KR20210154591A - Soybean curd residue processed products comprising ginseng with enhanced bioavailability and its preparation method - Google Patents

Abstract

The present invention discloses a soybean curd residue processed product comprising ginseng with enhanced bioavailability and a preparation method thereof. In one aspect, the purpose of the present disclosure is to provide a soybean curd residue processed product comprising ginseng in which soybean curd residue and ginseng are treated at high temperature and high pressure together. The soybean curd residue processed product comprising ginseng comprises soybean curd residue and ginseng and is heat-treated together with soybean curd residue and ginseng. In addition, the preparation method of the soybean curd residue processed product comprising ginseng comprises the steps of: preparing a mixed product by mixing soybean curd residue with ginseng; and heat-treating the mixed product.

Description

Processed okara containing ginseng with improved bioavailability and manufacturing method thereof

The present disclosure discloses a processed okara containing ginseng with improved bioavailability and a method for manufacturing the same.

Ginseng is used as a traditional medicine with various health-promoting functions in Korea and the East, and is known for its excellent effects on anti-cancer, diabetes improvement, gastric ulcer treatment, brain activity promotion, and anti-aging. When red ginseng is produced by steaming ginseng, its functionality is improved several to several times compared to fresh ginseng or white ginseng. will do

On the other hand, soybeans contain about 37% protein. Considering that the amount of soybean oil or tofu remaining after manufacturing soybean oil or tofu is remarkably small compared to the enormous amount of byproducts, it is necessary to develop foods that prevent wastage of food raw materials and improve nutritional and sensory values. Soy protein has a nutritional value comparable to that of beef protein, but the actual human intake is only about 10%, and most of the rest is used as feed.

When skimmed soybean flour is processed and made into food, it has a disgusting smell like soybean odor, so there is a problem that the palatability is greatly reduced. To overcome this problem, concentrated soybean protein, isolated soybean protein, and artificial meat are being developed, but the processing process is complicated and most soybean proteins use organic solvents, so there is a stability problem because the solvent remains in the product. Compressed soybean oil and compressed soybean protein manufactured by the compression method have excellent stability to organic solvents, but their economic efficiency and efficiency are poor, so it is necessary to develop their use. In order to produce compressed soybean oil and use the obtained compressed soy flakes as a soy protein product, a high-pressure and high-pressure protein molding process is required to remove the soybean smell and improve the texture of the protein. This protein forming process has the problem of increasing time and cost. For the high value-added utilization of soy protein including skimmed soybean flour, soy protein flakes, and compressed soybean flakes as described above, it is necessary to develop a soy protein processed product that reduces costs and simplifies the process while eliminating soybean smell and residual solvent. In addition, okara is a by-product from the production process of tofu and contains nutritionally richer dietary fiber and nutrients than other by-products. It is being thrown away, and thus its utilization is required.

KR 10-1591203 B1

In one aspect, an object of the present disclosure is to provide a processed okara product comprising ginseng, in which okara and ginseng are processed at high temperature and high pressure together.

In another aspect, an object of the present disclosure is to provide a method for manufacturing an okara processed product including the ginseng.

In one aspect, the present disclosure provides a processed okara containing ginseng, comprising okara and ginseng, and the okara and ginseng are heat-treated together.

In an exemplary embodiment, the okara and ginseng may be included in a weight ratio of 1: 0.1 to 10.

In an exemplary embodiment, the okara and ginseng may be heat-treated together after mixing and grinding.

In an exemplary embodiment, the heat treatment may be performed at 110 to 150 °C.

In an exemplary embodiment, the heat treatment may be performed for 10 minutes to 6 hours.

In an exemplary embodiment, the heat treatment may be performed two or more times.

In an exemplary embodiment, the heat treatment may be performed in an autoclave.

In an exemplary embodiment, the okara processed product including ginseng has an increased content of one or more ginsenosides selected from the group consisting of F1, Rd, F2, Rg3, Compound K and Rh2 compared to before heat treatment. .

In another aspect, the present disclosure provides a food product comprising the okara processed product comprising the ginseng.

In an exemplary embodiment, the food may be a health functional food.

