KR20210149270A - Ginsenoside-containing Snack Using Ginseng Extract Residue And Preparing Method Thereof - Google Patents

Abstract

The present invention provides a method for manufacturing a ginsenoside-containing snack comprising the following steps of: 1) pulverizing ginseng extraction residues to obtain powdered ginseng extraction residues; 2) preparing dough by mixing the powdered ginseng extract residues and water; and 3) expanding the dough. The manufacturing method of the present invention has economic benefits in making the most of ginseng raw ingredients and the snack of the present invention does not contain sub-ingredients such as sugars or oils in a kneading step and contains a high ginsenoside content, thereby having a health benefit, having a crispy texture, and forming internal pores to provide fun to eat.

Description

Ginsenoside-containing Snack Using Ginseng Extract Residue And Preparing Method Thereof

The present invention relates to a ginsenoside-containing snack using ginseng extract residue and a method for manufacturing the same.

Ginseng (Panax ginseng CA Meyer) is a perennial herb belonging to the genus Panax of the Araliaceae family. It has a sweet and bitter taste, has a warm energy, and protects the spleen. It has herbal properties such as strengthening the lungs.

Ginseng is divided into three main categories, fresh ginseng, red ginseng, and white ginseng, which maintain the original form of ginseng according to the processing method. This is easy to happen and long-term storage is difficult.

Red ginseng refers to ginseng of light yellowish-brown or soaked-brown color by steaming and drying fresh ginseng without peeling the network tissue. In this process, starch particles in the ginseng tissue are gelatinized, the tissue is firm, and various enzymes are inactivated to stabilize the quality. In addition, secondary component changes occur during the temperature treatment process, so that ginsenoside Ra, a unique medicinal component of red ginseng that does not exist in fresh ginseng or white ginseng. Rg1, Rg2, Rh1, etc. are produced, and the content of active ingredients such as antioxidant activity increases. Red ginseng is difficult to consume directly, so it is mainly extracted and consumed directly, or the extract is processed into another form and consumed.

The red ginseng extract residue, which is produced as a by-product in the process of manufacturing the extract from red ginseng, is the residue left after the red ginseng extract component is extracted by extracting red ginseng with water or alcohol. % will remain. However, the scope of application of the red ginseng extract residues with a large amount of these active ingredients remains is limited, and currently, it is simply used as an additive in feed and compost composition or is discarded.

Meanwhile, with the improvement of dietary standards, products with various ingredients and forms are being developed as nutritious snacks or meal substitutes. For functional cookies and snack products, there are fewer options. In addition, conventional functional cookies or snacks mainly contain wheat flour, sugar, eggs and oils and fats, and thus, when consumed in large amounts, there is a problem such as imbalance of nutrients or obesity due to high caloric content.

As a prior patent, Korean Patent Application Laid-Open No. 2010-0095221 (Patent Document 1) discloses a red ginseng cookie prepared with a cookie composition in which flour, sugar, and egg oil are mixed in a certain ratio, and red ginseng chips and red ginseng treated with sugar pickling. Disclosed are a red ginseng cookie in which foil powder is added in a predetermined ratio to a cookie composition and a method for manufacturing the same. However, according to Patent Document 1, since red ginseng powder and red ginseng powder are only additionally added to the conventional cookie composition in which wheat flour, sugar, egg oil and the like are the main ingredients, imbalance of nutrients or obesity caused by large amounts of intake, etc. The problem was difficult to solve.

Therefore, the present inventors maximize the utility of ginseng raw materials while utilizing the red ginseng extract residues and preparing a puffed snack without conventional additives such as flour, oils and fats and sugars and without an expanding agent, and the ginsenoside content is high and calorie discovered that reduced snacks could be prepared and completed the present invention.

Korean Patent Publication No. 2010-0095221

An object of the present invention is to provide a method for producing a ginsenoside-containing snack using red ginseng extract residues.

In addition, the present invention does not contain additives and swelling agents such as flour, sugar, eggs, etc. in the dough, so it is low in calories and contains a large amount of ginsenoside to improve immunity, improve fatigue, antioxidant, inhibit platelet aggregation, and improve memory. The purpose of Genie is to provide snacks.

One aspect of the present invention comprises the steps of: 1) grinding the ginseng extraction residue to obtain a powdered ginseng extraction residue; 2) preparing a dough by mixing the powdered ginseng extract residue and water; And 3) swelling the dough; provides a method for producing a snack containing ginsenoside comprising.

Another aspect of the present invention provides a snack containing ginsenoside prepared by the above method.

According to the manufacturing method of the ginsenoside-containing snack of the present invention, since the snack is prepared by using the ginseng extract residue, there is an advantage in terms of cost because the raw material of ginseng is used to the maximum.

