Classifications

• • 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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/385—Concentrates of non-alcoholic beverages
  • A23L2/39—Dry compositions
• • 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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/52—Adding ingredients
  • A23L2/60—Sweeteners
• • 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
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
• • 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
  • A23P10/00—Shaping or working of foodstuffs characterised by the products
  • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added

Definitions

• the present invention relates to a ginseng dried product containing allulose and a method for manufacturing the same, including ginseng allulose as a saccharide, which has excellent shape preservation, low calorie content, and high solubility, so that the dry ginseng product of high quality Can be used.
• ginseng market is worth 2 trillion won, with output of China (52, 000 tons, 67%), Korea (16, 00 ⁇ tons ' , 20%), Canada (6, 000 tons, 7%), US (2, 100 tons) , 3%) and is also cultivated in Australia and Germany.
• ginseng production is increasing rapidly in China and Canada.
• ginseng is consumed on its own or consumed with drugs, it is widely distributed in the form of processed products in the form of beverages, concentrates, powders, pills, etc. in order to increase the ease of use or storage stability.
• most ginseng processed products on the market contain high levels of sugars to compensate for the bitterness or ginseng odor unique to ginseng, which is problematic due to excessive sugar intake.
• An object of the present invention is to provide a dried ginseng product comprising ginseng and allulose and a method for producing the same.
• Another object of the present invention is a ginseng beverage, ginseng lyophilized product or ginseng, including a ginseng dried product containing ginseng and allulose 2020/032298 1 »(: 1 ⁇ 1 ⁇ 2018/009196
• the inventors of the present invention have developed a ginseng dried product that not only has a low calorie but also has a sweet taste, has a high solubility and has a good solubility, and a mild bitter taste or ginseng odor is alleviated.
• One embodiment of the present invention provides a ginseng dried product comprising ginseng and allulose.
• Allulose is a low-calorie monosaccharide, also referred to as psychos, which reduces sugar intake and prevents adult diseases such as diabetes and obesity.
• the dried ginseng product of the present invention can maintain its form without losing its composition even when exposed to physical shock during storage or distribution due to its hard physical property using allulose as a sugar.
• the hardness of the dried ginseng product measured by a text analyzer may be at least 500 ⁇ , at least 3000 ⁇ , or at least 4000 3 ⁇ 4 , for example 500 ⁇ 800 (3 ⁇ 4), preferably 1000 ⁇ 8000 ⁇ , more preferably 4000 To 8001 ⁇ 2.
• the ginseng dried product of the present invention has a high hardness and high solubility, so that it is dissolved in a solvent and has high utility when drinking in the form of a beverage.
• the rate of dissolution of the dried ginseng product according to the present invention in water can be calculated by measuring the residual ratio after dissolving the dried ginseng product in water as shown in Equation 1 below to calculate the dissolved ' % ' ratio of the weight of the first ginseng freeze-dried food.
• the dissolution ratio for the solvent may be 45% to 90% by weight, preferably 50% to 80% by weight, more preferably 68 to 80% by weight, and more preferably 68 to 76% by weight.
• the ginseng dried product of the present invention may have a water content in the range of 2.0% to 10.0%, preferably 3.0% to 9.5%, more preferably 8.0 to 9.5%. 2020/032298 1 »(: 1 ⁇ 1 ⁇ 2018/009196
• the ginseng dried product according to the present invention has a water content of 15% or less, for example, 10% or less, in a range of 1 to 10%, a water activity of 0.5 or less, for example, in a range of 0.01 to 0.5, and analyzed by a texture analyzer.
• One hardness may be at least 4000 8 .
• Conventional ginseng dried products such as red ginseng dry dried products, sugar, honey, etc. are used as sugars for easy ingestion of children who are sensitive to bitter taste due to the bitter taste of ginseng, children or the elderly, especially in the case of children or the elderly Ingestion has been limited given that it should be made limited.
• Ginseng dried product of the present invention including allulose as a sweet component, can not only control the bitter taste, but also improve the aftertaste, refreshing feeling and sore throat, not only excellent sensory properties, but also can provide a sweet taste with low calories.
