KR20170052173A - Manufacturing method for Fortunella tea having enhanced antioxidant effect - Google Patents
Manufacturing method for Fortunella tea having enhanced antioxidant effectInfo
- Publication number
- KR20170052173A KR20170052173A KR1020150154300A KR20150154300A KR20170052173A KR 20170052173 A KR20170052173 A KR 20170052173A KR 1020150154300 A KR1020150154300 A KR 1020150154300A KR 20150154300 A KR20150154300 A KR 20150154300A KR 20170052173 A KR20170052173 A KR 20170052173A
- Authority
- KR
- South Korea
- Prior art keywords
- syrup
- extract
- drying
- present
- tea
- Prior art date
Links
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- 238000004519 manufacturing process Methods 0.000 title abstract description 15
- 241001122767 Theaceae Species 0.000 title description 24
- 235000017317 Fortunella Nutrition 0.000 title description 5
- 239000000284 extract Substances 0.000 claims abstract description 42
- 239000006188 syrup Substances 0.000 claims abstract description 35
- 235000020357 syrup Nutrition 0.000 claims abstract description 35
- 238000001035 drying Methods 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 27
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 16
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 16
- 235000008434 ginseng Nutrition 0.000 claims abstract description 16
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 244000170916 Paeonia officinalis Species 0.000 claims abstract 2
- 235000006484 Paeonia officinalis Nutrition 0.000 claims abstract 2
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 2
- 238000002791 soaking Methods 0.000 claims abstract 2
- 238000007602 hot air drying Methods 0.000 claims description 7
- 229940069765 bean extract Drugs 0.000 claims description 6
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- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
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- 239000000463 material Substances 0.000 claims 1
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- 210000003780 hair follicle Anatomy 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
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- 125000004432 carbon atom Chemical group C* 0.000 description 3
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- 239000012046 mixed solvent Substances 0.000 description 3
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- 229920001817 Agar Polymers 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
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- 241000538562 Banjos Species 0.000 description 1
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- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/316—Foods, ingredients or supplements having a functional effect on health having an effect on regeneration or building of ligaments or muscles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
The present invention relates to a method for manufacturing a hair follicle comprising the steps of (S1) washing the fingernail, (S2) cutting the washed fingernail, (S3) first drying the cut fingernail, (S4) Preparing a syrup for cutting out the cut fecal occlusion; (S5) soaking the fried cuts in a syrup containing the bottomish-skinned peony extract and the fox-beard extract prepared in the step (S4); (S6) And a step of secondarily drying the pickled ginseng. The leaching tea according to the production method of the present invention is excellent in antioxidant activity and excellent in taste and flavor when consumed.
Description
More particularly, the present invention relates to a method for manufacturing a tea using a chewing gum, which is abandoned in a farmhouse due to its strong new taste and low commercial value, and a chewing gum produced thereby will be. In particular, the present invention provides a method for preparing a ginseng tea having an increased antioxidative activity and improved taste and flavor, and a tea produced thereby.
The citrus industry occupies a large portion in agriculture in Jeju. As a way to foster citrus industry in response to the liberalization of agricultural products, the production base of high-quality citrus fruits, the expansion of processing through the development of processing technology, and improvement of the distribution structure are taking place. Citrus unshiu (Mandarin citrus unshiu ) is the most common cultivation of citrus in Korea. However, due to the trend of opening of agricultural products, interest in other citrus fruits is growing, and Kumquats is the most important.
Unlike ordinary citrus fruits, ferns are commonly used for reproductive purposes in addition to shells. Various varieties are grown in Jeju. However, because of the strong sour taste of gold ginseng, the marketability of ginseng is lower than that of edible one.
It is consumed as tea after the pickles to consume the ginseng as edible. Sugar pickles is a method of storing fruits and vegetables in sugar and storing them in a relatively long storage period. This method is widely used for a long time. However, the taste of the raw material is lowered and the sweetness is strong. Therefore, diabetes or hypertension And so on. In addition, there was a problem of discoloration of the pickled persimmon over time, and there was a problem that the sugar was ingested as it was treated with excessive sugar to prevent discoloration and rancidity.
SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems, and to provide a chewing gum tea having improved taste and flavor and antioxidant efficacy and a manufacturing method thereof.
The present invention provides a chelating agent having excellent antioxidant activity and excellent taste and flavor.
Disclosure of Invention Technical Problem [8] The present invention provides a chewing gum with improved flavor and aroma of a strong ginseng flavor and an increased antioxidative activity and a process for producing the ginseng mixture.
The inventors of the present invention have studied for a long period of time and have found a method of easily drinking and increasing the antioxidative activity and completed the present invention.
