KR20210091614A - Beverage composition comprising active ingredients of black garlic and red ginseng, and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a black garlic and red ginseng beverage base composition, a mixed beverage composition comprising the same, and a manufacturing method thereof. More specifically, the present invention relates to: a black garlic and red ginseng beverage base composition which contains high content of active components and is suitable for stick-type beverages by a condition that the loss of ginesonisde, a main active component of red ginseng, is minimized during a heat treatment process in mixing S-allyl cysteine (SAC), an active component of black garlic, and pulverized red ginseng powder; a mixed beverage composition comprising the same; and a manufacturing method thereof.

Description

Black garlic and red ginseng beverage base composition, mixed beverage composition comprising the same, and method for manufacturing the same {BEVERAGE COMPOSITION COMPRISING ACTIVE INGREDIENTS OF BLACK GARLIC AND RED GINSENG, AND MANUFACTURING METHOD THEREOF}

The present invention relates to a black garlic and red ginseng beverage base composition, a mixed beverage composition comprising the same, and a method for manufacturing the same, and more particularly, S-allyl cysteine (SAC), an active ingredient of black garlic, and finely ground red ginseng powder A black garlic and red ginseng beverage base composition suitable for a stick-type beverage and containing a high content of ginsenoside, the main active ingredient of red ginseng, through a condition in which loss is minimized during the heat treatment process, and a mixed beverage containing the same It relates to a composition and a method for preparing the same.

Black garlic is made by aging raw garlic at 40~100℃ while changing the temperature for 10~40 days. During the ripening time, the sugar and amino acids contained in garlic react to produce a browning substance, and the inside of garlic is changed to black and becomes black garlic. In the process of changing to black garlic, the unique pungent taste and flavor of raw garlic is reduced, the hard tissue is softened and has a jelly-like texture, and organic acids or sugars are released during the heat treatment process to have a sweet and sour taste. In addition, from a functional point of view, sulfur compounds, which are the main substances that give off pungent taste and aroma, in raw garlic are removed, and the content of phenolic compounds or trace amounts of S-allyl cysteine (SAC) present in raw garlic is increased.

SAC has high antioxidant activity, blood clotting inhibition, blood triglyceride and cholesterol lowering function, immunomodulatory function, and anticancer activity. These functionalities are known to be the driving force for reinforcing physical strength and vitality, recovering from fatigue, strengthening immunity, and improving blood circulation in vivo.

Ginseng has been known since ancient times to restore body weakness, remove toxins from the body, and improve resistance to disease. Through several studies, ginseng has been used to recover from fatigue, relieve stress, prevent arteriosclerosis, lower blood pressure and blood sugar, prevent aging, and It is known to have the function of restoring sexual function. Red ginseng obtained by repeating the process of steaming and drying fresh ginseng contains glycosides, saponins, and flavonoid-based compounds, and is widely used as a health functional food material because it has sedative and excitatory effects on the central nervous system, hematopoiesis and liver protection, anti-inflammatory and anti-tumor effects. is becoming

Black garlic removes its outer skin and consumes black garlic itself, but it is mainly commercialized in the form of extracts to facilitate intake and help absorption in the body. In recent years, various functional materials have been added to enhance its functionality. is being commercialized. Most of the red ginseng processed products are released in the form of extracts, and various herbal medicines are mixed for the purpose of controlling the characteristic bitter taste and enhancing the functionality.

Most of these extract products have a capacity of 40 to 100 mL and are not easy to carry because they are bulky or small to carry. is giving Although highly concentrated products have been released to improve these shortcomings, highly concentrated products have a disadvantage in that they have to be diluted to a certain concentration before drinking.

Therefore, it can be consumed in a small amount that is convenient to carry and drink, there is no objection due to the unique aroma and bitter taste of black garlic and red ginseng, and more importantly, the development of a product containing more than an appropriate amount of the active ingredient unique to the main ingredient is required.

Black garlic has a disadvantage in that the content of SAC, an active ingredient, decreases depending on the processing conditions when manufactured as an extract, but the degree of decrease in the content is different depending on the heating temperature and heating time. Therefore, it is necessary to establish conditions in which SAC, the main functional substance, from black garlic is contained in an appropriate amount. This should be the most important for the processing of black garlic extract.

