JP7133095B2 - dried ginseng products - Google Patents

Description

The present invention relates to a dried ginseng product containing allulose and a method for producing the dried ginseng product. can be used for

The world ginseng market is 2 trillion won, with production in China (52,000 tons, 67%), South Korea (16,000 tons, 20%), Canada (6,000 tons, 7%), and the United States. (2,100 tons, 3%), and it is also cultivated in Australia, Germany and others. Currently, the production of ginseng is increasing rapidly mainly in China and Canada. Although ginseng can be consumed by itself or boiled with medicine, it is processed into beverages, concentrates, powders, pills, etc. for convenience of administration and safe storage. in circulation. However, many artificial artificial products on the market contain high levels of sugar to compensate for the unique bitter taste or ginseng smell of Goryeo, and there is a problem of excessive sugar intake.

Recently, the South Korean government has been encouraging the enforcement of "sugar reduction" in food compositions for the sake of public health. Substitution is an unavoidable reality. Allulose, which is used as a sweetener to replace sugar, is an epimer of the 3rd carbon of fructose and has a sweetness corresponding to 70% of fructose. It is a functional sugar that inhibits Sugar alcohols, which are often used as substitute sweeteners for sugar, have side effects such as inducing diarrhea when taken in excess of a certain amount, but allulose has no known side effects. Therefore, allulose is of growing interest as a sweetener.

An object of the present invention is to provide a dried ginseng product containing ginseng and allulose and a method for producing the same.
Another object of the present invention is to provide a ginseng beverage, a freeze-dried ginseng product, or a functional ginseng food containing a dried ginseng product containing ginseng and allulose.

The present inventors have developed a dried ginseng product that not only has a low calorific value but is excellent in sweetness, has excellent solubility despite having a relatively high hardness, and has a reduced bitterness or odor of ginseng. did.
The present invention will be described in more detail below.

One example of the present invention provides a dried ginseng product comprising ginseng and allulose. Allulose, also called psicose, is a low-calorie monosaccharide that reduces excessive intake of sugar and is effective in preventing geriatric diseases such as diabetes and obesity.

Since the dried ginseng product of the present invention uses allulose as a saccharide, it has hard physical properties and can maintain its shape without losing its composition even when exposed to physical impact during storage or distribution. The hardness of the dried ginseng product as measured by a text analyzer may be 500g or more, 3000g or more, or 4000g or more, such as 500g to 8000g, preferably 1000g to 8000g, more preferably 4000 to 8000g.

Although the dried ginseng product of the present invention has a high hardness and is hard, it is highly soluble, so that it is dissolved in a solvent and consumed in the form of a beverage. The dissolution ratio of the dried ginseng product in water according to the present invention is obtained by measuring the residual ratio after dissolving the dried ginseng product in water as shown in Equation 1 below, and calculating the dissolution ratio with respect to the initial weight of the freeze-dried ginseng food. It can be calculated and calculated.
Formula 1: Dissolution ratio (% by weight) = [100 (% by weight) - remaining ratio after dissolving the dried ginseng product in water (% by weight)]

The water dissolution ratio of the dried ginseng product of the present invention calculated by the above formula is 45 wt% to 90 wt%, preferably 50 wt% to 80 wt%, more preferably 68 to 80 wt%, more preferably 68 wt%. may be ~76% by weight.

The dried ginseng product of the present invention may have a moisture content in the range of 2.0%-10.0%, preferably 3.0%-9.5%, more preferably 8.0-9.5%.

The dried ginseng product according to the present invention has a water content of 15% or less, such as 10% or less, in the range of 1-10%, and a water activity of 0.5 or less, such as 0.1-0.5. , the hardness analyzed with a texture analyzer can be 4000 g or more.

Conventional dried ginseng products, such as dried red ginseng products, are used as saccharides for those who are sensitive to bitterness, children, and the elderly. In the case of the weak, the intake was limited, especially considering that the intake of sugars had to be restricted. The dried ginseng product of the present invention contains allulose as a sweetening component to control the bitter taste, improve the aftertaste, coolness and smoothness in the throat, provide excellent sensory characteristics, and provide sweetness with a low calorie. can.

