WO2018066808A1 - Method for preparing puffed ginseng, having improved functionality and palatability, by means of ginseng berries - Google Patents
Method for preparing puffed ginseng, having improved functionality and palatability, by means of ginseng berries Download PDFInfo
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- WO2018066808A1 WO2018066808A1 PCT/KR2017/008832 KR2017008832W WO2018066808A1 WO 2018066808 A1 WO2018066808 A1 WO 2018066808A1 KR 2017008832 W KR2017008832 W KR 2017008832W WO 2018066808 A1 WO2018066808 A1 WO 2018066808A1
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- ginseng
- expanded
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- 235000008434 ginseng Nutrition 0.000 title claims abstract description 149
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 144
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- 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
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- 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
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
Definitions
- the present invention relates to a method for producing expanded ginseng with improved palatability with health functionality.
- Ginseng is a perennial herbaceous herbaceous plant belonging to the Panax of the Araliaceae in terms of plant taxonomy and has long been used as an important herb in herbal medicine.
- Saponins of ginseng have physiological effects such as anticancer activity, antioxidant activity, arteriosclerosis and hypertension prevention, liver function improvement, antifatigue, antistress action, anti-aging, brain activity promotion, anti-inflammatory activity, allergic disease treatment and protein synthesis ability. It is known that Korean red ginseng has excellent physiological activities such as antioxidant, hypotension, alcoholic hyperlipidemia, hypoglycemic action.
- Ginseng is generally divided into white and red ginseng according to the processing method.
- White ginseng refers to dried raw ginseng, which is mined from the field, that is, dried ginseng as it is.
- Red ginseng is steamed and dried and processed with various chemical changes such as saponin modification and amino acid change in the manufacturing process.
- Red ginseng produces saponin components such as ginsenosides Rg2, Rg3, Rh1, and Rh2 which do not exist in ginseng due to the heat applied during the manufacturing process.
- the active ingredients unique to red ginseng are cancer prevention, cancer cell growth suppression, and blood pressure lowering. It can be expected to have excellent pharmacological effects due to excellent neuroprotective and learning ability, antithrombotic action and antioxidant action.
- ginseng products are products extracted with water or other solvents, and active ingredients of ginseng are dissolved in extract products and processed into easy-to-eat forms. However, even if the active ingredient in the red ginseng is extracted through the extraction process, some of the active ingredients remain in the ginseng, so that a large amount of useful human components including ginsenosides are ingested and discarded.
- ginseng Since ginseng is hard to be used as a food because its tissue is hard, it is processed into an extract extracted with water or alcohol, a concentrate concentrated under reduced pressure, or a powder form.
- Korean ginseng is exported worldwide because of its excellent functionality.
- the main export destinations are Japan and China. Recently, the United States and Europe have been in the spotlight as new export destinations.
- Korean ginseng despite its excellent functionality, has a limitation in demand because the general consumer may feel rejected due to the strong earthy aroma and bitter taste.
- an object of the present invention is to provide a method for producing expanded ginseng ginseng has been improved by minimizing carbonization of ginseng and increased body absorption of the active ingredient.
- a method for producing expanded expanded ginseng is provided.
- the step (d) may be carried out at a pressure of 7 to 14kg / cm 2 , and a temperature of 110 to 180 °C.
- step (b) it can be naturally dried at room temperature to adjust the moisture content.
- the ginseng fruit in the step (c) may be powder processed to a particle size of 1.0 to 3.0mm.
- the ginseng and ginseng fruit may be mixed in a weight ratio of 3: 1 to 4: 3.
- the moisture content of the ginseng fruit in the step (c) may be 5.0 to 10.0% by weight relative to the total weight of the ginseng fruit.
- the step of grinding the expanded ginseng there is provided a method for producing puffed ginseng extract comprising the step of extracting the ground ginseng.
- the expanded ginseng prepared by the above method may not only increase the ginsenoside component useful for the human body but also significantly increase the extraction efficiency due to its excellent porosity.
- the preparation method can be performed even under relatively mild conditions, so that carbonization of ginseng and destruction of active ingredients thereof can be minimized.
- FIG. 1 is a schematic diagram illustrating a method of preparing expanded ginseng according to an aspect of the present invention.
- the numerical range includes the numerical values defined in the range. All maximum numerical limits given throughout this specification include all lower numerical limits as if the lower numerical limits were clearly written. All minimum numerical limits given throughout this specification include all higher numerical limitations as if the higher numerical limit were clearly written. All numerical limitations given throughout this specification will include all better numerical ranges within the broader numerical range, as the narrower numerical limitations are clearly written.
- FIG. 1 is a schematic diagram illustrating a method of preparing expanded ginseng according to an aspect of the present invention.
- one aspect of the present invention comprises the steps of (a) supplying moisture to the surface of ginseng; (b) adjusting the moisture content of the ginseng to 5.0 to 20.0 wt% based on the ginseng total weight; (c) mixing the ginseng and ginseng fruit; And (d) swelling at a pressure of 7 to 14 kg / cm 2 and a temperature of 110 to 180 ° C.
- the ginseng is not only commonly used ginseng ( Panax ginseng CA. Meyer ), but also Panax ginseng ( Panax quinquefolium ), Panax Notoginseng ( Panax notoginseng ), Panax japonicum , and Panax ginseng trifolium ) and Himalayan ginseng ( Panax pseudoginseng ) and all kinds of hemp, etc., and the origin, type and form of hemp are not limited.
- the processing form of the ginseng is not limited, for example, ginseng, white ginseng, camphor ginseng, red ginseng, and the like may be used, and regardless of the portion, main ginseng or misam may be used.
- the expanded ginseng manufacturing method may include a step of immersing ginseng in carbonated water as a pretreatment step using carbonated water.
- the puffing refers to a method of instantaneously lowering the pressure at high temperature and high pressure to induce gelatinization of starch in the expanded material, and causing expansion of the volume due to evaporation of moisture.
- the expansion may be a direct expansion method or an indirect expansion method.
- the indirect expansion method may be a product such as cereals, confectionery, meat substitutes, feed, etc. by extrusion molding using heat and shear stress.
- a product such as popcorn or rice jungjeong may be manufactured by directly applying heat and pressure in a closed space.
- Applying high pressure and heat to a particular material can impart porosity as the tissue structure expands by swelling and gelatinization of the tissue in the material.
- the Mailliard reaction causes browning of the material, and the flavor may be increased due to volatile substances such as formic acid, acetaldehyde, formaldehyde and glyoxal.
- ginseng may increase in water-soluble solid content and change in various components by reactions such as decomposition, synthesis, and condensation.
- reducing sugars and nitrogen compounds may promote browning reaction by heat treatment, and enhance flavor and taste.
- browning material produced in ginseng may have a strong antioxidant activity against the rancidity of lipids, so the preservation of ginseng may be improved.
- step (a) it can supply water to the surface of ginseng, in the step (b) it can be adjusted to 5.0 to 20.0% by weight of the ginseng moisture content relative to the ginseng total weight.
- the method of supplying moisture to the ginseng is not particularly limited, and may be supplied to the surface by immersing in water for a predetermined time or spraying.
- the expansion process is performed under conditions of high temperature and high pressure, so that the original characteristics of ginseng may be altered by carbonization. Therefore, by maintaining a certain level of moisture in the ginseng can minimize the change in the active ingredient due to heat or pressure.
- the expansion efficiency may decrease or carbonization of the ginseng tissue may increase, thereby supplying moisture and maintaining the ginseng moisture content at a predetermined level or more.
- step (b) it can be naturally dried at room temperature to control the moisture content.
- the moisture content is reduced by directly applying heat to the ginseng, the pharmacological component may be destroyed by heat, and thus, the natural dryness at room temperature may be minimized to negatively affect the commerciality of the expanded ginseng.
- the ginseng and ginseng fruit may be mixed in the step (c), 7 to 14kg / cm 2 in the step (d) At a pressure of and a temperature of 110 to 180 ° C.
- Ginsenoside a representative physiologically active ingredient of ginseng, is distributed evenly in the ground and underground parts of ginseng, and it is known that ginsenoside content and composition are different depending on the parts such as ginseng root, ginseng leaf and ginseng fruit. .
- the ginseng fruit has been reported to have better antidiabetic efficacy than ginseng roots due to the content and content of ginsenosides different from the ginseng roots that are commonly eaten (Dey L. et al., Phytomedicine, 10; 600-605, 2003). .
