WO2018066808A1 - Procédé de préparation de ginseng soufflé ayant une fonctionnalité et une sapidité améliorées au moyen de baies de ginseng - Google Patents

Procédé de préparation de ginseng soufflé ayant une fonctionnalité et une sapidité améliorées au moyen de baies de ginseng Download PDF

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WO2018066808A1
WO2018066808A1 PCT/KR2017/008832 KR2017008832W WO2018066808A1 WO 2018066808 A1 WO2018066808 A1 WO 2018066808A1 KR 2017008832 W KR2017008832 W KR 2017008832W WO 2018066808 A1 WO2018066808 A1 WO 2018066808A1
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ginseng
expanded
fruit
expansion
content
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PCT/KR2017/008832
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English (en)
Korean (ko)
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이점균
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헬스밸런스 주식회사
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2124—Ginseng
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/14—Extraction

Definitions

  • the present invention relates to a method for producing expanded ginseng with improved palatability with health functionality.
  • Ginseng is a perennial herbaceous herbaceous plant belonging to the Panax of the Araliaceae in terms of plant taxonomy and has long been used as an important herb in herbal medicine.
  • Saponins of ginseng have physiological effects such as anticancer activity, antioxidant activity, arteriosclerosis and hypertension prevention, liver function improvement, antifatigue, antistress action, anti-aging, brain activity promotion, anti-inflammatory activity, allergic disease treatment and protein synthesis ability. It is known that Korean red ginseng has excellent physiological activities such as antioxidant, hypotension, alcoholic hyperlipidemia, hypoglycemic action.
  • Ginseng is generally divided into white and red ginseng according to the processing method.
  • White ginseng refers to dried raw ginseng, which is mined from the field, that is, dried ginseng as it is.
  • Red ginseng is steamed and dried and processed with various chemical changes such as saponin modification and amino acid change in the manufacturing process.
  • Red ginseng produces saponin components such as ginsenosides Rg2, Rg3, Rh1, and Rh2 which do not exist in ginseng due to the heat applied during the manufacturing process.
  • the active ingredients unique to red ginseng are cancer prevention, cancer cell growth suppression, and blood pressure lowering. It can be expected to have excellent pharmacological effects due to excellent neuroprotective and learning ability, antithrombotic action and antioxidant action.
  • ginseng products are products extracted with water or other solvents, and active ingredients of ginseng are dissolved in extract products and processed into easy-to-eat forms. However, even if the active ingredient in the red ginseng is extracted through the extraction process, some of the active ingredients remain in the ginseng, so that a large amount of useful human components including ginsenosides are ingested and discarded.
  • ginseng Since ginseng is hard to be used as a food because its tissue is hard, it is processed into an extract extracted with water or alcohol, a concentrate concentrated under reduced pressure, or a powder form.
  • Korean ginseng is exported worldwide because of its excellent functionality.
  • the main export destinations are Japan and China. Recently, the United States and Europe have been in the spotlight as new export destinations.
  • Korean ginseng despite its excellent functionality, has a limitation in demand because the general consumer may feel rejected due to the strong earthy aroma and bitter taste.
  • an object of the present invention is to provide a method for producing expanded ginseng ginseng has been improved by minimizing carbonization of ginseng and increased body absorption of the active ingredient.
  • a method for producing expanded expanded ginseng is provided.
  • the step (d) may be carried out at a pressure of 7 to 14kg / cm 2 , and a temperature of 110 to 180 °C.
  • step (b) it can be naturally dried at room temperature to adjust the moisture content.
  • the ginseng fruit in the step (c) may be powder processed to a particle size of 1.0 to 3.0mm.
  • the ginseng and ginseng fruit may be mixed in a weight ratio of 3: 1 to 4: 3.
  • the moisture content of the ginseng fruit in the step (c) may be 5.0 to 10.0% by weight relative to the total weight of the ginseng fruit.
  • the step of grinding the expanded ginseng there is provided a method for producing puffed ginseng extract comprising the step of extracting the ground ginseng.