When red ginseng is steamed, heat treatment is applied to make the starch gelatinized, and the gelatinized starch, that is, α-starch, is easily susceptible to the action of starch-degrading enzymes because all the starch molecules in it are completely dissolved. Therefore, it is known that foods made of preservative starch have better digestibility than foods made of raw starch. In the case of ginseng, it is known that the contents of red ginseng, whose starch is more luxurious than white ginseng, which is in the raw starch state, come out well when boiled, and that digestion and absorption are better after taking it.

In addition, it is known that the content of ginsenosides increases by showing various activities such as antioxidant, anti-inflammatory, fatigue recovery, and immunity enhancement through the process of steaming at high temperature during the production of red ginseng. Red ginseng powder has a high content of Rb1, Rb2 and Rc among ginsenosides, and conversion of ginsenosides into specific non-polar ginsenosides Rg3, Rg5, etc. is promoted by heat treatment.

When red ginseng extract (25 Brix) was autoclaved at high temperature of 120°C, the content of ginsenoid Rg3 increased by about 2 times due to saponin conversion, but it is known that about 65% of the total saponins, including other effective saponins, are lost.

In addition, during high-temperature and high-pressure treatment, the ginsenoside content varies depending on the processing method, and when red ginseng is steamed, the components of Rh1, Rg2, Rg3, Rk3, Rh4, Rk1, Rg5 increase rapidly. It is known that the content of effective ginsenosides varies depending on the processing conditions, as research results have been reported that the highest value when used and then decreased again after 60 minutes. Red ginseng also has a difference in the effective ginsenoside content depending on the processing conditions, so it is necessary to further subdivide the extraction temperature and extraction time in order to enhance the taste and increase the content of special ginsenosides when applied to products using red ginseng extract. .

As such, in developing a product that mixes black garlic and red ginseng, which shows differences in the content of active ingredients according to processing conditions, processing conditions in which the active ingredients of these two materials are maintained at a certain level or more must be established. In this regard, as an example in relation to this, in Patent Publication No. 10-2012-0019988 for manufacturing a beverage composition in which the functionality and taste of red ginseng and black garlic are harmonized, a beverage containing black garlic and fermented red ginseng that has improved the absorption rate and body activity of saponin components in the body Manufacturing, sterilization for long-term storage, and proposes a manufacturing method of a beverage comprising the step of cooling.

However, in the case of the above published patent, black garlic concentrate or fermented red ginseng concentrate is contained in a relatively low ratio of 10% by weight or less, and there is a limit to adding a large amount of food additives such as thickeners, sweeteners, preservatives, and acidulants. .

Therefore, in order to solve the above problems, the present invention minimizes the loss of active ingredients in the preparation of a beverage mixed with black garlic and red ginseng, so that SAC and ginsenoside, which are the main active ingredients, remain as high as possible to maintain a high content. An object of the present invention is to provide a black garlic and red ginseng beverage base composition that can be used, a mixed beverage composition comprising the same, and a method for preparing the same.

One aspect of the present invention for solving the above problems is the step of adding 3-10 wt% of red ginseng powder to the black garlic concentrate compared to the black garlic concentrate, and 20-60 minutes of the black garlic concentrate to which the red ginseng powder is added at 50-70 ° C. It provides a method for producing a black garlic and red ginseng beverage base, comprising the steps of preparing a black garlic and red ginseng beverage base by luxury during the period, and sterilizing the black garlic and red ginseng beverage base at 90 to 100° C. for 10 to 30 minutes. At this time, the concentration of the black garlic concentrate is preferably 18 to 60 brix.

In another aspect, the present invention comprises the steps of adding 3-10 wt% of red ginseng powder compared to the black garlic concentrate to the black garlic concentrate, and gelatinizing the black garlic concentrate to which the red ginseng powder is added at 50-70 ° C. for 20-60 minutes. Preparing a beverage base, adding water or an auxiliary material to the black garlic and red ginseng beverage base to prepare a black garlic and red ginseng mixed drink, and sterilizing the black garlic and red ginseng mixed beverage at 90 to 100 ° C. for 10 to 30 minutes, , wherein the auxiliary material is at least one selected from the group consisting of pear concentrate, bellflower concentrate, chrysanthemum extract concentrate, arrowroot extract, honey, blueberry concentrate, aronia concentrate, and bee tree extract concentrate. It provides a method for producing a mixed drink with black garlic and red ginseng. .