The allulose contained in the dried ginseng product of the present invention is 1 to 80 parts by weight, preferably 5 to 50 parts by weight, more preferably 5 to 40 parts by weight or 10 to 40 parts by weight based on 100 parts by weight of the solid content of ginseng. can be included.

Allulose contained in the dried ginseng product of the present invention may be prepared by adding syrup or powder. When the allulose powder is used, the allulose powder solid content may be a total allulose composition powder, such as a powder containing allulose with a purity of 90% or more than 95%.

The allulose can be used alone or can be a mixed sugar containing additional other sugars, and examples of mixed sugar are 1 to 99.9% by weight based on 100% by weight of the solid content of the total mixed sugar. It may contain allulose, and may additionally contain one or more selected from the group consisting of fructose, glucose, and oligosaccharides. Specific examples of the allulose-containing mixed sugar include 2 to 55% by weight of allulose, 30 to 80% by weight of fructose and 2 to 60% by weight of glucose, and oligo It may contain 0-15% by weight of sugars and may contain no oligosaccharides. Said allulose, fructose and glucose are preferably all D-isomers.

The allulose syrup may be obtained from the mixed sugar by separating, purifying and concentrating. The allulose syrup that has undergone separation and purification processes from an example of the present invention is a colorless or slightly yellow liquid having a sweet taste, and contains allulose in an amount of 10% by weight or more, preferably 50% by weight, based on the total solid content of 100% by weight. % or more, more preferably 90% or more by weight, for example, an allulose syrup containing 10 to 20% by weight or 70 to 99% by weight.

Allulose can be chemically synthesized or produced by biological methods using allulose epimerization enzymes. Preferably, allulose can be produced by biological methods such as microorganisms or enzymatic reactions. For example, the mixed sugar is selected from the group consisting of an allulose epimerization enzyme, cells of a strain producing the enzyme, a culture of the strain, a homogenate of the strain, and an extract of the homogenate or culture. It can be a mixed sugar produced or obtained by reacting an allulose-producing composition comprising one or more of the above-mentioned sugars with a fructose-containing feedstock.

As an example for allulose production of the present invention, an expression system capable of producing an allulose epimerization enzyme with high expression rate and stability, a GRAS (Generally recognized as safe) microorganism using the same, and a microorganism using the expression system and methods for producing allulose, including enzymes, are described in detail in Korean Patent Nos. 10-1318422 and 10-1656063.

The ginseng contained in the dried ginseng product of the present invention may be 50-99% by weight, preferably 60-99% by weight, more preferably 65-90% by weight based on 100% by weight of the total solid content of the dried ginseng product.

The ginseng product according to the present invention regulates the bitterness and odor of ginseng, is easily ingested by people who are sensitive to bitterness, children and the elderly, and improves the aftertaste, refreshing feeling, and smoothness of the throat, thereby improving the sensory value of the ginseng product. provide excellent products for Therefore, the present invention achieves the above effects by adding allulose to various ginseng products.

In the present specification, ginseng can be variously classified according to whether or not it is processed or the type of processing method. Ginseng is intended to include all processed products made from ginseng. Suginseng is undried ginseng, and red ginseng is steam-ripened ginseng. White ginseng is made by drying ginseng instead of steaming it, and Taegeuk ginseng is ginseng that stands upright and is made by lightly boiling and drying ginseng without removing the skin.

In addition, ginseng has various varieties, such as Panax ginseng, wild ginseng, and American ginseng. Although classified, all of them are included, and 4-year roots, 6-year roots, etc. are mentioned depending on the cultivation period of ginseng, but all of them are included in the ginseng of the present invention. In one example of the present invention, when red ginseng is included, red ginseng may be one or more selected from the group consisting of red ginseng extract, red ginseng concentrate, and red ginseng powder, and is not particularly limited depending on its processed form. .

In one example of the present invention, dried ginseng powder can be used as ginseng, and ginseng or processed ginseng can be pulverized into fine particles using an appropriate pulverizer. For example, the powder fine particles of dried ginseng can be powder having an average particle size of 0.05 μm to 3 mm, preferably 0.001 mm to 2 mm. Apparatus used for powdering ginseng may include a cutter mill, a roll crusher, a pin mill, and the like. It can also be used after being manufactured into an ultra-fine powder.

As yet another example of the present invention, the dried ginseng product according to the present invention can be dissolved in edible liquids or solvents for the production of ginseng beverages and used to produce ginseng beverages.

