KR20180098926A - Ginseng beverage comprising puffing ginseng and fruits extract and manufacturing method thereof - Google Patents
Ginseng beverage comprising puffing ginseng and fruits extract and manufacturing method thereof Download PDFInfo
- Publication number
- KR20180098926A KR20180098926A KR1020170025718A KR20170025718A KR20180098926A KR 20180098926 A KR20180098926 A KR 20180098926A KR 1020170025718 A KR1020170025718 A KR 1020170025718A KR 20170025718 A KR20170025718 A KR 20170025718A KR 20180098926 A KR20180098926 A KR 20180098926A
- Authority
- KR
- South Korea
- Prior art keywords
- ginseng
- extract
- beverage
- present
- fruit
- Prior art date
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Images
Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 팽화된 인삼 및 과일 엑기스를 포함하는 인삼 음료 및 이의 제조 방법에 관한 것으로서, 보다 상세하게는, 팽화 공정을 거친 인삼 추출물에 감귤, 유자 또는 메실 엑기스를 혼합함으로써 홍삼 고유의 진세노사이드 성분을 포함하고, 강한 인삼의 향을 저감시킨 인삼 음료 및 그 제조 방법에 관한 것이다.The present invention relates to a ginseng beverage containing expanded ginseng and fruit extract, and a method for producing the ginseng beverage, and more particularly, to a ginseng beverage comprising a ginseng extract and a ginseng extract, The present invention relates to a ginseng beverage containing a strong ginseng extract and a method for producing the same.
인삼(Roots of Panax ginseng C. A. Meyer)은 지난 2,000여 년 동안 동양에서 최고의 천연 의약제로 사용되어 왔으며, 각종 질병의 예방과 치료에 탁월한 효과를 나타낼 뿐만 아니라, 건강한 사람들에게도 힘과 활력을 주는 강장제로서 광범위한 약효를 나타낸다.Ginseng (Roots of Panax ginseng CA Meyer) has been used as the best natural medicines in the Orient for over 2,000 years. It has not only excelled in the prevention and treatment of various diseases, but also as a tonic to give strength and vitality to healthy people Lt; / RTI >
인삼 중에는 배당체(glycosides)성분인 사포닌(saponin)을 비롯하여, 질소 함유 화합물로서 단백질, 아미노산, 핵산, 알칼로이드, 지용성 성분으로서 지방산, 정유, 폴리아세칠렌, 페놀화합물, 당류로서 단당류와 올리고당, 다당류, 펙틴질 그리고 비타민류와 무기질 등 매우 다양한 성분들이 함유되어 있다.Among ginseng, there are saponins as glycosides, proteins, amino acids, nucleic acids and alkaloids as nitrogen compounds, fatty acids, essential oils, essential oils, polyacetylenes, phenol compounds, monosaccharides such as saccharides and oligosaccharides, polysaccharides, It contains a wide variety of vitamins and minerals.
인삼과 홍삼의 주요 약리적 효능으로는 항당뇨 작용, 혈압조절 및 동맥경화 예방, 항피로 및 항스트레스 효과, 면역기능 강화, 조혈 및 빈혈 회복 효과, 노화 방지 효과, 뇌기능 강화 작용, 성기능 장애개선 등이 있다. 이러한 인삼 및 홍삼의 다양한 약리효능은 인삼(홍삼) 중의 여러 가지 생리 활성 물질들의 복합적 상호작용에 의해 발현되는 것으로 알려져 있으나, 주요한 약리성분은 인삼 사포닌인 진세노사이드인 것으로 보고되고 있다.The main pharmacological effects of ginseng and red ginseng include antidiabetic action, blood pressure control and prevention of arteriosclerosis, anti-fatigue and anti-stress effect, immune function enhancement, hematopoietic and anemia recovery effect, anti-aging effect, brain function enhancement, sexual dysfunction improvement . It is known that various pharmacological effects of ginseng and red ginseng are expressed by complex interactions of various physiologically active substances in ginseng (red ginseng), but it is reported that ginsenoside ginsenoside is the main pharmacological ingredient.
한편, 감귤은 일본인들의 연간 구입량이 가장 많은 과일이며, 유자는 연간 생산량이 2만톤에 달하는 주요한 품목이다. 또한, 매실은 일본에서 총 12만여 톤이 소비될 만큼 선호하는 과일로서, 8만 여 톤을 생산하나 부족한 4만 여 톤은 한국과 인근 국가에서 수입하고 있는 실정이다. 이처럼 감귤, 유자, 매실은 일본인이 선호하는 과일로 인삼 제품에 적용하여 식미 효과를 증진한다면 일본 타겟 수출 제품을 생산하는데 유리할 것으로 판단된다. On the other hand, citrus fruits are the fruits with the highest annual purchases by Japanese people, and citrus fruits are the main items with annual output of 20,000 tons. In addition, plum is the preferred fruit to consume a total of 120,000 tons in Japan. It produces 80,000 tons, but the lack of 40,000 tons is imported from Korea and neighboring countries. As such, citrus, citron, and plum are preferred to Japanese ginseng products, which will be beneficial for producing Japanese exports if they improve the taste of ginseng.
본 발명은 상기와 같은 종래 기술에서의 인삼을 이용한 건강 기능 식품의 개발에 관한 현실적 요구를 충족시키기 위하여 안출된 것으로서, 본 발명에서 해결하고자 하는 과제는 인삼을 팽화 기법을 이용하여 제조함으로써 특정 진세노사이드 함량 증가 및 향기 성분의 변화, 이를 바탕으로 한 천연 과실을 이용한 인삼 음료 및 그 제조 방법을 제공하고자 하는 것이다.DISCLOSURE Technical Problem The present invention has been made in order to satisfy a practical requirement for development of a health functional food using ginseng in the prior art as described above, and a problem to be solved by the present invention is to provide a ginseng- A side content and a change of a fragrance component, a ginseng beverage using the natural fruit based on the change, and a manufacturing method thereof.
