KR101493733B1 - Ginseng rice beverage containing rice ferment material and method for manufacturing thereof - Google Patents

Abstract

The present invention relates to a ginseng rice beverage using rice fermented product and a method for producing the same, wherein a saccharified saccharified liquid having a reducing sugar content of 25 to 35 mg / g and a saccharified saccharified liquid having a reducing sugar content of 30 to 40 mg / g are fermented Rice fermented and mixed with ginseng and dextrin to contain molecular decompression dehydrated ginseng dehydrate, so that the taste and flavor of ginseng is not strong, so it is easy to ingest easily for all ages, and the content of saponin is high and the functional ingredient of rice And further improved.

Description

[0001] GINSENG RICE BEVERAGES USING RICE FERMENTED PRODUCTS AND METHOD FOR MANUFACTURING THE SAME [0002]

The present invention relates to a ginseng rice drink having improved taste and flavor of ginseng including rice fermented product and ginseng dehydrated product, so that the functional ingredient of rice is improved compared to conventional rice beverages, and a method for manufacturing the same.

Rice has been cultivated as one of the stocks of Korean people since the Three Kingdoms period and now occupies an important position that can not be left out of the Korean food culture. What we mean by rice is white rice, glutinous rice, black rice, brown rice.

In recent years, the rice stock, which is a stock of Korean people, has been increasing steadily as the consumption of rice has been steadily increasing due to westernization of eating habits and so on. Therefore, if we do not deal with this massive amount of stock rice, we can not avoid various side effects such as increase of management cost, decrease of rice price of harvest, and so on. The government has proposed several plans to deal with stock rice, including (a) supplying stock rice for liquor, or releasing foods that are hard to eat among stock rice for feed, (b) reducing rice production; and (c) promoting the consumption of rice by producing high-quality and differentiated rice. Most of these experts say that it is best to produce rice with high quality and differentiation that can capture consumers' consumer sentiment in the long run.

Generally, rice beverages are beverages obtained by roasting, pulverizing, liquefaction-saccharifying-emulsifying white rice or brown rice, and in the case of rice beverages, roasted and ground to form a flavor in white rice or brown rice, , Saccharified and filtered to obtain a raw material for rice beverage, and then palm oil, soybean oil or vegetable cream is added to improve texture. It can also be said that it has a common process of emulsifying with an emulsifying agent or an emulsifying stabilizer to complete the rice drinking water.

However, according to the above-described conventional method, vegetable cream or the like, which is input to improve the texture, is originated from a food which is not related to rice, and is separated from soybean, palm, coconut, etc., It is simple, but there is a problem that the flavor of the rice beverage is spoiled because the flavor of the milk cream is insufficient and the taste and the taste are not good.

In order to compensate for this, a compound cream mixed with an oil cream (animal cream) is used in the vegetable cream, but it is not a unique nutrient originating from rice, and its availability becomes poor, which is not a fundamental solution.

In addition, the rice beverage according to the conventional method is a mixture of a plant cream, an emulsifier, a saccharide, and a PH stabilizer in an essentially water-soluble rice beverage extract (a transparent liquid after filtration), so that in the filtration process for obtaining the rice extract, As other nutrients are discarded and additives other than rice ingredients such as vegetable cream are added, it is merely a drink of rice flavor rather than a true rice drink.

Therefore, it is required to develop a rice beverage that can improve health by using rice without a byproduct such as vegetable cream.

Korea Patent No. 0374151 Korean Patent No. 0426960 Korea Patent No. 0294821

It is an object of the present invention to provide a ginseng rice beverage in which the taste and flavor of ginseng is not strong enough to facilitate ingestion by anyone of all ages, and the functional ingredient of rice is further improved.

Another object of the present invention is to provide a method for producing the ginseng rice beverage.

In order to accomplish the above object, the present invention provides a process for producing ginseng rice beverage, which comprises: (A) a saccharified saccharified liquid having a reducing sugar content of 25 to 35 mg / g, a glutinous saccharified liquid having a reducing sugar content of 30 to 40 mg / g, Fermenting the mixture liquid at 30 to 40 占 폚 for 36 to 72 hours; (B) centrifuging the fermentation broth to obtain a liquid fermented rice; And (C) mixing the fermented rice, ginseng dehydrate and additives.

