KR20070018600A - Preparation method of tea using slides or powder of puffed red ginseng - Google Patents
Preparation method of tea using slides or powder of puffed red ginseng Download PDFInfo
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- KR20070018600A KR20070018600A KR1020050073446A KR20050073446A KR20070018600A KR 20070018600 A KR20070018600 A KR 20070018600A KR 1020050073446 A KR1020050073446 A KR 1020050073446A KR 20050073446 A KR20050073446 A KR 20050073446A KR 20070018600 A KR20070018600 A KR 20070018600A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
본 발명은 팽화 홍삼을 이용한 절편차 및 티백차의 제조방법에 관한 것으로, 홍삼을 적정 수분함량으로 조절한 뒤 적정압력으로 팽화시켜 제조한 팽화 홍삼을 절편 또는 티백 형태의 차로 제조함으로써 홍삼의 주요 성분인 진세노사이드를 최적으로 추출하여 음용할 수 있는 홍삼을 이용한 차를 제공할 수 있는 매우 뛰어난 효과가 있다. The present invention relates to a method for producing sliced tea and tea bag tea using puffed red ginseng, and the main components of red ginseng by preparing puffed red ginseng prepared by adjusting the red ginseng to an appropriate moisture content and swelling at an appropriate pressure into pieces or tea bags. Phosphorus ginsenosides can be optimally extracted and used to provide tea using red ginseng for drinking.
홍삼, 팽화, 진세노사이드, 절편 Red ginseng, swelling, ginsenosides, slices
Description
도 1은 본 발명 팽화 홍삼을 이용한 절편차 및 티백차를 제조하는 방법을 간단히 도시한 흐름도이다.1 is a flow chart briefly showing a method for producing a slice tea and tea bag tea using the expanded red ginseng of the present invention.
도 2는 본 발명 팽화 홍삼을 이용한 절편차의 모습을 보여주는 사진도이다.Figure 2 is a photograph showing the state of the intercept difference using the expanded red ginseng of the present invention.
도 3은 본 발명 팽화 홍삼을 이용한 티백차의 모습을 보여주는 사진도이다.Figure 3 is a photograph showing the appearance of tea bag tea using the puffed red ginseng of the present invention.
본 발명은 팽화 홍삼을 이용한 절편차 및 티백차의 제조방법에 관한 것으로, 더욱 상세하게는 홍삼을 적정 수분함량으로 조절한 뒤 적정압력으로 팽화시켜 제조한 팽화 홍삼을 절편 또는 티백 형태의 차로 제조함으로써 홍삼의 주요 성분인 진세노사이드를 최적으로 추출하여 음용할 수 있는 홍삼을 이용한 차에 관한 것이다.The present invention relates to a method for preparing sliced tea and tea bag tea using puffed red ginseng, and more specifically, by preparing red puffed red ginseng prepared by adjusting the red ginseng to an appropriate moisture content and swelling at an appropriate pressure into pieces or tea bags. It relates to a tea using red ginseng that can be optimally extracted ginsenosides of red ginseng for drinking.
홍삼은 수삼을 증숙후 건조한 것으로 가정에서 우려내서 먹는데 시간이 많이 걸리는 단점이 있다. 이에 소비자들이 먹기에 편하도록 편리성을 증진시킬 필요가 있다. 인삼 내에 각종 생리활성 물질이 다량 함유되어 있더라도 세포벽의 결합구조가 매우 치밀하고 견고하여 적절한 가공처리를 동반하지 않을 경우 실제적인 이용 율은 매우 낮다. 보통 가공시 사용하는 증자 및 로스팅(roasting) 방법은 미세구조를 효율적으로 조절하기에는 효율성이 낮다. 팽화 또한 가열처리에 의해 식물조직의 결합력을 약화시켜 수용화가 되도록 하는 방법 중의 하나이다. 팽화에 있어서 수분은 기공을 형성시키는 추진력이 된다.Red ginseng has the disadvantage that it takes a long time to eat steamed ginseng at home after steaming it. Therefore, it is necessary to enhance convenience for consumers to eat easily. Even if ginseng contains a large amount of various bioactive substances, the practical utilization rate is very low when the cell wall binding structure is very dense and robust and does not accompany proper processing. The steaming and roasting methods commonly used in processing are less efficient to control the microstructure efficiently. Swelling is also one of the methods to weaken the binding force of the plant tissues by heat treatment so that it becomes water-soluble. In expansion, moisture is the driving force to form pores.