In an exemplary embodiment, the food may be at least one selected from the group consisting of snacks, cereals, noodles, bread, sun food, ice cream, frozen confectionery, soybean meat, beverages, candy, chocolate and jelly.

In another aspect, the present disclosure provides a method for producing a processed okara containing the ginseng, comprising the steps of: preparing a mixed processed product by mixing okara and ginseng; And it provides a method for producing a processed okara containing ginseng, comprising the step of heat-treating the mixed processed product.

In one aspect, the technology disclosed in the present disclosure has the effect of providing a processed okara including ginseng, in which okara and ginseng are processed at high temperature and high pressure together.

The processed okara including ginseng has the effect of containing a large amount of bioavailable saponin components.

In another aspect, the technology disclosed in the present disclosure has the effect of providing a method for producing a processed okara containing the ginseng.

In general, the manufacturing method has the effect of simplifying the process of treating red ginseng to improve the functionality of ginseng and greatly reducing the cost.

1 shows a flowchart of manufacturing, extraction and analysis of a processed okara according to an embodiment.
Figure 2 shows a comparison result of the antioxidant degree of the processed okara (okara and ginseng in a weight ratio of 1: 1) according to an embodiment. This is a comparison between the processed product mixed after heat treatment of okara and ginseng (mixed after heat treatment processing_1:1) and the processed product mixed with okara and ginseng and then heat treated together (heat treatment processing after mixing_FGSR 1:1_AC1).
3 shows the results of comparison of antioxidant levels of processed okara (okara and ginseng in a weight ratio of 10: 1) according to an embodiment. This is a comparison between the processed product mixed after heat treatment of okara and ginseng (mixed after heat treatment processing_1:10) with the processed product mixed with okara and ginseng and heat treated together (heat treatment processing after mixing_FGSR 1:10_AC1).
4 shows the results of comparison of antioxidant levels of processed okara (okara and ginseng in a weight ratio of 1:10) according to an embodiment. This is a comparison between the processed product mixed after heat treatment of okara and ginseng (mixed after heat treatment processing_10:1) and the processed product mixed with okara and ginseng and heat treated together (heat treatment processing after mixing_FGSR 10:1_AC1).
Figure 5 shows the HPLC component analysis results of the processed okara (okara and ginseng are mixed in a weight ratio of 1: 1) and soy protein processed (soy protein and ginseng are mixed in a weight ratio of 1: 1) according to an embodiment.
Figure 6 shows the HPLC component analysis results of the processed okara (okara and ginseng are mixed in a weight ratio of 10: 1) and soy protein processed (soy protein and ginseng are mixed in a weight ratio of 10: 1) according to an embodiment.
7 shows the HPLC component analysis results of the processed okara (okara and ginseng are mixed in a weight ratio of 1:10) and soy protein processed (soybean protein and ginseng are mixed in a weight ratio of 1:10) according to an embodiment.

Hereinafter, the present disclosure will be described in detail.

In one aspect, the present disclosure provides a processed okara containing ginseng, comprising okara and ginseng, and the okara and ginseng are heat-treated together.

In another aspect, the present disclosure includes the steps of preparing a mixed product by mixing okara and ginseng; And it provides a method for producing a processed okara containing ginseng, comprising the step of heat-treating the mixed processed product.

In another aspect, the present disclosure includes the steps of preparing a mixed product by mixing okara and ginseng; And it provides a method of improving or enhancing the bioavailability index of saponins contained in ginseng, comprising the step of heat-treating the mixed product.

In the present disclosure, soy protein refers to a by-product remaining after removing oil from soybeans, and the milking process may be performed by appropriately selecting methods known in the art by those skilled in the art. For example, the soybean protein may be a by-product remaining after removing oil from soybeans by pressing soybean protein, for example, by pressing without using an organic solvent, for example, by pressing at room temperature.

In an exemplary embodiment, the soybean protein has the shape of a compressed product, a lump, etc., which is a form remaining as a by-product after removing oil from soybeans, or by adding additional processes such as kneading, molding, drying, grinding, grinding, etc. to flakes, powder It may be processed, etc.

In an exemplary embodiment, the soy protein may have a protein content of 35% by weight or more.

