Manufacturing method of ginseng-based bugak

Abstract

According to the present invention, a method for manufacturing ginseng chips is provided, characterized by comprising the steps of: selecting, washing, and cutting ginseng (S1); immersing the cut ginseng in purified water for 4 to 6 hours (S2); steaming the ginseng at a temperature of 85 to 95°C for 5 to 10 minutes (S3); applying grain powder (S4); steaming the ginseng coated with grain powder again at a temperature of 85 to 95°C for 5 to 10 minutes (S5); drying at a temperature of 40 to 45°C to produce a semi-finished product (S6); and frying or baking the semi-finished ginseng chips in an oven to complete the ginseng chips (S7).

Description

Technology Field

[0001] The present invention relates to a method for manufacturing ginseng bukak, and more specifically, to a method for manufacturing bukak using ginseng that has an excellent texture while preserving the flavor of the raw material. Background Technology

[0002] The annual per capita consumption of ginseng in Korea peaked at 480g in 2009 and has shown a decreasing trend to 350g as of 2023. Meanwhile, regarding the consumption patterns of ginseng, fresh ginseng accounted for 45% (12,377 tons) of the total in 2009 and red ginseng accounted for 33% (9,601 tons), with fresh ginseng consumption being higher than red ginseng consumption. However, in 2023, fresh ginseng accounted for 18.4% (4,169 tons) and red ginseng for 77.2% (17,479 tons), with red ginseng consumption increasing to the point where it is about four times that of fresh ginseng consumption, making it the dominant type.

[0003] Red ginseng is produced by steaming or cooking fresh ginseng using steam or other methods and then drying it, allowing for long-term storage of about 10 years. Although red ginseng ranks first in sales of health functional foods in Korea with 1,167.5 billion won, sales of vitamins and probiotics continue to show an increasing trend, whereas red ginseng sales continue to show a decreasing trend. As a result of this, the inventory of red ginseng capable of long-term storage has increased to the point where the combined total of the Korea Ginseng Corporation and the National Ginseng Agricultural Cooperatives is estimated at approximately 2 trillion won.

[0004] Considering the accumulated inventory of red ginseng in current ginseng consumption patterns, it is judged that increasing the consumption of fresh ginseng is necessary to increase overall ginseng consumption. However, the causes of the decline in ginseng consumption are pointed out as a low preference for bitter tastes and a lack of demand creation for the younger generation in their 20s and 30s, so various methods of utilizing raw materials are needed to overcome this.

[0005] In other words, to increase ginseng consumption, the consumption of fresh ginseng must be increased, and to achieve this, it is essential to create new demand that stimulates consumption by the younger generation.

[0006] Bugak is a traditional Korean fried food made by drying vegetables and seaweed, coating them with glutinous rice paste for preservation, and then deep-frying them. Bugak has the advantage of reducing the intake of sweeteners such as sugar and seasonings compared to commercial snacks, and allows for easy consumption of natural dietary fiber and minerals because it uses raw ingredients. Additionally, it is lightweight, easy to store, and provides convenient access to beneficial nutrients, making it suitable for use as a convenience food or emergency ration. Therefore, developing a ginseng bugak product would lead to increased consumption of raw ginseng, and we can expect increased demand as a snack product that appeals to the tastes of the younger generation.

[0007] However, since ginseng has a low starch content, there is a problem in that when bukak is manufactured using traditional methods, it does not puff, resulting in a hard texture or carbonization that does not yield good marketability.

[0008] To address these issues, Korean Registered Patent Publication No. 10-26982553 discloses a method for manufacturing ginseng bukak by blanching ginseng in hot water, immersing the ginseng in a sugar solution mixed with sugar, oligosaccharides, etc., and then rapidly freezing it. It is claimed that this method improves the texture and enhances the palatability of the ginseng bukak. However, this method differs somewhat from traditional bukak manufacturing methods in that immersing the ginseng in a sugar solution mixed with sugar not only increases an artificial flavor resulting from enhanced sweetness rather than the inherent taste and aroma of ginseng, but also involves a very complex manufacturing process. Prior art literature

[0009] (Patent Document 0001) KR 10-2698553 B1 The problem to be solved

[0010] The present invention was made to solve the aforementioned problems and aims to propose a method for manufacturing dried ginseng that can provide a new use to increase the consumption of fresh ginseng.

