KR20200074703A - Manufacturing method of latte powder using ginseng berry - Google Patents
Manufacturing method of latte powder using ginseng berry Download PDFInfo
- Publication number
- KR20200074703A KR20200074703A KR1020180163397A KR20180163397A KR20200074703A KR 20200074703 A KR20200074703 A KR 20200074703A KR 1020180163397 A KR1020180163397 A KR 1020180163397A KR 20180163397 A KR20180163397 A KR 20180163397A KR 20200074703 A KR20200074703 A KR 20200074703A
- Authority
- KR
- South Korea
- Prior art keywords
- powder
- ginseng
- ginseng berry
- weight
- parts
- Prior art date
Links
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 157
- 241000208340 Araliaceae Species 0.000 title claims abstract description 156
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 156
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 156
- 239000000843 powder Substances 0.000 title claims abstract description 155
- 235000021028 berry Nutrition 0.000 title claims abstract description 117
- 235000015115 caffè latte Nutrition 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 229940107131 ginseng root Drugs 0.000 claims abstract description 25
- 229920001353 Dextrin Polymers 0.000 claims abstract description 20
- 239000004375 Dextrin Substances 0.000 claims abstract description 20
- 235000019425 dextrin Nutrition 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 244000025254 Cannabis sativa Species 0.000 claims description 12
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 12
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 12
- 235000009120 camo Nutrition 0.000 claims description 12
- 235000005607 chanvre indien Nutrition 0.000 claims description 12
- 239000011487 hemp Substances 0.000 claims description 12
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 description 18
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 238000000227 grinding Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 6
- 230000007423 decrease Effects 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 4
- 229930182490 saponin Natural products 0.000 description 4
- 150000007949 saponins Chemical class 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000035807 sensation Effects 0.000 description 3
- 235000019615 sensations Nutrition 0.000 description 3
- 235000015114 espresso Nutrition 0.000 description 2
- 229930182494 ginsenoside Natural products 0.000 description 2
- 229940089161 ginsenoside Drugs 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- PWAOOJDMFUQOKB-WCZZMFLVSA-N ginsenoside Re Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](O[C@@H]2[C@H]3C(C)(C)[C@@H](O)CC[C@]3(C)[C@@H]3[C@@]([C@@]4(CC[C@@H]([C@H]4[C@H](O)C3)[C@](C)(CCC=C(C)C)O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)C)(C)C2)O[C@H](CO)[C@@H](O)[C@@H]1O PWAOOJDMFUQOKB-WCZZMFLVSA-N 0.000 description 1
- AOGZLQUEBLOQCI-UHFFFAOYSA-N ginsenoside-Re Natural products CC1OC(OCC2OC(OC3CC4(C)C(CC(O)C5C(CCC45C)C(C)(CCC=C(C)C)OC6OC(CO)C(O)C(O)C6O)C7(C)CCC(O)C(C)(C)C37)C(O)C(O)C2O)C(O)C(O)C1O AOGZLQUEBLOQCI-UHFFFAOYSA-N 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
- A23C9/1546—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres in powdered, granulated or dried solid form
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 진생베리를 이용한 라떼 분말 제조방법에 관한 것으로, 맛과 영양성분을 다량 함유하고 있는 라떼 분말 제조방법에 관한 것이다.The present invention relates to a method for producing latte powder using ginseng berry, and to a method for preparing latte powder containing a large amount of taste and nutrients.
라떼란 뜨거운 우유를 탄 에스프레소 커피를 뜻하며, 에스프레소 뿐만 아니라 다양한 첨가물이 추가되어 판매되고 있는 실정이다.Latte refers to espresso coffee with hot milk, and various additives are sold as well as espresso.
한편, 인삼열매는 3년 이상된 인삼으로부터 볼 수 있는 열매로 3년생은 열매가 너무 작아 수확하기 힘들고, 5년 이상에서는 뿌리를 키우기 위해 꽃대를 잘라내기 때문에 4년생 인삼에서만 수확할 수 있다. 인삼열매는 주름개선, 피부탄력을 유지하는데 도움을 주는 것으로 알려져 있어 인삼 잎과 함께 차로 널리 이용되어 왔다.On the other hand, ginseng fruit is a fruit that can be seen from ginseng that is more than 3 years old, and 3 years old fruit is too small to be harvested. Ginseng fruit has been widely used as a tea with ginseng leaves because it is known to help improve wrinkles and maintain skin elasticity.
특히, 인삼 열매의 핵심 영양소인 사포닌(진세노사이드)이 우리가 먹어왔던 인삼 뿌리보다 풍부하다는 결과들이 보고되고 있으며, 인삼의 핵심 영양소인 사포닌이 인삼근 보다 2~6배 정도 많으며 인삼근에는 거의 존재하지 않는 진세노사이드 Re의 함량이 특이적으로 높아 인삼근과는 다른 생리활성을 나타낸다.In particular, it has been reported that saponin (ginsenoside), the core nutrient of ginseng fruit, is richer than the root of ginseng that we have eaten, and saponin, the core nutrient of ginseng, is 2-6 times more than ginseng root, and almost The non-existent ginsenoside Re content is specifically high, showing a different physiological activity than ginseng root.
