KR20150010058A - Food material and process using ginseng fruit - Google Patents

Abstract

According to the present invention, a food material having an enhanced ginsenoside substance is produced. The ginsenoside substance is enhanced by the steps of: ripening fruit, flowers, leaves, and stems of ginseng (hereinafter called as ginseng materials) except ginseng roots by low heat (in a dry method and a humidification-added method), roasting the ginseng materials and puffing the ginseng materials (depressed puffing). The food material can be provided in forms of ginseng tea in a fresh bean type and powder processed to be ground. Moreover, various kinds of food such as ginseng tablets, ginseng pellets, ginseng granules, ginseng capsules, extracts or concentrates; or ginseng soybean paste, ginseng pepper paste, ginseng soybean sauce, ginseng vinegar, ginseng salt, and ginseng wine are provided by using the ginseng powder. Therefore, the food material can promote health of common people.

Description

Technical Field [0001] The present invention relates to a method of manufacturing a food material reinforced with ginsenoside components from ginseng ingredients and a method of producing food using the ginseng ingredients,

The present invention relates to a process for producing ginsenoside by the process of low-temperature thermal aging (dry and humid addition type), roasting and expansion (decompression expansion), in addition to root of ginseng, fruit, The present invention relates to a method for producing a ginseng powder, a ginseng powder, a ginseng powder, a ginseng powder, a ginseng granule and a ginseng capsule, an extract, a concentrate or a ginseng miso , Ginseng kochujang, ginseng soy sauce, ginseng vinegar, ginseng salt, and ginseng juice to produce food materials with enhanced ginsenoside content from ginseng ingredients to promote the health of the general public and foods using the food ingredients And a manufacturing method thereof.

Ginseng is a perennial semisynthetic oily plant belonging to the acanthomaceae family. Its efficacy is widely known in various fields of China and Korea.

It is widely known that ginseng contains a large amount of ginsenoside, and it has recently been used as a food for health food by applying it to foods in recent years.

Ginseng usually takes more than four years to grow, and must be cultivated for six years to obtain the highest quality ginseng.

These ginsengs have roots and spines under the ground, and consist of stems, leaves, and fruits on the ground. Ginseng begins to bloom in ginseng for over three years. In June, green-colored fruit is produced. In mid-July, the green and fruit of ginseng become ripe and become reddish.

Ginsenoside, which is contained in ginseng in large quantities, refers to saponin. Ginseng contains various kinds of ginsenoside components, including panaxadiol (PD), panaceat triol Panaxatriol, PT, Oleanane and so on.

In addition to ginsenoside, carnosides such as starch, antioxidative aromatic compounds of polyacetylene, gomisin NA to protect the liver, acidic peptides that act like insulin, and the like .

The major pharmacological action of ginsenoside, which is contained in ginseng in large quantities, depends on the type of saponin, such as anti-stress, antioxidant, protection of liver function, prevention of aging, protection of membrane, immunity enhancement and fatigue recovery, vasodilation, And treatment.

Such ginseng is mainly used for roots, and other ginseng fruits are used in order to promote the growth of roots.

However, the above-mentioned ginseng fruit has a lot of ginsenosides as much as roots, and many techniques utilizing it have been researched and developed.

Patent Application No. 10-2007-133313 discloses extracting ginseng fruit by boiling, drying and then expanding and fermenting the extract. In patent application No. 2006-108586, the ginseng fruit is steamed, dried and roasted, and ultrasonication, low frequency , An electric field or a magnetic field treatment. In Patent Application No. 10-2007-68236, the ginseng fruit light-irradiated is steamed and dried to extract the extract. The patent application No. 10- In 2007-46642, the fruit of ginseng is washed, dried and boiled, and then pulverized into a ring.

Thus, conventionally, ginsenoside contained in ginseng fruit was used because it was made into food using ginseng fruit. However, in the past, the ginsenoside ingredient contained in the ginseng fruit was not maximally extracted and thus the health promoting effect was limited , And further, there is a problem that the applicability is limited because the food can not be further diversified.

