KR20110025357A - Method of ginseng frying chips - Google Patents

Abstract

PURPOSE: A producing method of fried ginseng chips is provided to remove the bitter taste and the soil flavor of ginseng, and to offer the savory taste to the fried ginseng chips. CONSTITUTION: A producing method of fried ginseng chips comprises the following steps: cutting raw ginseng into the thickness of 1.2~1.5mm, and branching; freezing the branched raw ginseng at -20~-30deg C for 24hours; and frying the frozen raw ginseng with olive oil, at 100deg C for 20~50minutes in the vacuum condition.

Description

 Manufacturing Method of Puring Ginseng Chips {Method of Ginseng Frying Chips}

The present invention relates to a manufacturing method of furing ginseng needles using ginseng, and more specifically, (1) washing the ginseng and removing the roots and roots and then cutting them to a certain thickness; (2) branching fine ginseng; (3) freezing; (4) and the step of purifying, the active ingredient of ginseng is increased, and there is no earthy smell of bitterness and inherent fragrance of ginseng, and the fragrance is fragrant, fragrance, and a method for producing a purine ginseng acupuncture.

Traditionally, ginseng has been used as a herbal medicine, but as the pharmacological efficacy of ginseng has been revealed, ginseng has been developed into health foods with emphasis on palatability such as ginseng tea and ginseng drink, as well as pharmaceutical products.

For example, red ginseng steamed by drying ginseng, white ginseng dried after removing ginseng bark, dried dried Taegeuk ginseng for a short time in hot water, and beeswax ginseng processed with fructose. In addition, there are various types of processed products such as powders, extracts, liquids, pills, capsules of ginseng and red ginseng as raw materials. These ginseng products are not only inconvenient to take, but also have the bitter taste of ginseng and the earthy smell of ginseng, which is why young people and especially westerners are reluctant to take ginseng. Therefore, it is necessary to develop ginseng products that are both palatable and easy to carry and take for both sexes.

Recently, as ginseng has been found to prevent and cure certain diseases at the ingredient level, a lot of researches have been conducted to increase the conversion and content of specific ingredients. In this regard, physicochemical treatment methods for high temperature treatment, roasting or puffing treatment of ginseng and red ginseng, and extracts in red ginseng manufacturing process are known and this research and development is expected to continue.

Therefore, the present invention is ginsenoside Rg3 which is not present in the ginseng by the frying, while the content of some specific ginsenosides are increased, that is, ginseng food and snacks for the ginseng purime ginseng is increased It provides a method of manufacturing.

An object of the present invention relates to ginseng food and snacking furing ginseng chip manufacturing technology suitable for the preference of adolescents and westerners to increase the active ingredient of ginseng and reluctant to take ginseng.

In order to achieve the above object, the present invention

a) writing a portion of fresh ginseng in thin thickness

b) branching the cut ginseng into thin layers

c) dehydrating frozen fresh ginseng

d) provides a method for producing a purim ginseng chip comprising the step of frying frozen ginseng in oil.

Purim ginseng chips according to the present invention can remove the bitter taste of the ginseng and the smell of the soil to release a unique ginseng fragrance ginseng food or snack products are released can diversify the ginseng product and expand the consumption layer of ginseng products .

The present invention is described in more detail below.

In order to solve the above problems, the present invention is cut to have a thickness of 1.2 ~ 1.5mm to remove the foreign ginseng and indelible parts, and then branched to 2% dextrin solution at 80 ℃ for 2 minutes. The branched sections are frozen for 24 hours at -20 ~ -30 ℃ to use as raw material for chips. In order to investigate the high quality fried ginseng chip frying method, frozen ginseng slices are kept at a constant frying temperature of 100 to 180 ° C under -0.09MPa vacuum and atmospheric pressure for 1 to 80 minutes, then taken out and stored and packaged immediately. The oil used for frying was olive oil, which was brighter and brighter than other oils. Here, other oils such as corn oil and palm oil can be used.

Hereinafter, the present invention will be described in detail by the following Examples and Experimental Examples.

However, the following Examples and Experimental Examples are only illustrative of the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.

(Examples and Experimental Examples)

<Example 1> Preparation of frying ginseng chips by frying temperature and time

Wash the fresh ginseng with 1.2 ~ 1.5mm thickness of the fuselage that can manufacture the frying chips, and slice the slice into 2% dextrin solution at 80 ℃ for 2 minutes and freeze it at -20 ~ -30 ℃ for 24 hours. Fry with olive oil under the same conditions as in 1. At this time, the frying in the vacuum condition was fried by maintaining the frying temperature under -0.09MPa vacuum.