In an exemplary embodiment, the soy protein may be soy protein.

In an exemplary embodiment, the soy protein may be defatted soybean.

In an exemplary embodiment, the soybean protein may be compressed soybean flakes or skimmed soybean flour.

The compressed soybean flakes are low-fat compressed soybean proteins that contain about 6% of fat and remain as a by-product after milking soybean oil without performing a milking process using an organic solvent.

The skimmed soybean flour is a low-fat soybean protein obtained by squeezing oil by pressing or removing the oil with a solvent and processing the remaining by-products into powder form.

In the present disclosure, okara refers to a byproduct left after squeezing soymilk when making tofu. For example, the okara refers to a by-product left after squeezing soymilk from the soybean protein, and may be obtained by removing the water-soluble protein from the soybean protein.

Soybean okara is a state in which a large amount of water-soluble substances have escaped, but it contains nutrients necessary for the human body, including high-quality protein and abundant fiber. Protein efficiency ratio (PER), which is a value indicating the ratio of weight gain according to protein intake, is the highest protein source among soybeans, soymilk and tofu. In addition, okara has a high content of isoflavones (phytoestrogen), which has a similar action to the female hormone estrogen, and thus can be used for the prevention and treatment of menopause syndrome.

In an exemplary embodiment, the okara may be processed in the form of flakes, powder, etc. by applying additional processes such as kneading, molding, drying, grinding, and pulverization.

In an exemplary embodiment, the okara may be dried and ground.

In an exemplary embodiment, the okara may be a fine powder after hot air drying the by-product remaining after manufacturing tofu.

In an exemplary embodiment, the ginseng may use one or more selected from the group consisting of seeds, roots, stems, leaves and fruits of Panax species plants, and as a specific ginseng plant, Korean ginseng ( Panax ginseng ), Korean ginseng ( Panax quinquefolium ), Korean ginseng ( Panax notoginseng ), bamboo japonicum , trifolium ginseng ( Panax trifolium ), Himalayan ginseng ( Panax pseudoginseng ) or Vietnamese ginseng ( Panax vietnamensis ) and the like. The ginseng can be used without limitation in varieties or types, such as red ginseng, fresh ginseng, white ginseng, wild ginseng, camphor or wild ginseng, wild ginseng including wild ginseng cultured root, depending on whether the ginseng is processed and growing environment.

In an exemplary embodiment, the ginseng may be fresh ginseng or wild ginseng.

In an exemplary embodiment, the ginseng may be one using a root part.

In an exemplary embodiment, the ginseng may be dried.

In an exemplary embodiment, the ginseng may be in a powder form.

In an exemplary embodiment, the okara and ginseng may be included in a weight ratio of 1: 0.01 to 100 or 1: 0.1 to 10.

In an exemplary embodiment, the okara and ginseng may be heat-treated together after mixing and grinding. The processed okara according to the present disclosure provides a synergistic effect by supplementing the low protein and dietary fiber content of ginseng and greatly enhancing the functionality of ginseng by heat-treating the okara and ginseng together.

In an exemplary embodiment, the okara and ginseng may each be pulverized and mixed and then heat-treated together, or may be mixed and pulverized and then heat-treated together. In another exemplary embodiment, the okara and ginseng may be mixed and/or pulverized at the same time as heat treatment.

In an exemplary embodiment, the heat treatment may be performed at 110 to 150 °C. In another exemplary embodiment, the heat treatment is 110 °C or higher, 115 °C or higher, 120 °C or higher, 125 °C or higher, 130 °C or higher, 135 °C or higher, or 140 °C or higher, 150 °C or lower, 145 °C or lower, 140 °C or higher Hereinafter, it may be carried out at a temperature of 135 °C or less, 130 °C or less, 125 °C or less, or 120 °C or less.

In an exemplary embodiment, the heat treatment is heat treatment by immersion in water, and it may be preferable to heat treatment with steam. By heat-treating in a wet manner by applying high-temperature and/or high-pressure steam, the bioavailability of ginseng is greatly improved and the texture of the processed okara is provided.