In step (A), 400 to 600 parts by weight of purified water and 0.1 to 1 part by weight of saccharifying enzyme are added to 100 parts by weight of map rice and 100 parts by weight of glutinous rice, respectively, It may be obtained by saccharification for 28 hours and then filtration. The saccharifying enzyme may be at least one selected from the group consisting of amylase, glucoamylase and malt.

In step (B), the liquid fermented rice is centrifuged and passed through a filter paper of 30 to 80 mesh, and then sprayed into a spray dryer together with hot air at 160 to 200 ° C to prepare a rice fermentation product in powder form Can be added.

In step (C), 20 to 50 parts by weight of dehydrated ginseng and 100 to 300 parts by weight of additives may be added to 100 parts by weight of the fermented rice.

In the step (C), the ginseng dehydrate may be prepared by (a) immersing ginseng in an acid solution and washing the ginseng; (b) dividing the washed ginseng into slices and mixing with dextrin, followed by molecular compression and dehydration; (c) separating the molecular squeezed dehydrated ginseng by centrifugation into a solid fraction and a dehydrated liquid; And (d) pulverizing the solid content.

The dewatered liquid separated in the step (c) may be sterilized at 60 to 80 ° C and sprayed into a spray dryer together with hot air at 160 to 200 ° C to prepare a powder.

The powder obtained from the centrifuged solid component and the powder obtained from the dehydrated solution can be mixed at a weight ratio of 1: 0.5 to 2.

The dextrin may be DE 15 to 20 and may be mixed in an amount of 70 to 90 parts by weight based on 100 parts by weight of ginseng.

The acid solution may be a mixture of organic acid, which is lactic acid, malic acid or citric acid, and water.

The additive may be purified water and stabilizer, and the stabilizer may be at least one selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, gellan gum and xanthan gum.

The ginseng rice beverage of the present invention for achieving the above-mentioned object is characterized in that the glycated saccharin solution having a reducing sugar content of 25 to 35 mg / g and the glutinous saccharified solution having a reducing sugar content of 30 to 40 mg / g are mixed with rice fermented product And ginseng dextrin mixed with molecular compression dehydrated ginseng dehydrate.

The reducing sugar of the ginseng rice beverage may be 40 to 55 mg / g.

The ginseng rice beverage may further comprise at least one stabilizer selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, gellan gum and xanthan gum.

The rice fermented product may contain 50 to 300 parts by weight of a glutinous saccharified solution, 5 to 30 parts by weight of a rice flour fermentation broth, and 1 to 20 parts by weight of a stabilizer, based on 100 parts by weight of a glycosylated saccharification solution.

The rice fermented product may be fermented at 30 to 40 DEG C for 36 to 72 hours.

The dehydrated ginseng may be a mixture of 70 to 90 parts by weight of dextrin with respect to 100 parts by weight of ginseng to be subjected to molecular compression dehydration.

The moisture content of the dehydrated ginseng is 8 to 20 wt%, and the sugar content of the dehydrated ginseng may be 50 to 65 brix.

The ginseng rice beverage of the present invention has a higher content of GABA than the glycated liquid using the fermented rice fermented with the saccharified liquid, and further, since the rice fermented product and the ginseng dehydrated product are mixed and used, The content of GABA is further increased.

In addition, the ginseng rice beverage of the present invention has a high crude saponin content, but the taste and flavor of ginseng is not strong, so that it can be easily ingested by anyone of all ages.

The present invention relates to a ginseng rice drink having improved taste and flavor of ginseng including rice fermented product and ginseng dehydrated product, so that the functional ingredient of rice is improved compared to conventional rice beverages, and a method for manufacturing the same.

Hereinafter, the present invention will be described in detail.

The ginseng rice beverage of the present invention includes rice fermented product obtained by fermentation of rice flour fermentation broth with glutinous saccharification solution and glutinous saccharification solution, and molecular dehydrated ginseng dehydrate mixed with ginseng and dextrin.