Disclosure of the Invention The present invention has been made to solve the above problems of the prior art, and it is an object of the present invention to provide a ginseng ingredient (ginseng fruit, blossom, leaf, stem) in a process of thermolabelling (dry, humidifying), roasting and expanding (Ginsenoside), which is a component of the ginsenosides.

In addition, by using the above ginseng powder, various foods such as ginseng root, ginseng ring, ginseng granule and ginseng capsule, extract, concentrate or ginseng miso, ginseng hot pepper paste, ginseng liver, ginseng vinegar, ginseng salt, The purpose of the promotion is to promote.

The present invention relates to a method for removing ginseng material (ginseng fruit, blossom, leaf, stem), cutting off leaves, stems, washing and dehydration, drying in a dryer for 40 to 50 hours for 3-5 hours,

A thermal aging step in which the prepared ginseng material is successively subjected to a thermal aging process followed by a dry heat aging and a humidifying addition heat aging process;

A roasting step of roasting the heat-aged ginseng material,

A roasting step of roasting the roasted ginseng material under reduced pressure;

The present invention provides a method for producing the ginseng powder by pulverizing the above food material into 50 to 100 mesh, and a method for producing various foods containing the ginseng powder.

The present invention relates to a process for producing a ginseng root having enhanced ginsenoside content by the process of low temperature heat aging (dry and humid addition type), roasting and expansion (decompression expansion) of fruit, blossom, leaf and stem (ginseng material) The present invention relates to a method for producing a food raw material, which comprises using the ginseng powder, the ginseng powder, the ginseng powder, the ginseng granule and the ginseng capsule, the extract, the concentrate or the ginseng miso, the ginseng powder, It is provided with various foods such as kochujang, ginseng soy sauce, ginseng vinegar, ginseng salt, and ginseng, so that it can be consumed through diverse foods in our dietary life, thereby maximizing the health promotion effect.

Hereinafter, a method for preparing a food ingredient having enhanced ginsenoside components from the ginseng material of the present invention and a method for producing food using the food ingredient will be described.

First, the present invention relates to a method for removing ginseng material (ginseng fruit, blossom, leaf, stem), cutting off leaves and stems, washing and dewatering, drying in a dryer at 40-50 ° C for 3-5 hours Wow,

A thermal aging step in which the prepared ginseng material is successively subjected to a thermal aging process followed by a dry heat aging and a humidifying addition heat aging process;

A roasting step of roasting the heat-aged ginseng material,

And the roasted ginseng material is subjected to a bulking step of vacuum-expanding the roasted ginseng material.

Then, the ginseng material (ginseng fruit, blossom, leaf, stem) that has undergone the expansion step is pulverized to produce a powdered food material.

Also, the ginseng powder, the ginseng powder, the ginseng ring, the ginseng granule and the ginseng capsules are prepared using the ginseng powder prepared as described above, or the ginseng powder is added to the miso, kochujang, soy sauce, vinegar, , Ginseng soy sauce, ginseng vinegar, ginseng salt, ginseng juice, etc., or added to purified water to produce ginseng extract, concentrate and the like.

Hereinafter, the present invention will be described in more detail.

1. Preparatory steps

Remove ginseng materials (ginseng berries, blossoms, leaves, stems) and cut off leaves and stems to 1-2 cm and wash them (especially wash the residual pesticides sufficiently) and dehydrate.

Then, the dehydrated ginseng material is naturally dried and then treated with hot air at 40-50 ° C. for 3-5 hours to have a moisture content of 13-15%.

At this time, if the drying temperature is below 40 ° C., the drying is not performed well. If the temperature is above 50 ° C., it may be browned before the heat aging, so it is preferable to dry by hot wind at 40-50 ° C., It is preferable to dry-treat to have 13-15% in the drying step.

2. Heat aging step

A dry heat aging process in which the dried ginseng material (ginseng fruit, blossom, leaves, stem) is kept at 70 to 80 DEG C for 20 to 24 hours in a thermo-aging machine to have a moisture content of 12 to 13%

The ginseng material having undergone the dry heat aging process is humidified and then subjected to a humidifying addition thermal aging process in which the moisture content is maintained at 70-80 DEG C for 10-12 hours while the moisture content is 12-13%.

