KR20160010685A - Granule-type Red Ginseng tea with improved solubility and minimized food additives, and manufacturing method thereof - Google Patents
Granule-type Red Ginseng tea with improved solubility and minimized food additives, and manufacturing method thereof Download PDFInfo
- Publication number
- KR20160010685A KR20160010685A KR1020140090225A KR20140090225A KR20160010685A KR 20160010685 A KR20160010685 A KR 20160010685A KR 1020140090225 A KR1020140090225 A KR 1020140090225A KR 20140090225 A KR20140090225 A KR 20140090225A KR 20160010685 A KR20160010685 A KR 20160010685A
- Authority
- KR
- South Korea
- Prior art keywords
- red ginseng
- present
- granule
- tea
- food additives
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F2200/00—Special features
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/238—Solubility improving agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 식품첨가물은 최소화되고 용해성은 향상된 홍삼 과립차 및 그 제조방법에 관한 것으로 홍삼 농축액을 제조하고 분무건조하여 분말화 한 후 상기 홍삼 농축액 분말을 사용하여 홍삼 과립차를 제조하였으며 상기 홍삼 과립차의 성상, 수율, 용해도를 측정한 결과 본 발명은 홍삼 과립차의 용해성을 향상시켜 영양학적, 기능적, 품질 측면에서 우수한 홍삼 과립차를 제공할 수 있을 뿐만 아니라 홍삼의 이용도를 극대화 할 수 있는 뛰어난 효과가 있다.The present invention relates to a red ginseng granular tea having minimized food additives and improved solubility and a method for preparing the red ginseng granule. The red ginseng granulated tea is prepared by preparing a red ginseng concentrate, spray drying and pulverizing the red ginseng concentrate, Yield and solubility of the red ginseng extract of the present invention are as follows. The present invention improves the solubility of red ginseng granulated tea to provide excellent red ginseng granules in terms of nutrition, function and quality, and has an excellent effect of maximizing the utilization of red ginseng.
Description
본 발명은 식품첨가물은 최소화되고 용해성은 향상된 홍삼 과립차 및 그 제조방법에 관한 것이다.
The present invention relates to a red ginseng granular tea having minimized food additives and improved solubility and a process for producing the same.
인삼(Panax ginseng C.A. Meyer)은 두릅나무과에 속하는 식물로 동양에서 가장 오래된 약용식물이다(Jo H. K. et al., The comparison of ginseng prosapogenin composition and contents in red and black ginseng, Kor. J. Pharmacogn., 42, 361-365, 2011). 홍삼은 인삼의 가공식품 중 하나로 인삼을 98 ~ 100℃에서 2 ~ 3시간 수증기로 증숙한 다음 말리는 과정을 여러번 반복하여 제조하는데 증숙 과정에서 조직 중 전분 입자가 호화되어 소화율이 높아지며 각종 효소들의 불활성화로 저장 시 안정한 편이다(Hong, Y. J. et al., Korean red ginseng(Panax ginseng) ameliorates type 1 diabetes and restores immune cell compartments, J. Ethnophrmacol., 144, 225-233, 2012). 한편, 인삼은 증숙 과정을 통해 특유의 ginsenoside인 ginsenoside Rh2, ginsenoside Rh4, ginsenoside Rs4, ginsenoside Rg3 및 ginsenoside Rg5 등이 생성되는데 이는 암세포 전이 억제 및 혈관확장 효과, 중추신경 진정 작용, 항염 작용 및 간 기능 항진 효능 등이 보고되어 있다(Kim, M. J. et al., The effect of red ginseng diet on blood and facial skin improvement of married women, J. Kor. Soc. Cosm., 18, 159-168, 2012).Panax ginseng CA Meyer is a plant belonging to Araliaceae, the oldest medicinal plant in the Orient (Jo HK et al., The comparison of ginseng prosapogenin composition and contents in red and black ginseng, Kor. J. Pharmacogn., 42 , 361-365, 2011). Red ginseng is one of the processed foods of ginseng. Ginseng is steamed at 98 ~ 100 ℃ for 2 ~ 3 hours and then dried repeatedly. The starch granules in the tissues are smoothed by digestion process and the digestibility is increased. in the stable when stored pieces (Hong, YJ et al., Korean red ginseng (Panax ginseng) ameliorates type 1 diabetes and restores immune cell compartments, J. Ethnophrmacol., 144, 225-233, 2012). Meanwhile, ginseng is produced by ginsenosides such as ginsenoside Rh 2 , ginsenoside Rh 4 , ginsenoside Rs 4 , ginsenoside Rg 3 and ginsenoside Rg 5 , which inhibit cancer cell metastasis and vasodilatory effects, (Kim, MJ et al., The Effect of Red Ginseng Diet on Blood and Facial Skin Improvement of Married Women, J. Kor. Soc. Cosm., 18, 159-168, 2012).
