KR20210081126A - manufacturing method of jelly black ginseng fermented - Google Patents

Abstract

The present invention relates to a method for manufacturing a fermented black ginseng jelly, which comprises: a fermentation broth preparation step of preparing a lactic acid bacteria-fermented black ginseng broth; an auxiliary material preparation step of weighing and preparing auxiliary materials; a mixing step of preparing a mixture by mixing the lactic acid bacteria-fermented black ginseng broth and the auxiliary materials; a stirring step of stirring the mixture; a filling step of filling a packaging container with the stirred mixture and performing sterilization; and a mixture cooling step of cooling the sterilized mixture to produce a fermented black ginseng jelly. According to the present invention, the lactic acid bacteria-fermented black ginseng broth preparation step prepares the lactic acid bacteria-fermented black ginseng broth by inoculating a powder prepared by mixing fresh ginseng and bellflower roots with Lactobacillus plantarum SRCM 102370 (Accession No.: KFCC11812P) to perform fermentation, removing solids through filtering, adding black ginseng powder to a fermented product to perform fermentation, and sterilizing and cooling the fermented black ginseng powder. According to the present invention, the fermented black ginseng jelly provides excellent palatability and provides increased contents of Rg3, Rk1, and Rg5 to maximize utility of black ginseng, thereby providing excellent marketability.

Description

Black ginseng fermented jelly manufacturing method {manufacturing method of jelly black ginseng fermented}

The present invention relates to a method for manufacturing fermented black ginseng jelly, and more particularly, because black ginseng lactic acid bacteria fermented liquid is used as a raw material, black ginseng is easily absorbed in the body, its inherent bitter taste is reduced, so it is easy to consume at all ages, and the active ingredients of black ginseng are more It relates to a method for producing augmented black ginseng fermented jelly.

Ginseng is classified into fresh ginseng, white ginseng, Taegeuk ginseng, and red ginseng according to the processing method. In general, it is reported that the type of ginseng is changed according to the fumigation and processing method, and the functional component is also increased.

Since the early 2000s, a processing method of steaming ginseng has been developed in the Geumsan area using the principle of steaming nine times and drying nine times, which is a kind of numerical method of herbal medicines. The process of steaming and drying was repeated to change the color to black, and the ginseng obtained through the process was called black ginseng.

It is known that black ginseng is differentiated from existing red ginseng in appearance characteristics and ingredients, and the physiologically active ingredients including Rg3 are higher in red ginseng than ginseng, and higher in black ginseng than red ginseng. In addition, the contents of Rk1 and Rg5 also increase in black ginseng than in other ginseng products.

Accordingly, black ginseng was designated as a new item of ginseng in addition to the existing fresh ginseng, white ginseng, Taegeuk ginseng, and red ginseng due to the revision of the Ginseng Industry Act in 2012. Recently, various health supplements using black ginseng, black ginseng concentrate, and black ginseng pills. Various types of products such as black ginseng tea, black ginseng slices, and black ginseng candy have been developed and marketed, but black ginseng products have difficulties in ingestion due to their inherent bitter taste and restrictions on high molecular weight raw materials.

Therefore, in order to improve such difficulties, a manufacturing method for manufacturing coffee by mixing roasted coffee and roasted black ginseng was applied in Korean Patent Publication No. 10-2017-0103722 “Black ginseng coffee and manufacturing method thereof”.

However, according to the Republic of Korea Patent Publication No. 10-2017-0103722 No. "Black ginseng coffee and manufacturing method thereof," it is not preferable for the elderly and children to consume, so there is a problem that it is not easy for both men and women to consume.

In addition, in order to solve this problem, Lactobacillus plantarum SRCM 102370, deposit number KFCC11812P, was inoculated to ferment black ginseng powder, and then sterilize and cool the fermented black ginseng powder to produce black ginseng jelly using fermented black ginseng lactic acid bacteria. Although the method is disclosed in Korean Patent Registration No. 10-2015783, the registered patent did not complete the black ginseng fermentation method using Lactobacillus plantarum SRCM 102370, which has accession number KFCC11812P, so there was a limit in increasing the content of effective saponins contained in black ginseng. There is some limit in improving the taste of the final jelly.

1. Republic of Korea Patent Publication No. 10-2017-0103722 2. Republic of Korea Patent No. 10-2015783

The present invention was devised to solve the above problems, and by optimizing the fermentation method using Lactobacillus plantarum SRCM 102370, the deposit number KFCC11812P used in Korean Patent Registration No. 10-2015783, the effective saponin content unique to black ginseng is further increased It is an object of the present invention to provide a method of manufacturing fermented black ginseng jelly that is easy to consume by all ages by improving the taste of black ginseng jelly.

