KR20180121224A - Dried-ginseng product - Google Patents

Abstract

An object of the present invention is to provide a dried product of ginseng comprising ginseng and allulose and a process for producing the ginseng product. Inventors of the present invention have developed the dried product of ginseng having a low calorie content, a good sweetness, relatively high hardness, an excellent solubility, and a reduced bitter taste or ginseng aroma of ginseng. The present invention relates to the dried product of ginseng comprising ginseng and allulose, which is low in the calorie content, high in taste preference, excellent in hardness and solubility, and excellent in storage and dosing.

Description

Dried-ginseng product}

The present invention relates to a ginseng dried product containing alulose and a method for producing the ginseng product. The present invention relates to a ginseng dried product comprising alulose as a saccharide, excellent in shape retention and low in calorie content and high in solubility, Can be used.

The world ginseng market is 2 trillion won, followed by China (52,000 tons, 67%), Korea (16,000 tons, 20%), Canada (6,000 tons, 7% . Currently, the production of ginseng is rapidly increasing in China and Canada. Ginseng is consumed by itself or it is consumed with medicine for a long time. However, in order to improve ease of use or storage stability, ginseng has been processed into a product such as beverage, concentrate, powder, However, most commercially available ginseng processed products contain a high level of saccharide in order to supplement ginseng-specific bitter taste or ginseng roast, which is problematic due to excessive consumption of saccharides.

Recently, the government has been promoting the implementation of 'saccharification reduction' of food composition as a policy for the health of the people. In order to achieve such reduction of sugar in foods, sugar substitution is inevitable. Alulose, which is used as a sweetener replacing the sugar, is an epimer of carbon number 3 of fructose. It has a sweetness equivalent to 70% of fructose, and is a functional sugar that inhibits blood sugar regulation, . Sugar alcohols, which are widely used as sweeteners, have side effects such as diarrhea when consumed over a certain amount, but aluloses have no known side effects. Therefore, the interest of alululose as a sweetener is increasing.

It is an object of the present invention to provide a ginseng dried product containing ginseng and alulose and a process for producing the same.

Another object of the present invention is to provide a ginseng beverage, a ginseng freeze-dried product, or a ginseng health functional food, which comprises a dried ginseng product containing ginseng and alulose.

The inventors of the present invention have developed a ginseng dried product having a low calorie content, a good sweetness, a relatively high hardness, a good solubility, and a reduced bitterness and / or perspiration of ginseng.

Below. The present invention will be described in more detail.

An example of the present invention provides a dried ginseng product comprising ginseng and alulose. Alulose is a low-calorie monosaccharide called saccharose, which has the advantage of reducing excessive consumption of sugar and having a good effect in preventing adult diseases such as diabetes and obesity, but also having a high degree of sweetness similar to sugar.

The dry ginseng product of the present invention is made of allylose as a saccharide, and its physical properties are hard, and even if exposed to physical shock during storage or distribution, the composition can be maintained without loss of composition. The hardness of the dried ginseng product measured by a text analyzer may be 500 g or more, 3000 g or more, or 4000 g or more, for example, 500 g to 8000 g, preferably 1000 g to 8000 g, more preferably 4000 to 8000 g.

The ginseng dried product of the present invention has high solubility in spite of hardness due to its high hardness, and is dissolved in a solvent and is highly utilized in the form of a drink. The dissolution rate of the ginseng dried product according to the present invention can be calculated by dissolving the ginseng dried product in water and measuring the ratio of the remaining amount to the weight of the first ginseng freeze-dried food as shown in the following Equation 1.

The dissolution rate in water of the dried ginseng product of the present invention calculated by the above formula is 45 to 90% by weight, preferably 50 to 80% by weight, more preferably 68 to 80% by weight, May be from 68 to 76% by weight.

The ginseng dried product of the present invention may have a moisture content of 2.0% to 10.0%, preferably 3.0% to 9.5%, more preferably 8.0% to 9.5%.

