효액에 침지하고 유산균주로 발효시킨 진세노사이드를 함유하는 발효홍삼일 수 있다.In the present invention, the red ginseng is first ginseng ginseng ginseng and then dried first with a thermo-hygrostat and secondly dried with a vacuum dryer, immersed in a mixed fermentation broth containing sugars, vitamins and alcohols and containing ginsenoside fermented with lactic acid bacteria. It may be fermented red ginseng.
또한 본 발명에서 상기 곡류는 쌀, 옥수수, 귀리, 보리, 콩, 수수, 기장, 조 및 밀로 이루어진 군에서 선택된 어느 하나 이상이고, 상기 당류는 곡류 100중량부 대비, 설탕, 포도당, 과당, 맥아당, 올리고당, 아스파탐 및 스테비오사이드로 이루어진 군에서 선택된 어느 하나 이상의 감미료 1~30중량부와 물엿 1~30중량부이고,상기 홍삼은 곡류 100중량부 대비, 1~20중량부일 수 있다.In the present invention, the grains are any one or more selected from the group consisting of rice, corn, oats, barley, beans, millet, millet, crude and wheat, and the sugars are 100 parts by weight of grains, sugar, glucose, fructose, maltose, 1 to 30 parts by weight of any one or more sweetener selected from the group consisting of oligosaccharides, aspartame and stevioside and 1 to 30 parts by weight syrup, and the red ginseng may be 1 to 20 parts by weight based on 100 parts by weight of cereals.
또한 본 발명에서 상기 씨리얼은 콜라겐, 실크 펩타이드 중에서 선택된 어느 하나 이상의 기능성 성분을 추가로 더 포함할 수 있다.In addition, the cereal in the present invention may further include any one or more functional ingredients selected from collagen, silk peptide.
본 발명은 (1) 홍삼을 발효시킨 후 침출 및 분쇄하여, 홍삼 침출액 및 홍삼 분말을 얻는 단계; (2) 감미료가 첨가된 곡류에 상기 (1)의 홍삼 침출액을 넣고 증자하는 단계; (3) 상기 (2)의 증자된 곡류를 건조한 후, 밀링(milling)하여 홍삼곡 류로 성형하는 단계; 및 (4) 상기 (3)의 성형된 홍삼곡류를 파핑(popping)한 후, 파핑된 홍삼곡류에 상기 (1)의 홍삼 침출액 및 홍삼 분말이 첨가된 물엿 혼합물을 스프레이하는 단계;를 포함하는 것을 특징으로 하는 홍삼 함유 씨리얼의 제조방법을 제공한다.The present invention (1) fermenting red ginseng and then leaching and grinding, to obtain a red ginseng leaching solution and red ginseng powder; (2) adding the red ginseng leachate of the above (1) to the grains added with sweetener and steaming; (3) drying the cooked grains of (2) and then milling them into red ginseng grains; And (4) popping the molded red ginseng grains of (3), and then spraying the syrup mixture containing the red ginseng leachate and red ginseng powder of (1) on the popped red ginseng grains. Provided is a method for producing red ginseng containing cereals.
본 발명의 씨리얼 제조방법에서 상기 홍삼 발효는 수삼을 증삼한 후 항온항습기로 1차 건조하고 진공건조기로 2차 건조시킨 후, 당류, 비타민 및 알코올을 함유한 혼합 발효액에 침지하고 유산균주로 발효시킨 것일 수 있다.In the cereal manufacturing method of the present invention, the red ginseng fermentation is made by adding red ginseng, firstly dried in a constant temperature and humidity chamber and secondly dried in a vacuum dryer, and then immersed in a mixed fermentation broth containing sugars, vitamins and alcohols and fermented with lactic acid bacteria. Can be.
또한 본 발명의 씨리얼 제조방법에서 상기 곡류 증자는 쌀, 옥수수, 귀리, 보리, 콩, 수수, 기장, 조 및 밀로 이루어진 군에서 선택된 어느 하나 이상의 곡류에, 곡류 100중량부 대비, 설탕, 포도당, 과당, 맥아당, 올리고당, 아스파탐 및 스테비오사이드로 이루어진 군에서 선택된 어느 하나 이상의 감미료 1~30중량부 및 홍삼 침출액 1~5중량부를 첨가할 수 있다.In addition, in the cereal manufacturing method of the present invention, the grain cooker is rice, corn, oats, barley, soybeans, sorghum, millet, crude and wheat to any one or more grains selected from the group, 100 parts by weight of cereals, sugar, glucose, fructose 1 to 30 parts by weight of any one or more sweeteners selected from the group consisting of maltose, oligosaccharides, aspartame and stevioside, and 1 to 5 parts by weight of red ginseng leachate may be added.
또한 본 발명의 씨리얼 제조방법에서 상기 물엿 혼합물은 증자된 곡류 100중량부 대비, 상기 홍삼 침출액 1~5중량부 및 홍삼 분말 1~10중량부를 물엿 1~30중량부를 첨가한 것일 수 있다.In addition, in the cereal manufacturing method of the present invention, the syrup mixture may be added to 1 to 30 parts by weight of starch syrup, 1 to 5 parts by weight of the red ginseng leachate and 1 to 10 parts by weight of red ginseng powder, relative to 100 parts by weight of cooked cereals.
또한 본 발명의 씨리얼 제조방법에서 상기 물엿 혼합물에 콜라겐, 실크 펩타이드 중에서 선택된 어느 하나 이상의 기능성 성분을 추가로 더 첨가할 수 있다.In addition, in the cereal preparation method of the present invention, any one or more functional ingredients selected from collagen and silk peptide may be further added to the syrup mixture.
이하 본 발명의 홍삼을 함유하는 씨리얼 및 이의 제조방법에 대하여 보다 구체적으로 설명한다. Hereinafter, a cereal containing red ginseng of the present invention and a manufacturing method thereof will be described in more detail.
본 발명은 즉석 식사의 대용식이 된 씨리얼에 있어서, 기존 통상의 씨리얼 보다 영양이 높고 맛도 좋은 기능성 씨리얼을 제공하며, 이러한 기능성 씨리얼의 제조방법을 제공한다.The present invention provides a functional cereal that is higher in nutrition and taste than conventional cereals, and provides a method of manufacturing such functional cereals.
본 발명의 홍삼을 함유하는 씨리얼은 기존의 공지된 씨리얼과 달리, 홍삼을 포함함으로써 홍삼의 유효성분인 진세노사이드(사포닌)를 소비자가 용이하게 섭취할 수 있도록 하여 당뇨, 고혈압, 노화방지를 위한 항산작용 및 암세포 증식억제 등의 효과를 가진다. 또한 기능성 성분(콜라겐, 실크 펩타이드)등의 추가로 피부미용개선 효과를 가지는 기능성 씨리얼을 제공할 수 있다.Cereal containing red ginseng of the present invention, unlike the conventional known cereals, by including ginseng so that consumers can easily ingest ginsenoside (saponin), an active ingredient of red ginseng for diabetes, hypertension, anti-aging It has effects such as antioxidant activity and cancer cell proliferation inhibition. In addition, functional ingredients (collagen, silk peptide) and the like can further provide a functional cereal having an improvement in skin beauty.