그러나 인삼열매는 영양학적 측면에서나 기능적인 측면에서 모두 우수하지만 이용면에서는 액기스 등으로 활용 방법이 극히 적었다.However, ginseng fruit is excellent in both nutritional and functional aspects, but in terms of use, it has very few methods of use as extracts.
상술한 문제점을 해결하기 위한 것으로, 소비자들이 보다 쉽게 섭취할 수 있는 진생베리를 이용한 라떼 분말 제조방법을 제공하는 것이다.In order to solve the above-mentioned problems, it is to provide a method for producing latte powder using ginseng berry, which can be more easily consumed by consumers.
상술한 목적을 달성하기 위한 것으로, 본 발명인 진생베리를 이용한 라떼 분말 제조방법은 진생베리를 24시간 동안 물에 불리는 1단계와, 불린 상기 진생베리를 볶는 제 2단계와, 볶은 상기 진생베리를 분쇄하여 진생베리 분말을 제조하는 제 3단계와, 분쇄한 상기 진생베리분말, 인심뿌리분말, 인삼잎분말, 설탕, 마분말, 덱스트린을 혼합하는 제 4단계를 포함하여 구성되는 것을 특징으로 한다.In order to achieve the above object, the method for producing latte powder using ginseng berry according to the present invention includes the first step of soaking ginseng berry in water for 24 hours, the second step of roasting the so-called ginseng berry, and grinding the roasted ginseng berry It characterized in that it comprises a third step of preparing the ginseng berry powder, and the fourth step of mixing the ground ginseng berry powder, inseam root powder, ginseng leaf powder, sugar, chip powder, dextrin.
상기 제 2단계에서, 불린 상기 진생베리를 180℃에서 40분 동안 볶는 것을 특징으로 한다.In the second step, the so-called ginseng berry is roasted at 180° C. for 40 minutes.
상기 제 3단계에서, 볶은 상기 진생베리를 160메시의 크기로 분쇄하는 것을 특징으로 한다.In the third step, the roasted ginseng berry is characterized in that it is ground to a size of 160 mesh.
상기 제 4단계에서, 상기 진생베리분말 0.05중량부, 인삼뿌리분말 3.15중량부, 인삼잎분말 1.8중량부, 설탕 75중량부, 마분말 15중량부, 덱스트린 5중량부를 혼합하는 것을 특징으로 한다.In the fourth step, 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of powder, and 5 parts by weight of dextrin.
본 발명에 의한 진생베리를 이용한 라떼 분말 제조방법에서는 다음과 같은 효과가 있다.In the latte powder manufacturing method using ginseng berry according to the present invention has the following effects.
현대인의 기호도가 높고 맛과 기능성을 극대화한 라떼 분말을 제공하는 효과가 있다.It has the effect of providing latte powder that maximizes taste and functionality of modern people with high preference.
진생베리의 활용 방법이 적었으나 본 발명을 통해 진생베리의 활용도를 다각화 할 수 있으며, 다양한 수익창출을 기대할 수 있는 효과가 있다.Although the method of using ginseng berry was small, the present invention can diversify the utilization of ginseng berry, and it is expected to generate various profits.
도 1은 본 발명에 의한 진생베리를 이용한 라떼 분말 제조방법을 나타낸 순서도.1 is a flow chart showing a method for producing latte powder using ginseng berry according to the present invention.
이하, 본 발명에 의한 진생베리를 이용한 라떼 분말 제조방법의 바람직한 실시예가 첨부된 도면을 참고하여 상세하게 설명한다.Hereinafter, a preferred embodiment of the method for preparing latte powder using ginseng berry according to the present invention will be described in detail with reference to the accompanying drawings.
본 발명인 진생베리를 이용한 라떼 분말 제조방법은, 진생베리를 24시간 동안 물에 불리는 1단계(S1)와, 불린 상기 진생베리를 볶는 제 2단계(S2)와, 볶은 상기 진생베리를 분쇄하여 진생베리 분말을 제조하는 제 3단계(S3)와, 분쇄한 상기 진생베리분말, 인심뿌리분말, 인삼잎분말, 설탕, 마분말, 덱스트린을 혼합하는 제 4단계(S4)로 구성된다.The method for preparing latte powder using ginseng berry according to the present invention is a step 1 (S1) in which ginseng berry is called in water for 24 hours, a second step (S2) of roasting the ginseng berry called, and pulverized the ginseng berry that has been roasted. Consists of a third step (S3) of preparing a berry powder, and a fourth step (S4) of mixing the ground ginseng berry powder, inseam root powder, ginseng leaf powder, sugar, hemp powder, and dextrin.
먼저, 제 1단계(S1)는 진생베리를 물에 불린다. 구체적으로는 상기 진생베리를 24시간 동안 물에 불린다. 상기 진생베리는 딱딱하여 분쇄하기 어렵기 때문에 물에 불려서 사용하는 것이 바람직하다.First, the first step (S1) is called ginseng berry in water. Specifically, the ginseng berry is soaked in water for 24 hours. Since the ginseng berry is hard and difficult to crush, it is preferable to use it by soaking in water.
여기서 상기 진생베리를 24시간 미만으로 불리는 경우, 진생베리가 충분히 물에 불려지지 않아 여전히 분쇄하기 어렵고, 24시간 초과하여 불리는 경우 이미 진생베리가 충분히 불려진 상태이기 때문에 불필요한 작업시간으로 효율성이 떨어진다.Here, if the ginseng berry is called less than 24 hours, the ginseng berry is not sufficiently immersed in water, so it is still difficult to crush, and when called more than 24 hours, the efficiency is reduced due to unnecessary working time because the ginseng berry is already sufficiently swelled.