상기와 같은 과제를 해결하기 위하여, 본 발명은 팽화된 인삼 추출물 0.1~20중량%, 과일 엑기스 6.25~50중량% 및 잔여의 물을 포함하는 인삼 음료를 제공한다.In order to solve the above problems, the present invention provides a ginseng drink comprising 0.1-20% by weight of expanded ginseng extract, 6.25-50% by weight of fruit extract, and residual water.
상기 과일은 감귤, 매실 또는 유자인 것이 바람직하다.Preferably, the fruit is citrus, plum or citron.
상기 팽화된 인삼 추출물은 Rg3, Rg5 및 Compound k를 포함하는 것이 바람직하다.The expanded ginseng extract preferably contains Rg3, Rg5 and Compound k.
상기 팽화된 인삼 추출물은 팽화된 인삼의 열수 또는 에탄올 추출물인 것이 바람직하다.The expanded ginseng extract is preferably a hot water or ethanol extract of the expanded ginseng.
또한, 본 발명은 다음의 단계들을 포함하는 인삼 음료의 제조 방법을 제공한다:The present invention also provides a process for producing ginseng beverages comprising the steps of:
(1) 인삼을 팽화시키는 단계;(1) expanding ginseng;
(2) 팽화 인삼으로부터 추출물을 제조하는 단계;(2) preparing an extract from expanded ginseng;
(3) 과일 엑기스를 제조하는 단계; 및(3) preparing a fruit extract; And
(4) 팽화 인삼 추출물 0.1~20중량%, 과일 엑기스 6.25~50중량% 및 잔여의 물을 혼합 및 살균하여 포장하는 단계.(4) mixing and sterilizing the remaining ginseng extract by mixing 0.1 to 20% by weight of the ginseng extract, 6.25 to 50% by weight of the fruit extract, and the remaining water.
본 발명의 인삼 음료 및 그 제조 방법은 많은 시간이 소요되는 홍삼의 제조 공정을 거치지 않고, 팽화 공정을 활용하여 홍삼의 고유 진세노사이드를 얻을 수 있을 뿐만 아니라, 1차 가공을 통하여 인삼향을 저감시킨 후, 천연 과실을 첨가함으로써 맛에 대한 기호도를 향상시키면서도 고유한 기능성 성분인 사포닌은 유지할 수 있는 효과가 있으므로 건강 기능 식품 산업상 매우 유용한 발명이다.The ginseng beverage of the present invention and the method of producing the same can not only obtain the intrinsic ginsenoside of red ginseng but also reduce the ginseng flavor through the first processing by using the puffing process without going through the manufacturing process of the red ginseng which takes much time Saponin, which is a unique functional ingredient, can be retained while enhancing taste preference by adding natural fruit, and thus it is a very useful invention in the health functional food industry.
도 1은 백삼(WG), 홍삼(RG) 및 본 발명의 팽화 인삼(PG)의 향기 패턴 분석 결과를 나타낸 것이다.
도 2는 팽화 인삼 추출물에 감귤, 매실 및 유자즙을 농도별로 혼합한 후 총 진세노사이드 함량을 측정한 결과를 나타낸 것이다.
도 3은 팽화 인삼 추출물 및 팽화 인삼 추출물에 감귤, 매실 및 유자즙을 혼합한 후의 향기 성분 변화를 나타낸 것이다.
도 4는 팽화 인삼 추출물에 감귤, 매실 및 유자즙을 혼합한 후의 관능성 평가 결과를 나타낸 것이다.
도 5는 백삼에 과일 엑기스를 첨가한 경우와 팽화 인삼에 과일 엑기스를 첨가한 경우의 관능성 비교 결과를 나타낸 것이다.FIG. 1 shows the result of analysis of the perfume pattern of white ginseng (WG), red ginseng (RG), and expanded ginseng (PG) of the present invention.
FIG. 2 shows the results of measuring the total ginsenoside content after mixing the puffed ginseng extract with citrus, plum and citron juice.
FIG. 3 is a graph showing changes in the fragrance components after mixing of the puffed ginseng extract and the expanded ginseng extract with citrus fruits, plum and citrus juice.
Fig. 4 shows the results of the sensory evaluation after mixing the puffed ginseng extract with citrus fruits, plum and citrus juice.
Fig. 5 shows the results of comparing the sensory properties of white ginseng with and without fruit extract.
이하, 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 발명자들은 많은 시간이 소요되는 홍삼의 제조 공정을 거치지 않고, 팽화 공정을 활용하여 홍삼의 고유 진세노사이드를 얻고, 인삼향을 저감시킨 후, 여기에 천연 과실을 첨가함으로써 맛에 대한 기호도를 향상시키면서도 고유한 기능성 성분인 사포닌은 유지할 수 있는 인삼 음료를 개발하기 위하여 연구를 거듭한 결과, 팽화 인삼에 감귤, 메실 또는 유자와 같은 과일 엑기스를 특정 함량으로 첨가하는 경우 원하는 효과를 얻을 수 있음을 확인하고 본 발명을 완성하기에 이르렀다. The inventors of the present invention have found that by using the puffing process to obtain the intrinsic ginsenoside of red ginseng, reducing the ginseng flavor, and adding natural fruit thereto, It is possible to obtain a desired effect by adding a specific amount of fruit extract such as citrus, mesyl or citron to the expanded ginseng as a result of repeated research to develop a ginseng beverage which can maintain the unique functional ingredient saponin. And completed the present invention.
따라서, 본 발명은 팽화된 인삼 추출물 0.1~20중량%, 과일 엑기스 6.25~50중량% 및 잔여의 물을 포함하는 인삼 음료를 제공한다.Accordingly, the present invention provides a ginseng drink comprising 0.1-20 wt% of expanded ginseng extract, 6.25-50 wt% of fruit extract, and residual water.