The rice fermented product may contain 50 to 300 parts by weight, preferably 100 to 200 parts by weight, of a glutinous saccharified solution having 30 to 40 mg / g of reducing sugar per 100 parts by weight of a saccharified saccharified solution having a reducing sugar of 25 to 35 mg / g; 5 to 30 parts by weight, preferably 5 to 10 parts by weight of a rice flour fermentation broth; and fermenting at 30 to 40 ° C for 36 to 72 hours.

When the content of the glutinous saccharification solution is less than the lower limit value, the taste of the ginseng rice beverage may be lowered. If the content of the glutinous saccharification solution is higher than the upper limit value, the sweet taste may be too strong.

The rice flour fermentation broth is fermented at 35 to 50 ° C for 5 to 20 hours by inoculating an effective microorganism (EM: Effective Mirco-organism) to the rice flour and fermenting the hyperglycosylated liquid and the glutinous saccharified liquid to produce a functional ingredient and a reducing sugar Thereby further improving the content. When the fermentation broth is less than the lower limit of 100 parts by weight of the saccharified liquid, the saccharified liquid may not be fermented. If the fermentation broth is above the upper limit, bitterness may be strong.

The reducing sugar content of the rice fermented product is 32 to 45 mg / g, which is higher than that of the conventional saccharified saccharified solution and the glutinous saccharified solution.

 The dehydrated ginseng is obtained by molecular dehydration (Molecular Press Dehydration, MPD) by mixing ginseng and dextrin. The solid dehydrated powder and the dehydrated powder separated by centrifugation after molecular compression dehydration, And may be a mixed powder thereof, preferably a mixed powder. The ginseng may be ginseng, white ginseng, or dried ginseng.

The dextrin is preferably 15 to 20 parts by weight, and more preferably 70 to 80 parts by weight per 100 parts by weight of ginseng. When the content of dextrin is less than the lower limit, the degree of sugar and dehydration of dehydrated ginseng The yield of the liquid is lowered, and in the case of exceeding the upper limit, the yield of sugar dehydrated and dehydrated liquid of the ginseng dehydrated product can be improved without further improvement.

The water content of the dehydrated ginseng is 8 to 20% by weight (water content of ginseng is 95% by weight). When the water content is less than the lower limit value, the bitterness of ginseng can be strong. If the water content is above the upper limit, Can be degraded.

Also, the sugar content of the ginseng dehydrated product is 50 to 65 brix.

The ginseng rice beverage of the present invention may further include one or more stabilizers selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, gellan gum and xanthan gum to improve texture and viscosity. The stabilizer is used in an amount of 1 to 20 parts by weight, preferably 1 to 10 parts by weight, based on 100 parts by weight of the glycated saccharified liquid. When the content of the stabilizer is lower than the lower limit, the texture and viscosity of the ginseng rice drink may hardly be felt , And if it exceeds the upper limit value, it may be inconvenient to turn around.

The reducing sugar of the ginseng rice beverage is 40 to 55 mg / g, which is higher than that of the fermented rice.

The present invention also provides a method for producing the ginseng rice drink of the present invention.

A method for producing a ginseng rice beverage of the present invention comprises the steps of (A) mixing a mixture containing a saccharified saccharified liquid having a reducing sugar of 25 to 35 mg / g, a glutinous saccharified liquid having a reducing sugar of 30 to 40 mg / g, ≪ / RTI > for 36 to 72 hours; (B) centrifuging the fermentation broth to obtain a liquid fermented rice; And (C) mixing the fermented rice, ginseng dehydrate and additives.

First, a fermented broth is prepared by adding a rice flour fermentation liquid to a glycated saccharified liquid and a glutinous saccharified liquid, followed by fermentation.

The above-mentioned saccharified liquid is prepared by adding 400 to 600 parts by weight of purified water and 0.1 to 1 part by weight of saccharifying enzyme to 100 parts by weight of maple rice cooked with rice (white rice) and saccharifying at 40 to 60 ° C for 20 to 28 hours. In addition, the glutinous saccharification solution is prepared in the same manner as in the method for producing the saccharified saccharified solution, except that glutinous rice is used. The saccharifying enzyme is not particularly limited as long as it is an enzyme capable of saccharifying saccharified rice and glutinous rice, preferably at least one selected from the group consisting of amylase, glucoamylase and malt.