Said liquids or solvents include, but are not limited to, water, milk, yogurt, herbal tea or coffee. The dried ginseng product has excellent solubility when the temperature of the liquid or solvent is 10° C. to 100° C., preferably 80° C. to 100° C., but is not limited thereto. can be done.

The dissolution ratio of the dried ginseng product in water according to the present invention is calculated by measuring the residual ratio after dissolving the freeze-dried ginseng food in water as shown in Equation 1 below, and dissolving the weight of the first dried ginseng product. can be calculated by calculating
Formula 1: Dissolution ratio (% by weight) = [100 (% by weight) - remaining ratio after dissolving the dried ginseng product in water (% by weight)]

The dissolution ratio of the freeze-dried ginseng food of the present invention in water calculated by the above formula is 45 wt% to 90 wt%, preferably 50 wt% to 80 wt%, more preferably 68 to 80 wt%, more preferably It can be 68-76% by weight.

When the dried ginseng product of the present invention is dissolved in a solvent to prepare a ginseng beverage, the mixing weight ratio of the dried ginseng product and the solvent is 1:2 to 1:6, preferably 1:3 to 1:4 or 1: It can be from 4 to 1:5.

The dried ginseng product according to the present invention may additionally contain saccharides, such as one or more saccharides selected from the group consisting of sugar, glucose, fructose (or crystalline fructose), starch syrup, isomalto-oligosaccharides, fructo-oligosaccharides and maltitol. obtain.

The dried ginseng product according to the present invention may additionally contain one or more crushed or extracts of various plants, such as medicinal herbs and herbs, to impart pharmacological activity or enhance sensory properties such as taste, aroma and smoothness. can be improved. The plant extract may be one or more selected from the group consisting of five skin extract, goji berry extract, Chinese quince extract and jujube extract.

Yet another example of the present invention provides a method for producing a dried ginseng product containing ginseng and allulose. The matters related to the dried ginseng product can be similarly applied to the manufacturing method of the dried ginseng product. In one embodiment, the manufacturing method of the present invention comprises the step of mixing ginseng, allulose and water; and a method of manufacturing a dried ginseng product comprising ginseng and allulose, including the step of freeze-drying.

In the method for producing a freeze-dried molded food according to the present invention, the mixture of allulose and carrots is rapidly frozen in a temperature range of -60°C to -20°C with a quick freezer, and the rapidly frozen carrots are dried under reduced pressure and frozen. A dry product can be produced. In the present invention, rapid freezing of fermented milk is preferable because it is easy to maintain the shape.

The drying step may be carried out under reduced pressure within a certain temperature range, for example -60°C to 40°C, preferably -40°C to 30°C. As a specific example, the drying process can be performed while gradually increasing the temperature range, and considering that the moisture content in the frozen material is adjusted to 10% or less, it is preferable to dry while gradually increasing the temperature. . The drying time ranges from 12 hours to 36 hours, and can be determined by appropriately adjusting the drying temperature and the composition of the food. For example, −40° C. for 2 hours, −20° C. for 2 hours, 0° C. for 2 hours, 10° C. for 2 hours, 20° C. for 10 hours, 30° C. for 6-10 hours. The dried product may have a water activity of about 0.1 to about 0.5.

The freeze-dried molded product according to the present invention can be manufactured in various forms and types. Specifically, the shape of the freeze-dried molded product may be block-shaped, elliptical, circular, square, triangular, button-shaped, spherical, drop-shaped (the shape of a thick drop of water), stamp-shaped, or various other shapes depending on the molding characteristics. may take any geometric shape. Also, depending on the thickness of the molding frame, it is possible to manufacture various thicknesses from a flat chip shape.

In another aspect, the present invention provides a freeze-dried ginseng product or functional ginseng food containing ginseng and allulose, or a method for producing the same.

Still another example of the present invention provides a ginseng beverage produced by dissolving a dried ginseng product containing ginseng and allulose in a solvent, or a method for producing the same. In one embodiment, the ginseng beverage of the present invention may comprise the steps of producing a dried ginseng product containing ginseng and allulose; and dissolving the dried ginseng product in a solvent.

Matters relating to dried ginseng products can be similarly applied to freeze-dried ginseng products, health functional food ginseng, ginseng beverages, or methods for producing these.