  Table 1. Moisture Content in Pouring Ginseng Chips by Fried Method (Unit:%)

Boiling time (minutes) Tempering temperature (vacuum condition) 100 ℃ 120 DEG C 130 ℃ 20
30
40
80 1.39
1.48
1.38
1.41 0.96
0.78
0.87
0.87 0.68
0.65
0.44
0.37 Boiling time (minutes)  Tempering temperature (at atmospheric pressure) 160 ° C 180 DEG C One
2
5 54.94
23.48
1.92 45.22
7.79
0.07

Experimental Example

   Experimental Example 1 Color Measurement of Chip

In the sample prepared according to Example 1, L (ligtness), a (redness), and b (yellowness) values of the surface of the frying chip were measured using a colorimeter (Chromameter CR410, Minolta, Japan).

  Table 2. Color Comparison of Puring Ginseng Chips by Fried Method

              Tempering temperature (vacuum condition)       100 ℃       120 DEG C        130 ℃  20 minutes 30 minutes 40 minutes  20 minutes 30 minutes 40 minutes  20 minutes 30 minutes 40 minutes L-Value
a-Value
b-Value
47.1 48.0 48.0
4.5 3.3 4.0
24.2 21.7 23 4
50.0 43.3 46.8
8.3 9.5 10.8
30.6 27.1 29.4 42.1 44.3 43.2
9.8 8.5 11.6
28.6 28.2 27.1                Tempering temperature (at atmospheric pressure)            160 ° C            180 DEG C      1 minute 2 minutes 5 minutes      1 minute 2 minutes 5 minutes L-Value
a-Value
b-Value 62.15 52.92 33.25
4.35 5.48 12.30
27.49 28.60 18.94 58.03 40.87 24.43
3.75 5.35 9.71
24.14 23.42 8.78

In the case of vacuum frying, the frying time tended to darken as the frying time was longer at 100 ° C., and the color of the chips was dark and dark when fried at 180 ° C. for 2 to 5 minutes. The chromaticity of the vacuum frying chips was brighter and more glossy than the atmospheric frying chips.

   <Example 2> Puring ginseng chips for sensory evaluation

Fresh ginseng was cut into 1.2 ~ 1.5mm thick shells, and the slices were branched at 80 ° C for 2 minutes and then frozen at -20 to -30 ° C for 24 hours to use as raw materials for chips. The frying condition was a frying temperature of 100 ℃ / frying time 20 minutes in the case of vacuum frying, and frying chips were prepared at a frying temperature of 180 ℃ / 2 minutes frying time. The oil used at this time was olive oil, and the frying under vacuum was fried by maintaining the frying temperature under -0.09 MPa vacuum.

  Experimental Example 2 Investigation of Ginsenoside Content by Frying Method

20 g of the sample prepared in Example 2 was weighed and refluxed four times while refluxing with 200 ml of 70% ethanol at 80 ° C. for 4 hours, and then concentrated under reduced pressure to obtain a ginseng extract. Saponin ginsenoside content was investigated.

   Table 3. Comparison of Ginsenoside Contents of Puring Ginseng Chips by Tempering Temperature and Hours

Fried Kim Jo Gun  Ginsenoside (mg / g) Rb1 Rb2 Rc Re Rg1 Rg3 Vacuum frying 100 ° C./20 min. 7.00 2.83 3.78 3.96 9.44 0.09 Deep Fried 180 ° C./2 min. 7.47 3.61 4.52 3.81 11.57 0.08 Fresh ginseng 5.17 2.91 2.91 5.01 16.51 0

Frying produced ginsenosides Rg3, which do not exist in fresh ginseng, and increased ginsenosides Rb1, Rc and Rb2 contents.

   Experimental Example 3 Evaluation of Food Flavor of Puring Ginseng Chip

The sensory test on the furing ginseng chip of the present invention was carried out using 20 pieces of furing ginseng needles prepared in Example 2 for each treatment to 20 sensory members selected according to the difference identification method and the interest of the sensory test. The purpose of this study was to train the purpose of the test and to evaluate the color, fragrance, height, and overall sensory evaluation.

    Table 4. Color and Sensory Evaluation of Puring Ginseng Chips

Evaluation item Vacuum Pouring (100 ° C / 20 minutes frying) Atmospheric pressure fried (180 ℃ / 2 minutes fried) Surface color
Scent
Sue
Comprehensive Evaluation 9 ± 0.51
9 ± 1.30
10 ± 1.11
9 ± 1.03 3 ± 0.42
6 ± 0.83
4 ± 1.12
5 ± 0.97

The color, aroma, savoryness and overall sensory evaluation of the furing ginseng chips were much better in the decompression furing than the atmospheric furfuing.

 (Industrial availability)

The ginseng product of the present invention is not only easy to carry and take, but also has high taste for foods with snacks or westerners who are reluctant to take ginseng and ginseng.

Claims (1)

In the method for producing the ginseng chips ginseng raw ginseng, cut into 1.2 ~ 1.5mm thickness and then branched and frozen for 24 hours at -20 ~ -30 ℃, which is 20 minutes at 100 ℃ using olive oil Method for producing a frying ginseng chip, characterized in that the fried ginseng component is increased in a vacuum for 50 minutes