[0011] The present invention aims to provide a method for manufacturing ginseng bukak that, in particular, preserves the unique taste and aroma of ginseng and best expresses the characteristics of traditional bukak, while minimizing the disadvantages inherent in ginseng itself when making bukak with ginseng. means of solving the problem

[0012] The method for manufacturing ginseng chips according to the present invention to solve the above problem is,

[0013] A washing and cutting step (S1) for washing and cutting selected ginseng;

[0014] An immersion step (S2) in which chopped ginseng slices are immersed in purified water for 4 to 6 hours;

[0015] A first steaming step (S3) of steaming the above ginseng slices at a temperature of 85~95℃ for 5~10 minutes;

[0016] A grain powder application step (S4) of applying grain powder to the above first steamed ginseng slices;

[0017] A second steaming step (S5) in which the ginseng slices coated with the grain powder are steamed again at a temperature of 85 to 95°C for 5 to 10 minutes;

[0018] A semi-product step (S6) of drying the above-mentioned secondary steamed ginseng slices at a temperature of 40~45℃; and

[0019] The method is characterized by including a frying step (S7) in which the above-mentioned semi-dried ginseng slices are placed into a fryer and fried to complete the ginseng chips.

[0020] Preferably, the grain powder comprises 45 to 60 weight% of non-glutinous rice flour, 25 to 30 weight% of wheat flour, 10 weight% of starch, and 10 weight% or less of glutinous rice flour.

[0021] More preferably, the method further includes a protein coagulant forming step for forming a protein coagulant in the ginseng slice. Effects of the invention

[0022] According to the method of the present invention, a simple method for manufacturing ginseng chips with excellent taste and nutrition is provided, thereby achieving the effect of promoting the consumption of fresh ginseng.

[0023] In particular, the method of the present invention has the effect of overcoming the inherent disadvantage of ginseng, which has a low starch content and poor texture when processed into fried snacks, and producing a traditional food that preserves the characteristics of traditional fried snacks and the taste and flavor of ginseng itself.

[0024] In addition, the ginseng bukak produced by the present invention has a unique characteristic in that a fried tofu layer in which a protein coagulant is fried and a fried grain layer in which grains are fried are sequentially formed on the surface of a sliced ​​ginseng, making it possible to produce a ginseng bukak that is crispy on the outside and moist and chewy on the inside. Brief explanation of the drawing

[0025] FIG. 1 is a flowchart illustrating the entire process of the method for manufacturing crispy ginseng according to the present invention; FIG. 2 is a schematic diagram schematically showing a filling hole formation process in the method for manufacturing crispy ginseng according to the present invention; FIG. 3 is a cross-sectional view of a ginseng crisp produced by the method for producing ginseng crisps according to the present invention; FIG. 4 is a photograph showing the appearance of the semi-finished product and the finished ginseng fried product obtained in each embodiment; FIG. 5 is a graph showing the results of an appearance preference survey for the finished ginseng chips obtained in each example; FIG. 6 is a graph showing the results of a bitter taste preference survey for the finished ginseng chips obtained in each example; FIG. 7 is a graph showing the results of a chewiness preference survey for the finished ginseng chips obtained in each example; FIG. 8 is a graph showing the results of a comprehensive preference survey for the finished ginseng chips obtained in each example. Specific details for implementing the invention

[0026] The present invention will be explained in more detail below through drawings and embodiments.

[0027] As described above, the method for manufacturing ginseng chips according to the present invention comprises, as shown in the flowchart in FIG. 1, a washing and cutting step (S1) of washing and cutting selected ginseng; an immersion step (S2) of immersing the ginseng slices in purified water for 4 to 6 hours; a first steaming step (S3) of steaming the ginseng slices at a temperature of 85 to 95°C for 5 to 10 minutes; a grain powder coating step (S4) of applying grain powder to the ginseng slices steamed in the first steaming step; a second steaming step (S5) of steaming the ginseng slices coated with grain powder again at a temperature of 85 to 95°C for 5 to 10 minutes; and a semi-drying step (S6) of semi-drying the ginseng slices steamed in the second steaming step at a temperature of 40 to 45°C. The method is characterized by including a frying step (S7) in which the above-mentioned semi-dried ginseng slices are placed into a fryer and fried to complete the ginseng chips.