The ginseng dried product according to the present invention has a water content of 15% or less, for example, 10% or less, 1 to 10%, a water activity of 0.5 or less, for example, 0.1 to 0.5, Can be more than 4000g.

Conventional ginseng dried products, such as dried ginseng products, are used as saccharides for easy ingestion of bitter-tasting recipients, children or elderly people due to the bitter taste of ginseng. However, in the case of children or elderly people, There has been a limitation in the intake, considering that it should be limited. The ginseng dried product of the present invention not only contains alululose as a sweet taste component but also can control bitter taste, improves the sensation of taste, refreshing sensation and chewing gum, thereby providing excellent sensory characteristics and providing a sweet taste with a low calorie content.

The alululose contained in the ginseng dried product of the present invention is contained in an amount of 1 to 80 parts by weight, preferably 5 to 50 parts by weight, more preferably 5 to 40 parts by weight or 10 to 40 parts by weight, based on 100 parts by weight of the solid content of ginseng .

The alulose contained in the ginseng dried product of the present invention may be one prepared by adding in the form of syrup or powder. When the alululose powder is used, the alululose powder solid may be a powder containing the entire alululose composition powder, for example, a powder containing 90% or more of 95% purity of alululose.

The alulos may be used alone or in combination with other saccharides and examples of mixed sugars may contain from 1 to 99.9% by weight of alulose, based on 100% by weight of solids in the total mixed sugar , And may further include at least one member selected from the group consisting of fructose, glucose, and oligosaccharides. Specific examples of the allylose-containing mixed sugar include 2 to 55% by weight of alulose, 30 to 80% by weight of fructose, 2 to 60% by weight of glucose and 0 to 15% by weight of oligosaccharide, based on 100% , And may not include the oligosaccharide. The above-mentioned alulose, fructose and glucose are preferably both D-isomer.

Alulos syrup may be obtained from the mixed sugar by separation, stagnation and concentration processes. In the example of the present invention, the alulos syrup which has undergone the separation and purification process is a colorless or light yellow sweet liquid having a total solids content of at least 10% by weight, preferably at least 50% by weight, based on 100% Preferably 90% by weight or more, of alulose syrup, for example, 10-20% by weight or 70-99% by weight of allyl syrup.

Aluloses may be produced by chemical synthesis, or by biological methods using alulose epimerase. Preferably the aluloses can be prepared by biological methods, for example by microbial or enzymatic reactions. For example, the mixed sugar may be at least one selected from the group consisting of an alulose epimerase, a strain of the strain producing the enzyme, a culture of the strain, a lysate of the strain, and an extract of the lysate or the culture Or a mixture thereof, which is prepared by reacting a composition for the production of aluloses with a fructose-containing raw material.

As an example for the production of the alulose of the present invention, an expression system capable of producing an alulose epimerase with high expression ratio and stability, a generically recognized as safe microorganism using the same, and a microorganism and an enzyme using the expression system And the production method of alulose containing it are described in detail in Korean Patent Nos. 10-1318422 and 10-1656063.

The ginseng contained in the ginseng dried product of the present invention may be 50 to 99 wt%, preferably 60 to 99 wt%, more preferably 65 to 90 wt% based on 100 wt% of the total solid content of the ginseng dried product .

The ginseng product according to the present invention regulates the bitter taste and the ginseng taste to provide easy-to-ingest the bitter-taste-conscious consumers, children and the elderly, and improve the sensation of the ginseng product by improving the taste, refreshing feeling and necking. Thus, the present invention was achieved by adding alulose to various ginseng products.

In the present specification, ginseng can be variously classified according to whether it has been processed or processed, and examples thereof include ginseng, white ginseng, red ginseng, taegeuk ginseng, ginseng ginseng, fermented ginseng, enzyme treated ginseng, All products processed as raw materials are intended to be included in ginseng. Ginseng is a non-dried ginseng, and red ginseng is produced by mixing ginseng with steam. The white ginseng refers to the ginseng that has been dried without being cooked, and the ginseng is the dried up ginseng that has been slightly cooked with the surface water.

