KR20140070088A - Stick gel composition of red ginseng reduced bitterness and improved intake and manufacturing method thereof - Google Patents
Stick gel composition of red ginseng reduced bitterness and improved intake and manufacturing method thereof Download PDFInfo
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- KR20140070088A KR20140070088A KR1020120138153A KR20120138153A KR20140070088A KR 20140070088 A KR20140070088 A KR 20140070088A KR 1020120138153 A KR1020120138153 A KR 1020120138153A KR 20120138153 A KR20120138153 A KR 20120138153A KR 20140070088 A KR20140070088 A KR 20140070088A
- Authority
- KR
- South Korea
- Prior art keywords
- red ginseng
- weight
- gum
- concentrate
- stick
- Prior art date
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Abstract
Description
본 발명은 쓴맛의 감소 및 섭취편이성을 개선한 홍삼 스틱겔의 조성물 및 제조방법에 관한 것으로, 더욱 구체적으로 홍삼농축액 및 겔류를 포함하는 홍삼 겔 조성물에 있어서, 천연검류로서 산탄검 및 로커스트콩검을 포함하는 것을 특징으로 하는 홍삼 스틱겔 조성물에 관한 것이다.
More particularly, the present invention relates to a red ginseng gel composition containing red ginseng concentrate and gels, wherein the natural gums include xanthan gum and locust bean gum The present invention relates to a red ginseng stick gel composition.
홍삼은 인삼의 재배 적지에서 생산된 수삼을 엄선하여 껍질을 벗기지 않은 상태로 장시간 증기로 쪄서 건조시킨 담황갈색 또는 담적갈색을 띠는 인삼이다. 홍삼의 제조 공정에서 우리 몸에 좋은 여러 가지 새로운 생리활성 성분들이 생성되는데 이들 성분들은 수삼이나 백삼에는 없는 홍삼 특유의 성분이다. 또한 홍삼은 수삼 등에 비해 오래 보관할 수 있다. 홍삼의 특징으로 ① 홍삼은 증포(증기로 찌는 것) 과정에서 생삼의 독소들이 제거되고 신체에 유익한 새로운 생리활성 성분들이 생성되며, ② 수삼, 백삼 등 다른 어떤 인삼보다 가장 많은 종류의 사포닌이 들어 있으며, ③ 신체에 유효한 성분의 함량이 높아 면역 기능 강화에 도움을 주고, ④ 체질 개선에 도움을 주며, ⑤ 정상 세포의 왕성한 활동을 도와주며, ⑥ 소화 · 흡수가 잘 되어 남녀노소 누구나 복용해도 좋고, ⑦ 장기간 보관(10년 이상 장기 보관)해도 내용 성분의 변화가 없는 것 등이 있다. Red ginseng is a ginseng with a light yellowish brown color or a light reddish brown color which is prepared by steaming steam for a long time in a state where the ginseng produced in the cultivation place of ginseng is carefully selected and peeled. In the manufacturing process of red ginseng, various new physiologically active ingredients are produced, which are unique to ginseng and white ginseng. Also, red ginseng can be kept longer than ginseng. The characteristics of
홍삼은 국내 식품의약품안전청의 고시형 원료로서 기능성분인 진세노사이드 Rg1과 Rb1의 합으로써 1일 2.4~80mg 함유하였을 경우‘혈소판 응집 억제를 통한 혈액 흐름에 도움, 기억력 개선에 도움을 줄 수 있음.’을 기능성 내용으로 표기 할 수 있고, 진세노사이드 Rg1과 Rb1의 합으로써 1일 3~80mg 함유하였을 경우‘면역력 증진, 피로회복’의 기능성 내용을 표기할 수 있는 건강기능식품의 주원료로 인정받아 국내에서 남녀노소 섭취하기를 희망하는 건강기능식품군이다. 하지만 상기 기술한 홍삼의 약리 효과에도 불구하고 기존의 홍삼을 함유하는 연질캡슐, 정제, 음료 등의 제품군은 홍삼 특유의 쓴맛 때문에 다양한 연령층에서 섭취되지 못하고 있다. 따라서 어린이나 여성, 노인층의 섭취를 용이하게 하기 위해 홍삼 특유의 쓴맛을 감소시키고 섭취편이성을 고려한 여러 제품들이 연구되고 있다. 하지만 특유의 쓴맛을 차폐하는 것이 쉽지 않으며, 액상제품 조제 및 유통 시 기능성분인 진세노사이드 Rg1과 Rb1이 점점 감소 되어 최초 제품의 개발 시 홍삼의 함량을 필요 이상으로 높여야 함으로 고가의 홍삼을 경제적으로 섭취가 어려워진다는 단점과 종래의 액상제품의 어린이 섭취 도중 흘러내는 현상으로 섭취가 불편하다는 단점이 있다.Red ginseng is a high quality raw material of the Korean Food and Drug Administration. When it contains 2.4 to 80 mg of ginsenoside Rg1 and Rb1 per day, it can help blood flow through platelet aggregation inhibition and improve memory. Can be expressed as the functional content, and when the content of ginsenoside Rg1 and Rb1 is 3 to 80 mg per day, it is recognized as the main ingredient of the health functional food which can display the functional content of 'immunity enhancement and fatigue recovery' It is a healthy functional food group that hopes to get both male and female in Korea. Despite the pharmacological effects of the red ginseng described above, however, the product groups such as soft capsules, tablets, and drinks containing conventional red ginseng have not been ingested in various age groups due to the bitter taste of red ginseng. Therefore, in order to facilitate the ingestion of children, women, and the elderly, various products have been studied in which the bitter taste of red ginseng is reduced and the ease of ingestion is considered. However, it is not easy to mask the bitter taste of the product, and since the ginsenosides Rg1 and Rb1, which are functional ingredients in preparing and distributing the liquid product, are gradually decreased, the red ginseng content must be increased more than necessary when developing the first product. It is disadvantageous in that it is difficult to ingest and that it is inconvenient to drink because of the phenomenon that the conventional liquid product flows during the ingestion of a child.
이에, 본 발명자들은 상기 종래기술들의 문제점들을 극복하기 위하여 예의 연구 노력한 결과, 홍삼농축액 및 겔류를 포함하는 홍삼 겔 조성물에 있어서, 검류로서 산탄검 및 로커스트콩검을 포함하는 홍삼 스틱겔 제품을 제조할 경우, 홍삼의 쓴맛을 줄이고, 섭취가 용이하여 기호도가 높으며 유통 안정성에서도 우수한 홍삼스틱겔이 될 수 있음을 확인하고, 본 발명을 완성하게 되었다.
Accordingly, the present inventors have made intensive efforts to overcome the problems of the prior art. As a result, the present inventors have found that when a red ginseng gel composition containing red ginseng and locust bean gum as gum is prepared in a red ginseng gel composition containing red ginseng concentrate and gels , The bitterness of red ginseng is reduced, the ingestion thereof is easy, and the gelling grade is high and the distribution stability is also excellent. Thus, the present invention has been completed.
따라서, 본 발명의 주된 목적은 홍삼의 우수한 약리효과를 유지하면서 홍삼의 쓴맛을 줄이고, 섭취가 용이하여 기호도가 높으며 유통 안정성에서도 우수한 쓴맛의 감소 및 섭취편이성을 개선한 홍삼 스틱겔의 조성물 및 제조방법을 제공하는 데 있다.
Therefore, the main object of the present invention is to provide a composition and a preparation method of red ginseng gel which can reduce the bitter taste of red ginseng while maintaining the excellent pharmacological effect of red ginseng, improve the ease of ingestion, .
본 발명의 한 양태에 따르면, 본 발명은 홍삼농축액 및 검류를 포함하는 홍삼 겔 조성물에 있어서, 검류로서 산탄검 및 로커스트콩검을 포함하는 것을 특징으로 하는 홍삼 스틱겔 조성물을 제공한다. According to one aspect of the present invention, there is provided a red ginseng gel composition comprising a red ginseng concentrate and gums, wherein the ginseng stick gel composition comprises xanthan gum and locust bean gum.