In another aspect, the present invention comprises the steps of preparing a black garlic and red ginseng beverage base by gelatinizing the black garlic concentrate to which the red ginseng powder is added at 50 to 70 ° C. for 20 to 60 minutes, adding water or sub-materials to the black garlic and red ginseng beverage base. It provides a black garlic red ginseng beverage manufacturing method comprising the steps of preparing a black garlic and red ginseng mixed beverage and sterilizing the black garlic and red ginseng mixed beverage at 90 to 100 ° C. for 10 to 30 minutes, wherein the auxiliary materials are pear concentrate, bellflower concentrate, hutgae At least one is selected from the group consisting of tree fruit extract concentrate, arrowroot extract, honey, blueberry concentrate, aronia concentrate, and bee tree extract concentrate, and the black garlic and red ginseng mixed drink contains 40 to 70% by weight of black garlic concentrate of 18-60 brix and , 3 to 10% by weight of the red ginseng powder, and 20 to 57% by weight of water or the auxiliary material.

In another aspect, the present invention provides a black garlic red ginseng beverage base composition prepared by the method for preparing the black garlic red ginseng beverage base.

In another aspect, the present invention provides a black garlic and red ginseng mixed beverage composition prepared by the method for preparing a black garlic and red ginseng mixed beverage.

According to the present invention, the active ingredients of black garlic and red ginseng are not lost during the process, but rather increased, and the starch contained in its own ingredients is sufficiently gelatinized and black garlic having properties similar to those obtained by mixing gum ingredients or thickeners without additional additives. It is possible to provide a black garlic and red ginseng beverage base containing a high content of active ingredients of red ginseng and red ginseng and a mixed beverage thereof.

According to one embodiment of the present invention, the present invention comprises the steps of: adding red ginseng powder to black garlic concentrate; preparing a black garlic and red ginseng beverage base by luxuryizing the black garlic concentrate to which the red ginseng powder is added; and sterilizing the black garlic red ginseng beverage base, and water or sub-materials may be added to the black garlic red ginseng beverage base just before sterilization.

Hereinafter, each step will be described in detail.

First, prepare the black garlic concentrate.

At this time, the black garlic concentrate uses black garlic whose surface area has been expanded by grinding it roughly at 80~95℃ to minimize changes during heat treatment due to extraction and concentration and loss of SAC, an active ingredient, and drink water 2~4 times its weight. The first extraction is performed for 3 to 6 hours by adding 1-3 times the amount of drinking water, and the second extraction is performed for 1 to 5 hours. Then, all the extracts are collected and concentrated under reduced pressure at 60 to 90 ° C to minimize the loss of volatile components of black garlic. Concentrate on screen and use 18~60 brix.

Since there is a limit to adding more than a certain amount due to the characteristic bitter taste of red ginseng, if the concentration of the black garlic concentrate is less than 18 brix, it will not have proper viscosity even after the gelatinization process, and if the concentration of the black garlic extract is high (60 brix) Concentration for a long time is unavoidable, which may cause loss or change of the active ingredients of black garlic, and the flowability is deteriorated due to the viscosity of black garlic itself and the gelatinization of fine red ginseng powder, making it unsuitable as a beverage.

Therefore, 18 to 60 brix of the concentration of black garlic concentrate to maintain the active ingredients of black garlic and fine red ginseng powder while having a viscosity suitable for drinking targeted in the present invention is suitable.

Next, red ginseng powder is added to the black garlic concentrate for gelatinization.

At this time, it is preferable to add 3-10 parts by weight of 500-1000 mesh fine red ginseng powder based on 100 parts by weight of the black garlic concentrate. If it is added too little, it is difficult to contain the effective amount of ginsenoid content, and if it is added too much, there is a problem in that it is difficult to drink because of the bitter taste of red ginseng.

Gelatinization is a very important property for starch and starch-containing materials.

It is known that the addition of beta-cyclodextrin increases the swelling and solubility of starch, and the viscosity of starch paste increases by about 4 times by adding 1.5% of beta-cyclodextrin.

Cyclodextrin also plays a role in masking or reducing unfavorable taste, and bitter taste components contained in coffee, tea, etc. or flavor that harms preference can be masked or overcome by inclusion of cyclodextrin. As another example, the bitterness of grapefruit or mandarin juice is sufficiently reduced by adding 0.3% beta-cyclodextrin prior to sterilization of the juice. That is, the substances exhibiting bitter taste (naringin and limonin) form a stable inclusion complex with beta-cyclodextrin, and as a result, the free bitter component present in the solution is reduced.

The black garlic drink has a disadvantage in that the preference is reduced due to the unique odor of black garlic, so cyclodextrin can be applied as a way to improve this. In the present invention, red ginseng powder is added instead of cyclodextrin to capture the odor and of functional ingredients were added.

Therefore, the black garlic concentrate to which the red ginseng powder is added can be gelatinized at 50 to 70° C. for 20 to 60 minutes, preferably at 60° C. for 60 minutes while stirring to prepare a black garlic and red ginseng beverage base. When the gelatinization process is performed under such conditions, the content of ginsenosides in red ginseng increases while the content of SAC, an active ingredient of black garlic, is hardly lost during the gelatinization process.

By adding fine red ginseng powder in the present invention, there is an advantage in that all nutrients of red ginseng can be ingested together with the effect of improving physical properties by utilizing the starch contained in the red ginseng powder.

The black garlic and red ginseng beverage base that has undergone luxury may be subjected to a sterilization step to obtain a black garlic and red ginseng beverage base composition.

The commercial sterilization time selection in the manufacture of liquid tea beverages is mainly carried out for the purpose of controlling pathogens by sterilizing at 60~65℃ for 30 minutes. In addition, high-temperature instantaneous sterilization (HTST) is a method of sterilizing at 71.1~75℃ for 15 seconds. Commercial sterilization refers to the minimum heat treatment that can achieve both storability and quality of food in heat sterilization. (70~100℃), there is a method to kill only microorganisms that grow again during storage and cause spoilage or food poisoning to a certain level. The content of SAC of black garlic and ginsenosides of fine red ginseng powder decreases when heated at high temperature for a long time, so selecting the sterilization time at high temperature is one of the important processes to secure safety by controlling microorganisms and to contain an appropriate amount of active ingredients.

In the present invention, sterilization is performed within 30 minutes at 90-100 ° C. so that the active ingredients SAC and ginsenoside components are not lost, and preferably, sterilization is performed at 95 ° C. for 10-30 minutes.

In black garlic concentrate, the higher the heating temperature and the longer the heating time, the more volatilized the active ingredient. In particular, since SAC, the main active ingredient of black garlic concentrate, is affected by heating time as well as temperature, some of it is lost when heated at high temperature for a long time.

Therefore, when developing a product using black garlic concentrate as a base, the selection of sterilization conditions in which heating is essential for food production is closely related to the content of SAC, an active ingredient in black garlic concentrate, so that the loss of SAC should not occur, and safety It is important to select conditions under which sufficient sterilization can be achieved to ensure this, and in the present invention, since the gelatinization step is essential after adding red ginseng powder to the black garlic concentrate, even in this gelatinization step, the active ingredient of black garlic It is important to ensure that the phosphorus SAC content is not lost.

According to the present invention, a certain amount of SAC, an active ingredient of black garlic, and ginsenoside, an active ingredient of red ginseng, are mixed in black garlic concentrate with fine red ginseng powder and go through all heat treatment processes to ensure product safety, such as gelatinization and sterilization processes. It is possible to provide a black garlic and red ginseng beverage base that provides the convenience of drinking with appropriate viscosity by improving the physical properties without adding additional additives, so that the same effect can be obtained even when a small amount is consumed.

According to another embodiment of the present invention, the present invention comprises the steps of adding 3-10 wt% of red ginseng powder to the black garlic concentrate compared to the black garlic concentrate, and 20-60 minutes at 50-70°C in the black garlic concentrate to which the red ginseng powder is added. Preparing a black garlic and red ginseng beverage base by luxuriously preparing a black garlic and red ginseng beverage base, adding water or an auxiliary material to the black garlic and red ginseng beverage base to prepare a black garlic and red ginseng mixed beverage, and sterilizing the black garlic and red ginseng mixed beverage at 90 to 100° C. for 10 to 30 minutes wherein the auxiliary material is a black garlic and red ginseng mixed drink selected from the group consisting of pear concentrate, bellflower concentrate, honeysuckle fruit extract concentrate, arrowroot extract, honey, blueberry concentrate, aronia concentrate, and beehive extract concentrate A manufacturing method is provided.