In an exemplary embodiment, the heat treatment may be performed for 10 minutes to 6 hours. In another exemplary embodiment, the heat treatment is 10 minutes or more, 30 minutes or more, 1 hour or more, 2 hours or more, 3 hours or more, 4 hours or more, or 5 hours or more, and 6 hours or less, 5 hours or less, 4 hours or less, 3 hours or less, 2 hours or less, 1 hour or less, or 30 minutes or less.

In an exemplary embodiment, it may be preferable to perform the heat treatment twice or more than 2 times to less than 4 times.

In an exemplary embodiment, the heat treatment may be performed in an autoclave.

In an exemplary embodiment, the heat treatment may be performed in an autoclave at 110 to 150° C. for 10 minutes to 6 hours.

In an exemplary embodiment, the okara processed product may be processed in the form of flakes, powder, liquid, solid, etc. by applying additional processes such as kneading, molding, drying, grinding, grinding, extraction, and fermentation after heat treatment.

In an exemplary embodiment, the okara processed product including ginseng has an increased content of one or more ginsenosides selected from the group consisting of F1, Rd, F2, Rg3, Compound K and Rh2 compared to before heat treatment. .

In an exemplary embodiment, the processed okara including ginseng has a content of one or more ginsenosides selected from the group consisting of Rg1, Re, Rb1, Rg2, F3, Rh1, Rc, Rb2 and Rb3 compared to before heat treatment. may be reduced.

The processed okara including ginseng according to the present disclosure provides the effect of remarkably improved antioxidant and/or bioavailability index of ginseng. For example, the antioxidant degree of ginseng increases by about 1 to 2.1 times compared to that obtained by mixing ginseng after heat treatment, and the bioavailability index of ginseng increases by about 8 to 113 times compared to that obtained by heat processing only ginseng.

In addition, the present disclosure has an effect of providing a low-fat okara processed product containing ginseng with enhanced physiologically active function. Intake of animal protein has a high content of saturated fatty acids and cholesterol, whereas intake of vegetable protein is very beneficial because it contains various vitamins, unsaturated fatty acids, polyphenols, and other high-quality nutrients, and the total calorie is low. In particular, isoflavones contained in soybeans are effective in lowering blood cholesterol and dilating arteries, preventing cardiovascular diseases, and enhancing immunity.

In another aspect, the present disclosure provides a food product comprising the okara processed product comprising the ginseng.

In an exemplary embodiment, the food may be a health functional food.

In an exemplary embodiment, the food may be one or more selected from the group consisting of snacks such as protein bars, cereal, noodles, bread, sun food, ice cream, frozen confectionery, soybean meat, beverage, candy, chocolate and jelly.

Various foods such as vegan food, protein supplement food, convenience food, sports or energy food, diet food, frozen food, food for children's growth, test taker's food, muscle strengthening food for the elderly using the okara processed product according to the present disclosure, or Health functional food can be manufactured. Accordingly, it is possible to actively utilize the by-products of soybeans and heat-treat the okara and ginseng together to significantly reduce processing time and cost, and significantly increase the antioxidant and bioavailability index of ginseng.

Hereinafter, the present disclosure will be described in more detail through examples. These examples are only for illustrating the present disclosure, and it will be apparent to those of ordinary skill in the art that the scope of the present disclosure is not to be construed as being limited by these examples.

Comparative Example 1. Preparation of processed ginseng products

5 g of dried wild ginseng (Forest ginseng) was pulverized with a blender and then heat-treated once at 121° C. for 3 hours under an autoclave to prepare a processed ginseng product (FG_AC1).

comparative example 2. Manufacture of processed okara containing ginseng

(1) 5 g of dried wild ginseng (Forest ginseng) was pulverized with a mixer and then heat-treated once for 3 hours at 121° C. under an autoclave. In addition, 5 g of okara (Soybean curd residue) was pulverized with a mixer and then heat-treated once for 3 hours at 121° C. under an autoclave. Thereafter, each heat-treated wild ginseng and okara were mixed to prepare a processed okara (mixed after heat treatment processing_1:1).