- the expansion process of ginseng had a problem that the taste and functionality are degraded by the carbonization phenomenon caused by high temperature and high pressure, but the problem can be minimized by performing the expansion process with the ginseng fruit.
- the ginseng When the ginseng is carbonized with the ginseng fruit, degeneration of the active ingredient and saponin due to an increase in pressure and temperature can be suppressed.
- the ginseng fruit contains a large amount of active ingredients that do not exist in the ginseng root, and interacts with the ginseng tissue during the expansion process, so the health functionality of the expanded ginseng may be significantly improved by an additive effect.
- the ginseng fruit may be powder processed to a particle size of 1.0 to 3.0mm.
- the ginseng fruit is crushed to a predetermined particle size and swelled together, the area in contact with the surface of the ginseng may be widened, thereby maximizing the expansion effect. If the particle size of the ginseng fruit is less than 1.0mm, nutrients can be destroyed by heat or external force during the grinding process, and if the particle size of the ginseng fruit is more than 3.0mm, the contact area decreases, thereby reducing the desired technical effect. .
- the ginseng and ginseng fruit may be mixed in a weight ratio of 3: 1 to 4: 3, the moisture content of the ginseng fruit may be 5.0 to 10.0% by weight relative to the total weight of the ginseng fruit.
- the mixing ratio of the ginseng is too high may not properly implement the expansion effect, when the ginseng fruit is mixed in a large amount the expansion efficiency is lowered and the technical effect according to the addition amount may not be implemented, the cost efficiency may be lowered.
- the moisture content of the ginseng fruit is less than 5.0% by weight, carbonization of the ginseng may be increased so that the puffing aid effect may not be properly implemented, and when the moisture content is more than 10.0% by weight, the expansion efficiency may be lowered, thereby decreasing productivity. have.
- Another aspect of the present invention comprises the steps of grinding the expanded ginseng; And it provides a method for producing puffed ginseng extract comprising the step of extracting the ground ginseng.
- the expanded ginseng can be shortened the extraction time of the active ingredient because the tissue is porous by the expansion, and the content of ginsenosides useful for the human body can be increased and the bitter taste peculiar to ginseng or red ginseng can be removed.
- the extract refers to a solvent in which an active ingredient contained in the extract material is transferred by contacting a solvent and an extract material under specific conditions, and extracting a component dissolved in a solvent from a natural product using water or an organic solvent. It may include all of the specific components, such as those obtained by extracting only specific components such as oil.
- the kind of solvent is not particularly limited, and various solvents may be used as necessary.
- the expanded ginseng extract may be extracted with one or more solvents selected from the group consisting of water, lower alcohols having 1 to 4 carbon atoms, acetone, ethyl acetate, butyl acetate, and 1,3-butylene glycol, and the extraction process
- the solvent may be performed by a conventional method in the art, such as cooling, warming, heating, etc. using the solvent.
- the extract may be prepared by washing the expanded ginseng with water, drying and pulverizing, extracting and filtering for about 1 to 24 hours with a solvent having a volume of 8 to 12 times the weight of each raw material.
- the extract may be obtained in powder form by an additional process such as distillation under reduced pressure or lyophilization, and may also include an extract that has undergone conventional purification.
- the extract may be subjected to various purification methods additionally performed, such as separation using an ultrafiltration membrane having a constant molecular weight cut-off value, separation by various chromatography (manufactured for separation according to size, charge, hydrophobicity, or affinity). It may comprise a fraction obtained through.
- red ginseng Four-year-old dried red ginseng (Korean ginseng) was prepared. The red ginseng was immersed in carbonated water at pH 5.5 for 90 minutes, and the temperature and pressure were maintained at 10 ° C. and 1.0 MPa, respectively.
- the red ginseng was dried so that the water content of about 10.0% by weight at room temperature.
- the red ginseng was put in a preheated rotary expander and heated with a burner to expand and expand the cover of the expander at a pressure of 9 kg / cm 2 and a temperature of 140 to 150 ° C.
- Puffed ginseng was prepared in the same manner as in Example 1 except that the infrared ray was irradiated for 30 minutes before being immersed in carbonated water.
- red ginseng Four-year-old dried red ginseng was immersed in purified water for 30 minutes and dried at room temperature to have a water content of about 10.0% by weight. Thereafter, puffed ginseng was prepared in the same manner as in Example 1, but red ginseng and ginseng fruit (water content 7.0 wt%) ground to a particle size of 2.0 mm were mixed at a weight ratio of 2: 1 to carry out puffing process.
- Puffed ginseng was prepared in the same manner as in Example 1, but the puffed process was performed under relatively relaxed conditions at a pressure of 6 kg / cm 2 and a temperature of 105 to 110 ° C.
- Puffed ginseng was prepared in the same manner as in Example 1, but red ginseng was puffed without further processing without being immersed in carbonated water.
- Expanded ginseng was prepared in the same manner as in Comparative Example 1, but expanded conditions were the same as in Example 4.
- the expanded ginseng of the embodiment is considered to be because the expansion efficiency and the porosity of the tissue is increased by the ginseng fruit added together in the pretreatment process or expansion process to facilitate the penetration of the solvent into the ginseng tissue.
- Example 4 did not decrease the expansion efficiency even under relatively relaxed conditions due to the pretreatment of carbonated water, it was evaluated that the expansion efficiency is remarkably excellent compared to Comparative Examples 1 and 2.
- Extracts based on Examples 1 to 4 significantly increased the content of ginsenoside component relative to the weight.
- Comparative Examples 1 and 2 which were subjected to the expansion process in a conventional manner, contain major saponins (Rb1, Rb2, Rc, Rd, Re, Rf, Rg1) and minor saponins (Rd, Rg3, Rg2, Rh1, Rh2, F1). It was analyzed that Comparative Example 2, which performed the expansion process under mild and mild conditions, had less content of saponin and irradiated Phoninin than Comparative Example 1.
- Example 4 although the expansion process was performed under mild conditions, the expansion efficiency was increased by the pretreatment process using carbonated water, and the content of saponin and irradiated ponin was analyzed at a significantly higher level compared to Comparative Examples 1 and 2.
- Examples 1 to 4 are not only ginsenosides, such as Rh2, Rg3 and Compound K, but also increase the content of ginsenoside metabolite, which is an easily absorbed form. Judging.
- the expanded ginseng according to Examples 1 to 4 has a high ginsenoside content, which is not only excellent in functionality, but also better in taste and aroma than conventional red ginseng extracts, thereby satisfying consumers' preferences as a high-quality ginseng product. You can.
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Abstract
The present invention relates to a method, for preparing puffed ginseng having improved functionality and palatability, comprising the steps of: (a) providing moisture on the surface of ginseng; (b) adjusting the moisture content of the ginseng to be 5.0-20.0 wt % on the basis of the total weight of the ginseng; (c) mixing the ginseng and ginseng berries; and (d) puffing at a predetermined condition.
Description
본 발명은 건강 기능성과 함께 기호성이 개선된 팽화 인삼의 제조 방법에 관한 것이다.The present invention relates to a method for producing expanded ginseng with improved palatability with health functionality.
인삼은 식물 분류학상으로 오갈피나무과(Araliaceae)의 인삼속(Panax)에 속하는 다년생 음지성 초본식물로서 오래 전부터 한방에서 중요한 약재로 사용되었다. 인삼의 사포닌은 항암 작용, 항산화 작용, 동맥경화 및 고혈압 예방, 간기능개선, 항피로, 항스트레스 작용, 노화방지, 두뇌활동 촉진, 항염활성, 알레르기성 질환치료 및 단백질합성 능력의 촉진 등의 생리활성이 있으며, 고려 홍삼은 항산화, 혈압강하, 알코올성 고지혈증 개선, 혈당강하작용 등의 우수한 생리활성을 보유하는 것으로 알려져 있다.Ginseng is a perennial herbaceous herbaceous plant belonging to the Panax of the Araliaceae in terms of plant taxonomy and has long been used as an important herb in herbal medicine. Saponins of ginseng have physiological effects such as anticancer activity, antioxidant activity, arteriosclerosis and hypertension prevention, liver function improvement, antifatigue, antistress action, anti-aging, brain activity promotion, anti-inflammatory activity, allergic disease treatment and protein synthesis ability. It is known that Korean red ginseng has excellent physiological activities such as antioxidant, hypotension, alcoholic hyperlipidemia, hypoglycemic action.
