A double treatment method using a complex adsorbent and a complex cyclodextrin to produce a concentrated ginseng liquid with reduced bitterness.

Abstract

To provide a dual processing method of composite adsorbent and composite cyclodextrin for producing Panax ginseng concentrated liquid with reduced bitterness.SOLUTION: The invention relates to a producing method of Panax ginseng concentrated liquid by including the steps of: passing Panax ginseng extract solution through composite adsorbent and producing composite adsorbent processed Panax ginseng extract solution; adding composite cyclodextrin mixed power to composite adsorbent processed Panax ginseng extract solution, stirring, leaving and filtering it; and concentrating filtered Panax ginseng extract solution. The invention also relates to the Panax ginseng extract solution produced by the method.SELECTED DRAWING: None

Description

【Technical Field】 【0001】 The present invention relates to a method for producing a concentrated Korean ginseng extract, including the steps of passing a Korean ginseng extract through a composite adsorbent obtained by mixing acid clay, activated carbon, and diatomaceous earth to produce a Korean ginseng extract treated with the composite adsorbent; mixing α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin to produce a cyclodextrin mixed powder; adding the produced cyclodextrin mixed powder to the produced Korean ginseng extract treated with the composite adsorbent, stirring, standing, and filtering; and concentrating the filtered Korean ginseng extract. The present invention also relates to a concentrated Korean ginseng extract produced by the above method. 【Background Art】 【0002】 Korean ginseng has been used as a miraculous medicine in traditional Chinese medicine prescriptions since ancient times. Recently, as the efficacy and medicinal effects of Korean ginseng have been pharmacologically and clinically proven, Korean ginseng products are widely favored not only as tonics for strengthening basic physical strength but also as natural health functional foods. From the perspective of traditional Chinese medicine, the efficacy of Korean ginseng is to replenish vitality, rescue from collapse, supplement blood, restore the strength of the pulse, nourish the heart, stabilize the mind, produce body fluids, relieve thirst, supplement the strength of the lungs, stop asthma, strengthen the gastrointestinal tract, stop diarrhea, eliminate toxins, and heal sores. Through modern medical pharmacological experiments, it has been revealed that the efficacy of Korean ginseng is to enhance the non-specific resistance of the body to stress and has the function of maintaining the homeostasis of the body. In addition, effects such as improvement of hypertension, enhancement of insulin action, blood sugar lowering effect in diabetic mice, promotion of RNA synthesis, protein synthesis, sugar and lipid metabolism in the liver of white mice, and anti-cancer effect have been revealed. 【0003】 Ginseng consumption is mainly concentrated in Southeast Asia, including China, Japan, and South Korea, and is most prevalent among middle-aged and older consumers. The reason for this limited consumer base is attributed to ginseng's bitterness and earthy aroma, which is particularly negatively perceived by Westerners. Therefore, there is a need to develop ginseng health food products that mitigate the bitterness and earthy smell that are considered undesirable, making them appealing to people of all ages worldwide. However, masking the characteristic bitterness is not easy, and the processing to remove the bitterness reduces the content of ginsenosides, which are functional components. 【0004】 Types of adsorbents include activated carbon, activated clay, acid clay, zeolite, diatomite, and bentonite. Activated carbon is one of the most commonly used adsorbents and is used for solvent recovery and removal of organic impurities. Acid clay is an acidic clay that is almost identical in appearance to bentonite, but has a higher silica content and stronger adsorption capacity. Diatomite is a sediment composed of the remains of diatoms and is used as an adsorbent, filter, abrasive, and in the refining of pharmaceuticals and food products. 【0005】 Cyclodextrins are pharmaceuticals and food additives used for purposes such as stabilizing incomplete components, masking the taste and smell of components with off-odors, reducing side effects using inclusion compounds through inclusion reactions, prolonging drug efficacy, and solubilizing and aiding dissolution of poorly soluble components. Cyclodextrins are a type of oligosaccharide composed of multiple glucopyranose repeat units and maintain a round, cyclic, three-dimensional molecular structure. Cyclodextrins are named according to the number of glucose residues: α-cyclodextrin for 6 glucose residues, β-cyclodextrin for 7 glucose residues, and γ-cyclodextrin for 8 glucose residues, each with a different cavity size. Furthermore, cyclodextrins have a unique donut-shaped structure, and in aqueous solution, the inner surface of the cavity within the cyclodextrin molecule is hydrophobic, while the outer surface is hydrophilic, giving them the property of encapsulating multiple organic and inorganic compounds within their cavities. 