KR102698553B1 - manufacturing method of fried snack chips with ginseng - Google Patents

Abstract

The present invention relates to a method for manufacturing ginseng powder, and has a manufacturing method comprising the steps of washing and cutting ginseng, drying and crushing fine roots separated during the cutting process to prepare a powdered material, blanching the cut ginseng, steeping it in a sugar solution, rapidly freezing it, depressurizing and boiling it, de-oiling it, coating it with a seasoning solution, seasoning it with ginseng seasoning, drying it, and packaging it.
According to the present invention, it is possible to provide ginseng flakes having a crispy texture and minimizing the loss of flavor and nutritional components of ginseng.
In addition, the coating prevented the ginseng flakes from becoming damp due to moisture absorption, and by utilizing the fine roots generated during the ginseng preprocessing process as ginseng seasoning, the unique aroma and taste of ginseng were enhanced, while the waste generated during the manufacturing of ginseng flakes was minimized.
In addition, it was confirmed that the content of saponin and ginsenoside, which are useful components of ginseng, was higher than that of fresh ginseng.
The ginseng snack manufactured by the present invention has the advantage of being able to be stored for a long period of time and has a crunchy texture with the characteristic bitterness of ginseng alleviated, so it can be used as a healthy and convenient convenience food that can be conveniently consumed by anyone, regardless of age or gender, anytime and anywhere, as it can help with anticancer, antioxidation, lowering cholesterol, strengthening immunity, and preventing adult diseases and aging.

Description

Manufacturing method of fried snack chips with ginseng

The present invention relates to a method for manufacturing ginseng flakes, and more specifically, to a method for manufacturing ginseng flakes which are generally difficult to manufacture into flakes, and which have the flavor and texture of ginseng while containing many effective ingredients and thus are of superior quality.

As an example, the manufacturing method of lotus root relief is generally as follows.

The lotus root is trimmed and cut into 2.5 mm thick pieces. Blanched at 90℃ for 3 minutes, cooled in cold water, dehydrated naturally, and evenly applied with glutinous rice flour mixture powder on the surface of the lotus root using a machine such as a tumbler. Steamed in a steam chamber at 105℃, then dried in hot air at 60~62℃ for 6~7 hours and crushed to complete the semi-finished product.

This semi-finished product is humidified to have a moisture content of about 12%, then deep-fried in brown rice oil or other oil at 180-185℃ for about 10 seconds, centrifugal de-oiling is performed, and seasoning is applied if necessary depending on the product, after which the lotus root flakes are produced.

In this process of manufacturing lotus root, the process of evenly applying glutinous rice flour mixture powder to the surface of the lotus root and then steaming it in a steam chamber at 105℃ can be scientifically called a “coating process.” Through this glutinous rice paste coating, the unique flavor and nutrients of the main ingredient are preserved by the glutinous rice paste film without being lost during the drying process and high-temperature frying process.

For this reason, among snack products, products that maintain the original flavor of the ingredients are by far the best.

Agricultural products made using this method include lotus root, burdock, potatoes, and sweet potatoes, and what these agricultural products have in common is that they contain enough starch to enable puffing.

Meanwhile, among the ingredients for agricultural product relief, root crops with low starch content include ginseng, bellflower root, deodeok, and carrots.

When these raw materials are coated with glutinous rice paste using the typical method of making a paste as described above and then boiled to make a semi-finished product, the glutinous rice portion coated with the coating puffs as starch, but the main raw material portion inside does not puff due to its low starch content and remains in the hardened state it was in when dried, so there is a problem that the edibility is significantly reduced before the effect of preserving the flavor is achieved.

In order to supplement the starch component lacking in the raw material itself, methods such as starch soaking and dextrin soaking were used, but they were not absorbed into the hard and dense tissue of ginseng or platycodon root and were not internalized, and did not even affect puffing.

Due to these problems, even now that the number of fake products is increasing, products with good taste and quality, such as ginseng, doraji, and deodeok, are not being released or sold.

In particular, ginseng, one of the representative crops of Korea, is a perennial herbaceous plant belonging to the Araliaceae family. In the East, it is called ‘Korea ginseng’, and in the West, it is called ‘Korean ginseng’, and is recognized for its highest value.