At this time, the heat aging step (dry heat aging, heat aging with addition of humidification) increases the ginsenoside content of ginseng material (ginseng fruit, blossom, leaf, stem) It is preferably carried out at a low temperature, i.e. a temperature not exceeding a maximum of 80.

If the humidity is too low in the heat aging step (dry heat aging, humidification addition heat aging), carbonization easily occurs due to high temperature during frying or puffing, and the expansion rate is lowered. On the contrary, when the humidity is too high, It is preferable to have moisture of 12 ~ 13% because microorganism growth may deteriorate storability during long-term storage and quality may change.

In addition, in the humidifying addition heat aging process, water, malt extract or other extracts (jujube, licorice, juice, etc.) are mixed in 100: 5-15 parts by weight to increase taste and aroma, Can be given.

In the conventional aging step of generating and supplying water vapor, the saponin is destroyed due to the high temperature of water vapor as well as the saponin due to the efflux of the effective saponin due to the excessive water vapor, (Saponin) breakage is minimized compared to the conventional ginseng process, and the odor and odor of the foot are removed, the harmful microorganisms are killed and the enzyme The water is inactivated and the storage property is increased.

In addition, the heat aging step minimizes the maximization of the active ingredient of ginseng and the saponin destruction while aging at low temperature twice at low temperature.

In addition, the chemical structure of ginsenoside (ginsenoside), which is a major pharmacological effect, changes gradually while thermolysis proceeds slowly through the thermo-aging step. In the ginseng root, a number of components which are not present in the ginseng root or whose content is insignificant .

Therefore, the heat aging step becomes browse (red ginseng) from green to green as time goes longer, and when it becomes longer, it turns into black (black ginseng) and the heat aging effect is higher than steam steam heat steam.

3. Stirring step and expansion step

The roasting step is a step of roasting ginseng material (ginseng fruit, blossom, leaf, stem) which has undergone thermal aging process at 220 to 230 ° C for 10 minutes to 25 minutes in a fryer heated by using a gas burner or an electric heater .

In the expansion step, the roasted ginseng material (ginseng fruit, blossom, leaf, stem) is put into an expander preheated to 220-240 ° C. and the internal pressure of the expander is maintained at 0.5 to 0.8 kpa below the atmospheric pressure And performing decompression expansion to perform the expansion process for 5-10 minutes.

As described above, the ginseng material is roasted and expanded, and various effects are obtained.

First, ginseng ingredients When ginseng ingredients (ginseng berries, blossoms, leaves, stems) are fried or puffed, the digestion and absorption rate of the starch is enhanced by the liquefaction of starch.

Second, as the ginseng material is roasted and expanded, internal moisture contained in the material is discharged, thereby decreasing the water content and improving the grinding processability by the porous formation.

Third, the roasted and puffed roasted ginseng materials are thermally matched to complete the fermented ginseng material in the process of thermo-aging to induce maximization of ginsenoside, and the product's foot, as well as the odor elimination effect, Increases the taste and flavor of the product, improving the quality of the product.

Fourth, since roasting and puffing are performed at a temperature higher than the low temperature heat aging temperature, various ginsenoside components are generated or increased in a manner different from the low temperature heat aging process.

   Rg2, Rg3, Rh, and Rh2, which were not present in the fruit and leaves, are newly generated by thermal degradation at low temperatures, roasting, and puffing. These components are used to prevent cancer, inhibit cancer cell growth, decrease blood pressure, protect brain cells, And antioxidant activity by antithrombogenic action and phenolic compound production.

Fifth, decompression (vacuum) expansion does not have carbonization rate because it has lower expansion temperature or shorter puffing time than roasting or high pressure expansion.

Sixth, it is sterilized by roasting and puffing, and hygienic and preservative (storage stability) increases. In other words, the spore bacterium that does not form pathogens and spores is completely killed in 30 minutes at 60 ~ 70 ℃, but the spore forming bacteria (Clostridium and Bacillus) are not easily killed due to high heat resistance, and they are completely sterilized and sterilized.

The ginseng ingredients (ginseng fruit, blossom, leaf, stem) of the present invention have various effects through heat aging process, roasting process, decompression expansion process, etc. However, And maximize the benefit of the human body.

