KR20110010958A - Health functional red bean paste of cultured wild-ginseng and making method of that - Google Patents

Health functional red bean paste of cultured wild-ginseng and making method of that Download PDF

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Publication number
KR20110010958A
KR20110010958A KR1020090068343A KR20090068343A KR20110010958A KR 20110010958 A KR20110010958 A KR 20110010958A KR 1020090068343 A KR1020090068343 A KR 1020090068343A KR 20090068343 A KR20090068343 A KR 20090068343A KR 20110010958 A KR20110010958 A KR 20110010958A
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South Korea
Prior art keywords
red bean
red
ginseng
wild ginseng
bean paste
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KR1020090068343A
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Korean (ko)
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이동열
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이동열
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Priority to KR1020090068343A priority Critical patent/KR20110010958A/en
Publication of KR20110010958A publication Critical patent/KR20110010958A/en

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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
    • A61K36/258—Panax (ginseng)
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Veterinary Medicine (AREA)
  • Medicinal Chemistry (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Medical Informatics (AREA)
  • Biotechnology (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Agronomy & Crop Science (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

PURPOSE: Health functional cultured mountain ginseng containing red bean paste is provided to offer nutrients of cultured mountain ginseng to red bean paste by inserting cultured mountain ginseng powder. CONSTITUTION: Health functional cultured mountain ginseng containing red bean paste is produced by the following steps: soaking 1kg of red beans to water for 8hours; inserting the red beans into a container with 3L of water, and adding 5~10g of salt before boiling for an hour; inserting 350~500g of sugar, and 50~70ml of oligosaccharide to the boiled red beans, and smashing with wooden spatula while heating; adding 100~150g of almond powder, and 5~10g of cultured mountain ginseng powder, and mixing; and cooling at room temperature before vacuum packing.

Description

Health Functional Red Bean Paste of Cultured Wild-ginseng and Making Method of That}

In the present invention functional red ginseng cultured red bean sediment and the method for producing the red bean sediment is generally used as a boiled in the manufacture of steamed bread or walnut, baking. Red bean sediment is a major problem that the starch, the main ingredient of red beans, ages over time, and it is a major problem to add a large amount of sugar to suppress this.However, the excessive effects of sugar ingestion cause negative effects on health such as obesity, adult disease, and tooth decay. In order to suppress the aging of starch and increase the moisturizing power, a method of reducing the amount of added sugar is required. Therefore, in the present invention, in order to solve the problem of the existing red bean sediment, by reducing the sugar content, by adding the wild ginseng culture root powder can easily consume the active ingredient of wild ginseng culture root, excellent taste and aroma and can satisfy the preference of health functional foods of modern people I will present the development of red bean paste.

The present invention provides a red bean sediment with enhanced health functionalities by adding wild ginseng culture root sterilely cultured in wild ginseng root of ginseng, and a method of manufacturing the same.

The wild ginseng culture root is a sterile mass-produced wild ginseng root of the ginseng using a bioreactor, and the wild ginseng (Panax schinseng NESS) is a natural ginseng that grows naturally in the mountains, and its indications and efficacy are similar to those of ginseng. It is known. The main efficacy of wild ginseng is homeostasis of body control function, anti-fatigue and anti-stress action, blood pressure control and anti-cancer action, arteriosclerosis and hypertension prevention, gastrointestinal function and immune function enhancement and antiviral action have been reported. Looking at the status of technology development using wild ginseng culture root, wild ginseng culture root extract with high saponin content (Korean Patent Registration No. 0711954), manufacturing method of herbal liquor containing wild ginseng culture root (Korean Patent Registration No. 0686888), wild ginseng culture root extract and wild ginseng Method for preparing liqueurs containing culture roots and liquor using them (Korean Patent Registration No. 0648000), Whitening method of Soju with cultured wild ginseng extract extract (Korean Patent Registration No. 0528395), Whitening containing wild ginseng extract of tissue culture Cosmetic composition (Korean Patent Registration No. 0493845), Hue cosmetic composition (Korean Patent Registration No. 0770953) using wild ginseng root extract powder, feed additive composition (Korean Patent Registration No. 0493789), cultured with wild ginseng culture root Method for preparing hemp fermented wine and fermented wine obtained therefrom (Korean Patent Registration No. 0459 256), food for improving liver fibrosis containing wild ginseng culture root extract (Korean Patent Registration No. 0472220), manufacturing method of Yakju by multi-step fermentation strengthening method with cultured wild ginseng (Korean Patent Registration No. 0528396), wild ginseng extract and herbal medicine It is mostly limited to the development of alcoholic beverages and cosmetics using wild ginseng cultured root extracts such as skin anti-aging cosmetic composition containing extracts (Korean Patent Registration No. 0538078), and is widely used in confectionery baking where wild ginseng cultured root is a popular food and can be easily consumed. The technology added to red bean paste is not developed until now.