The present invention produces a dried ginseng product containing allulose, which has excellent sweetness and low calorific value, and has excellent solubility even though the dry product has high hardness, so that the shape can be well preserved during storage or transportation. At the same time, it is suitable for dissolving in water or beverages and drinking.
In addition, the allulose-containing dried carrot product of the present invention can mask the bitterness or smell peculiar to carrots by allulose, so that the refreshing feeling and smoothness of the throat are improved, and the product is excellent in terms of sensuality.

FIG. 4 shows hardness of dried ginseng products containing various sugars. FIG. 2 shows the water (hot and cold) solubility of dried carrot products containing various sugars. FIG. 2 is a diagram showing the dissolution ratio according to the form (syrup or powder) or content of allulose contained in dried ginseng products;

The present invention will be explained in more detail by the following illustrative examples, but the scope of protection of the present invention is not intended to be limited to the following examples.

Example 1. Production of dried ginseng products As shown in the table below, 50g of red ginseng powder (Korea Ginseng Corporation), allulose, sugar (Samyang), glucose (Samyang), crystalline fructose (Samyang), and isomalto-oligosaccharides are used as sugars. Powder (Samyang), fructo-oligosaccharide powder (Samyang) and maltitol powder (Samyang) were prepared.

As for allulose, allulose syrup was produced from fructose substrate by substantially the same biological method as the production method described in Korean Patent No. 10-16173797. The allulose powder is stored in a room-temperature column packed with a cation exchange resin, an anion exchange resin, and a mixture of cation and cation exchange resins to remove impurities such as colored and ionic components of the allulose syrup. After desalting by passing the solution through the ion exchange resin at a rate of twice (1 to 2 times) the volume of the ion exchange resin per time, high purity is performed using a chromatography packed with a calcium (Ca ²⁺ ) type ion exchange resin. was isolated and collected as an allulose solution of The high-purity allulose syrup was concentrated to a concentration of 82 Bx, and gradually cooled to 10° C. from a supersaturated temperature of 35° C. to form crystals. At this time, allulose seed crystals were not added, and the allulose crystals obtained in the above crystallization step were dehydrated by centrifugation to remove the mother liquor, and the crystals were washed with cooling water, dried and recovered.
The red ginseng powder and each saccharide are mixed, mixed with purified water so that the total solid content is 20% by weight, stirred, placed in a square tray, and placed in a rapid freezer (Ultra-Low Temperature Freezer). (OPERON)) was used to perform rapid freezing under temperature conditions of -40°C to -44°C for 24 hours. The quick-frozen mixture is dried at −40° C. for 2 hours, −20° C. for 2 hours, 0° C. for 2 hours, 10° C. for 2 hours, 20° C. for 10 hours, and 30° C. for 6-10 hours. and produced a freeze-dried molded food.
As a control group, a red ginseng block to which no saccharide was added was used.

Example 2. 2. Physical property evaluation 2.1 Moisture content and gravimetric analysis Moisture content was determined by weighing 1.0 g of a sample using a moisture analyzer (Satorion, Germany), setting the temperature to 105 ° C., and setting the time to automatic mode to reach a constant weight. Moisture content was measured to Three dried blocks for each added saccharide were weighed using a general scale (Satorius, Germany), and the average value was shown. The post-lyophilization moisture content of the samples is shown in Table 2 below.

As shown in Table 2, it was confirmed that the red ginseng block containing allulose had the highest water content, and there was no significant difference in weight among the sugar types.

2.2 Hardness analysis The hardness of the red ginseng block produced in Example 1 was measured using a texture analyzer (TA-XT2i, Stable micro system) at the following speed: 1.0 mm/s, distance: 50%, force : Measured under the condition of 0.005 kg. Hardness was indicated by measuring the force applied during compression, and its degree was indicated by the weight (g) applied per unit area. The measurement results are shown in Table 3 below and FIG.

As can be seen from the above results, it was confirmed that the hardness of the red ginseng block containing allulose was the highest, and it was expected that it would have excellent external shape stability during storage.