그리고, 제 2단계(S2)는 불린 상기 진생베리를 볶는다. 구체적으로는 물에 불린 진생베리를 180℃에서 40분 동안 볶는다. 상기 진생베리를 볶아주어 수분을 제거하고 맛과 향을 높여 진생베리의 풍미를 증가시킬 수 있다.Then, in the second step (S2), the so-called ginseng berry is fried. Specifically, stir-fried ginseng berry soaked in water at 180°C for 40 minutes. Roasting the ginseng berry can remove moisture and increase the flavor and aroma to increase the flavor of the ginseng berry.
여기서, 상기 진생베리를 180℃ 미만의 온도에서 볶는 경우, 진생베리의 깊은 맛을 느끼기 어려우며, 180℃ 초과의 온도에서 볶는 경우, 진생베리가 타서 상품성이 떨어지는 문제점이 있다.Here, when the ginseng berry is roasted at a temperature of less than 180°C, it is difficult to feel the deep taste of the ginseng berry, and when roasted at a temperature of more than 180°C, there is a problem that the ginseng berry is burned and the productability is poor.
그리고, 제 3단계(S3)는 볶은 상기 진생베리를 분쇄하여 진생베리분말을 제조한다. 구체적으로 볶은 상기 진생베리를 160메시의 크기로 분쇄한다. 상기 진생베리를 160메시로 분쇄하였을 경우 음료화하여 섭취하였을 때 이물감 없이 섭취할 수 있다.Then, in the third step (S3), the roasted ginseng berry is ground to prepare ginseng berry powder. Specifically, the roasted ginseng berry is ground to a size of 160 mesh. When the ginseng berry is crushed into 160 mesh, it can be consumed without any foreign sensation when ingested as a beverage.
여기서 진생베리를 160메시 미만으로 분쇄하는 경우, 상기 진생베리 분말의 입자가 커서 음료로 섭취하였을 때 이물감이 있어 섭취하기 불편하고, 160메시 초과하여 분쇄하는 경우, 이물감은 없으나 분쇄하는 비용이 과도하게 발생하는 문제점이 있다.Here, when crushing the ginseng berry to less than 160 mesh, the particles of the ginseng berry powder are large and therefore inconvenient to ingest due to the foreign body sensation when ingested as a drink, and when crushing more than 160 mesh, there is no foreign body sensation, but the cost of crushing is excessive There is a problem that occurs.
그리고, 제 4단계(S4)는 상기 진생베리분말, 인삼뿌리분말, 인삼잎분말, 설탕, 마분말, 덱스트린을 혼합한다. 구체적으로 상기 진생베리분말 0.05중량부, 인삼뿌리분말 3.15중량부, 인삼잎분말 1.8중량부, 설탕 75중량부, 마분말 15중량부, 덱스트린 5중량부를 혼합한다.And, in the fourth step (S4), the ginseng berry powder, ginseng root powder, ginseng leaf powder, sugar, hemp powder, and dextrin are mixed. Specifically, 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of hemp powder, and 5 parts by weight of dextrin are mixed.
상기 진생베리분말은 진생베리를 분말로 제조한 것이며, 진생베리는 인삼에 열리는 붉은색 열매로 3년 이상된 인삼으로부터 볼 수 있는 열매로, 사포닌이 인삼보다 2 내지 6배 정도 많으며, 진세노사이드 Re의 함량이 특이적으로 높다.The ginseng berry powder is made of ginseng berry as a powder, and ginseng berry is a red fruit that opens on ginseng and is a fruit that can be seen from ginseng over 3 years old. Saponin is 2 to 6 times more than ginseng, and ginsenoside The Re content is particularly high.
여기서, 진생베리분말이 0.05중량부 미만으로 혼합되는 경우 상기 진생베리의 기능성을 전달하기 어려우며, 0.05중량부 초과하여 혼합되는 경우 상기 진생베리의 맛이 과도하여 기호도가 떨어진다.Here, when the ginseng berry powder is mixed with less than 0.05 parts by weight, it is difficult to deliver the functionality of the ginseng berry, and when it is mixed with more than 0.05 parts by weight, the taste of the ginseng berry is excessive and the preference decreases.
상기 인삼뿌리분말은 인삼뿌리를 분말로 제조한 것이며, 인삼뿌리는 일반적으로 대중에게 알려져 있는 부위로 면역력 강화, 암 예방, 당뇨병 개선 등 다양한 효능을 가지고 있으며 특히 한국의 인삼은 생육조건이 비교적 잘 갖추어져 있어 세계적으로 최적의 품질의 인삼을 재배하고 있다.The ginseng root powder is manufactured from ginseng root as a powder, and ginseng root is a site commonly known to the public, and has various effects such as strengthening immunity, preventing cancer, and improving diabetes. In particular, Korean ginseng has relatively good growth conditions. Therefore, it is cultivating the best quality ginseng in the world.