본 발명에서 사용되는 검류로써 점도를 높여주는 어떠한 천연검도 사용될 수 있으며 예컨대, 타마린드검, 카라기난검, 구아검, 젤란검, 한천, 타라검, 아라비아검이 있으며, 바람직하게는 산탄검, 로커스트콩검, 한천 및 타마린드검인 것을 특징으로 하는 홍삼 스틱겔 조성물을 제공한다. 또한, 사용될 수 있는 천연검의 함량은 바람직하게는 산탄검 0.1~0.6 중량%, 로커스트콩검 0.1~0.7 중량%, 한천 0.02~0.5 중량%, 타마린드검 0.02~0.5 중량%, 카라기난검 0.02~0.5 중량%, 타라검 0.1~1.0 중량%, 아라비아검 0.1~1.5 중량% 를 사용할 수 있고, 더욱 바람직하게는 산탄검 0.1~0.6 중량%, 로커스트콩검 0.1~0.7 중량%, 한천 0.05~0.1 중량%, 타마린드검 0.05~0.1 중량%, 카라기난검 0.05~0.5 중량%가 적합하다. 적합 함량을 벗어날 경우, 쓴맛을 감소시키거나 섭취편이성이 좋은 스틱겔의 물성이 구현되지 않고, 쓴맛을 더욱 잘 느낄 수 있게 하는 원인이 되고 섭취 시 흘러내리는 불편이 생기는 원인인 이수현상이 높아지며, 제품 생산 시, 겔이 형성되는 온도 및 점도의 문제로 생산속도가 저하되고 완료제품의 로스율이 높아질 가능성이 있다. As the gourd used in the present invention, any natural gum that increases the viscosity can be used, and examples thereof include tamarind gum, carrageenan gum, guar gum, gellan gum, agar, tara gum and gum arabic, , Agar, and tamarind gum. The content of natural gums which can be used is preferably 0.1 to 0.6% by weight of xanthan gum, 0.1 to 0.7% by weight of locust bean gum, 0.02 to 0.5% by weight of agar, 0.02 to 0.5% by weight of tamarind gum, 0.02 to 0.5 More preferably 0.1 to 0.6% by weight of xanthan gum, 0.1 to 0.7% by weight of locust bean gum, 0.05 to 0.1% by weight of agar, 0.1 to 1.5% by weight of gum arabic, 0.05 to 0.1% by weight of tamarind gum and 0.05 to 0.5% by weight of carrageenan gum are suitable. When the content is out of the acceptable range, the bitterness is reduced or the physical properties of the stick gel having good ease of ingestion are not realized, the bitterness is caused to be felt more easily, and the reason for the inconvenience caused by the ingestion is increased. There is a possibility that the production rate is lowered and the loss ratio of the finished product is increased due to the problem of the temperature and viscosity at which the gel is formed.
본 발명에 있어서, 상기 로커스트콩검은 산탄검과 가교조직을 형성하여 겔의 흐름성(유동성)을 저하시키는 것을 특징으로 하는 홍삼 스틱겔 조성물을 제공한다.In the present invention, there is provided a red ginseng stick gel composition characterized by forming a cross-linked structure with the locust bean black xanthan gum to lower the flow (fluidity) of the gel.
기존의 홍삼겔 상태에 사용하는 점도를 높이는 산탄검, 타마린드검 등을 단독 사용 시에는 상기 스틱겔의 형태의 물성은 구현이 불가능하다. 본 발명의 실험예 1(표1 내지 표2)에서 나타난 바와 같이 로커스트콩검을 제외한 검류에서 산탄검, 한천 및 타마린드검을 함유하는 734은 겔 형태로 산탄검, 한천 및 타마린드검과 함께 로커스트콩검을 함께 함유한 315처럼 스틱겔 형태의 물성으로 구현은 불가능 하다는 것을 보여주며, 이는 종래에 사용했던 산탄검과 종래 홍삼의 검류로 사용되지 않았던 로커스트콩검이 가교조직을 형성하여 유동성이 저하되기 때문에 겔 형태로 될 수 있음을 보여준다. 산탄검과 로커스트콩검은 단독으로 각각 점도 상승제로 사용하고 있으며, 시험 중 산탄검만으로 점도 상승 시 내용물의 텍스처 및 맛이 좋지 않아 단독 겔화제로 사용하는 로커스트콩검을 혼합하여 사용 시, 물성이 유동성이 없어지는 젤리 타입으로 변하는 것을 확인하였다. 이는 산탄검과 로스트콩검이 가교조직을 형성하여 유동성을 저하시킨 다는 것을 나타낸다. When the xanthan gum, tamarind gum or the like used for increasing the viscosity used in the existing red ginseng gel state is used alone, the physical properties of the stick gel can not be realized. As shown in Experimental Example 1 of the present invention (Table 1 to Table 2), 734 containing xanthan gum, agar, and tamarind gum in the gums excluding locust bean gum was in the form of gel in the form of gelatin, agar and tamarind sword, It can not be realized with a stick gel type property like 315 containing gum. This is because it is difficult to implement the conventional xanthan gum and locust bean gum, In the case of the present invention. The use of xanthan gum and locust bean black alone is used as a viscosity increasing agent, and when the viscosity of the product is increased by the use of xanthan gum alone during the test, the texture and taste of the contents are not good, and when the locust bean gum used as a sole gelling agent is mixed, Was changed to jelly type. This indicates that the xanthan gum and the roasted bean gum formed a cross-linked structure to lower the fluidity.
본 발명의 내용 중, 상기 용어 ‘스틱겔’은 본 발명의 홍삼농축액 및 홍삼농축분말을 함유하여 제조가 가능한 반고상(흘러내리지 않는 형태)의 소프트 겔로서, 장방형의 스틱용기에 넣고 짜도 흘러내리지 않고 스틱 형태를 유지하는 것을 말하는 것으로 기존의 당류가 고첨가 되어있고 젤라틴이나 한천 등 만으로 플라스틱 컵이나 비닐에 담긴 과자류의 젤리와는 완성된 제품의 물성이나 포장형태와 비교하여 차별성이 있다. In the context of the present invention, the term 'stick gel' is a semi-solid soft gel which can be prepared by containing the red ginseng concentrate of the present invention and red ginseng concentrated powder, and is put in a rectangular stick container, And it is different from the physical properties and packaging form of the finished product with the jelly of the confectionery contained in plastic cup or plastic only with gelatin or agar.
본 발명에 있어서, 상기 산탄검 0.1~0.6 중량% 및 로커스트콩검 0.1~0.7 중량%를 함유하는 것을 특징으로 하는 홍삼 스틱겔 조성물을 제공한다. In the present invention, there is provided a red ginseng stick composition comprising 0.1 to 0.6% by weight of xanthan gum and 0.1 to 0.7% by weight of a locust bean gum.
스틱겔에 사용되는 천연검은 쓴 맛을 감소시킬 수 있는 겔 형태의 물성을 내는 기술적 특징으로서, 스틱겔 제조 시, 기존 홍삼음료보다 섭취 편이성을 높이고 생산 시 생산효율을 높일 수 있는 적합한 점도 및 겔 형성 온도를 유지하기 위해 적합하고, 특히 겔 조제 후 겔이 졸(sol)로 변하여 겔 조직으로부터 물이 분리되는 현상인 이수현상을 최대한 줄인 배합으로 구성하였다. 본 발명의 실험예 2(표4 내지 표6)에서 겔화제의 함량에 따른 쓴맛과 섭취편이성을 조사한 결과, 상기 본 발명에서 기재한 함량(114)에서 쓴맛이 가장 적고, 섭취편이성이 가장 높은 결과를 타나냈다. It is a technical feature that gives a gel-like physical property that can reduce the natural black bitterness used in stick gel. It is a technical feature that when stick gel is manufactured, it is more suitable to increase the ease of intake than the existing red ginseng drink, It is especially suitable to maintain the temperature, and in particular, the gel is changed into a sol after the preparation of the gel to separate the water from the gel structure. As a result of examining the bitter taste and the ease of ingestion according to the content of the gelling agent in Experimental Example 2 (Tables 4 to 6) of the present invention, it was found that the content (114) described in the present invention was the lowest with the bitter taste and the highest .
본 발명에 있어서, 상기 산탄검 및 로커스트콩검은 타마린드검, 카라검, 구아검, 젤란검, 한천, 타라검, 아라비아검 중 1가지 이상을 혼합하여 제조하는 것을 특징으로 하는 홍삼 스틱겔 조성물을 제공한다. In the present invention, the ginseng stick gel composition is prepared by mixing at least one of the above-mentioned xanthan gum and locust bean black tamarind gum, kara gum, guar gum, gellan gum, agar, tara gum and gum arabic. to provide.