Red Bean ( Phaseolus) angularis ) is also called small or red soybean, contains about 50% of carbohydrates such as starch, about 20% of protein, and the pigment of the shell contains anthocyanin pigment. When it comes in contact with acid or air, it turns red. In recent years, food has been diversified due to economic improvement and social development.However, walnuts, steamed buns and manchuria are still popular as a favorite food or gift for all ages. have. The current state of the technology for red bean paste is as follows. Manufacturing method of red bean paste (Korean Patent Publication No. 10-2005-0025758), Novel red bean paste composition (Korean Patent Publication No. 1998-0008030), Preparation of red bean paste (Korean Patent Registration No. 0496411), Shaped bread Various red bean pastes such as adzuki bean sediment (Korean Utility Model Registration No. 20-0177428) of the genus material have been developed.

The present invention ginseng culture root red bean sediment and its manufacturing method to provide functionally enhanced red bean sediment focused on the nutritional part of wild ginseng culture root, nutrition of red ginseng sediment by adding the unique flavor and taste, pharmacological effects and nutrients of wild ginseng culture root The purpose is to enhance the ingredients and to improve the functional part in the use of confectionery baking. In general, red bean sediment is manufactured by adding a large amount of sugar to red beans, so the negative effects on health such as obesity, adult disease, and tooth decay due to excessive sugar intake.

In the present invention, by adding the ginseng culture root powder to the red bean paste to improve the flavor and taste of the red bean sediment, the nutritional component of the wild ginseng culture root is contained when using the confectionery baking, and to complete the wild ginseng culture root red bean sediment with higher sensual preference than the general red bean paste.

In order to complete the health functional enhanced red bean paste added to the present invention wild ginseng culture root and the preparation method thereof, the sensory characteristics of the general red bean paste without wild ginseng culture root and wild ginseng culture root red bean sediment were compared. The sensory test was divided into groups of younger than 20 years, 20-40 years old, and 41 years old and older, and the items such as taste, aroma, color, texture, and overall acceptability of red bean paste were evaluated.

The present invention relates to a healthy functional red bean paste prepared by the lyophilized wild ginseng culture root powder, domestic red beans, sugar, oligosaccharides, almond powder, and the like, and a method for preparing the same.

The wild ginseng culture root used in the present invention was produced by Vitrosys Co., Ltd., produced in a sterile large-scale bioreactor, and no harmful pesticides or harmful heavy metal components were detected. Does not contain various saponins, especially Rg3. Rh2 is a unique ingredient found only in wild ginseng and red ginseng, and it contains about four times more in wild ginseng culture root than red ginseng. In the present invention, the wild ginseng culture root was lyophilized and prepared as 100-150 mesh powder, and the sensory taste was examined by performing sensory tests such as taste and aroma, texture, overall palatability of red bean paste.

Functional enhanced wild ginseng cultured root red bean sediment and its manufacturing method according to the present invention can be easily ingested pharmacological components and nutritional ingredients of wild ginseng cultured root by adding wild ginseng cultured root powder to red bean sediment and contribute to the improvement of national health, health functional food It satisfies the preferences of modern people, can be widely used in the consumption of bread, the consumption of which is increasing due to the westernization of dietary habits, can enjoy the useful ingredients of wild ginseng culture root easily for men and women, walnuts, which are widely used for gifts, It is a useful invention that can be used as a sediment such as steamed bread, manchuria, moon cake, etc., and thus, it can be used to make healthy taste food with high-quality food.

The functional functional red bean paste using the wild ginseng culture root of the present invention and a manufacturing method thereof will be described in detail.

In the present invention ginseng culture root red bean sediment and its manufacturing method, wild ginseng culture root was used by Vitrosys Co., Ltd. added wild ginseng culture root powder to red bean sediment to enhance the flavor and taste, the nutritional component is strengthened bread width in confectionery baking It can be widely used, which is suitable for the preference of modern people who consider health as important.

The present invention will be described in detail in the following examples, but the scope of the present invention is not limited to these examples and composition ratios.

Production method of red ginseng culture root red bean paste of the present embodiment comprises the steps of preparing a wild ginseng culture root powder; Preparing red bean sediment with domestic red beans, sugar, oligosaccharides, salt, wild ginseng cultured root powder, etc .; The prepared ginseng culture root red bean paste is cooled; The cooled ginseng culture root red bean sediment may be divided into a packaging step of vacuum packaging.

Referring to the present invention ginseng culture root red bean sediment production method through the following Examples.

