Method for preparing puffed ginseng, having improved functionality and palatability, by means of preprocessing

A ginseng and puffing technology is applied in the field of preparation of puffed ginseng, which can solve the problems of destroying individual saponin components, and achieve the effects of excellent porosity and improved extraction efficiency.

Inactive Publication Date: 2019-07-16
健康均衡株式会社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the puffing process is carried out under high temperature and high pressure conditi

Method used

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  • Method for preparing puffed ginseng, having improved functionality and palatability, by means of preprocessing
  • Method for preparing puffed ginseng, having improved functionality and palatability, by means of preprocessing
  • Method for preparing puffed ginseng, having improved functionality and palatability, by means of preprocessing

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preparation example Construction

[0033] refer to figure 1 , one aspect of the present invention provides a method for preparing puffed ginseng, which comprises the following steps: (a) soaking ginseng in carbonated water; (b) controlling the moisture content of the ginseng to 5.0 to 5.0 based on the total weight of the ginseng 20.0% by weight; and (c) at 6 to 9 kg / cm 2 The ginseng is puffed under the pressure and the temperature of 100 to 130°C.

[0034] Ginseng is a perennial plant belonging to the genus Panax. Panax genus is a perennial succulent plant belonging to Araliaceae according to plant taxonomy, and more than ten species are known to exist on the earth. In particular, Korean ginseng is rich in saponins including ginsenosides Rb1, Rb2, Rc, Rd, Rg1, and Re, and is known to alleviate memory loss caused by an animal model of hyoscyamine injury or damage to hippocampal nerve cells.

[0035] Ginseng includes not only the commonly used ginseng (Panax ginseng C.A. Meyer), but also species such as Americ...

Embodiment 1

[0070] Prepare four-year-old dried red ginseng root (Korean ginseng). The red ginseng silk was soaked in carbonated water of pH 5.5 for 90 minutes, and the temperature and pressure were maintained at 10° C. and 1.0 MPa, respectively.

[0071] After the reaction was completed, the obtained red ginseng silk was dried at room temperature until the moisture content became about 10.0% by weight.

[0072] Place the red ginseng strands in a preheated rotary puffing gun and heat with a burner. at 9kg / cm 2 Open the cover of the puffing gun under the pressure and temperature of 140 to 150° C. to puff the red ginseng whiskers.

Embodiment 2

[0074] Puffed ginseng was prepared in the same manner as in Example 1, except that heat treatment was performed by far-infrared irradiation for 30 minutes before immersion in carbonated water.

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Abstract

The present invention relates to a method, for preparing puffed ginseng having improved functionality and palatability, comprising the steps: (a) dipping ginseng into carbonated water; (b) adjusting the moisture content of the ginseng to be 5.0-20.0 wt % on the basis of the total weight of the ginseng; and (c) puffing at a pressure of 6-9 kg/cm2 and a temperature of 100-130 DEG C.

Description

technical field [0001] The invention relates to a preparation method of puffed ginseng with improved palatability and health function. Background technique [0002] Ginseng is a perennial shade herb belonging to the Araliaceae genus Panax according to plant taxonomy, and has long been used as an important herb in traditional Chinese medicine. The saponins of ginseng have various physiological functions, such as anti-cancer effect, anti-oxidation effect, prevention of arteriosclerosis and hypertension, improvement of liver function, anti-fatigue, anti-stress, anti-aging, promotion of brain activity, anti-inflammatory effect, treatment of allergies disease and the ability to promote protein synthesis, etc. Korean red ginseng is known to have excellent physiological activities such as anti-oxidative action, blood pressure lowering action, alcoholic hyperlipidemia improving action, blood sugar lowering action, and the like. [0003] Depending on the processing method, ginseng ...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L19/10A23P30/32A23L5/30
CPCA23L5/30A23L19/10A23L33/00A23P30/32A23V2002/00A23V2250/2124A23V2300/24
Inventor 李点均
Owner 健康均衡株式会社
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