In order to solve the above-described problems, the present invention provides a method of cleaning a fountain, comprising the steps of: (S1) cleaning a fence, (S2) cutting a washed fence, (S3) Preparing a syrup for cutting off the cut fecal matter by adding a citrus peel extract and a fox bean extract; (S5) cutting a syrup containing a bottom peel extract and a fox bean extract prepared in the step (S4) (S6) a step of secondly drying the pickled ginseng in the syrup. The present invention also provides a method for producing a ginseng tea having excellent antioxidant activity.
Although there is no particular limitation on the kind of the fence, the Fortunella Swingle variety is preferably used because it has no seeds and is convenient for drinking.
Preferably, the tea according to the present invention can be produced by using a chewing gum.
The Department of Fertility and Immaturity is not affiliated with the banjo cultivar as defined in the Ordinance on Citrus Production and Distribution of Jeju Special Self-Governing Province, which is established for the Citrus Undergraduate Department.
It is presumed that the antioxidant activity of antimicrobial agent of the present invention is high due to the high contents of organic acids and polyphenols, but the acidity of immature fruits is higher than that of the mandarinized fruits.
As used herein, the term 'antioxidant' or 'antioxidant activity' refers to inhibition of oxidation, which may mean the removal of active oxygen to prevent or inhibit cell oxidation, cell aging, and the like. Therefore, 'increase of antioxidant activity' means to enhance the action of inhibiting oxidation and aging of cells, and also to prevent oxidative damage to muscular tissue due to excessive active oxygen generated by extreme exercise. .
The inventors of the present invention confirmed that the flavor and flavor of the citron can be changed according to the drying time of the citrus slices. Especially, it has a strong new taste and strong bitter taste. Therefore, it is found that excessive temperature is required for drinking tea by changing the fresh and bitter taste according to the drying time.
The primary drying in step (S3) may be hot air drying at a temperature of 55-70 ° C, and preferably hot air drying at a temperature of 55-70 ° C for 10-15 hours. Excellent taste and flavor could be obtained in the above temperature range.
&Quot; Drying " according to the present invention may include vacuum drying, vacuum drying, boiling drying, spray drying, room temperature drying or freeze drying, but it is more preferable to perform hot air drying. However, the present invention is not limited to this drying method.
The step (S4) may be a step of sieving the dried gilt-faceted slice.
The syrup may contain 50-90% by weight of agave syrup, 0.1-0.5% by weight of a subtiliae extract, 0.1-0.5% by weight of a fox bee extract, and the balance water, based on the total weight of the syrup. In one embodiment of the present invention, agave syrup may be a commercially available product.
One embodiment of the present invention may include the step of adding sugar to the syrup by adding the bark extract and the fox bean extract to the syrup.
The total phenol content and total flavonoid content of C. unshiu × C. natsudaidai were studied to be higher than those of other citrus cultivars.
The fox beads ( Phyllanthus urinaria ) is also known as pearl juice , and its antioxidant activity has been studied, but studies using it have been insufficient.
The bodily extract of the present invention may be further purified by extraction, fractionation, separation, filtration, or the like.
For example, the extract of bovine hairs and fox beads according to the present invention may be a solvent extract of bovine hairs and fox beads or a dried product thereof. The extraction solvent for extracting the bark of peel and fox beads may be any solvent which can be used for extracting natural products without limitation, for example, purified water; Lower alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propyl alcohol and butyl alcohol; Polyhydric alcohols such as glycerin, butylene glycol and propylene glycol; Hydrocarbon solvents such as methyl acetate, ethyl acetate, acetone, benzene, hexane, diethyl ether and dichloromethane; Or a mixed solvent thereof may be used, but it is preferable to use purified water, a lower alcohol having 1 to 4 carbon atoms such as methanol, ethanol, propyl alcohol, butyl alcohol, or a mixed solvent thereof, and it is preferable to use purified water, ethanol, , And it is more preferable for the purpose of the present invention to use a mixed solvent of purified water and ethanol, most preferably ethanol as a solvent.
The amount of the extraction solvent is not limited, and can be selectively used as needed.
Examples of the method for extracting the lower bodily sensation peel and the fox bead extract include a method such as stirring, cold extraction, hot water extraction, immersion extraction, supercritical extraction, subcritical extraction, high temperature extraction, high pressure extraction, May be used, and it is preferable to heat and reflux or extract at room temperature. The extraction temperature is preferably 10 to 30 ° C, and the extraction time is preferably 1 to 20 days, more preferably 1 to 5 days, but is not limited thereto.