인삼은 일반적으로 가공방법에 따라 백삼과 홍삼으로 구분된다. 백삼은 밭에서 채굴한 가공되지 아니한 인삼 즉, 수삼을 그대로 건조한 것을 지칭하며 홍삼은 수삼을 증숙하여 건조 가공한 것으로 제조과정에서 사포닌 변형과 아미노산 변화 등 여러 화학적인 변화가 수반된다.Ginseng is generally divided into white and red ginseng according to the processing method. White ginseng refers to dried raw ginseng, which is mined from the field, that is, dried ginseng as it is. Red ginseng is steamed and dried and processed with various chemical changes such as saponin modification and amino acid change in the manufacturing process.
홍삼은 제조과정에서 가해지는 열에 의해 인삼에 존재하지 않는 진세노사이드 Rg2, Rg3, Rh1, Rh2 등의 사포닌 성분이 생성되며, 홍삼 특유의 유효 성분은 암예방 작용, 암세포 성장억제 작용, 혈압 강하작용, 뇌신경세포 보호 및 학습능력 개선작용, 항혈전 작용, 항산화 작용 등이 우수하여 탁월한 약리 효능을 기대할 수 있다.Red ginseng produces saponin components such as ginsenosides Rg2, Rg3, Rh1, and Rh2 which do not exist in ginseng due to the heat applied during the manufacturing process.The active ingredients unique to red ginseng are cancer prevention, cancer cell growth suppression, and blood pressure lowering. It can be expected to have excellent pharmacological effects due to excellent neuroprotective and learning ability, antithrombotic action and antioxidant action.
한편, 최근 홍삼의 건강 증진 효과에 대한 수요자들의 관심이 증대되면서, 관련 제품에 대한 개발이 활발하게 이루어지고 있다.Meanwhile, as consumers' interest in the health promotion effect of red ginseng has recently increased, development of related products has been actively performed.
인삼 제품에 있어서 대표적인 제품은 물 또는 타 용매로 추출한 제품으로서, 인삼의 유효 성분이 추출물 제품에 용해되어 취식이 용이한 형태로 가공된다. 그러나, 추출 공정을 통해 홍삼 내의 유효 성분을 추출해내더라도 인삼 내에 일부 유효성분이 추출되지 않고 남아있어 진세노사이드를 비롯한 다량의 인체 유용 성분은 섭취되지 않고 버려질 수 밖에 없다.Representative products of ginseng products are products extracted with water or other solvents, and active ingredients of ginseng are dissolved in extract products and processed into easy-to-eat forms. However, even if the active ingredient in the red ginseng is extracted through the extraction process, some of the active ingredients remain in the ginseng, so that a large amount of useful human components including ginsenosides are ingested and discarded.
인삼은 그 조직이 단단하여 그대로 식품으로 사용하기 어려워 물이나 주정으로 추출한 추출액, 이를 감압 농축한 농축액, 또는 분말 형태로 가공되고 있다.Since ginseng is hard to be used as a food because its tissue is hard, it is processed into an extract extracted with water or alcohol, a concentrate concentrated under reduced pressure, or a powder form.
현재 국내의 고려인삼은 우수한 기능성으로 인해 전세계적으로 수출되고 있다. 주요한 수출 대상국은 일본, 중국 등이며 최근에는 미국이나, 유럽이 새로운 수출 대상국으로 각광받고 있다.At present, Korean ginseng is exported worldwide because of its excellent functionality. The main export destinations are Japan and China. Recently, the United States and Europe have been in the spotlight as new export destinations.
그러나, 고려인삼은 우수한 기능성에도 불구하고 강한 흙의 향과 함께 쓴맛으로 인해 일반 수요자가 거부감을 느낄 수 있어 수요층에 한계가 있다.However, Korean ginseng, despite its excellent functionality, has a limitation in demand because the general consumer may feel rejected due to the strong earthy aroma and bitter taste.
상기 문제점을 해결하고자 인삼에 대한 다양한 가공 방법이 개발되고 있으며 팽화 공정이 적용되기도 하였으나, 팽화 공정은 고온 및 고압의 조건에서 수행되므로 인삼의 탄화로 인해 개별 사포닌 성분이 파괴되는 문제점이 있다.In order to solve the above problems, various processing methods for ginseng have been developed and the expansion process has been applied, but the expansion process is performed under conditions of high temperature and high pressure, so that there is a problem that individual saponin components are destroyed due to carbonization of ginseng.
따라서 생활 수준의 향상과 함께 인삼에 대한 관심이 확산되면서 일반 수요자의 기호성을 충족시킬 수 있는 인삼의 가공 방법에 대한 개발이 요구되고 있다.Therefore, as the interest in ginseng spreads along with the improvement of living standards, development of ginseng processing method that can satisfy the preference of general consumers is required.
본 발명은 전술한 문제점을 해결하기 위해 안출된 것으로, 본 발명의 목적은 인삼의 탄화가 최소화되고 유효 성분의 체내흡수율이 증대되어 기호성이 개선된 팽화 인삼의 제조 방법을 제공하는 것이다.The present invention has been made to solve the above-described problems, an object of the present invention is to provide a method for producing expanded ginseng ginseng has been improved by minimizing carbonization of ginseng and increased body absorption of the active ingredient.
본 발명의 일 측면에 따르면, (a) 인삼의 표면에 수분을 공급하는 단계; (b) 상기 인삼의 수분 함량을 인삼 총 중량 대비 5.0 내지 20.0 중량%로 조절하는 단계; (c) 상기 인삼 및 인삼 열매를 혼합하는 단계; 및 (d) 미리 정해진 조건에서 팽화하는 단계;를 포함하는 팽화 인삼의 제조 방법이 제공된다.According to one aspect of the invention, (a) supplying water to the surface of ginseng; (b) adjusting the moisture content of the ginseng to 5.0 to 20.0 wt% based on the ginseng total weight; (c) mixing the ginseng and ginseng fruit; And (d) expanding under predetermined conditions. A method for producing expanded expanded ginseng is provided.
일 실시예에 있어서, 상기 (d) 단계는 7 내지 14kg/cm2의 압력, 및 110 내지 180℃의 온도에서 수행 될 수 있다.In one embodiment, the step (d) may be carried out at a pressure of 7 to 14kg / cm 2 , and a temperature of 110 to 180 ℃.
일 실시예에 있어서, 상기 (b) 단계에서 상온에서 자연 건조하여 수분 함량을 조절할 수 있다.In one embodiment, in step (b) it can be naturally dried at room temperature to adjust the moisture content.
일 실시예에 있어서, 상기 (c) 단계에서 상기 인삼 열매는 1.0 내지 3.0mm의 입도로 분말 가공될 수 있다.In one embodiment, the ginseng fruit in the step (c) may be powder processed to a particle size of 1.0 to 3.0mm.
일 실시예에 있어서, 상기 (c) 단계에서 상기 인삼 및 인삼 열매는 3:1 내지 4:3의 중량비로 혼합될 수 있다.In one embodiment, in the step (c) the ginseng and ginseng fruit may be mixed in a weight ratio of 3: 1 to 4: 3.
일 실시예에 있어서, 상기 (c) 단계에서 상기 인삼 열매의 수분 함량은 인삼열매 총 중량 대비 5.0 내지 10.0 중량%일 수 있다.In one embodiment, the moisture content of the ginseng fruit in the step (c) may be 5.0 to 10.0% by weight relative to the total weight of the ginseng fruit.
본 발명의 다른 측면에 따르면, 상기 팽화 인삼을 분쇄하는 단계; 및 상기 분쇄된 인삼을 추출하는 단계를 포함하는 팽화 인삼 추출물의 제조 방법이 제공된다.According to another aspect of the invention, the step of grinding the expanded ginseng; And there is provided a method for producing puffed ginseng extract comprising the step of extracting the ground ginseng.
본 발명에 따르면, 상기 방법에 의해 제조된 팽화 인삼은 인체에 유용한 진세노사이드 성분이 증가될 뿐만 아니라, 우수한 다공 특성으로 인해 추출 효율이 현저히 증대될 수 있다.According to the present invention, the expanded ginseng prepared by the above method may not only increase the ginsenoside component useful for the human body but also significantly increase the extraction efficiency due to its excellent porosity.
또한, 상기 제조 방법은 상대적으로 온화한 조건에서도 수행될 수 있으므로 인삼의 탄화 및 이로 인한 유효 성분의 파괴가 최소화될 수 있다.In addition, the preparation method can be performed even under relatively mild conditions, so that carbonization of ginseng and destruction of active ingredients thereof can be minimized.