In order to solve the above problems, the present invention

A fermentation broth preparation step of preparing a fermented black ginseng lactic acid bacteria; A side material preparation step of preparing the auxiliary material by weighing; A mixing step of preparing a mixture by mixing the black ginseng lactic acid bacteria fermentation broth and auxiliary materials; a stirring step of stirring the mixture; In the method for producing fermented black ginseng jelly comprising a filling step of sterilizing after filling the stirred mixture in a packaging container, and a mixture cooling step of cooling the sterilized mixture to produce fermented black ginseng jelly,

The black ginseng lactic acid bacteria fermented liquid preparation step

Lactobacillus plantarum SRCM 102370, deposit number KFCC11812P, was inoculated into the powder prepared by mixing fresh ginseng and bellflower, fermented, filtered to remove solids, fermented by adding black ginseng powder, and then the fermented black ginseng powder was sterilized and cooled. It provides a method for producing fermented black ginseng jelly, characterized in that to prepare a fermented black ginseng lactic acid bacteria.

The fermented black ginseng jelly prepared according to the present invention configured as described above has excellent palatability, and the contents of Rg3, Rk1, and Rg5 are increased to maximize the utility of black ginseng, and thus its commercial properties are very excellent.

Hereinafter, specific contents for carrying out the present invention will be described in detail.

The manufacturing method of fermented black ginseng jelly of the present invention is the same as the basic manufacturing method of black ginseng jelly using the deposited microorganism for fermentation disclosed in Korean Patent Registration No. 10-2015783, so the manufacturing method of fermented black ginseng jelly omitted in this specification According to the description of Republic of Korea Patent No. 10-2015783.

However, in Korean Patent No. 10-2015783, the dispersed liquid of black ginseng powder was fermented using the deposit number KFCC11812P, Lactobacillus plantarum SRCM 102370, which was deposited with the Korea Microorganism Conservation Center on December 12, 2018 and used as a raw material for jelly. To manufacture black ginseng fermented jelly, the present invention is an improvement on this.

The Lactobacillus plantarum SRCM 102370 is a strain established by separating and culturing Altari kimchi at the (Re)Fermentation Microorganism Industry Promotion Agency, and as a result of a sequence homology search, it was confirmed that it was Lactobacillus plantarum, Specifically, it has excellent acid resistance, bile resistance and enzyme activity, and excellent antibacterial activity against food poisoning harmful microorganisms, can convert ginsenoside, and has excellent fermentation aptitude for black ginseng. In No. 10-155783, after adding the lactic acid bacteria to the black ginseng powder dispersion in which 1 wt% to 2 wt% black ginseng powder is dispersed, the fermentation is carried out at a temperature of 30-45 ° C., for 40-55 hours, preferably at a temperature of 37 ° C. for 48 hours. Fermentation is carried out, and the amount of inoculation of the bacteria is 3% to 5% by weight.

However, in the present invention, in order to increase the activity of the Lactobacillus plantarum SRCM 102370, the powder prepared by mixing fresh ginseng and bellflower in a 1:1 weight ratio is dispersed in 1 wt% to 2 wt% After adding the lactic acid bacteria 30 to 45 ℃ temperature, fermentation for 40 to 55 hours, preferably fermented for 48 hours at a temperature of 37 ℃, at this time, it is preferable that the inoculation amount of the bacteria is 3% to 5% by weight.

In the same manner as described above, in the state in which the activity is increased for the optimization of fermentation of black ginseng, black ginseng is fermented in the same manner as in Korean Patent No. 10-2015783 to use raw materials for fermented black ginseng jelly.

As described above, the fermented black ginseng jelly prepared according to the present invention has excellent palatability and the contents of Rg3, Rk1, and Rg5 are increased to maximize the utility of black ginseng, and thus its commercial properties are very good.

Since lactic acid bacteria ferment the black ginseng powder liquid to break down large saponin molecules into small saponin molecules such as Rg3, Rh1, Rh2, etc., the functional ingredients unique to black ginseng can be easily absorbed into the body.

Hereinafter, the present invention will be described in detail through Examples, Comparative Examples and Experimental Examples, and fresh ginseng, bellflower, and black ginseng used in Examples, Comparative Examples, and Experimental Examples were purchased from the same place of purchase, harvested at the same time, and manufactured in the same manner. Products that are manufactured together in a facility and have the same serial number;

- Fermentation Example -

[ Example One]

After mixing fresh ginseng and bellflower in a 1:1 weight ratio, 1% by weight of the powder prepared by adding 3 parts by weight of Lactobacillus plantarum SRCM 102370 to 100 parts by weight of the dispersion was added to the dispersed Sican dispersion, followed by fermentation at 37°C for 48 hours. Then, powders of fresh ginseng and bellflower that were not decomposed by filtration were removed, 1 wt% of black ginseng powder was dispersed therein, and then fermented at 37° C. for 48 hours to prepare a fermented black ginseng powder.

[ comparative example One]

3 parts by weight of Lactobacillus plantarum SRCM 102370 was added to the dispersion in which 1% by weight of black ginseng powder was dispersed, compared to 100 parts by weight of the dispersion, and then fermented at 37° C. for 48 hours to prepare a fermented black ginseng powder.

[ comparative example 2]

Same as Comparative Example 1, except that the fermentation was carried out for 96 hours.

[ comparative example 3]

It is the same as in Preparation Example 1, but there is a difference in that 1% by weight of fresh ginseng is used without using bellflower.

[ comparative example 4]

It is the same as Preparation Example 1, but there is a difference in that 1% by weight of bellflower is used without using fresh ginseng.

[ Experimental example One]

The ginsenoside content of Examples and Comparative Examples was measured and evaluated for comparison.

The results are shown in Table 1 below, and in Table 1 below, WG: fresh ginseng (before processing), JK: commercially available black ginseng is a comparative example, and JA is an example. The unit is mg/kg.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Rg3 810.37 648.29 648.31 688.79 688.80 Rk1 723.81 579.05 579.02 615.25 615.23 Rg5 1035.10 828.08 828.10 879.91 879.83

As can be seen from Table 1, the Example according to the present invention showed an increase of about 20% compared to Comparative Example 1, and Comparative Example 2, in which only the fermentation time was simply extended, was different from Comparative Example 1. There was hardly any, and compared to Comparative Example 3 using only fresh ginseng and Comparative Example 4 using only bellflower, the result was increased by about 15%.

-Jelly manufacturing Example -

[ Example and comparative example ]

The fermented broth prepared in Examples and Comparative Examples was sterilized by heating to a temperature of 85° C. and then cooled at a temperature of 50° C. to be used as a raw material for fermented black ginseng jelly.

Erythritol, enzyme stevia, sucralose, indigestible maltodextrin, konjac powder, xanthan gum, locus bean gum, carrageenan, citric acid, trisodium citrate and vitamin C were prepared as auxiliary materials.

A saccharide mixture was prepared by mixing 5.465 parts by weight of erythritol, 0.01 parts by weight of enzyme stevia, and 0.025 parts by weight of sucralose, 0.1 parts by weight of konjac powder, 0.2 parts by weight of xanthan gum, 0.5 parts by weight of locus bean gum, and 0.4 parts by weight of carrageenan to prepare a gum mixture. Prepared, prepared by mixing 0.15 parts by weight of citric acid, 0.1 parts by weight of trisodium citrate, and 0.05 parts by weight of vitamin C to prepare an acidity regulator, 91 parts by weight of fermented black ginseng lactic acid bacteria, and 2 parts by weight of indigestible maltodextrin.

After stirring the sugar mixture and the gum mixture at 83° C. for 7 minutes, the acidity regulator. Black ginseng lactic acid bacteria fermentation broth and 2 parts by weight of indigestible maltodextrin were added and stirred for 7 minutes.

After each 20 g of packaging was filled in a packaging container, it was sterilized at 85° C., and the sterilized mixture was cooled at 20° C. to prepare fermented black ginseng jelly.

[ Experimental example 2]

A sensory test was performed to measure the bitterness, sourness, sweetness, aroma, and preference of the jellies prepared according to Examples and Comparative Examples.

The panel selected 20 adult males and 20 adult females and evaluated them using a 5-point scale method (1: very bad, 2: bad, 3: average, 4: good, 5: very good), and the results are shown in the table below. Same as 2.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 bitter 1.8 3.2 3.1 3.1 3.2 Sour taste 4.1 2.5 2.6 2.5 2.4 sweetness 4.7 3.2 3.0 3.1 3.3 incense 4.8 3.8 3.7 3.5 3.8 symbol 4.8 3.8 3.6 3.6 3.8

From the results of Table 2, it can be seen that the jelly value of the example is very superior to the jelly of the comparative example in all aspects in terms of bitterness, sourness, sweetness, flavor, and preference.

The fermented black ginseng jelly prepared according to the present invention constituted as described above has excellent palatability, and the contents of Rg3, Rk1, and Rg5 are increased to maximize the utility of black ginseng, and thus its commercial properties are very excellent.

Korea Microorganism Conservation Center (domestic) KFCC11812P 20181212

Claims (4)

A fermentation broth preparation step of preparing a fermented black ginseng lactic acid bacteria; A side material preparation step of preparing the auxiliary material by weighing; A mixing step of preparing a mixture by mixing the black ginseng lactic acid bacteria fermentation broth and auxiliary materials; a stirring step of stirring the mixture; In the method for producing fermented black ginseng jelly comprising a filling step of sterilizing after filling the stirred mixture in a packaging container, and a mixture cooling step of cooling the sterilized mixture to produce fermented black ginseng jelly,
The black ginseng lactic acid bacteria fermented liquid preparation step
Lactobacillus plantarum SRCM 102370, deposit number KFCC11812P, was inoculated into the powder prepared by mixing fresh ginseng and bellflower, fermented, filtered to remove solids, fermented by adding black ginseng powder, and then the fermented black ginseng powder was sterilized and cooled. Black ginseng fermented jelly manufacturing method, characterized in that to prepare a fermented black ginseng lactic acid bacteria.
The method of claim 1,
The method for producing fermented black ginseng jelly, characterized in that the fresh ginseng and bellflower are mixed in a weight ratio of 1:1.
According to claim 1 or 2,
The fresh ginseng and bellflower powder fermentation is carried out at a temperature of 30 to 45 ° C. for 40 to 55 hours, and the black ginseng powder fermentation is carried out at a temperature of 30 to 45 ° C. for 40 to 55 hours.
Black ginseng fermented jelly, characterized in that produced by the manufacturing method of claim 1.