KR20110130746A - Composition for premix of red ginseng products eliminated bittering taste and preparation method thereof - Google Patents

Composition for premix of red ginseng products eliminated bittering taste and preparation method thereof Download PDF

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KR20110130746A
KR20110130746A KR1020100050221A KR20100050221A KR20110130746A KR 20110130746 A KR20110130746 A KR 20110130746A KR 1020100050221 A KR1020100050221 A KR 1020100050221A KR 20100050221 A KR20100050221 A KR 20100050221A KR 20110130746 A KR20110130746 A KR 20110130746A
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red ginseng
weight
coffee
premix composition
powder
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KR1020100050221A
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Korean (ko)
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KR101220134B1 (en
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김선권
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(주)카페베네
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/44—Coffee substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/48—Isolation or recuperation of coffee flavour or coffee oil

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)
  • Oil, Petroleum & Natural Gas (AREA)

Abstract

PURPOSE: A red ginseng coffee premix composition without the bitter taste of red ginseng, and a producing method thereof are provided to enable users to easily drink red ginseng coffee. CONSTITUTION: A producing method of a red ginseng coffee premix composition without the bitter taste of red ginseng comprises the following steps: mixing 1-5wt% of red ginseng and 40-65wt% of saccharide by weight, and drying the mixture; adding 0.5-2wt% of coffee, 1.5-2.5wt% of additive, 0.5-1wt% of flavoring agent, and the balance of oil into the first mixture, and drying; and filling the mixture into a pack, and sealing.

Description

Composition for Premix of Red Ginseng Products Eliminated Bittering Taste and Preparation Method Thereof}

The present invention relates to a red ginseng coffee premix composition having a bitter taste of a red ginseng product and a method for preparing the same. More specifically, the red ginseng coffee premix composition, which is composed of red ginseng, coffee, sugars, fats and oils, additives, and aromas, is mixed with the red ginseng 1.0 to 5.0% by weight and the sugars 40 to 65% by weight. step; Adding 0.5-2.0% by weight of coffee, 1.5-2.5% by weight of additives, 0.5-1.0% by weight of fragrance, and the fats and oils of the remainder to the primary blended dry material, and drying the mixture by secondary mixing; The method of manufacturing a red ginseng coffee premix composition from which the bitter taste of red ginseng is removed is characterized in that it comprises the steps of inspecting the secondary blended dry matter and filling the blend and then sealing and packing.

Red ginseng is red ginseng that is dried and dried ginseng, washed ginseng with water, dried for a certain period of time and dried until moisture reaches 12.5 ~ 13.5%. Vacuum packed.

Important ingredients of red ginseng include glycosides, ginseng fragrance, polyacetylene compounds, nitrogen-containing components, flavonoids, vitamins (group B), trace elements, enzymes, antioxidants, organic acids and amino acids It contains. Red ginseng has a sedative and arousing effect on the central nervous system, and it acts on the circulatory system to prevent hypertension or atherosclerosis. At the same time, hematopoietic effect (당 作用) and blood sugar levels (血糖 値) lowers, protects the liver, acts on the endocrine system indirectly effective on sexual behavior and reproductive effects, anti-inflammatory And anti-tumor effect (抗 腫 瘍 作用), the protective effect against radiation, protects and softens the skin.

Ginseng or red ginseng is popular among the elderly in their 40s and 50s with various effects of Rb1,2 Rh1,2 Rg1,2,3, Re, Rf, Ro, Rd, which is a component of Ginsenoside. Red ginseng is saponin, a glycoside composed of sugars and carbohydrates present in the root, and has a unique bitter taste, so it is a representative health food that children and women are reluctant to eat. In particular, when cold, the bitter taste becomes stronger. Therefore, ginseng and red ginseng have a bitter taste in young and foreigners, so they are developed as sugar, tea, candy, sugar sticks, etc., and are seeking new demand.

The prior art related to the removal of bitter taste of ginseng products is Korean Patent Publication No. 1992-14419 (Method for removing bitterness of ginseng products) is a method for removing bitter taste by adding 5-12 wt% of cyclodextrin to ginseng drinks. . Korean Patent Registration 10-0886145 (Method for removing ginseng of ginseng or red ginseng products) removes bitter taste by adding a fragrance based on aldehyde allyl phenol, aliphatic ketone, vanillin, maltol or a combination thereof to the concentrate. Korean Patent Laid-Open Publication No. 2008-57904 (the red ginseng-containing health food composition with reduced bitterness and a method of preparing the same) reduces the bitter taste by adding pear concentrate to the red ginseng concentrate. Korean Patent Registration 10-0936600 (The red ginseng composition with a bitter taste mask and a method for preparing the same) is added to the red ginseng by adding rice extract (rice bran oil), gum arabic, sodium citrate to mask the bitter taste.