More specifically, the sample may be shredded and ground, the extraction solvent may be added by 1 to 20 times the volume of the sample to be extracted, and then subjected to selective (decompression) concentration, drying or purification. More specifically, an extraction solvent is added to extract an active ingredient substance as in the above-mentioned method, (a) heating at a temperature of 50 to 100 ° C for 1 to 20 hours in a state where a cooling condenser is installed to prevent evaporation of the solvent, (B) immersing the mixture at a temperature of 5 to 37 DEG C for 1 to 15 days to extract the active ingredient.
According to another embodiment of the present invention, the extract of the lower bodied peel and the fox beads may be fractions thereof.
The fractions of the extract of the lower leg skin of the present invention and the extract of fox bean are obtained by fractionating the above extract (preferably a lower alcohol extract having 1 to 4 carbon atoms) with a solvent having lower polarity than water such as hexane, chloroform, butanol and ethyl acetate Hexane or chloroform may be used, but it is not limited thereto.
In particular, for the purpose of attaining the effect according to the present invention, the extract of the lower half skin and the fox bead according to the present invention is most preferably 100% ethanol extract.
The tea manufacturing method of the present invention may include a step of ripening the gilt slice for 50 to 80 minutes in a syrup containing the subcutaneous peel extract and the fox beard extract.
Most of the ginseng tea manufacturing process takes at least one day of pickling process. In this process, the water in the ginseng tea is escaped and the shape of the ginseng tea is deformed, which is apparently not good. However, the tea manufacturing method of the present invention may include a step of sieving the fennel for about 50 to 80 minutes in order to maintain the inherent form of the fennel and to enhance the antioxidant effect with an excellent taste and flavor. Preferably, the step of kneading can be performed for about one hour. The difference in sour taste and bitter taste appears depending on the souring time of the syrup. In particular, it is possible to prevent the release of water and organic acid in the frying pan within the above-mentioned time range, and to keep the fragrance intact.
The tea manufacturing method of the present invention may include a step of drying the pickled gold pieces except the syrup in a syrup containing pickled fennel in a hot air drier, and preferably, it may be secondarily dried for 30 minutes to 90 minutes.
Specifically, the present invention is not limited to drinking in the state of being pickled, but it is possible to drink the tea after draining the syrup, drying the sliced pieces, and drinking tea.
When the carbohydrate is consumed by car, the sugar can be consumed excessively. However, the present invention is based on the idea that after the syrup is taken out, the section is subjected to hot-air drying to prevent further release of the active ingredient contained in the slice by osmosis, Of the present invention.
According to an embodiment of the present invention, there is provided a goldsmith manufactured by the above method. The tea has excellent antioxidant effect and excellent taste and flavor.
The present invention provides a method for producing tea having excellent antioxidative activity and a chewing gum prepared by such a method.
The fountain pen of the present invention is excellent in taste and flavor and is less deformed in the shape of the fountain pen so that the preference is increased when it is visually confirmed.
Especially, it is not chewed by the process of drying compared to the fermented tea made only by the sugar picking process, and it has excellent texture of chewing, so that it is possible to ingest the tea after drinking tea.
The chewing gum of the present invention can prevent contamination by microorganisms without adding an excessive amount of sugar, and thus can reduce the sugar intake and prolong the preservation period.
The present invention can contribute to the profit generation of the cultivating farmer by providing a new method of processing the fencing that is cultivated for ornamental use because the commerciality is low.
FIG. 1 is a graph showing the antioxidative activity of fox bean extract, Citrus unripe and extract. FIG.
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided by way of example to facilitate a specific understanding of the present invention.
The outline of the car development stage is as follows.
1. Puchimaru immature and harvesting: October 2, 2015
2. Fruit Washing: First cleaning with tap water → rinsing the fruit surface with coarse salt and then second washing → removing water
3. Sections: 1 mm thick cut fruit side by side
4. Drying: 60 ° C hot air drying. The quality of dry fruit slices was examined by drying time.
- Drying time: Dry for 6, 8, 10, 12, 14, 16, 18 hours
5. Pickled in syrup: Dried fruit slices that were dried for 12 hours in a syrup containing Agaricus spirulina extract and Foxa bean spirulina extract were immersed for 30 minutes, 60 minutes, and 90 minutes
- Syrup Composition: 70% (50 ~ 90%) Agave Syrup + 0.3% (0.1 ~ 0.5%) Bottom Extract Spirits Extract + 0.3%
6. Drying: After pickling in syrup, sieve the syrup and sieve it, put it in hot air dryer and dry it for 60 minutes.
7. Tasting: 10 g of pickled slices in hot water at 80 ℃ is soaked for 5 minutes before tasting
* Sensory evaluation: Evaluation was made on 14 boys and girls from 20s to 50s
Details of the experiment are as follows.