인삼 제품의 과립화 방법으로는 유동층코팅법, 스피드믹서법, 분무건조법이 공지되었으며 그 중 유동층코팅법은 기류를 이용하여 물질의 유동층을 형성하고 형성된 유동층에 액체를 분무하는 방법으로 균일한 코팅과 건조를 동시에 수행함으로써 분립체를 입자간의 부착, 응집을 통해 과립을 형성하는 방법이다(Sung K. U., Preparation and Evaluation of Sustained Release Pellets Containing Dexibuprofen arginate by the Fluid Bed Granulation Method, Department of Pharmacy Graduate school of Woosuk University, 2010). 스피드믹서법은 분말원료(powder)에 액상의 결합제(binder)를 첨가하여 결합력을 갖도록 하는 것이고, 이를 위하여 원료와 결합제가 스피드믹서에 담겨진 상태에서 임펠러에 의하여 균일하게 교반되어 과립을 형성하는 방법이다(대한민국 등록특허10-1138490호). 분무건조법은 용액상태의 원료를 고온 건조매체 중에 분무시킴으로서 구형의 과립을 얻는 방법으로 주입되는 원료의 상태는 solution, suspension 혹은 paste 상태면 모두 처리 가능하며, 다른 건조방법에 비해 매우 간단하며 연속 대량생산에 적합하다(Heo, J. W., Effect of the Microstructure on SOFC Anode Properties and Power Generating Characteristics, Department of Ceramic Eng The Graduate School Yonsei University, 2008).As a method of granulating the ginseng product, a fluidized bed coating method, a speed mixer method and a spray drying method are known. Among them, a fluidized bed coating method is a method of forming a fluidized bed of a material by using an air current and spraying a liquid onto a formed fluidized bed. (Sung KU, Preparation and Evaluation of Sustained Release Pellets Containing Dexibuprofen Arginate by Fluid Bed Granulation Method, Department of Pharmacy Graduate School of Woosuk University , 2010). In the speed mixer method, a liquid binder is added to powder to make binding force. For this purpose, the raw material and binder are uniformly stirred by an impeller in a state of being contained in a speed mixer to form granules (Korean Patent No. 10-1138490). The spray drying method is a method of obtaining spherical granules by spraying a raw material in a high-temperature drying medium into a high-temperature drying medium. The state of the raw material injected can be treated in solution, suspension or paste state. (Heo, JW, Effect of the Microstructure on SOFC Anode Properties and Power Generating Characteristics, Department of Ceramic Engineering, Yonsei University, 2008).
종래의 차의 제조방법에는 일반적으로 고열·고압의 물로 추출하는 방식을 이용하고 있는데, 이러한 경우에는 천연물의 영양소와 색상에 손실을 끼치게 되어 인공색소와 인공 향을 첨가하지 않고는 제품의 색과 향을 재현하기 어려운 문제점이 있다. 최근, 현대인들의 생활수준의 향상으로 인하여 천연물을 그대로 이용한 차에 대한 요구가 더욱 높아지고 있어 인공색소 및 인공 향을 사용하지 않고 천연물을 사용한 차의 제조방법에 대한 연구가 필요한 실정이다(Kim, H. K., Current status and prospect of nutraceuticals, J. Food Indust. Nutr. 9, 1-14, 2004).Conventional tea manufacturing methods generally use a method of extracting with high-temperature and high-pressure water. In such a case, the nutrients and colors of natural products are lost. Thus, without adding artificial coloring matters and artificial flavors, Which is difficult to reproduce. Recently, due to the improvement of living standards of modern people, the demand for tea using natural products as they are is increasing. Therefore, there is a need to study a method of manufacturing tea using natural materials without using artificial coloring matter and artificial flavor (Kim, HK, Current status and prospect of nutraceuticals, J. Food Indust. Nutr. 9, 1-14, 2004).