The present invention to make the red ginseng coffee premix composition to remove the bitter taste of red ginseng so that the red ginseng taste and coffee taste can be felt at the same time, red ginseng coffee mix premix composition that can be enjoyed casually by children, women and foreigners who do not like red ginseng, the preparation method and the above To provide a red ginseng coffee beverage comprising the red ginseng coffee mix premix composition.

The present invention adds coffee concentrate or instant coffee or coffee to red ginseng concentrate or red ginseng powder to remove the bitter taste of red ginseng, sugar is added sugar or glucose, and mixed skim milk powder and vegetable oil powder to supplement the soft taste Add. In addition, salt, glycine, guar gum, sucrose fatty acid ester and tricalcium phosphate are added as additives, and vanillin and herb flavors are added as flavors to remove the bitter taste of red ginseng, and a premix composition of red ginseng coffee flavor, the preparation method thereof and the above. To provide a red ginseng coffee beverage comprising the red ginseng coffee mix premix composition.

The present invention, the red ginseng coffee premix composition from which the bitter taste of red ginseng is removed is easy to eat as a liquid or powder form, and thus can be diversified in consumption, thereby expanding the use of red ginseng processed products. In addition, red ginseng and coffee can be tasted at the same time, so women, children and foreigners who avoid red ginseng can enjoy it.

The present invention represents a red ginseng coffee premix composition from which the bitter taste of red ginseng is removed.

The present invention represents a red ginseng coffee premix composition which has been removed from the bitter taste of red ginseng consisting of red ginseng, coffee, sugars, fats, oils, additives and aromas.

The present invention removes the bitter taste of red ginseng consisting of 1.0-5.0% by weight of red ginseng, 0.5-2.0% by weight of coffee, 40-65% by weight of sugar, 1.5-2.5% by weight of additives, 0.5-1.0% by weight of fragrance and remainder Represents a coffee premix composition.

In the red ginseng coffee premix composition, "remaining residue" may be used as the amount of fat or oil except 100% by weight of the total amount of red ginseng, coffee, sugars, additives, and flavors of the red ginseng coffee premix composition. For example, when the content of the red ginseng coffee premix composition is 3.0% by weight of red ginseng, 1.0% by weight of coffee, 58.35% by weight of sugar, 1.95% by weight of additives, and 0.7% by weight of fragrance, it means that 35% by weight of oil or fat can be used. .

The red ginseng may be any one or more selected from red ginseng concentrate and red ginseng powder.

In the red ginseng can be used at the same time red ginseng concentrate and red ginseng powder.

The red ginseng concentrate is 70 mg / g or more of the red ginseng component, preferably 70 to 100 mg / g of the red ginseng component, 60% or more solid content, preferably 60 to 75% solid content.

The red ginseng concentrate is added to red ginseng 10 to 20 times the weight of red ginseng and purified to 10 to 40% of the volume of the first purified water to obtain a red ginseng extract, and then the red ginseng extract is extracted under a reduced pressure of 0.95 to 0.99 atm 70 The red ginseng concentrate which was concentrated under reduced pressure and filtered so that it may be -100 mg / g, and may be 60 to 75% of solid content can be used.

The red ginseng powder may be used as a red ginseng powder ground to crush the red ginseng so that the particle size is 0.01 ~ 0.1mm.

The sugars are white sugar, glucose, dextrin, fructose, oligosaccharide, propolis, trehalos, sorbitol, xylitol, mannitol, mannitol, mantitol and rhamnitol. ), Inositol, erythritol, paratinos, and quercitol may be used.

In the sugar, white sugar and glucose may be used.

The fat or oil may be any one or more selected from powdered milk, skim milk powder, mixed skim milk powder, and vegetable oil powder.

In the above-mentioned fats and oils, skim milk powder, mixed skim milk powder and vegetable oil powder may be used as a commodity currently on the market. For example, the vegetable fat or oil may be used in a cup or a cup.