여기서, 인삼뿌리분말이 3.15중량부 미만으로 혼합되는 경우 상기 인삼뿌리의 기능성을 전달하기 어려우며, 3.15중량부 초과하여 혼합되는 경우 상기 인삼뿌리의 맛이 과도하여 기호도가 떨어진다.Here, when the ginseng root powder is mixed with less than 3.15 parts by weight, it is difficult to deliver the functionality of the ginseng root, and when it is mixed with more than 3.15 parts by weight, the taste of the ginseng root is excessive and the preference decreases.
상기 인삼잎분말은 인삼잎을 분말로 제조한 것이며, 인삼잎은 최근에 효능이 알려지기 시작했으며, 사포닌 함량이 뿌리보다 높고 독성이 없어서 식품의 재료로 사용 가능성이 매우 높다.The ginseng leaf powder is manufactured from ginseng leaves as a powder, and the ginseng leaves have recently begun to be known for their efficacy, and the content of saponin is higher than that of the root and is not toxic, and thus is very likely to be used as a food ingredient.
여기서, 인삼잎분말이 1.8중량부 미만으로 혼합되는 경우 상기 인삼잎의 기능성을 전달하기 어려우며, 1.8중량부 초과하여 혼합되는 경우 상기 인삼잎의 맛이 과도하여 기호도가 떨어진다.Here, when the ginseng leaf powder is mixed in less than 1.8 parts by weight, it is difficult to deliver the functionality of the ginseng leaf, and when it is mixed in excess of 1.8 parts by weight, the taste of the ginseng leaf is excessive and the preference decreases.
상기 설탕은 단맛을 부여하기 위하여 사용되고 미립당을 사용하는 것이 바람직하며, 상기 미립당은 수용성이 좋아 물에 잘 놓고, 다른 원물 분말과 배합이 잘 된다.The sugar is used for imparting a sweet taste, and it is preferable to use fine sugar, and the fine sugar has good water solubility and is well placed in water and well blended with other raw powders.
여기서, 상기 설탕이 75중량부 미만으로 혼합되는 경우 상기 진생베리분말, 인삼뿌리분말, 인삼잎분말의 쓴맛이 과도하고, 75중량부 초과하여 혼합되는 경우 단맛이 과도하여 기호도가 떨어지는 문제점이 있다.Here, when the sugar is mixed to less than 75 parts by weight, the bitter taste of the ginseng berry powder, ginseng root powder, and ginseng leaf powder is excessive, and when mixed in excess of 75 parts by weight, there is a problem that the sweetness is excessive and the preference decreases.
상기 마분말은 마를 분말로 제조한 것이며, 마는 미끈거리는 점액질인 뮤신 성분이 풍부하며 본 발명인 라떼 분말을 음료로 섭취하였을때 점성을 부여한다. 또한 상기 마분말을 추가하여 덱스트린의 첨가 비율을 줄일 수 있으며, 상기 진생베리분말, 인삼뿌리분말, 인삼잎분말과도 잘 어울리고 풍미를 증가시키는 역할을 한다.The hemp powder is made of hemp powder, and hemp is rich in mucin components, which are slippery mucus, and gives viscosity when ingested with the present latte powder as a beverage. In addition, it is possible to reduce the addition ratio of dextrin by adding the above powder, and it also goes well with the ginseng berry powder, ginseng root powder, and ginseng leaf powder and serves to increase flavor.
여기서, 상기 마분말이 15중량부 미만으로 혼합되는 경우 점성이 부족하고, 15중량부 초과하여 혼합되는 경우 점성이 과도하고 마의 맛이 과도하여 기호도가 떨어지는 문제점이 있다.Here, when the powder is mixed with less than 15 parts by weight, the viscosity is insufficient, and when it is mixed with more than 15 parts by weight, the viscosity is excessive and the taste of the hemp is excessive, resulting in poor taste.
상기 덱스트린은 녹말을 산, 열, 효소 등으로 가수분해시킬 때 중간단계에서 생기는 가수분해 산물로 제과의 조합용이나 약품의 부형제 등으로 사용되고 있다.The dextrin is a hydrolysis product produced in an intermediate step when hydrolysis of starch with acid, heat, enzymes, etc., and is used as a combination of confectionery or as an excipient for drugs.
여기서, 상기 덱스트린이 5중량부 미만으로 혼합되는 경우 부형제로의 역할을 하지 못하며, 5중량부 초과하여 혼합되는 경우 상기 진생베리분말, 인삼뿌리분말, 인삼잎분말, 마분말의 효능이 미치는 것을 방해한다.Here, when the dextrin is mixed in an amount of less than 5 parts by weight, it does not serve as an excipient, and when it is mixed in an amount exceeding 5 parts by weight, the effect of the ginseng berry powder, ginseng root powder, ginseng leaf powder, and hemp powder is prevented. do.
본 발명에 의한 진생베리를 이용한 라떼 분말 제조방법으로 제조된 라떼 분말은 우유 또는 물과 혼합하여 섭취할 수 있다.The latte powder prepared by the method for preparing latte powder using ginseng berry according to the present invention can be consumed by mixing with milk or water.
이하, 본 발명에 의한 진생베리를 이용한 라떼 분말 제조방법에 대한 실험내용을 구체적으로 설명한다.Hereinafter, the details of the experiment on the method for preparing latte powder using ginseng berry according to the present invention will be described in detail.