When the temperature is lower than the lower limit of the above range, the content of reducing sugar is too low to produce a strong taste of ginseng in rice beverages. When the temperature is above the upper limit, the content of reducing sugar is low and the bitter taste of glycyrrhiza It can fly strongly.

In addition, when the glycated saccharified liquid and the glutinous saccharified liquid are prepared, the reducing sugar content is low when the saccharification time is lower than the lower limit, and saccharification is not performed any more when the saccharification time exceeds the upper limit.

Next, the fermentation broth is centrifuged to obtain a liquid fermented rice. The rice fermented product may be used as it is or in powder form for the purpose of improving the texture of the rice. The rice fermented product of the powder is obtained by passing the liquid fermented rice product through a filter paper of 30 to 80 mesh, filtering and spraying it into a spray dryer together with hot air at 160 to 200 ° C to obtain a powder form.

Next, 20 to 50 parts by weight of the dehydrated ginseng and 100 to 300 parts by weight of the additive may be mixed at 100 to about 100 parts by weight of the fermented rice at 23 to 25 ° C or at 30 to 40 ° C. It is preferable to prepare the ginseng rice beverage by mixing at 30 to 40 캜.

When the content of dehydrated ginseng is less than the lower limit, the amount of gabas produced in the fermented rice can not be improved. If the content is above the upper limit, the taste of the ginseng rice beverage may be deteriorated.

The ginseng dehydrate is prepared by (a) immersing ginseng in an acid solution and washing the ginseng; (b) dividing the washed ginseng into slices and mixing with dextrin, followed by molecular compression and dehydration; (c) separating the molecular squeezed dehydrated ginseng by centrifugation into a solid fraction and a dehydrated liquid; And (d) pulverizing the solid content. First, in order to remove microorganisms in ginseng, ginseng was immersed in an acid solution for 5 to 15 minutes, and then washed with water to remove any remaining acid solution. Then, the ginseng was sliced into slices, and dextrin was added thereto. do. The molecular squeezed dehydrated ginseng is centrifuged and separated into a solid and a dehydrated liquid, and the solid is dried at 25 to 40 ° C for 2 to 5 hours and then pulverized. Meanwhile, the dewatered liquid separated by centrifugation is sterilized at 60 to 80 ° C and then sprayed into a spray dryer together with hot air at 160 to 200 ° C to prepare a powdery form. The acid solution is a mixture of organic acid, which is lactic acid, malic acid or citric acid, and water.

The ginseng dehydrate may be the solid powder, the dehydrated powder, or a mixed powder thereof, preferably a mixed powder. Especially, the content of crude saponin is higher than that of dehydrated liquid powder, but sugar content is lower than that of dehydrated liquid, and the crude saponin content of the dehydrated liquid powder is lower than that of the solid powder, 1: 0.5 to 2, preferably in a weight ratio of 1: 1 to 1.5. In case of the mixed powder, the sugar content of the dehydrated ginseng may be lowered when the dehydrated powder is below the lower limit based on the solid powder, and the crude saponin content of the dehydrated ginseng in the ginseng rice beverage may be reduced when the dehydrated powder is above the upper limit .

The additives included in the ginseng rice drink may be purified water and stabilizers, and in addition, at least one selected from the group consisting of sodium hydrogencarbonate, saccharides, emulsifiers, glycerin, and sweeteners may be added. The saccharides include at least one selected from the group consisting of monosaccharides, disaccharides and oligosaccharides.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Manufacturing Example  One. Rice Glycoside  Produce

500 parts by weight of purified water and 0.3 part by weight of amylase as a saccharifying enzyme were added to 100 parts by weight of maple rice in violation of the rice paddy and saccharified at 50 DEG C for 24 hours to prepare a saccharified saccharified liquid.

Manufacturing Example  2. Glutinous rice Glycoside  Produce

A glutinous saccharified solution was prepared in the same manner as in Preparation Example 1, except that glutinous rice was used in place of glutinous rice.