In the above additives, 0.3 to 0.4 wt% of purified salt, 0.65 to 0.75 wt% of glycine, 0.15 to 0.25 wt% of guar gum, 0.15 to 0.25 wt% of sucrose fatty acid ester, and 0.45 to 0.55 wt% of tricalcium phosphate can be used. .

In the above, the fragrance may be composed of 0.05 to 0.15% by weight of vanilla and 0.5 to 0.95% by weight of herb. At this time, the herb flavor may be any one or more herbs selected from rosemary (Losemary), lavender (Lavender), lemon grass (Lemon grass).

The present invention shows a method for preparing the red ginseng coffee premix composition from which the bitter taste of red ginseng is removed.

The present invention comprises the steps of first mixing red ginseng 1.0 to 5.0% by weight and sugars 40 to 65% by weight, followed by drying; Adding 0.5-2.0% by weight of coffee, 1.5-2.5% by weight of additives, 0.5-1.0% by weight of fragrance, and the fats and oils of the remainder to the primary blended dry material, and drying the mixture by secondary mixing; Examining the secondary blended dry matter, and filling the blend, and then sealed and packed to represent a method for producing a red ginseng coffee premix composition from which the bitter taste of red ginseng is removed.

In the preparation of the red ginseng coffee premix composition, "residual fat and oil" is 100% by weight, except for the total amount of red ginseng, coffee, sugars, additives and aromas added as components of the red ginseng coffee premix composition. For example, when the content of the red ginseng coffee premix composition is 3.0% by weight of red ginseng, 1.0% by weight of coffee, 58.35% by weight of sugar, 1.95% by weight of additives, and 0.7% by weight of fragrance, it means that 35% by weight of oil or fat can be used. to be.

When preparing the red ginseng coffee premix composition, red ginseng may use any one or more selected from red ginseng concentrate and red ginseng powder.

In the red ginseng can be used at the same time red ginseng concentrate and red ginseng powder.

The red ginseng concentrate or red ginseng powder may be used as a commercially available product, and for example, those sold as a product by the Geumsan Ginseng Association (Korea) may be used.

The red ginseng concentrate is 70 mg / g or more of the red ginseng component, preferably 70 to 100 mg / g of the red ginseng component, 60% or more solid content, preferably 60 to 75% solid content.

The red ginseng concentrate is added to red ginseng 10 to 20 times the weight of red ginseng and purified to 10 to 40% of the volume of the first purified water to obtain a red ginseng extract, and then the red ginseng extract is extracted under a reduced pressure of 0.95 to 0.99 atm 70 The red ginseng concentrate which was concentrated under reduced pressure and filtered so that it may be -100 mg / g, and may be 60 to 75% of solid content can be used.

The red ginseng powder may be used as a red ginseng powder ground to crush the red ginseng so that the particle size is 0.01 ~ 0.1mm.

The sugars in the preparation of the red ginseng coffee premix composition are white sugar, glucose, dextrin, fructose, oligosaccharide, propolis, trehalos, sorbitol, xylitol, mannitol, mannitol, and mannitol ( One or more selected from mantitol, rhamnitol, rhamnitol, inositol, erythritol, paratinos, and quercitol may be used.

Sugar in the preparation of the red ginseng coffee premix composition may be used white sugar and glucose.

Oils and fats in the preparation of the red ginseng coffee premix composition may use any one or more selected from powdered milk, skim milk powder, mixed skim milk powder or vegetable oil powder.

In the above-mentioned fats and oils, skim milk powder, mixed skim milk powder and vegetable oil powder may be used as a commodity currently on the market. For example, the vegetable fat or oil may be used in a cup or a cup.

In the preparation of the red ginseng coffee premix composition, the additives were 0.3 to 0.4 wt% of purified salt, 0.65 to 0.75 wt% of glycine, 0.15 to 0.25 wt% of guar gum, 0.15 to 0.25 wt% of sucrose fatty acid ester, and 0.45 to 0.55 wt% of tricalcium phosphate. The thing which consists of% can be used.

When preparing the red ginseng coffee premix composition, the flavor may be composed of vanilla flavor 0.05 to 0.15% by weight and herbal flavor 0.5 to 0.95% by weight. At this time, the herb flavor may be any one or more herbs selected from rosemary (Losemary), lavender (Lavender), lemon grass (Lemon grass).