  • the expanded ginseng prepared by the above method may not only increase the ginsenoside component useful for the human body but also significantly increase the extraction efficiency due to its excellent porosity.
  • the preparation method can be performed even under relatively mild conditions, so that carbonization of ginseng and destruction of active ingredients thereof can be minimized.
  • FIG. 1 is a schematic diagram illustrating a method of preparing expanded ginseng according to an aspect of the present invention.
  • the numerical range includes the numerical values defined in the range. All maximum numerical limits given throughout this specification include all lower numerical limits as if the lower numerical limits were clearly written. All minimum numerical limits given throughout this specification include all higher numerical limitations as if the higher numerical limit were clearly written. All numerical limitations given throughout this specification will include all better numerical ranges within the broader numerical range, as the narrower numerical limitations are clearly written.
  • FIG. 1 is a schematic diagram illustrating a method of preparing expanded ginseng according to an aspect of the present invention.
  • one aspect of the present invention comprises the steps of (a) supplying moisture to the surface of ginseng; (b) adjusting the moisture content of the ginseng to 5.0 to 20.0 wt% based on the ginseng total weight; (c) mixing the ginseng and ginseng fruit; And (d) swelling at a pressure of 7 to 14 kg / cm 2 and a temperature of 110 to 180 ° C.
  • the ginseng is not only commonly used ginseng ( Panax ginseng CA. Meyer ), but also Panax ginseng ( Panax quinquefolium ), Panax Notoginseng ( Panax notoginseng ), Panax japonicum , and Panax ginseng trifolium ) and Himalayan ginseng ( Panax pseudoginseng ) and all kinds of hemp, etc., and the origin, type and form of hemp are not limited.
  • the processing form of the ginseng is not limited, for example, ginseng, white ginseng, camphor ginseng, red ginseng, and the like may be used, and regardless of the portion, main ginseng or misam may be used.
  • the expanded ginseng manufacturing method may include a step of immersing ginseng in carbonated water as a pretreatment step using carbonated water.
  • the puffing refers to a method of instantaneously lowering the pressure at high temperature and high pressure to induce gelatinization of starch in the expanded material, and causing expansion of the volume due to evaporation of moisture.
  • the expansion may be a direct expansion method or an indirect expansion method.
  • the indirect expansion method may be a product such as cereals, confectionery, meat substitutes, feed, etc. by extrusion molding using heat and shear stress.
  • a product such as popcorn or rice jungjeong may be manufactured by directly applying heat and pressure in a closed space.
  • Applying high pressure and heat to a particular material can impart porosity as the tissue structure expands by swelling and gelatinization of the tissue in the material.
  • the Mailliard reaction causes browning of the material, and the flavor may be increased due to volatile substances such as formic acid, acetaldehyde, formaldehyde and glyoxal.
  • ginseng may increase in water-soluble solid content and change in various components by reactions such as decomposition, synthesis, and condensation.
  • reducing sugars and nitrogen compounds may promote browning reaction by heat treatment, and enhance flavor and taste.
  • browning material produced in ginseng may have a strong antioxidant activity against the rancidity of lipids, so the preservation of ginseng may be improved.
  • step (a) it can supply water to the surface of ginseng, in the step (b) it can be adjusted to 5.0 to 20.0% by weight of the ginseng moisture content relative to the ginseng total weight.
  • the method of supplying moisture to the ginseng is not particularly limited, and may be supplied to the surface by immersing in water for a predetermined time or spraying.
  • the expansion process is performed under conditions of high temperature and high pressure, so that the original characteristics of ginseng may be altered by carbonization. Therefore, by maintaining a certain level of moisture in the ginseng can minimize the change in the active ingredient due to heat or pressure.
  • the expansion efficiency may decrease or carbonization of the ginseng tissue may increase, thereby supplying moisture and maintaining the ginseng moisture content at a predetermined level or more.
  • step (b) it can be naturally dried at room temperature to control the moisture content.
  • the moisture content is reduced by directly applying heat to the ginseng, the pharmacological component may be destroyed by heat, and thus, the natural dryness at room temperature may be minimized to negatively affect the commerciality of the expanded ginseng.