【0006】 Korean Published Patent No. 2012-0110667 discloses a method for producing a ginseng beverage with reduced characteristic aroma and bitterness of ginseng, and Korean Registered Patent No. 1194265 discloses a method for removing bitterness from ginseng or red ginseng concentrate using deep-sea water. However, the method for producing ginseng concentrate by double treatment with a composite adsorbent and a composite cyclodextrin of the present invention is different from these two methods. [Prior art documents] [Patent Documents] 【0007】 [Patent Document 1] Korean Published Patent No. 2012-0110667 [Patent Document 2] Korean Registered Patent No. 1194265 [Overview of the project] [Problems that the invention aims to solve] 【0008】 The present invention was devised in response to the above-mentioned requirements, and its objective is to provide a method for producing a ginseng concentrate that maintains the excellent pharmacological effects of ginseng, reduces the bitterness of ginseng, enhances palatability for easier consumption, and has excellent dosage form stability, by optimizing the production conditions such as the production of ginseng extract, production of processing solution, adsorbent treatment, and cyclodextrin treatment, thereby providing a method for producing a ginseng concentrate that retains or enhances the functional components of ginseng while reducing bitterness. [Means for solving the problem] 【0009】 To solve the aforementioned problems, the present invention provides: (1) the step of adding water to ginseng and then extracting to produce a processing solution; (2) the step of immersing ginseng in the processing solution produced in step (1), then removing and drying it; (3) the step of adding water to the ginseng pulverized material obtained by crushing the ginseng dried in step (2), and then extracting it to produce a ginseng extract; (4) the step of mixing acid clay, activated carbon, and diatomaceous earth to produce a composite adsorbent; and (5) the step of passing the ginseng extract produced in step (3) through the composite adsorbent produced in step (4). The present invention provides a method for producing a concentrated ginseng solution, comprising the steps of (6) producing a ginseng extract treated with a composite adsorbent, (7) adding the cyclodextrin mixed powder produced in step (6) to the ginseng extract treated with a composite adsorbent produced in step (5), stirring, then allowing to stand and filtering, and (8) concentrating the ginseng extract filtered in step (7). 【0010】 Furthermore, the present invention provides a concentrated ginseng liquid produced by the above method. [Effects of the Invention] 【0011】 The ginseng concentrate produced by double-treating a complex adsorbent and a complex cyclodextrin using the method of the present invention has a reduced bitterness characteristic of ginseng, making it easier to consume, and its sensory appeal is also improved, resulting in a ginseng concentrate that consumers will prefer. Furthermore, it is possible to provide a high-quality ginseng concentrate in which the content of some ginsenosides, which are indicator components showing the functionality of ginseng, is increased rather than decreased during the processing. [Brief explanation of the drawing] 【0012】 [Figure 1] This is a photograph of the composite adsorbent column of the present invention. [Figure 2] This document shows the manufacturing process for concentrated ginseng (white ginseng, red ginseng, black ginseng) according to the present invention. [Figure 3] The results of the principal component analysis (PCA) to compare the taste patterns of the red ginseng concentrates from Production Example 1 (RG-A), Comparative Example 1 (RG-C), and Comparative Example 2 (RG-B) are shown. [Figure 4] The results of discriminant factorial analysis (DFA) to compare the taste patterns of the red ginseng concentrates from Production Example 1 (RG-A), Comparative Example 1 (RG-C), and Comparative Example 2 (RG-B) are shown. [Figure 5] This shows the results of analyzing and quantifying the sensitivity of each electronic tongue sensor for the red ginseng concentrate from Production Example 1 (RG-A), Comparative Example 1 (RG-C), and Comparative Example 2 (RG-B). [Modes for carrying out the invention] 【0013】 In order to achieve the objectives of the present invention, the present invention (1) The step of adding water to ginseng and then extracting it to produce a processed liquid, (2) The ginseng is immersed in the processing solution prepared in step (1) above, then removed and dried. (3) A step of adding water to the ginseng powder obtained by crushing the ginseng dried in step (2) above, and then extracting it to produce a ginseng extract, (4) Mixing acid clay, activated carbon, and diatomaceous earth to produce a composite adsorbent; (5) Passing the ginseng extract produced in step (3) through the composite adsorbent produced in step (4) to produce a composite adsorbent-treated ginseng extract; (6) Mixing α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin to produce a cyclodextrin mixed powder; (7) Adding the cyclodextrin mixed powder produced in step (6) to the composite adsorbent-treated ginseng extract produced in step (5), stirring, standing, and then filtering; (8) Concentrating the ginseng extract filtered in step (7). Provided is a method for producing a concentrated ginseng extract, which includes the above steps. 