Manufacturing Example  3. Rice Fermented  Produce

100 parts by weight of the glutinous saccharified liquid prepared in Preparation Example 2 and 10 parts by weight of the rice flour fermentation broth (Rizen, Rice Tex) were mixed with 100 parts by weight of the ground glycated liquid prepared in Preparation Example 1, and the mixture was stirred at 35 DEG C for 42 hours After fermentation, it was centrifuged at 1000 rpm for 10 minutes to obtain a liquid fermented rice. The liquid phase was filtered through a 60-mesh filter paper, and then sprayed into a spray dryer together with hot air at 200 ° C to prepare pulverized rice fermented product.

Manufacturing Comparative Example  One. Rice Glycoside  Produce

The preparation was carried out in the same manner as in Preparation Example 1, except that the saccharification temperature was adjusted to 25 ° C to prepare a saccharified saccharified liquid.

Manufacturing Comparative Example  2. Rice Fermented  Produce

A rice fermentation product was prepared in the same manner as in Preparation Example 3 except that the saccharified saccharified liquid prepared in Comparative Preparation Example 1 was used instead of the saccharified saccharified liquid prepared in Preparation Example 1.

Manufacturing Comparative Example  3. Rice Fermented  Produce

A rice fermentation product was prepared in the same manner as in Preparation Example 3 except that maple rice flour and glutinous rice flour were used instead of the maple sugar solution and the glutinous rice saccharification solution.

Test Example  1. Reducing sugar and pH  Measure

1-1. Reducing sugar measurement (mg / g): Based on the method of Fukui Sakujo's Reducing Method (Society Publication Center). The measurement was carried out by the Somogyi method, and the glucose conversion value was directly used as the reducing sugar.

1-2. pH measurement: Measured with a pH meter (Model 320, Thermo Orion, Beverly, USA).

division Production Example 1 Production Example 2 Production Example 3 Manufacturing Comparative Example 1 Manufacturing Comparative Example 2 Manufacturing Comparative Example 3 Reducing sugar 28.9 34.6 38.4 7.6 11.7 2.9 pH 5.55 5.24 3.99 4.56 2.84 2.91

As shown in the above Table 1, the fermented rice products of Examples 1 and 2 and Preparation Example 3 prepared using the fermented product of Examples 1 and 2 have a high reducing sugar content and can improve the taste of the ginseng rice beverage by adjusting the pH.

On the other hand, in Comparative Examples 1 to 3, the content of reducing sugar is low and the pH is too low, which may lead to deterioration of the taste of the ginseng rice beverage.

Manufacturing Example  4. Ginseng Dehydrated  Manufacturing (solid powder)

The fresh ginseng was immersed in a 15% lactic acid solution for 10 minutes, washed with water and then cut into slices. 80 parts by weight of dextrin (DE 18) was added to 100 parts by weight of the three kinds of fresh ginseng to perform molecular compression dehydration using osmotic pressure, followed by centrifugation at 1000 rpm for 20 minutes to separate solid and dehydrated solutions. Thereafter, the solid was dried at 30 DEG C for 4 hours and powdered to prepare dehydrated ginseng.

Manufacturing Example  5. Ginseng Dehydrated  Manufacturing (dehydrated liquid powder)

The dehydrated solution obtained after centrifuging in Preparation Example 4 was sterilized at 70 ° C and sprayed into a spray dryer together with hot air at 200 ° C to be powdered to prepare dehydrated ginseng.

Manufacturing Example  6. Ginseng Dehydrated  Manufacturing (solid powder + dehydrated powder)

The solid powder prepared in Preparation Example 4 and the dehydrated powder prepared in Preparation Example 5 were mixed in a weight ratio of 1: 1 to prepare dehydrated ginseng.

Manufacturing Comparative Example  4. Ginseng Dehydrated  Produce

Ginseng dehydrate was prepared in the same manner as in Preparation Example 6 except that glucose was used instead of dextrin.

Manufacturing Comparative Example  5. Ginseng Dehydrated  Produce

The same procedure as in Production Example 6 was carried out except that gentamicin dehydrate was prepared by hot air drying instead of molecular compression dehydration.

Manufacturing Comparative Example  6. Ginseng Dehydrated  Produce

The preparation was carried out in the same manner as in Preparation Example 6, except that lyophilization was performed instead of molecular compression dehydration to prepare dehydrated ginseng.