Hereinafter, a method of preparing the red ginseng coffee premix composition of the present invention will be described in more detail by each process.

1) Primary formulation

The primary blend is obtained by mixing 1.0 to 5.0% by weight of red ginseng and 40 to 65% by weight of saccharides, and then dried and stored.

The red ginseng and saccharides may be mixed at 50 to 150 rpm for 10 to 30 minutes to obtain a primary blend.

In the above-mentioned drying and storage of the primary blend, the primary blend is dried to a moisture content of 1% or less, preferably 0.1 to 1%, filtered through a sieve, and then stored at room temperature or a low temperature of 4 to 10 ° C. Can be.

Among the components of the primary combination, red ginseng may be used red ginseng concentrate and / or red ginseng powder, wherein the red ginseng concentrate and / or red ginseng powder may be used to purchase the upper-class product from the commercial or Geumsan ginseng combination.

Among the components of the primary blend, red ginseng is added to purified water of 10-20 times the weight of red ginseng, and extracted to be 10-40% of the volume of purified water to obtain red ginseng extract, and then the red ginseng extract is 0.95-0.99 atm. A red ginseng concentrate concentrated under reduced pressure and filtered so as to have a red ginseng component of 70 to 100 mg / g and a solid content of 60 to 75% under reduced pressure can be used.

Among the components of the primary blend, the red ginseng powder may be pulverized red ginseng powder so as to have a particle size of 0.01 to 0.1 mm.

In the sugars, any one or more selected from white sugar, glucose, dextrin, fructose, oligosaccharide, propolis, trehalose, sorbitol, xylitol, mannitol, mantitol, ramitol, inositol, erythritol, paratinose and quercitol can be used. have.

In the sugar, white sugar (CJ product), glucose (target product) may be used.

2) secondary formulation

0.5-2.0 weight% of coffee, 1.5-2.5 weight% of additives, 0.5-1.0 weight% of fragrances, and the fats and oils of remainder are mixed and mixed in the said 1st compounded dry matter, and it is dried and stored.

In the above, the mixture of coffee, fats and oils and additives in the primary blend may be mixed at 100 to 300 rpm for 10 to 30 minutes to obtain a secondary blend. Since the secondary blend has more components to be mixed than the primary blend, it is preferable to carry out a higher stirring speed than the primary blend, so it is preferable to mix at the above stirring speed.

In the above-mentioned drying and storage of the secondary blend, the secondary blend is dried to a moisture content of 1% or less, preferably 0.1 to 1%, and then filtered through a sieve, and then stored at room temperature or at a low temperature of 4 to 10 ° C. Can be.

The coffee may be used as a coffee solution or a coffee powder, wherein the coffee solution may be a coffee or instant coffee solution.

The fat or oil may be any one or more selected from powdered milk, skim milk powder, mixed skim milk powder, or vegetable oil powder. Such oils and fats may use what is currently marketed as a commodity. For example, the vegetable fat or oil may be used in a cup or a cup.

In the above, the fragrance may be composed of 0.05 to 0.15% by weight of vanilla and 0.5 to 0.95% by weight of herb. At this time, the herbal flavor may be any one or more herbal flavors selected from rosemary, lavender, lemon grass.

3) inspection and packing

Samples of the secondary blended dry matters are sampled and compared with the limit samples, tastes, and flavors. After that, the band is sealed, the date of manufacture is stamped, packed in a box for receipt, the final finished product is inspected, and then transferred to the warehouse.

The present invention may further add a functional ingredient to improve the functionality of the red ginseng coffee premix composition and the red ginseng coffee premix composition in the second compounding step in the preparation thereof.

The functional ingredient may be any one or more selected from mugwort powder, palm cactus fruit powder, squalene powder, green grape peel powder, persimmon peel powder, fenugreek seed powder.

The functional ingredient may be added 0.5 to 2.0% by weight in the second compounding step.

The functional ingredient may be added 0.5 to 2.0% by weight in the second compounding step, at this time can be used by reducing the content of fats and oils as much as the use of the functional ingredient.

The red ginseng coffee premix composition of the present invention or the red ginseng coffee premix composition prepared by the method for preparing the red ginseng coffee premix composition of the present invention may be added to a liquid beverage and consumed in the form of a beverage.