【0014】 In the method for producing a concentrated ginseng extract of the present invention, the treatment liquid in step (1) is preferably produced by adding water to ginseng at a ratio of 10 - 20 times (v / w) and then extracting at 80 - 90°C for 1 - 3 hours. More preferably, it can be produced by adding water to ginseng at a ratio of 15 times (v / w) and then extracting at 85°C for 2 hours. 【0015】 The ginseng used in the production of the treatment liquid is preferably one or more selected from the group consisting of fresh ginseng, red ginseng, dried ginseng, white ginseng, black ginseng, taegeuk ginseng, ju ginseng, mountain cultivated ginseng, camphor ginseng, cultured roots of wild ginseng, new sprout ginseng, and wild ginseng. More preferably, it is black ginseng. Specifically, the black ginseng is produced by repeatedly steaming ginseng at 90 - 110°C for 1 - 3 hours, 3 - 4 times, and then drying at 45 - 55°C so that the moisture content is within 10 - 20% (v / w). More specifically, it can be produced by repeatedly steaming ginseng at 100°C for 2 hours, 3 times, and then drying at 50°C so that the moisture content is within 15% (v / w). 【0016】 Also, when manufacturing the treatment liquid, it can be manufactured by further using vitamin tree and loofah. More specifically, water is added to a mixture of black ginseng, vitamin tree, and loofah at a weight ratio of 3.5 to 4.5: 2.5 to 3.5: 2.5 to 3.5 at 10 to 20 times (v / w), and extraction is performed at 80 to 90 ° C for 1 to 3 hours to manufacture the treatment liquid. More specifically, water is added to a mixture of black ginseng, vitamin tree, and loofah at a weight ratio of 4: 3: 3 at 15 times (v / w), and extraction is performed at 85 ° C for 2 hours to manufacture the treatment liquid. By pretreating Korean ginseng with the treatment liquid manufactured under the above conditions, it was possible to pretreat so that the preference was excellent due to the taste and aroma of the treatment liquid while further effectively reducing the unique bitterness of Korean ginseng. 【0017】 Also, in the method for manufacturing the concentrated Korean ginseng liquid of the present invention, in the step (2), preferably, Korean ginseng is immersed in the treatment liquid at 25 to 35 ° C for 25 to 35 minutes, then taken out, and dried at 45 to 55 ° C so that the moisture content becomes 10 to 20% (v / w). More preferably, Korean ginseng is immersed in the treatment liquid at 30 ° C for 30 minutes, then taken out, and dried at 50 ° C so that the moisture content becomes 15% (v / w). By immersing Korean ginseng in the immersion liquid under the above conditions and then drying, it was possible to improve the soft taste and throat comfort. 【0018】 The Korean ginseng in the step (2) is preferably also one or more Korean ginsengs selected from the group consisting of fresh ginseng, red ginseng, dried ginseng, white ginseng, black ginseng, taegeuk ginseng, cheong ginseng, mountain-grown ginseng, camphor ginseng, cultured mountain-ginseng roots, new shoot ginseng, and wild ginseng. More preferably, it is red ginseng or black ginseng. Specifically, the red ginseng is manufactured by steaming Korean ginseng at 90 to 110 ° C for 1 to 3 hours and then drying at 45 to 55 ° C so that the moisture content is within 10 to 20% (v / w). More specifically, it can be manufactured by steaming Korean ginseng at 100 ° C for 2 hours and then drying at 50 ° C so that the moisture content is within 15% (v / w). 【0019】 Furthermore, in the method for producing concentrated ginseng liquid of the present invention, the ginseng extract in step (3) above may be produced by adding water 5 to 10 times (v / w) to pulverized ginseng obtained by crushing dried ginseng, and then extracting at 85 to 90°C for 1 to 3 hours, and more preferably by adding water 8 times (v / w) to pulverized ginseng obtained by crushing dried ginseng, and then extracting at 85 to 90°C for 2 hours. 【0020】 Furthermore, in the method for producing concentrated ginseng liquid of the present invention, the composite adsorbent in step (4) above is preferably produced by mixing acid clay, activated carbon, and diatomaceous earth in a weight ratio of 1.8-2.2:0.8-1.2:0.8-1.2, and more preferably by mixing acid clay, activated carbon, and diatomaceous earth in a weight ratio of 2:1:1. 【0021】 Furthermore, in the method for producing concentrated ginseng liquid of the present invention, when the ginseng extract from step (5) is passed through a composite adsorbent to produce a composite adsorbent-treated ginseng extract, specifically, the bed volume of the ginseng extract is 12-16 l / hr and the space velocity is 9-13 cm. 3 The ginseng extract was passed through a composite adsorbent at a rate of / hr, and more specifically, the bed volume (bed volume) was 14 l / hr and the space velocity (space velocity) was 11 cm. 3 The sample can be passed through a composite adsorbent at a rate of / hr. By treating the ginseng extract with the adsorbent under the above conditions, it was possible to effectively reduce the off-flavor, off-odor, and bitterness of the ginseng extract while preventing a decrease in ginsenosides within the extract. However, if the adsorbent treatment conditions fall outside the above range, there is a problem in that the active ingredients of ginseng are adsorbed onto the adsorbent, reducing the ginsenoside content, or the bitterness reduction effect is minimal. 