In addition, the snack containing ginsenosides of the present invention does not contain additives such as sugars or oils and fats and swelling agents in the dough, so it is beneficial to health because it has a low calorie and high ginsenoside content. may be given.

1 is a photograph of the front, side and cut surfaces of the snack prepared according to Example 1 as an embodiment of the present invention.
2 is a photograph taken to confirm the state of the dough while varying the weight ratio of red ginseng extract residue powder and water when forming the dough as an embodiment of the present invention.
3 is a photograph of manufacturing a snack by performing expansion while varying the blowing condition and temperature condition of the hot air puffing dryer as an embodiment of the present invention, and photographing the result.

Hereinafter, the present invention will be described in more detail to help the understanding of the present invention.

The terms or words used in the present specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventor may properly define the concept of the term in order to best describe his invention. Based on the principle that there is, it should be interpreted as meaning and concept consistent with the technical idea of the present invention.

In the present invention, ginseng can be used without limitation, such as cultivated or commercially available ones. The ginseng includes variously processed ones, for example, fresh ginseng, fine ginseng, black ginseng, wild ginseng, camphor ginseng, wild ginseng, hojeong ginseng, enzyme-treated fine ginseng, fermented ginseng, red ginseng, and fermented red ginseng at least any selected from the group consisting of It may be one, but is not limited thereto. Fresh ginseng refers to raw ginseng that maintains its original shape, and fine ginseng refers to the fine root of ginseng. Red ginseng is steamed, cooked, and dried, and the browning reaction occurs during the drying process, resulting in a pale yellowish brown or reddish brown color. Black ginseng refers to ginseng changed to black by steaming and drying red ginseng several times. Wild ginseng refers to native ginseng, and wild ginseng refers to planted and grown wild ginseng. Wild ginseng is ginseng cultivated by artificially sowing and transplanting seeds or seedlings under mountainous forests.

1. Manufacturing method of ginsenoside-containing snacks

One aspect of the present invention comprises the steps of: 1) grinding the ginseng extraction residue to obtain a powdered ginseng extraction residue; 2) preparing a dough by mixing the powdered ginseng extract residue and water; And 3) swelling the dough; provides a method for producing a snack containing ginsenoside comprising.

The powdered ginseng extract residue in step 1) may have an average particle diameter of 220 to 550 μm, or 250 to 450 μm, or 270 to 350 μm. When the above numerical range is satisfied, the subsequent kneading material formation is easy and the swelling is good, so that the easiness of work can be secured.

In step 2), the powdered ginseng extract residue and water may be mixed in a weight ratio of 6:4 to 1:9, or 5:5 to 2:8, or 4:6 to 2:8. If the above numerical range is satisfied, the dough in the range of 1 mm to 20 cm can be freely molded regardless of the shape. If there is more ginseng extract residue powder than the above numerical range, the dough may not be formed properly, and if it contains more water than the above numerical range, kneading is easy, but the moisture of the dough before performing the subsequent swelling step In order to control the content, it may be disadvantageous in terms of cost because drying has to be done for a long time.

Preferably, the water may be purified water.

In addition, in order to strengthen the ginsenosides in the snack of the present invention, the dough may further include a ginseng extract. The ginseng extract may be obtained from ginseng in a conventional manner. When obtaining an extract from ginseng, as the extraction method, all conventionally known extraction methods such as solvent extraction, ultrasonic extraction, filtration and reflux extraction may be used, and preferably, solvent extraction or reflux extraction may be used. . The extraction process may be repeated several times. The extract also includes a fraction obtained by additionally fractionating the extract, and the formulation may be various, such as a liquid, a concentrate, or a powder.

When obtaining the extract from the ginseng, at least one selected from the group consisting of water, an organic solvent, a supercritical fluid, and a mixture thereof may be used as an extraction solvent. The organic solvent is an alcohol, preferably a C1-C4 lower alcohol, hexane (n-hexane), ether, glycerol, propylene glycol, butylene glycol, ethyl acetate, methyl acetate, dichloromethane, chloroform, ethyl acetate, benzene and It may be at least one selected from the group consisting of these mixed solvents, preferably ethanol. For example, when a mixture of water and an organic solvent is used as the extraction solvent, the mixture of water and organic solvent may be preferably a mixture of water and a C1-C4 lower alcohol, and more preferably a mixture of water and ethanol. It may be a mixture.

The kneading may be performed using conventional equipment such as a vertical mixer or a spiral mixer, but is not particularly limited thereto.

The method for producing a snack containing ginsenosides of the present invention comprises drying the dough prepared in step 2) before step 3) so that the moisture content is 5 to 20%, or 7 to 17%, or 10 to 15%. step; may be further included. This is to ensure that the dough is heated momentarily in a state of floating in the air in the step of expanding the dough thereafter, so that the swelling is well done. If the moisture content is already within the above numerical range, a separate drying step may not be performed. .