The red ginseng coffee premix composition of the present invention or the red ginseng coffee premix composition prepared by the method of preparing the red ginseng coffee premix composition of the present invention may be added to a liquid beverage of purified water, milk, soy milk or coffee and consumed in the form of a beverage. In this case, since the amount of the liquid beverage may be ingested darkly or lightly according to the preference of the intake user who consumes the red ginseng coffee premix composition, the content of the liquid beverage in the present invention will be omitted.

The red ginseng coffee premix composition of the present invention and a method for producing the same have been carried out under various conditions. In order to achieve the object of the present invention, it is preferable to provide the red ginseng coffee premix composition and a method for preparing the same.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

<Examples 1 to 4>

The red ginseng and saccharides of the contents shown in Table 1 below were mixed at 80 rpm for 15 minutes to obtain a primary blend, which was dried to a moisture content of 1%, filtered through a sieve, and then stored at room temperature.

Each of the coffee, fats, additives and aromas shown in Table 1 below were mixed at 150 rpm for 30 minutes to obtain the secondary formulation, dried to a moisture content of 1%, and then sieved. Store at room temperature.

After taking samples of the above-mentioned secondary compounded dry product, comparing the sample with the limit sample, taste, and aroma, the tested compound is transferred to a filling machine, filled by capacity, sealed, band-sealed, and stamped with the date of manufacture. It was packaged in a box to prepare a red ginseng coffee mix composition.

Table 1 below shows the mixing ratio of the red ginseng coffee premix composition according to each example.

Red ginseng coffee premix composition (unit: weight%) division Example 1 Example 2 Example 3 Example 4 Control group Red ginseng
concentrate 0.5 1.0 1.5 2.0 - powder 0.5 1.0 1.5 2.0 0.5 coffee Instant 1.0 1.0 1.0 1.0 - sugars White sugar 31.25 30.25 29.25 28.25 57.55 glucose 29.1 29.1 29.1 29.1 - maintain
Skim milk powder 15.0 15.0 15.0 15.0 40 Vegetable oil powder 20.0 20.0 20.0 20.0 - additive Purified salt 0.35 0.35 0.35 0.35 0.35 Glycine 0.7 0.7 0.7 0.7 0.7 Guar gum 0.2 0.2 0.2 0.2 0.2 Sucrose Fatty Acid Ester 0.2 0.2 0.2 0.2 0.2 Tricalcium Phosphate 0.5 0.5 0.5 0.5 0.5 incense vanilla 0.1 0.1 0.1 0.1 - Herb 0.6 0.6 0.6 0.6 -

* In Table 1, the red ginseng concentrate was added to purified water 10 times the weight of red ginseng and extracted to be 25% of the volume of the first purified water to obtain the red ginseng extract. The red ginseng extract was 70mg / g under reduced pressure of 0.97 atm, The red ginseng concentrate was concentrated under reduced pressure to obtain a solid content of 60% and filtered.

* In Table 1, the red ginseng powder may be used to grind red ginseng so that the particle size becomes 0.05 mm.

* In Table 1, vegetable fats and oils were used in CPM.

In Table 1, the herb flavor used rosemary flavor.

The control made the premix composition without adding coffee.

<Test Example> Sensory Test

The red ginseng coffee mix composition prepared in Example 1-4 was used as an experimental group, and sensory tests were performed on the experimental group and the control group. A well-trained panel agent (3 persons in their 20s, 30s, 40s and 40s) was selected and the experimental group and the control group were put in hot water and then stirred to evaluate the bitterness relief, sweet taste, red ginseng coffee taste, and overall taste. Seen as shown in Table 2 below by the 7-point scale method.

Sensory test result Sensory test items Example 1 Example 2 Example 3 Example 4 Control group Bitter Taste Relief 6 7 7 6 4 Sweet taste 6 6 6 6 5 Red ginseng coffee flavor 6 7 7 6 4 Overall flavor 6 7 7 6 5

* In Table 2, Examples 1-4, the numerical value for each sensory test item for the control group is divided by the total number of sensory test personnel by the number of sensory test personnel, then rounded to the first decimal place, the higher the value It means that the functionality is excellent.

From the results of Table 2, it was shown that the premix composition of the present invention is excellent in all the bitterness relief, sweet taste, red ginseng coffee taste, overall taste.

<Examples 5 to 10>

The red ginseng and saccharides of the contents shown in Table 3 below were mixed at 80 rpm for 15 minutes to obtain a primary blend, which was dried to a moisture content of 1%, filtered through a sieve, and then stored at room temperature.