In addition, there are various kinds of ginseng. For example, it can include Korean ginseng, wild tosam, American ginseng, etc. It can be divided into ginseng, wild ginseng, and ginseng ginseng depending on whether they are cultivated or not, Depending on the period, 4-year-old and 6-year-old can be mentioned, but all of them are included in the ginseng of the present invention. In one example of the present invention, when red ginseng is contained, red ginseng may be at least one selected from the group consisting of red ginseng extract, red ginseng concentrate and red ginseng powder, and is not particularly limited depending on the processing form thereof.

In an embodiment of the present invention, the ginseng powder may be dried ginseng powder, and ginseng or processed ginseng may be pulverized into fine particles using a suitable grinding apparatus. For example, the powder microparticles of the ginseng dried product may be a powder having an average particle size of 0.05 to 3 mm, preferably 0.001 to 2 mm. Examples of devices used for making ginseng powder include a cutter mill, a roll crusher, a pin mill, and the like. When crushed to a size of 10 μm or less, dispersibility, Therefore, ultrafine powder may be used.

As another example of the present invention, the ginseng dried product according to the present invention can be used for manufacturing ginseng beverages and dissolving in edible liquids or solvents to produce ginseng beverages.

Such liquids or solvents include, but are not limited to, water, milk, yogurt, herbal tea or coffee. The dried product of ginseng is dissolved in a liquid or a solvent at a temperature of 10 to 100 캜, preferably 80 to 100 캜, but not limited thereto, and may be dissolved at a cold or a low temperature to prepare a ginseng drink.

The dissolution rate of the ginseng dried product according to the present invention can be calculated by dissolving the ginseng freeze-dried food in water and measuring the ratio of the ginseng to be dissolved to the weight of the first ginseng dried product as shown in the following formula 1.

[Equation 1]

The dissolution rate of the lyophilized ginseng product of the present invention calculated by the above formula in water is 45 to 90% by weight, preferably 50 to 80% by weight, more preferably 68 to 80% by weight, By weight may be 68 to 76% by weight.

When the ginseng dried product of the present invention is dissolved in a solvent to prepare it as a ginseng drink, the mixing weight ratio of the ginseng dried product and the solvent is 1: 2 to 1: 6, preferably 1: 3 to 1: 4 or 1: 4 to 1 : May be five.

The dried product of ginseng according to the present invention may further include a saccharide and may contain at least one saccharide selected from the group consisting of sugar, glucose, fructose (or crystalline fructose), starch syrup, isomaltooligosaccharide, fructooligosaccharide, and maltitol Lt; / RTI >

The ginseng dried product according to the present invention may further contain one or more kinds of pulverized water or extract such as various plants such as herbal medicines and herbs to impart pharmacological activity or improve the sensory characteristics such as taste, flavor and chewing gum. The plant extract may be at least one selected from the group consisting of an acacia extract, a gujie extract, a corn extract, and a jujube extract.

As another example of the present invention, there is provided a process for producing ginseng dried product comprising ginseng and alulose. The matters relating to the ginseng dried product may be applied to the manufacturing method of the ginseng dried product. In one embodiment, the method of manufacture of the present invention comprises mixing ginseng, alulose and water; And a method of manufacturing a ginseng dried product including ginseng and alulose including a step of freeze-drying.

In the method for producing a freeze-dried food product according to the present invention, the mixture of alulose and ginseng is rapidly frozen in a rapid freezer at a temperature range of -60 to -20, and rapidly frozen ginseng is dried under reduced pressure to prepare a lyophilized product can do. In the present invention, the fermented milk is preferably frozen rapidly because it is easy to maintain the shape.