식품첨가물이란 식품의 품질을 높이고 보존성과 기호성을 향상시키기 위해 인위적으로 사용하는 물질을 말한다(조양희, "식품첨가물의 사용", 한국보건사업진흥원, 2007). 식품첨가물의 사용예로는 여름에 식중독을 예방하는 보존료나 산화방지제, 맛의 보존을 위한 첨가물 등을 첨가하는 경우가 있으며(니시지마 모토히로, "안심하고 먹고 싶다", 비전코리아, 서울, 2005). 식품의 제조 과정에서 물과 기름이 잘 섞이게 하기 위하여 유화제, 감촉을 좋게 하기 위하여 점착제를 사용하기도 하며, 빵을 더 잘 부풀게 하기 위하여 팽창제를 쓰고, 색을 희게 하기 위하여 표백제를 쓰기도 한다(이원종, "위기의 식탁을 구하는 거친 음식", 랜덤하우스중앙, 서울, 2004). 한편, 식품첨가물의 섭취할 경우 우리 인체에 끼치는 영향을 살펴보면 물과 기름처럼 섞이기 힘든 성질의 재료를 서로 혼합시켜주는 글리세린, 지방산, 에스텔 등의 유화제는 발암물질을 비롯한 위험한 화학물질 흡수를 촉진하는 작용을 한다(한스울리히, "더 이상 먹을 게 없다", 모색, 서울, 2001). 그러나 식품첨가물이 인체에 미치는 만성적인 악영향에 대해서는 구체적인 예가 적으며 중독 증상이 나타나는 급성 독성의 경우와는 달리 악영향 증상이 나타난다 하더라도 그것이 무엇에 기인하는지 판단하기가 어렵기 때문에 식품첨가물에 대한 논란이 많다(김미혜, "식품첨가물", 백산출판사, 서울, 2003).Food additives are artificially used substances to enhance the quality of food and improve preservability and palatability (Cho, YH, "Use of Food Additives", Korea Health Promotion Agency, 2007). Examples of the use of food additives include preservatives, antioxidants and additives for preserving taste in the summer (Nishijima Motohiro, "I want to eat with confidence", Vision Korea, Seoul, 2005) . In order to make water and oil blend well in the food manufacturing process, emulsifiers are used to improve the texture, pressure agents are used to make the bread more bloated, bleach is used to whiten the color (Lee Won Jong, "Rough Food for a Crisis," Random House, Seoul, 2004). On the other hand, when we examine the effect of food additives on human body, emulsifiers such as glycerin, fatty acid, and estel which are mixed with materials that are difficult to mix like water and oil promote the absorption of dangerous chemicals including carcinogens (Hans Ulrich, "No More to Eat", Seeking, Seoul, 2001). However, the chronic adverse effects of food additives on the human body are small and there is a lot of controversy about food additives because it is difficult to judge what is caused by adverse effects, unlike the case of acute toxicity, (Kim, Mi Hye, "Food Additives", Baeksan Publishing House, Seoul, 2003).
한편, 홍삼 과립차 제조방법은 대한민국 등록특허 제10-1119467호에 개시된 바 있고 색도 및 유동성이 증가된 홍삼 농축액 과립의 제조방법은 대한민국 공개특허 제10-2011-0038538호에 개시된 바 있다. 또 용해성이 우수한 인삼 또는 홍삼 농축액 분말 과립의 제조방법이 대한민국 등록특허 제10-1102013호에 개시되어 있으나 식품첨가물은 최소화되고 기존 제품보다 용해성이 향상된 홍삼 과립차 및 그 제조방법에 관하여는 개시되거나 암시된 바 없다.
