KR850000368B1 - Method for manufacturing instant ginseng - Google Patents

Abstract

Ginseng slices are initially heated and dried to contain 15-25% water in a rotating calcinating machine for 2-7 min. at of 120-180≰C, and are then cooled down immediately. After heating the ginseng to a 3- 10kg/cm2 (gage pressure) inside pressure in a rotating round-type pressure device, the air is released and the ginseng is then ground. Instant ginseng tea is prepared after passing the root through the powdering process in a spray dryer and extracting it through water or ethanol. Ginseng tea has a high solution ability, excellent flavor and is easy to used.

Description

Method of Making Instant Ginseng Tea

The present invention is inoculated and fermented microorganism of the genus Aspergillus by using Korean ginseng, a special product of Korea, and then roasted for a short time at a high temperature first, followed by swelling treatment, so that the unique flavor of the ginseng and It relates to a method for producing instant ginseng tea characterized by an improvement in quality.

Until now, the manufacturing method of instant ginseng tea is extracted from ginseng (main ginseng, micro ginseng) as ethanol, filtered and concentrated to produce viscous extracts, and it is formulated into glucose or lactose and commercialized in granular or powder form. Enforcement Rules of the Ginseng Business Act The above method is also specified as a method of manufacturing ginseng tea. (August 8, 1981 Abolished No. 1492)

This manufacturing method takes a long time to extract and filter the active ingredient due to gelatinization of starch-containing starch by the heating process. It has a big problem. In addition, due to the fact that most of ginseng's flavor is lost and only ethanol dissolved components are extracted, the taste is simple, has a bitter taste similar to that of medicine, and the tendency to avoid the intake of sugars gradually increases. When a large amount of sugar is added, it has many drawbacks as a favorite food of modern people or as a popular health tea.

Therefore, the present inventors have solved these problems of the prior art and developed a breakthrough manufacturing method for producing instant ginseng tea of high quality, which is suitable for popular taste and low in production cost.

The present invention will be described in detail as follows.

Fresh ginseng or rice ginseng is selected, washed with water and 20% to 20% of dried ginseng slices with 1.0kg of 5% Aspergillus niger, Aspergillus Oryzae, or alone. Each of the mixed enzyme suspension (100 ml) was evenly sprayed and transferred to a conventional koji box to a thickness of about 2-3 centimeters and then fermented at 25-35 ° C. for 5 to 24 hours. After aging, adjust the water content to about 15-25%, place it in a rotary roaster, roast it for 2-6 minutes at a temperature of 120-180 ℃, and put it in a cylindrical pressure vessel that can be sealed. Pyrolysis occurs sufficiently when heated outside until it reaches 8k-g3 / ㎠), so stop heating and open the vessel to atmospheric pressure to obtain expanded ginseng slices.

Immediately blow cold air to cool rapidly to prevent volatilization of volatiles, transfer to grinding chamber and grind to 40-70 mesh.

To this ginseng powder, 75-85% ethanol was added 3-5 times to extract ethanol-soluble components at a temperature of 50-70 ° C. for 2-3 times, and again 2-3 times the amount of hot water for the extract. Add water and extract the water-soluble components 1-2 times. The brown concentrate obtained by mixing and concentrating the two extracts is added to a spray dryer and spray dried at a hot air temperature of 120-180 ° C. to obtain excellent flavor and fine ginseng instant ginseng tea.

Instant ginseng tea according to the present invention is starch, which is an insoluble component of ginseng by various enzymes such as amylase secreted during fermentation by microorganisms, protease, a protease, and cellulase, a fibrinase. By decomposing or destroying protein and fiber, the decomposition products such as water-soluble monosaccharides, small sugars, amino acids, and peptides are increased to harmonize the taste and neutralize the excessive bitter taste of ginseng, thereby refining the unique flavor of ginseng At the same time improves the elution of saponin as an active ingredient. However, such a microbial treatment process requires a lot of equipment and effort, it is economically preferable to apply to some products and mixed composition in an appropriate ratio than to apply to all products. In addition, the roasting process at high temperature evaporates free water in ginseng raw materials and simultaneously increases the air temperature to about 110-130 ° C, causing pyrolytic decomposition and browning by Maillard reaation. At this time, the starch contains low carbon compound and various aromatic substances such as bombonic compound and maltol are produced, and the protein component also produces low molecular weight compounds such as various amino acids and peptides. . Therefore, roasting process not only improves the browning phenomenon of color but also greatly improves sensory elements such as taste and aroma.In particular, the increase in aroma component due to pyrolysis of panaceen essential oil component greatly enhances palatability and makes instant ginseng tea with unique flavor You can get it. In addition, this roasting treatment inactivates the enzyme action, sterilizes the contaminating microorganisms, and can dry it to about 3-6% of moisture, which can be highly evaluated in terms of storage and hygiene. Is being reported. The swelling treatment in the pressure vessel after roasting can maximize the fragrance and elution by thermally decomposing the cracks of the surface of ginseng (Cork) finely and making the porosity of the tissues such as starch and fiber.