본 발명은 상기와 같은 점들을 감안하여 안출된 것으로, 홍삼의 수분함량을 조절하고 팽화압력을 조절하여 홍삼을 팽화처리함으로써 홍삼의 유용성분을 쉽게 이용할 수 있는 팽화 홍삼을 함유한 절편차 및 티백차를 개발하려는 데 그 목적이 있다.The present invention has been made in view of the above, by adjusting the water content of the red ginseng and by adjusting the swelling pressure to swell the red ginseng slices and tea bags containing puffed red ginseng that can easily use the useful components of the red ginseng Its purpose is to develop it.
상기 목적을 달성하기 위하여 본 발명에서는 홍삼의 수분함량을 조절하고 팽화압력을 조절하여 홍삼을 팽화 처리함으로써 팽화 홍삼을 제조한 뒤 상기에서 제조한 팽화 홍삼을 이용하여 절편차 및 티백차를 제조한 다음 상기 팽화 홍삼의 조사포닌 함량을 조사하고 팽화 조건에 따른 팽화 홍삼의 진세노사이드 함량, 가용성 고형분 함량, 총페놀성 화합물 함량 및 전자공여능을 조사함으로써 홍삼의 주요 성분인 진세노사이드가 최적으로 추출되어 편리하게 음용할 수 있는 차를 제공하여 달성되었다.In order to achieve the above object, in the present invention, the red ginseng is prepared by adjusting the water content of the red ginseng and adjusting the expansion pressure to prepare the expanded red ginseng, and then, using the prepared expanded red ginseng, the slice tea and the tea bag tea are prepared. The ginsenoside, the main component of red ginseng, is optimally extracted by investigating the irradiated red ginseng irradiated with the irradiated saponin and the ginsenoside content, the soluble solid content, the total phenolic compound content and the electron donating ability of the red ginseng according to the expansion conditions. Achieved by providing a car that can be conveniently consumed.
이하 본 발명의 구성을 설명한다.Hereinafter, the configuration of the present invention.
본 발명의 팽화 홍삼을 이용한 절편차 및 티백차의 제조방법은 팽화 홍삼을 제조하는 단계; 상기 단계에서 제조한 팽화 홍삼을 이용하여 절편차를 제조하는 단 계; 상기 단계에서 제조한 팽화 홍삼을 이용하여 티백차를 제조하는 단계; 상기 단계에서 제조한 팽화 홍삼의 조사포닌 함량을 조사하는 단계; 팽화 조건에 따른 진세노사이드 함량을 조사하는 단계; 팽화 홍삼의 가용성 고형분 함량, 총페놀성 화합물 함량 및 전자공여능을 조사하는 단계로 구성된다.Method for producing a slice tea and tea bag tea using puffed red ginseng of the present invention comprises the steps of preparing puffed red ginseng; Preparing a section tea using the puffed red ginseng prepared in the step; Preparing a tea bag tea using the puffed red ginseng prepared in the step; Irradiating the irradiated saponin content of the expanded red ginseng prepared in the step; Examining the ginsenoside content according to the expansion condition; Investigating the soluble solids content, total phenolic compound content and electron donating ability of the expanded red ginseng.
상기 목적에 따라 본 발명은 팽화 홍삼을 이용한 절편자 및 티백차의 제조방법을 제공한다.In accordance with the above object, the present invention provides a method for producing slices and tea bags using puffed red ginseng.
본 발명에서 인삼의 홍삼화 공정 즉, 인삼의 증숙 및 건조 조건은 당업계에 알려진 일반적인 방법으로 수행할 수 있다. 구체적인 홍삼화 증숙 조건은 69℃에서 138분 4회 증숙 후 60℃에서 12시간 건조시키는 것이다.In the present invention, the red ginseng process of ginseng, that is, steaming and drying conditions of ginseng may be performed by a general method known in the art. Specific red ginseng steaming conditions are four times of 138 minutes at 69 ℃ steam drying for 12 hours at 60 ℃.
본 발명에서 홍삼의 팽화조건은 홍삼 수분함량이 10~20%, 팽화압력은 1~7kgf/㎠인 것이 바람직한데 이는 상기 범위에서 홍삼의 진세노사이드가 효과적으로 추출되기 때문이다.In the present invention, the expansion condition of red ginseng is preferably 10 to 20%, and the expansion pressure of 1 to 7 kgf / cm 2 of red ginseng because the ginsenoside of red ginseng is effectively extracted in the above range.