본 발명의 홍삼을 함유하는 씨리얼의 제조방법은 상기 기능성 씨리얼의 제조를 위한 최적의 조건을 찾아내어, 보다 경제적이고 신속한 씨리얼의 제조방법을 제공할 수 있다.The manufacturing method of the cereal containing red ginseng of the present invention can find the optimum conditions for the production of the functional cereal, and can provide a more economical and rapid method of manufacturing the cereal.
본 발명은 곡류, 당류 및 홍삼을 포함하는 것을 특징으로 하는 홍삼 함유 씨리얼을 제공한다.The present invention provides cereals containing red ginseng, comprising cereals, sugars and red ginseng.
본 발명에서 상기 홍삼은 수삼을 증삼한 후 항온항습기로 1차 건조하고 진공건조기로 2차 건조시킨 후, 당류, 비타민 및 알코올을 함유한 혼합 발효액에 침지하고 유산균주로 발효시킨 진세노사이드를 함유하는 발효홍삼일 수 있다.In the present invention, the red ginseng is first ginseng ginseng ginseng and then dried first with a thermo-hygrostat and secondly dried with a vacuum dryer, immersed in a mixed fermentation broth containing sugars, vitamins and alcohols and containing ginsenoside fermented with lactic acid bacteria. It may be fermented red ginseng.
바람직하게는 상기 홍삼은 6년근 수삼을 준비하고, 수삼의 뿌리가 잘리지 않게 잘 세척하고, 이를 오토클레이브(Autoclave)를 사용하여 90~98℃에서 1~3시간 동안 증삼한다. 증삼 후, 상기 증삼된 수삼을 항온항습기를 이용하여 15℃에서 18시간 동안 1차 건조한다. 2차 건조는 상기 1차 건조된 수삼을 진공건조기를 이용하 여 20℃에서 2시간 동안 2차 건조한다. 2차 건조 후에 수득된 홍삼의 수분량은 10~15%가 되도록 한다.Preferably, the red ginseng is prepared 6 years old ginseng, washed well so that the root of the ginseng is not cut, it is increased for 1 to 3 hours at 90 ~ 98 ℃ using an autoclave (Autoclave). After red ginseng, the red ginseng is first dried at 15 ° C. for 18 hours using a thermo-hygrostat. Secondary drying is secondary drying of the first dried ginseng for 2 hours at 20 ℃ using a vacuum dryer. The amount of red ginseng obtained after the second drying is 10 to 15%.
이는 지나친 고온과 장시간에서의 수삼 건조시 홍삼의 색이 변하거나 유효성분 등이 파괴되는 것을 방지하기 위한 최적의 선택조건이 된다. 이들 저온 건조과정에서의, 온도와 건조시간의 제한수치는 사포닌을 가장 많이 함유하며, 홍삼의 탄화와 변색을 방지하기 위한 최적의 조건으로써의 임계적 의의를 갖는 수치라 할 수 있다. This is an optimal selection condition for preventing the red ginseng from changing color or destroying the active ingredient when the ginseng is dried at an excessive temperature and for a long time. In these low temperature drying process, the limit values of temperature and drying time contain the most saponin, and can be said to have critical significance as an optimal condition for preventing carbonization and discoloration of red ginseng.
상기 홍삼 발효시 상기 혼합 발효액은 포도당, 설탕, 과당 중에서 선택된 어느 하나 이상의 당류; 비타민 A, 비타민 B, 비타민 C, 비타민 E 중에서 선택된 어느 하나 이상의 비타민; 및 알코올을 포함할 수 있다.The fermentation broth when the red ginseng fermentation is any one or more sugars selected from glucose, sugar, fructose; At least one vitamin selected from vitamin A, vitamin B, vitamin C, and vitamin E; And alcohols.
바람직하게는 상기 혼합 발효액은 설탕 7중량%, 비타민 C 0.03중량% 및 잔부의 에탄올을 포함할 수 있다. 이들 수치는 최적의 홍삼발효를 위한 조건이며, 발효의 경제성을 고려한 혼합 발효액 구성분들의 함량 수치가 된다.Preferably the mixed fermentation broth may include 7% by weight of sugar, 0.03% by weight of vitamin C and the balance of ethanol. These values are the conditions for optimal red ginseng fermentation and become the content values of the mixed fermentation broth components in consideration of the economics of fermentation.
상기 홍삼 발효시 상기 유산균주는 락토바실러스 카제이(Lactobacillus casei), 락토바실러스 퍼멘텀(Lactobacillus fermentum), 락토바실러스 불가리커스(Lactobacillus bulgaricus), 락토바실러스 아시도필루스(Lactobacillus acidophillus), 락토바실러스 람노스(Lactobacillus rhamnose), 락토바실러스 플란타룸(Lactobacillus plantarum), 스트렙코커스 써모필러스(streptococcus thermophilus), 비피도박테리움 비피듐(Bifidobacterium bifidum) 중에서 선택된 어느 하나 이상일 수 있다.The lactobacillus strains during fermentation of red ginseng are Lactobacillus casei, Lactobacillus fermentum, Lactobacillus bulgaricus, Lactobacillus ashdophilus, Lactobacillus acidophillus, and Lactobacillus rhamno Lactobacillus rhamnose), Lactobacillus plantarum, Streptococcus thermophilus, may be any one or more selected from Bifidobacterium bifidum.
바람직하게는 락토바실러스 퍼멘텀(Lactobacillus fermentum), 락토바실러스 불가리커스(Lactobacillus bulgaricus)를 2:1의 배합으로 혼합하여 혼합 발효액에 첨가하여 사용한다.Preferably, Lactobacillus fermentum (Lactobacillus fermentum), Lactobacillus bulgaricus (Lactobacillus bulgaricus) is mixed in a 2: 1 combination is used to add to the mixed fermentation broth.
상기 홍삼 발효시 상기 발효는 혼합 발효액 중량 대비, 2차까지 건조된 홍삼 30중량부를 혼합 발효액에 침지하고, 상기 락토바실러스 퍼멘텀(Lactobacillus fermentum)와 락토바실러스 불가리커스(Lactobacillus bulgaricus)를 2:1로 혼합한 균주를 0.01중량부를 접종하여, 32℃에서 17일간 발효시킬 수 있다.When fermentation of the red ginseng, the fermentation is immersed in the mixed fermentation 30 parts by weight of the red ginseng dried to the secondary, relative to the weight of the mixed fermentation broth, and the Lactobacillus fermentum (Lactobacillus fermentum) and Lactobacillus bulgaricus 2: 2: 0.01 parts by weight of the mixed strains may be inoculated and fermented at 32 ° C for 17 days.