2.3 Analysis of solubility The solubility of the red ginseng block prepared in Example 1 was measured. Specifically, 1 g of red ginseng block and 50 ml of a solvent were mixed, stirred at 50 rpm for 2 minutes with a stirrer, filtered through a 5A filter paper, and the residue remaining on the filter paper was removed in an oven at 70°C. Dried overnight. The same experiment was repeated using hot water (temperature 90° C.-100° C.), cold water (temperature 4° C.-10° C.) and milk as the solvent.
The weight of the residue dry product of each sample was subtracted from 1 g of the red ginseng block initially added to determine the solubility of the red ginseng block in the solvent, and the results are shown in Table 4 and Figure 2 below. In Table 4 below, both the remaining amount ratio and the dissolution ratio are expressed in weight %.

As can be seen from the above results, although the red ginseng block containing allulose has the highest hardness (Example 2.2), it should be confirmed that it has excellent solubility in all solvents (hot water, cold water, and milk). was made. The higher the dissolving speed, the faster the product dissolves when it is added to a solvent such as water or milk, making it possible to drink quickly. There is an advantage.

Example 3. Evaluation of physical properties based on allulose content In order to evaluate physical properties based on the range of n-allulose content in the red ginseng block, the solid content of the entire composition was measured in substantially the same manner as in Example 1. Red ginseng block was obtained by adding 13.2 g of allulose syrup (10% allulose content) and 13.2 g allulose syrup (25% allulose content) to 50 g of red ginseng powder so as to achieve 20.0% as a standard. manufactured. Red ginseng blocks containing 10 g and 20 g of allulose powder for 50 g of red ginseng powder were also prepared.
The hardness and solubility of the red ginseng block prepared by the method of Example 2 were measured, and the results are shown in Tables 5 and 6 and FIG.

As shown in the experimental results in Tables 5, 6 and FIG. 3, increasing allulose content leads to higher hardness, especially for blocks containing 40% by weight of allulose powder, other samples were measured. It was confirmed that the hardness was so high that it could not be analyzed under the same conditions.
In addition, there was almost no difference in solubility between hot and cold water depending on the allulose content, and the higher the allulose content, the higher the dissolution ratio. However, in the case of cow's milk, dissolution decreased relatively when the content of allulose powder increased.

Claims (15)

A dried ginseng product comprising ginseng and a saccharide, the saccharide containing allulose. The dried ginseng product according to claim 1, wherein the dried ginseng product has a hardness of 500-8000g. The dried ginseng product according to claim 1, wherein the dried ginseng product has a dissolution ratio in water of 68 to 80% by weight, calculated according to Equation 1 below.
Formula 1: Dissolution ratio (% by weight) = [100 (% by weight) - remaining ratio after dissolving the dried ginseng product in water (% by weight)] The dried ginseng product according to claim 1, wherein the dried ginseng product has a moisture content of 2.0-10.0%. The dried ginseng product according to claim 1, wherein the allulose is contained in an amount of 1-80 parts by weight based on 100 parts by weight of solid content of ginseng. The dried ginseng product according to claim 1, wherein the allulose is added in powder form. The dried ginseng product according to claim 1, wherein the ginseng is one or more selected from the group consisting of water ginseng, white ginseng, red ginseng, taegeuk ginseng, refined ginseng, fermented ginseng and enzyme-treated ginseng. The dried ginseng product according to claim 1, wherein the ginseng is contained in an amount of 50-99% by weight based on 100% by weight of the total solid content of the dried ginseng product. mixing ginseng, allulose and water;
A method for producing a dried ginseng product comprising ginseng and allulose, comprising the step of freeze-drying. 10. The method of claim 9 , wherein the ginseng is in powder form. The method according to claim 9 , wherein the ginseng is contained in an amount of 50-99% by weight based on 100% by weight of the total solid content of the dried ginseng product. 10. The manufacturing method according to claim 9 , wherein the allulose is in powder form. 10. The method according to claim 9 , wherein the allulose is mixed in an amount of 1 to 80 parts by weight based on 100 parts by weight of solid content of ginseng. The method according to claim 9 , wherein the dried ginseng product has a hardness of 500-8000g. [Claim 10] The method according to claim 9 , wherein the dried ginseng product has a solubility in water of 68 to 80% by weight, calculated by Equation 1 below.
Formula 1: Dissolution ratio (% by weight) = [100 (% by weight) - remaining ratio after dissolving the dried ginseng product in water (% by weight)]

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