1. 관능평가 - 11. Sensory evaluation-1
본 발명에 의한 진생베리를 이용한 라떼 분말 제조방법을 실시한 실시예를 기초로 자세하게 설명한다. 라떼 분말의 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 맞는 적합한 훈련을 시킨 후에 관능평가를 하였다. 관능평가 항목은 라떼 분말의 맛, 향, 색으로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법(likert scla)으로 실시하였다.It will be described in detail on the basis of an embodiment in which a method for producing latte powder using ginseng berry according to the present invention. In order to compare the quality characteristics of latte powder, a sensory evaluation was conducted after appropriate training suitable for the purpose of this experiment by a graduate student of food engineering, who was recognized as an inspector. The sensory evaluation items were performed by a 9-point scale (likert scla), which evaluates to 9 points for a very good taste, aroma, and color of a latte powder, and 1 point for a very bad one.
[비교예 1][Comparative Example 1]
비교예 1은 물에 불린 진생베리를 분쇄하여 라떼 분말을 제조하였다.In Comparative Example 1, latte powder was prepared by grinding ginseng berry soaked in water.
[실시예 1][Example 1]
실시예 1은 물에 불린 진생베리를 190℃에서 40분 동안 볶은 다음 분쇄하여 라떼분말을 제조하였다.In Example 1, latte powder was prepared by frying ginseng berry soaked in water at 190°C for 40 minutes, followed by grinding.
[실시예 2][Example 2]
실시예 2는 물에 불린 진생베리를 185℃에서 40분 동안 볶은 다음 분쇄하여 라떼분말을 제조하였다.Example 2 was prepared by roasting ginseng berry soaked in water at 185°C for 40 minutes and then pulverizing to prepare a latte powder.
[실시예 3][Example 3]
실시예 3은 물에 불린 진생베리를 180℃에서 40분 동안 볶은 다음 분쇄하여 라떼분말을 제조하였다.In Example 3, latte powder was prepared by frying ginseng berry soaked in water at 180° C. for 40 minutes, followed by grinding.
[실시예 4][Example 4]
실시예 4는 물에 불린 진생베리를 175℃에서 40분 동안 볶은 다음 분쇄하여 라떼분말을 제조하였다.In Example 4, latte powder was prepared by frying ginseng berry soaked in water at 175° C. for 40 minutes, followed by grinding.
[실시예 5][Example 5]
실시예 5는 물에 불린 진생베리를 170℃에서 40분 동안 볶은 다음 분쇄하여 라떼분말을 제조하였다.In Example 5, latte powder was prepared by roasting ginseng soaked in water at 170° C. for 40 minutes, followed by grinding.
상술한 표 1에 따르면, 비교예 1에 비해 실시예 1 내지 실시예 5에서와 같이 진생베리를 볶는 과정을 추가하여 진생베리의 풍미가 증가되는 것을 확인할 수 있다. 실시예 1 및 실시예 2에서는 온도가 과도하게 높아 진생베리가 타는 문제점이 있고, 실시예 4 및 실시예 5는 진생베리의 깊은 맛을 느끼기 어려웠다.According to the above Table 1, it can be seen that the flavor of the ginseng berry is increased by adding the process of roasting the ginseng berry as in Examples 1 to 5 compared to Comparative Example 1. In Example 1 and Example 2, the temperature is excessively high, so there is a problem that ginseng berry burns, and Examples 4 and 5 have difficulty in feeling the deep taste of ginseng berry.
실시예 3에서와 같은 온도에서 진생베리를 볶는 경우 풍미가 증가하여 맛, 향 그리고 색이 전반적으로 우수한 라떼 분말을 얻을 수 있는 것을 확인할 수 있다.When the ginseng berry is fried at the same temperature as in Example 3, it can be confirmed that the flavor is increased so that a latte powder with excellent taste, aroma, and color can be obtained.
2. 관능평가 - 22. Sensory evaluation-2
본 발명에 의한 진생베리를 이용한 라떼 분말 제조방법을 실시한 실시예를 기초로 자세하게 설명한다. 라떼 분말의 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 맞는 적합한 훈련을 시킨 후에 관능평가를 하였다. 관능평가 항목은 라떼 분말의 맛, 향, 색으로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법(likert scla)으로 실시하였다.It will be described in detail on the basis of an embodiment in which a method for producing latte powder using ginseng berry according to the present invention. In order to compare the quality characteristics of latte powder, a sensory evaluation was conducted after appropriate training suitable for the purpose of this experiment by a graduate student of food engineering, who was recognized as an inspector. The sensory evaluation items were performed by a 9-point scale (likert scla), which evaluates to 9 points for a very good taste, aroma, and color of a latte powder, and 1 point for a very bad one.
[실시예 6][Example 6]
실시예 6은 물에 불린 진생베리를 180℃에서 40분 동안 볶은 다음 분쇄하여 진생베리분말을 제조한다. 상기 진생베리분말 0.05중량부, 인삼뿌리분말 3.15중량부, 인삼잎분말 1.8중량부, 설탕 75중량부, 마분말 25중량부, 덱스트린 5중량부를 혼합하여 라떼 분말을 제조하였다.Example 6 prepared ginseng berry powder by frying ginseng berry soaked in water at 180° C. for 40 minutes and then grinding. Latte powder was prepared by mixing 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 25 parts by weight of powder and 5 parts by weight of dextrin.