상기 팽화된 인삼의 제조는 특별히 제한되지 않고 공지된 팽화 방법이라면 어떠한 방법을 사용하여도 무방하다. 바람직한 구체예로서, 먼저 인삼을 절각한다. 상기 인삼의 종류로는, 수삼, 곡삼, 작삼, 미삼, 생건삼, 태극삼 등이 있다. 본 발명에서 사용되는 인삼의 종류에는 제한이 없으나, 특히 수삼이 바람직하다. 인삼을 절각할 때는, 반드시 이에 한정되는 것은 아니지만, 인삼의 동체를 0.5 내지 1.5cm 두께로 절각하는 것이 바람직하다. 그 이유는 팽화시 인삼의 크기나 두께를 일정하게 하여 열을 골고루 받게 하기 위해서이다. 인삼을 절각한 다음에는, 상기 절각된 인삼에 수분을 가하여 수분 함량을 조절한다. 상기 수분 함량은 인삼의 총 중량에 대하여 4 내지 11중량%가 바람직하다 수분 함량이 4중량% 미만이거나 11중량%를 초과하는 경우에는, 팽화가 원활하게 이루어지지 않는 단점이 있을 수 있다. 수분 함량이 조절된 인삼은 팽화기에 넣고 팽화를 수행한다. 팽화(Puffing)는 고온·고압 상태에서 압력을 갑자기 낮추어서 재료 중의 전분의 호화를 유도하고, 재료 내 수분이 제거되면서 부피가 커지는 공법을 말한다. 팽화에는 직접팽화법과 간접팽화법이 있다. 간접팽화법을 이용한 제품으로는, 열과 전단응력을 이용한 압출성형제품으로 RTE(ready to eat) 씨리얼, 과자류, 육류 대체품, 사료 등이 있다. 직접팽화법을 이용한 제품으로는 팝콘이나 쌀강정 등이 있다. 팽화가 일어나면, 재료 내에서 팽윤과 호화가 일어나 조직이 커지면서 다공성을 갖게 된다. 또한, 마이얄(Mailliard reaction) 반응이 일어나 갈변이 발생하고, 포름산, 아세트알데히드, 포름알데히드, 글리옥살 등의 휘발성 물질이 생성되어 풍미를 부여하게 된다. 본 발명에 따른 팽화기는 회전식 팽화기가 바람직한데, 이 기술분야의 통상의 기술자들이 쉽게 사용할 수 있는 것이다. 상기 팽화기를 가열하여 팽화기의 압력이 7 내지 10kgf/cm2에 도달하였을 때 팽화기의 뚜껑을 열어 팽화반응을 진행하다. 일반적으로 회전식 팽화기는 온도 자체를 측정할 수 없고 밀폐된 공간에 가해지는 압력을 게이지 압력계로 측정하여 그 상태를 조절하기 때문에, 압력이 7 내지 10kgf/cm2에 도달할 때까지 팽화기를 가열한 후 팽화반응을 진행한다. 구체적으로, 상기 팽화기를 가열하여 팽화기의 압력이 4 내지 5kgf/cm2에 도달하였을 때 팽화기의 압력을 2 내지 3kgf/cm2로 낮춘 다음, 다시 팽화기를 가열하여 팽화기의 압력이 7 내지 10kgf/cm2에 도달하였을 때 팽화기의 뚜껑을 열어 팽화반응을 진행한다. 7kgf/cm2 미만에서 팽화 처리했을 때의 인삼의 부피 팽창이 잘 일어나지 않는 문제점이 발생할 수 있고, 10kgf/cm2를 초과하면 인삼을 팽화시켰을 경우에는 부피 팽창의 정도는 증가하지만 인삼의 탄화 정도가 심한 문제점이 발생할 수 있다. 상기 팽화기의 압력을 2 내지 3kgf/cm2로 낮추는 것은 팽화기의 밸브를 여는 방법 등을 이용하고, 팽화기를 가온시키는 것은 가스 버너로 팽화기를 가열하는 방법을 이용하는 등, 이 기술분야에서 공지된 팽화 방법을 이용할 수 있다. 본 발명에 따른 팽화 압력은 식품제조 현장장비로 생산이 가능한 4kgf/cm2 압력에서 행화인삼을 제조하여 사용하였다. The manufacture of the expanded ginseng is not particularly limited and any known method of puffing may be used. In a preferred embodiment, the ginseng is first folded. Examples of the ginseng include ginseng, ginseng, ginseng, ginseng, raw ginseng, and taekguk ginseng. There is no limitation on the kind of ginseng used in the present invention, but ginseng is particularly preferred. When turning the ginseng, it is preferable that the body of the ginseng be folded to a thickness of 0.5 to 1.5 cm, though not necessarily limited thereto. The reason for this is to keep the size and thickness of ginseng constant during puffing so that the heat is evenly distributed. After turning the ginseng, moisture is added to the cut ginseng to control the moisture content. The water content is preferably 4 to 11% by weight based on the total weight of the ginseng. If the water content is less than 4% by weight or exceeds 11% by weight, the puffing may not be smoothly performed. Ginseng with controlled moisture content is placed in an expander and expanded. Puffing is a technique in which the pressure is suddenly lowered under high temperature and high pressure to induce the starch in the material and the bulk of the material is removed by removing water from the material. Puffing includes direct puffing and indirect puffing. Products using the direct expansion method include extruded products using heat and shear stress, such as ready to eat (RTE) cereal, confectionery, meat substitutes, and feed. Products using direct puffing include popcorn and rice steaming. When expansion occurs, swelling and luxation occur in the material, and as the texture grows, it becomes porous. In addition, Maillard reaction occurs and browning occurs, and volatile substances such as formic acid, acetaldehyde, formaldehyde, and glyoxal are produced and impart flavor. The expanders according to the present invention are preferably rotary expanders, which are readily available to those of ordinary skill in the art. When the expander is heated and the pressure of the expander reaches 7 to 10 kgf / cm 2 , the lid of the expander is opened to advance the expansion reaction. In general, the rotary expander can not measure the temperature itself, and since the pressure applied to the closed space is measured by a gauge pressure gauge to control the condition, the inflator is heated until the pressure reaches 7 to 10 kgf / cm 2 The expansion reaction proceeds. Specifically, when the expander is heated so that the pressure of the expander reaches 4 to 5 kgf / cm 2 , the pressure of the expander is lowered to 2 to 3 kgf / cm 2 , and then the expander is heated again, When the pressure reaches 10 kgf / cm 2 , the lid of the expander is opened to perform the expansion reaction. When 7kgf / in under cm 2 may cause a volume expansion problem does not occur well of ginseng when processing bulking exceeds 10kgf / cm 2 when sikyeoteul puffing ginseng has increased the degree of volume expansion, but the carbonization degree of the ginseng Serious problems may occur. In order to lower the pressure of the expander to 2 to 3 kgf / cm 2 , a method of opening the valve of the expander or the like is used. In order to warm the expander, a method of heating the expander with a gas burner is used. A puffing method can be used. The puffing pressure according to the present invention was manufactured by using ginseng at 4 kgf / cm 2 pressure, which can be produced by the food manufacturing equipment.