[0028] Preferably, the method further includes a protein coagulant formation step for forming a protein coagulant in the ginseng slice.

[0029] In the following, the method for manufacturing the above-mentioned ginseng chips will be described in detail step by step.

[0030] [Washing and cutting step (S1)]

[0031] In this step, fresh ginseng is prepared and thoroughly washed to remove the head, lateral roots, and fine roots, and only the body is used. The body is cut into bite-sized pieces, preferably to a thickness of 1.5 to 2 mm.

[0032] [Immersion Step (S2)]

[0033] In this step, the chopped ginseng slices are immersed in purified water to remove some of the off-flavors, including bitterness and earthiness, making them palatable.

[0034] Preferably, in the immersion step (S2), the chopped ginseng slices are immersed in an enzyme immersion solution in which enzymes are mixed into purified water, so that the ginseng slices are enzyme pretreated by the enzymes mixed in the enzyme immersion solution.

[0035] The enzyme immersion solution according to the present embodiment is composed of 0.3 to 0.5 parts by weight of cellulase, 0.2 parts by weight of pectinase, and 0.1 parts by weight of amylase, based on 100 parts by weight of purified water.

[0036] The above cellulase softens the tissue to make the texture soft, pectinase softens the tissue by breaking down pectin, and amylase breaks down starch to produce sweetness and inhibits browning after frying.

[0037] The above ginseng slices are pre-treated by immersing them in an enzyme soaking solution maintained at a temperature of 40°C for 30 to 60 minutes. Through this enzyme pre-treatment, the ginseng slices have their ginseng cell wall components partially decomposed, making the tissue softer; the decomposition of starch induces the production of sugars, resulting in natural sweetness; and the cell wall structure is loosened, thereby facilitating the absorption / penetration of the protein coagulant described later.

[0038] [Protein coagulation formation step (S2-1)]

[0039] This step includes a filling hole forming process for forming a plurality of filling holes in the immersion-treated ginseng slices, and a protein coagulant filling process for coagulating and filling the ginseng slices with protein coagulants.

[0040] First, the filling hole forming process compresses the immersion-treated ginseng slices through a punching block formed with a plurality of punching pins, so that a plurality of filling holes are formed in the ginseng slices by the punching pins while being compressed by the punching block.

[0041] In this embodiment, punching pins having a diameter of 0.3 mm to 1 mm are arranged in a perforation block so that filling holes having a diameter of 0.3 mm to 1 mm are formed in the ginseng slices by the punching pins.

[0042] In this process of forming filling holes, the tissue of the ginseng slices is softened by compression with a punching block, and multiple filling holes are formed in the ginseng slices by a punching pin.

[0043] And, the protein coagulation filling process described above involves boiling and cooling soaked and ground soybeans at a temperature of 90°C to 95°C to obtain soybean liquid at 40°C to 50°C, and then introducing the obtained soybean liquid and ginseng slices into an immersion molding tank so that the ginseng slices are immersed in the soybean liquid.

[0044] At this time, a tray with permeable holes is formed on the bottom of the immersion molding tank, and as described below, the protein coagulated material and ginseng slices are extracted collectively from the immersion molding tank through the tray.

[0045] In this state, an appropriate amount of calcium sulfate or magnesium chloride, which coagulates the protein components remaining in the soybean milk, is added to the above-mentioned immersion molding tank so that a protein coagulant formed by coagulating the protein components is formed on the surface of the ginseng slices.

[0046] At this time, the protein coagulants coagulated on the surface of the ginseng slice are filled into the filling holes formed in the ginseng slice, penetrating the ginseng slice through the filling holes and adhering to the surface.

[0047] Therefore, since the above protein coagulants are coagulated on the surface of the ginseng slice while penetrating the filling hole, they are not easily peeled off from the ginseng slice.

[0048] Afterwards, the sieve containing the ginseng slices with the protein coagulated on it is placed in a freeze-drying device and freeze-dried at -35℃ to -50℃ for 3 to 6 hours to minimize tissue destruction of the ginseng slices while removing residual moisture from the protein coagulated on the surface of the ginseng slices through freeze-drying.

[0049] Therefore, through this step, it is possible to obtain ginseng slices with freeze-dried protein coagulants formed on their surface.