In addition, the active ingredient was extracted for a short time in order to increase the solubility in cold water for drinking, concentrated by filtration and instantaneously spray dried in a spray dryer to prepare a thick brown fine powder.

Example 1

Fresh ginseng or ginseng is selected and washed to remove residues and impurities. Fresh ginseng is cut into 2-5mm long, and the ginseng is cut into 3-4cm long and dried to 25-35% moisture content by natural or hot air. For 1.0 kg of shredded ginseng raw material, uniformly spray 100 ml of 5% Aspergillus aging enzyme suspension into a Koji box and make it 2-3 cm thick. Fermentation is allowed for 24 hours. Immediately after fermentation, it is placed in a rotary roaster, heated and roasted at a temperature of 120-180 ℃ for 5-12 minutes, then cooled by rapidly adding cold air, and transferred to a grinding chamber, and pulverized to a particle size of 30-60 mesh (water) to about 5 830 g of a powder by weight were obtained. Instant ginseng tea was prepared by packing it in a tea bag.

Example 2

100 ml of 5% Aspergillus niger and Aspergillus duckase mixed enzyme suspension was uniformly sprayed on 1.0 kg of ginseng raw material prepared by the method of Example 1 and fermented and aged in the fermentation chamber in the same manner as in Example 1. It is then put into a rotary roaster and roasted first at a temperature of 120-150 ℃ for 2-5 minutes, then transferred to a pressure vessel with a heating coil, the container is sealed and heated, and the pressure in the container is 2-8kg / ㎠ When (gage pressure) was reached, heating was stopped and opened to atmospheric pressure to obtain 820 gr of ginseng slices having a peculiar flavor of brown puffed about 1-3 times. This was treated in the same manner as in Example 1 to prepare an instant ginseng tea.

Example 3

1.0kg of selected and washed ginseng raw materials are cut or cut, dried to 20-25% of water content, and then roasted for 1 to 3 minutes at a temperature of 130-180 ℃ in a rotary roaster, and then put into a cylindrical rotary pressure container. After sealing, rotate and heat from the outside to stop the heating when the pressure in the container reaches 5-8kg / cm2 (gage pressure), maintain the temperature and pressure at about 25 seconds for 1 minute, 800 g of three times sliced ginseng was obtained. It was immediately cooled, transferred to a grinding chamber, ground to a particle size of 50-80 mesh, and then, 3-5 L of 80% ethanol was added thereto, and the mixture was extracted under reflux twice at 50-70C for 3 hours and filtered. Hot water was added 2-3 times to the ethanol extract foil, and the extract obtained by extracting twice every two hours was mixed with the ethanol extract and concentrated under reduced pressure, and the viscous concentrate (about 60% of water) obtained by spray drying was sprayed. dryer and sprayed at a temperature of 120-180 ° C. to obtain about 300 gr of instant ginseng tea, a brown powder having a water content of 3%.

Instant ginseng tea has excellent solubility and flavor, and when dissolved in cold water, taste of flavor is better than ginseng extract, and its simplicity of storage is good.

Claims (1)

As described above, the ginseng slices dried to 15-25% of water content are placed in a diffractive calciner and subjected to primary heating and roasting at a temperature of 120-180 ° C for 2-7 minutes, followed by immediate cooling and a cylindrical rotary pressure vessel. It is heated to the internal pressure of 3-10kg / cm2 (gage pressure) and then opened in the air, swelled and pulverized, and then extracted with ethanol or water and powdered in a spray dryer. Method for preparing instant ginseng tea.