The drying step may be carried out at 40 ~ 80 ℃, or 50 ~ 60 ℃, depending on the size and moisture content may be carried out for 1 minute to 12 hours, or 30 minutes to 1 hour, for example, an oven dryer can be used to dry. When the above conditions are satisfied, the moisture content in the dough can be efficiently controlled in the range of 10 to 15%.

The swelling in step 3) may be performed at 100 ~ 300 ℃, or 180 ~ 250 ℃, or 200 ~ 240 ℃, or 200 ~ 220 ℃. When the swelling is performed below the numerical range, it may be difficult to form a snack of a certain shape because the swelling is not performed well and pores are not sufficiently formed inside the snack. In addition, when the swelling is made exceeding the numerical range, browning may be severe and the consumer's preference for appearance may be lowered.

The swelling in step 3) may be performed for 0.5 to 20 minutes, or 0.5 to 10 minutes, or 0.5 to 3 minutes, or 0.5 to 1.5 minutes. When the swelling time is satisfied, the ginsenosides can be effectively preserved by the swelling being made within a short time while the swelling is done well.

The swelling in step 3) may be performed under exhaust conditions in which the blowing fan rotates at 540 to 1440 rpm, or 540 to 1260 rpm, or 540 to 1080 rpm, or 720 to 1440 rpm, or 720 to 1260 rpm, or 720 to 1080 rpm. When the expansion is performed in a range less than or exceeding the numerical range, it may be difficult to form a snack having a certain shape because the expansion is not performed well and pores are not sufficiently formed inside the snack.

In the present invention, swelling is a method in which hot air is heated while instantaneously passing between the materials, whereby the dough can be expanded in a short time while receiving uniform heat while floating in the air. As the swelling occurs in such a short time, ginsenoside, an active ingredient of red ginseng, can be effectively preserved.

For example, the swelling may be performed using a hot air puffing dryer. Examples of the hot air puffing dryer, but are not limited thereto, may be a THPRE series of convertible assimilation industry, for example, THPRE-50, THPRE-100, THPRE-200 or THPRE-400.

2. Snacks containing ginsenosides

Another aspect of the present invention provides a snack containing ginsenoside prepared by the above method. The snack of the present invention mixes water and ginseng in an appropriate ratio and expands under appropriate conditions to have a crispy texture without additives such as sugars or oils and fats, and has a high ginsenoside content and low calorie, so it is beneficial to health.

As an example, the snack of the present invention may have a sum of ginsenosides Rg1, Rb1 and Rg3 of 2.5 mg/g or more, or 3.0 mg/g or more, or 3.3 mg/g or more per each. Accordingly, even if only one snack of the present invention is consumed per day, it can help to recover from fatigue and improve immunity, and can also help improve blood flow, memory, and antioxidant by inhibiting platelet aggregation.

The snack may have an average particle diameter of 1 mm to 20 cm, but is not particularly limited thereto. However, it may be preferable that the thickness is 1 to 10 cm, or 1-3 cm, or 1-2 cm in consideration of ease of manufacture and fun of eating.

The snack has pores formed therein, and by imparting a little sweetness to the surface in contact with it, it is possible to further increase the fun of eating. For example, place an ingredient containing at least one selected from the group consisting of sugar, starch, cinnamon powder, and salt on the dough, attach it well so that the ingredients do not leak out of the dough, and then perform the 3) swelling step. can However, since the ingredients can be adjusted according to preferences and are not added at the kneading stage, sugars and oils and fats are essential, which is different from conventional cookie or snack products, which are the main ingredients, in terms of nutritional balance.

Hereinafter, the present invention will be described in detail by way of Examples and Comparative Examples.

However, the following Examples and Comparative Examples are only for illustrating the present invention, and the content of the present invention is not limited by the following Examples and Comparative Examples.

Example 1

1) Formation of dough using red ginseng extract residue

The residue of the red ginseng extract was dried at 60° C. so that the moisture content was 18% or less, and the powder was pulverized to have a particle size of 30 mesh using a grinder. 60 g of purified water was mixed with 40 g of the powder of the red ginseng extraction residue and kneaded to obtain a dough having a diameter of 1.5 ± 0.5 cm, a thickness of 1.5 ± 0.5 mm, and a weight of 1.5 ± 0.5 g.

2) swelling of the dough

The dough was placed in an oven dryer (product name: JSOF-400T, manufactured by JSR), and dried at 50 to 60° C. for 45 to 60 minutes so that the moisture content was 10 to 15%.

After that, the dried dough is put in a hot air puffing dryer (product name THPRE-50, manufacturer Taehwa Donghwa Industry), and the blowing fan rotates at 1080rpm in the exhaust condition at a roasting temperature of 240° C. for 1 minute. A snack containing snack was prepared, and the front, side and cross-sections thereof were taken and shown in FIG. 1 .