본 발명에 있어서, 상기 홍삼 겔 조성물은 홍삼농축액 4~6 중량%, 배농축액 9~11 중량%, 아가베시럽 14~16 중량%, 사과농축액 4~6 중량%, 레몬농축액 2~4 중량%, 천연오렌지향 1~3 중량%, 토마틴혼합제제 0.06~0.08 중량%, 감마시클로덱스트린 0.7~0.9 중량%, 산탄검 0.1~0.6 중량%, 로커스트콩검 0.1~0.7 중량%, 한천 0.04~0.06 중량%, 타마린드검 0.04~0.06 중량% 및 정제수를 함유하는 것을 특징으로 하는 홍삼 스틱겔 조성물을 제공한다.In the present invention, the red ginseng gel composition comprises 4 to 6% by weight of red ginseng concentrate, 9 to 11% by weight of a concentrate, 14 to 16% by weight of agave syrup, 4 to 6% by weight of apple concentrate, 2 to 4% 1 to 3% by weight of a natural orange flavor, 0.06 to 0.08% by weight of a toaster mixture, 0.7 to 0.9% by weight of gamma cyclodextrin, 0.1 to 0.6% by weight of xanthan gum, 0.1 to 0.7% by weight of locust bean gum, 0.04 to 0.06% 0.04 to 0.06% by weight of tamarind gum, and purified water.
본 발명에 있어서, 상기 홍삼 겔 조성물은 홍삼의 쓴맛을 경감시키고 섭취편이성을 증가시키는 것을 특징으로 하는 홍삼 스틱겔 조성물을 제공한다. In the present invention, the red ginseng gel composition is characterized in that the bitterness of red ginseng is reduced and the ease of ingestion is increased.
쓴맛의 원인이 되는 대표적인 물질로는 키니네(kinine)가 있고, 미각시험에는 염산 키니네가 쓰인다. 쓴맛은 주로 혀의 안쪽 부분(舌根部)에서 느끼며, 대표적인 성분으로는 마그네슘, 칼슘 등의 무기염, 알칼로이드, 배당체, 담즙산 등의 유기물질이 있다. 사포닌 또한 쓴맛을 나타내는 성분으로서, 사포닌의 함량이 많을수록 쓴맛이 강해지며, 차갑게 음용 할 때 그 쓴맛이 더욱 강해진다고 알려져 있다. 마그네슘, 칼슘 등의 무기염, 알칼로이드, 배당체, 담즙산 등의 쓴맛이 나는 물질은 일반적으로 물에 녹지 않는 것이 많으며, 다른 기본적인 맛인 단맛, 신맛, 짠맛에 비하면 미각을 느낄 때까지의 시간이 길고, 맛이 오래 남아 가시지 않는 특징이 있다.Kinine (kinine) is a typical substance that causes bitter taste, and hydrochloric acid kine is used for taste test. The bitter taste is mainly felt in the inner part of the tongue (tongue root part). Typical ingredients include inorganic salts such as magnesium and calcium, alkaloids, glycosides and bile acids. Saponin also has a bitter taste. It is known that the higher the saponin content, the stronger the bitter taste, and the bitter taste becomes stronger when it is coldly consumed. The bitter taste substances such as inorganic salts such as magnesium and calcium, alkaloids, glycosides and bile acids are generally not soluble in water. When compared to other basic tastes such as sweet taste, sour taste and salty taste, This feature does not last long.
쓴맛을 제거하는 방법으로는 당 등을 첨가하여 고미를 제거하는 방법, 초임계 이산화탄소를 이용한 방법(윤성옥등, 한국생물공학회지 17(1), 68-72(2002); 대한민국 특허출원 제2000-0015294호), 효소처리에 의한 방법(김용두 등, 한국식품저장유통학회지 11(1), 53-56(2004)), 활성탄을 이용한 고미 제거방법(대한민국 특허출원 제1998-0032090호) 및 사이클로덱스트린을 이용한 고미 제거방법 (대한민국 특허출원 제1991-0001230호) 등이 있다. 그러나, 이러한 방법들은 고미 제거과정에서 홍삼제품 및 홍삼농축액의 기능성분이 감소하거나, 침전이 생기는 등의 부작용이 있어서, 홍삼제품 및 홍삼농축액의 건강지향식품으로의 특성상 기능의 안정성에 변동이 없는 한도 내에서 이루어져야 하기 때문에 적절한 해결방법이 없었다. 또한 인삼의 고유향인 흙냄새를 감소시키는 방법으로는 합성흡착제를 이용하는 방법(유용구 등, 대한민국 특허출원 제2010-0080052) 등이 있는데, 이러는 방법은 저리 과정에서 흡착에 의한 향기성분 감소를 초래하는 단점이 있다. As a method for removing the bitter taste, there is a method of removing the bitter taste by adding sugar or the like, a method using supercritical carbon dioxide (Yoon Sung Ok et al., Korean Biotechnology Journal, 17 (1), 68-72 (2002) (Korean Patent Application No. 1998-0032090), and cyclodextrin (Korean Patent Application No. 1998-0032090) using an activated carbon, (Korean Patent Application No. 1991-0001230). However, these methods have side effects such as reduction of functional ingredients of red ginseng products and red ginseng concentrate, and precipitation, which are caused by the characteristics of the red ginseng products and the red ginseng concentrate as health-oriented foods, There was no proper solution. In addition, as a method for reducing the odor of soil, which is an intrinsic incense of ginseng, there is a method using a synthetic adsorbent (Korean Utility Patent Application No. 2010-0080052). Such a method causes a decrease in the fragrance component due to adsorption There are disadvantages.
본 발명의 실험예 1(표2 및 표3)에서 나타난 바와 같이 315번 스틱겔로 제조되었을 경우에 734겔 형태 및 129액상 형태보다 쓴맛을 덜 느끼는 결과를 보였다. 이는 액상의 형태에 겔화제를 투입하여 스틱겔 형태로 제조할 경우 섭취 시 액체가 직접 혀의 감각 세포에 닫지 않고 반고상의 입자가 입(혀)에 머물렀다가 목 넘김으로 이어지기 때문에 혀에 닿는 맛의 느낌이 매우 약하여 쓴맛 감소에 매우 효과가 있는 것으로 보인다. As shown in Experimental Example 1 of the present invention (Table 2 and Table 3), the biting taste was less than that of the 734 gel form and the 129 liquid form when made with stick No. 315. This is because when the gelling agent is injected into the liquid form and made into a stick gel form, the liquid does not directly close to the sensory cells of the tongue when ingested, but the particles of the semi-liquid phase stay in the mouth (tongue) Is very weak and seems to be very effective in reducing bitter taste.
본 발명에 있어서, 상기 홍삼 겔 조성물 중 진세노사이드(Rg1+Rb1)의 함량이 안정하게 유지되는 것을 특징으로 하는 홍삼 스틱겔 조성물을 제공한다. In the present invention, there is provided a red ginseng stick gel composition characterized in that the content of ginsenoside (Rg1 + Rb1) is stably maintained in the red ginseng gel composition.