In order to confirm this experiment, ginsenoside components were measured at low temperature heat aging condition, roasted and puffed state, roasted and puffed state after heat aging, and the results were as shown in Tables 1, 2 and 3 below.

Changes in ginsenosides according to the heat aging of the ginseng fruit, division Crude saponin content
(mg / g) Rate of increase / decrease (%) Remarks Ginseng berries
(No treatment) 159.9685 0 By heat aging and blackness
The crude saponin content was lowered due to the increase of specific saponin (Rg3, etc.)
(Rg3, Rk1, Rg5) Heat steam 154.0768 (-5.8917) 3.7% Blacksmith 152.5060 (-7.4625) 4.7%

Changes in ginsenosides caused by roasting and puffing of ginseng fruit division Crude saponin content
(mg / g) Rate of increase / decrease (%) Remarks Ginseng berries
(No treatment) 159.9685 0 Some of the saccharides bound to saponin in the form of glycosides are degraded by roasting and puffing to increase crude saponin
Solvent penetration by porous increases extraction yield
Estimated to increase specific saponin by pyrolysis
(Estimated as Rg3, Rk1, Rg5) stir-fry 229.0349 43.1% Bulge 223.9921 39.4%

Changes in ginsenosides caused by roasting and expansion of heat-aged ginseng fruit division Crude saponin content (mg / g) Rate of increase / decrease (%) Remarks Heat ripening 154.0768 0 Some of saccharides bound to saponin in glycoside form by digestion and digestion decompose, increase crude saponin
Solvent penetration by porous increases extraction yield
Estimated to increase specific saponin by pyrolysis
(Estimated as Rg3, Rk1, Rg5) Heat-roasted roast 197.8759 28.43% Hydrothermal swelling 269.2465 74.74%

As can be seen from Tables 1, 2 and 3, the ginseng fruit is more thermally aged than the roasted and roasted state, and after the heat aging, the ginsenoside ingredient is further strengthened in the roasted and puffed state, I could.

In the meantime, the present invention is to produce a ginsenoside-enriched food ingredient by the production method of the present invention as described above, and to apply it to various foods.

In other words, besides the above roots of ginseng, fruit, blossoms, leaves and stem (ginseng ingredients) are produced by the heat aging (dry, humidification addition), roasting and expansion (decompression expansion) You can do it.

In addition, after the expansion process, the granules may be pulverized to 50 to 100 mesh to provide ginseng powder. The ginseng powder may be used as ginseng powder, ginseng powder, ginseng granule, or ginseng capsules.

In addition, the above ginseng powder is mixed with 100: 0.2-5 parts by weight of miso, kochujang, soy sauce, vinegar, salt, vinegar and liquor to prepare ginseng soybean paste, ginseng hot pepper paste, ginseng soy sauce, ginseng vinegar, ginseng salt and ginseng vinegar, Can be manufactured.

At this time, if 5 parts by weight or more of the ginseng powder is added, the bitter taste of the ginseng is strongly acted, so that it is preferably added in an amount of 5 parts by weight or less.

The ginseng powder added in this way is to remove the odor by utilizing the inherent taste of miso, kochujang, soy sauce, vinegar, salt and vinegar.

In addition, the ginseng powder can be mixed with purified water at a ratio of 1: 30 to 60, and then extracted at a temperature of 80 to 85 ° C for 12 to 24 hours, followed by filtering to produce a ginseng extract.

The ginseng extract may be prepared as a concentrate by evaporation and concentration under reduced pressure, or lyophilized, granulated or spray-dried to produce various foods.

The ginseng powder may be prepared by adding 100: 30 ~ 60 parts by weight of red ginseng powder to the ginseng powder of ginseng powder, ginseng powder, ginseng powder, ginseng granule and ginseng capsules. Alternatively, red ginseng extract or concentrate To 100: 30 ~ 60 parts by weight of the ginseng powder. The proper mixing ratio of the ginseng powder and red ginseng enhances the effect of health promotion by balancing the efficacy of ginseng and red ginseng.