본 발명의 효과는 상기한 효과로 한정되는 것은 아니며, 본 발명의 상세한 설명 또는 청구범위에 기재된 발명의 구성으로부터 추론 가능한 모든 효과를 포함하는 것으로 이해되어야 한다.It is to be understood that the effects of the present invention are not limited to the above effects, and include all effects deduced from the configuration of the invention described in the detailed description or claims of the present invention.
도 1은 본 발명의 일 측면에 따른 팽화 인삼의 제조 방법을 도식화한 것이다.1 is a schematic diagram illustrating a method of preparing expanded ginseng according to an aspect of the present invention.
본 명세서에서 사용되는 용어는 본 발명에서의 기능을 고려하면서 가능한 현재 널리 사용되는 일반적인 용어들을 선택하였으나, 이는 당 분야에 종사하는 기술자의 의도 또는 판례, 새로운 기술의 출현 등에 따라 달라질 수 있다. 또한, 특정한 경우는 출원인이 임의로 선정한 용어도 있으며, 이 경우 해당되는 발명의 설명부분에서 상세히 그 의미를 기재할 것이다. 따라서 본 발명에서 사용되는 용어는 단순한 용어의 명칭이 아닌, 그 용어가 가지는 의미와 본 발명의 전반에 걸친 내용을 토대로 정의되어야 한다.The terminology used herein is to select general terms that are currently widely used as possible in consideration of the functions in the present invention, but may vary according to the intention or precedent of the person skilled in the art, the emergence of new technologies and the like. In addition, in certain cases, there is also a term arbitrarily selected by the applicant, in which case the meaning will be described in detail in the description of the invention. Therefore, the terms used in the present invention should be defined based on the meanings of the terms and the contents throughout the present invention, rather than the names of the simple terms.
다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art, and are not construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.
수치 범위는 상기 범위에 정의된 수치를 포함한다. 본 명세서에 걸쳐 주어진 모든 최대의 수치 제한은 낮은 수치 제한이 명확히 쓰여져 있는 것처럼 모든 더 낮은 수치 제한을 포함한다. 본 명세서에 걸쳐 주어진 모든 최소의 수치 제한은 더 높은 수치 제한이 명확히 쓰여져 있는 것처럼 모든 더 높은 수치 제한을 포함한다. 본 명세서에 걸쳐 주어진 모든 수치 제한은 더 좁은 수치 제한이 명확히 쓰여져 있는 것처럼, 더 넓은 수치 범위 내의 더 좋은 모든 수치 범위를 포함할 것이다.The numerical range includes the numerical values defined in the range. All maximum numerical limits given throughout this specification include all lower numerical limits as if the lower numerical limits were clearly written. All minimum numerical limits given throughout this specification include all higher numerical limitations as if the higher numerical limit were clearly written. All numerical limitations given throughout this specification will include all better numerical ranges within the broader numerical range, as the narrower numerical limitations are clearly written.
이하, 본 발명의 실시예를 상세히 기술하나, 하기 실시예에 의해 본 발명이 한정되지 아니함은 자명하다.Hereinafter, examples of the present invention will be described in detail, but the present invention is not limited by the following examples.
도 1은 본 발명의 일 측면에 따른 팽화 인삼의 제조 방법을 도식화한 것이다.1 is a schematic diagram illustrating a method of preparing expanded ginseng according to an aspect of the present invention.
도 1을 참조하면, 본 발명의 일 측면은 (a) 인삼의 표면에 수분을 공급하는 단계; (b) 상기 인삼의 수분 함량을 인삼 총 중량 대비 5.0 내지 20.0 중량%로 조절하는 단계; (c) 상기 인삼 및 인삼 열매를 혼합하는 단계; 및 (d) 7 내지 14kg/cm2의 압력, 및 110 내지 180℃의 온도에서 팽화하는 단계;를 포함하는 팽화 인삼의 제조 방법을 제공한다.Referring to Figure 1, one aspect of the present invention comprises the steps of (a) supplying moisture to the surface of ginseng; (b) adjusting the moisture content of the ginseng to 5.0 to 20.0 wt% based on the ginseng total weight; (c) mixing the ginseng and ginseng fruit; And (d) swelling at a pressure of 7 to 14 kg / cm 2 and a temperature of 110 to 180 ° C.
상기 인삼은 통상적으로 상용되는 인삼(Panax
ginseng
C.A
. Meyer) 뿐만 아니라, 화기삼(Panax
quinquefolium), 전칠삼 (Panax
notoginseng), 죽절삼(Panax
japonicum), 삼엽삼(Panax
trifolium) 및 히말라야삼(Panax
pseudoginseng) 등 모든 종류의 삼을 포괄할 수 있으며, 삼의 원산지, 종류 및 형태 등은 제한되지 아니한다. 또한, 상기 인삼의 가공형태는 제한되지 않으므로, 예컨대 수삼, 백삼, 장뇌삼, 홍삼 등을 사용할 수 있고, 부위와 무관하게 본삼 또는 미삼을 사용할 수도 있다.The ginseng is not only commonly used ginseng ( Panax ginseng CA. Meyer ), but also Panax ginseng ( Panax quinquefolium ), Panax Notoginseng ( Panax notoginseng ), Panax japonicum , and Panax ginseng trifolium ) and Himalayan ginseng ( Panax pseudoginseng ) and all kinds of hemp, etc., and the origin, type and form of hemp are not limited. In addition, since the processing form of the ginseng is not limited, for example, ginseng, white ginseng, camphor ginseng, red ginseng, and the like may be used, and regardless of the portion, main ginseng or misam may be used.
상기 팽화 인삼의 제조 방법은 탄산수를 이용한 전처리 단계로서, 인삼을 탄산수에 침지시키는 단계를 포함할 수 있다.The expanded ginseng manufacturing method may include a step of immersing ginseng in carbonated water as a pretreatment step using carbonated water.
상기 팽화(Puffing)는 고온 및 고압의 조건에서 압력을 순간적으로 저하시켜 팽화 재료 중의 전분의 호화를 유도하고, 수분의 증발로 인해 부피의 팽창을 야기시키는 공법을 지칭한다.The puffing refers to a method of instantaneously lowering the pressure at high temperature and high pressure to induce gelatinization of starch in the expanded material, and causing expansion of the volume due to evaporation of moisture.
상기 팽화는 직접팽화법 및 간접팽화법이 있다. 상기 간접팽화법은 열과 전단응력을 이용한 압출성형 방법으로 씨리얼, 과자류, 육류 대체품, 사료 등의 제품이 제조될 수 있다. 상기 직접팽화법은 밀폐된 공간에서 열과 압력을 직접적으로 가하는 방법으로 팝콘이나 쌀강정 등의 제품이 제조될 수 있다.The expansion may be a direct expansion method or an indirect expansion method. The indirect expansion method may be a product such as cereals, confectionery, meat substitutes, feed, etc. by extrusion molding using heat and shear stress. In the direct expansion method, a product such as popcorn or rice jungjeong may be manufactured by directly applying heat and pressure in a closed space.
특정 재료에 대한 높은 압력과 열을 가하면, 재료 내 조직의 팽윤 및 호화에 의해 조직 구조가 팽창하면서 다공성이 부여될 수 있다. 또한 마이얄 반응(Mailliard reaction)에 의해 재료의 갈변이 야기하고, 포름산, 아세트알데히드, 포름알데히드, 글리옥살 등의 휘발성 물질로 인해 풍미가 증가될 수 있다.Applying high pressure and heat to a particular material can impart porosity as the tissue structure expands by swelling and gelatinization of the tissue in the material. In addition, the Mailliard reaction causes browning of the material, and the flavor may be increased due to volatile substances such as formic acid, acetaldehyde, formaldehyde and glyoxal.
팽화에 의해 인삼은 분해, 합성, 축합 등의 반응에 의해 수용성 고형분의 함량이 증가하고 다양한 성분의 변화가 나타날 수 있다. 특히, 환원성 당 및 질소화합물은 열처리에 의한 갈변화 반응을 촉진하고, 풍미와 식미를 증진할 수 있다. 또한, 인삼에서 생성된 갈변 물질은 지질의 산패에 대하여 강한 항산화 활성을 가지므로 인삼의 보존력이 향상될 수 있다.By expansion, ginseng may increase in water-soluble solid content and change in various components by reactions such as decomposition, synthesis, and condensation. In particular, reducing sugars and nitrogen compounds may promote browning reaction by heat treatment, and enhance flavor and taste. In addition, browning material produced in ginseng may have a strong antioxidant activity against the rancidity of lipids, so the preservation of ginseng may be improved.