Ginseng contains 50-70% carbohydrates, 10-15% crude protein, 3-8% crude saponins, and 3-7% ash as general components.

The main active ingredient of ginseng is known to be a complex carbohydrate (a complex of alcohol or phenol and sugar) called saponin or ginsenosides.

This ingredient is known to have various pharmacological effects, such as stimulating and calming the central nervous system, regulating metabolism, reducing blood sugar, improving muscle activity, stimulating the endocrine system, detoxifying alcohol, anti-infective effects, anti-inflammation, inhibiting platelet aggregation, improving memory decline, preventing adult diseases and aging, and maintaining appropriate hormone levels. Recently, it has been attracting attention as it has been discovered to have anticancer, antioxidant, and cholesterol-lowering effects.

Therefore, in the present invention, we intend to make a healthy and delicious convenience food type bugak product using Korean medicinal ingredients useful for health, such as ginseng, doraji, and deodeok, in the bugak category of our traditional food industry, and to make bugak, a traditional Korean food, known as a health food not only in Korea but also around the world.

1. Korean Patent No. 0448647 (2004.09.13.) 2. Korean Publication Patent No. 2003-0039838 (May 22, 2003)

In the case of the conventionally manufactured snacks, in the case of bulbs such as ginseng, doraji, deodeok, and carrots with low starch content among the raw materials, when the surface is coated with glutinous rice paste and the dried raw materials are fried, the outer part coated with glutinous rice paste puffs, but the main raw material inside does not puff due to insufficient starch, so the tissue remains hard or carbonizes, which reduces the marketability.

The purpose of the present invention is to provide a method for making bugak using ginseng, one of the agricultural bulbs with low starch content, without the main ingredient being hard or discolored, without compromising marketability, and without being good to eat and maintaining flavor.

In order to solve the above problems, the present invention provides a manufacturing method comprising the steps of washing and cutting ginseng, drying and crushing fine roots separated during the cutting process to prepare a crushed material for ginseng seasoning, blanching the cut ginseng, immersing it in a sugar solution containing purified water, sugar, oligosaccharide, dextrin, and salt to caramelize it, rapidly freezing it, depressurizing and de-oiling it, coating it with a seasoning solution containing purified water, oligosaccharide, sugar, and salt, seasoning it with ginseng seasoning containing sugar, the crushed material, and salt, drying it, and packaging it.

According to the present invention, when manufacturing ginseng flakes through depressurized boiling, the loss of flavor and nutritional components of ginseng is minimized, and by performing deoiling after depressurized boiling, it is possible to reduce the fat content, suppress oxidation, and provide ginseng flakes having a crispy texture.

In addition, the coating prevents the ginseng flakes from absorbing external moisture and becoming damp, and by utilizing the fine roots generated during ginseng preprocessing as ginseng seasoning, it is possible to enhance the unique aroma and taste of ginseng while minimizing waste generated during the production of ginseng flakes.

In addition, when the main raw material, ginseng, is processed to manufacture ginseng bugak, it is confirmed that the content of saponin and ginsenoside, which are useful components of ginseng that exhibit various functionalities, increases, allowing for the provision of a product with improved health functionality.

In addition, it has the advantage of being able to be stored for a long time and has a crunchy texture with the characteristic bitterness of ginseng alleviated, so it can be conveniently consumed by anyone, regardless of age or gender, anytime, anywhere as a healthy and convenient convenience food that can help with anticancer, antioxidant, cholesterol lowering, strengthening immunity, and preventing adult diseases and aging.

Figure 1 is a flow chart of a manufacturing process for ginseng powder according to one embodiment of the present invention.
Figure 2 is a graph showing the peak values of Rg1 and Rb1 of ginsenoside using HPLC.
Figure 3 is a graph showing the standard curve results for analyzing the Rg1 value of ginsenoside.
Figure 4 is a graph showing the standard curve results for analyzing the Rb1 value of ginsenoside.
FIG. 5 is a photograph of a ginseng relief manufactured according to one embodiment of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described with reference to the accompanying drawings so that those skilled in the art can easily implement the invention. In addition, when describing the present invention, if it is judged that a detailed description of a related known function or known configuration may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. In addition, some features presented in the drawings are enlarged or reduced or simplified for ease of explanation, and the drawings and their components are not necessarily drawn in an appropriate ratio. However, those skilled in the art will easily understand these details.