또한 본 발명에서 상기 곡류는 쌀, 옥수수, 귀리, 보리, 콩, 수수, 기장, 조 및 밀로 이루어진 군에서 선택된 어느 하나 이상이고, 상기 당류는 곡류 100중량부 대비, 설탕, 포도당, 과당, 맥아당, 올리고당, 아스파탐 및 스테비오사이드로 이루어진 군에서 선택된 어느 하나 이상의 감미료 1~30중량부와 물엿 1~30중량부이고, 상기 홍삼은 곡류 100중량부 대비, 1~20중량부일 수 있다.In the present invention, the grains are any one or more selected from the group consisting of rice, corn, oats, barley, beans, millet, millet, crude and wheat, and the sugars are 100 parts by weight of grains, sugar, glucose, fructose, maltose, 1 to 30 parts by weight of any one or more sweeteners selected from the group consisting of oligosaccharides, aspartame and stevioside and 1 to 30 parts by weight of starch syrup, and the red ginseng may be 1 to 20 parts by weight based on 100 parts by weight of cereals.
바람직하게는 상기 곡류는 쌀이고, 상기 당류는 곡류 100중량부 대비, 설탕 15중량부와 물엿 15중량부이고, 상기 홍삼은 10중량부일 수 있다.Preferably, the cereals are rice, the sugars may be 15 parts by weight of sugar and 15 parts by weight of starch syrup, based on 100 parts by weight of grains, and the red ginseng may be 10 parts by weight.
또한 본 발명에서 상기 씨리얼은 콜라겐, 실크 펩타이드 중에서 선택된 어느 하나 이상의 기능성 성분을 추가로 더 포함할 수 있다.In addition, the cereal in the present invention may further include any one or more functional ingredients selected from collagen, silk peptide.
바람직하게는 상기 곡류 100중량부 대비, 콜라겐 0.01~1중량부 및 실크 펩타이드 0.01~1중량부를 추가로 더 포함할 수 있다.Preferably, 100 parts by weight of the grains may further include 0.01-1 part by weight of collagen and 0.01-1 part by weight of silk peptide.
본 발명의 제조방법은 홍삼을 발효시킨 후 침출 및 분쇄하여, 홍삼 침출액과 홍삼 분말을 얻는 단계;와 감미료가 첨가된 곡류에 상기 홍삼 침출액을 넣고 증자하는 단계;와 상기 증자된 곡류를 건조한 후, 밀링(milling)하여 홍삼곡류로 성형하는 단계; 및 상기 성형된 홍삼곡류를 파핑(popping)한 후, 파핑된 홍삼곡류에 상기 홍삼 침출액 및 홍삼 분말이 첨가된 물엿 혼합물을 스프레이하는 단계;를 포함한다. 이하 단계별로 구체적인 홍삼을 함유하는 씨리얼의 제조방법을 설명한다.In the manufacturing method of the present invention, the red ginseng is fermented and then leached and pulverized, obtaining red ginseng leachate and red ginseng powder; and adding the red ginseng leachate to the grain added sweetener; and drying the cooked cereals, Milling to form red ginseng grains; And after popping the molded red ginseng grains, spraying a syrup mixture to which the red ginseng leachate and red ginseng powder are added to the popped red ginseng grains. Hereinafter, a method of preparing cereals containing specific red ginseng will be described.
[1 단계] 홍삼을 발효시킨 후 침출 및 분쇄하여, 홍삼 침출액 및 홍삼 분말을 얻는 단계[Step 1] fermenting red ginseng and then leaching and grinding to obtain red ginseng leachate and red ginseng powder
수삼을 증삼한 후 항온항습기로 1차 건조하고 진공건조기로 2차 건조시킨 후, 당류, 비타민 및 알코올을 함유한 혼합 발효액에 침지하고 유산균주로 발효시켜 발효홍삼을 제조한다. 상기 발효홍삼을 상용화된 추출기로 침출하고, 또 한편 발효홍삼을 곱게 분쇄하여 홍삼 침출액 및 홍삼 분말을 얻는다.The fresh ginseng is dried and then dried first with a constant temperature and humidity chamber and secondly with a vacuum dryer, and then fermented with a mixed fermentation broth containing sugars, vitamins and alcohols and fermented with lactic acid bacteria to produce fermented red ginseng. The fermented red ginseng is leached with a commercially available extractor, and the fermented red ginseng is ground finely to obtain a red ginseng leachate and red ginseng powder.
[2 단계] 감미료가 첨가된 곡류를 증자하는 단계[Step 2] adding sweetener-added grains
쌀, 옥수수, 귀리, 보리, 콩, 수수, 기장, 조 및 밀로 이루어진 군에서 선택된 어느 하나 이상의 곡류에, 곡류 100중량부 대비, 설탕, 포도당, 과당, 맥아당, 올리고당, 아스파탐 및 스테비오사이드로 이루어진 군에서 선택된 어느 하나 이상의 감미료 1~30중량부 및 상기 1 단계서 얻은 홍삼 침출액 1~5중량부를 첨가하고 상용화된 스팀기로 증자시킨다.Group consisting of sugar, glucose, fructose, maltose, oligosaccharides, aspartame and stevioside, to 100 parts by weight of any one or more grains selected from the group consisting of rice, corn, oats, barley, soybeans, sorghum, millet, crude and wheat. 1 to 30 parts by weight of any one or more sweeteners selected from 1 and 5 parts by weight of the red ginseng leachate obtained in step 1 are added and steamed using a commercially available steamer.
[3 단계] 증자된 곡류를 건조한 후, 밀링하여 홍삼곡류로 성형하는 단계[Step 3] drying the cooked grains, and milling them into red ginseng grains
상기 2단계서 증자시킨 곡류를 건조시키고, 상용화된 밀링기로 밀링하여 성형된 홍삼곡류를 얻는다.The grains added in step 2 are dried and milled with a commercially available mill to obtain shaped red ginseng grains.
[4 단계] 성형된 홍삼곡류를 파핑한 후, 파핑된 홍삼곡류에 홍삼 침출액 및 홍삼 분말이 첨가된 물엿 혼합물을 스프레이하는 단계[Step 4] After the molded red ginseng grains are popped, spraying syrup mixture containing red ginseng leachate and red ginseng powder on the red ginseng grains
상기 3단계서 성형된 홍삼곡류를 상용화된 파핑기로 파핑한 후, 증자된 곡류 100중량부 대비, 상기 1 단계서 얻은 홍삼 침출액 1~5중량부 및 홍삼 분말 1~10중량부를 물엿 1~30중량부에 첨가하여 제조한 물엿 혼합물을 스프레이하여 홍삼 함유 씨리얼을 제조한다.After popping the red ginseng grains formed in the third step with a commercialized paping machine, 1 to 5 parts by weight of red ginseng leachate and 1 to 10 parts by weight of red ginseng powder obtained in the first step, compared to 100 parts by weight of cooked grains, 1 to 30 parts by weight syrup A red ginseng-containing cereal is prepared by spraying a starch mixture prepared by adding to a portion.