  • the ginseng and ginseng fruit may be mixed in the step (c), 7 to 14kg / cm 2 in the step (d) At a pressure of and a temperature of 110 to 180 ° C.
  • Ginsenoside a representative physiologically active ingredient of ginseng, is distributed evenly in the ground and underground parts of ginseng, and it is known that ginsenoside content and composition are different depending on the parts such as ginseng root, ginseng leaf and ginseng fruit. .
  • the ginseng fruit has been reported to have better antidiabetic efficacy than ginseng roots due to the content and content of ginsenosides different from the ginseng roots that are commonly eaten (Dey L. et al., Phytomedicine, 10; 600-605, 2003). .
  • the expansion process of ginseng had a problem that the taste and functionality are degraded by the carbonization phenomenon caused by high temperature and high pressure, but the problem can be minimized by performing the expansion process with the ginseng fruit.
  • the ginseng When the ginseng is carbonized with the ginseng fruit, degeneration of the active ingredient and saponin due to an increase in pressure and temperature can be suppressed.
  • the ginseng fruit contains a large amount of active ingredients that do not exist in the ginseng root, and interacts with the ginseng tissue during the expansion process, so the health functionality of the expanded ginseng may be significantly improved by an additive effect.
  • the ginseng fruit may be powder processed to a particle size of 1.0 to 3.0mm.
  • the ginseng fruit is crushed to a predetermined particle size and swelled together, the area in contact with the surface of the ginseng may be widened, thereby maximizing the expansion effect. If the particle size of the ginseng fruit is less than 1.0mm, nutrients can be destroyed by heat or external force during the grinding process, and if the particle size of the ginseng fruit is more than 3.0mm, the contact area decreases, thereby reducing the desired technical effect. .
  • the ginseng and ginseng fruit may be mixed in a weight ratio of 3: 1 to 4: 3, the moisture content of the ginseng fruit may be 5.0 to 10.0% by weight relative to the total weight of the ginseng fruit.
  • the mixing ratio of the ginseng is too high may not properly implement the expansion effect, when the ginseng fruit is mixed in a large amount the expansion efficiency is lowered and the technical effect according to the addition amount may not be implemented, the cost efficiency may be lowered.
  • the moisture content of the ginseng fruit is less than 5.0% by weight, carbonization of the ginseng may be increased so that the puffing aid effect may not be properly implemented, and when the moisture content is more than 10.0% by weight, the expansion efficiency may be lowered, thereby decreasing productivity. have.
  • Another aspect of the present invention comprises the steps of grinding the expanded ginseng; And it provides a method for producing puffed ginseng extract comprising the step of extracting the ground ginseng.
  • the expanded ginseng can be shortened the extraction time of the active ingredient because the tissue is porous by the expansion, and the content of ginsenosides useful for the human body can be increased and the bitter taste peculiar to ginseng or red ginseng can be removed.
  • the extract refers to a solvent in which an active ingredient contained in the extract material is transferred by contacting a solvent and an extract material under specific conditions, and extracting a component dissolved in a solvent from a natural product using water or an organic solvent. It may include all of the specific components, such as those obtained by extracting only specific components such as oil.
  • the kind of solvent is not particularly limited, and various solvents may be used as necessary.
  • the expanded ginseng extract may be extracted with one or more solvents selected from the group consisting of water, lower alcohols having 1 to 4 carbon atoms, acetone, ethyl acetate, butyl acetate, and 1,3-butylene glycol, and the extraction process
  • the solvent may be performed by a conventional method in the art, such as cooling, warming, heating, etc. using the solvent.
  • the extract may be prepared by washing the expanded ginseng with water, drying and pulverizing, extracting and filtering for about 1 to 24 hours with a solvent having a volume of 8 to 12 times the weight of each raw material.
  • the extract may be obtained in powder form by an additional process such as distillation under reduced pressure or lyophilization, and may also include an extract that has undergone conventional purification.