A preferred embodiment of the present invention will be described in detail with reference to the attached Fig. 1 regarding the manufacturing method of the ginseng extract of the present invention.

In the drawings, identical components are indicated by the same symbols wherever possible. In addition, detailed descriptions of well-known functions and configurations that may unnecessarily obscure the gist of the present invention are omitted.

First, a step of selecting ginseng raw materials, washing them, and cutting them into a certain size (3 to 5 cm) can be performed (S1).

The fine roots generated during the ginseng pretreatment in the above step can be collected (S1-1).

The collected ginseng roots can be dried in a dryer at a temperature of 50℃ to 70℃ for 4 to 8 hours to remove moisture (S1-2).

After drying, the ginseng fine roots can be placed in a blender and ground to a size of 50 to 100 mesh to produce ginseng fine root powder (S1-3).

At this time, for the drying, the ginseng fine roots are frozen by cooling them at a temperature of -10℃ or lower for 60 to 180 minutes, thawed with a microwave, the temperature is adjusted to 15 to 25℃, and then expanded in a reduced pressure atmosphere of 150 to 500Pa, maintained for 5 to 10 minutes, and heated at 50 to 70℃ to dry until the moisture content becomes 10 wt% or less.

This suppresses the occurrence of unpleasant tastes and odors and the occurrence of a soggy texture that occur due to the change in flavor (aroma) caused by simple heat drying in the past, and by thawing at normal pressure after freezing and expanding the tissue of the ginseng through reduced pressure, it presents a texture that is not soggy but crispy and crunchy, and by low-temperature drying, it can express the unique flavor (aroma) of ginseng.

Ginseng cut into a certain size in the above step S1 can be prevented from spoilage and contamination by microorganisms by going through a step of blanching in purified water at a temperature of 80°C to 100°C for 5 to 10 minutes (S2).

By carrying out the step of soaking blanched ginseng in a sugar solution containing 70 to 76 wt% of purified water, 10 to 17 wt% of sugar, 5 to 10 wt% of oligosaccharide, 5 to 10 wt% of dextrin, and 0.2 to 0.6 wt% of salt for 4 to 24 hours, the bitter taste unique to ginseng is neutralized, the starch tissue is softened, and a crispy texture after frying is provided due to the addition of dextrin (S3).

If the composition ratio of the sugar solution in the above-mentioned sugar solution is outside the above range, it is difficult to obtain a crispy texture because the appropriate amount of sugar is not absorbed, and if the amount of sugar is large, a hard texture may appear.

Dextrin has low hygroscopicity compared to other starch sugars and can provide texture to foods and delay color deterioration.

In the present invention, the use of cyclodextrin, a cyclic non-reducing starch derivative, as dextrin increases the swelling degree of ginseng in the sugar solution, thereby obtaining a crispy texture in the final product obtained by reduced pressure boiling, which is better.

Additionally, the above-mentioned sugar solution may be used that further contains 1 to 5 wt% of maleic acid and 1 to 5 wt% of glutamic acid.

This is because water-insoluble polysaccharides such as cellulose in ginseng easily absorb sugar liquid in a slightly acidic atmosphere, causing gentle swelling of ginseng, which enables ginseng to have a crispy texture rather than a hard texture in the final product produced by depressurizing.

Ginseng that has been soaked in sugar is washed using purified water to prevent the color of the ginseng from changing due to sugar and heat during boiling (S4).

After washing, the ginseng is stored in a rapid freezer at a temperature of -20℃ to -50℃ for 12 to 24 hours to rapidly freeze the inside of the ginseng and maintain its original shape during depressurization (S5).

Quick-frozen ginseng is placed in a vacuum fryer in a vacuum frying chamber and fried at a temperature of 70 to 100°C, an atmospheric pressure of 10 to 20 kPa, and a rotation speed of 300 to 360 rpm for 30 to 60 minutes, thereby drying the moisture inside the ginseng and producing crispy ginseng flakes upon completion of frying (S6).