On the other hand, a method for manufacturing red ginseng granulated tea is disclosed in Korean Patent No. 10-1119467, and a method for producing red ginseng concentrated granules with increased color and fluidity is disclosed in Korean Patent Publication No. 10-2011-0038538. A method for preparing ginseng or red ginseng powder granules having excellent solubility is disclosed in Korean Patent No. 10-1102013. However, as for the red ginseng granular tea having minimized food additives and improved solubility compared to existing products and a method for producing the same, There is no way.
따라서 본 발명의 목적은 식품첨가물은 최소화되고 용해성은 향상된 홍삼 과립차의 제조방법을 제공하는데 있다.Accordingly, it is an object of the present invention to provide a method for preparing red ginseng granulated tea wherein the food additives are minimized and the solubility is improved.
본 발명의 다른 목적은 식품첨가물은 최소화되고 용해성은 향상된 홍삼 과립차를 제공하는데 있다.
Another object of the present invention is to provide a red ginseng granulated tea having minimized food additives and improved solubility.
본 발명의 상기 목적은 홍삼 농축액을 제조하는 단계와; 상기 단계에서 얻은 홍삼 농축액을 분무건조하여 홍삼 농축액 분말을 제조하는 단계와; 상기 단계에서 얻은 홍삼 농축액 분말을 유동층 코팅법을 이용하여 홍삼 과립차를 제조하는 단계와; 이와 달리 스피드믹서를 이용한 홍삼 과립차를 제조하는 단계와; 이와 달리 분무건조법을 이용한 홍삼 과립차를 제조하는 단계와; 상기에서 얻은 4종의 홍삼 과립차의 성상, 수율 및 용해도를 각각 측정 평가하는 단계를 통하여 달성하였다.
The above object of the present invention is achieved by a method for producing a red ginseng concentrate, Spray drying the red ginseng concentrate obtained in the above step to prepare red ginseng concentrate powder; Preparing a red ginseng granular tea using the fluid bed coating method; Preparing a red ginseng granule using a speed mixer; Preparing a red ginseng granule using the spray drying method; The properties, yield and solubility of the four kinds of red ginseng granules obtained above were respectively measured and evaluated.
본 발명은 식품첨가물이 최소화된 홍삼 과립차 및 그 제조방법을 제공하는 효과가 있을 뿐만 아니라, 홍삼 과립차의 용해성을 향상시켜 영양학적, 기능적, 품질 측면에서 우수한 홍삼 과립차를 제공할 수 있는 효과가 있으므로 홍삼의 이용도를 극대화 할 수 있는 뛰어난 효과가 있다.
The present invention has the effect of providing a red ginseng granular tea with minimized food additives and a preparation method thereof and also has an effect of improving the solubility of red ginseng granulated tea to provide a red ginseng granule superior in terms of nutrition, There is an excellent effect of maximizing the utilization rate of the display device.
도 1는 본 발명 실시예에 따른 홍삼 과립차의 제조공정을 나타낸 다이어그램이다.
도 2는 본 발명 홍삼 과립차의 성상을 나타낸 사진도이다.1 is a diagram showing a manufacturing process of a red ginseng granular tea according to an embodiment of the present invention.
2 is a photograph showing the characteristics of the red ginseng granule of the present invention.
본 발명의 홍삼 농축액은 식품학적으로 허용가능한 담체, 보조제, 응고제, 희석액 또는 생리활성 성분을 포함시킬 수 있고 분말제, 정제, 캡슐, 겔제 등 다양하게 제형화 할 수 있다.The red ginseng concentrate of the present invention may contain a pharmaceutically acceptable carrier, adjuvant, coagulant, diluent or physiologically active ingredient and may be formulated into various forms such as powders, tablets, capsules, gels and the like.
본 발명에 따르면 유동층 코팅법을 이용한 이소말트 함유 홍삼 과립차가 용해성이 가장 높았으며 성상과 수율이 제품으로써 바람직하였다.According to the present invention, the isomalt-containing red ginseng granules using the fluidized bed coating method had the highest solubility, and the properties and yield were favorable as the product.