Each of the coffee, fats and oils, additives, aromas and functional ingredients shown in Table 1 below was mixed with the primary blended dried product at 150 rpm for 30 minutes to obtain a secondary blend and dried to have a water content of 1%. And then stored at room temperature.

After taking samples of the above-mentioned secondary compounded dry product, comparing the sample with the limit sample, taste, and aroma, the tested compound is transferred to a filling machine, filled by capacity, sealed, band-sealed, and stamped with the date of manufacture. It was packaged in a box to prepare a red ginseng coffee mix composition.

Table 3 below shows the mixing ratio of the red ginseng coffee premix composition according to each example.

Red ginseng coffee premix composition (unit: weight%) division Example 5 Example 6 Example 7 Example 8 Example 9 Example 10 Red ginseng concentrate 1.5 1.5 1.5 1.5 1.5 1.5 powder 1.5 1.5 1.5 1.5 1.5 1.5 coffee Instant 1.0 1.0 1.0 1.0 1.0 1.0 sugars White sugar 29.25 29.25 29.25 29.25 29.25 29.25 glucose 29.1 29.1 29.1 29.1 29.1 29.1 maintain Skim milk powder 15.0 Vegetable oil powder 20.0 20.0 20.0 20.0 20.0 20.0 additive Purified salt 0.35 0.35 0.35 0.35 0.35 0.35 Glycine 0.7 0.7 0.7 0.7 0.7 0.7 Guar gum 0.2 0.2 0.2 0.2 0.2 0.2 Sucrose Fatty Acid Ester 0.2 0.2 0.2 0.2 0.2 0.2 Tricalcium Phosphate 0.5 0.5 0.5 0.5 0.5 0.5 incense vanilla 0.1 0.1 0.1 0.1 0.1 0.1 Herb 0.6 0.6 0.6 0.6 0.6 0.6 Functional
ingredient Mugwort 1.0 - - - - - Palm cactus fruit - 1.0 - - - - Squalene - - 1.0 - - - Green grape peel - - - 1.0 - - Fenugreek - - - - 1.0 - Squalene + Fenugreek Seed - - - - - 1.0

* The red ginseng concentrate of Table 3 is added to the red ginseng extract 10 times the weight of the red ginseng and extracted to be 25% of the volume of the first purified water to obtain the red ginseng extract and the red ginseng extract 70mg / g under a reduced pressure of 0.97 atm Red ginseng concentrate was concentrated under reduced pressure to obtain a solid content of 60% and filtered.

* Herb flavor in Table 3 was used rosemary flavor.

* The functional component of Table 3 used a powder having a particle size of 0.05mm.

* Squalene + fenugreek seed among the functional components of the above Table 3 was used a mixture of squalene powder and fenugreek seed powder in a weight ratio of 1: 1.

As described above, the present invention has been described with reference to the preferred embodiments and test examples, but a person skilled in the art may vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that modifications and changes can be made.

The red ginseng coffee premix composition removes the bitter taste of the red ginseng of the present invention can be used industrially because it can be enjoyed not only red ginseng taste, but also coffee taste without objection to those who do not like the bitter taste of red ginseng.

Claims (7)

Red ginseng coffee premix composition with red ginseng composed of red ginseng, coffee, sugars, fats, fats, additives and flavors The bitter taste of red ginseng according to claim 1, which comprises 1.0 to 5.0% by weight of red ginseng, 0.5 to 2.0% by weight of coffee, 40 to 65% by weight of sugar, 1.5 to 2.5% by weight of additives, 0.5 to 1.0% by weight of fragrance, and the remainder of fats and oils. Red ginseng coffee premix composition According to claim 1, Red ginseng is at least one selected from red ginseng concentrate and red ginseng powder; Sugars include white sugar, glucose, dextrin, fructose, oligosaccharides, propolis, trehalos, sorbitol, xylitol, mannitol, mantitol, rhamnitol, At least one selected from Inositol, Erythritol, paratinos, and quercitol; The fat and oil is a red ginseng coffee premix composition having the bitter taste of red ginseng, characterized in that at least one selected from powdered milk, skim milk powder, mixed skim milk powder and vegetable oil powder. The method of claim 1, wherein the additive is 0.3 to 0.4% by weight of purified salt, 0.65 to 0.75% by weight, 0.15 to 0.25% by weight of guar gum, 0.15 to 0.25% by weight of sucrose fatty acid ester, and 0.45 to 0.55% by weight of tricalcium phosphate. Red ginseng coffee premix composition from bitter taste of red ginseng The red ginseng coffee premix composition of claim 1, wherein the flavor is 0.05 to 0.15 wt% vanilla and 0.5 to 0.95 wt% herbal flavor. Mixing red ginseng 1.0 to 5.0% by weight and sugars 40 to 65% by weight, followed by primary blending and drying;
Adding 0.5-2.0% by weight of coffee, 1.5-2.5% by weight of additives, 0.5-1.0% by weight of fragrance, and the fats and oils of the remainder to the primary blended dry material, and drying the mixture by secondary mixing;
The method of manufacturing a red ginseng coffee premix composition from which the bitter taste of red ginseng is removed, characterized in that it comprises the steps of inspecting the secondary blended dry matter and filling the blend and then sealing the package. According to claim 6, Red ginseng is at least one selected from red ginseng concentrate and red ginseng powder; Sugars include white sugar, glucose, dextrin, fructose, oligosaccharides, propolis, trehalos, sorbitol, xylitol, mannitol, mantitol, rhamnitol, At least one selected from Inositol, Erythritol, paratinos, and quercitol; The fat or oil is at least one selected from powdered milk, skim milk powder, mixed skim milk powder and vegetable oil powder, and the additives are 0.3 to 0.4% by weight of refined salt, 0.65 to 0.75% by weight of glycine, 0.15 to 0.25% by weight of guar gum and 0.15 to sucrose fatty acid ester. 0.25% by weight and 0.45 to 0.55% by weight of tricalcium phosphate; Fragrance is a method for producing a red ginseng coffee premix composition from which red ginseng is removed, characterized in that 0.05 to 0.15% by weight of vanilla and 0.5 to 0.95% by weight of herb.
KR1020100050221A 2010-05-28 2010-05-28 Composition for Premix of Red Ginseng Products Eliminated Bittering Taste and Preparation Method Thereof KR101220134B1 (en)

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CN103190511A (en) * 2013-04-15 2013-07-10 吉林农业大学 Ginseng coffee
KR101395221B1 (en) * 2012-05-14 2014-05-16 전라북도 고창군 cookie premix composition comprising Rubus coreanus Miquel and making method thereof
KR101464731B1 (en) * 2012-06-08 2014-11-28 재단법인 진안홍삼연구소 Red ginseng pill with enhanced preference and function
KR20180072453A (en) * 2016-12-21 2018-06-29 김정 Red Ginseng and Coffee Pill as fermented and functional Food and its manufacturing Method
KR102090408B1 (en) * 2018-11-23 2020-04-07 함양군농촌마을관광협동조합 Premixed composition for beverage containing increased ginsenoside Re, Rd2, F2 and protopanaxdiol and preparation method thereof

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KR910003675B1 (en) * 1989-07-04 1991-06-08 Korea Ginseng & Tobacco Res Process for manufacturing ginseng-coffee tea
KR20060008244A (en) * 2004-09-23 2006-01-26 정해현 Ginseng coffee and manufacturing method of ginseng coffee
KR100856678B1 (en) 2007-04-12 2008-09-04 금산인삼약초 영농조합법인 Red ginseng beverage composition
KR101261668B1 (en) * 2008-05-07 2013-05-06 (주)뉴트리 red ginseng latte composition and method of manufacturing thereof

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KR101395221B1 (en) * 2012-05-14 2014-05-16 전라북도 고창군 cookie premix composition comprising Rubus coreanus Miquel and making method thereof
KR101464731B1 (en) * 2012-06-08 2014-11-28 재단법인 진안홍삼연구소 Red ginseng pill with enhanced preference and function
CN103190511A (en) * 2013-04-15 2013-07-10 吉林农业大学 Ginseng coffee
KR20180072453A (en) * 2016-12-21 2018-06-29 김정 Red Ginseng and Coffee Pill as fermented and functional Food and its manufacturing Method
KR102090408B1 (en) * 2018-11-23 2020-04-07 함양군농촌마을관광협동조합 Premixed composition for beverage containing increased ginsenoside Re, Rd2, F2 and protopanaxdiol and preparation method thereof

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