KR101896931B1 - Method for producing red ginseng for rice boiling and red ginseng for rice boiling produced by the same method - Google Patents

Method for producing red ginseng for rice boiling and red ginseng for rice boiling produced by the same method Download PDF

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KR101896931B1
KR101896931B1 KR1020180074512A KR20180074512A KR101896931B1 KR 101896931 B1 KR101896931 B1 KR 101896931B1 KR 1020180074512 A KR1020180074512 A KR 1020180074512A KR 20180074512 A KR20180074512 A KR 20180074512A KR 101896931 B1 KR101896931 B1 KR 101896931B1
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red ginseng
mushroom
fluidized bed
prepare
prepared
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최성근
이창순
전병선
김다영
송영욱
장성수
박기태
김도연
황단비
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대동고려삼 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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • 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
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • 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
    • A23V2250/208—Fungi extracts
    • 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
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5114—Dextrins, maltodextrins

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  • Chemical & Material Sciences (AREA)
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  • Engineering & Computer Science (AREA)
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  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
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Abstract

The present invention provides a method for preparing red ginseng for rice cooking, red ginseng for rice cooking prepared by the method, and rice prepared by using the red ginseng for rice cooking. The method comprises the steps of: (a) pulverizing red ginseng to prepare crude red ginseng powder; (b) adding water to a mixture of shiitake mushroom, button mushroom, and jujube, extracting and filtering the same and then concentrating the same to prepare a mushroom mixed concentrate; (c) preparing a red ginseng coating solution by mixing egg powder and maltodextrin in the mushroom mixed concentrate prepared in the step (b); and (d) injecting the prepared ginseng crude powder at a lower end of a fluidized bed granulator and injecting the heated air into the fluidized bed granulator, spraying the red ginseng coating solution of the step (c) through a spraying nozzle at an upper portion of the fluidized bed granulator, shaping the mixture into granules and drying the same.

Description

취반용 홍삼의 제조방법 및 상기 방법으로 제조된 취반용 홍삼{Method for producing red ginseng for rice boiling and red ginseng for rice boiling produced by the same method}TECHNICAL FIELD [0001] The present invention relates to a method for producing red ginseng for cooking and a method for producing red ginseng for rice ginseng,

본 발명은 (a) 홍삼을 분쇄하여 홍삼 조분쇄물을 준비하는 단계; (b) 표고버섯, 양송이 및 대추를 혼합한 혼합물에 물을 가하여 추출한 후 여과한 추출물을 농축하여 버섯 혼합 농축액을 제조하는 단계; (c) 상기 (b)단계의 제조한 버섯 혼합 농축액에 난분 및 말토덱스트린을 혼합하여 홍삼 코팅액을 제조하는 단계; 및 (d) 상기 (a)단계의 준비한 홍삼 조분쇄물과 상기 (c)단계의 홍삼 코팅액을 유동층 과립기에 투입하여 과립으로 성형하고, 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 취반용 홍삼의 제조방법, 상기 방법으로 제조된 취반용 홍삼 및 상기 취반용 홍삼을 이용하여 제조된 밥을 제공한다.(A) grinding red ginseng to prepare a crude red ginseng product; (b) extracting water by adding water to a mixture of mushroom, mushroom and jujube, and then concentrating the filtered extract to prepare a concentrated mushroom concentrate; (c) preparing a red ginseng coating solution by mixing the maltodextrin and maltodextrin in the mushroom mixed concentrate prepared in step (b); And (d) injecting the red ginseng crude powder obtained in step (a) and the red ginseng coating liquid of step (c) into a fluidized bed granulator, shaping the powder into granules, and drying the red ginseng powder. , Red ginseng for cooking prepared by the above method, and rice cooked using the red ginseng for cooking.

쌀은 보리, 밀과 함께 세계적으로 중요한 농산물로서 대부분 아시아 여러 나라에서 생산되며, 쌀에 물을 넣고 끓여서 익힌 밥은 오랫동안 생산지역의 주식으로 이용되어 왔다. 쌀에는 몸에 유익한 여러 가지 영양소가 풍부하게 함유되어 있으며, 도정 정도에 따라 현미, 백미 등으로 분류되는데, 도정과정을 거쳐 정맥될수록 각 영양소의 함량이 감소한다.Rice is an important agricultural product in the world with barley and wheat. It is produced in many Asian countries. Rice is boiled and boiled for a long time. Rice is rich in various nutrients that are beneficial to the body. Depending on the degree of ripening, rice is classified as brown rice or white rice. The amount of each nutrient decreases as the vein passes through the ripening process.

현미에는 영양소가 풍부하지만 소화흡수율이 낮고 질감이 까칠까칠한 단점이 있어서 식감이 좋은 백미를 선호하는 것이 일반적이다. 그런데 백미는 도정과정에서 쌀의 표피부분에 해당하는 미강과 쌀눈을 대부분 깎아내어, 미강과 쌀눈에 함유되어 있는 비타민, 당질, 단백질, 지질, 미네랄, 나이아신, 식이섬유 등의 영양소가 대부분 손실되고 주로 탄수화물만 존재한다.Brown rice has abundant nutrients, but it has a disadvantage that it has low digestion and absorption rate and has a rough texture, so it is common to prefer white rice with good texture. In addition, most of the nutrients such as vitamins, carbohydrates, proteins, lipids, minerals, niacin, and dietary fiber contained in rice bran and rice husk are mostly lost, Only carbohydrates are present.