The drying process may be carried out under a reduced pressure at a predetermined temperature range, for example, at a temperature range of -60 to 40, preferably -40 to 30. In a specific example, the drying step may be performed while gradually increasing the temperature range, and it is preferable to dry the drying step by gradually increasing the temperature in consideration of adjusting the moisture content in the frozen material to 10% or less. The drying time may be determined by appropriately adjusting the drying time and the composition of the food, for example, from 12 hours to 36 hours. For example, it can be carried out at -40 to 2 hours, -20 to 2 hours, 0 to 2 hours, 10 to 2 hours, 20 to 10 hours, 30 to 6 to 10 hours. The dried product may have a water activity of from about 0.1 to about 0.5.

The freeze-dried molded product according to the present invention can be manufactured in various shapes and kinds. Specifically, the shape of the freeze-dried molded product may take various shapes such as block, ellipse, circle, square, triangle, button, spherical, drop (thick drop shape), stamped or any other geometric shape depending on the molding characteristics. In addition, it can be manufactured in various thicknesses from a flat chip shape according to the thickness of the mold.

As another example of the present invention, there is provided a ginseng freeze-dried product containing ginseng and alulose, a ginseng health functional food or a method for producing the same.

As another example of the present invention, there is provided a ginseng beverage prepared by dissolving a ginseng dried product containing ginseng and alulose in a solvent or a method for producing the same. In one embodiment, the ginseng beverage of the present invention comprises the steps of: preparing a dried ginseng product comprising ginseng and alulose; And dissolving the ginseng-dried product in a solvent.

The ginseng dried product can be applied equally to the ginseng freeze dried product, the ginseng health functional food, the ginseng beverage, or the manufacturing method thereof.

The present invention relates to a ginseng dried product comprising alulose, which is excellent in sweet taste and low in calorie content and has good solubility in spite of high hardness of a dried product, It is suitable for drinking in water or drink.

In addition, the dried product of ginseng containing alulose according to the present invention can alleviate bitter taste or ginseng odor peculiar to ginseng by alulose, thereby improving a refreshing sensation and necking, and is excellent in sensory performance.

Figure 1 shows the hardness of ginseng dried products containing various saccharides.
Fig. 2 shows the solubility of ginseng dried products containing various saccharides in water (hot water and cold water).
Fig. 3 shows the dissolution rate depending on the type (syrup or powder) of alulose contained in the ginseng dried product or the content thereof.

The present invention will be described in more detail with reference to the following examples. However, the scope of protection of the present invention is not intended to be limited to the following examples.

Example  1. Manufacture of dried ginseng products

50 g of red ginseng powder (Korean ginseng corporation) and 50 g of saccharides such as allylose, sugar (Samyang), glucose (Samyang), crystalline fructose (Samyang), isomalto oligosaccharide powder (Samyang), fructooligosaccharide powder ) And maltitol powder (Samyang Corp.) were prepared.

Alulose produced alulose syrup from the fructose substrate in a biological method substantially the same as that described in Korean Patent No. 10-16173797. In order to remove impurities such as coloring and ion components of the alulos syrup, the alulose powder is added to a column at room temperature filled with a cation exchange resin, an anion exchange resin and a resin mixed with a cation and anion exchange resin, The solution was passed through at a rate of one to two times the volume of the solution, desalted and separated into highly pure alululose solutions by chromatography packed with a calcium (Ca 2+) type ion exchange resin. The high purity al llul syrup was concentrated to a concentration of 82 Bx and cooled gradually from the temperature of supersaturation 35 to the temperature of 10 to form crystals. At this time, the alululose crystals obtained in the crystallization step were not added with the alulose seed crystal, the mother liquor was removed by centrifugal dehydration, the crystals were washed with cooling water, and then dried and recovered.

The red ginseng powder and each saccharide were mixed and mixed with purified water to be 20 wt% based on the total solid content. The mixture was stirred and placed in a rectangular tray at -40 to -44 ° C using an Ultra-Low Temperature Freezer (OPERON) Rapid freezing was performed at -40 ° C for 2 hours, -20 to 2 hours, 0 to 2 hours, 10 to 2 hours, 20 to 10 hours, and 30 to 6 to 10 hours Dried to prepare a freeze-dried food product.