Sample Preparation
Fortunella Swingle seeds harvested at the beginning of October were washed with primary water, washed with salt, cleaned with water, and then dried to remove impurities. Secondly, the water was removed, Maru immature and slice samples were prepared. The immature seeds were prepared to use both pulp and whiplash. The extracts of Fox bean sprout extract and lower spoon extract were respectively 100% ethanol extract.
Bottom Antioxidant efficacy of extract and fox bee extract
The total flavonoid content was determined by colorimetry using the method of Moreno et al. (2000) (Ref. 1). The extracts and mixtures were used as 1 mg / mL. The mixture was mixed at a ratio of 1: 1 and the total amount was used as 1 mg / mL concentration. To 15 μL of each sample, 150 μL of diethylene glycol and 15 μL of 0.1 N NaOH were added and reacted at room temperature for 1 hour. Absorbance was measured at 420 nm using a UV-Spectrophotometer. The total flavonoid content of the extracts was determined by the standard curve of quercetin.
(Note 1) Nieva Moreno MI, Isla MI, Sampietro AR, Vattuone MA. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J. Ethnopharmacol. 71: 109-114 (2000)
As can be seen from FIG. 1, the total amount of flavonoids was found to be high in the fox bean extract. In particular, the mixed extract of the bean sprout and the fox bean was used in a much smaller amount than the fox bean alone, The extracts showed high antioxidative effect.
Puchimaru Changes and evaluation of immature and dry process
The quality of the dried fruit slices was investigated by the drying time at 10 ℃ in the hot air dryer at 60 ℃.
The subjects were directly sampled from 14 males and 20 females between 20 and 50 years old according to the following scale.
Color: 1 to 5, lower number is brown, higher is pale green
Texture: 1 to 5, the lower the number, the tighter, the higher the crisp
Taste: 1 very bad, 2 bad, 3 normal, 4 good, 5 very good
Scent: 1 very bad, 2 bad, 3 normal, 4 good, 5 very good
(time)
As can be seen from the above Table 1, it was confirmed that the longer the drying time of the gold leaf slice changed into brown, and the browning became darker around 14 hours and it was judged that it was difficult to utilize it as a car.
The taste and flavor showed higher preference as the drying time became longer, but it was found that the preference in flavor and fragrance was much lower than 14 hours.
Especially, the friability is characterized by strong sour taste, and it was felt that the sour taste gradually eased in the drying process. However, when the drying time exceeded 14 hours, not only the sour taste but also the change of the original flavor of the freshener appeared.
On the other hand, it was able to obtain a crisp texture while drying the gilding. As a result, it was concluded that it is most suitable for the production of ginseng tea when the time for drying the ginseng is about 10-15 hours.
Bottom Souring process with alcohol extract and fox bead alcohol extract
Dried fruit slices were dried for 12 hours at 25 ℃ for 30min, 60min and 90min in Agave syrup containing citrus fruit extract and fox beverage extract.
The syrup was prepared by mixing 0.3% of subtilis extract with 0.3% agar and 70% of total agar with 0.3% of water extract of fox bean.
Table 2 shows the result of evaluating the preference of tea according to the time of pickling. The same groups as in Table 1 were evaluated.
(minute)
5 points Scale: 1 very bad, 2 bad, 3 normal, 4 good, 5 very good
1 Sour, bitter taste: The lower the number, the stronger the acidity and the bitter taste
2 bitter taste: It means the unique bitter taste of the functional ingredient of citrus fruit
As can be seen from the above Table 2, although the immersion time had no significant effect on the flavor, the longer the immersion time, the greater the influence on the color and flavor. Particularly, when the immersion time was about 1 hour, the sourness was reduced, the bitter taste was alleviated, and the overall preference was high. It is thought that there was a change in taste due to the interaction of flavonoid components added to the syrup and dried ginseng slices when immersed for 60 minutes. However, if it exceeded 1 hour, the sour taste would rather increase, and the evaluation of the overall taste was not good.
Claims (7)
(S2) cutting the washed fence;
(S3) primary drying the cut gilt material;
(S4) preparing a syrup for cutting off the cut fecal matter by adding a bark extract and a fox bean extract;
(S5) a step of dipping and soaking in a syrup cut in the syrup containing the bottomish-skinned peony extract and the fox-beard extract prepared in the step (S4);
(S6) a step of secondarily drying the pickled ginseng in the syrup.
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