(2) 0.5 g of dried wild ginseng (Forest ginseng) was pulverized with a mixer and then heat-treated once at 121° C. for 3 hours under an autoclave. In addition, 5 g of okara (Soybean curd residue) was pulverized with a mixer and then heat-treated once for 3 hours at 121° C. under an autoclave. Then, each heat-treated wild ginseng and okara were mixed to prepare a processed okara (mixed after heat treatment processing_1:10).

(3) 5 g of dried wild ginseng (Forest ginseng) was pulverized with a mixer, and then heat-treated once at 121° C. for 3 hours under an autoclave. In addition, 0.5 g of okara (Soybean curd residue) was pulverized with a mixer and then heat-treated once for 3 hours at 121° C. under an autoclave. Thereafter, each heat-treated wild ginseng and okara were mixed to prepare a processed okara (mixed after heat treatment processing_10:1).

Example 1. Containing ginseng soy protein component manufacturing

(1) After grinding 5 g of dried forest ginseng and 5 g of pressed soy protein with a blender, heat treatment at 121 ° C for 3 hours under an autoclave once for 3 hours to obtain processed soy protein (FGSP 1: 1_AC1) was prepared. In addition, the prepared soybean protein processed product (FGSP 1:1_AC1) was heat-treated once more at 121° C. for 3 hours under an autoclave to finally prepare a second heat-treated soybean protein processed product (FGSP 1:1_AC2).

(2) 0.5 g of dried forest ginseng and 5 g of pressed soy protein were ground with a blender, and then heat-treated once at 121 ° C for 3 hours under an autoclave to obtain processed soy protein (FGSP 1: 10_AC1) was prepared. In addition, the prepared soybean protein processed product (FGSP 1:10_AC1) was heat-treated once more at 121° C. for 3 hours under an autoclave, to finally prepare a second heat-treated soy protein processed product (FGSP 1:10_AC2).

(3) After grinding 5 g of dried forest ginseng and 0.5 g of pressed soy protein with a blender, heat treatment at 121° C. for 3 hours under an autoclave once for 3 hours soy protein processed product (FGSP 10: 1_AC1) was prepared. In addition, the prepared soybean protein processed product (FGSP 10:1_AC1) was heat-treated once more at 121° C. for 3 hours under an autoclave, to finally prepare a second heat-treated soybean protein processed product (FGSP 10:1_AC2).

Example 2. Manufacture of processed okara containing ginseng

(1) After pulverizing 5 g of dried forest ginseng and 5 g of soybean curd residue with a blender, heat treatment once at 121 °C for 3 hours under an autoclave to obtain processed okara (FGSR 1:1_AC1) was prepared. In addition, the prepared okara processed product (FGSR 1:1_AC1) was heat-treated once more at 121° C. for 3 hours under an autoclave to prepare a final heat-treated okara processed product (FGSR 1:1_AC2) twice.

(2) After grinding 0.5 g of dried forest ginseng and 5 g of soybean curd residue with a blender, heat treatment once at 121°C for 3 hours under an autoclave to obtain processed okara (FGSR 1:10_AC1) was prepared. In addition, the prepared okara processed product (FGSR 1:10_AC1) was heat-treated once more at 121° C. for 3 hours under an autoclave, to finally prepare a second heat-treated processed okara (FGSR 1:10_AC2).

(3) After pulverizing 5 g of dried forest ginseng and 0.5 g of soybean curd residue with a blender, heat treatment once at 121 °C for 3 hours under an autoclave to obtain processed okara (FGSR 10:1_AC1) was prepared. In addition, the prepared okara processed product (FGSR 10:1_AC1) was heat-treated once more at 121° C. for 3 hours under an autoclave to prepare a final heat-treated okara processed product (FGSR 10:1_AC2) twice.

Experimental example 1. Extract Preparation

In order to compare and analyze the functions of the processed products prepared in Comparative Examples and Examples, extracts were prepared as follows and used in the following Experimental Examples. Specifically, 1 g of the processed product was placed in each flask, sonicated with 10 mL of 90% (v/v) ethanol for 1 hour to extract, and then filtered to remove the residue and concentrated to dryness to prepare an extract.