홍삼에는 다른 어떤 인삼보다 가장 많은 종류의 사포닌이 들어 있다. 사포닌이란 인삼의 여러 가지 유효성분 중 주된 약리 작용을 하는 진세노사이드라 불리는 성분이다. 진세노사이드(Ginsenoside) Rb1은 간기능회복, 피로회복 효능을 갖는다. 진세노사이드 Rb2는 당뇨조절, 비만, 동맥경화방지 및 간세포증식 효능을 갖는다. 진세노사이드 Rh1은 간기능 개선, 피로회복 및 혈소판응집억제 효능을 갖는다. 진세노사이드 Rh2는 항암 및 면역력 증강 효능을 가지며, 진세노사이드 Rg1은 기억력강화 및 치매예방, 당뇨조절, 비만방지 및 피로회복 효능을 갖는다. 진세노사이드 Rg2는 기억력강화, 치매예방 및 혈소판응집억제 효능을 가지며, 진세노사이드 Rg3은 항암제 및 항암제내성억제기능, 면역력증강 효능을 갖는다. 진세노사이드 Re는 간 보호, 골수세포생성촉진, 기억력강화 및 치매예방 효능을 갖는다. 기타 Rf, Ro, Rd 등은 지질과산화억제, 뇌신경세포진통작용, 알코올해독, 염증치료, 단백질 및 지질합성촉진, 부신피질호르몬 분비촉진 효능이 있는 것으로 알려져 있다.Red ginseng contains the largest number of saponins than any other ginseng. Saponin is a component called ginsenoside which plays a major pharmacological role among various active ingredients of ginseng. Ginsenoside Rb1 has liver function recovery and fatigue recovery. Ginsenoside Rb2 has diabetes control, obesity, arteriosclerosis prevention and hepatocyte proliferation. Ginsenoside Rh1 has an effect of improving liver function, restoring fatigue and inhibiting platelet aggregation. Ginsenoside Rh2 has anticancer and immunity enhancing properties, and ginsenoside Rg1 has memory enhancing and dementia prevention, diabetes control, obesity prevention and fatigue recovery. Ginsenoside Rg2 has memory potency, prevention of dementia and inhibition of platelet aggregation, and ginsenoside Rg3 has anticancer and anticancer drug resistance suppression and immunity enhancement. Ginsenoside Re has the potential to protect the liver, stimulate bone marrow cell proliferation, enhance memory and prevent dementia. Other Rf, Ro, and Rd are known to have lipid peroxidation inhibition, neuronal cell analgesic action, alcohol detoxification, inflammation treatment, promotion of protein and lipid synthesis, and promotion of adrenocortical hormone secretion.
본 발명의 실험예 3(표7, 표8 및 도1)에서 나타난 바와 같이 스틱겔(315)이 겔(734) 및 액상(129)보다 진세노사이드 함량이 안정하게 유지되는 것을 확인할 수 있다. 이는 제조 및 유통 중에도 홍삼 제품의 기능 성분인 진세노사이드 함량을 유지하여 안정성이 확보된 홍삼제품을 생산할 수 있다. As can be seen from Experimental Example 3 of the present invention (Table 7, Table 8 and FIG. 1), it can be confirmed that the
본 발명에 있어서, 상기 홍삼 스틱겔은 장방형의 스틱 용기에 포장되어 기호에 따라 얼려 먹을 수 있는 것을 특징으로 하는 홍삼 스틱겔 조성물을 제공한다. In the present invention, the red ginseng stick gel is packaged in a rectangular stick container and can be frozen according to the preference.
본 발명의 홍삼 제품을 얼려서 섭취 시, 아이스크림과 같은 아이스 제품은 해동 및 재냉동시 품질이 급격히 저하되나, 본 제품은 온도 변화에 따른 상태변화가 없기 때문에 해동 및 재냉동시에도 형태, 맛, 질감이 변하지 않는다. 또한, 얼려 먹음으로써 기호성을 충족시키고, 어린이도 섭취가 용이하다.
When the red ginseng product of the present invention is frozen and consumed, the quality of the ice product such as ice cream deteriorates drastically during thawing and re-freezing. However, since the product has no state change due to temperature change, Does not change. It also meets palatability by freezing, and it is easy for children to ingest.
홍삼농축액 또는 홍삼농축분말을 함유하는 스틱겔 제형의 홍삼 제품을 제조할 경우, 홍삼 특유의 쓴맛을 감소시켜 섭취가 용이하며, 홍삼의 기능성을 나타내는 지표성분인 진세노사이드의 안정성이 종래의 액상 제형보다 우수하게 유지 가능하다.
When a red ginseng product containing a red ginseng concentrate or a red ginseng concentrated powder is prepared, it is easy to ingest the red ginseng product due to its reduced bitter taste peculiar to red ginseng, and the stability of ginsenoside, an indicator component showing the functionality of red ginseng, It is possible to keep it better.
도1은 진세노사이드의 함량을 그래프로 나타낸 것으로 X축은 안정성시험시간(조건:40℃, 75%)이고 Y축은 Rg1 + Rb1(mg/20g)이다.
도 2는 스틱겔의 흐름의 정도를 나타낸 것이다.
도 3은 스틱겔을 포장 후, 섭취 시의 상태를 나타낸 것이다.
도 4는 겔의 흐름 정도를 나타낸 것이다.
도 5는 겔 포장 후, 섭취 시의 상태를 나타낸 것이다.
도 6은 액상 흐름의 정도를 나타낸 것이다.
도 7은 액상 포장 후, 섭취 시의 상태를 타나낸 것이다.
도 8은 스틱겔 238 흐름의 상태를 나타낸 것이다.
도 9는 스틱겔 238 포장 후 섭취 시 상태를 나타낸 것이다.
도 10은 스틱겔 114 흐름의 상태를 나타낸 것이다.
도 11은 스틱겔 114 포장 후 섭취 시 상태를 나타낸 것이다.
도 12는 스틱겔 875 흐름의 상태를 나타낸 것이다.
도 13은 스틱겔 875 포장 후 섭취 시 상태를 나타낸 것이다. Fig. 1 is a graph showing the content of ginsenoside. The X axis is the stability test time (condition: 40 DEG C, 75%) and the Y axis is Rg1 + Rb1 (mg / 20 g).
Figure 2 shows the degree of flow of the stick gel.
Fig. 3 shows the state at the time of ingesting after sticking the stick gel.
4 shows the flow rate of the gel.
Fig. 5 shows the state at the time of ingestion after gel packaging.
6 shows the degree of liquid flow.
Fig. 7 shows the state at the time of ingestion after liquid packaging.
8 shows the state of the
9 shows the state of the
10 shows the state of the
Fig. 11 shows the state after ingesting the
12 shows the state of the
Fig. 13 shows the state after ingesting
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하기로 한다. 이들 실시예는 단지 본 발명을 예시하기 위한 것이므로, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는다.
Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.
실시예Example 1: 홍삼을 함유한 1: Red ginseng 스틱겔Stick gel 제형의 제조 Manufacturing of formulations
조성비율은 홍삼농축액(Rg1+Rb1=10mg/g이상) 5 중량%, 배농축액 10 중량%, 아가베시럽 15 중량%, 사과농축액 5 중량%, 레몬농축액 3 중량%, 천연오렌지향 2 중량%, 토마틴혼합제제 0.07 중량%, 감마시클로덱스트린 0.8 중량%, 산탄검 0.3 중량%, 로커스트콩검 0.5 중량%, 한천 0.05 중량%, 타마린드검 0.05 중량%, 정제수 58.23 중량%이다. 5% by weight of red ginseng concentrate (Rg1 + Rb1 = 10 mg / g or more), 10% by weight of concentrate, 15% by weight of agave syrup, 5% by weight of apple concentrate, 3% by weight of lemon concentrate, 0.09% by weight of a mixture of toastatin, 0.8% by weight of gamma cyclodextrin, 0.3% by weight of xanthan gum, 0.5% by weight of locust bean gum, 0.05% by weight of agar, 0.05% by weight of tamarind gum and 58.23% by weight of purified water.
이 실시예의 샘플명은 315로 하였다. 조제방법은 우선 정제수 약 15 중량% 에 감마시클로덱스트린을 투입 완전히 용해 후, 홍삼농축액에 부은 후, 약 50℃에서 30분간 교반하여 준비한다. 조제가능한 용기에 아가베시럽을 투입 후, 겔화제에 해당하는 산탄검, 로커스트콩검, 한천, 타마린드검을 혼합하여 투입 후, 약 5분간 상온에서 교반한다. 분말이 보이지 않을 때까지 교반된 것을 확인 후, 배농축액, 사과농축액, 레몬농축액을 투입 후, 약 10분간 교반한다. 토마틴혼합제제와 나머지 정제수를 투입 후, 85℃에서 30분간 교반한다. 이후 온도를 75~80℃로 내린 후, 미리 혼합하여 둔 홍삼농축액 혼합물을 투입 후, 15분간 교반한다. 천연오렌지향을 투입 후, 약 10분간 탈포 후, 기준 BRIX에 맞도록 정제수로 보정하여, 미리 준비한 스틱포에 10g 씩 충전 후, 상온 냉각한다.