【0022】 Furthermore, in the method for producing concentrated ginseng liquid of the present invention, the cyclodextrin mixed powder in step (6) above is preferably produced by mixing α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin in a weight ratio of 1.5-2.5:4.5-5.5:2.5-3.5, and more preferably by mixing α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin in a weight ratio of 2:5:3. As described above, by using α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin in a specific ratio, it was possible to effectively reduce the bitterness of ginseng while further enhancing its palatability. 【0023】 Furthermore, in the method for producing ginseng concentrate of the present invention, step (7) may preferably involve adding 3-7% (w / v) of cyclodextrin mixed powder to the ginseng extract treated with a composite adsorbent, stirring, letting it stand at 4-7°C for 10-14 hours, and filtering; more preferably, adding 5% (w / v) of cyclodextrin mixed powder to the ginseng extract treated with a composite adsorbent, stirring, letting it stand at 4-7°C for 12 hours, and filtering. As described above, by treating with cyclodextrin, it was possible to effectively reduce harmful components and bitterness in the ginseng concentrate without reducing the ginsenoside content in the ginseng concentrate. 【0024】 Furthermore, in the method for producing concentrated ginseng of the present invention, the concentration in step (8) above may preferably be performed by concentrating the ginseng extract at 50-60°C to 60-70 brix, and more preferably by concentrating the ginseng extract at 55°C to 65 brix. 【0025】 The method for producing concentrated ginseng liquid of the present invention is, more specifically, (1) The step of adding water to ginseng at a ratio of 10 to 20 times (v / w), and then extracting it at 80 to 90°C for 1 to 3 hours to produce a processed liquid, (2) The ginseng is immersed in the processing solution prepared in step (1) above at 25-35°C for 25-35 minutes, then removed and dried at 45-55°C to a moisture content of 10-20% (v / w), (3) A step to produce a ginseng extract by adding water 5 to 10 times (v / w) to the ginseng powder obtained by crushing the ginseng dried in step (2) above, and then extracting it at 85 to 90°C for 1 to 3 hours, (4) A step of producing a composite adsorbent by mixing acid clay, activated carbon and diatomaceous earth in a weight ratio of 1.8-2.2:0.8-1.2:0.8-1.2, (5) A step of passing the ginseng extract produced in step (3) through the composite adsorbent produced in step (4) to produce a composite adsorbent-treated ginseng extract, (6) A step of producing a cyclodextrin mixed powder by mixing α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin in a weight ratio of 1.5-2.5:4.5-5.5:2.5-3.5, (7) Adding 3-7% (w / v) of the cyclodextrin mixed powder produced in step (6) to the ginseng extract treated with the composite adsorbent produced in step (5) above, stirring, then letting it stand at 4-7°C for 10-14 hours, and filtering it, (8) The step of concentrating the ginseng extract filtered in step (7) at 50-60°C to 60-70 Brix, More specifically, (1) The step of producing a processed liquid by adding water to ginseng at a ratio of 15:1 (v / w) and then extracting it at 85°C for 2 hours, (2) The ginseng is immersed in the processing solution prepared in step (1) above at 30°C for 30 minutes, then removed and dried at 50°C to a moisture content of 15% (v / w), (3) A step to produce a ginseng extract by adding water to the ginseng powder obtained by crushing the ginseng dried in step (2) above, at a ratio of 8:1 (v / w), and then extracting it at 85-90°C for 2 hours. (4) A step of mixing acid clay, activated carbon and diatomaceous earth in a weight ratio of 2:1:1 to produce a composite adsorbent, (5) A step of passing the ginseng extract produced in step (3) through the composite adsorbent produced in step (4) to produce a composite adsorbent-treated ginseng extract, (6) A step of preparing a cyclodextrin mixed powder by mixing α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin in a weight ratio of 2:5:3, (7) Adding 5% (w / v) of the cyclodextrin mixed powder produced in step (6) to the ginseng extract treated with the composite adsorbent produced in step (5) above, stirring, then letting it stand at 4-7°C for 12 hours, and filtering it, (8) The step of concentrating the ginseng extract filtered in step (7) at 55°C and 65 brix may be included. 【0026】 Furthermore, the present invention provides a concentrated ginseng liquid produced by the above method. [Examples] 【0027】 The present invention will be described in detail below with reference to examples and manufacturing examples. However, the following examples and manufacturing examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples and manufacturing examples. 【0028】 Manufacturing Example 1. Red Ginseng Concentrate (RG-A) (1) Fresh ginseng was steamed once at 100°C for 2 hours, and then dried at 50°C until the moisture content was 15% (v / w) or less to produce red ginseng. (2) The black ginseng was steamed at 100°C for 2 hours, repeated three times, then dried at 50°C until the moisture content was 15% (v / w). Purified water was added 15 times (v / w) to the black ginseng, and the mixture was extracted at 85°C for 2 hours. The solution was then filtered to produce the processed liquid. (3) The red ginseng produced in step (1) above was immersed in the processing solution produced in step (2) above at 30°C for 30 minutes, then removed and dried at 50°C until the moisture content was 15% (v / w) or less. (4) The red ginseng dried in step (3) above was crushed, and purified