The ginseng powder may be extracted with purified water at a ratio of 20 to 50: 1 at 80 to 85 for 8 to 12 hours to be used as cosmetic water or bath water, and 0.2 to 5% of ginseng powder may be mixed to produce an animal feed or the like It is possible.

Claims (10)

Removing ginseng material (ginseng fruit, blossom, leaves, stems), cutting off leaves, stems, washing and dewatering, drying in a dryer for 40 to 50 hours for 3-5 hours,
A thermal aging step in which the prepared ginseng material is successively subjected to a thermal aging process followed by a dry heat aging and a humidifying addition heat aging process;
A roasting step of roasting the heat-aged ginseng material,
Wherein the roasted ginseng material is subjected to a puffing step of vacuum-expanding the roasted ginseng material to produce a foodstuff, wherein the ginsenoside ingredient is enhanced from the ginseng material. Removing ginseng material (ginseng fruit, blossom, leaves, stems), cutting off leaves, stems, washing and dehydrating, drying in natural dryer at 40-50 ° C for 3-5 hours,
A thermal aging step in which the prepared ginseng material is successively subjected to a thermal aging process followed by a dry heat aging and a humidifying addition heat aging process;
A roasting step of roasting the heat-aged ginseng material,
Wherein the roasted ginseng material is decompressed and expanded, and the roasted ginseng material is pulverized into 50 to 100 mesh to produce a ginseng powder. A method of manufacturing a raw material. 3. The method according to claim 1 or 2,
The heat aging step is a dry thermal aging process in which the dried ginseng material (ginseng fruit, blossom, leaves, stem) is kept at 70 to 80 ° C for 20 to 24 hours in a thermo-aging machine to have a moisture content of 12 to 13% ,
Wherein the ginseng material having undergone the dry heat aging process is subjected to a humidifying additive heat aging process for humidifying the mixture to maintain the moisture content at 12 to 13% ≪ / RTI > wherein the ginsenoside component is enriched from the ginsenoside component. The method according to claim 1 or 2 or 3.
Wherein at least one of the malt extract, the jujube, the licorice, and the pear extract is mixed with the ginseng material at a ratio of 100: 5 to 15 parts by weight in the humidifying addition heat-aging process, the ginsenoside ingredient- A method of manufacturing a raw material. 3. The method according to claim 1 or 2,
In the roasting step, roasted ginseng material (ginseng fruit, blossom, leaf, stem) which has undergone a heat aging process is roasted at 220 to 230 ° C for 10 minutes to 25 minutes in a fryer heated using a gas burner or an electric heater,
In the expansion step, the roasted ginseng material (ginseng fruit, blossom, leaf, stem) was put into an expander preheated to 220-240 ° C, and the internal pressure of the expander was maintained at 0.5 to 0.8 kpa below the atmospheric pressure Wherein the ginsenoside component is enriched from the ginseng material. The ginseng powder prepared in accordance with claim 2 is mixed with miso, kochujang, soy sauce, vinegar, salt and liquor at a ratio of 100: 0.2 to 5 parts by weight to the mixture of ginseng soybean paste, ginseng hot pepper paste, ginseng soy sauce, ginseng vinegar, ginseng salt, Wherein the ginsenoside component is enriched from the ginseng ingredient. A process for preparing a food ingredient having enhanced ginsenoside content from a ginseng ingredient, wherein the ginseng powder prepared in claim 2 is used to produce any one of ginseng root, ginseng ring, ginseng granule and ginseng capsules. The ginseng powder is added to the ginseng powder of claim 7 in an amount of 100: 30 to 60 parts by weight to prepare any one of ginseng powder, ginseng powder, ginseng granule and ginseng capsules. Method of manufacturing food ingredients. The ginseng powder is mixed with purified water at a ratio of 1: 30 to 60 at a temperature of 80 to 85 ° C for 12 to 24 hours and filtered to produce an extract of ginseng. (JP) METHOD FOR PRODUCING FOOD USING FOOD Raw Materials Enhanced. Wherein the ginseng extract is prepared by adding 100: 30 ~ 60 parts by weight of red ginseng extract to the ginseng extract of claim 9.