Example:

Wild ginseng culture root preparation process; The wild ginseng culture root powder was lyophilized and dried to 100-150 mesh, and the color value of the wild ginseng root was 66.56, a value (red), 7.40, and b value (yellow). 31.43.

Wild ginseng culture root red bean sediment production process; Soak 1kg of domestic red beans in water at room temperature for 8 hours, put them in a container with 3ℓ of water, add 5-10g of salt, and boil at 100 ℃ for 1 hour. Put 350 ~ 500g of sugar and 50 ~ 70ml of oligosaccharide in the ripened red beans and simmer them while crushing the ripe red beans with a wooden spatula so that the moisture content in the red bean paste is about 10%. Stir off with fire at 10% moisture content for 2 minutes and stir with a wooden spatula. Prepare almond powder as 50-70 mesh, add 100-150 g, and 5-10 g of wild ginseng cultured root powder.

Wild ginseng culture root red bean paste cooling process; The red ginseng culture root red bean paste prepared above is cooled for 60 to 90 minutes at room temperature.

Wild ginseng culture root red bean paste packing process; Completed by vacuum packaging the red ginseng culture root red bean paste cooled in the above.

Comparative Example: The general red bean paste prepared to compare with the red ginseng cultured red bean sediment prepared by the above method was prepared by the mixing ratio of the wild ginseng cultured red bean sediment and the conventional red bean sediment production method except for the wild ginseng cultured root in the manufacturing process.

Sensory test results of health functional enhanced red bean sediment added with the wild ginseng culture root prepared in the present invention are shown in Table 3. Sensory tests were assessed using a five-point scale (5: very good, 4: good, 3: moderate, 2: bad, 1: very bad) divided into taste, aroma, texture, and overall preference. The age group was divided into three layers of younger than 20 years, 20-40 years old, and 41 years old and older, and 10 men and women were selected for the evaluation of sensory characteristics.

Sensory Evaluation of Red Ginseng Cultured Red Ginseng Root division flavor incense Texture Overall preference Normal
Red bean paste Under 20 3.6 4.2 4.1 3.5 20-40 years old 3.8 4.2 4.3 3.9 41 years old or older 4.3 4.0 4.2 4.2 Wild ginseng
Culture root
Red bean paste Under 20 4.1 3.9 4.4 4.2 20-40 years old 4.6 4.3 4.4 4.5 41 years old or older 4.8 4.6 4.5 4.8

As indicated above, in the group under 20 years old used to sweetness and various kinds of instant foods, the general adzuki bean sediment and wild ginseng cultured root adzuki sediment showed low palatability, but in the group of 41 years old or more who are concerned about various diseases, Appeared to be very high. In terms of sensory evaluation, wild ginseng cultured red bean sediment showed higher scores in aroma and taste than general red bean sediment.

Based on the above results, it was found that the red bean sediment added with wild ginseng cultured root powder improved in aroma and taste compared to the general red bean sediment, and the sensory test result also showed high consumer preference. However, younger people under 20 years of age showed lower preference in wild ginseng cultured red bean sediment compared to various kinds of bakery products on the market because of low sugar content and low irritant taste. The pharmacological efficacy of wild ginseng culture root, the necessity of ingesting low-sugar foods, and the efficacy of pure and light red beans of domestic ginseng are required.

Claims (2)

1kg of domestic red beans soaked in water at room temperature for 8 hours, then dried, put in a container with 3 liters of water, put 5-10 g of salt, and boiled red beans at 100 ° C. for 1 hour; Adding 350-500 g of sugar and 50-70 ml of oligosaccharide to the ripened red beans, and pressing the red beans with a wooden spatula to simmer them; Mixing 100 to 150 g of almond powder prepared from 50% to 70 mesh (mesh) and 5 to 10 g of wild ginseng cultured root powder at 10% moisture content of the mashed red beans; The method of producing a ginseng culture root red bean sediment, characterized in that the finished ginseng culture root red bean sediment is cooled at room temperature and then vacuum packed the red bean sediment. Red ginseng culture root red bean paste prepared according to the method of claim 1.
KR1020090068343A 2009-07-27 2009-07-27 Health functional red bean paste of cultured wild-ginseng and making method of that KR20110010958A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101104378B1 (en) * 2011-10-14 2012-01-16 이남숙 Method for producing ginseng manju and ginseng manju produced by the same method
KR20150074532A (en) * 2013-12-24 2015-07-02 신진영 Ginseng Mooncake And Manufacturing Method Thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101104378B1 (en) * 2011-10-14 2012-01-16 이남숙 Method for producing ginseng manju and ginseng manju produced by the same method
KR20150074532A (en) * 2013-12-24 2015-07-02 신진영 Ginseng Mooncake And Manufacturing Method Thereof

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