또한 본 단계에서 상기 물엿 혼합물에 곡류 100중량부 대비, 콜라겐 0.01~1중량부, 실크 펩타이드 0.01~1중량부 중에서 선택된 어느 하나 이상의 기능성 성분을 추가로 더 첨가하여 홍삼 함유 씨리얼을 제조한다.In addition, the red ginseng-containing cereal is prepared by further adding one or more functional ingredients selected from 100 parts by weight of grains, 0.01 to 1 part by weight of collagen, and 0.01 to 1 part by weight of silk peptide to the starch syrup mixture.
이하 본 발명의 실시예 및 실험예를 설명한다. 다만, 이하의 실시예 등은 본 발명을 보다 상세하게 설명하기 위한 것으로, 본 발명의 권리범위를 이에 한정하고자 하는 것은 아니다.Hereinafter, examples and experimental examples of the present invention will be described. However, the following examples and the like are intended to describe the present invention in more detail, and the scope of the present invention is not intended to be limited thereto.
홍삼 제조의 실시예 및 실험예Examples and Experimental Examples of Red Ginseng Preparation
<실시예 1> 홍삼의 제조Example 1 Preparation of Red Ginseng
충청남도 금산에서 생산된 6년근 수삼을 준비하고, 수삼의 뿌리가 잘리지 않게 잘 세척하고, 이를 오토클레이브(Autoclave)를 사용하여 94℃에서 2시간 동안 증삼하였다. 증삼 후, 상기 증삼된 수삼을 항온항습기를 이용하여 15℃에서 18시간 동안 1차 건조하였다. 2차 건조는 상기 1차 건조된 수삼을 진공건조기를 이용하여 20℃에서 2시간 동안 2차 건조하였다.Six-year-old ginseng produced in Geumsan, Chungcheongnam-do was prepared, and the roots of the ginseng were washed well, and then it was increased for 2 hours at 94 ° C. using an autoclave. After red ginseng, the red ginseng was first dried at 15 ° C. for 18 hours using a thermo-hygrostat. Secondary drying of the first dried ginseng was secondarily dried at 20 ° C. for 2 hours using a vacuum dryer.
<실시예 2> 발효된 홍삼의 제조Example 2 Preparation of Fermented Red Ginseng
1. 충청남도 금산에서 생산된 6년근 수삼을 준비하고, 수삼의 뿌리가 잘리지 않게 잘 세척하고, 이를 오토클레이브(Autoclave)를 사용하여 94℃에서 2시간 동안 증삼하였다. 증삼 후, 상기 증삼된 수삼을 항온항습기를 이용하여 15℃에서 18시간 동안 1차 건조하였다. 2차 건조는 상기 1차 건조된 수삼을 진공건조기를 이용하여 20℃에서 2시간 동안 2차 건조하였다.1. Prepare 6-year-old ginseng produced in Geumsan, Chungcheongnam-do, wash well to avoid cutting the roots of ginseng, and increase it for 2 hours at 94 ° C using an autoclave. After red ginseng, the red ginseng was first dried at 15 ° C. for 18 hours using a thermo-hygrostat. Secondary drying of the first dried ginseng was secondarily dried at 20 ° C. for 2 hours using a vacuum dryer.
2. 혼합 발효액 중량 대비, 상기 건조된 홍삼 30중량부를 설탕 7중량%, 비타민 C 0.03중량% 및 잔부의 에탄올을 포함하는 혼합 발효액에 침지시키고, 락토바실러스 퍼멘텀(Lactobacillus fermentum)와 락토바실러스 불가리커스(Lactobacillus bulgaricus)를 2:1로 혼합한 균주를 접종하여, 32℃에서 17일간 발효시켜 발효된 홍삼을 제조하였다.2. By weight of mixed fermentation broth, 30 parts by weight of the dried red ginseng was immersed in a mixed fermentation broth containing 7% by weight of sugar, 0.03% by weight of vitamin C and the balance of ethanol, and Lactobacillus fermentum and Lactobacillus vulgaris (Lactobacillus bulgaricus) was inoculated with a strain mixed 2: 1, fermented red ginseng was prepared by fermentation at 32 ℃ for 17 days.
<비교예 1> 홍삼의 제조Comparative Example 1 Preparation of Red Ginseng
충청남도 금산에서 생산된 6년근 수삼을 준비하고, 수삼의 뿌리가 잘리지 않 게 잘 세척하고, 이를 오토클레이브(Autoclave)를 사용하여 94℃에서 2시간 동안 증삼하였다. 증삼 후, 상기 증삼된 수삼을 일반건조기를 이용하여 50℃에서 20시간 동안 건조시켜 홍삼을 제조하였다(저온에서 2단계의 건조과정을 거치지 않은 홍삼제조).Six-year-old ginseng was prepared from Geumsan, Chungcheongnam-do, and the roots of the ginseng were washed well, and then it was steamed for 2 hours at 94 ° C. using an autoclave. After red ginseng, the red ginseng was dried for 20 hours at 50 ° C. using a general dryer to prepare red ginseng (prepared red ginseng without undergoing two steps of drying at low temperature).
<비교예 2> 발효된 홍삼의 제조Comparative Example 2 Preparation of Fermented Red Ginseng
1. 충청남도 금산에서 생산된 6년근 수삼을 준비하고, 수삼의 뿌리가 잘리지 않게 잘 세척하고, 이를 오토클레이브(Autoclave)를 사용하여 94℃에서 2시간 동안 증삼하였다. 증삼 후, 상기 증삼된 수삼을 일반건조기를 이용하여 50℃에서 20시간 동안 건조시켜 홍삼을 제조하였다.1. Prepare 6-year-old ginseng produced in Geumsan, Chungcheongnam-do, wash well to avoid cutting the roots of ginseng, and increase it for 2 hours at 94 ° C using an autoclave. After red ginseng, the red ginseng was dried for 20 hours at 50 ° C. using a general dryer to prepare red ginseng.
2. 혼합발효액 중량 대비, 상기 건조된 홍삼 30중량부를 설탕 7중량%, 비타민 C 0.03중량% 및 잔부의 에탄올을 포함하는 혼합 발효액에 침지시키고, 락토바실러스 퍼멘텀(Lactobacillus fermentum)와 락토바실러스 불가리커스(Lactobacillus bulgaricus)를 2:1로 혼합한 균주를 접종하여, 32℃에서 17일간 발효시켜 발효홍삼을 제조하였다(저온에서 2단계의 건조과정을 거치지 않은 발효된 홍삼 제조).2. 30 parts by weight of the dried red ginseng was immersed in a mixed fermentation broth containing 7% by weight of sugar, 0.03% by weight of vitamin C and the balance of ethanol, and Lactobacillus fermentum and Lactobacillus vulgaris (Lactobacillus bulgaricus) was inoculated with a strain mixed 2: 1, fermented red ginseng was prepared by fermentation at 32 ° C. for 17 days (prepared fermented red ginseng without undergoing two steps of drying at low temperature).