Experimental example 2. Antioxidant level analysis

In order to compare and analyze the antioxidant activity of the processed products prepared in the Comparative Examples and Examples, the DPPH radical scavenging activity was tested. All dilution solvents were 70% (v/v) ethanol. The DPPH reagent was used by Santa Cruz, and the DPPH reagent (molecular weight: 394.32 g/mol) was used in the experiment at a concentration of 0.1 mM. Samples were prepared at concentrations of 1, 0.5, 0.25, and 0.125 mg/ml, and as a positive control, Vitamin C was used at 50 ppm ~ 0.390625 ppm by adjusting the concentration according to the DPPH radical scavenging ability of the sample. The control group (Blank) used DPPH solution and 70% (v/v) ethanol. After each diluted sample and ethanol were put in a 96-well plate, DPPH solution was added and reacted for 30 minutes, followed by measurement at a wavelength of 517 nm, and the DPPH radical scavenging ability was expressed as %. After measuring the absorbance for the experimental group and the control group, the DPPH radical scavenging ability was calculated using the following formula, and the results are shown in Tables 1 to 3 and FIGS. 2 to 4 below.

DPPH radical scavenging ability (%) = [(absorbance of experimental group - absorbance of blank)-(absorbance of control group - absorbance of blank)] / (absorbance of control group - absorbance of blank) × 100

Mixing after heat treatment processing_1:1 Heat treatment after mixing
(FGSR 1:1_AC1) increase multiple 1mg/ml 68.68503 82.66643 1.203558 0.5mg/ml 48.71298 67.19419 1.37939 0.25mg/ml 32.73761 53.04847 1.620413 0.125mg/ml 19.94745 40.69849 2.040285

Mixing after heat treatment processing_1:10 Heat treatment after mixing
(FGSR 1:10_AC1) increase multiple 1mg/ml 56.78606 66.17744 1.165382 0.5mg/ml 37.35714 51.4735 1.377876 0.25mg/ml 24.71682 40.22127 1.627283 0.125mg/ml 13.55655 20.62106 1.521114

Mixing after heat treatment processing_10:1 Heat treatment after mixing
(FGSR 10:1_AC1) increase multiple 1mg/ml 81.07744 84.02908 1.036405 0.5mg/ml 60.56379 65.3208 1.078546 0.25mg/ml 41.72224 49.16659 1.178426 0.125mg/ml 27.0874 33.05005 1.220126

The processed okara prepared in Example 2 (FGSR 1:1_AC1, FGSR 1:10_AC1, FGSR) in which okara and ginseng were heat-treated together compared to the processed okara prepared in Comparative Example 2 (okara and ginseng were heat-treated and then mixed) It was confirmed that the DPPH radical scavenging activity of 10:1_AC1) was increased by 1 to 2.1 times.

Experimental Example 3. Saponin analysis

HPLC was performed to comparatively analyze the saponin components contained in the processed products prepared in Comparative Examples and Examples. Each extract was diluted to a concentration of 10 mg/ml with 70% (v/v) ethanol, passed through a 0.45 μm PVDF syringe filter (Whatman, Maidstone, England), and then an HPLC device (1200 series, Agilent Technologies) was used. to analyze the saponin component. The column is YMC Pack-ODS A C18 column (4.6 X 150 mm), the detector is UV (205 nm, 254 nm, 280 nm, 330 nm), and the mobile phase is acetonitrile for HPLC grade with 0.02% Trifluoroacetic acid added (A) and water (B) <0 min 10% A; 0-30 min 10-100% A; 30-35 min 100% A; 35-37 min 100-10% A; A linear gradient was set under the condition of 37-40 min 10% A>, the flow rate was 0.7 ml/min, and the sample injection amount was 10 μL. At this time, the saponin component profile of the workpiece was shown as a chromatogram of 205 nm (see FIGS. 5 to 7).

As a result of component analysis using HPLC, a change was observed in the ginsenoside content contained in ginseng, and the types of ginsenosides decreased and increased by heat treatment are shown in Table 4 below. In addition, the total sum of the peak areas of the reduced fresh ginseng saponins and the increased sum of the peak areas of the red ginseng saponins in Table 4 below were calculated to derive the bioavailability index of ginseng according to the following formula.