Test Example  2. Sugar and Crude saponin  Content measurement

2-1. (Brix): The ginseng dehydrate of Preparation Example 4-6 and Comparative Preparation Example 4-6 was measured with a reflex balance meter (Master-2T, Atago Co., Ltd., Japan).

2-2. Crude saponin content (mg / g): Content was measured using high performance liquid chromatography (HPLC).

division Production Example 4 Production Example 5 Production Example 6 Manufacturing Comparative Example 4 Manufacturing Comparative Example 5 Manufacturing Comparative Example 6 Sugar content (°) 50.7 58.0 54.5 48.2 35.7 40.9 Crude saponin
(mg / g) 1.84 0.36 1.11 0.64 0.71 0.82

As shown in Table 2 above, the dehydrated ginseng prepared in Preparation Examples 4 to 6 was found to have a high sugar content and a high saponin content.

On the other hand, the dehydrated ginseng of Comparative Comparative Examples 4 to 6 was found to have low sugar content and saponin content.

In addition, the yields of Preparation Example 4 and Production Example 5 were 44.1% and 48.2%, respectively, but it was confirmed that the solid powder and dehydrated powder prepared with glucose instead of dextrin were 21.4% and 24.8%, respectively, Respectively.

Example  1. Rice Fermentation product  + Ginseng Dehydrated water (Solid powder) + Additive + 40 ℃

100 parts by weight of the fermented rice produced in Preparation Example 3, 50 parts by weight of the ginseng dehydrate prepared in Preparation Example 4, 250 parts by weight of purified water and 20 parts by weight of gellan gum were mixed at 40 DEG C for 1 hour, ℃ to prepare ginseng rice beverages.

Example  2. Rice Fermentation product  + Ginseng Dehydrated water (Dehydrated powder) + Additive + 40 ℃

Ginseng rice beverage was prepared in the same manner as in Example 1 except that the dehydrated ginseng prepared in Example 5 was used instead of the dehydrated ginseng prepared in Example 4.

Example  3. Rice Fermentation product  + Ginseng Dehydrated water (Dehydrated liquid powder + solid powder) + Additive + 40 ° C

Ginseng rice beverage was prepared in the same manner as in Example 1 except that the dehydrated ginseng prepared in Example 6 was used instead of the dehydrated ginseng prepared in Example 4.

Example  4. Rice Fermentation product  + Ginseng Dehydrated water (Dehydrated powder + solid powder) + Additive + 25 ℃

The same procedure as in Example 3 was carried out except that the ginseng rice beverage was prepared at a mixing temperature of 25 ° C.

Comparative Example  1. Rice Fermentation product (Room temperature Glycation )  + Ginseng Dehydrated water (Dehydrated liquid powder + solid powder) + Additive + 40 ° C

Ginseng rice beverage was prepared in the same manner as in Example 3 except that the fermented rice produced in Comparative Preparation Example 2 was used instead of the fermented rice produced in Preparation Example 3.

Comparative Example  2. Rice Fermentation product (Rice flour)  + Ginseng Dehydrated water (Dehydrated liquid powder + solid powder) + Additive + 40 ° C

Ginseng rice beverage was prepared in the same manner as in Example 3 except that the fermented rice produced in Comparative Preparation Example 3 was used instead of the fermented rice produced in Preparation Example 3.

Comparative Example  3. Rice hot  + Ginseng Dehydrated water (Dehydrated liquid powder + solid powder) + Additive + 40 ° C

Except that rice ginger was used instead of the fermented rice produced in Preparation Example 3 to prepare a ginseng rice drink.

Comparative Example  4. Rice Fermentation product  + Ginseng extract  + Additive + 40 ℃

Ginseng rice beverage was prepared in the same manner as in Example 3 except that ginseng extract instead of dehydrated ginseng prepared in Preparation Example 6 was used.

The ginseng extract was prepared by mixing 100 parts by weight of fresh ginseng, 80 parts by weight of dextrin and 200 parts by weight of purified water, followed by hot extraction at 90 ° C for 10 hours.