따라서 밥을 주식으로 할 경우, 부족하기 쉬운 영양소를 보충하기 위하여 반찬을 여러 가지 마련하여 밥과 함께 섭취하거나, 밥을 지을 때 다른 식재료, 예를 들어 두류, 채소류, 서류 등을 쌀과 혼합하여 밥을 지음으로써 영양소의 균형을 도모한다.Therefore, when rice is used as a stock, various side dishes are prepared to supplement nutrients that are scarce, and when the rice is cooked, other ingredients such as beans, vegetables, paper, etc. are mixed with rice To balance the nutrients.

최근에 건강에 대한 관심이 높아짐에 따라 면역력 증진 및 원기 회복 등의 효능이 있는 인삼 및 홍삼을 간편하게 섭취하기 위한 건강식품 예컨대, 인삼 및 홍삼차 제품 등의 다양한 건강기능식품에 대한 복용이 많아졌다.Recently, as the interest in health has increased, the use of various health functional foods, such as ginseng and red ginseng tea products, has been increased for easy ingestion of ginseng and red ginseng having the effects of improving immunity and restoration.

최근, 쌀에 홍삼액을 코팅하여 제조한 홍삼쌀이 시판되고 있으나, 홍삼쌀을 취반하기 위해, 세척하는 과정에서 홍삼 성분이 손실되고, 쌀 표면에 홍삼이 코팅되어 있기 때문에 열, 습기, 자외선 등의 외부환경으로 인해 저장기간이 길어질수록 홍삼의 유효성분도 감소하는 문제점이 있다.Recently, red ginseng rice produced by coating red ginseng on rice has been marketed. However, since red ginseng ingredients are lost in the course of washing to cook red ginseng rice and red ginseng is coated on the surface of rice, heat, moisture, ultraviolet rays As the storage period is prolonged due to the external environment, the effective amount of red ginseng is decreased.

한국공개특허 제2016-0122978호에는 영양강화 및 풍미 개선을 위한 취반용 조성물의 제조방법이 개시되어 있고, 한국공개특허 제2004-0081900호에는 취반용 버섯 분말 첨가제가 개시되어 있으나, 본 발명의 취반용 홍삼의 제조방법과는 상이하다.Korean Patent Laid-Open Publication No. 2016-0122978 discloses a method for preparing a composition for cooking and improving nutrition and flavor, and Korean Patent Publication No. 2004-0081900 discloses an additive for powdery mushroom powder for cooking, This method is different from the method for producing red ginseng.

본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 저장안정성이 우수하고, 식감, 풍미 및 맛이 우수한 밥을 짓기 적합한 취반용 홍삼을 제조하기 위해, 부재료 선정, 전처리, 배합 및 과립화 조건 등의 제조조건을 최적화하여, 저장 중 홍삼 유효성분 손실을 최소화하면서 기호도가 우수한 취반용 홍삼의 제조방법을 제공하는 데 있다.SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a red ginseng for cooking which is excellent in storage stability and is excellent in texture, flavor and taste, The present invention provides a method for manufacturing red ginseng for cooking which is optimized in the production conditions such as granulation conditions and the like while minimizing loss of active ingredient of red ginseng during storage.

상기 과제를 해결하기 위해, 본 발명은 (a) 홍삼을 분쇄하여 홍삼 조분쇄물을 준비하는 단계; (b) 표고버섯, 양송이 및 대추를 혼합한 혼합물에 물을 가하여 추출한 후 여과한 추출물을 농축하여 버섯 혼합 농축액을 제조하는 단계; (c) 상기 (b)단계의 제조한 버섯 혼합 농축액에 난분 및 말토덱스트린을 혼합하여 홍삼 코팅액을 제조하는 단계; 및 (d) 상기 (a)단계의 준비한 홍삼 조분쇄물을 유동층 과립기 하단에 투입한 후 가열된 공기를 투입하면서, 유동층 과립기 상부에 분사노즐을 통하여 상기 (c)단계의 홍삼 코팅액을 분사하면서 과립으로 성형하고, 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 취반용 홍삼의 제조방법을 제공한다.In order to solve the above-described problems, the present invention provides a method for preparing red ginseng, comprising the steps of: (a) preparing red ginseng crude pulverized product by pulverizing red ginseng; (b) extracting water by adding water to a mixture of mushroom, mushroom and jujube, and then concentrating the filtered extract to prepare a concentrated mushroom concentrate; (c) preparing a red ginseng coating solution by mixing the maltodextrin and maltodextrin in the mushroom mixed concentrate prepared in step (b); And (d) injecting the red ginseng crude powder prepared in step (a) into the lower end of the fluidized bed granulator, injecting the heated air into the fluidized bed granulator, spraying the red ginseng coating liquid of step (c) And then drying the resulting mixture into granules, followed by drying. The present invention also provides a method for producing red ginseng for cooking.

또한, 본 발명은 상기 방법으로 제조된 취반용 홍삼을 제공한다.In addition, the present invention provides red ginseng for cooking produced by the above method.

또한, 본 발명은 상기 취반용 홍삼을 이용하여 제조된 밥을 제공한다.In addition, the present invention provides rice produced using the red ginseng for cooking.

