KR20160006024A - Preparation method of red ginseng concentrate which is applicable to tube type package - Google Patents

Abstract

The present invention relates to a method for preparing a red ginseng concentrate applicable to a tubular container.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a red ginseng concentrate,

The present invention relates to a method for preparing a red ginseng concentrate applicable to a tubular container.

Red ginseng is a medicinal herb that is processed by the traditional medicine technique, the numerical method of oriental medicine, and it is produced through special cooking, drying and processing process of ginseng. During this process, the starch particles in the ginseng tissue are enriched, the structure becomes rigid, and various enzymes are inactivated to stabilize the quality. In addition, during the heat treatment process, a secondary component change occurs, and useful components (ginsenosides Rs, Rg1, Rg2, Rh1, etc.) unique to red ginseng that do not exist in fresh ginseng and white ginseng are produced, The content is increased.

Recently, as the red ginseng market has grown, many studies have been conducted to improve the quality and processing efficiency of red ginseng. For example, Korean Patent Laid-Open Publication No. 10-2011-0024187 discloses a method for producing a concentrated red ginseng concentrate obtained by expanding red ginseng, extracting it with a solvent, and fermenting it with lactic acid bacteria to increase ginsenoside content.

However, currently available red ginseng products are red ginseng extract, fermented red ginseng, and gel-type red ginseng. When they are packed in pouches or concentrated red ginsengs, they are packed in containers and packaged in a spoon to be hit by water. As such, existing red ginseng products are limited in their packaging form, making it difficult for consumers to easily and conveniently intake red ginseng products.

Accordingly, the present inventors have found that the above-mentioned object can be achieved by wet-pressing the red ginseng concentrate while studying a method for preparing a red ginseng concentrate which is not only excellent in tenderness and functionality, but also applicable to a tube- And completed the present invention.

It is an object of the present invention to provide a red ginseng concentrate applicable to a tube-shaped container.

To achieve the above object, the present invention provides a red ginseng concentrate applicable to a tubular container.

The red ginseng concentrate according to the present invention can be applied to a tube type container by improving the content of the functional and useful ingredient, the preference degree, and improving the viscosity and the solubility by adding the wet pressurizing process.

According to the present invention,

Preparing red ginseng;

Extracting the red ginseng;

Removing impurities in the red ginseng extract;

Preparing a red ginseng pre-concentrate by concentrating the red ginseng extract from which the impurities have been removed;

Sterilizing the red ginseng pre-concentrate;

Wet-pressurizing the sterilized red ginseng pre-concentrate;

And a step of preparing a red ginseng concentrate by decompressing, cooling and degassing the red ginseng preliminary concentrate after completion of the wet pressurizing and wet processing, thereby producing a red ginseng concentrate.

Further, according to the present invention,

The method comprising the step of putting the red ginseng concentrate of the present invention into a container,

At this time, the container is a tubular container.

Further, according to the present invention,

The present invention relates to a packaged food characterized in that the tube-shaped container contains the red ginseng concentrate of the present invention.

Hereinafter, the present invention will be described in detail.

Red ginseng preparation stage

The red ginseng according to the present invention uses only six years old raw red ginseng which has been passed through the red ginseng processing process after it has been inspected and passed the ginseng cultivation. The red ginseng to be used as the raw material may be red ginseng root or ginseng, or a mixture thereof. In this case, the weight ratio of ginseng root and ginseng may be 1: 0.2-1.

Red ginseng extraction step

The red ginseng extraction step of the present invention is preferably performed by extracting red ginseng with a solvent. The solvent is preferably water or a lower alcohol having 3 or less carbon atoms, more preferably water or ethanol, still more preferably water or 1 to 85 wt% ethanol.

At this time, it is preferable to carry out the extraction using red ginseng: solvent at a weight ratio of 1: 5 to 15, and it is preferable to carry out the extraction process one to five times. In each of the extraction processes, red ginseng is extracted by solvent extraction at 45 to 95 ° C for 6 to 36 hours. Also, the same extraction step can be repeatedly used in the repeated extraction step, or the extraction step can be carried out using different solvents.

Removal of impurities in red ginseng extract

It is preferable to remove the impurities in the red ginseng extract and concentrate it to prepare a red ginseng pre-concentrate. At this time, there is no particular limitation on the method for removing impurities, but it is economical and efficient to perform by filtering the red ginseng extract using a 0.1 to 10 micron filter.

Preparation stage of red ginseng preconcentrate

The red ginseng extract, from which impurities have been removed, is concentrated to prepare a red ginseng preconcentrate. At this time, it is simple that the red ginseng extract is heat-treated and concentrated. Preferably, the red ginseng extract is concentrated by applying a temperature of 50 to 90 ° C. The concentration process may be performed using a separate concentrator. For example, the red ginseng extract may be subjected to the heat treatment until the solid content of the red ginseng extract reaches 60 wt% or more, thereby preparing a red ginseng pre-concentrate.