[0050] [1st Steaming Stage (S3)]

[0051] In this step, the above-mentioned ginseng slices are steamed at a temperature of 85 to 95°C for 5 to 10 minutes to soften the texture. Through this steaming, the protein coagulant filled in the filling holes of the ginseng slices is hardened by heating and becomes more stably hardened and fixed to each filling hole and surface formed in the ginseng.

[0052] [Grain powder application step (S4)]

[0053] In this step, grain powder is evenly applied to the first steamed ginseng slices.

[0054] The above grain powder is preferably a mixed grain powder in the form of a mixture of non-glutinous rice flour, wheat flour, and starch, or further including glutinous rice flour, and more preferably, a mixture of 45-60% by weight of non-glutinous rice flour, 25-30% by weight of wheat flour, 10% by weight of starch, and 10% by weight or less of glutinous rice flour is used.

[0055] [2nd Steaming Stage (S5)]

[0056] In this step, by undergoing the step (S5) of steaming the ginseng coated with the grain powder again at a temperature of 85 to 95°C for 5 to 10 minutes, the problem in the conventional manufacturing of fried ginseng, in which the coated grain powder becomes integrated with the steamed fresh ginseng and the tissue remains hard or carbonized due to the low starch content and lack of marketability, can be resolved.

[0057] [Semi-finished product stage (S6)]

[0058] In this step, the ginseng, which has been steamed twice with the grain powder applied, undergoes a step (S6) of drying at a temperature of 40 to 45°C to become a semi-finished product. In this semi-finished state, it can be packaged and sold, and then fried at the final consumer to produce ginseng chips.

[0059] [Frying Stage (S7)]

[0060] In this step, the ginseng chips in the semi-finished state are placed into a fryer and fried to obtain a finished ginseng chip product that can be consumed as food. In the present invention, for example, ginseng chips are manufactured by frying them in a sequence of being placed into and removed from edible oil maintained at a temperature of 160 to 170°C for 5 to 15 seconds.

[0061] As shown in Fig. 3, the ginseng fried snack produced in this way provides the original flavor of ginseng, and the fried tofu layer formed by frying the protein coagulated on the surface of the ginseng slices and the fried grain layer formed by frying the grain are sequentially formed, making it possible to produce a ginseng fried snack that is crispy on the outside due to the fried grain layer and moist and chewy due to the fried tofu layer.

[0063] The present invention will be further explained below through various embodiments.

[0064] Examples

[0065] The ginseng used in the following examples was fresh ginseng harvested in the autumn of 2023 and purchased in the Punggi region in 2024. Commercial non-glutinous rice, glutinous rice, wheat flour, and starch were used as auxiliary ingredients.

[0066] The overall manufacturing process involved first selecting the ginseng, washing it thoroughly under running water, removing the head, lateral roots, and fine roots, and cutting the body into pieces 1.5 to 2 mm thick.

[0067] Then, the above-mentioned cut ginseng was immersed in purified water for about 4 to 6 hours.

[0068] The soaked ginseng was spread out and steamed at a temperature of 85–95°C for 5–10 minutes.

[0069] Grain powder was evenly coated onto steamed ginseng using a food coating machine. At this time, the grain powder was prepared by mixing starch and glutinous rice flour with non-glutinous rice flour and wheat flour as a base, and the moisture content, color, physical properties, ginsenoside content, and consumer preference of the finished ginseng chips were investigated and compared by changing the composition ratio in each example and comparative example as shown in Table 1.

[0070] division Content by grain powder (weight%) 1 ) Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Non-glutinous rice flour 50(25) 50(20) 100(33) 200(40) 200(50) 200(57) 200(57) flour 100(50) 100(40) 100(33) 100(20) 100(25) 100(29) 100(29) glutinous rice 25(12.5) 50(20) 50(17) 100(20) 50(12.5) 50(14) 0(0) starch 25(12.5) 50(20) 50(17) 100(20) 50(12.5) 0(0) 50(14)

[0071] Note: 1) The content of each grain powder indicates the weight of the other powder relative to 100 parts by weight of wheat flour, and the percentage of the total content is indicated in parentheses.

[0073] The ginseng coated with the grain powder above was spread out again and steamed at a temperature of 85 to 95°C for 5 to 10 minutes, and the steamed ginseng was dried by applying hot air at 40 to 45°C to make it into a semi-finished product.