본 발명에서 홍삼은 절편의 형태로 제조되어 팽화되는 것이 바람직한데 이는 통째로 팽화되는 것보다 절편의 형태로 팽화되는 것이 팽화 효율이 좋으며 아울러 팽화 후 차의 형태로 제조했을 때 진세노사이드의 추출 효율이 좋기 때문이다. 홍삼 절편의 두께는 1~4mm가 바람직하며 가장 바람직하기로는 2mm가 좋다.In the present invention, red ginseng is preferably prepared in the form of slices and expanded, which is preferably expanded in the form of slices rather than fully expanded, and the extraction efficiency of ginsenosides is increased when prepared in the form of tea after expansion. Because it is good. The thickness of the red ginseng slice is preferably 1 to 4 mm, most preferably 2 mm.
본 발명의 팽화 홍삼을 이용한 절편차는 먼저 수삼을 세척한 후 동체 부분을 2mm 간격으로 세절한 다음 증숙하여 건조함으로써 홍삼으로 만든 뒤 홍삼의 수분함량을 10~20%로 조절하고 1~7kgf/㎠의 압력으로 팽화시킴으로써 제조한다. 팽화 홍삼 절편을 알루미늄 팩 등에 밀봉하여 제품화한다. Sectional tea using puffed red ginseng of the present invention first washed the ginseng and then cut the fuselage at 2mm intervals and steamed and dried to make red ginseng to adjust the water content of red ginseng to 10-20% and 1 ~ 7kgf / ㎠ It is prepared by expanding in pressure. Puffed red ginseng slices are sealed in an aluminum pack and commercialized.
본 발명의 팽화 홍삼을 이용한 티백차는 상기와 같이 절편차를 제조하기 위해 제조한 팽화 홍삼 절편을 마쇄한 후 체질하여 20~40 mesh인 분말을 선별하여 티백으로 포장함으로써 제조한다.Tea bag tea using puffed red ginseng of the present invention is prepared by pulverizing the puffed red ginseng slices prepared in order to prepare a section tea as described above, and then sifted to 20-20 mesh powder is prepared by packaging in a tea bag.
이하 본 발명의 구체적인 방법을 실시예를 들어 상세하게 설명하고자 하며, 본 발명의 권리범위는 이들 실시예에만 한정되는 것은 아니다. Hereinafter, a specific method of the present invention will be described in detail with reference to Examples, and the scope of the present invention is not limited only to these Examples.
실시예Example 1 : 팽화 홍삼 제조 1: manufacture of expanded red ginseng
홍삼은 풍기특산물영농조합법인에서 6년근 인삼으로 동체부분을 69℃에서 138분 동안 4회 증숙후 60℃에서 12시간 건조한 것으로 2mm 간격으로 절편화된 것을 사용하였다. 홍삼 절편의 수분 함량이 15%로 될 때까지 건조시킨 뒤 6kgf/㎠의 압력을 가하여 팽화시킴으로써 팽화 홍삼을 제조하였다(도 1 참고). Red ginseng was 6-year-old ginseng at Punggi Specialty Products Farming Association, and the body part was steamed four times at 69 ° C for 138 minutes and dried at 60 ° C for 12 hours. Puffed red ginseng was prepared by drying until the moisture content of the red ginseng slices became 15% and swelling by applying a pressure of 6kgf / cm 2 (see FIG. 1).
실시예Example 2 : 팽화 홍삼을 이용한 2: using expanded red ginseng 절편차Intercept 제조 Produce
상기 실시예 1에서 제조한 팽화 홍삼 절편을 알루미늄 팩에 포장하여 절편차로 제품화하였다(도 1 참고). 제조된 절편차를 도 2에 나타내었다.Puffed red ginseng slices prepared in Example 1 were packaged in an aluminum pack and manufactured into slices (see FIG. 1). The prepared intercept difference is shown in FIG. 2.
실시예Example 3 : 팽화 홍삼을 이용한 3: using expanded red ginseng 티백차Tea bag 제조 Produce
상기 실시예 1에서 제조한 팽화 홍삼 절편을 마쇄하여 체질함으로써 20~40mesh의 분말만을 선별하여 티백으로 포장함으로써 티백차를 제조하였다(도 1 참고). 제조된 티백차를 도 3에 나타내었다.By pulverizing and sieving the puffed red ginseng slices prepared in Example 1 to prepare a tea bag tea by selecting only 20 ~ 40 mesh powder and packaging with a tea bag (see Fig. 1). The prepared tea bag tea is shown in FIG. 3.
실험예Experimental Example 1: 본 발명 팽화 홍삼의 1: of the expanded red ginseng of the present invention 조사포닌Investigation 함량 조사 Content investigation
조사포닌 분리 및 정량은 남바(Namba T. et al., Fundamental studies on the evaluation of the crude drugs, Yakugaku Zasshi 94, 252-258, 1974)와 안도(Ando T. et al., Chemical studes on the oriental plant durgs, Soyakugaku, Zasshi 25 28-32, 1971) 등의 수포화부탄올 추출법에 준하였다. 즉, 팽화 홍삼 분말 5g을 둥근 플라스크에 취하고 80% 메탄올 100mL를 가하여 80℃ 수조(water bath) 상에서 2시간씩 4회 반복 추출하였다. 추출액은 여과(Watman No. 41)한 다음, 8,000 rpm에서 20분간 원심분리하고 상층액을 감압농축한 다음 60mL의 증류수에 용해한 후 분액깔때기에 넣어 디에틸 에테르(diethyl ether) 가용성 성분들을 제거하였다. 남은 수층에는 수포화 부탄올을 가해(50mL씩 3회) n-부탄올(n-butanol) 층으로 이행된 사포닌(saponin)을 분리 농축시켜 조사포닌(crude saponin)으로 하였다. 분리된 본 발명 팽화 홍삼의 조사포닌 함량은 하기 표 1과 같았다.Separation and quantification of the investigationonin was carried out by Namba T. et al., Fundamental studies on the evaluation of the crude drugs, Yakugaku Zasshi 94, 252-258, 1974 and Ando T. et al., Chemical studes on the oriental plant durgs, Soyakugaku, Zasshi 25 28-32, 1971) and the like. That is, 5 g of expanded red ginseng powder was taken in a round flask, and 100 mL of 80% methanol was added thereto, followed by repeated extraction for 4 hours at 80 ° C. water bath. The extract was filtered (Watman No. 41), centrifuged at 8,000 rpm for 20 minutes, the supernatant was concentrated under reduced pressure, dissolved in 60 mL of distilled water, and placed in a separatory funnel to remove diethyl ether soluble components. Saturated butanol was added to the remaining aqueous layer (three times 50 mL) to separate the concentrated saponin to the n-butanol layer, thereby obtaining crude saponin. The irradiated red ginseng of the present invention was isolated as shown in Table 1 below.
실험예Experimental Example 2: 팽화 조건에 따른 2: according to the expansion condition 진세노사이드Ginsenoside 함량 조사 Content investigation
진세노사이드(Ginsenoside)의 함량을 조사하기 위하여 상기 실험예 1과 같이 추출 및 농축된 조사포닌을 10% methanol 용액(w/v)으로 만들어서 하기 표 2의 분석조건에 따라 고성능액체크로마토그래피(high performance liquid chromatography; HPLC)로 분석하였다. In order to investigate the content of ginsenoside (Ginsenoside) to make a high-performance liquid chromatography (high / performance liquid chromatography) according to the analysis conditions of Table 2 to make 10% methanol solution (w / v) extracted and concentrated as in Experimental Example 1 performance liquid chromatography (HPLC).
홍삼의 팽화처리시 수분함량은 10, 15 및 20%로, 팽화압력은 1, 3, 5 및 7 kgf/cm2으로 달리하여 진세노사이드 함량을 변화를 조사하였다. 즉 인삼의 주된 진세노사이드인 -Re+Rg1, Rf, Rb1, Rc, Rb2, Rd, Rg3 등을 측정하였다. 이들의 합을 총 사포닌(total saponin)으로 나타내었으며 이들 중 프로토파낙사 디올(protopanaxa diol)계인 PD(Rb1+Rc+Rb2+Rd+Rg3) 및 프로토파낙사 트리올(protopanaxa triol)계인 PT( Re+Rg1+Rf)의 비율을 나타내었다. 그 결과를 하기 표 3에 나타내었다.The ginsenoside content of red ginseng was increased at 10, 15 and 20%, and at 1, 3, 5 and 7 kgf / cm 2 . That is, the main ginsenosides of ginseng -Re + Rg 1 , Rf, Rb 1 , Rc, Rb 2 , Rd, Rg 3 and the like were measured. The sum of these is expressed as total saponin, and among them, protopanaxa diol-based PD (Rb 1 + Rc + Rb 2 + Rd + Rg 3 ) and protopanaxa triol-based The ratio of PT (Re + Rg 1 + Rf) is shown. The results are shown in Table 3 below.
상기 표 3을 통해 알 수 있듯이, 진세노사이드 Re+Rg1의 경우 팽화처리를 하지 않은 홍삼의 경우 1.47이었으나 팽화처리를 할 경우 팽화압력이 낮을 경우에는 다소 증가하나 팽화처리를 증가할 경우에는 감소하는 것으로 나타났다. 진세노사이드 Rf의 경우 수분함량 15%에서 팽화처리시 약 2배정도 증가하는 것으로 나타났다. 진세노사이드 Rb1의 경우 팽화압력이 높을수록 그 함량이 감소하는 것으로 나타났다. 진세노사이드 Rc의 경우 팽화압력이 증가할수록 감소하는 것으로 나타났다. 진세노사이드 Rb2의 경우 전반적으로 팽화하지 않은 홍삼이 팽화를 한 홍삼보다 높은 것으로 나타났다. 진세노사이드 Rd의 경우 팽화처리함에 따라 다소 감소하는 것으로 나타났다. 진세노사이드 Rg3의 경우는 팽화처리를 함에 따라 다소 증가하는 것으로 나타났다. 특히 진세노사이드 Rg3의 경우 항암효과가 있는 것으로 보고되고 있으며, 팽화처리를 함에 따라 수분함량 10%, 팽화압력 5-7 kgf/cm2일 때 무처리 홍삼보다 20%정도 그 함량이 증가하는 것으로 나타났다. 또한 수분함량 15%에서 팽화압력 5-7kgf/cm2일때 무처리 홍삼보다 20%이상 그 함량이 증가하는 것으로 나타났으며, 수분함량 20%일 때는 팽화압력 3-7kfg/cm2일 때 무처리보다 20%이상 그 함량이 증가하는 것으로 나타났다. 총 사포닌(Total saponin) 경우 팽화압력이 증가할수록 그 함량이 감소하는 것으로 나타났다. 이는 진세노사이드의 저분자화로 주된 진세노사이드의 함량이 감소되기 때문인 것으로 사료되었다. As can be seen from Table 3, the ginsenoside Re + Rg 1 was 1.47 for the red ginseng did not be expanded, but slightly increased when the expansion pressure is low, but decreases when the expansion is increased Appeared to be. In case of ginsenoside Rf, the water content was increased by about 2 times when puffed at 15% water content. In the case of ginsenoside Rb 1 , the content thereof decreased as the expansion pressure increased. In the case of ginsenoside Rc, it was shown to decrease as the expansion pressure increased. In the case of ginsenoside Rb 2 , the red ginseng that was not expanded was higher than that of the expanded ginseng. In the case of ginsenoside Rd, it was shown to decrease slightly as it expanded. In the case of ginsenoside Rg 3 , it was found to increase slightly with the expansion treatment. In particular, ginsenoside Rg 3 has been reported to have an anticancer effect, and as the puffing treatment increases its content by 20% than untreated red ginseng at 10% water content and 5-7 kgf / cm 2 puffing pressure. Appeared. In addition, more than 20% bulking pressure 5-7kgf / cm 2 when untreated red ginseng at 15% water content was found to be that the content is increased, when the water content of 20% when untreated bulking pressure 3-7kfg / cm 2 days It was found that the content increased more than 20%. Total saponin was found to decrease as the expansion pressure increased. This may be due to the decrease of the main ginsenoside content due to the low molecular weight of ginsenosides.
실험예Experimental Example 3: 팽화 홍삼의 가용성 고형분 함량, 3: soluble solid content of expanded red ginseng, 총페놀성Total phenolic 화합물 함량 및 Compound content and 전자공여능Electron donating ability 조사 Research
먼저, 팽화 홍삼 1g에 80℃의 온수 100mL를 가하여 200rpm으로 교반하면서 2시간 추출하여 분석 추출액을 제조하였다.First, 100 mL of hot water at 80 ° C. was added to 1 g of expanded red ginseng, followed by extraction for 2 hours with stirring at 200 rpm to prepare an analytical extract.