본 발명의 취반용 홍삼을 밥을 지을 때 적정량 첨가함으로써, 홍삼의 별도의 섭취 과정이 없이 식사를 통해 자연스럽게 홍삼을 섭취하여 보충할 수 있다. 또한, 본 발명의 취반용 홍삼은 홍삼이 80% 정도로 순도가 매우 높고, 저장안정성이 우수할 뿐만 아니라, 밥의 식감, 향미, 맛 등의 기호도를 증진시킬 수 있는 이점이 있다.The red ginseng for cooking according to the present invention can be supplemented by eating red ginseng by eating without any additional intake process of red ginseng by adding an appropriate amount when preparing rice. In addition, the red ginseng for cooking according to the present invention has an advantage that the purity of red ginseng is about 80%, the purity is very high, the storage stability is excellent, and the preference such as the texture, flavor and taste of rice is improved.

도 1은 본 발명의 방법으로 제조된 취반용 홍삼을 보여준다.Fig. 1 shows red ginseng for cooking produced by the method of the present invention.

본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention,

(a) 홍삼을 분쇄하여 홍삼 조분쇄물을 준비하는 단계;(a) grinding red ginseng to prepare a red ginseng crude grind;

(b) 표고버섯, 양송이 및 대추를 혼합한 혼합물에 물을 가하여 추출한 후 여과한 추출물을 농축하여 버섯 혼합 농축액을 제조하는 단계;(b) extracting water by adding water to a mixture of mushroom, mushroom and jujube, and then concentrating the filtered extract to prepare a concentrated mushroom concentrate;

(c) 상기 (b)단계의 제조한 버섯 혼합 농축액에 난분 및 말토덱스트린을 혼합하여 홍삼 코팅액을 제조하는 단계; 및(c) preparing a red ginseng coating solution by mixing the maltodextrin and maltodextrin in the mushroom mixed concentrate prepared in step (b); And

(d) 상기 (a)단계의 준비한 홍삼 조분쇄물을 유동층 과립기 하단에 투입한 후 가열된 공기를 투입하면서, 유동층 과립기 상부에 분사노즐을 통하여 상기 (c)단계의 홍삼 코팅액을 분사하면서 과립으로 성형하고, 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 취반용 홍삼의 제조방법을 제공한다.(d) injecting the prepared red ginseng crude powder at the lower end of the fluidized bed granulator, injecting the heated air, spraying the red ginseng coating liquid of step (c) through the spray nozzle onto the fluidized bed granulator, Granulating the resulting red ginseng into a granule and drying it.

본 발명의 취반용 홍삼의 제조방법에서, 상기 (a)단계의 분쇄는 홍삼을 8~14 mesh로 분쇄할 수 있는데, 상기와 같은 조건으로 분쇄하는 것이 코팅에 용이하면서 취반 시 첨가하여 밥을 지어도 이물감이 느껴지지 않은 홍삼 조분쇄물로 준비할 수 있었다.In the method for producing red ginseng for cooking according to the present invention, the pulverization in the step (a) may be performed by pulverizing red ginseng to 8 to 14 mesh. It was possible to prepare red ginseng coarse grounds which did not feel a foreign body feeling.

또한, 본 발명의 취반용 홍삼의 제조방법에서, 상기 (b)단계의 버섯 혼합 농축액은 바람직하게는 표고버섯, 양송이 및 대추를 0.8~1.2:0.8~1.2:0.8~1.2 중량비율로 혼합한 혼합물에 물을 13~17배(v/w) 가하여 90~100℃에서 5~7시간 동안 추출한 후 여과한 추출물을 농축하여 18~22 brix의 버섯 혼합 농축액을 제조할 수 있으며, 더욱 바람직하게는 표고버섯, 양송이 및 대추를 1:1:1 중량비율로 혼합한 혼합물에 물을 15배(v/w) 가하여 100℃에서 6시간 동안 추출한 후 여과한 추출물을 농축하여 20 brix의 버섯 혼합 농축액을 제조할 수 있다.In the method for producing red ginseng for cooking according to the present invention, the mushroom mixed concentrate of step (b) is preferably a mixture of mushroom, mushroom and jujube in a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 (V / w) of water at 90 to 100 ° C for 5 to 7 hours, and then the filtered extract is concentrated to prepare a concentrated mushroom mixture of 18 to 22 brix. More preferably, (V / w) was added to the mixture of mushrooms, mushrooms and jujubes in a weight ratio of 1: 1: 1, and the mixture was extracted at 100 ° C. for 6 hours. The filtered extract was concentrated to prepare a 20 brix mushroom- can do.

또한, 본 발명의 취반용 홍삼의 제조방법에서, 상기 (c)단계의 홍삼 코팅액은 바람직하게는 버섯 혼합 농축액에 난분 및 말토덱스트린을 4.5~5.5:2.7~3.3:1.8~2.2(v:w:w) 비율로 혼합하여 제조할 수 있으며, 더욱 바람직하게는 버섯 혼합 농축액에 난분 및 말토덱스트린을 5:3:2(v:w:w) 비율로 혼합하여 제조할 수 있다. 상기 (b) 및 (c)단계에 거쳐 제조된 홍삼 코팅액으로 홍삼을 코팅하는 것이 과립의 흡습성은 감소하고, 재료들의 특유의 감칠맛과 향미가 잘 조화되고, 취반한 밥의 식감 및 풍미의 기호도를 더욱 높일 수 있었다.In the method for preparing red ginseng for cooking according to the present invention, the red ginseng coating solution of step (c) preferably contains 4.5-5.5: 2.7-3.3: 1.8-2.2 (v: w: w), and more preferably, they can be prepared by mixing maltodextrin and maltodextrin at a ratio of 5: 3: 2 (v: w: w) to a mushroom mixed concentrate. Coating of red ginseng with the red ginseng coating solution prepared by the steps (b) and (c) reduces the hygroscopicity of the granules, and the unique flavor and flavor of the ingredients are well harmonized and the preference of the texture and flavor of the cooked rice It was possible to further increase.