As a control group, red ginseng blocks without sugars were used.

sugars Red ginseng (g) Sugars (g) Purified water (g) Alulous 50 10 200 Sugar 50 10 200 glucose 50 10 200 Crystalline fructose 50 10 200 Isomaltooligosaccharide 50 13.2 196.7 Fructooligosaccharide 50 10 200 Maltitol 50 10 200 Control group 50 0 200

Example  2. Property evaluation

2.1 Moisture content and weight analysis

Moisture content was measured by using a moisture analyzer (Satoriuns, Germany), weighing 1.0 g of the sample, the temperature was 105, the time was set to the automatic mode, and the moisture content was measured until it became constant. The weights of the three dried blocks of each added saccharide were measured using a general scale (Satorius, Germany). The moisture content of the sample after lyophilization is shown in Table 2 below.

sugars Water content (%) Weight (g) Alulous 9.4 1.66 Sugar 6.98 1.8 glucose 8.72 1.84 Crystalline fructose 6.89 1.97 Isomaltooligosaccharide 5.41 1.98 Fructooligosaccharide 4.22 1.97 Maltitol 3.85 1.88 Control group 8.51 1.56

As shown in Table 2, it was confirmed that the red ginseng block containing alulose had the largest moisture content, and the weight did not show a significant difference between the types.

2.2 Hardness Analysis

The hardness of the red ginseng block prepared in Example 1 was measured using a texture analyzer (TA-XT2i, Stable micro system) under the following conditions: speed 1.0 mm / s, distance 50%, and force 0.005 kg. The hardness is expressed by measuring the force applied at the time of pressing, and the degree is expressed by the weight (g) per unit area. The measurement results are shown in Table 3 and FIG. 1 below.

sugars Hardness (g) Alulous (powder) 4724.554 Sugar 3919.106 glucose 3841.364 Crystalline fructose 3982.5425 Isomaltooligosaccharide 2331.632 Fructooligosaccharide 2957.77 Maltitol 1789.7445 Control group 1489.1785

As can be seen from the above results, it was confirmed that the hardness of the red ginseng block including alulose was the hardest, and it was expected that the stability of the outer shape was excellent when stored.

2.3 Solubility analysis

The solubility of the red ginseng block prepared in Example 1 was measured. Specifically, 1 g of red ginseng block and 50 ml of solvent were mixed, stirred at 50 rpm for 2 minutes with a stirrer, filtered using 5A filter paper, and the residue remaining in the filter paper was dried in an oven at 70 ° C overnight. The solvent was repeatedly subjected to the same experiment using hot water (temperature of 90 to 100 DEG C), cold water (temperature of 4 to 10 DEG C) and milk.

The solubility of the red ginseng block in the solvent was measured by weighing the dried residue of each sample in 1 g of the red ginseng block added first, and the results are shown in Table 4 and FIG. 2 below. In Table 4, both the residual ratio and the dissolution ratio are expressed as% by weight.

menstruum hot water cold water milk sugars Balance
ratio Dissolution
ratio Balance
ratio Dissolution
ratio Balance
ratio Dissolution
ratio Alulous 30 70 31 69 35 65 Sugar 32 68 37 63 51 49 glucose 36 64 46 54 57 43 Crystalline fructose 34 66 38 62 47 53 Isomaltooligosaccharide 33 67 36 64 55 45 Fructooligosaccharide 36 64 42 58 54 46 Maltitol 29 71 34 66 39 61 Control group 40 60 44 56 35 65

As can be seen from the above results, it was confirmed that the red ginseng block including alulose had the highest solubility in all the solvents (hot water, cold water, and milk), despite having the highest hardness (Example 2.2). As the melting speed is increased, the product melts quickly when it is put into a solvent such as water or milk, and it can be used quickly. Therefore, it is easy to store because of its high hardness, so that it melts quickly when it is consumed.