1) 가용성 고형분 함량 조사1) Soluble solids content investigation
상기에서 제조한 분석 추출액의 가용성 고형분 함량은 추출용액 20mL를 항량을 구한 수기에 취하여 105℃에서 증발건조시킨 후 그 무게를 측정하였으며, 볶음 인삼 건물 시료량에 대한 백분율로서 고형분 함량을 나타내었다.The soluble solids content of the analytical extract prepared above was measured by weighing 20 mL of the extract solution by evaporating to dryness at 105 ° C., and weighing the weight of the sample.
2) 총페놀성 화합물 함량 조사2) Total Phenolic Compound Content Investigation
각 추출물의 총 페놀성 화합물 함량은 Folin-Denis법에 따라 비색정량하였다. 즉, 추출액 5mL에 Folin-Ciocalteu 시약 5mL를 가하여 혼합하고 3분후 10% Na2CO3 5mL를 넣어 진탕하고 1시간 실온에서 방치하여 700nm에서 흡광도를 측정하였다. 대조구는 검액대신 증류수를 넣어 동일하게 처리하였다. 이때 표준물질로는 탄닌산(tannic acid)을 5-50㎍/mL의 농도로 조제하여 검량곡선의 작성에 사용하였다. The total phenolic compound content of each extract was colorimetrically determined according to the Folin-Denis method. That is, 5 mL of the Folin-Ciocalteu reagent was added to 5 mL of the extract, mixed, and after 3 minutes, 5 mL of 10% Na 2 CO 3 was added thereto, shaken, and the absorbance was measured at 700 nm for 1 hour. The control was treated in the same manner by adding distilled water instead of the sample solution. At this time, tannic acid was prepared at a concentration of 5-50 µg / mL as a standard material, and was used to prepare a calibration curve.
3) 전자공여능3) electron donating ability
상기 분석 추출액의 전자공여능(electron donating ability, EDA) 시험은 α,α-디페닐-β-피크릴히드라진(α,α-diphenyl-β-picrylhydrazine; DPPH)를 사용한 방법으로 측정하였다. 즉, DPPH 시약 12mg을 무수 에탄올(absolute ethanol) 100mL에 용해한 후 증류수 100mL를 가하고 50% 에탄올(ethanol) 용액을 블랭크(blank)로 하여 517nm DPPH용액의 흡광도를 약 1.0으로 조정한 후 이 용액 5mL를 취하여 시료용액 0.5mL와 혼합한 후 상온에서 30초간 방치시킨 다음 517nm에서 흡광도를 측정하여 시료 첨가구과 무첨가구의 흡광도 차이를 백분율(%)로 표시하여 전자공여능으로 하였다. The electron donating ability (EDA) test of the analyte extract was measured by a method using α, α-diphenyl-β-picrylhydrazine (α, α-diphenyl-β-picrylhydrazine; DPPH). That is, 12 mg of DPPH reagent was dissolved in 100 mL of absolute ethanol, 100 mL of distilled water was added, and the absorbance of the 517 nm DPPH solution was adjusted to about 1.0 with 50% ethanol as a blank, followed by 5 mL of the solution. The mixture was mixed with 0.5 mL of the sample solution and left at room temperature for 30 seconds, and then absorbance was measured at 517 nm. The difference in absorbance between the sample addition group and the no addition group was expressed as a percentage (%) to make an electron donating ability.
그 결과를 하기 표 4에 나타내었다.The results are shown in Table 4 below.
이상, 상기 실시예를 통하여 설명한 바와 같이 본 발명은 홍삼을 적정 수분함량으로 조절한 뒤 적정압력으로 팽화시켜 제조한 팽화 홍삼을 절편 또는 티백 형태의 차로 제조함으로써 홍삼의 주요 성분인 진세노사이드를 최적으로 추출하여 음용할 수 있는 홍삼을 이용한 차를 제공할 수 있으므로 식품산업 및 건강식품산업상 매우 유용한 발명인 것이다.As described above, the present invention optimizes ginsenoside, which is the main component of red ginseng, by making red ginseng prepared by adjusting the red ginseng to an appropriate moisture content and then expanding the red ginseng at a proper pressure into a slice or tea bag. It is a very useful invention in the food industry and health food industry because it can provide tea using red ginseng extractable to drink.
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