The sample name of this embodiment was set to 315 . First, gamma-cyclodextrin is added to approximately 15% by weight of purified water. After completely dissolving, the solution is poured into a red ginseng concentrate and stirred at about 50 ° C for 30 minutes. Agave syrup is added to the container which can be prepared, and then the mixture of xanthan gum, locust bean gum, agar and tamarind gum corresponding to the gelling agent is added and stirred at room temperature for about 5 minutes. After confirming that the mixture is stirred until no powder is visible, the pear concentrate, apple concentrate and lemon concentrate are added and stirred for about 10 minutes. After the mixture of the toaster and the remaining purified water was added, the mixture was stirred at 85 캜 for 30 minutes. Thereafter, the temperature is lowered to 75 to 80 DEG C, the red ginseng concentrate mixture which has been mixed in advance is added, and the mixture is stirred for 15 minutes. After the natural orange flavor is added, degass for about 10 minutes, and after correcting with purified water to meet the standard BRIX, 10 g each is put in a stick foil prepared beforehand and cooled at room temperature.
비교예1Comparative Example 1 : 홍삼을 함유한 종래 겔 제형의 제조 : Preparation of Conventional Gel Formulations Containing Red Ginseng
조성비율은 홍삼농축액(Rg1+Rb1=10mg/g이상) 5 중량%, 배농축액 10 중량%, 아가베시럽 15 중량%, 사과농축액 5 중량%, 레몬농축액 3 중량%, 천연오렌지향 2 중량%, 토마틴혼합제제 0.07 중량%, 감마시클로덱스트린 0.8 중량%, 산탄검 0.5% 중량%, 정제수 58.63 중량% 이다. 5% by weight of red ginseng concentrate (Rg1 + Rb1 = 10 mg / g or more), 10% by weight of concentrate, 15% by weight of agave syrup, 5% by weight of apple concentrate, 3% by weight of lemon concentrate, 0.07% by weight of a toast-mixed preparation, 0.8% by weight of gamma cyclodextrin, 0.5% by weight of xanthan gum and 58.63% by weight of purified water.
이 실시예의 샘플명은 734로 하였다. 조제방법은 우선 정제수 약 15 중량%에 감마시클로덱스트린을 투입 완전히 용해 후, 홍삼농축액에 부은 후, 약 50℃에서 30분간 교반하여 준비한다. 조제가능한 용기에 아가베시럽을 투입 후, 겔화제에 해당하는 산탄검, 한천 및 타마린드검을 투입 후, 약 5분간 상온에서 교반한다. 분말이 보이지 않을 때까지 교반된 것을 확인 후, 배농축액, 사과농축액, 레몬농축액을 투입 후, 약 10분간 교반한다. 토마틴혼합제제와 나머지 정제수를 투입 후, 85℃에서 30분간 교반한다. 이후 온도를 75~80℃로 내린 후, 미리 혼합하여 둔 홍삼농축액 혼합물을 투입 후, 15분간 교반한다. 천연오렌지향을 투입 후, 약 10분간 탈포 후, 기준 BRIX에 맞도록 정제수로 보정하여, 미리 준비한 스틱포에 10g 씩 충전 후, 상온 냉각한다.
The sample name of this embodiment is 734 . First, gamma-cyclodextrin is added to approximately 15% by weight of purified water. After completely dissolving, the solution is poured into a red ginseng concentrate and stirred at about 50 ° C for 30 minutes. After the agave syrup is put into a container which can be prepared, the corresponding xanthan gum, agar, and tamarind gum, which are gelling agents, are added, followed by stirring at room temperature for about 5 minutes. After confirming that the mixture is stirred until no powder is visible, the pear concentrate, apple concentrate and lemon concentrate are added and stirred for about 10 minutes. After the mixture of the toaster and the remaining purified water was added, the mixture was stirred at 85 캜 for 30 minutes. Thereafter, the temperature is lowered to 75 to 80 DEG C, the red ginseng concentrate mixture which has been mixed in advance is added, and the mixture is stirred for 15 minutes. After the natural orange flavor is added, degass for about 10 minutes, and after correcting with purified water to meet the standard BRIX, 10 g each is put in a stick foil prepared beforehand and cooled at room temperature.
비교예2Comparative Example 2 : 홍삼을 함유한 종래 액상 제형의 제조 : Preparation of Conventional Liquid Formulations Containing Red Ginseng
조성비율은 홍삼농축액(Rg1+Rb1=10mg/g이상) 5 중량%, 배농축액 10 중량%, 아가베시럽 15 중량%, 사과농축액 5 중량%, 레몬농축액 3 중량%, 천연오렌지향 2 중량%, 토마틴혼합제제 0.07 중량%, 감마시클로덱스트린 0.8 중량%, 정제수 59.13 중량%이다. 5% by weight of red ginseng concentrate (Rg1 + Rb1 = 10 mg / g or more), 10% by weight of concentrate, 15% by weight of agave syrup, 5% by weight of apple concentrate, 3% by weight of lemon concentrate, 0.07% by weight of a toast-mixed preparation, 0.8% by weight of gamma cyclodextrin, and 59.13% by weight of purified water.
이 실시예의 샘플명은 129로 하였다. 조제방법은 우선 정제수 약 15 중량%에 감마시클로덱스트린을 투입 완전히 용해 후, 홍삼농축액에 부은 후, 약 50℃에서 30분간 교반하여 준비한다. 조제 가능한 용기에 아가베시럽, 배농축액, 사과농축액, 레몬농축액을 투입 후, 약 10분간 교반한다. 토마틴혼합제제와 나머지 정제수를 투입 후, 85℃에서 30분간 교반한다. 이후 온도를 75~80℃로 내린 후, 미리 혼합하여 둔 홍삼농축액 혼합물을 투입 후, 15분간 교반한다. 천연오렌지향을 투입 후, 약 10분간 탈포 후, 기준 BRIX에 맞도록 정제수로 보정하여, 미리 준비한 스틱포에 10g 씩 충전 후, 상온 냉각한다.
The sample name of this embodiment was set to 129 . First, gamma-cyclodextrin is added to approximately 15% by weight of purified water. After completely dissolving, the solution is poured into a red ginseng concentrate and stirred at about 50 ° C for 30 minutes. Agave syrup, pear concentrate, apple concentrate, and lemon concentrate are put into a container which can be prepared, and the mixture is stirred for about 10 minutes. After the mixture of the toaster and the remaining purified water was added, the mixture was stirred at 85 캜 for 30 minutes. Thereafter, the temperature is lowered to 75 to 80 DEG C, the red ginseng concentrate mixture which has been mixed in advance is added, and the mixture is stirred for 15 minutes. After the natural orange flavor is added, degass for about 10 minutes, and after correcting with purified water to meet the standard BRIX, 10 g each is put in a stick foil prepared beforehand and cooled at room temperature.
실험예1Experimental Example 1 : 기존 홍삼함유 액상, 겔 제품과 비교: Comparison with existing liquid red ginseng products and gel products
본 발명의 홍삼성분을 함유한 스틱겔의 쓴맛 경감 정도 및 섭취편이성 조사를 위해 훈련된 패널 20명과 5~10세의 어린이 20명을 대상으로 상기 제조예와 같이 제조된 홍삼성분 함유 제품 각각 315(홍삼스틱겔), 734(홍삼겔), 129(홍삼액상)로 테스트를 실시하였다. 테스트에 따른 결과는 표 2(사내 평가인원) 및 표3(5-10세의 어린이)에 나타내었다.
Twenty panelists and 20 children aged 5 to 10 years who were trained to investigate the degree of bitter alleviation and ingestion ease of the stick gel containing the red ginseng component of the present invention were divided into three groups of 315 Ginseng stick gel), 734 (red ginseng gel), 129 (red ginseng solution). The results of the tests are shown in Table 2 (in-house evaluations) and Table 3 (children 5-10 years old).