그러나, 팽화 공정은 고압 및 고열에서 수행되므로 사포닌 등 인삼에 함유된 다양한 생리 활성 물질이 파괴되고 풍미나 맛이 변질될 수도 있다.However, since the expansion process is performed at high pressure and high temperature, various bioactive substances contained in ginseng such as saponin may be destroyed and flavor or taste may be altered.
팽화 보조제로서 인삼 열매를 혼합하여 팽화 공정을 수행하는 경우 팽화 효율이 증대될 수 있을 뿐만 아니라 고온 및 고압에 의해 야기되는 탄화 현상이 최소화 될 수 있다.When performing the expansion process by mixing ginseng fruit as the expansion aid, not only the expansion efficiency can be increased but also the carbonization caused by the high temperature and high pressure can be minimized.
상기 (a) 단계에서 인삼의 표면에 수분을 공급할 수 있고, 상기 (b) 단계에서 상기 인삼의 수분 함량을 인삼 총 중량 대비 5.0 내지 20.0 중량%로 조절할 수 있다.In the step (a) it can supply water to the surface of ginseng, in the step (b) it can be adjusted to 5.0 to 20.0% by weight of the ginseng moisture content relative to the ginseng total weight.
상기 인삼에 수분을 공급하는 방식은 특별히 제한되지 않으며, 물속에 일정시간 이상 담그거나 스프레이 방식으로 표면에 수분을 공급할 수도 있다. 팽화 공정은 고온 및 고압의 조건 하에서 수행되므로 탄화에 의해 인삼 본래의 특성이 변질될 수 있다. 따라서, 인삼 내 일정 수준 이상의 수분을 유지시킴으로써 열이나 압력에 의한 유효 성분의 변화를 최소화 할 수 있다.The method of supplying moisture to the ginseng is not particularly limited, and may be supplied to the surface by immersing in water for a predetermined time or spraying. The expansion process is performed under conditions of high temperature and high pressure, so that the original characteristics of ginseng may be altered by carbonization. Therefore, by maintaining a certain level of moisture in the ginseng can minimize the change in the active ingredient due to heat or pressure.
다만, 상기 팽화 공정을 수행함에 있어 수분의 함량이 과다하거나 과소한 경우 팽화 효율이 감소하거나, 인삼 조직의 탄화 현상이 증대될 수 있으므로 수분을 공급하고 인삼 수분 함량을 일정 수준 이상으로 유지할 수 있다.However, in performing the expansion process, when the content of water is excessive or excessive, the expansion efficiency may decrease or carbonization of the ginseng tissue may increase, thereby supplying moisture and maintaining the ginseng moisture content at a predetermined level or more.
상기 (b) 단계에서 상온에서 자연 건조하여 수분 함량을 조절할 수 있다. 상기 인삼에 직접 열을 가하여 수분 함량을 감소시키는 경우 열에 의해 약리 성분이 파괴될 수 있으므로 상온에서 자연 건조시켜 팽화 인삼의 상품성에 부정적인 영향을 미칠 수 있는 요인을 최소화할 수 있다.In the step (b) it can be naturally dried at room temperature to control the moisture content. When the moisture content is reduced by directly applying heat to the ginseng, the pharmacological component may be destroyed by heat, and thus, the natural dryness at room temperature may be minimized to negatively affect the commerciality of the expanded ginseng.
한편, 상기 (c) 단계에서 상기 인삼 및 인삼 열매를 혼합할 수 있고, 상기 (d) 단계에서 7 내지 14kg/cm2
의 압력, 및 110 내지 180℃의 온도에서 팽화할 수 있다.On the other hand, the ginseng and ginseng fruit may be mixed in the step (c), 7 to 14kg / cm 2 in the step (d) At a pressure of and a temperature of 110 to 180 ° C.
인삼의 대표적 생리활성 성분인 진세노사이드(Ginsenoside)는 인삼의 지상 및 지하부에 고르게 분포되어 있으며, 특히 인삼 뿌리, 인삼엽 및 인삼 열매 등 부위에 따라 진세노사이드 함량뿐만 아니라 조성도 일부 상이한 것으로 알려진다. 상기 인삼 열매는 통상적으로 취식되는 인삼 뿌리와 상이한 진세노사이드의 성분 및 함량으로 인해 인삼 뿌리보다 항당뇨 효능이 우수한 것으로 보고되었다(Dey L. et al., Phytomedicine, 10; 600-605, 2003).Ginsenoside, a representative physiologically active ingredient of ginseng, is distributed evenly in the ground and underground parts of ginseng, and it is known that ginsenoside content and composition are different depending on the parts such as ginseng root, ginseng leaf and ginseng fruit. . The ginseng fruit has been reported to have better antidiabetic efficacy than ginseng roots due to the content and content of ginsenosides different from the ginseng roots that are commonly eaten (Dey L. et al., Phytomedicine, 10; 600-605, 2003). .
상기 인삼의 팽화 공정은 고온 및 고압에 의해 야기되는 탄화 현상에 의해 맛과 기능성이 저하되는 문제가 있었으나, 상기 인삼 열매와 함께 팽화 공정을 수행함으로써 상기 문제점은 최소화될 수 있다.The expansion process of ginseng had a problem that the taste and functionality are degraded by the carbonization phenomenon caused by high temperature and high pressure, but the problem can be minimized by performing the expansion process with the ginseng fruit.
상기 인삼은 상기 인삼 열매와 함께 탄화될 때 압력 및 온도의 증가로 인한 유효 성분 및 사포닌의 변성이 억제될 수 있다. 또한, 상기 인삼 열매는 인삼 뿌리에 존재하지 않는 다량의 유효 성분을 포함하며, 팽화 과정에서 인삼 조직과 상호 작용하므로 상가 효과(additive effect)에 의해 팽화 인삼의 건강 기능성이 현저히 개선될 수 있다.When the ginseng is carbonized with the ginseng fruit, degeneration of the active ingredient and saponin due to an increase in pressure and temperature can be suppressed. In addition, the ginseng fruit contains a large amount of active ingredients that do not exist in the ginseng root, and interacts with the ginseng tissue during the expansion process, so the health functionality of the expanded ginseng may be significantly improved by an additive effect.
상기 (c) 단계에서 상기 인삼 열매는 1.0 내지 3.0mm의 입도로 분말 가공될 수 있다. 상기 인삼 열매는 소정의 입도로 분쇄되어 함께 팽화될 때 상기 인삼의 표면과 접촉하는 면적이 넓어지므로 상기 팽화 보조 효과가 극대화될 수 있다. 상기 인삼 열매의 입도가 1.0mm 미만이면 분쇄 과정에서 열 또는 외력에 의해 영양분이 파괴될 수 있고, 상기 인삼 열매의 입도가 3.0mm 초과이면 접촉하는 면적이 적어져 목적하는 기술적 효과가 감소할 수 있다.In the step (c) the ginseng fruit may be powder processed to a particle size of 1.0 to 3.0mm. When the ginseng fruit is crushed to a predetermined particle size and swelled together, the area in contact with the surface of the ginseng may be widened, thereby maximizing the expansion effect. If the particle size of the ginseng fruit is less than 1.0mm, nutrients can be destroyed by heat or external force during the grinding process, and if the particle size of the ginseng fruit is more than 3.0mm, the contact area decreases, thereby reducing the desired technical effect. .
상기 인삼 및 인삼 열매는 3:1 내지 4:3의 중량비로 혼합될 수 있고, 상기 인삼 열매의 수분 함량은 인삼 열매 총 중량 대비 5.0 내지 10.0 중량%일 수 있다.The ginseng and ginseng fruit may be mixed in a weight ratio of 3: 1 to 4: 3, the moisture content of the ginseng fruit may be 5.0 to 10.0% by weight relative to the total weight of the ginseng fruit.
상기 인삼의 혼합 비율이 너무 높으면 팽화 보조 효과가 적절히 구현되지 않을 수 있으며, 인삼 열매가 다량 혼합되면 팽화 효율이 저하되고 첨가량에 따른 기술적 효과가 구현되지 않아 비용 효율이 저하될 수 있다. 또한, 상기 인삼 열매의 수분 함량이 5.0 중량% 미만이면 인삼의 탄화 현상이 증대되어 팽화 보조 효과가 적절히 구현되지 않을 수 있고, 수분 함량이 10.0 중량% 초과이면 팽화 효율이 저하되므로 생산성이 저하될 수 있다.If the mixing ratio of the ginseng is too high may not properly implement the expansion effect, when the ginseng fruit is mixed in a large amount the expansion efficiency is lowered and the technical effect according to the addition amount may not be implemented, the cost efficiency may be lowered. In addition, when the moisture content of the ginseng fruit is less than 5.0% by weight, carbonization of the ginseng may be increased so that the puffing aid effect may not be properly implemented, and when the moisture content is more than 10.0% by weight, the expansion efficiency may be lowered, thereby decreasing productivity. have.
상기 인삼은 인삼 열매와 함께 팽화되므로 탄화 현상이 최소화되고 형태가 유지될 수 있을 뿐만 아니라 적정 수준의 수분 및 압력에 의해 풍미가 증대될 수 있다.Since the ginseng swells together with the ginseng fruit, carbonization may be minimized and the shape may be maintained, and the flavor may be increased by appropriate levels of moisture and pressure.
본 발명의 다른 측면은 상기 팽화 인삼을 분쇄하는 단계; 및 상기 분쇄된 인삼을 추출하는 단계를 포함하는 팽화 인삼 추출물의 제조 방법을 제공한다.Another aspect of the present invention comprises the steps of grinding the expanded ginseng; And it provides a method for producing puffed ginseng extract comprising the step of extracting the ground ginseng.
상기 팽화 인삼은 팽화에 의해 조직이 다공질화 되므로 유효 성분의 추출 시간이 단축될 수 있을 뿐만 아니라, 인체에 유용한 진세노사이드의 함량이 증대되고 인삼 또는 홍삼 특유의 쓴 맛이 제거될 수 있다.The expanded ginseng can be shortened the extraction time of the active ingredient because the tissue is porous by the expansion, and the content of ginsenosides useful for the human body can be increased and the bitter taste peculiar to ginseng or red ginseng can be removed.
상기 추출물은 용매와 추출재료를 특정 조건하에서 접촉시킴으로써 추출 재료에 함유된 유효 성분이 전이된 용매를 지칭하는 것으로, 물이나 유기용매를 이용하여 천연물로부터 용매에 용해되는 성분을 추출해 낸 것, 천연물의 특정 성분, 예컨대 오일과 같은 특정 성분만을 추출하여 얻어진 것 등을 모두 포함할 수 있다.The extract refers to a solvent in which an active ingredient contained in the extract material is transferred by contacting a solvent and an extract material under specific conditions, and extracting a component dissolved in a solvent from a natural product using water or an organic solvent. It may include all of the specific components, such as those obtained by extracting only specific components such as oil.
또한, 상기 팽화 인삼의 추출 공정에 있어서 용매의 종류는 특별히 한정되지 않으며, 필요에 따라 다양한 용매가 사용될 수 있다.In addition, in the extraction process of the expanded ginseng, the kind of solvent is not particularly limited, and various solvents may be used as necessary.
예컨대, 상기 팽화 인삼 추출물은 물, 탄소수 1 내지 4의 저급 알코올, 아세톤, 에틸아세테이트, 부틸아세테이트 및 1,3-부틸렌글라이콜로 이루어진 군으로부터 선택되는 하나 이상의 용매로 추출될 수 있으며, 상기 추출 공정은 상기 용매를 사용하여 냉침, 온침, 가열 등 당해 기술 분야의 통상적인 방법에 의해 수행될 수 있다.For example, the expanded ginseng extract may be extracted with one or more solvents selected from the group consisting of water, lower alcohols having 1 to 4 carbon atoms, acetone, ethyl acetate, butyl acetate, and 1,3-butylene glycol, and the extraction process The solvent may be performed by a conventional method in the art, such as cooling, warming, heating, etc. using the solvent.
예컨대, 상기 추출물은 상기 팽화 인삼을 수세한 후 건조 및 분쇄하여, 각 원료 중량의 8 내지 12배에 달하는 부피의 용매로 약 1시간 내지 24시간 동안 추출하고 여과함으로써 제조될 수 있다.For example, the extract may be prepared by washing the expanded ginseng with water, drying and pulverizing, extracting and filtering for about 1 to 24 hours with a solvent having a volume of 8 to 12 times the weight of each raw material.
상기 추출물은 감압 증류 또는 동결 건조 등과 같은 추가적인 공정에 의해 분말 상태로 수득될 수 있으며, 통상적인 정제 과정을 거친 추출물도 포함할 수 있다. 또한, 상기 추출물은 일정한 분자량 컷-오프 값을 갖는 한외 여과막을 이용한 분리, 다양한 크로마토그래피(크기, 전하, 소수성 또는 친화성에 따른 분리를 위해 제작된 것)에 의한 분리 등 추가적으로 실시된 다양한 정제 방법을 통해 얻어진 분획물을 포함할 수 있다.The extract may be obtained in powder form by an additional process such as distillation under reduced pressure or lyophilization, and may also include an extract that has undergone conventional purification. In addition, the extract may be subjected to various purification methods additionally performed, such as separation using an ultrafiltration membrane having a constant molecular weight cut-off value, separation by various chromatography (manufactured for separation according to size, charge, hydrophobicity, or affinity). It may comprise a fraction obtained through.
이하 실시예를 통해, 본 발명을 더욱 상술하나 하기 실시예에 의해 본 발명이 제한되지 아니함은 자명하다.Through the following examples, the present invention will be described in more detail, but the present invention is not limited by the following examples.
실시예Example
1 One
4년근 건조 홍미삼(한국인삼)을 준비하였다. 상기 홍미삼을 pH 5.5의 탄산수에 90분간 침지하고, 온도 및 압력을 각각 10℃, 1.0MPa로 유지하였다.Four-year-old dried red ginseng (Korean ginseng) was prepared. The red ginseng was immersed in carbonated water at pH 5.5 for 90 minutes, and the temperature and pressure were maintained at 10 ° C. and 1.0 MPa, respectively.
반응 종료 후 상온에서 상기 홍미삼의 수분 함량이 약 10.0 중량%가 되도록 건조하였다.After the completion of the reaction, the red ginseng was dried so that the water content of about 10.0% by weight at room temperature.
상기 홍미삼을 미리 예열된 회전식 팽화기에 넣은 후 버너로 가열하여 9kg/cm2의 압력 및 140 내지 150℃의 온도에서 팽화기의 덮개를 개방하여 팽화시켰다.The red ginseng was put in a preheated rotary expander and heated with a burner to expand and expand the cover of the expander at a pressure of 9 kg / cm 2 and a temperature of 140 to 150 ° C.
실시예Example
2 2
탄산수에 담지하기 전에 원적외선을 30분 동안 조사하여 열처리한 것을 제외하고는 실시예 1과 동일한 방법으로 팽화 인삼을 제조하였다.Puffed ginseng was prepared in the same manner as in Example 1 except that the infrared ray was irradiated for 30 minutes before being immersed in carbonated water.
실시예Example
3 3
4년근 건조 홍미삼을 정제수에 30분간 침지한 후 상온에서 수분 함량이 약 10.0 중량%가 되도록 건조하였다. 이후 실시예 1과 동일한 방법으로 팽화 인삼을 제조하되, 홍미삼 및 2.0mm의 입도로 분쇄된 인삼 열매(수분 함량 7.0 중량%)를 2:1의 중량비로 혼합하여 팽화 공정을 수행하였다.Four-year-old dried red ginseng was immersed in purified water for 30 minutes and dried at room temperature to have a water content of about 10.0% by weight. Thereafter, puffed ginseng was prepared in the same manner as in Example 1, but red ginseng and ginseng fruit (water content 7.0 wt%) ground to a particle size of 2.0 mm were mixed at a weight ratio of 2: 1 to carry out puffing process.
실시예Example
4 4
실시예 1과 동일한 방법으로 팽화 인삼을 제조하되, 6kg/cm2의 압력 및 105 내지 110℃의 온도의 상대적으로 완화된 조건에서 팽화 공정을 수행하였다.Puffed ginseng was prepared in the same manner as in Example 1, but the puffed process was performed under relatively relaxed conditions at a pressure of 6 kg / cm 2 and a temperature of 105 to 110 ° C.
비교예Comparative example
1 One
실시예 1과 동일한 방법으로 팽화 인삼을 제조하되, 홍미삼을 탄산수에 침지하지 않고 별도의 가공 없이 팽화시켰다.Puffed ginseng was prepared in the same manner as in Example 1, but red ginseng was puffed without further processing without being immersed in carbonated water.
비교예Comparative example
2 2
비교예 1과 동일한 방법으로 팽화 인삼을 제조하되, 팽화 조건을 실시예 4와 동일하게 하였다.Expanded ginseng was prepared in the same manner as in Comparative Example 1, but expanded conditions were the same as in Example 4.
실험예Experimental Example
1: One:
관능성Sensuality
평가 evaluation
실시예 1 내지 4, 비교예 1 및 2의 팽화 인삼을 50g을 상기 인삼의 10 배수에 이르는 정제수에 투입한 후 8시간 가열하여 추출물을 제조하였다. 수득된 추출물을 상온에서 냉각하여 여과지(Toyo No.41)로 여과하였으며 잔류물은 동일한 조작을 반복하여 추출물을 분리하였다. 분리된 추출물을 70 내지 80℃의 수온에서 감압농축(Buhi EL131, Rotavapor. Swiss)하여 실험용 시료를 완성하였다.50 g of the expanded ginseng of Examples 1 to 4 and Comparative Examples 1 and 2 were added to purified water up to 10 times of the ginseng, and then heated for 8 hours to prepare an extract. The obtained extract was cooled at room temperature and filtered through a filter paper (Toyo No. 41), and the residue was separated by repeating the same operation. The separated extract was concentrated under reduced pressure (Buhi EL131, Rotavapor.Swiss) at a water temperature of 70 to 80 ℃ to complete the experimental sample.
평가단 100인을 대상으로 상기 실시예 1 내지 3, 비교예 1 및 2의 홍삼맛, 식감 및 전체적인 만족도를 조사하고, 하기 표 1에 나타내었다.The red ginseng taste, texture and overall satisfaction of Examples 1 to 3, Comparative Examples 1 and 2 were examined for the evaluation stage 100, and are shown in Table 1 below.
구분division | 맛(풍미)Taste | 향incense | 식감Texture | 총평General comment |
실시예 1Example 1 | 4.34.3 | 4.14.1 | 4.54.5 | 4.34.3 |
실시예 2Example 2 | 4.44.4 | 4.34.3 | 4.64.6 | 4.44.4 |
실시예 3Example 3 | 4.64.6 | 4.64.6 | 4.44.4 | 4.54.5 |
실시예 4Example 4 | 4.44.4 | 4.54.5 | 4.54.5 | 4.54.5 |
비교예 1Comparative Example 1 | 3.23.2 | 2.92.9 | 3.13.1 | 3.13.1 |
비교예 2Comparative Example 2 | 3.03.0 | 2.62.6 | 2.72.7 | 2.82.8 |
평가 점수는 5: 매우 우수 / 4: 우수 / 3: 보통 / 2: 미흡 / 1: 매우 미흡으로 기준을 부여하였으며, 100인의 평가결과에 대한 평균치를 나타내었다.The score was given as 5: very good / 4: excellent / 3: normal / 2: poor / 1: very poor, and the average of the evaluation results of 100 people was shown.
시험 결과 실시예 1 내지 4에 따라 제조된 시료는 비교예 1 및 2와 비교하여 식감, 홍삼향, 풍미가 뛰어나 만족도가 높았으며 따라서 전체적인 상품성이 뛰어난 것으로 평가되었다.As a result of the test, the samples prepared according to Examples 1 to 4 had higher satisfaction with texture, red ginseng aroma, and flavor compared to Comparative Examples 1 and 2, and thus were evaluated as having excellent overall merchandise.
실험예Experimental Example
2 : 농축액의 수율 비교 2: Yield Comparison of Concentrates
실시예 1 내지 4, 비교예 1 및 2의 팽화 인삼 각각 100 g에 70%(v/v)의 에탄올을 20배 가한 뒤, 80℃에서 추출 시간을 달리하여 추출하였다. 킴블 필터링 플라스크(Kimble-filtering flask)에 펀넬(funnel)을 장착하고 여과지를 사용하여 추출물을 여과한 후 회전 진공 증발기(rotary vacuum evaporator)를 사용하여 감압농축 하였다.70% (v / v) of ethanol was added 20 times to 100 g of the expanded ginseng of Examples 1 to 4 and Comparative Examples 1 and 2, respectively, and extracted with different extraction times at 80 ° C. A funnel was mounted in a Kimble-filtering flask, and the extract was filtered using a filter paper, and then concentrated under reduced pressure using a rotary vacuum evaporator.
약 105℃에서 2 시간 건조시켜 분말 상태로 수득된 시료의 중량을 측정하여 원재료에 대한 백분율로 추출 수율을 산출하고 하기 표 2에 나타내었다.After drying at about 105 ℃ for 2 hours to determine the weight of the sample obtained in powder form to calculate the extraction yield in percentage of the raw material and are shown in Table 2 below.
구분division | 추출시간Extraction time | |||||
4h4h | 8h8h | 12h12h | 16h16h | 20h20h | 24h24h | |
실시예 1Example 1 | 47.247.2 | 49.749.7 | 50.550.5 | 52.252.2 | 53.753.7 | 54.954.9 |
실시예 2Example 2 | 48.248.2 | 50.750.7 | 51.851.8 | 53.653.6 | 54.554.5 | 56.156.1 |
실시예 3Example 3 | 46.346.3 | 48.148.1 | 49.949.9 | 51.151.1 | 52.452.4 | 53.853.8 |
실시예 4Example 4 | 46.946.9 | 48.848.8 | 50.750.7 | 51.951.9 | 53.553.5 | 54.654.6 |
비교예 1Comparative Example 1 | 39.139.1 | 42.342.3 | 45.645.6 | 46.946.9 | 48.248.2 | 49.149.1 |
비교예 2Comparative Example 2 | 33.133.1 | 37.537.5 | 40.140.1 | 42.342.3 | 43.843.8 | 46.446.4 |
상기 표 2와 같이, 탄산수 전처리를 하거나 인삼 열매와 함께 팽화한 인삼의 추출 수율은 약 46 내지 56%(w/w)에 이르렀으나, 일반적인 조건 또는 완화된 조건에서 별도의 가공 없이 팽화한 인삼의 추출 수율은 약 33 내지 49%(w/w)에 불과하였다.As shown in Table 2, the extraction yield of ginseng pretreated with carbonated water or expanded with ginseng fruit reached about 46 to 56% (w / w), but in general conditions or relaxed conditions, The extraction yield was only about 33-49% (w / w).
실시예의 팽화 인삼은 전처리 가공 또는 팽화 공정에서 함께 투입된 인삼 열매에 의해 팽화 효율이 증가되고 조직의 다공성이 증대되어 용매의 인삼 조직 내 침투가 용이해졌기 때문으로 판단된다.The expanded ginseng of the embodiment is considered to be because the expansion efficiency and the porosity of the tissue is increased by the ginseng fruit added together in the pretreatment process or expansion process to facilitate the penetration of the solvent into the ginseng tissue.
특히, 실시예 4의 팽화 인삼은 탄산수의 전처리로 인해 상대적으로 완화된 조건에서도 팽화 효율이 저하되지 않았으며, 비교예 1 및 2와 비교하여 팽화 효율이 현저히 우수한 것으로 평가되었다.In particular, the expanded ginseng of Example 4 did not decrease the expansion efficiency even under relatively relaxed conditions due to the pretreatment of carbonated water, it was evaluated that the expansion efficiency is remarkably excellent compared to Comparative Examples 1 and 2.
실험예Experimental Example
3 : 유효성분의 함량 비교 3: Comparison of contents of active ingredient
실험예 1에서 수득한 실험용 시료의 유효 성분의 함량을 분석하고 하기 표 3에 나타내었다.The content of the active ingredient of the test sample obtained in Experimental Example 1 was analyzed and shown in Table 3 below.
구분division | 실시예 1Example 1 | 실시예 2Example 2 | 실시예 3Example 3 | 실시예 4Example 4 | 비교예 1Comparative Example 1 | 비교예 2Comparative Example 2 |
조사포닌Investigation | 251.5251.5 | 263.3263.3 | 258.7258.7 | 250.4250.4 | 187.2187.2 | 165.7165.7 |
Rb1Rb1 | 25.1925.19 | 27.127.1 | 28.328.3 | 25.125.1 | 13.213.2 | 8.158.15 |
Rb2Rb2 | 21.421.4 | 23.523.5 | 24.224.2 | 20.320.3 | 16.416.4 | 10.310.3 |
RcRc | 17.617.6 | 18.218.2 | 19.519.5 | 17.617.6 | 8.38.3 | 6.56.5 |
RdRd | 13.313.3 | 17.317.3 | 20.520.5 | 15.315.3 | 8.28.2 | 6.76.7 |
ReRe | 25.225.2 | 24.524.5 | 26.226.2 | 24.324.3 | 13.513.5 | 11.611.6 |
RfRf | 14.214.2 | 17.317.3 | 18.418.4 | 13.913.9 | 9.49.4 | 6.46.4 |
Rg1Rg1 | 25.125.1 | 26.126.1 | 27.127.1 | 23.223.2 | 18.118.1 | 13.413.4 |
RdRd | 32.332.3 | 33.933.9 | 34.334.3 | 31.531.5 | 12.212.2 | 7.97.9 |
Rg3Rg3 | 24.524.5 | 26.526.5 | 22.122.1 | 22.822.8 | 8.48.4 | 6.56.5 |
Rg2Rg2 | 15.315.3 | 16.816.8 | 12.612.6 | 13.813.8 | 9.39.3 | 6.86.8 |
Rh1Rh1 | 17.117.1 | 18.818.8 | 14.614.6 | 13.313.3 | 5.15.1 | 3.73.7 |
Rh2Rh2 | 28.928.9 | 29.429.4 | 26.226.2 | 23.223.2 | 9.19.1 | 4.84.8 |
F1F1 | 9.29.2 | 10.210.2 | 13.213.2 | 8.78.7 | 3.73.7 | 1.51.5 |
F2F2 | 13.213.2 | 14.114.1 | 15.615.6 | 11.311.3 | 4.34.3 | 1.71.7 |
Compound KCompound k | 6.16.1 | 6.26.2 | 6.86.8 | 5.45.4 | 3.93.9 | 1.31.3 |
실시예 1 내지 4를 원료로 한 추출물은 중량 대비 진세노사이드 성분의 함량이 현저히 증가하였다.Extracts based on Examples 1 to 4 significantly increased the content of ginsenoside component relative to the weight.
통상적인 방법으로 팽화 공정을 수행한 비교예 1 및 2는 메이저 사포닌(Rb1, Rb2, Rc, Rd, Re, Rf, Rg1) 및 마이너 사포닌(Rd, Rg3, Rg2, Rh1, Rh2, F1) 함량이 적었으며 온화한 조건에서 팽화 공정을 수행한 비교예 2는 비교예 1 대비 사포닌 및 조사포닌의 함량이 더 적은 것으로 분석되었다.Comparative Examples 1 and 2, which were subjected to the expansion process in a conventional manner, contain major saponins (Rb1, Rb2, Rc, Rd, Re, Rf, Rg1) and minor saponins (Rd, Rg3, Rg2, Rh1, Rh2, F1). It was analyzed that Comparative Example 2, which performed the expansion process under mild and mild conditions, had less content of saponin and irradiated Phoninin than Comparative Example 1.
반면, 실시예 4는 온화한 조건에서 팽화 공정을 수행하였음에도 탄산수를 통한 전처리 공정에 의해 팽화 효율이 증대되었으며 사포닌 및 조사포닌의 함량이 비교예 1 및 2와 비교하여 현저히 높은 수준으로 분석되었다.On the other hand, in Example 4, although the expansion process was performed under mild conditions, the expansion efficiency was increased by the pretreatment process using carbonated water, and the content of saponin and irradiated ponin was analyzed at a significantly higher level compared to Comparative Examples 1 and 2.
또한, 실시예 1 내지 4는 Rh2, Rg3 및 Compound K 등 진세노사이드뿐 아니라, 흡수되기 쉬운 형태인 진세노사이드 메타볼라이트의 함량이 전체적으로 증가하였으므로 체내 흡수가 용이하고 건강 증진 효과가 우수할 것으로 판단된다.In addition, Examples 1 to 4 are not only ginsenosides, such as Rh2, Rg3 and Compound K, but also increase the content of ginsenoside metabolite, which is an easily absorbed form. Judging.
즉 상기 결과는 실시예 1 내지 4에 따른 팽화 인삼은 진세노사이드 함량이 현저히 높아 기능성이 우수할 뿐만 아니라, 맛과 향 역시 기존의 홍삼 추출물에 비해 우수하므로, 고급 인삼 제품으로서 소비자의 기호를 충족시킬 수 있다.In other words, the result is that the expanded ginseng according to Examples 1 to 4 has a high ginsenoside content, which is not only excellent in functionality, but also better in taste and aroma than conventional red ginseng extracts, thereby satisfying consumers' preferences as a high-quality ginseng product. You can.
전술한 본 발명의 설명은 예시를 위한 것이며, 본 발명이 속하는 기술분야의 통상의 지식을 가진 자는 본 발명의 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 쉽게 변형이 가능하다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다. 예를 들어, 단일형으로 설명되어 있는 각 구성 요소는 분산되어 실시될 수도 있으며, 마찬가지로 분산된 것으로 설명되어 있는 구성 요소들도 결합된 형태로 실시될 수 있다.The foregoing description of the present invention is intended for illustration, and it will be understood by those skilled in the art that the present invention may be easily modified in other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.
본 발명의 범위는 후술하는 청구범위에 의해 나타내어지며, 청구범위의 의미 및 범위 그리고 그 균등 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.The scope of the invention is indicated by the following claims, and it should be construed that all changes or modifications derived from the meaning and scope of the claims and their equivalents are included in the scope of the present invention.
Claims (7)
- (a) 인삼의 표면에 수분을 공급하는 단계;(a) supplying moisture to the surface of ginseng;(b) 상기 인삼의 수분 함량을 인삼 총 중량 대비 5.0 내지 20.0 중량%로 조절하는 단계;(b) adjusting the moisture content of the ginseng to 5.0 to 20.0 wt% based on the ginseng total weight;(c) 상기 인삼 및 인삼 열매를 혼합하는 단계; 및(c) mixing the ginseng and ginseng fruit; And(d) 미리 정해진 조건에서 팽화하는 단계;를 포함하는 팽화 인삼의 제조 방법.(d) swelling under predetermined conditions; manufacturing method of swelling ginseng comprising a.
- 제1항에 있어서,The method of claim 1,상기 (d) 단계는 7 내지 14kg/cm2의 압력, 및 110 내지 180℃의 온도에서 수행되는 포함하는 팽화 인삼의 제조 방법.The step (d) of the expanded ginseng comprising a process carried out at a pressure of 7 to 14kg / cm 2 , and a temperature of 110 to 180 ℃.
- 제1항에 있어서,The method of claim 1,상기 (b) 단계에서 상온에서 자연 건조하여 수분 함량을 조절하는 팽화 인삼의 제조 방법.Method of producing puffed ginseng by natural drying at room temperature in the step (b) to control the water content.
- 제1항에 있어서,The method of claim 1,상기 (c) 단계에서 상기 인삼 열매는 1.0 내지 3.0mm의 입도로 분말 가공된 팽화 인삼의 제조 방법.In the step (c), the ginseng fruit is a powder-processed manufacturing method of expanded ginseng with a particle size of 1.0 to 3.0mm.
- 제1항에 있어서,The method of claim 1,상기 (c) 단계에서 상기 인삼 및 인삼 열매는 3:1 내지 4:3의 중량비로 혼합되는 팽화 인삼의 제조 방법.In the step (c) the ginseng and ginseng fruit is a method of producing expanded ginseng is mixed in a weight ratio of 3: 1 to 4: 3.
- 제1항에 있어서,The method of claim 1,상기 (c) 단계에서 상기 인삼 열매의 수분 함량은 인삼 열매 총 중량 대비 5.0 내지 10.0 중량%인 팽화 인삼의 제조 방법.The water content of the ginseng fruit in step (c) is 5.0 to 10.0% by weight relative to the total weight of ginseng fruit manufacturing method of expanded ginseng.
- 제1항 내지 6항 중 어느 한 항의 팽화 인삼을 분쇄하는 단계; 및 상기 분쇄된 인삼을 추출하는 단계를 포함하는 팽화 인삼 추출물의 제조 방법.Grinding the expanded ginseng of any one of claims 1 to 6; And extracting the pulverized ginseng.
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