본 발명을 실시예에 따라 더욱 상세하게 설명한다. 그러나 하기 실시예는 본발명을 예시하기 위한 것에 불과하므로 본 발명의 권리범위를 한정하는 것으로 의도되지는 않는다.
The present invention will be described in more detail with reference to Examples. However, the following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.
<실시예 1> 홍삼 농축액 제조≪ Example 1 > Preparation of red ginseng concentrate
홍삼 농축액 제조를 위하여 홍삼에 홍삼 중량대비 정제수 또는 1 ~ 99%의 주정을 5 ~ 10배(w/w) 가한 후 40 ~ 90℃에서 6 ~ 48시간씩 1 ~ 5회 추출하였다. 상기 홍삼 추출물을 여과하고 50 ~ 70℃에서 500 ~ 700 mmhg 압력으로 감압농축한 다음 당분 75˚brix 이상, 고형분 65% 이상, 진세노사이드 5.7 mg/g 이상을 함유하는 홍삼 농축액을 제조하였다.
For the preparation of red ginseng concentrate, 5 ~ 10 times (w / w) of purified water or 1 ~ 99% of alcohol was added to red ginseng and the mixture was extracted 1 ~ 5 times at 40 ~ 90 ℃ for 6 ~ 48 hours. The red ginseng extract was filtered, concentrated under reduced pressure at a pressure of 500 ~ 700 mmHg at 50 ~ 70 ℃, and then red ginseng concentrate containing more than 75 ˚brix of sugar, more than 65% of solids and more than 5.7 mg / g of ginsenoside was prepared.
<실시예 2> 홍삼 농축액 분무건조 분말 제조<Example 2> Preparation of spray dried powder of red ginseng concentrate
본 발명 실시예 1에 기재한 홍삼 농축액을 혼합탱크에 넣고 정제수를 투입하여 30분간 완전히 혼합 후 균질기를 이용하여 150 Kg/Cm2의 압력으로 완전하게 균질화 한다. 상기 균질화된 혼합액을 분무건조기에 투입하여 150 ~ 190℃에서 건조시킨 후 냉각하여 홍삼 농축액 분무건조 분말을 제조하였다.
The red ginseng concentrate described in Example 1 of the present invention is put into a mixing tank, and purified water is added. After completely mixing for 30 minutes, the mixture is homogenized at a pressure of 150 Kg / cm 2 using a homogenizer. The homogenized mixed solution was put into a spray dryer, dried at 150 to 190 ° C, and cooled to prepare a spray dried powder of red ginseng concentrate.
<실시예 3> 유동층 코팅법을 이용한 홍삼 과립차 제조<Example 3> Production of red ginseng granulated tea using fluidized bed coating method
(1) 유동층 코팅법을 이용한 이소말트 함유 홍삼 과립차 제조(1) Production of isomalt-containing red ginseng granular tea by fluidized bed coating
본 발명 실시예 2에 기재한 홍삼 농축액 분무건조 분말과 이소말트를 0.1 ~ 1 : 1 비율(w/w)로 스피드믹서를 사용하여 균일하게 혼합하였다. 상기 혼합물을 분사량 1.0 ~ 2.0 bar, 분사압 10 ~ 20 ml/min, 내부온도 30 ~ 60℃, 건조온도 50 ~ 70℃, 냉각온도 20 ~ 40℃의 조건으로 조정된 유동층 과립기에 투입하고 압출시키면서 결합제로서 덱스트린을 분사하여 상기 혼합물과 결합시켜 본 발명 유동층 코팅법을 이용한 이소말트 함유 홍삼 과립차를 제조하였다.
The red dried powder of red ginseng concentrate and isomalt described in Example 2 of the present invention were uniformly mixed at a ratio of 0.1 to 1: 1 (w / w) using a speed mixer. The mixture was introduced into a fluidized bed granulator adjusted to a spraying amount of 1.0 to 2.0 bar, an injection pressure of 10 to 20 ml / min, an internal temperature of 30 to 60 ° C, a drying temperature of 50 to 70 ° C and a cooling temperature of 20 to 40 ° C, Dextrin was sprayed as a binder and combined with the mixture to prepare an isomalt-containing red ginseng granule using the fluidized bed coating method of the present invention.