• the allulose contained in the dried ginseng product of the present invention is included 1 to 80 parts by weight, preferably 5 to 50 parts by weight, more preferably 5 to 40 parts by weight or 10 to 40 parts by weight based on 100 parts by weight of ginseng solids. Can be. Allulose contained in the dried ginseng product of the present invention may be prepared by adding in a syrup or powder form. When the allulose powder is used, the allulose powder solid may be used as the whole allulose composition powder, such as a powder containing allulose having a purity of 90% or 95% or more.
• the allulose may be allulose alone or a mixed sugar comprising additional other sugars, and examples of the mixed sugar may contain 1 to 99.9% by weight of allulose based on 100% by weight of solids of the total mixed sugar. In addition, it may further include one or more selected from the group consisting of fructose, glucose, and oligosaccharides. Specific examples of the allulose-containing mixed sugar include 2 to 55% by weight of allulose, 30 to 80% by weight fructose and 2 to 60% by weight of glucose, and oligosaccharides-15% by weight based on 100% by weight of the total solids content of the mixed sugar. It may be to include, oligosaccharides may not include.
• the allulose, fructose and glucose are all preferably I) -isomers.
• Allulose syrup may be obtained through the separation, stagnation and concentration process from the mixed sugar.
• the allulose syrup, which has undergone the separation and purification process is a colorless or pale yellow sweet liquid.
• Allulose comprising at least 10% by weight, preferably at least 50% by weight, more preferably at least 90% by weight of allulose based on 100% by weight 2020/032298 1 »(: 1 ⁇ 1 ⁇ 2018/009196
• a syrup it can be an allulose syrup including 10-20 weight% or 70-99 weight%, for example.
• Allulose may be prepared by chemical synthesis, or biological methods using allulose epimerase.
• allulose can be prepared by biological methods, for example microorganisms or enzymatic reactions.
• the mixed sugar may be at least one selected from the group consisting of allulose epimerase, bacteria of the enzyme-producing strain, culture of the strain, lysate of the strain, and extracts of the lysate or culture. It may be one obtained from a mixed sugar prepared by reacting the composition for producing allulose comprising a fructose-containing raw material.
• an expression system capable of producing allulose epimerizing enzyme with high expression rate and stability GRAS (Generally Recognized as Safe) microorganisms using the same, and microorganisms using the expression system and The production method of allulose including enzymes is described in detail in Korean Patent Nos. 10-1318422 and 10-1656063.
• the ginseng included in the dried ginseng product of the present invention may be 50 to 99% by weight, preferably 60 to 99% by weight, more preferably 65 to 90% by weight based on 100% by weight of the total solids of the ginseng dry product. .
• Ginseng products according to the present invention by adjusting the bitter taste and ginseng odor, easy to ingest the subjects, children and elderly people sensitive to bitter taste, improve the aftertaste, refreshing feeling and throat to provide a product of excellent sensory value of ginseng products. Accordingly, the present invention was achieved by adding allulose to various ginseng products.
• the ginseng may be variously classified according to the type of processing or not, and for example, ginseng, white ginseng, red ginseng, taegeuk ginseng, stabilized ginseng, fermented ginseng, enzyme-treated ginseng, and the like. All products processed as raw materials are also intended to be included in ginseng.
• Fresh ginseng is undried ginseng, and heungsam refers to a product produced by steaming steamed ginseng.
• White ginseng refers to those made by drying ginseng without ripening it, and Taegeuk Ginseng refers to ginseng in the form of dried ginseng, which is cooked slightly with epidermal water.
• ginseng may include Korean ginseng, wild ginseng, American ginseng, etc., depending on whether or how to cultivate, divided into ginseng, wild ginseng, and camphor ginseng, including all, including According to period 2020/032298 1 »(: 1 ⁇ 1 ⁇ 2018/009196
• red ginseng may be one or more selected from the group consisting of red ginseng extract, red ginseng concentrate and heung ginseng powder, and is not particularly limited according to the processing form.
• ginseng may use the powder of dried ginseng, and ginseng or processed ginseng may be used to grind the processed ginseng into fine particles using a suitable grinding device.
• the powder fine particles of the ginseng dry matter may be a powder having an average particle diameter of 0.05 // m to 3 mm, preferably 0.001 mm to 2 mm.
• the device used for powdering ginseng may include a cutter mill, a roll crusher, a pin mill, etc. Since it is excellent in mixing property and water absorption, it can also be manufactured and used as an ultrafine powder.
• the dried ginseng product according to the present invention may be used to prepare a ginseng beverage by dissolving it in an edible liquid or a solvent for producing ginseng beverage.
• the liquids or solvents include, but are not limited to, water, milk, yogurt, herbal tea or coffee.
• the ginseng dried product can be prepared by dissolving liquid or solvent at 10 ° C to 10CTC, preferably 80 ° C to 100 ° C, but not limited to cold or mild temperature.
• the rate of dissolution of the dried ginseng product according to the present invention in water can be calculated by calculating the dissolved ratio of the weight of the first ginseng dried product by measuring the residual ratio after dissolving the ginseng freeze-dried food in water as shown in Equation 1 below.
• the dissolution rate of the dried foods in water may be 45% to 90% by weight, preferably 50% to 80% by weight, more preferably 68 to 80% by weight, and more preferably 68 to 76% by weight. .
• the mixed weight ratio of the ginseng dried product and the solvent is 1: 2 to 1: 6, preferably 2020/032298 1 »(: 1 ⁇ 1 ⁇ 2018/009196
• the dried ginseng product according to the present invention may further include sugars, for example, sugar, glucose, fructose (or fructose), syrup, isomaltooligosaccharide, fructooligosaccharide and maltitol selected from the group consisting of Can be.
• sugars for example, sugar, glucose, fructose (or fructose), syrup, isomaltooligosaccharide, fructooligosaccharide and maltitol selected from the group consisting of Can be.
• the dried ginseng product according to the present invention may include one or more kinds of extracts or extracts of various plants, such as herbal medicines and herbs, to impart pharmacological activity or improve sensory properties such as taste, aroma and thirsty.
• Plant extract may be one or more selected from the group consisting of Ogapi extract, wolfberry extract, Chinese quince extract and jujube extract.
• the present invention provides a method for manufacturing a dried ginseng product including ginseng and allulose. Matters relating to the ginseng dried product can be equally applied to the manufacturing method of the ginseng dried product.
• the method of the present invention comprises the steps of mixing ginseng, allulose and water; It includes a method for producing a ginseng dried product comprising ginseng and allulose comprising the step of freeze drying.
• the mixture of allulose and ginseng is rapidly frozen in a -60 ° C to -20X: temperature range in a rapid freezing machine, and the frozen freezing ginseng is dried by freezing under reduced pressure.
• the dry matter can be manufactured.
• the fermented milk is preferable because it is easy to maintain the form of freezing rapidly.
• the drying process may be carried out under reduced pressure in a certain temperature range, for example, may be carried out in the temperature range of -60 to 40 ° 0, preferably -401: to 30 I :.
• the drying process may be performed while gradually increasing the temperature range, considering that the moisture is adjusted to 10% or less in the freeze, it is preferable to gradually increase the temperature.
• the drying time can be determined by appropriately adjusting the drying time from 12 hours to 36 hours depending on the drying temperature and the composition of the food. For example, -401 : in 2 hours , -201 :
• the dried product may have a water activity of about 0.1 to about 0.5.
• freeze-dried molded article according to the present invention can be produced in various forms and types 2020/032298 1 »(: 1 ⁇ 1 ⁇ 2018/009196
• the shape of the freeze-dried molded product may take the form of block, oval, round, square, triangular, button, spherical, drop (thick drop), stamp or other various geometric shapes according to the molding characteristics.
• the thickness of the mold can be produced in a variety of thicknesses from the flat chip shape.
• the present invention provides a ginseng freeze-dried product or ginseng health functional food containing ginseng and allulose or a manufacturing method thereof.