<실험예 1> 제조된 홍삼의 진세노사이드 함량 분석 실험Experimental Example 1 Ginsenoside Content Analysis of the Prepared Red Ginseng
1. 상기의 실시예 1, 2 및 비교예 1, 2에 의하여 제조된 홍삼(각각의 시료)의 진세노사이드 함량과 성분을 측정하기 위하여, 시판되는 Wako사(Japan)의 HPLC법을 이용한 함량측정제품을 구입하여 사용하였다.1.The content using the HPLC method of commercially available Wako (Japan) in order to measure the ginsenoside content and components of the red ginseng (each sample) prepared in Examples 1 and 2 and Comparative Examples 1 and 2, respectively. The measurement product was purchased and used.
2. 구체적인 측정방법과 결과2. Specific measuring method and result
각각의 시료 5g에 80％ 메탄올 100㎖을 첨가하고 환류냉각 장치를 이용하여 80℃에서 2회 반복하여 추출한 다음 추출물을 모아 감압 농축한 후 농축물을 20㎖의 증류수에 녹여 진세노사이드 함량측정실험에 이용하였다.100 ml of 80% methanol was added to 5 g of each sample, extracted twice at 80 ° C. using a reflux condenser, and the extracts were concentrated under reduced pressure, and the concentrate was dissolved in 20 ml of distilled water. Used for.
홍삼의 진세노사이드 조성을 HPLC로 분석한 결과는 이하 표 1과 같았다.HPLC analysis of the ginsenosides composition of red ginseng was shown in Table 1 below.
[표 1] 진세노사이드의 함량 분석 실험 결과Table 1 Results of content analysis experiments of ginsenosides
상기 표 1에서 알 수 있듯이, 비교예 1, 2에 비하여 실시예 1, 2의 방법에 의하여 제조된 홍삼이 유효성분인 사포닌을 더 함유한다는 것을 알 수 있었다. 즉, 같은 홍삼이라도 제조방법상의 차이로 인한 홍삼의 효과는 명백히 다르며, 본 발명은 상기의 실험예를 통하여 기존의 방법으로 제조되는 홍삼에 비하여 사포닌을 더 많이 유지하는 홍삼의 제조방법의 최적조건을 찾았다고 할 수 있었다. 또한 실시예 1의 방법으로 제조된 홍삼보다는 발효과정을 거친 실시예 2의 방법으로 제조된 발효된 홍삼이 보다 다량의 진세노사이드 성분을 포함하다는 것을 알았다. 이는 발효 된 홍삼이 유산균에 의한 발효과정에서 유효성분인 진세노사이드가 홍삼내에서 더 잘 용출되어, 용출되어 검출될 수 있는 진세노사이드를 발효과정을 거치지 않은 홍삼보다 더 많이 함유한다는 것을 알 수 있었다. As can be seen from Table 1, it was found that red ginseng prepared by the method of Examples 1 and 2 further contains saponin as an active ingredient, as compared to Comparative Examples 1 and 2. That is, even the same red ginseng effect of the red ginseng due to the difference in the manufacturing method is clearly different, the present invention is the optimum conditions of the manufacturing method of the red ginseng to maintain more saponin compared to the red ginseng prepared by the conventional method through the above experimental example I could find it. In addition, it was found that the fermented red ginseng prepared by the method of Example 2, which had undergone the fermentation process, rather than the red ginseng prepared by the method of Example 1, contained more ginsenoside components. This indicates that fermented red ginseng contains more ginsenosides, which are more active in red ginseng during the fermentation process by lactic acid bacteria, and contain more ginsenosides that can be eluted and detected. there was.
홍삼 함유 씨리얼 제조의 실시예 및 실험예Examples and Experimental Examples of Red Ginseng-Containing Cereals
상기 실시예 1 및 2의 방법으로 제조된 홍삼을 이용한 홍삼 함유 씨리얼의 제조에 관한 실시예 및 실험예를 이하에서 설명한다.Examples and experimental examples related to the preparation of red ginseng-containing cereal using red ginseng prepared by the methods of Examples 1 and 2 will be described below.
<실시예 3> 홍삼 함유 씨리얼의 제조Example 3 Preparation of Red Ginseng-Containing Cereals
1. 상기 실시예 1에서 제조한 홍삼에서, 추출기를 이용하여 홍삼 침출액을 추출하여 별도로 보관하고, 또 한편 분쇄기로 홍삼을 갈아 홍삼 분말을 얻었다. 1. From the red ginseng prepared in Example 1, the red ginseng leachate was extracted and stored separately using an extractor, and the red ginseng was ground with a grinder to obtain red ginseng powder.
2. 세척하여 물기를 제거한 쌀 10㎏에, 설탕 1.5㎏ 및 상기 1.에서 얻은 홍삼 침출액 0.25㎏를 첨가한 후 스팀기로 증자시켰다.2. To 10 kg of washed and drained rice, 1.5 kg of sugar and 0.25 kg of red ginseng leachate obtained in 1. were added and steamed with a steamer.
3. 상기 2.에서 증자시킨 쌀을 건조시킨 후, 롤러로 밀링하여 펴내어 홍삼곡류로 성형하였다. 건조의 신속을 위하여 훈풍건조를 이용하였고, 상용화된 성형기로 통상의 씨리얼 크기인 2~10㎜의 지름을 갖는 알갱이로 성형하였다.3. The rice cooked in 2. was dried, milled with a roller, and spread out to form red ginseng grains. Hot air drying was used for rapid drying, and was molded into particles having a diameter of 2 to 10 mm, which is a normal cereal size, using a commercially available molding machine.
4. 상기 3.에서 성형된 홍삼곡류를 상용화된 파핑기로 파핑하고, 상기 1.에서 얻은 홍삼 침출액 0.25㎏ 및 홍삼 분말 0.5㎏을 물엿 1.5㎏에 첨가하여 제조한 물엿 혼합물을 상기 파핑된 홍삼곡류에 스프레이하여 홍삼 함유 씨리얼을 제조하였다.4. The red ginseng grains molded in the above step 3. were popped with a commercially available paping machine, and the starch syrup mixture prepared by adding 0.25 kg of red ginseng leachate and 0.5 kg of red ginseng powder to 1.5 kg of starch syrup was added to the red ginseng grains. Red ginseng containing cereal was prepared by spraying.
<실시예 4> 홍삼 함유 씨리얼의 제조Example 4 Preparation of Red Ginseng-Containing Cereals
1. 상기 실시예 2에서 제조한 홍삼에서, 추출기를 이용하여 홍삼 침출액을 추출하여 별도로 보관하고, 또 한편 분쇄기로 홍삼을 갈아 홍삼 분말을 얻었다. 1. From the red ginseng prepared in Example 2, the red ginseng leachate was extracted and stored separately using an extractor, and the red ginseng was ground with a grinder to obtain red ginseng powder.
2. 세척하여 물기를 제거한 쌀 10㎏에, 설탕 1.5㎏ 및 상기 1.에서 얻은 홍삼 침출액 0.25㎏를 첨가한 후 스팀기로 증자시켰다.2. To 10 kg of washed and drained rice, 1.5 kg of sugar and 0.25 kg of red ginseng leachate obtained in 1. were added and steamed with a steamer.