  • the extract may be subjected to various purification methods additionally performed, such as separation using an ultrafiltration membrane having a constant molecular weight cut-off value, separation by various chromatography (manufactured for separation according to size, charge, hydrophobicity, or affinity). It may comprise a fraction obtained through.
  • red ginseng Four-year-old dried red ginseng (Korean ginseng) was prepared. The red ginseng was immersed in carbonated water at pH 5.5 for 90 minutes, and the temperature and pressure were maintained at 10 ° C. and 1.0 MPa, respectively.
  • the red ginseng was dried so that the water content of about 10.0% by weight at room temperature.
  • the red ginseng was put in a preheated rotary expander and heated with a burner to expand and expand the cover of the expander at a pressure of 9 kg / cm 2 and a temperature of 140 to 150 ° C.
  • Puffed ginseng was prepared in the same manner as in Example 1 except that the infrared ray was irradiated for 30 minutes before being immersed in carbonated water.
  • red ginseng Four-year-old dried red ginseng was immersed in purified water for 30 minutes and dried at room temperature to have a water content of about 10.0% by weight. Thereafter, puffed ginseng was prepared in the same manner as in Example 1, but red ginseng and ginseng fruit (water content 7.0 wt%) ground to a particle size of 2.0 mm were mixed at a weight ratio of 2: 1 to carry out puffing process.
  • Puffed ginseng was prepared in the same manner as in Example 1, but the puffed process was performed under relatively relaxed conditions at a pressure of 6 kg / cm 2 and a temperature of 105 to 110 ° C.
  • Puffed ginseng was prepared in the same manner as in Example 1, but red ginseng was puffed without further processing without being immersed in carbonated water.
  • Expanded ginseng was prepared in the same manner as in Comparative Example 1, but expanded conditions were the same as in Example 4.
  • the expanded ginseng of the embodiment is considered to be because the expansion efficiency and the porosity of the tissue is increased by the ginseng fruit added together in the pretreatment process or expansion process to facilitate the penetration of the solvent into the ginseng tissue.
  • Example 4 did not decrease the expansion efficiency even under relatively relaxed conditions due to the pretreatment of carbonated water, it was evaluated that the expansion efficiency is remarkably excellent compared to Comparative Examples 1 and 2.
  • Extracts based on Examples 1 to 4 significantly increased the content of ginsenoside component relative to the weight.
  • Comparative Examples 1 and 2 which were subjected to the expansion process in a conventional manner, contain major saponins (Rb1, Rb2, Rc, Rd, Re, Rf, Rg1) and minor saponins (Rd, Rg3, Rg2, Rh1, Rh2, F1). It was analyzed that Comparative Example 2, which performed the expansion process under mild and mild conditions, had less content of saponin and irradiated Phoninin than Comparative Example 1.
  • Example 4 although the expansion process was performed under mild conditions, the expansion efficiency was increased by the pretreatment process using carbonated water, and the content of saponin and irradiated ponin was analyzed at a significantly higher level compared to Comparative Examples 1 and 2.
  • Examples 1 to 4 are not only ginsenosides, such as Rh2, Rg3 and Compound K, but also increase the content of ginsenoside metabolite, which is an easily absorbed form. Judging.
  • the expanded ginseng according to Examples 1 to 4 has a high ginsenoside content, which is not only excellent in functionality, but also better in taste and aroma than conventional red ginseng extracts, thereby satisfying consumers' preferences as a high-quality ginseng product. You can.

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Abstract

La présente invention concerne un procédé de préparation de ginseng soufflé ayant une fonctionnalité et une sapidité améliorées et qui comprend les étapes suivantes : (a) l'apport d'humidité sur la surface de ginseng ; (b) la régulation de la teneur en humidité du ginseng à 5,0 à 20,0 % en poids sur la base du poids total du ginseng ; (c) le mélange du ginseng et des baies de ginseng ; (d) le soufflage dans une condition prédéterminée.
PCT/KR2017/008832 2016-10-05 2017-08-14 Procédé de préparation de ginseng soufflé ayant une fonctionnalité et une sapidité améliorées au moyen de baies de ginseng WO2018066808A1 (fr)

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KR1020160128417A KR101862834B1 (ko) 2016-10-05 2016-10-05 인삼 열매를 이용한 기능성 및 기호성이 개선된 팽화 인삼의 제조 방법

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KR20230103651A (ko) 2021-12-31 2023-07-07 장광희 인삼 열매를 이용한 기능성 소주 및 그 제조방법
KR102583594B1 (ko) * 2022-12-27 2023-09-26 오순환 인삼열매의 과육과 씨앗을 이용한 추출물의 제조방법 및 상기 추출물을 이용한 기능성 음료

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