• the present invention provides a ginseng beverage or a method for preparing the same, which is prepared by dissolving a dried ginseng product including ginseng and allulose in a solvent.
• the ginseng beverage of the present invention comprises the steps of preparing a ginseng dried product comprising ginseng and allulose; And dissolving the dried ginseng product in a solvent.
• the ginseng dried product may be equally applicable to ginseng lyophilized products, ginseng health foods, ginseng beverages, or methods for preparing them.
• the present invention produces a ginseng dried product containing allulose, excellent sweetness and low calorie, despite the high hardness of the dry product is excellent solubility so that the form can be well preserved even during storage or transport, It is suitable for drinking by dissolving in water or drink.
• the ginseng dried product including the allulose of the present invention can mask the ginseng peculiar bitter taste or ginseng odor by allulose, so that the refreshing feeling and the throat overflow is improved and it is excellent in the sense.
• Figure 1 shows the hardness of the dried ginseng product containing a variety of sugars.
• Figure 2 shows the solubility in water (hot and cold water) of dried ginseng products containing a variety of sugars.
• Figure 3 shows the dissolution rate according to the form (syrup or powder) or content of allulose contained in the ginseng dry product.
• red ginseng powder Korean Ginseng Corporation
• allulose sugar (samyangsa), glucose (samyang), fructose (samyang), isomaltooligosaccharide powder (samyang), fructooligosaccharide powder (samyang) And maltitol powder (Samyang).
• Allulose powder is an ion exchange resin per hour in a column at room temperature filled with a cation exchange resin, an anion exchange resin and a resin mixed with a cation and an anion exchange resin to remove impurities such as colored and ionic components of the allulose syrup.
• the allulose crystals obtained in the crystallization step were recovered by removing the mother liquor by centrifugal dehydration, washing the crystals with cooling water, and then drying them.
• red ginseng block without saccharides was used as a control.
• the moisture content was measured by using a moisture analyzer (Sat or iuns, Germany) to weigh the sample l.Og, the temperature was set to 105 ° C, and the time was set to automatic mode. Instant weights were expressed as averages by measuring three dried blocks for each added sugar using a regular balance (Satorius, Germany). The water content after lyophilization of the sample is shown in Table 2 below.
• the hardness of the red ginseng block prepared in Example 1 was measured using a texture analyzer (TA-XT21, Stable micro system) under the conditions of speed 1. Omm / s, distance: 50%, Force: 0.005kg. Hardness is the force exerted when 2020/032298 1 »(: 1 ⁇ 1 ⁇ 2018/009196
• red ginseng block 1 The solubility of the red ginseng block prepared in Example 1 was measured. Specifically, red ginseng block 1 and solvent 501111 were respectively mixed, stirred for 2 minutes at 5 o, by a stirrer and filtered using a 5-show filter paper, and the residue remaining on the filter paper was dried overnight at 70 ° C oven.
• the solvent is hot water (temperature To 1001:), cold water (temperature 4 X: 10) and milk were repeated to the same experiment.
• Allulose syrup for 50 uses of red ginseng powder so as to evaluate the physical properties according to the allulose content range in the red ginseng block to 20.0% based on the total composition solid content (Allulose content 10%) and allulose syrup (allulose content 25%) were added at 13.2 ⁇ , respectively, to prepare a red ginseng block.
• a red ginseng block was also prepared comprising allulose powder 10 ⁇ and 20 ⁇ for 51 ⁇ 2 red ginseng powder.

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• Life Sciences & Earth Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
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• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Nutrition Science (AREA)
• Molecular Biology (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Medicines Containing Plant Substances (AREA)
• Non-Alcoholic Beverages (AREA)
• General Preparation And Processing Of Foods (AREA)
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• 2018
  • 2018-08-10 JP JP2021530751A patent/JP7133095B2/ja active Active
  • 2018-08-10 WO PCT/KR2018/009196 patent/WO2020032298A1/ko active Application Filing
  • 2018-08-10 CN CN201880096583.9A patent/CN112566504B/zh active Active

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