3. 상기 2.에서 증자시킨 쌀을 건조시킨 후, 롤러로 밀링하여 펴내어 홍삼곡류로 성형하였다. 건조의 신속을 위하여 훈풍건조를 이용하였고, 상용화된 성형기로 통상의 씨리얼 크기인 2~10㎜의 지름을 갖는 알갱이로 성형하였다.3. The rice cooked in 2. was dried, milled with a roller, and spread out to form red ginseng grains. Hot air drying was used for rapid drying, and was molded into particles having a diameter of 2 to 10 mm, which is a normal cereal size, using a commercially available molding machine.
4. 상기 3.에서 성형된 홍삼곡류를 상용화된 파핑기로 파핑하고, 상기 1.에서 얻은 홍삼 침출액 0.25㎏ 및 홍삼 분말 0.5㎏을 물엿 1.5㎏에 첨가하여 제조한 물엿 혼합물을 상기 파핑된 홍삼곡류에 스프레이하여 홍삼 함유 씨리얼을 제조하였다.4. The red ginseng grains molded in the above step 3. were popped with a commercially available paping machine, and the starch syrup mixture prepared by adding 0.25 kg of red ginseng leachate and 0.5 kg of red ginseng powder to 1.5 kg of starch syrup was added to the red ginseng grains. Red ginseng containing cereal was prepared by spraying.
<실시예 5-12> 홍삼 함유 씨리얼의 제조Example 5-12 Preparation of Red Ginseng-Containing Cereals
상기 실시예 4와 같은 방법으로 씨리얼을 제조하되, 홍삼 침출액과 홍삼 분말의 함량비를 달리하여 홍삼 씨리얼을 제조하였다(이하 표 2 참조).A cereal was prepared in the same manner as in Example 4, but the red ginseng cereal was prepared by varying the content ratio of the red ginseng leachate and the red ginseng powder (see Table 2 below).
[표 2] (단위:㎏)[Table 2] (Unit: kg)
다른 제조
조건은 실
시예 4와
동일
Other manufacturers
Condition
With example 4
same
<비교예 3> 홍삼 함유 씨리얼의 제조Comparative Example 3 Preparation of Red Ginseng-Containing Cereals
1. 상기 비교예 1에서 제조한 홍삼에서, 추출기를 이용하여 홍삼 침출액을 추출하여 별도로 보관하고, 또 한편 분쇄기로 홍삼을 갈아 홍삼 분말을 얻었다. 1. From the red ginseng prepared in Comparative Example 1, the red ginseng leachate was extracted and stored separately using an extractor, and the red ginseng was ground with a grinder to obtain red ginseng powder.
2. 세척하여 물기를 제거한 쌀 10㎏에, 설탕 1.5㎏ 및 상기 1.에서 얻은 홍삼 침출액 0.25㎏를 첨가한 후 스팀기로 증자시켰다.2. To 10 kg of washed and drained rice, 1.5 kg of sugar and 0.25 kg of red ginseng leachate obtained in 1. were added and steamed with a steamer.
3. 상기 2.에서 증자시킨 쌀을 건조시킨 후, 롤러로 밀링하여 펴내어 홍삼곡류로 성형하였다. 건조의 신속을 위하여 훈풍건조를 이용하였고, 상용화된 성형기로 통상의 씨리얼 크기인 2~10㎜의 지름을 갖는 알갱이로 성형하였다.3. The rice cooked in 2. was dried, milled with a roller, and spread out to form red ginseng grains. Hot air drying was used for rapid drying, and was molded into particles having a diameter of 2 to 10 mm, which is a normal cereal size, using a commercially available molding machine.
4. 상기 3.에서 성형된 홍삼곡류를 상용화된 파핑기로 파핑하고, 상기 1.에서 얻은 홍삼 침출액 0.25㎏ 및 홍삼 분말 0.5㎏을 물엿 1.5㎏에 첨가하여 제조한 물엿 혼합물을 상기 파핑된 홍삼곡류에 스프레이하여 홍삼 함유 씨리얼을 제조하였다.4. The red ginseng grains molded in the above step 3. were popped with a commercially available paping machine, and the starch syrup mixture prepared by adding 0.25 kg of red ginseng leachate and 0.5 kg of red ginseng powder to 1.5 kg of starch syrup was added to the red ginseng grains. Red ginseng containing cereal was prepared by spraying.
<비교예 4> 홍삼 함유 씨리얼의 제조Comparative Example 4 Preparation of Cereals containing Red Ginseng
1. 상기 비교예 2에서 제조한 홍삼에서, 추출기를 이용하여 홍삼 침출액을 추출하여 별도로 보관하고, 또 한편 분쇄기로 홍삼을 갈아 홍삼 분말을 얻었다. 1. From the red ginseng prepared in Comparative Example 2, the red ginseng leachate was extracted and stored separately using an extractor, and the red ginseng was ground with a grinder to obtain red ginseng powder.
2. 세척하여 물기를 제거한 쌀 10㎏에, 설탕 1.5㎏ 및 상기 1.에서 얻은 홍삼 침출액 0.25㎏를 첨가한 후 스팀기로 증자시켰다.2. To 10 kg of washed and drained rice, 1.5 kg of sugar and 0.25 kg of red ginseng leachate obtained in 1. were added and steamed with a steamer.
3. 상기 2.에서 증자시킨 쌀을 건조시킨 후, 롤러로 밀링하여 펴내어 홍삼곡류로 성형하였다. 건조의 신속을 위하여 훈풍건조를 이용하였고, 상용화된 성형기로 통상의 씨리얼 크기인 2~10㎜의 지름을 갖는 알갱이로 성형하였다.3. The rice cooked in 2. was dried, milled with a roller, and spread out to form red ginseng grains. Hot air drying was used for rapid drying, and was molded into particles having a diameter of 2 to 10 mm, which is a normal cereal size, using a commercially available molding machine.
4. 상기 3.에서 성형된 홍삼곡류를 상용화된 파핑기로 파핑하고, 상기 1.에서 얻은 홍삼 침출액 0.25㎏ 및 홍삼 분말 0.5㎏을 물엿 1.5㎏에 첨가하여 제조한 물엿 혼합물을 상기 파핑된 홍삼곡류에 스프레이하여 홍삼 함유 씨리얼을 제조하였다.4. The red ginseng grains molded in the above step 3. were popped with a commercially available paping machine, and the starch syrup mixture prepared by adding 0.25 kg of red ginseng leachate and 0.5 kg of red ginseng powder to 1.5 kg of starch syrup was added to the red ginseng grains. Red ginseng containing cereal was prepared by spraying.
<실험예 2> 홍삼 함유 씨리얼의 관능검사 실험Experimental Example 2 Sensory Test Experiment of Red Ginseng-Containing Cereals
본 발명인 홍삼을 함유하는 씨리얼은 식사대용의 식품으로서 수요자의 선호도도 높아야 할 것인바, 이하 상기 실시예 3-12 및 비교예 3-4의 방법으로 제조된 씨리얼의 관능검사를 실시하였다. 또한 시중에 유통되는 씨리얼을 대조구로 하여 관능검사 결과를 비교하여 보았다.Cereal containing red ginseng of the present invention should have a high degree of preference of consumers as a food for meal replacement, and was subjected to sensory test of cereals prepared by the methods of Example 3-12 and Comparative Example 3-4. In addition, we compared the sensory test results using the commercially available cereal as a control.