[0074] The ginseng chips in a semi-finished state were fried at a temperature of 160 to 170°C for 1 to 5 seconds, and then baked in an oven to produce the finished ginseng chips.

[0075] moisture content

[0076] Moisture is known to have a high negative correlation with the crispness of fried food, making it an important factor in the production of the final product. Therefore, the moisture content of the semi-finished and finished products of the ginseng chips prepared in each example was analyzed.

[0077] The moisture content was determined by heating the weighing container for 1 to 2 hours using the 105°C atmospheric pressure heating and drying method, then cooling it for 30 minutes, and measuring the content to the nearest 0.1 mg (W0 g). After placing the sample in the weighing container and weighing it (W1 g), it was placed in a 105°C dryer and dried for 5 hours. After drying was finished, the weighing container was cooled for 30 minutes, then weighed (W2 g), and the moisture content was derived using the following Equation 1, and the results are shown in Table 2.

[0078] [Mathematical Formula 1]

[0079] Moisture content (%) = (W1 - W2 / W1 - W0) × 100

[0080] division semi-finished products finished product Immediately after manufacturing 3 months later Example 1 6.6±0.30 a 1) 6.2±0.33 a 3.6±0.18 ab Example 2 5.6±0.11 bc 6.9±0.66 a 3.9±0.52 a Example 3 5.8±0.36 bc 6.7±1.12 a 4.1±0.49 a Example 4 5.6±0.21 bc 6.1±0.30 a 3.1±0.28 bc Example 5 6.0±0.05 b 6.7±0.44 a 3.6±0.45 abc Example 6 5.9±0.00 b 6.2±0.33 a 3.1±0.21 bc Example 7 5.3±0.36 c 6.7±0.21 a 2.9±0.10 c

[0081] Note: 1) DMRT(p<0.05)

[0082] As shown in Table 2, the moisture content of the semi-finished products was measured, and immediately after manufacturing the semi-finished products, the moisture content of Example 7 was the lowest. When measured after storing the semi-finished products for 3 months, the moisture content increased in all examples except Example 1, and there was no difference in moisture content between each example.

[0083] The moisture content of the finished product showed a significantly lower moisture content than that of Example 7, just as it was immediately after manufacturing. This result is consistent with the fact that glutinous rice shows higher values ​​than non-glutinous rice in terms of water absorption capacity under soaking conditions, due to the high amylopectin content of glutinous rice.

[0084] Appearance and color

[0085] The appearance of the semi-finished product of ginseng bukak, which is coated with grain powder, steamed, and dried, and the finished product of ginseng bukak, which is completed by frying the semi-finished product, is as shown in Fig. 2.

[0086] Color was analyzed by pulverizing the dried ginseng and measuring the lightness (L*), redness (a*), and yellowness (b*) values ​​using a colorimeter (CM-5, Minolta, Japan). After initial calibration, the prepared dish was placed on the measuring instrument and repeated measurements were taken.

[0087] Color was measured for semi-finished products and finished products, respectively, and the results are shown in Tables 3 and 4.

[0088] division semi-finished products L a b Example 1 88.8±0.02 e 1) 1.3±0.01 c 14.7±0.01 c Example 2 88.4±0.11 f 1.6±0.00 b 15.6±0.02 b Example 3 87.1±0.01 g 2.2±0.01 a 16.6±0.01 a Example 4 90.2±0.02 a 0.9±0.01 f 13.8±0.01 a Example 5 89.7±0.01 c 1.2±0.01 e 14.5±0.01 e Example 6 89.9±0.02 b 1.2±0.01 d 14.5±0.01 d Example 7 89.6±0.01 c 1.3±0.01 c 14.5±0.03 d

[0089] Note: 1) DMRT(p<0.05)

[0090] ※ L: Lightness, a: (+Redness / -Greenness), b: (+Yellowness / -Blueness)

[0091] division finished product L a b Example 1 61.6±0.07 f 1) 13.5±0.04 a 38.9±0.03 a Example 2 60.6±0.05 g 12.9±0.03 c 37.5±0.04 c Example 3 62.4±0.04 e 12.4±0.01 d 36.5±0.04 e Example 4 66.9±0.02 b 10.8±0.04 g 35.1±0.05 g Example 5 63.8±0.01 e 12.2±0.01 e 36.9±0.02 d Example 6 67.5±0.02 a 10.9±0.03 f 35.3±0.04 f Example 7 63.0±0.05 d 13.2±0.03 b 37.7±0.01 b