Example  3. Alulous  Evaluation of physical properties according to added contents

In order to evaluate the physical properties according to the range of alululose content in the red ginseng block, 50 g of red ginseng powder was mixed with 50 g of alulose syrup (alulose sulphate) in substantially the same manner as in the preparation method of Example 1, 10%) and allylose syrup (allylose content 25%), respectively, to prepare a red ginseng block. Red ginseng blocks containing 10 g and 20 g of alulose powder were prepared for 50 g of red ginseng powder.

The hardness and solubility of the prepared red ginseng block were measured by the method of Example 2, and the results are shown in Tables 5 and 6 and Table 3 below.

sugars Water content (%) Weight (g) Hardness (g) Alulous 10g 9.4 1.66 4724.554 Alulous 20g 9.16 1.84 -

menstruum hot water cold water milk sugars Balance
ratio
(weight%) Dissolution
ratio
(weight%) Balance
ratio
(weight%) Dissolution
ratio
(weight%) Balance
ratio
(weight%) Dissolution
ratio
(weight%) Alulous 10g 30 70 31 69 35 65 Alulous 20g 24 76 24 76 49 51

As shown in the results of Tables 5 and 6 and FIG. 3, as the alululose content increases, the hardness increases. Particularly, in the case of a block containing 40% by weight of alulosic powder, It is confirmed that the hardness is very high.

In addition, there was no difference in solubility in hot water and cold water depending on the content of alulose, and the higher the alululose content, the higher the dissolution rate. Thus, it was confirmed that the solubility improvement effect of red ginseng block was caused by alulose. However, in the case of milk, the dissolution decreased when the content of alulose powder increased.

Claims (16)

Ginseng and saccharides, wherein the saccharide contains alululose. The ginseng dried product according to claim 1, wherein the ginseng dried product has a hardness of 500 to 8000 g. [Claim 2] The ginseng dried product according to claim 1, wherein the ginseng dried product has a dissolution ratio of 68 to 80% by weight calculated by the following formula (1).
[Equation 1]

The ginseng dried product according to claim 1, wherein the ginseng dried product has a moisture content of 2.0 to 10.0%. The ginseng dried product according to claim 1, wherein the alulose is contained in an amount of 1 to 80 parts by weight based on 100 parts by weight of solid ginseng. The ginseng dried product according to claim 1, wherein the alulose is added and added in powder form. [Claim 7] The ginseng dried product according to claim 1, wherein the ginseng is at least one selected from the group consisting of fresh ginseng, white ginseng, red ginseng, taegeuk ginseng, ginseng ginseng, fermented ginseng and enzyme-treated ginseng. The ginseng dried product according to claim 1, wherein the ginseng is contained in an amount of 50 to 99% by weight based on 100% by weight of the total solid content of the ginseng dried product. A ginseng drink obtained by dissolving a ginseng dried product according to any one of claims 1 to 8 in a solvent. Mixing ginseng, alululose and water;
Comprising lyophilizing
A process for producing ginseng dried product comprising ginseng and alulose. 11. The method according to claim 10, wherein the ginseng is in powder form. [Claim 11] The method according to claim 10, wherein the ginseng is contained in an amount of 50 to 99% by weight based on 100% by weight of the solid content of the ginseng dried product. 11. The method of claim 10 wherein the alulos is in powder form. [Claim 11] The method according to claim 10, wherein the alulose is mixed in an amount of 1 to 80 parts by weight based on 100 parts by weight of ginseng solid content. 11. The method according to claim 10, wherein the ginseng dried product has a hardness of 500 to 8000 g. [Claim 11] The method according to claim 10, wherein the ginseng dried product has a dissolution rate in water of 68 to 80% by weight calculated by the following formula (1).
[Equation 1]

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