According to another embodiment of the present invention, the present invention comprises the steps of preparing a black garlic and red ginseng beverage base by gelatinizing the black garlic concentrate to which the red ginseng powder is added at 50 to 70 ° C. for 20 to 60 minutes, and adding water to the black garlic and red ginseng beverage base. Or it provides a black garlic and red ginseng beverage manufacturing method comprising the steps of preparing a black garlic and red ginseng mixed drink by adding an auxiliary material and sterilizing the black garlic and red ginseng mixed beverage at 90 to 100 ° C. for 10 to 30 minutes, wherein the auxiliary material is a pear concentrate , at least one selected from the group consisting of , bellflower concentrate, honeysuckle fruit extract concentrate, arrowroot extract, honey, blueberry concentrate, aronia concentrate, and bee tree extract concentrate, and the black garlic and red ginseng mixed drink is 18-60 brix black garlic concentrate 40 ~70% by weight, and 3 to 10% by weight of the red ginseng powder, and 20 to 57% by weight of water or the auxiliary material.

When one or more additional materials are added after the gelatinization step as described above, functionality and palatability can be improved.

[ Example One] black garlic concentrate Selection of gelatinization and sterilization temperature

In the case of the present invention, the selection of sterilization conditions in which heating is essential for food production is selected under the gelatinization conditions when adding red ginseng powder to the black garlic concentrate and when developing products using the black garlic concentrate as a base, SAC, the active ingredient of the black garlic concentrate. Since there is a close correlation with the content of SAC, we tried to select a gelatinization and sterilization condition in which the loss of SAC does not occur.

[ Experimental example 1] Depending on the heating temperature and time black garlic concentrate SAC content

Table 1 shows the results of observing the change in the SAC content while maintaining the 18 brix black garlic concentrate at 4 °C (refrigeration temperature), 60 °C, 70 °C and 80 °C for 3 hours, respectively.

For SAC content analysis, 45 mL of tertiary distilled water was added to 5 g of black garlic concentrate, homogenized, extracted by sonication for 30 minutes, and the filtrate filtered with a filter paper was re-filtered with a 0.22 μm membrane filter, followed by HPLC-PDA-MS/MS (TSQ Quantum LC -MS/MS, Thermo scientific, Waltham, MA, USA). Agilent Zorbax SB-C ₁₈ (4.6×250 mm, 5 μm, Agilent Technologies) was used as the analytical column, and the mobile phase solvent was mixed with 0.1% formic acid aqueous solution and 0.1% formic acid dissolved in acetonitrile in positive mode over time. The analysis was performed while adjusting the ratio. The SAC standard material (Sigma Chemical Co.) was analyzed under the same conditions as the sample, and the retention time was compared and confirmed, and the content was calculated from the standard calibration curve.

[Table 1] SAC content of black garlic concentrate according to storage temperature

SAC is a major indicator substance of black garlic, which is known to be effective in antioxidant, cancer prevention, cholesterol lowering, arteriosclerosis improvement, and heart disease prevention.

As can be seen in Table 1, the SAC content was analyzed after storing the black garlic concentrate at different temperatures for the same time, and the SAC content was 14.98 mg/100 g in the refrigerated sample, and the sample stored at 60°C. was slightly decreased to 14.47 mg/100 g, but the sample stored at 70°C decreased by 13.4% to 12.97 mg/100 g, and the sample stored at 80°C decreased by about 33.5% to 9.95 mg/100 g.

Table 2 below shows the results of measuring the change in the SAC content according to the heating time by varying the time of the black garlic concentrate at 95 ℃ sterilization temperature.

[Table 2] SAC content change according to heating time of black garlic concentrate

As can be seen from Table 2, the SAC content was analyzed after heating the black garlic concentrate at 95° C., which is the sterilization temperature, for different times. As a result, the SAC content, which was 16.37 mg/100 g before heating, was 15.72 mg after 30 minutes of heating. At /100 g, there was no significant difference in the SAC content, but above that, the SAC content showed a tendency to decrease as the heating time elapsed. Therefore, it can be seen that even when heating at a high temperature, heating for a short period of time does not significantly affect the SAC content, but as the heating time increases, the loss of SAC is induced.

[ Example 2] Effect of adding fine red ginseng powder

In order to examine whether the fine red ginseng powder prepared by pulverizing the whole red ginseng has a similar effect to the addition of cyclodextrin, 5% each of fine red ginseng powder and cyclodextrin were added to the black garlic concentrate, and the sensory characteristics and total phenolic compound content were analyzed.

[Experimental Example 2] Sensory characteristics change according to the addition of fine red ginseng powder and cyclodextrin

Table 3 shows the results of evaluating the sensory characteristics of black garlic odor, bitter taste of red ginseng, swallowing, and overall acceptance by adding 5% of fine red ginseng powder and cyclodextrin to the black garlic concentrate using a 7-point scale method.

[Table 3] Sensory characteristics according to the addition of fine red ginseng powder and dextrin

As can be seen from Table 3 above, as a result of the evaluation of flavor, the preference for the sample in which fine red ginseng powder was added to the black garlic concentrate was higher, with a score of 5.4, which was higher than that of the sample in which cyclodextrin was added. In the taste evaluation results, the preference of the sample to which fine red ginseng powder was added was 4.8, which was higher than that of the sample to which cyclodextrin was added. In the evaluation results for throat swallowing, the sample to which fine red ginseng powder was added had a higher degree of acceptance. The overall acceptability was 5.1 in the sample to which fine red ginseng powder was added, and was as low as 4.7 in the sample to which cyclodextrin was added.

As a result of the above sensory evaluation, as the black garlic concentrate is mixed with the fine red ginseng powder, the aroma and taste of black garlic and red ginseng are harmonized, so that the fine red ginseng powder masks the aroma of black garlic, and the sweetness of black garlic offsets each other by masking the characteristic bitter taste of red ginseng. It can be seen that the overall preference is further increased due to the effect.

[ Experimental example 3] Fine red ginseng powder cyclodextrin Total phenolic content of added beverages

Table 4 shows the results of analyzing the total phenolic compound content of the black garlic concentrate mixed drink prepared by adding fine red ginseng powder and cyclodextrin, respectively.

[Table 4] Total phenolic compound content according to the addition of fine red ginseng powder and cyclodextrin

As can be seen from Table 4, the total phenolic compound content of the beverage to which the fine red ginseng powder was added was 805.55 mg/100 g, and the beverage to which cyclodextrin was added was 755.72 mg/100 g, which was obtained by adding the fine red ginseng powder. The total phenolic content of the beverage was higher.

[ Example 3] Luxury time setting

As the fine red ginseng powder undergoes a further gelatinization process, there is a difference in the content of the active ingredient ginsenosides, and the gelatinized starch is involved in the physical properties, so we tried to set an appropriate gelatinization time accordingly.

When only the fine red ginseng powder is heated, gelatinization is induced rather than gelatinization, so to prevent this, fine red ginseng powder was added thereto and gelatinization was performed based on black garlic extract. As for the gelatinization temperature, a temperature of 60° C. was selected at which the loss of the SAC content, an active ingredient of black garlic, did not occur according to the example. At a temperature of 60℃ or higher, the added starch does not dissolve well and clumps. If the temperature is high, the agglomerated starch ripens immediately even before it absorbs moisture, so that the whole product is not uniform and the physical properties are greatly affected.

Gelatinization was carried out while stirring at 60 ℃ at 30 minute intervals at 60 rpm, and the viscosity and ginsenoside content, which are indicators of changes in physical properties, were analyzed.

[ Experimental example 4] Change of viscosity according to gelatinization time

5% of fine red ginseng powder was added to the black garlic concentrate, and the viscosity according to gelatinization time was measured with a digital viscometer. The L2 spindle of the viscometer was used, and after stirring at a speed of 100 rpm for 3 minutes, the viscosity was measured in units of 1 minute until 8 minutes, and an average of 5 times was calculated. The results are shown in Table 5 below.

[Table 5] Change in viscosity according to gelatinization time of fine red ginseng powder

As can be seen from Table 5 above, when the black garlic concentrate was gelatinized alone, the viscosity was in the range of 4.66 to 4.92 cps, and the viscosity decreased by a small amount until 30 minutes of gelatinization, and thereafter, it showed a tendency to increase again. There was no significant difference according to the change.

However, in the sample to which fine red ginseng powder was added, the viscosity tended to increase as the starch was gelatinized over time. The viscosity was highest at 52.26 cps at 60 minutes from 30.08 cps before gelatinization, and decreased again thereafter. At 120 minutes, it was 48.79 cps.

[ Experimental example 5] Changes in ginsenoside content of fine red ginseng powder according to gelatinization time

For gelatinization of the fine red ginseng powder, the ginsenoside content of the fine red ginseng powder was analyzed while stirring at 60 ℃ at 60 rpm.

3 g of the sample was placed in a 50 mL tube, 30 mL of 50% MeOH was added, followed by ultrasonic extraction for 15 minutes and filtration. The Sep-Pak Plus C18 cartridge was eluted slowly with 3 mL MeOH for conditioning, followed by secondary conditioning with 3 mL distilled water. 2 mL of the extraction sample solution was loaded into the cartridge and slowly eluted with 10 mL distilled water to remove sugars and the like. This cartridge was treated with 2 mL of methanol to slowly elute the ginsenoside component, and then filtered with a 0.45 μm membrane filter. Ginsenoside content was analyzed by HPLC-DAD (Agilent 1260, Agilent Technologies, Santa clara, CA, USA). An analysis column was analyzed using an Agilent Zorbax SB-C18 (4.6×250 mm, 5 μm, Agilent Technologies, Santa clara, CA, USA), the column temperature was 40° C., and the detection wavelength of the UV detector was 203 nm. The mobile phase was analyzed at a flow rate of 0.8 mL/min using water (A) and acetonitrile (B) at different gradients over time. Using 10 kinds of ginsenoside (Sigma-Aldrich Co., St, Louis, MO, USA) as a standard material, the content was calculated from the calibration curve obtained by analysis in the same manner as the sample. Table 6 shows the change in the ginsenoid content according to the gelatinization time.

[Table 6] Ginsenoside content change according to gelatinization time

According to the Ministry of Food and Drug Safety announcement, red ginseng can help improve immunity, improve fatigue, improve blood flow and memory through inhibition of platelet aggregation, and help with antioxidant, according to the status of recognition of functional ingredients for health functional food announced by the Ministry of Food and Drug Safety. The content is the sum of Rg1, Rb1 and Rg3. 3~80 mg has the effect of enhancing immunity and improving fatigue, while 2.4~80 mg can help improve blood flow, antioxidant and memory.

As a result of analyzing the ginsenoside content according to the gelatinization time as shown in Table 6 above, comparing the contents of Rg3 and Rb1 detected among Rg1, Rb1 and Rg3, which are indicator substances, Rg3 immediately after mixing was 0.75 mg/100 g. After 60 minutes of gelatinization, it increased to 2.19 mg/100 g, but at 90 minutes, the content decreased slightly to 1.17 mg/100 g. The Rb1 content also peaked at 34.51 mg/100 g at 30 minutes of gelatinization, and then decreased.

Therefore, it is expected that the gelatinization time of the fine red ginseng powder is more than 30 minutes to less than 60 minutes, and more preferably set to about 30 minutes can minimize the decrease in the content of the active ingredient.

[ Example 4] black garlic Selection of sterilization time for mixed drinks with fine red ginseng powder

Applying the sterilization conditions of liquid tea beverage, sterilization of black garlic fine red ginseng beverage was carried out at 95°C for up to 120 minutes, and the content of SAC, a major component of black garlic and ginsenoside, a major component of red ginseng, was analyzed to select an appropriate time.

In order to check the change of active ingredients when prepared as a mixed drink, 40 wt% of 30 brix black garlic concentrate and 6 wt% of fine red ginseng concentrate were added, and then 54 wt% of purified water was added to make a mixed drink base at 60°C for 30 minutes. After gelatinization, they were used for analysis while maintaining at 95° C. for 0, 10, 20, 30, 60, 90, and 120 minutes, respectively.

[ Experimental example 6] SAC content change according to sterilization time

The SAC content analysis was performed under the same method and conditions as in Experimental Example 1, and the change in the SAC content according to the sterilization time is shown in Table 7 below.

[Table 7] Changes in SAC content according to sterilization time of mixed beverages

As can be seen in Table 7, the SAC content was 11.96 mg/100 g immediately after preparation and was maintained at 11 mg/100 g or more until 30 minutes, but started to decrease to 9.23 mg/100 g after 60 minutes, 120 After minutes, it decreased to 5.25 mg/100 g.

[ Experimental example 7] Ginsenoside content change according to sterilization time

Changes in the ginsenoside content of the mixed beverage are shown in Table 8.

[Table 8] Changes in ginsenoside content according to sterilization time of mixed beverages

Referring to Table 8, Rg3 increased from 1.01 mg/100 g immediately after preparation, and there was no significant difference until 30 minutes (1.61 mg/100 g), but increased to 3.57 mg/100 g after 60 minutes, 120 After minutes, it increased about 8 times compared to before sterilization. Rb1, one of the major ginsenocytes, was 36.87 mg/100 g immediately after preparation, increased to 41.13 mg/100 g 10 minutes after sterilization, and then gradually decreased to 36.44 mg/100 g at 30 minutes. Afterwards, it was 29.7 mg/100 g, which was 27.8% lower than the maximum at 10 minutes, and after 120 minutes, it was 22.04 mg/100 g, which decreased by 45.4% compared to 10 minutes. This trend is similar to the total amount of ginsenosides, so the sum of ginsenosides shows a tendency to increase with the passage of sterilization time, and then peaked at 20 minutes of sterilization, and it was within a range similar to that of sterilization again at 30 minutes of sterilization. When compared to before sterilization, the total amount of ginsenoside was rather decreased.

Considering the results of the experiment for setting the above sterilization time, sterilization is carried out at 95 ° C. within 30 minutes, but more preferably within 20 minutes can reduce the decrease in SAC of black garlic and ginsenoside content of red ginseng powder. there is.

Therefore, when preparing by mixing red ginseng powder with black garlic concentrate in this Example and Experimental Example, the gelatinization time of the red ginseng powder is 20 to 60 minutes. will have

In addition, when preparing a beverage containing fine red ginseng powder in black garlic concentrate, in consideration of the sensory characteristics, instead of the purified water added in the above example, pear concentrate, bellflower concentrate, honeysuckle fruit extract concentrate, arrowroot extract, honey, blueberry concentrate , aronia concentrate, bee tree extract concentrate, etc. are added to provide more functionality.

The above description is merely illustrative of the present invention, and those of ordinary skill in the art to which the present invention pertains will be able to make various modifications without departing from the essential characteristics of the present invention. Accordingly, the embodiments disclosed herein are for illustrative purposes rather than limiting the present invention, and the scope of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed by the following claims, and all technologies within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (6)

adding 3-10 wt% of red ginseng powder to the black garlic concentrate compared to the black garlic concentrate;
preparing a black garlic and red ginseng beverage base by gelatinizing the black garlic concentrate to which the red ginseng powder is added at 50 to 70° C. for 20 to 60 minutes;
A method of producing a black garlic and red ginseng beverage base comprising sterilizing the black garlic and red ginseng beverage base at 90 to 100° C. for 10 to 30 minutes. The method of claim 1,
The method for producing a black garlic and red ginseng beverage base, characterized in that the concentration of the black garlic concentrate is 18 to 60 brix. adding 3-10 wt% of red ginseng powder to the black garlic concentrate compared to the black garlic concentrate;
preparing a black garlic and red ginseng beverage base by gelatinizing the black garlic concentrate to which the red ginseng powder is added at 50 to 70° C. for 20 to 60 minutes;
preparing a black garlic and red ginseng mixed drink by adding water or an auxiliary material to the black garlic and red ginseng beverage base; and
Sterilizing the black garlic and red ginseng mixed drink at 90-100° C. for 10-30 minutes,
The sub-material is at least one selected from the group consisting of pear concentrate, bellflower concentrate, chrysanthemum extract concentrate, arrowroot extract, honey, blueberry concentrate, aronia concentrate, and bee tree extract concentrate. Black garlic and red ginseng mixed beverage manufacturing method, characterized in that . adding red ginseng powder to the black garlic concentrate;
preparing a black garlic red ginseng beverage base by gelatinizing the black garlic concentrate to which the red ginseng powder is added at 50 to 70° C. for 20 to 60 minutes;
preparing a black garlic and red ginseng mixed drink by adding water or an auxiliary material to the black garlic and red ginseng beverage base; and
As a black garlic red ginseng beverage manufacturing method comprising the step of sterilizing the black garlic and red ginseng mixed beverage at 90-100 ° C. for 10-30 minutes,
The auxiliary material is at least one selected from the group consisting of pear concentrate, bellflower concentrate, honeysuckle fruit extract concentrate, arrowroot extract, honey, blueberry concentrate, aronia concentrate, and bee tree extract concentrate,
The black garlic and red ginseng mixed drink is a black garlic and red ginseng mixed drink, characterized in that it comprises 40 to 70% by weight of the black garlic concentrate of 18 to 60 brix, 3 to 10% by weight of the red ginseng powder, and 20 to 57% by weight of water or the auxiliary material manufacturing method. The composition of the black garlic and red ginseng beverage base prepared according to the method of claim 1 or 2. A composition of black garlic and red ginseng mixed drink prepared according to the method of claim 3 or 4.