water was added to the crushed red ginseng at a ratio of 8:1 (v / w). The mixture was then extracted at 85-90°C for 2 hours, and then filtered to produce a red ginseng extract. (5) A composite adsorbent column was prepared by mixing acid clay, activated carbon, and diatomaceous earth in a weight ratio of 2:1:1. (6) The red ginseng extract prepared in step (4) is passed through the composite adsorbent column prepared in step (5) at a bed volume (BV) of 14 l / hr and a space velocity (SV) of 11 cm. 3 A composite adsorbent-treated red ginseng extract was produced by passing the liquid through at a rate of / hr. The BV (bed volume) is the flow rate (l / hr), meaning the amount of liquid passed per unit time, and the SV (space velocity) is the flow rate, meaning the amount of liquid passed (cm 3 ( / hr) to column volume (cm³) 3 It means the value obtained by dividing by ). (7) A cyclodextrin mixed powder was prepared by mixing α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin in a weight ratio of 2:5:3. (8) The composite adsorbent-treated red ginseng extract prepared in step (6) was mixed with 5% (w / v) of the cyclodextrin mixed powder prepared in step (7) and stirred, then left to stand at 4-7°C for 12 hours and filtered. (9) The red ginseng extract filtered in step (8) above was concentrated at 55°C and 65 brix to produce a red ginseng concentrate. 【0029】 Production example 2. Black ginseng concentrate 【0030】 (1) Fresh ginseng was steamed at 100°C for 2 hours, repeated three times, and then dried at 50°C until the moisture content was 15% (v / w) or less to produce black ginseng. (2) Korean ginseng was steamed at 100°C for 2 hours, repeated three times, and then dried at 50°C until the moisture content was 15% (v / w). Purified water was added 15 times (v / w) to the black ginseng, and the mixture was extracted at 85°C for 2 hours, after which the solution was filtered to produce the processed liquid. (3) Using the black ginseng produced in step (1) and the processed liquid produced in step (2), a concentrated black ginseng solution was produced in the same manner as in steps (3) to (9) of Production Example 1. 【0031】 Manufacturing Example 3: Red Ginseng Concentrate 【0032】 (1) Fresh ginseng was steamed once at 100°C for 2 hours, and then dried at 50°C until the moisture content was 15% (v / w) or less to produce red ginseng. (2) After steaming the ginseng at 100°C for 2 hours, repeating this process three times, the black ginseng was dried at 50°C until the moisture content was 15% (v / w). A mixture of this dried black ginseng, vitamin nuts, and dried loofah in a weight ratio of 4:3:3 was then mixed with purified water at 85°C for 2 hours, and the mixture was extracted at 85°C for 2 hours. The resulting solution was then filtered to produce the processed liquid. (3) Using the red ginseng produced in step (1) and the processed liquid produced in step (2), a concentrated red ginseng solution was produced in the same manner as in steps (3) to (9) of Production Example 1 (Figure 1). 【0033】 Production example 4. Black ginseng concentrate (1) Fresh ginseng was steamed at 100°C for 2 hours, repeated three times, and then dried at 50°C until the moisture content was 15% (v / w) or less to produce black ginseng. (2) After steaming the ginseng at 100°C for 2 hours, repeating this process three times, the black ginseng was dried at 50°C until the moisture content was 15% (v / w). A mixture of this dried black ginseng, vitamin nuts, and dried loofah in a weight ratio of 4:3:3 was then mixed with 15 times (v / w) purified water, extracted at 85°C for 2 hours, and filtered to produce a processed liquid. (3) Using the black ginseng produced in step (1) and the processed liquid produced in step (2), a concentrated black ginseng solution was produced in the same manner as in steps (3) to (9) of Production Example 1 (Figure 1). 【0034】 Comparative Example 1. Red Ginseng Concentrate (RG-C) 【0035】 (1) Fresh ginseng was steamed once at 100°C for 2 hours, and then dried at 50°C until the moisture content was 15% (v / w) or less to produce red ginseng. (2) Korean ginseng was steamed at 100°C for 2 hours, repeated three times, and then dried at 50°C until the moisture content was 15% (v / w). Purified water was added 15 times (v / w) to the black ginseng, and the mixture was extracted at 85°C for 2 hours, after which the solution was filtered to produce the processed liquid. (3) The red ginseng produced in step (1) above was immersed in the processing solution produced in step (2) above at 30°C for 30 minutes, then removed and dried at 50°C until the moisture content was 15% (v / w) or less. (4) The red ginseng dried in step (3) above was crushed, and purified water was added to the crushed red ginseng at a ratio of 8:1 (v / w). The mixture was then extracted at 85-90°C for 2 hours, and then filtered to produce a red ginseng extract. (5) The red ginseng extract prepared in step (4) above was concentrated at 55°C and 65 brix to produce a red ginseng concentrate. 