상기 팽화된 인삼의 추출물은 다양한 용매를 사용하여 제조될 수 있다. 상기 용매는 물(냉수, 열수), 주정, 탄소수 1~4의 무수 또는 함수 저급 알코올(메탄올, 에탄올, 주정, 프로판올, 부탄올 등), 상기 저급 알코올과 물과의 혼합 용매, 헥센, 에틸아세테이트, 부탄올 등의 다양한 유기 용매 등을 이용할 수 있으며, 열수, 또는 95% 에탄올 추출이 가장 바람직하다. 바람직한 구체예로서, 본 발명의 팽화 인삼은 열수 또는 에탄올로 추출할 수 있다. 또한, 상기 열수 또는 에탄올 추출물은 헥센, 에틸아세테이트 및 부탄올의 유기 용매로 순차 또는 각각 분획하여 헥센 분획물, 에틸아세테이트 분획물, 부탄올 분획물 및 물 잔류물을 추가적으로 수득할 수도 있다. 본 발명의 팽화 인삼 추출물은 백삼에서는 검출되지 않고, 홍삼에서만 검출되는 성분인 Rg3, Rg5 및 Cpk(compound K)의 함량이 새롭게 증가될 수 있다.The extruded ginseng extract may be prepared using various solvents. The solvent may be selected from the group consisting of water (cold water, hot water), alcohol, anhydrous or low-boiling alcohol having 1 to 4 carbon atoms (methanol, ethanol, alcohol, propanol, butanol), mixed solvent of the lower alcohol and water, Butanol and the like can be used, and hot water or 95% ethanol extraction is most preferable. In a preferred embodiment, the expanded ginseng of the present invention can be extracted with hot water or ethanol. In addition, the hydrothermal or ethanol extract may be sequentially or separately fractionated with an organic solvent of hexene, ethyl acetate and butanol to obtain a hexane fraction, an ethyl acetate fraction, a butanol fraction and a water residue. The expanded ginseng extract of the present invention is not detected in white ginseng, and the contents of Rg3, Rg5 and Cpk (compound K), which are detected only in red ginseng, can be newly increased.
상기 과일 엑기스에 있어서, 상기 과일은 감귤, 매실 또는 유자인 것이 바람직하며, 본 발명자들의 구체적인 실험 결과, 메실을 이용하는 것이 관능성 및 기능성 측면에서 가장 우수함을 확인하였다.In the fruit extract, it is preferable that the fruit is citrus, plum or citron. As a result of experiments conducted by the present inventors, it has been confirmed that the use of mesyl is the most excellent in terms of the functionality and the functionality.
본 발명의 인삼 음료는, 상기 설명된 바와 같이, 팽화된 인삼 추출물 0.1~20중량%, 과일 엑기스 6.25~50중량% 및 잔여의 물을 포함하여 혼합되어 제조된다.The ginseng beverage of the present invention is prepared by mixing 0.1-20 wt% of expanded ginseng extract, 6.25-50 wt% of fruit extract, and residual water as described above.
또한, 본 발명의 인삼 음료는 지시된 비율로 필수 성분으로서 팽화된 인삼 추출물 및 과일 엑기스를 함유하는 것 외에 식품학적으로 허용 가능한 식품보조 첨가제, 예컨대, 천연 탄수화물 및 다양한 향미제 등을 추가 성분으로서 함유할 수 있다. 상기 천연 탄수화물의 예로는 포도당, 과당 등의 단당류, 말토오스, 수크로오스 등의 이당류 및 덱스트린, 시클로덱스트린 등의 다당류와 같은 통상적인 당 및 자일리톨, 소르비톨, 에리쓰리톨 등의 당알코올이 있다. 상기 향미제로는 타우마틴, 레바우디오시드 A 또는 글리시르히진과 같은 스테비아 등의 천연 향미제 및 사카린, 아스파르탐 등의 합성 향미제를 사용할 수 있다. 상기 천연 탄수화물의 비율은 인삼 음료 100ml당 일반적으로 약 1 내지 20g, 바람직하게는 약 5 내지 12g을 사용한다. 상기 외에 본 발명의 인삼 음료는 영양제, 비타민, 광물, 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제, 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올, 탄산음료에 사용되는 탄산화제 등을 함유할 수 있다. 그 밖에 본 발명의 인삼 음료는 과육을 더 함유할 수도 있다. 이러한 성분은 독립적으로 또는 조합하여 사용할 수 있다. 이러한 첨가제의 비율은 본 발명의 인삼 음료 100ml 당 0.01 내지 약 20g의 범위에서 선택되는 것이 일반적이다.In addition, the ginseng beverage of the present invention contains ginseng extract and fruit extract, which are expanded as essential components in the indicated ratio, as well as food-acceptable food-aid additives such as natural carbohydrates and various flavoring agents as additional ingredients can do. Examples of the natural carbohydrate include sugar sugars such as glucose, monosaccharides such as fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of the flavoring agents include natural flavoring agents such as tautatin, rebaudioside A and stiglycerin such as glycyrrhizin, and synthetic flavoring agents such as saccharin and aspartame. The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of ginseng beverage. In addition to the above, the ginseng beverage of the present invention can be used as a flavoring agent such as a nutrient, a vitamin, a mineral, a synthetic flavor and a natural flavor, a coloring agent and a thickening agent, a pectic acid and its salt, an alginic acid and its salt, Stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the ginseng beverage of the present invention may further contain flesh. These components may be used independently or in combination. The ratio of such additives is generally selected in the range of 0.01 to about 20 g per 100 ml of the ginseng beverage of the present invention.