또한, 본 발명의 취반용 홍삼의 제조방법에서, 상기 (d)단계는 바람직하게는 홍삼 조분쇄물 75~85 kg을 유동층 과립기 하단에 투입한 후 가열된 공기를 투입하면서, 유동층 과립기 상부에 분사노즐을 통하여 홍삼 코팅액 18~22 kg을 분사하면서 과립으로 성형하고, 수분 함량이 12~18%(v/w)가 되도록 건조할 수 있으며, 더욱 바람직하게는 홍삼 조분쇄물 80 kg을 유동층 과립기 하단에 투입한 후 가열된 공기를 투입하면서, 유동층 과립기 상부에 분사노즐을 통하여 홍삼 코팅액 20 kg을 분사하면서 과립으로 성형하고, 수분 함량이 15%(v/w)가 되도록 건조할 수 있다. 상기와 같은 조건으로 코팅처리하여 과립화하는 것이 과립화가 잘 이루어지면서 오래 저장하여도 품질의 변화가 적은 이점이 있다.In the method of manufacturing red ginseng for cooking according to the present invention, preferably, in step (d), 75 to 85 kg of red ginseng ground product is put into the lower end of the fluidized bed granulator, , 18-22 kg of red ginseng coating liquid may be injected into a granule while spraying 18-22 kg of the red ginseng coating liquid through a spray nozzle and dried to have a moisture content of 12-18% (v / w). More preferably, 20 kg of red ginseng coating liquid is sprayed onto the upper part of the fluidized bed granule while injecting the heated air into the lower part of the granulator, and granulated into granules and dried to have a moisture content of 15% (v / w) have. It is advantageous that the granulation is carried out by applying the coating under the above-mentioned conditions, since the granulation is well performed and the quality is not changed even after long storage.

본 발명에서는 쌀에 홍삼액을 코팅하지 않고, 홍삼의 표면을 코팅한 홍삼 과립 형태를 제공하는 것을 특징으로 한다. 쌀에 홍삼액을 코팅할 경우, 취반하기 위해 쌀을 세척하는 과정에서 코팅된 홍삼이 유실되는 문제점이 있고, 코팅된 홍삼 성분이 저장 중 주위환경(자외선, 온도 등)에 의해 감소하는 문제점이 있다. 그러나, 본 발명의 홍삼은 코팅처리되어 있기 때문에 저장 중 홍삼의 유효성분 손실을 최소화하면서 저장안정성이 우수한 이점이 있다.The present invention provides a red ginseng granule form in which the surface of red ginseng is coated without applying the red ginseng solution to rice. In case of coating the rice with the red ginseng solution, there is a problem that the coated red ginseng is lost during washing rice for cooking and the coated red ginseng component is reduced by the ambient environment (ultraviolet rays, temperature, etc.) during storage. However, since the red ginseng according to the present invention is coated, there is an advantage that storage stability is excellent while minimizing loss of active ingredient of red ginseng during storage.

본 발명의 취반용 홍삼의 제조방법은, 보다 구체적으로는The method for producing red ginseng for cooking according to the present invention, more specifically,

(a) 홍삼을 8~14 mesh로 분쇄하여 홍삼 조분쇄물을 준비하는 단계;(a) grinding red ginseng to 8 to 14 mesh to prepare a red ginseng crude grind;

(b) 건표고버섯, 건양송이 및 건대추를 0.8~1.2:0.8~1.2:0.8~1.2 중량비율로 혼합한 혼합물에 물을 13~17배(v/w) 가하여 90~100℃에서 5~7시간 동안 추출한 후 여과한 추출물을 농축하여 18~22 brix의 버섯 혼합 농축액을 제조하는 단계;(b) 13 to 17 times (v / w) of water is added to the mixture of dry shiitake mushroom, dried mushroom, and dried jujube at a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2, 7 hours, and then concentrating the filtered extract to prepare a concentrated mushroom mixture of 18 to 22 brix;

(c) 상기 (b)단계의 제조한 버섯 혼합 농축액에 난분 및 말토덱스트린을 4.5~5.5:2.7~3.3:1.8~2.2(v:w:w) 비율로 혼합하여 홍삼 코팅액을 제조하는 단계; 및(c) mixing the maltodextrin and maltodextrin in a ratio of 4.5 to 5.5: 2.7 to 3.3: 1.8 to 2.2 (v: w: w) to the mushroom mixed concentrate prepared in step (b) And

(d) 상기 (a)단계의 준비한 홍삼 조분쇄물 75~85 kg을 유동층 과립기 하단에 투입한 후 60~80℃로 가열된 공기를 20~28 m3/h로 투입하면서, 유동층 과립기 상부에 분사노즐을 통하여 상기 (c)단계의 홍삼 코팅액 18~22 kg을 분사하면서 과립으로 성형하고, 수분 함량이 12~18%(v/w)가 되도록 건조하는 단계를 포함할 수 있으며,(d) 75 to 85 kg of the crude red ginseng pulverized product prepared in the step (a) is introduced into the bottom of the fluidized bed granulator, and air heated to 60 to 80 ° C is fed at 20 to 28 m 3 / h, (18) to 22 kg of the red ginseng coating solution in step (c) through a spray nozzle to form granules while drying the water to a moisture content of 12 to 18% (v / w)