【0036】 Comparative Example 2. Red Ginseng Concentrate (RG-B) 【0037】 (1) Fresh ginseng was steamed once at 100°C for 2 hours, and then dried at 50°C until the moisture content was 15% (v / w) or less to produce red ginseng. (2) The black ginseng was steamed at 100°C for 2 hours, repeated three times, then dried at 50°C until the moisture content was 15% (v / w). Purified water was added 15 times (v / w) to the black ginseng, and the mixture was extracted at 85°C for 2 hours. The solution was then filtered to produce the processed liquid. (3) The red ginseng produced in step (1) above was immersed in the processing solution produced in step (2) above at 30°C for 30 minutes, then removed and dried at 50°C until the moisture content was 15% (v / w) or less. (4) The red ginseng dried in step (3) above was crushed, and purified water was added to the crushed red ginseng at a ratio of 8:1 (v / w). The mixture was then extracted at 85-90°C for 2 hours, and then filtered to produce a red ginseng extract. (5) A composite adsorbent column was prepared by mixing acid clay, activated carbon, and diatomaceous earth in a weight ratio of 2:1:1. (6) The red ginseng extract prepared in step (4) is passed through the composite adsorbent column prepared in step (5) at a bed volume (BV) of 14 l / hr and a space velocity (SV) of 11 cm. 3 A complex adsorbent-treated red ginseng extract was produced by passing it through the process at a rate of / hr. (7) The red ginseng extract prepared in step (6) above was concentrated at 55°C and 65 brix to produce a red ginseng concentrate. 【0038】 Comparative Example 3. Red Ginseng Concentrate 【0039】 (1) Fresh ginseng was steamed once at 100°C for 2 hours, and then dried at 50°C until the moisture content was 15% (v / w) or less to produce red ginseng. (2) Korean ginseng was steamed at 100°C for 2 hours, repeated three times, and then dried at 50°C until the moisture content was 15% (v / w). Purified water was added 15 times (v / w) to the black ginseng, and the mixture was extracted at 85°C for 2 hours, after which the solution was filtered to produce the processed liquid. (3) The red ginseng produced in step (1) above was immersed in the processing solution produced in step (2) above at 30°C for 30 minutes, then removed and dried at 50°C until the moisture content was 15% (v / w) or less. (4) The red ginseng dried in step (3) above was crushed, and purified water was added to the crushed red ginseng at a ratio of 8:1 (v / w). The mixture was then extracted at 85-90°C for 2 hours, and then filtered to produce a red ginseng extract. (5) A cyclodextrin mixed powder was prepared by mixing α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin in a weight ratio of 2:5:3. (6) The red ginseng extract prepared in step (4) was mixed with 5% (w / v) of the cyclodextrin mixed powder prepared in step (5) and stirred, then left to stand at 4-7°C for 12 hours and filtered. (7) The red ginseng extract filtered in step (6) above was concentrated at 55°C and 65 Brix to produce a red ginseng concentrate. 【0040】 Materials and methods 【0041】 1) Manufacturing of composite adsorbent columns A composite adsorbent column was manufactured using acid clay, activated carbon, and diatomaceous earth (Figure 1). The acid clay mainly consisted of hydrated aluminum silicate obtained by refining montmorillonite-type clay minerals. After suspending 1 g of acid clay in 500 mL of water and filtering the solution, the pH of the filtered liquid was 3.0 to 5.0, with a desirable acidity of 4.5. The moisture content was 15% or less, but the desirable condition was 10% or less. Activated carbon is produced by carbonizing and activating plant fibers such as sawdust, wood chips, and palm tree bark, or carbon-containing materials such as lignite or petroleum, but activated carbon made from palm tree bark is preferable. 0.5 g of activated carbon was placed in a test tube and heated with a direct flame while blowing air into the mouth of the test tube. When the gas generated by combustion without ignition was passed through a potassium hydroxide reagent, turbidity was produced. Add 10 mL of dilute methylene blue solution and 2 drops of dilute hydrochloric acid to 0.1 g of activated carbon powder, shake well to mix, and filter through quantitative filter paper. The resulting liquid must be colorless. Diatomaceous earth is a substance made from the protective coating (diatom shell) of diatoms and single-celled plants. 【0042】 [Table 1] 【0043】 2) Taste pattern analysis via electronic tongue (E-tongue) analysis Red ginseng concentrate without bitterness control (RG-C), red ginseng concentrate treated with an adsorbent (RG-B), and red ginseng concentrate treated with cyclodextrin after adsorbent treatment (RG-A) were each diluted 100-fold with distilled water, and then measured for 120 seconds each using an electronic tongue (100 ml of dilution), repeating this 5 times. 【0044】 The electronic tongue analyzer has seven sensors (AHS - sour, CTS - salty, NMS - umami, PKS - sweet, ANS - bitter, CPS, SCS), with CPS and SCS being used as the standard. The seven sensors did not measure individual chemical components, but rather sensed the overall taste of the analyzed red ginseng concentrate, and the sensitivity of each sensor was converted into a taste score on a range of 0-10. For taste component pattern analysis of each sample, discriminant function analysis (DFA) was performed using AlphaSoft 17 ver. (Alpha MOS, Toulouse, France). 