테스트 내용Test content
1. 목적 : 홍삼성분을 함유한 세가지 제형의 쓴맛 비교 및 섭취편이성을 포함한 기호도 조사1. Purpose: To compare the bitter taste of three formulations containing red ginseng ingredients and to investigate preference including ease of ingestion
2. 실험인원 : 20명(사내 평가인원), 20명(5~10세 어린이)2. Experimental staff: 20 (in-house evaluation), 20 (children from 5 to 10 years old)
3. 테스트 샘플 : 315(홍삼을 함유한 스틱겔), 734(홍삼을 함유한 겔), 129(홍삼을 함유한 액상)3. Test sample: 315 (stick gel containing red ginseng), 734 (gel containing red ginseng), 129 (liquid containing red ginseng)
4. 검사방법 : 7점 척도법4. Examination method: 7 point scale method
5. 검사지 내용 : 쓴맛 1: 매우 약하다, 4: 보통, 7: 매우 쓰다
5. Content of test: bitter taste 1: very weak, 4: normal, 7: very bitter
섭취편이성을 포함한 기호도 1: 나쁘다, 4: 보통, 7: 좋다 Including ease of intake Symbol 1: Bad, 4: Normal, 7: Good
성상
Appearance
도2(스틱겔 포장 후 섭취 시 상태)1 (state of stick gel flow / 30 degree angle)
2 (state after ingestion after stick gel packing)
도4(겔 포장 후 섭취 시 상태)3 (state of gel flow / 30 degree angle)
Figure 4 (state at the time of ingestion after gel packing)
도6(액상 포장 후 섭취 시 상태)5 (state of liquid flow / 30 degree angle)
6 (state at the time of ingestion after liquid packaging)
상기와 같이, 홍삼의 쓴맛과 섭취 편이성을 고려한 기호도가 성인과 5~10세의 어린이에서 모두 홍삼을 함유한 스틱겔이 가장 우수한 결과를 보였으며, 본 발명과 같이 액상의 형태에 겔화제를 투입하여 스틱겔 형태로 제조할 경우 홍삼제품의 쓴맛 감소에 매우 효과가 있음을 확인하였다. 또한 종래의 액상이나 겔타입의 홍삼제품은 섭취 시 흐를 우려가 있어 어린이나 노인 섭취 시 불편한 단점을 스틱겔 형태로 제조함으로써 해결할 수 있음을 확인하였다.As described above, the sticky gel containing red ginseng showed the best results in both adults and children aged 5 to 10 years in consideration of the bitter taste and ease of ingestion of red ginseng, and the gelling agent was added to the liquid form as in the present invention And it was confirmed that it is very effective to reduce the bitterness of red ginseng product when it is made into a stick gel form. In addition, it has been confirmed that the conventional liquid or gel type red ginseng products can be dissipated by ingestion, thereby making it possible to solve the disadvantage that it is inconvenient when ingested by children or the elderly, in the form of stick gel.
또한, 본 발명의 상기의 스틱겔(315), 종래의 겔(734) 및 액상(129)의 흐름정도 및 섭취 시 상태를 도2 내지 도7에 나타내었다.
The flow of the
이에 본 발명자들은 구성 겔화제의 종류 및 함유량에 따라 어떤 종류의 겔화제와 그에 따른 함유량을 구성하였을 때, 쓴맛을 가장 효과적으로 경감시키고 섭취편이성을 높여 기호도가 가장 우수한 지 다음의 테스트를 통해 확인하였다.
Therefore, the inventors of the present invention have confirmed through the following test whether the gelling agent and the content of the gelling agent according to the kind and content of the constituent gelling agent are constituted, and that the bitterness is most effectively alleviated and the ease of ingestion is enhanced to have the highest degree of preference.
실시예Example 2 : 2 : 겔화제의Gelling agent 종류 및 함유량에 따른 Depending on type and content 스틱겔Stick gel 제조 Produce
조성비율은 홍삼농축액(Rg1+Rb1=10mg/g이상) 5 중량%, 배농축액 10 중량%, 아가베시럽 15 중량%, 사과농축액 5 중량%, 레몬농축액 3 중량%, 천연오렌지향 2 중량%, 토마틴혼합제제 0.07 중량%, 감마시클로덱스트린 0.8 중량%, 산탄검 0.3 중량%, 로커스트콩검 0.5 중량%, 한천 0.05 중량%, 타마린드검 0.05 중량%, 정제수 58.23 중량%이다. 5% by weight of red ginseng concentrate (Rg1 + Rb1 = 10 mg / g or more), 10% by weight of concentrate, 15% by weight of agave syrup, 5% by weight of apple concentrate, 3% by weight of lemon concentrate, 0.09% by weight of a mixture of toastatin, 0.8% by weight of gamma cyclodextrin, 0.3% by weight of xanthan gum, 0.5% by weight of locust bean gum, 0.05% by weight of agar, 0.05% by weight of tamarind gum and 58.23% by weight of purified water.
이 실시예의 샘플명은 114로 하였다. 조제방법은 우선 정제수 약 15 중량%에 감마시클로덱스트린을 투입 완전히 용해 후, 홍삼농축액에 부은 후, 약 50℃에서 30분간 교반하여 준비한다. 조제가능한 용기에 아가베시럽을 투입 후, 겔화제에 해당하는 산탄검,로커스트콩검,한천,타마린드검을 혼합하여 투입 후, 약 5분간 상온에서 교반한다. 분말이 보이지 않을 때까지 교반된 것을 확인 후, 배농축액,사과농축액,레몬농축액을 투입 후, 약 10분간 교반한다. 토마틴혼합제제와 나머지 정제수를 투입 후, 85℃에서 30분간 교반한다. 이후 온도를 75~80℃로 내린 후, 미리 혼합하여 둔 홍삼농축액 혼합물을 투입 후, 15분간 교반한다. 천연오렌지향을 투입 후, 약 10분간 탈포 후, 기준 BRIX에 맞도록 정제수로 보정하여, 미리 준비한 스틱포에 10g 씩 충전 후, 상온 냉각한다.
The sample name of this embodiment is 114 . First, gamma-cyclodextrin is added to approximately 15% by weight of purified water. After completely dissolving, the solution is poured into a red ginseng concentrate and stirred at about 50 ° C for 30 minutes. Agave syrup is added to the container which can be prepared, and then the mixture of xanthan gum, locust bean gum, agar and tamarind gum corresponding to the gelling agent is added and stirred at room temperature for about 5 minutes. After confirming that the mixture is stirred until no powder is visible, the pear concentrate, apple concentrate and lemon concentrate are added and stirred for about 10 minutes. After the mixture of the toaster and the remaining purified water was added, the mixture was stirred at 85 캜 for 30 minutes. Thereafter, the temperature is lowered to 75 to 80 DEG C, the red ginseng concentrate mixture which has been mixed in advance is added, and the mixture is stirred for 15 minutes. After the natural orange flavor is added, degass for about 10 minutes, and after correcting with purified water to meet the standard BRIX, 10 g each is put in a stick foil prepared beforehand and cooled at room temperature.
비교예Comparative Example 3 : 3: 겔화제의Gelling agent 종류 및 함유량에 따른 Depending on type and content 스틱겔Stick gel 제조 Produce
조성비율은 홍삼농축액(Rg1+Rb1=10mg/g이상) 5 중량%, 배농축액 10 중량%, 아가베시럽 15 중량%, 사과농축액 5 중량%, 레몬농축액 3중량%, 천연오렌지향 2 중량%, 토마틴혼합제제 0.07 중량%, 감마시클로덱스트린 0.8 중량%, 산탄검 0.05 중량%, 로커스트콩검 0.05 중량%, 한천 0.01 중량%, 타마린드검 0.01 중량%, 정제수 59.01중량%이다. 5% by weight of red ginseng concentrate (Rg1 + Rb1 = 10 mg / g or more), 10% by weight of concentrate, 15% by weight of agave syrup, 5% by weight of apple concentrate, 3% by weight of lemon concentrate, 0.05% by weight of locust bean gum, 0.01% by weight of agar, 0.01% by weight of tamarind gum, and 59.01% by weight of purified water.