더욱 구체적으로는More specifically,

(a) 홍삼을 8~14 mesh로 분쇄하여 홍삼 조분쇄물을 준비하는 단계;(a) grinding red ginseng to 8 to 14 mesh to prepare a red ginseng crude grind;

(b) 건표고버섯, 건양송이 및 건대추를 1:1:1 중량비율로 혼합한 혼합물에 물을 15배(v/w) 가하여 100℃에서 6시간 동안 추출한 후 여과한 추출물을 농축하여 20 brix의 버섯 혼합 농축액을 제조하는 단계;(b) 15 times (v / w) water was added to the mixture of dried shiitake mushrooms, dried mushrooms, and dried jujubes at a weight ratio of 1: 1: 1, and the mixture was extracted at 100 ° C for 6 hours. preparing a mushroom mixed concentrate of brix;

(c) 상기 (b)단계의 제조한 버섯 혼합 농축액에 난분 및 말토덱스트린을 5:3:2(v:w:w) 비율로 혼합하여 홍삼 코팅액을 제조하는 단계; 및(c) preparing a red ginseng coating solution by mixing maltodextrin and maltodextrin in a ratio of 5: 3: 2 (v: w: w) to the mushroom mixed concentrate prepared in step (b) And

(d) 상기 (a)단계의 준비한 홍삼 조분쇄물 80 kg을 유동층 과립기 하단에 투입한 후 70℃로 가열된 공기를 24 m3/h로 투입하면서, 유동층 과립기 상부에 분사노즐을 통하여 상기 (c)단계의 홍삼 코팅액 20 kg을 분사하면서 과립으로 성형하고, 수분 함량이 15%(v/w)가 되도록 건조하는 단계를 포함할 수 있다.(d) 80 kg of the crude red ginseng powder prepared in step (a) was put into the bottom of the fluidized bed granulator, and air heated to 70 ° C was introduced at a rate of 24 m 3 / h. And drying 20 kg of the red ginseng coating liquid of the step (c) into granules while spraying the resulting mixture to a moisture content of 15% (v / w).

본 발명은 또한, 상기 방법으로 제조된 취반용 홍삼을 제공한다.The present invention also provides red ginseng for cooking produced by the above method.

본 발명은 또한, 상기 취반용 홍삼을 이용하여 제조된 밥을 제공한다. 상기 밥은 쌀밥 외에도 잡곡밥 또는 죽일 수 있으나, 이에 제한되지 않는다.The present invention also provides rice produced using the red ginseng for cooking. The rice may be cooked or killed in addition to rice, but is not limited thereto.

이하, 본 발명의 제조예 및 실시예를 들어 상세히 설명한다. 단, 하기 제조예 및 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 한정되는 것은 아니다.Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

제조예Manufacturing example 1.  One. 취반용For cooking 홍삼 과립 제조 Manufacture of red ginseng granules

(a) 홍삼을 분쇄기로 분쇄하여 8~14 mesh의 홍삼 조분쇄물을 준비하였다.(a) Red ginseng was pulverized by a pulverizer to prepare 8 ~ 14 mesh red ginseng crude pulverized product.

(b) 건표고버섯, 건양송이 및 건대추를 동일 중량으로 혼합한 혼합물에 15배의 정제수를 가하여 100℃에서 6시간 동안 추출한 후 여과한 추출물을 20 brix로 농축하여 버섯 혼합 농축액을 제조하였다.(b) 15 times of purified water was added to the mixture of dried shiitake mushroom, dried mushroom and dry jujube at the same weight, and the mixture was extracted at 100 ° C for 6 hours. The filtered extract was concentrated to 20 brix to prepare a mushroom mixed concentrate.

(c) 상기 (b)단계의 제조한 버섯 혼합 농축액, 난분(egg powder) 및 말토덱스트린을 5:3:2(v:w:w) 비율로 혼합하여 홍삼 코팅액을 제조하였다.(c) mixing the mushroom mixed concentrate, egg powder and maltodextrin prepared in the step (b) at a ratio of 5: 3: 2 (v: w: w) to prepare a red ginseng coating solution.

(d) 상기 (a)단계의 준비한 홍삼 조분쇄물 80 kg을 유동층 과립기 하단에 투입한 후 70℃로 가열된 공기를 24 m3/h로 투입하면서, 유동층 과립기 상부에 분사노즐을 통하여 상기 (c)단계의 홍삼 코팅액 20 kg을 분사하면서 과립으로 성형하고, 수분 함량이 15%가 되도록 건조한 후, 3 g씩 티백에 포장하였다(도 1).(d) 80 kg of the crude red ginseng powder prepared in step (a) was put into the bottom of the fluidized bed granulator, and air heated to 70 ° C was introduced at a rate of 24 m 3 / h. 20 kg of the red ginseng coating solution of step (c) was granulated into granules while spraying, dried to a moisture content of 15%, and then packed in a tea bag in an amount of 3 g (FIG. 1).

유동층 과립기의 과립 제조조건Granulation conditions of fluidized bed granulator 항목Item 가동조건Operating condition 기계machine FBG-1(Multi-Purpose Fluid Bed Lab. Machine)Multi-Purpose Fluid Bed Lab. Machine (FBG-1) 주입구(Inlet) 공기 온도Inlet air temperature 70℃70 ℃ 유동층(Bed) 온도Bed temperature 30~40℃30 ~ 40 ℃ 공기 유량(Air flow)Air flow 24 m3/h24 m 3 / h

비교예Comparative Example 1 내지 3.  1-3. 취반용For cooking 홍삼 과립 제조 Manufacture of red ginseng granules

상기 제조예 1의 방법으로 취반용 홍삼 과립을 제조하되, (b)단계의 버섯 혼합 농축액과 (c)단계의 홍삼 코팅액 제조 시 재료 배합비를 하기 표 2와 같이 달리하여 취반용 홍삼 과립을 제조하였다.The red ginseng granules for cooking were prepared by the method of Preparation Example 1, and the mixing ratios of the red ginseng mixed concentrate of the step (b) and the red ginseng coating liquid of the step (c) were changed as shown in Table 2 below .

홍삼 코팅액 배합비Red ginseng coating solution mixing ratio 재료 종류Material type 제조예 1Production Example 1 비교예 1Comparative Example 1 비교예 2Comparative Example 2 비교예 3Comparative Example 3 버섯 혼합 농축액(w:w:w)Mushroom mixed concentrate (w: w: w) 건표고버섯Dry shiitake mushrooms 1One 1.51.5 22 0.40.4 건양송이Dried mushrooms 1One -- 0.50.5 1.31.3 건대추Dried jujube 1One 1.51.5 0.50.5 1.31.3 홍삼 코팅액
(v:w:w)Red ginseng coating solution
(v: w: w) 버섯혼합농축액Mushroom mixed concentrate 55 55 44 66 난분Ash 33 -- 4.54.5 1.51.5 말토덱스트린Maltodextrin 22 55 1.51.5 2.52.5

비교예Comparative Example 4.  4. 취반용For cooking 홍삼 과립 제조 Manufacture of red ginseng granules

(a) 홍삼을 분쇄기로 분쇄하여 8~14 mesh의 홍삼 조분쇄물을 준비하였다.(a) Red ginseng was pulverized by a pulverizer to prepare 8 ~ 14 mesh red ginseng crude pulverized product.

(b) 건표고버섯, 건양송이 및 건대추를 동일 중량으로 혼합한 혼합물에 15배의 정제수를 가하여 80℃에서 12시간 동안 추출한 후 여과한 추출물을 20 brix로 농축하여 버섯 혼합 농축액을 제조하였다.(b) 15 times of purified water was added to the mixture of dried shiitake mushroom, dried mushroom and dry jujube at the same weight, and the mixture was extracted at 80 ° C for 12 hours. The filtered extract was concentrated to 20 brix to prepare a mushroom mixed concentrate.

(c) 상기 (b)단계의 제조한 버섯 혼합 농축액, 난분 및 말토덱스트린을 5:3:2(v:w:w) 비율로 혼합하여 홍삼 코팅액을 제조하였다.(c) The mushroom mixed concentrate, the oyster and the maltodextrin prepared in the step (b) were mixed at a ratio of 5: 3: 2 (v: w: w) to prepare a red ginseng coating solution.

(d) 상기 (a)단계의 준비한 홍삼 조분쇄물 70 kg을 유동층 과립기 하단에 투입한 후 70℃로 가열된 공기를 24 m3/h로 투입하면서, 유동층 과립기 상부에 분사노즐을 통하여 상기 (c)단계의 홍삼 코팅액 30 kg을 분사하면서 과립으로 성형하고, 수분 함량이 15%가 되도록 건조한 후, 3 g씩 티백에 포장하였다.(d) 70 kg of the crude red ginseng powder prepared in step (a) was put into the bottom of the fluidized bed granulator, and air heated to 70 ° C was fed at a rate of 24 m 3 / h. 30 kg of the red ginseng coating solution in step (c) was granulated into granules while being sprayed, dried to a moisture content of 15%, and then packed in a tea bag in an amount of 3 g.

실시예Example 1.  One. 취반용For cooking 홍삼 과립의  Red ginseng 흡습Absorption 특성 characteristic

제조예 1과 비교예 1 내지 3의 취반용 홍삼 과립을 20 g씩 50 mL 비커에 담아 상대습도 83%, 온도 35℃로 조정된 항온 항습기(Humidity Chamber)를 이용하여 7일간 보관하면서 흡습 상태를 조사하였다. 대조구로는 코팅 전 홍삼 조분쇄물을 사용하였다.20 g of the red ginseng powder for preparation of Preparation Example 1 and Comparative Examples 1 to 3 was placed in a 50 mL beaker and kept in a hygroscopic chamber adjusted to a relative humidity of 83% Respectively. As a control, red ginseng crude powder before coating was used.