【0045】 3) Measurement of ginsenoside content The ginsenoside content was analyzed using HPLC (High Performance Liquid Chromatography) equipped with a UVD (Ultra Visible Detector). The analysis conditions were as shown in Table 2 below, and the content calculation formula was as follows. Ginsenoside content (mg / g) = S × (a × b) / Sample size (g) S: Individual ginsenoside concentration in the test solution (mg / ml) a: Total volume of test solution (ml) b: Dilution ratio 【0046】 [Table 2] 【0047】 4) Sensory evaluation Twenty adults were given each type of processed red ginseng concentrate to consume, and their preference was evaluated. In the preference evaluation, higher scores were given for sweetness, sourness, bitterness, saltiness, and spiciness, with higher intensity being assigned. Overall preference scores were also assigned based on a higher overall taste evaluation. 【0048】 Example 1. Results of electronic tongue analysis 【0049】 Figure 3 shows the results of principal component analysis (PCA) to compare the taste patterns of red ginseng concentrates from Production Example 1 (RG-A), Comparative Example 1 (RG-C), and Comparative Example 2 (RG-B). The principal component analysis results showed that the red ginseng concentrates of RG-C, RG-B, and RG-A were different, indicating relative differences in taste. The relative distances between RG-A and RG-B, and between RG-B and RG-C were relatively close, but the distances between RG-A and RG-C were far apart. 【0050】 The DFA (discriminant factorial analysis) results showed that there are differences between RG-C, RG-A, and RG-B (Figure 4). The distance values ​​for each red ginseng concentrate are shown in Table 3 below. A greater distance means a greater difference in taste between them, while a closer distance means they are more similar to each other. 【0051】 [Table 3] 【0052】 Furthermore, when the sensitivity of each sensor in the three samples from the electronic tongue analysis results was quantified for relative comparison, RG-C generally showed relatively higher sensitivity than RG-B and RG-A in terms of bitterness, sourness, sweetness, saltiness, and umami. In a comparison between RG-B and RG-A, RG-A, which was treated with both adsorbent and cyclodextrin, showed better taste results in terms of bitterness and sweetness than RG-B, which was treated with adsorbent alone (Figure 5). 【0053】 Example 2. Ginsenoside Analysis Results 【0054】 The ginsenoside analysis results for the red ginseng concentrates in Production Example 1 and the Comparative Example are shown in Table 4 below. As a result, the total content of the five ginsenosides in the red ginseng concentrate of Production Example 1 was even higher than that of the red ginseng concentrate of the Comparative Example. 【0055】 [Table 4] 【0056】 Example 3. Selection of composite adsorbent types 【0057】 The results of comparing sensory evaluations using concentrated red ginseng extract (without cyclodextrin treatment) after treating red ginseng extract with different types of composite adsorbent columns are shown in Table 5 below. As a result, the red ginseng concentrate treated with a composite adsorbent column containing a 2:1:1 weight mixture of acid clay, activated carbon, and diatomaceous earth showed the lowest bitterness and the highest overall preference. 【0058】 [Table 5] 【0059】 Example 4. Selection of Cyclodextrin Type 【0060】 After treating red ginseng extract with different types of cyclodextrin (α, β, γ), the concentrated red ginseng extract (without adsorbent treatment) was used for sensory evaluation. As a result, the red ginseng extract treated with a cyclodextrin mixture powder containing α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin in a 2:5:3 ratio showed the highest sweetness, lowest bitterness, and highest preference. 【0061】 [Table 6] 【0062】 Example 5. Comparison using combined processing 【0063】 The optimal ratio of adsorbent and cyclodextrin was determined through Examples 3 and 4, and sensory evaluation was performed on red ginseng extract after combined treatment with the adsorbent and cyclodextrin. As a result, it was confirmed that the sweetness of the red ginseng concentrate was further increased by the combined treatment with the adsorbent and cyclodextrin compared to treatment with adsorbent alone or cyclodextrin alone, while the sourness and bitterness were reduced, further improving the palatability of the red ginseng concentrate. 【0064】 [Table 7] 【0065】 Example 6. Comparison using different processing liquid materials 【0066】 The results of the sensory evaluation conducted using the red ginseng concentrates from Production Example 1 and Production Example 3 are shown in Table 8 below. As a result, it was confirmed that Production Example 3, which used black ginseng, vitamin wood, and loofah during the production of the processed liquid, had a higher palatability while further reducing bitterness and sourness compared to the red ginseng concentrate from Production Example 1. 【0067】 [Table 8]

Claims

[Claim 1] (1) The step of adding water to ginseng and then extracting it to produce a processed liquid, (2) The ginseng is immersed in the processing solution prepared in step (1) above, then removed and dried. (3) A step of producing a ginseng extract by adding water to the ginseng powder obtained by crushing the ginseng dried in step (2) above, and then extracting it, (4) A step of manufacturing a composite adsorbent having layers of acid clay, activated carbon and diatomaceous earth, by layering acid clay, activated carbon and diatomaceous earth, (5) A step of passing the ginseng extract produced in step (3) through the composite adsorbent produced in step (4) to produce a composite adsorbent-treated ginseng extract, (6) A step of mixing α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin to produce a cyclodextrin mixed powder, (7) Adding the cyclodextrin