[실시예 7][Example 7]
실시예 7은 물에 불린 진생베리를 180℃에서 40분 동안 볶은 다음 분쇄하여 진생베리분말을 제조한다. 상기 진생베리분말 0.05중량부, 인삼뿌리분말 3.15중량부, 인삼잎분말 1.8중량부, 설탕 75중량부, 마분말 20중량부, 덱스트린 5중량부를 혼합하여 라떼 분말을 제조하였다.Example 7 prepared ginseng berry powder by frying ginseng berry soaked in water at 180° C. for 40 minutes, followed by grinding. Latte powder was prepared by mixing 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 20 parts by weight of powder, and 5 parts by weight of dextrin.
[실시예 8][Example 8]
실시예 8은 물에 불린 진생베리를 180℃에서 40분 동안 볶은 다음 분쇄하여 진생베리분말을 제조한다. 상기 진생베리분말 0.05중량부, 인삼뿌리분말 3.15중량부, 인삼잎분말 1.8중량부, 설탕 75중량부, 마분말 15중량부, 덱스트린 5중량부를 혼합하여 라떼 분말을 제조하였다.In Example 8, ginseng berry soaked in water was roasted at 180° C. for 40 minutes, and then pulverized to prepare ginseng berry powder. Latte powder was prepared by mixing 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of powder, and 5 parts by weight of dextrin.
[실시예 9][Example 9]
실시예 9는 물에 불린 진생베리를 180℃에서 40분 동안 볶은 다음 분쇄하여 진생베리분말을 제조한다. 상기 진생베리분말 0.05중량부, 인삼뿌리분말 3.15중량부, 인삼잎분말 1.8중량부, 설탕 75중량부, 마분말 10중량부, 덱스트린 5중량부를 혼합하여 라떼 분말을 제조하였다.In Example 9, ginseng berry soaked in water was roasted at 180° C. for 40 minutes and then pulverized to prepare ginseng berry powder. Latte powder was prepared by mixing 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 10 parts by weight of powder, and 5 parts by weight of dextrin.
[실시예 10][Example 10]
실시예 10은 물에 불린 진생베리를 180℃에서 40분 동안 볶은 다음 분쇄하여 진생베리분말을 제조한다. 상기 진생베리분말 0.05중량부, 인삼뿌리분말 3.15중량부, 인삼잎분말 1.8중량부, 설탕 75중량부, 마분말 5중량부, 덱스트린 5중량부를 혼합하여 라떼 분말을 제조하였다.Example 10 prepared ginseng berry powder by frying ginseng berry soaked in water at 180° C. for 40 minutes and then grinding. Latte powder was prepared by mixing 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 5 parts by weight of powder, and 5 parts by weight of dextrin.
상술한 표 2에 따르면, 실시예 6 및 실시예 7은 점성이 과도하고 마의 맛이 많이 나기 때문에 섭취하였을 때 기호도가 떨어진다. 실시예 9 및 실시예 10은 풍미가 적고 음료로 섭취하였을 경우 점성이 부족하여 음료가 묽어지는 문제점이 있다.According to Table 2 described above, Example 6 and Example 7 are too viscous and have a high taste of hemp, so the preference decreases when ingested. Examples 9 and 10 have a problem in that the flavor is insufficient and the beverage becomes thin due to insufficient viscosity when consumed as a beverage.
실시예 8의 경우, 마분말과 인삼분말이 잘 어우러지고 점성을 부여해주며 맛, 향 그리고 색이 우수한 라떼 분말을 제조할 수 있는 것을 확인할 수 있다.In the case of Example 8, it can be confirmed that a latte powder having a good blend of hemp powder and ginseng powder, imparting viscosity, and having excellent taste, aroma and color.
3. 관능평가 - 33. Sensory evaluation-3
본 발명에 의한 진생베리를 이용한 라떼 분말 제조방법을 실시한 실시예를 기초로 자세하게 설명한다. 라떼 분말의 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 맞는 적합한 훈련을 시킨 후에 관능평가를 하였다. 관능평가 항목은 라떼 분말의 맛, 향, 색으로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법(likert scla)으로 실시하였다.It will be described in detail on the basis of an embodiment in which a method for producing latte powder using ginseng berry according to the present invention. In order to compare the quality characteristics of latte powder, a sensory evaluation was conducted after appropriate training suitable for the purpose of this experiment by a graduate student of food engineering, who was recognized as an inspector. The sensory evaluation items were performed by a 9-point scale (likert scla), which evaluates to 9 points for a very good taste, aroma, and color of a latte powder, and 1 point for a very bad one.
[비교예 2][Comparative Example 2]
비교예 2는 인삼뿌리분말 3.15중량부, 인삼잎분말 1.8중량부, 설탕 75중량부, 마분말 15중량부, 덱스트린 5중량부를 혼합하여 라떼 분말을 제조하였다.In Comparative Example 2, latte powder was prepared by mixing 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of hemp powder, and 5 parts by weight of dextrin.
[실시예 11][Example 11]
실시예 11은 물에 불린 진생베리를 180℃에서 40분 동안 볶은 다음 분쇄하여 진생베리분말을 제조한다. 상기 진생베리분말 0.04중량부, 인삼뿌리분말 3.15중량부, 인삼잎분말 1.8중량부, 설탕 75중량부, 마분말 15중량부, 덱스트린 5중량부를 혼합하여 라떼 분말을 제조하였다.In Example 11, ginseng berry soaked in water was roasted at 180° C. for 40 minutes and then pulverized to prepare ginseng berry powder. Latte powder was prepared by mixing 0.04 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of powder, and 5 parts by weight of dextrin.