Ginseng bioavailability index = total peak area of increased red ginseng saponins (F1, Rd, F2, Rg3, CK, Rh2) / decreased fresh ginseng saponins (Rg1, Re, Rb1, Rg2, F3, Rh1, Rc, Rb2, Rb3) ) of the sum of the peak areas of

Area reduction by heat treatment Ginsenoside
(referred to as fresh ginseng saponin in the present disclosure) Area increase by heat treatment Ginsenoside
(referred to as red ginseng saponin in the present disclosure) Rg1, Re, Rb1, Rg2, F3, Rh1, Rc, Rb2, Rb3 F1, Rd, F2, Rg3, CK, Rh2

saponins FG_AC1 FGSR_1:1_AC1 FGSR_1:1_AC2 Time Area Time Area Time Area Rg1+Re 11.212 1079.3 11.227 627 11.191 82.3 Rb1 13.955 712.1 14.003 454.8 13.985 29.6 Rg2 14.143 80 14.164 76.4 14.156 74.196 F3 14.303 514.3 14.354 395.7 14.343 57.2 Rh1 14.628 646.8 14.683 447.3 14.657 41 Rc 14.914 453.6 14.985 418.9 14.992 214.8 Rb2 15.318 190.8 15.294 31.3 15.279 84.283 Rb3 15.498 497.1 15.559 376.2 15.56 111.7 F1 15.916 50.7 15.969 35.157 - - Rd 18.276 56.5 18.319 514.3 18.327 568.2 F2 19.874 46.2 19.951 447.5 19.976 797.1 Rg3 23.49 137.9 23.628 1304.9 23.655 2250.7 CK 23.91 126.5 23.986 1786.7 24.015 3090.8 Rh2 24.983 74.7 24.985 44.756 25.07 65.2096

saponins FG_AC1 FGSR_1:10_AC1 FGSR_1:10_AC2 Time Area Time Area Time Area Rg1+Re 11.212 196.2364 11.21 511.311 11.199 86.9 Rb1 13.955 129.4727 13.989 206.819 13.974 14.4 Rg2 14.143 14.54545 14.162 27.2 14.164 5.3 F3 14.303 93.50909 14.344 158.6 14.338 14.1 Rh1 14.628 117.6 14.672 163 14.643 6.7 Rc 14.914 82.47273 14.982 154.9 14.981 36.8 Rb2 15.318 34.69091 15.156 39.5 15.274 7.4 Rb3 15.498 90.38182 15.548 139.9 15.565 21.7 F1 15.916 9.218182 16.027 32.321 16.04 5.198 Rd 18.276 10.27273 18.317 190.174 18.345 73.485 F2 19.874 8.4 19.939 161.629 19.955 97.1 Rg3 23.49 25.07273 23.619 483.6 23.622 255.6 CK 23.91 23 23.976 575.6 23.975 333.3 Rh2 24.983 13.58182 24.97 7.8124 24.957 5.2

saponins FG_AC1 FGSR_10:1_AC1 FGSR_10:1_AC2 Time Area Time Area Time Area Rg1+Re 11.212 1962.364 11.231 462.1 11.071 144.8 Rb1 13.955 1294.727 13.99 492.6 13.979 5 Rg2 14.143 145.4545 14.153 95.7 14.158 80.3 F3 14.303 935.0909 14.341 393.5 14.356 29.9 Rh1 14.628 1176 14.668 491.6 14.636 18.6 Rc 14.914 824.7273 14.977 531.9 14.995 251.8 Rb2 15.318 346.9091 15.277 87.9 15.277 39.663 Rb3 15.498 903.8182 15.55 437.4 15.58 115 F1 15.916 92.18182 15.964 33.2 15.964 30.292 Rd 18.276 102.7273 18.322 620.4 18.321 630.8 F2 19.874 84 19.963 528.5 19.967 1152.1 Rg3 23.49 250.7273 23.634 1565.1 23.632 3082.9 CK 23.91 230 23.991 2106.8 23.995 4114.2 Rh2 24.983 135.8182 24.989 54.9 25.062 116.894

FG_AC1 FGSR_1:1_AC1 FGSR_1:1_AC2 Fresh ginseng saponin
Total area (a) 4174 Fresh ginseng saponin
Total area (a) 2827.6 Fresh ginseng saponin
Total area (a) 695.079 Red Ginseng Saponin
Total area (b) 492.5 Red Ginseng Saponin
Total area (b) 4133.313 Red Ginseng Saponin
Total area (b) 6772.01 b/a 0.1179923 b/a 1.461774 b/a 9.742791 Multiplier of b/a increase of FGSR_1:1_AC1 to FG_AC1 12.38872 Multiplier of b/a increase of FGSR_1:1_AC2 to FG_AC1 82.57139

FG_AC1 FGSR_1:10_AC1 FGSR_1:10_AC2 Fresh ginseng saponin
Total area (a) 758.90909 Fresh ginseng saponin
Total area (a) 1401.23 Fresh ginseng saponin
Total area (a) 193.3 Red Ginseng Saponin
Total area (b) 89.545455 Red Ginseng Saponin
Total area (b) 1451.136 Red Ginseng Saponin
Total area (b) 769.883 b/a 0.1179923 b/a 1.035616 b/a 3.98284 Multiplier of b/a increase of FGSR_1:10_AC1 to FG_AC1 8.776978 Multiplier of b/a increase of FGSR_1:10_AC2 to FG_AC1 33.75508

FG_AC1 FGSR_10:1_AC1 FGSR_10:1_AC2 Fresh ginseng saponin
Total area (a) 7589.0909 Fresh ginseng saponin
Total area (a) 2992.7 Fresh ginseng saponin
Total area (a) 685.063 Red Ginseng Saponin
Total area (b) 895.45455 Red Ginseng Saponin
Total area (b) 4908.9 Red Ginseng Saponin
Total area (b) 9127.186 b/a 0.1179923 b/a 1.640291 b/a 13.32313 Multiplier of b/a increase of FGSR_10:1_AC1 to FG_AC1 13.90168 Multiplier of b/a increase of FGSR_10:1_AC2 to FG_AC1 112.9152

As shown in Tables 5 to 10, it was confirmed that the bioavailability index of ginseng increased by about 8 to 113 times compared to that of heat-processing the mixture of okara and ginseng together with heat-processing only ginseng.

Above, specific parts of the present disclosure have been described in detail, for those of ordinary skill in the art, these specific techniques are only preferred embodiments, and it is clear that the scope of the present disclosure is not limited thereby. something to do. Accordingly, it is intended that the substantial scope of the present disclosure be defined by the appended claims and their equivalents.

Claims (12)

Contains okara and ginseng,
A processed okara containing ginseng, which is heat-treated together with okara and ginseng.
The method of claim 1,
The okara and ginseng are included in a weight ratio of 1: 0.1 to 10, a processed okara containing ginseng.
The method of claim 1,
The okara and ginseng are mixed and pulverized and then heat-treated together, okara processed product containing ginseng.
The method of claim 1,
The heat treatment is to be carried out at 110 to 150 ℃, okara processed product containing ginseng.
The method of claim 1,
The heat treatment is to be carried out for 10 minutes to 6 hours, okara processed product containing ginseng.
The method of claim 1,
The heat treatment is to be carried out two or more times, okara processed product containing ginseng.
The method of claim 1,
The heat treatment is to be carried out in an autoclave, okara processed product containing ginseng.
The method of claim 1,
The processed okara containing ginseng has an increased content of one or more ginsenosides selected from the group consisting of F1, Rd, F2, Rg3, Compound K and Rh2 compared to before heat treatment, A processed okara containing ginseng.
A food comprising a processed okara containing ginseng according to any one of claims 1 to 8.
10. The method of claim 9,
The food is a health functional food, food.
10. The method of claim 9,
The food is at least one selected from the group consisting of snacks, cereals, noodles, bread, sun food, ice cream, frozen confectionery, soybean meat, beverages, candy, chocolate and jelly, food.
As a method for producing an okara processed product comprising ginseng according to any one of claims 1 to 8,
Preparing a mixed product by mixing okara and ginseng; and
A method of manufacturing a processed okara containing ginseng, comprising the step of heat-treating the mixed processed product.

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