관능검사는 상기의 실시예들 및 비교예들에 의하여 제조된 씨리얼을 1일간 상온(25℃)에서 보관 후 실시하였고, 본 실험에 대한 관심을 가지며 검사원으로서의 적합성이 인정된 15명을 선발하여 본 실험의 목적을 설명하고 적절한 훈련을 시킨 후 실시하였다.The sensory test was carried out after storage of the cereal prepared by the above examples and comparative examples at room temperature (25 ℃) for 1 day, and selected 15 people who were interested in this experiment and recognized the suitability as a tester The purpose of the experiment was explained and appropriate training was conducted.
평가항목은 씨리얼의 단맛, 시각적 기호도(색태), 향미, 조직감 및 종합적인 맛이며, 각 특성의 평가는 9점 척도법(15명의 평균을 구하여 소수점 이하 자리는 반올림함.)을 이용하였으며, 점수가 높을수록 선호도가 좋아지는 것으로 나타내도록 하였다. 이하 표 3은 관능검사의 결과를 보여준다. The evaluation items were cereal sweetness, visual taste (color), flavor, texture, and overall taste. The evaluation of each characteristic was carried out using a 9-point scale (average of 15 people rounded to the nearest decimal place). The higher it is, the better the preference. Table 3 below shows the results of the sensory test.
[표 3] 관능검사 결과Table 3 Sensory Test Results
기호도Visual
Likelihood
(선호도)A comprehensive taste
(preference)
(상기 표 3에서 대조구 1은 켈로그사에서 제조된 콘푸라이트 씨리얼이며, 대조구 2는 켈로그사에서 제조된 스페셜 K 씨리얼이다.)(In Table 3, Control 1 is cornfurite cereal manufactured by Kellogg, and Control 2 is Special K cereal manufactured by Kellogg.)
상기 표 3의 결과에서 보듯이, 전반적으로 실시예들의 제조방법에 의하여 제조된 씨리얼의 기호도가, 비교예들의 제조방법에 의하여 제조된 씨리얼 보다 좋다는 결론을 얻을 수 있었다. 이러한 결과는 특히 홍삼 제조시의 건조방법상의 차이로 시각적 기호도(탄화정도) 및 향미상의 차이로 인한 결과로 판단되어진다.As shown in the results of Table 3, it can be concluded that the overall preference of the cereals produced by the manufacturing method of the embodiments is better than the cereals manufactured by the manufacturing method of the comparative examples. This result is considered to be a result of the difference in visual preference (carbonization) and flavor due to the difference in drying method in manufacturing red ginseng.
또한 본 발명의 홍삼 함유 씨리얼은 기호도 면에서도 시중에 제조되어 판매되고 있는 대조구에 비하여 뒤떨어지지 않는다는 것을 알 수 있었다. 홍삼을 씨리얼에 포함하는 경우 삼의 진한 향이나 맛으로 기호도가 떨어질 수도 있는다 단점도 본 발명의 실험예에 의하여 극복이 가능하다는 것도 증명할 수 있었다. 아울러 본 발명의 씨리얼은 홍삼을 함유함으로 인한 건강식 대용식으로써의 효능을 가지며, 그에 관한 효능은 앞서 살핀바와 같이 홍삼의 기능으로부터 당업자라면 용이하게 알 수 있을 것이다.In addition, it was found that the red ginseng-containing cereal of the present invention is not inferior to the control prepared and marketed in terms of preference. If red ginseng is included in the cereal, the taste may be reduced by the rich aroma or taste of the ginseng. The disadvantage could also be proved by the experimental example of the present invention. In addition, the cereal of the present invention has an effect as a healthy food substitute by containing red ginseng, and the efficacy thereof will be readily known to those skilled in the art from the function of red ginseng as salpin bar.
한편 실시예들의 비교시에는 큰 유의적 차이는 없었으나, 실시예 4, 8, 9의 제조방법으로 제조된 홍삼 함유 씨리얼이 관능검사에서 우수한 결과를 보여준바, 보다 최적 홍삼 함량의 범위도 알 수 있었다.On the other hand, there was no significant difference in the comparison of the examples, but the red ginseng containing cereals prepared by the preparation methods of Examples 4, 8, and 9 showed excellent results in the sensory test, and the range of more optimal red ginseng content was also known. there was.
기능성 성분을 추가로 함유하는 홍삼 함유 씨리얼 제조의 실시예Example of Preparation of Red Ginseng-Containing Cereals Further Containing Functional Ingredients
상기 실시예 3 및 4과 같은 방법으로 홍삼 함유 씨리얼을 제조하되, 기능성 성분인 콜라겐 또는 실크 펩타이드를 추가하여 씨리얼을 제조하였다.Red ginseng-containing cereals were prepared in the same manner as in Examples 3 and 4, but cereals were prepared by adding collagen or silk peptides as functional ingredients.
<실시예 13> 기능성 성분을 더 포함하는 홍삼 함유 씨리얼의 제조Example 13 Preparation of Red Ginseng-Containing Cereals Further Containing Functional Ingredients
1. 상기 실시예 1에서 제조한 홍삼에서, 추출기를 이용하여 홍삼 침출액을 추출하여 별도로 보관하고, 또 한편 분쇄기로 홍삼을 갈아 홍삼 분말을 얻었다. 1. From the red ginseng prepared in Example 1, the red ginseng leachate was extracted and stored separately using an extractor, and the red ginseng was ground with a grinder to obtain red ginseng powder.
2. 세척하여 물기를 제거한 쌀 10㎏에, 설탕 1.5㎏ 및 상기 1.에서 얻은 홍삼 침출액 0.25㎏를 첨가한 후 스팀기로 증자시켰다.2. To 10 kg of washed and drained rice, 1.5 kg of sugar and 0.25 kg of red ginseng leachate obtained in 1. were added and steamed with a steamer.
3. 상기 2.에서 증자시킨 쌀을 건조시킨 후, 롤러로 밀링하여 펴내어 홍삼곡류로 성형하였다. 건조의 신속을 위하여 훈풍건조를 이용하였고, 상용화된 성형기로 통상의 씨리얼 크기인 2~10㎜의 지름을 갖는 알갱이로 성형하였다.3. The rice cooked in 2. was dried, milled with a roller, and spread out to form red ginseng grains. Hot air drying was used for rapid drying, and was molded into particles having a diameter of 2 to 10 mm, which is a normal cereal size, using a commercially available molding machine.
4. 상기 3.에서 성형된 홍삼곡류를 상용화된 파핑기로 파핑하고, 상기 1.에서 얻은 홍삼 침출액 0.25㎏ 및 홍삼 분말 0.5㎏과 기능성 성분인 콜라겐 10㎎을 물엿 1.5㎏에 첨가하여 제조한 물엿 혼합물을 상기 파핑된 홍삼곡류에 스프레이하여 홍삼 함유 씨리얼을 제조하였다.4. The syrup mixture prepared by adding red ginseng grains molded in 3. to a commercialized paping machine, adding 0.25 kg of red ginseng leachate and 0.5 kg of red ginseng powder and 10 mg of collagen as functional ingredient to 1.5 kg of starch syrup. Was sprayed on the red ginseng grains to prepare a red ginseng-containing cereal.
<실시예 14-21> 기능성 성분을 더 포함하는 홍삼 함유 씨리얼의 제조<Example 14-21> Preparation of red ginseng-containing cereal further comprising a functional ingredient
상기 실시예 13과 같은 방법으로 씨리얼을 제조하되, 기능성 성분의 함량을 이하의 표 4와 같이 하여 홍삼 함유 씨리얼을 제조하였다.Cereal was prepared in the same manner as in Example 13, but the red ginseng-containing cereal was prepared as shown in Table 4 below.
[표 4] (단위:g)[Table 4] (Unit: g)
물엿 혼합물에 추가 혼합
되는 기능성 성분량
Add to starch mixture
Functional ingredient amount
<실시예 22> 기능성 성분을 더 포함하는 홍삼 함유 씨리얼의 제조<Example 22> Preparation of red ginseng-containing cereal further comprising a functional ingredient
1. 상기 실시예 2에서 제조한 홍삼에서, 추출기를 이용하여 홍삼 침출액을 추출하여 별도로 보관하고, 또 한편 분쇄기로 홍삼을 갈아 홍삼 분말을 얻었다. 1. From the red ginseng prepared in Example 2, the red ginseng leachate was extracted and stored separately using an extractor, and the red ginseng was ground with a grinder to obtain red ginseng powder.
2. 세척하여 물기를 제거한 쌀 10㎏에, 설탕 1.5㎏ 및 상기 1.에서 얻은 홍삼 침출액 0.25㎏를 첨가한 후 스팀기로 증자시켰다.2. To 10 kg of washed and drained rice, 1.5 kg of sugar and 0.25 kg of red ginseng leachate obtained in 1. were added and steamed with a steamer.
3. 상기 2.에서 증자시킨 쌀을 건조시킨 후, 롤러로 밀링하여 펴내어 홍삼곡류로 성형하였다. 건조의 신속을 위하여 훈풍건조를 이용하였고, 상용화된 성형기로 통상의 씨리얼 크기인 2~10㎜의 지름을 갖는 알갱이로 성형하였다.3. The rice cooked in 2. was dried, milled with a roller, and spread out to form red ginseng grains. Hot air drying was used for rapid drying, and was molded into particles having a diameter of 2 to 10 mm, which is a normal cereal size, using a commercially available molding machine.
4. 상기 3.에서 성형된 홍삼곡류를 상용화된 파핑기로 파핑하고, 상기 1.에서 얻은 홍삼 침출액 0.25㎏ 및 홍삼 분말 0.5㎏과 기능성 성분인 콜라겐 10㎎을 물엿 1.5㎏에 첨가하여 제조한 물엿 혼합물을 상기 파핑된 홍삼곡류에 스프레이하여 홍삼 함유 씨리얼을 제조하였다.4. The syrup mixture prepared by adding red ginseng grains molded in 3. to a commercialized paping machine, adding 0.25 kg of red ginseng leachate and 0.5 kg of red ginseng powder and 10 mg of collagen as functional ingredient to 1.5 kg of starch syrup. Was sprayed on the red ginseng grains to prepare a red ginseng-containing cereal.
<실시예 23-30> 기능성 성분을 더 포함하는 홍삼 함유 씨리얼의 제조<Example 23-30> Preparation of red ginseng-containing cereal further comprising a functional ingredient
상기 실시예 22와 같은 방법으로 씨리얼을 제조하되, 기능성 성분을 이하의 표 5와 같이 하여 홍삼 함유 씨리얼을 제조하였다.Cereals were prepared in the same manner as in Example 22, except that red ginseng-containing cereals were prepared as shown in Table 5 below.
[표 5] (단위:g)[Table 5] (Unit: g)
물엿 혼합물에 추가 혼합
되는 기능성 성분
Add to starch mixture
Functional Ingredients
상기 실시예 13-30의 방법으로 제조된 기능성 성분을 포함하는 홍삼 함유 씨리얼은 기존의 씨리얼에 부족한 단백질(펩타이드)을 공급하여 보다 균형있는 식사대용식으로서의 역할을 할 것이다. 콜라겐은 피부미용개선에 도움이 되며, 실크 펩타이드는 소화력이 떨어지는 사람들에게도 흡수가 잘 되는 단백질의 구성원이 된다. 특히 콜라겐을 구연산 또는 비타민 C 와 동시에 섭취하면 콜라겐의 흡수율도 높아진다. 본 발명은 이러한 기능성 성분을 식사대용식의 씨리얼에 포함시켜 맛과 영양을 더욱 좋게 하는 신개념의 씨리얼을 제공할 수 있다.Red ginseng-containing cereal containing the functional ingredient prepared by the method of Example 13-30 will serve as a more balanced meal replacement by supplying a protein (peptide) lacking in the existing cereal. Collagen helps improve skin care, and silk peptides are a member of proteins that are easily absorbed by people with poor digestion. In particular, ingesting collagen with citric acid or vitamin C simultaneously increases the absorption of collagen. The present invention can provide a cereal of a new concept by including such a functional ingredient in a meal substitute cereal to further improve taste and nutrition.
본 발명의 홍삼을 함유하는 씨리얼 및 이의 제조방법은 보다 영양을 고루 갖추며, 기호도가 높은 기능성 씨리얼을 찾는 수요자의 욕구를 만족시켜주며, 생산자의 이윤창출에도 기여하여, 궁극적으로는 국가의 산업발전에 이바지 할 것으로 기대된다. Cereal containing the red ginseng of the present invention and its manufacturing method are more nutritious, satisfy the needs of consumers looking for a functional cereal with high preference, contribute to the profit creation of producers, ultimately to the national industrial development It is expected to contribute.
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| KR101386879B1 (en) * | 2013-08-08 | 2014-04-21 | (주) 로드바이오 | Method for producing a fermentation food using mixed lactic acid bacteria and a fermentation food |
| KR101994265B1 (en) * | 2019-03-12 | 2019-06-28 | 대동고려삼 주식회사 | Development of substitute food using stale rice |
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| KR101295549B1 (en) * | 2013-04-16 | 2013-08-12 | 유한회사 가피식품 | Method for producing red ginseng powder with enhanced saponin content |
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| KR101386879B1 (en) * | 2013-08-08 | 2014-04-21 | (주) 로드바이오 | Method for producing a fermentation food using mixed lactic acid bacteria and a fermentation food |
| KR101994265B1 (en) * | 2019-03-12 | 2019-06-28 | 대동고려삼 주식회사 | Development of substitute food using stale rice |
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