취반용 홍삼 과립의 저장기간에 따른 무게 변화Weight change according to storage period of red ginseng for cooking 과립 종류Granule type 저장 일Save day 0일0 days 1일1 day 7일7 days 대조구Control 20.0020.00 21.1221.12 22.0822.08 제조예 1Production Example 1 20.0020.00 20.1020.10 20.1220.12 비교예 1Comparative Example 1 20.0020.00 20.2320.23 20.5620.56 비교예 2Comparative Example 2 20.0020.00 20.1220.12 20.2420.24 비교예 3Comparative Example 3 20.0020.00 20.1520.15 20.2020.20

일반적으로 과립의 흡습성은 저장안정성과 밀접한 관게가 있으며, 흡습성이 크면 덩어리지고 굳어지는 현상이 발생하기 쉬우며 저장 안정성이 낮은 것으로 알려져 있다. 저장 기간 중 코팅 처리하지 않은 홍삼 조분쇄물(대조구)이 가장 많은 중량 증가를 나타내었고, 제조예 1의 홍삼 과립이 가장 적은 중량 증가를 나타내었다.Generally, the hygroscopicity of the granules is closely related to the storage stability, and when the hygroscopicity is large, it is known that the granules are hardly solidified and the storage stability is low. During the storage period, the untreated red ginseng powder (control) showed the greatest increase in weight and the red ginseng powder of Preparation Example 1 showed the least increase in weight.

실시예Example 2.  2. 취반용For cooking 홍삼 과립의 유효성분 안정성 평가 Evaluation of stability of active ingredients of red ginseng granules

제조예 1과 비교예 1 내지 3의 취반용 홍삼 과립을 20 g씩 50 mL 비커에 담아 상온에서 30일 동안 저장하면서 진세노사이드 감소율을 비교하였다. The ginsenoside reduction rates of 20 g of the red ginseng preparations of Preparation Example 1 and Comparative Examples 1 to 3 were stored in a 50 mL beaker at room temperature for 30 days.

취반용 홍삼 과립의 저장기간에 따른 진세노사이드 감소율(%)Reduction rate of ginsenoside according to storage period of red ginseng for cooking (%) 과립 종류Granule type 진세노사이드(Rg1+Rb1+Rg3)Ginsenoside (Rg1 + Rb1 + Rg3) 0일0 days 15일15th 30일30 days 대조구Control 100.00100.00 98.2598.25 94.5894.58 제조예 1Production Example 1 100.00100.00 99.8399.83 99.7899.78 비교예 1Comparative Example 1 100.00100.00 99.5699.56 99.1299.12 비교예 2Comparative Example 2 100.00100.00 99.6599.65 99.4499.44 비교예 3Comparative Example 3 100.00100.00 99.6099.60 99.3299.32

저장 0일차 진세노사이드 함량(Rg1+Rb1+Rg3)을 100%라고 했을 때, 저장기간이 길어질수록 진세노사이드 함량이 감소하는 경향을 나타내었다. 그 중 코팅처리하지 않은 대조구가 가장 큰 감소를 나타내었고, 코팅 처리한 과립 중에서는 제조예 1이 저장 30일 후에도 가장 진세노사이드 함량 변화가 적은 것으로 나타났다.When the storage amount of primary ginsenoside (Rg1 + Rb1 + Rg3) was 100%, the content of ginsenoside tended to decrease with increasing storage period. Among them, the control showed the greatest reduction in the untreated control, and the coating showed the lowest ginsenoside content even after 30 days of storage.

실시예Example 3:  3: 취반용For cooking 홍삼 과립의 관능평가 Sensory evaluation of red ginseng granules

제조예 1과 비교예 1 내지 4의 취반용 홍삼 과립을 각각 첨가하여 밥을 지은 후 관능검사를 실시한 결과는 하기 표 5와 같다. 관능평가는 5점 척도법으로, 향, 맛, 식감 및 전반적인 기호도를 아주 나쁠 경우 1점, 아주 좋을 경우 5점으로 하여 평가하게 하였다.The red ginseng granules of Preparation Example 1 and Comparative Examples 1 to 4 were each added and the rice was subjected to sensory evaluation. The sensory evaluation was performed on a scale of 5 points. The score was evaluated as 1 point when the flavor, taste, texture and overall acceptability were very bad and 5 points when it was very good.

밥 관능평가 결과Results of rice sensory evaluation 과립 종류Granule type 향incense 맛flavor 식감Texture 전반적인 기호도Overall likelihood 제조예 1Production Example 1 4.104.10 4.324.32 4.204.20 4.264.26 대조구Control 3.123.12 3.263.26 3.353.35 3.283.28 비교예 1Comparative Example 1 3.843.84 3.543.54 3.443.44 3.483.48 비교예 2Comparative Example 2 3.903.90 3.683.68 3.623.62 3.703.70 비교예 3Comparative Example 3 3.943.94 3.723.72 3.823.82 3.823.82 비교예 4Comparative Example 4 4.004.00 4.104.10 3.963.96 3.983.98

그 결과, 다른 과립을 사용하여 취반한 밥에 비해 제조예 1의 홍삼 과립을 사용하여 취반한 밥이 향미, 식감 및 맛 등의 기호도를 증진시킬 수 있음을 확인할 수 있었다.As a result, it was confirmed that the rice cooked with the red ginseng granules of Preparation Example 1 in comparison with the rice cooked using other granules could improve the taste, flavor, taste and taste.

Claims (5)

(a) 홍삼을 분쇄하여 홍삼 조분쇄물을 준비하는 단계;
(b) 표고버섯, 양송이 및 대추를 혼합한 혼합물에 물을 가하여 추출한 후 여과한 추출물을 농축하여 버섯 혼합 농축액을 제조하는 단계;
(c) 상기 (b)단계의 제조한 버섯 혼합 농축액에 난분 및 말토덱스트린을 혼합하여 홍삼 코팅액을 제조하는 단계; 및
(d) 상기 (a)단계의 준비한 홍삼 조분쇄물을 유동층 과립기 하단에 투입한 후 가열된 공기를 투입하면서, 유동층 과립기 상부에 분사노즐을 통하여 상기 (c)단계의 홍삼 코팅액을 분사하면서 과립으로 성형하고, 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 취반용 홍삼의 제조방법.(a) grinding red ginseng to prepare a red ginseng crude grind;
(b) extracting water by adding water to a mixture of mushroom, mushroom and jujube, and then concentrating the filtered extract to prepare a concentrated mushroom concentrate;
(c) preparing a red ginseng coating solution by mixing the maltodextrin and maltodextrin in the mushroom mixed concentrate prepared in step (b); And
(d) injecting the prepared red ginseng crude powder at the lower end of the fluidized bed granulator, injecting the heated air, spraying the red ginseng coating liquid of step (c) through the spray nozzle onto the fluidized bed granulator, Shaping the resulting mixture into granules, and drying the mixture. 제1항에 있어서,
(a) 홍삼을 분쇄하여 홍삼 조분쇄물을 준비하는 단계;
(b) 표고버섯, 양송이 및 대추를 0.8~1.2:0.8~1.2:0.8~1.2 중량비율로 혼합한 혼합물에 물을 가하여 추출한 후 여과한 추출물을 농축하여 버섯 혼합 농축액을 제조하는 단계;
(c) 상기 (b)단계의 제조한 버섯 혼합 농축액에 난분 및 말토덱스트린을 4.5~5.5:2.7~3.3:1.8~2.2(v:w:w) 비율로 혼합하여 홍삼 코팅액을 제조하는 단계; 및
(d) 상기 (a)단계의 준비한 홍삼 조분쇄물 75~85 kg을 유동층 과립기 하단에 투입한 후 가열된 공기를 투입하면서, 유동층 과립기 상부에 분사노즐을 통하여 상기 (c)단계의 홍삼 코팅액 18~22 kg을 분사하면서 과립으로 성형하고, 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 취반용 홍삼의 제조방법.The method according to claim 1,
(a) grinding red ginseng to prepare a red ginseng crude grind;
(b) extracting the mixture of mushroom, mushroom and jujube at a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 by weight with water, and then concentrating the filtered extract to prepare a concentrated mushroom concentrate;
(c) preparing a red ginseng coating solution by mixing the mushroom mixed concentrate prepared in step (b) with maltodextrin and maltodextrin in a ratio of 4.5 to 5.5: 2.7 to 3.3: 1.8 to 2.2 (v: w: w) And
(d) 75 to 85 kg of the crude red ginseng powder prepared in the step (a) is introduced into the bottom of the fluidized bed granulator, and heated air is introduced into the fluidized bed granulator, And shaping the resulting mixture into granules while spraying 18 to 22 kg of the coating liquid, followed by drying. 제2항에 있어서,
(a) 홍삼을 8~14 mesh로 분쇄하여 홍삼 조분쇄물을 준비하는 단계;
(b) 표고버섯, 양송이 및 대추를 0.8~1.2:0.8~1.2:0.8~1.2 중량비율로 혼합한 혼합물에 물을 13~17배(v/w) 가하여 90~100℃에서 5~7시간 동안 추출한 후 여과한 추출물을 농축하여 18~22 brix의 버섯 혼합 농축액을 제조하는 단계;
(c) 상기 (b)단계의 제조한 버섯 혼합 농축액에 난분 및 말토덱스트린을 4.5~5.5:2.7~3.3:1.8~2.2(v:w:w) 비율로 혼합하여 홍삼 코팅액을 제조하는 단계; 및
(d) 상기 (a)단계의 준비한 홍삼 조분쇄물 75~85 kg을 유동층 과립기 하단에 투입한 후 가열된 공기를 투입하면서, 유동층 과립기 상부에 분사노즐을 통하여 상기 (c)단계의 홍삼 코팅액 18~22 kg을 분사하면서 과립으로 성형하고, 수분 함량이 12~18%(v/w)가 되도록 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 취반용 홍삼의 제조방법.3. The method of claim 2,
(a) grinding red ginseng to 8 to 14 mesh to prepare a red ginseng crude grind;
(b) 13 to 17 times (v / w) water is added to a mixture of shiitake mushroom, mushroom and jujube in a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 Concentrating the extracted extract to prepare a concentrated mushroom mixture having a concentration of 18 to 22 brix;
(c) mixing the maltodextrin and maltodextrin in a ratio of 4.5 to 5.5: 2.7 to 3.3: 1.8 to 2.2 (v: w: w) to the mushroom mixed concentrate prepared in step (b) And
(d) 75 to 85 kg of the crude red ginseng powder prepared in the step (a) is put into the lower end of the fluidized bed granulator, and heated air is introduced into the fluidized bed granulator, through the injection nozzle, And drying the resulting mixture so that the water content is 12 to 18% (v / w). The method of manufacturing red ginseng for cooking according to claim 1, 제1항 내지 제3항 중 어느 한 항의 방법으로 제조된 취반용 홍삼.A red ginseng for cooking produced by the method of any one of claims 1 to 3. 제4항의 취반용 홍삼을 이용하여 제조된 밥.The rice produced by using the red ginseng for cooking of claim 4.
KR1020180074512A 2018-06-28 2018-06-28 Method for producing red ginseng for rice boiling and red ginseng for rice boiling produced by the same method KR101896931B1 (en)

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