[실시예 12][Example 12]
실시예 12는 물에 불린 진생베리를 180℃에서 40분 동안 볶은 다음 분쇄하여 진생베리분말을 제조한다. 상기 진생베리분말 0.05중량부, 인삼뿌리분말 3.15중량부, 인삼잎분말 1.8중량부, 설탕 75중량부, 마분말 15중량부, 덱스트린 5중량부를 혼합하여 라떼 분말을 제조하였다.In Example 12, ginseng berry soaked in water was roasted at 180° C. for 40 minutes and then pulverized to prepare ginseng berry powder. Latte powder was prepared by mixing 0.05 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of powder, and 5 parts by weight of dextrin.
[실시예 13][Example 13]
실시예 13은 물에 불린 진생베리를 180℃에서 40분 동안 볶은 다음 분쇄하여 진생베리분말을 제조한다. 상기 진생베리분말 0.06중량부, 인삼뿌리분말 3.15중량부, 인삼잎분말 1.8중량부, 설탕 75중량부, 마분말 15중량부, 덱스트린 5중량부를 혼합하여 라떼 분말을 제조하였다.In Example 13, ginseng berry soaked in water was roasted at 180° C. for 40 minutes and then pulverized to prepare ginseng berry powder. Latte powder was prepared by mixing 0.06 parts by weight of the ginseng berry powder, 3.15 parts by weight of ginseng root powder, 1.8 parts by weight of ginseng leaf powder, 75 parts by weight of sugar, 15 parts by weight of powder, and 5 parts by weight of dextrin.
상술한 표 3에 따르면, 비교예 2와 비교하여 실시예 11 내지 실시예 13은 진생베리분말이 추가되어 깊은 맛을 느낄 수 있었고, 특히 진생베리의 색깔로 인해 붉은색을 띠게 된다.According to the above Table 3, compared to Comparative Example 2, Examples 11 to 13 were able to feel the deep taste by adding ginseng berry powder, and in particular, due to the color of the ginseng berry, it becomes reddish.
실시예 11에서는 진생베리분말의 양이 적어 색깔이 옅은 반면, 실시예 12 및In Example 11, the amount of ginseng berry powder is small, so the color is light, while Example 12 and
실시예 13은 조금 더 짙은 색을 나타내고 실시예 12와 실시예 13은 색감에서는 차이가 없는 것으로 나타났다.Example 13 showed a slightly darker color, and Example 12 and Example 13 showed no difference in color.
실시예 12의 경우, 전반적으로 재료의 맛이 어우러지고 붉은색을 띠어 맛, 향 그리고 색에서 기호도가 높은 라떼 분말을 제조할 수 있는 것을 확인할 수 있다.In the case of Example 12, it can be seen that overall, the taste of the ingredients is harmonized and has a red color, so that a latte powder with high preference in taste, aroma, and color can be prepared.
이와 같이, 상술한 본 발명의 기술적 구성은 본 발명이 속하는 기술분야의 당업자가 본 발명의 그 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.As described above, it will be understood that the above-described technical configuration of the present invention can be implemented in other specific forms by those skilled in the art to which the present invention pertains without changing the technical spirit or essential characteristics of the present invention.
그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타나며, 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, the above-described embodiments are to be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims It should be construed that any altered or modified form derived from the equivalent concept is included in the scope of the present invention.
S1 : 진생베리를 물에 불리는 단계
S2 : 진생베리를 볶는 단계
S3 : 진생베리를 분쇄하는 단계
S4 : 진생베리와 부재료를 넣고 혼합하는 단계S1: Step called ginseng berry in water
S2: Stir-fried ginseng berry
S3: Step of crushing ginseng berry
S4: Step of adding ginseng berry and subsidiary material and mixing
Claims (4)
불린 상기 진생베리를 볶는 제 2단계;
볶은 상기 진생베리를 분쇄하여 진생베리 분말을 제조하는 제 3단계;
분쇄한 상기 진생베리분말, 인심뿌리분말, 인삼잎분말, 설탕, 마분말, 덱스트린을 혼합하는 제 4단계;를 포함하여 구성되는 것을 특징으로 하는 진생베리를 이용한 라떼 분말 제조방법.Stage 1, called ginseng berry, in water for 24 hours;
A second step of frying the so-called ginseng berry;
A third step of pulverizing the roasted ginseng berry to prepare ginseng berry powder;
The fourth step of mixing the pulverized ginseng berry powder, inseam root powder, ginseng leaf powder, sugar, hemp powder, dextrin; Latte powder production method using ginseng berry characterized in that it comprises.
상기 제 2단계에서,
불린 상기 진생베리를 180℃에서 40분 동안 볶는 것을 특징으로 하는 진생베리를 이용한 라떼 분말 제조방법.According to claim 1,
In the second step,
Method for producing latte powder using ginseng berry, characterized in that the so-called ginseng berry is roasted at 180°C for 40 minutes.
상기 제 3단계에서,
볶은 상기 진생베리를 160메시의 크기로 분쇄하는 것을 특징으로 하는 진생베리를 이용한 라떼 분말 제조방법.According to claim 1,
In the third step,
Method for producing latte powder using ginseng berry, characterized in that the roasted ginseng berry is ground to a size of 160 mesh.