이 실시예의 샘플명은 238로 하였다. 조제방법은 우선 정제수 약 15중량%에 감마시클로덱스트린을 투입 완전히 용해 후, 홍삼농축액에 부은 후, 약 50℃에서 30분간 교반하여 준비한다. 조제가능한 용기에 아가베시럽을 투입 후, 겔화제에 해당하는 산탄검,로커스트콩검,한천,타마린드검을 혼합하여 투입 후, 약 5분간 상온에서 교반한다. 분말이 보이지 않을 때까지 교반된 것을 확인 후, 배농축액, 사과농축액, 레몬농축액을 투입 후, 약 10분간 교반한다. 토마틴혼합제제와 나머지 정제수를 투입 후, 85℃에서 30분간 교반한다. 이후 온도를 75~80℃로 내린 후, 미리 혼합하여 둔 홍삼농축액 혼합물을 투입 후, 15분간 교반한다. 천연오렌지향을 투입 후, 약 10분간 탈포 후, 기준 BRIX에 맞도록 정제수로 보정하여, 미리 준비한 스틱포에 10g 씩 충전 후, 상온 냉각한다.The sample name of this embodiment was set to 238 . First, gamma-cyclodextrin is added to approximately 15% by weight of purified water. After completely dissolving, the solution is poured into a red ginseng concentrate and stirred at about 50 ° C for 30 minutes. Agave syrup is added to the container which can be prepared, and then the mixture of xanthan gum, locust bean gum, agar and tamarind gum corresponding to the gelling agent is added and stirred at room temperature for about 5 minutes. After confirming that the mixture is stirred until no powder is visible, the pear concentrate, apple concentrate and lemon concentrate are added and stirred for about 10 minutes. After the mixture of the toaster and the remaining purified water was added, the mixture was stirred at 85 캜 for 30 minutes. Thereafter, the temperature is lowered to 75 to 80 DEG C, the red ginseng concentrate mixture which has been mixed in advance is added, and the mixture is stirred for 15 minutes. After the natural orange flavor is added, degass for about 10 minutes, and after correcting with purified water to meet the standard BRIX, 10 g each is put in a stick foil prepared beforehand and cooled at room temperature.
비교예Comparative Example 4 : 4 : 겔화제의Gelling agent 종류 및 함유량에 따른 Depending on type and content 스틱겔Stick gel 제조 Produce
조성비율은 홍삼농축액(Rg1+Rb1=10mg/g이상) 5중량%, 배농축액 10중량%, 아가베시럽 15중량%, 사과농축액 5중량%, 레몬농축액 3중량%, 천연오렌지향 2중량%, 토마틴혼합제제 0.07중량%, 감마시클로덱스트린 0.8중량%, 산탄검 0.65중량%, 로커스트콩검 0.75중량%, 한천 0.01중량%, 타마린드검 0.01중량%, 정제수 57.71중량%이다. 5% by weight of red ginseng concentrate (Rg1 + Rb1 = 10 mg / g or more), 10% by weight of concentrate, 15% by weight of agave syrup, 5% by weight of apple concentrate, 3% by weight of lemon concentrate, 0.09% by weight of a mixture of toastatin, 0.8% by weight of gamma cyclodextrin, 0.65% by weight of xanthan gum, 0.75% by weight of locust bean gum, 0.01% by weight of agar, 0.01% by weight of tamarind gum and 57.71% by weight of purified water.
이 실시예의 샘플명은 875로 하였다. 조제방법은 우선 정제수 약 15 중량%에 감마시클로덱스트린을 투입 완전히 용해 후, 홍삼농축액에 부은 후, 약 50℃에서 30분간 교반하여 준비한다. 조제 가능한 용기에 아가베시럽을 투입 후, 겔화제에 해당하는 산탄검,로커스트콩검,한천,타마린드검을 혼합하여 투입 후, 약 5분간 상온에서 교반한다. 분말이 보이지 않을 때까지 교반된 것을 확인 후, 배농축액, 사과농축액, 레몬농축액을 투입 후, 약 10분간 교반한다. 토마틴혼합제제와 나머지 정제수를 투입 후, 85℃에서 30분간 교반한다. 이후 온도를 75~80℃로 내린 후, 미리 혼합하여 둔 홍삼농축액 혼합물을 투입 후, 15분간 교반한다. 천연오렌지향을 투입 후, 약 10분간 탈포 후, 기준 BRIX에 맞도록 정제수로 보정하여, 미리 준비한 스틱포에 10g 씩 충전 후, 상온 냉각한다.
The sample name of this embodiment is 875 . First, gamma-cyclodextrin is added to approximately 15% by weight of purified water. After completely dissolving, the solution is poured into a red ginseng concentrate and stirred at about 50 ° C for 30 minutes. Agave syrup is added to the container which can be prepared, and then the mixture of xanthan gum, locust bean gum, agar and tamarind gum corresponding to the gelling agent is added and stirred at room temperature for about 5 minutes. After confirming that the mixture is stirred until no powder is visible, the pear concentrate, apple concentrate and lemon concentrate are added and stirred for about 10 minutes. After the mixture of the toaster and the remaining purified water was added, the mixture was stirred at 85 캜 for 30 minutes. Thereafter, the temperature is lowered to 75 to 80 DEG C, the red ginseng concentrate mixture which has been mixed in advance is added, and the mixture is stirred for 15 minutes. After the natural orange flavor is added, degass for about 10 minutes, and after correcting with purified water to meet the standard BRIX, 10 g each is put in a stick foil prepared beforehand and cooled at room temperature.
실험예Experimental Example 2 : 2 : 겔화제의Gelling agent 종류 및 함유량에 따른 쓴맛과 섭취편이성을 포함한 기호도 조사 A survey of preference including bitter taste and ease of intake according to kinds and contents
홍삼성분을 함유한 스틱겔의 겔화제 종류 및 구성 비율에 따른 쓴맛 경감 정도 및 섭취편이성 조사를 위해 훈련된 패널 20명과 5~10세의 어린이 20명을 대상으로 상기 제조예와 같이 제조된 홍삼성분 함유 샘플 각각 238,114,875로 테스트를 실시하였다. 테스트에 따른 결과는 표 5(사내 평가인원) 및 표6(5-10세의 어린이)에 나타내었다.
20 panelists and 20 children aged 5 to 10 years who were trained to investigate the degree of bitter alleviation and ingestion ease of the stick gel containing the red ginseng component according to the type and composition ratio of the gelling agent, Lt; RTI ID = 0.0 > 238, 114, < / RTI > 875, respectively. The results of the tests are shown in Table 5 (in-house evaluations) and Table 6 (children 5-10 years old).
테스트 내용Test content
1. 목적 : 겔화제 구성비율을 달리한 홍삼성분을 함유한 스틱젤리 쓴맛 비교 및 섭취편이성을 포함한 기호도 조사1. Purpose: Comparison of bitter taste of stick jelly containing red ginseng ingredients with different gelling agent composition ratio and preference including ingestibility
2. 실험인원 : 20명(사내 평가인원), 20명(5~10세)2. Experimental staff: 20 (in-house evaluation), 20 (5 to 10 years old)
3. 테스트 샘플 : 238,114, 8753. Test samples: 238,114, 875
4. 검사방법 : 7점 척도법4. Examination method: 7 point scale method
5. 검사지 내용 : 쓴맛 1: 매우 약하다, 4: 보통, 7:매우쓰다5. Content of test: bitter taste 1: very weak, 4: normal, 7: very bitter
섭취편이성을 포함한 기호도 1: 나쁘다, 4: 보통, 7: 좋다 Including ease of intake Symbol 1: Bad, 4: Normal, 7: Good
도8(스틱겔 238 포장 후 섭취 시 상태)7 (state of flow of stick gel 238)
8 (state after ingestion of
도10(스틱겔 114 포장 후 섭취 시 상태)9 (state of flow of stick gel 114)
10 (state at the time of ingesting after
도12(스틱겔 875 포장 후 섭취 시 상태)11 (state of flow of stick gel 875)
12 (state after ingestion of
상기와 같이 겔화제 구성배율이 114일 때, 성인과 어린이 섭취군에서 모두 홍삼의 쓴맛과 섭취 편이성을 고려한 기호도가 가장 우수한 결과를 나타냄을 확인하였다. 따라서, 상기의 테스트 결과로 볼 때 기존 판매되고 있는 겔과 액상타입의 제형보다 스틱겔 형태의 홍삼제품이 다양한 연령에서 쓴맛과 섭취편이성을 고려한 기호도가 우수함을 확인하였다. When the gelling agent composition ratio was 114 as described above, it was confirmed that the preference in terms of the bitter taste and the ease of ingestion of red ginseng showed the best results in adults and children. Therefore, from the above test results, it was confirmed that the stick gel type red ginseng product was superior to the existing gel and liquid type formulations in terms of bitter taste and ease of ingestion at various ages.
또한, 상기 스틱겔 (238, 114, 875)의 흐름정도 및 섭취 시 상태를 도8 내지 도13에 나타내었다.