Since depressurized frying is performed under reduced pressure, the frying is performed at a relatively low temperature. This reduces the solubility of oxygen in the oil, which suppresses the occurrence of off-flavors due to oxidation, and causes the moisture in the raw material to evaporate, resulting in a crispy texture due to volume expansion of the raw material.

When the depressurization process is completed, the oil in the depressurization process is transferred to the service tank under vacuum, and then the oil is deoiled from the ginseng pieces by rotating at a speed of 4,000 to 5,000 rpm for 5 to 10 minutes (S7).

Meanwhile, a ginseng seasoning solution for coating the outer surface of the ginseng relief is prepared by mixing 60 to 70 wt% of purified water, 20 to 30 wt% of oligosaccharide, 5 to 10 wt% of sugar, and 0.2 to 0.6 wt% of salt (S7-1).

The ginseng flakes that have undergone the de-oiling process are placed in a syrup tumbler, and 15 to 30 parts by weight of the above seasoning solution is added to 100 parts by weight of the ginseng flakes, and the seasoning solution is coated for 3 to 5 minutes while rotating at 100 to 150 rpm, thereby preventing the ginseng flakes that have become crispy by being fried from becoming soggy by reabsorbing external moisture (S8).

By seasoning ginseng seasoning, which is mixed with 60 to 70 weight% of sugar, 20 to 30 weight% of ginseng root powder of the above S1-3 step, and 5 to 10 weight% of salt, in an amount of 10 to 30 weight parts per 100 weight parts of coated ginseng flakes, the ginseng flakes, which may otherwise taste bland, are given the unique aroma and flavor of ginseng (S8-1).

The ginseng pieces that have been coated with seasoning liquid and seasoned are placed in a hot air dryer and dried at a temperature of 70 to 100°C for 5 to 10 hours to completely dry the seasoning liquid coated on the ginseng pieces (S9).

After drying, the ginseng pieces are packaged in an appropriate amount into a packaging material and turned into a product (S10).

However, pressurized boiling may cause changes in texture, browning, discoloration, and off-flavor due to increased hygroscopicity resulting from volume expansion and high temperature.

To prevent this, the ginseng seasoning solution containing 60 to 70 wt% of purified water, 20 to 30 wt% of oligosaccharide, 5 to 10 wt% of sugar, 0.2 to 0.6 wt% of salt, 0.5 to 2 wt% of gellan gum, and 0.5 to 2 wt% of calcium lactate is better because it prevents moisture absorption and allows the final product to have a crispy and crunchy texture even when stored for a long period of time.

Gellan gum functions as a gelling agent, and calcium lactate enables gellan gum to function as a gelling agent.

If the content of gellan gum and calcium lactate is low, the gel will not harden, reducing the long-term effect of preventing moisture absorption, and if it is high, the flavor of the final product will deteriorate.

Hereinafter, the present invention will be described in detail through examples and experimental examples, but these do not limit the scope of the present invention.

[Example 1]

Ginseng purchased on the market was sorted according to its condition, washed thoroughly in running water, and then cut into 3-5 cm pieces.

The ginseng root fragments produced at this time were collected, dried at a temperature of 60℃ for 6 hours, and then ground to a 50-mesh size using a blender and used in the production of ginseng seasoning.

The ginseng that was cut as described above was blanched in a pot containing purified water at 90℃ for 5 minutes.

Blanched ginseng was soaked in a sugar solution prepared by mixing 68.5 wt% of purified water, 15 wt% of sugar, 8 wt% of oligosaccharide, 8 wt% of cyclodextrin, and 0.5 wt% of salt for 12 hours, and then the sugar solution on the surface of the ginseng was washed with purified water.

The washed ginseng was frozen in a rapid freezer at -25℃ for 20 hours.

The starting temperature before the depressurized frying was set to 100℃ to preheat the oil in the frying tank, and then the frozen ginseng was placed in the depressurized frying chamber and placed into the depressurized frying machine. The conditions of the depressurized frying machine for producing ginseng flakes were set to temperature 80℃, pressure 15 kPa, chamber rotation speed 330 rpm, and operating time 40 minutes to conduct the frying.