(2) 유동층 코팅법을 이용한 정제포도당 함유 홍삼 과립차 제조(2) Preparation of purified glucose-containing red ginseng granules by fluidized bed coating
본 발명 실시예 2에 기재한 홍삼 농축액 분무건조 분말과 정제포도당을 0.1 ~ 1 : 1 비율(w/w)로 스피드믹서를 사용하여 균일하게 혼합하였다. Dried powder of red ginseng concentrate described in Example 2 of the present invention and purified glucose were uniformly mixed at a ratio of 0.1 to 1: 1 (w / w) using a speed mixer.
나머지 공정은 상기 실시예 3의 (1)과 동일하게 실시하여 본 발명 유동층 코팅법을 이용한 정제포도당 함유 홍삼 과립차를 제조하였다.
The remaining process was the same as (1) of Example 3 to prepare purified glucose-containing red ginseng granules using the inventive fluidized bed coating method.
<실시예 4> 스피드믹서를 이용한 홍삼 과립차 제조Example 4 Production of red ginseng granulated tea using a speed mixer
본 발명 실시예 2에 기재한 홍삼 농축액 분무건조 분말과 이소말트를 0.1 ~ 1 : 1 비율(w/w)로 스피드믹서를 사용하여 균일하게 혼합하면서 물과 주정을 넣어주고 결합제로 히드록스프로필메틸셀룰로오스(Hydroxypropyl Methylcellulose)넣고 스피드믹서로 다시 혼합하였다. 상기 혼합물은 열풍건조하고 20 mesh체에 여과하여 본 발명 스피드믹서를 이용한 홍삼 과립차를 제조하였다.
The red ginseng concentrate spray-dried powder described in Example 2 of the present invention and isomalt were uniformly mixed at a ratio (w / w) of 0.1 to 1: 1 using a speed mixer while water and alcohol were added, and hydroxpropylmethyl Cellulose (Hydroxypropyl Methylcellulose) was added and mixed again with a speed mixer. The mixture was filtered by hot air drying and 20 mesh to prepare a red ginseng granule using the present invention speed mixer.
<실시예 5> 분무건조법을 이용한 홍삼 과립차 제조<Example 5> Manufacture of red ginseng granules by spray drying
본 발명 실시예 2에 따라 제조된 홍삼 농축액 분무건조 분말과 이소말트를 0.1 ~ 1 : 1 비율(w/w)로 스피드믹서를 사용하여 균일하게 혼합하고 상기 혼합물에 결합제로 히드록스프로필메틸셀룰로오스(Hydroxypropyl Methylcellulose)넣고 혼합하였다. 상기 혼합물을 분무건조기에 투입하여 150 ~ 190℃ 건조시킨 후 냉각하여 본 발명 분무건조법을 홍삼 과립차를 제조하였다.
Dried powder of red ginseng concentrate prepared according to Example 2 of the present invention and isomalt were uniformly mixed in a ratio of 0.1 to 1: 1 (w / w) using a speed mixer, and hydroxpropylmethylcellulose Hydroxypropyl Methylcellulose) was added and mixed. The mixture was put into a spray dryer, dried at 150 to 190 ° C, and cooled to prepare a red ginseng granule of the present invention.
<실험예 1> 본 발명 홍삼 과립차의 성상 평가<Experimental Example 1> Evaluation of properties of the red ginseng granules of the present invention
본 발명 홍삼 과립차의 성상을 평가하기 위하여 연구원 10명을 선정하여 실시하였다. 과립의 성상은 색이 균일하였는지와 입자가 고르게 분포하였는지를 육안으로 확인하여 평가하였다.In order to evaluate the characteristics of the red ginseng granules of the present invention, 10 researchers were selected. The properties of the granules were evaluated by visually checking whether the color was uniform and whether the particles were evenly distributed.
실험결과, 도 2에서 보는 바와 같이 본 발명 유동층 코팅법을 이용한 이소말트 함유 홍삼 과립차과 스피드믹서를 이용한 홍삼 과립차이 색이 균일하고 입자가 고르게 분포되어 있어 제품으로써 적합함을 확인하였다.