At this time, the red ginseng pre-concentrate can be prepared and sterilized, and then the wet pressurization process step can be performed. The sterilization can be performed by heat treatment at 70 to 95 ° C for 10 to 60 minutes, but is not limited thereto.

Wet formula Pressurized steam  step

The wet pressurizing step of the present invention is preferably performed by applying a pressure of 0.1 to 1.8 kgf / cm 2 and a temperature of 80 to 120 ° C to the red ginseng preconcentrate. At this time, the wet pressing step is preferably performed for 10 to 60 minutes.

Decompression, cooling, Degassing  step

The present invention provides a red ginseng concentrate which is cooled, depressurized, and deaerated in a wet pressurized, pressurized and mixed red ginseng preconcentrate. At this time, the decompression, cooling and degassing steps are preferably carried out at a temperature of 40 to 70 ° C for 1 to 24 hours, and at the same time or sequentially, impurities are removed at 80 to 150 mesh.

At this time, the decompression, cooling, and degassing steps may be performed until the viscosity of the red ginseng concentrate reaches 10,000 to 350,000 cps, preferably until the viscosity of the red ginseng concentrate reaches 35,000 to 130,000 cps. If the viscosity of the red ginseng concentrate is less than 10,000 cps, it is too thin to be applied to the tubular container, and if the viscosity exceeds 350,000 cps, it is too stiff for the consumer to squeeze in the tubular container.

Red ginseng concentrate

The viscosity of the red ginseng concentrate of the present invention is 10,000 to 350,000 cps, preferably 35,000 to 130,000 cps. If the viscosity of the red ginseng concentrate is less than 10,000 cps, it is too thin to be applied to the tubular container, and if the viscosity exceeds 350,000 cps, it is too stiff for the consumer to squeeze in the tubular container.

The solid content in the red ginseng concentrate of the present invention is 65 to 90% by weight, the sugar content is 60 to 90 brix, and the crude saponin content is 110 mg / g or more.

Tubular container

The present invention relates to a method for packaging food, which comprises the step of introducing the red ginseng concentrate of the present invention into a container, wherein the container is a tubular container. The tubular container may be a general tubular container, and its material and shape are not particularly limited.

Packaged food

The present invention relates to a packaged food characterized by containing a red ginseng concentrate prepared by the production method of the present invention in a tubular container. The food refers to mass-produced and commercially available packaged foods. The packaged food contains 0.1 to 100% by weight of the red ginseng concentrate of the present invention.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. However, it should be understood that the present invention is not limited to the embodiments disclosed herein but may be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art. Is provided to fully convey the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

Materials and methods

Six years old red ginseng was purchased and experiments were conducted.

≪ Example 1 >

Red ginseng with no flaws was selected by the naked eye and extracted with purified water and 70% ethanol. At this time, red ginseng and a solvent such as 70% ethanol or purified water were used at a weight ratio of 1:10, the extraction temperature was 90 ° C, and the extraction time was 10 hours per one time. Twice with 70% ethanol, and twice with purified water). The obtained red ginseng extract was filtered using a 1 micron filter to remove impurities in the red ginseng extract. Then, the red ginseng extract with impurities removed was heat-treated at 60 ° C. to prepare a red ginseng pre-concentrate. The red ginseng pre-concentrate was wet-pressed under a pressure of 1.6 kgf / cm 2 at 120 ° C. for 50 minutes. Then, the red ginseng concentrate was cooled, depressurized and degassed at a temperature of 40 to 70 ° C for 1 to 24 hours. At this time, the concentration cycle was performed from 1 to 43 times depending on the degree of cooling and decompression degassing.

≪ Comparative Example 1 &

Red ginseng concentrate was prepared in the same manner as in Example 1, except that the process of wet-pressing the red ginseng concentrate at 0.1 to 1.8 kgf / cm 2 and 80 to 120 ° C for 10 to 60 minutes was not carried out.

<Experimental Example 1>

The productivity and solubility of the red ginseng concentrate according to the viscosity and solid content of the red ginseng concentrate of Example 1 according to the degree of cooling, decompression and degassing were evaluated. At this time, 3 g of the red ginseng concentrate was added to 100 g of hot water (50 캜), and the dissolution time was measured while stirring at a stirring speed of 150 rpm. The productivity was evaluated from 1 point to 5 points as the bonding ratio of the tube joint portion when the red ginseng concentrate was filled in the tube as described below. This means that the higher the productivity score, the lower the defective rate when filling the tube and the higher the productivity Point.

As a result, the commercially available viscosity of the tubular container was found to be 10,000 to 350,000 cps, preferably 35,000 to 130,000 cps. If the viscosity of the red ginseng concentrate is less than 10,000 cps, it is too thin to be applied to the tubular container, and if the viscosity exceeds 350,000 cps, it is too stiff for the consumer to squeeze in the tubular container. (Table 1).

<Experimental Example 2>

The crude saponin content and the ginsenoside content of the red ginseng concentrate of Example 1 and the red ginseng concentrate of Comparative Example 1 in which the concentration cycle was performed 10 to 12 times in Experimental Example 1 were evaluated.

<2-1> Evaluation of crude saponin content

The following crude saponin content was evaluated by HPLC analysis under the conditions shown in Table 2 below.

The crude saponin content in the red ginseng concentrate of Example 1 and the red ginseng concentrate of Comparative Example 1 in which the concentration cycle was performed 10 to 12 times in Experimental Example 1 was evaluated. The following crude saponin content was evaluated by physicochemical analysis under the conditions shown in Table 2 below.

As a result, the crude saponin content of the red ginseng concentrate of Example 1 which had been subjected to the wet pressurizing process was found to increase (Table 3).

<2-2> Evaluation of ginsenoside content

The concentration of ginsenosides in the red ginseng concentrate of Example 1 and the red ginseng concentrate of Comparative Example 1 in which the concentration cycle was performed 10 to 12 times in Experimental Example 1 was evaluated. The following ginsenoside content was evaluated by HPLC analysis under the conditions shown in Table 4 below.

As a result, it was confirmed that the content of PPT ginsenosides and PPD ginsenosides was increased in the case of the red ginseng concentrate of Example 1 which had been subjected to the wet pressurization process (Table 5)

<Experimental Example 3>

The sensory evaluations and preference evaluations were carried out using the red ginseng concentrate of Example 1 and the red ginseng concentrate of Comparative Example 1, which were subjected to the concentration cycle 12 times in Experimental Example 1, respectively.

<3-1> Sensory evaluation

Sensory evaluation was performed on 50 male and female panelists aged 25 to 55 years. The sensory evaluation items are shown in Table 6. The higher the score, the better the color, the red ginseng flavor, the fragrant flavor, and the sweet taste. The lower the score, the better the bitter taste.

As a result, the red ginseng concentrate of Example 1 which had undergone the wet pressurization process was found to be excellent in color, red ginseng, fragrance, sour taste, sweet taste and bitter taste (Table 7).

<3-2> Evaluation of Preference

50 people who were between 25 and 55 years old were subjected to preference evaluation. The above-mentioned preference evaluation is performed by evaluating the color, taste, flavor and overall preference of the red ginseng concentrate. The higher the score, the better.

As a result, the red ginseng concentrate of Example 1 which had undergone the wet pressurizing and boiling process was found to be excellent in color, taste, flavor and overall acceptability (Table 8).

Claims (12)

Preparing red ginseng;
Mixing the red ginseng with a solvent selected from the group consisting of purified water and ethanol;
Removing impurities in the extracted ginseng extract;
Preparing a red ginseng pre-concentrate by concentrating the red ginseng extract from which the impurities have been removed;
Sterilizing the concentrated red ginseng pre-concentrate;
Wet-pressurizing the sterilized red ginseng pre-concentrate;
Preparing a red ginseng concentrate by vacuum-condensing, cooling and degassing the pre-pressurized red ginseng pre-concentrate;
A method for producing a red ginseng concentrate having a solid content of 65% or more and a viscosity of 10,000 to 350,000 cps applicable to a tubular container.

The method according to claim 1,
Wherein the red ginseng is mixed at a weight ratio of 1: 1 to 0.2: red ginseng.
The method according to claim 1,
The red ginseng extraction step is performed by repeating extraction once to five times using a red ginseng: solvent at a weight ratio of 1: 5 to 15,
Wherein the red ginseng extract is concentrated to a solid content of 60 wt% or more to prepare a red ginseng pre-concentrate.
The method according to claim 1,
Wherein the ethanol is used in an amount of 1 to 85% by weight, the extraction temperature is 45 to 95 ° C, and the extraction time is 6 to 36 hours.
The method according to claim 1,
When purified water is used as the solvent, the extraction temperature is 45 to 95 ° C, and the extraction time is 6 to 36 hours.
The method according to claim 1,
Wherein the step of preparing the red ginseng preliminary concentrate is performed by preparing a red ginseng preconcentrate by concentrating the red ginseng extract at 50 to 90 DEG C until the solid content is 60 wt% or more.
The method according to claim 1,
Wherein the removal of the impurities of the red ginseng extract is carried out using a 0.1 to 10 micron filter
The method according to claim 1,
Wherein the wet pressurization step is performed at a pressure of 0.1 to 1.8 kgf / cm 2 and a temperature of 80 to 120 ° C for 10 to 60 minutes.
The method according to claim 1,
Wherein the step of cooling, depressurizing and degassing is performed at a temperature of 40 to 70 DEG C for 1 to 24 hours, and at the same time or sequentially, impurities are removed from the red ginseng preliminary concentrate by using 80 to 150 mesh sieves Gt;
A method for packaging foods, the method comprising the step of putting a red ginseng concentrate prepared by the method of any one of claims 1 to 9 into a container, wherein the container is a tubular container.
A packaged food characterized by containing a red ginseng concentrate prepared by the method of any one of claims 1 to 9 in a tubular container.
12. The method of claim 11,
Wherein the food packaged in the tubular container is 0.1 to 100% by weight of the red ginseng concentrate.