상기 설명된 본 발명의 인삼 음료는 다음과 같은 구체적인 공정으로 제조된다. 따라서, 본 발명은 다음의 단계들을 포함하는 인삼 음료의 제조 방법을 제공한다:The ginseng beverage of the present invention described above is prepared by the following specific process. Accordingly, the present invention provides a method of making a ginseng drink comprising the steps of:
(1) 인삼을 팽화시키는 단계;(1) expanding ginseng;
(2) 팽화 인삼으로부터 추출물을 제조하는 단계;(2) preparing an extract from expanded ginseng;
(3) 과일 엑기스를 제조하는 단계; 및(3) preparing a fruit extract; And
(4) 팽화 인삼 추출물 0.1~20중량%, 과일 엑기스 6.25~50중량% 및 잔여의 물을 혼합 및 살균하여 포장하는 단계.(4) mixing and sterilizing the remaining ginseng extract by mixing 0.1 to 20% by weight of the ginseng extract, 6.25 to 50% by weight of the fruit extract, and the remaining water.
이하, 본 발명의 구체적인 방법을 실시예를 통하여 보다 상세하게 설명한다. 하기 실시예는 본 발명의 바람직한 하나의 구체예일뿐이며, 본 발명의 권리범위가 하기 실시예의 범위로 한정되는 것은 아니다.Hereinafter, the specific method of the present invention will be described in more detail by way of examples. The following examples are only a preferred embodiment of the present invention, and the scope of the present invention is not limited to the scope of the following examples.
[[ 실시예Example ]]
제조예Manufacturing example 1. 팽화 인삼 추출액의 제조 1. Preparation of puffed ginseng extract
먼저 수삼을 약 3cm 두께로 절각하였다. 수삼을 절각한 후, 수분을 가하여 수분 함량을 10중량%로 조절하였다. 팽화기는 회전식 팽화기를 사용하였으며, 상기 팽화기를 가열하여 팽화기의 압력이 4kgf/cm2에 도달하였을 때 팽화기의 뚜껑을 열어 팽화반응을 진행하였다. 팽화된 인삼의 5배 부피의 70% 주정을 가하여 100℃에서 8시간 동안 가열하여 열수 추출물을 얻고, 상기 주정 추출물을 농축 후 팽화 인삼 추출물을 제조하였다. First, the ginseng was cut to a thickness of about 3 cm. After turning the ginseng, moisture was added to adjust the water content to 10 wt%. The expander used a rotary expander. When the expander was heated and the pressure of the expander reached 4 kgf / cm 2 , the lid of the expander was opened to perform the expansion reaction. 70% of the ginseng, which was 5 times the volume of the expanded ginseng, was added and heated at 100 ° C for 8 hours to obtain a hot water extract. After extracting the ginseng extract, a compressed ginseng extract was prepared.
제조예Manufacturing example 2. 과일 2. Fruit 엑기스의Extract 제조 Produce
세척된 감귤, 메실 및 유자를 과육 부분만 회수한 후 착즙기를 이용하여 참즙하고, 필터링한 후 맑은 여액을 준비하고, 농축시켜 본 발명의 과일 엑기스를 제조하였다.After washing only the flesh part of the washed citrus fruits, mesil and citron, the juice was sieved using a juicer, filtered and then a clear filtrate was prepared and concentrated to prepare fruit extract of the present invention.
시험예Test Example 1. 팽화에 따른 진세노사이드 함량 변화 1. Changes in the contents of ginsenosides due to expansion
팽화에 의해 총 진세노사이드 함량은 174% 증가하였으며, 특히, 홍삼의 특이 진세노사이드라고 알려진 Rg3, Rg5, Compound K 함량이 새롭게 증가하였다(표 1).The total ginsenoside content increased by 174% due to puffing. Especially, Rg3, Rg5, and Compound K contents, which are known as specific ginsenosides of red ginseng, were newly increased (Table 1).
시험예Test Example 2. 팽화에 따른 향기패턴의 변화 2. Change of scent pattern due to expansion
본 실시예를 통하여 제조된 팽화 인삼과 백삼, 홍삼의 향기성분의 변화를 객관적으로 측정하였다. 인삼 가공처리구 간의 휘발성분 패턴을 비교분석하기 위해 전자코 분석을 실시하였다. 시료 간의 상관성을 요약 분석하기 위하여 시료 간의 차이가 나는 변수를 20~30개 선정하여 주성분 분석(PCA)을 실시하였다. 그 결과 제 1주성분(PC1)과 제 2주성분(PC2)이 약 99.8%로 시료의 차이는 PC1과 PC2로 설명되며, PC1의 기여율이 95.57%이고 PC2는 4.258%로 약 20배 차이나는 것으로 보아 세로축간의 차이보다는 가로축에 해당하는 PC1으로 그룹의 차이가 구분된다.Changes in the fragrance components of the puffed ginseng, white ginseng, and red ginseng prepared through this example were objectively measured. Electronic nose analysis was performed to compare and analyze the volatile matter pattern of ginseng processing area. In order to analyze the correlation between the samples, 20 ~ 30 variables were selected and PCA was performed. As a result, the difference between the first main component (PC1) and the second main component (PC2) is about 99.8%, and the difference between the samples is explained by PC1 and PC2. The contribution rate of PC1 is 95.57% and PC2 is about 4.258% The differences between the groups are distinguished by the PC1 corresponding to the horizontal axis rather than the vertical axis difference.