[0092] Note: 1) DMRT(p<0.05)

[0093] ※ L: Lightness, a: (+Redness / -Greenness), b: (+Yellowness / -Blueness)

[0094] As shown in Tables 3 and 4, the color values ​​of the semi-finished and finished products were measured. In the semi-finished products, the lightness value (L) of Examples 4, 5, 6, and 7, which had a higher proportion of non-glutinous rice than wheat flour, was higher than that of Examples 1 and 2, which had a higher proportion of wheat flour. Conversely, for the red value (a) and yellow value (b), the samples of Examples 1, 2, and 3, which had a wheat flour content equal to or higher than that of non-glutinous rice flour, were higher.

[0095] In the finished product, the lightness value (L) was high in Examples 4, 5, 6, and 7, similar to the results of the semi-finished product. This is because the protein content of wheat flour is about twice as high as that of non-glutinous rice, and it is interpreted that as the protein content increases, the relative protein content decreases, resulting in less Maillard reaction caused by the binding between reducing sugars and proteins.

[0096] Physical properties

[0097] Physical properties (hardness, elasticity, gumminess, chewiness) were measured using a texture analyzer (TX-700, Lamy Rheology, France) and are shown in Table 5.

[0098] division Hardness springiness gumminess Chewiness Example 1 39.1±4.85 b 0.70±0.085 b 22.6±3.87 a 16.5±3.78 ab Example 2 37.5±11.38 b 0.85±0.095 a 23.0±7.14 a 20.1±6.06 a Example 3 50.8±10.67 a 0.63±0.121 bc 23.7±7.72 a 15.5±6.92 abc Example 4 50.4±12.23 a 0.63±0.085 bc 24.0±10.99 a 16.4±8.89 ab Example 5 37.5±3.75 b 0.68±0.105 b 19.2±3.83 ab 13.1±3.83 bc Example 6 37.6±1.83 b 0.55±0.074 c 17.4±2.35 ab 10.1±1.72 bc Example 7 27.9±9.02 c 0.63±0.112 bc 13.5±4.88 b 9.5±4.45 c

[0099] Note: 1) DMRT(p<0.05)

[0100] Material property measuring instrument measurement conditions Probe: 2 mm cylindrical, speed: 1 mm / s

[0101] ※ Chewiness: The property of making a solid sample swallowable.

[0103] As shown in Table 5 above, both hardness and chewiness were measured to be lowest in Treatment 7, in which no glutinous rice was added.

[0104] Ginsenoside content

[0105] The ginsenoside content was extracted and analyzed by the following method. After pulverizing the prepared sample, 0.2 g was weighed into a 2 ml microcentrifuge tube and ultrasonically extracted with 2 ml of 50% methanol at 50°C for 30 minutes. 1 ml of the supernatant obtained by centrifugation at 15,000 rpm at 4°C for 15 minutes was passed through a SPE cartridge activated with methanol and water at a constant speed to remove the matrix other than ginsenosides. The passed liquid was concentrated by nitrogen and finally dissolved in 2 ml of methanol for analysis. Final analysis was performed using HPLC (1260 Infinity II, Agilent Technologies, USA).

[0106] First, tests were conducted on the dried powder in the fresh ginseng state and on the dried powder after the first steaming of fresh ginseng. The test results are shown in Table 6 below, and the total ginsenoside content increased by approximately 1.6 times through the first steaming during the entire manufacturing process of Bugak.

[0107] However, although it was expected that Rg3 and the like would be produced through the steaming process, it appears that sufficient conversion of components did not occur because the first steaming time was 10 minutes, which is very short compared to the steaming time for red ginseng production (about 3 hours).

[0108] division Protopanaxadiol (PPD) (mg / g) Protopanaxatriol (PPT) (mg / g) Total (mg / g) Rg3 Rd Rb2 Rc Rb3 Rb1 Re Rf Rg1 dry powder - 0.48 1.46 0.72 0.38 1.28 0.64 0.47 2.48 7.91 Steamed dried powder - 0.58 2.21 1.12 0.46 2.27 2.72 0.68 2.66 12.7

[0109] Next, the ginsenoside content in the finished product state for each example was investigated, and the results are shown in Table 7.

[0110] As shown in Table 7, there was no significant change in the total ginsenoside content compared to the first steaming through processes such as frying, and it was found that components such as Rg3 were not newly generated. This appears to be due to the short duration of the processing time.

[0111] division Protopanaxadiol (PPD) (mg / g) Protopanaxatriol (PPT) (mg / g) Total (mg / g) Rg3 Rb2 Rb1 Re Rf Rg1 Example 1 - 0.271 0.210 0.225 0.208 0.315 1.230 Example 2 - 0.286 0.142 0.264 0.197 0.350 1.239 Example 3 - 0.233 0.273 0.283 0.181 0.230 1.199 Example 4 - 0.189 0.198 0.235 0.196 0.398 1.216 Example 5 - 0.302 0.273 0.283 0.208 0.414 1.480 Example 6 - 0.249 0.244 0.204 0.186 0.362 1.244 Example 7 - 0.302 0.260 0.190 0.190 0.395 1.385

[0112] Consumer preference

[0113] Consumer preference was investigated using a 5-point scale for appearance, bitterness, chewiness, and overall preference with the cooperation of the Yeongju Agricultural Technology Center, and the results are shown in Figures 4 to 8, respectively, and the results of the ranking analysis for each example are shown in Table 8.

[0114] division Frequency by rank Overall ranking Final ranking 1st place 2nd place 3rd place Dummy ranking Example 1 7 1 7 18 3.09 3 Example 2 2 5 2 24 3.45 5 Example 3 3 2 5 23 3.45 5 Example 4 3 7 4 19 3.18 4 Example 5 8 6 3 16 2.82 1 Example 6 1 3 6 23 3.55 7 Example 7 7 6 3 17 2.91 2

[0115] According to the results of the consumer preference survey, Example 1, which has a low lightness (L) value and high red (a) and yellow (b) values, was preferred for appearance, while Example 7, which does not contain glutinous rice in the auxiliary ingredients, was preferred for chewiness and overall preference. Based on the physical property analysis results, the high consumer preference for Example 7, which has low hardness and chewiness, indicates that consumers prefer products that require less force to chew and swallow. As a result of the ranking analysis by example, the frequency of first place was in the order of Examples 5, 7, and 1; the frequency of second place was in the order of Examples 4, 5, and 6; and the frequency of third place was in the order of Examples 1 and 6, resulting in the final ranking being in the order of Examples 5, 7, and 1.

Claims

Claim 1 A washing and cutting step (S1) for washing and cutting selected ginseng; an immersion step (S2) for immersing the cut ginseng slices in purified water for 4 to 6 hours; a first steaming step (S3) for steaming the ginseng slices at a temperature of 85 to 95°C for 5 to 10 minutes; a grain powder coating step (S4) for coating the ginseng slices that have been steamed in the first step with grain powder; a second steaming step (S5) for steaming the ginseng slices coated with grain powder again at a temperature of 85 to 95°C for 5 to 10 minutes; and a semi-product step (S6) for drying the ginseng slices that have been steamed in the second step at a temperature of 40 to 45°C. A method for manufacturing ginseng chips, comprising a frying step (S7) in which the semi-finished ginseng slices are introduced into a fryer and fried to complete the ginseng chips, and further comprising a protein coagulant forming step (S2-1) in which a protein coagulant is formed in the immersion-treated ginseng slices and provided to the first steaming step (S3), wherein the protein coagulant forming step (S2-1) includes a filling hole forming process in which a plurality of filling holes are formed in the immersion-treated ginseng slices, and a protein coagulant filling process in which protein coagulants are filled into the ginseng slices in which the filling holes are formed, wherein the filling hole forming process is configured such that the immersion-treated ginseng slices are compressed through a punching block having a plurality of punching pins formed therein, so that a plurality of filling holes are formed in the ginseng slices by the punching pins while the ginseng slices are compressed by the punching block. Claim 2 A method for manufacturing ginseng chips according to claim 1, characterized in that the grain powder comprises 45-60% by weight of non-glutinous rice flour, 25-30% by weight of wheat flour, 10% by weight of starch, and 10% by weight or less of glutinous rice flour. Claim 3 delete

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