As a result, as shown in FIG. 2, it was confirmed that the red ginseng granules using the isomalt-containing red ginseng granule and the speed mixer using the fluidized bed coating method of the present invention were uniform and uniformly dispersed in the granules.
<실험예 2> 본 발명 홍삼 과립차의 수율 측정<Experimental Example 2> Measurement of yield of the red ginseng granules of the present invention
본 발명 홍삼 과립차의 수율을 측정은 하기 수학식에 따라 구하였다.
The yield of the red ginseng granule of the present invention was measured according to the following formula.
[수학식] [ Mathematical Expression ]
실험결과, [표 1]에 나타낸 바와 같이 본 발명 스피드믹서를 이용한 홍삼 과립차가 98%수율로 가장 높은것을 확인하였으며 유동층 코팅법을 이용한 이소말트 함유 홍삼 과립차와 타사제품이 97%의 높은 수율을 나타내는 것을 확인하였다.
As shown in Table 1, it was confirmed that the red ginseng granules using the present speed mixer of the present invention had the highest yield of 98%, and the isomalt-containing red ginseng granules using the fluidized bed coating method and the other products showed a high yield of 97% Respectively.
<실험예 3> 본 발명 홍삼 과립차의 용해도 측정<Experimental Example 3> Solubility measurement of the red ginseng granule of the present invention
홍삼 과립차의 용해도는 홍삼 과립차 2 g에 정제수 100 g을 가하여 교반기에서 200rpm 속도로 교반 후 완전히 용해되는 시간을 측정하여 확인하였다.
The solubility of red ginseng granules was measured by adding 100 g of purified water to 2 g of red ginseng granulated tea and stirring at 200 rpm in a stirrer to measure the time for complete dissolution.
실험결과, [표 2]에 나타낸 바와 같이 본 발명 유동층 코팅법을 이용한 이소말트 함유 홍삼 과립차가 2분 50초로 가장 용해도가 높았으며, 그 다음으로 이소말트 분무건조 과립이 3분 50초로 용해도가 높았다. 타사 제품의 용해도는 5분 30초로 본 발명 유동층 코팅법을 이용한 이소말트 함유 홍삼 과립차는 타사제품에 비해 2배 속도의 빠른 용해성을 나타내었다.
As shown in Table 2, the isomalt-containing red ginseng granules using the inventive fluidized bed coating method showed the highest solubility at 2 minutes and 50 seconds, followed by isomalt spray drying granules at 3 minutes and 50 seconds, respectively . The solubility of the other product was 5 minutes and 30 seconds, and the isomalt-containing red ginseng granules using the present invention fluidized bed coating method exhibited rapid solubility twice as fast as those of other products.
본 발명은 식품첨가물은 최소화되고 용해성은 향상된 홍삼 과립차 및 그 제조방법을 제공하는 효과가 있으며 홍삼 과립차의 식품첨가물은 감소되고 용해성은 향상시켜 영양학적, 기능적, 품질 측면에서 우수한 홍삼 과립차를 제공할 수 있는 효과가 있으므로 기능성 식품 산업상 매우 유용한 발명인 것이다.The present invention provides a red ginseng granular tea having minimized food additives and improved solubility and a process for producing the red ginseng granule. The present invention can provide a red ginseng granule which is superior in terms of nutrition, function and quality by reducing the food additives of red ginseng granule tea and improving the solubility This is a very useful invention in the functional food industry.
Claims (5)
Red ginseng was added to red ginseng at a concentration of 5 ~ 10 times (w / w) in purified water or 1 ~ 99% of ginseng extracts at 40 ~ 90 ℃ for 6 ~ 48 hours and concentrated under reduced pressure. Or more, and ginsenosides of 5.7 mg / g or more.
A method for preparing a red ginseng concentrate according to claim 1, wherein the red ginseng concentrate is spray-dried at 150 to 190 ° C.
A red ginseng concentrate powder prepared according to the method of claim 2.