mixed powder produced in step (6) to the composite adsorbent-treated ginseng extract produced in step (5) above, stirring, then letting it stand and filtering it, (8) A method for producing concentrated ginseng, characterized by including the step of concentrating the ginseng extract filtered in step (7) above. [Claim 2] The method for producing a concentrated ginseng liquid according to claim 1, characterized in that the ginseng is one or more ginseng selected from the group consisting of fresh ginseng, red ginseng, dried ginseng, white ginseng, black ginseng, taeguk ginseng, kudzu ginseng, mountain ginseng, camphor ginseng, mountain ginseng cultured root, sprout ginseng, and mountain ginseng. [Claim 3] (1) The step of adding water to ginseng and then extracting it to produce a processed liquid, (2) The ginseng is immersed in the processing solution prepared in step (1) above, then removed and dried. (3) A step of producing a ginseng extract by adding water to the ginseng powder obtained by crushing the ginseng dried in step (2) above, and then extracting it, (4) A step of manufacturing a composite adsorbent by layering acid clay, activated carbon, and diatomaceous earth in a weight ratio of 1.8-2.2:0.8-1.2:0.8-1.2, (5) A step of passing the ginseng extract produced in step (3) through the composite adsorbent produced in step (4) to produce a composite adsorbent-treated ginseng extract, (6) A step of preparing a cyclodextrin mixed powder by mixing α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin in a weight ratio of 1.5-2.5:4.5-5.5:2.5-3.5, (7) Adding the cyclodextrin mixed powder produced in step (6) to the composite adsorbent-treated ginseng extract produced in step (5) above, stirring, then letting it stand and filtering it, (8) A method for producing a concentrated ginseng solution according to claim 1, characterized in that it includes the step of concentrating the ginseng extract filtered in step (7) above. [Claim 4] The method for producing a concentrated ginseng liquid according to claim 3, characterized in that the processing liquid in step (1) is produced by adding water to a mixture of ginseng, vitamin tree, and loofah, and then extracting the mixture. [Claim 5] (1) Adding water to ginseng at a ratio of 10 to 20 times (v / w), followed by extraction at 80 to 90°C for 1 to 3 hours to produce a processed liquid, (2) The ginseng is immersed in the processing solution prepared in step (1) above at 25 to 35°C for 25 to 35 minutes, then removed and dried at 45 to 55°C to a moisture content of 10 to 20% (v / w), (3) A step to produce a ginseng extract by adding water 5 to 10 times (v / w) to the ginseng powder obtained by crushing the ginseng dried in step (2) above, and then extracting it at 85 to 90°C for 1 to 3 hours, (4) A step of manufacturing a composite adsorbent by layering acid clay, activated carbon, and diatomaceous earth in a weight ratio of 1.8-2.2:0.8-1.2:0.8-1.2, (5) A step of passing the ginseng extract produced in step (3) through the composite adsorbent produced in step (4) to produce a composite adsorbent-treated ginseng extract, (6) A step of preparing a cyclodextrin mixed powder by mixing α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin in a weight ratio of 1.5-2.5:4.5-5.5:2.5-3.5, (7) Adding 3-7% (w / v) of the cyclodextrin mixed powder produced in step (6) to the composite adsorbent-treated ginseng extract produced in step (5) above, stirring, then letting it stand at 4-7°C for 10-14 hours, and filtering it, (8) A method for producing a concentrated ginseng solution according to claim 3, characterized by including the step of concentrating the ginseng extract filtered in step (7) at 50 to 60°C at 60 to 70 brix. [Claim 6] (1) A step of preparing a processed liquid by mixing ginseng, vitamin tree, and loofah in a weight ratio of 3.5-4.5:2.5-3.5:2.5-3.5, adding 10-20 times (v / w) water to the mixture, and then extracting it at 80-90°C for 1-3 hours. (2) The ginseng is immersed in the processing solution prepared in step (1) above at 25 to 35°C for 25 to 35 minutes, then removed and dried at 45 to 55°C to a moisture content of 10 to 20% (v / w), (3) A step to produce a ginseng extract by adding water 5 to 10 times (v / w) to the ginseng powder obtained by crushing the ginseng dried in step (2) above, and then extracting it at 85 to 90°C for 1 to 3 hours, (4) A step of manufacturing a composite adsorbent by layering acid clay, activated carbon, and diatomaceous earth in a weight ratio of 1.8-2.2:0.8-1.2:0.8-1.2, (5) A step of passing the ginseng extract produced in step (3) through the composite adsorbent produced in step (4) to produce a composite adsorbent-treated ginseng extract, (6) A step of preparing a cyclodextrin mixed powder by mixing α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin in a weight ratio of 1.5-2.5:4.5-5.5:2.5-3.5, (7) Adding 3-7% (w / v) of the cyclodextrin mixed powder produced in step (6) to the composite adsorbent-treated ginseng extract produced in step (5) above, stirring, then letting it stand at 4-7°C for 10-14 hours, and filtering it, (8) A method for producing a concentrated ginseng solution according to claim 4, characterized in that it includes the step of concentrating the ginseng extract filtered in step (7) at 50 to 60°C at 60 to 70 brix. [Claim 7] A concentrated ginseng liquid produced by the method described in any one of claims 1 to 6.

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