Comparative Example 1

When forming a dough using the red ginseng extract residue in Example 1, in order to confirm the optimal mixing ratio of the red ginseng extract residue powder and water, the kneading was performed by varying the weight ratio of the powder and water, and as a result, the kneading state was photographed. It is shown in FIG.

From the results of FIG. 2 , when the weight ratio of the red ginseng extract residue powder and water was 5:5 to 2:8, it was confirmed that the dough was formed to an appropriate degree to perform the swelling step. In addition, it was confirmed that molding is possible in various sizes, from a small size of 1 mm to a large size of about 20 cm, regardless of shape.

In addition, when the swelling step is performed without drying the dough to a moisture content of 10 to 15%, when the ratio of the powder of the red ginseng extract to the purified water exceeds 4:6, the weight of the dough is high due to the high moisture content increased and could not be lifted into the air. In this case, uniform heat transfer to the dough is impossible and puffing is not easy, so it was confirmed that the desired result can be efficiently obtained by controlling the moisture content by performing an appropriate drying step before the swelling step.

Comparative Example 2

When the dough is expanded in Example 1, the rotation speed of the blower fan is changed to 540rpm, 1080rpm, and 1620rpm in the exhaust condition in order to check the optimal swelling conditions, and the temperature conditions are 180℃, 200℃, 220℃, 240℃ The swelling was performed for 1±0.5 minutes while changing to , and the result is shown in FIG. 3 .

From the above results, it was confirmed that a snack having a thickness of 1.5 to 2 cm was formed at a rotation speed of 1080 rpm of the blowing fan, and swelling was not performed well under the conditions of a rotation speed of 540 rpm and 1620 rpm of the blowing fan, so the thickness of the snack was less than 0.5 cm. confirmed that. Therefore, it is expected that the rotation speed of the blowing fan is preferably in the range of about 720 to 1440 rpm.

In addition, in the case of the swelling temperature, it was confirmed that the degree of swelling was weak due to insufficient heat transfer at a temperature too low of 180°C. Therefore, the swelling temperature is preferably in the range of 200 to 240°C, and it is confirmed that the range of 200 to 220°C is more preferable in consideration of the exhaust conditions and the like.

Experimental example

In order to confirm the ginsenoside content included in the snack prepared in Example 1, ginsenoside analysis was performed at a UV wavelength of 203 nm using HPLC (Aience 2695, Waters).

In addition, for comparison, the ginsenoside content of the red ginseng extract residue powder used in Example 1 was also analyzed, and the results are shown in Table 1 below.

Ginsenoside Example 1 (mg/g) Red Ginseng Extract Residue Powder (mg/g) Rg1 0.28 0.37 Re 0.13 0.15 Rf 0.38 0.45 Rh1 0.54 0.85 Rg2s 0.26 0.33 Rb1 1.74 2.09 Rc 0.45 0.65 Rb2 0.42 0.55 Rd 0.18 0.20 Rg3s 1.46 1.65 Rg3r 0.90 0.91

From the above results, all 11 types of ginsenosides were detected in the snack of Example 1, and the total of Rg1, Rb1 and Rg3, which are health functional index components of red ginseng, was 3.48 mg/g. It was confirmed that it helps to improve immunity, and can help blood flow, memory improvement and antioxidant by inhibiting platelet aggregation.

In addition, compared to the ginsenoside content contained in the red ginseng extract residue powder, there is almost no loss, so it can also be confirmed that the active ingredient is effectively preserved in the swelling step.

Claims (11)

1) pulverizing the ginseng extraction residue to obtain a powdered ginseng extraction residue;
2) preparing a dough by mixing the powdered ginseng extract residue and water; and
3) the step of swelling the dough; ginsenoside-containing snack manufacturing method comprising. The method according to claim 1,
In step 2), the powdered ginseng extract residue and water are mixed in a weight ratio of 5:5 to 2:8. The method according to claim 1,
Method further comprising; drying the dough prepared in step 2) before step 3) so that the water content is 10 to 15%. The method according to claim 1,
In step 3), the swelling is carried out at 200 ~ 240 ℃. The method according to claim 1,
In step 3), the swelling is carried out for 0.5 to 1.5 minutes. The method according to claim 1,
In step 3), the expansion is performed under exhaust conditions in which the blowing fan rotates at 720 to 1440 rpm. The method according to claim 1,
The swelling of step 3) is performed using a hot air puffing dryer. The method according to claim 1,
The method in which the powdered ginseng extract residue in step 1) has an average particle diameter of 250 to 550 μm. The method according to claim 1,
The snack has an average particle diameter of 1 mm to 20 cm. A snack containing ginsenosides prepared by the method of any one of claims 1 to 9. 11. The method of claim 10,
The snack is a snack in which the total of ginsenosides Rg1, Rb1 and Rg3 per unit is 2.5 mg/g or more.

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