백삼(WG)과 홍삼(RG)은 가공공정을 통해 PC1과 PC2의 변화는 매우 미미한 반면 팽윤처리한 인삼(PG)은 PC1은 Air와 유사한 수준이며 PC2도 홍삼에 비해 많은 변화가 있음을 알 수 있었다. 도 1의 결과를 통해 대조구로서 향이 없는 공기가 PC1의 오른편에 위치하는 것으로 볼 때 왼쪽으로 이동할수록 향이 강하게 나는 것을 알 수 있으며, 이를 통하여 시료 백삼과 홍삼은 유사한 강도의 향기패턴을 보이는 반면, 팽화삼의 경우는 백삼과 홍삼에 비하여 향의 강도가 약해졌음을 알 수 있었다. 이를 통해 팽화처리 가공공정을 통해 인삼의 향기성분의 감소가 가능함을 확인하였다.The changes of PC1 and PC2 in white ginseng (WG) and red ginseng (RG) were very slight while the swelling ginseng (PG) was similar to PC1 in air and PC2 in comparison with red ginseng there was. From the results of FIG. 1, it can be seen that the air having no flavor is located on the right side of PC1 as a control, and that the more fragrance is stronger as it moves to the left, and the white ginseng and red ginseng show similar intensity intensity patterns, The intensity of fragrance was weaker than that of white ginseng and red ginseng. It was confirmed that the fragrance component of ginseng can be reduced through the puffing process.
시험예Test Example 3. 팽화 인삼의 기호도 개선평가 3. Evaluation of improvement of preference of puffed ginseng
백삼, 홍삼, 팽화 인삼의 향기성분을 GC/MSD를 이용하여 분석한 결과 백삼은 67개의 peak가 분리되었고, 홍삼은 86개, 팽화인삼은 94개의 peak이 분리되었다(표 2). 세가지 처리군을 비교한 결과 백삼에서 강하게 분리되었던 향기성분의 peak들이 팽화 인삼에서 감소한 경향을 나타내었으며, 팽화로 인한 다른 향이 생성되어 분리 peak가 증가하게 되었다.Analysis of fragrance components of white ginseng, red ginseng, and puffed ginseng by GC / MSD revealed 67 peaks of white ginseng, 86 of red ginseng, and 94 peaks of expanded ginseng (Table 2). As a result of comparing the three treatment groups, the peaks of fragrant components which were strongly separated from white ginseng showed a tendency to decrease in expanded ginseng, and other fragrance due to puffing was generated and the separation peak was increased.
팽화 인삼의 향기 성분분석 결과 pyrazine, methyl pyraazine 등의 pyrazine계, furfural, methyl furfural 등의 furfural계, 그 밖의 aldehyde류가 생성되며 이것은 가열에 의해 인삼내부의 당과 아미노산 드잉 Mailard 반응이 일어나 위와 같은 성분이 생성된 것으로 사료된다. 이러한 pyrazine계, furfural계 및 aldehyde등이 생성됨에 따라 팽화 인삼에 구수하고 달콤한 향을 부여하고 풍부한 풍미를 자게 해주는 것으로 생각된다. Analysis of fragrance components of puffed ginseng showed pyrazine system such as pyrazine, methyl pyraazine, furfural system such as furfural, methyl furfural system and other aldehyde system. Is generated. As pyrazine system, furfural system and aldehyde are produced, it is thought that puffed ginseng is salted and sweet, and rich in flavor.
또한, 팽화 인삼에도 팽화 처리 전 백삼에 함유되어 있던 인삼 향기 성분이 열분해에 의해 모두 파괴되지 않고 일부 잔존해 있음을 확인하였다.Also, it was confirmed that the ginseng fragrance component contained in white ginseng before puffing treatment was not completely destroyed by pyrolysis but partially remained in expanded ginseng.
시험예Test Example 4. 특정 4. Specific 타겟target 유효성분 증진 및 기호도 개선을 위한 천연과실을 이용한 식미효과 증진 방법 개발 Development of a method of enhancing the effect of food using natural fruit for improving the active ingredient and improving the preference
본 실시예에 사용되어진 과일의 특성은 표 3과 같다. 귤, 유자, 매실 과즙의 pH는 각각 3.8, 3.9, 3.4로 조사되어졌으며, 당도와 citric acid 함량은 감귤과 유자보다 매실에서 월등히 높은 함량을 나타내었다.The characteristics of the fruits used in this example are shown in Table 3. The pH of citrus, citron, and plum juice were 3.8, 3.9, and 3.4, respectively. The sugar content and citric acid content were significantly higher in plums than citrus and citron.
시험예Test Example 5. 5. HPLCHPLC 분석 analysis
HPLC 분석조건 확립은 본 발명의 발명자들이 설정한 지표물질 진세노사이드에 대한 분석 방법을 토대로 컬럼 종류 및 다양한 이동상의 분리 양상을 검토하여 표준물질 11종(Rb1, Rb2, Rc, Rd, Re, Rf, Rg1, Rg2(s), Rg3, Rg5, Rh1, F2, Compound K)이 동시 분석 가능한 조건으로 최종 설정하였으며, 표준물질 13종의 HPLC 결과 값은 하기 표 4에 나타내었다.Rb, Rc, Rd, Re, Rf (Rb), Rd, Rd, Rd, Rd, Rd, Rd and Rd were determined based on the analysis method of the column type ginsenosides set by the inventors of the present invention. , Rg1, Rg2 (s), Rg3, Rg5, Rh1, F2, Compound K) were finally set under the condition that simultaneous analysis was possible. HPLC results of 13 kinds of standard substances are shown in Table 4 below.