Comparative Example  5. Rice Fermentation product  + Ginseng Dehydrated water (glucose)  + Additive + 40 ℃

Ginseng rice beverage was prepared in the same manner as in Example 3 except that the dehydrated ginseng prepared in Comparative Example 4 was used instead of the dehydrated ginseng prepared in Example 6. [

Comparative Example  6. Rice Fermentation product  + Ginseng Dehydrated water (hot air dry)  + Additive + 40 ℃

Ginseng rice beverage was prepared in the same manner as in Example 3 except that the dehydrated ginseng prepared in Comparative Example 5 was used instead of the dehydrated ginseng prepared in Example 6. [

Comparative Example  7. Rice Fermentation product  + Ginseng Dehydrated water (Freeze-dried)  + Additive + 40 ℃

Ginseng rice beverage was prepared in the same manner as in Example 3 except that the dehydrated ginseng prepared in Comparative Example 6 was used instead of the dehydrated ginseng prepared in Example 6. [

Test Example  3. Reducing sugar, The content of Gabba  And pH  Measure

3-1. Reducing sugar measurement (mg / g): Based on the method of Fukui Sakujo's Reducing Method (Society Publication Center). The measurement was carried out by the Somogyi method, and the glucose conversion value was directly used as the reducing sugar.

3-2. (Mg / g): The ginseng rice beverage was measured by an HPLC method (Jarret H. W. et al., Anal. Biochem. 153: 189-198 (1986)) after amino acid extraction.

3-3. pH measurement: Measured with a pH meter (Model 320, Thermo Orion, Beverly, USA).

division Reducing sugar (mg / g) GABA (mg / g) pH Example 1 41.8 15.4 4.01 Example 2 53.4 16.7 4.02 Example 3 47.6 16.9 4.11 Example 4 45.1 11.1 3.78 Comparative Example 1 27.4 5.1 2.77 Comparative Example 2 14.0 4.2 3.01 Comparative Example 3 9.4 4.9 3.04 Comparative Example 4 32.1 7.2 3.84 Comparative Example 5 33.7 7.5 3.59 Comparative Example 6 34.0 7.7 3.44 Comparative Example 7 35.1 7.8 3.18

As shown in Table 3 above, the ginseng rice beverages prepared in Examples 1 to 4 were found to have a high content of reducing sugar and functional ingredient GABA, and showed an appropriate pH for the beverage. It can be seen that the reducing sugar of the ginseng rice beverages prepared in Examples 1 to 4 is increased as compared with the rice fermented product.

On the other hand, in Comparative Examples 1 to 7, the content of reducing sugar and the functional ingredient GABA was low, and it was confirmed that the pH was not suitable as a beverage.

In particular, it was confirmed that the content of GABA in the rice beverage without added ginseng dehydrate was 9.2 mg / g, and the content of GABA was further increased when the ginseng dehydrated product and rice fermented product were mixed.

Test Example  4. Sensory evaluation

The ginseng rice drinks prepared in the examples and the comparative examples were sampled to 20 panelists and the average value was obtained by performing a sensory test on a 9-point scale method (as the degree was increased to 9 points), which is shown in Table 4 below .

- bitter, sweet and ginseng flavor: 1 point = very weak, 9 point = very strong

- Overall sign: 1 point = Very bad, 9 points = Very good

division bitter sweetness Ginseng incense Comprehensive likelihood Example 1 2.1 7.2 2.0 7.5 Example 2 2.2 8.7 1.8 7.7 Example 3 2.3 8.0 1.8 8.3 Example 4 2.2 7.8 2.1 7.1 Comparative Example 1 4.1 4.0 2.2 4.2 Comparative Example 2 6.4 2.1 2.4 2.4 Comparative Example 3 8.1 1.8 4.9 1.8 Comparative Example 4 7.9 4.4 7.8 4.0 Comparative Example 5 6.8 4.6 7.2 4.1 Comparative Example 6 3.8 4.7 5.1 3.1 Comparative Example 7 3.5 5.0 5.2 3.3

As shown in Table 4, it was confirmed that the ginseng rice beverages prepared in Examples 1 to 4 had a slightly bitter and ginseng-like flavor and superior sweetness and overall acceptability than the ginseng rice beverages of the comparative examples. In particular, Comparative Example 3 using rice cakes and Comparative Example 4 using Ginseng Extract had strong bitter taste, and Comparative Example 4 and Comparative Example 5 using glucose showed strong ginseng flavor.