The flow of the
실험예Experimental Example 3 : 홍삼성분을 함유한 3: Containing red ginseng ingredients 스틱겔의Stick gel 기능성분 안정성 테스트 Functional component stability test
건강기능식품으로서 안정성이 확보된 홍삼제품을 생산하기 위해서는 액상군에서 제조 및 유통 중 감소하는 진세노사이드 Rg1+Rb1 함량을 필요량보다 높게 설정해야 하기 때문에 고가의 홍삼을 경제적으로 섭취하기가 어렵다는 단점이 있었다. 따라서 본 발명의 스틱겔 제형과 기존에 판매되고 있는 타입인 겔 및 액상제형 의 안정성 평가를 위해 비교시험 및 가속시험을 진행하였다. In order to produce a red ginseng product having safety as a health functional food, the ginsenoside Rg1 + Rb1 content, which is decreased during manufacture and distribution in the liquid phase group, must be set to be higher than the necessary amount, so that it is difficult to economically ingest expensive red ginseng product there was. Therefore, a comparative test and an accelerated test were conducted to evaluate the stability of the stick gel formulation of the present invention and the commercially available gel and liquid formulation.
비교시험 및 가속시험은 제조한 각각의 샘플을 온도 40℃, 습도 75%로 유지되는 chamber에 보관하여 16주간 진세노사이드 Rg1과 Rb1의 합을 분석하여 비교하였다.The comparative and accelerated tests were carried out by storing each sample in a chamber maintained at a temperature of 40 ° C and a humidity of 75%, and comparing the sum of Rg1 and Rb1 for 16 weeks.
건강기능식품에 고시한 홍삼의 진세노사이드 Rg1과 Rb1 분석법은 다음과 같다. 증류수 및 유기용매를 이용하여 시료로부터 충분히 진세노사이드 성분을 추출하여 액체크로마토그래프/자외부흡광광도검출기를 이용하여 최대 흡수파장인 203 nm에서 정량 분석한다. The ginsenoside Rg1 and Rb1 assays of red ginseng, which are noticed in health functional foods, are as follows. A sufficient amount of ginsenoside is extracted from the sample using distilled water and an organic solvent, and quantitatively analyzed at a maximum absorption wavelength of 203 nm using a liquid chromatograph / ultraviolet absorption spectrophotometer.
더 구체적으로는 먼저 진세노사이드 Rb1 및 Rg1을 각각 10 mg씩 10 mL 부피플라스크에 넣고 메탄올을 이용하여 완전히 녹인 다음 메탄올을 표선까지 채운다(1 mg/mL) 후 적당히 희석하여 표준용액으로 만든다. 시험용액의 조제방법은 다음과 같다. 시료를 물로 희석 또는 추출하고 원심분리한 후 상등액을 C18 카트리지로 처리하고 여과(0.45 μm)하여 시험용액으로 한다.More specifically, first add 10 mg of ginsenosides Rb1 and Rg1 to a 10-mL volumetric flask, dissolve completely in methanol, fill the methanol to the mark (1 mg / mL), and dilute to the standard solution. The test solution is prepared as follows. The sample is diluted or extracted with water, centrifuged, and the supernatant is treated with a C18 cartridge and filtered (0.45 μm) to give the test solution.
진세노사이드 Rg1+Rb1 함량은 다음 공식에 따라 계산한다.
The ginsenoside Rg1 + Rb1 content is calculated according to the following formula.
진세노사이드 Rb1(또는 Rg1) 함량(mg/g)=C × (a×b)/S × 1/1,000Content of ginsenoside Rb1 (or Rg1) (mg / g) = C x (a x b) /
C : 시험용액 중 개별 진세노사이드 농도(μg/mL) C: Individual ginsenoside concentration (μg / mL) in the test solution
a : 시험용액의 전량(mL) a: total amount of test solution (mL)
b : 희석배수 b: Dilution factor
S : 시료 채취량(g) S: Amount of sample (g)
1/1,000 : 단위 환산 계수
1 / 1,000: Unit conversion factor
표7은 각 제형의 구성성분과 함유량을 나타낸 것이며 표8은 실험예 3에 대한 결과를 나타낸 것이다.
Table 7 shows the components and contents of each formulation, and Table 8 shows the results for Experimental Example 3.
동일 제조조건(교반온도 및 시간)에 제조
온도 40 , 습도 75% (가속시험 조건) 보관
The same manufacturing conditions (stirring temperature and time)
Temperature 40, humidity 75% (Accelerated test conditions) Storage
그 결과, 가속시험 조건 시(40℃,75%) 제조 16주 경과 후, 스틱겔은 최초 결과보다 27% 떨어졌고, 겔은 최초 결과보다 33%, 액상은 최초 결과보다 40% 떨어진 결과를 나타내었다. 스틱겔이 겔 및 액상제형 진세노사이드 함량이 보다 안정하게 유지되는 것을 확인하였다.(도1)
As a result, after 16 weeks of production under the accelerated test conditions (40 ° C., 75%), the stick gel was 27% lower than the initial result, the gel showed 33% . It was confirmed that the stick gel kept the gel and liquid form ginsenoside contents more stably (Figure 1)
이상 설명한 바와 같이, 본 발명에 따르면 홍삼농축액 또는 홍삼농축분말을 함유하는 홍삼 제품을 스틱겔 제형으로 제조함으로써 쓴맛이 감소하여, 쓴맛에 민감한 섭취대상자, 어린이 및 노약자들의 섭취가 용이하며, 홍삼의 기능성을 나타내는 지표성분인 진세노사이드의 안정성이 우수하게 유지 가능한 홍삼 함유 건강식품을 제조할 수 있다.As described above, according to the present invention, the red ginseng product containing the red ginseng concentrate or the red ginseng concentrated powder is made into a stick gel form, the bitter taste is reduced and the ingestion of the subject, the child and the elderly sensitive to the bitter taste is easy, Can be produced with good stability of ginsenoside.
Claims (8)
A red ginseng gel composition comprising red ginseng concentrate and gum, wherein the red ginseng gel composition comprises xanthan gum and locust bean gum.
The ginseng stick gel composition according to claim 1, wherein the locust gum is formed by cross-linking with the black xanthan gum to lower the flow (fluidity) of the gel.
The red ginseng stick gel composition according to claim 1, wherein the red ginseng black is 0.1 to 0.6% by weight and the locust bean black is 0.1 to 0.7% by weight.
The ginseng stick gel composition according to claim 3, wherein the ginseng stick gel composition is prepared by mixing at least one of xanthan gum and locust bean black tamarind gum, kara gum, guar gum, gellan gum, agar, tara gum, .
The method according to claim 1, wherein 1 to 15 wt% of the red ginseng concentrate, 9 to 11 wt% of the concentrate, 14 to 16 wt% of the agave syrup, 4 to 6 wt% of the apple concentrate, 2 to 4 wt% of the lemon concentrate, By weight of gamma-cyclodextrin, 0.7-0.9% by weight of gamma-cyclodextrin, 0.1-0.6% by weight of xanthan gum, 0.1-0.7% by weight of locust bean gum, 0.04-0.06% by weight of agar, 0.04 to 0.06% by weight, and purified water.
The ginseng stick gel composition according to claim 1, wherein the bitter taste of red ginseng is alleviated and the ease of ingestion is increased.
The red ginseng stick gel composition according to claim 1, wherein the content of ginsenoside (Rg1 + Rb1) in the composition is stably maintained.
The ginseng stick gel composition according to claim 1, wherein the ginseng stick gel is packaged in a rectangular stick container and can be frozen according to preference.
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KR101743347B1 (en) | 2015-05-13 | 2017-06-15 | 주식회사 한국인삼공사 | Health Food Composition Containing Red Ginseng Extract and Mushroom Extract |
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JP4555407B2 (en) * | 1998-05-06 | 2010-09-29 | 伊那食品工業株式会社 | Kampo medicines and herbal medicines |
JP5241978B2 (en) * | 1999-10-13 | 2013-07-17 | 帝國製薬株式会社 | Kampo jelly pharmaceutical composition |
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KR20180043513A (en) * | 2016-10-20 | 2018-04-30 | 재단법인 진안홍삼연구소 | The method for manufacturing red ginseng stick-jelly, and the red ginseng stick-jelly made by the method |
JP2018121756A (en) * | 2017-01-30 | 2018-08-09 | 東洋インキScホールディングス株式会社 | Wound coating gel, and method for producing the same |
KR20230016754A (en) * | 2021-07-26 | 2023-02-03 | 김응화 | Manufacturing method of Jelly Stick using Wood Cultivated Ginseng |
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