After the depressurization was completed, the oil in the depressurized oil bath was transferred to the service tank and the chamber was deoiled at a speed of 4,000 rpm for 10 minutes.

After de-oiling, the ginseng pieces were placed in a syrup tumbler, and a seasoning solution prepared by mixing 67.5 wt% of purified water, 25 wt% of oligosaccharide, 7 wt% of sugar, and 0.5 wt% of salt was added, and the tumbler was rotated at a speed of 120 rpm for 5 minutes to coat the pieces with the seasoning solution.

Ginseng seasoning was added to the coated ginseng pieces, which were mixed with 67 wt% sugar, 25 wt% ginseng root powder, and 8 wt% salt.

Afterwards, ginseng flakes were manufactured by drying them with hot air at 80℃ for 8 hours using a dryer.

[Example 2]

In the above Example 1, the ginseng fine roots were frozen by cooling at a temperature of -15°C for 120 minutes, thawed in a microwave, the temperature was adjusted to 20°C, placed in a reduced pressure atmosphere of 400 Pa within 1 minute, allowed to stand for 5 minutes, and then heated at 70°C. Except that dried ginseng fine roots having a moisture content of 10 wt% were used, the same method as in Example 1 was used to produce ginseng powder.

[Example 3]

Ginseng powder was prepared using the same method as in Example 1, except that the sugar solution was composed of 63.5 wt% of purified water, 15 wt% of sugar, 8 wt% of oligosaccharide, 8 wt% of cyclodextrin, 0.5 wt% of salt, 2 wt% of maleic acid, and 3 wt% of glutamic acid.

[Example 4]

Ginseng powder was prepared using the same method as in Example 1, except that the seasoning solution was composed of 66 wt% purified water, 25 wt% oligosaccharide, 7 wt% sugar, 0.5 wt% salt, 1 wt% gellan gum, and 0.5 wt% calcium lactate.

[Comparative Example 1]

Ginseng kimchi was prepared using the same method as in Example 1, except that the kimchi was frozen without being immersed in the kimchi solution.

[Comparative Example 2]

Ginseng flakes were manufactured using the same method as in Example 1, except that ginseng flakes were manufactured by hot air drying without seasoning the ginseng in Example 1.

Ten trained evaluators conducted a sensory test on the ginseng extracts manufactured in the above examples and comparative examples, evaluating each evaluation item on a 5-point scale (5 points: very good ~ 1 point: very bad), and the results are shown in Table 1 below.

division Ginseng scent Balance with taste Crispy texture Overall symbol Immediately after 4 months later Example 1 4.3 4.4 4.5 4.0 4.5 Example 2 4.5 4.5 4.6 4.2 4.6 Example 3 4.2 4.1 4.6 4.3 4.4 Example 4 4.2 4.2 4.7 4.5 4.3 Comparative Example 1 4.1 3.5 3.8 3.6 3.6 Comparative Example 2 3.7 3.8 4.4 3.8 3.9

From the results in Table 1 above, it was confirmed that in Comparative Example 1, since the sugar soaking process was omitted, the crispy texture due to the depressurized boiling was reduced compared to Example 1, and since the sugar solution did not penetrate into the ginseng, the unique flavor of the ginseng disappeared when blanching, washing, and dehydrating, resulting in a reduced balance with the taste.

In the case of Comparative Example 2, a crispy texture is achieved, but it is confirmed that the ginseng flavor is significantly reduced.

Saponin and ginsenoside, the main active ingredients contained in ginseng, are known as useful ingredients with various pharmacological effects.

The analysis of saponins was conducted according to the 6.4.2.2 Ginseng and red ginseng saponin test method in the 8th general test method of the Food Code.

The content of ginseng saponin was calculated using the following equation 1.

[Formula 1]

Ginseng saponin = (Weight of flask after concentrating and drying the water-saturated butanol layer (mg) - Weight of empty flask with constant weight (mg)) / Amount of sample taken (g) = Result (mg/g)

The combined analysis of ginsenoside Rg1 and Rb1 was conducted according to the 3-54 ginsenoside test method of the 4th health function test method of the Health Food Codex.