Claims (21)

(A) fermenting a mixed liquid containing a saccharified saccharified liquid having a reducing sugar of 25 to 35 mg / g, a glutinous saccharified liquid having a reducing sugar of 30 to 40 mg / g, and a fermented rice flour at 30 to 40 ° C for 36 to 72 hours ;
(B) centrifuging the fermentation broth obtained from the fermentation step to obtain a liquid fermented rice; And
(C) mixing the rice fermented product, ginseng dehydrated product and additives. The method of claim 1, wherein in step (A), 400 to 600 parts by weight of purified water and 0.1 to 1 part by weight of saccharifying enzyme are added to 100 parts by weight of map rice and 100 parts by weight of glutinous rice, To 60 < 0 > C for 20 to 28 hours, followed by filtration. [3] The method according to claim 2, wherein the saccharifying enzyme is at least one selected from the group consisting of amylase, glucoamylase, and malt. The method according to claim 1, wherein the liquid fermented rice in the step (B) is passed through a filter paper of 30 to 80 mesh and then sprayed into a spray dryer together with hot air at 160 to 200 ° C to obtain a rice- Wherein the step of preparing the ginseng rice beverage comprises adding a step of preparing the ginseng rice beverage. [7] The method according to claim 1, wherein 20 to 50 parts by weight of dehydrated ginseng and 100 to 300 parts by weight of additives are added to 100 parts by weight of the rice fermented product in the step (C). The method according to claim 1, wherein the dehydrated ginseng in step (C)
(a) immersing ginseng in an acid solution and washing the ginseng;
(b) dividing the washed ginseng into slices and mixing with dextrin, followed by molecular compression and dehydration;
(c) separating the molecular squeezed dehydrated ginseng by centrifugation into a solid fraction and a dehydrated liquid; And
and (d) pulverizing the solid content of the ginseng. [7] The method of claim 6, wherein the dewatered liquid separated in step (c) is sterilized at 60 to 80.degree. C. and then sprayed into a spray dryer together with hot air at 160 to 200.degree. A method for producing ginseng rice beverages. The method of manufacturing a ginseng rice beverage according to claim 7, wherein the powder obtained from the centrifuged solid component and the powder obtained from the dehydrated solution are mixed at a weight ratio of 1: 0.5 to 2. [Claim 7] The method according to claim 6, wherein the dextrin is DE 15-20. [7] The method of claim 6, wherein the dextrin is mixed with 70 to 90 parts by weight of 100 parts by weight of ginseng. [Claim 7] The method according to claim 6, wherein the acid solution is a mixture of lactic acid, malic acid or citric acid and organic acid. The method of claim 1, wherein the additive is purified water and a stabilizer. [12] The method of claim 12, wherein the stabilizer is at least one selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, gellan gum and xanthan gum. A saccharified saccharified liquid having a reducing sugar of 25 to 35 mg / g and a saccharified saccharified saccharified liquid having a reducing sugar of 30 to 40 mg / g are used as fermented rice fermented product
A ginseng rice drink characterized in that ginseng and dextrin are mixed to form molecular dehydrated ginseng dehydrated. 15. The ginseng rice drink according to claim 14, wherein the reducing sugar of the ginseng rice beverage is 40 to 55 mg / g. 15. The ginseng rice drink according to claim 14, wherein the ginseng rice beverage further comprises at least one stabilizer selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, gellan gum and xanthan gum. The rice fermented product according to claim 16, wherein the rice fermented product comprises 50 to 300 parts by weight of a glutinous saccharified liquid, 5 to 30 parts by weight of a rice flour fermentation liquid and 1 to 20 parts by weight of a stabilizer, . 15. The ginseng rice drink according to claim 14, wherein the fermented rice is fermented at 30 to 40 DEG C for 36 to 72 hours. 15. The ginseng rice drink according to claim 14, wherein the dehydrated ginseng is mixed with 70 to 90 parts by weight of dextrin per 100 parts by weight of ginseng to be molecular extruded and dehydrated. 15. The ginseng rice drink according to claim 14, wherein the dehydrated ginseng has a water content of 8 to 20% by weight. 15. The ginseng rice drink according to claim 14, wherein the sugar content of the dehydrated ginseng is 50 to 65 brix.