분석은 HPLC Dionex Ultimate 3000 UHPLC(Thermo Scientific Co.)을 이용하였으며, 분석조건은 다음과 같다. 컬럼은 XSelect HSS T3(100 x 2.1mm, 2.5 ㎛, Waters, USA)를 사용하였다. 시료 주입량은 2 ㎕, 204 nm에서 검출하였다. 이동상 A는 3차 초순수 증류수를 사용하였고, 이동상 B는 100% Acetonitrile을 사용하였다. 이동상 B 용액의 농도를 0~10분까지 20%로 유지하고, 39분까지 29%로 서서히 증가시켰으며, 67분까지 41%, 70분까지 47%, 90분까지 71% 농도로 각각 증가시킨 후 95분까지 20% 농도로 감소시켜 115분까지 유지하였다. 용매의 이동속도는 0.3 mL/min로 일정하게 유지 하였다.The analysis was performed using HPLC Dionex Ultimate 3000 UHPLC (Thermo Scientific Co.), and the analysis conditions were as follows. The column was XSelect HSS T3 (100 x 2.1 mm, 2.5 쨉 m, Waters, USA). Sample injection volume was detected at 2 ㎕, 204 nm. Mobile phase A was distilled water of tertiary pure water and mobile phase B was 100% acetonitrile. The concentration of the mobile phase B solution was maintained at 20% from 0 to 10 minutes and gradually increased to 29% until 39 minutes, increased to 41% at 67 minutes, 47% at 70 minutes, and 71% at 90 minutes And then decreased to 20% concentration for up to 95 minutes and maintained for up to 115 minutes. The flow rate of the solvent was kept constant at 0.3 mL / min.
표 5에 나타난 바와 같이, 팽화삼 추출물에 감귤, 매실, 유자즙을 각각 6.25, 12.5, 25, 50% 비율로 첨가하였을 때 Total ginsenoside 함량은 농도에 비례하여 감소하는 경향을 나타내었다. Total ginsenoside 함량 감소는 과일 별로 매실, 유자, 감귤 순이었으며, 전환되어진 개별 ginsenoside 함량의 증가폭은 정반대 순으로 분석되었다. 이는 수삼을 유기산에 미리 침적한 후 증삼하여 제조한 홍삼에서 무처리 홍삼에 비해 ginsenoside Rg3의 함량이 증가하였으며, 유기산 중 citric acid 처리가 가장 우수하였다는 연구보고와 일치하였고, citric acid 처리한 후 제조된 홍삼의 알코올 추출물의 경우에서도 ginsenoside Rg3의 현저한 증가와 함께 Rh2, Rd 함량이 증가하고 상대적으로 Rb1, Rc, Re, Rf, Rg1 함량이 감소되었다는 연구보고를 미루어 볼 때 본 연구결과는 과실별 citric acid 함량의 차이에 기인한 것으로 판단된다.As shown in Table 5, total ginsenoside content tended to decrease in proportion to the concentration when citrus, plum, and citron juice were added at a ratio of 6.25, 12.5, 25, and 50%, respectively. Total ginsenoside content was decreased in the order of plum, citron, and citrus fruits, and the increase in individual ginsenoside contents was analyzed in reverse order. The content of ginsenoside Rg3 was higher than that of untreated red ginseng in red ginseng prepared by preliminarily immersing fresh ginseng in organic acid. The content of ginsenoside Rg3 was higher than that of untreated red ginseng. In the case of alcohol extracts of red ginseng, the content of Rh2, Rd and Rb1, Rc, Re, Rf and Rg1 were decreased with increasing of ginsenoside Rg3. acid content of rice.
PD/PT 비율은 개별 ginsenoside의 전환 차이가 큰 처리구 순으로 증가하는 경향을 나타내었다. 인삼의 기능성 지표성분인 ginsenoside는 구조적인 특성에 따라 Panaxadiol(PD)계와 Panaxatriol(PT)계로 구분되는데, PD계 ginsenoside는 중추신경에 진정효과가 있는 것으로 알려져 있고, 특히, ginsenoside Rg3는 PD계로 혈압의 조절(감소) 등 기능이 보고되고 있다. 하지만, 인삼의 가공 중 열처리 등의 요인은 다른 ginsenoside 성분의 파괴가 현저한 단점으로, 매실 엑기스를 사용하여 다른 유효 ginsenoside 성분의 손실 없이 타겟으로 하는 ginsenoside 함량 증가에 대한 연구를 미루어 볼 때, 일본 타겟의 수출형 기능성 인삼 제품은 매실을 활용하는 것이 유리할 것으로 생각된다.The PD / PT ratios showed a tendency to increase in the order of treatments of individual ginsenosides. Ginsenoside, which is a functional index element of ginseng, is classified into Panaxadiol (PD) and Panaxatriol (PT) based on its structural characteristics. PD ginsenoside is known to have a sedative effect on the central nervous system. In particular, ginsenoside Rg3 is a PD (Decrease) of the blood pressure and the like are reported. However, the heat treatment during the processing of ginseng is a disadvantage that other ginsenoside components are disadvantageously disadvantageous. Taking the study of the increase of ginsenoside content to be targeted without loss of other effective ginsenoside components using plum extract, It is thought that it is advantageous to utilize plum in exported functional ginseng product.
시험예Test Example 6. 6. 전자코를Electronic nose 통한 과실 첨가 Through fruit addition 팽화인삼의Puffed ginseng 기호도 개선평가 Evaluation of preference degree
본 실시예를 통해 제조되어진 팽화삼에서는 Panaginsene, Panaxene, Ginsinsene, Modephene 등 인삼의 특이적 향이 검출되어 기존의 연구결과와 비슷한 경향을 보였다. 일본인들을 대상으로 기호도 조사의 결과 홍삼엑기스의 농도가 높을수록 맛, 냄새, 색깔 등의 평가에서 낮은 점수가 관찰 되었으며, 인삼의 향기와 쓴맛에 대하여 거부감을 느껴 제품을 구입하지 않는 경우가 많은 결과를 보였다. 따라서 팽화삼 추출물의 기호도 개선이 필요하다.Panaxinsene, Panaxene, Ginsinsene, Modephene and the like were detected in the puffed ginseng prepared in this Example, and the ginseng specific fragrance was detected and the results were similar to those of the previous studies. The higher the concentration of red ginseng extract, the lower score was observed in the evaluation of taste, smell, color, etc., and the feeling of rejection against the smell and bitter taste of ginseng was not found. It looked. Therefore, it is necessary to improve the preference of Pengwafan extract.
Citric acid는 식품첨가물로 pH 0.75의 높은 산도를 나타내며, 제품을 개발하는데 있어서 식미에 영향을 줄 뿐 아니라, 많은 양을 섭취하였을 때 거부감을 느낄 수 있는 단점이 있다. 하지만 Citric acid 함유 과실 엑기스를 사용하면 제품의 기능성 성분 및 향미증진 가능할 것으로 생각된다.Citric acid is a food additive with high pH of pH 0.75. It has a disadvantage in that it not only affects the taste in the development of the product, but also the feeling of rejection when it is consumed in large quantities. Citric acid-containing fruit extracts, however, are expected to enhance the functional ingredients and flavor of the product.
팽화삼 추출물에 감귤, 매실, 유자즙을 각각 6.25, 12.5, 25, 50% 비율로 첨가하였을 때 향기변화는 도 3과 같다. 모든 과일 첨가 처리구에서 인삼의 고유 향이 감소되고 과일 첨가 비율이 높을수록 과일별 특유의 향기가 증가하는 것을 확인할 수 있다. 감귤과 유자 처리구에서는 로즈마리, 박하류에서 느낄 수 있는 Camphor, 감귤 고유의 향기인 Citrus로 측정 되었으며, 매실 처리구에서는 회향 Anise로 측정된다.The aroma changes when the citron, plum and citron juice were added at the ratio of 6.25, 12.5, 25, and 50%, respectively, to the extract of Phellinus linteus are shown in FIG. It can be confirmed that the intrinsic fragrance of ginseng is increased with the decrease of the intrinsic fragrance of ginseng in all the fruit addition treatments and the higher the fruit addition ratio. In citrus and yuzu treatments, it is measured with rosemary, Camphor which can be felt in the pudding, Citrus which is the original scent of citrus, and it is measured with fennel Anise in plum treatment.
시험예Test Example 7. 7. 전자혀를Electronic tongue 통한 과실 첨가 Through fruit addition 팽화인삼의Puffed ginseng 기호도 개선평가 Evaluation of preference degree
인삼의 쓴맛을 감소시키기 위한 제조 공정으로 은폐, 차폐, encapsulation, 포접 등이 연구되어졌으며, 최근 제품 생산 기업에서는 cyclodextrin을 이용한 마스킹 방법이 많이 이용되고 있다. In order to reduce the bitter taste of ginseng, concealment, screening, encapsulation and encapsulation have been studied. Recently, cyclodextrin - based masking methods have been widely used in manufacturing enterprises.
전자혀를 이용하여 팽화삼 추출물을 분석한 결과 쓴맛, 단맛, 짠맛을 3요인에 대하여 강하게 측정되었으나, 감귤, 매실, 유자즙을 각각 6.25, 12.5, 25, 50% 비율로 첨가하였을 때 위 3요인이 농도에 비례하여 감소되었으며, 신맛은 증가하였다. 특히, 매실 첨가구에서 농도에 비례하여 일본인이 선호하는 감칠맛이 증가하는 특징을 보였다(도 4). 이상의 결과를 토대로 일본인 기호도에 맞는 인삼 제품을 생산하기 위해서는 팽화삼 추출물에 매실 엑스를 이용한 제품개발이 필요할 것으로 판단된다.The results of the analysis of puffed mushroom extract by using the electronic tongue showed that bitterness, sweetness and salty taste were strongly measured against the three factors. When the citrus, plum, and citron juice were added at the ratio of 6.25, 12.5, 25 and 50% Decreased in proportion to the concentration, and the sour taste increased. Especially, in the plum apricot, the preference of the Japanese was increased in proportion to the concentration (FIG. 4). Based on the above results, it would be necessary to develop a product using plum extract as a puff extract to produce ginseng products suitable for Japanese preference.
과실첨가구의 맛 패턴을 비교하고자 전자혀 분석을 진행하였다. 시료간의 차이는 맛 스코어 변환을 거쳐 12점 척도법으로 수치화하였다. 백삼에 과실추출물(감, 매실, 사과, 유자) 3%를 첨가하여 맛 패턴을 비교한 결과, 매실 첨가구에서 감칠맛과 신맛이 유의적으로 가장 강도가 높았으며, 다른 첨가구와 비교하였을 때 특징적인 맛 패턴을 보였다. 팽화삼에 과실액(3%)을 첨가하여 맛을 비교한 결과, 매실 첨가구에서 감칠맛과 신맛이 가장 증가함은 백삼과 유사한 결과를 보였다(도 5). The electronic tongue analysis was carried out to compare the taste patterns of fruit - added sphere. The differences between the samples were quantified by the 12 point scaling method after the taste score conversion. When 3% of fruit extracts (persimmon, plum, apple, citron) were added to white ginseng to compare their taste patterns, the intensity of sourness and sourness were significantly higher in plums, I showed a taste pattern. As a result of comparing the taste by adding the fruit juice (3%) to the puffed mushrooms, the increase in the richness and sourness of the mushrooms was similar to that of white ginseng (FIG. 5).
Claims (5)
(1) 인삼을 팽화시키는 단계;
(2) 팽화 인삼으로부터 추출물을 제조하는 단계;
(3) 과일 엑기스를 제조하는 단계; 및
(4) 팽화 인삼 추출물 0.1~20중량%, 과일 엑기스 6.25~50중량% 및 잔여의 물을 혼합 및 살균하여 포장하는 단계.A method for manufacturing a ginseng beverage comprising the steps of:
(1) expanding ginseng;
(2) preparing an extract from expanded ginseng;
(3) preparing a fruit extract; And
(4) mixing and sterilizing the remaining ginseng extract by mixing 0.1 to 20% by weight of the ginseng extract, 6.25 to 50% by weight of the fruit extract, and the remaining water.
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