The standard materials used for analysis were Ginsenoside Rg1 (purity 99.3%) and Ginsenoside Rb1 (purity 99.1%), and the standard solutions were prepared by appropriately diluting each standard material with 70% (v/v) methanol.

The fresh ginseng and ginseng root used in the analysis were placed in a 50 mL flask, 25 mL of 70% (v/v) methanol was added, and shaken for 15 minutes. The solution was then purified with the same solution, centrifuged (4°C, 1600×g), and filtered through a membrane filter (0.45 μm). The resulting solution was appropriately diluted and used as a test solution.

Analysis of the sum of ginsenosides Rg1 and Rb1 is performed by drawing a calibration curve as shown in Figures 3 and 4 using a standard solution, and then substituting the peak values of Rg1 and Rb1 as shown in Figure 2 into the resulting values to confirm the resulting values.

Table 2 above shows the HPLC analysis conditions for ginsenosides Rg1 and Rb1.

The contents of saponin and ginsenoside Rg1 and Rb1 in the raw material, 4-year-old ginseng (fresh ginseng), and ginseng root according to the present invention were analyzed and shown in Table 3 below.

item 4-year-old ginseng Ginseng relief of Example 1 Ginseng saponin 6.65 mg/g 10.14 mg/g Sum of ginsenoside Rg1 and Rb1 0.86 mg/g 1.53 mg/g

From the results in Table 3 above, it is confirmed that the ginseng extract according to the present invention has a higher content of useful components, ginseng saponin and ginsenoside, compared to fresh ginseng, which is the raw material, and thus its health functionality as a food is improved.

Claims (5)

Step of washing and cutting the raw material, ginseng (S1);
A step of collecting fine roots generated during the step of cutting the above ginseng (S1-1);
Step of drying the above roots (S1-2);
Step of crushing the above fine roots (S1-3);
Step (S2) of blanching the above ginseng in hot water;
A step (S3) of immersing the above ginseng in a sugar solution containing 70 to 76 wt% of purified water, 10 to 17 wt% of sugar, 5 to 10 wt% of oligosaccharide, 5 to 10 wt% of dextrin, and 0.2 to 0.6 wt% of salt;
Step (S4) of washing the above ginseng with purified water and then dehydrating it;
Step (S5) of rapidly freezing the above ginseng to a temperature of -20 to -50℃;
Step (S6) of depressurizing the above ginseng using a depressurizing steamer at a temperature of 70 to 100°C, an atmospheric pressure of 10 to 20 kPa, and a rotation speed of 300 to 360 rpm for 30 to 60 minutes;
Step (S7) of deoiling the above ginseng using a deoiler at 4,000 to 5,000 rpm to obtain ginseng fructose;
Step (S7-1) of preparing a seasoning solution by mixing purified water, oligosaccharide, sugar, and salt;
Step (S8) of coating the above ginseng extract with the above seasoning solution;
A step (S8-1) of adding ginseng seasoning, which is mixed with 60 to 70 wt% of sugar, 20 to 30 wt% of ginseng root powder of the above step S1-3, and 5 to 10 wt% of salt, to the above ginseng flakes;
Step (S9) of drying the above ginseng extract; and
It includes a step of packaging the above ginseng relief (S10);
A method for manufacturing ginseng powder, wherein the above-mentioned sugar solution further contains 1 to 5 wt% of maleic acid and 1 to 5 wt% of glutamic acid. In paragraph 1,
The above S1-2 step is a method for manufacturing ginseng powder, characterized in that the ginseng powder is frozen at a temperature below -10℃, thawed using a microwave, the temperature is adjusted to 15 to 25℃, and dried by heating at 50 to 70℃ in a reduced pressure atmosphere until the moisture content becomes 10 wt% or less. In paragraph 1,
A method for manufacturing ginseng powder, characterized in that the above dextrin is cyclodextrin. delete In paragraph 1,
A method for manufacturing ginseng powder, characterized in that the above seasoning solution is a mixture containing 60 to 70 wt% of purified water, 20 to 30 wt% of oligosaccharide, 5 to 10 wt% of sugar, and 0.2 to 0.6 wt% of salt.