The red ginseng concentrate powder of claim 3 is mixed with isomalt in a ratio of 0.1 to 1: 1 by using a speed mixer and then sprayed at 1.0 to 2.0 bar, injection pressure of 10 to 20 ml / min, Wherein the dextrin is injected into the fluidized-bed granulator controlled at a temperature of 50 to 70 ° C and a cooling temperature of 20 to 40 ° C, and the dextrin is injected while being extruded to bind to the mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140090225A KR20160010685A (en) | 2014-07-17 | 2014-07-17 | Granule-type Red Ginseng tea with improved solubility and minimized food additives, and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140090225A KR20160010685A (en) | 2014-07-17 | 2014-07-17 | Granule-type Red Ginseng tea with improved solubility and minimized food additives, and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160010685A true KR20160010685A (en) | 2016-01-28 |
Family
ID=55309731
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020140090225A Ceased KR20160010685A (en) | 2014-07-17 | 2014-07-17 | Granule-type Red Ginseng tea with improved solubility and minimized food additives, and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160010685A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230045972A (en) * | 2021-09-29 | 2023-04-05 | 주식회사 한국인삼공사 | Method Of Preparing Red Ginseng Pill With Increased Content Of Specific Active Ingredients |
-
2014
- 2014-07-17 KR KR1020140090225A patent/KR20160010685A/en not_active Ceased
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230045972A (en) * | 2021-09-29 | 2023-04-05 | 주식회사 한국인삼공사 | Method Of Preparing Red Ginseng Pill With Increased Content Of Specific Active Ingredients |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102771716B (en) | Waxberry glutinous rice ball and manufacturing method thereof | |
| CN109105678A (en) | A kind of feeding additive aquatic animal and preparation method thereof | |
| CN101971906B (en) | Method for producing edible tea cookies | |
| KR102020586B1 (en) | Healthy foods for elderly comprising animal and plant extracts and process for preparation thereof | |
| CN102077946A (en) | Method for preparing nano American ginseng buccal tablets | |
| CN105166094A (en) | Preparation method of microcapsules composited by evening primrose oil and rosehip oil | |
| CN102499392B (en) | Abalone ball and processing method thereof | |
| CN106070813A (en) | Green tea powder nourishing medicinal granule | |
| CN101455261A (en) | Ganoderma lucidum spore powder American ginseng candy and production method thereof | |
| CN104106661A (en) | Five spice seasoned dried bean curd and preparation method thereof | |
| CN105533011A (en) | Ginkgo fruit tea production process | |
| CN103621898A (en) | Gingko root kudzuvine fine dried noodles and preparation method thereof | |
| KR20160010685A (en) | Granule-type Red Ginseng tea with improved solubility and minimized food additives, and manufacturing method thereof | |
| CN104397695A (en) | Sea cucumber, lycopene and tea polyphenol tablet and preparation method thereof | |
| KR101405109B1 (en) | A process for the preparation of granule powder of red ginseng having an increased solubility in the low temperature solvents and granule powder of red ginseng prepared therefrom | |
| CN102302117B (en) | Momordica grosvenori vitamin C effervescent tablets and preparation process thereof | |
| CN104382181A (en) | Moringa oleifera effervescent tablet | |
| CN107927777A (en) | A kind of processing method of lycium ruthenicum instant powder | |
| KR19990084364A (en) | Hair regrowth composition and preparation method thereof | |
| CN114568615A (en) | Functional composite instant powder and preparation method thereof | |
| CN108030069A (en) | A kind of colla corii asini cake containing vegetable protein and preparation method thereof | |
| CN106912716A (en) | One boar food mildewproof additive and preparation method | |
| CN106259787A (en) | A kind of self-control Radix Ginseng Rubra cookies and preparation method thereof | |
| CN106616600B (en) | Square bamboo shoot nutrition formula and preparation method thereof | |
| CN106036873A (en) | Hami melon-flavor mint cool wolfberry red date chewable tablet and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20140717 |
|
| PA0201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20150922 Patent event code: PE09021S01D |
|
| PG1501 | Laying open of application | ||
| E601 | Decision to refuse application | ||
| PE0601 | Decision on rejection of patent |
Patent event date: 20161021 Comment text: Decision to Refuse Application Patent event code: PE06012S01D Patent event date: 20150922 Comment text: Notification of reason for refusal Patent event code: PE06011S01I |