상기 제 4단계에서,
상기 진생베리분말 0.05중량부, 인삼뿌리분말 3.15중량부, 인삼잎분말 1.8중량부, 설탕 75중량부, 마분말 15중량부, 덱스트린 5중량부를 혼합하는 것을 특징으로 하는 진생베리를 이용한 라떼 분말 제조방법.
According to claim 1,
In the fourth step,
The ginseng berry powder 0.05 parts by weight, ginseng root powder 3.15 parts by weight, ginseng leaf powder 1.8 parts by weight, sugar 75 parts by weight, 15 parts by weight of powder, 5 parts by weight of dextrin Latte powder production using ginseng berry Way.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180163397A KR102149584B1 (en) | 2018-12-17 | 2018-12-17 | Manufacturing method of latte powder using ginseng berry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180163397A KR102149584B1 (en) | 2018-12-17 | 2018-12-17 | Manufacturing method of latte powder using ginseng berry |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20200074703A true KR20200074703A (en) | 2020-06-25 |
| KR102149584B1 KR102149584B1 (en) | 2020-08-31 |
Family
ID=71400418
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180163397A KR102149584B1 (en) | 2018-12-17 | 2018-12-17 | Manufacturing method of latte powder using ginseng berry |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102149584B1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101416691B1 (en) * | 2013-03-27 | 2014-07-10 | (주)고려원인삼 | Method for manufacturing red ginseng latte |
| KR20150010058A (en) * | 2013-07-18 | 2015-01-28 | 김흥수 | Food material and process using ginseng fruit |
| KR101780892B1 (en) | 2016-02-25 | 2017-09-21 | 경상북도(농업기술원) | Manufacturing process of red-ripe persimmon latte powder used a persimmon |
-
2018
- 2018-12-17 KR KR1020180163397A patent/KR102149584B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101416691B1 (en) * | 2013-03-27 | 2014-07-10 | (주)고려원인삼 | Method for manufacturing red ginseng latte |
| KR20150010058A (en) * | 2013-07-18 | 2015-01-28 | 김흥수 | Food material and process using ginseng fruit |
| KR101780892B1 (en) | 2016-02-25 | 2017-09-21 | 경상북도(농업기술원) | Manufacturing process of red-ripe persimmon latte powder used a persimmon |
Non-Patent Citations (2)
| Title |
|---|
| 네이버 블로그(‘ 인삼 인삼우유쉐이크~~~’,)(https://blog.naver.com/rhkwkdrhkdrh/221230883344, 3-6쪽, 2018.03.17.) 사본 1부.* * |
| 블로그(안동참마/7곡라떼/한끼식사/대용으로으뜸/맛있다, 2018.05.16) * |
Also Published As
| Publication number | Publication date |
|---|---|
| KR102149584B1 (en) | 2020-08-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101658265A (en) | Green tea rice flour and preparing method thereof | |
| CN102318711A (en) | Health-care tea and preparation method thereof | |
| KR102034780B1 (en) | Method for producing bread using apple | |
| CN110973567A (en) | Composite seasoning sauce for stew pan and preparation method and application thereof | |
| KR100892985B1 (en) | Rice paper and method for producing the same | |
| KR100886811B1 (en) | The method of citrus coffee using citrus juice | |
| CN102763741B (en) | Production method and products of brown rice green tea | |
| KR20170054361A (en) | Fermented coffee bean having excellent antioxidant activity and preparation method thereof | |
| KR20190058780A (en) | a functional Lycium chinense Miller korean traditional sweets and cookies making method and the functional Lycium chinense Miller korean traditional sweets and cookies | |
| KR101760692B1 (en) | wine with jujube and manufacturing method thereof | |
| KR20140075317A (en) | Manufacturing method of Korean cookie using plum and Korean cookie using plum manufactured by the same | |
| KR101521017B1 (en) | Preparation Method of Rice Cake Comprising Cirsium setidens namul | |
| KR102149584B1 (en) | Manufacturing method of latte powder using ginseng berry | |
| KR20200064461A (en) | Functional grain syrup and the method making the same | |
| KR102126495B1 (en) | Manufacturing method of rice coffee bean bread | |
| KR102131710B1 (en) | Manufacturing method of blending tea using rice milk | |
| KR20140026716A (en) | A manufacturing method of fried glutinous rice-cake add to chinese matrimony- vine leaf | |
| KR20150069284A (en) | Sugar Free Chocolate Comprising Earl Grey, Chicory Dietary Fiber and Lactic Acid Bacteria | |
| KR20150112435A (en) | Fermented coffee bean having excellent antioxidant activity and preparation method thereof | |
| KR20210012487A (en) | Method for producing aronia seasoning sauce | |
| KR20190110057A (en) | Cornus officinalis rice muffin and method of manufacturing the same | |
| KR102590960B1 (en) | Ginger jam, and manufacturing method thereof | |
| KR102637451B1 (en) | Cookie containing the parsnip and the manufacturing method thereof | |
| KR102538922B1 (en) | Manufacturing method of rice wine lees madeleines and rice wine lees madeleines manufactured by the same | |
| KR102281796B1 (en) | Manufacturing method of Sikhye that can be restorative medicine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |